CN114885969A - Bean dreg biscuit rich in isoflavone and preparation method thereof - Google Patents
Bean dreg biscuit rich in isoflavone and preparation method thereof Download PDFInfo
- Publication number
- CN114885969A CN114885969A CN202210469378.0A CN202210469378A CN114885969A CN 114885969 A CN114885969 A CN 114885969A CN 202210469378 A CN202210469378 A CN 202210469378A CN 114885969 A CN114885969 A CN 114885969A
- Authority
- CN
- China
- Prior art keywords
- isoflavone
- bean dregs
- carrying
- biscuit
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an isoflavone-rich bean dreg biscuit and a preparation method thereof, belonging to the technical field of food processing and comprising the following preparation steps: carrying out isoflavone extraction on the bean dregs; washing the bean dregs residue obtained in the last step with water, and then carrying out instantaneous treatment by adopting high-temperature steam; taking the processed bean dregs obtained in the second step, carrying out enzymolysis by using papain to obtain soybean dietary fibers, carrying out high-speed shearing on the soybean dietary fibers, and carrying out continuous enzymolysis treatment by using complex enzyme to obtain soluble dietary fibers; mixing with low-gluten flour and other raw materials, and making into biscuit. The invention not only can realize the full and effective utilization of the bean dregs, improve the utilization rate of the soybean raw materials and the added value of agricultural and sideline products, but also can ensure that the biscuit has high content of isoflavone and soluble dietary fiber, endows the biscuit with certain functional characteristics, and has crisp mouthfeel and wide application range.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to bean dreg biscuits rich in isoflavone and a preparation method thereof.
Background
The bean product is used as a traditional food, contains rich vegetable protein, has high nutritive value and is easy to digest and absorb by human bodies. The bean dregs are the by-products in the process of producing bean products such as bean curd, and the yield of the bean dregs is very large every year. However, the utilization rate of the bean dregs by enterprises is low, and the traditional utilization mode is to directly feed animals by taking the bean dregs as animal feed, so that the utilization rate of a plurality of components with high nutritional values in the bean dregs is low.
From the nutritional point of view, soybeans have a part of nutrients remaining in soybean dregs, and the soybean dregs generally contain 85% of water, 3.0% of protein, 0.5% of fat, 8.0% of carbohydrates (cellulose, polysaccharide, etc.), and further contain minerals such as calcium, phosphorus, iron, etc., and isoflavones unique to soybeans, and the estrogenic action of soybean isoflavones affects hormone secretion, metabolic biological activity, protein synthesis, and growth factor activity, and thus, the soybean protein is a natural cancer chemopreventive agent.
In the prior art, bean dregs are also used as part of raw materials of biscuits to realize the utilization of the bean dregs. For example, disclosed in publication No. CN111587905A, is a okara biscuit and a preparation method thereof, the preparation method comprising: 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. However, it has the following disadvantages: 1. the bean dregs are difficult to be efficiently and fully utilized, and particularly, the soybean isoflavone in the bean dregs is difficult to reach the ideal content in the biscuit; 2. the bean dregs are used as the raw material of the biscuit, and insoluble dietary fibers contained in the bean dregs are difficult to be digested and utilized by human bodies.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides an isoflavone-rich bean dreg biscuit and a preparation method thereof.
The invention not only can realize the full and effective utilization of the bean dregs, improve the utilization rate of the soybean raw materials and the added value of agricultural and sideline products, but also can ensure that the biscuit has high content of isoflavone and soluble dietary fiber, endows the biscuit with certain functional characteristics, and the prepared biscuit also has crisp taste and wide application range.
