CN109362828A - A method of hypoglycemic bean dreg biscuit is prepared using joint low pressure homogeneous is pulverized - Google Patents
A method of hypoglycemic bean dreg biscuit is prepared using joint low pressure homogeneous is pulverized Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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Abstract
The present invention provides a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized, and is related to food processing technology field.The method for preparing hypoglycemic bean dreg biscuit specifically include that the pretreatment of bean dregs bafillus natto, drying and crushing, cryogenic ultramicro pulverization, enzymatic hydrolysis, enzyme deactivation, centrifugal drying, raw material mixing, baking and etc..The present invention overcomes the deficiencies in the prior art, it is excessive effectively to solve traditional brittleness biscuit grease, fat content is excessive, the problems such as mouthfeel is bad, and maintain the original abundant mouthfeel of brittleness biscuit, the effect of reaching easily full abdomen, and conditioning blood sugar can be played the role of while supplementing the abundant nutritions substances such as protein.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of to utilize ultramicro grinding joint low pressure homogeneous preparation drop
The method of sugared bean dreg biscuit.
Background technique
It is larger for brittleness cracker product oil mass, it is edible excessively to will lead to body fat accumulation, obesity is caused, even
The syndromes such as diabetes can be generated, to reach fat-reducing blood sugar-reducing function, are emerged there are many antihypelipidemic foodstuff, such as blood sugar reducing wheat flour, hypoglycemic
Tea, hypoglycemic drink etc..It but is mostly the expensive materials such as addition hypoglycemic health drug, not only production cost is excessively high, and mouthfeel is not
Foot, satiety can also decline, thus should also using dietary fiber, oligosaccharide, etc. substitutes, reducing product energy, meeting portion
The acceptability of product is improved while dividing consumer spending demand, while improving the function of the healthcare function of biscuit.Existing meals
Food fiber biscuit patent mostly use agropyron, the seedpod of the lotus, highland barley flour etc. have satiety dietary fiber, but its healthcare function compared with
The features such as difference, cost of material is high, Soybean Dietary Fiber Biscuit also only simply utilize high steam processs, beneficiating ingredient in bean dregs
It is not efficiently utilized.
Bean dregs are the wastes generated in bean product production process, but because bean dregs retentiveness is strong, oil holdup is high, and
Hypoglycemic effect can also be reached with protein abundant and dietary fiber, while human body satiety can be enhanced gradually by each enterprise
Industry research and utilization.Ultramicro grinding has been reported both at home and abroad at present so that material is reached micron level.The miniaturization of material particles,
Grain graininess is caused to reduce, specific surface area increases, and porosity increases, and makes the physicochemical property of ultrafine powder, as retention ability, water suction are swollen
The functional characters such as swollen rate, oil holdup and cation exchange capacity (CEC) are improved.Low pressure homogeneous is generated using high shear
Each macromolecular substances in bean dregs liquid are uniformly crushed by cavitation effectiveness, and the protein and dietary fiber utilization rate in bean dregs are significantly
It improves.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provide it is a kind of using pulverize joint low pressure homogeneous prepare hypoglycemic bean dregs cake
Dry method effectively solves the problems such as traditional brittleness biscuit grease is excessive, and fat content is excessive, and mouthfeel is bad, and maintains crisp
Property the original abundant mouthfeel of biscuit, the effect of reaching easily full abdomen, and can be while supplementing the abundant nutritions substances such as protein from
To the effect of conditioning blood sugar.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
A method of hypoglycemic bean dreg biscuit is prepared using joint low pressure homogeneous is pulverized, comprising the following steps:
