CN1331418C - Low-fat and high cellulose soya-bean food, and its processing method - Google Patents
Low-fat and high cellulose soya-bean food, and its processing method Download PDFInfo
- Publication number
- CN1331418C CN1331418C CNB2005100503228A CN200510050322A CN1331418C CN 1331418 C CN1331418 C CN 1331418C CN B2005100503228 A CNB2005100503228 A CN B2005100503228A CN 200510050322 A CN200510050322 A CN 200510050322A CN 1331418 C CN1331418 C CN 1331418C
- Authority
- CN
- China
- Prior art keywords
- weight portion
- portions
- fat
- bean dregs
- low
- 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.)
- Expired - Fee Related
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses low-fat high-fiber soybean food which comprises the components (portions by weight): 20 to 85 portions of bean dregs, 70 to 100 portions of water, 15 to 80 portions of wheat flour, 2 to 3 portions of salt, 0.0088 to 0.02 portion of non-trophism sweetening agent, 1 to 3 portions of edible soda, 0 to 3 portions of garlic powder, 0 to 15 portions of honey, 0 to 25 portions of onion juice, 30 to 50 portions of egg, 0 to 10 portions of vegetable oil, 0 to 10 portions of grease, 0 to 3 portions of biscuit loosening agent and 0 to 20 portions of flavoring agent. Moreover, the present invention discloses a processing technology of the soybean food. The low-fat high-fiber soybean food of the present invention has the advantages of beautiful external color, high bean dreg content, and true realization of low fat and high fiber, and is beneficial for human health.
Description
Technical field
The present invention relates to a kind of processing technology of the low-fat and high cellulose soya-bean food made from bean dregs.
Background technology
Soybean is one of China seven generalized grain crops, and bean product processing is with a long history in China, can produce a large amount of bean dregs in process, account for full dried bean curd heavy 15%～20%.In actual life, usually as feed or garbage disposal, its potential nutritive value still is underutilized as the bean dregs of accessory substance for these.Because contain abundant human body the 7th nutrient---dietary fiber in the bean dregs, be rare dietary fiber sources, its fiber content height, fat content is low, texture good, higher value is arranged.Bean dregs are made low-fat and high cellulose series healthy food, not only can be used as the dietotherapy food of illness patient treatments such as diabetes, obesity and fat-reducing, and can become the leisure food that is subjected to that various crowds like, nutritious, palatable crisp, unique flavor deeply, can increase value-added content of product, for effective utilization of bean dregs provides new approaches.
Existing a kind of bean dregs foodstuff processing, its processing technology is as follows: with bean dregs centrifugal dehydration to water content is about 35%, pulverize, add this ratio of flour of 0.3 kilogram with the per kilogram bean dregs, add again salt 20～50 gram, sugar 50～100 grams, monosodium glutamate, spices a little, extruding is put into extrudate piece 300～330 ℃ fried 40～80 seconds of oil in flakes again behind the mixing, after being cooled to room temperature, pack behind the drop oil.The bean dregs foodstuff processing that this kind process technology is produced exists following some weak point: 1, adopted fried processing technology, therefore make the fat content of product increase relatively and mouthfeel greasy, be unsuitable for a large amount of edible; 2, prescription is single, can't satisfy the demand of multiple different crowd, and the content of bean dregs is not high; 3, sugar that adds rather than use non-nutritive sweetener, sugar is as a kind of high heat, low sugariness food additives, the diseases such as disease, high fat of blood, diabetes and carious tooth that can cause fat, serious harm health; In addition, the Chinese society aging degree constantly increases, and it is increasing to avoid sugared troop, and food will further be tending towards low in calories, low sugar; 4, color and luster is not good, and cream-coloured for dimness is difficult to stimulate appetite of people.
Summary of the invention
At the deficiencies in the prior art part, the invention provides a kind of bean dregs content height, be suitable for often edible low-fat and high cellulose soya-bean food and the processing technology of making this kind soy food product thereof.
The present invention is for reaching above purpose, be to realize by such technical scheme: a kind of low-fat and high cellulose soya-bean food is provided, and the recipe ingredient of this soy food product (by weight) is: 0～20 part of 20～85 parts in bean dregs, 70～100 parts in water, 15～80 parts in flour, 2～3 parts of salt, 0.0088～0.02 part of non-nutritive sweetener, 1～3 part in edible soda, 0～3 part in garlic powder, 0～15 part of honey, 0～25 part in onion juice, 30～50 parts in egg, 0～10 part of vegetable oil, 0～10 part in butter, 0～3 part of biscuit pineization agent and flavor enhancement.
