CN101816318A - High-fiber biscuits processed from fresh bean dregs and processing method thereof - Google Patents
High-fiber biscuits processed from fresh bean dregs and processing method thereof Download PDFInfo
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Abstract
The invention provides high-fiber biscuits processed from fresh bean dregs, which have high bean fiber content and good fiber mouthfeel, and a processing method which is simple, low in production cost and high in production efficiency. The high-fiber biscuits processed from the fresh bean dregs comprise the following components in part by weight: 17.48 to 21.48 parts of anhydrous ghee, 8.8 to 12.8 parts of egg, 0.35 to 0.95 part of cake oil, 21.1 to 25.1 parts of weak flour, 10.99 to 14.99 parts of maltitol, 21.8 to 25.8 parts of fresh bean dregs, 0.03 to 0.05 part of stevioside, 0.42 to 1.02 parts of soybean meal, 0.16 to 2.76 parts of baking powder, 0.16 to 0.56 part of soda, 0.06 to 0.16 part of salt, 1.56 to 2.76 parts of milk powder and 3.41 to 7.41 parts of salad oil. The method for processing the high-fiber biscuits from the fresh bean dregs comprises four steps of preparing slurry, forming the biscuits, baking the biscuits, and cooling and packaging.
Description
Technical field
The present invention relates to food processing technology field, be specially the high-fiber biscuits and the processing method thereof of the bright bean dregs processing of a kind of usefulness.
Background technology
Bean dregs are the byproducts that obtain when slurries separate with carrying out in the process of bean products such as soybean processing soymilk or bean curd, because of its mouthfeel difference generally is used as leftover bits and pieces or feed, utilization rate is low, show after deliberation, contain rich dietary fiber in the bean dregs, heat production is low, and be rich in necessary calcareous of human body, so it is for prevention intestinal cancer, angiocardiopathy preventing, hypoglycemic, fat-reducing, osteoporosis has certain assisting in preventing and treating effect, add bean dregs to can improve biscuit in the biscuit nutrition and health care effect, can effectively improve the economic worth of bean product processing simultaneously.Because the bean dregs water content is very high, the moisture content of general bright bean dregs reaches about 80%, and adding slurry water content conference in man-hour, biscuit makes not easy-formation of biscuit, so use the addition of the in season bean dregs of bright bean dregs processing fiber-like biscuit lower in the market, the fibre and soya content of biscuit only is 3%～5%; And if use dried bean dregs to carry out the processing of fiber-like biscuit, do not influence its moulding though can guarantee the fiber content of biscuit, but it must dry, pulverize and sieve bright bean dregs, its processing technology complexity, the production cost height, working (machining) efficiency is low, and because dried bean dregs are Powdered, its mouthfeel fiber sense of biscuit that processing obtains is poor.
Summary of the invention
At the problems referred to above, the invention provides the high-fiber biscuits of the bright bean dregs processing of a kind of usefulness, its fibre and soya content height, fiber mouthfeel is good, and its processing method is simple, and production cost is low, the production efficiency height.
The high-fiber biscuits of the bright bean dregs processing of a kind of usefulness, it is characterized in that: it comprises the component of following parts by weight: 17.48 parts～21.48 parts in anhydrous butter, 8.8 parts～12.8 parts in egg, 0.35 part～0.95 part of cake oil, 21.1 parts～25.1 parts of weak strength flours, 10.99 parts～14.99 parts of maltitols, 21.8 parts～25.8 parts in bright bean dregs, 0.03 part～0.05 part of stevioside, 0.42 part～1.02 parts of soy meals, 0.16 part～0.56 part of baking powder, 0.16 part～0.56 part in soda, 0.06 part～0.16 part of salt, 1.56 parts～2.76 parts of milk powder, 3.41 parts～7.41 parts of salad oils.
