CN108740779A - A kind of soybean dietary fiber crisp chip and preparation method thereof - Google Patents

A kind of soybean dietary fiber crisp chip and preparation method thereof Download PDF

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Publication number
CN108740779A
CN108740779A CN201810579285.7A CN201810579285A CN108740779A CN 108740779 A CN108740779 A CN 108740779A CN 201810579285 A CN201810579285 A CN 201810579285A CN 108740779 A CN108740779 A CN 108740779A
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crisp chip
parts
starch
dietary fiber
embryo piece
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熊昌建
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Sichuan Lai Jin Yan Food Co Ltd
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Sichuan Lai Jin Yan Food Co Ltd
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    • 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
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • 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)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention discloses a kind of soybean dietary fiber crisp chip and preparation method thereof, which includes that following raw material is prepared：60-80 parts of bean dregs, 10-20 parts of flour, 20-40 parts of starch, 0.1-0.8 parts of crosslinking agent, 0.1-1 parts of salt, 2-8 parts of seasoning；The ratio between amount of substance of amylopectin and amylose is 2-6 ︰ 1 in the starch；The crisp chip contains the three-dimensional net structure that starch is cross-linked to form, can improve the mouldability and toughness of bean dregs, prepares crisp chip so as to largely add bean dregs, keeps dietary fiber content higher, health-care effect in the crisp chip being prepared more preferable；The preparation method of the crisp chip is simple, controllability is strong, and crisp chip stable quality is suitble to extensive, the industrialized production of soybean dietary fiber crisp chip.

Description

A kind of soybean dietary fiber crisp chip and preparation method thereof
Technical field
The present invention relates to field of food, more particularly to a kind of soybean dietary fiber crisp chip and preparation method thereof.
Background technology
Bean dregs are the byproducts produced in the food products such as soymilk or bean curd, and the yield of annual whole world bean dregs is all very big.In State is the cradle of bean curd production, has long bean curd production history, the producing and selling amount of bean curd is all larger, corresponding beans Slag yield is also very big.With the reach of science, the raising of human culture quality, people recognize since the angle of nutrition again Know bean dregs.It is had shown that through research, due to there is part nutritional ingredient to be retained in bean dregs in soybean, carbohydrate containing in bean dregs（It is fine Tie up element, polysaccharide etc.）About 9.7%, protein about 4.8%, lipid about 3.6%, and contain a large amount of dietary fiber, in addition, also containing Therefore the minerals such as calcium, phosphorus, iron eat bean dregs, can reduce blood cholesterol level, reduce diabetes patient to insulin Consumption；Abundant dietary fiber in bean dregs has the effect of preventing intestinal cancer and weight-reducing, thus bean dregs are considered as a kind of new health care food Product source.
Potato chips be it is a kind of using potato be process quite by the favorite flavor pot foods of consumer, be a kind of current phase When universal popular snack food.But since dietary fiber content is low, protein content is low, sugar content is high in potato etc. Many reasons cause potato chips to be unsuitable for the large amounts of food of the crowds such as diabetes patient, the elderly, child, the women that easily gets fat；Cause And potato chips composition of raw materials is altered or modified or it is to overcome the existing defect of potato chips to meet eating into for most crowds at being grouped as For the main effective means of potato chips from now on.And the bean dregs with healthcare function are prepared into " crisp chip ", potato chips can be overcome to exist Dietary fiber content is low, protein content is low, sugar content is high many defects, it is thus also avoided that the waste of resource is saved Production cost meets people's lives demand, and can improve the body health level of people.However, due to meals in bean dregs It is high to eat fiber content, bean dregs is caused to there are problems that workability is poor, difficult forming, thus, bean dregs are for processing food When not only dosage it is few, but also obtained product healthcare function is weak, and coarse mouthfeel, beany flavor is dense, limits bean dregs in food processing In a large amount of additions application.
Invention content
It is an object of the invention to overcome the shortcomings of, using difficult forming during bean dregs preparation crisp chip, to provide one kind and contain There is the crisp chip and preparation method thereof of a large amount of soybean dietary fibers；Crisp chip of the present invention contains the three-dimensional network knot that starch is cross-linked to form Structure can improve the mouldability and toughness of bean dregs, prepare crisp chip so as to largely add bean dregs, make meals in the crisp chip being prepared Fiber content higher is eaten, health-care effect is more preferable.
