CN101228936A - Low calorific value bean paste and preparing method thereof - Google Patents
Low calorific value bean paste and preparing method thereof Download PDFInfo
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- CN101228936A CN101228936A CNA2007100084967A CN200710008496A CN101228936A CN 101228936 A CN101228936 A CN 101228936A CN A2007100084967 A CNA2007100084967 A CN A2007100084967A CN 200710008496 A CN200710008496 A CN 200710008496A CN 101228936 A CN101228936 A CN 101228936A
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Abstract
The invention relates to a preparation method for low caloric value sweetened bean paste stuffing, including soybean dietary fiber->alkali treatment->dealkalization->stir-frying->proportioning->cooling packaging; the invention utilizes the by-product soybean dietary fiber of bean protein production to process low caloric value sweetened bean paste stuffing, and hydrolyzes the lipid from the soybean dietary fiber through alkali treatment, thus completely removing the bad taste and softening the tissue of soybean dietary fiber and further making soft, fine and refreshing bean paste stuffing. The invention not only fully utilizes the by-product of bean products, but also richens the dietary of people as well as satisfies the life needs of people.
Description
Technical field
The present invention relates to a kind of Food stuff and preparation method thereof, particularly is low calorific value bean paste of making of major ingredient and preparation method thereof with the soybean dietary fiber.
Background technology
Along with the raising day by day of people's living standard, obese people is more and more, and relevant ways of preventing obesity also layer goes out not group, and wherein diet is a very important part.
Soybean is one of main grain and oil crop of China, and bean product is various in style, after having utilized most of protein wherein, produces a large amount of residues, and these residues usually are used as feed or discarded object is thrown away.Many in recent years discovering, contain in these residues in a large number to the valuable material of human body, as dietary fiber (about 64%), protein (about 14%), fat (about 16%) and some other trace elements (as: calcium, phosphorus, iron) etc., they have many-sided effect to health, as increase enterocinesia, promote defaecation, hypotensive, reducing blood lipid, the cholesterol in the reduction blood etc.
Sweetened bean paste stuffing food is a kind of traditional food of China, is that raw material is made with red bean, mung bean, broad bean, pea etc. generally.This food is fragrant and sweet good to eat, is a kind of one of popular ticbit that is subjected to deeply.
Application number is 200510095329.1 patent of invention " a kind of limmits and preparation method thereof ", has introduced a kind of limmits and preparation method thereof, it is characterized in that: prepared by mass parts by following ingredients in the biscuit: 30～35 parts in flour; 3～5 parts of vegetable oil; 10～25 parts of soyabean protein powders; 7～20 parts of fibre and soyas; 0.5～1.5 part of konjac glucomannan; 0.5～1.5 part of hydroxycitric acid; 0.2～0.4 part in carbonic hydroammonium; 0.3～0.6 part in sodium bicarbonate; 0～10 part of natural sweet taste condiment; 0.05～1 part of trace element; 0.05～0.1 part of vitamin; 0～25 part of pure natural flavoring substance; Water is an amount of.
Application number is 02137475.9 patent of invention " a kind of natural composite slimming health food ", introduced a kind of preparation method of natural composite slimming health food, it is characterized in that adopting fibre and soya is primary raw material, add various needed by human body nutrients again, form compound prescription, wherein water content is that the fibre and soya of 5～10wt% is more than the 50wt%, and all the other are other nutrition.Not seeing with the soybean dietary fiber is the patent report that major ingredient is made low calorific value bean paste.
Summary of the invention
The purpose of this invention is to provide with the soybean dietary fiber is low calorific value bean paste of major ingredient and preparation method thereof.
The preparation method of low calorific value bean paste of the present invention may further comprise the steps:
1, alkali treatment:
(1) put moisture content be 1～90% soybean dietary fiber in container, add alkali by 5～100% of its weight, add water to then and still cover soybean dietary fiber after soybean dietary fiber fully absorbs water, stir; Described alkali is sodium carbonate or sodium acid carbonate or NaOH, is solid; Described soybean dietary fiber refers to that soybean is utilizing the later residue of most of protein wherein.
(2) the above-mentioned container that the mixture of soybean dietary fiber, alkali and water is housed is placed boiling water bath be heated to after content temperature temperature is 50～90 ℃, is incubated 30～60 minutes, soybean dietary fiber mixture after the alkali treatment;
2, dealkalize: remove by filter the alkali lye in the soybean dietary fiber mixture after the alkali treatment (reclaim filtrate, can be used to handle the next group raw material), be washed to neutrality, drain, must take off the raw meat soybean dietary fiber;
3, frying: in the volume ratio (g/mL) of quality of taking off the raw meat soybean dietary fiber and vegetable oil is that 1/4～1/2 ratio will be taken off the raw meat soybean dietary fiber to add oily temperature be in 130～150 ℃ the vegetable oil, 0.5～1 add doubly and add white sugar by what take off raw meat soybean dietary fiber quality again, constantly stir-fry, to transparent when tack-free, cease fire, get low calorific value bean paste;
4, pack: pack after above-mentioned low calorific value bean paste is cooled to room temperature.
