CN1692810A - A kind of low-fat high-fiber soybean food and its processing technology - Google Patents
A kind of low-fat high-fiber soybean food and its processing technology Download PDFInfo
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- CN1692810A CN1692810A CNA2005100503228A CN200510050322A CN1692810A CN 1692810 A CN1692810 A CN 1692810A CN A2005100503228 A CNA2005100503228 A CN A2005100503228A CN 200510050322 A CN200510050322 A CN 200510050322A CN 1692810 A CN1692810 A CN 1692810A
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 23
- 244000068988 Glycine max Species 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 22
- 239000000835 fiber Substances 0.000 title abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 241000234282 Allium Species 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 14
- 229940029982 garlic powder Drugs 0.000 claims abstract description 14
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 60
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 60
- 239000000843 powder Substances 0.000 claims description 25
- 229920002678 cellulose Polymers 0.000 claims description 20
- 239000001913 cellulose Substances 0.000 claims description 20
- 235000000346 sugar Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 235000013601 eggs Nutrition 0.000 claims description 13
- 235000015895 biscuits Nutrition 0.000 claims description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 239000008158 vegetable oil Substances 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 8
- 238000006297 dehydration reaction Methods 0.000 claims description 8
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 239000004376 Sucralose Substances 0.000 claims description 6
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 6
- 235000019408 sucralose Nutrition 0.000 claims description 6
- 235000013597 soy food Nutrition 0.000 claims description 5
- 235000015193 tomato juice Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 244000061458 Solanum melongena Species 0.000 abstract 1
- 235000002597 Solanum melongena Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 239000002932 luster Substances 0.000 description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000227653 Lycopersicon Species 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
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- 230000036528 appetite Effects 0.000 description 2
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
A low-fat high-fibre soybean food with health-care function is proportionally prepared from soybean dregs, water, wheat flour, salt, non-nutritive sweetening agent, edible soda, garlic powder, honey, onion juice, egg plant oil, butter, shortening agent and flavouring.
Description
Technical field
The present invention relates to a kind of low-fat and high cellulose soya-bean food and processing technology made from bean dregs thereof.
Background technology
Soybean is one of China seven generalized grain crops, and bean product processing is with a long history in China, can produce a large amount of bean dregs in process, account for full dried bean curd heavy 15%～20%.In actual life, usually as feed or garbage disposal, its potential nutritive value still is underutilized as the bean dregs of accessory substance for these.Because contain abundant human body the 7th nutrient---dietary fiber in the bean dregs, be rare dietary fiber sources, its fiber content height, fat content is low, texture good, higher value is arranged.Bean dregs are made low-fat and high cellulose series healthy food, not only can be used as the dietotherapy food of illness patient treatments such as diabetes, obesity and fat-reducing, and can become the leisure food that is subjected to that various crowds like, nutritious, palatable crisp, unique flavor deeply, can increase value-added content of product, for effective utilization of bean dregs provides new approaches.
Existing a kind of bean dregs foodstuff processing, its processing technology is as follows: with bean dregs centrifugal dehydration to water content is about 35%, pulverize, add this ratio of flour of 0.3 kilogram with the per kilogram bean dregs, add again salt 20～50 gram, sugar 50～100 grams, monosodium glutamate, spices a little, extruding is put into extrudate piece 300～330 ℃ fried 40～80 seconds of oil in flakes again behind the mixing, after being cooled to room temperature, pack behind the drop oil.The bean dregs foodstuff processing that this kind process technology is produced exists following some weak point: 1, adopted fried processing technology, therefore make the fat content of product increase relatively and mouthfeel greasy, be unsuitable for a large amount of edible; 2, prescription is single, can't satisfy the demand of multiple different crowd, and the content of bean dregs is not high; 3, sugar that adds rather than use non-nutritive sweetener, sugar is as a kind of high heat, low sugariness food additives, the diseases such as disease, high fat of blood, diabetes and carious tooth that can cause fat, serious harm health; In addition, the Chinese society aging degree constantly increases, and it is increasing to avoid sugared troop, and food will further be tending towards low in calories, low sugar; 4, color and luster is not good, and cream-coloured for dimness is difficult to stimulate appetite of people.