In order to achieve the above-mentioned object of the invention, the present invention provides a kind of soybean dietary fiber crisp chips, including following parts by weight Raw material is prepared：60-80 parts of bean dregs, 10-20 parts of flour, 20-40 parts of starch, 0.1-0.8 parts of crosslinking agent, 0.1- 1 part of salt, 2-8 parts of seasoning；The ratio between amount of substance of amylopectin and amylose is 2-6 ︰ 1 in the starch.
A kind of soybean dietary fiber crisp chip of the present invention, wherein with being made through interspersed, crosslinking by amylopectin and amylose With the three-dimensional net structure of formation, the bean dregs for being difficult to reunite can be wound, be wrapped up, confining formation entirety, crisp chip is molded more It being easy, the toughness of crisp chip is more preferable after molding, non-breakable in preparation process, to make bean dregs additive amount increase, the meals of crisp chip Fiber content is eaten to increase；The crisp chip crispy in taste, beans are aromatic strongly fragrant, and dietary fiber content >=35% in crisp chip can effectively prevent intestinal cancer And weight-reducing, blood cholesterol level can be reduced, consumption of the diabetes patient to insulin, good health care effect are reduced；Sugar can be met The large amounts of food of the crowds such as urine patient, the elderly, child, the women that easily gets fat.
Above-mentioned a kind of soybean dietary fiber crisp chip, wherein a large amount of dietary fibers of content in the bean dregs, workability are glued Knot property and poor toughness；Bean dregs, which largely add, can lead to crisp chip difficult forming, and the crisp chip edge of making is irregular, and degree of fragmentation increases, And coarse mouthfeel；And dosage is very few, dietary fiber content is few in crisp chip, and health-care effect is poor, and crisp chip crunchy sensation weakens.
Wherein, it is preferred that the bean dregs will give birth to bean dregs and be obtained after biological enzyme enzymolysis processing and maturation process； Biological enzyme enzymolysis processing can effectively improve bean dregs mouthfeel, remove beany flavor, improve the nutritional ingredients such as the amino acid in bean dregs crisp chip Content, to improve the quality of crisp chip；Maturation process can remove beany flavor, increase beany flavour；Wherein, the biological enzyme is One or both of papain, plant rennet；The maturation process include boiling, it is puffing, decoct fry etc. science and engineering It is one or more in skill.
Wherein, it is preferred that the bean dregs fineness is 100-400 mesh, and bean dregs fineness is smaller, and workability is better, obtains Crisp chip harsh feeling is smaller, but fineness is smaller, and crisp chip toughness is smaller, and molding is more difficult, and refines cost and increase；Most preferably, institute It is 200-300 mesh to state bean dregs fineness.
Above-mentioned a kind of soybean dietary fiber crisp chip, wherein contain protein in the flour, protein can improve crisp chip Nutrient composition content, while can it is a degree of improve bean dregs workability；But a large amount of additions can lead to crisp chip brittleness instead Increase, it is broken after molding.
Above-mentioned a kind of soybean dietary fiber crisp chip, wherein the amylopectin can provide multiple for three-dimensional net structure It is crosslinked point, bean dregs can be coated；The amylose can carry out interspersed crosslinking, and structure is provided for three-dimensional net structure Support, and bean dregs can be wound；And it is cross-linked to form three-dimensional net structure between amylopectin and amylose, it can be to beans Slag is confined, and crisp chip toughness is increased, and reduces crisp chip and is crushed probability, crisp chip molding is easier；Amylopectin content is excessive, straight chain Content of starch is very few, and the support construction of three-dimensional net structure is few, and fault of construction is big, and the mouldability of crisp chip is deteriorated；Amylopectin contains Measure too small, amylose content is excessive, and three-dimensional net structure is difficult to extend, and the mouldability of crisp chip is equally deteriorated；Preferably, described Starch in the ratio between the amount of substance of amylopectin and amylose be 3-5 ︰ 1.
Above-mentioned a kind of soybean dietary fiber crisp chip, wherein the crosslinking agent is food-grade starches crosslinking agent, can be to starch It is crosslinked, forms three-dimensional net structure；Preferably, the crosslinking agent is food-grade sodium hexametaphosphate.
