CN108887323A - A kind of Soybean Dietary Fiber Biscuit and its production method - Google Patents

Abstract

The present invention relates to a kind of Soybean Dietary Fiber Biscuit and its production methods, it is characterised in that：It is made of the raw material of following weight fraction ratio：Okara powder 28-32, shortening 38-43, white granulated sugar 28-32, egg 23-27, Self- raising flour 68-72, sodium bicarbonate 0.8-1.2；1）Okara powder is produced：Wet bean dregs gauze expressed water, is then dried, crushes, filters, obtain okara powder；2）Biscuit dough modulation：Weigh above-mentioned each raw material in proportion, white sugar is added in shortening and dismisses, be added three times egg pulp, obtain mixture A, by flour, okara powder, sodium bicarbonate group at mixture B mixture A is added, stirring forms to obtain dough；3）Biscuit molding：Dough is pressed into 1cm thickness musculus cutaneus, is pressed into shape；4）Baking is mature：Molding biscuit is put into oven, and face fire 180 DEG C, 160 DEG C of the fire in a stove before fuel is added are baked to golden yellow taking-up.Advantage of the present invention：Gained biscuit color is pale brown, crispy in taste, there is strong beany flavour；Belong to foods with high dietary fiber, has certain health-care efficacy to hypertensive patient.

Description

A kind of Soybean Dietary Fiber Biscuit and its production method

Technical field

The invention belongs to food processing and production fields, are related to a kind of Soybean Dietary Fiber Biscuit, further relate to a kind of soybean dietary The production method of fiber biscuit.

Background technique

The soybean resource in China is abundant, is one of the major country of soybean processing in the world, bean dregs yield is big.Many institute's weeks Know, the bean product such as soya-bean oil, soy sauce, bean curd in the production process can be along with the generation of a large amount of bean dregs, a soybean dry weight 15-20% be exactly bean dregs, nearly 20,000,000 tons of the wet bean dregs that China generates every year.But due to bean dregs coarse mouthfeel, but it is variable Matter, it is only a small amount of to be used as feed although having very high nutritive value, it is most of by as offal treatment, not only Waste of resource, it is often more important that pollution environment, so how to handle the huge bean dregs of yield into a urgent problem to be solved.

Summary of the invention

The invention aims to solve the problems, such as that bean dregs waste, a kind of Soybean Dietary Fiber Biscuit and its producer are provided Method.

To achieve the goals above, the technical solution adopted by the present invention is as follows：

A kind of Soybean Dietary Fiber Biscuit, it is characterised in that：It is made of the raw material of following weight fraction ratio：Okara powder 28-32, it rises Butter 38-43, white granulated sugar 28-32, egg 23-27, Self- raising flour 68-72, sodium bicarbonate 0.8-1.2.

Preferably, a kind of Soybean Dietary Fiber Biscuit is made of the raw material of following weight fraction ratio：Okara powder 30, shortening Oily 40, white granulated sugar 30, egg 25, Self- raising flour 70, sodium bicarbonate 1.

Further, a kind of Soybean Dietary Fiber Biscuit can also add the extra dry red wine jujube that mesh number is 80-100 according to parts by weight Powder 8-12.

A kind of production method of Soybean Dietary Fiber Biscuit, it is characterised in that include the following steps：

1）Okara powder is produced：Wet bean dregs gauze is squeezed out to the moisture wherein contained, it is uniformly then taped against baking tray and is put into Blast drier is dried, 8 hours dry with 60 DEG C of temperature, and opens the air blast mode of machine, in drying process, every Turn-over is primary within 1 hour, allows bean dregs uniform drying, accelerates the evaporation of its moisture, when after drying, the bean dregs that will be obtained with pulverizer Polishing crushes, then it is sieved through filter with stainless steel, obtains okara powder（200 mesh）；

2）Biscuit dough modulation：Above-mentioned each raw material is successively weighed in proportion, white sugar is added in the shortening of softening, is dismissed to face Color whitens, and is added three times the egg pulp stirred evenly, obtains mixture A, by flour, okara powder, sodium bicarbonate group at mixture B be added Mixture A, stirring to dough molding, surface it is smooth dough；

3）Biscuit molding：Dough is pressed into the musculus cutaneus of 1cm thickness, then is pressed into various shape above with Biscuit mold；

4）Baking is mature：Molding biscuit is put into baking tray, is subsequently placed into oven, 180 DEG C of face fire temperature, the fire in a stove before fuel is added temperature set 160 DEG C of degree is baked to golden yellow, take out it is cooling after obtain biscuit finished product.

Using above technical scheme, have the following advantages that the present invention：

1）A kind of Soybean Dietary Fiber Biscuit obtained by this method, product color is pale brown, crispy in taste, there is strong beany flavour；

2）A kind of Soybean Dietary Fiber Biscuit, the dietary fiber component contained obtained by this method belong to foods with high dietary fiber, fit It is edible together in most of crowds, there can be certain health-care efficacy to hypertensive patient.

Detailed description of the invention

Fig. 1 is a kind of Soybean Dietary Fiber Biscuit process diagram.

