Preparation method of dietary fiber fine dried noodles made from bean dregs

A technology of dietary fiber and dried noodles, which is applied in the field of food processing, can solve the problems of underutilization and poor taste, and achieve the effects of enhancing the immune function of the body, convenient eating, and good taste

Inactive Publication Date: 2014-07-30
聂海洲
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Problems solved by technology

Because of its poor taste, it has been used as leftovers or feed

Method used

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Example Embodiment

[0013] The present invention will be described in detail below in conjunction with specific embodiments.

[0014] A preparation method of bean dregs dietary fiber dried noodles, the dried noodles are prepared through the following steps:

[0015] (1) Raw materials: wheat special powder; fresh bean dregs.

[0016] (2) The formula is as follows: 8 kg of raw wheat flour, 500 g of fresh bean dregs, 20 g of emulsifier sodium alginate, 120 g of edible salt as a quality improver, and 2.2 kg of water.

[0017] (3) Production method:

[0018] Step 1: Pick out the black spot impurities from the fresh bean dregs.

[0019] Step 2: put water and fresh bean dregs into the beater for 10 minutes, and the slurry is fine and sticky after beating; weigh the flour into a stainless steel basin, then add salt, sodium alginate and bean dregs, and mix. Pour the mixture into the dough mixer and knead the dough to form a dough with uniform dryness and wetness, uniform particle size, and a loose and ...

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Abstract

The invention discloses a preparation method of dietary fiber fine dried noodles made from bean dregs, relating to the food processing field. The preparation method comprises the following steps: (1) processing fresh bean dregs; (2) making dough; (3) curing; (4) tabletting; and (5) drying. The dietary fiber fine dried noodles are prepared from the following raw materials: 500g of fresh bean dregs, 2200g of water, 8000g of flour, 120g of table salt, and 20g of sodium alginate. The method can greatly improve the dietary fiber and the nutritive value of the fine dried noodles; sodium alginate enables the fine dried noodles to have high toughness, so that the breaking rate of the noodles is greatly reduced, and the noodles are chewable.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of bean dregs dietary fiber dried noodles. Background technique [0002] Okara is a by-product obtained when soybeans are used to process soybean milk (soymilk), tofu, soybean milk, etc. for slurry separation. Because of its poor taste, it has been used as leftovers or feed, and has not been fully utilized. In fact, it is very nutritious. Studies have shown that carbohydrates and dietary fiber in tofu dregs account for about 70.3% (of which dietary fiber content is about 50%), crude protein is 15% to 20%, crude fat is 6% to 12%, and a variety of vitamins and minerals. It also contains functional substances such as soybean isoflavones, soybean saponins, and phytic acid, and is an ideal source of natural dietary fiber. Nowadays, with the improvement of people's living standards, people's dietary structure has undergone major changes, and their diets are becomin...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/308A23L7/109
CPCA23L7/109A23L33/22A23V2002/00A23V2200/324
Inventor 聂海洲张锐利刘华英
Owner 聂海洲
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