Above-mentioned a kind of soybean dietary fiber crisp chip, wherein the seasoning includes sugar, food flavor, monosodium glutamate, spice Deng；Seasoning can assign crisp chip different tastes, increase crisp chip mouthfeel, to meet the needs of people are to different taste.
A kind of above-mentioned soybean dietary fiber crisp chip, wherein it is preferred, the crisp chip include following raw material prepare and At：70 parts of bean dregs, 15 parts of flour, 30 parts of starch, 0.4 part of crosslinking agent, 0.5 part of salt, 5 parts of seasoning.
In order to achieve the above-mentioned object of the invention, further, the present invention provides a kind of preparations of soybean dietary fiber crisp chip Method includes the following steps：
（1）Starch gelatinization：Starch is mixed with water, Heat Gelatinization obtains gelatinized starch；
（2）Batch mixing：Bean dregs, flour, crosslinking agent, salt are added in gelatinized starch, are stirred, mixture is obtained；
（3）It is puffing：Mixture with bulking machine be segmented puffing, is molded to obtain germule piece through outlet die；The segmentation is swollen The first segment swelling temperature of change is 70-90 DEG C, and second segment swelling temperature is 110-130 DEG C, and third section swelling temperature is 130-150 DEG C, entire puffing time is 1-2min；
（4）Molding：Thick embryo piece is subjected to tabletting, is sliced to obtain embryo piece；
（5）Drying：Embryo piece is dried, it is cooling；
（6）It is fried：The embryo piece of drying is subjected to frying, and de-oiling；
（7）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with seasoning.
A kind of preparation method of soybean dietary fiber crisp chip first passes through gelatinization and destroys amylum body, forms single starch point Son can just be wound, coat and be cross-linked to form three-dimensional net structure；Then it mixes by stirring bean dregs starch molecular chain It is wound, coats, bean dregs can just formed with three-dimensional net structure and stablizes entirety；Again by Swelling Functions, keep starch rapid It is cross-linked to form firm three-dimensional net structure, bean dregs are confined, and pre-profiling is carried out to crisp chip, to dramatically increase crisp chip Toughness, reduce later stage forming process in breakage；Finally by techniques such as molding, drying and fryings, crispy in taste, beans are obtained It is aromatic strongly fragrant, the numerous crisp sheet-like food of attractive color, taste；The crisp chip preparation method is simple, controllability is strong, and crisp chip quality is steady It is fixed, it is suitble to extensive, the industrialized production of soybean dietary fiber crisp chip.
A kind of preparation method of above-mentioned soybean dietary fiber crisp chip, wherein the ratio between the amount of substance of starch and water in step 1 For 0.4-1 ︰ 1；Water consumption is excessive, is unfavorable for the puffing of later stage and molding；Water consumption is very few, and amylum body cannot be opened completely, no Conducive to being cross-linked to form three-dimensional net structure；Preferably, the ratio between amount of substance of the starch and water is 0.6-0.8 ︰ 1.
Wherein, it is preferred that the temperature being gelatinized in step 1 is 50-80 DEG C；Temperature is excessively high, starch denaturalization, is unfavorable for being crosslinked； Temperature is too low, and gelatinization speed is slow, is unfavorable for industrialized production.
A kind of preparation method of above-mentioned soybean dietary fiber crisp chip, wherein preferred, the speed being stirred in step 2 For 200-500r/min, it is 10-30min to be stirred the time；Stirring power accelerates winding and cladding of the starch molecule to bean dregs, stirs It mixes that speed is excessively slow or the time is too short, can all cause to wind and coat incomplete, the toughness effect to improving crisp chip weakens.
A kind of preparation method of above-mentioned soybean dietary fiber crisp chip, wherein the segmentation in step 3 is puffing, swelling temperature from It is low to high, be conducive to the stabilization for the three-dimensional net structure that starch is cross-linked to form, to improving the toughness of crisp chip, it is difficult to reduce crisp chip molding Degree has positive effect；Meanwhile also there is facilitation to the crunchy sensation for improving crisp chip.
