Technique for producing non-residue instant soybean (mung bean or red bean) powder (or bean milk)

Technique for producing non-residue instant soybean (mung bean or red bean) powder (or bean milk)

Peeled and defatted (or full-fat, or semi-dafatted) soybeans are ground into superfine powder with a fineness not less than 300 meshes. Through addition of water and sugar, pulping heating for deodourizing, homogenization to obtain "non-residue soybean milk" and said non-residue instant so...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: LI RONGHE, ZHU ZHENWEI, ET AL, SUI SHAOQI
Format: Patent
Sprache:eng
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Peeled and defatted (or full-fat, or semi-dafatted) soybeans are ground into superfine powder with a fineness not less than 300 meshes. Through addition of water and sugar, pulping heating for deodourizing, homogenization to obtain "non-residue soybean milk" and said non-residue instant soybean powder by spray drying.