CN107853360A - A kind of soybean residue ready-to-eat food and its processing method - Google Patents
A kind of soybean residue ready-to-eat food and its processing method Download PDFInfo
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- CN107853360A CN107853360A CN201710897370.3A CN201710897370A CN107853360A CN 107853360 A CN107853360 A CN 107853360A CN 201710897370 A CN201710897370 A CN 201710897370A CN 107853360 A CN107853360 A CN 107853360A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of soybean residue ready-to-eat food, is related to food processing technology field, and it is formed by the Raw material processing of following parts by weight：10 ~ 15 parts of soybean residue；12 ~ 20 parts of chicken；10 ~ 15 parts of wheat flour；10 ~ 15 parts of gluten powder；4 ~ 7 parts of wheat bran；4 ~ 7 parts of soybean oil；0.2 ~ 0.4 part of konjaku flour；0.3 ~ 0.6 part of carragheen；0.2 ~ 0.4 part of gellan gum；0.1 ~ 0.3 part of glutamine transaminage；40 ~ 50 parts of water；Appropriate flavoring；By carrying out the sieving processing that stir-fries to soybean residue and wheat bran in process, and add the high chicken of animal protein content and auxilin gluten powder, and then the albumen in mixture is digested with glutamine transaminage and Protein reconstitution, so as to realize product nutrition, the multiple improvement of flavor and taste.Product protein content that the present invention finally gives is high, glycemic index generation is low, nutritious comprehensively, is especially suitable for diabetes patient.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of soybean residue ready-to-eat food and its processing method.
Background technology
There is long bean curd production to go through for dregs remaining after elimination juice when soybean residue is bean curd or soymilk processed, China
History, with a large amount of production and sellings of bean curd, the yield of corresponding soybean residue is huge, and soybean processing is into during bean curd or soymilk
Part nutritional ingredient is remained in bean dregs, and research shows, protein and content of cellulose are high in fresh soybean residue, fat content
Low, also containing mineral matters such as calcium, phosphorus, iron, its is nutritious, is a kind of new health foodstuff, soybean residue is dietary fiber
In best cellulose, be referred to as " soybean fiber ", have the function that hypoglycemic and reduce cholesterol, particularly suitable diabetes patient
It is edible, but the existing soybean residue in China is mostly discarded or is processed into animal feed and fertilizer, causes the very big wasting of resources, and
It is few as the deep processed product of raw material using it, thus be necessary further to develop it.Moreover, it is well known that glycosuria
Patient is with low sugar, high protein, high microsteping, based on the low food of glycemic index, although the food being processed into soybean residue its
Protein and content of cellulose are high, but are mostly crude protein, and its mouthfeel unpolished rice, palatability is poor, and existing glutamine turns amine
Enzyme can improve food configuration to a certain extent, and it can produce protein by the crosslinking occurred between catalytic proteins molecule
Restructuring, and destruction of the Maillard reaction to amino acid is prevented, the nutritive value of protein is improved, and the elasticity of food can be improved
And moisture holding capacity, thus many important performances of protein can be improved, and in particular to mouthfeel, flavor, institutional framework and nutrition
Improvement, therefore it is contemplated that soybean residue and related raw material are carried out by glutamine transaminage to handle accordingly and added
Work, it is desirably to obtain a kind of protein content height, glycemic index generation is low, palatability is good, the suitable diabetes patient of rich in taste food
Ready-to-eat food, to better meet needs of production.
The content of the invention
Technical problem solved by the invention is to provide a kind of soybean residue ready-to-eat food and its processing method, with solution
The problem of stating in background technology.