A kind of preparation method of above-mentioned soybean dietary fiber crisp chip, wherein the embryo piece in the crisp chip and step 4 in step 3 Thickness is 0.5-1.2mm；Thickness is too small, and embryo piece degree of fragmentation increases；Thickness is too big, and crisp chip crunchy sensation weakens, taste bad；It is excellent Choosing, thickness 0.8-1mm.
The preparation method of above-mentioned a kind of soybean dietary fiber crisp chip, wherein drying can remove extra in embryo piece in step 5 Moisture is conducive to the frying in later stage and improves the crunchy sensation of crisp chip；Preferably, 80 DEG C -100 DEG C of drying temperature.
A kind of preparation method of above-mentioned soybean dietary fiber crisp chip, the frying temperature described in step 6 are 110-180 DEG C, Deep-fat frying time is 30-80s, and frying temperature is excessively high, overlong time, fried transition, and crisp chip color is deep, shade deviation, albumen in crisp chip Qualitative change matter, nutritive value reduce；Frying temperature is too low, and the time is too short, and fried insufficient, crisp chip is of light color, shade deviation, crisp chip without Crunchy sensation；Preferably, frying temperature is 150-170 DEG C, time 50-70s.
Compared with prior art, beneficial effects of the present invention：
1, the three-dimensional net structure formed containing starch crosslinked action in soybean dietary fiber crisp chip of the present invention, can carry out bean dregs Winding, package and confinement are easy to molding, non-breakable, bean dregs energy to make soybean dietary fiber crisp chip have better toughness It is enough that largely addition uses in crisp chip.
2, dietary fiber content >=35% in soybean dietary fiber crisp chip of the present invention, can effectively prevent intestinal cancer and weight-reducing, can drop Low blood cholesterol level reduces consumption of the diabetes patient to insulin, good health care effect；Diabetes patient, old age can be met The large amounts of food of the crowds such as people, child, the women that easily gets fat.
3, the bean dregs in soybean dietary fiber crisp chip of the present invention make crisp chip be free of beans by biological enzyme enzymolysis and maturation process Fishy smell, crispy in taste, beans are aromatic strongly fragrant, and the content of the nutritional ingredients such as amino acid is high, and the quality of crisp chip is more preferable.
4, make starch molecule to bean dregs shape by gelatinization, stirring and puffing combination in the preparation method of crisp chip of the present invention At winding, package and confinement effect, and three-dimensional net structure is formd under the action of crosslinking, made containing the crisp of a large amount of bean dregs Piece toughness increases, and molding is easier.
5, the preparation method of crisp chip of the present invention is simple, controllability is strong, crisp chip stable quality, is suitble to soybean dietary fiber crisp chip Extensive, industrialized production.
Specific implementation mode
With reference to test example and specific implementation mode, the present invention is described in further detail.But this should not be understood It is only limitted to embodiment below for the range of the above-mentioned theme of the present invention, it is all that this is belonged to based on the technology that the content of present invention is realized The range of invention.
Embodiment 1
（1）Starch gelatinization：30 parts of starch is mixed with 45 parts of water, 70 DEG C is heated to and is gelatinized, obtain gelatinized starch；Institute The ratio between amount of substance of amylopectin and amylose is 4 ︰ 1 in the starch stated；
（2）Batch mixing：70 parts of bean dregs, 15 parts of flour, 0.4 part of edible calgon, 0.5 part of salt are added to paste Change in starch, after the speed of 350r/min is stirred 20min, obtains mixture；
（3）It is puffing：Mixture with bulking machine be segmented puffing, thick embryo piece is obtained through outlet die pre-profiling；The segmentation Puffing first segment swelling temperature is 80 DEG C, and second segment swelling temperature is 120 DEG C, and third section swelling temperature is 140 DEG C, entire swollen The change time is 1.5min；
（4）Molding：By thick embryo piece carry out tabletting, be sliced crisp chip shape embryo piece；
（5）Drying：Embryo piece is dried at a temperature of 90 DEG C, it is cooling；
（6）It is fried：The embryo piece of drying is immersed to frying 60s in 160 DEG C of oil, de-oiling is pulled out after frying well；
（7）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with 5 parts of seasonings.