The processing method of the high-fiber biscuits of the bright bean dregs processing of a kind of usefulness, it is characterized in that: it may further comprise the steps:
(1) preparation of slurry: the speed with 60 rev/mins in the anhydrous butter adding mixer is stirred; Then egg is slowly added in the described mixer and stir 60 rev/mins of mixing speeds fast; Again cake oil is added and be stirred to little turning white in the mixer fast, 60 rev/mins of mixing speeds; Weak strength flour with 2/3rds adds mixer and is stirred to milky fast; The maltitol middling speed slowly added in the mixer stir; Middling speed in salt, stevioside, the bright bean dregs adding mixer is stirred; Remaining weak strength flour and soy meal, baking powder, soda, fresh milk face powder added in the mixer stir at a slow speed; At last the salad oil middling speed is slowly added and promptly get slurry after stirring in the mixer, in the above-mentioned slurry, the weight part ratio of each composition is: 17.48 parts～21.48 parts in anhydrous butter, 8.8 parts～12.8 parts in egg, 0.35 part～0.95 part of cake oil, 21.1 parts～25.1 parts of weak strength flours, 10.99 parts～14.99 parts of maltitols, 21.8 parts～25.8 parts in bright bean dregs, 0.03 part～0.05 part of stevioside, 0.42 part～1.02 parts of soy meals, 0.16 part～0.56 part of baking powder, 0.16 part～0.56 part in soda, 0.06 part～0.16 part of salt, 1.56 parts～2.76 parts of milk powder, 3.41 parts～7.41 parts of salad oils;
(2) moulding of biscuit: the slurry of step (1) gained packed into squeeze to stick with paste in bag or the make-up machine, then described slurry is squeezed into the shape that needs and evenly distributed on baking tray;
(3) baking of biscuit: open continuous tunnel furnace, converter heats up, it is 130 ℃～140 ℃ that described continuous tunnel furnace temperature is transferred to a phase temperature that expands of getting angry, the water smoking temperature is 140 ℃～150 ℃, the colouring phase temperature is 135 ℃～145 ℃, it is 135 ℃～145 ℃ that following thermal transfer is sent out phase temperature to expanding, the water smoking temperature is 140 ℃～150 ℃, the colouring phase temperature is 135 ℃～145 ℃, the baking tray that will be placed with the biscuit of described extrusion modling is then put into continuous tunnel furnace baking 25 minutes～35 minutes, be positioned over the enterprising converter of baking car after the taking-up with 145 ℃～155 ℃ temperature bakings 20 minutes～30 minutes, come out of the stove until golden yellow;
(4) cooling packing: described baking tray after having toasted is placed on chilling room cooling 30 minutes, to normal temperature, packs.
The high-fiber biscuits of the bright bean dregs processing of a kind of usefulness of the present invention, its fibre and soya content height, content reaches 13.9%, because it adopts the anhydrous butter of solid grease, thereby efficiently solves because the high problem that influences the biscuit moulding and can not add in a large number of bright bean dregs water content; Because it adopts bright bean dregs processing, the fiber mouthfeel of biscuit is good.Its processing method is simple, has removed from bright bean dregs are processed into the processing step of doing okara powder, has reduced technological process, has reduced processing cost, has effectively improved production efficiency.
The specific embodiment
Embodiment 1:
(1) preparation of slurry: earlier the rotating speed with 60 rev/mins in 21.48 parts of anhydrous butter adding mixers is stirred, in mixer, slowly add 10.8 parts of eggs then and stir (mixing speed is 60 rev/mins), again 0.65 part of cake oil is added in the mixer and be stirred to little turning white (mixing speed is 60 rev/mins) fast, become milky (mixing speed is 60 rev/mins) with being stirred to slurry fast in 14.07 parts of weak strength flours adding mixers, again 12.99 parts of maltitols are added stir in the mixer (mixing speed is 40 rev/mins), in mixer, add 0.06 portion of salt again, 0.04 part stevioside, 21.8 part bright bean dregs stir (mixing speed is 40 rev/mins), with 7.03 parts of weak strength flours, 1.02 part soy meal, 0.56 part baking powder, 0.56 part soda, 1.56 portion milk powder adds stir in the mixer (30 rev/mins of mixing speeds), again 5.41 portions of salad oils are poured into mixer stir (40 rev/mins of mixing speeds) obtain slurry, and take out in the mixer slurry standby;
(2) moulding of biscuit: the slurry of step (1) gained packed into squeeze to stick with paste in bag or the make-up machine, then described slurry is squeezed into the shape that needs and evenly distributed on baking tray;
(3) baking of biscuit: unlatching continuous tunnel furnace, converter heat up, it is that 130 ℃, water smoking temperature are that 145 ℃, colouring phase temperature are 135 ℃ that described continuous tunnel furnace temperature is transferred to the phase temperature of expand sending out of getting angry, following thermal transfer is that 140 ℃, water smoking temperature are that 145 ℃, colouring phase temperature are 145 ℃ to expand sending out a phase temperature, the baking tray that will be placed with the biscuit of described extrusion modling is then put into continuous tunnel furnace baking 30 minutes, be positioned over the enterprising converter of baking car after the taking-up with 155 ℃ of temperature bakings 20 minutes, come out of the stove until golden yellow;
(4) cooling packing: described baking tray after having toasted is placed on chilling room cooling 30 minutes, to normal temperature, packs.