(1) common fresh bean dreg is chosen, bafillus natto is added and is mixed evenly, heat preservation stands 2-4h, then uses 60
After DEG C forced air drying 10h, dry bean dregs are crushed, it is spare to obtain okara powder；
(2) above-mentioned okara powder is carried out to low temperature fast-crushing in micronizer, grinding time 20-30s is obtained ultra-fine
Okara powder is dried to constant mass；
(3) deionized water is added in okara powder ultra-fine in step (2) and enzymolysis agent is mixed evenly, adjust PH to 4-5,
50-60 DEG C of heat preservation digests 80-100min, and it is spare to obtain enzymolysis liquid；
(4) by above-mentioned enzymolysis liquid in boiling water water-bath enzyme deactivation 5-8min, be cooled to room temperature after enzyme deactivation, in centrifuge into
Row high speed centrifugation obtains spare after sediment microwave drying；
(5) it takes the sediment in above-mentioned steps (4) after drying using steam heat treatment is flung, deionized water is added, in
It is ground to homogeneous, the fine and smooth shape solution of feel in colloid mill, then solution is subjected to homogenization with homogenizer, with spray after processing
Mist drying machine is spray-dried, and collection dried powder is spare to get soy bean edible fiber powder；
(6) it chooses Self- raising flour to mix with soy bean edible fiber powder, butter, xylitol and egg liquid is added, in kneading dough
15-20min is kneaded in machine, obtains dough in refrigerator in 4 DEG C of refrigeration 15-30min；
(7) dough after refrigeration is taken out, after die for molding, is placed in oven for baking, obtains hypoglycemic bean dregs of the present invention
Biscuit.
Preferably, the fresh bean dreg water content selected in step (1) is 70%-90%, and the quality of bafillus natto is added
For the 3%-5% of fresh bean dreg quality, the temperature for keeping the temperature standing is 35-40 DEG C, water content≤4% of bean dregs after drying, and beans
80 meshes were needed after ground-slag is broken.
Preferably, the temperature of okara powder low-temperature grinding in micronizer is -4 DEG C in step (2), the ultra-fine beans of gained
Ground-slag needed 100-300 mesh.
Preferably, middle the added enzymolysis agent of step (3) is the intermixture of cellulase and alpha-amylase mass ratio 2: 1, and
Total addition level is the 4-6% of ultra-fine okara powder quality.
Preferably, step (4) high speed centrifugation revolving speed be 4500r/min, centrifugation time 20min, microwave drying
Microwave frequency is 2450MHz, drying time 3-5min.
Preferably, the time that steam heat treatment is flung in step (5) is 15-20min, and addition deionized water is sediment
1-1.5 times of quality, pressure when homogenizer homogeneous are 10-30MPa, homogenizing time 5-10min, homogenization cycles 2-3
It is secondary.
Preferably, the hypoglycemic bean dreg biscuit is by following parts by weight material composition: 40-60 parts of low-gluten wheat flour, soybean meals
Eat 8-12 parts of fiber powder, 20-30 parts of butter, 10-15 parts of xylitol, 3-5 parts of egg liquid.
Preferably, the prior heating water bath of butter being added in step (5) extremely melts, the prior yolk egg of the egg liquid of addition
It stirs evenly clearly, and stirring is in feather class solid-like.
Preferably, in step (7) before oven cooking cycle, it need to get angry 170 DEG C first with lower fiery 170 DEG C and preheat 3-5min, when baking
It is 190 DEG C that adjusting oven temperature, which is excessive internal heat, and lower fire is 200 DEG C, and after toasting 15min, taking-up biscuit turn-over continues baking 10min.
The present invention provides a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized, with existing skill
Art is compared to advantage:
(1) method that the present invention prepares hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized, with modern ultra micro
Crushing technology makes bean dregs reach micron level.The miniaturization of material particles, causes grain graininess to reduce, and specific surface area increases, hole
Gap rate increases, and makes the physicochemical property of ultra micro bean dregs, such as retention ability, expansion rate of water absorption, oil holdup and cation exchange capacity (CEC)
Functional character is improved.
