CN110326745A - A kind of non-fried fruity bean dregs crisp chip and preparation method thereof - Google Patents
A kind of non-fried fruity bean dregs crisp chip and preparation method thereof Download PDFInfo
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- CN110326745A CN110326745A CN201910643997.5A CN201910643997A CN110326745A CN 110326745 A CN110326745 A CN 110326745A CN 201910643997 A CN201910643997 A CN 201910643997A CN 110326745 A CN110326745 A CN 110326745A
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- pomace
- bean dregs
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 78
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims description 22
- 238000001035 drying Methods 0.000 claims abstract description 58
- 239000000843 powder Substances 0.000 claims abstract description 54
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 22
- 238000001291 vacuum drying Methods 0.000 claims description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000005498 polishing Methods 0.000 claims description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 244000061456 Solanum tuberosum Species 0.000 claims description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 239000008367 deionised water Substances 0.000 claims description 9
- 229910021641 deionized water Inorganic materials 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 239000004615 ingredient Substances 0.000 abstract description 12
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013527 bean curd Nutrition 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 238000004332 deodorization Methods 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract 1
- 210000000697 sensory organ Anatomy 0.000 abstract 1
- 238000010334 sieve classification Methods 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 description 11
- 235000010469 Glycine max Nutrition 0.000 description 11
- 235000013305 food Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 239000006227 byproduct Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 239000004576 sand Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
Abstract
For the type of abundant product in the market, the present invention provides a kind of processing method for solving bean dregs and apple pomace resource and utilizing.It uses okara powder and pomace powder to mix according to a certain percentage for raw material, by baking, produces a kind of fruit taste bean dregs crisp chip.Bean dregs and pomace can be efficiently dried by microwave vacuum and freezing vacuum combined drying technology, it crushes, cross sieve classification, not only realize that okara powder and pomace powder nutritional ingredient are kept, simultaneously, play the role of mould proof, sterilization, deodorization in raw material process, ensure that product safety health.Different pomace powder is added, the acceptance of sense organ, smell, mouthfeel of product etc. can be improved, and is conducive to the comprehensive utilization of fruit gurry.Fruit taste bean curd crisp chip prepared by the present invention remains bean dregs and the original flavor of pomace and nutritional ingredient, at low cost, in good taste, has good alimentary health-care function, and is conducive to improve comprehensive resource utilization rate, contributes for environmental protection.
Description
Technical field
The invention belongs to snack food manufacture fields, and in particular to a kind of preparation method of non-fried fruity bean dregs crisp chip with
And using non-fried fruity bean dregs crisp chip made from this method.
Background technique
Soybean residue is the by-product in bean curd preparation processes, in addition to being used as animal feed, mostly by directly useless as rubbish
It abandons, causes the pollution of environment and the waste of resource, how to effectively utilize soybean residue as urgent problem to be solved.Soybean residue
Rich in nutritional ingredients such as protein abundant, amino acid, vitamin and dietary fibers, there is very high healthy nutritive value.Through
Studies have shown that the dietary fiber content of soybean residue is about nine times of soybean, and dietary fiber has antioxidant activity, improves human body
Bile acid biosynthesis and glycometabolism promote the effects of calcium and iron absorption, can prevent heart disease, fatty liver and cancer.Therefore, by bean curd
Slag exploitation is delicious food, has good development prospect.
Such as leaf, stem, pericarp, fruit stone, pomace by-product can be generated during garden stuff processing, it is straight without resource utilization
Connecing discarding will cause environmental pollution.Most of garden stuff processing by-product dietary fiber rich in, pectin, mineral element, egg
The nutritional ingredients such as white matter, amino acid.Currently, most of fruits and vegetables by-product is as animal feed or direct landfill disposal.Science
Effectively by-product is comprehensively utilized, can not only increase its economic value added, but also be conducive to environmental protection.In order to solve
Soybean residue and the dry powder of pomace are raw material by the certainly Utilizing question of soybean residue and fruits and vegetables by-product, the present invention, are made a kind of instant
Both bean dregs and pomace are combined, are brought out the best in each other by the bean dregs crisp chip of fruit taste, so that product more nutrition is balanced.
