CN107660692A - A kind of production method of instant bean curd powder - Google Patents
A kind of production method of instant bean curd powder Download PDFInfo
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- CN107660692A CN107660692A CN201610597102.5A CN201610597102A CN107660692A CN 107660692 A CN107660692 A CN 107660692A CN 201610597102 A CN201610597102 A CN 201610597102A CN 107660692 A CN107660692 A CN 107660692A
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- bean curd
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- 239000000843 powder Substances 0.000 title claims abstract description 47
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 238000000926 separation method Methods 0.000 claims abstract description 10
- 239000012528 membrane Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000005469 granulation Methods 0.000 claims abstract description 3
- 230000003179 granulation Effects 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000005054 agglomeration Methods 0.000 claims description 8
- 230000002776 aggregation Effects 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 2
- 238000001471 micro-filtration Methods 0.000 claims description 2
- 238000001728 nano-filtration Methods 0.000 claims description 2
- 238000000108 ultra-filtration Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 29
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 29
- 238000005516 engineering process Methods 0.000 abstract description 8
- 238000007792 addition Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000011160 research Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000499 gel Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 230000004888 barrier function Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 229940083466 soybean lecithin Drugs 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011981 development test Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention provides a kind of production method of the pure physics of instant bean curd powder, production technology include soybean peeling, ultramicro grinding, defibrination, allotment, sterilization, membrane separation concentration, spray drying, granulation, addition coagulator, packaging and instant bean curd powder is made.Make consumer at home, office and can enjoy at any time during the journey.The present invention has opened up the new bean product of a suitable mass consumption --- instant rapid hardening instant bean curd powder, and its industrialization can be realized, widen the application field of soybean；Instant bean curd powder is readily transported, long shelf-life.
Description
Technical field
The invention belongs to food processing technology field, is a kind of production method of the pure physics of instant bean curd powder product.
Background technology
In recent years, the upsurge of soybean research has been started in global range.As research of the various countries to soybean deepens continuously, greatly
The healthcare function of beans is more and more excavated and approved, bean product is no longer treated as simple nourishment food, and
It is more and more to be paid attention to as a kind of healthy food.
Today's social life tempo increase, there is an urgent need to one kind as instant noodles with boiling water to major ingredient bean powder and auxiliary material one
Punching soya-bean milk, the convenience of jellied bean curd and bean curd, flavor, the instant product of nutrition.This product is to visitor, oil, geology, woods
The crowd that the field works such as area, frontier defense and food and drink condition are restricted is attractive, can also not had human consumption soybean product
Welcome that is traditional and having approval west customer extensively to soybean uniqueness alimentary health-care function.
Bean curd is a kind of great nutritive value and extremely digestible food suitable for people of all ages.But conventionally produced beans
Corruption can not open up a market and realize large-scale industrial production because of the technical barrier such as storage, fresh-keeping, transport.
A kind of production technology of instant rapid hardening instant bean curd powder, belongs to the application of biotechnology in the food industry.This item
Invention, by ultramicro grinding, defibrination, allotment, sterilization, membrane separation concentration, spray drying, is granulated, added using dehulled soybeans as raw material
Add coagulator, pack and instant bean curd powder is made.Make consumer at home, office and can enjoy at any time during the journey.This hair
The bright new bean product for having opened up a suitable mass consumption --- instant rapid hardening instant bean curd powder, and its industrialization can be realized,
The application field of soybean is widened.
The core technology of instant bean curd powder is the production technology for the instant sugar-free bean powder for having gel function, and sugar-free bean powder without
Image of Buddha milk powder is equally instant, and as one of being most difficult in food industry solve the problems, such as, although there is a variety of sugar-frees in the market
Bean powder product is being sold, but its protein content is very low or without gelation.
There is the report of some soymilk powder class technical studies the country, but soybean protein is not all accounted in theory and practice
Peculiar property.Foreign countries seldom, only find the application study two that cloth strangles dry process bean powder, wet method in terms of bean powder research
Each one of color change in the research of full fat soybean Drying Technology Parameter and bean powder storage process, this may be not edible big with west
The custom of beans and do not recognize instant bean potential market value it is relevant.
The production of strong gel instant soya-bean powder without sugar due to there is the problem of to be solved more in theory, and process route is grown in practice,
Influence factor is more, it is necessary to high investment；So up to the present, there is no method production rush molten reduction with boiling water after basic performance（Gel,
Flavor, nutrition, the distribution of protein molecular weight accumulation shape）The bean powder similar with new fresh soya-bean milk, makes this that there is great market to dive
The product research of power turns into the problem of current food industry.The instant bean curd powder that present invention research is produced is rushed molten rear basic with boiling water
Performance（Gel, flavor, nutrition, the distribution of protein molecular weight accumulation shape）It can reach more than the 80% of new fresh soya-bean milk.
