CN108142817A - A kind of high dietary-fiber face and preparation method thereof - Google Patents
A kind of high dietary-fiber face and preparation method thereof Download PDFInfo
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- CN108142817A CN108142817A CN201810197750.0A CN201810197750A CN108142817A CN 108142817 A CN108142817 A CN 108142817A CN 201810197750 A CN201810197750 A CN 201810197750A CN 108142817 A CN108142817 A CN 108142817A
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- bean dregs
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 239000000843 powder Substances 0.000 claims abstract description 21
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
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Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to food processing technology field, specifically, being related to a kind of high dietary-fiber face and preparation method thereof.It is formulated by the raw material of following parts by weight：Smart 50 60 parts of bean dregs, 30 40 parts of auxiliary material, 8 15 parts of konjaku flour；The auxiliary material is one or more of coixlacrymajobi powder, red bean powder, cultivated land melon mud, rabbit das Beinfleisch, Fresh Grade Breast, beef, pork, the flesh of fish.The satiety that the present invention is generated using dietary fiber, reduce the intake to other foods, so as to form the energy difference of intake and consumption, play the role of control body weight, invigorating stomach and promoting bower movements, catharsis and toxin expelling, lipid-lowering pressure-reducing hypoglycemic, simultaneously, the addition of konjaku flour can also improve the mouthfeel of product, enhance the palatability of product；Moreover, the raw material sources of the present invention are extensive, cheap, the purpose to turn waste into wealth is realized as raw material using bean dregs, meanwhile, preparation process is simple, and operability is strong.
Description
Technical field
The present invention relates to food processing technology field, specifically, being related to a kind of high dietary-fiber face and preparation method thereof.
Background technology
Rich people's disease is also known as " modern civilization diseases ", is that people enter modern civilization society, after being well off, eats good things, eats
Essence, overnutrition, activity are reduced, thus the non-infectious epidemic disease generated, such as：Constipation, obesity, bowel cancer, hyperlipidemia,
Atherosclerosis, coronary heart disease, diabetes, brain cerebral apoplexy etc..These diseases are seldom, institutes in poor society and poor crowd
To be rich people's disease.Rich people's disease has become the main disease for endangering compatriots' health.According to investigations, China middle-aged and the old 15%~20% is just
Secret, sixty percent is white collar；It is investigated according to the Ministry of Public Health, China has that 22% people is overweight, and more than 6,000 ten thousand people see a doctor due to obesity, hypertension 200,000,000
More people, more than 5,000 ten thousand people of diabetes, 1.6 hundred million people of hyperlipidemia.It is national daily because " rich people's disease " causes dead number to be more than 1.5
Ten thousand, more than the 70% of total toll is accounted for, the expense of " rich people's disease " treatment accounts for more than the 60% of Disease Spectrum.
As described above, one of main cause that rich people's disease generates be people diet structure it is unreasonable, modern is more likely to select
Fine food is selected without paying attention to reasonable diet.With the improvement of living standards, food becomes more meticulous, degree is higher and higher, animality food
Object proportion greatly increases.The heat production ratio of some big cities resident's dietary fat is increased by 20%~25% decades ago
Current 40%~45% is added to, and the intake of dietary fiber is substantially reduced, it is so-called that " life is become better and better, and fiber is increasingly
It is few ".
Dietary fiber is a kind of cannot to be put forward for the first time the concept of dietary fiber in the world by the carbohydrate of human consumption
It is before more than 60 years.In the 1960s, several British physicians report the resident of certain African countries, due to edible high microsteping food
Object, average daily crude fibre intake are up to 35~40 grams, and the incidence of the diseases such as diabetes, hyperlipidemia is taken the photograph than dietary fiber
The resident for entering the American-European countries that amount is only 4~5 grams is substantially reduced.Arouse interest of the people to dietary fiber again as a result, and
Start systematic research.By the research of over half a century, it is found that dietary fiber can maintain the function of intestinal canal of human body, adjust blood
Risk of sugar, blood fat and reduction angiocardiopathy etc., these effects have been obtained in depth studying and affirming.Therefore, exist
Diet forms increasingly finer today, and dietary fiber and water, carbohydrate, protein, minerals, vitamin, fat are common
Seven major nutrient necessary to the life of isomorphism adult body.With the raising of people's health consciousness, the superior physiology work(of dietary fiber
Effect and processing characteristics are paid attention to by more and more people.
