Preparation method for soybean dregs powder nutritious foods

A technology for nutritious food and bean dregs powder, applied in bakery food, food science, dough processing, etc., can solve the problems of poor taste of bean curd dregs, not being fully utilized, etc., so as to increase the nutritional value, improve the overall nutritional effect, improve the The effect of protein content

Active Publication Date: 2012-05-02
SICHUAN NANXI HUIJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The taste of tofu dregs is poor, and it has been used as leftovers or feed, and has not been fully utilized. In fact, it is very nutritious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Preparation of okara powder:

[0023] 1). Bagging and pressing: put the wet bean dregs (80%~84% water content, 2%~3% protein content) after grinding and centrifugation into bags and seal them, and press them with a press until there is no water overflowing.

[0024] 2). Stirring: Spread the squeezed bean dregs on a stainless steel table and stir them up to prevent uneven baking of lumpy bean dregs; pick out other sundries while stirring.

[0025] 3). Baking: spread the bean dregs evenly on the baking tray, the thickness of the bean dregs is ≤2cm, and put it into the oven at 120℃ to dry and bake for 3~4 hours until the surface of the bean dregs does not feel wet, turns yellow and has the aroma of soybeans Just in time.

[0026] 4). Crushing and sieving: Put the dried bean dregs into a pulverizer to pulverize. The fineness of the sieve in the pulverizer is 120 mesh. After crushing, there is no rough feeling in hands, and the moisture content is 8%~9%, the protein con...

Embodiment 2

[0042] The preparation process of bean dregs powder is as described in claim 1. In this embodiment, the raw materials taken by weighing are: 18 kg of bean dregs powder, 18 kg of low-gluten flour, 8 kg of soybean protein isolate, 22 kg of butter, 9 kg of powdered sugar, 4 kg of brown sugar, 22 kg of egg liquid, salt 0.4kg, trehalose 0.4kg, baking powder 0.3kg and ethyl maltol 0.09kg for subsequent use, all the other manufacturing processes are the same as in Example 1.

Embodiment 3

[0044] The preparation process of bean dregs powder is as described in claim 1. In this embodiment, the raw materials weighed are: 20 kg bean dregs powder, 20 kg low-gluten flour, 10 kg soybean protein isolate, 25 kg butter, 10 kg sugar powder, 5 kg brown sugar, 15 kg egg liquid, and 0.5 kg salt. kg, trehalose 0.5kg, baking powder 0.4kg and ethyl maltol 0.1kg for subsequent use, and all the other manufacturing processes are the same as in Example 1.

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PUM

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Abstract

The invention provides a preparation method for soybean dregs powder nutritious foods, wherein the soybean dregs powder nutritious foods are prepared by the following raw materials in percentage by weight: 15-20 parts of soybean dregs powder, 15-20 parts of low-gluten flour, 5-10 parts of soybean isolated protein, 20-25 parts of butter, 8-10 parts of powdered sugar, 3-5 parts of brown sugar, 10-15 parts of egg liquor, 0.3-0.5 parts of salt, 0.3-0.5 parts of trehalose, 0.2-0.4 parts of baking powder and 0.08-0.1 part of ethyl maltol. The soybean dregs powder nutritious foods prepared in the invention have the advantages of peculiar smell of biscuits and slagging in mouth of cakes. Cellulose content of cake product and protein content are effectively improved; especially, the foods can meetthe demands of the older, the children and ladies liking easting snacks and fearing putting on weight; and the taste of the soybean dregs powder nutritious foods is enriched and the whole nutrition effect is improved through adding other accessories.

Description

technical field [0001] The invention relates to a preparation method of bean dregs powder vitamin nutrition food, provides bean dregs powder and an industrialized production method for making fiber nutrition food with bean dregs powder, and belongs to the technical field of comprehensive utilization of bean product leftovers. Background technique [0002] Beancurd residue is a by-product obtained during slurry separation during the processing of soybean milk (soymilk), tofu, and soymilk with soybeans. The water content of wet bean dregs is about 80% to 84%, which is high in water content, difficult to transport, and easily spoiled. The bean dregs powder prepared according to the invention not only reduces the water content and increases the protein content, but also facilitates storage and subsequent processing. [0003] The taste of tofu dregs is poor, and it has been used as leftovers or feed, and has not been fully utilized. In fact, it is very nutritious. Studies have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 唐锐钟威唐成勤
Owner SICHUAN NANXI HUIJI FOOD
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