CN105265732B - A kind of soybean germ sugar and preparation method thereof - Google Patents
A kind of soybean germ sugar and preparation method thereof Download PDFInfo
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- CN105265732B CN105265732B CN201510812248.2A CN201510812248A CN105265732B CN 105265732 B CN105265732 B CN 105265732B CN 201510812248 A CN201510812248 A CN 201510812248A CN 105265732 B CN105265732 B CN 105265732B
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Landscapes
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Abstract
The present invention relates to the field of comprehensive utilization of soybean germ, and in particular to a kind of soybean germ sugar and preparation method thereof.The present invention has studied the production technology of soybean germ powder, optimizes to baking, drying parameter, and further studies the sugar cook technique of soybean germ sugar, optimizes the formula of soybean germ sugar, obtains unique flavor, soybean germ sugar full of nutrition.
Description
Technical field
The present invention relates to the field of comprehensive utilization of soybean germ, and in particular to a kind of soybean germ sugar and preparation method thereof.
Background technique
Beans embryo is a part of soybean, accounts for the 2.0%-2.5% of soybean total weight, it is by radicle, blastema and three, plumule
Divide and constitute, it is 8~lO times of cotyledon content that beans embryo, which contains high saponin and isoflavones, and is rich in phosphatide, B- paddy in beans embryo
The physiologically active ingredients such as sterol, vitamin E.Growth of cancer cells, enhancing is inhibited to exempt from modern pharmacological studies have shown that these ingredients have
Epidemic disease reduces blood lipid and antifungal activity, has extensive biological effect for anti-cancer, preventing bone rarefaction, anti-b vascular diseases etc..
China is referred to as " township of soybean ", is the source area of soybean.The soybean that China processes every year can achieve several ten million
Ton, and beans embryo can be obtained up to hundreds of thousands ton by separating.But beans embryo is separated and refined and few, many soybean processing enterprises
Industry direct strip plate after soybean cleans, or the strip plate after soybean peeling, beans embryo are finally mixed in soybean products, obtain price with lower
Feed is taken as to be sold.Therefore, accelerate the research and development of this resource, serial beans embryo food is produced, for alleviating China ten
Divide albumen and oil resource in short supply, enrich the type of China's nutrition, health care and remedy diet, improves the diet battalion of our people
It supports and is had a very important significance with the general level of the health.
In view of nutriment and flavour rich in beans embryo, beans embryo is often used to production soybean embryo fat/oil, big
Beans germ flour, isoflavones, soyasaponin, the health foods such as vitamin E.Wherein industry has been realized in the extraction of soybean embryo fat/oil
Metaplasia produces.And isoflavones, selling price is higher on the market for soyasaponin etc., and separation and purifying technique are complicated.Therefore it develops
Snack food in relation to beans embryo is a kind of new thinking.Use for reference such as peanut brittle, the tradition food with national characters such as sesame seed candy
Product, inventor have the inspiration of research and development soybean germ sugar.Soybean germ sugar manufacture craft is simple, process equipment fund cost
It is lower, large batch of factory process production may be implemented completely.As a kind of snack food, soybean germ sugar is that one kind is worth out
The novel product of hair, low investment high production, has a vast market foreground.
Summary of the invention
The purpose of the present invention is the blank for the prior art to provide a kind of soybean germ sugar and preparation method thereof.
The purpose of the present invention is achieved by following technical proposals.
The present invention provides a kind of production technology of soybean germ sugar, and process is summarized as follows:
Beans embryo skin grain separation → sieving → cleaning, dry → toast, dry → prepare syrup → infusion → mixed material →
It strikes off, cutting → cooling and shaping → detection → packaging → finished product.
The present invention further provides the technology points of soybean germ sugar production:
(1) skin grain separates: the material that the beans embryo and skin given are mixed is separated, goes to allowance for bark, leaves beans embryo.
(2) it crosses sieve classification: very beans embryo granular size being screened according to finished product.Choose 10 mesh to size between 20 mesh
Grain.
(3) cleaning is dried: being cleaned and is pulled out in clear water to the beans embryo chosen, dries.
(4) it toasts, is dry: beans embryo is put into oven, it is ideal to presenting that baking 30min is carried out at a temperature of 140 DEG C
Color, fragrance and crunchy sensation, reach beans embryo surface and center color is almost the same；It, can be by beans before baking to guarantee to be heated evenly
Embryo carries out short time storage with equilibrium water conten, and the kernel in baking tray is paved into thin layer, avoids accumulating and uneven heating.Then will
It is put into hot-blast stove under the conditions of 90 DEG C dry 30min, achievees the effect that mitigation or removes the bitter taste of beans embryo.