Micro-wave vacuum is mostly used in food processing process at present, which can fast and efficiently do material
It is dry, and have the function of mould proof, sterilization, still, in microwave-vacuum drying, disruptive discharge easily occurs in food surface
Phenomenon, so that food surface is charred, the quality of extreme influence dried material.Such as: " a kind of soybean residue dilated food and its preparation
Method " a kind of 104381870 production method of soybean residue dilated food of the A disclosure of the invention of application publication number CN is to press
Column step operation: (1) micro-wave vacuum of soybean residue；(2) raw material after drying is crushed；(3) by major ingredient mixing,
According to desired taste allotment；(4) bulking machine cavity, feeding are preheated；(5) extrusion forms；(6) product of sizing is cooling
Afterwards, it packs.The technical solution used in the present invention is easy to operate, inexpensive, rationally utilizes soybean residue, reduces environment dirt
Dye.But the invention uses micro-wave vacuum, so that the mouthfeel of the dilated food is bad.
It is a kind of to utilize bean dregs and pomace for raw material in view of above-mentioned deficiency, comprehensive resource utilization rate is improved, beans are effectively retained
Slag and the original flavor of pomace and nutritional ingredient, it is at low cost, it is in good taste, and environment amenable non-fried fruity bean dregs crisp chip is
What the industry was badly in need of at present.
Summary of the invention
Based on above-mentioned analysis, it is raw material that the invention discloses a kind of using bean dregs and pomace, is combined using microwave drying
Freeze-drying process is effectively retained bean dregs and the original flavor of pomace and nutritional ingredient, low and in good taste non-fried of preparation cost
Fruity bean dregs crisp chip.The present invention is realized by following technological means:
A kind of preparation method of okara powder, includes the following steps:
(1) bean dregs micro-wave vacuum: wet bean dregs are placed in 15 ~ 30min of vacuum drying in microwave vacuum drying device, make raw material
Moisture is down to 60% or less；
(2) bean dregs vacuum freezedrying: the bean dregs after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is done
Dry 6 ~ 12h, makes raw material moisture be down to 3% ~ 5%；
(3) it crushes: the bean dregs after drying being placed in pulverizer polishing, 80 ~ 120 meshes is crossed, obtains okara powder.
Further, step (1) vacuum degree is 10 ~ 40kPa, microwave output power 1.0kW, drying temperature 30
℃~70℃；Step (2) described in freeze temperature is -30 DEG C, and vacuum degree is 30kPa ~ 70kPa, and drying temperature is 50 DEG C ~ 80 DEG C.
The invention also discloses a kind of using okara powder made from above-mentioned preparation method.
A kind of preparation method of pomace powder, includes the following steps:
(1) pomace micro-wave vacuum: will juicing drain after pomace be placed in microwave vacuum drying device vacuum drying 15 ~
30min makes raw material moisture be down to 60% or less；
(2) pomace vacuum freezedrying: the pomace after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is done
Dry 6 ~ 12h, makes raw material moisture be down to 3% ~ 5%；
(3) it crushes: the pomace after drying being placed in pulverizer polishing, 80 ~ 120 meshes is crossed, obtains pomace powder.
Further, step (1) vacuum degree is 10 ~ 40kPa, microwave output power 1.0kW, drying temperature 30
℃~70℃；Step (2) described in freeze temperature is -30 DEG C, and vacuum degree is 30kPa ~ 70kPa, and drying temperature is 50 DEG C ~ 80 DEG C.
The invention also discloses a kind of using pomace powder made from above-mentioned preparation method.
It is crisp using non-fried fruity bean dregs made from okara powder made from above-mentioned preparation method that the invention also discloses a kind of
Piece.
It is crisp using non-fried fruity bean dregs made from pomace powder made from above-mentioned preparation method that the invention also discloses a kind of
Piece.
The invention also discloses a kind of preparation methods of non-fried fruity bean dregs crisp chip, include the following steps:
(1) mixing: okara powder, pomace powder, mealy potato, corn flour, sodium bicarbonate, white granulated sugar, jam, deionized water are mixed equal
It is even, it is spare to obtain mixing；
(2) tabletting: mixing is pressed into 0.5 ~ 2.5mm thickness, the thin slice of 5 ~ 10cm of diameter is spare；
(3) it toasts: thin slice is placed in 1.5 ~ 2.5min of baking in baking oven, oven temperature is 100 ~ 160 DEG C, obtains baking thin slice；
(4) it packs: baking thin slice being placed in cooling in gnotobasis, vacuum pack with nitrogen is according to quantity to get a kind of non-fried fruity
Bean dregs crisp chip.
