CN111587905A - Bean dreg biscuit and preparation method thereof - Google Patents
Bean dreg biscuit and preparation method thereof Download PDFInfo
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- CN111587905A CN111587905A CN202010560816.5A CN202010560816A CN111587905A CN 111587905 A CN111587905 A CN 111587905A CN 202010560816 A CN202010560816 A CN 202010560816A CN 111587905 A CN111587905 A CN 111587905A
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
Abstract
The invention relates to the technical field of food processing, in particular to a bean dreg biscuit and a preparation method thereof, wherein the bean dreg biscuit comprises the following raw materials in parts by weight: 400-600 parts of bean dregs, 600-800 parts of ghee, 1200-1600 parts of low-gluten flour, 100-120 parts of eggs, 80-120 parts of salad oil, 6-10 parts of baking powder, 8-12 parts of baking soda and 420-500 parts of flavoring agent; the flavoring agent comprises 330-370 parts of xylitol, 80-120 parts of granulated sugar and 8-12 parts of salt. The biscuit prepared by using the bean dregs which have strong water retention and high oil retention and are rich in protein and dietary fiber as raw materials is rich in dietary fiber, is nutritional, healthy and delicious, and has crisp mouthfeel and attractive appearance. In addition, the bean dreg biscuit is reasonable in raw material ingredients, good in compatibility of the bean dreg and flour and other ingredients, and the various raw materials are synergistic, so that the prepared bean dreg biscuit is free of beany flavor.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a bean dreg biscuit and a preparation method thereof.
Background
The biscuit is a common baked food, has the characteristics of convenience in eating and easiness in carrying as a snack, and becomes the most common food in modern life. The main raw material of the biscuit is wheat flour, and then auxiliary materials such as sugar, grease, egg products, dairy products and the like are added, and the biscuit can be divided into two categories of tough biscuits and crisp biscuits according to different formulas and production processes. The crisp biscuit product has high oil content, can cause fat accumulation in a body and cause excessive obesity even can cause syndromes such as diabetes and the like when being eaten excessively, and in order to achieve the functions of losing weight and reducing blood sugar, substitutes such as dietary fiber, oligosaccharide and the like are mostly adopted to improve the health-care function of the biscuit. The existing dietary fiber biscuits mostly adopt wheatgrass, lotus seedpod, highland barley powder and the like which have satiety dietary fibers, but have the characteristics of poor health care function, high raw material cost and the like.
The bean dregs are waste produced in the production process of soybean products, and modern nutrition research proves that the bean dregs have high nutritional value and health care efficacy, for example, eating the bean dregs can reduce the cholesterol content in blood and reduce the consumption of insulin of diabetics, and the bean dregs are rich in dietary fibers and proteins and have the efficacy of preventing intestinal cancer and losing weight. Therefore, the bean dregs have been gradually researched and utilized by various enterprises because of strong water binding capacity, high oil binding rate, abundant proteins and dietary fibers, and the effect of reducing blood sugar while enhancing satiety of human bodies.
However, in the traditional bean dreg biscuit making process, the bean dregs are directly processed after being dried, the beany flavor is difficult to cover, the sensory experience of eating is poor, and the prepared bean dreg biscuit has the problems of high fat and sugar content and incomplete nutritional value.
Disclosure of Invention
The first purpose of the invention is to provide the bean dreg biscuit which has no beany flavor, crisp mouthfeel and satiety after eating;
the second purpose of the invention is to provide a preparation method of the bean dreg biscuit, aiming at reducing the beany flavor of the bean dreg and fully retaining the nutrition of the bean dreg.
The invention provides a bean dreg biscuit which comprises the following raw materials in parts by weight: 400-600 parts of bean dregs, 600-800 parts of ghee, 1200-1600 parts of low-gluten flour, 100-120 parts of eggs, 80-120 parts of salad oil, 6-10 parts of baking powder, 8-12 parts of baking soda and 420-500 parts of flavoring agent;
the flavoring agent comprises 330-370 parts of xylitol, 80-120 parts of granulated sugar and 8-12 parts of salt.
