CN1068480A - Soybean milk forms edible film fast - Google Patents

Abstract

The invention discloses a kind of industrial production method of producing the soybean protein edible film that is suitable for.It is to wear into soya-bean milk by removing soybean smell, after adding the sodium alginate soln mixing, be sprayed on the profiled sheeting, place calcium chloride solution to soak coagulation forming, produce nutrition with soybean protein and the production method of getting rid of cholesterol, preventing and treating arteriosclerotic novel soya-bean milk rapid shaping edible film.

Description

The present invention relates to a new production method of protein film, which is a rapid production method of adding 1% sodium alginate to soybean milk, spraying it on a forming plate, soaking it in calcium chloride solution at room temperature to produce protein film . Suitable for food industry production.

At present, there is no such product supply market at home and abroad. Similar traditional foods in my country include tofu slices (hundred pages), which are produced by heating and extrusion. The product is thick, hard, rough, has a beany taste, and is not resistant to freezing. There is also oily skin, which is made by heating and boiling soybean milk to pick out the upper part of the solidified skin and dry it. Cook.

The main task of the present invention is to provide a simple and convenient production method for preparing edible film of soybean protein without fishy smell. Suitable for large, medium and small industrial production.

The task of the present invention is accomplished in the following manner: Soybeans are soaked in water to expand and increase to 2 to 2.5 times the weight of dry beans, pre-cooked in hot water at 80 to 90°C for 2 minutes, and then add 1‰ of sodium bicarbonate Grind soybean milk in a refiner to remove bean dregs to make fishy soybean milk, add 1% sodium alginate and mix evenly, spray or coat on stainless steel or plastic plates with a thickness of 0.8-1 mm, and place at room temperature Soak in 1% calcium chloride solution for 1 to 2 minutes, and then it will solidify into a soybean protein film, remove the film, put it in 0.5% calcium carbonate solution, heat and boil, take it out immediately, and it will be the finished product of disinfection and sterilization. The edible soybean milk protein film produced by this method is a new type of soybean protein food which has the nutritional value of soybean protein and the health effect of sodium alginate to discharge cholesterol and prevent arteriosclerosis in vitro, and has no beany smell. This kind of product is still restored to its original shape after being frozen for three months at -5°C to -15°C and thawed. It is suitable for boiling, frying, stir-frying, and cold dressing.

Claims (1)

1. The soybean well-established law take off raw meat take off the flavor wet method wear into soya-bean milk, add 0.8～1 millimeter of 1% sodium alginate mixing coating thickness on corrosion resistant plate or plastic plate, place at room temperature 1～2 minute freezing film of 1% calcium chloride solution, film heating is boiled be edible soya-bean milk film again.