A bean dregs malagkit and a preparation method thereof

Abstract

The application discloses bean dregs malaggha and a preparation method thereof, and the preparation method comprises the following steps: S1, drying and crushing fresh bean dregs, sieving, and baking to obtain golden dry bean dregs powder; adding water to the golden dry bean dregs powder to obtain rehydrated bean dregs; S2, adding water to the rehydrated bean dregs, heating and boiling for a period of time, supplementing evaporated water after cooling, and adding white granulated sugar, high-sugar-resistant yeast and baking soda to obtain a bean dregs mixture; S3, taking a proper amount of low-gluten wheat flour, cassava starch and evaporated milk, mixing, and then adding pure milk, yogurt and the bean dregs mixture, and fermenting under constant temperature; S4, after exhausting, adding aluminum-free baking powder, baking soda and edible vegetable oil, brushing oil on a mold, pouring the slurry into the mold, and shaking out air bubbles; and S5, secondary fermentation, and steaming to obtain the bean dregs malaggha. The bean dregs malaggha prepared by the application has high total dietary fiber content, is fluffy and soft, has no bean smell and unique flavor, realizes high-value utilization of bean dregs by-products, and has simple process and is suitable for industrialized production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a soybean residue steamed sponge cake and its preparation method. Background Technology

[0002] Malay cake is a popular traditional fermented pasta dish, known for its soft, delicate, and elastic texture. Its unique fermented flavor and smooth taste are beloved by consumers. Traditional Malay cake is typically made with wheat flour and other simple ingredients, leaving room for improvement in terms of nutritional fortification.

[0003] Soybean residue is a major byproduct of soybean product processing (such as tofu and soy milk), accounting for approximately 15-20% of the total dry weight of soybeans. my country produces a large amount of wet soybean residue annually, but due to its rough texture, strong beany taste, high water content, and susceptibility to spoilage, it is typically used only as animal feed or discarded directly, resulting in resource waste and environmental pollution. Soybean residue is rich in dietary fiber, protein, and other nutrients, with dietary fiber comprising more than half of its dry matter. The World Health Organization lists dietary fiber as the "seventh essential nutrient" after protein, fat, carbohydrates, vitamins, minerals, and water. Studies have shown that dietary fiber promotes intestinal peristalsis, prevents constipation, slows postprandial blood glucose rise, lowers total cholesterol and LDL cholesterol levels, controls body weight, and helps prevent cardiovascular disease. However, the average daily dietary fiber intake of Chinese residents is far below the recommended value (25-35g / day), making the development of fiber-fortified foods of significant public health importance. Converting soybean residue into high-fiber foods suitable for human consumption is both a necessity for comprehensive resource utilization and an effective way to improve the current situation of insufficient dietary fiber intake among residents.

[0004] However, directly applying soybean residue to pastry processing presents numerous technical challenges: First, soybean residue has a distinct beany odor and unpleasant taste, affecting the sensory quality of the final product; second, its rough texture is unacceptable to consumers; and third, soybean residue is high in dietary fiber, which dilutes gluten protein, affecting the continuity of the gluten network structure, resulting in decreased fluffiness and a harder texture. Therefore, effectively removing odors, improving texture, and maintaining high fluffiness when using soybean residue in pastry making remains a problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0005] To solve the above-mentioned technical problems, the present invention provides a soybean residue steamed sponge cake and its preparation method. The soybean residue steamed sponge cake prepared by the present invention has a total dietary fiber content that is about 48% higher than that of ordinary steamed sponge cake. It is also fluffy and soft, without any beany smell, and has a unique flavor. It realizes the high-value utilization of soybean residue by-products. The process is simple and suitable for industrial production.

