CN107873851A - 一种黄豆粉的加工工艺 - Google Patents
一种黄豆粉的加工工艺 Download PDFInfo
- Publication number
- CN107873851A CN107873851A CN201711161406.8A CN201711161406A CN107873851A CN 107873851 A CN107873851 A CN 107873851A CN 201711161406 A CN201711161406 A CN 201711161406A CN 107873851 A CN107873851 A CN 107873851A
- Authority
- CN
- China
- Prior art keywords
- soya bean
- bakeed
- sorting
- water
- analysis
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 103
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 102
- 239000000843 powder Substances 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 210000002615 epidermis Anatomy 0.000 claims abstract description 8
- 238000002386 leaching Methods 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 230000037303 wrinkles Effects 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 4
- 210000003491 skin Anatomy 0.000 claims description 8
- 238000005282 brightening Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 230000007547 defect Effects 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 240000004160 Capsicum annuum Species 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 238000004904 shortening Methods 0.000 abstract description 3
- 230000001256 tonic effect Effects 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000017074 necrotic cell death Effects 0.000 description 6
- 229940011871 estrogen Drugs 0.000 description 3
- 239000000262 estrogen Substances 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 208000004429 Bacillary Dysentery Diseases 0.000 description 1
- 206010065687 Bone loss Diseases 0.000 description 1
- 206010010741 Conjunctivitis Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010017915 Gastroenteritis shigella Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 201000005113 shigellosis Diseases 0.000 description 1
- 208000003265 stomatitis Diseases 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
本发明公开了一种黄豆粉的加工工艺，具体步骤如下：选择颗粒整齐、粒重饱满的腰圆型黄豆；用水将黄豆浸泡3‑8h充分吸水，使黄豆表皮无皱纹；将浸泡好的黄豆上的浸豆水沥干洗净；进行第二次精细分拣筛选；将清洗分拣后的黄豆在30‑70℃下烘焙20‑60min；烘焙好的黄豆放置于190‑240℃的高温油中油炸3‑5min后出锅，沥干油；粉碎即得。本发明通过低温烘焙熟制加工能够锁住营养不造成营养流失，可做调味品加入火锅调料以及辣椒酱里以增加其香味；烹饪时也可作为调味品加入，使其烹饪出来的菜肴香味十足且无任何添加剂及副作用。且本发明提高了农产品的附加值，满足了现代社会的快节奏的消费需求，增加了食补食疗的选择。
Description
技术领域
本发明涉及食品加工技术领域，具体是一种黄豆粉的加工工艺。
背景技术
黄豆享有“豆中之王”的美称，每天吃点黄豆、豆制品或喝杯豆浆是众多营养学家的建议。中医认为黄豆大豆味甘、性平，入脾、大肠经；具有健脾宽中，润燥消水、清热解毒、益气的功效。黄豆还能抗菌消炎，对咽炎、结膜炎、口腔炎、菌痢、肠炎有效；健身宁心，下利大肠，润燥消水的功效。增强机体免疫功能，防止血管硬化，通导大便，降糖、降脂，大豆异黄酮是一种结构与雌激素相似，具有雌激素活性的植物性雌激素，能够减轻女性更年期综合征症状、延迟女性细胞衰老、使皮肤保持弹性、养颜、减少骨丢失，促进骨生成等。