Embodiment two:
(1) preparation of slurry: earlier the rotating speed with 60 rev/mins in 19.48 parts of anhydrous butter adding mixers is stirred, in mixer, slowly add 8.8 parts of eggs then and stir (mixing speed is 60 rev/mins), again 0.95 part of cake oil is added in the mixer and be stirred to little turning white (mixing speed is 60 rev/mins) fast, become milky (mixing speed is 60 rev/mins) with being stirred to slurry fast in 16.73 parts of weak strength flours adding mixers, again 10.99 parts of maltitols are added stir in the mixer (mixing speed is 40 rev/mins), in mixer, add 0.11 portion of salt again, 0.05 part stevioside, 23.8 part bright bean dregs stir (mixing speed is 40 rev/mins), with 8.37 parts of weak strength flours, 0.42 part gram soy meal, 0.16 part baking powder, 0.16 part soda, 2.16 portion milk powder adds stir in the mixer (30 rev/mins of mixing speeds), again 7.41 portions of salad oils are poured into mixer stir (40 rev/mins of mixing speeds) obtain slurry, and take out in the mixer slurry standby;
(2) moulding of biscuit: the slurry of step (1) gained packed into squeeze to stick with paste in bag or the make-up machine, then described slurry is squeezed into the shape that needs and evenly distributed on baking tray;
(3) baking of biscuit: unlatching continuous tunnel furnace, converter heat up, it is that 135 ℃, water smoking temperature are that 140 ℃, colouring phase temperature are 145 ℃ that described continuous tunnel furnace temperature is transferred to the phase temperature of expand sending out of getting angry, following thermal transfer is that 135 ℃, water smoking temperature are that 150 ℃, colouring phase temperature are 140 ℃ to expand sending out a phase temperature, the baking tray that will be placed with the biscuit of described extrusion modling is then put into continuous tunnel furnace baking 35 minutes, be positioned over the enterprising converter of baking car after the taking-up with 145 ℃ of temperature bakings 25 minutes, come out of the stove until golden yellow;
(4) cooling packing: described baking tray after having toasted is placed on chilling room cooling 30 minutes, to normal temperature, packs.
