CN104000125A - Yunsi bean product composition - Google Patents
Yunsi bean product composition Download PDFInfo
- Publication number
- CN104000125A CN104000125A CN201410188731.3A CN201410188731A CN104000125A CN 104000125 A CN104000125 A CN 104000125A CN 201410188731 A CN201410188731 A CN 201410188731A CN 104000125 A CN104000125 A CN 104000125A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- bean
- yunsi
- potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 50
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 235000013373 food additive Nutrition 0.000 claims abstract description 14
- 239000002778 food additive Substances 0.000 claims abstract description 14
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000019713 millet Nutrition 0.000 claims abstract description 13
- 229920001592 potato starch Polymers 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 240000004160 Capsicum annuum Species 0.000 claims description 17
- 241000352057 Solanum vernei Species 0.000 claims description 17
- 235000004976 Solanum vernei Nutrition 0.000 claims description 17
- 238000005360 mashing Methods 0.000 claims description 15
- 241000209140 Triticum Species 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 235000021332 kidney beans Nutrition 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000009955 starching Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 241000241413 Propolis Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 239000001390 capsicum minimum Substances 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 229940069949 propolis Drugs 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 9
- 241000209094 Oryza Species 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 discloses a Yunsi bean product composition and relates to the technical field of food processing. The Yunsi bean product composition comprises, by weight, 90-110 parts of soybean, 4-6 parts of purple sweet potato, 0.2-0.6 parts of capsicum seed, 2-4 parts of propolis powder, 0.6-1 part of egg white, 4-6 parts of honey, 0.2-0.5 parts of corn pollen, 1-3 parts of fruit wine, 0.1-1 part of chrysanthemum pollen, 5-8 parts of millet flour, 3-9 parts of potato starch, 5-8 parts of sweet rice flour, 2-3 parts of milk powder, 3-5 parts of kidney bean, 0.3-0.8 parts of watermelon peel, 5-6 parts of wheat flour and 0.001-0.005 parts of a food additive. The Yunsi bean product composition contains a plurality of plant pollen, improves a Yunsi nutrition value, is suitable for modern diet demands, has good toughness and a good and slippery taste, and is suitable for steaming, boiling and stir-frying.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of cloud silk bean product composition.
Background technology
A soybean product, is called " cloud silk ", is used for cool tune or stir-fry dish cooked in a small wok, meaning the food is prepared with special care, and soya bean is made, and delicious flavour is nutritious, after needing foaming extremely soft before eating, and can be edible with condiments or vegetables.Traditional cloud silk composition is single, and nutrition is limited, also there is no the variation on color and luster.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mouthfeel good, the cloud silk bean product composition of edible safety.
Technical problem to be solved by this invention realizes by the following technical solutions:
A cloud silk bean product composition, is comprised of the component of following parts by weight: soya bean 90-110 part, purple potato 4-6 part, chilli seed 0.2-0.6 part, bee glue powder 2-4 part, egg 0.6-1 part, honey 4-6 part, zasiokaurin 0.2-0.5 part, fruit wine 1-3 part, pollen powder of chrysanthemun flower 0.1-1 part, millet powder 5-8 part, potato starch 3-9 part, glutinous rice flour 5-8 part, milk powder 2-3 part, kidney bean 3-5 part, the green clothing 0.3-0.8 of watermelon part, wheat flour 5-6 part and food additives 0.001-0.005 part.
The better parts by weight of each component are: 0.002 part of 100 parts of soya beans, 5 parts of purple potatos, 0.3 part of chilli seed, 3 parts of bee glue powders, 0.7 part of egg, 5 parts of honey, 0.3 part of zasiokaurin, 2 parts, fruit wine, 0.5 part of pollen powder of chrysanthemun flower, 7 parts of millet powder, 5 parts of potato starches, 7 parts of glutinous rice flours, 2 parts of milk powder, 4 parts of kidney beans, 0.4 part, the green clothing of watermelon, 6 parts of wheat flours and food additives.
Preparation technology:
1) soya bean, chilli seed, purple potato and kidney bean are put into pure water and soak 12 hours, remove impurity;
2) soya bean, chilli seed, purple potato and kidney bean after soaking are put into milling apparatus and grind, after having ground, carry out screenings separation;
3) slurry of separating is sent into pulp boiling machine and carry out mashing off, in mashing off, add bee glue powder, egg, honey, zasiokaurin, fruit wine, pollen powder of chrysanthemun flower, millet powder, potato starch, glutinous rice flour, milk powder, the green clothing of watermelon, wheat flour and food additives;
4) after mashing off completes, carry out secondary filter pulp, obtain free from admixture slurry, then through starching, cast, after squeezing, spreading for cooling, arrangement, make finished product.
