CN107258916A - A kind of preparation method of fast food quinoa jellied bean curd powder - Google Patents
A kind of preparation method of fast food quinoa jellied bean curd powder Download PDFInfo
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- CN107258916A CN107258916A CN201710260353.9A CN201710260353A CN107258916A CN 107258916 A CN107258916 A CN 107258916A CN 201710260353 A CN201710260353 A CN 201710260353A CN 107258916 A CN107258916 A CN 107258916A
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- quinoa
- soya
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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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- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses a kind of preparation method of fast food quinoa jellied bean curd powder.Raw material is included, quinoa, soya bean or quinoa, soya bean or black soya bean described in black soya bean, through screening, elutriation, purification, defibrination, ultrasonically treated, allotment, the saccharification of addition marine alga, centrifugation, filtering, homogeneous.Add Tea Polyphenols homogeneous, concentration, spraying, reclaim dry powder, sterilization, preparation, the purification that first wife expects, food is safer, more nutrition, more healthy.
Description
Branch art field
Concretely it is a kind of preparation side of fast food quinoa jellied bean curd powder the present invention relates to a kind of food processing technology field
Method.
Background branch art
Jellied bean curd is nutritious, tasty, and human body is to its absorptivity up to 92%~98%.Modern medicine confirmation, beans
It is rotten except having additional nutrients, help digest, in addition to orectic function, be hypertension,High fat of blood, high-cholesterol disease and artery it is hard
Change,Coronary heart diseaseThe herbal cuisine delicacies of patient.It is also the diet good food that children, weakling and the elderly supplement the nutrients.
Traditional jellied bean curd is made based on handicraft workshop with single soya bean, and it is unbalanced to there is nutrition, of poor quality, health
Unsecured etc. safely, the present invention lays the foundation applied to bean product industrialization, to promote target level of product quality, and food peace
Entirely, health-nutrition etc..
The content of the invention
For a kind of health of the invention described above, the preparation method of the fast food quinoa jellied bean curd powder of nutrition.
It is as follows that the present invention provides a kind of branch art scheme of fast food quinoa jellied bean curd powder.
Step 1: a kind of fast food quinoa jellied bean curd powder preparing raw material is included：10~100 parts of quinoa, soya bean or black soya bean 1~
100 parts.
Step 2: prepared by quinoa：(1) immersion is eluriated：Quinoa is soaked first, chooses high-quality quinoa, impurity elimination, water temperature Ying Wen
90 DEG C of boiling water 3~5min of blanching are spent, when carrying out elutriation immersion, immersion, are added water less, spare no effort to water, 20 DEG C of room temperature, soak time 6~
12h, is dipped to, with quinoa grain be preferred without the white heart, immersion quinoa grain quality standard, be with hand grind it is i.e. broken, obtain quinoa,
By quinoa defibrination, quinoa slurry liquid is obtained, it is standby.
Step 3: prepared by soya-bean milk：Choose the new cadmium yellow or black soya bean or chick-pea of high-quality, impurity elimination, eluriate immersion, water temperature should be
90 DEG C of boiling water blanching 2_5min of temperature, after blanching, immersion, water layer is higher by 1_3cm about than beans., room temperature is 18_20 DEG C, during immersion
Between 12_48h, inflow and outflow of water is pulled out, after pulling out, and water temperature after blanching, beans should be cleaned in 90 DEG C of boiling water blanching 2_5min of temperature
Totally, defibrination is carried out, soya-bean milk feed liquid is obtained, it is standby.
Step 4: ultrasonically treated：By soya bean or black soya bean slurry liquid, quinoa slurry liquid is added, is 400_ in ultrasonic power
500w, 40_50 DEG C of ultrasonic temperature separates to screenings, obtains giving birth to quinoa soya-bean milk, by raw 100_135 DEG C of quinoa soya-bean milk, superhigh temperature
Instantaneous heat treatment 15_30s, obtains ripe quinoa soya-bean milk, standby.