The purpose of the invention can be realized by the following technical scheme:
a preparation method of bean dreg biscuit rich in isoflavone comprises the following steps:
fully drying and grinding fresh bean dregs, adding 80% ethanol solution according to the material-liquid ratio of 1g:20mL, extracting for 1h, raising the temperature to 50 ℃, ultrasonically extracting for 20min, cooling an extracting solution, filtering, centrifuging to obtain a supernatant and a lower-layer precipitate, keeping the lower-layer precipitate for later use, and concentrating and drying the supernatant under reduced pressure to obtain isoflavone;
the bean dregs contain soybean isoflavone which has the functions of reducing blood fat, resisting oxidation, bacteria, virus, immunity regulation and the like; the soybean isoflavone in the bean dregs is pre-extracted, so that the utilization rate and the absorption rate of the soybean isoflavone can be improved, the extracted soybean isoflavone is added into the biscuit as an additive, and the health-care functional characteristics of the biscuit can be endowed by adding a small amount of the soybean isoflavone, so that the bean dregs are efficiently and fully utilized;
step two, washing the precipitate obtained in the step one for 3-4 times by using water, then carrying out instantaneous treatment by using high-temperature steam, cooling and drying the precipitate after the high-temperature steam is treated at the temperature of 160-200 ℃ for 12-15s to obtain the treated bean dregs;
performing instantaneous treatment by using high-temperature hot steam, and inactivating lipoxygenase in bean dregs to a certain extent on the basis of not losing nutrient substances (the lipoxygenase has high content in soybean and can catalyze the oxygenation reaction of unsaturated fatty acid to form hydrogen peroxide derivatives and other volatile substances which can be directly combined with protein and amino acid in food to generate beany flavor and bitter taste, reduce the flavor and nutritional value of the food and destroy the several kinds of essential fatty acids of human body), thereby reducing the beany flavor and bitter taste of the bean dregs;
thirdly, taking the processed bean dregs obtained in the second step, carrying out enzymolysis by using papain to obtain soybean dietary fibers, mixing the soybean dietary fibers with water, shearing, and then carrying out continuous enzymolysis treatment by using complex enzyme to obtain soluble dietary fibers;
and step four, taking the processed bean dregs and the low gluten wheat flour obtained in the step two as substrates, adding the isoflavone obtained in the step one, the soluble dietary fiber obtained in the step three, eggs, baking soda, salt, honey, salad oil and a biscuit loosening agent, finally adding water, stirring uniformly by using a stirrer to prepare formed dough, and then tabletting and baking to prepare the biscuit.
Further, the biscuit comprises the following raw materials in parts by weight: 7-10 parts of processed bean dregs, 80-100 parts of low gluten wheat flour, 0.08 part of isoflavone, 0.2 part of soluble dietary fiber, 20-40 parts of water, 3-5 parts of eggs, 0.5-1 part of baking soda, 0.2-0.3 part of salt, 4-6 parts of honey, 3-5 parts of salad oil and 0.1 part of biscuit loosening agent;
dietary fibers and non-gluten proteins contained in the processed bean dregs can dilute and destroy the gluten network structure of the dough, so that the gluten property of the dough is reduced, and the crispness of the biscuit is improved; however, if the added amount of the bean dregs is too much, the hardness of the biscuit can be greatly improved, and the taste of the biscuit is influenced, so that the biscuit with high crispness and good taste can be obtained only by adding a proper amount of the bean dregs;
further, the third step is specifically performed as follows: fully grinding the processed bean dregs obtained in the second step, sieving the bean dregs with a 100-mesh sieve, adding distilled water according to the material-liquid ratio of 1g to 20mL, uniformly stirring, adding 1% of papain, carrying out enzymolysis at 55 ℃ for 2h, then inactivating enzymes with boiling water for 5min, centrifuging for 15min at 4500r/min, collecting precipitates, freeze-drying, and crushing to obtain soybean dietary fibers; adding distilled water into prepared soybean dietary fiber according to the feed liquid ratio of 1g:25mL, uniformly stirring, shearing and dispersing at the speed of 1600r/min for 15min, adding 1.6% of complex enzyme [ m (cellulose): m (xylanase): 1], adjusting the pH to 5.0 by using HCl with the concentration of 0.1mol/L, carrying out enzymolysis at 55 ℃ for 2h, then carrying out enzyme inactivation in boiling water for 5min, pouring 4 times of ethanol solution (the mass fraction is 95%), standing and carrying out alcohol precipitation for 12h, centrifuging at 4000r/min for 10min, collecting precipitate, and carrying out freeze drying to obtain the soluble dietary fiber.
