CN1692810A - 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
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- CN1692810A CN1692810A CNA2005100503228A CN200510050322A CN1692810A CN 1692810 A CN1692810 A CN 1692810A CN A2005100503228 A CNA2005100503228 A CN A2005100503228A CN 200510050322 A CN200510050322 A CN 200510050322A CN 1692810 A CN1692810 A CN 1692810A
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Abstract
A low-fat high-fibre soybean food with health-care function is proportionally prepared from soybean dregs, water, wheat flour, salt, non-nutritive sweetening agent, edible soda, garlic powder, honey, onion juice, egg plant oil, butter, shortening agent and flavouring.
Description
Technical field
The present invention relates to a kind of low-fat and high cellulose soya-bean food and processing technology made from bean dregs thereof.
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.
A kind of improvement as low-fat and high cellulose soya-bean food of the present invention: flavor enhancement is tomato juice, pungent powder or fruity flavor enhancement.
Further improvement as low-fat and high cellulose soya-bean food of the present invention: non-nutritive sweetener is that Sucralose, trichlorine three are taken off sucralose, compound sugar or asccharin.
The present invention also provides a kind of processing technology of making above-mentioned low-fat and high cellulose soya-bean food, may further comprise the steps:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 7: 3～9: 1 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), salt, non-nutritive sweetener, edible soda, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization and flavor enhancement mixing are then stirred with mixer, make mixture;
4), with step 2) okara powder of gained, the mixture of step 3) gained and flour and remaining water 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.
A kind of improvement as processing technology of the present invention: carry out vacuum-packed step behind the cooling step again.
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 (5)
1, a kind of low-fat and high cellulose soya-bean food is characterized in that the recipe ingredient (by weight) of this soy food product 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.
2, low-fat and high cellulose soya-bean food according to claim 1 is characterized in that: described flavor enhancement is tomato juice, pungent powder or fruity flavor enhancement.
3, low-fat and high cellulose soya-bean food according to claim 1 and 2 is characterized in that: described non-nutritive sweetener is that Sucralose, trichlorine three are taken off sucralose, compound sugar or asccharin.
4, a kind of processing technology of low-fat and high cellulose soya-bean food as claimed in claim 1 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;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), salt, non-nutritive sweetener, edible soda, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization and flavor enhancement mixing are then stirred with mixer, make mixture;
4), with described step 2) okara powder of gained, the mixture of step 3) gained and flour and remaining water 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.
5, the processing technology of low-fat and high cellulose soya-bean food according to claim 4 is characterized in that: carry out vacuum-packed step behind the described cooling step again.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100503228A CN1331418C (en) | 2005-05-13 | 2005-05-13 | Low-fat and high cellulose soya-bean food, and its processing method |
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| CNB2005100503228A CN1331418C (en) | 2005-05-13 | 2005-05-13 | Low-fat and high cellulose soya-bean food, and its processing method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101816318A (en) * | 2010-05-15 | 2010-09-01 | 无锡市灵山食品有限公司 | High-fiber biscuits processed from fresh bean dregs and processing method thereof |
| CN102365984A (en) * | 2011-10-01 | 2012-03-07 | 吉林农业大学 | Trehalose bean dregs fiber biscuit and preparation method thereof |
| CN102428998A (en) * | 2011-11-03 | 2012-05-02 | 四川南溪徽记食品有限公司 | Preparation method for soybean dregs powder nutritious foods |
| CN103250769A (en) * | 2013-05-09 | 2013-08-21 | 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 |
| CN112293452A (en) * | 2020-09-04 | 2021-02-02 | 天津市利民调料有限公司 | Instant high-fiber type soybean, bean dreg and red yeast rice crisp chips and preparation method thereof |
| 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 |
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| CN101473859B (en) * | 2008-11-10 | 2012-02-29 | 广东海洋大学 | Method for producing pineapple bran food fibre cookies |
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| CN1300558A (en) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | Coarse soybean-protein food |
| CN1300551A (en) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | Process for preparing edible coarse protein powder from soybean |
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- 2005-05-13 CN CNB2005100503228A patent/CN1331418C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101816318A (en) * | 2010-05-15 | 2010-09-01 | 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 |
| CN102365984A (en) * | 2011-10-01 | 2012-03-07 | 吉林农业大学 | Trehalose bean dregs fiber biscuit and preparation method thereof |
| CN102428998A (en) * | 2011-11-03 | 2012-05-02 | 四川南溪徽记食品有限公司 | Preparation method for soybean dregs powder nutritious foods |
| 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 |
| CN103250769A (en) * | 2013-05-09 | 2013-08-21 | 王永琪 | Health care food therapy cookies for chronic rhinitis |
| 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 |
| CN112293452A (en) * | 2020-09-04 | 2021-02-02 | 天津市利民调料有限公司 | Instant high-fiber type soybean, bean dreg and red yeast rice crisp chips and preparation method thereof |
| CN112293452B (en) * | 2020-09-04 | 2022-05-20 | 天津市利民调料有限公司 | Instant high-fiber soybean dreg red yeast rice crisp chips and preparation method thereof |
| 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 |
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| CN1331418C (en) | 2007-08-15 |
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