Technical problem solved by the invention is realized using following technical scheme：
A kind of soybean residue ready-to-eat food, include the raw material of following parts by weight：
10 ~ 15 parts of soybean residue；
12 ~ 20 parts of chicken；
10 ~ 15 parts of wheat flour；
10 ~ 15 parts of gluten powder；
4 ~ 7 parts of wheat bran；
4 ~ 7 parts of soybean oil；
0.2 ~ 0.4 part of konjaku flour；
0.3 ~ 0.6 part of carragheen；
0.2 ~ 0.4 part of gellan gum；
0.1 ~ 0.3 part of glutamine transaminage；
40 ~ 50 parts of water；
Appropriate flavoring；
Wherein konjaku flour：Carragheen：Gellan gum=2:3:2.
Preferably, the soybean residue ready-to-eat food includes the raw material of following parts by weight：
15 parts of soybean residue；
15 parts of chicken；
10 parts of wheat flour；
10 parts of gluten powder；
5 parts of wheat bran；
6 parts of soybean oil；
0.2 part of konjaku flour；
0.4 part of carragheen；
0.2 part of gellan gum；
0.2 part of glutamine transaminage；
46 parts of water；
Appropriate flavoring.
The invention further relates to soybean residue ready-to-eat food preparation method, specifically comprise the following steps：
1）Fresh soybean residue is rinsed to without slurry with clear water, dry soybean residue is obtained after drying, by dry bean curd slag and wheat bran
Mix in proportion, be sent into pot, be stir-fried by a small fire to the micro- Huang of color and luster, crushed after cooling by pulverizer and cross 60 ~ 80 mesh sieves, obtained
Mixed powder is stand-by；
2）Fresh chicken-breasted is selected as chicken source, chicken cut in cutmixer to mix chicken paste stand-by；
3）By 1）In obtain mixed powder, 2）In obtained chicken paste, konjaku flour, carragheen, gellan gum, glutamine turns amine
Enzyme, water, which are mixed by material rate and 45 ~ 60min emulsified in cutmixer, obtains that colloidal mixture is stand-by, and wherein emulsifying temperature is set
It is set to 50 ~ 55 DEG C；
4）By 3）In obtained colloidal mixture and gluten powder, wheat flour, soybean oil mix and face 6 beaten in dough batch
~ 8min, obtains dough；
5）The dough got in dough batch is put into rapidly extrusion forming in forming machine, then in 80 ~ 90 DEG C of hot water sizing 25 ~
35min, room temperature cool down to obtain shaping dough；
6）Shaping dough is thinly sliced into shape or spiral tubular, 45 ~ 80sec of frying, is cooled down at room temperature under the conditions of 175 ~ 185 DEG C
After add appropriate flavoring and mix thoroughly and obtain product；
7）By product vacuum bagged, sterilization.
Beneficial effect：A kind of soybean residue ready-to-eat food of the present invention and its processing method, it is directed to diabetic
Specific demand to food, high according to soybean residue protein and content of cellulose, fat content is low, it is nutritious the characteristics of combine
Other auxiliary materials, and digest to improve taste and flavor using glutamine transaminage, make final products protein content height,
Glycemic index generation it is low, palatability is good, it is nutritious comprehensively and be easy to absorption of human body, there is good practicality, innovatively
Soybean residue is applied to the exploitation of diabetes food, further enriches the species of diabetes food, avoids the resource of soybean residue
Waste, there is good actual production and promotional value.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Close specific embodiment and the present invention is expanded on further.
Embodiment one
A kind of soybean residue ready-to-eat food, include the raw material of following mass parts：
Soybean residue 15kg；The kg of chicken 15；The kg of wheat flour 10；The kg of gluten powder 10；The kg of wheat bran 5；The kg of soybean oil 6；Evil spirit
The kg of taro powder 0.2；The kg of carragheen 0.4；The kg of gellan gum 0.2；The kg of glutamine transaminage 0.2；The kg of water 46；Appropriate flavoring,
Wherein flavoring by salt, sugar, chicken cream, ox cream, chicken powder and spice according to 2:1:5:5:4:2 ratio allotment forms.
