CN104783076A - Bean dreg modification technology and method for preparing leisure food using modified bean dreg - Google Patents
Bean dreg modification technology and method for preparing leisure food using modified bean dreg Download PDFInfo
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- CN104783076A CN104783076A CN201410269504.3A CN201410269504A CN104783076A CN 104783076 A CN104783076 A CN 104783076A CN 201410269504 A CN201410269504 A CN 201410269504A CN 104783076 A CN104783076 A CN 104783076A
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Abstract
The invention belongs to the technical field of food processing technology, and discloses bean dreg modification technology and a method for preparing a leisure food using the modified bean dreg. The modification technology comprises: modifying fresh bean dreg through high-temperature steaming combined with roll pressing; uniformly mixing the modified bean dreg with a binding agent solution and performing swelling; adding other auxiliary materials and performing uniform mixing; and carrying out first drying, peeling, cutting, second drying and packaging to obtain a modified leisure food. According to the invention, the bean dreg is modified through special technology and equipment, so that two key bottleneck problems of a beany flavor and roughness in the food development and use of the bean dreg are solved, and the bean dreg is suitable for direct consumption. The modified bean dreg is taken as a main raw material of the leisure food; the flavor and nutrition of the bean dreg are maintained; and the modified bean dreg can be combined with sea sedge and dry fruits to product a product, which is fragrant and crisp and has various flavors and abundant nutrition, so that the leisure food is a novel fashionable healthy food. The bean dreg modification technology and the method for preparing the leisure food using the modified bean dreg are simple in technology and low in cost, is green and with no pollution, and is easy for industrial production and popularization.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of bean dregs modified technique and prepare the method for leisure food with modification bean dregs.
Background technology
Bean dregs are Main By products of soybean processing industry, and in soybean, larger a part of nutritional labeling remains in bean dregs, about more than 2,000 ten thousand tons, the byproduct bean dregs brought because consuming bean product every year.Bean dregs nutritive value is higher, containing protein, the fat of 8 ~ 11%, the dietary fiber of 50 ~ 70% of 19 ~ 23% in dry, in addition containing abundant mineral matter, vitamin etc.Bean dregs are due to its special structural property in addition, as loose porous, containing hydrophilic groups such as a large amount of-OH ,-COOH, make it have good health care, safety, desirable dietary fiber, it also becomes the study hotspot of dietary fiber production as raw material, and the Application and Development research to bean dregs is all attached great importance in countries in the world.
But because bean dregs moisture is high, be easy to putrid and deteriorated, cost that is dry, storage bean dregs is high, is therefore unsuitable for processing, storage limits its extensive use; In addition because bean dregs contain a large amount of fibre compositions, coarse mouthfeel, under the existence and effect thereof of soybean fat oxidase, also have beany flavor, be not suitable for directly edible, most people apocleisis bean dregs for a long time, constrain the edible exploitation of bean dregs; Make it not obtain effective exploitation and utilization so far, be mostly used as feed and fertilizer, waste the precious resources that this is high-quality, cheap, abundant.
On domestic market, bean dregs edible food form is considerably less, generally as food additives, or as making the raw material of food exterior and interior packing, health products and carrier, pharmaceuticals capsule etc., and does not really realize commercialization and produces on a large scale.When Wang Yuepeng etc. are equipped with vegetable snack food easy to prepare with bean dregs, due to okara powder coarse mouthfeel, okara powder optimum addition only accounts for 15% of flour, and in order to reduce product harsh feeling, adding sugar and oil total amount (oleosacchara is than being 1:1.5) and accounting for 60% of okara powder total amount.The method takes the addition reducing bean dregs, then covers the problem of bean dregs coarse mouthfeel with a large amount of sugar and oils, and this does not meet the demand of modern people to healthy food, has run counter to the original intention that people eat bean dregs.So the edibility difference that bean dregs coarse mouthfeel, beany flavor heavily cause is that bean dregs eat the critical bottleneck problem that exploitation primarily must be captured, if fundamentally the problems referred to above can be solved, the research and development of edible okara product will be promoted.
