CN114794385A - Modified bean dreg composite red date dietary fiber functional chewable tablet and preparation method thereof - Google Patents
Modified bean dreg composite red date dietary fiber functional chewable tablet and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
The invention discloses a modified bean dregs composite red date dietary fiber functional chewable tablet and a preparation method thereof. The modified bean dregs are prepared by taking bean dregs which are byproducts of soybean processing as raw materials, performing steam explosion and ultramicro crushing green modification on the raw materials, improving the content and the proportion of soluble dietary fibers in the bean dregs, reducing the particle size of the bean dregs, promoting the release of flavonoid substances in the bean dregs, improving the oxidation resistance of the bean dregs, and then compounding red date powder to prepare the functional dietary fiber chewable tablets. The chewable tablet has simple preparation process, is suitable for industrial production, is convenient to carry and eat, can effectively supplement the situation of insufficient intake of dietary fiber in daily diet, is suitable for different crowds, and has certain antioxidant capacity.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a modified bean dreg composite red date dietary fiber functional chewable tablet and a preparation method thereof.
Background
Dietary Fiber (DF) has an outstanding health-care function as the seventh major nutrient recognized internationally. Many common diseases such as atherosclerosis, coronary heart disease, hypertension, obesity, constipation and colon cancer which are seriously life-threatening to humans are associated with insufficient intake of DF. Therefore, the development of novel functional food which is convenient to eat and can effectively supplement dietary fiber has important social significance and market prospect.
The bean dregs are main by-products in the process of producing bean products such as bean curd, soybean milk, dried bean milk, etc., the sources of the bean dregs are wide, and about 2000 million tons of wet bean dregs are produced in the soybean food industry of China every year. The bean dregs are excellent dietary fiber sources, the content of the dietary fiber is as high as 50-80%, in addition, the bean dregs also contain more protein (about 20%), calcium, phosphorus, iron, vitamins and other nutritional ingredients, the content of the dietary fiber and the protein are higher than those of other cereal crops, and the bean dregs are good nutritional health-care food resources. However, the bean dregs have unacceptable peculiar smell and rough mouthfeel and poor palatability, so that the development and utilization of the bean dregs in food processing are very difficult. Almost all dietary fibers in the bean dregs are insoluble dietary fibers, so that the physiological function is poor, the mouthfeel is rough, the original properties such as texture and flavor of the food are influenced by directly adding the insoluble dietary fibers into the food, and even if the insoluble dietary fibers are added, the addition amount of the insoluble dietary fibers is limited due to the process property limit of the bean dregs. Therefore, the bean dregs are mainly treated as feed, fertilizer or waste in China at present, the potential nutritive value of the bean dregs is not fully utilized, and the environmental pollution is caused.
At present, few products for really realizing the industrial utilization of the bean dregs in China are reported, the research on the utilization of the bean dregs is mostly to add the bean dregs into bread and biscuits to be used as auxiliary materials, but the bean dregs are limited in technological characteristics and limited in addition amount, the intake of dietary fibers is difficult to guarantee due to the problems of consumption habits, mouthfeel and the like, and the problem of insufficient intake of the dietary fibers of people in China at present is difficult to fundamentally solve. At present, the products taking the bean dregs fiber as the main raw material are few in China, and although few other dietary fiber products exist, the taste is difficult to satisfy, so that the consumption is limited. In addition, the development and utilization of dietary fiber mostly neglect the composition types and characteristics of the dietary fiber, are deficient in improving the taste, and are hardly accepted by consumers.
Dietary fiber can be divided into water-Insoluble Dietary Fiber (IDF) and water-Soluble Dietary Fiber (SDF) class 2. IDF has the properties of adsorption, swelling, hydration and the like of common dietary fibers, and has the main effects of stimulating intestinal peristalsis, increasing defecation amount, controlling body weight and the like. Because the IDF structure is arranged orderly, the IDF has poor solubility, low viscosity of formed solution and poor adsorption capacity on substances such as glucose, harmful ions, nitrite and the like. In addition, IDF can hardly be fermented in human intestinal tract, and has little influence on the regulation of intestinal microorganisms. And the SDF has a loose structure, contains more active factors in molecules, and has more excellent hydration property, adsorption capacity, ion exchange capacity and oxidation resistance compared with IDF. SDF plays more roles of physiological metabolism in vivo, influences in vivo fat and carbohydrate metabolism, and plays roles of reducing blood sugar, preventing cardiovascular diseases, improving intestinal environment and the like. Thus, the SDF ratio (SDF/TDF) in Total Dietary Fiber (TDF) is an important factor affecting the physiological function of dietary fiber. The scholars suggest that food products with more than 10% SDF/TDF can be called high quality dietary fiber. The natural food has rich IDF content and less SDF content, which greatly limits the physiological activity of the dietary fiber and influences the application of the dietary fiber in food. The SDF content in the bean dregs is about 1-3%, and the SDF/TDF content is generally less than 5%, so that the bean dregs are modified, the SDF/TDF content is improved, and the important purpose of modifying the bean dregs is achieved.