When the soybean dietary fiber is treated, the soybean dietary fiber is firstly subjected to high-speed shearing treatment and then is treated by enzyme, the particle size of the fiber is reduced by high-speed shearing, the structure becomes loose and porous, and then the enzyme treatment is carried out, so that the enzyme action can be deeper into fiber molecules, the beta-glycosidic bond between hemicellulose and cellulose is broken, and loose and large-surface-area soluble dietary fiber is obtained; on one hand, by the treatment mode, a better and more efficient extraction effect can be realized, and soluble dietary fiber is obtained from the bean dregs and is easy to be absorbed and utilized by human bodies; on the other hand, the loose structure, the large surface area and the porosity of the obtained soluble dietary fiber provide a microstructure foundation for the adsorption and combination of the soluble dietary fiber with water, grease and probiotics, so that the physicochemical properties of the soluble dietary fiber such as water holding capacity and the like and the capacity of the probiotics for fermentation and utilization are improved, the proliferation of beneficial bacteria in intestinal tracts is promoted, the intestinal tract health is further maintained, and the biscuits are endowed with certain functional characteristics;
the invention has the beneficial effects that:
the bean dregs are used as one of the raw materials of the biscuit, and dietary fibers and non-gluten protein contained in the bean dregs can dilute and destroy the gluten network structure of the dough, so that the gluten property of the dough is reduced, and the crispness of the biscuit is improved; however, if the added amount of the bean dregs is too much, the hardness of the biscuit can be greatly improved, and the taste of the biscuit is influenced, so that the biscuit with high crispness and good taste can be obtained only by adding a proper amount of the bean dregs;
therefore, in order to obtain the isoflavone-rich biscuit by ensuring that the adding amount of the bean dregs is in a proper range, the isoflavone in the bean dregs is extracted in advance, the utilization rate and the absorption rate of the isoflavone can be improved, the extracted soybean isoflavone is added into the biscuit as an additive, and the isoflavone content of the biscuit can be increased by adding a small amount of the isoflavone, so that the biscuit is endowed with a health-care function characteristic;
the bean dregs after the isoflavone extraction are subjected to high-temperature steam instantaneous treatment, and are subjected to instantaneous treatment by using high-temperature steam, so that the lipoxygenase in the bean dregs is inactivated to a certain degree on the basis of not losing nutrient substances (the lipoxygenase has higher content in soybeans and can catalyze the oxygenation reaction of unsaturated fatty acid to form volatile substances such as hydrogen peroxide derivatives and the like, can be directly combined with protein and amino acid in food to generate beany flavor and bitter taste, the flavor and the nutritional value of the food are reduced, and the essential fatty acids of the human body are destroyed), and further the beany flavor and the bitter taste of the bean dregs are reduced; one part of the obtained bean dregs is directly used as a raw material of the biscuit, and the other part of the obtained bean dregs is subjected to high-speed shearing and enzymolysis treatment to obtain soluble fiber, so that the full utilization of the bean dregs is realized;
the loose structure, the large surface area and the porosity of the obtained soluble dietary fiber provide a microstructure foundation for the adsorption combination of the soluble dietary fiber with water, grease and probiotics, so that the physicochemical properties of the soluble dietary fiber such as water holding capacity and the like and the fermentation and utilization capacity of the probiotics to the soluble dietary fiber are improved, the proliferation of beneficial bacteria in intestinal tracts is promoted, the intestinal tract health is further maintained, and certain functional characteristics are endowed to biscuits.
