Low-fat and dietary fiber-rich jelly food and preparation method thereof

Abstract

The invention discloses a low-fat and dietary fiber-rich jelly food. The raw materials include low-temperature edible soybean meal, water, milk and agar. The invention also discloses a method for preparing the low-fat and dietary fiber-rich jelly food. The method comprises the following steps: pulp grinding, high pressure homogenization treatment, enzymatic hydrolysis, ultrasonic treatment, agar dissolution, material mixing, and cooling and solidification. The prepared jelly food has extremely low fat content, is rich in dietary fiber, can reasonably meet the needs of the human body; and through the innovative food preparation method of the invention, the prepared jelly food has low fat content, rich dietary fiber, and smooth and soft taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-fat, frozen food rich in dietary fiber and a preparation method thereof. Background technique [0002] Jelly and pudding jelly-like foods are produced with colloidal substances as coagulants, supplemented with sour agents, sweeteners and other ingredients. They are crystal clear in appearance and smooth in taste, and are very popular among consumers. At present, commercially available high-protein jelly foods have high protein content, and the human body can fully absorb protein after eating, providing important nutrients for human growth and development. [0003] However, at present, high-protein frozen foods generally use milk or soybeans as raw materials, especially soybean-based frozen foods generally increase the protein content by adding soymilk. The increase in protein content is accompanied by an increase in fat content, which will have adverse effects on th...

AI Technical Summary

Problems solved by technology

[0003] However, at present, high-protein frozen foods generally use milk or soybeans as raw materials, especially soybean-based frozen foods generally increase the protein content by adding soymilk. The increase in protein content is accompanied by an increase in fat content, which will have adverse effects on the human body.

For example, CN 105815669 A, a heat-insoluble soy milk pudding and its preparation method, is disclosed in the Chinese patent literature application. The pudding is prepared by adding high-protein soy milk, and the protein content of the soy milk is as high as 20%. Therefore, the fat content is high, which is not suitable for modern people's demand for low-fat products

Secondly, in order to ensure the smooth taste and the texture of frozen food, soybean dregs are generally removed during the refining process, which will cause a large amount of waste of high-quality protein contained in bean dregs; at the same time, removing bean dregs will cause waste of plant fibers. As a result, the amount of plant fiber intake by the human body is insufficient, which is not conducive to human health.

And because the addition of bean dregs will destroy the texture of frozen foods, and even cause jelly and pudding to flocculate and precipitate during the coagulation process, it is difficult to use bean dregs to prepare high-protein frozen foods

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