Also can be according to the needs of different mouthfeels, admixed in a little black hair, preserved fruit, the sesame that fries, shelled peanut, the walnut kernel one or more in the low calorific value bean paste of step 3 in the past, the fruity low calorific value bean paste.
Get low-calorie soybean dietary fiber processing sweetened bean paste stuffing, not only can turn waste into wealth, and can enrich people's diet, satisfy the obese people needs.If soybean dietary fiber directly is made into sweetened bean paste stuffing, because lipid matter is residual, produces to breathe out when causing the sweetened bean paste stuffing heating and lose flavor, influence local flavor, and the quality of filling is coarse.The soybean dietary fiber that the present invention will extract protein is through alkali treatment, and lipid is wherein removed in hydrolysis, can thoroughly remove its Kazakhstan and lose flavor, and the tissue of softening soybean dietary fiber, and then make quality softness, exquisiteness, tasty and refreshing sweetened bean paste stuffing.The present invention utilizes the byproduct soybean dietary fiber processing low calorific value bean paste of producing soy protein products, not only can turn waste into wealth, also for satisfy most of human needs provide a kind of utilization be of high nutritive value, resourceful be the major ingredient low calorific value bean paste with the soybean dietary fiber.
The specific embodiment
In order fully to disclose the preparation method of low calorific value bean paste of the present invention, be illustrated below in conjunction with embodiment.
The preparation method of 1 one kinds of low calorific value bean pastes of embodiment may further comprise the steps:
1, is that 5～10% soybean dietary fiber places container with 30 gram moisture content, adds 3 gram sodium carbonate, add 300mL water, stir, be heated in the boiling water bath after the content temperature is 75 ℃ in the container, be incubated 30 minutes;
2, filtering alkali lye and wash alkali treatment after soybean dietary fiber to neutral, drop anhydrates, 120 grams take off soybean dietary fiber after the raw meat;
3, in pot, add the 40mL vegetable oil, be heated to oily temperature when reaching 130～150 ℃, pour the soybean dietary fiber that takes off after the raw meat into, add 120 gram white sugar, constantly stir-fry, fry to transparent tack-free getting final product.
4, cooling, packing.
The preparation method of 2 one kinds of low calorific value bean pastes of embodiment may further comprise the steps:
1, is that 5～10% soybean dietary fiber places container with 7.5 gram moisture content, adds 0.75 gram sodium carbonate, add 75mL water, stir, be heated in the boiling water bath after the content temperature is 75 ℃ in the container, be incubated 30 minutes;
2, filtering alkali lye and wash alkali treatment after soybean dietary fiber to neutral, drop anhydrates, 30 grams take off soybean dietary fiber after the raw meat;
3, in pot, add the 10mL vegetable oil, be heated to oily temperature when reaching 130～150 ℃, pour the soybean dietary fiber that takes off after the raw meat into, add 30 gram white sugar, constantly stir-fry, fry to transparent tack-free low calorific value bean paste;
4, admix each 0.3 gram of black hair, preserved fruit, the sesame that fries, shelled peanut and walnut kernel, get the fruity low calorific value bean paste;
5, pack after being cooled to room temperature.
Claims (4)
1. the preparation method of a low calorific value bean paste is characterized in that may further comprise the steps:
(1) alkali treatment: (a) put moisture content be 1～90% soybean dietary fiber in container, add alkali by 5～100% of its weight, add water to then and still cover soybean dietary fiber after soybean dietary fiber fully absorbs water, stir;
(b) the above-mentioned container that the mixture of soybean dietary fiber, alkali and water is housed is placed boiling water bath be heated to after the content temperature is 50～90 ℃, is incubated 30～60 minutes, soybean dietary fiber mixture after the alkali treatment;
(2) dealkalize: remove by filter the alkali lye in the soybean dietary fiber mixture after the alkali treatment, be washed to neutrality, drain, must take off the raw meat soybean dietary fiber;
(3) frying: in the volume ratio of quality of taking off the raw meat soybean dietary fiber and vegetable oil is that 1/4～1/2 ratio will be taken off the raw meat soybean dietary fiber to add oily temperature be in 130～150 ℃ the vegetable oil, 0.5～1 add doubly and add white sugar by what take off raw meat soybean dietary fiber quality again, constantly stir-fry, to transparent tack-free.
2. the low calorific value bean paste of method preparation according to claim 1.
