Bean powder protein biscuit and its preparing method

A technology of protein and soybean flour, applied in the field of high-protein biscuits, can solve the problems of large negative impact on the human body, inconvenient transfer, distribution and delivery, and high quality assurance requirements

Inactive Publication Date: 2006-01-04
于永鹏 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as the main product of the "Soybean Project" - soy milk, although it has high nutritional value, the product has a short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Wheat flour (or corn flour) 100-110 kg

[0018] Soy flour 150-340 kg

[0019] Fresh eggs 50-100 kg

[0020] Vegetable oil 12.5-16 kg

[0021] Caramel 15-18 kg

[0022] Cream 12-15 kg

[0023] Milk powder 8-10 kg

[0024] White sugar 19.5-21.0 kg

[0025] 4-5 kg ​​of loosening agent.

[0026] Butter, milk powder and sweetener are used as raw materials for taste adjustment. With the increase of the amount of soybean powder, the amount is also increased to ensure its taste; the amount of fresh eggs is larger, and it also increases with the increase of soybean powder. Make sure the dough is formed. The production method is as follows: After the raw materials are screened, add 13%-18% water and white granulated sugar and maltose dissolved therein, prepare dough with the above-mentioned raw materials, roll forming, and bake in the temperature range of 250-300°C for 10 -20 minutes, then cool down to make soy flour protein biscuits.

Embodiment 2

[0028] Wheat flour (or corn flour) 100-110 kg

[0029] Soy protein isolate or soy protein 45-75 kg

[0030] Fresh eggs 35-50 kg

[0031] Vegetable oil 12-14 kg

[0032] Caramel 12-14 kg

[0033] Cream 9-12 kg

[0034] Milk powder 6-8 kg

[0035] White sugar 19-20 kg

[0036] 3.5-4 kg of loosening agent.

[0037] Since the protein content of soybean protein isolate or soybean protein is as high as more than 90%, its consumption can be relatively reduced. In practice, the consumption of fresh eggs, cream and milk powder is also reduced. The above dosage range has good taste and is easy to form dough. Its production method is with embodiment 1.

Embodiment 3

[0039] Wheat flour (or corn flour) 100-110 kg

[0040] Soybean protein powder 70-135 kg

[0041] Fresh eggs 35-55 kg

[0042] Vegetable oil 10-13.5 kg

[0043] Caramel 15-16 kg

[0044] Cream 10-12 kg

[0045] Milk powder 7-8 kg

[0046] White sugar 19-20 kg

[0047] 4 kilograms of loosening agent, its production method is with embodiment 1.

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PUM

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Abstract

The present invention aims at producing bean powder protein biscuit with soybean powder, separated soybean protein or soybean protein powder, and concentrated protein as main material. The bean powder protein biscuit of the present invention has good taste and high protein content, prolonged preservation period and convenient transportation.

Description

technical field [0001] The present invention relates to a high-protein biscuit in which soybean protein is solidified in the biscuit form. Background technique [0002] Soybean, a high-nutrition economic crop, is used as a nutritionally fortified component of ready-to-eat food to produce nutritionally fortified food, which meets the needs of the food consumption market. Especially for young people who are growing up, the "Soybean Project" implemented by the state in schools in recent years also fully reflects the important role of soybean products in promoting the growth of young people. However, as the main product of the "Soybean Project" - soy milk, although it has high nutritional value, the product has a short shelf life and high quality requirements, and after deterioration, it will have a considerable negative impact on the human body. Many inconveniences. Therefore, it is an important subject for the food industry to develop soybean nutritious food to provide a kin...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/10A23L1/20A23L7/10A23L11/00
Inventor 于永鹏冯云
Owner 于永鹏
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