Bean dregs biscuit and preparation method thereof

A bean dregs biscuit and bean curd dregs technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of beany smell, low affinity between bean curd dregs and wheat flour, and limit the application of bean curd dregs, and achieve crispy and soft taste Effect

Inactive Publication Date: 2011-06-29
ANHUI FLAT LIVESTOCK FOOD SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But bean curd residue has low affinity with wheat flour and has a beany

Method used

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  • Bean dregs biscuit and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The bean curd residue was baked at 80° C. for 7 hours, and then the dried bean curd residue was ground into powder, and the particle size of the bean curd residue powder was 1 mm.

[0025] Get 41.8% (mass percentage composition) of bean curd residue powder, 32.2% (mass percentage composition) of wheat flour, 6.4% (mass percentage composition) water, 0.8% (mass percentage composition) edible salt and fully stir and mix uniformly , use 1.6% water to dissolve 0.32% (mass percentage) yeast thoroughly in the container and pour it into the above-mentioned uniformly mixed materials for full stirring, and evenly transfer it to the fermentation container and place it at a constant temperature of 28°C and a humidity of 70% for fermentation room for 6-8 hours of fermentation.

[0026] After the first fermentation, take out the materials and put them into the mixer, add 14.5% edible vegetable oil and stir them fully until all the materials can be fully bonded together, just hold th...

Embodiment 2

[0028] The bean curd residue was baked at 100° C. for 6 hours, and then the dried bean curd residue was ground into powder, and the particle size of the bean curd residue powder was 0.7 mm.

[0029] 40% (mass percentage composition) of bean curd residue powder, 35% (mass percentage composition) of wheat flour, 7% (mass percentage composition) water, 0.8% (mass percentage composition) edible salt are fully stirred and mixed evenly, Use 1.6% water to dissolve 0.38% (mass percentage) yeast thoroughly in the container and pour it into the above-mentioned uniformly mixed material for full stirring, and evenly transfer it to the fermentation container and place it in a fermentation room with a constant temperature of 28°C and a humidity of 75%. Ferment for 6-8 hours.

[0030] After the first fermentation, take out the material and put it into the mixer, add 14.6% edible vegetable oil and mix it thoroughly until the dough becomes small particles, which can be scattered after being he...

Embodiment 3

[0032] The bean curd residue was baked at 120° C. for 5 hours, and then the dried bean curd residue was ground into powder, and the particle size of the bean curd residue powder was 0.5 mm.

[0033] 37.3% (mass percentage composition) of bean curd residue powder, 37.3% (mass percentage composition) of wheat flour, 7.5% (mass percentage composition) water, 0.8% (mass percentage composition) edible salt are fully stirred and mixed, Use 1.6% water to dissolve 0.28% (mass percentage) yeast thoroughly in the container and pour it into the above-mentioned uniformly mixed material for full stirring, and evenly transfer it to the fermentation container and place it in a fermentation room with a constant temperature of 28°C and a humidity of 80%. Ferment for 6-8 hours.

[0034] After the first fermentation, take out the material and put it into the mixer, add 14.9% edible vegetable oil and stir thoroughly until the original color of the flour is not visible and the dough has just forme...

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Abstract

The invention discloses bean dregs biscuit and a preparation method thereof. The bean dregs biscuit is prepared from the following substances in percentage by weight: 37.3-41.8% of soybean curd residue powder, 32.2-37.3% of wheat flour, 14.5-14.9% of edible vegetable oil, 0.25-0.40% of yeast, edible salt and water. The invention also discloses a preparation method of the bean dregs biscuit, whichcomprises the following steps: mixing the soybean curd residue powder, the wheat flour, the water and the edible salt and stirring; dissolving the yeast with water in the mixed material and stirring,and fermenting at the temperature of 28 DEG C and humidity of about 70-80%; stirring the material obtained after the first fermentation and the edible vegetable oil, and performing second fermentation at the temperature of 28 DEG C and humidity of about 70-80%; and after the second fermentation, forming and baking to obtain the bean dregs biscuit. According to the invention, the problems of the mixing ratio and affinity of the soybean curd residue, the beany flavor and the like are solved, and the bean dregs biscuit which is rich in high dietary fiber and nutrient, healthy and delicious is produced.

Description

technical field [0001] The invention relates to a okara biscuit and a preparation method thereof. Background technique [0002] There are a wide variety of health food products on the market today. Most are highly targeted. Although some have a certain effect of strengthening nutrition, they lack the most basic and indispensable green nutrition without any toxic and side effects to the human body, such as amino acids and crude fibers that are indispensable to the human body. Dietary fiber is one of the seven major nutritional elements of the human body. It plays an important role in preventing diabetes, cardiovascular and cerebrovascular diseases, digestive tract diseases, colon cancer, and controlling obesity. [0003] Modern nutritional research proves that bean curd residue has extremely high nutritional value and is a potential health food and raw material. Tofu dregs are rich in a variety of nutrients, including 5% protein, 4% fat, 50-60% cellulose, multivitamins, ca...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 平兆顶朱阳平
Owner ANHUI FLAT LIVESTOCK FOOD SCI TECH
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