Soybean hull fiber walnut cake and manufacturing method thereof

A technology of bean skin and soybean, applied in baking, dough processing, baked food, etc., can solve problems such as increasing peach crisps, and achieve the effects of improving water absorption, preventing colon cancer, and enhancing exchange capacity.

Inactive Publication Date: 2016-01-27
SCENTS HLDG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soy bean curds are processed and used in peach cakes to increase the dietary fiber in peach cakes and increase the beneficial

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A peach cake made of soybean skin fiber, which is made of the following ingredients in parts by weight: 800-1200 parts of low-gluten flour, 100-300 parts of soybean skin fiber sheet, 400-600 parts of soybean oil, 100-200 parts of butter, sugar 400-500 parts of flour, 50-150 parts of eggs, 50-100 parts of milk powder, 10-15 parts of ammonium bicarbonate, 5-10 parts of baking soda, 5-10 parts of baking powder and 20-30 parts of drinking water, low-gluten flour Pass 80 mesh sieves.

[0021] Production of soybean skin fiber sheets: washing and purification of soybean skin, washing and purification of soybean skin to remove impurities such as straw, dust, stones, etc., dehydration, drying, dehydration for 5 minutes, dehydration until the moisture content is 60%, and drying at 90°C for 4 minutes. Baking moisture content is 40%, crushing, sieving, secondary drying at 100°C for 9 minutes, moisture content is 4%, sieving is to pass through 16 mesh sieve and 60 mesh sieve respect...

Embodiment 2

[0030] Production of soybean skin fiber sheets: washing and purification of soybean skin, washing and purification of soybean skin to remove impurities such as straw, dust, stones, etc., dehydration, drying, dehydration for 5 minutes, dehydration until the moisture content is 70%, and drying at 90°C for 6 minutes. The moisture content of baking is 50%, crushing, sieving, and secondary drying at 100°C for 11 minutes, the moisture content is about 8%, and the sieving is to pass 16 mesh sieve and 60 mesh sieve respectively, and 16 mesh sieve and 60 mesh Sift over flour.

[0031] To make soy bean skin fiber peach crisp:

[0032] (1) Weighing: pass the low-gluten flour through a 80-mesh sieve, and divide the peach cake ingredients into 1200 parts of low-gluten flour, 100 parts of soybean skin fiber sheets, 1000 parts of soybean oil 400 low-gluten flour, 150 parts of soybean skin fiber sheets, 500 parts of soybean oil, 150 parts of butter, 450 parts of powdered sugar, 100 parts of ...

Embodiment 3

[0039] Production of soybean skin fiber sheets: washing and purification of soybean skin, washing and purification of soybean skin to remove impurities such as straw, dust, stones, etc., dehydration, drying, dehydration for 5 minutes, dehydration until the moisture content is 65%, and drying at 90°C for 5 minutes. Baking moisture content is 45%, crushing, sieving, secondary drying at 100°C for 10 minutes, moisture content is about 6%, sieving is to pass through 16-mesh sieve and 60-mesh sieve respectively, and 16-mesh sieve and 60-mesh sieve are required Sift over flour.

[0040] To make soy bean skin fiber peach crisp:

[0041] (1) Weighing: pass the low-gluten flour through a 80-mesh sieve, and divide the peach cake ingredients into 1000 parts of low-gluten flour, 150 parts of soybean skin fiber sheets, 500 parts of soybean oil, 150 parts of butter, 450 parts of powdered sugar, and 120 parts of eggs , 80 parts of milk powder, 12 parts of ammonium bicarbonate, 8 parts of bak...

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PUM

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Abstract

The invention discloses a soybean hull fiber walnut cake and a manufacturing method thereof. The walnut cake internally comprises cake flour, soybean hull fiber plates, soybean oil, butter, sugar, eggs, milk powder, ammonium bicarbonate, sodium bicarbonate, baking powder and drinking water. The cake flour is screened with an 80-meshed screen, the soybean hull fiber plates are manufactured, materials are weighed, the butter is softened, whipping, powder adjusting, mold pressing and roasting are carried out, well arranged walnut cake sub-agents are placed into a baking box, baking is performed at a temperature of 185 to 190 DEG C for 10 to 15 min, and after natural cooling at an indoor temperature, the soybean hull fiber walnut cake is obtained. The soybean hull fiber walnut cake is rich in soybean hull fibers, increases the dietary fiber content of the walnut cake, improves the functional nutrition value of the walnut cake for human, and has good stability and antioxidation performance.

Description

technical field [0001] The invention relates to a peach cake and a preparation method thereof, in particular to a soybean skin fiber peach cake and a preparation method thereof. Background technique [0002] Because dietary fiber cannot be digested and absorbed in the small intestine of our human body, it can be fully or partially utilized by microorganisms in the large intestine. Therefore, there are more and more evidences that dietary fiber is beneficial to human health: it can maintain normal blood sugar, Blood lipid and protein levels; weight control; prevention of colon cancer, diabetes, coronary heart disease, etc. Therefore, dietary fiber is called the "seventh nutrient" by nutrition experts after the six major nutrients such as protein, lipid, sugar, vitamins, and minerals. However, soybean hulls are rich in dietary fiber components. Most of the current processing methods for soybean hulls are simple drying, crushing or puffing. The products generally have the disa...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 崔玉苗崔超宋恒祥刘峰付文娟
Owner SCENTS HLDG CO LTD
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