(2) method that the present invention prepares hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized, with low pressure homogeneous
Technology improves bean dregs protein structure characteristic and functional character, improves bean dregs protein utilization rate, enhances eater's absorbing proteins rate；
(3) present invention first pre-processes bean dregs with bafillus natto, and wherein bafillus natto can generate a variety of
Antibiotic and enzyme have broad spectrum antibiotic activity and extremely strong anti-adversity ability, while generating multiple protein enzyme (especially basic protein
Enzyme), carbohydrase, lipase, amylase, the conversion ratio of the nutrition of biscuit obtained by the enhancing later period plays adjusting blood glucose and help and disappear
The effect of change.
(4) present invention makes brittleness biscuit using bean dregs, and by reducing butter dosage, improvement biscuit grease is excessively high, heat
Excessive phenomenon, and butter is expensive, can also reduce production cost by addition bean dregs；
(5) present invention is using pulverizing the joint low pressure homogeneous method for preparing hypoglycemic bean dreg biscuit, reduction raw material at
The problems such as the problems such as this is excessively high, and process is simple and convenient, does not cause environmental pollution, is a kind of green product.
Detailed description of the invention
Fig. 1 is 1-4 of embodiment of the present invention products obtained therefrom sense organ number and oil content schematic diagram；
Fig. 2 is 1-4 of embodiment of the present invention products obtained therefrom specific retention and expansion rate of water absorption schematic diagram.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
The preparation method of bean dreg biscuit, comprising the following steps:
(1) the common fresh bean dreg that water content is 70%-90% is chosen, the natto bud of fresh bean dreg mass parts 3%-4% is added
Spore bacillus is mixed evenly, and heat preservation stands 2-4h at a temperature of 35-40 DEG C, then using after 60 DEG C of forced air drying 10h, will do
Dry bean dregs are crushed, and it is spare to obtain okara powder；
(2) it chooses Self- raising flour to mix with okara powder, adds butter, xylitol and egg liquid, kneaded in dough kneeding machine
15-20min obtains dough in refrigerator in 4 DEG C of refrigeration 15-30min, wherein each substance weight part be low-gluten wheat flour 40-60 parts,
The butter of 8-12 parts of okara powder, 20-30 parts of butter, 10-15 parts of xylitol, 3-5 parts of egg liquid, addition needs prior heating water bath
To thawing, the prior yolk-egg white of the egg liquid of addition is stirred evenly, and stirring is in feather class solid-like；
(3) dough after refrigeration is taken out, after die for molding, is placed in oven for baking, before oven cooking cycle, need to first used
It lower fiery 170 DEG C, gets angry 170 DEG C and preheats 3-5min, it is that get angry be 190 DEG C that oven temperature is adjusted when baking, and lower fire is 200 DEG C, is dried
After roasting 15min, biscuit turn-over is taken out, continues to toast 10min, obtains bean dreg biscuit.
Embodiment 2:
The preparation method of bean dreg biscuit, comprising the following steps:
(1) the common fresh bean dreg that water content is 70%-90% is chosen, the natto bud of fresh bean dreg mass parts 3%-4% is added
Spore bacillus is mixed evenly, and heat preservation stands 2-4h at a temperature of 35-40 DEG C, then using after 60 DEG C of forced air drying 10h, will do
Dry bean dregs are crushed, and it is spare to obtain okara powder；
(2) by above-mentioned okara powder in micronizer in -4 DEG C of progress low temperature fast-crushings, grinding time 20-30s,
Ultra-fine okara powder be dried to constant mass, soy bean edible fiber powder；
(3) it chooses Self- raising flour to mix with soy bean edible fiber powder, butter, xylitol and egg liquid is added, in kneading dough
15-20min is kneaded in machine, obtains dough in refrigerator in 4 DEG C of refrigeration 15-30min, wherein each substance weight part is low muscle wheat
40-60 parts of powder, 8-12 parts of soy bean edible fiber powder, 20-30 parts of butter, 10-15 parts of xylitol, 3-5 parts of egg liquid, the Huang of addition
Oil needs prior heating water bath to melting, and the prior yolk-egg white of the egg liquid of addition stirs evenly, and stirring is in feather class solid-like；
(4) dough after refrigeration is taken out, after die for molding, is placed in oven for baking, before oven cooking cycle, need to first used
It lower fiery 170 DEG C, gets angry 170 DEG C and preheats 3-5min, it is that get angry be 190 DEG C that oven temperature is adjusted when baking, and lower fire is 200 DEG C, is dried
After roasting 15min, biscuit turn-over is taken out, continues to toast 10min, obtains bean dreg biscuit.
