CN106387080A - Preparation method of soybean puffed food - Google Patents
Preparation method of soybean puffed food Download PDFInfo
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- CN106387080A CN106387080A CN201610743327.7A CN201610743327A CN106387080A CN 106387080 A CN106387080 A CN 106387080A CN 201610743327 A CN201610743327 A CN 201610743327A CN 106387080 A CN106387080 A CN 106387080A
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- soybeans
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- bean milk
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method of a soybean puffed food. The preparation method comprises the following steps of (1) soaking soybeans in water; (2) thoroughly rinsing the soaked soybeans, draining the rinsed soybeans, then adding the drained soybeans into hot water, grinding the treated soybeans through a pulping machine to obtain pulp, and filtering out bean dregs so as to obtain bean milk; (3) heating the bean milk, then adding calcium sulfate, uniformly mixing the heated bean milk with the calcium sulfate, and performing standing so that soybean protein is coagulated and bean curds are obtained; (4) adding tapioca starch, low-gluten flour, garlic powder and soft white sugar to the bean curds, and performing uniform mixing and stirring so as to obtain a mixture; (5) heating the mixture obtained through stirring for 1-3 minutes, then performing steaming for gelatinizing treatment, cooling the treated mixture, cutting the cooled mixture into slices, and drying the slices so as to obtain semi-finished products; and (6) performing deep-frying, puffing and processing on the semi-finished products, removing redundant oil to obtain finished products. The preparation method disclosed by the invention is simple in technology and low in processing cost, and prepared products have the characteristics of being high in protein content, fluffy and crisp in mouth feel, convenient to digest and convenient to eat, and have a high popularization value.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of preparation method of puffed soybean food.
Background technology
With the raising of people's living standard, the market demand of leisure food is increasing.Leisure side in the market
Just food, be mostly higher fatty acid and carbohydrate, protein content low and expanded many with starch for Raw material processing
Food.Semen sojae atricolor contains rich in protein, and it has reduction cholesterol simultaneously, and the health efficacy such as anti-cancer, for this reason, the applicant causes
Power is in a kind of development protein content height, mouthfeel is crisp, be easy to the puffed soybean food of digestion.
Content of the invention
It is an object of the invention to overcoming existing deficiency, provide a kind of preparation method of puffed soybean food.
The technical solution used in the present invention is：
A kind of preparation method of puffed soybean food, comprises the following steps：（1）By soybeans soaking in water, soak 10-20 little
When；（2）To rinse well, drain through the Semen sojae atricolor soaked, be then added into grinding by beater in 80～95 DEG C of hot water
Pulping, filters bean dregs and obtains bean milk；（3）Bean milk is heated to 70～85 DEG C, is subsequently adding calcium sulfate and mixes and stand 8～15 points
Clock, makes soybean protein condense, obtains bean curd；（4）Add tapioca, Self- raising flour, Bulbus Allii powder and soft plantation white sugar toward in bean curd, mix
Stirring 5～8 minutes after even；（5）The mixture being stirred is heated at 180～220 DEG C 1～3 minute, then gas steaming is pasted
Change is processed, and thinly slices after cooling, is dried 3～5 hours at 40～55 DEG C, obtains semi-finished product；（6）By semi-finished product through fried
Expanding processing, removes unnecessary oil, you can obtain finished product.
Further, described step（1）In, Semen sojae atricolor and water are by weight for 1：（2.5～4）.
Further, described step（2）In, Semen sojae atricolor and hot water are by weight for 1：（6～8）.
Further, described step（3）In, bean milk and calcium sulfate are by weight for 1000：（1.5～2.5）.
Further, described step（4）In, bean curd and tapioca, Self- raising flour are by weight for 10：（1.5～2.5）：
（3～5）.
The invention has the beneficial effects as follows：
The invention provides a kind of preparation method of puffed soybean food, this preparation method process is simple, processing cost is low, preparation
Product out has the characteristics that protein content is high, mouthfeel is crisp, is easy to digest, and its instant, there is comparison high
Promotional value.
