阅读说明：本技术 一种豆渣果及其制备方法 (Bean dreg fruit and preparation method thereof ) 是由 戴建忠 于 2020-05-07 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种豆渣果,它由以下重量份数的原料制成:豆渣150-235份、面粉60-120份、魔芋粉30-70份、核桃油10-20份、花生粉10-20份、山楂粉10-20份、葡萄粉6-12份、泡打粉2-7份、豆腐黄浆水120-230份；一种豆渣果的制备方法,包括以下步骤：(1)豆渣预加工；(2)原料混合；(3)揉制面团；(4)发酵；(5)成型；(6)油炸。本发明以豆渣为主料,辅以面粉、魔芋粉、核桃油、花生粉、山楂粉、葡萄粉、泡打粉、豆腐黄浆水制得的豆渣果,不仅营养丰富,营养价值高,而且口感松软,有弹性,味道鲜美。(The invention belongs to the technical field of food processing, and particularly relates to a bean dreg fruit which is prepared from the following raw materials, by weight, 150 parts of bean dreg 235, 60-120 parts of flour, 30-70 parts of konjaku flour, 10-20 parts of walnut oil, 10-20 parts of peanut powder, 10-20 parts of hawthorn powder, 6-12 parts of grape powder, 2-7 parts of baking powder and 230 parts of bean curd yellow serofluid; a preparation method of okara comprises the following steps: (1) preprocessing bean dregs; (2) mixing the raw materials; (3) kneading dough; (4) fermenting; (5) molding; (6) and (5) frying. The bean dreg fruit is prepared by taking the bean dregs as a main material and adding flour, konjac powder, walnut oil, peanut powder, hawthorn powder, grape powder, baking powder and bean curd yellow serofluid, and has the advantages of rich nutrition, high nutritional value, soft and elastic mouthfeel and delicious taste.)

1. The bean dreg fruit is characterized by being prepared from the following raw materials, by weight, 150-235 parts of bean dreg, 60-120 parts of flour, 30-70 parts of konjac flour, 10-20 parts of walnut oil, 10-20 parts of peanut powder, 10-20 parts of hawthorn powder, 6-12 parts of grape powder, 2-7 parts of baking powder and 120-230 parts of bean curd yellow serofluid.

2. The bean dreg fruit as claimed in claim 1, which is prepared from 235 parts of bean dregs, 100 parts of flour, 60 parts of konjaku flour, 18 parts of walnut oil, 16 parts of peanut powder, 15 parts of hawthorn powder, 10 parts of grape powder, 5 parts of baking powder and 200 parts of bean curd yellow serofluid.

3. The bean dreg fruit as claimed in claim 1, which is prepared from the following raw materials, by weight, 200 parts of bean dregs, 70 parts of flour, 50 parts of konjac flour, 15 parts of walnut oil, 15 parts of peanut powder, 13 parts of hawthorn powder, 9 parts of grape powder, 5 parts of baking powder and 155 parts of bean curd yellow serofluid.

4. The method for preparing the okara according to any one of claims 1 to 3, which is characterized by comprising the following steps:

(1) preprocessing bean dregs: steaming bean dregs in a steamer, spreading and airing to normal temperature, drying, and grinding into bean dregs fine powder with the particle size of 0.05-0.12mm for later use;

(2) mixing raw materials: weighing bean dregs, flour, konjac flour, walnut oil, peanut powder, hawthorn powder, grape powder and baking powder according to a formula, and uniformly mixing to obtain a premix;

(3) kneading dough: adding bean curd yellow serofluid with temperature of 25-30 deg.C into premix according to formula, and kneading to obtain large dough;

(4) fermentation: putting the dough into a container, sealing the container with a film, and naturally fermenting for 20-35 minutes until the large dough volume continuously expands;

(5) molding: dividing the large dough into a plurality of small dough; uniformly coating a layer of starch on the surface of the small dough;

(6) frying: and (5) putting the small dough obtained in the step (5) into an oil pan, frying until the small dough is golden, taking out, and draining oil stains to obtain the finished product of the bean dregs fruit.