In conclusion, the invention not only can realize the full and effective utilization of the bean dregs, improve the utilization rate of the soybean raw materials and the added value of agricultural and sideline products, but also can ensure that the biscuit has high content of isoflavone and soluble dietary fiber, endows the biscuit with certain functional characteristics, and also has crisp taste and wide application range.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
Example 1
Preparing bean dreg biscuits rich in isoflavone:
fully drying and grinding 200g of fresh bean dregs, adding 2000mL of 80% ethanol solution by mass, extracting for 1h, raising the temperature to 50 ℃, performing ultrasonic extraction for 20min, cooling the extracting solution, filtering, centrifuging to obtain a supernatant and a lower-layer precipitate, keeping the lower-layer precipitate for later use, and concentrating and drying the supernatant under reduced pressure to obtain isoflavone;
secondly, washing the precipitate obtained in the first step for 3-4 times by using water, then carrying out instantaneous treatment by using high-temperature steam, wherein the temperature of the high-temperature steam is 160 ℃, the treatment time is 15s, cooling and drying to obtain the treated bean dregs;
thirdly, taking 50g of the processed bean dregs obtained in the second step, fully grinding the bean dregs, sieving the ground bean dregs by a 100-mesh sieve, adding 1000mL of distilled water, uniformly stirring, adding 0.5g of papain, carrying out enzymolysis at 55 ℃ for 2 hours, then inactivating enzymes by boiling water for 5min, centrifuging the mixture for 15min at 4500r/min, collecting precipitates, freeze-drying and crushing the precipitates to obtain soybean dietary fibers; adding distilled water into prepared soybean dietary fiber according to a feed liquid ratio of 1g:25mL, uniformly stirring, shearing and dispersing at a speed of 1600r/min for 15min, adding 1.6% of complex enzyme [ m (cellulase): m (xylanase): 1], adjusting the pH to 5.0 by using HCl with the concentration of 0.1mol/L, carrying out enzymolysis at 55 ℃ for 2h, then carrying out enzyme deactivation in boiling water for 5min, pouring 4 times of ethanol solution (the mass fraction is 95%), standing and carrying out alcohol precipitation for 12h, centrifuging at 4000r/min for 10min, collecting precipitate, and carrying out freeze drying to obtain soluble dietary fiber;
and step four, taking 70g of the processed bean dregs obtained in the step two and 800g of low gluten wheat flour as substrates, adding 0.8g of isoflavone obtained in the step one, 2g of soluble dietary fiber obtained in the step three, 30g of eggs, 5g of baking soda, 2g of salt, 40g of honey, 30g of salad oil and 1g of biscuit loosening agent, finally adding 200g of water, uniformly stirring by using a stirrer to prepare formed dough, and then tabletting and baking to prepare biscuits.
Example 2
Preparing bean dreg biscuits rich in isoflavone:
fully drying and grinding 200g of fresh bean dregs, adding 2000mL of 80% ethanol solution by mass, extracting for 1h, raising the temperature to 50 ℃, performing ultrasonic extraction for 20min, cooling the extracting solution, filtering, centrifuging to obtain a supernatant and a lower-layer precipitate, keeping the lower-layer precipitate for later use, and concentrating and drying the supernatant under reduced pressure to obtain isoflavone;
secondly, washing the precipitate obtained in the first step for 3-4 times by using water, then carrying out instantaneous treatment by using high-temperature steam at the temperature of 180 ℃ for 14s, cooling and drying to obtain treated bean dregs;