Step 5: allotment：Quinoa soya-bean milk obtained above is mixed evenly, under pressure 20MPa, homogeneous 1_ is carried out
2 times, after homogeneous, aqueous trehalose is added, is saccharified into saccharifying tank.At 35_45 DEG C, 1_30min is incubated, is hereafter warming up to
At 50_60 DEG C, 1_45min is incubated, when being warming up to 65_75 DEG C afterwards, 2_45min is incubated, saccharification is completed, and subsequently enters hold-up tank
15_30h is stored up at -0_-5 DEG C, quinoa soya-bean milk mixed liquor is obtained, by quinoa soya-bean milk mixed liquor, through 200 screen filtrations, mistake now
After filter, by the centrifuge that rotating speed is 10000_12000RTPM, centrifugation time is 50_60min, after centrifugation, obtains quinoa soya-bean milk
Mixed semen, Tea Polyphenols solution is added by quinoa mixed semen, after 50_65 DEG C carries out homogeneous, homogeneous, in power 0.1_
0.5MPa, is concentrated in vacuo 12_24h, and 45_55 DEG C of thickening temperature is concentrated in vacuo to quinoa soya-bean milk mixed semen solid content 5_
15% or so, it is concentrated and dried, during concentrate drying, in pressure 0.1_0.4kg/cm, vacuum 550_650mm, temperature 35_50
DEG C, quinoa soya-bean milk mixed semen is sprayed, drop be 80_100 micron, EAT be 120_140 DEG C, temperature of outgoing air with
60_72 DEG C, during spraying, add by the granulesten that quinoa soya-bean milk mixed semen amount is 0,1_2%, it is dry in the boiling of drop agglomerate
Dry powder is reclaimed when dry, dry powder sterilization will be reclaimed, quinoa soybean milk powder is obtained.By quinoa soybean milk powder, cosmetics in glucose is prepared, is obtained
Fast food quinoa jellied bean curd powder.
Step 6: packaging：Fast food quinoa soybean milk powder is packed with aluminum foil composite packaging bag.
A kind of fast food quinoa jellied bean curd powder dispensing of the present invention also includes cosmetics consumption in cosmetics in glucose, the glucose
For 0.02_0.05%.
A kind of fast food quinoa jellied bean curd powder dispensing of the present invention also includes Tea Polyphenols.Tea Polyphenols consumption is 0.02_0.05%.,
A kind of fast food quinoa jellied bean curd powder of the present invention also includes trehalose.It is preferred that trehalose consumption be 1_5%.
A kind of fast food quinoa jellied bean curd powder of the present invention does not use artificial preservative, without using any additive and pigment, no
The multitudinous sugar of addition and essence.The present invention innovation, that is, remain the natural attribute of a variety of nutritions of quinoa, have again soya-bean milk elite and
Plurality kinds of health care element and nutrient, easily absorb, in good taste, nutrition is more enriched.
Brief description of the drawings
Fig. 1, a kind of fast food quinoa jellied bean curd powder preparation method of the invention implement block flow diagram.
Embodiment
A kind of preparation method embodiment of fast food quinoa jellied bean curd powder presented below is described in further detail the present invention's
Technical scheme.
Embodiment one
Included Step 1: a kind of fast food quinoa jellied bean curd powder makes raw material：50 parts of 50 parts of quinoa, soya bean or black soya bean.
Step 2: prepared by quinoa：(1) immersion is eluriated：Quinoa is soaked first, chooses high-quality quinoa, impurity elimination, water temperature Ying Wen
90 DEG C of boiling water blanching 3min are spent, when carrying out elutriation immersion, immersion, are added water less, spare no effort to water, 20 DEG C of room temperature, soak time 6h, immersion
To saturating, be preferred with quinoa grain without the white heart, the quality standard of immersion quinoa grain, be with hand grind it is i.e. broken, obtain quinoa, grind quinoa
Slurry, obtains quinoa slurry liquid, standby.
Step 3: prepared by soya-bean milk：Fresh soya bean or the black soya bean of high-quality are chosen, impurity elimination, elutriation are soaked, and water temperature should be in temperature 90
DEG C boiling water blanching 5min, after blanching, immersion, water layer is higher by 3cm about than beans., room temperature is 20 DEG C, soak time 12h, circulating picture-changing
Water, is pulled out, after pulling out, and beans are cleaned up, and is carried out defibrination, is obtained soya-bean milk feed liquid, standby.
Step 4: ultrasonically treated：By soya bean or black soya bean slurry liquid, quinoa slurry liquid is added, is 500w in ultrasonic power, surpasses
Sound temperature 50 C, separates to screenings, obtains giving birth to quinoa soya-bean milk, and by raw 135 DEG C of quinoa soya-bean milk, superhigh temperature is instantaneously heat-treated 30s, obtains
To ripe quinoa soya-bean milk, standby.