Specific embodiment
With reference to specific embodiment, the present invention is described further：
Embodiment 1
A kind of preparation method of puffed soybean food, comprises the following steps：
（1）By soybeans soaking in water, Semen sojae atricolor and water are by weight for 1：4, soak 15 hours；（2）By the Semen sojae atricolor through soaking
Rinse well, drain, be then added into grinding pulping by beater in 80 DEG C of hot water, Semen sojae atricolor and hot water are by weight
1：8, filter bean dregs and obtain bean milk；（3）Bean milk is heated to 85 DEG C, is subsequently adding calcium sulfate and mixes and stand 12 minutes, bean milk
With calcium sulfate by weight for 1000：2.5, so that soybean protein is condensed, obtain bean curd；（4）Tapioca, low is added toward in bean curd
Gluten flour, Bulbus Allii powder and soft plantation white sugar, wherein bean curd and tapioca, Self- raising flour are by weight for 10：2：5, stir 8 after mixing
Minute；（5）The mixture being stirred is heated at 180 DEG C 1 minute, then gas steaming carries out gelatinizing process, is cut into thin after cooling
Piece, is dried 5 hours at 45 DEG C, obtains semi-finished product；（6）Semi-finished product are processed through frying-expansion, remove unnecessary oil, you can
Obtain finished product.
Embodiment 2
A kind of preparation method of puffed soybean food, comprises the following steps：
（1）By soybeans soaking in water, Semen sojae atricolor and water are by weight for 1：3, soak 20 hours；（2）By the Semen sojae atricolor through soaking
Rinse well, drain, be then added into grinding pulping by beater in 90 DEG C of hot water, Semen sojae atricolor and hot water are by weight for 1：
7, filter bean dregs and obtain bean milk；（3）Bean milk is heated to 80 DEG C, is subsequently adding calcium sulfate and mixes and stand 12 minutes, bean milk and
Calcium sulfate is by weight for 1000：2, so that soybean protein is condensed, obtain bean curd；（4）Tapioca, low muscle face is added toward in bean curd
Powder, Bulbus Allii powder and soft plantation white sugar, wherein bean curd and tapioca, Self- raising flour are by weight for 10：3：5, stir 8 points after mixing
Clock；（5）The mixture being stirred is heated at 180 DEG C 1 minute, then gas steaming carries out gelatinizing process, thinly slices after cooling,
It is dried 4 hours at 50 DEG C, obtain semi-finished product；（6）Semi-finished product are processed through frying-expansion, removes unnecessary oil, you can obtain
Obtain finished product.
Embodiment 3
A kind of preparation method of puffed soybean food, comprises the following steps：
（1）By soybeans soaking in water, Semen sojae atricolor and water are by weight for 1：2.5, soak 15 hours；（2）Will be big through soak
Bean is rinsed well, is drained, and is then added into grinding pulping by beater in 85 DEG C of hot water, Semen sojae atricolor and hot water are by weight
1：7.5, filter bean dregs and obtain bean milk；（3）Bean milk is heated to 85 DEG C, is subsequently adding calcium sulfate and mixes and stand 10 minutes, bean
Milk and calcium sulfate are by weight for 1000：2, so that soybean protein is condensed, obtain bean curd；（4）Tapioca, low is added toward in bean curd
Gluten flour, Bulbus Allii powder and soft plantation white sugar, wherein bean curd and tapioca, Self- raising flour are by weight for 10：3：5, stir 8 after mixing
Minute；（5）The mixture being stirred is heated at 180 DEG C 1 minute, then gas steaming carries out gelatinizing process, is cut into thin after cooling
Piece, is dried 5 hours at 50 DEG C, obtains semi-finished product；（6）Semi-finished product are processed through frying-expansion, remove unnecessary oil, you can
Obtain finished product.
A kind of preparation method of the puffed soybean food of the present invention, this preparation method process is simple, processing cost is low, preparation
Product out has the characteristics that protein content is high, mouthfeel is crisp, is easy to digest, and its instant, there is comparison high
Promotional value.