Disclosure of Invention
The invention aims to provide a modified bean dregs composite red date dietary fiber functional chewable tablet and a preparation method thereof, which take the bean dregs with low price as the dietary fiber source, and adopt the modern technological means to carry out green modification on the bean dregs, thereby improving the SDF content, the SDF proportion and the antioxidant activity of the bean dregs in the bean dregs, improving the physiological activity of the bean dregs, and simultaneously achieving the effects of removing fishy smell and peculiar smell through modification treatment; then the jujube powder is compounded to improve the flavor of the chewable tablet, so that the dietary fiber chewable tablet which is rich in dietary fiber, pleasant in taste and scientific and reasonable in composition of water-soluble/insoluble dietary fiber is developed, is convenient to eat, can be used as an effective supplement for dietary fiber intake of residents in China, comprehensively develops and utilizes the nutritional ingredients of bean dregs, and solves the problem of environmental pollution caused by waste bean dregs.
In order to achieve the purpose, the invention adopts the following technical scheme:
the modified bean dreg composite red date dietary fiber functional chewable tablet comprises the following components in parts by weight: 35-45 parts of modified bean dreg powder subjected to steam explosion combined superfine grinding modification, 15-25 parts of jujube powder, 18-22 parts of starch, 8-12 parts of xylitol and sorbitol mixture, 8-11 parts of milk powder, 0.5-0.7 part of citric acid and 0.3-0.5 part of magnesium stearate.
Further, 0.020-0.030 part of sucralose or 0.7-0.9 part of sodium cyclamate is also included.
Further, the mass ratio of xylitol to sorbitol in the mixture of xylitol and sorbitol was 1: 1.
The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet is characterized by comprising the following steps of:
(1) carrying out steam explosion and ultramicro crushing modification treatment on bean dregs: performing steam explosion on fresh bean dregs, collecting the bean dregs subjected to steam explosion, drying at 60-70 ℃ until the water content is below 6%, and performing superfine grinding to enable the bean dregs to pass through a 100-mesh sieve to obtain modified bean dreg powder subjected to modification treatment by combining steam explosion and superfine grinding;
(2) cleaning fructus Jujubae, steaming and decocting in water, removing jujube core, drying, and pulverizing to obtain superfine pulverized fructus Jujubae powder;
(3) respectively pulverizing starch, xylitol, sorbitol, milk powder and citric acid, and sieving with 100 mesh sieve;
(4) mixing modified bean dreg powder, jujube powder, starch, xylitol, sorbitol, milk powder and citric acid which are subjected to steam explosion combined superfine grinding modification treatment in parts by weight in a mixer;
(5) adding a proper amount of water into the mixer to wet the mixed materials (6-8 parts, the amount is based on the effect of holding the materials into a mass and then dispersing the materials when the materials are contacted), uniformly mixing and granulating;
(6) drying the granulated materials and tabletting to obtain the bean dreg red date chewable tablets, wherein the weight of the tablets is 0.8-1.0 g.
Further, the method for performing steam explosion on the fresh bean dregs in the step (1) comprises the following steps: taking fresh bean dregs which are byproducts of bean curd, dried bean curd sticks and the like after processing, drying the bean dregs in a drying oven at the temperature of 60-70 ℃ until the moisture content is below 6 percent, removing fat from the dried bean dregs by using normal hexane, crushing the bean dregs to pass through a 60-mesh sieve, uniformly spraying water with the material-water mass ratio of 100 (18-22), standing for 1-5 hours, filling the uniformly wetted bean dregs into a steam explosion cavity of a steam explosion machine, and introducing saturated steam for steam explosion; the steam explosion conditions are as follows: the charging coefficient of the steam explosion cavity is 0.80-0.90, the steam explosion pressure is 1.2-1.7MPa, the pressure maintaining time is 60-90s, and the explosion speed is less than 0.00875 s.
Selecting mature high-quality red dates without mildew, plant diseases and insect pests and fleshy pulp, cleaning the red dates with clear water, steaming and boiling the red dates for 15 to 20 minutes in a water-proof way, removing date pits, drying the red dates at 55 ℃ until the moisture content is 6 to 8 percent, cooling the red dates, and crushing the red dates until the particle size is less than or equal to 120 meshes to obtain the superfine crushed date powder.
Further, when sucralose or sodium cyclamate is used in the formula, the sucralose or the sodium cyclamate is dissolved in a proper amount of water, and then mixed with the material in the step (4) for granulation.
Furthermore, the grain size of the granules granulated in the step (5) is controlled to be 10-20 meshes.
Further, the drying temperature in the step (6) is 60-70 ℃, and the drying time is 2-3 h.
