Nutritional bean dregs, production method thereof and dietary bean dregs

A technology of bean dregs and nutrition, which is applied in the direction of food science, food ingredients as taste improvers, etc., can solve the problems of uneven quality of bean dregs, low nutritional content, poor taste, etc., and achieve tender taste, easier absorption, and increased content Effect

Active Publication Date: 2018-05-25
余长江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The quality of bean dregs currently on the market is uneven, most of which are leftovers from making soy milk, with less nutrients, rough texture, and poor taste

Method used

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  • Nutritional bean dregs, production method thereof and dietary bean dregs

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Nutritional okara, the protein content in the okara is 20wt%, the water-soluble dietary fiber content in the okara is 10wt%, and the particle size of the nutritious okara is 0.01mm.

[0039] The preparation method of above-mentioned nutritious bean dregs comprises the following steps:

[0040] (1) Soak soybeans;

[0041] (2) beating and crossing a 140-mesh sieve to obtain soybean milk;

[0042] (3) Cooking: The soybean milk obtained in step (2) is continuously boiled in a sealed device, first at 55°C, then at 75°C, and finally at 95°C to obtain cooked slurry;

[0043] (4) slurry separation: the cooked slurry obtained in step (3) is separated to obtain slag;

[0044] (5) Extruding: extruding the slag obtained in step (4) at 100° C. for 5 minutes to obtain the nutritious okara, the water content of which is 20%.

Embodiment 2

[0046] Nutritional okara, the protein content in the okara is 21.3wt%, the water-soluble dietary fiber content in the okara is 12.2wt%, and the particle size of the nutritious okara is 0.009mm.

[0047] The preparation method of above-mentioned nutritious bean dregs comprises the following steps:

[0048] (1) Soak soybeans;

[0049] (2) beat an oar, cross 170 mesh sieves, obtain soya-bean milk;

[0050] (3) Cooking: the soybean milk obtained in step (2) is continuously boiled in a sealed device, first at 65°C for 3 minutes, then at 85°C for 3 minutes, and finally at 105°C for 3 minutes, Obtain cooked slurry;

[0051] (4) slurry separation: the cooked slurry obtained in step (3) is separated to obtain slag;

[0052] (5) Extruding: extruding the slag obtained in step (4) at 140° C. for 3 minutes to obtain the nutritious okara, the water content of which is 18%.

Embodiment 3

[0054] Nutritional okara, the protein content in the okara is 20.6wt%, the water-soluble dietary fiber content in the okara is 13.6wt%, and the particle size of the nutritious okara is 0.0075mm.

[0055] The preparation method of above-mentioned nutritious bean dregs comprises the following steps:

[0056] (1) Soak soybeans: add water to the soybeans, do not cross the soybeans, the hardness of the water is less than 2 degrees, the chromaticity<5 degrees, and the conductivity<20ns / cm, add sodium carbonate to the water, and adjust the pH of the solution to 8. Soak at 35°C for 5 hours;

[0057](2) beating and passing through a 200-mesh sieve to obtain soybean milk;

[0058] (3) Cooking: the soybean milk obtained in step (2) is continuously boiled in a sealed device, first at 55°C for 5 minutes, then at 75°C for 5 minutes, and finally at 95°C for 5 minutes, Obtain cooked slurry;

[0059] (4) slurry separation: utilize centrifugation to separate the cooked slurry obtained in ste...

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Abstract

The invention provides nutritional bean dregs, a production method thereof and dietary bean dregs. The nutritional bean dregs, the production method thereof and dietary bean dregs have the advantagesthat the nutritional bean dregs are rich in protein and water-soluble dietary fibers, rich in nutrition and fine and smooth in taste, the content of the protein is 20wt% or above, and the content of the water-soluble dietary fibers is 10wt% or above; the dietary bean dregs can be produced by adding auxiliary materials into the nutritional bean dregs so as to enrich the taste and nutritional components of the bean dregs and satisfy the requirements of different people; the production method performs three-stage continuous soybean milk cooking, soybean milk can be thoroughly cooked, the chain segments of soybean protein molecules can be opened, excessive protein denaturation can be avoided, and the obtained bean dregs are tender, tasty and rich in nutrition; squeezing is performed at 100-140DEG C after the soybean milk cooking, part of C-O bonds and C-C bonds in cellulose molecules in the bean dregs is broken by the high-temperature squeezing to generate water-soluble cellulose, and accordingly nutritional ingredients can be easily absorbed while total cellulose content is unchanged.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to nutritional bean dregs, a preparation method thereof and dietary bean dregs. Background technique [0002] Soybean dietary fiber mainly refers to the general term for high-molecular sugars in soybeans that cannot be digested by human digestive enzymes. It mainly includes cellulose, pectin, xylan, mannose, etc. Although dietary fiber cannot provide any nutrients for the human body, it can safely regulate the blood sugar level of the human body, prevent constipation, and increase satiety. At the same time, it has the physiological functions of preventing obesity, promoting the proliferation of bifidobacteria and aerobic bacteria, enhancing the function of macrophages, and improving disease resistance. As a by-product in the production of soybean products, bean dregs have not been well utilized as feed for a long time. [0003] With the development of food science, people have a ne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/22A23L19/00A23L7/10A23L5/10A23L29/00
CPCA23L5/13A23L7/10A23L11/07A23L19/00A23L29/06A23L33/22A23V2002/00A23V2200/14
Inventor 余长江
Owner 余长江
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