High-fiber sugarless bean dreg biscuit and processing method thereof

A bean dregs biscuit and processing method technology, applied in baking, dough processing, baked food, etc., can solve the problems that the nutritional value of bean dregs is not fully utilized, the value-added chain of comprehensive utilization of soybeans has not yet formed, and the utilization rate of bean dregs is low. Achieve the effect of improving nutritional effect, low price, and low fat content

Inactive Publication Date: 2010-07-21
安徽乐健绿色食品有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

The main by-product of the production of tofu and soymilk is bean dregs. In my country, a large amount of bean dregs mainly stays in the stage of comprehensive utilization of feed; in Japan, a large amount of bean dregs is incinerated; in Hong Kong, bean dregs are usually piled up as waste without any Utilization, the utilization rate of bean dregs is low, the potential nutritional value of bean dregs has not been fully utilized, and the value-added chain of comprehensive utilization of soybeans has not yet formed

Method used

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Embodiment Construction

[0019] In the specific implementation, the consumption of each raw material is taken according to the ratio by weight: 100 parts of flour, 40 parts of dried bean dregs powder, 40 parts of cornstarch, 25 parts of water, 16 parts of edible vegetable oil, 10 parts of eggs, leavening agent, edible Appropriate amount of salt and spices.

[0020] The bean dregs biscuit in the present embodiment completes processing according to the following steps:

[0021] a. Put the wet bean dregs with a water content of 84% into an oven, dry at 120° C. until yellow and have the fragrance of soybeans, then pulverize, and then sieve with a 100-mesh standard sieve to obtain dry bean dregs powder;

[0022] b. Mix flour, dried bean dregs powder, edible vegetable oil, corn starch, eggs, leavening agent and spices, add water and stir evenly to form a dough;

[0023] c. The dough is fed into the rolling machine, processed by extrusion, and then molded into a cake embryo by a die;

[0024] d. Put the fo...

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Abstract

The invention discloses a high-fiber sugarless bean dreg biscuit and a processing method thereof. The invention is characterized in that the bean dreg biscuit is prepared from the following raw materials in portions by weight: 100 portions of flour, 40-60 portions of dry bean dreg powder, 40 portions of corn starch, 25 portions of water, 16 portions of edible vegetable oil, 10 portions of egg, proper amount of swelling agent, proper amount of edible salt and proper amount of flavor. By fully utilizing the abundant proteins and celluloses and low fat content of the bean dregs, the invention can decelerate the absorption of the excess sugar by human bodies, eliminate the hunger sensation and inhibit the lipogenesis, thereby achieving the effect of losing weight.

Description

technical field [0001] The invention relates to a food biscuit and a processing method thereof, more specifically, a biscuit made mainly of flour, bean dregs and edible vegetable oil supplemented with cornstarch, eggs, leavening agents, etc. and a processing method thereof. Background technique [0002] Okara is a by-product in the process of producing soybean milk or tofu, and the global production of okara is large every year. China is the birthplace of tofu production and has a long history of tofu production. The production and sales of tofu are relatively large, and the corresponding output of bean dregs is also large. In recent years, more and more functions such as soybean can reduce the incidence of cardiovascular disease, lower blood pressure, lower blood fat, and anti-cancer have been confirmed, which has brought a global upsurge of soybean consumption. In addition to the consumption of tofu in traditional forms, a new type of consumption - soy milk is popular amo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 许可汤传奇
Owner 安徽乐健绿色食品有限公司
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