CN106387082A - Soybean vegetarian product composition prepared by using soybean dregs as raw materials, soybean vegetarian products and preparation method thereof - Google Patents
Soybean vegetarian product composition prepared by using soybean dregs as raw materials, soybean vegetarian products and preparation method thereof Download PDFInfo
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- CN106387082A CN106387082A CN201610772812.7A CN201610772812A CN106387082A CN 106387082 A CN106387082 A CN 106387082A CN 201610772812 A CN201610772812 A CN 201610772812A CN 106387082 A CN106387082 A CN 106387082A
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- 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
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
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- 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
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The present invention relates to a soybean vegetarian product composition prepared by using soybean dregs as raw materials. The composition is mainly prepared from the following raw materials: 5-50 parts by weight of soybean dregs and 100 parts by weight of soybean meal or wheat flour, wherein the water content of the soybean dregs is more than or equal to 70 wt%. The composition is prepared by directly using the wet soybean dregs and the soybean meal or the wheat flour, the processing process of the soybean dreg drying step in the past is saved, and the processing cost is reduced. Besides when the water content is more than or equal to 70 wt%, the composition is best in mouthfeel and the processing method is simplest.
Description
Technical field
The invention belongs to field of food, particularly to a kind of combination of the soybean vegetarian product prepared with bean dregs as raw material
Thing, soybean vegetarian product and its preparation method.
Background technology
Vegetable protein systematism is the new food-processing method growing up the seventies.Currently, in animal proteinum supply
In the case of wretched insufficiency, vegetable protein systematism is to improve human diet structure, provides a weight of high-protein nutritious food
Want direction.
The existing tissue-like soybean protein producing preparing vegetarian diet product, by the low temperature soy meal of different proportion, soybean protein isolate powder with
And wheat protein powder makes.The combination for preparing Semen sojae atricolor meaty food as a kind of in the patent of invention for CN1209035C for the notification number
Thing discloses a kind of compositionss for preparing Semen sojae atricolor meaty food, and said composition is mainly low by soybean protein isolate powder, Semen sojae atricolor
Warm bean cake powder and wheat protein part composition, said composition can have close to meat system as the raw material producing Semen sojae atricolor meaty food
The mouthfeel of product, protein and food fiber content height, the low advantage of preparation cost.
In tissue-like soybean protein producing raw material on market, about 5000 yuan per ton of low temperature soy meal, protein content more than 55%；Semen sojae atricolor
Separated protein powder 1700-18000 per ton unit, protein content more than 95%；Every section of 11000-12000 unit of wheat protein powder, Semen Tritici aestivi
Protein content more than 85%, for vegetarian product, too high by these raw material preparation costs；Therefore, it is badly in need of finding a kind of valency
The succedaneum of Lian Zhigao is used for preparing vegetarian product, reduces the cost of vegetarian product.
Bean dregs are the topmost side-products of soybean processing industry, for a long time due to poor taste, not storage endurance the features such as, except few
Amount is done outside feedstuff, and the overwhelming majority is all simply discarded, and not only pollutes environment, also results in the wasting of resources.But bean dregs are individual in fact
Treasured, is worth containing better nutritivity, in dry bean dregs, still contains protein, fat, dietary fiber, and mineral, vitamin etc.
Nutrient substance.Especially content accounts for the dietary fiber of its half, has been listed in " the 7th class battalion after traditional six big nutrients
Support element ", disclose a kind of preparation method of bean dregs jerky in the patent of invention for CN103637222A for the notification number, to after pickle
5～10% okara powder is added, its okara powder is dry product in the course of processing, but drying process consumes energy and pollutes in sliced meat
Environment, increased cost and does not have practical significance；The patent of invention for CN105685254A for the notification number discloses one kind and contains meals
The plain intestinal of food fiber and its processing technique, it selects textured soybean protein, soybean protein isolate, wet bean dregs is primary raw material, its
Cost is still higher, and it passes through to add the particular tastes of natural flavor and fruit and vegetable juice, with consuming public's diet mouth
Taste is far from each other, is difficult to be accepted by consumers in general.
Content of the invention
In order to solve above-mentioned technical problem, the present invention provides a kind of group of the soybean vegetarian product prepared with bean dregs as raw material
Compound, its taste enriches, local flavor is full and has preferable mouthfeel, toughness by force, contains abundant dietary fiber simultaneously.
