Manufacturing method of Vaccinium bracteatum leaf bean gluten

Abstract

The invention relates to the field of bean product preparation, and particularly discloses a manufacturing method of Vaccinium bracteatum leaf bean gluten. The method comprises the following steps: preparing a Vaccinium bracteatum leaf juice, preparing fungus polysaccharides, preparing bean gluten, soaking the dry bean gluten, and airing. The Vaccinium bracteatum leaf content of the Vaccinium bracteatum leaf bean gluten is effectively enhanced as compared with the bean gluten prepared by the traditional manufacturing mode; and the Vaccinium bracteatum leaf bean gluten has more obvious medicinal value. The fungus drugs are utilized to neutralize the acidic components in the Vaccinium bracteatum leaf, so that the metabolites of the bean gluten tend to be alkaline, and the bean gluten is healthier to eat.

Description

technical field [0001] The invention relates to the field of bean product preparation. Background technique [0002] Bean gluten is a traditional bean product of the Han nationality. It has a strong bean aroma and a unique taste that other bean products do not have. The raw material for the production of soybean gluten is soybeans, which are ground into soybean milk and heated. After the surface of the soybean milk forms a film, it is rolled up with a bamboo stick. After drying, the middle bamboo stick is removed. Its shape is like a stick, so the local people also Commonly known as: bean sticks. From a nutritional point of view, bean sticks have special advantages that cannot be replaced by other soy products, and the energy ratio is balanced. Compared with ordinary soy products, bean sticks have a higher nutrient density. Every 100 grams of bean curd sticks contain 14 grams of fat, With 25.2 grams of protein, 48.5 grams of sugar and other vitamins and mineral elements, i...

AI Technical Summary

Problems solved by technology

However, there are the following problems in the traditional method of using Nanzhuye soybean gluten: in the production process, it is found that Nanzhuye juice cannot fully integrate into soybean milk, and while waiting for the surface layer of soybean milk to form a film, Nanzhuye juice cannot be mixed with soybean milk. Form a film together, but there will be accumulation and even precipitation, so the color of the made bean gluten does not change much, that is, the ingredients of Nanzhu leaf are not fully added to the bean gluten

At the same time, Nanzhu leaf juice itself is an acidic food material. In the process of long-term consumption, it will make the body's acid-base imbalance, which has a great impact on health.

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