Summary of the invention
At the deficiencies in the prior art part, the invention provides a kind of bean dregs content height, be suitable for often edible low-fat and high cellulose soya-bean food and the processing technology of making this kind soy food product thereof.
The present invention is for reaching above purpose, be to realize by such technical scheme: a kind of low-fat and high cellulose soya-bean food is provided, and the recipe ingredient of this soy food product (by weight) is: 0～20 part of 20～85 parts in bean dregs, 70～100 parts in water, 15～80 parts in flour, 2～3 parts of salt, 0.0088～0.02 part of non-nutritive sweetener, 1～3 part in edible soda, 0～3 part in garlic powder, 0～15 part of honey, 0～25 part in onion juice, 30～50 parts in egg, 0～10 part of vegetable oil, 0～10 part in butter, 0～3 part of biscuit pineization agent and flavor enhancement.
A kind of improvement as low-fat and high cellulose soya-bean food of the present invention: flavor enhancement is tomato juice, pungent powder or fruity flavor enhancement.
Further improvement as low-fat and high cellulose soya-bean food of the present invention: non-nutritive sweetener is that Sucralose, trichlorine three are taken off sucralose, compound sugar or asccharin.
The present invention also provides a kind of processing technology of making above-mentioned low-fat and high cellulose soya-bean food, may further comprise the steps:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 7: 3～9: 1 in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), salt, non-nutritive sweetener, edible soda, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization and flavor enhancement mixing are then stirred with mixer, make mixture;
4), with step 2) okara powder of gained, the mixture of step 3) gained and flour and remaining water left standstill 0～10 minute after stirring, push in flakes, cut into slices, put into baking box then successively, under 180 ℃～220 ℃ temperature, toast 8～12min, take out and be cooled to room temperature.
A kind of improvement as processing technology of the present invention: carry out vacuum-packed step behind the cooling step again.
Low-fat and high cellulose soya-bean food of the present invention, the content of bean dregs can from 20% to 85% wait, mouthfeel all better, have the delicate fragrance of soybean, can satisfy the requirement of people to the high-load bean dregs.Owing to added honey in the prescription, make product integral body be golden yellow in addition, stimulate appetite of people easily; And honey be exactly from ancient times the health care good merchantable brand, have and can improve immunity of organisms, defaecation, anti-ageing many effects of waiting for a long time.Added garlic powder, onion, not only mouthfeel is extremely fragrant, and can reduce blood sugar concentration, build up resistance, preventing cold etc.Product of the present invention can be made into various tastes such as less salt, tomato, pungent, is fit to the taste of different crowd.Replace sugar with non-nutritive sweetener, obesity, cardiovascular disease and diabetic are controlled blood sugar play positive role.Process using of the present invention the processing mode of baking, avoided traditional fried processing mode, make and to operate more simple and feasible, be suitable for producing in batches; And can avoid because of the fried carcinogen that causes produces feasible soy food product mouthfeel non-greasy, more useful health of being produced.The soy food product of making according to technology of the present invention, the ratio of bean dregs and flour reaches as high as 8.5: 1.5, makes bean dregs content higher, and this enriches and the resource of nutrition to have made full use of bean dregs, really having accomplished low-fat and high cellulose, is to be suitable for the edible for a long time healthy food of people.
The specific embodiment
Embodiment 1, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 85, flour 15, asccharin 0.0088, edible salt 2, sodium bicarbonate 1, egg 30, vegetable oil 10, butter 10, garlic powder 1.6, onion juice 25, honey 15, water 100.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 9: 1 (promptly the bean dregs after this oven dry is made up of 85kg bean dregs and 9.44kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, asccharin, sodium bicarbonate, garlic powder, honey, onion juice, egg, vegetable oil and butter mixed the back stir with mixer, make mixture;
4), left standstill 10 minutes after okara powder and flour, mixture, remaining 90.56kg water stirred, then successively extruding in flakes, cut into slices, put into baking box, under 180 ℃ temperature, toast 8min, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product bean dregs content is the highest, and fiber content is the highest, and color and luster is attractive in appearance.The mouthfeel non-greasy is but relatively coarse, and the whole caking ability of product is general.
