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

A processing technology and high-fiber technology, applied in the field of low-fat and high-fiber soybean food and its processing technology, can solve the problems of unsuitable consumption in large quantities, poor color, single formula, etc., so as to avoid the production of carcinogens and improve the immunity of the body. , the effect of lowering blood sugar concentration

Inactive Publication Date: 2005-11-09

ZHEJIANG UNIV

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AI-Extracted 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...

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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.

Application Domain

Food preparation

Technology Topic

CelluloseNutritive Sweeteners +5

Examples

Experimental program(5)

Example Embodiment

[0015] Example 1. A low-fat and high-fiber soybean food. The raw materials are weighed according to the following ratio (weight unit is kg):

[0016] 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.

[0017] The processing steps are as follows:

[0018] 1) Wash, dehydrate and dry the fresh okara so that the weight ratio of okara to water in the dried okara is 9:1 (that is, the dried okara is composed of 85kg okara and 9.44kg water);

[0019] 2) The above-mentioned dried bean dregs are crushed into bean dregs powder with a particle size of 70-90 mesh;

[0020] 3). Mix edible salt, saccharin, baking soda, garlic powder, honey, onion juice, eggs, vegetable oil and butter, and mix well with a mixer to make a mixture;

[0021] 4) Stir the bean dregs powder, flour, mixture, and the remaining 90.56 kg of water, then let stand for 10 minutes, then squeeze into slices, slices, put in the oven, bake at 180 ℃ for 8 minutes, take out and cool to Room temperature

[0022] 5). Vacuum packaging after testing.

[0023] This product has the highest okara content, highest fiber content, and beautiful color. The taste is not greasy, but relatively rough, and the overall adhesion of the product is average.

Example Embodiment

[0024] Example 2. A low-fat and high-fiber soybean food. The raw materials are weighed according to the following ratio (weight unit is kg):

[0025] 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, cookie loosening agent 2.

[0026] The processing steps are as follows:

[0027] 1) Wash, dehydrate and dry the fresh okara so that the weight ratio of okara to water in the dried okara is 8:1 (that is, the dried okara is composed of 75kg of okara and 9.375kg of water);

[0028] 2) The above-mentioned dried bean dregs are crushed into bean dregs powder with a particle size of 70-90 mesh;

[0029] 3). Mix edible salt, oligosaccharides, baking soda, garlic powder, honey, onion juice, eggs, vegetable oil, butter, and biscuit loosening agent, and then mix them with a mixer to make a mixture;

[0030] 4) Stir the bean dregs powder, flour, mixture, and the remaining 78.125kg of water evenly, then let it stand for 5 minutes, then squeeze into slices, slices, put in the oven, bake at 190℃ for 10 minutes, take out and cool to room temperature;

[0031] 5). Vacuum packaging after testing.

[0032] This product has high bean dregs content, high fiber content, beautiful color, good taste, and non-greasy; the product has good overall adhesion.

Example Embodiment

[0033] Example 3. A low-fat and high-fiber soybean food. The raw materials are weighed according to the following ratio (weight unit is kg):

[0034] Okara 20, flour 80, sucralose 0.02, edible salt 3, baking soda 3, egg 50, water 70, biscuit loosening agent 3.

[0035] The processing steps are as follows:

[0036] 1) Wash, dehydrate and dry the fresh okara so that the weight ratio of okara to water in the dried okara is 7:3 (that is, the dried okara is composed of 20kg okara and 8.57kg water);

[0037] 2) The above-mentioned dried bean dregs are crushed into bean dregs powder with a particle size of 70-90 mesh;

[0038] 3). Mix edible salt, sucralose, baking soda, eggs and biscuit loosening agent, then stir evenly with a mixer to make a mixture;

[0039] 4) After mixing the bean dregs powder, flour, mixture, and the remaining 61.43 kg of water, without a standing procedure, directly squeeze into slices, slices, and put them in the oven, bake at 220 ℃ for 12 min, take out and cool to Room temperature

[0040] 5). Vacuum packaging after testing.

[0041] This product has good taste, beautiful color, short time-consuming, and good overall product adhesion. But the relative fiber content is low.

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PUM

Property	Measurement	Unit
Granularity	70.0 ~ 90.0	mesh
tensile		MPa
Particle size		Pa
strength	10

Description & Claims & Application Information

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Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles

InactiveCN102987435AImprove sensory qualityGreat tasteFood preparationLactobacillus plantarumGenus Lactobacillus

Owner:XIHUA UNIV

Atmosphere-controlling preservation method for meat

InactiveCN101356935ASolve bacterial residueGreat tasteMeat/fish preservation by freezing/coolingMeat/fish preservation using chemicalsVacuum coolingChemistry

Owner:杨声盛

Classification and recommendation of technical efficacy words

Great taste
Improve the body's immunity

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Fragrant taste Improve the immunity Easy to operate Suitable for mass production Fiber Soya bean

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

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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