Concrete technical scheme of the present invention is as follows：
The present invention provide a kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss mainly by
Following raw material is prepared from：Bean dregs 5-50 weight portion, Semen Glycines powder or wheat protein powder 100 weight portion, wherein said bean dregs aqueous
Amount is not less than 70wt%.
In further preferred version, the water content of described bean dregs is 80-99wt%, protein content be 3-20wt% and
Dietary fiber 10-15wt%.
The compositionss of the soybean vegetarian product with bean dregs as raw material for the present invention preparation directly utilize wet bean dregs and Semen Glycines powder or little
Aleuronat powder is mixed, and eliminates the step that bean dregs are dried in the conventional course of processing, reduces its processing cost, and water content is not
During less than 70wt%, present composition mouthfeel is optimal and processing method is the simplest.
Compositionss provided by the present invention may also include other raw materials, further the bean dregs deodorization to compositionss, enhancing group
The delicate flavour of compound, makes compositionss taste more horn of plenty simultaneously, thus improving the acceptance of people；Prepare described compositionss also to wrap
Include following raw material：Bulbus Allii Cepae extract 5-20 weight portion, Pleurotus eryngii leachate 5-20 weight portion and spice extracting solution 10-25 weight
Amount part；
The raw material components wherein preparing described spice extracting solution are：Folium citri sinensis 3-9 weight portion, Fructus Amomi 2-5 weight portion, Clausena lansium (Lour.) Skeels
Fruit 1-3 weight portion and Radix Glycyrrhizae 1-3 weight portion.
In one of preferred version of compositionss, described Semen Glycines powder is Semen sojae atricolor low temperature soy meal powder, of the present invention big
Bean low temperature soy meal powder selects commercially available low temperature soy meal powder.The raw material components preparing described compositionss are：Bean dregs are 10-50 weight
Part, Semen sojae atricolor low temperature soy meal powder 100 weight portion, Bulbus Allii Cepae extract 13 weight portion, Pleurotus eryngii leachate 10 weight portion and spice
Extracting solution 15 weight portion.
In another preferred version of compositionss, the raw material components preparing described compositionss are：Bean dregs are 5-30 weight
Part, wheat protein powder 100 weight portion, Bulbus Allii Cepae extract 9 weight portion, Pleurotus eryngii leachate 10 weight portion and spice extracting solution
15 weight portions.
Another aspect of the present invention additionally provides the preparation side of the compositionss of soybean vegetarian product with bean dregs as raw material for the preparation
Method, described preparation method comprises the following steps：
1) pretreatment of bean dregs：Weigh the bean dregs of described weight portion, bean dregs raw material is placed in degassing tank, -0.025 to -
Deaerate under 0.035MPa vacuum condition, then cool down after high temperature steaming 15-20 minute, after adding enzyme mix homogeneously, react one
The section time, enzyme denaturing, cooling, obtain the enzymolysis processing bean dregs that water content is not less than 80% after filtration；
2) Bulbus Allii Cepae extract：Bulbus Allii Cepae is cut into the block of 1-2cm size, lyophilization, is ground into 40 mesh, loads extractor, second
Alcohol is the CO of entrainer2Extract, extract 3h under the conditions of 40 DEG C of temperature, pressure 25MPa, obtain Bulbus Allii Cepae extract；
3) Pleurotus eryngii leachate：Weigh described weight portion Pleurotus eryngii boil after stand 16 hours, take supernatant, be cooled to
50-60 DEG C, add 0.5% protease, digest 2 hours, then enzymolysis solution is heated to 80 DEG C, 8 minutes heat time heating times, enzyme denaturing is lived
After be placed in centrifuge, take supernatant, as Pleurotus eryngii leachate；
4) spice extracting solution：Weigh Folium citri sinensis, Fructus Amomi, Fructus clausenae lansii and the Radix Glycyrrhizae of described weight portion, with five layers of gauze bag
Good, put into 1/2 step 3) described in Pleurotus eryngii leachate, boil 1 hour, discard gauze bag, obtain final product spice extracting solution；
5) enzymolysis processing bean dregs, Semen sojae atricolor low temperature soy meal powder, Bulbus Allii Cepae extract, Pleurotus eryngii leachate and spice are extracted
Liquid mix homogeneously, after being concentrated into paste, passes through twin-screw extruder comminutor extrusion molding at high temperature under high pressure, obtains final product graininess
Compositionss.
