CN105558843A - Method for preparing bone strengthening soybean flour - Google Patents

Method for preparing bone strengthening soybean flour Download PDF

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Publication number
CN105558843A
CN105558843A CN201610041642.5A CN201610041642A CN105558843A CN 105558843 A CN105558843 A CN 105558843A CN 201610041642 A CN201610041642 A CN 201610041642A CN 105558843 A CN105558843 A CN 105558843A
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CN
China
Prior art keywords
soya bean
soak
parch
flour
temperature
Prior art date
Application number
CN201610041642.5A
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Chinese (zh)
Inventor
王军
Original Assignee
安徽双鹿面粉有限公司
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by 安徽双鹿面粉有限公司 filed Critical 安徽双鹿面粉有限公司
Priority to CN201610041642.5A priority Critical patent/CN105558843A/en
Publication of CN105558843A publication Critical patent/CN105558843A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a method for preparing bone strengthening soybean flour and relates to the field of flour processing. According to the method, soybean is processed through a special process after being soaked with specific soaking liquid, so that prepared flour has more life cultivation and health preservation effects compared with traditional soybean flour, the constitution of the human body can be enhanced after the bone strengthening soybean flour is eaten for a long time, blood circulation of the human body is improved, calcium growth and calcium storage of human bones are improved, and thus the effect of bone strengthening is achieved.

