Flour quality modifying agent preparation taking bean dregs as principal raw material

A technology of flour quality and production method, applied in food preparation, dough processing, baking and other directions, can solve the problems of underutilized nutritional value, low economic benefits, heavy beany and so on, and achieve improved dough quality and consumption. Can increase and reduce the effect of beany odor

Inactive Publication Date: 2008-09-03
山东创新源农业技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, my country's soybean food industry produces about 20 million tons of wet bean dregs per year, which is quite a considerable amount. However, bean dregs are inconvenient to store because of their water content as high as 84%. The value is not fully utilized, the economic benefit is low, and it also causes environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Soak and cook the wet bean dregs in 1% NaOH solution at 90°C for 60 minutes with constant stirring. After the resultant is rinsed with clean water, it is filtered to remove part of the water to complete deodorization. Add 0.03% Na to the resultant after deodorization 2 SO 3 Soak at 55°C for 30 minutes, filter to remove water, and rinse with water repeatedly to complete decolorization. The obtained product after decolorization is filtered by a filter press to reduce the water content to 42%, and kept in a drying oven at 65° C. for 9 hours to make the water content of the bean dregs ≤ 15%, and the dehydration is completed. The dehydrated product is coarsely powdered to 20 mesh with a vibrating pulverizer, and then micronized for 5 minutes until it passes through a 200 mesh sieve to obtain the flour quality improver.

Embodiment 2

[0025] Soak and cook the wet bean dregs in 2% NaOH solution at 70°C for 50 minutes with constant stirring. After the resultant is rinsed with clean water, it is filtered to remove part of the water to complete deodorization. Add 0.04% Na to the resultant after deodorization 2 SO 3 Soak at 55°C for 50 minutes, filter to remove water, rinse with water repeatedly to complete decolorization. The obtained product after decolorization is filtered by a filter press to reduce the water content to 45%, and kept in a drying oven at 70° C. for 6 hours to make the water content of the bean dregs ≤ 15%, and the dehydration is completed. The dehydrated product is coarsely powdered to 30 mesh with a vibrating pulverizer, and then micronized for 8 minutes to pass through a 300 mesh sieve to obtain a flour quality improver.

Embodiment 3

[0027] Soak and cook the wet bean dregs in a 3% NaOH solution at 80°C for 60 minutes with constant stirring, and then filter to remove part of the water to complete deodorization. Add 0.05% Na to the resultant after deodorization 2 SO 3 Soak at 50°C for 60 minutes, filter to remove water, and rinse with water repeatedly to complete decolorization. The obtained product after decolorization is filtered by a filter press to reduce the water content to 48%, and kept in a drying oven at 60° C. for 10 hours to make the water content of the bean dregs ≤ 15%, and the dehydration is completed. The dehydrated product is coarsely powdered to 30 mesh with a vibrating pulverizer, and then micronized for 5 minutes until it passes through a 200 mesh sieve to obtain the flour quality improver.

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Abstract

The invention relates to a method for producing flour improver with bean dregs as the main ingredient, and relates to the comprehensive utilization field of farm and sideline products. The method comprises the steps of deodoring, decoloring, dehydrating, and super-finely pulverizing the main ingredient of moist bean dregs to obtain bean dregs fiber flour, namely the flour improver. The method is simple, has low production cost, and can utilize the key components in the bean dregs and increase the content of soluble polysaccharide. The flour improver can be added to various kinds of flour, and has significant flour improving effect.

Description

Technical field: [0001] The invention relates to the field of comprehensive utilization of agricultural and sideline products, in particular to a production method of a flour quality improver with bean dregs as the main raw material. Background technique: [0002] At present, my country's soybean food industry produces about 20 million tons of wet bean dregs per year, which is quite a considerable amount. However, bean dregs are inconvenient to store because of their water content as high as 84%. The value is not fully utilized, the economic benefit is low, and it also causes environmental pollution. The dry-based dietary fiber content of bean dregs is as high as 60-70%, and it also contains a large amount of protein, calcium, iron, phosphorus, vitamins and other nutrients. Dietary fiber in bean dregs has many important physiological functions for human health, and is the most active research at home and abroad. One of the most universal functional food bases. [0003] Many...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/211A23L1/29A21D2/36A23L11/00A23L11/30A23L33/00
Inventor 龚魁杰徐秋萍孙军
Owner 山东创新源农业技术开发有限公司
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