In above-mentioned preparation method, bean dregs pass through the deodorization that deaerates, and the bean dregs after enzymolysis are rich in chewiness, remove bitterness further
And beany flavor；Bulbus Allii Cepae improves the content of Flavonoid Substances from Onion further by supercritical extraction；Pleurotus eryngii passes through enzymatic isolation method pair
Boil liquid is processed, and improves the bad flavor in boil liquid；And add spice to leach so that present composition taste is richer
Richness, flavour is more mellow, and taste is more graceful, is deeply liked by consumers in general.
The further value being to improve compositionss, described soybean vegetarian product is meaty food, described meaty food by
Compositionss described in claim 4 are raw material and adjuvant is prepared from together, and the weight ratio of described compositionss and adjuvant is
1：0.5-3；
Described meaty food is plain intestinal, and described adjuvant includes component as described below：Maltodextrin 50-100 weight portion, hydrogenation
Soybean oil 30-80 weight portion, edible salt 10-25 weight portion, powdered soy 5-15 weight portion and disodium 5'-ribonucleotide 1-6 weight
Part.Added by adjuvant, taste is better to make plain intestinal, with more "flesh" (nonproductive construction) taste.
In further scheme, described adjuvant also includes component as described below：Maltose 5-15 weight portion and pre- paste
Change starch 10-30 weight portion.Maltose improves plain hemorrhoidal hamorrhage taste further, and it is processed that pre-gelatinized starch then contributes to bean dregs compositionss
The dissolution properties of journey, the mixing beneficial to adjuvant is cut and is mixed；And be directed to all poor problem of bean dregs viscosity, the maltose simultaneously adding and
Pre-gelatinized starch plays synergism, further enhancing bean dregs viscosity so that plain intestinal tissue more compacts flexible, mouthfeel has more
Chew type and toughness.
Further aspect of the present invention provides a kind of preparation method of the soybean vegetarian product with bean dregs as raw material, walks including following
Suddenly：
A) it is prepared into described compositionss；
B) compositionss and suitable quantity of water are poured into cutmixer cut and mix, add oil with hydrogenated soybean and carry out emulsifying 10 minutes；Then
Add maltodextrin, pre-gelatinized starch to continue emulsifying 20 minutes after stirring, obtain emulsion paste；
C) emulsion paste in step b) is poured in blender, adds maltose, edible salt, powdered soy and flavour nucleotide
Disodium stirs 8-10 minute, evacuation 8-10 minute after stirring completely, prepared slurry；
D) slurry of step c) is carried out coloclysis, steaming and decocting, cooling, encapsulation and sterilization, that is, be able to the element that bean dregs are raw material
Intestinal.
In the present invention another improvement project of soybean vegetarian product with bean dregs as raw material, described soybean vegetarian product is face
Based article, described dough product is prepared from by the compositionss of the present invention；Described dough product is noodles or flour, described noodles
Preparation method be：The compositionss taking described weight portion are directly rubbed to molding, are cut into noodles and obtain final product.
The compositionss of the soybean vegetarian product with bean dregs as raw material for the present invention directly utilize wet bean dregs and Semen Glycines powder or Semen Tritici aestivi egg
White lead is mixed, and can simply and easily utilize wet bean dregs, reduces the waste of energy when wet bean dregs are dried.The bean dregs of the present invention
Compositionss are of many uses, can be used for preparing various wheaten food or vegetarian diet, and have the abundant local flavor of its uniqueness；The present invention adds and passes through
Bulbus Allii Cepae extract, Pleurotus eryngii leachate and spice extracting solution, and adjuvant, both can cover the bad mouthfeel of bean dregs so as to
It is rich in chewiness, relatively similar with meat mouthfeel；The advantage that wet bean dregs are rich in dietary fiber can be made full use of again, meet people and chase after
Ask the requirement of the health food of health green.
Specific embodiment
Embodiment 1 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss are mainly by following raw material system
Standby form：Bean dregs 500g, Semen sojae atricolor low temperature soy meal powder 1000g, water content 80wt% of wherein said bean dregs.