The preparation method of the soybean residue ready-to-eat food, specifically comprises the following steps：
1）Fresh soybean residue is rinsed to without slurry with clear water, dry soybean residue is obtained after drying, by dry bean curd slag and wheat bran
Mix in proportion, be sent into pot, be stir-fried by a small fire to the micro- Huang of color and luster, crushed after cooling by pulverizer and cross 80 mesh sieves, mixed
It is stand-by to close powder；
2）Fresh chicken-breasted is selected as chicken source, chicken cut in cutmixer to mix chicken paste stand-by；
3）By 1）In obtain mixed powder, 2）In obtained chicken paste, konjaku flour, carragheen, gellan gum, glutamine turns amine
Enzyme, water, which are mixed by material rate and 60min emulsified in cutmixer, obtains that colloidal mixture is stand-by, and wherein emulsifying temperature is arranged to
50℃；
4）By 3）In obtained colloidal mixture and gluten powder, wheat flour, soybean oil mix and face beaten in dough batch
8min, obtain dough；
5）The dough got in dough batch is put into rapidly extrusion forming in forming machine, then the 25min that shaped in 80 ~ 90 DEG C of hot water,
Room temperature cools down to obtain shaping dough；
6）Shaping dough is thinly sliced into shape, the fried 50sec under the conditions of 175 ~ 185 DEG C, appropriate adjust is added after cooling down at room temperature
Taste substance, which is mixed thoroughly, obtains product；
7）By product vacuum bagged, sterilization.
Embodiment two
Soybean residue 12kg；The kg of chicken 18；The kg of wheat flour 15；The kg of gluten powder 12；The kg of wheat bran 6；The kg of soybean oil 6；Evil spirit
The kg of taro powder 0.3；The kg of carragheen 0.6；The kg of gellan gum 0.3；The kg of glutamine transaminage 0.3；The kg of water 50；Appropriate flavoring,
Wherein flavoring by salt, sugar, chicken cream, ox cream, chicken powder and spice according to 3:1:7:7:4:3 ratio allotment forms.
The preparation method of the soybean residue ready-to-eat food, specifically comprises the following steps：
1）Fresh soybean residue is rinsed to without slurry with clear water, dry soybean residue is obtained after drying, by dry bean curd slag and wheat bran
Mix in proportion, be sent into pot, be stir-fried by a small fire to the micro- Huang of color and luster, crushed after cooling by pulverizer and cross 60 mesh sieves, mixed
It is stand-by to close powder；
2）Fresh chicken-breasted is selected as chicken source, chicken cut in cutmixer to mix chicken paste stand-by；
3）By 1）In obtain mixed powder, 2）In obtained chicken paste, konjaku flour, carragheen, gellan gum, glutamine turns amine
Enzyme, water, which are mixed by material rate and 50min emulsified in cutmixer, obtains that colloidal mixture is stand-by, and wherein emulsifying temperature is arranged to
55℃；
4）By 3）In obtained colloidal mixture and gluten powder, wheat flour, soybean oil mix and face beaten in dough batch
7min, obtain dough；
5）The dough got in dough batch is put into rapidly extrusion forming in forming machine, then the 35min that shaped in 80 ~ 90 DEG C of hot water,
Room temperature cools down to obtain shaping dough；
6）Shaping dough is cut into spiral tubular, the fried 75sec under the conditions of 175 ~ 185 DEG C, added after cooling down at room temperature appropriate
Flavoring, which is mixed thoroughly, obtains product；
7）By product vacuum bagged, sterilization.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of soybean residue ready-to-eat food, it is characterised in that include the raw material of following parts by weight：
10 ~ 15 parts of soybean residue；
12 ~ 20 parts of chicken；
10 ~ 15 parts of wheat flour；
10 ~ 15 parts of gluten powder；
4 ~ 7 parts of wheat bran；
4 ~ 7 parts of soybean oil；
0.2 ~ 0.4 part of konjaku flour；
0.3 ~ 0.6 part of carragheen；
0.2 ~ 0.4 part of gellan gum；
0.1 ~ 0.3 part of glutamine transaminage；
40 ~ 50 parts of water；
Appropriate flavoring；
Wherein konjaku flour：Carragheen：Gellan gum=2:3:2.
