CN103637098B - Instant soybean protein puffed food - Google Patents
Instant soybean protein puffed food Download PDFInfo
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- CN103637098B CN103637098B CN201310301721.1A CN201310301721A CN103637098B CN 103637098 B CN103637098 B CN 103637098B CN 201310301721 A CN201310301721 A CN 201310301721A CN 103637098 B CN103637098 B CN 103637098B
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- Prior art keywords
- soybean protein
- powder
- mushroom
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- dilated food
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 34
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 30
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 6
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 17
- 230000032683 aging Effects 0.000 claims description 5
- 238000005238 degreasing Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 3
- -1 15 ~ 27 parts Substances 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000001125 extrusion Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 230000037213 diet Effects 0.000 description 2
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- 235000008935 nutritious Nutrition 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
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- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000012286 Chitinases Human genes 0.000 description 1
- 108010022172 Chitinases Proteins 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 238000010626 work up procedure Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides an instant soybean protein puffed food. 90-100 parts of textured soybean protein powder, 2-8 parts of dry mushroom powder, and 15-27 parts of water are stirred by a stirring machine, powder lumps are obtained and then subjected to extrusion and slaking through an extrusion and slaking machine, then deep fry and puffing are carried out in soybean oil, then deoiling is carried out through a centrifugal machine, finally, seasoning is carried out with white sugar, salt, spices, sodium glutamate, potassium sorbate, edible essence. Then packaging is carried out through a vacuum packaging machine, and the finished product is obtained. The prepared puffed food is light yellow and glossy. The size is uniform, the taste is delicious, the mouthfeel is fine and smooth, and the food is rich in nutrients.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of instant soybean protein dilated food.
Background technology
Soybean protein is a kind of vegetable protein.Soy proteinaceous amino acid composition is close with milk protein, except methionine is lower slightly, all the other essential amino acids content are all abundanter, it is vegetal complete protein, on nutritive value, can be equal to animal protein, gene structure is also closest to human amino acid, so be the phytoprotein of most nutrition.FAO/WHO(1985) human studies's result shows, soybean protein essential amino acid composition is comparatively applicable to human body needs, and for the people of more than two years old, it was 100 that the physiology of soybean protein is tired.Be rich in protein in soybean, its protein content be almost meat, egg, two times of fish.And in protein contained by soybean, human body " essential amino acid " content is sufficient, component is complete, belongs to " good protein ".Human body to the demand of protein because age, sex, body weight, work post etc. are different difference to some extent.In order to instruct the meals of people, countries in the world work up " recommending diet nutrient quantity delivered every day " (RDA) respectively in conjunction with domestic practice situation.1999, U.S. food drug surveilance office (FDA) issued a statement: take in 25 grams of soybean proteins every day, had the risk reducing and suffer from cardiovascular and cerebrovascular disease.
Food required for Modern human populations should be to cause appetite, again without adverse side effect, and containing abundant nutrition.In existing food monoid, possess above-mentioned condition, abundant raw material source crops no more than soybean.With the drink that soybean protein makes, be described as " green milk " by nutritionist.The people that soybean protein confrontation cholesterol is high has the effect obviously reduced.Arginine content in legumin drink is higher than milk, and the ratio of its arginine and lysine is also more reasonable; Lipid wherein, linoleic acid are very abundant and not containing cholesterol, can prevent manhood angiocardiopathy from occurring.Abundant lecithin, can remove steroid unnecessary in blood, have the laudatory title of " blood vessel street cleaner ".Soybean protein drink is easier than milk to be digested and assimilated.Milk easily forms large and hard block after entering stomach, and soymilk then forms little thin slice after entering stomach, and soft not hard, can make its absorption more easy to digest.These soybean proteins are everyone required nutrients, but mostly not enough by diet intake, must be supplemented by edible protein powder, particularly for some special population as child, pregnant woman, wet nurse, older etc.
Mushroom is second-biggest-in-the-world edible mushroom, one of Ye Shi China special product, at the title have " mountain delicacy " among the people.It is the fungi of a kind of growth on timber, delicious flavour, and fragrance oozes people, and nutritious, have " plant queen " good reputation, is a kind of high protein, low-fat nutritional health food.In mushroom, Quantitative Determination of Ergosterol is very high, effective to preventing and treating rickets; Lentinan (β ~ 1,3 glucans) can strengthen cell immunocompetent, thus the growth of inhibition cancer cell; Mushroom contains more than 40 kind of enzyme of six large enzymes, can correct human chitinase deficiency disease; Fatty institute fatty acids in mushroom, reduces blood fat to human body useful.Mushroom is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste are sweet, and property is put down, and cure mainly anorexia, weak breath is weak.Mushroom is added, the effective measures of balance of can yet be regarded as children dietary nutrition in the dilated food of children's eating.