Embodiment 2, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 75, flour 25, compound sugar 0.015, edible salt 2.5, sodium bicarbonate 2, egg 45, vegetable oil 8.5, butter 8, garlic powder 2.2, onion juice 20, honey 8, water 87.5, biscuit pineization agent 2.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 8: 1 (promptly the bean dregs after this oven dry is made up of 75kg bean dregs and 9.375kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, compound sugar, sodium bicarbonate, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization mixed the back stir with mixer, make mixture;
4), left standstill 5 minutes after okara powder and flour, mixture, remaining 78.125kg water stirred, then successively extruding in flakes, cut into slices, put into baking box, at 190 ℃ of baking 10min down, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product bean dregs content is higher, and fiber content is higher, and color and luster is attractive in appearance, and mouthfeel is better, non-greasy; The whole caking ability of product is better.
Embodiment 3, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 20, flour 80, Sucralose 0.02, edible salt 3, sodium bicarbonate 3, egg 50, water 70, biscuit pineization agent 3.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 7: 3 (promptly the bean dregs after this oven dry is made up of 20kg bean dregs and 8.57kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, Sucralose, sodium bicarbonate, egg and the agent of biscuit pineization mixed the back stir with mixer, make mixture;
4), okara powder and flour, mixture, remaining 61.43kg water stirred after, without the program of leaving standstill, directly successively extruding in flakes, cut into slices, put into baking box, at 220 ℃ of baking 12min down, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product mouthfeel is better, color and luster is attractive in appearance, weak point consuming time, and the whole caking ability of product is good.But fiber content is lower relatively.
Embodiment 4, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 75, flour 25, compound sugar 0.015, edible salt 2.5, sodium bicarbonate 2, egg 45, vegetable oil 8.5, butter 8, garlic powder 2.2, onion juice 20, honey 8, water 87.5, biscuit pineization agent 2, tomato juice 20.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 8: 1 (promptly the bean dregs after this oven dry is made up of 75kg bean dregs and 9.375kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, compound sugar, sodium bicarbonate, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization, tomato juice mixed the back stir with mixer, make mixture;
4), left standstill 5 minutes after okara powder and flour, mixture, remaining 78.125kg water stirred, then successively extruding in flakes, cut into slices, put into baking box, at 190 ℃ of baking 10min down, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product bean dregs content is higher, and fiber content is higher, and color and luster is attractive in appearance, and this product has taste of tomato, better, the non-greasy of mouthfeel; The whole caking ability of product is better.
Embodiment 5, a kind of low-fat and high cellulose soya-bean food take by weighing raw material (unit of weight is kg) by following proportioning:
Bean dregs 50, flour 50, compound sugar 0.015, edible salt 2, sodium bicarbonate 2, egg 50, vegetable oil 5, butter 5, garlic powder 3, onion juice 15, honey 5, water 85, biscuit pineization agent 1, pepper powder 5.
Its processing technology step is as follows:
1), with the washing of fresh bean dregs, dehydration, oven dry, make that the weight ratio of bean dregs and water is 5.7: 1 (promptly the bean dregs after this oven dry is made up of 50kg bean dregs and 8.7kg water) in the bean dregs after the oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), edible salt, compound sugar, sodium bicarbonate, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization, pepper powder mixed the back stir with mixer, make mixture;
4), left standstill 5 minutes after okara powder and flour, mixture, remaining 76.3kg water stirred, then successively extruding in flakes, cut into slices, put into baking box, at 200 ℃ of baking 10min down, take out and be cooled to room temperature;
5), carry out vacuum packaging after the detection.