[0006] The technical solution provided by this invention is as follows: A method for preparing soybean residue steamed sponge cake includes the following steps: S1. Pre-treatment of soybean residue: Dry, crush, and sieve the fresh soybean residue, and bake (preferably in an oven) until it turns golden brown to obtain golden dry soybean residue powder; add water to the golden dry soybean residue powder to rehydrate it to obtain rehydrated soybean residue. S2. Removal of beany smell: Add a certain amount of water to the rehydrated soybean pulp obtained in step S1, heat to boiling and keep it boiling for a period of time, cool and replenish the evaporated water, add white sugar, high sugar tolerant yeast and baking soda, stir well to obtain soybean pulp mixture. S3. Preparation and Fermentation: Take an appropriate amount of low-gluten wheat flour, tapioca starch (its low retrogradation tendency and high gelation characteristics are crucial for compensating for the diluted gluten network of soybean residue), condensed milk, mix them, add pure milk, yogurt and the soybean residue mixture obtained in step S2, stir evenly until smooth and free of granules, and place it under constant temperature conditions for fermentation. S4. Secondary preparation and molding: After fermentation, stir to remove large air bubbles, add aluminum-free baking powder, baking soda and edible vegetable oil with no special odor (corn oil is preferred, as it is golden in color and has a mild taste, which will not mask the fermentation flavor of the Malay cake and the baking aroma of the soybean residue), stir to remove air bubbles, brush the mold with oil and pour in the batter, and tap to remove air bubbles. S5. Secondary fermentation and steaming: Place the mold containing the batter into a steamer for secondary fermentation. After the secondary fermentation is complete, start steaming. After steaming for an appropriate time, turn off the heat and let it sit for a while. Remove the cake to obtain soybean residue steamed sponge cake.

[0007] Preferably, the sieving in step S1 is through a 100-140 mesh sieve; The baking process adopts a two-stage gradient baking process, specifically: first, baking at 140-160℃ for 6-10 minutes, turning it over every 2-3 minutes during baking, and then baking at 155-170℃ for 1-3 minutes.

[0008] Preferably, in step S1, the mass ratio of golden dried soybean residue powder to water is 1:(4-8).

[0009] Preferably, in step S2, based on 3-12 parts by weight of the golden dried soybean residue powder obtained in step S1, 50-80 parts by weight of water are added. Heat to boiling and maintain for 5–12 minutes. After cooling, add the evaporated water back to the original weight.

[0010] Preferably, in step S2, based on 3-12 parts by weight of golden dried soybean residue powder, the amount of added white sugar is 20-30 parts by weight, the amount of added high-sugar-tolerant yeast is 1-3 parts by weight, and the amount of added baking soda is 0.3-0.8 parts by weight.

[0011] Preferably, in step S3, the following components are used as a basis: 3-12 parts by weight of golden dried soybean residue powder, 70-90 parts by weight of low-gluten wheat flour, 50-70 parts by weight of tapioca starch, 3-8 parts by weight of condensed milk, 30-50 parts by weight of milk, and 15-25 parts by weight of yogurt. Preferably, the constant temperature condition in step S3 is 28–32°C, and the fermentation time is 60–90 min.

[0012] Preferably, in step S4, the following are the components: 3-12 parts by weight of golden dried soybean residue powder, 1.5-2.5 parts by weight of aluminum-free baking powder, 0.3-0.8 parts by weight of baking soda, and 3-8 parts by weight of edible vegetable oil.

[0013] Preferably, the secondary fermentation time in step S5 is 10-20 minutes; The steaming time is 20 to 30 minutes; The simmering time is 2 to 5 minutes.

[0014] A type of soybean residue steamed sponge cake is prepared using the soybean residue steamed sponge cake preparation method described above.

[0015] The present invention has the following advantages over the prior art: 1. This invention effectively removes the beany odor from soybean residue through a combined pretreatment process of "drying and pulverizing → two-stage baking → boiling to remove beany odor". The two-stage gradient baking at 140-160℃ / 6-10min with turning and baking and at 155-170℃ / 1-3min for coloring, compared with the single high-temperature baking method of 170-190℃ / 10-20min in the prior art (such as that disclosed in CN102342439A), can more accurately control the degree of dehydration and color formation of soybean residue, and avoid flavor deterioration and nutrient loss caused by over-baking. At the same time, the boiling treatment after rehydration further removes the residual odor substances in soybean residue, effectively removing the beany odor with no obvious residue. 2. This invention innovatively uses dried soybean residue powder after rehydration. Soybean residue dietary fiber has good water retention and swelling properties. After rehydration, soybean residue can form a three-dimensional network structure in the batter system, which partially compensates for the dilution effect of dietary fiber on the gluten network, thereby improving the fluffiness and softness of the product. 3. The total dietary fiber content of the soybean residue steamed sponge cake prepared by this invention is significantly higher than that of ordinary steamed sponge cake (Table 4 of the specific embodiments shows that it can be increased by about 48% (on a wet basis)), and can be used as a good carrier for daily dietary fiber supplementation. 4. This invention overcomes the technical problem of soybean residue dietary fiber damaging the gluten network and causing the product to harden by optimizing the formula (the combined use of low-gluten wheat flour and tapioca starch, and the synergistic flavoring of condensed milk, milk and yogurt) and two fermentation processes (primary fermentation + secondary fermentation). The prepared Malay cake has good fluffiness, soft taste and unique soybean aroma and fermentation flavor. 5. This invention turns soybean residue, a byproduct of soybean product processing, into a valuable resource, significantly reducing raw material costs and avoiding environmental pollution caused by discarding soybean residue. It has good economic value and environmental significance. 6. The raw materials used in this invention are all common food ingredients, and the equipment is all conventional food processing equipment. The process flow is clear and controllable, and it is suitable for industrial mass production. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 This is a picture of the finished soybean residue steamed sponge cake prepared in Example 1 of the present invention; Figure 2 This is a cross-sectional view of the soybean residue steamed sponge cake prepared in Example 1 of the present invention. Detailed Implementation