Embodiment three:
(1) preparation of slurry: earlier the rotating speed with 60 rev/mins in 17.48 parts of anhydrous butter adding mixers is stirred, in mixer, slowly add 12.8 parts of eggs then and stir (mixing speed is 60 rev/mins), again 0.35 part of cake oil is added in the mixer and be stirred to little turning white (mixing speed is 60 rev/mins) fast, become milky (mixing speed is 60 rev/mins) with being stirred to slurry fast in 15.4 parts of weak strength flours adding mixers, again 14.99 parts of maltitols are added stir in the mixer (mixing speed is 40 rev/mins), in mixer, add 0.16 portion of salt again, 0.03 part stevioside, 25.8 part bright bean dregs stir (mixing speed is 40 rev/mins), with 7.7 parts of weak strength flours, 0.72 part soy meal, 0.36 part baking powder, 0.36 part soda, 2.76 portion milk powder adds stir in the mixer (30 rev/mins of mixing speeds), again 3.41 portions of salad oils are poured into mixer stir (40 rev/mins of mixing speeds) obtain slurry, and take out in the mixer slurry standby;
(2) moulding of biscuit: the slurry of step (1) gained packed into squeeze to stick with paste in bag or the make-up machine, then described slurry is squeezed into the shape that needs and evenly distributed on baking tray;
(3) baking of biscuit: unlatching continuous tunnel furnace, converter heat up, it is that 140 ℃, water smoking temperature are that 150 ℃, colouring phase temperature are 140 ℃ that described continuous tunnel furnace temperature is transferred to the phase temperature of expand sending out of getting angry, following thermal transfer is that 145 ℃, water smoking temperature are that 140 ℃, colouring phase temperature are 135 ℃ to expand sending out a phase temperature, the baking tray that will be placed with the biscuit of described extrusion modling is then put into continuous tunnel furnace baking 25 minutes, be positioned over the enterprising converter of baking car after the taking-up with 150 ℃ of temperature bakings 30 minutes, come out of the stove until golden yellow;
(4) cooling packing: described baking tray after having toasted is placed on chilling room cooling 30 minutes, to normal temperature, packs.
In the present embodiment, each composition is existing products in markets in the slurry, and wherein the butter buying is from China Oil and Food Import and Export Corporation's East Sea grain and oil (Zhangjiagang) Industrial Co., Ltd; The egg buying factory of raising chickens from Mashan, Wuxi; Cake oil buying joins civilian food science and technology Co., Ltd from Shanghai; The weak strength flour buying is from the suitable flour Co., Ltd in south, Jiangsu; The maltitol buying is from Luo Gaite (China) Fine Chemical Co., Ltd; The salt buying is from Huai-Hai, Jiangsu Province salinization Co., Ltd; The stevioside buying is from Jining Aoxing Stevia Products Co., Ltd.; The soy meal buying is from Chengdu people flour mill; The soda buying is from Qingdao Alkali Industry Co., Ltd.; The baking powder buying is from Shanghai seedling food Co., Ltd morning; The salad oil buying is from Wuxi City peak trade of goods and materials Co., Ltd (packing).
The high-fiber biscuits of the bright bean dregs of a kind of usefulness of the present invention processing, the anhydrous butter in its component is solid grease, it is high and influence the problem of biscuit moulding that it can effectively solve bright bean dregs water content; Maltitol in its component is a sweetener, and its sugar content is low; Salt in the component and stevioside are flavor enhancement; Baking powder in the component and soda are leavening agent; In the production process of the high-fiber biscuits of the bright bean dregs processing of usefulness of the present invention, can add spices by the different taste requirement, as ground seaweed, green tea powder, the weight ratio of interpolation is 0.16 part～0.56 part.The high-fiber biscuits that uses the inventive method to produce, its profile is complete, and decorative pattern or ripple are clear, and size is even substantially, and the cake body spreads out the appropriateness of being scattered, and does not have the limit of company; It is golden yellow that the surface is, and color and luster is even, and mouthfeel is loose, and section structure is fine and closely woven cellular, do not have than macroscopic void moisture content≤3%.
Claims (2)
1. high-fiber biscuits with the processing of bright bean dregs, it is characterized in that: it comprises the component of following parts by weight: 17.48 parts～21.48 parts in anhydrous butter, 8.8 parts～12.8 parts in egg, 0.35 part～0.95 part of cake oil, 21.1 parts～25.1 parts of weak strength flours, 10.99 parts～14.99 parts of maltitols, 21.8 parts～25.8 parts in bright bean dregs, 0.03 part～0.05 part of stevioside, 0.42 part～1.02 parts of soy meals, 0.16 part～0.56 part of baking powder, 0.16 part～0.56 part in soda, 0.06 part～0.16 part of salt, 1.56 parts～2.76 parts of milk powder, 3.41 parts～7.41 parts of salad oils.