Further, the bean dregs crisp chip is made of the raw material of following weight: 20 ~ 40 parts of okara powder, pomace powder 5
~ 15 parts, 30 ~ 50 parts of mealy potato, 10 ~ 15 parts of corn flour, 0.4 ~ 0.8 part of sodium bicarbonate, 0.5 ~ 1.0 part of white granulated sugar, jam 0.8 ~
1.6 parts, 20 ~ 35 parts of deionized water.
The beneficial effects of the present invention are:
(1) present invention realizes the comprehensive utilization of resources of bean dregs, and the addition of pomace powder not only improves the flavor of product, increases
Its nutritional ingredient, while extending the resource utilization approach of pomace.
(2) present invention selects bean dregs and pomace is raw material, not only realizes the resource utilization of the two, but also reduce two
Person endangers environment bring.The product is the combination of both bean dregs and pomace, not only retains respective nutritional ingredient, but also two
Synergistic effect between person effectively enhances the quality of product so that product more nutrition is balanced.
(3) present invention use microwave vacuum and freezing vacuum combined drying, realize under cryogenic, not only to raw material into
Row is uniform, efficient dry, and to it into sterilization and deodorization, is conducive to the original nutritional ingredient for keeping raw material, guarantees product
Safety and sanitation.
(4) the bean dregs crisp chip of fruit taste of the invention not only unique flavor has very high acceptance, meanwhile, it is rich in
Dietary fiber, protein, vitamin, mineral element, non-fried, nutrient safe.In addition, its preparation process is simple, it is at low cost, easily
In realization industrialized production.
Detailed description of the invention
Fig. 1 is the fabrication processing of non-fried fruity bean dregs crisp chip.
Specific embodiment
Embodiment 1
A kind of non-fried fruity bean dregs crisp chip
(1) bean dregs micro-wave vacuum: wet bean dregs being placed in microwave vacuum drying device and are dried in vacuo 22min, and vacuum degree is
25kPa, microwave output power 1.0kW, drying temperature are 50 DEG C, and raw material moisture is made to be down to 60% or less；
(2) bean dregs vacuum freezedrying: the bean dregs after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is frozen
Dry temperature is -30 DEG C, and drying temperature is 65 DEG C, vacuum degree 50kPa, and dry 9h makes raw material moisture be down to 4%；
(3) it crushes: the bean dregs after drying being placed in pulverizer polishing, sieves with 100 mesh sieve, it is spare to obtain okara powder；
(4) pomace micro-wave vacuum: the pomace after juicing is drained, which is placed in microwave vacuum drying device, to be dried in vacuo
22min, vacuum degree 25kPa, microwave output power 1.0kW, drying temperature are 50 DEG C, and raw material moisture is made to be down to 60% or less；
(5) pomace vacuum freezedrying: the pomace after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is frozen
Dry temperature is -30 DEG C, and drying temperature is 65 DEG C, vacuum degree 50kPa, and dry 9h makes raw material moisture be down to 4%；
(6) it crushes: the pomace after drying being placed in pulverizer polishing, 80 ~ 120 meshes is crossed, obtains pomace powder；
(7) mixing: by okara powder 30kg, pomace powder 10kg, mealy potato 40kg, corn flour 12.5kg, sodium bicarbonate 0.6kg, white sand
Sugared 0.75kg, jam 1.2kg, deionized water 27.5kg are uniformly mixed, and it is spare to obtain mixing；
(8) tabletting: mixing is pressed into 1.5mm thickness, the thin slice of diameter 7.5cm is spare；
(9) it toasts: thin slice being placed in baking oven and toasts 2min, oven temperature is 130 DEG C, obtains baking thin slice；
(10) it packs: baking thin slice being placed in cooling in gnotobasis, vacuum pack with nitrogen is according to quantity to get a kind of non-fried fruity
Bean dregs crisp chip.
