CN110089686A - A kind of preparation method of bean dregs dilated food - Google Patents
A kind of preparation method of bean dregs dilated food Download PDFInfo
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- CN110089686A CN110089686A CN201910465049.7A CN201910465049A CN110089686A CN 110089686 A CN110089686 A CN 110089686A CN 201910465049 A CN201910465049 A CN 201910465049A CN 110089686 A CN110089686 A CN 110089686A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 46
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 claims description 11
- 238000001125 extrusion Methods 0.000 claims description 8
- 239000004482 other powder Substances 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 26
- 230000008569 process Effects 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 36
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 239000006227 byproduct Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000000835 fiber Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000011417 postcuring Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of preparation methods of bean dregs dilated food, comprising: (1) bean dregs, wheat flour, starch and other powders is directly mixed to get mixing in reservation ratio；(2) it squeezed, be formed and slice obtains thin slice twice after the mixing automatic lifting feeding intake；(3) high temperature frying extruding is carried out to thin slice, subsequent de-oiling, spice obtain finished product.Preparation method simple process of the invention, it is easily operated, by squeezing, maturing, frying-expansion, the nutritional ingredient of bean dregs is remained to the full extent.
Description
Technical field
The invention belongs to food processing technology fields, in particular it relates to a kind of preparation side of bean dregs dilated food
Method.
Background technique
Bean dregs are the byproducts produced during soymilk or bean curd.With the reach of science, people are from the angle of nutrition
Degree starts to re-recognize bean dregs.It is had shown that through research, some nutritional ingredient remains in bean dregs in soybean, so that bean dregs have
A variety of nutriments such as protein, fat, calcium, phosphorus, iron.
Due to soybean fiber rich in bean dregs, current bean dregs have been used to prepare diet fiber product.Example
Such as, application No. is 201811100711.0 Chinese invention patent applications to disclose a kind of processing technology of soybean-drag fiber food,
Including selection, grinding, drying, screening, sterilization, mixing, injection molding, baking, packaging and other steps.Its technique is cumbersome and final production
Product dietary fiber content is limited.Therefore, it is badly in need of a kind of simple process, easily operated and final products excellent quality with beans at present
Slag is the food-processing method of raw material.
Summary of the invention
Goal of the invention of the invention is in view of the deficiencies in the prior art, to provide a kind of system of bean dregs dilated food
Preparation Method.
Technical solution of the present invention is specific as follows:
A kind of preparation method of bean dregs dilated food, includes the following steps:
(1) bean dregs, wheat flour, starch and other powders are mixed to get mixing in reservation ratio；
(2) it squeezed, be formed and slice obtains thin slice twice after the mixing automatic lifting feeding intake；
(3) high temperature frying extruding is carried out to thin slice, subsequent de-oiling, spice obtain finished product.
Further, in step (1), reservation ratio is bean dregs 30-40%, wheat flour 40- by weight percentage
50%, starch 10-14%, other powder 6-10%.
Further, it in step (2), is squeezed twice using continuous multi-stage formula screw extruder.
Further, in step (2), squeezing twice includes that a squeezing, maturing and secondary extrusion form.
Further, a squeezing, maturing is that mixing is squeezed into continous way strip at 60-80 DEG C.
Further, secondary extrusion molding is by continous way strip in 80-100 DEG C of squeezing, maturing.
Further, in step (2), sizing plays the role of uniform moisture and facilitates extruding.
Further, in step (2), sheet thickness is 0.3-1mm.
Further, in step (3), frying-expansion is to carry out frying in 170-190 DEG C of continous way deep fryer of oil temperature.
A kind of bean dregs dilated food, is obtained using above-mentioned preparation method, and the bean dregs dilated food is that dietary fiber is crisp
Piece.
Compared with the prior art, technical solution of the present invention has the following beneficial effects:
1, simple process is saved manpower, is improved efficiency, and cost reduces, and is a breakthrough for the industry.For example, with
Preceding such bean dregs crisp chip production can be 1 ton daily, may be implemented yield using method of the invention double, efficiency and production energy
Power is improved；
2, byproduct of the bean dregs as bean product production industry, have be worth it is low, poor taste, smell bad, be not easy to store up
The disadvantages of depositing, method of the invention can make bean dregs foodstuff processing become in good taste, facilitate the high (nutriture value of storage, dietary fiber content
Be worth high) snack food.
Specific embodiment
The present invention is done in detail by following specific embodiments for the purpose, feature and effect for fully understanding the present invention
Describe in detail bright, but the present invention is not restricted to this.
For current bean dregs dietary fiber product preparation method technique, cumbersome and final products dietary fiber content is limited
Problem, the present inventor, which optimizes process, proposes a kind of bean dregs extruding food entirely different with existing method
The preparation method of product.