(5) syrup is prepared: load weighted white granulated sugar, maltose, water being prepared in proportion, poured into sugar boiler.
(6) syrup infusion: the first stage controls temperature within the scope of 100~110 DEG C, it is therefore an objective to melt white granulated sugar, so
Afterwards using being gradually warmed up mode, 150 DEG C of infusion 10min, moisture in evaporating sugar-molasses syrup will avoid whole high temperature infusion to cause liquid glucose
Caramelization is serious, and color is too deep.
(7) mixed material: the beans embryo handled well and other auxiliary materials are added in pot, and by it, quickly stirring 20 to 30 times make it
Uniformly.
(8) it strikes off, cut: uniformly mixed massecuite is poured on the baking tray for having wiped one layer of vegetable oil.It is quick with rolling pin
It is shakeout and is struck off, its booth is made to be cut into the block of several rules with knife after its cooling at the uniform thin slice of thin and thick
Shape, every piece weighs about 50~100 grams.
(9) it is cooled and shaped: in sugar cooling procedure, separating the little sugar of adhesion degree.
(10) it packs: after product cools completely, it being detected, then can be carried out sealed package, to avoid sugar
Moisture absorption tide.
The present invention has carried out following research to the relevant parameter for preparing of soybean germ sugar:
1. being studied under single roasting mode when to beans embryo pretreatment of raw material, shadow of the different temperatures time to beans embryo quality
It rings, the especially influence to the removal effect of beans embryo bitter taste；
2. research baking combines under heated-air drying processing mode, and the different temperatures time is to beans on the basis of single heat treatment
The influence of embryo quality, research obtain optimised process；
3. studying using texture analysis and influence of the sensory evaluation method to sugar cook temperature to product, and obtain best ginseng
Number.
4. obtaining the optimum formula of product using Orthogonal Experiment and Design.
Result of study is as follows:
1, different baking temperatures have been investigated in the Change Law of Quality in single mode baking process in research beans embryo
The organoleptic quality of beans embryo under (120 DEG C, 140 DEG C, 160 DEG C), shows baking temperature and has a significant impact to beans embryo quality, but right
The bitter taste removal effect of beans embryo is lighter.
2, for optimization beans embryo heat treatment condition, respectively with toast phase temperature, toast the stage temperature, heated-air drying
Four technological factors of temperature and hot-wind-drying time carry out orthogonal test, obtain optimum process condition with sensory evaluation are as follows: baking
Temperature be 140 DEG C, baking time 30min, 90 DEG C of heated-air drying temperature, hot-wind-drying time 30min；Moreover, by comparing, it is multiple
Conjunction heat treatment mode effect in terms of color is toasted than single mode to be significantly increased.And theoretically improve beans
The inoxidizability of embryo, stability extend the shelf-life.
3, influence of the sugar cook temperature to product is had studied using texture analysis and sensory evaluation, obtains optimal parameter are as follows: endure
Sugared temperature is 150 DEG C.
4, influence of each main formula factor to quality factor is analyzed using sensory evaluation system and orthogonal experiment method, and built
Correlation between vertical instrument index and Analyses Methods for Sensory Evaluation Results, has obtained optimum formula: 60% beans embryo, 18% white granulated sugar, 9% wheat
Bud sugar, 6% water, 6% cream, 0.6% sodium bicarbonate, 0.2% vanillic aldehyde, 0.2% salt.And study formula in white granulated sugar with
The ratio of maltose additive amount has large effect to the quality of beans embryo sugar.Beans embryo sugar under different ratios is analyzed by texture
Brittleness and viscosity discovery, when white granulated sugar and maltose ratio are 2:1, brittleness and viscosity number are best, and illustrate that instrument refers to
There is significant correlation between mark and sensory evaluation index items.
On the basis of the present invention, those skilled in the art can further study other heat treatment conditions to beans embryo quality
And its influence of the rancid process of storage phase, it is compared, is explored new by the quality and energy consumption of the sample to different heat treatment
Application of the type heat treatment condition in the production and processing of beans embryo sugar.
Provided by the invention on the basis of optimum formula, those skilled in the art can innovate the beans embryo of various tastes
Sugar, such as spicy type, salty odor type etc..Saqima, soup stock additive can be made with diffusion thought, research and utilization soybean germ powder
Deng formula, develop a series of snack food, make beans embryo utilization it is more varied, be utilized it and reach bigizationner.