The invention has the beneficial effects that: 1. the invention adopts steam explosion combined with superfine grinding to modify the bean dregs, which is green and pollution-free, greatly increases the SDF content and the SDF proportion in the bean dregs and improves the physiological activity of the dietary fiber of the bean dregs. 2. The bean dregs modified by steam explosion and superfine grinding are reduced in particle size, increased in surface area and improved in water solubility, and the prepared chewable tablet is good in appearance, smooth and flat in surface, free of powder choking feeling during chewing and greatly improved in taste. 3. The steam explosion modification treatment adopted by the invention has the effects of removing fishy smell and peculiar smell, and the bean dregs after the steam explosion do not need the fishy smell removal treatment, thereby simplifying the pretreatment process of the bean dregs. 4. The functional activity of the bean dregs can be improved by steam explosion treatment, and the oxidation resistance of the bean dregs is further improved, so that the chewable tablet has a certain oxidation resistance. 5. The bean dregs modification treatment method is comprehensive utilization of active components in the bean dregs. 6. The chewable tablet is mainly prepared by compounding the modified bean dregs and the red dates, is sour, sweet and delicious, has good flavor, no astringent taste and peculiar smell, has consistent color and luster, no spots and convenient eating, and can be generally accepted by consumers.
Drawings
FIG. 1 shows the SDF content of the bean dregs after different modification treatments.
Fig. 2 is a graph of the effect of steam explosion pressure on the dietary fiber content and composition of the okara.
FIG. 3 is a scanning electron microscope image of the bean dregs before and after steam explosion.
FIG. 4 is a distribution diagram of the particle size of the bean dregs after different modification treatments.
Detailed Description
The present invention will be further described with reference to the following examples. It is to be understood that the following examples are illustrative only and are not intended to limit the scope of the invention, which is to be given numerous insubstantial modifications and adaptations by those skilled in the art based on the teachings set forth above.
Example 1
The modified bean dreg composite red date dietary fiber functional chewable tablet comprises the following components:
38 parts of modified bean dreg powder subjected to steam explosion combined superfine grinding modification, 22 parts of jujube powder, 18 parts of starch, 12 parts of xylitol and sorbitol (the mass ratio of the two is 1:1), 8 parts of milk powder, 0.7 part of citric acid and 0.3 part of magnesium stearate.
The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet comprises the following steps:
(1) modifying the bean dregs: taking fresh bean dregs which are byproducts of bean curd, dried bean curd sticks and the like after processing, drying the bean dregs in a 60 ℃ oven until the moisture content is below 6 percent, removing fat from the dried bean dregs by using normal hexane, crushing the bean dregs to pass through a 60-mesh sieve, uniformly spraying water with the material-water mass ratio of 100:18, standing the bean dregs for 2 hours, filling the uniformly wetted bean dregs into a steam explosion cavity of a steam explosion machine, and introducing saturated steam for steam explosion; the steam explosion conditions are as follows: the charging coefficient of the steam explosion cavity is 0.80, the steam explosion pressure is 1.2MPa, the pressure maintaining time is 80s, and the explosion speed is less than 0.00875 s. And collecting a sample subjected to steam explosion, drying the sample at 60 ℃ until the moisture content is below 6%, and carrying out superfine grinding to enable the sample to pass through a 100-mesh sieve, thereby obtaining the modified bean dreg powder subjected to the modification treatment by combining the steam explosion and the superfine grinding.
(2) Selecting mature high-quality red dates without mildew, plant diseases and insect pests and fleshy pulp, cleaning the red dates with clear water, steaming and boiling the red dates for 15min in a water-proof way, removing date pits, drying the red dates at 55 ℃ until the water content is 6-8 percent, cooling the red dates, and crushing the red dates until the particle size is less than or equal to 120 meshes to obtain the superfine crushed date powder.
(3) Pulverizing starch, xylitol, sorbitol, milk powder, and citric acid respectively, and sieving with 100 mesh sieve.
(4) Mixing the modified bean dreg powder, the jujube powder, the starch, the xylitol, the sorbitol, the milk powder and the citric acid in a mixer according to the weight part ratio.
(5) Wetting the material (4) with proper amount of water (6-8 parts, the amount is based on the effect of the material of 'holding into a mass and then scattering when touching'), mixing uniformly and granulating, and controlling the particle size to be 10-20 meshes.
(6) Drying the granulated material (5) at 60 ℃ for 3h, and tabletting to obtain the bean dreg red date chewable tablets, wherein the weight of the tablets is about 0.8-1.0 g.
Example 2
The modified bean dreg composite red date dietary fiber functional chewable tablet comprises the following components:
45 parts of modified bean dregs powder subjected to steam explosion combined superfine grinding modification treatment, 15 parts of jujube powder, 22 parts of starch, 8 parts of xylitol and sorbitol (the mass ratio of the two is 1:1), 11 parts of milk powder, 0.5 part of citric acid and 0.5 part of magnesium stearate.
