CN101999602A - Process for preparing bean dreg powder - Google Patents

Abstract

The invention relates to a process for preparing bean dreg powder, which comprises the following steps of: putting fresh wet bean milk into a steam cabinet in a layered mode and steaming under normal pressure; cooling steamed bean dregs to room temperature, flatly spreading in the sun for airing or putting into an oven for baking until the moisture content is between 0.01 and 0.02 percent; and putting dried bean dregs into a grinding machine in batches for grinding, and stopping grinding until the average diameter of the ground bean dregs is between 100 and 300nm. The process is reasonable, and easy to operate, and has a short period; the nutritional ingredient loss of the bean dregs is low, and the water solubility of the bean dregs is improved; the bean dregs can be directly drunk with water after being ground into powder, have smooth mouthfeel, and also can be drunk when mixed with other electuaries; and cakes with rich nutrition can be made by mixing flour, corn meal and the like and the bean dregs.

Description

A kind of manufacturing process of okara powder

Technical field

The present invention relates to the bean food processing technique field, especially a kind of manufacture craft of okara powder.

Background technology

Bean dregs are byproducts of bean product such as processing soya-bean milk, bean curd, according to studies show that, contain abundant crude protein, fat, insoluble diedairy fiber, soluble dietary fiber and soluble-carbohydrate in the bean dregs of doing; Also contain certain micro constitutent in addition in the bean dregs: as vitamin, mineral matter, isoflavones, phospholipids compounds etc., often edible bean dregs can reduce content of cholesterol in the blood, prevent intestinal cancer in addition, osteoporosis, antitumor, anti-oxidant and lose weight effect, therefore, bean dregs are dietary fiber sources of a kind of cheapness, and nutrient content is abundant, both can make raw material production high quality meals fiber with bean dregs, can be used as saccharifying agent again, raw materials for production such as riboflavin are produced edible wrapping paper etc., but fresh bean dregs fishy smell is heavy, coarse mouthfeel, the moisture height, easily corrupt, contaminated environment, be not easy to store, therefore, a large amount of bean dregs that China bean product processing industry is produced, except that fraction as the animal feeding-stuff, most of bean dregs all are dropped, cause waste on the one hand, on the other hand, environment is polluted.

Advantages such as it is bright that though the bean dregs after the fermentation of existing fermenting bean dregs technology have color and luster, gives off a strong fragrance, and flavour is strong, and aftertaste is long, bean dregs water-soluble not high, also granular sensation slightly.Because this granular sensation of bean dregs, directly food that mediations such as the slightly not smooth and flour of hypopharynx make exquisiteness is inadequately drunk in bath.

Summary of the invention

It is not enough and provide that a kind of technology is reasonable, simple to operate, process cycle short, few, the water-soluble raising of nutrient loss of bean dregs that the object of the invention is to overcome prior art, become the manufacturing process of powder by particle.

The manufacturing process of a kind of okara powder provided by the invention comprises the steps:

The first step, boiling: steamer is put in fresh wet soya-bean milk layering, and boiling under the normal pressure was preserved moisture 80～90 minutes in 90 ℃～100 ° ℃;

Second step, oven dry: first step gained bean dregs are cooled to room temperature, are placed under the sun airing by the tiling of the thickness of 0.5～1cm again or are placed on that the slow fire with 150 ℃～170 ℃ toasted 30 minutes in the baking box, reach between 0.01%～0.02% until water content;

The 3rd step, grinding: the second step gained material is put into grinder in batches grind, the material diameter after the grinding is between 100nm～300nm.

The present invention adopts above-mentioned process, bean dregs are cooked the fishy smell that can reduce bean dregs, the sun dries or can keep the nutrient loss of bean dregs few with 150 ℃～170 ℃ slow fire oven dry, the direct bath in back of pulverizing is drunk, inlet is along sliding, also can mix other electuaries and drink, more can mix flour, corn flour etc. and make nutritious cake.

The specific embodiment

The invention will be further described in conjunction with specific embodiments now, and following examples are intended to illustrate the present invention rather than limitation of the invention further.

Dry after present embodiment cooks bean dregs to water content and reach between 0.01%～0.02%, be ground to average diameter at last and between 100nm～300nm, stop, make the okara powder that directly to wash by water and to drink.

Embodiment 1

Steamer is put in 100 kilograms of layerings of fresh wet bean dregs, and boiling under the normal temperature was preserved moisture 80 minutes in 90 ℃; Then, the bean dregs after the boiling are cooled to room temperature, place airing under the sun by the tiling of the thickness of 0.5cm, until the bean dregs water content between 0.01%～0.02%; 50 kilograms in bean dregs after the oven dry are put into grinder grind, the average diameter that is ground to bean dregs stops between 100nm～300nm.

After testing, after pulverizing, the water-soluble of bean dregs improved, and the Soluble Fiber cellulose content is 2.1%, increased by 4.5 times, solubility total reducing sugar 11.02%; Okara powder after the grinding has bright in color, gives off a strong fragrance, and bath is drunk inlet along sliding characteristics.

Embodiment 2

Steamer is put in 100 kilograms of layerings of fresh wet bean dregs, and boiling under the normal temperature was preserved moisture 90 minutes in 100 ℃; Then, the bean dregs after the boiling are cooled to room temperature, are placed in the baking box by the thickness of 1cm and toast, the control oven temperature was toasted 30 minutes between 150 ℃～170 ℃, reached between 0.01%～0.02% until the bean dregs water content; 50 kilograms in bean dregs after the oven dry are put into grinder grind, the average diameter that is ground to bean dregs stops between 100nm～300nm.

After testing, after pulverizing, the water-soluble of bean dregs improved, and the Soluble Fiber cellulose content is 1.8%, increased by 3.9 times, solubility total reducing sugar 10.33%; Okara powder after the grinding has bright in color, gives off a strong fragrance, and bath is drunk inlet along sliding characteristics.

Claims (1)

1. the manufacturing process of an okara powder comprises the steps:

The first step, boiling: steamer is put in fresh wet soya-bean milk layering, and boiling under the normal pressure was preserved moisture 80～90 minutes in 90 ℃～100 ℃;

Second step, oven dry: first step gained bean dregs are cooled to room temperature, are placed under the sun airing by the tiling of the thickness of 0.5～1cm again or are placed on that the slow fire with 150 ℃～170 ℃ toasted 30 minutes in the baking box, reach between 0.01%～0.02% until water content;

The 3rd step, grinding: the second step gained material is put into grinder in batches grind, the material average diameter after the grinding is between 100nm～300nm.