Detailed description of the invention
Fig. 1: beans embryo sensory evaluation scores curve under different baking temperatures.
Organoleptic scores change curve in different time at a temperature of Fig. 2: 160 DEG C.
Fig. 3: influence of the sugar cook temperature to beans embryo sugar hardness.
Fig. 4: influence of the sugar cook temperature to beans embryo chewiness.
Fig. 5: the hardness of beans embryo sugar and the relationship of white granulated sugar and maltose ratio.
Fig. 6: the viscosity of beans embryo sugar and the relationship of white granulated sugar and maltose ratio.
Specific embodiment
Embodiment 1
The production technology of soybean germ powder:
The separation of 1.1 skin grains: the material that the beans embryo and skin given are mixed is separated, goes to allowance for bark, leaves beans embryo.
1.2 cross sieve classification: screening according to finished product to beans embryo granular size very much.Choose 10 mesh to size between 20 mesh
Grain.
1.3 cleanings are dried: being cleaned and are pulled out in clear water to the beans embryo chosen, dry.
1.4 bakings, drying: being put into beans embryo in oven, and it is ideal to presenting that baking 30min is carried out at a temperature of 140 DEG C
Color, fragrance and crunchy sensation, reach beans embryo surface and center color is almost the same；It, can be by beans before baking to guarantee to be heated evenly
Embryo carries out short time storage with equilibrium water conten, and the kernel in baking tray is paved into thin layer, avoids accumulating and uneven heating.Then will
It is put into hot-blast stove under the conditions of 90 DEG C dry 30min, achievees the effect that mitigation or removes the bitter taste of beans embryo.
Embodiment 2
Beans embryo baking pretreatment experiment of single factor:
Influence of the 2.1 different baking temperatures to beans embryo quality
The soybean germ sample for weighing a certain amount of drying, is respectively placed in far-infrared roasting oven, and it is 120 that temperature, which is respectively set,
DEG C, 140 DEG C, 160 DEG C, 180 DEG C, heat 30min.The beans embryo handled well is taken out later and is stored in dry environment
In.Observation detection is carried out to the qualities such as its color, smell and taste and crisp degree, is scored using sensory evaluation system it.
As shown in Figure 1, within the scope of 120 DEG C -160 DEG C, as the temperature rises, organoleptic quality score almost proportional example
Relationship rises.However when temperature rises to 180 DEG C, observe that the color change of beans embryo is very big in experiment, is in dark brown, and
Burnt serious bitter taste.Therefore available, baking temperature has a great impact to the organoleptic quality of beans embryo.Therefore it obtains at 160 DEG C
Under the conditions of the obtained beans embryo quality effect of baking 30min it is preferable.
Influence of the 2.2 different baking times to beans embryo quality
The soybean germ sample for weighing a certain amount of drying, is respectively placed in far-infrared roasting oven, and setting temperature is 160 DEG C,
Baking time is 15min, 30min, 45min, 60min, takes out the beans embryo handled well be stored in dry environment later.
Observation detection is carried out to the qualities such as its color, smell and taste and crisp degree, is scored using sensory evaluation system it.
As shown in Fig. 2, with the increase of baking time, organoleptic scores are to approach inverse proportion under 160 DEG C of baking conditions
Relationship is on a declining curve.Baking time is longer, and color is deeper, and quality is poorer.Illustrate in 160 DEG C of high-temperature bakings, when baking
Between have large effect to the quality of beans embryo.It can thus obtain and toast 15min under the conditions of 160 DEG C, beans embryo quality effect is relatively good.
Embodiment 3
It is suitable for that when giving off a strong fragrance, just can more trigger people in the color of soybean germ for the beans embryo in beans embryo sugar
Edible desire.And this series of quality is the flavor substance that beans embryo occurs that appropriate Maillard reaction obtains at high temperature；
In order to enable beans embryo sugar to possess crisp mouthfeel and good keeping quality, we should take certain drying means to make beans embryo
Moisture content and water activity it is lower；In terms of preservation, in dry heat treatment process, if high temperature for a long time
Lower processing beans embryo, fat-splitting degree will be higher, and oxidation resistance can reduce, and stability reduces, can be easy to form rancid；
So if moisture content is higher in final pretreated rear beans embryo, the keeping quality of beans embryo sugar will be reduced.In conjunction with above-mentioned several
Condition, if the temperature in heat treatment or the processing time under high temperature can be reduced, in the preservation stability for guaranteeing beans embryo
On the basis of quality and flavor, and can be dry to lower degree by beans embryo, this will be more satisfactory mode.Therefore, intend choosing
The thermal processing method processing beans embryo that high-temperature baking-heated-air drying combines is selected, is produced while improving beans embryo quality, and for beans embryo sugar
The preservation of product is laid a good foundation.