Step 5: allotment：Ripe quinoa soya-bean milk obtained above is mixed evenly, under pressure 20MPa, homogeneous is carried out
2 times, after homogeneous, aqueous trehalose is added, is saccharified into saccharifying tank.At 45 DEG C, 30min is incubated, 60 DEG C are hereafter warming up to
When, 45min is incubated, when being warming up to 75 DEG C afterwards, 45min is incubated, saccharification completes, subsequently enters hold-up tank and store up into 15h at -5 DEG C,
Quinoa soya-bean milk mixed liquor is obtained, by quinoa soya-bean milk mixed liquor, through 200 mesh sieve net filtrations, after filtering, is by rotating speed
12000RTPM centrifuge, centrifugation time is 60min, after centrifugation, obtains quinoa soya-bean milk mixed semen, by quinoa mixed semen
Tea Polyphenols solution is added, is carried out after homogeneous, homogeneous, in power 0.5MPa, 24h is concentrated in vacuo, 55 DEG C of thickening temperature is concentrated in vacuo
Contain 15% or so to quinoa soya-bean milk mixed semen solid, be concentrated and dried, during concentrate drying, in pressure 0.4kg/cm, very
Reciprocal of duty cycle 650mm, 55 DEG C of temperature is sprayed to quinoa soya-bean milk mixed semen, and drop is 100 microns, and EAT is 140 DEG C,
Temperature of outgoing air is with 72 DEG C, during spraying, and it is 0,5% granulesten, in drop agglomerate to add by quinoa soya-bean milk mixed semen amount
Dry powder is reclaimed during fluidized drying, dry powder sterilization will be reclaimed, quinoa soybean milk powder is obtained.By quinoa soybean milk powder, glucose lactones is prepared
Powder, obtains fast food quinoa jellied bean curd powder.
Step 6: packaging：Fast food quinoa soybean milk powder is packed with aluminum foil composite packaging bag.
A kind of fast food quinoa jellied bean curd powder dispensing of the present invention also includes cosmetics consumption in cosmetics in glucose, the glucose
For 0.02%.As jellied bean curdCoagulator, the pure white delicacy of quality, no protein-loss, and it is easy to use.
A kind of fast food quinoa jellied bean curd powder of the present invention also includes trehalose, and trehalose consumption is 1.2%.It is preferred that trehalose
Solution is dissolved into warm water, trehalose is also known as Radix Rhapontici seu Radix Echinopsis sugar, gill fungus sugar etc..It is a kind of safe and reliable natural carbohydrate.And to albumen
Matter and various bioactivators have specificity protective effect.It is extremely strong that this special molecular structure imparts trehalose molecule
Stability, be conducive to keep jellied bean curd powder color and luster.
A kind of fast food quinoa jellied bean curd powder of the present invention：Tea Polyphenols consumption 0.02%, preferably Tea Polyphenols are dissolved into warm water
Solution.Tea Polyphenols has stronger antioxidation, and especially ester catechin EGCG, its reproducibility is even up to the different bad hematic acid of L-
100 times.Tea Polyphenols is in addition to antioxidation, also with bacteriostasis, therefore with certain deodorization.It both may be used
Play a part of natural pigment, can prevent tablet from fading again, also the effect with formation and the accumulation for suppressing other nitrite.
So as to ensure the various nutritions of quinoa sea cucumber spirulina tablet.
Embodiment two,
Formula：Quinoa starches 40 parts, soya bean is starched or black soya bean starches 60 parts.
Embodiment three,
Formula：Quinoa starches 30 parts, soya bean is starched or black soya bean starches 70 parts.
Example IV,
Formula：Quinoa starches 20 parts, soya bean is starched or black soya bean starches 80 parts.
Embodiment five,
Formula：10 parts of quinoa slurry, soya bean slurry or 90 parts of black soya bean or chickpea milk.
Embodiment six,
Formula：5 parts of quinoa slurry, soya bean slurry or 95 parts of black soya bean or chickpea milk.
Claims (5)
1. a kind of preparation method of fast food quinoa jellied bean curd powder of the invention, it is characterised in that following steps.Step 1: a kind of fast food
Quinoa jellied bean curd powder preparing raw material is included：1~100 part of 10~100 parts of quinoa, soya bean or black soya bean.
Step 2: prepared by quinoa：(1) immersion is eluriated：Soak quinoa first, choosing high-quality quinoa, impurity elimination, water temperature should be in temperature 90
DEG C boiling water 3~5min of blanching, when carrying out elutriation immersion, immersion, adds water less, spares no effort to water, 20 DEG C of room temperature, 6~12h of soak time,
Be dipped to, be preferred with quinoa grain without the white heart, the quality standard of immersion quinoa grain, be with hand grind it is i.e. broken, obtain quinoa, by lamb's-quarters
Wheat defibrination, obtains quinoa slurry liquid, standby.
Step 3: prepared by soya-bean milk：The new cadmium yellow or black soya bean or chick-pea of high-quality are chosen, impurity elimination, elutriation are soaked, and water temperature should be in temperature
90 DEG C of boiling water blanching 2_5min, after blanching, immersion, water layer is higher by 1_3cm about than beans., room temperature is 18_20 DEG C, soak time
12_48h, inflow and outflow of water is pulled out, after pulling out, and beans should be cleaned dry by water temperature in 90 DEG C of boiling water blanching 2_5min of temperature, after blanching
Only, defibrination is carried out, soya-bean milk feed liquid is obtained, it is standby.