The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet comprises the following steps:
(1) modifying the bean dregs: taking fresh bean dregs which are byproducts of bean curd, dried bean curd sticks and the like after processing, drying the bean dregs in a 70 ℃ oven until the moisture content is below 6 percent, removing fat from the dried bean dregs by using normal hexane, crushing the bean dregs to pass through a 60-mesh sieve, uniformly spraying water with the material-water mass ratio of 100:22, standing the bean dregs for 5 hours, filling the bean dregs which are uniformly wetted into a steam explosion cavity of a steam explosion machine, and introducing saturated steam for steam explosion; the steam explosion conditions are as follows: the charging coefficient of the steam explosion cavity is 0.90, the steam explosion pressure is 1.5MPa, the pressure maintaining time is 65s, and the explosion speed is less than 0.00875 s. And collecting a sample subjected to steam explosion, drying the sample at 70 ℃ until the moisture content is below 6%, and carrying out superfine grinding to enable the sample to pass through a 100-mesh sieve, thereby obtaining the modified bean dreg powder subjected to the modification treatment by combining the steam explosion and the superfine grinding.
(2) Selecting mature high-quality red dates without mildew, plant diseases and insect pests and fleshy pulp, cleaning the red dates with clear water, steaming and boiling the red dates for 15 to 20min in a water-proof way, removing date pits, drying the red dates at 55 ℃ until the moisture content is 6 to 8 percent, cooling the red dates, and crushing the red dates until the particle size is less than or equal to 120 meshes to obtain the superfine crushed date powder.
(3) Pulverizing starch, xylitol, sorbitol, milk powder, and citric acid respectively, and sieving with 100 mesh sieve.
(4) Mixing the modified bean dreg powder, the jujube powder, the starch, the xylitol, the sorbitol, the milk powder and the citric acid in a mixer according to the weight part ratio.
(5) Wetting the material (4) with proper amount of water (6-8 parts, the amount is based on the effect of the material of 'holding into a mass and then scattering when touching'), mixing uniformly and granulating, and controlling the particle size to be 10-20 meshes.
(6) Drying the granulated material (5) at 70 ℃ for 2h, and tabletting to obtain the bean dreg red date chewable tablets, wherein the weight of the tablets is about 0.8-1.0 g.
Example 3
The modified bean dreg composite red date dietary fiber functional chewable tablet comprises the following components:
40 parts of modified bean dreg powder subjected to steam explosion combined superfine grinding modification, 20 parts of jujube powder, 20 parts of starch, 10 parts of xylitol and sorbitol (the mass ratio of the two is 1:1), 9 parts of milk powder, 0.6 part of citric acid and 0.4 part of magnesium stearate.
The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet comprises the following steps:
(1) modifying the bean dregs: taking fresh bean dregs which are byproducts of bean curd, dried bean curd sticks and the like after processing, drying the bean dregs in a 65 ℃ oven until the moisture content is below 6 percent, removing fat from the dried bean dregs by using normal hexane, crushing the bean dregs to pass through a 60-mesh sieve, uniformly spraying water with the material-water mass ratio of 100:20, standing the bean dregs for 3 hours, filling the uniformly wetted bean dregs into a steam explosion cavity of a steam explosion machine, and introducing saturated steam for steam explosion; the steam explosion conditions are as follows: the charging coefficient of the steam explosion cavity is 0.80, the steam explosion pressure is 1.3MPa, the pressure maintaining time is 70s, and the explosion speed is less than 0.00875 s. And collecting a sample subjected to steam explosion, drying the sample at 65 ℃ until the moisture content is below 6%, and carrying out superfine grinding to enable the sample to pass through a 100-mesh sieve, thereby obtaining the modified bean dreg powder subjected to the modification treatment by combining the steam explosion and the superfine grinding.
(2) Selecting mature high-quality red dates without mildew, plant diseases and insect pests and fleshy pulp, cleaning the red dates with clear water, steaming and boiling the red dates for 18min in a water-proof way, removing date pits, drying the red dates at 55 ℃ until the water content is 6-8 percent, cooling the red dates, and crushing the red dates until the particle size is less than or equal to 120 meshes to obtain the superfine crushed date powder.
(3) Pulverizing starch, xylitol, sorbitol, milk powder, and citric acid respectively, and sieving with 100 mesh sieve.
(4) Mixing the modified bean dreg powder, the jujube powder, the starch, the xylitol, the sorbitol, the milk powder and the citric acid in a mixer according to the weight part ratio.
(5) Wetting the material (4) with proper amount of water (6-8 parts, the amount is based on the effect of the material of 'holding into a mass and then scattering when touching'), mixing uniformly and granulating, and controlling the particle size to be 10-20 meshes.
(6) Drying the granulated material (5) at 65 ℃ for 2h, and tabletting to obtain the bean dreg red date chewable tablets, wherein the weight of the tablets is about 0.8-1.0 g.
Example 4
The modified bean dreg composite red date dietary fiber functional chewable tablet comprises the following components:
42 parts of modified bean dreg powder subjected to steam explosion combined superfine grinding modification, 18 parts of jujube powder, 21 parts of starch, 9 parts of xylitol and sorbitol (the mass ratio of the two is 1:1), 10 parts of milk powder, 0.7 part of citric acid, 0.3 part of magnesium stearate and 0.020 part of sucralose.
