CN104381870B - A kind of soybean residue dilated food and preparation method thereof - Google Patents
A kind of soybean residue dilated food and preparation method thereof Download PDFInfo
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- CN104381870B CN104381870B CN201410532452.4A CN201410532452A CN104381870B CN 104381870 B CN104381870 B CN 104381870B CN 201410532452 A CN201410532452 A CN 201410532452A CN 104381870 B CN104381870 B CN 104381870B
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- Prior art keywords
- soybean residue
- mixed
- powder
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- soybean
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/36—Removing undesirable substances, e.g. bitter substances using irradiation, e.g. with wave energy; Using electrical means or magnetic fields
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of preparation method of soybean residue dilated food, soybean residue is put into microwave vacuum dryer, vacuum drying temperature, soybean residue water content is set to be down to less than 5%, crush, the major ingredient after 100 mesh sieves excessively is mixed according to soybean residue 20~50%, corn flour 20~30%, rice meal 25~50%, adds flavoring, mixed with mixer, add the moisture of major ingredient 14%；It is respectively 80~90 DEG C of 1st area that the trizonal temperature of bulking machine cavity is preheated before feeding, 2 115~135 DEG C of areas, 3 150~170 DEG C of areas, the rotating speed for adjusting screw rod of puffing machine is 130~190r/min, and the material uniformly continuous mixed is sent into twin-screw extruder and obtains the dilated product of the shapings such as spherical, cylindrical, grain of rice type；The product of this method production has the alimentary health-care function of soybean residue, and palatability is good, and good smell, cost is cheap, and added value is high, makes changing rejected material to useful resource.
Description
Technical field
The present invention relates to a kind of soybean residue dilated food, more particularly to a kind of preparation method of soybean residue dilated food.
Background technology
China is to abound with soybean, and soybean is one of important cereal crops in China, has there is the cultivation history of 5,000 years, soybean
It is nutritious, there is the characteristics of high protein, high dietary-fiber, high calcium, high potassium, Chinese just have human consumption soybean and its product from ancient times
Eating habit, soybean processing product enriches.However as the increase of soybean processing amount, substantial amounts of bean dregs also produce therewith.Beans
Slag is the accessory substance of soybean protein processing industry and bean-curd product processing industry, and China's only Tofu processing industry produces bean dregs just every year at present
Up to millions of tons.Soybean residue is good dietary fibre materials, shows that soybean fiber has bright according to clinical research for many years
Aobvious physiology and medical functions.Cellulose can adsorb cholesterol, so as to effectively reduce the cholesterol levels of blood plasma and liver, this
To preventing artery sclerosis, control hypertension, prevention coronary heart disease etc. highly beneficial；Cellulose can also indirect glucagon suppression
Secretion, to treatment diabetes have positive role；Dietary fiber can enrich stomach, there is certain satiety, and this is controlled to overweight people
Poor appetite body weight processed is highly beneficial；Cellulose can promote enterogastric peristalsis, beneficial to defecation, can prevent constipation and intestinal cancer；Soybean residue
In it is calcareous easily absorbed in alimentary canal, can supplement calcareous in bone and tooth, senile osteoporosis can be prevented.
Non-fried dilated food crispy in taste, short texture, heat is low, and cost perspective is wide.But because soybean residue is thick
Fiber content is high, and coarse mouthfeel makes this high-quality accessory substance not cause the abundant attention of people, and only application is all present
Coarse mouthfeel, beany flavor weight, and it is individually expanded when the problem such as expansion rate is low.It is almost not comprehensive in bean product processing enterprise at present
Close and utilize, mostly as the feed of domestic animal, some causes the waste of resource and the dirt of environment directly as waste disposal
Dye.Therefore, how using soybean residue color, mouthfeel and all good food of nutrition are produced, rationally effective comprehensive utilization
The accessory substance is a problem urgently to be resolved hurrily.
The content of the invention
The purpose of the present invention is exactly to solve above mentioned problem present in soybean residue comprehensive utilization, there is provided a kind of soybean residue
Allocated according to a certain percentage with plurality of raw materials such as ground rice, using the expanded method of twin-screw extruder, produce a kind of novel puffing
Food, and according to different consumer groups, different flavouring is added, the food has in form, mouthfeel, smell etc.
Higher Consumer acceptance, while also there is the alimentary health-care function of soybean residue in itself, palatability is good, and cost is low, added value
Height, also make changing rejected material to useful resource, resource high-efficiency.