5. The mold bean curd of claim 4, wherein: the particle size of the bean dreg fine powder in the step (1) is 0.08-0.1 mm.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a bean dreg fruit and a preparation method thereof.

Background

The bean dregs are the by-products in the process of producing soymilk or bean curd. Has various nutrients such as protein, fat, calcium, phosphorus, iron, etc. China is the origin of bean curd production, has a long bean curd production history, and has large production and sales volume of bean curd and large corresponding bean dreg yield. With the development of science and the improvement of human cultural quality, people have recognized the bean dregs from the aspect of nutrition. Studies prove that part of nutritional ingredients in the soybeans are remained in the bean dregs, and the bean dregs generally contain 85% of water, 3.0% of protein, 0.5% of fat and 8.0% of carbohydrate (cellulose, polysaccharide and the like), and in addition, the soybean dregs also contain mineral substances such as calcium, phosphorus, iron and the like. However, the value of the bean dregs is not fully developed at present, the utilization rate of the bean dregs is low, the traditional utilization mode is that the bean dregs are used as animal feed and are directly fed to animals, and the utilization rate of a plurality of components with high nutritive values in the bean dregs is low. In japan, a large amount of bean dregs are incinerated. In hong Kong, okara is generally deposited as waste and is not utilized at all. Therefore, how to better utilize the bean dregs becomes a problem which needs to be researched and solved urgently.

Disclosure of Invention

In order to solve the problems, the invention aims to provide the bean dreg fruit which is rich in nutrition, soft in taste and delicious in taste and the preparation method thereof. The specific technical scheme is as follows:

the bean dreg fruit is prepared from the following raw materials, by weight, 150 parts of bean dreg 235, 60-120 parts of flour, 30-70 parts of konjac flour, 10-20 parts of walnut oil, 10-20 parts of peanut powder, 10-20 parts of hawthorn powder, 6-12 parts of grape powder, 2-7 parts of baking powder and 230 parts of bean curd yellow serofluid.

Furthermore, the bean dreg fruit is prepared from 235 parts of bean dregs, 100 parts of flour, 60 parts of konjac flour, 18 parts of walnut oil, 16 parts of peanut powder, 15 parts of hawthorn powder, 10 parts of grape powder, 5 parts of baking powder and 200 parts of bean curd yellow serofluid.

Furthermore, the bean dreg fruit is prepared from the following raw materials, by weight, 200 parts of bean dreg, 70 parts of flour, 50 parts of konjac flour, 15 parts of walnut oil, 15 parts of peanut powder, 13 parts of hawthorn powder, 9 parts of grape powder, 5 parts of baking powder and 155 parts of bean curd yellow serofluid.

A preparation method of okara comprises the following steps:

(1) preprocessing bean dregs: steaming bean dregs in a steamer, spreading and airing to normal temperature, drying, and grinding into bean dregs fine powder with the particle size of 0.05-0.12mm for later use;

(2) mixing raw materials: weighing bean dregs, flour, konjac flour, walnut oil, peanut powder, hawthorn powder, grape powder and baking powder according to a formula, and uniformly mixing to obtain a premix;

(3) kneading dough: adding bean curd yellow serofluid with temperature of 25-30 deg.C into premix according to formula, and kneading to obtain large dough;

(4) fermentation: putting the dough into a container, sealing the container with a film, and naturally fermenting for 20-35 minutes until the large dough volume continuously expands;

(5) molding: dividing the large dough into a plurality of small dough; uniformly coating a layer of starch on the surface of the small dough;

(6) frying: and (5) putting the small dough obtained in the step (5) into an oil pan, frying until the small dough is golden, taking out, and draining oil stains to obtain the finished product of the bean dregs fruit.

Further, the particle size of the bean dreg fine powder in the step (1) is 0.08-0.1 mm.

The bean dreg fruit is prepared by taking the bean dregs as a main material and adding flour, konjac powder, walnut oil, peanut powder, hawthorn powder, grape powder, baking powder and bean curd yellow serofluid, and has the advantages of rich nutrition, high nutritional value, soft and elastic mouthfeel and delicious taste.

Detailed Description

The principles and features of this invention are described in further detail below with reference to examples, which are intended to be illustrative only and are not intended to limit the scope of the invention.