The convenient tofu jelly powder of the ground such as domestic Guangxi, Henan production at present, belongs to nonactive bean powder together, although solving storage
Deposit, be fresh-keeping, the technical barrier such as transport, but due to technologic problem, this kind of powder must sugaring because of dissolubility difference（Sucrose or
Oligosaccharide）, therefore product can only be made containing sugared jellied bean curd, and bean curd can not be generated.The another active bean powder for having northeast manufacturer production, should
Though product good dispersion, dissolubility and gelling performance are poor, though jellied bean curd and bean curd is made reluctantly, the bean product made by it
Jellied bean curd that quality generates with traditional handicraft, bean curd differ greatly, and the ratio of solid content and water is higher, and economy is also poor.
The content of the invention
It is an object of the invention to provide a kind of production method of instant bean curd powder, the soybean flour produced in this way
Not only good dispersion, and dissolubility is high, and gelation is strong；And it is easy to storage, fresh-keeping, transport.
The production method of the instant bean curd powder of the present invention, it is characterised in that use following technique productions：
Raw soybeansPeelingUltramicro grindingDefibrinationAllotmentSterilizationFilm
Separation concentrationSpray dryingIt is granulatedPackaging.
5~15% maltodextrin or malt extract powder is added in soya-bean milk after defibrination.Sterilization conditions are 90~135 DEG C of temperature, when
Between 10~60 seconds.Method for concentration is membrane separation concentration, including steps such as micro-filtration, ultrafiltration, nanofiltration, counter-infiltrations.
It is spray-dried the pressure or Centrafugal spray drying tower to be granulated with agglomeration.It is granulated as with spraying edible additive
Agglomeration bed granulator or the bed granulator without spraying agglomeration.Include nitrogen-filled packaging, vacuum packaging and common
Packaging.
The production method of the instant bean curd powder of the present invention, solves the instant contradiction between gel of protein due to holding on to
This technical barrier, which carries out repeatedly development test, makes its instant bean curd powder produced have good fluidity（Angle of repose ＜ 40
Degree）, the favorable solubility in water（Wetability ＜ 10 seconds, dispersed ＞ 95 %, NSI> 95 % ）Soybean flour, product warp
Protein content is examined to be up to more than 50%, nitrogen solubility index is up to 98 %, more than similar products at home and abroad, and gelling performance pole
It is good.It is similar to new fresh soya-bean milk with the soya-bean milk of its brewing.By coagulator in proportion with the product compatibility, can not only make jellied bean curd,
Bean curd, and can be needed to adjust its hardness according to user, outward appearance, mouthfeel, texture are identical with conventionally produced bean product.
Meanwhile the production method of instant bean curd powder of the invention is also the great change for the traditional soybean product production technology for attacking prolonging thousands of years
Leather, it not only conforms with the food development direction of " convenience, nutrition, health care ", and fundamentally solves conventionally produced
The technical barrier such as bean product storage, fresh-keeping, transport, is advantageous to expand product market and realizes large-scale industrial production.Industry
The realization of metaplasia production, but the protein yield of labor productivity and product will be greatly enhanced and for product safe and healthy and
The improvement of environment provides guarantee.The other products are on the developing way of bean product（Soya-bean milk-jellied bean curd-bean curd）Pass through food
The selection of product additive, flavor is different, function is different such as fruit bean curd, vegetable with bean curd, spicy hot bean curd, health care beans can be made
The bean product such as corruption, so that the machining chain of extension product significantly, improves added value.It is also possible to instead of protein concentrate, separation egg
Auxiliary material or raw material of the white or bean powder as food such as meat products, dairy produce, Flour product, have wide DEVELOPMENT PROSPECT and market empty
Between.Not only there is good economic benefit, and the improvement to carrying forward Chinese beancurd culture and environmental benefit play it is very long-pending
The effect of pole.
Specific implementation method
Embodiment 1
100 kilograms of soya beans are taken after removing impurity, toasts 10~15 minutes at 100~105 DEG C, is removed the peel in skinning machine, through super
Crushing of Ultrafine, bean powder press 1 in material-compound tank：5~8 add running water, add 5~10 kilograms of malt extract powder and stir evenly；Ground through fiberizer
Slurry, 90~100 DEG C, sterilize within 30~60 seconds, 20 % are reduced to membrane separation concentrated, dried into the pressure spray drying tower with agglomeration
After being 3~5% to moisture, then 0.01~0.1% soybean lecithin and granulation are weighed through fluidized-bed spraying powder, be cooled to room temperature
, nitrogen-filled packaging produces instant bean curd powder product.Mobility, instant capacity and the excellent in flavor of this bean powder.
Embodiment 2
100 kilograms of soya beans are taken after removing impurity, toasts 8~15 minutes, is removed the peel in skinning machine, through ultra micro at 100~110 DEG C
Crush, bean powder presses 1 in material-compound tank：5~8 add running water, add 5~10 kilograms of maltodextrins and stir evenly；Ground through fiberizer
Slurry, 95 DEG C, 20 seconds sterilization more than % of membrane separation concentration 20, into the thousand dry tower of atomizer being granulated with agglomeration, dry
To moisture be less than 5.0% after again through fluidized-bed spraying powder weigh 0.01~0.2% soybean lecithin be granulated, be cooled to room temperature,
It is vacuum-packed and produces instant bean curd powder product.