(1) Modifying the bean dregs: taking fresh bean dregs which are byproducts of bean curd, dried bean curd sticks and the like after processing, drying the bean dregs in a 65 ℃ oven until the moisture content is below 6 percent, removing fat from the dried bean dregs by using normal hexane, crushing the bean dregs to pass through a 60-mesh sieve, uniformly spraying water with the material-water mass ratio of 100:20, standing the bean dregs for 3 hours, filling the uniformly wetted bean dregs into a steam explosion cavity of a steam explosion machine, and introducing saturated steam for steam explosion; the steam explosion conditions are as follows: the charging coefficient of the steam explosion cavity is 0.80, the steam explosion pressure is 1.3MPa, the pressure maintaining time is 70s, and the explosion speed is less than 0.00875 s. And collecting a sample subjected to steam explosion, drying the sample at 65 ℃ until the moisture content is below 6%, and carrying out superfine grinding to enable the sample to pass through a 100-mesh sieve, thereby obtaining the modified bean dreg powder subjected to the modification treatment by combining the steam explosion and the superfine grinding.
(2) Selecting mature high-quality red dates without mildew, plant diseases and insect pests and fleshy pulp, cleaning the red dates with clear water, steaming and boiling the red dates for 18min in a water-proof way, removing date pits, drying the red dates at 55 ℃ until the water content is 6-8 percent, cooling the red dates, and crushing the red dates until the particle size is less than or equal to 120 meshes to obtain the superfine crushed date powder.
(3) Pulverizing starch, xylitol, sorbitol, milk powder, and citric acid respectively, and sieving with 100 mesh sieve.
(4) Mixing the modified bean dreg powder, the jujube powder, the starch, the xylitol, the sorbitol, the milk powder and the citric acid in a mixer according to the weight part ratio.
(5) Dissolving sucralose with a proper amount of water, mixing with the material obtained in the step (4), wetting the mixed material with a proper amount of water (6-8 parts, the amount is based on the effect of 'holding the material into a mass and then releasing the material when touching the material'), uniformly mixing, and granulating, wherein the particle size is controlled to be 10-20 meshes.
(6) Drying the granulated material (5) at 65 ℃ for 3h, and tabletting to obtain the bean dreg red date chewable tablets, wherein the weight of the tablets is about 0.8-1.0 g.
The soybean residue is modified by adopting steam explosion and ultramicro crushing, so that the soybean residue is green and pollution-free, the SDF content in the soybean residue can be greatly increased, and the physiological activity of the dietary fiber of the soybean residue is improved.
The dietary fiber in the bean dregs is mainly insoluble dietary fiber, so that the bean dregs have poor physiological function and rough mouthfeel, and the development and utilization of the bean dregs in food are greatly limited. The methods for modifying bean dregs reported at present are mainly classified into chemical methods, physical methods and biological methods. The chemical method, namely acid-base treatment, needs longer time, the content of the water-soluble dietary fiber is improved to a small extent, partial water-soluble dietary fiber is lost, the flavor and the color of the product are poor, and the product and the environment are polluted. Physical methods such as extrusion puffing, high-temperature cooking, high-pressure homogenization and the like can partially improve the content of the water-soluble dietary fiber when being used alone, but are greatly limited by equipment conditions and are rarely adopted in industrial production. The biological method (including an enzyme method and a fermentation method) has mild conditions and good product quality, but the enzyme preparation is expensive, the production cost is high, the time required by enzymolysis and fermentation is long, and the influence factors in the enzymolysis and fermentation processes are complex, so that the industrialization is difficult, and the industrial process is still greatly limited. The soybean dregs are modified by adopting steam explosion and ultramicro crushing, no chemical substance is needed in the production process, and compared with other methods, the SDF content in the soybean dregs can be greatly improved and is higher than that of a single modification method such as ultramicro crushing, an enzyme method and the like. And the steam explosion treatment time is short, the process is easy to control, and the industrial application is easy.
FIG. 1 shows the effect of different treatment methods on the SDF content of okara. In order to avoid the influence of the difference of the bean dregs raw materials on the SDF content, the same bean dregs raw materials are taken and respectively treated by the following six treatments: common grinding and sieving with 100 mesh sieve, micronizing and sieving with 120 mesh sieve, performing enzymolysis (enzymolysis with hemicellulase at 50 deg.C, pH 5.10, enzyme amount of 2.5%, and enzymolysis time of 90min), performing steam explosion, and performing steam explosion in combination with micronization and sieving with 100 mesh sieve. In the figure 1, the steam explosion modification and the enzyme method modification are preferred in several single modification methods. In the enzymatic modification, although the enzyme preparation is pollution-free, the pH condition of enzymolysis needs to be controlled, and acid and alkali substances are still needed. The steam explosion treatment does not need any reagent, the only used substance is water vapor, and the steam explosion time is short and can be finished within minutes. The steam explosion treatment is preferred in terms of cost and convenience of the method. The SDF content in the bean dregs can reach 16.57 percent by steam explosion treatment, and the SDF content is 1.68 times of that of superfine grinding (100 meshes) and 1.12 times of that of an enzyme method; the combination of steam explosion and ultramicro pulverization can make the SDF content of the bean dregs reach 19.75 percent, which is respectively 2.00 times and 1.33 times of that of ultramicro pulverization (100 meshes) and an enzyme method.
