Method for fermenting bean dregs to make biscuits

A technology for fermenting bean dregs and biscuits, which is applied in the fields of dough preparation, dough processing, pre-baking dough processing, etc., can solve the problems of bean dregs nutrient loss and other problems, and achieve a nutritious, healthy and delicious food, with improved nutritional components and an increased proportion of soluble dietary fiber. Effect

Inactive Publication Date: 2017-02-22
HEFEI UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The authorized announcement number is CN 103548965B, and the name is a method for producing low-calorie okara fiber biscuits based on the fermentation of complex bacteria. It discloses a met...

Method used

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Examples

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Embodiment 1

[0022] Example 1: A method for preparing biscuits from fermented bean dregs

[0023] The first step: bean dregs fermentation: fresh soybean dregs with a moisture content of 45% as a by-product of tofu and soybean milk processing are crushed to 80 mesh, cooked at 121°C for 20 minutes, and then inoculated with Mucor racemosus seed solution, the inoculation amount is: 8% v / w The amount of inoculum, that is, 100 grams of fresh soybean dregs inoculated with 8 milliliters of Mucor racemosus seed liquid; 6 CFU / mL, the fermentation conditions are: temperature 28°C, humidity 90%, time 8d. Fermented bean dregs are prepared.

[0024] The second step, dough preparation: mix and stir flour, fermented bean dregs, yeast powder and water evenly to prepare dough. The raw material formula of biscuits: based on the weight of flour, 1000g of low-gluten flour, 300g of fermented bean dregs, 400g of sugar, 5g of yeast, 300g of butter, 300g of eggs, and 350g of water.

[0025] The third step, the ...

Embodiment 2

[0029] Example 2: A method for preparing biscuits from fermented bean dregs

[0030] A method for preparing biscuits from fermented bean dregs, comprising the following steps:

[0031] Step 1: Fresh soybean dregs are boiled, inoculated with Mucor racemosus seed solution, and fermented to obtain fermented soybean dregs;

[0032] The second step: mixing and stirring the flour, the fermented bean dregs prepared in the first step, yeast powder and water to make a dough;

[0033] The third step: ferment the dough prepared in the second step for 6 hours at a temperature of 31°C and a relative humidity of 70-80% to obtain the first fermented dough;

[0034] Step 4: Add sugar, butter, and eggs to the first fermented dough and stir evenly; then ferment for 2 hours at a temperature of 29°C and a relative humidity of 70-80% to obtain the second fermented dough; then Next, the second fermented dough is pressed into shape;

[0035] The fifth step: bake the dough obtained in the fourth s...

Embodiment 3

[0043] Example 3: A method for preparing biscuits from fermented bean dregs

[0044] A method for preparing biscuits from fermented bean dregs, comprising the following steps:

[0045] Step 1: Fresh soybean dregs are boiled, inoculated with Mucor racemosus seed solution, and fermented to obtain fermented soybean dregs;

[0046] The second step: mixing and stirring the flour, the fermented bean dregs obtained in the first step, yeast powder and water to make a dough;

[0047] Step 3: Ferment the dough prepared in the second step for 6 hours at a temperature of 28-32°C and a relative humidity of 70-80% to obtain the first fermented dough;

[0048]Step 4: Add sugar, butter, and eggs to the first fermented dough and stir evenly; then ferment for 3 hours at a temperature of 28-32°C and a relative humidity of 70-80% to obtain the second fermented dough ; Next, the second fermented dough is pressed into shape;

[0049] The fifth step: bake the dough obtained in the fourth step aft...

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PUM

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Abstract

A method for fermenting bean dregs to make biscuits comprises the following steps that 1, fresh bean dregs are cooked, then a mucor racemosus seed solution is inoculated, and fermented bean dregs is made after fermentation; 2, flour, the fermented bean dregs, yeast powder and water are mixed and stirred evenly; 3, fermentation is performed under the conditions of the temperature of 28-32 DEG C and the relative humidity of 70-80% for 5-6 hours; 4, auxiliary materials are added to dough and are stirred evenly, later fermentation is performed under the conditions of the temperature of 28-32 DEG C and the relative humidity of 70-80% for 2-3 hours, and then the dough is pressed for forming; 5, the formed dough made in the step 4 is baked and cooked to obtain a finished product. The fermented bean dregs are rich in nutrition, has the functions of resisting to oxidation, reducing blood press, treating diabetes and reducing cholesterol, are added to the biscuits, can improve the nutritional quality of the biscuits, are convenient to absorb, meanwhile improve the texture, sense perception and flavor characteristics of the biscuits and make the product have a certain dietary therapy and health care effect.

Description

technical field [0001] The invention relates to a method for preparing biscuits by fermenting bean dregs, and belongs to the technical field of deep processing of agricultural products. Background technique [0002] With the continuous enrichment of soybean products, a large amount of by-product bean dregs is produced in industrial production. Because of its low energy and rough taste, it has been neglected for a long time and used as waste residue or animal feed. Okara is rich in protein, fat, dietary fiber, vitamins, trace elements and sterol compounds and other nutrients. Research results at home and abroad show that bean dregs is a new type of health food raw material, and its nutritional value is comparable to that of soy milk or tofu. Okara is rich in dietary fiber and its content is as high as more than 50%. In addition, it also contains certain soybean protein, vitamins, isoflavones and trace elements. In particular, the fermented bean dregs are rich in nutrients a...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D8/04
CPCA21D2/368A21D8/047
Inventor 李兴江吴学凤李顺顾永忠郑志姜绍通
Owner HEFEI UNIV OF TECH
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