Embodiment 3:
The preparation method of bean dreg biscuit, comprising the following steps:
(1) the common fresh bean dreg that water content is 70%-90% is chosen, the natto bud of fresh bean dreg mass parts 3%-4% is added
Spore bacillus is mixed evenly, and heat preservation stands 2-4h at a temperature of 35-40 DEG C, then using after 60 DEG C of forced air drying 10h, will do
Dry bean dregs are crushed, and it is spare to obtain okara powder；
(2) deionized water and enzymolysis agent is added in step okara powder to be mixed evenly, adjusts PH to 4-5,50-60 DEG C
Heat preservation enzymatic hydrolysis 80-100min, it is spare to obtain enzymolysis liquid, wherein added enzymolysis agent is cellulase and alpha-amylase mass ratio 2: 1
Intermixture, and total addition level be ultra-fine okara powder quality 4-6%
(3) by above-mentioned enzymolysis liquid in boiling water water-bath enzyme deactivation 5-8min, be cooled to room temperature after enzyme deactivation, in centrifuge into
Row high speed centrifugation, obtains spare after sediment microwave drying, and wherein centrifugal rotational speed is 4500r/min, centrifugation time 20min, micro-
The dry microwave frequency of wave is 2450MHz, drying time 3-5min；
(4) it takes the sediment in above-mentioned steps (4) after drying using steam heat treatment is flung, deionized water is added, in
It is ground to homogeneous, the fine and smooth shape solution of feel in colloid mill, then solution is subjected to homogenization with homogenizer, with spray after processing
Mist drying machine is spray-dried, and collection dried powder is spare to get soy bean edible fiber powder；
(5) it chooses Self- raising flour to mix with soy bean edible fiber powder, butter, xylitol and egg liquid is added, in kneading dough
15-20min is kneaded in machine, obtains dough in refrigerator in 4 DEG C of refrigeration 15-30min, wherein each substance weight part is low muscle wheat
40-60 parts of powder, 8-12 parts of soy bean edible fiber powder, 20-30 parts of butter, 10-15 parts of xylitol, 3-5 parts of egg liquid, the Huang of addition
Oil needs prior heating water bath to melting, and the prior yolk-egg white of the egg liquid of addition stirs evenly, and stirring is in feather class solid-like；
(6) dough after refrigeration is taken out, after die for molding, is placed in oven for baking, before oven cooking cycle, need to first used
It lower fiery 170 DEG C, gets angry 170 DEG C and preheats 3-5min, it is that get angry be 190 DEG C that oven temperature is adjusted when baking, and lower fire is 200 DEG C, is dried
After roasting 15min, biscuit turn-over is taken out, continues to toast 10min, obtains bean dreg biscuit.