The bean dreg biscuit comprises bean dregs, butter, low-gluten flour, eggs, salad oil, baking powder, baking soda, a flavoring agent and the like, wherein the flavoring agent comprises xylitol, granulated sugar and salt, the xylitol replaces most of the granulated sugar to reduce the content of the biscuit, and the addition of a proper amount of salt effectively relieves the greasy feeling of the biscuit. Therefore, the biscuit prepared by using the bean dregs which have strong water retention and high oil retention and are rich in protein and dietary fiber as raw materials is rich in the dietary fiber, and is nutritional, healthy, delicious, crisp in taste and attractive in appearance.
Further, 180-220 parts of crushed peanut and 8-12 parts of sesame are included.
The flavor and fragrance of the bean dreg biscuit can be improved by adding the peanut fragments, and the sesame can be used as decoration, so that the biscuit is more attractive.
Further, the material comprises the following raw materials in parts by weight: 500 parts of bean dregs, 700 parts of butter, 1400 parts of low-gluten flour, 100-120 parts of eggs, 100 parts of salad oil, 8 parts of baking powder, 10 parts of baking soda, 200 parts of crushed peanuts, 350 parts of xylitol, 100 parts of granulated sugar, 10 parts of salt and 8-12 parts of sesame.
Researches show that when the raw materials in the proportion are used for preparing the bean dreg biscuit, the prepared biscuit is appropriate in taste, color and sweetness.
The preparation method of the bean dreg biscuit comprises the following steps:
s1, sequentially carrying out freeze drying and superfine grinding on the bean dregs to obtain bean dreg powder;
s2, uniformly stirring the ghee, the salad oil, the egg liquid, the xylitol and the salt, and beating to obtain a mixture;
s3, mixing the low-gluten flour, the baking powder, the baking soda and the bean dreg powder with the mixture uniformly, and kneading into dough;
s4, making the dough into a cake blank and baking the cake blank to obtain the bean dreg biscuit.
In the preparation method of the bean dreg biscuit, fresh wet bean dregs are subjected to freeze drying and superfine grinding in sequence to obtain bean dreg powder, and during freeze drying, the drying temperature is low, so that the loss of nutrient substances in the bean dregs can be reduced, the shape of the bean dregs can be maintained, and the prepared bean dreg powder has ideal instant property and rehydration property and cannot be bonded in the preparation process. In addition, the freeze drying and dehydration are thorough, and the prepared biscuits have longer storage time. Micronizing the freeze-dried bean dregs to keep the particle size of the bean dregs in a proper range. And secondly, uniformly stirring the ghee, the salad oil, the egg liquid, the xylitol and the salt, and beating to obtain a light yellow mixture. Then, the low-gluten flour, the baking powder, the baking soda and the bean dreg powder are uniformly mixed with the mixture, and are repeatedly rolled and kneaded to obtain dough. Finally, the obtained dough is made into a biscuit and baked.
Further, in step S1, the temperature is-10 to-50 ℃ and the vacuum degree is 10 to 40Pa during freeze drying;
and in the superfine grinding, grinding the bean dregs subjected to freeze drying treatment to be less than 10 mu m.
During freeze drying, the wet bean dregs are frozen into solid at the temperature of-10 to-50 ℃, and then the solid water is directly biochemically converted into gas under the condition of high vacuum degree of 10 to 40Pa to remove moisture.
Further, step S2 specifically includes: and (3) stirring and uniformly mixing the ghee, the xylitol and the salt clockwise, adding the egg liquid and the salad oil, stirring uniformly and beating to obtain a mixture.
In step S2, the prepared butter, xylitol and salt are circled clockwise and mixed evenly, and the egg liquid and the salad oil are added and stirred evenly to be light yellow.
Further, step S3 specifically includes: uniformly mixing the low-gluten flour, the baking powder and the baking soda, adding the mixture into the mixture, adding the bean dreg powder, the granulated sugar and the crushed peanuts, and kneading to obtain dough with a smooth surface.