In the process research of the steam explosion modified bean dregs, SDF/TDF, the fishy and peculiar smell removing effects of the bean dregs and the oxidation resistance of the bean dregs are used as evaluation indexes to determine steam explosion process conditions and parameters, so that the ratio of SDF in the bean dregs is increased, the steam explosion treatment simultaneously achieves the fishy and peculiar smell removing effects, the bean dregs after steam explosion do not need fishy smell removing treatment, and the bean dregs pretreatment process is simplified; and improving the functional activity of the bean dregs, and further improving the oxidation resistance of the bean dregs.
In order to improve the physiological value of the dietary fiber of the bean dregs, the invention respectively researches the influence of steam explosion conditions on the TDF, SDF and SDF/TDF content of the bean dregs, the fishy smell and peculiar smell of the bean dregs and the oxidation resistance in the research on the steam explosion modification of the bean dregs, and determines the process conditions of crushing granularity of the bean dregs, the water content of the bean dregs, steam explosion pressure, steam explosion time and the like during steam explosion. FIG. 2 is a graph showing the effect of steam explosion pressure on the dietary fiber content and composition (TDF, SDF/TDF) of the okara.
Referring to fig. 2, as the steam explosion pressure increases, the SDF and the SDF/TDF increase first and then decrease, while the TDF decreases when the pressure is higher, and the steam explosion pressure when the SDF/TDF reaches the maximum is greater than the steam explosion pressure when the SDF reaches the maximum. TDF is slightly decreased when SDF/TDF is maximized. The deodorization and odor removal effects of the bean dregs are comprehensively considered, the deodorization and odor removal effects are better when the steam explosion pressure is higher and the steam explosion time is longer, and when the pressure is less than 2.0Mpa, the steam explosion pressure and the steam explosion time are properly increased, so that the release of the flavonoid substances in the bean dregs can be improved, and the antioxidant effect of the flavonoid substances is improved, therefore, the dietary fiber adopts SDF/TDF as an evaluation index in the optimization of steam explosion conditions.
The SDF/TDF was chosen as the evaluation index in this study, also because: at present, dietary fiber in natural food is mainly IDF, and in the evaluation indexes of the dietary fiber, although IDF and SDF content are important indexes reflecting the content of the dietary fiber, the IDF and SDF content cannot reflect the activity of the dietary fiber, and SDF/TDF is an important index reflecting the physiological activity of the dietary fiber. For okara, the TDF content is as high as 50-80%, so that a small amount of TDF loss (TDF reduction rate not exceeding 5%) in the study does not have a large effect on TDF. Therefore, SDF/TDF was used as an evaluation index in the study.
The steam explosion modification treatment of the bean dregs can increase the contents of SDF and SDF/TDF and increase the water solubility of the bean dregs. In addition, because of the high-temperature high-pressure enzyme deactivation and the steam explosion degassing function, the steam explosion treatment has the effects of deodorization and peculiar smell removal. In the experiment, the ultramicro-crushed bean dregs and the steam-exploded bean dregs under the experimental conditions are respectively placed for 15 days, the steam-exploded bean dregs have no peculiar smell, and the ultramicro-crushed bean dregs have obvious peculiar smell and rancid smell. Therefore, the bean dregs after steam explosion treatment do not need to be treated by traditional steaming, enzyme deactivation and deodorization, while the bean dregs after enzymatic hydrolysis and superfine grinding still need to be treated by deodorization.
In the research on the antioxidant activity of the modified bean dregs, the capacity of removing free radical DPPH of the bean dregs by micronization (100 meshes) and steam explosion combined micronization (100 meshes) is measured under the same conditions, the removal rates are respectively 21.48 percent and 64.32 percent, and the DPPH removal capacity of the bean dregs is obviously increased by the steam explosion. The steam explosion treatment can promote the release of the flavonoids in the bean dregs, so the oxidation resistance of the bean dregs is greatly enhanced. The microstructure of the bean dregs samples before and after the steam explosion treatment was observed by a scanning electron microscope, and the result is shown in fig. 3. From the figure 3, the bean dregs without steam explosion modification have smooth and complete surface structure, the bean dregs after steam explosion treatment have compact structure which is destroyed to be not complete, the skin is dissociated, the holes are increased and even the compact honeycomb structure is formed, the whole structure becomes loose and diverse, which shows that the steam explosion effectively destroys the internal structure and the cell wall structure of the bean dregs, and is beneficial to dissolving out and releasing the active ingredients in the bean dregs.
