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Preparation of no beany flavor bean product

A production method and technology of bean flavor, applied in the field of production of bean products without bean flavor, to achieve the effect of rich nutrition, strong fragrance, easy digestion and absorption

Inactive Publication Date: 2008-09-03
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to propose a production method of soybean products without beany smell, so as to solve the problem of beany smell in soybean products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] In this embodiment, the concentration of pulp in the refining step is controlled at 10°, the temperature of hot water is controlled at 90° C.; the temperature of the degassing step is controlled at 70° C., the degree of vacuum is 70 KPa, and the time is 20 minutes. The rest is the same as above.

Embodiment 2

[0048] In this embodiment, the concentration of pulp in the refining step is controlled at 13°C, the temperature of hot water is controlled at 98°C; the temperature in the degassing step is controlled at 85°C, the vacuum degree is at 90KPa, and the time is 35min. The rest is the same as above.

Embodiment 3

[0050] In this embodiment, the concentration of pulp in the refining step is controlled at 12°, the temperature of hot water is controlled at 95° C.; the temperature of the degassing step is controlled at 80° C., the degree of vacuum is 80 KPa, and the time is 30 minutes. The rest is the same as above.

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PUM

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Abstract

The invention relates to a method for producing soymilk and bean curd, in particular to a method for producing soymilk and bean curd without bean smell. The key technical points of the invention are as follows: hot water is utilized for a grinding step so as to remove the bean smell primarily, and a degassing step is added after a siruping step to further remove the bean smell. The bean product with pleasing flavor produced by the method is free of bean smell, rich in nutrients, easy to digest and absorb, and suitable for both the old and the young, representing a top grade product on a dinner table. Furthermore, the bean product has a longer service life than that of regular bean products, and can be preserved for seven days at the temperature of 0-5 DEG. C.

Description

technical field [0001] The invention relates to a production method of soymilk and tofu, in particular to a production method of soymilk and tofu without beany smell. Background technique [0002] Soy products, including but not limited to tofu, dried tofu, soy milk, soy milk, are very popular among people. Soy products have high nutritional value and low price, which can be described as high quality and low price. The fly in the ointment is that soy products have fishy smell. In the research on the production process of soybean products, deodorization has become an important research topic. [0003] There are many ways to deodorize soybean milk, such as Cornell University method, Illinois University method, defatted low-temperature soybean meal method, high-temperature vacuum deodorization method, high-temperature wet grinding method, soybean peeling method, etc. The commonality of these technologies The feature is to use heat to inactivate the enzymes that cause fishy s...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/211A23C11/10A23C20/02A23L11/00A23L11/30
Inventor 沈建华赵振阳
Owner SHANGHAI QINGMEI GREEN FOOD
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