Mixing the low-gluten flour, the baking powder and the baking soda uniformly, sieving, adding into the mixture, adding the pretreated bean dregs powder, granulated sugar and crushed peanuts, and repeatedly rolling and kneading into a dough by using a rubber scraper until the surface of the dough is smooth and fine.
Further, step S4 specifically includes: and pressing the dough into a cake blank with the mass of 15-25 g and the thickness of 0.5-1.0cm, coating yolk liquid on the surface of the cake blank, uniformly spreading sesame, and baking in an oven to obtain the bean dreg biscuit.
In step S4, the dough is rolled into small dough of 15-25 g, the small dough is lightly pressed into a circular cake blank with a thickness of about 0.5-1.0cm, a proper amount of egg yolk liquid is brushed on the surface of the cake blank, a little sesame is placed on the surface of the cake blank as decoration, baking paper is spread on a baking tray, the baking tray is placed into the baking tray, and the baking tray is placed into the baking oven for baking, wherein the sesame is preferably white sesame.
Further, during baking, the upper fire temperature of the baking oven is 190-210 ℃, the lower fire temperature of the baking oven is 170-190 ℃, and the baking time is 10-14 min.
When the biscuits are baked, the baking oven is firstly opened to preheat for 5-10 min, then the temperature of the upper fire is set to be 190-210 ℃, the temperature of the lower fire is set to be 170-190 ℃, and the biscuits are baked for 10-14 min until the surfaces of the biscuits are golden, so that the bean dreg biscuits are obtained.
Compared with the prior art, the bean dreg biscuit has the following advantages:
the bean dreg biscuit disclosed by the invention is reasonable in raw material ingredients, good in compatibility of the bean dreg and flour and other ingredients, and free of beany flavor, rich in high dietary fiber, nutrient, healthy and delicious, crisp in taste and attractive in appearance through the mutual synergistic effect of various raw materials.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms also include the plural forms unless the context clearly dictates otherwise, and further, it is understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The equipment and the utensils used by the invention comprise a freeze dryer, an ultrafine grinder, an oven, an electronic metering scale, an egg beater, a soup ladle, a rubber scraper and a stainless steel utensil. In the following examples, 1 part of each component is 1 g.
Example 1
S11, freeze-drying 400 parts of bean dregs for 8 hours at the temperature of-10 ℃ and the vacuum degree of 10Pa, and then crushing the freeze-dried bean dregs to be less than 10 microns to obtain bean dreg powder;
s12, clockwise stirring and uniformly mixing 600 parts of ghee, 330 parts of xylitol and 8 parts of salt, adding 100 parts of egg liquid and 80 parts of salad oil, uniformly stirring and foaming to obtain a mixture;
s13, mixing 1200 parts of low-gluten flour, 6 parts of baking powder and 8 parts of baking soda uniformly, adding the mixture into the mixture, adding the bean dregs powder, 80 parts of granulated sugar and 180 parts of crushed peanuts, and kneading to obtain dough with a smooth surface;
s14, pressing the dough into a cake blank with the mass of 15g and the thickness of 0.5cm, coating yolk liquid on the surface of the cake blank, uniformly spreading sesame, placing the cake blank in an oven for baking, firstly opening the oven for preheating for 5min, then setting the upper fire temperature of the oven at 190 ℃ and the lower fire temperature at 170 ℃, and baking for 10min to obtain the bean dreg biscuit.
Example 2
S21, freeze-drying 600 parts of bean dregs for 4 hours at the temperature of-50 ℃ and the vacuum degree of 40Pa, and then crushing the freeze-dried bean dregs to be less than 10 mu m to obtain bean dreg powder;
s22, stirring 800 parts of ghee, 370 parts of xylitol and 12 parts of salt clockwise, uniformly mixing, adding 120 parts of egg liquid and 120 parts of salad oil, uniformly stirring and foaming to obtain a mixture;
s23, mixing 1400 parts of low-gluten flour, 10 parts of baking powder and 12 parts of baking soda uniformly, adding the mixture into the mixture, adding bean dreg powder, 120 parts of granulated sugar and 220 parts of crushed peanuts, and kneading to obtain dough with a smooth surface;
s24, pressing the dough into a cake blank with the mass of 25g and the thickness of 1.0cm, coating yolk liquid on the surface of the cake blank, uniformly spreading sesame, placing the cake blank in an oven for baking, firstly opening the oven for preheating for 10min, then setting the upper fire temperature of the oven at 210 ℃ and the lower fire temperature at 190 ℃ and baking for 14min to obtain the bean dreg biscuit.
