Technology for producing instant soluble soybean powder (including mung bean and red bean) by wet method de-stink and residue-free

The invention provides two kinds of method for processing soybean (including mong bean and red bean). The first one is to process the whole soybean (including mong bean and red bean) through boiling or steaming, removing stinking smell by cooking, drying and grinding flour, no bean dregs is produced...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LI RONGHE, QI BIN, 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
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Beschreibung
Zusammenfassung:	The invention provides two kinds of method for processing soybean (including mong bean and red bean). The first one is to process the whole soybean (including mong bean and red bean) through boiling or steaming, removing stinking smell by cooking, drying and grinding flour, no bean dregs is produced through whole productive process. The second one is that after the soybean (including mong bean and red bean) is wet ground, the following processes are adopted: high temp. (higher than 100 deg.C) to remove stinking smell by cooking, fine grinding, homogenizing, emulsifying, drying to powder, no bean dregs is produced through whole productive process.