Description

A kind of preparation method of strong bone soya bean flour
Technical field:
The present invention relates to flour processing field, be specifically related to a kind of preparation method of soya bean flour.
Background technology:
At society, the food of healthy, nutrition is more and more for people pay close attention to and accept, and traditional soya bean flour is supplied to the mankind as just food, function singleness, can not meet society people demand, and functional flour is got more and more people's acceptance.
Containing mineral matters such as abundant vitamin A, B, D, E and calcium, phosphorus, iron in soya bean, the benefit of soya bean has: 1, enhanced machine body immunity function: soybean contains rich in protein, containing multiple human body essential amino acid, can improve body immunity; 2, vascular sclerosis is prevented: the lecithin in soya bean can remove the cholesterol be attached on vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, cardioprotection.Lecithin in soybean also has the effect preventing from accumulating too much fat in liver, thus effectively prevents and treats the fatty liver caused because of fat; 3, admittance stool: the Soluble Fiber contained in soybean, both can defaecation, can reduce cholesterol level again; 4, hypoglycemic, lipopenicillinase: containing a kind of material suppressing pancreatin in soybean, have therapeutic action to diabetes.Saponin contained by soybean has obvious effect for reducing blood fat, meanwhile, body weight can be suppressed to increase; 5, isoflavones is that a kind of structure is similar to estrogen, there is the plant estrogen of estrogen active, female climacteric syndrome symptom can be alleviated, postpone female cell aging, make skin keep elasticity, beauty treatment, minimizing bone loss, promote ostosis, reducing blood lipid etc.
Summary of the invention:
The invention provides a kind of preparation method of soya bean flour, make traditional soya bean flour have effect of more health care, meeting while people have enough, bringing again the nutrient of health of people.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A preparation method for soya bean flour, is characterized in that following steps:
1) after soya bean being eluriated removing impurity, pour in the fermentation vat of splendid attire soak and soak 8-12 hour, the part by weight of soak and soya bean is, soya bean: soak=3:1, by aforementioned proportion and soak time, soya bean by the active ingredient in soak, thoroughly can absorb, thus increases the nutritional labeling of soya bean;
2) take out for subsequent use after the soya bean after immersion being carried out cryogenic temperature freezing drying process by freeze drier, the temperature of freeze drier is set to-18--25 DEG C, sublimation drying is 6-8 hour, by the mode of cryogenic temperature freezing drying, the nutritional labeling be beneficial in soak is tightly locked in soya bean inside, avoids nutrition with water loss;
3) above-mentioned soya bean after freeze drying process is sealed parch 40-60 minute by parcher, parch temperature is 55-60 DEG C, the complete taking-up of parch cools, for subsequent use, pass through parch, make the nutritional labeling acute activation of the soak of soya bean inside, thus ensure that nutritional labeling is in the activity of soya bean inside, is beneficial to absorption of human body more;
4) by the soya bean after above-mentioned parch by the powder process of conventional powder process mode, i.e. obtained soya bean flour.
Described soak is made up of plurality of raw materials, for 1000g soak, is made up of the raw material of following weight portion:
Bone meal 40-60%, peach kernel extract 5-8%, egg-shell meal 5-8%, pseudo-ginseng extract 5-8%, potassium sorbate 0.01-0.03%, Flos Carthami extract 8-10%, egg white 8-10%, black sesame oil 3-5%, angelica extract 2-5%, fructus lycii extracted solution 3-6%;
By the raw material of above-mentioned weight portion by after mixer Homogeneous phase mixing, heated sealed, heating-up temperature is 60-80 DEG C, after cooling, filters out impurities.During above-mentioned raw materials heating, the nutritional labeling between raw material mutually merges, reacts, and makes the nutrition of the soak obtained more be easy to absorption of human body and preservation, improves blood circulation of human body, improves the calcareous growth of skeleton and calcareous storage, thus reaches strong bone effect.
Beneficial effect of the present invention is, a kind of preparation method of soya bean flour is provided, the method is processed by special process after being soaked by special soak by soya bean, and the flour made and traditional soya bean flour are contrasted, there is effect of more health care, long-term edible, can human body constitution be strengthened, improve blood circulation of human body, improve the calcareous growth of skeleton and calcareous storage, thus reach strong bone effect.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment one
A preparation method for soya bean flour, comprises the following steps:
1), after soya bean being eluriated removing impurity, pour in the fermentation vat of splendid attire soak and soak 8-12 hour, the part by weight of soak and soya bean is, soya bean: soak=3:1;
2) take out for subsequent use after the soya bean after immersion being carried out cryogenic temperature freezing drying process by freeze drier, the temperature of freeze drier is set to-18--25 DEG C, and sublimation drying is 6-8 hour;
3) above-mentioned soya bean after freeze drying process is sealed parch 40-60 minute by parcher, parch temperature is 55-60 DEG C, and the complete taking-up of parch cools, for subsequent use;
4) by the soya bean after above-mentioned parch by the powder process of conventional powder process mode, i.e. obtained soya bean flour.
Described soak is made up of plurality of raw materials, for 1000g soak, is made up of the raw material of following weight portion:
Bone meal 40%, peach kernel extract 8%, egg-shell meal 8%, pseudo-ginseng extract 8%, potassium sorbate 0.03%, Flos Carthami extract 10%, egg white 10%, black sesame oil 5%, angelica extract 5%, fructus lycii extracted solution 5.97%;
By the raw material of above-mentioned weight portion by after mixer Homogeneous phase mixing, heated sealed, heating-up temperature is 60-80 DEG C, after cooling, filters out impurities.
Embodiment two
A preparation method for soya bean flour, comprises the following steps:
1), after soya bean being eluriated removing impurity, pour in the fermentation vat of splendid attire soak and soak 8-12 hour, the part by weight of soak and soya bean is, soya bean: soak=3:1;
2) take out for subsequent use after the soya bean after immersion being carried out cryogenic temperature freezing drying process by freeze drier, the temperature of freeze drier is set to-18--25 DEG C, and sublimation drying is 6-8 hour;
3) above-mentioned soya bean after freeze drying process is sealed parch 40-60 minute by parcher, parch temperature is 55-60 DEG C, and the complete taking-up of parch cools, for subsequent use;
4) by the soya bean after above-mentioned parch by the powder process of conventional powder process mode, i.e. obtained soya bean flour.
Described soak is made up of plurality of raw materials, for 1000g soak, is made up of the raw material of following weight portion:
Bone meal 50%, peach kernel extract 6.5%, egg-shell meal 6.5%, pseudo-ginseng extract 6.5%, potassium sorbate 0.02%, Flos Carthami extract 9%, egg white 9%, black sesame oil 4%, angelica extract 4%, fructus lycii extracted solution 4.48%;
By the raw material of above-mentioned weight portion by after mixer Homogeneous phase mixing, heated sealed, heating-up temperature is 60-80 DEG C, after cooling, filters out impurities.
Embodiment three
A preparation method for soya bean flour, comprises the following steps:
1), after soya bean being eluriated removing impurity, pour in the fermentation vat of splendid attire soak and soak 8-12 hour, the part by weight of soak and soya bean is, soya bean: soak=3:1;
2) take out for subsequent use after the soya bean after immersion being carried out cryogenic temperature freezing drying process by freeze drier, the temperature of freeze drier is set to-18--25 DEG C, and sublimation drying is 6-8 hour;
3) above-mentioned soya bean after freeze drying process is sealed parch 40-60 minute by parcher, parch temperature is 55-60 DEG C, and the complete taking-up of parch cools, for subsequent use;
4) by the soya bean after above-mentioned parch by the powder process of conventional powder process mode, i.e. obtained soya bean flour.
Described soak is made up of plurality of raw materials, for 1000g soak, is made up of the raw material of following weight portion:
Bone meal 60%, peach kernel extract 5%, egg-shell meal 5%, pseudo-ginseng extract 5%, potassium sorbate 0.01%, Flos Carthami extract 8%, egg white 8%, black sesame oil 3%, angelica extract 2%, fructus lycii extracted solution 3.99%;
By the raw material of above-mentioned weight portion by after mixer Homogeneous phase mixing, heated sealed, heating-up temperature is 60-80 DEG C, after cooling, filters out impurities.