thirdly, taking 50g of the processed bean dregs obtained in the second step, fully grinding the bean dregs, sieving the bean dregs by a 100-mesh sieve, adding 1000mL of distilled water, uniformly stirring, adding 0.5g of papain, carrying out enzymolysis at 55 ℃ for 2h, then inactivating enzymes in boiling water for 5min, centrifuging the mixture for 15min at 4500r/min, collecting precipitates, freeze-drying the precipitates, and crushing the precipitates to obtain soybean dietary fibers; adding distilled water into prepared soybean dietary fiber according to a feed liquid ratio of 1g:25mL, uniformly stirring, shearing and dispersing at a speed of 1600r/min for 15min, adding 1.6% of complex enzyme [ m (cellulase): m (xylanase): 1], adjusting the pH to 5.0 by using HCl with the concentration of 0.1mol/L, carrying out enzymolysis at 55 ℃ for 2h, then carrying out enzyme deactivation in boiling water for 5min, pouring 4 times of ethanol solution (the mass fraction is 95%), standing and carrying out alcohol precipitation for 12h, centrifuging at 4000r/min for 10min, collecting precipitate, and carrying out freeze drying to obtain soluble dietary fiber;
and step four, taking 85g of the processed bean dregs obtained in the step two and 900g of low gluten wheat flour as substrates, adding 0.8g of isoflavone obtained in the step one, 2g of soluble dietary fiber obtained in the step three, 40g of eggs, 8g of baking soda, 2.5g of salt, 50g of honey, 40g of salad oil and 1g of biscuit loosening agent, finally adding 300g of water, uniformly stirring by using a stirrer to prepare formed dough, and then tabletting and baking to prepare biscuits.
Example 3
Preparing bean dreg biscuits rich in isoflavone:
fully drying and grinding 200g of fresh bean dregs, adding 2000mL of 80% ethanol solution by mass, extracting for 1h, raising the temperature to 50 ℃, performing ultrasonic extraction for 20min, cooling the extracting solution, filtering, centrifuging to obtain a supernatant and a lower-layer precipitate, keeping the lower-layer precipitate for later use, and concentrating and drying the supernatant under reduced pressure to obtain isoflavone;
secondly, washing the precipitate obtained in the first step for 3-4 times by using water, then carrying out instantaneous treatment by using high-temperature steam, wherein the temperature of the high-temperature steam is 200 ℃ and the treatment time is 12s, cooling and drying to obtain the treated bean dregs;
thirdly, taking 50g of the processed bean dregs obtained in the second step, fully grinding the bean dregs, sieving the bean dregs by a 100-mesh sieve, adding 1000mL of distilled water, uniformly stirring, adding 0.5g of papain, carrying out enzymolysis at 55 ℃ for 2h, then inactivating enzymes in boiling water for 5min, centrifuging the mixture for 15min at 4500r/min, collecting precipitates, freeze-drying the precipitates, and crushing the precipitates to obtain soybean dietary fibers; adding distilled water into prepared soybean dietary fiber according to a feed liquid ratio of 1g:25mL, uniformly stirring, shearing and dispersing at a speed of 1600r/min for 15min, adding 1.6% of complex enzyme [ m (cellulase): m (xylanase): 1], adjusting the pH to 5.0 by using HCl with the concentration of 0.1mol/L, carrying out enzymolysis at 55 ℃ for 2h, then carrying out enzyme deactivation in boiling water for 5min, pouring 4 times of ethanol solution (the mass fraction is 95%), standing and carrying out alcohol precipitation for 12h, centrifuging at 4000r/min for 10min, collecting precipitate, and carrying out freeze drying to obtain soluble dietary fiber;
and step four, taking 100g of the processed bean dregs obtained in the step two and 1000g of low gluten wheat flour as substrates, adding 0.8g of isoflavone obtained in the step one, 2g of soluble dietary fiber obtained in the step three, 50g of eggs, 10g of baking soda, 3g of salt, 60g of honey, 50g of salad oil and 1g of biscuit loosening agent, finally adding 400g of water, uniformly stirring by using a stirrer to prepare formed dough, and then tabletting and baking to prepare biscuits.
In the description of the specification, reference to the description of "one embodiment," "an example," "a specific example" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention or exceeding the scope of the claims.