In addition, due to raising and the living-pattern preservation of people's living standard, the production and selling of leisure food is gradually in occupation of the increasing market share.Have data to show, the market demand of leisure food is per year over 1000 hundred million yuan, and market scale is just with the speed increment of geometry level, and consumption market increases fast, year amplification about 25%, can say that leisure food will become the leading of following food products market.Along with the progress in epoch, the renewal of food value idea, the mankind there has also been higher requirement to leisure food industry, and the consumption trend of leisure food is function fashion, nutrient health.The minimizing of the fiber intake of consumption is the pathogenetic root of modern civilization disease, and bean dregs are just meeting, and modern food is low-yield, the requirement of high microsteping, thus the bean dregs resources advantage of China how is made full use of, develop the functional food of high added value, will there is good market prospects and positive realistic meaning.
Summary of the invention
Eat Problems existing and deficiency in development technique for existing bean dregs, first object of the present invention carries out modification to bean dregs, and provides a kind of preparation method of modification bean dregs leisure food.
Solve the problem of bean dregs coarse mouthfeel, first understand fully its mechanism.The retention ability of bean dregs dietary fiber and expansive force, closely related with its granularity, granularity is less, specific area is larger, its retention ability and expansive force also increase accordingly, can play edible effect of dietary fiber better, also can reduce coarse mouthfeel characteristic, so the problem that will solve bean dregs coarse mouthfeel just must carry out Crushing of Ultrafine to it, but cellulose has very strong toughness and not easily pulverizes soak water suction in water after.Bean dregs moisture, in the preparation process of fibre and soya powder, is dried after 6 ~ 8%, then is carried out ultramicro grinding by Shen Xiangkun etc.Ultramicro grinding is carried out again, the too high exploitation being unfavorable for bean dregs of processing cost after being dried by bean dregs high for water content.
The present invention is solved above-mentioned bean dregs eaten critical bottleneck problem by thermophilic digestion, roll-type compressing tablet combination technique means, and wherein thermophilic digestion modification technology is basis, has facilitation well to bean dregs compressing tablet Crushing of Ultrafine.(1) high temperature, high pressure can destroy a part of hydrogen bond in the crystalline texture of native cellulose, make it become loose, and porosity and internal surface area increase, and are one of physical means being interweaved in effective separating natural cellulose, being closely connected.By the contrast to bean dregs boiling traversing of probe electromicroscopic photograph (see accompanying drawing 1-2), can see that original fine and close network structure is destroyed and becomes loose, demonstrate the mechanism of bean dregs thermophilic digestion.In addition, heating is a kind of method of the most frequently used passivation lipoxidase, is a physical method removing beany simple, economical and practically; Also have in soybean and have a kind of pancreatic enzyme, stop digesting and assimilating of protein, lose activity by pancreatic enzyme after thermophilic digestion, substantially increase the absorption of protein, so thermophilic digestion has the effect of achieving many things at one stroke to bean dregs modification.(2) roll-type pressed-disc technique adopts roller-type sheet-pressing machine (disclosed in ZL01113729.0 equipment), to through the modified bean dregs compressing tablet of thermophilic digestion, by the motion between pair roller bean dregs rolled and rub, bean dregs molecule is by broken wall, obtain flakes bean dregs thin slice, achieve the fine object of wet bean dregs.