[0018] To enable those skilled in the art to better understand the technical solutions of this invention, the technical solutions in the embodiments of this invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0019] Example 1: This invention provides a method for preparing soybean residue steamed sponge cake, comprising the following steps: S1. Take fresh soybean pulp, dry it, crush it, and pass it through a 120-mesh sieve. Put the sieved soybean pulp powder into an oven and bake it at 150℃ for 8 minutes, turning it over every 2 minutes. Then bake it at 160℃ for 2 minutes until it turns golden brown. Weigh 6 parts of the golden brown soybean pulp powder by weight (all amounts added in the following steps are by weight), add water to make 40 parts, and stir thoroughly to rehydrate the soybean pulp. S2. Add the rehydrated soybean pulp to 65 parts of water, heat until the water boils and keep it boiling for 8 minutes; after cooling, add the evaporated water to the original weight; add 25 parts of white sugar, 2 parts of high-sugar-tolerant yeast, and 0.5 parts of baking soda, stir well to obtain soybean pulp mixture; S3. Take 80 parts low-gluten wheat flour, 60 parts tapioca starch, and 5 parts condensed milk. Add 40 parts milk, 20 parts yogurt, and the soybean pulp mixture obtained in step S2. Stir until smooth and free of lumps. Place the prepared slurry in a 30℃ constant temperature box to ferment for 70 minutes. S4. After fermentation, stir to remove large air bubbles, add 2 parts aluminum-free baking powder, 0.5 parts baking soda and 5 parts corn oil, stir thoroughly for about 3 minutes to remove air bubbles, brush the mold with oil and pour in the batter, then shake to remove air bubbles. S5. Place the mold containing the batter into a steamer and let it ferment for a second time for 15 minutes. Then heat the water until it boils and steam over medium-high heat (1600W induction cooker) for 25 minutes. After turning off the heat, let it sit for 3 minutes before opening the lid and taking it out to get the high dietary fiber soybean pulp steamed cake.

[0020] The sources of the raw materials used in this embodiment are shown in Table 1 below.

[0021] Table 1. Sources of raw materials for each component

[0022] Example 2: The difference between this embodiment and Embodiment 1 is that the amount of golden dried soybean residue powder added is 3 parts (rehydrated to 20 parts), low-gluten wheat flour is 85 parts, and tapioca starch is 55 parts. The amount of other raw materials and the process are the same as in Embodiment 1.

[0023] Example 3: The difference between this embodiment and Embodiment 1 is that the amount of golden dried soybean residue powder added is 12 parts (rehydrated to 80 parts), low-gluten wheat flour is 75 parts, and tapioca starch is 65 parts. The amount of other raw materials and the process are the same as in Embodiment 1.

[0024] Comparative Example 1: The difference between this comparative example and Example 1 is that soybean residue is not added to the raw materials used. The raw materials used, by weight, include: 86 parts low-gluten wheat flour, 60 parts tapioca starch, 25 parts white sugar, 5 parts condensed milk, 2 parts high-sugar tolerant yeast, 40 parts milk, 20 parts yogurt, 65 parts water, 1 part baking soda, 2 parts aluminum-free baking powder, and 5 parts corn oil. The production process is the same as in Example 1 except that rehydrated soybean residue is not added.

[0025] Comparative Example 2: The difference between this comparative example and Example 1 is that the soybean residue is not baked or boiled, but is directly added as raw soybean residue powder after being dried and pulverized from fresh wet soybean residue, and rehydrated to 40 parts by weight. The other raw materials and processes are exactly the same as in Example 1.