Embodiment 3
100 kilograms of soya beans are taken after removing impurity, toasts 3 minutes, is removed the peel in skinning machine, through ultramicro grinding, bean powder at 120 DEG C
1 is pressed in material-compound tank：5~8 add running water, add 10~15 kilograms of maltodextrins and stir evenly；Through paste mill grinding, 100 DEG C
~135 DEG C, sterilize within 5~10 seconds, 25 % are concentrated with membrane separation concentration method, into the press atomization tower drying with agglomeration to moisture
After the small 5.O% of content, then through fluidized-bed spraying powder weigh 0.01~0.1% soybean lecithin be granulated, be cooled to room temperature, pack and produce
Instant bean curd powder product.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made, it all should fall into the protection domain of claims of the present invention determination.
Claims (8)
1. a kind of production method of the pure physics of instant bean curd powder, it is characterised in that use following technique productions：Raw soybeans, go
Skin, ultramicro grinding, defibrination, allotment, sterilization, membrane separation concentration, spray drying, granulation, packaging.
2. a kind of production method according to claim 1, it is characterized in that：Peeling be under 90~150 DEG C of temperature conditionss,
Baking 2~20 minutes.
3. a kind of production method according to claim 1, it is characterized in that：5~15% wheat is added in soya-bean milk after defibrination
Bud dextrin or malt extract powder.
4. a kind of production method according to claim 1, it is characterized in that：Sterilization conditions are 90~135 DEG C of temperature, the time
10~60 seconds.
5. a kind of production method according to claim 1, it is characterized in that：Method for concentration is membrane separation concentration, including
The steps such as micro-filtration, ultrafiltration, nanofiltration, counter-infiltration.
6. a kind of production method according to claim 1, it is characterized in that：Be spray-dried pressure to be granulated with agglomeration or
Centrafugal spray drying tower is dried.
7. a kind of production method according to claim 1, it is characterized in that：It is granulated as the agglomeration with spraying edible additive
Fluidized bed pelletizer.
8. a kind of production method according to claim 1, it is characterized in that：Include nitrogen-filled packaging, vacuum packaging and general
Logical packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610597102.5A CN107660692A (en) | 2016-07-27 | 2016-07-27 | A kind of production method of instant bean curd powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610597102.5A CN107660692A (en) | 2016-07-27 | 2016-07-27 | A kind of production method of instant bean curd powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660692A true CN107660692A (en) | 2018-02-06 |
Family
ID=61114385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610597102.5A Withdrawn CN107660692A (en) | 2016-07-27 | 2016-07-27 | A kind of production method of instant bean curd powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660692A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250287A (en) * | 2019-08-07 | 2019-09-20 | 秦皇岛金海食品工业有限公司 | A kind of preparation method and application of soybean flour, bean curd |
| IT202200003176A1 (en) * | 2022-02-21 | 2023-08-21 | La Sanfermese S P A | Highly soluble soya flour |
| IT202200003173A1 (en) * | 2022-02-21 | 2023-08-21 | La Sanfermese S P A | Process for the production of a highly soluble soy flour |
| WO2023156653A1 (en) * | 2022-02-21 | 2023-08-24 | La Sanfermese S.P.A. | A process for the production of a soybean flour having a high solubility |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229608A (en) * | 1998-03-19 | 1999-09-29 | 黑龙江省大豆技术开发研究中心 | Tech. for producing instant jellied bean curd by semi-drying process |
| CN1267477A (en) * | 2000-01-27 | 2000-09-27 | 赵振山 | Production process of instant bean curd powder |
| CN1325631A (en) * | 2000-05-25 | 2001-12-12 | 上海蓝泰贸易有限公司 | Technology for producing multifunctional bean powder |
| CN1463981A (en) * | 2002-06-10 | 2003-12-31 | 上海生远食品科技有限公司 | Soybean segregative scleroprotein clean production method |
-
2016
- 2016-07-27 CN CN201610597102.5A patent/CN107660692A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229608A (en) * | 1998-03-19 | 1999-09-29 | 黑龙江省大豆技术开发研究中心 | Tech. for producing instant jellied bean curd by semi-drying process |
| CN1267477A (en) * | 2000-01-27 | 2000-09-27 | 赵振山 | Production process of instant bean curd powder |
| CN1325631A (en) * | 2000-05-25 | 2001-12-12 | 上海蓝泰贸易有限公司 | Technology for producing multifunctional bean powder |
| CN1463981A (en) * | 2002-06-10 | 2003-12-31 | 上海生远食品科技有限公司 | Soybean segregative scleroprotein clean production method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250287A (en) * | 2019-08-07 | 2019-09-20 | 秦皇岛金海食品工业有限公司 | A kind of preparation method and application of soybean flour, bean curd |
| IT202200003176A1 (en) * | 2022-02-21 | 2023-08-21 | La Sanfermese S P A | Highly soluble soya flour |
| IT202200003173A1 (en) * | 2022-02-21 | 2023-08-21 | La Sanfermese S P A | Process for the production of a highly soluble soy flour |
| WO2023156653A1 (en) * | 2022-02-21 | 2023-08-24 | La Sanfermese S.P.A. | A process for the production of a soybean flour having a high solubility |
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Application publication date: 20180206 |
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