High protein soya milk cake

Abstract

A high-protein bean milk cake is perpared from bean milk powder, mung bean powder, concentrated soybean protein powder, wheat flour, and cane sugar through proportionally mixing, spraying soybean milk, kneading, moulding and steaming.

Description

technical field [0001] The invention belongs to the field of soybean deep processing. Background technique [0002] my country's comprehensive construction of a well-off society requires that the per capita daily protein intake should not be less than 75 grams. The country's implementation of the "Student Soymilk Program" also clearly proposes to increase the amount of soybean protein intake for primary school students in my country. However, the high-protein instant soybean powder used in the soymilk program for students in the past has high protein content and is safe to eat, but schools often have inconvenient water, which hinders students from drinking it; liquid soymilk for students is easy to drink, but due to its high water content, microorganisms are easy to reproduce. Poisoning incidents occurred. At home, there have been patent applications for "Soymilk Cube" (application number: 02112831.6) and "soymilk sandwich and production method" (application number: 0215722...

AI Technical Summary

Problems solved by technology

[0003] Although the above-mentioned patent application has certain improvements in terms of food and safety, the protein content and the degree of killing harmful substances in soybeans have not been clearly calibrated, and chemical additives such as calcium carbonate and salt have been added, which is not suitable for students and other long-term consumption groups. , which is inconsistent with the national standard GB / T18738-2002 "High Protein Instant Soybean Flour" that "do not add any chemical additives", and because the water content is low < 6%, it will produce dry and hard taste when eating