CN103355384A - High fiber biscuit - Google Patents
High fiber biscuit Download PDFInfo
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- CN103355384A CN103355384A CN201310259457XA CN201310259457A CN103355384A CN 103355384 A CN103355384 A CN 103355384A CN 201310259457X A CN201310259457X A CN 201310259457XA CN 201310259457 A CN201310259457 A CN 201310259457A CN 103355384 A CN103355384 A CN 103355384A
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- parts
- slag
- mixture
- dried
- ground
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 25
- 239000000835 fiber Substances 0.000 title claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 claims abstract description 38
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 26
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000002893 slag Substances 0.000 claims description 50
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 229940099112 cornstarch Drugs 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000000047 product Substances 0.000 abstract description 9
- 238000012856 packing Methods 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 239000006227 byproduct Substances 0.000 abstract description 4
- 238000003672 processing method Methods 0.000 abstract description 4
- 235000015192 vegetable juice Nutrition 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 235000019759 Maize starch Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 201000005577 familial hyperlipidemia Diseases 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 210000004243 sweat Anatomy 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a high fiber biscuit and a processing method thereof. The high fiber biscuit comprises the following raw materials in parts by weight: 100-140 parts of dry soybean dreg powder, 40-50 parts of dry sweet potato dreg powder, 20-30 parts of dry vegetable dreg powder, 200 parts of flour, 80 parts of maize starch, 32 parts of vegetable edible oil, 30 parts of egg, 10 parts of leaven and 15 parts of salt. The processing method comprises the steps as follows: adding proper quantity of water into the raw materials, and agitating the mixture; standing the mixture for 6-9 hours, and fermenting, extruding and shaping the mixture; placing the shaped mixture in an oven at the set temperature of 190-220 DEG C for 15 minutes; cooling the mixture to 30 DEG C, packing the mixture, and obtaining the finished product. The high fiber biscuit not only increases the utilization ways of by-products produced by processing soybean products, sweat tomato starch and vegetable juice, but also provides a kind of food, which is low in fat, sugar and heat, high in fiber and good in taste and is particularly suitable for hyperglycosemia, hyperlipemia, hypertension and weight-controlled crowds.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of three slag crude fibre biscuits.
Background technology
In the food-processing industry, processing bean product, sweet potato starch, vegetable juice produce a large amount of byproduct bean dregs, sweet potato slag and vegetables slag, they contain abundant dietary fiber, fat content is low, the generation heat is few, be typical low fat, low contain sugar, low in calories, high raw fiber food, it is sour etc. also to contain the mineral matter such as calcium, phosphorus, iron and the B1 that supports one's family, B2, C and niacin, inferior oil (oil food).Edible soybean residue, sweet potato slag and vegetables slag can reduce cholesterol level, reduce the diabetes patient to the consumption of insulin, promote intestines peristalsis, the effect of prevention intestinal cancer and fat-reducing is arranged, thereby be regarded as a kind of new health foodstuff.Because agreeable to the taste poor performance seldom is applied to food processing, but be used for feed, cause very large waste.
Biscuit is a kind of common food, and is wide in variety, taste is crisp, instant is easy to carry again, has become a kind of food indispensable in the daily life.Biscuit oil content, sugar content height on the market, it is high to produce heat.At present, eating the wholesome viewpoint of coarse food grain and be rooted in the hearts of the people, the coarse food grain class biscuit of declaring " high fiber " is also arranged much on the market, but crude fiber content is on the low side, is not real coarse grain biscuit.
Utilize processing bean product, sweet potato starch, vegetable juice to produce a large amount of byproduct bean dregs, sweet potato slag and vegetables slag, processing market is well sold and in short supply, the consumer likes, the high-fiber biscuits market prospects of nutrition and health care are very wide.
Summary of the invention
The present invention provides a kind of high-fiber biscuits and processing method for solving the problems of the technologies described above.
The present invention adopts following technical scheme;
High-fiber biscuits of the present invention is comprised of following raw materials according by weight:
Do okara powder 100-140 part;
Dried sweet potato ground-slag 40-50 part;
Dried vegetables ground-slag 20-30 part;
200 parts in flour;
80 parts of cornstarch;
32 parts of vegetable edible oils;
30 parts in egg;
10 parts in yeast;
15 parts of salt.
Described flour is the wheat Self-raising flour, and dried okara powder is dried soya bean okara powder, also other okara powder;
Described dried vegetables ground-slag is a kind of dried vegetables ground-slag, also two kinds or above dried vegetables ground-slag mixing.
