High-fiber biscuits processed from fresh bean dregs and processing method thereof

A high-fiber, fresh bean technology, applied in the field of food processing, can solve the problems of poor taste of biscuits, poor biscuits, and complicated processing technology, and achieve the effects of simple processing method, reduced processing cost, and reduced technological process.

Inactive Publication Date: 2010-09-01
WUXI CITY LINGSHAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high water content of bean dregs, the water content of fresh bean dregs is generally about 80%, and the high water content of the slurry during biscuit processing makes biscuits difficult to form. Low, the soybean fiber content of biscuits is only 3% to 5%; and if dry bean dregs are used to process fiber biscuits, although it can ensure that the fiber content of biscuits does not affect its molding, fresh bean dregs must be dried , crushing and sieving, the processing technology is complicated, the production cost is high, and the processing efficiency is low, and because the dried bean dregs is powdery, the processed biscuits have poor taste and fiber feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) Preparation of slurry: first add 21.48 parts of anhydrous ghee into the mixer and stir at a speed of 60 rpm, then slowly add 10.8 parts of eggs into the mixer and stir evenly (stirring speed is 60 rpm) , then add 0.65 parts of cake oil into the mixer and stir quickly until slightly whitish (mixing speed is 60 rpm), add 14.07 parts of low-gluten flour into the mixer and stir quickly until the slurry becomes milky white (mixing speed is 60 rpm ), then add 12.99 parts of maltitol into the mixer and stir evenly (stirring speed is 40 rpm), then add 0.06 parts of salt, 0.04 parts of stevioside, 21.8 parts of fresh bean dregs to the mixer and stir evenly (stirring speed is 40 rpm / minutes), add 7.03 parts of low-gluten flour, 1.02 parts of soybean flour, 0.56 parts of baking powder, 0.56 parts of soda, and 1.56 parts of milk powder into the blender and stir evenly (stirring speed is 30 rpm), then pour 5.41 parts of salad oil into the blender Stir evenly (stirring speed 40 ...

Embodiment 2

[0017] (1) Preparation of slurry: first add 19.48 parts of anhydrous ghee into the mixer and stir evenly at a speed of 60 rpm, then slowly add 8.8 parts of eggs into the mixer and mix well (stirring speed is 60 rpm) , then add 0.95 parts of cake oil into the mixer and stir quickly until slightly whitish (mixing speed is 60 rpm), add 16.73 parts of low-gluten flour into the mixer and stir quickly until the slurry becomes milky white (mixing speed is 60 rpm ), then add 10.99 parts of maltitol into the mixer and stir evenly (the stirring speed is 40 rpm), then add 0.11 parts of salt, 0.05 parts of stevioside, and 23.8 parts of fresh bean dregs into the mixer and stir evenly (the stirring speed is 40 rpm / minutes), add 8.37 parts of low-gluten flour, 0.42 parts of gram soybean powder, 0.16 parts of baking powder, 0.16 parts of soda, and 2.16 parts of milk powder into the mixer and stir evenly (stirring speed is 30 rpm), and then pour 7.41 parts of salad oil into Stir the mixer eve...

Embodiment 3

[0022] (1) Preparation of slurry: first add 17.48 parts of anhydrous ghee into the mixer and stir at a speed of 60 rpm, then slowly add 12.8 parts of eggs into the mixer and stir evenly (the stirring speed is 60 rpm) , then add 0.35 parts of cake oil into the mixer and stir quickly until slightly whitish (mixing speed is 60 rpm), add 15.4 parts of low-gluten flour into the mixer and stir quickly until the slurry becomes milky white (mixing speed is 60 rpm ), then add 14.99 parts of maltitol into the mixer and stir evenly (stirring speed is 40 rpm), then add 0.16 parts of salt, 0.03 parts of stevioside, 25.8 parts of fresh bean dregs to the mixer and stir evenly (stirring speed is 40 rpm / minutes), add 7.7 parts of low-gluten flour, 0.72 parts of soybean flour, 0.36 parts of baking powder, 0.36 parts of soda, and 2.76 parts of milk powder into the blender and stir evenly (stirring speed is 30 rpm), and then pour 3.41 parts of salad oil into the blender Stir evenly (stirring spe...

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PUM

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Abstract

The invention provides high-fiber biscuits processed from fresh bean dregs, which have high bean fiber content and good fiber mouthfeel, and a processing method which is simple, low in production cost and high in production efficiency. The high-fiber biscuits processed from the fresh bean dregs comprise the following components in part by weight: 17.48 to 21.48 parts of anhydrous ghee, 8.8 to 12.8 parts of egg, 0.35 to 0.95 part of cake oil, 21.1 to 25.1 parts of weak flour, 10.99 to 14.99 parts of maltitol, 21.8 to 25.8 parts of fresh bean dregs, 0.03 to 0.05 part of stevioside, 0.42 to 1.02 parts of soybean meal, 0.16 to 2.76 parts of baking powder, 0.16 to 0.56 part of soda, 0.06 to 0.16 part of salt, 1.56 to 2.76 parts of milk powder and 3.41 to 7.41 parts of salad oil. The method for processing the high-fiber biscuits from the fresh bean dregs comprises four steps of preparing slurry, forming the biscuits, baking the biscuits, and cooling and packaging.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-fiber biscuit processed with fresh bean dregs and a processing method thereof. Background technique [0002] Okara is a by-product obtained during slurry separation in the process of processing soymilk or tofu and other soy products from soybeans. Because of its poor taste, it is generally used as leftovers or feed, and the utilization rate is low. Studies have shown that okara is rich in dietary fiber. It has low heat production and is rich in calcium necessary for the human body, so it has a certain auxiliary prevention and treatment effect on the prevention of colon cancer, cardiovascular disease, blood sugar, weight loss, and osteoporosis. Adding bean dregs to biscuits can improve biscuit quality. Nutritional and health care effects, and at the same time can effectively improve the economic value of soybean processing. Due to the high water content of bean dre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 席贯中
Owner WUXI CITY LINGSHAN FOODS
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