Claims (5)
1. a kind of preparation method of puffed soybean food is it is characterised in that comprise the following steps：（1）By soybeans soaking in water,
Soak 10-20 hour；（2）To rinse well, drain through the Semen sojae atricolor soaked, be then added in 80～95 DEG C of hot water logical
Cross beater and grind pulping, filter bean dregs and obtain bean milk；（3）Bean milk is heated to 70～85 DEG C, is subsequently adding calcium sulfate and mixes
And stand 8～15 minutes, so that soybean protein is condensed, obtain bean curd；（4）Tapioca, Self- raising flour, Bulbus Allii is added toward in bean curd
Powder and soft plantation white sugar, stir 5～8 minutes after mixing；（5）The mixture being stirred is heated 1～3 minute at 180～220 DEG C,
Then gas steams and carries out gelatinizing process, thinly slices after cooling, is dried 3～5 hours at 40～55 DEG C, obtains semi-finished product；（6）Will
Semi-finished product are processed through frying-expansion, remove unnecessary oil, you can obtain finished product.
2. a kind of preparation method of puffed soybean food according to claim 1 is it is characterised in that described step（1）In,
Semen sojae atricolor and water are by weight for 1：（2.5～4）.
3. a kind of preparation method of puffed soybean food according to claim 1 is it is characterised in that described step（2）In,
Semen sojae atricolor and hot water are by weight for 1：（6～8）.
4. a kind of preparation method of puffed soybean food according to claim 1 is it is characterised in that described step（3）In,
Bean milk and calcium sulfate are by weight for 1000：（1.5～2.5）.
5. a kind of preparation method of puffed soybean food according to claim 1 is it is characterised in that described step（4）In,
Bean curd and tapioca, Self- raising flour are by weight for 10：（1.5～2.5）：（3～5）.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610743327.7A CN106387080A (en) | 2016-08-29 | 2016-08-29 | Preparation method of soybean puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610743327.7A CN106387080A (en) | 2016-08-29 | 2016-08-29 | Preparation method of soybean puffed food |
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| Publication Number | Publication Date |
|---|---|
| CN106387080A true CN106387080A (en) | 2017-02-15 |
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ID=58003445
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610743327.7A Pending CN106387080A (en) | 2016-08-29 | 2016-08-29 | Preparation method of soybean puffed food |
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| CN (1) | CN106387080A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063022A (en) * | 1991-01-11 | 1992-07-29 | 西安市万家乐食品厂 | A kind of technology of directly producing the soybean crisp with soybean |
| CN1081584A (en) * | 1993-07-29 | 1994-02-09 | 郭凯 | Puffed soybean food and manufacture method thereof |
| CN103637098A (en) * | 2013-07-18 | 2014-03-19 | 安阳市福瑞沃菌业有限公司 | Instant soybean protein puffed food |
| CN104686941A (en) * | 2013-12-05 | 2015-06-10 | 哈尔滨派腾农业科技有限公司 | Soybean puffed food processing technology |
| CN104719776A (en) * | 2013-12-18 | 2015-06-24 | 丰益(上海)生物技术研发中心有限公司 | Soybean composition, preparation method and applications thereof |
-
2016
- 2016-08-29 CN CN201610743327.7A patent/CN106387080A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063022A (en) * | 1991-01-11 | 1992-07-29 | 西安市万家乐食品厂 | A kind of technology of directly producing the soybean crisp with soybean |
| CN1081584A (en) * | 1993-07-29 | 1994-02-09 | 郭凯 | Puffed soybean food and manufacture method thereof |
| CN103637098A (en) * | 2013-07-18 | 2014-03-19 | 安阳市福瑞沃菌业有限公司 | Instant soybean protein puffed food |
| CN104686941A (en) * | 2013-12-05 | 2015-06-10 | 哈尔滨派腾农业科技有限公司 | Soybean puffed food processing technology |
| CN104719776A (en) * | 2013-12-18 | 2015-06-24 | 丰益(上海)生物技术研发中心有限公司 | Soybean composition, preparation method and applications thereof |
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Application publication date: 20170215 |
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