High-fiber biscuits processing method of the present invention is to follow these steps to carry out:
A with bean dregs, sweet potato slag, vegetables slag dry respectively, grind, sieve (100 order) make dried okara powder, dried sweet potato ground-slag, dried vegetables ground-slag;
B will do okara powder, dried sweet potato ground-slag, dried vegetables ground-slag, flour, cornstarch, vegetable edible oil, and egg, yeast, salt mix and to add suitable quantity of water and fully stirs, and leave standstill to allow its fermentation in 6-9 hour;
C is put the dough extruding, the moulding that ferment to set temperature 190-220 ℃ baking oven and was toasted 15 minutes.
The biscuit that d is good with baking is cooled to 30 ℃ of packings, gets product.
Both increased the by-product utilization approach that processing bean product, sweet potato starch, vegetable juice produce because the present invention has added okara powder, sweet potato ground-slag, the vegetables ground-slag is made biscuit, increased again the biscuit crude fiber content, reduced fat and sugar content, reduced heat, simultaneously because taking zymotechnique, bean dregs, the poor shortcoming of sweet potato slag goods palatability have been overcome, taste is crisp, delicate fragrance is little salty, be a kind of low fat, the low food that contains sugar, low in calories, high fiber, features good taste, be particularly suitable for hyperglycaemia, high fat of blood, hypertension and control body weight crowd and eat.
The specific embodiment
Embodiment one: with bean dregs, sweet potato slag, vegetables slag dry respectively, grind, sieve (100 order) make dried okara powder, dried sweet potato ground-slag, dried vegetables ground-slag;
Get and do okara powder double centner, 40 kilograms of dried sweet potato ground-slags, 20 kilograms of dried vegetables ground-slags, 200 kilograms in flour, 80 kilograms of cornstarch, 32 kilograms of vegetable edible oils, 30 kilograms in egg, 10 kilograms in yeast, 15 kilograms of salt.
Above-mentioned weight is done okara powder, dried sweet potato ground-slag, dried vegetables ground-slag, flour, cornstarch, vegetable edible oil, egg, yeast, salt add suitable quantity of water and fully stir, and leave standstill to allow its fermentation in 6 hours; With dough extruding, the moulding that ferments, put to 190 ℃ of baking ovens and toasted 15 minutes.The biscuit that baking is good is cooled to 30 ℃ of packings, gets product.
Embodiment two: with bean dregs, sweet potato slag, vegetables slag dry respectively, grind, sieve (100 order) make dried okara powder, dried sweet potato ground-slag, dried vegetables ground-slag;
Get and do 140 kilograms of okara powder, 50 kilograms of dried sweet potato ground-slags, 30 kilograms of dried vegetables ground-slags, 200 kilograms in flour, 80 kilograms of cornstarch, 32 kilograms of vegetable edible oils, 30 kilograms in egg, 10 kilograms in yeast, 15 kilograms of salt.
Above-mentioned weight is done okara powder, dried sweet potato ground-slag, dried vegetables ground-slag, flour, cornstarch, vegetable edible oil, egg, yeast, salt add suitable quantity of water and fully stir, and leave standstill to allow its fermentation in 9 hours; With dough extruding, the moulding that ferments, put to 220 ℃ of baking ovens and toasted 15 minutes.The biscuit that baking is good is cooled to 30 ℃ of packings, gets product.
Embodiment three: with bean dregs, sweet potato slag, vegetables slag dry respectively, grind, sieve (100 order) make dried okara powder, dried sweet potato ground-slag, dried vegetables ground-slag;
Get and do 140 kilograms of okara powder, 45 kilograms of dried sweet potato ground-slags, 30 kilograms of dried vegetables ground-slags, 200 kilograms in flour, 80 kilograms of cornstarch, 32 kilograms of vegetable edible oils, 30 kilograms in egg, 10 kilograms in yeast, 15 kilograms of salt.
Above-mentioned weight is done okara powder, dried sweet potato ground-slag, dried vegetables ground-slag, flour, cornstarch, vegetable edible oil, egg, yeast, salt add suitable quantity of water and fully stir, and leave standstill to allow its fermentation in 8 hours; With dough extruding, the moulding that ferments, put to 200 ℃ of baking ovens and toasted 15 minutes.The biscuit that baking is good is cooled to 30 ℃ of packings, gets product.
Claims (4)
1. a high-fiber biscuits is characterized in that, described high-fiber biscuits is comprised of following raw materials according by weight:
Do okara powder 100-140 part;
Dried sweet potato ground-slag 40-50 part;
Dried vegetables ground-slag 20-30 part;
200 parts in flour;
80 parts of cornstarch;
32 parts of vegetable edible oils;
30 parts in egg;
10 parts in yeast;
15 parts of salt.