The preparation method of bean dregs dilated food of the invention includes: (1) by bean dregs, wheat flour, starch and other powders
Mixing is mixed to get in reservation ratio；(2) it squeezed, be formed twice after the mixing automatic lifting feeding intake
Thin slice is obtained with slice；(3) high temperature frying extruding is carried out to thin slice, subsequent de-oiling, spice obtain finished product.
Specifically, in a kind of preferred specific implementation method, the preparation method of bean dregs dilated food of the invention includes:
(1) bean dregs, wheat flour, starch and other powders are mixed to get mixing in reservation ratio.
By new fresh bean dreg 30-40%, wheat flour 40-50%, starch 10-14%, other powder in percentage by weight
Material 6-10% (preferably, new fresh bean dreg 40%, wheat flour 40%, starch 10-14%, other powder 6-10%) carries out mixing and mixes
Material.
In the present invention, other powders are, for example, yam flour, oatmeal, purple sweet potato powder, barley young leaf powder etc., in actual production
In the process, those skilled in the art can be selected based on actual needs, and this will not be repeated here.
In the present invention, wheat flour, starch, other powders can be bought by market and be obtained, for example, wheat flour can be adopted
Lai Tai board Thailand import starch can be used with five get profit flour, starch.
In the present invention, bean dregs can be by-product of processing producer during producing the products such as bean curd.
(2) it squeezed, be formed and slice obtains thin slice twice after the mixing automatic lifting feeding intake.
Extruder is poured into mixing promotion with self- lift, is squeezed by continuous multi-stage formula screw extruder is secondary
Pressure, wherein primary squeeze is that mixing is squeezed into continous way strip at 60-80 DEG C, is exactly forming process；Secondary extrusion is
It is to continue molding product to heat post curing by continous way strip in 80-100 DEG C of squeezing, maturing；Product is in room temperature after curing
Lower placement is sliced after 48 hours, and the process of placement needs to wrap up product with film, and it is dry to be placed on temperature 20-25 degree or so ventilation
In dry environment, it is therefore an objective to by the aging of product of curing, make the uniform moisture distribution of interiors of products, even density, be one old
Product is cut into the thin slice (thickness can be adjusted according to actual requirement) of 0.3-1mm by the process of change with slicer in next step, this
The product crispy in taste of thickness is convenient for frying-expansion.
Especially, it should be noted that there is no fixating shape step in prior art, and the method for the present invention includes sizing, this
It is essential step in method of the invention, plays the role of uniform moisture, facilitates extruding.
(3) high temperature frying extruding is carried out to thin slice, subsequent de-oiling, spice obtain finished product.
The thin slice that step (2) is obtained carries out fried, deep-fat frying time 30-60 in 170-190 DEG C of continous way deep fryer of oil temperature
Second, product puffed degree that this time and temperature blast, delicious and crisp degree, sense organ good colour can obtain finished product after de-oiling, spice.
Method and process of the invention is simple, easily operated, while can remain the nutritional ingredient of bean dregs to the full extent,
The various nutritional ingredients of obtained bean dregs dilated food meet national standard, and the content of dietary fiber is apparently higher than national mark
It is quasi-.
In particular, the present inventor realizes one completely by the improvement to technique, using above steps
Technical solution is not only able to make simple process, saves manpower, improves efficiency, cost reduction, makees moreover, changing current bean dregs
For bean product production industry by-product value is low, poor taste, smell bad, is not easy to the disadvantages of storage, method of the invention
Bean dregs foodstuff processing can be made to become in good taste, facilitate the snack food of storage, dietary fiber content high (nutritive value is high).
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
The selection of product specification.
Embodiment 1
First by 600 grams of 4000 grams of new fresh bean dreg, 4000 grams of wheat flour, 1400 grams of starch, yam flour progress mixings.
Extruder is poured into mixing promotion with self- lift, is squeezed by continuous multi-stage formula screw extruder is secondary
Pressure, wherein primary squeeze is that mixing is squeezed into continous way strip at 60 DEG C, and secondary extrusion is by continous way strip 80
DEG C squeezing, maturing, product is sliced after placing 48 hours at normal temperature after curing, and the process of placement needs to wrap up product with film,
It is placed in 20 DEG C of temperature or so the environment of aeration-drying, then product is cut into the thin slice of 1mm with slicer.
Thin slice is carried out in 170 DEG C of continous way deep fryers of oil temperature fried, deep-fat frying time 30 seconds, can obtained after de-oiling, spice
Finished product.
