High-dietary fiber soybean dreg cake and preparation method thereof

Abstract

The invention discloses a high-dietary fiber soybean dreg cake. The high-dietary fiber soybean dreg cake is prepared from the following raw materials in parts by weight: 230-250 parts of flour, 30-40 parts of soybean dregs, 40-60 parts of raw eggs, 20-30 parts of milk, 7-8 parts of badam kernels, 4-6 parts of camellia oil, 9-10 parts of sweetbell redpeppers, 7-11 parts of eryngii mushrooms, 3-5 parts of turnips, 5-7 parts of mashed potato, 3-4 parts of fragrant solomonseal rhizome, 2-3 parts of largehead atractylodes rhizome, 1-2 parts of seeds of Chinese wampee, 2-3 parts of tinospora sinensis, 8-10 parts of white granulated sugar, an appropriate amount of edible alkali, an appropriate amount of trypsin and an appropriate amount of water. In the making process of the high-dietary fiber soybean dreg cake disclosed by the invention, dietary fiber is firstly extracted from the soybean dregs, soaking treatment is performed twice, and the extraction rate is above 30%, so that the egg is rich in the dietary fiber; by adding the sweetbell redpeppers and a variety of vegetables, the high-dietary fiber soybean dreg cake is rich in vitamin C and has the effects of delaying aging, moistening intestines and nourishing stomach; and in addition, by also adding fragrant solomonseal rhizome, largehead atractylodes rhizome and other Chinese herbal medicines, the high-dietary fiber soybean dreg cake has the effects of norishing yin, moistening lung, nourishing stomach, promoting production of fluid, supplementing qi and invigorating spleen.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a bean dregs cake with high dietary fiber and a preparation method thereof. Background technique [0002] Okara is a by-product of soybean processing, and its main component is dietary fiber, which accounts for more than half of the dry matter. The annual output of bean dregs in my country is huge, and most of them are discarded as waste, resulting in waste of resources and environmental pollution. [0003] The prior art attempts to use bean dregs as a source of dietary fiber to make cakes. However, studies have shown that with the increase in the amount of bean dregs added, the hardness and chewiness of cakes increase, while the elasticity, cohesiveness, and recovery properties decrease. The addition of okara had a negative impact on the sensory quality of the cake. With the increase of the addition of okara, the score of color, chewiness, taste, smell, elasticity and over...

AI Technical Summary

Problems solved by technology

Every year, the output of bean dregs in my country is huge, and most of them are discarded as waste, resulting in waste of resources and environmental pollution.

[0003] The prior art attempts to use bean dregs as a source of dietary fiber to make cakes, but studies have shown that with the increase in the amount of bean dregs added, the hardness and chewiness of cakes increase, while the elasticity, cohesiveness, and resilience decrease.