Summary of the invention
The object of this invention is to provide a kind of instant soybean protein dilated food.
In order to realize above object, the present invention adopts following technical scheme:
A kind of instant soybean protein dilated food, is prepared from by following methods:
(1) 90 ~ 100 parts, textured soybean protein's powder is taken by weight, 2 ~ 8 parts, mushroom dry powder, 15 ~ 27 parts, water;
(2) get the textured soybean protein's powder, mushroom dry powder and the water that weigh up to put in mixer and stir, obtain powder ball;
(3) put into by powder ball obtained for step 2 and extrude aging machine and carry out slaking, meanwhile, the mould through head carries out shaping, obtains in the same size, the uniform sheet stock of thickness;
(4) blank soybean oil step 3 obtained carries out frying-expansion;
(5) centrifuge is adopted to carry out de-oiling fried blank;
(6) by adding white sugar in the blank after de-oiling, salt, spice, sodium glutamate, potassium sorbate, flavoring essence carry out seasoning;
(7) adopt vacuum packing machine to pack product good for step 6 seasoning, get product.
In step 2 whipping process, mixer rotating speed is 400r/min, and mixing time is 3min.
In step 4 frying-expansion process, oil temperature is 165 ~ 190 DEG C, and deep-fat frying time is 10 ~ 15s.
Centrifuge described in step 5 is low speed centrifuge, and degreasing process medium speed is 1200 ~ 3000r/min, and the time is 10min.
Described mushroom dry powder is prepared from by following methods: first cleaned up by mushroom, dry, then pulverize through multifunctional crusher, then screen with sieve, and screenings is mushroom dry powder finished product.
The obtained micro-Huang of dilated food color and luster, glossy, size is even, unanimously, the fresh perfume (or spice) of taste, delicate mouthfeel, nutritious, be suitable for the crowd of each age level, be particularly suitable for the children that apocleisis is particular about food, the mouthfeel of fresh perfume (or spice), be applicable to the taste of children, soybean protein and mushroom dry powder all containing abundant nutritive value, are conducive to the healthy of children.
Detailed description of the invention
For convenience of understanding further the present invention, now describe the present invention in conjunction with specific embodiments:
Embodiment 1
A kind of instant soybean protein dilated food, is prepared from by following methods:
(1) textured soybean protein powder 90kg is taken by weight, mushroom dry powder 8kg, water 16kg;
(2) get the speed that the textured soybean protein's powder, mushroom dry powder and the water that weigh up puts into 400r/min in mixer to stir, mixing time 3min, obtains powder ball;
(3) put into by powder ball obtained for step 2 and extrude aging machine and carry out slaking, meanwhile, the mould through head carries out shaping, obtains in the same size, the uniform sheet stock of thickness;
(4) blank soybean oil step 3 obtained carries out frying-expansion, and described oil temperature is 168 DEG C, and deep-fat frying time is 15s;
(5) adopt low speed centrifuge to carry out de-oiling fried blank, in degreasing process, centrifuge speed is 1500r/min, and the time is 10min;
(6) by adding white sugar in the blank after de-oiling, salt, spice, sodium glutamate, potassium sorbate, flavoring essence carry out seasoning;
(7) adopt vacuum packing machine to pack product good for step 6 seasoning, get product.
Described mushroom dry powder is prepared from by following methods: first cleaned up by mushroom, dry, then pulverize through multifunctional crusher, then screen with sieve, and screenings is mushroom dry powder finished product.
Embodiment 2
A kind of instant soybean protein dilated food, is prepared from by following methods:
(1) textured soybean protein powder 95kg is taken by weight, mushroom dry powder 5kg, water 20kg;
(2) get the speed that the textured soybean protein's powder, mushroom dry powder and the water that weigh up puts into 400r/min in mixer to stir, mixing time 3min, obtains powder ball;
(3) put into by powder ball obtained for step 2 and extrude aging machine and carry out slaking, meanwhile, the mould through head carries out shaping, obtains in the same size, the uniform sheet stock of thickness;
(4) blank soybean oil step 3 obtained carries out frying-expansion, and described oil temperature is 180 DEG C, and deep-fat frying time is 13s;
(5) adopt low speed centrifuge to carry out de-oiling fried blank, in degreasing process, centrifuge speed is 2300r/min, and the time is 10min;
(6) by adding white sugar in the blank after de-oiling, salt, spice, sodium glutamate, potassium sorbate, flavoring essence carry out seasoning;
(7) adopt vacuum packing machine to pack product good for step 6 seasoning, get product.
The preparation technology of described mushroom dry powder is with reference to embodiment 1.