[0026] Comparative Example 3: The difference between this comparative example and Example 1 is that the amount of soybean residue added is increased to 20 parts of golden dry soybean residue powder (rehydrated to 130 parts), 70 parts of low-gluten wheat flour, and 50 parts of tapioca starch. The remaining raw materials and processes are exactly the same as in Example 1.

[0027] Experimental Example 1: An evaluation team of 10 trained sensory evaluators comprehensively evaluated the Malay cake products prepared in Examples 1-3 and Comparative Examples 1-3 based on appearance, color, porosity, texture, odor, residual beany smell, taste, and overall acceptability. A scoring system of 0-10 (0 being completely unacceptable and 10 being excellent) was used, and the overall sensory score was calculated by weighting each sub-item. Before evaluation, the samples were uniformly numbered and randomly arranged. Evaluators scored independently, and the results were averaged, as shown in Table 2.

[0028] Table 2. Sensory evaluation results of Malay cake products obtained from Examples 1-3 and Comparative Examples 1-3

[0029] As shown in Table 2 above, the overall sensory scores of the soybean residue steamed sponge cake prepared in Examples 1-3 were all high, with Example 1 being the optimal implementation (9.1 points). Comparative Example 2 (soybean residue without baking or boiling) had the lowest overall sensory score (5.2 points), mainly characterized by a pronounced beany smell, rough texture, and a sour aftertaste, indicating that the combined pretreatment process of this invention is crucial for removing the off-flavor of soybean residue and improving the sensory quality of the product. Comparative Example 3 (excessive soybean residue addition) had a low overall sensory score (6.3 points), mainly characterized by a dense texture, hard mouthfeel, overly strong bean flavor, and noticeable graininess, indicating that the amount of soybean residue added needs to be controlled within a reasonable range. Comparative Example 1 (ordinary steamed sponge cake without soybean residue) had a decent sensory score (8.9 points), but its dietary fiber content was significantly lower than that of the products in the examples of this invention (see Table 4 below), failing to meet the nutritional requirements for dietary fiber fortification.

[0030] Experimental Example 2: Texture analysis of the Malay cake products prepared in Examples 1-3 and Comparative Examples 1-3 was performed using a CT3 texture analyzer. A cylindrical probe TA11 / 1000 (diameter 25.4 mm) was selected. A double compression test was used for texture analysis (TPA), compressing the cake to a depth of 40% at a speed of 0.60 mm / s, with a 20 s delay between the first and second compressions. Texture parameters (such as hardness, elasticity, viscosity, cohesion, resilience, and chewiness) were calculated from the TPA graph. Two 25 mm thick slices of cake were taken from the center of the Malay cake for testing at an ambient temperature of 20 ± 2°C. Each sample was measured three times, and the results are shown in Table 3 below. Hardness, viscosity, and chewiness were negatively correlated with the quality of the Malay cake; higher values ​​indicated a worse texture. Cohesion, elasticity, and resilience were positively correlated with the quality of the Malay cake; higher values ​​indicated a better texture.

[0031] Table 3. Results of the textural properties of Malay cake obtained in Examples 1-3 and Comparative Examples 1-3

[0032] Table 3 shows that the hardness of the soybean residue steamed sponge cake prepared in Example 1 (4.36 N) is close to that of the ordinary steamed sponge cake in Comparative Example 1 (4.28 N), indicating that the present invention can maintain good fluffiness and softness even with the addition of soybean residue. The hardness of Comparative Example 2 (untreated soybean residue) is significantly increased (5.27 N), and the hardness of Comparative Example 3 (excessive amount of soybean residue added) is the highest (5.43 N), resulting in a poorer taste. This indicates that the raw material ratio and process conditions of the present invention are conducive to maintaining the good textural properties of the soybean residue steamed sponge cake.

[0033] Experimental Example 3: The total dietary fiber of the Malay cakes prepared in Examples 1-3 and Comparative Examples 1-3 was determined according to GB5009.88, and the results are shown in Table 4 below.

[0034] Table 4. Results of total dietary fiber content (on wet basis) of Malay cake products obtained in Examples 1-3 and Comparative Examples 1-3.

[0035] As shown in Table 4, the total dietary fiber content (on a wet basis) of the soybean residue steamed cake prepared in Examples 1-3 of this invention ranged from 3.05% to 3.78%, significantly higher than that of Comparative Example 1 (2.41%) without added soybean residue. Specifically, the total dietary fiber content of Example 1 was 3.57%, approximately 48% higher than that of Comparative Example 1. The total dietary fiber content of Comparative Example 2 (untreated) (3.56%) was similar to that of Example 1, but considering the sensory scores in Table 2 and the texture data in Table 3, it exhibited a pronounced beany flavor and higher hardness (5.27 N), indicating that the pretreatment process of this invention is crucial for improving the texture. Comparative Example 3 (excessive soybean residue) had the highest total dietary fiber content (5.12%), but its hardness reached 5.43 N, resulting in a firm texture, suggesting that the amount of soybean residue added needs to be controlled within a reasonable range.

