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Low calorific value bean paste and preparing method thereof

A bean paste stuffing with low calorific value, which is applied in food preparation, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of unseen low calorie bean paste, achieve rich diet, high nutritional value, and abundant resources Effect

Inactive Publication Date: 2008-07-30
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no patent report on making low-calorie bean paste stuffing with soybean dietary fiber as the main ingredient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 A kind of preparation method of low calorific value red bean paste, comprises the following steps:

[0019] 1. Put 30 grams of soybean dietary fiber with a moisture content of 5-10% in a container, add 3 grams of sodium carbonate, add 300 mL of water, stir evenly, heat in a boiling water bath until the temperature of the contents in the container is 75°C, and keep warm 30 minutes;

[0020] 2. Filter out the lye and wash the alkali-treated soybean dietary fiber to neutrality, and drain the water to obtain 120 grams of soybean dietary fiber after deodorization;

[0021] 3. Add 40mL of vegetable oil to the pot, heat until the oil temperature reaches 130-150°C, pour in the deodorized soybean dietary fiber, add 120g of white sugar, and stir-fry continuously until it is transparent and not sticky.

[0022] 4. Cool and pack.

Embodiment 2

[0023] Embodiment 2 A kind of preparation method of low-calorie red bean paste filling, comprises the following steps:

[0024] 1. Put 7.5 grams of soybean dietary fiber with a moisture content of 5-10% in a container, add 0.75 grams of sodium carbonate, add 75 mL of water, stir evenly, heat in a boiling water bath until the temperature of the contents in the container is 75°C, and keep warm 30 minutes;

[0025] 2. Filter out the lye and wash the alkali-treated soybean dietary fiber to neutral, drain the water to obtain 30 grams of soybean dietary fiber after deodorization;

[0026] 3. Add 10mL vegetable oil to the pot, heat until the oil temperature reaches 130-150°C, pour in the deodorized soybean dietary fiber, add 30g of white sugar, and stir fry until it is transparent and not sticky to get the low-calorie bean paste stuffing ;

[0027] 4. Stir in silk, candied fruit, fried sesame seeds, 0.3 grams each of peanut kernels and walnut kernels to get fruity low-calorie red b...

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PUM

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Abstract

The invention relates to a preparation method for low caloric value sweetened bean paste stuffing, including soybean dietary fiber->alkali treatment->dealkalization->stir-frying->proportioning->cooling packaging; the invention utilizes the by-product soybean dietary fiber of bean protein production to process low caloric value sweetened bean paste stuffing, and hydrolyzes the lipid from the soybean dietary fiber through alkali treatment, thus completely removing the bad taste and softening the tissue of soybean dietary fiber and further making soft, fine and refreshing bean paste stuffing. The invention not only fully utilizes the by-product of bean products, but also richens the dietary of people as well as satisfies the life needs of people.

Description

technical field [0001] The invention relates to a food stuffing and a preparation method thereof, in particular to a low-calorie bean paste stuffing made of soybean dietary fiber as a main ingredient and a preparation method thereof. Background technique [0002] Along with the improvement day by day of people's living standard, there are more and more obese people, and the method about losing weight also emerges in an endless stream, wherein diet is a very important part. [0003] Soybean is one of the main grain and oil crops in my country. There are many varieties of soybean products. After using most of the protein, a large amount of residues are produced, and these residues are often thrown away as feed or waste. Many studies in recent years have found that these residues contain a large amount of valuable substances to the human body, such as dietary fiber (about 64%), protein (about 14%), fat (about 16%) and some other trace elements (such as: calcium , phosphorus, i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/211A23L1/308A61K36/48A61P1/10A61P3/02A61P3/06A61P9/12A61P3/10A61P3/04A23L33/21
Inventor 甘纯玑杨海花谢苗朱宁连林燕
Owner FUJIAN AGRI & FORESTRY UNIV
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