Soybean processing machinery - Soybean products Knowledge Questions and Answers
1. What are soy products?
A: Soybean products refer to the soybean as the main material, through soaking softening, grinding damage, separation and removal of slag, burning soy milk, condensation modeling and other processes made of tofu, dried bean curd, 100 pages, oil tofu and bean curd clothes and other foods.
2, bean products have product specifications?
A: Yes. GB/T 22106-2008 "Non-fermented bean products" as of January 1, 2009.
3, bean products processing machinery science and technology industrial policy is what?
Answer: "Two new, three chemical, eight character" for short. Namely: develop new products, expand new markets, complete production mechanization, product packaging, production and marketing cold chain, soy products to achieve safety, nutrition, delicious, convenient.
4, roast husband, vegetarian sausage, water gluten and oil gluten are soy products?
A: No. Baking, vegetarian sausage and oil gluten are all made of fresh gluten separated from wheat flour processing. These products are often mistaken for soy products because they are produced by soy products factories.
5, what are the nutrient values of soy products?
A: Soy products are high in vegetable protein, fat, vitamins and minerals.
6, why eat soy products than eat soy simple digestion?
A: Because the digestibility of the human body is only 65% of cooked whole soybeans, it can reach 85% after making soybean milk, and the digestibility of soybean products can be as high as 98% after the protein of soybean milk is denatured and condensed.
7. How to choose boxed lactone tofu?
A: The lactone tofu in the box is white or milky white. There is no space in the box, the appearance of tofu is flat, no bubbles, no water. After opening the bean aroma, pour out not slump, delicate texture, taste tender and smooth, no astringent no acid.
8. Is hot tofu always fresher than cold tofu?
A: The last two steps in the processing of boxed lactone tofu are heating forming and cooling setting. The purpose of cooling and shaping is to improve the conformal property of lactone tofu, but also to restrain the growth of bacteria and extend the shelf life of lactone tofu. Some processors make hot tofu by eliminating the cooling process to keep costs down, so hot tofu is not necessarily fresher than cold tofu.
9. Why spinach should not be cooked with tofu?
A: Spinach contains rich oxalic acid, and tofu cooked together, simple calcium oxalate can not be absorbed by the human body, so that the calcium in tofu is damaged. If you first put spinach in boiling water for 1-2 minutes, to dissolve the oxalic acid before cooking with tofu, the situation will be greatly improved.
10. Why are tofu and fish rich in nutrients?
A: Fish is rich in methionine and vitamin D, and tofu is rich in calcium and phenylalanine. Both eat together, not only rich nutrients, and with the effect of vitamin D, greatly improve the absorption of calcium in the body of tofu, conducive to bone health.
11. Can eating brined tofu help drop blood pressure?
A: Brined tofu is made of brine as coagulant. It has high magnesium content, which can help to reduce blood pressure, reduce the severity of arteries, and prevent the occurrence of cardiovascular diseases.
12. How to make sugared tofu to cure cough?
A: 500 grams of tofu, 100 grams of brown sugar and 100 grams of white sugar. Place the tofu in a flat bowl. Make a hole in the center of the tofu and fill with white and brown sugar. Steam for 20 minutes, then remove the tofu and eat it all at once. Eat once a day for 3 to 5 days.
13. How to choose spiced dried bean curd?
A: Five-spice dried beancurd is brown, with five fragrances, bright skin, intact block shape, uniform thickness, patience.
14, how to choose oil diving orchid dried bean curd?
Answer: The oil diving orchid dried bean curd is golden or yellow, there is oil aroma, positive and negative knife edge interwoven is a network, uniform blade spacing, no white spot, patience.
15. How to choose vegetarian chicken?
A: Vegetarian chicken is milky white or light beige, soft and hard hand press moderate, elastic. Slightly alkali taste, cut section bright light without cracks.
16, how to choose thin hundred pages?
A: Thin hundred pages are light yellow, bean aroma, thin and uniform without cracks, no white edge, patient.
17, how to choose thick pages?
A: Thick hundred pages are milky white, bean aroma, uniform thickness is not broken, a little patience.
18. How to choose stinky tofu (stinky dry)?
A: Stinky tofu (stinky dry) is green and black, with mixed aroma after fermentation of spices, intact block shape, uniform thickness, elasticity, moderate saltiness, no sour taste.
19, how to choose beancurd clothes?
Answer: Beancurd color yellow bright, sheet thin and uniform, oil aroma. If the sheet is thick, yellow brown, no luster, the quality is poor.
20. How to choose oily tofu?
A: Oily tofu is golden or yellow, fragrant with oil and beans. The skin is thin and soft, and the inside is honeycomb and not solid. Such as adulterated rice noodles to make fake oil tofu, hand heft sinking feeling, good appearance, hard inside the rot.
21, green bean powder skin is green color?
A: Mung bean powder is made from mung bean starch, which is white, and the resulting powder is milky white and translucent. The green powder sold on the market is a single producer in processing added pigment, to mislead consumption.
22, how to choose the box hemp rot?
Answer: Box hemp rot for milky white, translucent luster, no space in the box, elastic foot. The palate is smooth without acidity.
23, hemp rot, powder how to maintain?
A: Hemp rot and powder peel produced from bean starch are easy to gelatinize in heat and aging in cold. Short-term quality can be immersed in cold water and should not be placed in the refrigerator for a long time.
24. How to choose a roaster?
Answer: The oven is beige honeycomb shape, feel soft and elastic, wheat flavor without sour taste.
25, how to choose oil gluten?
Answer: The oil gluten is golden and glossy, with oil aroma, the ball is well lubricated, and the inside is silky mesh. Oil gluten should not be hidden in plastic bags for a long time, because plastic bags encounter grease easy oxidation occurs.
26, why do you want to drink boiled soymilk?
A: Raw soymilk contains saponin, antitrypsin and other substances, these substances as long as by boiling can be damaged, so drink not cooked soymilk often cause aversion, dizziness, diarrhea, vomiting and other symptoms.
27, why brown sugar should not be used as soymilk sweetener?
A: Because brown sugar contains acetic acid, lactic acid and other organic acids, they will combine with the protein and calcium in soymilk, calcium acetate, calcium lactate, they not only reduce the nutrient composition of soymilk, but also affect the human body's absorption of soymilk nutrients.
28, why can't soymilk into the egg to drink?
A: Because egg white will combine with the antitrypsin in soy milk, produce a substance that is not absorbed by the human body, lose its nutrient value.