Note: in fig. 3, a1 and a2 are respectively images of 4000 and 500 times scanning electron microscope before blasting; FIGS. B1 and B2 are the scanning electron micrographs of 4000 and 500 times after blasting, respectively.
And thirdly, the bean dregs are modified by combining steam explosion and superfine grinding, so that the particle size of the bean dregs is greatly reduced, the surface area is increased, and the smooth implementation of the subsequent process for preparing the chewable tablets is facilitated.
The particle sizes of the bean dregs subjected to different treatments are measured by a laser particle size analyzer under the conditions that the shading ratio is 1-2, 95% ethanol is used as a dispersing agent and ultrasonic dispersion is performed, and the distribution diagram of the particle sizes of the bean dregs is shown in figure 4.
According to the picture 4, the particle size of the bean dregs can be further reduced by combining steam explosion and superfine grinding, so that different materials are easy to be mixed uniformly when subsequent chewable tablets are made, the taste of the bean dregs is improved, choking and powder feeling are avoided during chewing, and the surface of the chewable tablets is smoother and smoother. Due to the difference of action mechanisms and equipment of steam explosion and superfine grinding, the steam explosion modification treatment has great advantages in improving the SDF content of the bean dregs, but is not as good as the superfine grinding in reducing the grain size of the bean dregs. Therefore, the combined treatment of steam explosion and superfine crushing has the advantage of complementary action. In addition, the bean dregs after the steam explosion treatment have high water content, and the bean dregs are easy to bond in the drying process so as to influence the material state of the bean dregs, therefore, the bean dregs also need to be crushed in the process so as to be beneficial to the smooth proceeding of the subsequent process.
And fifthly, the bean dregs modification treatment method adopted by the invention is a comprehensive utilization of active ingredients in the bean dregs.
The bean dregs are excellent dietary fiber sources, the content of the dietary fiber is more than 50%, and in addition, the bean dregs also contain more protein (about 20%). The method for modifying and treating the bean dregs fully utilizes the dietary fibers in the bean dregs, does not discard active ingredients such as protein, isoflavone and the like in the bean dregs, realizes deep processing and comprehensive utilization of the components of the bean dregs, and avoids waste of potential nutritional values in the bean dregs.
And sixthly, the chewable tablet is mainly prepared by compounding the modified bean dregs and the red dates, has good appearance, uniform color, smooth and flat tablet, is sour, sweet and delicious, has fine and smooth mouthfeel without choking and throat feeling during chewing, and can be generally accepted by consumers.
The bean dregs modified by steam explosion and superfine grinding are reduced in particle size, increased in surface area and improved in water solubility, and the prepared chewable tablet is good in appearance, smooth and flat in surface, free of powder choking feeling during chewing and greatly improved in taste. Table 1 shows the sensory quality of chewable tablets prepared by steam explosion combined with micronization (100 mesh) compared with chewable tablets prepared by micronization of modified bean dregs alone.
TABLE 1 comparison of various formulations for dietary fiber chewable tablets
The bean dregs do not have strong aromatic flavor and even have slightly astringent flavor, and the dietary fiber chewable tablet prepared from the bean dregs alone is difficult to be loved by consumers and insist on eating for a long time, so the bean dregs are required to be compounded with other materials to improve the taste and flavor of the chewable tablet. In the invention, SDF/TDF capable of reflecting the high and low physiological activity of the dietary fiber is used as an evaluation index, compared with a steam explosion condition which selects SDF as the evaluation index, the steam explosion pressure is higher, the steam explosion time is longer, and although the bean dregs have more abundant flavor substances under the condition, the browning of the prepared bean dregs is more serious. Therefore, when other raw materials are selected to be compounded with the bean dregs to improve the taste, the uniform color becomes an important evaluation index of the compound chewable tablet besides the flavor. The color of the selected compound jujube powder is more consistent with that of the bean dregs subjected to steam explosion and combined superfine grinding, and the prepared chewable tablets have no spots. In addition, the red dates are sweet and delicious in taste, have various health-care functions of protecting the liver, preventing and treating cardiovascular diseases and the like, and can make up for the deficiency of the bean dregs in taste by compounding the red dates and the bean dregs, so that the compounded bean dregs dietary fiber chewable tablet has nutritional advantages.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed.
The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. The modified bean dreg composite red date dietary fiber functional chewable tablet is characterized by comprising the following components in parts by weight: 35-45 parts of modified bean dreg powder subjected to steam explosion combined superfine grinding modification, 15-25 parts of jujube powder, 18-22 parts of starch, 8-12 parts of xylitol and sorbitol mixture, 8-11 parts of milk powder, 0.5-0.7 part of citric acid and 0.3-0.5 part of magnesium stearate.
2. The modified bean dreg composite red date dietary fiber functional chewable tablet of claim 1 is characterized in that: also comprises 0.020-0.030 part of sucralose or 0.7-0.9 part of sodium cyclamate.
3. The modified bean dreg composite red date dietary fiber functional chewable tablet of claim 1 is characterized in that: the mass ratio of xylitol to sorbitol in the xylitol and sorbitol mixture was 1: 1.