The invention provides a kind of processing technology of low-fat and high cellulose soya-bean food, may further comprise the steps:
1), with the washing of fresh bean dregs, dehydration, oven dry, the weight ratio of bean dregs and water is 7: 3～9: 1 in the bean dregs after the described oven dry, gets bean dregs 20～85 weight portions;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), the edible soda of 2～3 weight portion salt, 0.0088～0.02 weight portion non-nutritive sweetener, 1～3 weight portion, 0～3 weight portion garlic powder, 0～15 weight portion honey, 0～25 weight portion onion juice, 30～50 weight portion eggs, 0～10 weight portion vegetable oil, 0～10 weight portion butter, 0～3 weight portion biscuit pineization agent and the mixing of 0～20 weight portion flavor enhancement are then stirred with mixer, make mixture;
4), with described step 2) okara powder of gained, the mixture of step 3) gained and 15～80 weight portion flour and 70～100 weight parts waters left standstill 0～10 minute after stirring, push in flakes, cut into slices, put into baking box then successively, under 180 ℃～220 ℃ temperature, toast 8～12min, take out and be cooled to room temperature.
Improvement as the processing technology of low-fat and high cellulose soya-bean food of the present invention: carry out vacuum-packed step behind the cooling step again.Flavor enhancement is tomato juice, pungent powder or fruity flavor enhancement; Non-nutritive sweetener is that Sucralose, trichlorine three are taken off sucralose or asccharin.
Low-fat and high cellulose soya-bean food of the present invention, the content of bean dregs can from 20% to 85% wait, mouthfeel all better, have the delicate fragrance of soybean, can satisfy the requirement of people to the high-load bean dregs.Owing to added honey in the prescription, make product integral body be golden yellow in addition, stimulate appetite of people easily; And honey be exactly from ancient times the health care good merchantable brand, have and can improve immunity of organisms, defaecation, anti-ageing many effects of waiting for a long time.Added garlic powder, onion, not only mouthfeel is extremely fragrant, and can reduce blood sugar concentration, build up resistance, preventing cold etc.Product of the present invention can be made into various tastes such as less salt, tomato, pungent, is fit to the taste of different crowd.Replace sugar with non-nutritive sweetener, obesity, cardiovascular disease and diabetic are controlled blood sugar play positive role.Process using of the present invention the processing mode of baking, avoided traditional fried processing mode, make and to operate more simple and feasible, be suitable for producing in batches; And can avoid because of the fried carcinogen that causes produces feasible soy food product mouthfeel non-greasy, more useful health of being produced.The soy food product of making according to technology of the present invention, the ratio of bean dregs and flour reaches as high as 8.5: 1.5, makes bean dregs content higher, and this enriches and the resource of nutrition to have made full use of bean dregs, really having accomplished low-fat and high cellulose, is to be suitable for the edible for a long time healthy food of people.
The specific embodiment
Embodiment 1, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 85, flour 15, asccharin 0.0088, edible salt 2, sodium bicarbonate 1, egg 30, vegetable oil 10, butter 10, garlic powder 1.6, onion juice 25, honey 15, water 100.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 9: 1 (promptly the bean dregs after this oven dry is made up of 85kg bean dregs and 9.44kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, asccharin, sodium bicarbonate, garlic powder, honey, onion juice, egg, vegetable oil and butter mixed the back stir with mixer, make mixture;
4), left standstill 10 minutes after okara powder and flour, mixture, remaining 90.56kg water stirred, then successively extruding in flakes, cut into slices, put into baking box, under 180 ℃ temperature, toast 8min, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product bean dregs content is the highest, and fiber content is the highest, and color and luster is attractive in appearance.The mouthfeel non-greasy is but relatively coarse, and the whole caking ability of product is general.
Embodiment 2, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 75, flour 25, compound sugar 0.015, edible salt 2.5, sodium bicarbonate 2, egg 45, vegetable oil 8.5, butter 8, garlic powder 2.2, onion juice 20, honey 8, water 87.5, biscuit pineization agent 2.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 8: 1 (promptly the bean dregs after this oven dry is made up of 75kg bean dregs and 9.375kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, compound sugar, sodium bicarbonate, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization mixed the back stir with mixer, make mixture;
4), left standstill 5 minutes after okara powder and flour, mixture, remaining 78.125kg water stirred, then successively extruding in flakes, cut into slices, put into baking box, at 190 ℃ of baking 10min down, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product bean dregs content is higher, and fiber content is higher, and color and luster is attractive in appearance, and mouthfeel is better, non-greasy; The whole caking ability of product is better.