3. the preparation method of a kind of low calorific value bean paste according to claim 1 is characterized in that may further comprise the steps:
(1) is that 5～10% soybean dietary fiber places container with 30 gram moisture content, adds 3 gram sodium carbonate, add 300mL water, stir, be heated in the boiling water bath after the content temperature is 75 ℃ in the container, be incubated 30 minutes;
(2) filtering alkali lye and wash alkali treatment after soybean dietary fiber to neutral, drop anhydrates, 120 grams take off soybean dietary fiber after the raw meat;
(3) in pot, add the 40mL vegetable oil, be heated to oily temperature when reaching 130～150 ℃, pour the soybean dietary fiber that takes off after the raw meat into, add 120 gram white sugar, constantly stir-fry, fry to transparent tack-free getting final product.
4. the preparation method of a kind of low calorific value bean paste according to claim 1 is characterized in that may further comprise the steps:
(1) is that 5～10% soybean dietary fiber places container with 7.5 gram moisture content, adds 0.75 gram sodium carbonate, add 75mL water, stir, be heated in the boiling water bath after the content temperature is 75 ℃ in the container, be incubated 30 minutes;
(2) filtering alkali lye and wash alkali treatment after soybean dietary fiber to neutral, drop anhydrates, 30 grams take off soybean dietary fiber after the raw meat;
(3) in pot, add the 10mL vegetable oil, be heated to oily temperature when reaching 130～150 ℃, pour the soybean dietary fiber that takes off after the raw meat into, add 30 gram white sugar, constantly stir-fry, fry to transparent tack-free low calorific value bean paste;
(4) admix each 0.3 gram of black hair, preserved fruit, the sesame that fries, shelled peanut and walnut kernel, get the fruity low calorific value bean paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100084967A CN101228936B (en) | 2007-01-26 | 2007-01-26 | Low calorific value bean paste and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100084967A CN101228936B (en) | 2007-01-26 | 2007-01-26 | Low calorific value bean paste and preparing method thereof |
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| Publication Number | Publication Date |
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| CN101228936A true CN101228936A (en) | 2008-07-30 |
| CN101228936B CN101228936B (en) | 2011-02-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007100084967A Expired - Fee Related CN101228936B (en) | 2007-01-26 | 2007-01-26 | Low calorific value bean paste and preparing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931725A (en) * | 2014-04-22 | 2014-07-23 | 广州合诚实业有限公司 | Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof |
| CN104207037A (en) * | 2014-07-25 | 2014-12-17 | 淮北徽香昱原早餐工程有限责任公司 | Mung bean paste with spirulina platensis |
| CN112169243A (en) * | 2020-10-09 | 2021-01-05 | 石家庄新奥环保科技有限公司 | Treatment method of organic hazardous waste |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091601A (en) * | 1994-01-24 | 1994-09-07 | 薛德振 | Sweetened bean paste and preparation method thereof |
| CN1053797C (en) * | 1994-03-15 | 2000-06-28 | 姜长征 | Fined sweetened bean paste producing technology and equipment |
| CN1379999A (en) * | 2001-02-27 | 2002-11-20 | 株式会社上野制药应用研究所 | Granular sweetened bean and preparing method, method for cooking red bean and water boiling red bean |
| CN1413518A (en) * | 2001-10-25 | 2003-04-30 | 福建农林大学 | Preparation of seaweed diet fiber and application in filling |
| JP2004173548A (en) * | 2002-11-26 | 2004-06-24 | Ueno Seiyaku Oyo Kenkyusho:Kk | Sugarless bean jam, strained bean jam, frozen sugarless bean jam and dried bean jam each excellent in flavor, and method for producing each of the bean jam |
-
2007
- 2007-01-26 CN CN2007100084967A patent/CN101228936B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931725A (en) * | 2014-04-22 | 2014-07-23 | 广州合诚实业有限公司 | Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof |
| CN103931725B (en) * | 2014-04-22 | 2015-10-07 | 广州合诚实业有限公司 | A kind of long shelf-life and resistance to drift sand fillings of curing and premixed powder thereof and preparation method |
| CN104207037A (en) * | 2014-07-25 | 2014-12-17 | 淮北徽香昱原早餐工程有限责任公司 | Mung bean paste with spirulina platensis |
| CN112169243A (en) * | 2020-10-09 | 2021-01-05 | 石家庄新奥环保科技有限公司 | Treatment method of organic hazardous waste |
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| Publication number | Publication date |
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| CN101228936B (en) | 2011-02-16 |
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Assignee: PUTIAN HANXING FOOD CO., LTD. Assignor: Fujian Agricultural and Forestry University Contract record no.: 2011350000091 Denomination of invention: Low calorific value bean paste and preparing method thereof Granted publication date: 20110216 License type: Exclusive License Open date: 20080730 Record date: 20110524 |
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