The present invention compared with prior art, has the following advantages and beneficial effect: (1) the present invention, by special Processes and apparatus, fundamentally solves two critical bottleneck problems that bean dregs eat the palatability difference in exploitation.Modified bean dregs become suitable directly edible, will be more widely used, play the edibility of bean dregs to greatest extent at field of food.(2) with modification bean dregs for primary raw material, remain local flavor and the nutritional labeling of raw material, product is thin as a piece of paper, translucent, and fragrance is unique, has the feature of low sugar less salt low-fat low-calorie high microsteping.In addition, be combined with sea sedge, nut fruits, meet the pursuit that modern is various to local flavor, nutritious, meet at present young man, children to the demand of leisure snacks, be a kind of healthy snack food of novel fashion, there is seeking new thoughts and the feature leading market comsupton to lead.(3) present invention process is simple, physical modification green non-pollution; Utilize after directly carrying out Crushing of Ultrafine to wet bean dregs, the little processing cost of energy consumption is low, and is easy to large-scale industrial production.
The present invention is achieved by the following technical solutions:
1. bean dregs method of modifying and step
(1) thermophilic digestion is by fresh bean dregs at 110 ~ 135 DEG C, and boiling 45 ~ 90min, is then cooled to room temperature.
(2) centrifugal dehydration is because fresh bean dregs water content is 85 ~ 88%, and water content is too large so carry out centrifugal dehydration, makes bean dregs moisture < 50%.
(3) roll-type compressing tablet roller-type sheet-pressing machine carries out compressing tablet process to the bean dregs after dehydration, and its technological parameter is: material moisture is < 50%, is 10 ~ 50 μm to clearance between roll.
2. modification bean dregs foodstuff processing
(1) River Bank Stability with above-mentioned modification bean dregs for primary raw material, solid-liquid ratio 1:5 ~ 1:8; Auxiliary material percentage (W/W): binding agent 0.2 ~ 1.5%; Glycerine 0.2 ~ 0.5%; Vegetable oil 0.5 ~ 1.5%; Flavoring 0.2 ~ 1.5%; The kind that sea sedge, dry fruit are added and quantity, determine by different taste requirement processed.Wherein, binding agent comprises sodium alginate, konjaku flour or other edible glue, converted starch one wherein or combinationally uses, when selecting binding agent kind and consumption, not only to consider the requirement be shaped in process, also to consider the impact on product quality simultaneously, require the product surface smooth even after being shaped in appearance; In mouthfeel, stick-slip is agreeable to the taste, keeps original local flavor of bean dregs as far as possible.In addition, for making product have different local flavors and nutrition, can suitable some flavorings, flavoring comprises salt, sugar, natural perfume material, can be one or more combinations wherein; Can add sea sedge, dry fruit again, dry fruit comprises almond, shelled peanut, sesame, walnut kernel, fibert, sunflower seed, pine nut, date, raisins, can be one or more fragment wherein.This process operations method: first prepare binder solution, until completely dissolved, adds modified bean dregs, at 80 ~ 100 DEG C, adds thermal agitation 4 ~ 60 min, makes bean dregs fully swelling, add other auxiliary material again and stir after cooling.
(2) shaping by slurries even spread, coating layer thickness 2 ~ 3mm, finished product thickness is 0.20 ~ 0.50mm.
(3) primary drying is at 55 ~ 75 DEG C, and drying time is 80 ~ 150min, and material moisture is 15 ~ 25%; Test is learnt, semi-finished product now have good toughness, is beneficial to peel, cutting.
(4) peel, cutting peel after its cooling, then cuts into certain size and shape by demand.
(5) redrying oven cooking cycle is to clear-cut.Test is learnt, the finished product of baking has one burnt odor taste, than heated-air drying local flavor more giving off a strong fragrance.
(6) packaging vacuum packaging in time after cooling; In addition, be please tamping inner bag in time behind Kaifeng, before edible, the roasted local flavor of baking box is better.
Accompanying drawing explanation
Fig. 1: undressed bean dregs amplify the stereoscan photograph of 5000 times.
Fig. 2: the bean dregs through thermophilic digestion amplify the stereoscan photograph of 5000 times.
Detailed description of the invention
Following instantiation only for illustration of the present invention, and is not used in the restriction scope of the invention.
Bean dregs modification embodiment 1
(1) thermophilic digestion is by fresh bean dregs at 130 DEG C, and boiling 75 min, is then cooled to room temperature.
