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Low-fat and high cellulose soya-bean food, and its processing method

A processing technology and high-fiber technology, applied in the field of processing technology of low-fat high-fiber soybean food, can solve problems such as not suitable for large amounts of food, poor color, unsatisfactory, etc., to avoid the production of carcinogens, improve the body's immunity, Effect suitable for mass production

Inactive Publication Date: 2007-08-15
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bean dregs food produced by this kind of processing technology has the following disadvantages: 1. The processing technology of frying is adopted, so the fat content of the product is relatively increased, and the taste is greasy, so it is not suitable for a large amount of food; 2. The formula Single, unable to meet the needs of a variety of different groups of people, and the content of bean dregs is not high; 3. Added sugar instead of using non-nutritive sweeteners, sugar as a high-calorie, low-sweet food additive can lead to obesity , hyperlipidemia, diabetes and dental caries and other diseases, which seriously endanger human health; in addition, the aging of our society is increasing, and the number of people avoiding sugar is increasing, and food will further tend to be low in calories and sugar; 4. Poor color, for Dim beige, hard to stimulate people's appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1, a kind of low-fat high-fiber soybean food, takes raw material (weight unit is kg) by following proportioning:

[0014] Okara 85, flour 15, saccharin 0.0088, edible salt 2, baking soda 1, egg 30, vegetable oil 10, butter 10, garlic powder 1.6, onion juice 25, honey 15, water 100.

[0015] The processing steps are as follows:

[0016] 1), fresh bean dregs are washed, dehydrated, and dried, so that the weight ratio of bean dregs to water in the dried bean dregs is 9:1 (that is, the dried bean dregs is composed of 85kg bean dregs and 9.44kg water);

[0017] 2), crushing the above dried okara powder into okara powder with a particle size of 70-90 mesh;

[0018] 3) Mix edible salt, saccharin, baking soda, garlic powder, honey, onion juice, eggs, vegetable oil and butter, and then stir evenly with a mixer to make a mixture;

[0019] 4), Stir the bean dregs powder, flour, mixture, and the remaining 90.56kg of water evenly and let it stand for 10 minutes, then sq...

Embodiment 2

[0022] Embodiment 2, a kind of low-fat high-fiber soybean food, takes by weighing raw material (weight unit is kg) by following proportioning:

[0023] Okara 75, flour 25, oligosaccharide 0.015, edible salt 2.5, baking soda 2, egg 45, vegetable oil 8.5, butter 8, garlic powder 2.2, onion juice 20, honey 8, water 87.5, biscuit loosening agent 2.

[0024] The processing steps are as follows:

[0025] 1), fresh bean dregs are washed, dehydrated, and dried so that the weight ratio of bean dregs to water in the dried bean dregs is 8:1 (that is, the dried bean dregs is composed of 75kg bean dregs and 9.375kg water);

[0026] 2), crushing the above dried okara powder into okara powder with a particle size of 70-90 mesh;

[0027] 3) Mix edible salt, oligosaccharides, baking soda, garlic powder, honey, onion juice, eggs, vegetable oil, butter, biscuit loosening agent and stir evenly with a mixer to make a mixture;

[0028] 4) Stir the bean dregs powder, flour, mixture, and the remain...

Embodiment 3

[0031] Embodiment 3, a kind of low-fat high-fiber soybean food, takes by weighing raw material (weight unit is kg) according to following proportioning:

[0032] Okara 20, flour 80, sucralose 0.02, edible salt 3, baking soda 3, egg 50, water 70, biscuit loosening agent 3.

[0033] The processing steps are as follows:

[0034] 1), fresh bean dregs are washed, dehydrated, and dried, so that the weight ratio of bean dregs to water in the dried bean dregs is 7:3 (that is, the dried bean dregs is composed of 20kg bean dregs and 8.57kg water);

[0035] 2), crushing the above dried okara powder into okara powder with a particle size of 70-90 mesh;

[0036] 3) Mix edible salt, sucralose, baking soda, eggs and biscuit loosening agent and stir evenly with a mixer to make a mixture;

[0037] 4) Stir the bean dregs powder, flour, mixture, and the remaining 61.43kg of water evenly, without standing still, directly extrude into slices, slice, put in the oven, bake at 220°C for 12min, take...

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PUM

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Abstract

A low-fat high-fibre soybean food with health-care function is proportionally prepared from soybean dregs, water, wheat flour, salt, non-nutritive sweetening agent, edible soda, garlic powder, honey, onion juice, egg plant oil, butter, shortening agent and flavouring.

Description

technical field [0001] The invention relates to a processing technology of low-fat high-fiber soybean food made from bean dregs. Background technique [0002] Soybean is one of the seven major food crops in my country. The processing of soybean products has a long history in my country. During the processing, a large amount of bean dregs will be produced, accounting for about 15% to 20% of the dry weight of whole beans. In real life, these by-products of okara are usually treated as feed or garbage, and their potential nutritional value has not been fully utilized. Because bean dregs is rich in the seventh nutrient of the human body—dietary fiber, it is a rare source of dietary fiber. It has high fiber content, low fat content, good texture, and high utilization value. Making bean dregs into low-fat, high-fiber series of health foods can not only be used as a therapeutic food for the treatment and weight loss of patients with diabetes, obesity and other diseases, but also c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/308A23L33/22
Inventor 李铎施佳慧李华
Owner ZHEJIANG UNIV
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