According to whether being dissolved in water, dietary fiber can be two major class, i.e.,：Soluble dietary fiber and insoluble diet are fine
Dimension.
1. soluble dietary fiber
From pectin, phycocolloid, konjaku etc., konjaku is abounded in China Sichuan and other places, and main component is Glucomannan, is that one kind can
Soluble dietary fiber, energy is very low, and water imbibition is strong.Much research shows that, using konjaku as the soluble dietary fiber of representative, it has
Reducing blood lipid and hypoglycemic, the anti-effect to treat constipation, its main mechanism are：Dietary fiber can combine cholesterol in enteron aisle
Metabolite reduces cholesterol absorption and enters blood, and then reduce serum cholesterol, while dietary fiber interweaves with carbohydrate
Together, delay its absorption, play the role of reducing postprandial blood sugar.
2. insoluble diedairy fiber
Best source is full cereal, including wheat bran, oatmeal, wholemeal and brown rice, the full cereal of oat, beans,
Vegetables and fruit etc..Insoluble diedairy fiber first consists in the effect of human body promotion gastrointestinal motility, accelerates food and passes through stomach
Enteron aisle is reduced and is absorbed, this is a big Gospel for loss of weight crowd；In addition, insoluble diedairy fiber absorbs water in large intestine
Divide softening stool, anti-treat constipation can be played the role of.
In summary, dietary fiber specifically includes the effect of human body：（1）Anti-CaM antibody, such as natural gum and pectin；
（2）Prevent certain cancers, such as intestinal cancer；（3）Treat constipation；（4）Removing toxic substances；（5）Prevent and treat enteron aisle diverticulosis；（6）Treatment
Cholelithiasis；（7）Reduce blood cholesterol levels and triglycerides；（8）Control body weight etc.；（9）Reduce the blood glucose of maturity-onset diabetes patient.
No matter dietary fiber is solvable insoluble, there is positivity effect to human body, in addition to child, owner is required in right amount
Supplement eats high in fat, high heat, high sugared, with high salt, high protein and vegetables especially for hyperglycemia, hyperlipidemia, obesity, love
The crowd that fruit eats like a bird.Nutrition Society of China proposed that adult is 30 grams/day suitable for intake in 2000, and at present most
New epidemiological survey is the results show that the dietary fiber that China its people absorb from conventional food at present can only achieve 8-12
Gram/day, hence it is evident that less than recommended intake.It would therefore be desirable to understand, these common foods, food materials on dining table, it is specific which
It is high microsteping.It is significantly larger than animal food research shows that the content of the dietary fiber of plant food, and plant
Dietary fiber content is highest in property food, and mainly veterinary antibiotics, thick coarse cereals also have beans.
Bean dregs are the by-products for processing the bean product such as soya-bean oil, soy sauce, bean curd, rich in abundant dietary fiber, wherein " insoluble
Property dietary fiber " it is in the majority, so, water retention property protrude, can not be digested in stomach, direct water swelling, so as to
Satiety is improved, digestion is made to slow down, is rested in stomach for a long time.So bean dregs can either prevent excessively to ingest, and can inhibit
Blood glucose rises violently after meal, is the food materials for being most suitable for diet displacement method.
China is one of major country of soybean processing in the world, as by-product maximum in soybean processing industry（Account for about
Full dried bean curd weight 15%-20%）, 20,000,000 tons of wet bean dregs are about produced every year.For a long time, bean dregs are one in all agricultural wastes
The important resource of kind, since thermal energy is low contained by bean dregs, coarse mouthfeel, the past never has the enough attention for causing people, in addition,
It is easily putrid and deteriorated because its moisture is big, and transport difficult, feed or discarded is usually only used as, is not developed well
It utilizes, not only economic benefit is low, wastes resource, but also cause serious environmental pollution.