Claims (6)
1. A preparation method of bean dreg biscuits rich in isoflavone is characterized by comprising the following steps:
fully drying and grinding fresh bean dregs, adding 80% ethanol solution according to the material-liquid ratio of 1g:20mL, extracting for 1h, raising the temperature to 50 ℃, ultrasonically extracting for 20min, cooling an extracting solution, filtering, centrifuging to obtain a supernatant and a lower-layer precipitate, keeping the lower-layer precipitate for later use, and concentrating and drying the supernatant under reduced pressure to obtain isoflavone;
secondly, washing the precipitate obtained in the first step for 3-4 times by using water, then carrying out instantaneous treatment by using high-temperature steam, cooling and drying to obtain treated bean dregs;
thirdly, taking the processed bean dregs obtained in the second step, carrying out enzymolysis by using papain to obtain soybean dietary fibers, mixing the soybean dietary fibers with water, carrying out high-speed shearing, and then carrying out continuous enzymolysis treatment by using a compound enzyme to obtain soluble dietary fibers;
and step four, taking the processed bean dregs and the low gluten wheat flour obtained in the step two as substrates, adding the isoflavone obtained in the step one, the soluble dietary fiber obtained in the step three, eggs, baking soda, salt, honey, salad oil and a biscuit loosening agent, finally adding water, stirring uniformly by using a stirrer to prepare formed dough, and then tabletting and baking to prepare the biscuit.
2. The method for preparing bean dregs biscuit rich in isoflavone as claimed in claim 1, wherein the second step is carried out at medium-high temperature steam temperature of 160-200 ℃ for 12-15 s.
3. The method for preparing isoflavone-rich okara biscuits according to claim 1, which is characterized in that the third step is specifically as follows: fully grinding the processed bean dregs obtained in the second step, sieving the bean dregs with a 100-mesh sieve, adding distilled water according to the material-liquid ratio of 1g to 20mL, uniformly stirring, adding 1% of papain, carrying out enzymolysis at 55 ℃ for 2h, then inactivating enzymes with boiling water for 5min, centrifuging for 15min at 4500r/min, collecting precipitates, freeze-drying, and crushing to obtain soybean dietary fibers; adding distilled water into prepared soybean dietary fiber according to the material-liquid ratio of 1g:25mL, uniformly stirring, shearing and dispersing at the speed of 1600r/min for 15min, adding 1.6% of complex enzyme, adjusting the pH to 5.0 by using HCl with the concentration of 0.1mol/L, carrying out enzymolysis at 55 ℃ for 2h, then inactivating the enzyme in boiling water for 5min, pouring ethanol solution with the volume of 4 times of that of the mixture, standing and carrying out alcohol precipitation for 12h, centrifuging at 4000r/min for 10min, collecting precipitate, and carrying out freeze drying to obtain the soluble dietary fiber.
4. The method for preparing bean dreg biscuit rich in isoflavone according to claim 3, wherein the complex enzyme is prepared by mixing cellulase and xylanase according to a mass ratio of 1: 1.
5. The method for preparing isoflavone enriched okara biscuits according to claim 3, wherein the mass fraction of the ethanol solution is 95%.
