High protein nutrient bean dreg rice crust and preparation method thereof

A bean dregs cracker and high-protein technology is applied in the direction of protein-containing food ingredients, food ingredients as taste improvers, and the functions of food ingredients to achieve the effects of ensuring formability and crispness, high nutritional value, and avoiding waste of resources

Pending Publication Date: 2018-05-04
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to overcome the deficiency that the existing crispy rice food is difficult to meet people's requirements for nutritional value and taste at the same time, and to provide a kind of high-protein nutritious soybean dregs crispy rice and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A high-protein nutritious okara rice cracker in this embodiment is obtained by processing bean dregs, silk protein and glutinous rice flour as main raw materials, wherein the mass ratio of okara, silk protein and glutinous rice flour is 4:2:3.2, so The moisture content of the soybean dregs raw material is 78%.

[0046]Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. At present, soybeans can be processed into a variety of convenient soybean products. The protein content of soybean products is generally higher than that of chicken and lean meat. It is a nutritious food and is quite popular in the market. During the production of soy products, a large amount of okara is usually produced, which is rich in nutrition and rich in dietary fiber.

[0047] At present, the b...

Embodiment 2

[0064] A high-protein nutritious okara rice cracker in this embodiment is obtained by processing bean dregs, silk protein and glutinous rice flour as main raw materials, wherein the mass ratio of okara, silk protein and glutinous rice flour is 4:2.4:3.7, so The moisture content of the soybean dregs raw material is 80%. The preparation method of the high-protein nutritious bean dregs crispy rice of the present embodiment comprises the following steps:

[0065] Step 1, raw material weighing:

[0066] Weigh the bean dregs, silk protein and glutinous rice flour respectively according to the mass ratio;

[0067] Step 2. Chopping and mixing:

[0068] The weighed raw materials are placed in a chopping machine for chopping and mixing, and the moisture in the bean dregs raw materials is used to evenly bond the raw materials into agglomerates to obtain rice cracker blanks.

[0069] Step three, compression molding:

[0070] The obtained crispy rice blank is pressed into thin slices, ...

Embodiment 3

[0077] A high-protein nutritious okara rice cracker in this embodiment is obtained by processing bean dregs, silk protein and glutinous rice flour as main raw materials, wherein the mass ratio of okara, silk protein and glutinous rice flour is 4:2.2:3.5, so The moisture content of above-mentioned bean dregs raw material is 85%. The preparation method of the high-protein nutritious bean dregs crispy rice of the present embodiment comprises the following steps:

[0078] Step 1, raw material weighing:

[0079] Weigh the bean dregs, silk protein and glutinous rice flour respectively according to the mass ratio;

[0080] Step 2. Chopping and mixing:

[0081] The weighed raw materials are placed in a chopping machine for chopping and mixing, and the moisture in the bean dregs raw materials is used to evenly bond the raw materials into agglomerates to obtain rice cracker blanks.

[0082] Step three, compression molding:

[0083] The obtained crispy rice blank is pressed into thin...

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Abstract

The invention discloses high protein nutrient bean dreg rice crust and a preparation method thereof, and belongs to the technical field of food processing. The high protein nutrient bean dreg rice crust is characterized by being prepared by processing the following main raw materials: bean dregs, wiredrawing protein and glutinous rice flour, wherein the mass ratio of the bean dregs to the wiredrawing protein to the glutinous rice flour is 4: (2 to 2.4):(3.2 to 3.7). The preparation method of the bean dreg rice crust comprises the procedures of weighing raw materials, chopping and mixing, carrying out low-temperature expansion, drying, frying and blending. According to the preparation method disclosed by the invention, the wiredrawing protein and the glutinous rice flour with specific proportions are added into the raw materials of the bean dregs and an eight-way pressing roll forming process is adopted; meanwhile, the expanding treatment temperature, the frying temperature and the frying time are optimally designed, so that the formability of the bean dreg rice crust can be ensured and the loosing of the bean dreg rice crust is prevented; meanwhile, the crispiness and mouth feel ofthe obtained rice crust product can be effectively improved and the high protein nutrient bean dreg rice crust can meet double demands of people on taste and nutritive value of leisure foods at the same time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a high-protein nutritious soybean dreg rice cracker and a preparation method thereof. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. After the consumption level increases, the requirement for "food" is not only the previous food and clothing , but more and more pursuit of high-quality diet and delicious food. At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet rice cracker, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavored barbecue seasoning. With the improvement of living standards, people not only pay attention to the nutritional balance of food, but also pursue the unique flavor of food. However, due to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L7/165A23L5/10A23L7/13A23P30/38A23P30/25A23L33/17
CPCA23L5/11A23L7/13A23L7/165A23L11/05A23L33/17A23P30/25A23P30/38A23V2002/00A23V2200/30A23V2200/14A23V2250/54
Inventor 麻志刚何德金韩玉保丁国华
Owner JINCAIDI FOOD CO LTD
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