Bean dregs with soybean in itself nutritive value it is very high, in bean dregs dry matter, still containing protein, fat, diet
Fiber, additionally containing nutriments such as minerals and vitamins.Bean dregs belong to bio-waste in itself, by industrializing means
Carry out effective and reasonable reprocessing to it to utilize, improve the utilization rate of nutriment in bean dregs, can not only make bean dregs nutrition into
Get with full-scale development, moreover it is possible to solve the environmental pollution caused by discarded bean dregs, realize the cyclic utilization of waste, meet current
Environmental protection concept and the Sustainable Development Strategy.
In recent years, there is certain progress to the research of bean dregs, but it also has many not in terms of applied to achievements conversion
Foot.It is firstly because water content and protein content is higher, fresh bean dreg is easily corrupt, influences flavor, and it is subsequent edible to limit its
With application；Secondly the content of cellulose of bean dregs is high, although dietary fiber is proved to have many nutrition health-care functions, it is thick
Rough mouthfeel also constrains the application of bean dregs to a certain extent.Therefore, in order to which bean dregs are introduced into the life of modern, one
Aspect needs to further improve the theory of health of people consumption；On the other hand breaking conventional conception is needed, using novel drying
Technology, modification technology and zymolysis process technology etc. improve flavor, the mouthfeel of bean dregs foodstuff processing, expand its application range；Finally should also
Develop bean dregs novel foodstuff, increase bean dregs product form processing and designs and varieties, focus on collocation and combined effect, and with enterprise
Industry, the market demand are combined closely, and strengthen study on the industrialization, realize that commercialization is extensive, can just make bean dregs really as grain
Effectively supplement, while play its health-care efficacy.
Invention content
The object of the present invention is to provide a kind of high dietary-fiber faces and preparation method thereof, are asked with the technology for solving above-mentioned
Topic.
To achieve the above object, the technical solution adopted in the present invention is：
A kind of high dietary-fiber face, it is characterised in that：It is formulated by the raw material of following parts by weight：Smart bean dregs 50-60 parts, auxiliary material
30-40 parts, 8-15 parts of konjaku flour；The auxiliary material is coixlacrymajobi powder, red bean powder, cultivated land melon mud, rabbit das Beinfleisch, Fresh Grade Breast, beef, pig
One or more of meat, flesh of fish.
The preparation method in the high dietary-fiber face, it is characterised in that：Include the following steps：
1st, soybean through peeling, impregnating, defibrination, filtering, squeezing, essence bean dregs are made；
2nd, by one or more of coixlacrymajobi powder, red bean powder, cultivated land melon mud, rabbit das Beinfleisch, Fresh Grade Breast, beef, pork, the flesh of fish according to
Formula rate is sufficiently mixed with smart bean dregs made from step 1；
3rd, konjaku flour is added to according to formula rate in mixed material made from step 2, be sufficiently stirred, after mixing, pressure
Noodles shape is made；
4th, wet noodles are sent into oven, are baked 20-30 minutes under 105 DEG C -115 DEG C of temperature condition, after noodles are baked, go out
Furnace cooling but, packing, freezen protective, obtain high dietary-fiber face finished product.
Konjaku contains 16 kinds of amino acid, ten kinds of mineral trace elements and abundant food fiber, to prevention diabetes,
Hypertension has special efficacy, also has the effects that replenish the calcium, balances salinity, clean stomach, whole intestines, toxin expelling.Konjaku low-heat, low fat, low sugar, to pre-
Prevent and the crowd for the treatment of colon cancer, breast cancer, obesity can be described as a kind of first-class not only lavish but also food being healthy and strong of curing the disease
Product can also prevent a variety of common chronic diseases of a variety of gastrointestinal disturbances systems.In addition, Portugal's sweet dew of content maximum gathers in konjaku
Sugar is very good water-soluble dietary fiber, basic empty calory, since the water absorbing capacity of Konjak dietary fiber is very strong, 1 gram
Konjak dietary fiber forms gel that can absorb the moisture of 100 times of own wt, so as to generate satiety, controls appetite and subtracts
The intake of few food, reduces the intake of the thermal contents such as carbohydrate, fat.The gel that Konjak dietary fiber is formed under one's belt
Sugar during layer protecting film prevents to food, fatty absorption are formed in stomach wall by peristole.Konjak dietary fiber enters intestines
It will not be decomposed behind road by alimentary canal enzyme, because being absorbed without being digested, moreover, because its stimulation to enteron aisle increases enteron aisle instead
Wriggling, reduce residence time of the food in enteron aisle, so as to reduce absorption of the small intestine to cholesterol, sugar, fat, reach and subtract
Weight effect.
