CN113729159A - Preparation method of bean dreg extruded and puffed food - Google Patents
Preparation method of bean dreg extruded and puffed food Download PDFInfo
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- CN113729159A CN113729159A CN202110937269.2A CN202110937269A CN113729159A CN 113729159 A CN113729159 A CN 113729159A CN 202110937269 A CN202110937269 A CN 202110937269A CN 113729159 A CN113729159 A CN 113729159A
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- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 2
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- 239000002253 acid Substances 0.000 claims description 2
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- 235000012438 extruded product Nutrition 0.000 claims description 2
- 235000013922 glutamic acid Nutrition 0.000 claims description 2
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 13
- 229940068041 phytic acid Drugs 0.000 abstract description 13
- 235000002949 phytic acid Nutrition 0.000 abstract description 13
- 239000000467 phytic acid Substances 0.000 abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 239000002699 waste material Substances 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 3
- 230000000433 anti-nutritional effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000007910 chewable tablet Substances 0.000 description 2
- 229940068682 chewable tablet Drugs 0.000 description 2
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- YCPXWRQRBFJBPZ-UHFFFAOYSA-N 5-sulfosalicylic acid Chemical compound OC(=O)C1=CC(S(O)(=O)=O)=CC=C1O YCPXWRQRBFJBPZ-UHFFFAOYSA-N 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 240000001549 Ipomoea eriocarpa Species 0.000 description 1
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- 235000013527 bean curd Nutrition 0.000 description 1
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- 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
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention discloses a preparation method of bean dreg extruded and puffed food. The invention removes the phytic acid from the bean dregs, and then adds corn starch, wheat germ, rice flour, salt, sugar and water to prepare granular products by an extrusion machine. The product prepared by the method has the characteristics of low calorie, high dietary fiber and the like, is suitable for people needing to lose weight, does not need expensive equipment, is suitable for large-scale production, and has a wide market. In addition, the problem of low utilization rate of the bean dregs can be solved, and the environmental problem caused by waste bean dregs is solved to a certain extent.
Description
(I) technical field
The invention relates to a preparation method of an extruded and puffed bean dreg food.
(II) background of the invention
Okara (okara) is a by-product of soybean processing, and the yield is enormous in various parts of the world each year. 1.1 kg of wet soybean dregs are produced per kg of soybeans used for producing soybean milk or bean curd. It is a pasty substance rich in fiber, protein, fat, vitamins and trace elements. The high fiber content and low production cost of the okara mean that it can be used as a dietary supplement to prevent diseases such as diabetes, obesity and hyperlipidemia. However, they have not been well developed and utilized because of their characteristics such as easy putrefaction, poor flavor (beany flavor), and rough mouthfeel. Currently, okara is generally treated as waste, either for use as feed, fertilizer, or to be landfilled.
Chinese patent CN109717383A discloses a method for making a biological fishy smell removing instant bean dreg chewable tablet, which utilizes Aspergillus niger and Lactobacillus plantarum to compositely ferment bean dregs to produce the biological fishy smell removing instant bean dreg chewable tablet. However, this method neglects the effect of phytic acid. In some food products, especially food products of vegetable origin, the phytic acid in the food product is not removed after the processing, which results in the phytic acid being the main anti-nutritional component of the food product that affects the absorption of mineral elements.
Disclosure of the invention
The invention aims to provide a method for preparing an expanded product by taking bean dregs as raw materials.
The technical scheme adopted by the invention is as follows:
a preparation method of an extruded and puffed bean dreg food comprises the following sequential steps:
(1) and (3) carrying out enzyme pretreatment on wet bean dregs:
adding phytase into fresh bean dregs, and performing acid removal pretreatment at the temperature of 45-65 ℃; the phytase is a solid phytase, and the addition amount of the phytase is 3-5 thousandths (w/w);
(2) and (3) Maillard reaction aroma enhancement:
taking the bean dregs obtained after the pretreatment in the step (1), adding amino acid with the mass being 1-10% of the mass of the bean dregs and reducing sugar with the mass being 1-10% of the mass of the bean dregs, and reacting for 0.5-2.0 h in a sterilization pot at the temperature of 90-135 ℃; the reducing sugar is one or two of glucose and xylose, and the amino acid is one or more of cysteine, glycine, arginine and glutamic acid;
(3) material compatibility:
taking the bean dregs flavored in the step (2), drying at 65-85 ℃ until the moisture content is 15% -35%, grinding and sieving to obtain bean dreg powder, and mixing the bean dreg powder with one or more of corn starch, wheat germ, rice flour, salt and sugar;
(4) moisture regulation:
adjusting the water content of the mixture obtained in the step (3) to 20-45%;
(5) preparing an extruded and puffed product:
and (3) putting the mixture obtained in the step (4) into an extrusion puffing machine, wherein the rotating speed is 100-130 r/min, the temperature of a first area is 40-65 ℃, the temperature of a second area is 110-150 ℃, and the temperature of a third area is 130-165 ℃, so that the puffed food is prepared.