Claims (2)

1. a preparation method for strong bone soya bean flour, is characterized in that following steps:
1), after soya bean being eluriated removing impurity, pour in the fermentation vat of splendid attire soak and soak 8-12 hour, the part by weight of soak and soya bean is, soya bean: soak=3:1;
2) take out for subsequent use after the soya bean after immersion being carried out cryogenic temperature freezing drying process by freeze drier, the temperature of freeze drier is set to-18--25 DEG C, and sublimation drying is 6-8 hour;
3) above-mentioned soya bean after freeze drying process is sealed parch 40-60 minute by parcher, parch temperature is 55-60 DEG C, and the complete taking-up of parch cools, for subsequent use;
4) soya bean after above-mentioned parch is pulverized by pulverizer, sieved, be i.e. obtained soya bean flour.
2. the preparation method of a kind of strong bone soya bean flour according to claim 1, it is characterized in that, described soak is made up of plurality of raw materials, for 1000g soak, is made up of the raw material of following weight portion:
Bone meal 40-60%, peach kernel extract 5-8%, egg-shell meal 5-8%, pseudo-ginseng extract 5-8%, potassium sorbate 0.01-0.03%, Flos Carthami extract 8-10%, egg white 8-10%, black sesame oil 3-5%, angelica extract 2-5, fructus lycii extracted solution 3-6%, by the raw material of above-mentioned weight portion by after mixer Homogeneous phase mixing, heated sealed, heating-up temperature is 60-80 DEG C, after cooling, filter out impurities.
CN201610041642.5A 2016-01-21 2016-01-21 Method for preparing bone strengthening soybean flour CN105558843A (en)

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Application Number Priority Date Filing Date Title
CN201610041642.5A CN105558843A (en) 2016-01-21 2016-01-21 Method for preparing bone strengthening soybean flour

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Application Number Priority Date Filing Date Title
CN201610041642.5A CN105558843A (en) 2016-01-21 2016-01-21 Method for preparing bone strengthening soybean flour

Publications (1)

Publication Number Publication Date
CN105558843A true CN105558843A (en) 2016-05-11

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1323529A (en) * 2000-05-12 2001-11-28 张考琪 Multivaitamin calcium-enhanced flour product
CN101642140A (en) * 2008-08-05 2010-02-10 原京林 Enriched flour and whole wheat flour
CN102406128A (en) * 2011-11-18 2012-04-11 大连兆阳软件科技有限公司 Method for preparing health noodle
CN102754675A (en) * 2012-06-18 2012-10-31 李友军 Loach fried flour with effects of tonifying kidney and strengthening yang and making method thereof
CN102805306A (en) * 2012-07-27 2012-12-05 安徽四海食品有限公司 Dendrobium candidum flower young-keeping noodles
CN103750115A (en) * 2013-12-17 2014-04-30 当涂县科辉商贸有限公司 Shaddock peel coarse cereal stir-fried flour and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1323529A (en) * 2000-05-12 2001-11-28 张考琪 Multivaitamin calcium-enhanced flour product
CN101642140A (en) * 2008-08-05 2010-02-10 原京林 Enriched flour and whole wheat flour
CN102406128A (en) * 2011-11-18 2012-04-11 大连兆阳软件科技有限公司 Method for preparing health noodle
CN102754675A (en) * 2012-06-18 2012-10-31 李友军 Loach fried flour with effects of tonifying kidney and strengthening yang and making method thereof
CN102805306A (en) * 2012-07-27 2012-12-05 安徽四海食品有限公司 Dendrobium candidum flower young-keeping noodles
CN103750115A (en) * 2013-12-17 2014-04-30 当涂县科辉商贸有限公司 Shaddock peel coarse cereal stir-fried flour and preparation method thereof

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Application publication date: 20160511

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