Example 3
S31, freeze-drying 500 parts of bean dregs for 6 hours at the temperature of-20 ℃ and the vacuum degree of 20Pa, and then crushing the freeze-dried bean dregs to be less than 10 microns to obtain bean dreg powder;
s32, stirring and uniformly mixing 700 parts of ghee, 350 parts of xylitol and 10 parts of salt clockwise, adding 110 parts of egg liquid and 100 parts of salad oil, stirring uniformly and foaming to obtain a mixture;
s33, mixing 1400 parts of low-gluten flour, 8 parts of baking powder and 10 parts of baking soda uniformly, adding the mixture into the mixture, adding the bean dregs powder, 100 parts of granulated sugar and 200 parts of crushed peanuts, and kneading to obtain dough with a smooth surface;
s34, pressing the dough into a cake blank with the mass of 20g and the thickness of 0.8cm, coating egg yolk liquid on the surface of the cake blank, uniformly spreading sesame seeds, placing the cake blank in an oven for baking, firstly opening the oven for preheating for 8min, then setting the upper fire temperature of the oven at 200 ℃ and the lower fire temperature at 180 ℃ and baking for 12min to obtain the bean dreg biscuit.
Example 4
S41, freeze-drying 450 parts of bean dregs for 6 hours at the temperature of-40 ℃ and the vacuum degree of 30Pa, and then crushing the freeze-dried bean dregs to be less than 10 microns to obtain bean dreg powder;
s42, stirring 650 parts of ghee, 350 parts of xylitol and 10 parts of salt clockwise, adding 100 parts of egg liquid and 80 parts of salad oil, stirring uniformly and foaming to obtain a mixture;
s43, mixing 1200 parts of low-gluten flour, 6 parts of baking powder and 8 parts of baking soda uniformly, adding the mixture into the mixture, adding the bean dregs powder, 80 parts of granulated sugar and 8 parts of crushed peanuts, and kneading to obtain dough with a smooth surface;
s44, pressing the dough into a cake blank with the mass of 20g and the thickness of 0.8cm, coating egg yolk liquid on the surface of the cake blank, uniformly spreading sesame seeds, placing the cake blank in an oven for baking, firstly opening the oven for preheating for 10min, then setting the upper fire temperature of the oven at 200 ℃ and the lower fire temperature at 180 ℃, and baking for 12min to obtain the bean dreg biscuit.
Example 5
S51, freeze-drying 550 parts of bean dregs for 6 hours at the temperature of-40 ℃ and the vacuum degree of 20Pa, and then crushing the freeze-dried bean dregs to be less than 10 microns to obtain bean dreg powder;
s52, stirring 750 parts of ghee, 350 parts of xylitol and 11 parts of salt clockwise, uniformly mixing, adding 100 parts of egg liquid and 110 parts of salad oil, uniformly stirring and foaming to obtain a mixture;
s53, adding 1500 parts of low-gluten flour, 9 parts of baking powder and 11 parts of baking soda into the mixture after uniformly mixing, adding the bean dreg powder, 110 parts of granulated sugar and 210 parts of crushed peanuts, and kneading to obtain dough with a smooth surface;
s54, pressing the dough into a cake blank with the mass of 20g and the thickness of 0.8cm, coating egg yolk liquid on the surface of the cake blank, uniformly spreading sesame seeds, and baking in an oven, wherein when baking, the oven is firstly opened to preheat for 10min, then the upper fire temperature of the oven is set to be 200 ℃, the lower fire temperature is set to be 180 ℃, and the bean dreg biscuit is baked for 12min to obtain the bean dreg biscuit.