Embodiment 2
A kind of non-fried fruity bean dregs crisp chip
(1) bean dregs micro-wave vacuum: wet bean dregs being placed in microwave vacuum drying device and are dried in vacuo 15min, and vacuum degree is
10kPa, microwave output power 1.0kW, drying temperature are 30 DEG C, and raw material moisture is made to be down to 60% or less；
(2) bean dregs vacuum freezedrying: the bean dregs after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is frozen
Dry temperature is -30 DEG C, and drying temperature is 50 DEG C, vacuum degree 30kPa, and dry 6h makes raw material moisture be down to 3%；
(3) it crushes: the bean dregs after drying being placed in pulverizer polishing, 80 meshes is crossed, it is spare to obtain okara powder；
(4) pomace micro-wave vacuum: the pomace after juicing is drained, which is placed in microwave vacuum drying device, to be dried in vacuo
15min, vacuum degree 10kPa, microwave output power 1.0kW, drying temperature are 30 DEG C, and raw material moisture is made to be down to 60% or less；
(5) pomace vacuum freezedrying: the pomace after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is frozen
Dry temperature is -30 DEG C, and drying temperature is 50 DEG C, vacuum degree 30kPa, and dry 6h makes raw material moisture be down to 3%；
(6) it crushes: the pomace after drying being placed in pulverizer polishing, 80 meshes is crossed, obtains pomace powder；
(7) mixing: by okara powder 20kg, pomace powder 5kg, mealy potato 30kg, corn flour 10kg, sodium bicarbonate 0.4kg, white granulated sugar
0.5kg, jam 0.8kg, deionized water 20kg are uniformly mixed, and it is spare to obtain mixing；
(8) tabletting: mixing is pressed into 0.5mm thickness, the thin slice of diameter 5cm is spare；
(9) it toasts: thin slice being placed in baking oven and toasts 1.5min, oven temperature is 100 DEG C, obtains baking thin slice；
(10) it packs: baking thin slice being placed in cooling in gnotobasis, vacuum pack with nitrogen is according to quantity to get a kind of non-fried fruity
Bean dregs crisp chip.
Embodiment 3
A kind of non-fried fruity bean dregs crisp chip
(1) bean dregs micro-wave vacuum: wet bean dregs being placed in microwave vacuum drying device and are dried in vacuo 30min, and vacuum degree is
40kPa, microwave output power 1.0kW, drying temperature are 70 DEG C, and raw material moisture is made to be down to 60% or less；
(2) bean dregs vacuum freezedrying: the bean dregs after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is frozen
Dry temperature is -30 DEG C, and drying temperature is 80 DEG C, vacuum degree 70kPa, and dry 12h makes raw material moisture be down to 5%；
(3) it crushes: the bean dregs after drying being placed in pulverizer polishing, 120 meshes is crossed, it is spare to obtain okara powder；
(4) pomace micro-wave vacuum: the pomace after juicing is drained, which is placed in microwave vacuum drying device, to be dried in vacuo
30min, vacuum degree 40kPa, microwave output power 1.0kW, drying temperature are 70 DEG C, and raw material moisture is made to be down to 60% or less；
(5) pomace vacuum freezedrying: the pomace after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is frozen
Dry temperature is -30 DEG C, and drying temperature is 80 DEG C, vacuum degree 70kPa, and dry 12h makes raw material moisture be down to 5%；
(6) it crushes: the pomace after drying being placed in pulverizer polishing, 120 meshes is crossed, obtains pomace powder；
(7) mixing: by okara powder 40kg, pomace powder 15kg, mealy potato 50kg, corn flour 15kg, sodium bicarbonate 0.8kg, white granulated sugar
1.0kg, jam 1.6kg, deionized water 35kg are uniformly mixed, and it is spare to obtain mixing；
(8) tabletting: mixing is pressed into 2.5mm thickness, the thin slice of diameter 10cm is spare；
(9) it toasts: thin slice being placed in baking oven and toasts 2.5min, oven temperature is 160 DEG C, obtains baking thin slice；
(10) it packs: baking thin slice being placed in cooling in gnotobasis, vacuum pack with nitrogen is according to quantity to get a kind of non-fried fruity
Bean dregs crisp chip.