Preparation method：By wet bean dregs, Semen sojae atricolor low temperature soy meal powder mix homogeneously, pass through twin-screw extruder pelletize at high temperature under high pressure
Machine extrusion molding, obtains final product granular compositionss.
Embodiment 2 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss are mainly by following raw material system
Standby form：Bean dregs 50g, wheat protein powder 1000g, water content 80wt% of wherein said bean dregs.
Preparation method：By wet bean dregs, wheat protein powder mix homogeneously, pass through twin-screw extruder comminutor at high temperature under high pressure and squeeze
Molded, obtain final product granular compositionss.
Embodiment 3 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss are mainly by following raw material system
Standby form：Bean dregs 100g, Semen sojae atricolor low temperature soy meal powder 1000g, Bulbus Allii Cepae extract 50g, Pleurotus eryngii leachate 50g and spice carry
Take liquid 100g；
Water content 80wt% of wherein said bean dregs, protein content is 3wt% and dietary fiber 15wt%；
The raw material components wherein preparing described spice extracting solution are：Folium citri sinensis 30g, Fructus Amomi 20g, Fructus clausenae lansii 10g and sweet
Careless 10g.
Preparation method：In advance Bulbus Allii Cepae decocting in water is obtained Bulbus Allii Cepae extract, Pleurotus eryngii water logging obtains Pleurotus eryngii leachate, and will be pungent
Spice carries out decocting in water and extracts acquisition spice extracting solution；
Then by wet bean dregs, Semen sojae atricolor low temperature soy meal powder, Bulbus Allii Cepae extract, Pleurotus eryngii leachate and spice extracting solution
Mix homogeneously, passes through twin-screw extruder comminutor extrusion molding at high temperature under high pressure, obtains final product granular compositionss.
Embodiment 4 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss are mainly by following raw material system
Standby form：Bean dregs 300g, wheat protein powder 1000g, Bulbus Allii Cepae extract 200g, Pleurotus eryngii leachate 200g and spice extract
Liquid 250g；
Water content 99wt% of wherein said bean dregs, protein content is 3wt% and dietary fiber 15wt%；
The raw material components wherein preparing described spice extracting solution are：Folium citri sinensis 90g, Fructus Amomi 50g, Fructus clausenae lansii 30g and sweet
Careless 30g.
Preparation method：It is prepared according to the preparation method described in embodiment 3.
Embodiment 5 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss prepared by following raw material and
Become：Bean dregs 350g, Semen sojae atricolor low temperature soy meal powder 1000g, Bulbus Allii Cepae extract 130g, Pleurotus eryngii leachate 100g and spice extract
Liquid 150g；
Water content 80wt% of wherein said bean dregs, protein content is 3wt% and dietary fiber 15wt%；
The raw material components wherein preparing described spice extracting solution are：Folium citri sinensis 65g, Fructus Amomi 32g, Fructus clausenae lansii 20g and sweet
Careless 20g.
Described preparation method comprises the following steps：
1) pretreatment of bean dregs：Weigh the bean dregs of described weight portion, bean dregs raw material is placed in degassing tank, -0.025 to -
Deaerate under 0.035MPa vacuum condition, then cool down after high temperature steaming 15-20 minute, after adding enzyme mix homogeneously, react one
The section time, enzyme denaturing, cooling, obtain the enzymolysis processing bean dregs that water content is not less than 80% after filtration；
2) Bulbus Allii Cepae extract：Bulbus Allii Cepae is cut into the block of 1-2cm size, lyophilization, is ground into 40 mesh, loads extractor, second
Alcohol is the CO of entrainer2Extract, extract 3h under the conditions of 40 DEG C of temperature, pressure 25MPa, obtain Bulbus Allii Cepae extract；
3) Pleurotus eryngii leachate：Weigh described weight portion Pleurotus eryngii boil after stand 16 hours, take supernatant, be cooled to
50-60 DEG C, add 0.5% protease, digest 2 hours, then enzymolysis solution is heated to 80 DEG C, 8 minutes heat time heating times, enzyme denaturing is lived
After be placed in centrifuge, take supernatant, as Pleurotus eryngii leachate；
4) spice extracting solution：Weigh Folium citri sinensis, Fructus Amomi, Fructus clausenae lansii and the Radix Glycyrrhizae of described weight portion, with five layers of gauze bag
Good, put into 1/2 step 3) described in Pleurotus eryngii leachate, boil 1 hour, discard gauze bag, obtain final product spice extracting solution；
5) enzymolysis processing bean dregs, Semen sojae atricolor low temperature soy meal powder, Bulbus Allii Cepae extract, Pleurotus eryngii leachate and spice are extracted
Liquid mix homogeneously, after being concentrated into paste, passes through twin-screw extruder comminutor extrusion molding at high temperature under high pressure, obtains final product graininess
Compositionss.