Example 6
S61, freeze-drying 500 parts of bean dregs for 4 hours at the temperature of-25 ℃ and the vacuum degree of 25Pa, and then crushing the freeze-dried bean dregs to be less than 10 mu m to obtain bean dreg powder;
s62, stirring and uniformly mixing 700 parts of ghee, 350 parts of xylitol and 10 parts of salt clockwise, adding 110 parts of egg liquid and 110 parts of salad oil, stirring uniformly and foaming to obtain a mixture;
s63, mixing 1400 parts of low-gluten flour, 8 parts of baking powder and 10 parts of baking soda uniformly, adding the mixture into the mixture, adding the bean dregs powder, 100 parts of granulated sugar and 200 parts of crushed peanuts, and kneading to obtain dough with a smooth surface;
s64, pressing the dough into a cake blank with the mass of 20g and the thickness of 0.8cm, coating egg yolk liquid on the surface of the cake blank, uniformly spreading sesame seeds, and baking in an oven, wherein when baking, the oven is firstly opened to preheat for 10min, then the upper fire temperature of the oven is set to be 200 ℃, the lower fire temperature is set to be 180 ℃, and the bean dreg biscuit is baked for 14min, so that the bean dreg biscuit is obtained.
Comparative example
The raw materials were the same as in example 6, except that the bean dregs were not subjected to freeze-drying and micronization.
The contents of dietary fibers in the cookies prepared in examples 1-6 and the control example were tested according to the method of GB5009.88-2014, "determination of dietary fibers in food", and the test results are shown in table 1 below.
TABLE 1 dietary fiber content test results for okara biscuits in examples 1-6 and the control
As can be seen from the analysis results in Table 1, the okara biscuits prepared in examples 1-6 of the present invention have significantly higher dietary fiber content than the control. Therefore, the bean dreg biscuit prepared by the formula and the method provided by the embodiment of the invention improves the content of dietary fiber in the biscuit, improves the nutritive value of the bean dreg biscuit, is more beneficial to the health of eaters, and avoids the hidden danger of diseases such as hypertension and obesity.
In addition, the sensory indexes of the bean dreg biscuits prepared by the embodiments and the comparative examples are systematically evaluated by the inventor, and factors for evaluating the sensory indexes of the biscuits include form, color, taste and tissue. For this reason, the inventors collected 30 volunteers aged 12 to 65 years, tasted the okara biscuits of the examples and the comparative example of the present invention, and evaluated the quality of the biscuits.
TABLE 2 evaluation of sensory index of okara biscuit
Sensory evaluation results of the okara biscuits prepared in examples 1 to 6 and the control example are shown in Table 3.
TABLE 3 sensory evaluation results of examples
As can be seen from tables 2 and 3, the bean dregs cookies prepared in examples 1 to 6 have complete shape, clear patterns, brown yellow or golden yellow color, uniform color, fine and porous cross-section structure and loose mouthfeel. In contrast, the cookies prepared by directly using the bean dregs in the comparative example have poor taste and obvious beany flavor. Therefore, the bean dreg biscuit prepared by the preparation method provided by the invention is crisp in taste, attractive in appearance and free of obvious beany flavor.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (9)
1. The bean dreg biscuit is characterized by comprising the following raw materials in parts by weight: 400-600 parts of bean dregs, 600-800 parts of ghee, 1200-1600 parts of low-gluten flour, 100-120 parts of eggs, 80-120 parts of salad oil, 6-10 parts of baking powder, 8-12 parts of baking soda and 420-500 parts of flavoring agent;
the flavoring agent comprises 330-370 parts of xylitol, 80-120 parts of granulated sugar and 8-12 parts of salt.