Described food additives are magnesium chloride or calcium sulfate.
The invention has the beneficial effects as follows: the present invention is various plants pollen in formula, improved the nutritive value of cloud silk, be more applicable to modernization dietary requirement, the cloud silk good toughness of preparation, mouthfeel is good, and entrance is smooth, is applicable to steaming, boils, the various eating methods such as stir-fry.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A cloud silk bean product composition, is comprised of the component of following parts by weight: 0.002 part of 100 parts of soya beans, 5 parts of purple potatos, 0.3 part of chilli seed, 3 parts of bee glue powders, 0.7 part of egg, 5 parts of honey, 0.3 part of zasiokaurin, 2 parts, fruit wine, 0.5 part of pollen powder of chrysanthemun flower, 7 parts of millet powder, 5 parts of potato starches, 7 parts of glutinous rice flours, 2 parts of milk powder, 4 parts of kidney beans, 0.4 part, the green clothing of watermelon, 6 parts of wheat flours and food additives.
Preparation technology:
1) soya bean, chilli seed, purple potato and kidney bean are put into pure water and soak 12 hours, remove impurity;
2) soya bean, chilli seed, purple potato and kidney bean after soaking are put into milling apparatus and grind, after having ground, carry out screenings separation;
3) slurry of separating is sent into pulp boiling machine and carry out mashing off, in mashing off, add bee glue powder, egg, honey, zasiokaurin, fruit wine, pollen powder of chrysanthemun flower, millet powder, potato starch, glutinous rice flour, milk powder, the green clothing of watermelon, wheat flour and food additives;
4) after mashing off completes, carry out secondary filter pulp, obtain free from admixture slurry, then through starching, cast, after squeezing, spreading for cooling, arrangement, make finished product.
Embodiment 2
A cloud silk bean product composition, is comprised of the component of following parts by weight: 0.001 part of 90 parts of soya beans, 4 parts of purple potatos, 0.2 part of chilli seed, 2 parts of bee glue powders, 0.6 part of egg, 4 parts of honey, 0.2 part of zasiokaurin, 1 part, fruit wine, 0.1 part of pollen powder of chrysanthemun flower, 5 parts of millet powder, 3 parts of potato starches, 5 parts of glutinous rice flours, 2 parts of milk powder, 3 parts of kidney beans, 0.3 part, the green clothing of watermelon, 5 parts of wheat flours and food additives.
Preparation technology:
1) soya bean, chilli seed, purple potato and kidney bean are put into pure water and soak 12 hours, remove impurity;
2) soya bean, chilli seed, purple potato and kidney bean after soaking are put into milling apparatus and grind, after having ground, carry out screenings separation;
3) slurry of separating is sent into pulp boiling machine and carry out mashing off, in mashing off, add bee glue powder, egg, honey, zasiokaurin, fruit wine, pollen powder of chrysanthemun flower, millet powder, potato starch, glutinous rice flour, milk powder, the green clothing of watermelon, wheat flour and food additives;
4) after mashing off completes, carry out secondary filter pulp, obtain free from admixture slurry, then through starching, cast, after squeezing, spreading for cooling, arrangement, make finished product.
Embodiment 3
A cloud silk bean product composition, is comprised of the component of following parts by weight: 0.005 part of 110 parts of soya beans, 6 parts of purple potatos, 0.6 part of chilli seed, 4 parts of bee glue powders, 1 part of egg, 6 parts of honey, 0.5 part of zasiokaurin, 3 parts, fruit wine, 1 part of pollen powder of chrysanthemun flower, 8 parts of millet powder, 9 parts of potato starches, 8 parts of glutinous rice flours, 3 parts of milk powder, 5 parts of kidney beans, 0.8 part, the green clothing of watermelon, 6 parts of wheat flours and food additives.