Comparative example 1
A kind of non-fried fruity bean dregs crisp chip
Cancel the micro-wave vacuum step to bean dregs and pomace compared to embodiment 1, concrete operations are as follows:
(1) bean dregs vacuum freezedrying: wet bean dregs being placed in vacuum freeze-drying apparatus, 4h be lyophilized, and freeze temperature is -30 DEG C,
Drying temperature is 65 DEG C, vacuum degree 50kPa, and dry 9h makes raw material moisture be down to 4%；
(2) it crushes: the bean dregs after drying being placed in pulverizer polishing, sieves with 100 mesh sieve, it is spare to obtain okara powder；
(3) pomace vacuum freezedrying: the pomace after juicing is drained, which is placed in vacuum freeze-drying apparatus, is lyophilized 4h, freeze-drying temperature
Degree is -30 DEG C, and drying temperature is 65 DEG C, vacuum degree 50kPa, and dry 9h makes raw material moisture be down to 4%；
(4) it crushes: the pomace after drying being placed in pulverizer polishing, 80 ~ 120 meshes is crossed, obtains pomace powder；
(5) mixing: by okara powder 30kg, pomace powder 10kg, mealy potato 40kg, corn flour 12.5kg, sodium bicarbonate 0.6kg, white sand
Sugared 0.75kg, jam 1.2kg, deionized water 27.5kg are uniformly mixed, and it is spare to obtain mixing；
(6) tabletting: mixing is pressed into 1.5mm thickness, the thin slice of diameter 7.5cm is spare；
(7) it toasts: thin slice being placed in baking oven and toasts 2min, oven temperature is 130 DEG C, obtains baking thin slice；
(8) it packs: baking thin slice being placed in cooling in gnotobasis, vacuum pack with nitrogen is according to quantity to get a kind of non-fried fruity
Bean dregs crisp chip.
Comparative example 2
A kind of non-fried fruity bean dregs crisp chip
Cancel the vacuum freezedrying step to bean dregs and pomace compared to embodiment 1, concrete operations are as follows:
(1) bean dregs micro-wave vacuum: wet bean dregs being placed in microwave vacuum drying device and are dried in vacuo 22min, and vacuum degree is
25kPa, microwave output power 1.0kW, drying temperature are 50 DEG C, are down to raw material moisture
4%；
(2) it crushes: the bean dregs after drying being placed in pulverizer polishing, sieves with 100 mesh sieve, it is spare to obtain okara powder；
(3) pomace micro-wave vacuum: the pomace after juicing is drained, which is placed in microwave vacuum drying device, to be dried in vacuo
22min, vacuum degree 25kPa, microwave output power 1.0kW, drying temperature are 50 DEG C, and raw material moisture is made to be down to 4%；
(4) it crushes: the pomace after drying being placed in pulverizer polishing, 80 ~ 120 meshes is crossed, obtains pomace powder；
(5) mixing: by okara powder 30kg, pomace powder 10kg, mealy potato 40kg, corn flour 12.5kg, sodium bicarbonate 0.6kg, white sand
Sugared 0.75kg, jam 1.2kg, deionized water 27.5kg are uniformly mixed, and it is spare to obtain mixing；
(6) tabletting: mixing is pressed into 1.5mm thickness, the thin slice of diameter 7.5cm is spare；
(7) it toasts: thin slice being placed in baking oven and toasts 2min, oven temperature is 130 DEG C, obtains baking thin slice；
(8) it packs: baking thin slice being placed in cooling in gnotobasis, vacuum pack with nitrogen is according to quantity to get a kind of non-fried fruity
Bean dregs crisp chip.
Test example 1
Comparative example 1 and the texture and nutriment of okara powder made from comparative example 1-2 are detected, concrete outcome such as table 1
It is shown.
Quality preservation of the different drying modes of table 1 to okara powder
。
According to the result of table 1 it is found that compared with microwave drying, vacuum freeze drying and combined drying can preferably retain
The vitamin content of okara powder has preferable condition.
Test example 2
The nutritional ingredient of bean dregs crisp chip (sheet of quality) made from comparative example 1 and comparative example 1-2 retains situation.
The different drying modes of table 2 are to the sheet of quality preservation of bean dregs piece
。
Comparing the influence of micro-wave vacuum, vacuum freeze drying and combined drying to the nutritional ingredient of bean dregs crisp chip can
See, combined drying and vacuum freeze drying can preferably retain the vitamin content of bean dregs crisp chip, and micro-wave vacuum is to dimension
Raw element has a certain impact.