Advantageous effect：High dietary-fiber face of the present invention is using smart bean dregs as major ingredient, with coixlacrymajobi powder, red bean powder, ripe
One or more of pachyrhizus mud, rabbit das Beinfleisch, Fresh Grade Breast, beef, pork, flesh of fish are auxiliary material, then add konjaku preparation of powder and
Into a kind of higher such as noodles product of dietary fiber content, the satiety generated using dietary fiber reduced to other foods
Intake, so as to form the energy difference of intake and consumption, play control body weight, invigorating stomach and promoting bower movements, catharsis and toxin expelling, lipid-lowering pressure-reducing hypoglycemic
Effect, meanwhile, the addition of konjaku flour can also improve the mouthfeel of product, enhance the palatability of product；Moreover, the raw material of the present invention
It derives from a wealth of sources, is cheap, the purpose to turn waste into wealth is realized as raw material using bean dregs, meanwhile, preparation process is simple, operability
By force.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1：
High dietary-fiber face described in the present embodiment is formulated by the raw material of following parts by weight：Smart 50 parts of bean dregs, coixlacrymajobi powder 10
Part, 10 parts of red bean powder, 10 parts of rabbit das Beinfleisch, 5 parts of the flesh of fish, 15 parts of konjaku flour.
The preparation method in the high dietary-fiber face, it is characterised in that：Include the following steps：
1st, soybean through peeling, impregnating, defibrination, filtering, squeezing, essence bean dregs are made；2nd, by coixlacrymajobi powder, red bean powder, rabbit das Beinfleisch, the flesh of fish
It is sufficiently mixed according to formula rate and smart bean dregs made from step 1；3rd, konjaku flour is added to step 2 according to formula rate to be made
Mixed material in, be sufficiently stirred, after mixing, be pressed into noodles shape；4th, wet noodles are sent into oven, at 105 DEG C
Be baked 30 minutes under temperature condition, after noodles are baked, cooling of coming out of the stove, packing, freezen protective, obtain high dietary-fiber face into
Product.
Embodiment 2：
High dietary-fiber face described in the present embodiment is formulated by the raw material of following parts by weight：Smart 60 parts of bean dregs, coixlacrymajobi powder 10
Part, 10 parts of beef, 10 parts of Fresh Grade Breast, 10 parts of konjaku flour.
The preparation method in the high dietary-fiber face, it is characterised in that：Include the following steps：
1st, soybean through peeling, impregnating, defibrination, filtering, squeezing, essence bean dregs are made；2nd, by coixlacrymajobi powder, beef, Fresh Grade Breast according to
Square ratio is sufficiently mixed with smart bean dregs made from step 1；3rd, konjaku flour is added to step 2 mixing obtained according to formula rate
It in material, is sufficiently stirred, after mixing, is pressed into noodles shape；4th, wet noodles are sent into oven, in 115 DEG C of temperature strip
It is baked 20 minutes under part, after noodles are baked, cooling of coming out of the stove, packing, freezen protective obtain high dietary-fiber face finished product.
Embodiment 3：
High dietary-fiber face described in the present embodiment is formulated by the raw material of following parts by weight：Smart 55 parts of bean dregs, red bean powder 25
Part, 12 parts of pork, 8 parts of konjaku flour.
The preparation method in the high dietary-fiber face, includes the following steps：
1st, soybean through peeling, impregnating, defibrination, filtering, squeezing, essence bean dregs are made；2nd, by red bean powder, pork according to formula rate with
Smart bean dregs are sufficiently mixed made from step 1；3rd, konjaku flour is added to according to formula rate in mixed material made from step 2,
It is sufficiently stirred, after mixing, is pressed into noodles shape；4th, wet noodles are sent into oven, are baked under 110 DEG C of temperature condition
25 minutes, after noodles are baked, cooling of coming out of the stove, packing, freezen protective obtained high dietary-fiber face finished product.
