A kind of bean curd residue high-fiber biscuit and its preparation method

Abstract

The invention provides bean curd residue high-fiber biscuits and a preparation method thereof. The bean curd residue high-fiber biscuits disclosed by the invention are prepared from the raw materials of bean curd residues, flour, butter, eggs and granulated sugar, wherein the mass ratio of the bean curd residues to the flour is 1 to (1-2), the mass ratio of the sum of the bean curd residues and the flour to the granulated sugar is (4.3-8) to 1, the mass ratio of the sum of the bean curd residues and the flour to the butter is (2.4-6) to 1, and the mass ratio of the sum of the bean curd residues and the flour to the eggs is (8-12) to 1. According to the bean curd residue high-fiber biscuits and the preparation method thereof disclosed by the invention, the bean curd residues are turned into wealth from waste, and through a scientific formula, the novel bean curd residue high-fiber biscuits are developed and have the characteristics of being high in fibers, low in fat and soft and crisp in mouth feel; besides, through a fermentation technique, protein in the bean curd residues is decomposed into amino acids which are easy to absorb by human bodies; the most noteworthy is that the products provided by the invention maintain the color, the fragrance, the taste and the full nutrient components of the bean curd residue high-fiber biscuits, and the nutrient value and the product security are extremely high.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to a bean curd residue high-fiber biscuit and a preparation method thereof. Background technique [0002] At present, many domestic products extract dietary fiber from bean dregs to make puffed food. This kind of food is high in oil and fat, high in calories and low in nutrients, which does not meet the principles of healthy dietary intake. In the fast-paced urban life, the younger generation and students have higher requirements for nutritious and low-fat food. As the pace of life of modern people is getting faster and faster, sedentary and lack of exercise, time only allows them to pursue more convenient and quick food, weight loss meal replacement food came into being, high dietary fiber can meet the human body's demand for nutrients, and Avoid excessive intake of calories. Huge market space is waiting to be tapped. Biscuits have become the main role of popular snack ...

AI Technical Summary

Problems solved by technology

[0005] When making tofu, tofu dregs are the dregs left after filtering out the juice, which is a by-product of tofu processing and is rich in nutrients, not only high content of cellulose but also rich in potassium, calcium, magnesium, iron, zinc, Copper, chromium, manganese and other minerals have a crude protein content of up to 25-30%. However, tofu residue contains antitrypsin, which will hinder the absorption and utilization of protein.

Judging from the current status of processing and utilization, the processing and utilization of tofu dregs and bean curd dregs protein in the domestic food industry is still limited to the production of primary food, the added value of products is low, and the resource advantages and nutritional health advantages of bean curd dregs have not been fully utilized.

Images