A kind of nutritious bean dregs, its preparation method and dietary bean dregs

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

Active Publication Date: 2021-04-30
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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  • A kind of nutritious bean dregs, its preparation method 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 is less than 5 degrees, and the conductivity is less than 20 ns / cm. Sodium carbonate is added to the water to 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...

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Abstract

The invention provides nutritional okara, its preparation method and dietary okara containing nutritional okara, the nutritious okara is rich in protein and water-soluble dietary fiber, wherein the content of protein is more than 20wt%, and the content of water-soluble dietary fiber is 10wt% More than %, it is rich in nutrition and delicate in taste. In addition, auxiliary materials can be added to the nutritious okara provided by the invention to prepare dietary okara, which enriches the taste and nutritional content of the okara and meets the needs of different groups of people. The preparation method carries out three stages of continuous boiling, which can not only fully ripen the soybean milk, but also open the chain segments of soybean protein molecules without causing excessive denaturation of the protein, and the obtained bean dregs are tender and elastic in taste and rich in nutrition; Extrusion at 100-140°C, high-temperature extrusion breaks some of the C-O bonds and C-C bonds in the cellulose molecules in the bean dregs, resulting in water-soluble cellulose, making the nutrients easier to absorb, and the total fiber The element content does not change.

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 Patents(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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