The invention provides the expanded food that the plurality of raw materials such as a kind of soybean residue and ground rice passes through twin-screw extruder technique productions
Product, this method include several steps of order below：
1. the micro-wave vacuum of soybean residue：The wet soybean residue that fresh, nothing is gone mouldy is put into microwave vacuum dryer,
Hothouse vacuum is 20kPa~50kPa, and microwave power 400W~1000W, drying temperature is 45 DEG C~65 DEG C, drying time
0.5~3.0 hour, soybean residue water content is set to be down to less than 5%；
2. raw material crushes：Dried soybean residue raw material is passed through into the pulverizer with screen cloth to be crushed, crosses 100 mesh
Sieve；Raw Materials Rice powder, corn flour are crossed into the processing of 100 mesh sieves；
3. batch mixing and allotment：It is according to soybean residue 20%~50%, corn flour 20%~30%, rice meal 25%~50%
Major ingredient is mixed, and taste as requested addition flavoring, is mixed with mixer, is then added the moisture of major ingredient 14%.
In terms of major ingredient quality 100%, flavoring is that the weight/mass percentage composition of major ingredient is：
Fragrant and sweet flavor：White sugar 40%, milk powder 10%, salt 2%；
Five Flavors：Salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%；
Flavor of hot：Salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder
11.9%.
4. preheating and feeding：It is respectively 80~90 DEG C of 1st area that the trizonal temperature of bulking machine cavity is first preheated before feeding, and 2
115~135 DEG C of area, 3 150~170 DEG C of areas, the rotating speed for adjusting screw rod of puffing machine be 130~190r/min, then will be mixed
It is sent into charging aperture material uniformly continuous；
5. extrusion is molded：Material is extruded into after being melted in twin-screw extruder under normal temperature and pressure, moisture
Rapid evaporation, by different grinding tool mouths, after rapid spatial expansion, you can obtain the swollen of the shapings such as spherical, cylindrical, grain of rice type
Change product；
6. cooling, packaging：10~20min is cooled down under air blower to the dilated product after sizing, is packed, sealed,
Damp-prrof packing, storage storage.
The outstanding feature of this method is：First using micro-wave vacuum processing soybean residue.Bean dregs moisture is high, uses
, easily there is phenomena such as fermenting, become sour, be rotten, and it is very high to consume energy in common length drying mode heating cycle.Micro-wave vacuum can be with
Material is dried under cryogenic for realization, uniformly, quickly, efficiently, has mould proof, sterilization particularly deodorization (beany flavor)
Effect, make product safety hygienic.Micro-wave vacuum generates once expanded to soybean residue, makes in soybean residue mainly to influence mouth
The crude fibre structural state of sense is fluffy, fine and smooth.Secondly, a certain proportion of rice meal and corn flour are added in bean dregs, compares beans
The independent expanded expansion rate of slag significantly increases, small product size increase, substantially improves original mouthfeel of bean dregs, while nutrition is more
Equilibrium, there is certain meter Xiang.Furthermore flavoring is added in expanded raw material, twice expanded one-shot forming, be not required to fried, no
Redrying and spraying flavoring are needed, product sequence is simple, and heat is low, make use of soybean processing discarded object as primary raw material,
Cost is cheap, nutrient health, while also makes the best use of everything, and reduces environmental pollution.
Specific embodiment
Embodiment 1
The micro-wave vacuum of 1 soybean residue：The wet soybean residue that fresh, nothing is gone mouldy is put into microwave vacuum dryer,
Hothouse vacuum is 20kPa, and microwave power 1000W, drying temperature is 65 DEG C, 0.5 hour drying time, makes soybean residue aqueous
Amount is down to less than 5%.
2 raw materials crush：The raw materials such as dried soybean residue are passed through into the pulverizer with screen cloth to be crushed, cross 100 mesh
Sieve.Other Raw Materials Rice powder, corn flour also wanted 100 mesh sieves processing.
3 batch mixings and allotment：According to soybean residue 20%, corn flour 30%, rice meal 50% be major ingredient mixed, according to will
The taste addition flavoring asked, is mixed with mixer, then adds the moisture of major ingredient 14%.
The weight/mass percentage composition that flavoring accounts for major ingredient is：
Fragrant and sweet flavor：White sugar 40%, milk powder 10%, salt 2%；
Five Flavors：Salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%；
Flavor of hot：Salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder
11.9%.
