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A kind of ready-to-eat high-fiber soy bean dregs red yeast rice chips and preparation method thereof

A technology of red yeast rice with bean dregs and high fiber, which is applied in baking methods, dough forming and cutting equipment, food processing, etc. It can solve the problems of lack of processing technology, difficulty in using bean dregs, inconvenient eating, etc., and achieve convenient and quick operation and improve sensory perception The effect of color and luster, increasing favorability

Active Publication Date: 2022-05-20
天津市利民调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong beany smell, rough taste, difficult to swallow, and inconvenient eating of traditional bean dregs, most of them are discarded, causing environmental pollution, and there is a lack of processing technology, which makes it difficult to use bean dregs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of ready-to-eat high-fiber soy bean dregs and red yeast rice chips, the formula ratio includes the following components in parts by weight:

[0032] (1) Main ingredients: 45 parts of dried bean dregs powder, 6 parts of dried red yeast rice powder;

[0033] (2) Excipients: 0.5 parts of xylitol, 0.4 parts of baking soda, 0.4 parts of baking powder, 0.4 parts of sodium carboxymethylcellulose, 1.5 parts of edible salt, 0.1 parts of potassium sorbate, 6 parts of drinking water;

[0034] (3) Sprinkle material: 2 parts of edible salt, 0.02 part of stevia, 2 parts of monosodium glutamate, 0.5 part of Chinese prickly ash, 0.5 part of cumin, and 0.5 part of pepper.

[0035] The processing methods include the following:

[0036] A selection of materials: (1) Main ingredients: The selected soybean dregs are fresh soybean dregs left after soaking soybeans in proportion, beating, filtering, and extracting soybean milk; dry red yeast rice; (2) Accessory materials: xylitol; bak...

Embodiment 2

[0049] A kind of ready-to-eat high-fiber soy bean dregs and red yeast rice chips, the formula ratio includes the following components in parts by weight:

[0050] (1) Main ingredients: 50 parts of dried bean dregs powder, 10 parts of dried red yeast rice flour;

[0051] (2) Excipients: 1.5 parts of xylitol, 0.5 parts of baking soda, 0.5 parts of baking powder, 1.5 parts of sodium carboxymethylcellulose, 2 parts of edible salt, 0.5 parts of potassium sorbate, 10 parts of drinking water;

[0052] (3) External sprinkling: 2 parts of edible salt, 0.03 parts of stevia, 3 parts of monosodium glutamate, 1.5 parts of Chinese prickly ash, 1.5 parts of cumin, and 1.5 parts of pepper.

[0053] The processing methods include the following:

[0054] A selection of materials: (1) Main ingredients: The selected soybean dregs are fresh soybean dregs left after soaking soybeans in proportion, beating, filtering, and extracting soybean milk; dry red yeast rice; (2) Accessory materials: xylitol; ...

Embodiment 3

[0067] A kind of ready-to-eat high-fiber soy bean dregs and red yeast rice chips, the formula ratio includes the following components in parts by weight:

[0068] (1) Main ingredients: 64 parts of dried bean dregs powder, 13 parts of dried red yeast rice flour;

[0069] (2) Excipients: 2.5 parts of xylitol, 0.8 parts of baking soda, 0.8 parts of baking powder, 2.8 parts of sodium carboxymethylcellulose, 2.5 parts of edible salt, 0.8 parts of potassium sorbate, 12 parts of drinking water;

[0070] (3) Sprinkling materials: 4 parts of edible salt, 0.04 parts of stevia, 4 parts of monosodium glutamate, 2.5 parts of Chinese prickly ash, 2.8 parts of cumin, and 2.8 parts of pepper.

[0071] The processing methods include the following:

[0072] A selection of materials: (1) Main ingredients: The selected soybean dregs are fresh soybean dregs left after soaking soybeans in proportion, beating, filtering, and extracting soybean milk; dry red yeast rice; (2) Accessory materials: xyli...

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Abstract

The invention provides a kind of ready-to-eat high-fiber soybean dregs and red yeast rice chips, comprising the following components in parts by weight: 40-70 parts of dried bean dregs powder, 5-15 parts of dried red yeast rice powder, and 0.1-3 parts of xylitol 0.1-1 part of baking soda, 0.1-1 part of baking powder, 0.1-3 part of sodium carboxymethylcellulose, 1-3 part of edible salt, 0.08-1 part of preservative, 5-15 part of drinking water. The finished product prepared by the invention is rich in lysine, dietary fiber and trace elements, etc., and is suitable for consumption by various groups of people. At the same time, it can increase the protein content obtained from the human body and provide people with sufficient nutrients. The high-fiber low-calorie food can meet people's dual needs for snack food taste and nutritional value, and also meet the snack needs of fitness and beauty lovers.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an instant high-fiber soy bean dregs and red yeast rice chips and a preparation method thereof. Background technique [0002] Okara is a by-product of the process of making soy milk or tofu. With protein, fat, calcium, phosphorus, iron and other nutrients. Eating bean dregs can lower blood cholesterol levels and reduce the consumption of insulin by diabetics; the rich dietary fiber in bean curd dregs has the effect of preventing colon cancer and weight loss; research has proved that some nutrients in soybeans remain in bean dregs, Generally, okara contains 85% water, 3.0% protein, 0.5% fat, and 8.0% carbohydrates (cellulose, polysaccharides, etc.). In addition, it also contains calcium, phosphorus, iron and other minerals. However, due to the strong beany smell, rough taste, difficult to swallow, and inconvenient eating of traditional bean dregs, most of them are disca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21C13/00A21C9/04A21C9/08A21C11/10A21C11/16A21D2/02A21D2/18A21D2/36A21D8/06A21D13/06
CPCA21D13/06A21D2/36A21D2/362A21D2/02A21D2/181A21D2/188A21D8/06A21C9/04A21C9/08A21C11/10A21C11/16A21C13/00Y02P60/87
Inventor 何琳琳程鹏吕文
Owner 天津市利民调料有限公司
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