(2) centrifugal dehydration link-suspended basket centrifuge dewaters, and makes bean dregs moisture < 50%.
(3) roll-type compressing tablet carries out compressing tablet by roller-type sheet-pressing machine to the bean dregs after dehydration, and its technological parameter is: material moisture is < 50%, is adjusted to 10 μm to clearance between roll.
Bean dregs modification embodiment 2
(1) thermophilic digestion is by fresh bean dregs at 135 DEG C, and boiling 60min, is then cooled to room temperature.
(2) centrifugal dehydration link-suspended basket centrifuge dewaters, and makes bean dregs moisture < 50%.
(3) roll-type compressing tablet carries out compressing tablet by roller-type sheet-pressing machine to the bean dregs after dehydration, and its technological parameter is: material moisture is < 50%, is adjusted to 30 μm to clearance between roll.
Modification bean dregs leisure food embodiment 1(original type):
(1) the sodium alginate soln 100mL of River Bank Stability preparation 1.0%, add 15g(butt meter) modified bean dregs, at 90 DEG C, add thermal agitation 40min, make bean dregs fully swelling, after cooling, add 0.5 mL glycerine again, 1.0 mL vegetable oil, 0.25g edible salt, 1.0g sesame stir.
(2) shaping by slurries even spread, coating layer thickness 2mm.
(3) primary drying is at 70 DEG C, and drying time is 90min.
(4) square of 10 × 10 is cut into after peel, cutting peel.
(5) redrying, packaging are baked to simply, and after cooling, pack, adds one bag, drier, and vacuum sealer seals.
Modification bean dregs leisure food embodiment 2(almond flap-type):
(1) the konjac glucomannan solution 100mL of River Bank Stability preparation 1.0%, add 13g(butt meter) modified bean dregs, at 95 DEG C, add thermal agitation 35min, make bean dregs fully swelling, add 0.5 mL glycerine, 1.0 mL vegetable oil, 0.20g edible salt, 0.5g white granulated sugar, 2.5g almond after cooling again, stir.
(2) shaping by slurries even spread, coating layer thickness 2.5mm.
(3) primary drying is at 65 DEG C, and drying time is 110min.
(4) peel, cutting peel after its cooling; Cut into the rectangle of 10 × 15.
(5) redrying, packaging are baked to simply, and after cooling, pack, adds one bag, drier, and vacuum sealer seals.
Modification bean dregs leisure food embodiment 3(raisins particle type):
(1) the guar gum solution 100mL of River Bank Stability preparation 1.0%, adds 16g(butt meter) modified bean dregs, at 85 DEG C, add thermal agitation 45min, make bean dregs fully swelling, after being cooled to room temperature, pour homogeneous micronization in colloid mill into.Add 0.4mL glycerine, 1.0mL vegetable oil, 0.10g edible salt, 3g raisins particle again, stir.
(2) shaping by slurries even spread, coating thickness 2.8mm.
(3) primary drying is at 60 DEG C, and drying time is 120min.
(4) rectangle of 3 × 6 is cut into after peel, cutting peel.
(5) redrying, packaging are baked to simply, and after cooling, pack, adds one bag, drier, and vacuum sealer seals.
Modification bean dregs leisure food embodiment 4(sea sedge taste type):
(1) River Bank Stability adds 0.5g sodium alginate and 0.5g xanthans, is mixed with 100mL solution, adds 18g(butt meter) modified bean dregs, at 80 DEG C, add thermal agitation 55min, make bean dregs fully swelling, after being cooled to room temperature, pour homogeneous micronization in colloid mill into.Add 0.5 mL glycerine, 0.8 mL vegetable oil, 0.25g edible salt, 2.0g sea sedge and 1g sesame again, stir.
(2) shaping by slurries even spread, coating layer thickness 2.2mm.
(3) primary drying is at 68 DEG C, and drying time is 100min.