Embodiment 4：
High dietary-fiber face described in the present embodiment is formulated by the raw material of following parts by weight：Smart 50 parts of bean dregs, cultivated land melon mud 40
Part, 10 parts of konjaku flour.
The preparation method in the high dietary-fiber face, includes the following steps：
1st, soybean through peeling, impregnating, defibrination, filtering, squeezing, essence bean dregs are made；2nd, by cultivated land melon mud according to formula rate and step
Smart bean dregs are sufficiently mixed made from rapid 1；3rd, konjaku flour is added to according to formula rate in mixed material made from step 2, filled
Divide stirring, after mixing, be pressed into noodles shape；4th, wet noodles are sent into oven, 25 is baked under 110 DEG C of temperature condition
Minute, after noodles are baked, cooling of coming out of the stove, packing, freezen protective obtain high dietary-fiber face finished product.
The testing result in the high dietary-fiber face of embodiment 4 of the present invention is as shown in the table：
| Detection project | Testing result | Detect foundation |
| Energy, kJ/100g | 354 | GB 28050-2011 |
| Protein, g/100g | 2.3 | GB 5009.5-2016 |
| Fat, g/100g | 0 | GB 5009.5-2016 |
| Carbohydrate, g/100g | 12.1 | GB 28050-2011 |
| Dietary fiber, g/100g | 13.6 | GB 5009.88-2014 |
| Sodium, mg/100g | 48 | GB 5009.91-2017 |
Requirement of the country to foods with high dietary fiber is that the high dietary fiber content in every 100g products is not less than 6g.From upper table
It is found that dietary fiber content of the present invention may be up to 13.6g/100g, the standard far above 6.0g/100g is truly realized
High dietary fiber content is very suitable for weight and severely exceeds and plan that the crowd of own body weight is controlled to eat.
The better embodiment of the present invention is illustrated, but the present invention is not limited to the embodiment above,
Those skilled in the art can also make various equivalent modifications or replacement under the premise of without prejudice to spirit of the invention, this
Equivalent modification or replacement are all contained in the range of the application claim limits a bit.
Claims (2)
1. a kind of high dietary-fiber face, it is characterised in that：It is formulated by the raw material of following parts by weight：Smart bean dregs 50-60 parts, it is auxiliary
Expect 30-40 parts, 8-15 parts of konjaku flour；The auxiliary material is coixlacrymajobi powder, red bean powder, cultivated land melon mud, rabbit das Beinfleisch, Fresh Grade Breast, beef, pig
One or more of meat, flesh of fish.
2. the preparation method in high dietary-fiber face as described in claim 1, it is characterised in that：Include the following steps：
（1）Soybean is through peeling, impregnating, defibrination, filtering, squeezing, essence bean dregs are made；
（2）One or more of coixlacrymajobi powder, red bean powder, cultivated land melon mud, rabbit das Beinfleisch, Fresh Grade Breast, beef, pork, the flesh of fish are pressed
According to formula rate and step（1）Essence bean dregs obtained are sufficiently mixed；
（3）Konjaku flour is added to step according to formula rate（2）In mixed material obtained, it is sufficiently stirred, after mixing,
It is pressed into noodles shape；
（4）Wet noodles are sent into oven, are baked 20-30 minutes under 105 DEG C -115 DEG C of temperature condition, after noodles are baked,
It comes out of the stove cooling, packing, freezen protective, obtains high dietary-fiber face finished product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111903906A (en) * | 2020-08-26 | 2020-11-10 | 山东汇润膳食堂股份有限公司 | Konjak weight-losing meal-replacing noodles and preparation method thereof |
| CN111903905A (en) * | 2020-08-04 | 2020-11-10 | 王永红 | Soybean dreg noodle capable of enhancing intestinal digestion and free of boiling and preparation method thereof |
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| CN106234920A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of coarse cereals flour |
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| CN101124989A (en) * | 2007-09-28 | 2008-02-20 | 西安力邦临床营养有限公司 | Dilated high edible fiber food |
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