Preparation method for dietary fiber-rich bean-paste filling

Abstract

The invention relates to a preparation method for dietary fiber-rich bean-paste filling. The preparation method comprises the steps of selecting and washing the beans; removing various foreign materials, moth-eaten beans, moldy beans from the bean raw materials; washing selected various bean raw materials with clear water; putting the washed bean raw materials and water in a high-pressure cooking pot, cooking the bean raw materials until various beans are soft and rotten completely; sending the cooked beans into a colloid mill; adding a proper amount water to dilute the materials so as to guarantee smoothly discharge; putting konjac refined flour and water in a puffed tank; standing for puffing; putting the ground and diluted bean materials, puffed konjac colloid, sucrose and maltodextrin in a mixer; homogenizing with stirring; discharging the materials; weighing and packaging. The konjac refined flour is added in a conventional formula for a bean-paste filling product and during the preparation process, the taste of the bean-paste filling product is exquisite, soft and tasty; a large amount of soluble dietary fibers are added, thereby greatly enriching the diet of people and meeting the requirements of the obesity; and the konjac colloid with extremely strong water retention capacity obviosuly increases yield of the bean-paste filling product and significantly prolongs the shelf life of the bean-paste filling product.

Description

Technical field [0001] The invention relates to a method for preparing bean paste stuffing, in particular to a method for preparing bean paste stuffing rich in dietary fiber. Background technique [0002] In recent years, with the improvement of people's living standards and the enrichment of nutrients, the proportion of people suffering from wealth and civilization diseases has increased year by year, and obesity is one of them. There are endless ways to lose weight. To reduce the energy in food intake, a reasonable diet is an important part of it. [0003] Traditional bean paste stuffing products have excessive energy deficiency. There is "a method for preparing low-calorie bean paste stuffing" (Chinese Patent Application No. 200710008496). Soy dietary fiber is added with alkali and then added with water to absorb water. Stir evenly; heat to 50~90℃ in a boiling water bath, keep it warm for 30-40 minutes, filter to remove lye, wash with water until neutral, drain, add sugar to ve...

AI Technical Summary

Problems solved by technology

[0003] There is a shortage of energy in traditional red bean paste products. There is "A Preparation Method for Low Calorific Value Red Bean Paste" (Chinese Patent Application No. 200710008496). The soybean dietary fiber is added with alkali, and then water is added to absorb the soybean dietary fiber. Stir evenly; heat in a boiling water bath to 50-90°C, keep warm for 30-40 minutes, filter out the lye, wash with water until neutral, drain, add sugar to vegetable oil at 130-15°C, and stir fry continuously until Transparent non-stick