(4) square of 3 × 3 is cut into after peel, cutting peel.
(5) redrying, packaging are baked to simply, and load in packaging bag after cooling, add one bag, drier, vacuum sealer seals.
Modification bean dregs leisure food embodiment 5(garlic taste type):
(1) River Bank Stability adds 0.5g carragheen and 0.4g guar gum, be mixed with 100mL solution, add 15g(butt meter) modified bean dregs, at 85 DEG C, add thermal agitation 55min, make bean dregs fully swelling, add 0.5 mL glycerine, 1.2 mL vegetable oil, 0.20g edible salt, 1.5g garlic powder, 0.2g pepper powder, 1g sesame after cooling again, stir.
(2) shaping by slurries even spread, coating layer thickness 2.5mm.
(3) primary drying is at 70 DEG C, and drying time is 95min.
(4) square of 5 × 5 is cut into after peel, cutting peel.
(5) redrying, packaging are baked to simply, and after cooling, pack, adds one bag, drier, and vacuum sealer seals.
Claims (5)
1. the claimed a kind of bean dregs modified technique of this patent, its feature comprises the following steps:
(1) thermophilic digestion is cooled to room temperature after fresh bean dregs are carried out thermophilic digestion;
(2) bean dregs after boiling are carried out centrifugal dehydration by centrifugal dehydration, make bean dregs moisture < 50%;
(3) roll-type compressing tablet roller-type sheet-pressing machine carries out compressing tablet Crushing of Ultrafine to the bean dregs after dehydration.
2. this patent is also claimed a kind of with the method for modification bean dregs for raw material production leisure food, it is characterized in that comprising the following steps:
(1) River Bank Stability first prepares binder solution, until completely dissolved, adds above-mentioned modified bean dregs, at 80 ~ 100 DEG C, adds thermal agitation 30 ~ 60min, make bean dregs fully swelling, add other auxiliary material again and stir after cooling;
(2) the shaping slurries even spread that will prepare, coating layer thickness is 2 ~ 3mm;
(3) primary drying is 55 ~ 75 DEG C time, and being dried to material moisture is 15 ~ 25%;
(4) peel after peel, cutting cooling, then cuts into certain size and shape by demand;
(5) redrying packaging is baked to simply, cooling final vacuum packaging.
3. the modified technique described in claim 1, it is characterized in that the temperature of thermophilic digestion in step (1) is 110 ~ 135 DEG C, the time is 45 ~ 90min.
4. the modified technique described in claim 1, is characterized in that in step (3), tablet forming technique technical parameter is: material moisture < 50% is 10 ~ 50 μm to clearance between roll.
5. the preparation technology described in claim 2, is characterized in that the middle masking slurries of step (1) with modification bean dregs for primary raw material, solid-liquid ratio 1:5 ~ 1:8; Auxiliary material percentage (W/W): binding agent (comprise sodium alginate, konjaku flour or other edible glue, modified starch, for one wherein or combinationally use) 0.2 ~ 1.5%; Glycerine 0.2 ~ 0.5%; Vegetable oil 0.5 ~ 1.5%; Flavoring (comprising salt, sugar, natural perfume material, can be one or more combinations wherein) 0.2 ~ 1.5%; Can add sea sedge, dry fruit (dry fruit comprises almond, shelled peanut, sesame, walnut kernel, fibert, sunflower seed, pine nut, date, raisins, can be one or more fragment wherein), kind and quantity are determined by different taste requirement.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110663881A (en) * | 2019-11-11 | 2020-01-10 | 蚌埠学院 | Bean dreg bionic hotpot food and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110663881A (en) * | 2019-11-11 | 2020-01-10 | 蚌埠学院 | Bean dreg bionic hotpot food and preparation method thereof |
| CN110663881B (en) * | 2019-11-11 | 2022-01-25 | 蚌埠学院 | Bean dreg bionic hotpot food and preparation method thereof |
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