Preparation method of dietary fiber fine dried noodles made from bean dregs

Abstract

The invention discloses a preparation method of dietary fiber fine dried noodles made from bean dregs, relating to the food processing field. The preparation method comprises the following steps: (1) processing fresh bean dregs; (2) making dough; (3) curing; (4) tabletting; and (5) drying. The dietary fiber fine dried noodles are prepared from the following raw materials: 500g of fresh bean dregs, 2200g of water, 8000g of flour, 120g of table salt, and 20g of sodium alginate. The method can greatly improve the dietary fiber and the nutritive value of the fine dried noodles; sodium alginate enables the fine dried noodles to have high toughness, so that the breaking rate of the noodles is greatly reduced, and the noodles are chewable.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of bean dregs dietary fiber dried noodles. Background technique [0002] Okara is a by-product obtained when soybeans are used to process soybean milk (soymilk), tofu, soybean milk, etc. for slurry separation. Because of its poor taste, it has been used as leftovers or feed, and has not been fully utilized. In fact, it is very nutritious. Studies have shown that carbohydrates and dietary fiber in tofu dregs account for about 70.3% (of which dietary fiber content is about 50%), crude protein is 15% to 20%, crude fat is 6% to 12%, and a variety of vitamins and minerals. It also contains functional substances such as soybean isoflavones, soybean saponins, and phytic acid, and is an ideal source of natural dietary fiber. Nowadays, with the improvement of people's living standards, people's dietary structure has undergone major changes, and their diets are becomin...

AI Technical Summary

Problems solved by technology

Because of its poor taste, it has been used as leftovers or feed, and has not been fully utilized. In fact, it is very nutritious