Embodiment 2
（1）Starch gelatinization：20 parts of starch is mixed with 40 parts of water, 50 DEG C is heated to and is gelatinized, obtain gelatinized starch；Institute The ratio between amount of substance of amylopectin and amylose is 2 ︰ 1 in the starch stated；
（2）Batch mixing：60 parts of bean dregs, 20 parts of flour, 0.1 part of edible calgon, 0.1 part of salt are added to paste Change in starch, after the speed of 200r/min is stirred 30min, obtains mixture；
（3）It is puffing：Mixture with bulking machine be segmented puffing, thick embryo piece is obtained through outlet die pre-profiling；The segmentation Puffing first segment swelling temperature is 70 DEG C, and second segment swelling temperature is 110 DEG C, and third section swelling temperature is 130 DEG C, entire swollen The change time is 2min；
（4）Molding：By thick embryo piece carry out tabletting, be sliced crisp chip shape embryo piece；
（5）Drying：Embryo piece is dried at a temperature of 100 DEG C, it is cooling；
（6）It is fried：The embryo piece of drying is immersed to frying 80s in 110 DEG C of oil, de-oiling is pulled out after frying well；
（7）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with 2 parts of seasonings.
Embodiment 3
（1）Starch gelatinization：40 parts of starch is mixed with 40 parts of water, 80 DEG C is heated to and is gelatinized, obtain gelatinized starch；Institute The ratio between amount of substance of amylopectin and amylose is 6 ︰ 1 in the starch stated；
（2）Batch mixing：80 parts of bean dregs, 10 parts of flour, 0.8 part of edible calgon, 1 part of salt are added to gelatinization In starch, after the speed of 500r/min is stirred 10min, mixture is obtained；
（3）It is puffing：Mixture with bulking machine be segmented puffing, thick embryo piece is obtained through outlet die pre-profiling；The segmentation Puffing first segment swelling temperature is 90 DEG C, and second segment swelling temperature is 130 DEG C, and third section swelling temperature is 150 DEG C, entire swollen The change time is 1min；
（4）Molding：By thick embryo piece carry out tabletting, be sliced crisp chip shape embryo piece；
（5）Drying：Embryo piece is dried at a temperature of 100 DEG C, it is cooling；
（6）It is fried：The embryo piece of drying is immersed to frying 30s in 180 DEG C of oil, de-oiling is pulled out after frying well；
（7）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with 8 parts of seasonings.
Comparative example 1
（1）Starch gelatinization：30 parts of starch is mixed with 45 parts of water, 70 DEG C is heated to and is gelatinized, obtain gelatinized starch；Institute The ratio between amount of substance of amylopectin and amylose is 1 ︰ 1 in the starch stated；
（2）Batch mixing：70 parts of bean dregs, 15 parts of flour, 0.4 part of edible calgon, 0.5 part of salt are added to paste Change in starch, after the speed of 350r/min is stirred 20min, obtains mixture；
（3）It is puffing：Mixture with bulking machine be segmented puffing, thick embryo piece is obtained through outlet die pre-profiling；The segmentation Puffing first segment swelling temperature is 80 DEG C, and second segment swelling temperature is 120 DEG C, and third section swelling temperature is 140 DEG C, entire swollen The change time is 1.5min；
（4）Molding：By thick embryo piece carry out tabletting, be sliced crisp chip shape embryo piece；
（5）Drying：Embryo piece is dried at a temperature of 90 DEG C, it is cooling；
（6）It is fried：The embryo piece of drying is immersed to frying 60s in 160 DEG C of oil, de-oiling is pulled out after frying well；
（7）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with 5 parts of seasonings.
Comparative example 2
（1）Starch gelatinization：30 parts of starch is mixed with 45 parts of water, 70 DEG C is heated to and is gelatinized, obtain gelatinized starch；Institute The ratio between amount of substance of amylopectin and amylose is 7 ︰ 1 in the starch stated；
（2）Batch mixing：70 parts of bean dregs, 15 parts of flour, 0.4 part of edible calgon, 0.5 part of salt are added to paste Change in starch, after the speed of 350r/min is stirred 20min, obtains mixture；
（3）It is puffing：Mixture with bulking machine be segmented puffing, thick embryo piece is obtained through outlet die pre-profiling；The segmentation Puffing first segment swelling temperature is 80 DEG C, and second segment swelling temperature is 120 DEG C, and third section swelling temperature is 140 DEG C, entire swollen The change time is 1.5min；
（4）Molding：By thick embryo piece carry out tabletting, be sliced crisp chip shape embryo piece；
（5）Drying：Embryo piece is dried at a temperature of 90 DEG C, it is cooling；
（6）It is fried：The embryo piece of drying is immersed to frying 60s in 160 DEG C of oil, de-oiling is pulled out after frying well；
（7）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with 5 parts of seasonings.