Embodiment 3, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 20, flour 80, Sucralose 0.02, edible salt 3, sodium bicarbonate 3, egg 50, water 70, biscuit pineization agent 3.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 7: 3 (promptly the bean dregs after this oven dry is made up of 20kg bean dregs and 8.57kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, Sucralose, sodium bicarbonate, egg and the agent of biscuit pineization mixed the back stir with mixer, make mixture;
4), okara powder and flour, mixture, remaining 61.43kg water stirred after, without the program of leaving standstill, directly successively extruding in flakes, cut into slices, put into baking box, at 220 ℃ of baking 12min down, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product mouthfeel is better, color and luster is attractive in appearance, weak point consuming time, and the whole caking ability of product is good.But fiber content is lower relatively.
Embodiment 4, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 75, flour 25, compound sugar 0.015, edible salt 2.5, sodium bicarbonate 2, egg 45, vegetable oil 8.5, butter 8, garlic powder 2.2, onion juice 20, honey 8, water 87.5, biscuit pineization agent 2, tomato juice 20.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 8: 1 (promptly the bean dregs after this oven dry is made up of 75kg bean dregs and 9.375kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, compound sugar, sodium bicarbonate, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization, tomato juice mixed the back stir with mixer, make mixture;
4), left standstill 5 minutes after okara powder and flour, mixture, remaining 78.125kg water stirred, then successively extruding in flakes, cut into slices, put into baking box, at 190 ℃ of baking 10min down, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product bean dregs content is higher, and fiber content is higher, and color and luster is attractive in appearance, and this product has taste of tomato, better, the non-greasy of mouthfeel; The whole caking ability of product is better.
Embodiment 5, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 50, flour 50, compound sugar 0.015, edible salt 2, sodium bicarbonate 2, egg 50, vegetable oil 5, butter 5, garlic powder 3, onion juice 15, honey 5, water 85, biscuit pineization agent 1, pepper powder 5.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 5.7: 1 (promptly the bean dregs after this oven dry is made up of 50kg bean dregs and 8.7kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, compound sugar, sodium bicarbonate, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization, pepper powder mixed the back stir with mixer, make mixture;
4), left standstill 5 minutes after okara powder and flour, mixture, remaining 76.3kg water stirred, then successively extruding in flakes, cut into slices, put into baking box, at 200 ℃ of baking 10min down, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product bean dregs content is medium, and fiber content is medium, and color and luster is attractive in appearance, and the whole caking ability of product is better.This product mouthfeel is better, non-greasy, has the pepper taste, is the first-selection of liking peppery personage.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (4)
1, a kind of processing technology of low-fat and high cellulose soya-bean food is characterized in that may further comprise the steps:
1), with the washing of fresh bean dregs, dehydration, oven dry, the weight ratio of bean dregs and water is 7: 3～9: 1 in the bean dregs after the described oven dry, gets bean dregs 20～85 weight portions;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), the edible soda of 2～3 weight portion salt, 0.0088～0.02 weight portion non-nutritive sweetener, 1～3 weight portion, 0～3 weight portion garlic powder, 0～15 weight portion honey, 0～25 weight portion onion juice, 30～50 weight portion eggs, 0～10 weight portion vegetable oil, 0～10 weight portion butter, 0～3 weight portion biscuit pineization agent and the mixing of 0～20 weight portion flavor enhancement are then stirred with mixer, make mixture;
4), with described step 2) okara powder of gained, the mixture of step 3) gained and 15～80 weight portion flour and 70～100 weight parts waters left standstill 0～10 minute after stirring, push in flakes, cut into slices, put into baking box then successively, under 180 ℃～220 ℃ temperature, toast 8～12min, take out and be cooled to room temperature.
2, the processing technology of low-fat and high cellulose soya-bean food according to claim 1 is characterized in that: carry out vacuum-packed step behind the described cooling step again.
3, the processing technology of low-fat and high cellulose soya-bean food according to claim 2 is characterized in that: described flavor enhancement is tomato juice, pungent powder or fruity flavor enhancement.
