Process for instant soybean powder

This invention discloses a kind of soybean further-processing technique in food industry. It's removing the smell of fishy first with two methods: 1. transient heating, giving pressure then reducing pressure quickly in order to remove the smell of the puckery taste and fishy. 2. The soybean is...

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Bibliographische Detailangaben
Hauptverfasser:	LI RONGHE, ZHU ZHENWEI, SUI SHAOQI
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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
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Beschreibung
Zusammenfassung:	This invention discloses a kind of soybean further-processing technique in food industry. It's removing the smell of fishy first with two methods: 1. transient heating, giving pressure then reducing pressure quickly in order to remove the smell of the puckery taste and fishy. 2. The soybean is exposed in the high frequency electric field (including microwave field) to remove the smell of fishy and puckery by electromagnetic, thermal and biological etc. comprehensive effect. Soybean treated with 1. and 2. will be ultra-micro levigation. After getting powder, adding water and sugar (or maltose) to homogenize, then drying. The soybean powder is instant dissolved in water and without precipitation and demixing.