A kind of bean dregs dietary fiber superfine powder and preparation method thereof

A technology of dietary fiber and ultrafine powder, which is applied in the field of food processing, can solve problems such as loose tissue, achieve the effect of improving color, improving taste, and wide range of product applications

Inactive Publication Date: 2011-11-30
CHONGQING FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The literature "IHP treatment to the modification research of okara dietary fiber" (Liu Chengmei, Xiong Huiwei, Liu Wei, Food Science, 2005/09) has reported the modification of okara dietary fiber (Dietary Fiber, DF) with regard to instantaneous high pressure (Instantaneous High Pressure, IHP). After the okara dietary fiber prepared by enzymatic method was processed by IHP based on Microfluidizer, the water holding capacity, expansion rate and binding water force all...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A. Heat treatment: After dissolving sodium carbonate with an appropriate amount of water, add it to fresh bean dregs and mix well. The consumption of sodium carbonate is 0.5% (M / M) of fresh okara. Pass steam into the bean dregs, heat for 20 minutes, and keep the temperature at 90°C to inactivate enzymes and remove fishy smell.

[0033] B. Grinding: Add an appropriate amount of water to make the bean dregs into a solution, and use a colloid mill to grind it repeatedly 3 times to make a solution with a uniform texture and a fine hand feel;

[0034] C. Homogeneous extrusion: Use a high-pressure homogenizer to homogenize and extrude the bean dregs solution. The homogenization pressure is about 45MPa, and the homogenization is repeated twice to make the treatment liquid an emulsion;

[0035] D. Spray drying: pump the homogenized emulsion into a spray dryer for drying. The drying conditions are: inlet air temperature: 180°C, outlet air temperature: 60°C. The feed flow rate ...

Embodiment 2

[0037] A. Heat treatment: put steam into the fresh bean dregs, heat for 35 minutes, and keep the temperature at 95°C to passivate the enzyme and remove the fishy smell. Continuously remove exhaust gas.

[0038] B. Grinding: Add an appropriate amount of water to make the bean dregs into a solution, and use a colloid mill to grind it four times repeatedly to make a solution with a uniform texture and a fine hand feel;

[0039] C. Homogeneous extrusion: Use a high-pressure homogenizer to homogenize and extrude the bean dregs solution. The homogenization pressure is about 60 MPa, and the homogenization is repeated 3 times to make the treatment liquid an emulsion;

[0040] D. Spray drying: pump the homogenized emulsion into a spray dryer for drying. The drying conditions are: inlet air temperature: 200°C, outlet air temperature: 80°C. The feed flow rate and the speed of the spray turntable should be such that the sprayed liquid is in a good mist shape and does not stick to the wal...

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Abstract

The invention relates to a bean dregs dietary fiber superfine powder and a preparation method thereof. The present invention uses wet ultrafine grinding and extrusion technology to process fresh bean dregs in time and process soybean dietary fiber powder in one step, that is, to obtain bean dregs meal by heating bean dregs to eliminate enzymes, remove fishy smell, grind, homogenize, extrude, and dry. Fiber micropowder. The present invention integrates the preparation of bean dregs dietary fiber and the modification of dietary fiber into one process, which simplifies the process; the process adopts all physical treatment methods, which avoids the safety caused by residues of additives or the impact on product composition. Negative effects and other issues, and no by-products, can realize the simultaneous completion of resource utilization and environmental protection. Compared with ordinary soybean dregs dietary fiber powder, the product of the present invention has enhanced function, improved taste and color, and passivated factors causing bad flavor, and is widely used in the fields of food and health food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a bean dregs dietary fiber superfine powder and a preparation method thereof. Background technique [0002] During the processing of traditional soy products in our country, a large amount of bean dregs will be produced. Bean dregs are rich in protein, fat, dietary fiber, etc., and are good healthy food resources. However, because okara has unacceptable peculiar smell, poor taste and anti-nutritional factors, if it is eaten directly or added to other foods, it will greatly affect the taste, texture and function of the product. At present, bean dregs are mostly simply treated as feed, which is not only a great loss economically, but also greatly wastes precious food resources. In particular, if it is not treated in time, the bean dregs will quickly rot and stink, becoming a major source of pollution. [0003] In fact, bean dregs is a rare source of dietary fiber for h...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/308A23L1/28A23L11/00
Inventor 周令国肖琳周雅琳冯璨祝义伟
Owner CHONGQING FOOD IND RES INST
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