This product bean dregs content is medium, and fiber content is medium, and color and luster is attractive in appearance, and the whole caking ability of product is better.This product mouthfeel is better, non-greasy, has the pepper taste, is the first-selection of liking peppery personage.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (5)
1, a kind of low-fat and high cellulose soya-bean food is characterized in that the recipe ingredient (by weight) of this soy food product is: 0～20 part of 20～85 parts in bean dregs, 70～100 parts in water, 15～80 parts in flour, 2～3 parts of salt, 0.0088～0.02 part of non-nutritive sweetener, 1～3 part in edible soda, 0～3 part in garlic powder, 0～15 part of honey, 0～25 part in onion juice, 30～50 parts in egg, 0～10 part of vegetable oil, 0～10 part in butter, 0～3 part of biscuit pineization agent and flavor enhancement.
2, low-fat and high cellulose soya-bean food according to claim 1 is characterized in that: described flavor enhancement is tomato juice, pungent powder or fruity flavor enhancement.
3, low-fat and high cellulose soya-bean food according to claim 1 and 2 is characterized in that: described non-nutritive sweetener is that Sucralose, trichlorine three are taken off sucralose, compound sugar or asccharin.
4, a kind of processing technology of low-fat and high cellulose soya-bean food as claimed in claim 1 is characterized in that may further comprise the steps:
1), with the washing of fresh bean dregs, dehydration, oven dry, the weight ratio of bean dregs and water is 7: 3～9: 1 in the bean dregs after the described oven dry;
2), the okara powder after the above-mentioned oven dry being broken into granularity is 70～90 purpose okara powder;
3), salt, non-nutritive sweetener, edible soda, garlic powder, honey, onion juice, egg, vegetable oil, butter, the agent of biscuit pineization and flavor enhancement mixing are then stirred with mixer, make mixture;
4), with described step 2) okara powder of gained, the mixture of step 3) gained and flour and remaining water left standstill 0～10 minute after stirring, push in flakes, cut into slices, put into baking box then successively, under 180 ℃～220 ℃ temperature, toast 8～12min, take out and be cooled to room temperature.
5, the processing technology of low-fat and high cellulose soya-bean food according to claim 4 is characterized in that: carry out vacuum-packed step behind the described cooling step again.
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| CNB2005100503228A CN1331418C (en) | 2005-05-13 | 2005-05-13 | Low-fat and high cellulose soya-bean food, and its processing method |
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| CNB2005100503228A CN1331418C (en) | 2005-05-13 | 2005-05-13 | Low-fat and high cellulose soya-bean food, and its processing method |
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| CN1331418C CN1331418C (en) | 2007-08-15 |
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| CN101816318A (en) * | 2010-05-15 | 2010-09-01 | 无锡市灵山食品有限公司 | High-fiber biscuits processed from fresh bean dregs and processing method thereof |
| CN102365984A (en) * | 2011-10-01 | 2012-03-07 | 吉林农业大学 | Trehalose bean dregs fiber biscuit and preparation method thereof |
| CN102428998A (en) * | 2011-11-03 | 2012-05-02 | 四川南溪徽记食品有限公司 | Preparation method of bean dreg powder nutritional food |
| CN103250769A (en) * | 2013-05-09 | 2013-08-21 | 王永琪 | Health care food therapy cookies for chronic rhinitis |
| CN103371212A (en) * | 2013-06-24 | 2013-10-30 | 梁伟 | Bean dreg biscuits |
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| CN101473859B (en) * | 2008-11-10 | 2012-02-29 | 广东海洋大学 | A kind of production method of pineapple skin dregs food fiber biscuit |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300551A (en) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | Method for preparing edible coarse protein powder of soybean |
| CN1300558A (en) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | soybean crude protein food |
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2005
- 2005-05-13 CN CNB2005100503228A patent/CN1331418C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816318A (en) * | 2010-05-15 | 2010-09-01 | 无锡市灵山食品有限公司 | High-fiber biscuits processed from fresh bean dregs and processing method thereof |
| CN102365984B (en) * | 2011-10-01 | 2014-10-01 | 吉林农业大学 | A kind of trehalose okara fiber cake and preparation method thereof |
| CN102365984A (en) * | 2011-10-01 | 2012-03-07 | 吉林农业大学 | Trehalose bean dregs fiber biscuit and preparation method thereof |
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| CN102428998B (en) * | 2011-11-03 | 2013-09-18 | 四川南溪徽记食品有限公司 | Preparation method for soybean dregs powder nutritious foods |
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