Producing Dietary Fiber From Bean Dregs And Processing Technology Of Okara Biscuit

Okara is one of the main by-product in the process of soymilk and bean curd manufactures.Dry bean dregs contain about 45% to 69% of dietary fiber,12% to 28% protein, 6% to 14% of fat,which is rich in vitamins and a variety of minerals,and the nutrition is very rich.Bean dregs fiber including Solubledietary fiber and Insoluble dietary fiber.Balanced diet composition of solubledietary fiber accounted for more than 10% of the total amount of dietary fiber, which play an important role in health care.Solubledietary fiber is about 2% of the total amount of untreated bean dregs.By taking soybean dregs as the raw materials which composition are as follows total dietary fiber: 68.87%, protein 19.52%, fat: 6.57%, ash content: 3.68%. It was proved that the optimum formula were as follows:wet solids and moisture proportion is 1:4. 5, alkali solubility was 0.2%, the processing temperature is 80 ℃, for 60 min time, total dietary fiber content can reach 80.84%.This experiment takes the addition of the bean dregs powder,water,sugar and oil asindependent variables and sensory evaluation score of peanut meal cookie as dependent variable.Bean dregs fiber content in the biscuit above 10%.On the basis ofthe single-factor test and according to Box-Behnken design,the interaction of sensory evaluation score and the result of the texture analysis of crisp biscuit and independent variables were investigated.The production forum ofcrisp biscuit wasoptimized by response surface methodology.The experimental results indicated that the best formula of the soybean dietary fiber biscuit:soybean waste powder 33%,oil 44%,sugar 26%,water 35%.