现在以黄豆豆粉的使用方便，吸收效果为最佳，目前已经公开的黄豆豆粉加工方法主要是将黄豆通过日晒干燥后直接磨成黄豆豆粉，不够全面吸收黄豆营养，口感也不好；口味比较单一，营养比较片面。
发明内容
本发明的目的在于提供一种简单方便、营养丰富的黄豆粉的加工工艺，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种黄豆粉的加工工艺，具体步骤如下：
(1)选料：选择颗粒整齐、粒重饱满的腰圆型黄豆，要求所选黄豆皮薄，表面光亮、脐色浅、无霉变、无杂质；
(2)浸泡：用水将黄豆浸泡3-8h充分吸水，使黄豆表皮无皱纹；
(3)清洗分拣：判断黄豆的浸泡程度，将浸泡好的黄豆上的浸豆水沥干洗净，挑拣出坏死的黄豆及残次品；
(4)烘焙：将清洗分拣后的黄豆在30-70℃下烘焙20-60min；
(5)油炸：烘焙好的黄豆放置于190-240℃的高温油中油炸3-5min后出锅，沥干油，再次筛选；
(6)粉碎：将油炸好的黄豆进行粉碎成过20-40目筛的粉末即得。
作为本发明进一步的方案：所述步骤(4)中烘焙黄豆的温度我50℃。
作为本发明再进一步的方案：所述步骤(5)中高温油的温度为210℃。
与现有技术相比，本发明的有益效果是：
本发明通过低温烘焙熟制加工能够锁住营养不造成营养流失，可做调味品加入火锅调料以及辣椒酱里以增加其香味；烹饪时也可作为调味品加入，使其烹饪出来的菜肴香味十足且无任何添加剂及副作用。且本发明提高了农产品的附加值，满足了现代社会的快节奏的消费需求，增加了食补食疗的选择。
具体实施方式
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
实施例1
一种黄豆粉的加工工艺，具体步骤如下：
(1)选料：选择颗粒整齐、粒重饱满的腰圆型黄豆，要求所选黄豆皮薄，表面光亮、脐色浅、无霉变、无杂质；
(2)浸泡：用水将黄豆浸泡3h充分吸水，使黄豆表皮无皱纹；
(3)清洗分拣：判断黄豆的浸泡程度，将浸泡好的黄豆上的浸豆水沥干洗净，挑拣出坏死的黄豆及残次品；
(4)烘焙：将清洗分拣后的黄豆在30℃下烘焙20min；
(5)油炸：烘焙好的黄豆放置于190℃的高温油中油炸3min后出锅，沥干油，再次筛选；
(6)粉碎：将油炸好的黄豆进行粉碎成过20目筛的粉末即得。
实施例2
一种黄豆粉的加工工艺，具体步骤如下：
(1)选料：选择颗粒整齐、粒重饱满的腰圆型黄豆，要求所选黄豆皮薄，表面光亮、脐色浅、无霉变、无杂质；
(2)浸泡：用水将黄豆浸泡5h充分吸水，使黄豆表皮无皱纹；
(3)清洗分拣：判断黄豆的浸泡程度，将浸泡好的黄豆上的浸豆水沥干洗净，挑拣出坏死的黄豆及残次品；
(4)烘焙：将清洗分拣后的黄豆在40℃下烘焙30min；
(5)油炸：烘焙好的黄豆放置于200℃的高温油中油炸3.5min后出锅，沥干油，再次筛选；
(6)粉碎：将油炸好的黄豆进行粉碎成过25目筛的粉末即得。
实施例3
一种黄豆粉的加工工艺，具体步骤如下：
(1)选料：选择颗粒整齐、粒重饱满的腰圆型黄豆，要求所选黄豆皮薄，表面光亮、脐色浅、无霉变、无杂质；
(2)浸泡：用水将黄豆浸泡6h充分吸水，使黄豆表皮无皱纹；
(3)清洗分拣：判断黄豆的浸泡程度，将浸泡好的黄豆上的浸豆水沥干洗净，挑拣出坏死的黄豆及残次品；
(4)烘焙：将清洗分拣后的黄豆在50℃下烘焙40min；
(5)油炸：烘焙好的黄豆放置于210℃的高温油中油炸4min后出锅，沥干油，再次筛选；
(6)粉碎：将油炸好的黄豆进行粉碎成过30目筛的粉末即得。
实施例4
一种黄豆粉的加工工艺，具体步骤如下：
(1)选料：选择颗粒整齐、粒重饱满的腰圆型黄豆，要求所选黄豆皮薄，表面光亮、脐色浅、无霉变、无杂质；
(2)浸泡：用水将黄豆浸泡7h充分吸水，使黄豆表皮无皱纹；
(3)清洗分拣：判断黄豆的浸泡程度，将浸泡好的黄豆上的浸豆水沥干洗净，挑拣出坏死的黄豆及残次品；
(4)烘焙：将清洗分拣后的黄豆在60℃下烘焙50min；
(5)油炸：烘焙好的黄豆放置于230℃的高温油中油炸4.5min后出锅，沥干油，再次筛选；
(6)粉碎：将油炸好的黄豆进行粉碎成过35目筛的粉末即得。
实施例5
一种黄豆粉的加工工艺，具体步骤如下：
(1)选料：选择颗粒整齐、粒重饱满的腰圆型黄豆，要求所选黄豆皮薄，表面光亮、脐色浅、无霉变、无杂质；
(2)浸泡：用水将黄豆浸泡8h充分吸水，使黄豆表皮无皱纹；
(3)清洗分拣：判断黄豆的浸泡程度，将浸泡好的黄豆上的浸豆水沥干洗净，挑拣出坏死的黄豆及残次品；
(4)烘焙：将清洗分拣后的黄豆在70℃下烘焙60min；
(5)油炸：烘焙好的黄豆放置于240℃的高温油中油炸5min后出锅，沥干油，再次筛选；
(6)粉碎：将油炸好的黄豆进行粉碎成过40目筛的粉末即得。
本发明通过低温烘焙熟制加工能够锁住营养不造成营养流失，可做调味品加入火锅调料以及辣椒酱里以增加其香味；烹饪时也可作为调味品加入，使其烹饪出来的菜肴香味十足且无任何添加剂及副作用。且本发明提高了农产品的附加值，满足了现代社会的快节奏的消费需求，增加了食补食疗的选择。
上面对本专利的较佳实施方式作了详细说明，但是本专利并不限于上述实施方式，在本领域的普通技术人员所具备的知识范围内，还可以在不脱离本专利宗旨的前提下作出各种变化。
Claims (3)
1.一种黄豆粉的加工工艺，其特征在于，具体步骤如下：
(1)选料：选择颗粒整齐、粒重饱满的腰圆型黄豆，要求所选黄豆皮薄，表面光亮、脐色浅、无霉变、无杂质；
(2)浸泡：用水将黄豆浸泡3-8h充分吸水，使黄豆表皮无皱纹；
(3)清洗分拣：判断黄豆的浸泡程度，将浸泡好的黄豆上的浸豆水沥干洗净，挑拣出坏死的黄豆及残次品；
(4)烘焙：将清洗分拣后的黄豆在30-70℃下烘焙20-60min；
(5)油炸：烘焙好的黄豆放置于190-240℃的高温油中油炸3-5min后出锅，沥干油，再次筛选；
(6)粉碎：将油炸好的黄豆进行粉碎成过20-40目筛的粉末即得。