3.1 bakings combine the technique orthogonal test of heated-air drying:
On the basis of single factor experiment, using baking temperature, baking time, heated-air drying temperature, hot-wind-drying time as shadow
The factor of sound, design four factors, three horizontal quadrature test.Using sensory evaluation system, to resulting beans embryo quality under the conditions of variant
It gives a mark.Factor level is shown in Table A, is analyzed using orthogonal test method data, and it is dry to find out optimal pretreatment baking
Dry parameter.
Table A beans embryo toasts drying process orthogonal test factor and level
3.2 bakings combine hot-air drying technology orthogonal experiments
With baking temperature (A), baking time (B), heated-air drying temperature (C), hot-wind-drying time (D) for influence factor.
Three levels of each factor design are given respectively.Baking temperature: 120 DEG C, 140 DEG C, 160 DEG C；Baking time: 15min, 30min,
45min；Heated-air drying temperature: 70 DEG C, 80 DEG C, 90 DEG C；Hot-wind-drying time: 30min, 40min, 50min.Orthogonal experiments
It is as follows:
Table B L9(34) orthogonal test scheme and result
By table B it can be concluded that A2B2C3D1For best test combinations, i.e., baking temperature be 140 DEG C, baking time 30min,
Heated-air drying temperature is 90 DEG C, hot-wind-drying time 30min, and the taste of beans embryo is best.It is available right according to range analysis
The factor of beans embryo organoleptic quality influences size order are as follows: A > C > B > D.I.e. baking phase temperature is to influence beans embryo mouthfeel most
Principal element, followed by heated-air drying temperature, the time for toasting the stage, hot-wind-drying time.
Embodiment 4
The production technology of soybean germ sugar:
4.1 syrup are prepared: load weighted white granulated sugar, maltose, water being prepared in proportion, poured into sugar boiler.
4.2 syrup infusions: the first stage controls temperature within the scope of 100~110 DEG C, it is therefore an objective to melt white granulated sugar, so
Afterwards using being gradually warmed up mode, 150 DEG C of infusion 10min, moisture in evaporating sugar-molasses syrup will avoid whole high temperature infusion to cause liquid glucose
Caramelization is serious, and color is too deep.
4.3 mixed materials: beans embryo powder prepared in the above embodiments and other auxiliary materials are added in pot, by its quickly stirring 20
Make it uniformly to 30 times.
4.4 strike off, cut: uniformly mixed massecuite is poured on the baking tray for having wiped one layer of vegetable oil.It is quick with rolling pin
It is shakeout and is struck off, its booth is made to be cut into the block of several rules with knife after its cooling at the uniform thin slice of thin and thick
Shape, every piece weighs about 50~100 grams.
4.5 are cooled and shaped: in sugar cooling procedure, separating the little sugar of adhesion degree.
4.6 packagings: after product cools completely, it is detected, then can be carried out sealed package will avoid sugar from inhaling
Wet tide.
Embodiment 5
The research of soybean germ sugar sugar cook technique
The measurement of 5.1 sugar cook temperature
Guaranteeing that pretreating process is consistent, on the basis of each ingredient additive amount is consistent, research sugar cook temperature is respectively 130
DEG C, the influence of the texture and quality of beans embryo at 140 DEG C, 150 DEG C, 160 DEG C, 170 DEG C.
The measurement of 5.2 textures
Physical property measurement, i.e., full texture analysis (TPA) are carried out to beans embryo sugar.It is by the probe Mouthsimulator on tester
Masticatory movement compresses semisolid and solid, and connect with computer, test complete after, the texture curve of sample and
Measured characterisitic parameter is all shown over the display.Mainly hardness and chewiness are measured.
(1) hardness (Hardness): the peak value representative occurred when the first second compression keeps power required for sample deformations hard
Degree.
(2) chewiness (Chewiness): the product of adhesivity and elasticity；It indicates solid sample chewing at can swallow
Energy required for state.
Determination condition: selecting P/36R probe, and test-types are compression test, speed 2.0mm/s, test speed before surveying
1.0mm/s, speed 10mm/s, depression distance 4.0mm, retention time 5s after survey.