4 preheatings and feeding：It is respectively 80 DEG C of 1st area that the trizonal temperature of bulking machine cavity is first preheated before feeding, 2 areas 115
DEG C, 3 150 DEG C of areas, the rotating speed for adjusting screw rod of puffing machine is 130r/min, then the material uniformly continuous mixed is sent into
Material mouth.
5 extrusions are molded：Material is extruded into after being melted in twin-screw extruder under normal temperature and pressure, and moisture is fast
Speed evaporation, by different grinding tool mouths, after rapid spatial expansion, you can obtain the expanded of the shapings such as spherical, cylindrical, grain of rice type
Product.
6 coolings, packaging：10~20min is cooled down under air blower to the dilated product after sizing, is packed, is sealed, prevented
Tide packaging, storage storage.
Embodiment 2
1. the micro-wave vacuum of soybean residue：The wet soybean residue that fresh, nothing is gone mouldy is put into microwave vacuum dryer,
Hothouse vacuum is 50kPa, and microwave power 400W, drying temperature is 45 DEG C, 3.0 hours drying times, makes soybean residue aqueous
Amount is down to less than 5%.
2. raw material crushes：The raw materials such as dried soybean residue are passed through into the pulverizer with screen cloth to be crushed, cross 100 mesh
Sieve.Other Raw Materials Rice powder, corn flour also wanted 100 mesh sieves processing.
3. batch mixing and allotment：It is that major ingredient is mixed according to soybean residue 50%, corn flour 20%, rice meal 30%, according to
It is required that taste addition flavoring, mixed with mixer, then add the moisture of major ingredient 14%.
The weight/mass percentage composition that flavoring accounts for major ingredient is：
Fragrant and sweet flavor：White sugar 40%, milk powder 10%, salt 2%；
Five Flavors：Salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%；
Flavor of hot：Salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder
11.9%.
4. preheating and feeding：It is respectively 90 DEG C of 1st area that the trizonal temperature of bulking machine cavity is first preheated before feeding, 2 areas 135
DEG C, 3 170 DEG C of areas, the rotating speed for adjusting screw rod of puffing machine is 190r/min, then the material uniformly continuous mixed is sent into
Material mouth.
5. extrusion is molded：Material is extruded into after being melted in twin-screw extruder under normal temperature and pressure, moisture
Rapid evaporation, by different grinding tool mouths, after rapid spatial expansion, you can obtain the swollen of the shapings such as spherical, cylindrical, grain of rice type
Change product.
6. cooling, packaging：10~20min is cooled down under air blower to the dilated product after sizing, is packed, sealed,
Damp-prrof packing, storage storage.
Embodiment 3
1. the micro-wave vacuum of soybean residue：The wet soybean residue that fresh, nothing is gone mouldy is put into microwave vacuum dryer,
Hothouse vacuum is 40kPa, and microwave power 800W, drying temperature is 55 DEG C, 1.5 hours drying times, makes soybean residue aqueous
Amount is down to less than 5%.
2. raw material crushes：The raw materials such as dried soybean residue are passed through into the pulverizer with screen cloth to be crushed, cross 100 mesh
Sieve.Other Raw Materials Rice powder, corn flour also wanted 100 mesh sieves processing.
3. batch mixing and allotment：It is that major ingredient is mixed according to soybean residue 40%, corn flour 25%, rice meal 35%, according to
It is required that taste addition flavoring, mixed with mixer, then add the moisture of major ingredient 14%.
The weight/mass percentage composition that flavoring accounts for major ingredient is：
Fragrant and sweet flavor：White sugar 40%, milk powder 10%, salt 2%；
Five Flavors：Salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%；
Flavor of hot：Salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder
11.9%.
4. preheating and feeding：It is respectively 85 DEG C of 1st area that the trizonal temperature of bulking machine cavity is first preheated before feeding, 2 areas 120
DEG C, 3 165 DEG C of areas, the rotating speed for adjusting screw rod of puffing machine is 170r/min, then the material uniformly continuous mixed is sent into
Material mouth.
5. extrusion is molded：Material is extruded into after being melted in twin-screw extruder under normal temperature and pressure, moisture
Rapid evaporation, by different grinding tool mouths, after rapid spatial expansion, you can obtain the swollen of the shapings such as spherical, cylindrical, grain of rice type
Change product.
6. cooling, packaging：10~20min is cooled down under air blower to the dilated product after sizing, is packed, sealed,
Damp-prrof packing, storage storage.