Preparation technology:
1) soya bean, chilli seed, purple potato and kidney bean are put into pure water and soak 12 hours, remove impurity;
2) soya bean, chilli seed, purple potato and kidney bean after soaking are put into milling apparatus and grind, after having ground, carry out screenings separation;
3) slurry of separating is sent into pulp boiling machine and carry out mashing off, in mashing off, add bee glue powder, egg, honey, zasiokaurin, fruit wine, pollen powder of chrysanthemun flower, millet powder, potato starch, glutinous rice flour, milk powder, the green clothing of watermelon, wheat flour and food additives;
4) after mashing off completes, carry out secondary filter pulp, obtain free from admixture slurry, then through starching, cast, after squeezing, spreading for cooling, arrangement, make finished product.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a cloud silk bean product composition, is characterized in that: the component by following parts by weight forms:
Soya bean 90-110 part, purple potato 4-6 part, chilli seed 0.2-0.6 part, bee glue powder 2-4 part, egg 0.6-1 part, honey 4-6 part, zasiokaurin 0.2-0.5 part, fruit wine 1-3 part, pollen powder of chrysanthemun flower 0.1-1 part, millet powder 5-8 part, potato starch 3-9 part, glutinous rice flour 5-8 part, milk powder 2-3 part, kidney bean 3-5 part, the green clothing 0.3-0.8 of watermelon part, wheat flour 5-6 part and food additives 0.001-0.005 part.
2. a kind of instant bean vermicelli according to claim 1, is characterized in that: the component by following parts by weight forms:
0.002 part of 100 parts of soya beans, 5 parts of purple potatos, 0.3 part of chilli seed, 3 parts of bee glue powders, 0.7 part of egg, 5 parts of honey, 0.3 part of zasiokaurin, 2 parts, fruit wine, 0.5 part of pollen powder of chrysanthemun flower, 7 parts of millet powder, 5 parts of potato starches, 7 parts of glutinous rice flours, 2 parts of milk powder, 4 parts of kidney beans, 0.4 part, the green clothing of watermelon, 6 parts of wheat flours and food additives.
3. a technique of preparing cloud silk described in claim 1 or 2, is characterized in that: comprise following processing step:
1) soya bean, chilli seed, purple potato and kidney bean are put into pure water and soak 12 hours, remove impurity;
2) soya bean, chilli seed, purple potato and kidney bean after soaking are put into milling apparatus and grind, after having ground, carry out screenings separation;
3) slurry of separating is sent into pulp boiling machine and carry out mashing off, in mashing off, add bee glue powder, egg, honey, zasiokaurin, fruit wine, pollen powder of chrysanthemun flower, millet powder, potato starch, glutinous rice flour, milk powder, the green clothing of watermelon, wheat flour and food additives;
4) after mashing off completes, carry out secondary filter pulp, obtain free from admixture slurry, then through starching, cast, after squeezing, spreading for cooling, arrangement, make finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410188731.3A CN104000125B (en) | 2014-05-06 | 2014-05-06 | A kind of cloud silk bean product compositions |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410188731.3A CN104000125B (en) | 2014-05-06 | 2014-05-06 | A kind of cloud silk bean product compositions |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104000125A true CN104000125A (en) | 2014-08-27 |
| CN104000125B CN104000125B (en) | 2016-06-15 |
Family
ID=51361249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410188731.3A Active CN104000125B (en) | 2014-05-06 | 2014-05-06 | A kind of cloud silk bean product compositions |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104000125B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173453A (en) * | 2017-05-15 | 2017-09-19 | 蚌埠市星光豆制品厂 | A kind of halogen taste beancurd silk |
| CN107197954A (en) * | 2017-07-04 | 2017-09-26 | 合肥仙之峰农业科技有限公司 | A kind of green nourishing health bean products and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578273A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Health-care beancurd piece containing Chinese herbal formulations and production process thereof |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN102805303A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Crude rehmannia root health-care noodles and preparation method thereof |
-
2014
- 2014-05-06 CN CN201410188731.3A patent/CN104000125B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578273A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Health-care beancurd piece containing Chinese herbal formulations and production process thereof |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN102805303A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Crude rehmannia root health-care noodles and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173453A (en) * | 2017-05-15 | 2017-09-19 | 蚌埠市星光豆制品厂 | A kind of halogen taste beancurd silk |
| CN107197954A (en) * | 2017-07-04 | 2017-09-26 | 合肥仙之峰农业科技有限公司 | A kind of green nourishing health bean products and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104000125B (en) | 2016-06-15 |
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| C14 | Grant of patent or utility model | ||
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| TR01 | Transfer of patent right |
Effective date of registration: 20190703 Address after: 462000 Private Industrial Park in the South Section of Yanshan Road, Luohe Economic Development Zone, Henan Province Patentee after: The average food of Luohe City Co., Ltd Address before: 242100 Shuiming Industrial Park, Cross Town, Langxi County, Xuancheng City, Anhui Province Patentee before: Anhui Jinzhong Industry & Trade Co., Ltd. |
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| TR01 | Transfer of patent right |