2. a kind of soybean residue ready-to-eat food according to claim 1, it is characterised in that include the raw material of following parts by weight：
15 parts of soybean residue；
15 parts of chicken；
10 parts of wheat flour；
10 parts of gluten powder；
5 parts of wheat bran；
6 parts of soybean oil；
0.2 part of konjaku flour；
0.4 part of carragheen；
0.2 part of gellan gum；
0.2 part of glutamine transaminage；
46 parts of water；
Appropriate flavoring.
3. the preparation method of the soybean residue ready-to-eat food described in a kind of right 1 or 2, it is characterised in that comprise the following steps：
1）Fresh soybean residue is rinsed to without slurry with clear water, dry soybean residue is obtained after drying, by dry bean curd slag and wheat bran
Mix in proportion, be sent into pot, be stir-fried by a small fire to the micro- Huang of color and luster, crushed after cooling by pulverizer and cross 60 ~ 80 mesh sieves, obtained
Mixed powder is stand-by；
2）Fresh chicken-breasted is selected as chicken source, chicken cut in cutmixer to mix chicken paste stand-by；
3）By 1）In obtain mixed powder, 2）In obtained chicken paste, konjaku flour, carragheen, gellan gum, glutamine turns amine
Enzyme, water, which are mixed by material rate and 45 ~ 60min emulsified in cutmixer, obtains that colloidal mixture is stand-by, and wherein emulsifying temperature is set
It is set to 50 ~ 55 DEG C；
4）By 3）In obtained colloidal mixture and gluten powder, wheat flour, soybean oil mix and face 6 beaten in dough batch
~ 8min, obtains dough；
5）The dough got in dough batch is put into rapidly extrusion forming in forming machine, then in 80 ~ 90 DEG C of hot water sizing 25 ~
35min, room temperature cool down to obtain shaping dough；
6）Shaping dough is thinly sliced into shape or spiral tubular, 45 ~ 80sec of frying, is cooled down at room temperature under the conditions of 175 ~ 185 DEG C
After add appropriate flavoring and mix thoroughly and obtain product；
7）By product vacuum bagged, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710897370.3A CN107853360A (en) | 2017-09-28 | 2017-09-28 | A kind of soybean residue ready-to-eat food and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710897370.3A CN107853360A (en) | 2017-09-28 | 2017-09-28 | A kind of soybean residue ready-to-eat food and its processing method |
Publications (1)
| Publication Number | Publication Date |
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| CN107853360A true CN107853360A (en) | 2018-03-30 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710897370.3A Pending CN107853360A (en) | 2017-09-28 | 2017-09-28 | A kind of soybean residue ready-to-eat food and its processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521783A (en) * | 2019-09-06 | 2019-12-03 | 无锡市台盛食品有限公司 | A kind of preparation method and applications of soybean residue |
| CN111357918A (en) * | 2018-12-26 | 2020-07-03 | 丰益(上海)生物技术研发中心有限公司 | Rice bran and bean dreg composition and preparation method and application thereof |
| CN114794384A (en) * | 2022-05-11 | 2022-07-29 | 河南科技学院 | Bean dreg prefabricated dish and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357918A (en) * | 2018-12-26 | 2020-07-03 | 丰益(上海)生物技术研发中心有限公司 | Rice bran and bean dreg composition and preparation method and application thereof |
| CN111357918B (en) * | 2018-12-26 | 2022-08-12 | 丰益(上海)生物技术研发中心有限公司 | Rice bran and bean dreg composition and preparation method and application thereof |
| CN110521783A (en) * | 2019-09-06 | 2019-12-03 | 无锡市台盛食品有限公司 | A kind of preparation method and applications of soybean residue |
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| CN114794384A (en) * | 2022-05-11 | 2022-07-29 | 河南科技学院 | Bean dreg prefabricated dish and preparation method thereof |
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Application publication date: 20180330 |