Embodiment 4:
A method of hypoglycemic bean dreg biscuit is prepared using joint low pressure homogeneous is pulverized, comprising the following steps:
(1) common fresh bean dreg is chosen, bafillus natto is added and is mixed evenly, heat preservation stands 2-4h, then uses 60
After DEG C forced air drying 10h, dry bean dregs are crushed, it is spare to obtain okara powder；
(2) above-mentioned okara powder is carried out to low temperature fast-crushing in micronizer, grinding time 20-30s is obtained ultra-fine
Okara powder is dried to constant mass；
(3) deionized water is added in okara powder ultra-fine in step (2) and enzymolysis agent is mixed evenly, adjust PH to 4-5,
50-60 DEG C of heat preservation digests 80-100min, and it is spare to obtain enzymolysis liquid；
(4) by above-mentioned enzymolysis liquid in boiling water water-bath enzyme deactivation 5-8min, be cooled to room temperature after enzyme deactivation, in centrifuge into
Row high speed centrifugation obtains spare after sediment microwave drying；
(5) it takes the sediment in above-mentioned steps (4) after drying using steam heat treatment is flung, deionized water is added, in
It is ground to homogeneous, the fine and smooth shape solution of feel in colloid mill, then solution is subjected to homogenization with homogenizer, with spray after processing
Mist drying machine is spray-dried, and collection dried powder is spare to get soy bean edible fiber powder；
(6) it chooses Self- raising flour to mix with soy bean edible fiber powder, butter, xylitol and egg liquid is added, in kneading dough
15-20min is kneaded in machine, obtains dough in refrigerator in 4 DEG C of refrigeration 15-30min；
(7) dough after refrigeration is taken out, after die for molding, is placed in oven for baking, obtains hypoglycemic bean dregs of the present invention
Biscuit.
Wherein, the fresh bean dreg water content selected in step (1) is 70%-90%, and the quality that bafillus natto is added is
The 3%-5% of fresh bean dreg quality, the temperature for keeping the temperature standing is 35-40 DEG C, water content≤4% of bean dregs after drying, and bean dregs
80 meshes were needed after crushing；The temperature of okara powder low-temperature grinding in micronizer is -4 DEG C in step (2), and gained is ultra-fine
Okara powder needed 100-300 mesh；Add enzymolysis agent mixing for cellulase and alpha-amylase mass ratio 2: 1 in step (3)
Mixture, and total addition level is the 4-6% of ultra-fine okara powder quality；The revolving speed of step (4) high speed centrifugation is 4500r/min, from
The heart time is 20min, and the microwave frequency of microwave drying is 2450MHz, drying time 3-5min；Step flings steam in (5)
The time of heat treatment is 15-20min, and it is 1-1.5 times of sediment quality that deionized water, which is added, pressure when homogenizer homogeneous
For 10-30MPa, homogenizing time 5-10min, homogenization cycles are 2-3 times；The prior water-bath of butter being added in step (5) adds
To melting, the prior yolk-egg white of the egg liquid of addition stirs evenly heat, and stirring is in feather class solid-like；Oven in step (7)
Before baking, it need to get angry 170 DEG C first with lower fiery 170 DEG C and preheat 3-5min, it is that get angry be 190 DEG C that oven temperature is adjusted when baking, under
Fire is 200 DEG C, after toasting 15min, takes out biscuit turn-over, continues to toast 10min.
The hypoglycemic bean dreg biscuit is by following parts by weight material composition: 40-60 parts of low-gluten wheat flour, soy bean edible fiber powder
8-12 parts, 20-30 parts of butter, 10-15 parts of xylitol, 3-5 parts of egg liquid.