Preferably, the reducing sugar in step (2) is glucose.
Preferably, the amino acid in step (2) is arginine.
In the step (3), the bean dregs powder is preferably mixed with corn starch and/or wheat germ.
In the step (5), the preferred rotating speed of the extrusion bulking machine is 110 r/min.
The invention removes anti-nutritional factors in the bean dregs and enhances the palatability by means of enzyme treatment, fermentation and the like, provides a new method for developing and utilizing the bean dregs which are byproducts of soybean processing, can further improve the added value of products, realizes zero-waste production, and has important significance for reducing environmental pollution. The preparation method provided by the invention is easy to operate and low in cost, and the obtained product is moderate in hardness and brittleness, high in expansion rate, proper in water absorption and water solubility and good in color.
The beneficial effects of the invention are mainly reflected in that: (1) the invention uses the bean dregs as raw materials, and the prepared puffed product has the characteristics of high dietary fiber and low calorie. The product has high content of soluble fiber, is easy to generate satiety after being eaten by people, has low content of self fat, and is suitable for being popularized as a weight-losing food. (2) The method is easy to operate, low in cost, suitable for large-scale production, beneficial to commercial application, provides a new idea for industrial production and utilization of the bean dregs, and can solve the problem of environmental pollution caused by the waste bean dregs to a certain extent.
(IV) detailed description of the preferred embodiments
For the purpose of enhancing understanding of the present invention, the present invention will be described in further detail with reference to specific examples, which are provided for illustration only and are not intended to limit the scope of the present invention.
In the examples, the sources of the raw materials are as follows:
bean dregs: commercial farm trade market in morning glory
Phytase: 100U/mg, Xiusheng enzyme Biotechnology Ltd
Glucose: food grade, Zhejiang Yinuo Biotechnology Ltd
Arginine: food grade, Zhejiang Yinuo Biotechnology Ltd
Corn starch: food grade, Harbin Xinhende food Co., Ltd
Example 1:
(1) enzyme treatment of wet okara
Adding phytase of 3 per mill (3g) into 1000g of fresh bean dregs, and performing phytic acid removal treatment for 2 hours at 45 ℃;
(2) maillard reaction for increasing aroma
Taking the pretreated bean dregs obtained in the step (1), adding 5 percent (50g) of glucose and 5 percent (50g) of arginine into the bean dregs by mass, and reacting for 0.5h in a sterilization pot at 190 ℃;
(3) compatibility of materials
And (3) drying the bean dregs obtained in the step (2) at 75 ℃ until the water content is 20%, and grinding and sieving the dried bean dregs by using a high-speed universal grinder. Mixing the bean dreg powder, the corn starch and the wheat germ in a ratio of 8: 2: 1, mixing in a mass ratio;
(4) moisture regulation
Adjusting the water content of the extrusion puffing raw material in the step (3) to 35%;
(5) preparation of extruded puffed products
Putting the raw materials in the step (4) into an extrusion bulking machine, wherein the rotating speed is 110r/min, the temperature of a first area is 40 ℃, the temperature of a second area is 110 ℃, and the temperature of a third area is 145 ℃; the prepared bean dreg puffed product has good puffing effect and crisp mouthfeel.
Example 2:
(1) enzyme treatment of wet okara
Adding phytase of 5 per mill (5g) into 1000g of fresh bean dregs, and performing phytic acid removal treatment for 2h at 65 ℃;
(2) maillard reaction for increasing aroma
Taking the pretreated bean dregs obtained in the step (1), adding 5 percent (50g) of glucose and 5 percent (50g) of arginine into the bean dregs by mass, and reacting for 1.0h in a sterilizing pot at 100 ℃;
(3) compatibility of materials
And (3) drying the bean dregs obtained in the step (2) at 85 ℃ until the water content is 15%, and grinding and sieving the dried bean dregs by using a high-speed universal grinder. Mixing the bean dreg powder, corn starch and wheat germ in a proportion of 10: 3: 1, mixing in a mass ratio;
(4) moisture regulation
Adjusting the water content of the extrusion puffing raw material in the step (3) to 30%;
(5) preparation of extruded puffed products
Putting the raw materials in the step (4) into an extrusion bulking machine, wherein the rotating speed is 110r/min, the temperature of a first area is 55 ℃, the temperature of a second area is 120 ℃, and the temperature of a third area is 155 ℃; the prepared bean dreg puffed product has good puffing effect and crisp mouthfeel.
