Process for preparing bean dreg powder

A manufacturing process and a technology for bean dregs powder, which is applied in the field of bean dregs powder production technology, and can solve the problems that food is not refined enough, slightly grainy, and not smooth.

Inactive Publication Date: 2011-04-06
常州市宣塘豆制品市场有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the bean dregs fermented by the existing bean dregs fermentation technology has the advantages of bright color, rich aroma, strong taste, and long aftertaste, the water solubility of the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Put 100 kg of fresh wet bean dregs into a steaming cabinet in layers, cook at room temperature, and keep moisture at 90°C for 80 minutes; then, cool the cooked bean dregs to room temperature, spread them flat in a thickness of 0.5 cm, and dry them in the sun until The water content of the bean dregs is between 0.01% and 0.02%. Put 50 kg of the dried bean dregs into a grinder to grind until the average diameter of the bean dregs is between 100nm and 300nm.

[0014] After testing, after being ground into powder, the water solubility of the bean dregs is improved, the soluble cellulose content is 2.1%, an increase of 4.5 times, and the total soluble sugar is 11.02%. Smooth features.

Embodiment 2

[0016] Put 100 kg of fresh wet bean dregs into the steaming cabinet in layers, cook at room temperature, and keep moisture at 100°C for 90 minutes; then, cool the steamed bean dregs to room temperature, bake them in the oven according to the thickness of 1cm, and control the temperature of the oven Bake at 150°C to 170°C for 30 minutes until the water content of the bean dregs reaches 0.01% to 0.02%; put 50 kg of dried bean dregs into a grinder and grind until the average diameter of the bean dregs is between 100nm and terminated between 300nm.

[0017] After testing, after being ground into powder, the water solubility of the bean dregs is improved, the soluble cellulose content is 1.8%, an increase of 3.9 times, and the total soluble sugar is 10.33%. Smooth features.

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PUM

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Abstract

The invention relates to a process for preparing bean dreg powder, which comprises the following steps of: putting fresh wet bean milk into a steam cabinet in a layered mode and steaming under normal pressure; cooling steamed bean dregs to room temperature, flatly spreading in the sun for airing or putting into an oven for baking until the moisture content is between 0.01 and 0.02 percent; and putting dried bean dregs into a grinding machine in batches for grinding, and stopping grinding until the average diameter of the ground bean dregs is between 100 and 300nm. The process is reasonable, and easy to operate, and has a short period; the nutritional ingredient loss of the bean dregs is low, and the water solubility of the bean dregs is improved; the bean dregs can be directly drunk with water after being ground into powder, have smooth mouthfeel, and also can be drunk when mixed with other electuaries; and cakes with rich nutrition can be made by mixing flour, corn meal and the like and the bean dregs.

Description

technical field [0001] The invention relates to the technical field of bean food processing, in particular to a production process of bean dregs powder. Background technique [0002] Okara is a by-product of processing soy milk, tofu and other soy products. According to research, dried okara is rich in crude protein, fat, insoluble dietary fiber, soluble dietary fiber and soluble carbohydrates; in addition, okara also contains certain trace components: Such as vitamins, minerals, isoflavones, phospholipids, etc. Regular consumption of bean dregs can reduce blood cholesterol levels, as well as prevent colon cancer, osteoporosis, anti-tumor, anti-oxidation and weight loss. Therefore, bean dregs are A cheap source of dietary fiber, rich in nutrients, can be used as raw material to produce high-quality dietary fiber, and can also be used as saccharification agent, riboflavin and other raw materials to produce edible packaging paper, etc., but the smell of fresh bean dregs is heavy...

Claims

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Application Information

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IPC IPC(8): A23L1/211A23L2/39A23L1/308A23L33/21
Inventor 马伟平
Owner 常州市宣塘豆制品市场有限公司
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