Claims (10)
1. a kind of preparation method of okara powder, which is characterized in that this method comprises the following steps:
(1) bean dregs micro-wave vacuum: wet bean dregs are placed in 15 ~ 30min of vacuum drying in microwave vacuum drying device, make raw material
Moisture is down to 60% or less；
(2) bean dregs vacuum freezedrying: the bean dregs after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is done
Dry 6 ~ 12h, makes raw material moisture be down to 3% ~ 5%；
(3) it crushes: the bean dregs after drying being placed in pulverizer polishing, 80 ~ 120 meshes is crossed, obtains okara powder.
2. preparation method according to claim 1, which is characterized in that step (1) vacuum degree is 10 ~ 40kPa, microwave
Output power is 1.0kW, and drying temperature is 30 DEG C ~ 70 DEG C；Step (2) described in freeze temperature is -30 DEG C, and vacuum degree is
30kPa ~ 70kPa, drying temperature are 50 DEG C ~ 80 DEG C.
3. okara powder made from a kind of preparation method according to claim 1 or claim 2.
4. a kind of preparation method of pomace powder, which is characterized in that this method comprises the following steps:
(1) pomace micro-wave vacuum: will juicing drain after pomace be placed in microwave vacuum drying device vacuum drying 15 ~
30min makes raw material moisture be down to 60% or less；
(2) pomace vacuum freezedrying: the pomace after microwave drying being continued to be placed in vacuum freeze-drying apparatus 4h be lyophilized, and is done
Dry 6 ~ 12h, makes raw material moisture be down to 3% ~ 5%；
(3) it crushes: the pomace after drying being placed in pulverizer polishing, 80 ~ 120 meshes is crossed, obtains pomace powder.
5. the preparation method according to claim 4, which is characterized in that step (1) vacuum degree is 10 ~ 40kPa, microwave
Output power is 1.0kW, and drying temperature is 30 DEG C ~ 70 DEG C；Step (2) described in freeze temperature is -30 DEG C, and vacuum degree is
30kPa ~ 70kPa, drying temperature are 50 DEG C ~ 80 DEG C.
6. pomace powder made from a kind of preparation method according to claim 4 or 5.
7. non-fried fruity bean dregs crisp chip made from okara powder described in a kind of application claim 3.
8. non-fried fruity bean dregs crisp chip made from pomace powder described in a kind of application claim 6.
9. a kind of preparation method according to the non-fried fruity bean dregs crisp chip of claim 7 or 8, which is characterized in that this method
Include the following steps:
(1) mixing: okara powder, pomace powder, mealy potato, corn flour, sodium bicarbonate, white granulated sugar, jam, deionized water are mixed equal
It is even, it is spare to obtain mixing；
(2) tabletting: mixing is pressed into 0.5 ~ 2.5mm thickness, the thin slice of 5 ~ 10cm of diameter is spare；
(3) it toasts: thin slice is placed in 1.5 ~ 2.5min of baking in baking oven, oven temperature is 100 ~ 160 DEG C, obtains baking thin slice；
(4) it packs: baking thin slice being placed in cooling in gnotobasis, vacuum pack with nitrogen is according to quantity to get a kind of non-fried fruity
Bean dregs crisp chip.
10. preparation method according to claim 9, which is characterized in that the bean dregs crisp chip by following weight original
Material is made: 20 ~ 40 parts of okara powder, 5 ~ 15 parts of pomace powder, and 30 ~ 50 parts of mealy potato, 10 ~ 15 parts of corn flour, sodium bicarbonate 0.4 ~ 0.8
Part, 0.5 ~ 1.0 part of white granulated sugar, 0.8 ~ 1.6 part of jam, 20 ~ 35 parts of deionized water.
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| CN101167559A (en) * | 2007-11-27 | 2008-04-30 | 江南大学 | Method for producing sweet potato crisp slices using with sweet potato and bean dreg |
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| CN101167559A (en) * | 2007-11-27 | 2008-04-30 | 江南大学 | Method for producing sweet potato crisp slices using with sweet potato and bean dreg |
| CN104381870A (en) * | 2014-10-10 | 2015-03-04 | 北京市农林科学院 | Tofu residue puffed food and preparation method thereof |
| CN109527463A (en) * | 2018-11-30 | 2019-03-29 | 天津农学院 | A kind of development and preparation method thereof of flowers and fruits slag dilated crisp slices |
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