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Preparation method of bean dreg extruded puffed food

A technology of puffed food and bean dregs, which is applied in the forming of food, the function of food ingredients, food ingredients, etc., to achieve the effects of reducing environmental pollution, high dietary fiber, water absorption and water solubility

Pending Publication Date: 2021-12-03
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method ignores the effect of phytic acid

Method used

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  • Preparation method of bean dreg extruded puffed food
  • Preparation method of bean dreg extruded puffed food
  • Preparation method of bean dreg extruded puffed food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Enzyme treatment of wet bean dregs

[0032] Add 3‰ (3g) of phytase to 1000g of fresh bean dregs, and perform dephytic acid treatment at 45°C for 2h;

[0033] (2) Maillard reaction for flavoring

[0034] Take the pretreated bean dregs obtained in step (1), add 5% (50 g) of glucose and 5% (50 g) of arginine by the mass of the bean dregs, and react in a sterilizing pot at 190° C. for 0.5 h;

[0035] (3) Material compatibility

[0036] The bean dregs in step (2) are taken, dried at 75° C. until the water content is 20%, and the dried bean dregs are ground and sieved with a high-speed universal grinder. Okara powder is mixed with cornstarch and wheat germ in a mass ratio of 8:2:1;

[0037] (4) Moisture adjustment

[0038] The moisture content of the extruded raw material of step (3) is adjusted to 35%;

[0039] (5) Preparation of extrusion puffed products

[0040] Put the raw materials of step (4) into the extrusion extruder, the rotating speed is 110r / min, the tem...

Embodiment 2

[0042] (1) Enzyme treatment of wet bean dregs

[0043] Add 5‰ (5g) of phytase to 1000g of fresh bean dregs, and perform dephytic acid treatment at 65°C for 2h;

[0044] (2) Maillard reaction for flavoring

[0045] Take the pretreated bean dregs obtained in step (1), add 5% (50 g) of glucose and 5% (50 g) of arginine by the quality of the bean dregs, and react in a sterilizing pot at 100° C. for 1.0 h;

[0046] (3) Material compatibility

[0047] Take the bean dregs in step (2), dry them at 85° C. until the water content is 15%, and use a high-speed universal grinder to grind the dried bean dregs into powder and sieve. Okara powder is mixed with cornstarch and wheat germ in a mass ratio of 10:3:1;

[0048] (4) Moisture adjustment

[0049] The moisture content of the extruded raw material of step (3) is adjusted to 30%;

[0050] (5) Preparation of extrusion puffed products

[0051] Put the raw materials of step (4) into the extrusion extruder, the rotating speed is 110r / mi...

Embodiment 3

[0053] (1) Enzyme treatment of wet bean dregs

[0054] To 1000g of fresh bean dregs, add phytase with a quality of 4‰ (4g) of bean dregs, and perform dephytic acid treatment at 55°C for 2 hours;

[0055] (2) Maillard reaction for flavoring

[0056] Take the pretreated bean dregs obtained in step (1), add 5% (50 g) of glucose and 5% (50 g) of arginine in the bean dregs mass, and react in a sterilizing pot at 90° C. for 2.0 h;

[0057] (3) Material compatibility

[0058] The bean dregs in step (2) are taken, dried at 65° C. until the water content is 30%, and the dried bean dregs are ground and sieved with a high-speed universal grinder. Okara powder is mixed with cornstarch and wheat germ in a mass ratio of 8:4:1;

[0059] (4) Moisture adjustment

[0060] The moisture content of the extruded raw material of step (3) is adjusted to 25%;

[0061] (5) Preparation of extrusion puffed products

[0062] Put the raw materials of step (4) into the extrusion extruder, the rotating...

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Abstract

The invention discloses a preparation method of a bean dreg extruded puffed food. The preparation method comprises the following steps: removing phytic acid from bean dregs, adding corn starch, wheat germs, rice flour, salt, sugar and water, and preparing a granular product through an extrusion puffing machine. The product prepared by the method has the characteristics of low calorie, high dietary fibers and the like, is suitable for crowds needing to lose weight, does not need expensive equipment, is suitable for large-scale production, and has a wide market. In addition, the problem that the utilization rate of the bean dregs is not high can be solved, and the environmental problem caused by waste bean dregs is solved to a certain extent.

Description

(1) Technical field [0001] The invention relates to a preparation method of bean dregs extrusion puffed food. (2) Background technology [0002] Okara, a by-product of soybean processing, is produced in huge quantities around the world each year. For every kilogram of soybeans used to produce soymilk or tofu, 1.1kg of wet okara is produced. It is a paste rich in fiber, protein, fat, vitamins and trace elements. Okara's high fiber content and low production cost mean it can be used as a dietary supplement to prevent diseases such as diabetes, obesity and hyperlipidemia. However, due to characteristics such as perishability, poor flavor (beany smell), and rough taste, it has not been well developed and utilized always. At present, bean dregs are generally treated as waste, either used as feed, fertilizer, or landfilled. [0003] Chinese patent CN109717383A discloses a production method of biologically deodorized instant bean dregs chewable tablets, which utilizes Aspergill...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/30A23L11/50A23L33/22A23P30/34
CPCA23L11/07A23L11/33A23L11/37A23L11/50A23P30/34A23L33/22A23V2002/00A23V2200/332A23V2250/61A23V2250/0606A23V2250/5118A23V2300/24A23V2300/10
Inventor 丁玉庭骆文燕顾赛麒周绪霞周振毅黎君鸿
Owner ZHEJIANG UNIV OF TECH
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