The nutritional ingredient of the product of embodiment 1 is detected, the results are shown in Table 1.
Table 1
Embodiment 2
First by 1000 grams of 3000 grams of new fresh bean dreg, 5000 grams of wheat flour, 1000 grams of starch, oatmeal progress mixings.
Extruder is poured into mixing promotion with self- lift, is squeezed by continuous multi-stage formula screw extruder is secondary
Pressure, wherein primary squeeze is that mixing is squeezed into continous way strip at 80 DEG C, and secondary extrusion is that continous way strip exists
100 DEG C of squeezing, maturings, product is sliced after placing 48 hours at normal temperature after curing, and the process of placement is needed product film packet
It wraps up in, is placed in 20 DEG C of temperature or so the environment of aeration-drying, then product is cut into the thin slice of 0.5mm with slicer.
Thin slice is carried out in 190 DEG C of continous way deep fryers of oil temperature fried, deep-fat frying time 60 seconds, can obtained after de-oiling, spice
Finished product.
Embodiment 3
First by 700 grams of 3500 grams of new fresh bean dreg, 4500 grams of wheat flour, 1300 grams of starch, purple sweet potato powder progress mixings.
Extruder is poured into mixing promotion with self- lift, is squeezed by continuous multi-stage formula screw extruder is secondary
Pressure, wherein primary squeeze is that mixing is squeezed into continous way strip at 70 DEG C, and secondary extrusion is by continous way strip 90
DEG C squeezing, maturing, product is sliced after placing 48 hours at normal temperature after curing, and the process of placement needs to wrap up product with film,
It is placed in 20 DEG C of temperature or so the environment of aeration-drying, then product is cut into the thin slice of 0.5mm with slicer.
Thin slice is carried out in 180 DEG C of continous way deep fryers of oil temperature fried, deep-fat frying time 50 seconds, can obtained after de-oiling, spice
Finished product.
It is detected using the product of detection method same as Example 1 to embodiment 2 and 3, the results are shown in Table 2.
Table 2
It is provided according in GB 28050-2011, dietary fiber content is more than that 6g/100g (solid) can claim height or be rich in
Dietary fiber or good source.Table specific as follows:
The dietary fiber content of bean dregs dilated food of the invention be can be seen that from the data of Tables 1 and 2 much higher than country
Standard.
Claims (10)
1. a kind of preparation method of bean dregs dilated food, which comprises the steps of:
(1) bean dregs, wheat flour, starch and other powders are mixed to get mixing in reservation ratio；
(2) it squeezed, be formed and slice obtains thin slice twice after the mixing automatic lifting feeding intake；
(3) high temperature frying extruding is carried out to thin slice, subsequent de-oiling, spice obtain finished product.
2. preparation method according to claim 1, which is characterized in that in step (1), reservation ratio is with weight percent
Than the bean dregs 30-40% of meter, wheat flour 40-50%, starch 10-14%, other powder 6-10%.
3. preparation method according to claim 1, which is characterized in that in step (2), squeezed using continuous multi-stage formula screw rod
Press is squeezed twice.
4. preparation method according to claim 1, which is characterized in that in step (2), squeezing twice includes primary squeeze
Curing and secondary extrusion molding.
5. the preparation method according to claim 4, which is characterized in that one time squeezing, maturing is by mixing in 60-80
DEG C it is squeezed into continous way strip.
6. the preparation method according to claim 4, which is characterized in that secondary extrusion molding is by continous way strip in 80-
100 DEG C of squeezing, maturings.
7. preparation method according to claim 1, which is characterized in that in step (2), sizing is played uniform moisture and had
Help the effect of extruding.
8. preparation method according to claim 1, which is characterized in that in step (2), sheet thickness is 0.3-1mm.
9. preparation method according to claim 1, which is characterized in that in step (3), frying-expansion is in oil temperature 170-
190 DEG C of continous way deep fryers carry out fried.
10. a kind of bean dregs dilated food is obtained using the described in any item preparation methods of claim 1 to 9, which is characterized in that
The bean dregs dilated food is dietary fiber crisp chip.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910465049.7A CN110089686A (en) | 2019-05-30 | 2019-05-30 | A kind of preparation method of bean dregs dilated food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910465049.7A CN110089686A (en) | 2019-05-30 | 2019-05-30 | A kind of preparation method of bean dregs dilated food |
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Family
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729159A (en) * | 2021-08-16 | 2021-12-03 | 浙江工业大学 | Preparation method of bean dreg extruded and puffed food |
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| CN113729159A (en) * | 2021-08-16 | 2021-12-03 | 浙江工业大学 | Preparation method of bean dreg extruded and puffed food |
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Application publication date: 20190806 |