2.根据权利要求1所述的黄豆粉的加工工艺，其特征在于，所述步骤(4)中烘焙黄豆的温度我50℃。
3.根据权利要求1所述的黄豆粉的加工工艺，其特征在于，所述步骤(5)中高温油的温度为210℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711161406.8A CN107873851A (zh) | 2017-11-20 | 2017-11-20 | 一种黄豆粉的加工工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711161406.8A CN107873851A (zh) | 2017-11-20 | 2017-11-20 | 一种黄豆粉的加工工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107873851A true CN107873851A (zh) | 2018-04-06 |
Family
ID=61777696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711161406.8A Pending CN107873851A (zh) | 2017-11-20 | 2017-11-20 | 一种黄豆粉的加工工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107873851A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568368A (zh) * | 2020-12-15 | 2021-03-30 | 安徽蒸小皖餐饮有限公司 | 一种劲道面条及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371336A (zh) * | 2012-04-16 | 2013-10-30 | 薛晓萌 | 一种大豆膨化粉的生产方法 |
| CN104126668A (zh) * | 2013-05-01 | 2014-11-05 | 程长青 | 一种多维黄豆粉 |
-
2017
- 2017-11-20 CN CN201711161406.8A patent/CN107873851A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371336A (zh) * | 2012-04-16 | 2013-10-30 | 薛晓萌 | 一种大豆膨化粉的生产方法 |
| CN104126668A (zh) * | 2013-05-01 | 2014-11-05 | 程长青 | 一种多维黄豆粉 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568368A (zh) * | 2020-12-15 | 2021-03-30 | 安徽蒸小皖餐饮有限公司 | 一种劲道面条及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103392758B (zh) | 一种高血压病人专用的馒头专用面粉及其制备方法 | |
| CN102499293A (zh) | 一种豆干 | |
| CN103932105B (zh) | 一种脆皮山芋果及其制备方法 | |
| CN101002601A (zh) | 营养保健方便面及其制备方法 | |
| CN103190503B (zh) | 一种发酵苦荞茶的制备方法 | |
| CN105054080A (zh) | 即食香芋扣肉及其制作方法 | |
| CN103518862A (zh) | 一种酱香豆干的制作方法 | |
| CN103976115A (zh) | 一种竹香蓝莓蒸糕及其制备方法 | |
| CN103583641A (zh) | 一种具有益气安神作用的饼干及其制备方法 | |
| CN102018093A (zh) | 一种植物蛋白食品及其制备方法 | |
| CN107372938A (zh) | 一种水果味花茶及其制备方法 | |
| CN107873851A (zh) | 一种黄豆粉的加工工艺 | |
| CN107259050A (zh) | 一种红薯泥及其加工方法 | |
| CN103315269B (zh) | 一种保健酱油及其制备方法 | |
| CN104256474A (zh) | 一种西瓜味豆瓣酱的制作工艺 | |
| CN107156807A (zh) | 菌菇酵素食品的制作工艺 | |
| CN104351740A (zh) | 一种富含γ-氨基丁酸的茄子甜椒酱及其制备方法 | |
| CN103518805A (zh) | 一种养颜美肤功效的饼干及其制备方法 | |
| CN108523074A (zh) | 一种砂锅麻辣烫汤料及砂锅 | |
| CN106261882A (zh) | 一种卤制鸭肉及其制作方法 | |
| CN105249246A (zh) | 一种降压补血美味红豆酱 | |
| CN106261824A (zh) | 一种卤制猪肚及其制作方法 | |
| CN105520047A (zh) | 一种黑木耳山药枸杞养生粥 | |
| KR101795682B1 (ko) | 고사리 발효김치의 제조방법 및 이에 의해 제조된 고사리 발효김치 | |
| CN108850851A (zh) | 一种糖醋排骨及其加工方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180406 |
|
| WD01 | Invention patent application deemed withdrawn after publication |