2. The okara biscuit of claim 1, further comprising 180-220 parts of ground peanuts and 8-12 parts of sesame.
3. The okara biscuit of claim 2, comprising the following raw materials in parts by weight: 500 parts of bean dregs, 700 parts of butter, 1400 parts of low-gluten flour, 100-120 parts of eggs, 100 parts of salad oil, 8 parts of baking powder, 10 parts of baking soda, 200 parts of crushed peanuts, 350 parts of xylitol, 100 parts of granulated sugar, 10 parts of salt and 8-12 parts of sesame.
4. A method for preparing the okara biscuit as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:
s1, sequentially carrying out freeze drying and superfine grinding on the bean dregs to obtain bean dreg powder;
s2, uniformly stirring the ghee, the salad oil, the egg liquid, the xylitol and the salt, and beating to obtain a mixture;
s3, mixing the low-gluten flour, the baking powder, the baking soda and the bean dreg powder with the mixture uniformly, and kneading into dough;
s4, making the dough into a cake blank and baking the cake blank to obtain the bean dreg biscuit.
5. The method according to claim 4, wherein in step S1, the temperature is-10 to-50 ℃, the vacuum degree is 10 to 40Pa, and the time is 4 to 8 hours;
and in the superfine grinding, grinding the bean dregs subjected to freeze drying treatment to be less than 10 mu m.
6. The method according to claim 4, wherein step S2 specifically includes: and (3) stirring and uniformly mixing the ghee, the xylitol and the salt clockwise, adding the egg liquid and the salad oil, stirring uniformly and beating to obtain a mixture.
7. The method according to claim 4, wherein step S3 specifically includes: uniformly mixing the low-gluten flour, the baking powder and the baking soda, adding the mixture into the mixture, adding the bean dreg powder, the granulated sugar and the crushed peanuts, and kneading to obtain dough with a smooth surface.
8. The method according to claim 4, wherein step S4 specifically includes: and pressing the dough into a cake blank with the mass of 15-25 g and the thickness of 0.5-1.0cm, coating yolk liquid on the surface of the cake blank, uniformly spreading sesame, and baking in an oven to obtain the bean dreg biscuit.
9. The preparation method according to claim 8, wherein the baking time is 10-14 min, and the baking temperature is 190-210 ℃ and 170-190 ℃.
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| CN202010560816.5A CN111587905A (en) | 2020-06-18 | 2020-06-18 | Bean dreg biscuit and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293452A (en) * | 2020-09-04 | 2021-02-02 | 天津市利民调料有限公司 | Instant high-fiber type soybean, bean dreg and red yeast rice crisp chips and preparation method thereof |
| CN114027343A (en) * | 2021-12-02 | 2022-02-11 | 高州市喜巢食品有限公司 | Low-calorie high-dietary-fiber crisp biscuit and preparation method thereof |
| CN114052059A (en) * | 2021-08-31 | 2022-02-18 | 扬州大学 | Processing method of high-dietary-fiber bean dreg fried dough twists |
| CN115176827A (en) * | 2022-07-07 | 2022-10-14 | 渤海大学 | Zero-sugar low-calorie bean dreg biscuit and preparation method thereof |
-
2020
- 2020-06-18 CN CN202010560816.5A patent/CN111587905A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293452A (en) * | 2020-09-04 | 2021-02-02 | 天津市利民调料有限公司 | Instant high-fiber type soybean, bean dreg and red yeast rice crisp chips and preparation method thereof |
| CN112293452B (en) * | 2020-09-04 | 2022-05-20 | 天津市利民调料有限公司 | Instant high-fiber soybean dreg red yeast rice crisp chips and preparation method thereof |
| CN114052059A (en) * | 2021-08-31 | 2022-02-18 | 扬州大学 | Processing method of high-dietary-fiber bean dreg fried dough twists |
| CN114027343A (en) * | 2021-12-02 | 2022-02-11 | 高州市喜巢食品有限公司 | Low-calorie high-dietary-fiber crisp biscuit and preparation method thereof |
| CN115176827A (en) * | 2022-07-07 | 2022-10-14 | 渤海大学 | Zero-sugar low-calorie bean dreg biscuit and preparation method thereof |
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Application publication date: 20200828 |