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

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 low-fat high-fiber soybean food made from bean dregs and a processing technology thereof. 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,...