Embodiment 6 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss prepared by following raw material and
Become：Bean dregs 150g, wheat protein powder 1000g, Bulbus Allii Cepae extract 90g, Pleurotus eryngii leachate 100g and spice extracting solution
150g；
Water content 85wt% of wherein said bean dregs, protein content is 3wt% and dietary fiber 15wt%；
The raw material components wherein preparing described spice extracting solution are：Folium citri sinensis 65g, Fructus Amomi 32g, Fructus clausenae lansii 20g and sweet
Careless 20g.
Preparation method：It is prepared according to the preparation method described in embodiment 6.
The plain intestinal of embodiment 7
A kind of plain intestinal with bean dregs as raw material, prepare described element intestinal raw material be：
Compositionss：Compositionss 1380g from embodiment 1；
Adjuvant：Maltodextrin 500g, oil with hydrogenated soybean 300g, edible salt 100g, powdered soy 50g and flavour nucleotide two
Sodium 10g.
Preparation method：
A) it is prepared into described compositionss；
B) compositionss and suitable quantity of water are poured into cutmixer cut and mix, add oil with hydrogenated soybean and carry out emulsifying 10 minutes；Then
Add maltodextrin to continue emulsifying 20 minutes after stirring, obtain emulsion paste；
C) emulsion paste in step b) is poured in blender, adds edible salt, powdered soy and disodium 5'-ribonucleotide to stir
Mix 8-10 minute, evacuation 8-10 minute after stirring completely, prepared slurry；
D) slurry of step c) is carried out coloclysis, steaming and decocting, cooling, encapsulation and sterilization, that is, be able to the element that bean dregs are raw material
Intestinal.
The plain intestinal of embodiment 8
A kind of plain intestinal with bean dregs as raw material, prepare described element intestinal raw material be：
Compositionss：Compositionss 754g from embodiment 3；
Adjuvant：Maltodextrin 1000g, oil with hydrogenated soybean 800g, edible salt 250g, powdered soy 150g and flavour nucleotide
Disodium 60g.
Preparation method：It is prepared according to the preparation method described in embodiment 7.
The plain intestinal of embodiment 9
A kind of plain intestinal with bean dregs as raw material, prepare described element intestinal raw material be：
Compositionss：Compositionss 1000g from embodiment 5；
Adjuvant：Maltodextrin 750g, oil with hydrogenated soybean 500g, edible salt 180g, powdered soy 100g, disodium 5'-ribonucleotide
30g, maltose 100g and pre-gelatinized starch 220g.
Preparation method：
A) it is prepared into described compositionss；
B) compositionss and suitable quantity of water are poured into cutmixer cut and mix, add oil with hydrogenated soybean and carry out emulsifying 10 minutes；Then
Add maltodextrin, pre-gelatinized starch to continue emulsifying 20 minutes after stirring, obtain emulsion paste；
C) emulsion paste in step b) is poured in blender, adds maltose, edible salt, powdered soy and flavour nucleotide
Disodium stirs 8-10 minute, evacuation 8-10 minute after stirring completely, prepared slurry；
D) slurry of step c) is carried out coloclysis, steaming and decocting, cooling, encapsulation and sterilization, that is, be able to the element that bean dregs are raw material
Intestinal.
The plain intestinal of embodiment 10
A kind of plain intestinal with bean dregs as raw material, prepare described element intestinal raw material be：
Compositionss：Compositionss 800g from embodiment 5；
Adjuvant：Maltodextrin 750g, oil with hydrogenated soybean 500g, edible salt 180g, powdered soy 100g, disodium 5'-ribonucleotide
30g, maltose 50g and pre-gelatinized starch 100g.