Embodiment 3
A kind of instant soybean protein dilated food, is prepared from by following methods:
(1) textured soybean protein powder 98kg is taken by weight, mushroom dry powder 3kg, water 22kg;
(2) get the speed that the textured soybean protein's powder, mushroom dry powder and the water that weigh up puts into 400r/min in mixer to stir, mixing time 3min, obtains powder ball;
(3) put into by powder ball obtained for step 2 and extrude aging machine and carry out slaking, meanwhile, the mould through head carries out shaping, obtains in the same size, the uniform sheet stock of thickness;
(4) blank soybean oil step 3 obtained carries out frying-expansion, and described oil temperature is 190 DEG C, and deep-fat frying time is 10s;
(5) adopt low speed centrifuge to carry out de-oiling fried blank, in degreasing process, centrifuge speed is 2800r/min, and the time is 10min;
(6) by adding white sugar in the blank after de-oiling, salt, spice, sodium glutamate, potassium sorbate, flavoring essence carry out seasoning;
(7) adopt vacuum packing machine to pack product good for step 6 seasoning, get product.
The preparation technology of described mushroom dry powder is with reference to embodiment 1.
Claims (5)
1. an instant soybean protein dilated food, is characterized in that, be prepared from by following methods:
(1) 90 ~ 100 parts, textured soybean protein's powder is taken by weight, 2 ~ 8 parts, mushroom dry powder, 15 ~ 27 parts, water;
(2) get the textured soybean protein's powder, mushroom dry powder and the water that weigh up to put in mixer and stir, obtain powder ball;
(3) put into by powder ball obtained for step 2 and extrude aging machine and carry out slaking, meanwhile, the mould through head carries out shaping, obtains in the same size, the uniform sheet stock of thickness;
(4) blank soybean oil step 3 obtained carries out frying-expansion;
(5) centrifuge is adopted to carry out de-oiling fried blank;
(6) by adding white sugar in the blank after de-oiling, salt, spice, sodium glutamate, potassium sorbate, flavoring essence carry out seasoning;
(7) adopt vacuum packing machine to pack product good for step 6 seasoning, get product.
2. instant soybean protein dilated food according to claim 1, is characterized in that, in step 2 whipping process, mixer rotating speed is 400r/min, and mixing time is 3min.
3. instant soybean protein dilated food according to claim 1, is characterized in that, in step 4 frying-expansion process, oil temperature is 165 ~ 190 DEG C, and deep-fat frying time is 10 ~ 15s.
4. instant soybean protein dilated food according to claim 1, is characterized in that, centrifuge described in step 5 is low speed centrifuge, and degreasing process medium speed is 1200 ~ 3000r/min, and the time is 10min.
5. instant soybean protein dilated food according to claim 1, is characterized in that, described mushroom dry powder is prepared from by following methods: first cleaned up by mushroom, dry, then pulverize through multifunctional crusher, then screen with sieve, screenings is mushroom dry powder finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310301721.1A CN103637098B (en) | 2013-07-18 | 2013-07-18 | Instant soybean protein puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310301721.1A CN103637098B (en) | 2013-07-18 | 2013-07-18 | Instant soybean protein puffed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103637098A CN103637098A (en) | 2014-03-19 |
| CN103637098B true CN103637098B (en) | 2015-05-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310301721.1A Expired - Fee Related CN103637098B (en) | 2013-07-18 | 2013-07-18 | Instant soybean protein puffed food |
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| Country | Link |
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| CN (1) | CN103637098B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305166A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed food with agrocybe cylindracea |
| CN105077281A (en) * | 2015-08-31 | 2015-11-25 | 安阳市福瑞沃菌业有限公司 | Method of developing soybean lecithin- and soybean protein-flavored puffed food |
| CN106387080A (en) * | 2016-08-29 | 2017-02-15 | 张子亮 | Preparation method of soybean puffed food |
| CN106615216A (en) * | 2017-01-07 | 2017-05-10 | 枣庄宏仔食品有限公司 | Refreshing dried bean curd and preparation method thereof |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
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| CN1172601A (en) * | 1997-07-28 | 1998-02-11 | 刘继明 | Pure soy bean fried chips |
| CN102461726A (en) * | 2010-11-05 | 2012-05-23 | 秦皇岛金海食品工业有限公司 | Method for continuous production of tissue protein food |
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|---|---|---|---|---|
| CN1172601A (en) * | 1997-07-28 | 1998-02-11 | 刘继明 | Pure soy bean fried chips |
| CN102461726A (en) * | 2010-11-05 | 2012-05-23 | 秦皇岛金海食品工业有限公司 | Method for continuous production of tissue protein food |
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| Title |
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| 我国膨化食品加工技术概况与发展;谢焕雄等;《农产品加工(学刊)》;20060930(第09期);40-42 * |
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| 香菇膨化即食小食品的加工技术;李经道等;《中国林副特产》;19980531(第02期);28-29 * |
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| CN103637098A (en) | 2014-03-19 |
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