Step 4: ultrasonically treated：By soya bean or black soya bean slurry liquid, quinoa slurry liquid is added, is 400_500w in ultrasonic power, surpasses
40_50 DEG C of sound temperature, separates to screenings, obtains giving birth to quinoa soya-bean milk, by raw 100_135 DEG C of quinoa soya-bean milk, superhigh temperature transient heat
15_30s is handled, ripe quinoa soya-bean milk is obtained, standby.
Step 5: allotment：Quinoa soya-bean milk obtained above is mixed evenly, under pressure 20MPa, homogeneous is carried out 1_2 times,
After homogeneous, aqueous trehalose is added, is saccharified into saccharifying tank.At 35_45 DEG C, 1_30min is incubated, 50_ is hereafter warming up to
At 60 DEG C, be incubated 1_45min, when being warming up to 65_75 DEG C afterwards, be incubated 2_45min, saccharification complete, subsequently enter hold-up tank-
0_-5 DEG C is stored up into 15_30h, obtains quinoa soya-bean milk mixed liquor, by quinoa soya-bean milk mixed liquor, through 200 screen filtrations, filtering now
Afterwards, by the centrifuge that rotating speed is 10000_12000RTPM, centrifugation time is 50_60min, after centrifugation, obtains quinoa soya-bean milk and mixes
Seminal fluid is closed, quinoa mixed semen is added into Tea Polyphenols solution, after 50_65 DEG C carries out homogeneous, homogeneous, in power 0.1_
0.5MPa, is concentrated in vacuo 12_24h, and 45_55 DEG C of thickening temperature is concentrated in vacuo to quinoa soya-bean milk mixed semen solid content 5_
15% or so, it is concentrated and dried, during concentrate drying, in pressure 0.1_0.4kg/cm, vacuum 550_650mm, temperature 35_50
DEG C, quinoa soya-bean milk mixed semen is sprayed, drop be 80_100 micron, EAT be 120_140 DEG C, temperature of outgoing air with
60_72 DEG C, during spraying, add by the granulesten that quinoa soya-bean milk mixed semen amount is 0,1_2%, it is dry in the boiling of drop agglomerate
Dry powder is reclaimed when dry, dry powder sterilization will be reclaimed, quinoa soybean milk powder is obtained.By quinoa soybean milk powder, cosmetics in glucose is prepared, is obtained
Fast food quinoa jellied bean curd powder.
Step 6: packaging：Fast food quinoa soybean milk powder is packed with aluminum foil composite packaging bag.
2. a kind of fast food quinoa jellied bean curd powder dispensing of the invention also includes cosmetics consumption in cosmetics in glucose, the glucose
0.02_0.05%.
3. a kind of fast food quinoa jellied bean curd powder dispensing of the invention also includes Tea Polyphenols.Tea Polyphenols consumption is 0.02_0.05%.
4. a kind of fast food quinoa jellied bean curd powder of the invention also includes trehalose.It is preferred that trehalose consumption be 1_5%.
5. a kind of fast food quinoa jellied bean curd powder of the invention does not use artificial preservative, without using any additive and pigment, do not add
Plus multitudinous sugar and essence.The innovation of the present invention, that is, remain the natural attribute of a variety of nutritions of quinoa, has soya-bean milk elite again and many
Health care element and nutrient are planted, is easily absorbed, in good taste, nutrition is more enriched.
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| CN201710260353.9A CN107258916A (en) | 2017-04-07 | 2017-04-07 | A kind of preparation method of fast food quinoa jellied bean curd powder |
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| CN201710260353.9A CN107258916A (en) | 2017-04-07 | 2017-04-07 | A kind of preparation method of fast food quinoa jellied bean curd powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720990A (en) * | 2022-12-10 | 2023-03-03 | 东北农业大学 | Sugar-free high-nutrition instant quick-setting soybean pollen prepared from germinated soybeans |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285589A (en) * | 2015-11-05 | 2016-02-03 | 叶芳 | Composite fruit, vegetable and mixed cereal beverage for relieving male climacteric neurasthenia and preparation method thereof |
| CN106261945A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa sea cucumber spirulina high protein instant powder |
-
2017
- 2017-04-07 CN CN201710260353.9A patent/CN107258916A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285589A (en) * | 2015-11-05 | 2016-02-03 | 叶芳 | Composite fruit, vegetable and mixed cereal beverage for relieving male climacteric neurasthenia and preparation method thereof |
| CN106261945A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa sea cucumber spirulina high protein instant powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720990A (en) * | 2022-12-10 | 2023-03-03 | 东北农业大学 | Sugar-free high-nutrition instant quick-setting soybean pollen prepared from germinated soybeans |
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Application publication date: 20171020 |