Embodiment 5:
Choosing biscuit obtained by embodiment 1-4 is experimental control group, is set to 1,2,3,4, detects four groups of biscuits respectively
Sense organ number, oil content, specific retention and expansion rate of water absorption, as a result as shown in Figure 1 and Figure 2.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (9)
1. a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized, which is characterized in that including following
Step:
(1) common fresh bean dreg is chosen, bafillus natto is added and is mixed evenly, heat preservation stands 2-4h, then uses 60 DEG C of drums
After air-drying dry 10h, dry bean dregs are crushed, it is spare to obtain okara powder；
(2) above-mentioned okara powder is carried out to low temperature fast-crushing in micronizer, grinding time 20-30s obtains ultra-fine bean dregs
Powder is dried to constant mass；
(3) deionized water is added in okara powder ultra-fine in step (2) and enzymolysis agent is mixed evenly, adjust PH to 4-5,50-
60 DEG C of heat preservations digest 80-100min, and it is spare to obtain enzymolysis liquid；
(4) by above-mentioned enzymolysis liquid in boiling water water-bath enzyme deactivation 5-8min, be cooled to room temperature, carried out in centrifuge high after enzyme deactivation
Speed centrifugation obtains spare after sediment microwave drying；
(5) it takes the sediment in above-mentioned steps (4) after drying using steam heat treatment is flung, deionized water is added, in colloid
It is ground to homogeneous, the fine and smooth shape solution of feel in mill, then solution is subjected to homogenization with homogenizer, with spraying dry after processing
Dry machine is spray-dried, and collection dried powder is spare to get soy bean edible fiber powder；
(6) it chooses Self- raising flour to mix with soy bean edible fiber powder, butter, xylitol and egg liquid is added, in dough kneeding machine
15-20min is kneaded, obtains dough in refrigerator in 4 DEG C of refrigeration 15-30min；
(7) dough after refrigeration is taken out, after die for molding, is placed in oven for baking, obtains hypoglycemic bean dreg biscuit of the present invention.
2. a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized as described in claim 1,
Be characterized in that: the fresh bean dreg water content selected in step (1) is 70%-90%, and the quality that bafillus natto is added is fresh beans
The 3%-5% of slag amount, the temperature for keeping the temperature standing is 35-40 DEG C, water content≤4% of bean dregs after drying, and bean dregs crush
After needed 80 meshes.
3. a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized as described in claim 1,
Be characterized in that: the temperature of okara powder low-temperature grinding in micronizer is -4 DEG C in step (2), and the ultra-fine okara powder of gained needed
100-300 mesh.
4. a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized as described in claim 1,
Be characterized in that: added enzymolysis agent is the intermixture of cellulase and alpha-amylase mass ratio 2: 1 in step (3), and always addition
Amount is the 4-6% of ultra-fine okara powder quality.
5. a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized as described in claim 1,
Be characterized in that: the revolving speed of step (4) high speed centrifugation is 4500r/min, centrifugation time 20min, the Microwave Frequency of microwave drying
Rate is 2450MHz, drying time 3-5min.
6. a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized as described in claim 1,
Be characterized in that: the time that steam heat treatment is flung in step (5) is 15-20min, and it is sediment quality that deionized water, which is added,
1-1.5 times, pressure when homogenizer homogeneous is 10-30MPa, and homogenizing time 5-10min, homogenization cycles are 2-3 times.
7. a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized as described in claim 1,
It is characterized in that, the hypoglycemic bean dreg biscuit is by following parts by weight material composition: 40-60 parts of low-gluten wheat flour, soybean dietary fiber
8-12 parts of powder, 20-30 parts of butter, 10-15 parts of xylitol, 3-5 parts of egg liquid.
8. a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized as described in claim 1,
Be characterized in that: to melting, the prior yolk-egg white of the egg liquid of addition stirs the prior heating water bath of butter being added in step (5)
Uniformly, it and stirs in feather class solid-like.
9. a kind of method for preparing hypoglycemic bean dreg biscuit using joint low pressure homogeneous is pulverized as described in claim 1,
It is characterized in that: in step (7) before oven cooking cycle, need to get angry 170 DEG C first with lower fiery 170 DEG C and preheat 3-5min, adjust when baking roasting
Box temperature degree is that excessive internal heat is 190 DEG C, and lower fire is 200 DEG C, after toasting 15min, takes out biscuit turn-over, continues baking 10min.
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|---|---|---|---|---|
| CN115176827A (en) * | 2022-07-07 | 2022-10-14 | 渤海大学 | Zero-sugar low-calorie bean dreg biscuit and preparation method thereof |
Citations (4)
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Application publication date: 20190222 |