As seen from Figure 3 with the raising of sugar cook temperature, the hardness of beans embryo sugar is gradually increasing, is reaching at 170 DEG C
40.2N.Because sugar cook temperature is higher, water loss is faster, so that syrup concentration becomes larger, so that the beans embryo sugar hardness worked it out becomes
Greatly.
As seen from Figure 4 with the raising of sugar cook temperature, the chewiness of beans embryo sugar is also being gradually increased.At 170 DEG C
Reach 24.3g.Sugar cook temperature rises, and syrup concentration becomes larger so that hardness increases, therefore chewiness is caused also to increase.
Influence of the table C sugar cook temperature to beans embryo sugar organoleptic quality
With the raising of sugar cook temperature it can be seen from table C, the color for bonding syrup and flavor can be made to change.And
When sugar cook temperature is 150 DEG C, product has preferable organoleptic quality.Therefore best sugar cook temperature is 150 DEG C.
Embodiment 6
The research of soybean germ sugar optimum formula
Through experiments, it was found that the additive amount of white granulated sugar, maltose, sodium bicarbonate, vanillic aldehyde has larger shadow to beans embryo sugar organoleptic quality
It rings.Formula is optimized using orthogonal experiment below.
6.1 Orthogonal Experiment and Design
This experiment carries out the horizontal L9 (3 of four factor three4) orthogonal experiment.Three levels for determining each factor, by orthogonal reality
Proved recipe case carries out orthogonal, and wherein white granulated sugar (A) is respectively 40g, 30g and 20g, and maltose (B) is respectively 10g, 15g
And 20g, sodium bicarbonate (C) they are respectively 0g, 0.5g and 1g, vanillic aldehyde (D) is respectively 0.2g, 0.12g and 0.04g, carries out 9 realities altogether
It tests.The optimum formula of beans embryo sugar is determined by data process&analysis.Following parameter is to add 100g by pretreated big
Beans plumule amount is standard.
Table D soybean germ sugar is formulated L9(34) orthogonal test factor and horizontal
Table E soybean germ sugar is formulated L9(34) orthogonal experiments analysis
By the analysis of table E orthogonal experiment data it can be concluded that optimal combination is A2B2C3D1, it is being 100g with the additive amount of beans embryo
When for standard, each ingredient optimum addition is white granulated sugar 30g, maltose 15g, sodium bicarbonate 1g, vanillic aldehyde 0.2g.And by it is very poor can
To show that the additive amount of maltose influences maximum, followed by white granulated sugar to the mouthfeel of final products.
The measurement of 6.2 sugared ratios
There is centainly influence of the relationship of discovery white granulated sugar and maltose additive amount to soybean germ sugar product quality in experiment
Relationship, therefore study under the conditions of two kinds of sugared different adding proportions product texture characteristic, comparison result whether and sense organ
It is consistent to evaluate acquired results.Three representative ratios are chosen herein.White granulated sugar and maltose are explored in 4:1,2:1,1:1
The hardness and viscous index of products obtained therefrom under the conditions of three kinds, and analyzed.
6.2.1 influence of the sugared ratio to beans embryo sugar hardness
As seen from Figure 5 when the ratio of white granulated sugar and maltose is 4:1, hardness number is maximum, the hardness meeting of beans embryo sugar
Largely influence the selection of consumer.With the increase of maltose ratio, hardness is gradually reduced, but is found in an experiment,
When maltose content is very high, last product can not form simply.
6.2.2 influence of the sugared ratio to beans embryo sugar viscosity
Found out in its viscosity relationship by Fig. 6, when ratio is 2:1, viscosity number is minimum, and when ratio is 1:1, viscosity
Value is maximum, illustrates that the influence of the ratios on viscosity of maltose is very big.
Complex chart 5-6 can be seen that the ratio of different white granulated sugar and maltose is larger to hardness and viscosity influence and can obtain
When its ratio is 2:1, effect is best out.
The measurement of 6.3 beans embryo saccharic structures
Hardness is carried out to it after beans embryo is cooling and viscosity is measured.Test condition is as follows:
Determination of Hardness: setting survey before, survey in, survey after speed be respectively 2.0mm/s, 1.0mm/s, 1.0mm/s, compression distance
5mm, pop one's head in model P2,
Surface viscosity: probe model selects P36R；Setting survey before, survey in, survey after speed be respectively 1.0mm/s, 1.0mm/
S, 10.0mm/s, applied force are designed as 6.0g.