Preparation method：It is prepared according to the preparation method described in embodiment 9.
The plain intestinal of embodiment 11
A kind of plain intestinal with bean dregs as raw material, prepare described element intestinal raw material be：
Compositionss：Compositionss 1200g from embodiment 5；
Adjuvant：Maltodextrin 600g, oil with hydrogenated soybean 650g, edible salt 120g, powdered soy 80g, disodium 5'-ribonucleotide
40g, maltose 150g and pre-gelatinized starch 300g.
Preparation method：It is prepared according to the preparation method described in embodiment 9.
The plain intestinal of embodiment 12
A kind of plain intestinal with bean dregs as raw material, prepare described element intestinal raw material be：
Compositionss：Compositionss 1000g from embodiment 5；
Adjuvant：Maltodextrin 750g, oil with hydrogenated soybean 500g, edible salt 180g, powdered soy 100g, disodium 5'-ribonucleotide
30g.
Preparation method：It is prepared according to the preparation method described in embodiment 7.
Embodiment 13 noodles
A kind of noodles with bean dregs as raw material, the raw material preparing described noodles is：Compositionss 1000g from embodiment 2.
Preparation method：The compositionss taking described weight portion are directly rubbed to molding, are cut into noodles and obtain final product.
Embodiment 14 flour
A kind of flour with bean dregs as raw material, compositionss 1000g of embodiment 2 selected by described noodles, are placed in grinder
Grind to form granule to obtain final product less than 700 mesh.
Comparative examples 1 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss prepared by following raw material and
Become：Bean dregs 350g, Semen sojae atricolor low temperature soy meal powder 1000g, Bulbus Allii Cepae extract 130g, Pleurotus eryngii leachate 100g；
Water content 80wt% of wherein said bean dregs, protein content is 3wt% and dietary fiber 15wt%.
Preparation method：In addition to being not added with spice extracting solution, other steps are same as Example 5.
Comparative examples 2 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss prepared by following raw material and
Become：Bean dregs 350g, Semen sojae atricolor low temperature soy meal powder 1000g, Bulbus Allii Cepae extract 130g, Pleurotus eryngii leachate 100g and spice extract
Liquid 150g；
Water content 80wt% of wherein said bean dregs, protein content is 3wt% and dietary fiber 15wt%；
The raw material components wherein preparing described spice extracting solution are：Pericarpium Zanthoxyli 65g, anistree 32g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 20g and Radix Glycyrrhizae
20g.
Preparation method：It is prepared according to the preparation method described in embodiment 5.
Comparative examples 3 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss are mainly by following raw material system
Standby form：Bean dregs 500g, Semen sojae atricolor low temperature soy meal powder 1000g, water content 65wt% of wherein said bean dregs.
Preparation method：By wet bean dregs, Semen sojae atricolor low temperature soy meal powder mix homogeneously, pass through twin-screw extruder pelletize at high temperature under high pressure
Machine extrusion molding, obtains final product granular compositionss.
Comparative examples 4 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss are mainly by following raw material system
Standby form：Bean dregs 500g, Semen sojae atricolor low temperature soy meal powder 1000g, water content 55wt% of wherein said bean dregs.
Preparation method：Prepare according to preparation method described in comparative examples 3.
Comparative examples 5 compositionss
A kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss are mainly by following raw material system
Standby form：Bean dregs 50g, wheat flour 1000g, water content 80wt% of wherein said bean dregs.
Preparation method：By wet bean dregs, wheat flour mix homogeneously, it is squeezed into by twin-screw extruder comminutor at high temperature under high pressure
Type, obtains final product granular compositionss.