2. described high-fiber biscuits according to claim 1 is characterized in that described dried okara powder is dried soya bean okara powder, also other okara powder;
3. described high-fiber biscuits according to claim 1 is characterized in that described dried vegetables ground-slag can be a kind of dried vegetables ground-slag, also can be that two kinds or above dried vegetables ground-slag mix.
4. described high-fiber biscuits according to claim 1 is characterized in that described flour is the wheat Self-raising flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310259457XA CN103355384A (en) | 2013-06-17 | 2013-06-17 | High fiber biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310259457XA CN103355384A (en) | 2013-06-17 | 2013-06-17 | High fiber biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103355384A true CN103355384A (en) | 2013-10-23 |
Family
ID=49358336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310259457XA Pending CN103355384A (en) | 2013-06-17 | 2013-06-17 | High fiber biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103355384A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999913A (en) * | 2014-06-09 | 2014-08-27 | 程宏艳 | Appetizing bean flavored biscuit with chopped pepper and processing method thereof |
| CN104170937A (en) * | 2014-09-12 | 2014-12-03 | 广州施健生物科技有限公司 | Low-fat high-fiber biscuit and preparing method thereof |
| CN105532827A (en) * | 2016-02-02 | 2016-05-04 | 南阳师范学院 | Kiwi fruit wine residue biscuits and preparation method thereof |
| CN105557941A (en) * | 2015-12-30 | 2016-05-11 | 仲恺农业工程学院 | Bean curd residue high-fiber biscuit and preparation method thereof |
| CN106417469A (en) * | 2016-09-22 | 2017-02-22 | 淮南市农康生态农业有限公司 | Ecological nutritive biscuits based on agricultural and sideline products and production technology of ecological nutritive biscuits |
| CN112167529A (en) * | 2020-09-02 | 2021-01-05 | 湖南桃林佬食品股份有限公司 | Method for making fermented dry bean dreg slices |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779687A (en) * | 2010-01-15 | 2010-07-21 | 安徽乐健绿色食品有限公司 | High-fiber sugarless bean dreg biscuit and processing method thereof |
| CN102106361A (en) * | 2011-01-26 | 2011-06-29 | 淮南市平圩牧工商有限责任公司 | Bean dregs biscuit and preparation method thereof |
| CN102177940A (en) * | 2011-03-29 | 2011-09-14 | 四川省食品发酵工业研究设计院 | Processing method for making crude fiber biscuit by utilizing pickled vegetable processing residuum |
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
-
2013
- 2013-06-17 CN CN201310259457XA patent/CN103355384A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779687A (en) * | 2010-01-15 | 2010-07-21 | 安徽乐健绿色食品有限公司 | High-fiber sugarless bean dreg biscuit and processing method thereof |
| CN102106361A (en) * | 2011-01-26 | 2011-06-29 | 淮南市平圩牧工商有限责任公司 | Bean dregs biscuit and preparation method thereof |
| CN102177940A (en) * | 2011-03-29 | 2011-09-14 | 四川省食品发酵工业研究设计院 | Processing method for making crude fiber biscuit by utilizing pickled vegetable processing residuum |
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999913A (en) * | 2014-06-09 | 2014-08-27 | 程宏艳 | Appetizing bean flavored biscuit with chopped pepper and processing method thereof |
| CN103999913B (en) * | 2014-06-09 | 2015-12-02 | 程宏艳 | A kind of appetizing chopped chilli soybean biscuit and processing method thereof |
| CN104170937A (en) * | 2014-09-12 | 2014-12-03 | 广州施健生物科技有限公司 | Low-fat high-fiber biscuit and preparing method thereof |
| CN104170937B (en) * | 2014-09-12 | 2016-05-11 | 广州施健生物科技有限公司 | A kind of low fat high-fiber biscuits and preparation method thereof |
| CN105557941A (en) * | 2015-12-30 | 2016-05-11 | 仲恺农业工程学院 | Bean curd residue high-fiber biscuit and preparation method thereof |
| CN105532827A (en) * | 2016-02-02 | 2016-05-04 | 南阳师范学院 | Kiwi fruit wine residue biscuits and preparation method thereof |
| CN106417469A (en) * | 2016-09-22 | 2017-02-22 | 淮南市农康生态农业有限公司 | Ecological nutritive biscuits based on agricultural and sideline products and production technology of ecological nutritive biscuits |
| CN112167529A (en) * | 2020-09-02 | 2021-01-05 | 湖南桃林佬食品股份有限公司 | Method for making fermented dry bean dreg slices |
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Application publication date: 20131023 |