| 摘要 |
PURPOSE: A method of making beans can by agitating soaked soybeans, tomato paste, starch, vitamin C, soybean oligosaccharide and purified water and then steaming is provided. The product is rich in nutrients, has good taste and flavor and helps to grow Bifidus bacteria in the intestinal track. CONSTITUTION: The beans can is prepared by the steps of: soaking 1,000g beans in 2,000ml(w/w) purified water for 6 to 12hr; agitating beans with 20 to 35% by weight of tomato paste for 30 to 60min; adding 5 to 15%(w/w) starch, 0.05 to 1.0%(w/v) vitamin C, 0.5 to 2.0%(w/w) soybean oligosaccharide and 10 to 25% by weight of purified water for 10 to 30min; and steaming the mixture at 90 to 95deg.C for 10 to 30min, canning and sterilizing at 100 to 120deg.C for 20 to 50min. The beans are yellow soybeans, soybeans and soybeans. |