Test example 1 taste test
Example 1, embodiment 2, embodiment 5, embodiment 9, comparative examples 1, comparative examples 2, comparative examples
3rd, each 10g of the sample of comparative examples 4 and comparative examples 5, cold cut after steaming and decocting respectively, prepared test sample；10 specialties are allowed to survey
Examination person tastes test sample, compares and takes rear mouthfeel；Standards of grading divide 4 grades, poor taste, with beany flavor, 1 point；Poor taste,
With 2 points of slight beany flavor；Rich in taste, free from beany flavor, 3 points；Rich in taste, delicious, 4 points of free from beany flavor；Test result is shown in
Table 1；
Table 1 compositionss and the sensory test result of plain intestinal
From Table 2, it can be seen that embodiment 1 mouthfeel is poor, the embodiment that compares 1, it is added with Bulbus Allii Cepae extract, Pleurotus eryngii
The embodiment 5 of leachate and spice extracting solution and the taste good of embodiment 9.Embodiment 5 and comparative examples 1 and compare
Knowable to embodiment 2 compares, the compositionss adding the spice extracting solution of instant component are better tasting.From comparative examples 3, right
Comparison according to embodiment 4 and embodiment 1 understands, the less mouthfeel of bean dregs water content is poorer.By embodiment 2 and comparative examples 5
Relatively understand, the compositionss using wheat protein powder are more better tasting than the compositionss using wheat flour.
The physical and chemical index test of the plain intestinal of test example 2
Choose embodiment 9, the plain intestinal of embodiment 12 is detected as test sample, testing result is as follows.
1. organoleptic indicator the results are shown in Table 2；
Table 2 organoleptic indicator
As can be known from the above table, compared to embodiment 12, embodiment 9 is added with maltose and pre-gelatinized starch enhances plain intestinal
Viscosity so that plain intestinal tissue more compact flexible.
2. physical and chemical index the results are shown in Table 3；
Table 3 physical and chemical index
3. sanitary index the results are shown in Table 4；
Table 4 physical and chemical index
Claims (10)
1. a kind of compositionss of the soybean vegetarian product prepared with bean dregs as raw material, described compositionss are mainly prepared by following raw material
Form：Bean dregs 5-50 weight portion, Semen Glycines powder or wheat protein powder 100 weight portion, the water content of wherein said bean dregs is not less than
70wt%.
2. the compositionss of the soybean vegetarian product with bean dregs as raw material for the preparation as claimed in claim 1 are it is characterised in that described
The water content of bean dregs is 80-99wt%, protein content is 3-20wt% and dietary fiber 10-15wt%.
3. the compositionss of the soybean vegetarian product with bean dregs as raw material for the preparation as claimed in claim 2 are it is characterised in that prepare
Described compositionss also include following raw material：Bulbus Allii Cepae extract 5-20 weight portion, Pleurotus eryngii leachate 5-20 weight portion and pungent perfume (or spice)
Material extracting solution 10-25 weight portion；
The raw material components wherein preparing described spice extracting solution are：Folium citri sinensis 3-9 weight portion, Fructus Amomi 2-5 weight portion, Fructus clausenae lansii 1-
3 weight portions and Radix Glycyrrhizae 1-3 weight portion.
4. the compositionss of the soybean vegetarian product with bean dregs as raw material for the preparation as claimed in claim 3 are it is characterised in that described
Semen Glycines powder is Semen sojae atricolor low temperature soy meal powder, and the raw material components preparing described compositionss are：Bean dregs are 10-50 weight portion, Semen sojae atricolor low temperature bean
Dregs of rice powder 100 weight portion, Bulbus Allii Cepae extract 13 weight portion, Pleurotus eryngii leachate 10 weight portion and spice extracting solution 15 weight
Part.
5. the compositionss of the soybean vegetarian product with bean dregs as raw material for the preparation as claimed in claim 3 are it is characterised in that prepare
The raw material components of described compositionss are：Bean dregs are 5-30 weight portion, wheat protein powder 100 weight portion, Bulbus Allii Cepae extract 9 weight
Part, Pleurotus eryngii leachate 10 weight portion and spice extracting solution 15 weight portion.