Specific embodiment

As shown in Figure 1, a kind of Soybean Dietary Fiber Biscuit, concrete operation step are as follows：

Embodiment 1

(1) wet bean dregs gauze is squeezed out into the moisture that wherein contains, then it is uniformly taped against baking tray be put into blast drier into Row drying, it is 8 hours dry with 60 DEG C of temperature, and the air blast mode of machine is opened, in drying process, every 1 hour turn-over one It is secondary, it allows bean dregs uniform drying, accelerates the evaporation of its moisture, when after drying, obtained bean dregs being polished with pulverizer and are crushed, then It is sieved through filter with stainless steel, filtered product is okara powder, weighs okara powder；

(2) 300g white sugar is added in the 400g shortening after softening, dismisses to color and whiten, it is complete to be added three times the 250g stirred evenly Egg liquid stirs 30min, obtains mixture A, weighs Self- raising flour 700g, okara powder 300g, sodium bicarbonate 10g and mixture A is added, stir Mix to dough molding, surface it is smooth dough；

(3) dough is pressed into the musculus cutaneus of 1cm thickness, is pressed into various shape with mold, baking tray is put into and is placed in oven and bake to golden yellow, control 180 DEG C of face fire temperature, 160 DEG C of fire in a stove before fuel is added temperature, baking time 30min, up to biscuit after cooling.

Use a kind of Analyses Methods for Sensory Evaluation Results of Soybean Dietary Fiber Biscuit made of this method for：Product color is pale brown, mouth Feel crisp, there is strong beany flavour, is rich in dietary fiber.

Embodiment 2

(1) wet bean dregs gauze is squeezed out into the moisture that wherein contains, then it is uniformly taped against baking tray be put into blast drier into Row drying, it is 8 hours dry with 60 DEG C of temperature, and the air blast mode of machine is opened, in drying process, every 1 hour turn-over one It is secondary, it allows bean dregs uniform drying, accelerates the evaporation of its moisture, when after drying, obtained bean dregs being polished with pulverizer and are crushed, then It is sieved through filter with stainless steel, filtered product is okara powder；

(2) 3200g white sugar is added in the 4200g shortening after softening, dismisses to color and whiten, be added three times and stir evenly 2700g egg pulp stirs 40min, obtains mixture A, weigh Self- raising flour 6800g, okara powder 3200g, sodium bicarbonate 120g, 100 Mesh red date powder 800g is added mixture A, stirring to dough molding, surface it is smooth dough；

(3) dough is pressed into the musculus cutaneus of 1cm thickness, is pressed into various shape with mold, baking tray is put into and is placed in oven and bake to golden yellow, control 180 DEG C of face fire temperature, 160 DEG C of fire in a stove before fuel is added temperature, baking time 30min, up to biscuit after cooling.

Use a kind of Analyses Methods for Sensory Evaluation Results of Soybean Dietary Fiber Biscuit made of this method for：Product color is pale brown, mouth Feel it is crisp have concurrently jujube it is fragrant and sweet, have strong beany flavour, rich in dietary fiber, there is nourishing the stomach, prevent constipation, improve immunity And other effects.

The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form；Appoint What those skilled in the art, without departing from the scope of the technical proposal of the invention, all using the side of the disclosure above Method and technology contents make many possible changes and modifications to technical solution of the present invention, or are revised as the equivalent reality of equivalent variations Apply example.Therefore, anything that does not depart from the technical scheme of the invention according to the technical essence of the invention do above embodiments Any simple modification, equivalent replacement, equivalence changes and modification, all of which are still within the scope of protection of the technical scheme of the invention.

Claims (4)

1. a kind of Soybean Dietary Fiber Biscuit, it is characterised in that：It is made of the raw material of following weight fraction ratio：Okara powder 28-32, Shortening 38-43, white granulated sugar 28-32, egg 23-27, Self- raising flour 68-72, sodium bicarbonate 0.8-1.2.

2. a kind of Soybean Dietary Fiber Biscuit according to claim 1, it is characterised in that：Preferably by following weight fraction ratio Raw material be made：Okara powder 30, shortening 40, white granulated sugar 30, egg 25, Self- raising flour 70, sodium bicarbonate 1.

3. a kind of Soybean Dietary Fiber Biscuit according to claim 1, it is characterised in that：According to parts by weight, it can also add Mesh number is the extra dry red wine date powder 8-12 of 80-100.

4. a kind of production method of Soybean Dietary Fiber Biscuit, it is characterised in that include the following steps：

1）Okara powder is produced：Wet bean dregs gauze is squeezed out to the moisture wherein contained, it is uniformly then taped against baking tray and is put into Blast drier is dried, 8 hours dry with 60 DEG C of temperature, and opens the air blast mode of machine, in drying process, every Turn-over is primary within 1 hour, allows bean dregs uniform drying, accelerates the evaporation of its moisture, when after drying, the bean dregs that will be obtained with pulverizer Polishing crushes, then it is sieved through filter with stainless steel, obtains okara powder；

2）Biscuit dough modulation：Above-mentioned each raw material is successively weighed in proportion, white sugar is added in the shortening of softening, is dismissed to face Color whitens, and is added three times the egg pulp stirred evenly, obtains mixture A, by flour, okara powder, sodium bicarbonate group at mixture B be added Mixture A, stirring to dough molding, surface it is smooth dough；

3）Biscuit molding：Dough is pressed into the musculus cutaneus of 1cm thickness, then is pressed into various shape above with Biscuit mold；

4）Baking is mature：Molding biscuit is put into baking tray, is subsequently placed into oven, 180 DEG C of face fire temperature, the fire in a stove before fuel is added temperature set 160 DEG C of degree is baked to golden yellow, take out it is cooling after obtain biscuit finished product.