2. processing method with the high-fiber biscuits of bright bean dregs processing, it is characterized in that: it may further comprise the steps:
(1) preparation of slurry: the speed with 60 rev/mins in the anhydrous butter adding mixer is stirred; Then egg is slowly added in the described mixer and stir 60 rev/mins of mixing speeds fast; Again cake oil is added and be stirred to little turning white in the mixer fast, 60 rev/mins of mixing speeds; Weak strength flour with 2/3rds adds mixer and is stirred to milky fast; The maltitol middling speed slowly added in the mixer stir; Middling speed in salt, stevioside, the bright bean dregs adding mixer is stirred; Remaining weak strength flour and soy meal, baking powder, soda, fresh milk face powder added in the mixer stir at a slow speed; At last the salad oil middling speed is slowly added and promptly get slurry after stirring in the mixer, in the above-mentioned slurry, the weight part ratio of each composition is: 17.48 parts～21.48 parts in anhydrous butter, 8.8 parts～12.8 parts in egg, 0.35 part～0.95 part of cake oil, 21.1 parts～25.1 parts of weak strength flours, 10.99 parts～14.99 parts of maltitols, 21.8 parts～25.8 parts in bright bean dregs, 0.03 part～0.05 part of stevioside, 0.42 part～1.02 parts of soy meals, 0.16 part～0.56 part of baking powder, 0.16 part～0.56 part in soda, 0.06 part～0.16 part of salt, 1.56 parts～2.76 parts of milk powder, 3.41 parts～7.41 parts of salad oils;
(2) moulding of biscuit: the slurry of step (1) gained packed into squeeze to stick with paste in bag or the make-up machine, then described slurry is squeezed into the shape that needs and evenly distributed on baking tray;
(3) baking of biscuit: open continuous tunnel furnace, converter heats up, it is 130 ℃～140 ℃ that described continuous tunnel furnace temperature is transferred to a phase temperature that expands of getting angry, the water smoking temperature is 140 ℃～150 ℃, the colouring phase temperature is 135 ℃～145 ℃, it is 135 ℃～145 ℃ that following thermal transfer is sent out phase temperature to expanding, the water smoking temperature is 140 ℃～150 ℃, the colouring phase temperature is 135 ℃～145 ℃, the baking tray that will be placed with the biscuit of described extrusion modling is then put into continuous tunnel furnace baking 25 minutes～35 minutes, be positioned over the enterprising converter of baking car after the taking-up with 145 ℃～155 ℃ temperature bakings 20 minutes～30 minutes, come out of the stove until golden yellow;
(4) cooling packing: described baking tray after having toasted is placed on chilling room cooling 30 minutes, to normal temperature, packs.
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| CN102365984A (en) * | 2011-10-01 | 2012-03-07 | 吉林农业大学 | Trehalose bean dregs fiber biscuit and preparation method thereof |
| CN102613275A (en) * | 2012-04-20 | 2012-08-01 | 东北农业大学 | Probiotic fermented germinated acid soybean biscuits and production process thereof |
| CN103098853A (en) * | 2013-01-31 | 2013-05-15 | 黑龙江八一农垦大学 | Manufacture process of biscuits low in saturated fatty acid composition |
| EP2599390A1 (en) * | 2011-12-03 | 2013-06-05 | Cavalier N.V./S.A. | A fiber enriched filling composition for a chocolate product |
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| CN102365984A (en) * | 2011-10-01 | 2012-03-07 | 吉林农业大学 | Trehalose bean dregs fiber biscuit and preparation method thereof |
| CN102365984B (en) * | 2011-10-01 | 2014-10-01 | 吉林农业大学 | Trehalose bean dregs fiber biscuit and preparation method thereof |
| EP2599390A1 (en) * | 2011-12-03 | 2013-06-05 | Cavalier N.V./S.A. | A fiber enriched filling composition for a chocolate product |
| WO2013079716A1 (en) * | 2011-12-03 | 2013-06-06 | Cavalier Nv | A fiber enriched filling composition for a chocolate product |
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| CN103098853A (en) * | 2013-01-31 | 2013-05-15 | 黑龙江八一农垦大学 | Manufacture process of biscuits low in saturated fatty acid composition |
| CN103250756A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Rose-flavored beauty cookie |
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| CN108782674A (en) * | 2018-08-22 | 2018-11-13 | 武汉轻工大学 | A kind of bean dregs soda cracker and preparation method thereof |
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