Comparative example 3
（1）Starch gelatinization：30 parts of starch is mixed with 45 parts of water, 70 DEG C is heated to and is gelatinized, obtain gelatinized starch；Institute The ratio between amount of substance of amylopectin and amylose is 4 ︰ 1 in the starch stated；
（2）Batch mixing：70 parts of bean dregs, 15 parts of flour, 0.4 part of edible calgon, 0.5 part of salt are added to paste Change in starch, after the speed of 350r/min is stirred 20min, obtains mixture；
（3）It is puffing：Mixture is carried out with bulking machine disposable puffing, thick embryo piece is obtained through outlet die pre-profiling；It is described swollen The temperature of change is 80 DEG C, puffing time 1.5min；
（4）Molding：By thick embryo piece carry out tabletting, be sliced crisp chip shape embryo piece；
（5）Drying：Embryo piece is dried at a temperature of 90 DEG C, it is cooling；
（6）It is fried：The embryo piece of drying is immersed to frying 60s in 160 DEG C of oil, de-oiling is pulled out after frying well；
（7）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with 5 parts of seasonings.
Comparative example 4
（1）Starch gelatinization：30 parts of starch is mixed with 45 parts of water, 70 DEG C is heated to and is gelatinized, obtain gelatinized starch；Institute The ratio between amount of substance of amylopectin and amylose is 4 ︰ 1 in the starch stated；
（2）Batch mixing：70 parts of bean dregs, 15 parts of flour, 0.4 part of edible calgon, 0.5 part of salt are added to paste Change in starch, after the speed of 350r/min is stirred 20min, obtains mixture；
（3）It is puffing：Mixture is carried out with bulking machine disposable puffing, thick embryo piece is obtained through outlet die pre-profiling；It is described swollen The temperature of change is 140 DEG C, puffing time 1.5min；
（4）Molding：By thick embryo piece carry out tabletting, be sliced crisp chip shape embryo piece；
（5）Drying：Embryo piece is dried at a temperature of 90 DEG C, it is cooling；
（6）It is fried：The embryo piece of drying is immersed to frying 60s in 160 DEG C of oil, de-oiling is pulled out after frying well；
（7）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with 5 parts of seasonings.
Comparative example 5
（1）Batch mixing：It will be by 30 parts of starch, 45 parts of water, 70 parts of bean dregs, 15 parts of flour, 0.4 part of edible hexa metaphosphoric acid Sodium, 0.5 part of salt obtain mixture after the speed of 350r/min is stirred 20min；
（2）It is puffing：Mixture with bulking machine be segmented puffing, thick embryo piece is obtained through outlet die pre-profiling；The segmentation Puffing first segment swelling temperature is 80 DEG C, and second segment swelling temperature is 120 DEG C, and third section swelling temperature is 140 DEG C, entire swollen The change time is 1.5min；
（3）Molding：By thick embryo piece carry out tabletting, be sliced crisp chip shape embryo piece；
（4）Drying：Embryo piece is dried at a temperature of 90 DEG C, it is cooling；
（5）It is fried：The embryo piece of drying is immersed to frying 60s in 160 DEG C of oil, de-oiling is pulled out after frying well；
（6）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with 5 parts of seasonings.
Prepared by the process of soybean dietary fiber crisp chip to above-described embodiment 1-3 and comparative example 1-5 and result counts, is tied Fruit is as follows：
Serial number Mouldability Integrity degree（%） Crunchy sensation
Embodiment 1 ++++ 94.8 +++++
Embodiment 2 ++++ 94.3 +++++
Embodiment 3 ++++ 93.6 +++++
Comparative example 1 +++ 78.2 ++++
Comparative example 2 +++ 81.5 ++++
Comparative example 3 +++ 83.8 ++
Comparative example 4 +++ 72.4 ++++
Comparative example 5 ++ 69.5 ++
Note："+" indicates effect, and "+" is more, and effect is better.