Example 3:
(1) enzyme treatment of wet okara
Adding phytase with the mass of 4 per mill (4g) of the bean dregs into 1000g of fresh bean dregs, and performing phytic acid removal treatment for 2 hours at 55 ℃;
(2) maillard reaction for increasing aroma
Taking the pretreated bean dregs obtained in the step (1), adding 5 percent (50g) of glucose and 5 percent (50g) of arginine into the bean dregs by mass, and reacting for 2.0h in a sterilization pot at 90 ℃;
(3) compatibility of materials
And (3) drying the bean dregs obtained in the step (2) at 65 ℃ until the water content is 30%, and grinding and sieving the dried bean dregs by using a high-speed universal grinder. Mixing the bean dreg powder, the corn starch and the wheat germ in a ratio of 8: 4: 1, mixing in a mass ratio;
(4) moisture regulation
Adjusting the water content of the extrusion puffing raw material in the step (3) to 25%;
(5) preparation of extruded puffed products
Putting the raw materials in the step (4) into an extrusion bulking machine, wherein the rotating speed is 110r/min, the temperature of a first area is 60 ℃, the temperature of a second area is 130 ℃, and the temperature of a third area is 160 ℃; the prepared bean dreg puffed product has good puffing effect and crisp mouthfeel.
And taking the bean dreg puffed product prepared by the method in the embodiment 1-3, and evaluating the product by a sensory evaluation panel. The sensory panel consisted of 9 trained individuals for sensory evaluation, 5 males, 4 females. After each evaluation, rinsed with distilled water, each sample was randomized into three occasions and the scores were averaged. The scoring criteria are tabulated below:
the sensory evaluation results are shown in table 1:
table 1: sensory evaluation of bean dregs by different treatment modes
And taking the bean dreg puffed product prepared by the method in the embodiment 1-3 and the untreated bean dreg for detecting the content of phytic acid and dietary fiber.
The content of phytic acid is measured by using a ferric trichloride colorimetric method, and the principle of the ferric trichloride colorimetric method is that 2 per mill sulfosalicylic acid-0.2 per mill FeCl3·6H2The maximum absorption peak of O at 500nm, and when the phytic acid content is 0.0-0.5 mg, the phytic acid content and the absorbance value have a better linear relationship.
The determination of the dietary fiber in the food refers to the determination of the dietary fiber in the food of GB 5009.88-2014 national standard for food safety.
The results are shown in Table 2:
table 2: variation of phytic acid and other components in bean dregs in different treatment modes
As shown in tables 1 and 2, the bean dreg puffed food obtained by the processing method has the advantages of obvious reduction of beany flavor, crisp taste, good puffing effect, obvious phytic acid removing effect in the bean dregs, increased content of soluble dietary fibers after the processing, and extremely high improvement of the quality of the bean dregs.
Claims (5)
1. A preparation method of an extruded and puffed bean dreg food comprises the following sequential steps:
(1) and (3) carrying out enzyme pretreatment on wet bean dregs:
adding phytase into fresh bean dregs, and performing acid removal pretreatment at the temperature of 45-65 ℃; the phytase is solid phytase, and the addition amount of the phytase is 3-5 per mill;
(2) and (3) Maillard reaction aroma enhancement:
taking the pretreated bean dregs obtained in the step (1), adding 1-10% by mass of amino acid and 1-10% by mass of reducing sugar into the bean dregs, and reacting in a sterilization pot at 90-135 ℃ for 0.5-2.0 h; the reducing sugar is one or two of glucose and xylose, and the amino acid is one or more of cysteine, glycine, arginine and glutamic acid;
(3) material compatibility:
taking the bean dregs flavored in the step (2), drying at 65-85 ℃ until the moisture content is 15% -35%, grinding and sieving to obtain bean dreg powder, and mixing the bean dreg powder with one or more of corn starch, wheat germ, rice flour, salt and sugar;
(4) moisture regulation:
adjusting the water content of the mixture obtained in the step (3) to 20-45%;
(5) preparing an extruded and puffed product:
and (3) putting the mixture obtained in the step (4) into an extrusion puffing machine, wherein the rotating speed is 100-130 r/min, the temperature of a first area is 40-65 ℃, the temperature of a second area is 110-150 ℃, and the temperature of a third area is 130-165 ℃, so that the puffed food is prepared.
2. The method according to claim 1, wherein the reducing sugar in step (2) is glucose.
3. The method according to claim 1, wherein the amino acid in step (2) is arginine.
4. The method of claim 1, wherein the okara flour is mixed with corn starch and/or wheat germ in step (3).
5. The method of claim 1, wherein the rotational speed of the extruder-expander in step (5) is 110 r/min.
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| CN102178205A (en) * | 2011-06-02 | 2011-09-14 | 成都味源生物工程科技有限公司 | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal |
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| CN110089686A (en) * | 2019-05-30 | 2019-08-06 | 北京香豆豆食品有限公司 | A kind of preparation method of bean dregs dilated food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102283365A (en) * | 2010-12-10 | 2011-12-21 | 广东海洋大学 | Solid-phase Maillard reaction flavor-enhancing method for producing seafood flavoring |
| CN102178205A (en) * | 2011-06-02 | 2011-09-14 | 成都味源生物工程科技有限公司 | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal |
| CN104256498A (en) * | 2014-08-19 | 2015-01-07 | 山东天博食品配料有限公司 | Method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate |
| CN104381870A (en) * | 2014-10-10 | 2015-03-04 | 北京市农林科学院 | Tofu residue puffed food and preparation method thereof |
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