Noodles rich in soybean dietary fibers and processing method thereof

The technology of soybean dietary fiber and processing method, which is applied in the field of food processing, can solve the problems of single utilization route of bean dregs, no noodle characteristics, and low utilization value, and achieves the effects of promoting human digestion and absorption, good dietary effect and improving nutritional value.

Active Publication Date: 2013-02-27
李宗军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Okara is a common by-product in the production process of soybean products. It contains a large amount of dietary fiber, vitamins and trace elements needed by the human body. At present, the utilization of okara is single, the utilization value is not high, and the added value is low
[0003] No. CN1439291A Chinese patent literature discloses a kind of soybean full-fat noodles and processing method thereof, the soybean noodles produced by the method are completely processed from soybean flour, wherein no wheat flour is added, and do not have the characteristics o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of noodles rich in soybean dietary fiber of the present invention, the noodles are mainly processed by the mass fraction of 92% wheat flour and 8% bean dregs composite powder, the particle size of the bean dregs composite powder is controlled at 80 mesh; the bean dregs composite powder is mainly It is prepared by extruding after mixing 100 parts by mass of bean dregs, 10 parts by mass of potato starch and 11 parts by mass of water. The bean dregs in this embodiment refer to the by-products produced during the production of soybean milk and soybean milk with soybeans as raw materials.

[0023] The processing method of the noodles rich in soybean dietary fiber of the above-mentioned present embodiment specifically comprises the following steps:

[0024] (1) Take 100 parts by mass of bean dregs for drying and crushing; the water content of the bean dregs after drying is controlled at 8%; the particle size of the bean dregs after crushing is controlled at 80 mesh;

...

Embodiment 2

[0028] A kind of noodles rich in soybean dietary fiber according to the present invention, the noodles are mainly processed from wheat flour with a mass fraction of 90% and 10% okara composite powder, the particle size of the okara composite powder is controlled at 120 mesh; the okara composite powder is mainly It is prepared by extrusion molding after mixing 100 parts by mass of bean dregs, 15 parts by mass of sweet potato starch and 17.25 parts by mass of water. The bean dregs in this embodiment refer to by-products produced during the production of tofu or dried bean curd bean products using soybeans as raw materials.

[0029] The processing method of the noodles rich in soybean dietary fiber of the above-mentioned present embodiment specifically comprises the following steps:

[0030] (1) Take 100 parts by mass of bean dregs for drying and crushing; the water content of the bean dregs after drying is controlled at 10%; the particle size of the bean dregs after crushing is ...

Embodiment 3

[0034] A kind of noodles rich in soybean dietary fiber of the present invention, this noodle is mainly processed by the wheat flour that mass fraction is 62% and the bean dregs compound powder of 38%, the particle size of the bean dregs compound powder is controlled at 160 mesh; The bean dregs compound powder mainly It is prepared by extrusion molding after mixing 100 parts by mass of bean dregs, 22 parts by mass of cornstarch and 28 parts by mass of water. The bean dregs in this embodiment refer to by-products produced during the production of tofu or dried bean curd bean products using soybeans as raw materials.

[0035] The processing method of the noodles rich in soybean dietary fiber of the above-mentioned present embodiment specifically comprises the following steps:

[0036] (1) Take 100 parts by mass of bean dregs for drying and crushing; the water content of the bean dregs after drying is controlled at 10%; the particle size of the bean dregs after crushing is control...

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Abstract

The invention discloses noodles rich in soybean dietary fibers and a preparation method thereof. The noodles are prepared by processing 50.5-97wt% of wheat flour and 49.5-3% of bean dreg composite powder, wherein the bean dreg composite powder is prepared by blending 100 parts by weight of bean dregs, 0.2-30 parts by weight of starch and 5-48 parts by weight of water, and then performing extrusion bulking on the mixture. The preparation method comprises the following steps of: drying and smashing the bean dregs; then adding the starch into the bean dregs to obtain a mixed material, feeding the mixed material into a twin-screw extruder for extrusion bulking, and performing smashing or superfine smashing on products after extrusion bulking, so as to obtain the bean dreg composite powder; adding the bean dreg composite powder into the wheat flour in proportion; and then preparing the noodles rich in soybean dietary fibers according to a conventional noodle production process. The noodles rich in soybean dietary fibers, processed by the processing method, have the advantages of simplicity in processing, low cost, good taste, high nutritive value and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to noodles rich in dietary fiber and a processing method thereof. Background technique [0002] Okara is a common by-product in the production process of soybean products. It contains a large amount of dietary fiber, vitamins and trace elements needed by the human body. At present, the utilization of okara is single, the utilization value is not high, and the added value is low. [0003] No. CN1439291A Chinese patent literature discloses a kind of soybean full-fat noodles and processing method thereof, the soybean noodles produced by the method are completely processed from soybean flour, wherein no wheat flour is added, and do not have the characteristics of noodles made from wheat flour. Soybean is raw material, and its cost is relatively high, and has completely changed the mouthfeel and local flavor of existing traditional noodles, is difficult for being acce...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 李宗军李珂
Owner 李宗军
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