By above-mentioned record result：When preparing crisp chip using inventive formulation and method, crisp chip good moldability, completely Degree is high, crunchy sensation is good；And in comparative example 1, in starch, amylose proportion is excessive, the three-dimensional network knot that starch is cross-linked to form The ductility of structure is deteriorated, and causes the mouldability of crisp chip and integrality to significantly reduce, crunchy sensation declines；In comparative example 2, propped up in starch Chain starch proportion is excessive, the bad stability for the three-dimensional net structure that starch is cross-linked to form, cause crisp chip mouldability and Integrality equally significantly reduces, and crunchy sensation declines；It is puffing puffing using low-temperature primary in comparative example 3 when preparing crisp chip, it is unfavorable It is cross-linked to form three-dimensional net structure in starch, causes the mouldability of crisp chip and integrality to decline, crunchy sensation is remarkably decreased；Comparative example 4 when preparing crisp chip, puffing once puffing using high temperature, is unfavorable for starch and is cross-linked to form three-dimensional net structure, causes crisp chip Mouldability reduces, and the integrality of crisp chip is remarkably decreased, and crunchy sensation declines；Comparative example 5 when preparing crisp chip, not first to starch into Row gelatinization is handled, and has seriously affected the crosslinking of starch, mouldability, integrity degree and the crunchy sensation of crisp chip all significantly reduce.

Claims (10)

1. a kind of soybean dietary fiber crisp chip, which is characterized in that be prepared including following raw material：60-80 parts of beans Slag, 10-20 parts of flour, 20-40 parts of starch, 0.1-0.8 parts of crosslinking agent, 0.1-1 parts of salt, 2-8 parts of seasoning； The ratio between amount of substance of amylopectin and amylose is 2-6 ︰ 1 in the starch.
2. crisp chip according to claim 1, which is characterized in that the bean dregs fineness is 100-400 mesh.
3. crisp chip according to claim 1, which is characterized in that the substance of amylopectin and amylose in the starch The ratio between amount be 3-5 ︰ 1.
4. crisp chip according to claim 1, which is characterized in that the crosslinking agent is food-grade sodium hexametaphosphate.
5. crisp chip according to claim 1, which is characterized in that be prepared including following raw material：70 parts of beans Slag, 15 parts of flour, 30 parts of starch, 0.4 part of crosslinking agent, 0.5 part of salt, 5 parts of seasoning.
6. the preparation method of soybean dietary fiber crisp chip described in a kind of claim 1, which is characterized in that include the following steps：
（1）Starch gelatinization：Starch is mixed with water, Heat Gelatinization obtains gelatinized starch；
（2）Batch mixing：Bean dregs, flour, crosslinking agent, salt are added in gelatinized starch, are stirred, mixture is obtained；
（3）It is puffing：Mixture with bulking machine be segmented puffing, is molded to obtain thick embryo piece through outlet die；The segmentation is swollen The first segment swelling temperature of change is 70-90 DEG C, and second segment swelling temperature is 110-130 DEG C, and third section swelling temperature is 130-150 DEG C, entire puffing time is 1-2min；
（4）Molding：Thick embryo piece is subjected to tabletting, is sliced to obtain embryo piece；
（5）Drying：Embryo piece is dried, it is cooling；
（6）It is fried：The embryo piece of drying is subjected to frying, and de-oiling；
（7）Seasoning：Soybean dietary fiber crisp chip is seasoned to obtain to fried good embryo piece with seasoning.
7. preparation method according to claim 6, which is characterized in that step（1）The ratio between the amount of substance of middle starch and water For 0.4-1 ︰ 1.
8. preparation method according to claim 6, which is characterized in that step（1）The temperature of middle gelatinization is 50-80 DEG C.
9. preparation method according to claim 6, which is characterized in that step（2）In the speed that is stirred be 200- 500r/min, it is 10-30min to be stirred the time.
10. preparation method according to claim 6, which is characterized in that step（6）Described in frying temperature be 110- 180 DEG C, deep-fat frying time 30-80s.
CN201810579285.7A 2018-06-07 2018-06-07 A kind of soybean dietary fiber crisp chip and preparation method thereof Pending CN108740779A (en)

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Application publication date: 20181106