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High-fiber type mandulapalka residue cake and making method

A technology of bean dregs biscuits and oily bean, applied in baking, dough processing, baked food and other directions, can solve problems such as limited application, and achieve the effects of rich nutrition, reasonable formula and full utilization of nutritional value

Inactive Publication Date: 2018-04-24
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Okara is a source of high-quality natural dietary fiber, and biscuits are one of the main baked foods. At present, the existing okara biscuits are mostly made of soybean okara, which limits their application in baked foods due to the problem of deodorization

Method used

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  • High-fiber type mandulapalka residue cake and making method
  • High-fiber type mandulapalka residue cake and making method
  • High-fiber type mandulapalka residue cake and making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of high-fiber Yousha bean bean dregs biscuit

[0050] A high-fiber Youshadou bean dregs biscuit, which is prepared from the following raw materials in parts by weight:

[0051]

[0052]

[0053] A kind of preparation method of high-fiber Yousha bean bean dregs biscuit, its steps are:

[0054] A selection of materials: Choose oily beans with full grains, no damage, and no mildew. Remove impurities, wash with water, and dry for later use.

[0055] B. Feed: Mix the oily bean with water in a weight ratio of 1:3.8-4.6, beat and filter, and keep the oily bean dregs for later use.

[0056] C drying: put the obtained Yousha bean and bean dregs in an oven at 70°C, and bake until the water content is lower than 35%, to obtain Yousha bean and bean dregs powder, which should not become sour or scorched due to over-baking.

[0057] D: Whipping of whole egg liquid is the process of using the whole egg (including egg white and egg yolk) as raw material, and whipping it ...

Embodiment 2－6

[0063] A high-fiber Youshadou bean dregs biscuit, which is prepared from the following raw materials in parts by weight:

[0064] Raw materials and examples

2

3

4

5

6

Low-gluten flour

34.5

39

44

48

51

Oil Shadou Bean Dregs Powder

21.1

22.5

2.35

24.5

25.6

Corn oil

12.9

15.7

16.4

17.5

18.8

Honey

0.52

2

3

4

5.1

egg

13.9

14.7

15.3

15.8

16.4

total

82.92

93.9

102.2

109.8

116.9

[0065] Its preparation step seven is the same as in Example 1.

[0066] In recent years, with the continuous improvement of people's living standards, the intake of high-calorie, high-protein, high-fat and refined foods has greatly increased, while the intake of dietary fiber has relatively decreased. Because people have ignored the balance of dietary nutrition, As a result, diseases such as "disease of modern civilization" are becoming more and more...

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Abstract

The invention discloses high-fiber type mandulapalka residue cakes and a making method. The high-fiber type mandulapalka residue cakes are made of low-gluten flour, mandulapalka residue powder, corn oil, honey and eggs in a certain ratio. The making method comprises the following steps: A, selecting materials, namely selecting mandulapalka; B, blending the materials, namely mixing the mandulapalkawith water according to a certain ratio, pulping, and filtering; C, drying, namely drying the obtained mandulapalka residues in a drying oven so as to obtain mandulapalka residue powder; D, beating,namely beating a full-egg liquid and honey with an eggbeater, and uniformly mixing; E, stirring, namely uniformly stirring the corn oil with the mixed liquid; F, adjusting powder, namely uniformly mixing the mixed liquid with the mandulapalka residue powder, and screening the low-gluten flour twice; G, leaving to stand, namely leaving the blended dough at a room temperature; H, baking, namely baking molded cakes in an oven, thereby obtaining the high-fiber type mandulapalka residue cakes. The making method is feasible and simple and convenient to operate, soybean residues are retained after filtration, and through reasonable nutrition matching and baking, the high dietary fiber type low-calorie food is very beneficial to human health in long-term use.

Description

technical field [0001] The invention belongs to the field of food technology, and more specifically relates to a high-fiber oily bean and bean dregs biscuit, and also relates to a preparation method of a high-fiber oily bean and bean dregs biscuit. Background technique [0002] Oil sedge, also known as oil sedge, is an annual herb of the Cyperaceae sedge, known as "underground chestnut" and "underground walnut". [1] , see ( [1] Qu Pingmei, Cheng Zhiying, Long Chunlin, et al. Comprehensive development and utilization of oily bean resources[J], China Oils and Oils, 2007(9):61-63.), it is a high-quality, high-yielding, comprehensive utilization value A multi-purpose economic crop integrating grain, oil, animal husbandry and animal husbandry [2-3] , please see ([2] Xie Nianbao, Huang Mingxing, Chen Xin, etc. Cultivation technology and industrialization development of oily bean [J], Crop Research, 2005,19(2):132-133, [3] Zhang Yong. Cultivation, storage and processing of oily ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/34
CPCA21D2/34A21D2/362A21D13/062
Inventor 张燕张学昆赵永国邹锡玲吕艳程勇付桂萍
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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