6. the preparation method of the compositionss of soybean vegetarian product with bean dregs as raw material for a kind of preparation as claimed in claim 4,
Described preparation method comprises the following steps：
1) pretreatment of bean dregs：Weigh the bean dregs of described weight portion, bean dregs raw material is placed in degassing tank, -0.025 to -
Deaerate under 0.035MPa vacuum condition, then cool down after high temperature steaming 15-20 minute, after adding enzyme mix homogeneously, react one
The section time, enzyme denaturing, cooling, obtain the enzymolysis processing bean dregs that water content is not less than 80% after filtration；
2) Bulbus Allii Cepae extract：Bulbus Allii Cepae is cut into the block of 1-2cm size, lyophilization, is ground into 40 mesh, loads extractor, and ethanol is
The CO of entrainer2Extract, extract 3h under the conditions of 40 DEG C of temperature, pressure 25MPa, obtain Bulbus Allii Cepae extract；
3) Pleurotus eryngii leachate：Weigh described weight portion Pleurotus eryngii boil after stand 16 hours, take supernatant, be cooled to 50-
60 DEG C, add 0.5% protease, digest 2 hours, then enzymolysis solution is heated to 80 DEG C, 8 minutes heat time heating times, after enzyme denaturing is lived
It is placed in centrifuge, take supernatant, as Pleurotus eryngii leachate；
4) spice extracting solution：Weigh Folium citri sinensis, Fructus Amomi, Fructus clausenae lansii and the Radix Glycyrrhizae of described weight portion, bound up with gauze with five layers, put
Enter 1/2 step 3) described in Pleurotus eryngii leachate, boil 1 hour, discard gauze bag, obtain final product spice extracting solution；
5) enzymolysis processing bean dregs, Semen sojae atricolor low temperature soy meal powder, Bulbus Allii Cepae extract, Pleurotus eryngii leachate and spice extracting solution are mixed
Close uniformly, after being concentrated into paste, pass through twin-screw extruder comminutor extrusion molding at high temperature under high pressure, obtain final product granular group
Compound.
7. a kind of soybean vegetarian product with bean dregs as raw material is it is characterised in that described soybean vegetarian product is as meaty food, institute
Stating meaty food by the compositionss described in claim 4 is that raw material and adjuvant are prepared from together, and described compositionss and auxiliary
The weight of material ratio is for 1：0.5-3；
Described meaty food is plain intestinal, and described adjuvant includes component as described below：Maltodextrin 50-100 weight portion, hydrogenated soybean
Oily 30-80 weight portion, edible salt 10-25 weight portion, powdered soy 5-15 weight portion and disodium 5'-ribonucleotide 1-6 weight portion.
8. soybean vegetarian product as claimed in claim 6 is it is characterised in that described adjuvant also includes component as described below：Wheat
Bud sugar 5-15 weight portion and pre-gelatinized starch 10-30 weight portion.
9. a kind of preparation method of the soybean vegetarian product with bean dregs as raw material, comprises the following steps：
A) it is prepared into described compositionss；
B) compositionss and suitable quantity of water are poured into cutmixer cut and mix, add oil with hydrogenated soybean and carry out emulsifying 10 minutes；It is subsequently adding
Maltodextrin, pre-gelatinized starch continue emulsifying 20 minutes after stirring, and obtain emulsion paste；
C) emulsion paste in step b) is poured in blender, adds maltose, edible salt, powdered soy and disodium 5'-ribonucleotide
Stirring 8-10 minute, evacuation 8-10 minute after stirring completely, prepared slurry；
D) slurry of step c) is carried out coloclysis, steaming and decocting, cooling, encapsulation and sterilization, that is, be able to the plain intestinal that bean dregs are raw material.
10. a kind of soybean vegetarian product with bean dregs as raw material is it is characterised in that described soybean vegetarian product is as dough product,
Described dough product is prepared from by the compositionss described in claim 5；
Described dough product is noodles or flour, and the preparation method of described noodles is：The compositionss taking described weight portion are directly rubbed
To molding, it is cut into noodles and obtains final product.
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Citations (3)
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| CN101262782A (en) * | 2005-09-14 | 2008-09-10 | 罗特姆斯有限公司 | Protein-rich premix powders comprising okara for healthy food industry |
| CN104026210A (en) * | 2014-06-24 | 2014-09-10 | 顺祥食品有限公司 | Canned freshwater fish and preparation method thereof |
| CN105685254A (en) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | Meatless sausage containing dietary fibers and processing process of meatless sausage |
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|---|---|---|---|---|
| CN101262782A (en) * | 2005-09-14 | 2008-09-10 | 罗特姆斯有限公司 | Protein-rich premix powders comprising okara for healthy food industry |
| CN104026210A (en) * | 2014-06-24 | 2014-09-10 | 顺祥食品有限公司 | Canned freshwater fish and preparation method thereof |
| CN105685254A (en) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | Meatless sausage containing dietary fibers and processing process of meatless sausage |
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Application publication date: 20170215 |