4, the processing technology of low-fat and high cellulose soya-bean food according to claim 3 is characterized in that: described non-nutritive sweetener is that Sucralose, trichlorine three are taken off sucralose or asccharin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100503228A CN1331418C (en) | 2005-05-13 | 2005-05-13 | Low-fat and high cellulose soya-bean food, and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100503228A CN1331418C (en) | 2005-05-13 | 2005-05-13 | Low-fat and high cellulose soya-bean food, and its processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1692810A CN1692810A (en) | 2005-11-09 |
| CN1331418C true CN1331418C (en) | 2007-08-15 |
Family
ID=35352068
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100503228A Expired - Fee Related CN1331418C (en) | 2005-05-13 | 2005-05-13 | Low-fat and high cellulose soya-bean food, and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1331418C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473859B (en) * | 2008-11-10 | 2012-02-29 | 广东海洋大学 | Method for producing pineapple bran food fibre cookies |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816318B (en) * | 2010-05-15 | 2012-09-26 | 无锡市灵山食品有限公司 | High-fiber biscuits processed from fresh bean dregs and processing method thereof |
| CN102365984B (en) * | 2011-10-01 | 2014-10-01 | 吉林农业大学 | Trehalose bean dregs fiber biscuit and preparation method thereof |
| CN102428998B (en) * | 2011-11-03 | 2013-09-18 | 四川南溪徽记食品有限公司 | Preparation method for soybean dregs powder nutritious foods |
| CN103250769B (en) * | 2013-05-09 | 2014-10-15 | 王永琪 | Health care food therapy cookies for chronic rhinitis |
| CN103371212A (en) * | 2013-06-24 | 2013-10-30 | 梁伟 | Bean dreg biscuits |
| CN104095016A (en) * | 2014-07-30 | 2014-10-15 | 桂林科技企业发展中心 | Infantile iron-deficiency anemia treating cookie and preparing method thereof |
| CN106359510A (en) * | 2016-08-29 | 2017-02-01 | 四川来金燕食品有限公司 | Soybean dietary fiber potato chips and production technology thereof |
| CN110089686A (en) * | 2019-05-30 | 2019-08-06 | 北京香豆豆食品有限公司 | A kind of preparation method of bean dregs dilated food |
| CN112167529A (en) * | 2020-09-02 | 2021-01-05 | 湖南桃林佬食品股份有限公司 | Method for making fermented dry bean dreg slices |
| 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 |
| CN113057195A (en) * | 2021-04-28 | 2021-07-02 | 高州市金蒂源食品有限公司 | Coarse grain sugar-free low-fat biscuit and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300551A (en) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | Process for preparing edible coarse protein powder from soybean |
| CN1300558A (en) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | Coarse soybean-protein food |
-
2005
- 2005-05-13 CN CNB2005100503228A patent/CN1331418C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300551A (en) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | Process for preparing edible coarse protein powder from soybean |
| CN1300558A (en) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | Coarse soybean-protein food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473859B (en) * | 2008-11-10 | 2012-02-29 | 广东海洋大学 | Method for producing pineapple bran food fibre cookies |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1692810A (en) | 2005-11-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1331418C (en) | Low-fat and high cellulose soya-bean food, and its processing method | |
| CN1061832C (en) | Natural full nutrient rice crust and its producing method | |
| CN101606724B (en) | Nutritional beef dried meat with high bone calcium and making method thereof | |
| CN105795395A (en) | Enteromorpha potato chips and processing method thereof | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN103598595B (en) | Instant mulberry leaf wheat gluten slices and preparation method thereof | |
| CN103349248A (en) | Crab cream fish flavored crisps and preparation method thereof | |
| CN103504325A (en) | Spicy green bean dried pork and preparation method thereof | |
| CN106720433A (en) | A kind of batatasins meat and preparation method thereof | |
| KR101188031B1 (en) | A composite of ramen and the manufacturing method thereof | |
| CN105341175A (en) | Meat tofu and manufacture method thereof | |
| CN103637098B (en) | Instant soybean protein puffed food | |
| CN103519203A (en) | Mellow pea dried pork and preparation method thereof | |
| CN1268309A (en) | Saybean sausage and its production method | |
| CN102197865A (en) | Process for producing coarse grain instant food | |
| CN101467533A (en) | Pure natural cereal food and method for producing and eating the same | |
| CN108991398A (en) | A kind of vegetarian diet wraps up in powder and preparation method thereof | |
| KR100381731B1 (en) | a manufacturing method of the multicolored noodles | |
| CN107811018A (en) | Sesame moon cake | |
| CN1244289C (en) | Method for making delicious corn | |
| CN105685879A (en) | Bean paste cake suitable for being eaten in summer and production method thereof | |
| CN105310081A (en) | Fermented bean dreg package carried with user and preparation method thereof | |
| CN104430714A (en) | Minced beef cake and making method thereof | |
| CN104256565A (en) | Paste containing shiitake mushroom, soybean and beef and production method thereof | |
| CN103053656B (en) | Millet cereal bar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070815 Termination date: 20100513 |