6. An isoflavone-enriched okara biscuit prepared by the method according to any one of claims 1 to 5, characterized in that the biscuit comprises the following raw materials in parts by weight: 7-10 parts of processed bean dregs, 80-100 parts of low gluten wheat flour, 0.08 part of isoflavone, 0.2 part of soluble dietary fiber, 20-40 parts of water, 3-5 parts of eggs, 0.5-1 part of baking soda, 0.2-0.3 part of salt, 4-6 parts of honey, 3-5 parts of salad oil and 0.1 part of biscuit loosening agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210469378.0A CN114885969A (en) | 2022-04-28 | 2022-04-28 | Bean dreg biscuit rich in isoflavone and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210469378.0A CN114885969A (en) | 2022-04-28 | 2022-04-28 | Bean dreg biscuit rich in isoflavone and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114885969A true CN114885969A (en) | 2022-08-12 |
Family
ID=82718605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210469378.0A Pending CN114885969A (en) | 2022-04-28 | 2022-04-28 | Bean dreg biscuit rich in isoflavone and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114885969A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860906A (en) * | 2006-06-23 | 2006-11-15 | 哈尔滨美佳娜生物工程有限责任公司 | Method for treating defatted bean-dregs and product therefrom |
| CN102007956A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber biscuit and preparation method thereof |
| CN104398562A (en) * | 2014-10-24 | 2015-03-11 | 西安莹朴生物科技股份有限公司 | Soy isoflavone preparation method |
| CN108850057A (en) * | 2018-08-31 | 2018-11-23 | 山东农业大学 | A kind of coloured silk wheat whole wheat cracknel and preparation method thereof |
-
2022
- 2022-04-28 CN CN202210469378.0A patent/CN114885969A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860906A (en) * | 2006-06-23 | 2006-11-15 | 哈尔滨美佳娜生物工程有限责任公司 | Method for treating defatted bean-dregs and product therefrom |
| CN102007956A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber biscuit and preparation method thereof |
| CN104398562A (en) * | 2014-10-24 | 2015-03-11 | 西安莹朴生物科技股份有限公司 | Soy isoflavone preparation method |
| CN108850057A (en) * | 2018-08-31 | 2018-11-23 | 山东农业大学 | A kind of coloured silk wheat whole wheat cracknel and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵功玲;孔捷;: "酶解豆渣纤维饼干的研制", 食品研究与开发, no. 10, pages 67 - 69 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105284983B (en) | A kind of miscellaneous grain crops bread flour and preparation method thereof | |
| CN105418291A (en) | Edible fungus culture medium | |
| CN103609832A (en) | Andrias activity protein powder and preparation method thereof | |
| CN105942061B (en) | A kind of method that complex enzyme hydrolysis prepares horseshoe fruit juice | |
| CN108041341A (en) | Cray feed producing method added with rice bran polysaccharide | |
| CN113017068A (en) | Brewing method of children nutritional soy sauce | |
| CN106962681A (en) | A kind of feed of grass carp and preparation method thereof | |
| CN110923285B (en) | Bovine bone peptide and preparation process thereof | |
| CN108174951A (en) | A kind of mulberry leaf sealwort tea preparation method of auxiliary hyperglycemic | |
| CN107324916A (en) | A kind of mushroom plantation culture medium and preparation method | |
| CN109169775A (en) | A kind of preparation method that the full muffin of green wheat kernel adding the full dietary fiber of mushroom is dry | |
| CN105520064B (en) | The additive-free full seed mung bean nutritional staple food of one kind and its production method | |
| CN105166673B (en) | A kind of production method of the processing method and rice bran rice cake of rice bran | |
| CN101518349A (en) | Mung bean malt beverage and method for producing same | |
| CN106578891A (en) | Sweet scented osmanthus stomach-invigorating corn brewing powder and preparation method thereof | |
| KR20060103721A (en) | Poria cocos mushroom processing method for using food | |
| CN105410648A (en) | Radix puerariae and coarse cereal noodles and making method thereof | |
| CN114885969A (en) | Bean dreg biscuit rich in isoflavone and preparation method thereof | |
| CN112089044B (en) | Edible fungus seasoning and preparation method thereof | |
| CN114916626A (en) | Prebiotics fish feed containing traditional Chinese medicine oligosaccharide and mulberry leaf oligosaccharide and application thereof | |
| CN114259012A (en) | Populus euphratica alkali formula flour and preparation method thereof | |
| KR20110014418A (en) | A hot spice | |
| CN106666192A (en) | Goose feed fermented by using bagasse and preparation method of goose feed | |
| CN106490534A (en) | A kind of Argentinian butter Fructus Cucurbitae moschatae powder and preparation method thereof | |
| CN111134316A (en) | Preparation process and application of agaricus blazei dietary fiber |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |