The Research Of High Dietary Fiber Meat Preparation With Okara Which Come From Soybean Products By-product

At this stage, many bean dregs were processed into feed or abandoned, which causing serious environmental pollution. Therefore, the problem of comprehensive utilization of soybean dregs has been using the entire food industry and soybean processing experts believe that traditional soybean products industry in urgent need to resolve the key problems and the fundamental problem. In traditional soybean products by-product of soybean dregs as main raw material, supplemented by isolated soy protein or soy oil processing by-products low-temperature defatted soybean as raw material, The recombinant protein of high dietary fiber was prepared by using the technology of extrusion and low degree of extrusion. At the same time analyze the nutritional components and functional components of the preparation products. according to the nutritional needs of the human body to optimize the product process, on this basis, product the bionic meat vegetarian products.Specific research content with fresh bean dregs as main raw material and soybean protein isolate, defatted soy flour and wheat gluten powder, cold meal plate according to a certain proportion of mixed materials, using single screw extruder with cooling mould product plant protein, through pre experiment and single factor experiment to find out the several main factors that affect the performance of the products are: the press area on the second temperature, temperature, feed rate and residue content. Design orthogonal experiment to determine the optimal extrusion process of products, analyzing the influence of extrusion parameters on the product quality. Also extruded products water absorption, expansion, apparent density, odor and other basic characteristics were analyzed, and compared with the extrusion products before and after the phytic acid, total phenols, soluble dietary fiber, total flavone and isoflavone content and functional composition changes. Finally, using extrusion products with fresh bean dregs as raw materials in the preparation of jerky, four main factors were determined by pre experiment and single factor experiment, and the optimum conditions were determined by orthogonal experiment. The main conclusions are as follows:Identified with fresh bean dregs as raw material to produce plant tissue protein optimum process: temperature 150 ℃, solids content 30%, area of three areas, temperature 170 ℃, the feed speed of 25 r/min; using fresh bean dregs as raw materials production plant organization protein before and after the extrusion the change of the nutrient content is as follows: bean dregs 30% content of products as an example of phytic acid content by 7.15mg/g increased 11.04mg/g; soluble dietary fiber content by 4.82% increased to 7.42%; in vitro digestion rate increased from 50.9% to 54.87%; total phenolic content by 2.05mg/g reduced to 1.33mg/g; total flavonoids by 0.54mg/g reduced to 0.5mg/g; activity of trypsin protease inhibitors reduce reduced by 2073 TIU/g 1734TIU/g; before and after extrusion nutrition components between the correlation coefficient decreased. The best formula influence element dried meat product quality are: cooking pressure 1H, egg white content 0.5%, gluten 1%, soy protein isolate 5%, TG enzyme 0.1%.