[0036] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing soybean residue steamed sponge cake, characterized in that, The following steps are included: S1. Pre-treatment of soybean residue: Dry, crush, and sieve the fresh soybean residue, and bake it until it turns golden brown to obtain golden dry soybean residue powder; add water to the golden dry soybean residue powder to rehydrate it to obtain rehydrated soybean residue. S2. Removal of beany smell: Add a certain amount of water to the rehydrated soybean pulp obtained in step S1, heat to boiling and keep it boiling for a period of time, cool and replenish the evaporated water, add white sugar, high sugar tolerant yeast and baking soda, stir well to obtain soybean pulp mixture. S3. Preparation and Fermentation: Take an appropriate amount of low-gluten wheat flour, tapioca starch, and condensed milk, mix them together, then add pure milk, yogurt, and the soybean pulp mixture obtained in step S2. Stir until smooth and free of granules, and place it under constant temperature conditions for fermentation. S4. Secondary preparation and molding: After fermentation, stir to remove large air bubbles, add aluminum-free baking powder, baking soda and edible vegetable oil without special odor, stir to remove air bubbles, brush the mold with oil and pour in the batter, and shake out air bubbles. S5. Secondary fermentation and steaming: Place the mold containing the batter into a steamer for secondary fermentation. After the secondary fermentation is complete, start steaming. After steaming for an appropriate time, turn off the heat and let it sit for a while. Remove the cake to obtain soybean residue steamed sponge cake.

2. The method for preparing soybean residue steamed sponge cake according to claim 1, characterized in that, In step S1, the sieving is performed through a 100-140 mesh sieve. The baking process adopts a two-stage gradient baking process, specifically: first, baking at 140-160℃ for 6-10 minutes, turning it over every 2-3 minutes during baking, and then baking at 155-170℃ for 1-3 minutes.

3. The method for preparing soybean residue steamed sponge cake according to claim 1, characterized in that, In step S1, the mass ratio of golden dried soybean residue powder to water is 1:(4-8).

4. The method for preparing soybean residue steamed sponge cake according to claim 1, characterized in that, In step S2, based on 3-12 parts by weight of the golden dried soybean residue powder obtained in step S1, 50-80 parts by weight of water are added. Heat to boiling and maintain for 5–12 minutes. After cooling, add the evaporated water back to the original weight.

5. The method for preparing soybean residue steamed sponge cake according to claim 1, characterized in that, In step S2, based on 3-12 parts by weight of golden dried soybean residue powder, the amount of added white sugar is 20-30 parts by weight, the amount of added high-sugar-tolerant yeast is 1-3 parts by weight, and the amount of added baking soda is 0.3-0.8 parts by weight.

6. The method for preparing soybean residue steamed sponge cake according to any one of claims 1 to 5, characterized in that, In step S3, based on 3-12 parts by weight of golden dried soybean residue powder, 70-90 parts by weight of low-gluten wheat flour, 50-70 parts by weight of tapioca starch, 3-8 parts by weight of condensed milk, 30-50 parts by weight of milk, and 15-25 parts by weight of yogurt.

7. The method for preparing soybean residue steamed sponge cake according to any one of claims 1 to 5, characterized in that, In step S3, the constant temperature is 28–32°C, and the fermentation time is 60–90 min.

8. The method for preparing soybean residue steamed sponge cake according to any one of claims 1 to 5, characterized in that, In step S4, based on 3-12 parts by weight of golden dried soybean residue powder, 1.5-2.5 parts by weight of aluminum-free baking powder, 0.3-0.8 parts by weight of baking soda, and 3-8 parts by weight of edible vegetable oil.

9. The method for preparing soybean residue steamed sponge cake according to any one of claims 1 to 5, characterized in that, The secondary fermentation time in step S5 is 10-20 minutes. The steaming time is 20 to 30 minutes; The simmering time is 2 to 5 minutes.

10. A kind of soybean residue steamed sponge cake, characterized in that, The soybean residue steamed sponge cake is prepared using the method described in any one of claims 1 to 9.

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