6.4 optimization of C/C composites
On the Research foundation to formula principal element, the optimization to formula is realized, it is contemplated that reach better mouthfeel
Effect and later period are longer to the Storage period of sugar, and antioxidant effect is more preferable etc., can add salt, milk in formula after study
Oil, the auxiliary materials such as antioxidant.Finally research show that (each percentage is to account for beans embryo additive amount to each substance additive amount in optimum formula
Percentage): 60% beans embryo, 18% white granulated sugar, 9% maltose, 6% water, 6% cream, 0.6% sodium bicarbonate, 0.1% vanillic aldehyde,
0.3% salt.
It is attached: the sensory evaluation criteria of beans embryo baking
10 composition subjective appreciation groups are randomly selected from lab assistant, allow their to color, the gas for toasting beans embryo
The flavor quality of 5 aspects such as sense scores after taste, flavour, structural state, flavor, judges average mark with all criticism personnel
Number is comprehensive score.Specific beans embryo sense organ fuzzy evaluation table is as shown in Table 1.
One beans embryo hot-working sense organ fuzzy evaluation table of table
Soybean germ sugar organoleptic quality Comment on Standard
Two soybean germ sugar sensory evaluation criteria of table
Described above be only presently preferred embodiments of the present invention, cannot limit interest field of the invention with this, because
This equivalent changes made in accordance with the claims of the present invention still falls within the range that the present invention is covered.
Claims (3)
1. a kind of production technology of soybean germ sugar, which is characterized in that it specifically comprises the following steps:
(1) skin grain separates: the material that the beans embryo and skin given are mixed is separated, goes to allowance for bark, leaves beans embryo；
(2) it crosses sieve classification: beans embryo granular size being screened according to finished product, choose the particle of size between 10 mesh~20 mesh；
(3) cleaning is dried: being cleaned and is pulled out in clear water to the beans embryo chosen, dries；
(4) toast, be dry: beans embryo is put into oven, carry out toasting at a temperature of 140 DEG C 30min to present ideal color,
Fragrance and crunchy sensation, specially color are light brown, have strong beany flavour, and smell is lost in no Kazakhstan, and tissue is crisp, not firmly, reaches beans
Embryo surface and center solid colour；Beans embryo in baking tray is paved into thin layer, avoids accumulating and uneven heating, then puts it into heat
Dry 30min under the conditions of 90 DEG C in wind furnace, achievees the effect that mitigation or removes the bitter taste of beans embryo；
(5) syrup is prepared: load weighted white granulated sugar, maltose, water being prepared in proportion, poured into sugar boiler；White granulated sugar and wheat
The mass ratio of bud sugar is 2:1；
(6) syrup infusion: the first stage controls temperature within the scope of 100~110 DEG C, it is therefore an objective to melt white granulated sugar, then adopt
With the mode that is gradually warmed up, 150 DEG C of infusion 10min, moisture in evaporating sugar-molasses syrup will avoid whole high temperature infusion to cause liquid glucose caramel
Change seriously, color is too deep；
(7) mixed material: the beans embryo handled well and other auxiliary materials are added in pot, and by it, quickly stirring 20~30 times make it
It is even；
(8) it strikes off, cut: uniformly mixed massecuite being poured on the baking tray for having wiped one layer of vegetable oil, with rolling pin quickly by it
It shakeouts and strikes off, its booth is made to be cut into the bulk of several rules with knife, often after its cooling at the uniform thin slice of thin and thick
Block weighs 50~100 grams；
(9) it is cooled and shaped: in sugar cooling procedure, separating the little sugar of adhesion degree；
(10) it packs: after product cools completely, it being detected, is then sealed packaging, avoid sugar moisture absorption damp；
Auxiliary material described in step (7) includes cream, sodium bicarbonate, vanillic aldehyde, and salt, wherein each group distribution ratio is 60wt% beans embryo,
18wt% white granulated sugar, 9wt% maltose, 6wt% water, 6wt% cream, 0.6wt% sodium bicarbonate, 0.2wt% vanillic aldehyde,
0.2wt% salt.
2. the production technology of soybean germ sugar as described in claim 1, which is characterized in that step (4) includes following operation: being dried
Beans embryo is subjected to short time storage with equilibrium water conten before roasting.
3. a kind of soybean germ sugar, which is characterized in that the soybean germ sugar is by any method system of claim 1-2
It is standby to form.
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