Claims (1)
- A kind of 1. preparation method of soybean residue dilated food, it is characterised in that：This method includes several steps of order below：(1) micro-wave vacuum of soybean residue：The wet soybean residue that fresh, nothing is gone mouldy is put into microwave vacuum dryer, dry Dry room vacuum is 20kPa~50kPa, and microwave power 400W~1000W, drying temperature is 45 DEG C~65 DEG C, drying time 0.5 ~3.0 hours, soybean residue water content is set to be down to less than 5%；(2) raw material crushes：Dried soybean residue raw material is passed through into the pulverizer with screen cloth to be crushed, crosses 100 mesh sieves；Will Raw Materials Rice powder, corn flour cross the processing of 100 mesh sieves；(3) batch mixing and allotment：Based on soybean residue 20%~50%, corn flour 20%~30%, rice meal 25%~50% Material is mixed, and taste as requested addition flavoring, is mixed with mixer, is then added and account for the moisture of major ingredient 14%；In terms of major ingredient quality 100%, flavoring is that the weight/mass percentage composition of major ingredient is：Fragrant and sweet flavor：White sugar 40%, milk powder 10%, salt 2%；Five Flavors：Salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%；Flavor of hot：Salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder 11.9%；(4) preheating and feeding：It is respectively 80~90 DEG C of 1st area that the trizonal temperature of bulking machine cavity is first preheated before feeding, 2nd area 115~135 DEG C, 3 150~170 DEG C of areas, the rotating speed for adjusting screw rod of puffing machine is 130~190r/min, the thing that then will be mixed It is sent into charging aperture material uniformly continuous；(5) extrusion is molded：Material is extruded into after being melted in twin-screw extruder under normal temperature and pressure, and moisture is rapid Evaporation, by different grinding tool mouths, after rapid spatial expansion, you can obtain the expanded production of spherical, cylindrical grain of rice type shaping Product；(6) cool down, pack：Dilated product after sizing is cooled down into 10~20min under air blower, packed, is sealed, is moistureproof Packaging, storage storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410532452.4A CN104381870B (en) | 2014-10-10 | 2014-10-10 | A kind of soybean residue dilated food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410532452.4A CN104381870B (en) | 2014-10-10 | 2014-10-10 | A kind of soybean residue dilated food and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104381870A CN104381870A (en) | 2015-03-04 |
| CN104381870B true CN104381870B (en) | 2017-12-29 |
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| CN201410532452.4A Expired - Fee Related CN104381870B (en) | 2014-10-10 | 2014-10-10 | A kind of soybean residue dilated food and preparation method thereof |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397136A (en) * | 2017-09-06 | 2017-11-28 | 张永霞 | A kind of citrus oat dilated food of regulating qi-flowing for strengthening spleen |
| CN107836648A (en) * | 2017-10-12 | 2018-03-27 | 浙江科技学院 | Sealwort dilated food |
| CN108541954A (en) * | 2018-06-07 | 2018-09-18 | 四川来金燕食品有限公司 | Soybean dietary fiber semi-finished product production line |
| CN108497504A (en) * | 2018-06-07 | 2018-09-07 | 四川来金燕食品有限公司 | Soybean dietary fiber production line |
| CN108935737A (en) * | 2018-08-07 | 2018-12-07 | 福建农林大学 | A kind of method of extrusion production preserved beancurd |
| CN110326745A (en) * | 2019-07-17 | 2019-10-15 | 南江县太子洞食品有限公司 | A kind of non-fried fruity bean dregs crisp chip and preparation method thereof |
| CN110521783B (en) * | 2019-09-06 | 2022-11-29 | 无锡市台盛食品有限公司 | Preparation method and application of bean curd residue |
| CN113100391A (en) * | 2021-04-28 | 2021-07-13 | 浙江省农业科学院 | Preparation method of Qamgur puffed functional food |
| CN113498846A (en) * | 2021-07-16 | 2021-10-15 | 北京经济管理职业学院(北京经理学院) | Preparation method for producing bean product by recycling bean curd residues and bean product |
| CN113729159A (en) * | 2021-08-16 | 2021-12-03 | 浙江工业大学 | Preparation method of bean dreg extruded and puffed food |
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| CN1203756A (en) * | 1998-07-15 | 1999-01-06 | 段首中 | Method for preparing blood fat-reducing blood sugar-reducing powder and its product |
| CN1236695C (en) * | 2001-05-08 | 2006-01-18 | 郭进城 | Puffed soybean residue and its production process and special production apparatus |
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