4. The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet according to claim 1 is characterized by comprising the following steps:
(1) carrying out steam explosion and ultramicro crushing modification treatment on bean dregs: performing steam explosion on fresh bean dregs, collecting the bean dregs subjected to steam explosion, drying at 60-70 ℃ until the water content is below 6%, and performing superfine grinding to enable the bean dregs to pass through a 100-mesh sieve to obtain modified bean dreg powder subjected to modification treatment by combining steam explosion and superfine grinding;
(2) cleaning fructus Jujubae, steaming in water, removing date pit, drying, and pulverizing to obtain superfine pulverized fructus Jujubae powder;
(3) respectively pulverizing starch, xylitol, sorbitol, milk powder and citric acid, and sieving with 100 mesh sieve;
(4) mixing modified bean dreg powder, jujube powder, starch, xylitol, sorbitol, milk powder and citric acid which are subjected to steam explosion combined superfine grinding modification treatment in parts by weight in a mixer;
(5) adding a proper amount of water into the mixer, wetting the mixed materials, uniformly mixing and granulating;
(6) and drying the granulated materials and tabletting to obtain the bean dreg red date chewable tablets.
5. The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet according to claim 4 is characterized in that: the method for performing steam explosion on the fresh bean dregs in the step (1) comprises the following steps: drying fresh bean dregs in a drying oven at 60-70 ℃ until the water content is below 6 percent, then removing fat by using normal hexane, crushing to pass through a 60-mesh sieve, uniformly spraying water with the material-water mass ratio of (18-22) to be 100, standing for 1-5h, then filling the bean dregs uniformly wetted into a steam explosion cavity of a steam explosion machine, and introducing saturated steam to carry out steam explosion; the steam explosion conditions are as follows: the charging coefficient of the steam explosion cavity is 0.80-0.90, the steam explosion pressure is 1.2-1.7MPa, the pressure maintaining time is 60-90s, and the explosion speed is less than 0.00875 s.
6. The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet according to claim 4 is characterized in that: selecting mature high-quality red dates without mildew, plant diseases and insect pests and fleshy pulp, cleaning the red dates with clear water, steaming and boiling the red dates for 15 to 20 minutes in a water-proof way, removing date pits, drying the red dates at 55 ℃ until the moisture content is 6 to 8 percent, cooling the red dates, and crushing the red dates until the particle size is less than or equal to 120 meshes to obtain the superfine crushed date powder.
7. The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet according to claim 4 is characterized in that: when sucralose or sodium cyclamate is used in the formula, the sucralose or the sodium cyclamate is dissolved by using a proper amount of water, and then mixed with the material in the step (4) for granulation.
8. The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet according to claim 4 is characterized by comprising the following steps: the grain diameter of the granules granulated in the step (5) is controlled to be 10-20 meshes.
9. The preparation method of the modified bean dregs composite red date dietary fiber functional chewable tablet according to claim 4 is characterized in that: the drying temperature in the step (6) is 60-70 ℃, and the drying time is 2-3 h.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115444126A (en) * | 2022-09-14 | 2022-12-09 | 福建创新食品科技有限公司 | Production method of water retention agent of plant-based dietary fiber |
| CN115444131A (en) * | 2022-08-22 | 2022-12-09 | 中禾宝桑生物科技有限公司 | Preparation process of mulberry compound chewable tablet |
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| CN102258177A (en) * | 2010-05-27 | 2011-11-30 | 重庆食品工业研究所 | Ultrafine powder of dietary fibers from bean dregs and preparation method thereof |
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| CN114259063A (en) * | 2021-12-30 | 2022-04-01 | 河南农业大学 | Method for preparing high-water-solubility dietary fiber bean dregs by steam explosion modification |
| CN114259064A (en) * | 2021-12-30 | 2022-04-01 | 河南农业大学 | Wet steam explosion modification method for high-water-solubility dietary fiber bean dregs |
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| CN102258177A (en) * | 2010-05-27 | 2011-11-30 | 重庆食品工业研究所 | Ultrafine powder of dietary fibers from bean dregs and preparation method thereof |
| CN106072568A (en) * | 2016-07-04 | 2016-11-09 | 徐州工程学院 | A kind of Bulbus Allii Cepae nutrient chewable tablet and preparation method thereof |
| CN114259063A (en) * | 2021-12-30 | 2022-04-01 | 河南农业大学 | Method for preparing high-water-solubility dietary fiber bean dregs by steam explosion modification |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444131A (en) * | 2022-08-22 | 2022-12-09 | 中禾宝桑生物科技有限公司 | Preparation process of mulberry compound chewable tablet |
| CN115444126A (en) * | 2022-09-14 | 2022-12-09 | 福建创新食品科技有限公司 | Production method of water retention agent of plant-based dietary fiber |
| CN115444126B (en) * | 2022-09-14 | 2023-09-22 | 福建创新食品科技有限公司 | Production method of water retention agent of plant-based dietary fiber |
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