1. Physiological functions of multifunctional soybean dietary fiber

Soybean dietary fiber mainly refers to the general term for macromolecular sugars that cannot be digested by human digestive enzymes, mainly including cellulose, pectin, xylan and mannose. Although dietary fiber cannot provide any nutrients for the human body, it has important physiological functions for the human body. Dietary fiber can significantly reduce blood pressure and plasma cholesterol, regulate gastrointestinal function, blood sugar and insulin levels and other effects.

The main components of Muhifunctional Soybean Fiber (MSF) are dietary fiber and protein, the content of which is 60% (dry basis) and 20% respectively, so it is a good protein-fiber additive. Studies have shown that adding a small amount of MSF has a good strengthening effect on medium-gluten or low-gluten flour; within a certain range of addition, it can not only increase the dietary fiber and protein content of the product, but also improve the quality of bread, noodles and biscuits. very favorable. MSF may be one of the best functions among all dietary fibers, which is far beyond the comparison of other synthetic fibers (such as Livotin, polydextrose). Multifunctional soybean dietary fiber is a high-quality dietary fiber obtained from fresh bean dregs through special heat treatment. It has good effects in regulating blood sugar, reducing blood fat and promoting defecation.

2. The production process of multifunctional soybean dietary fiber

Wet bean dregs→acid adjustment (1mol/L hydrogen chloride to adjust the pH value to 3~5)→hot water soaking (80℃~100℃, 2h)→neutralization (1mol/L sodium hydroxide to adjust the pH value to neutral)→dehydration Drying (drying at 65°C to 70°C or airflow drying to a moisture content of 8%) → crushing → sieving (80 mesh) → soybean dregs powder → extrusion (feeding moisture 16.8%, 150°C screw speed 150r/min) → Cooling→crushing→functional activation and superfine grinding→MSF.

3. Application of soybean dietary fiber in food

Soybean dietary fiber is widely used in food. As a food additive, it can be used in meat products, bread, biscuits, pastries, noodles and sauces, frozen foods and fillings, various beverages and ice cream and In health care products, adding soybean fiber is not only beneficial to improve the organizational structure of the product, enhance the unique flavor of the product, but also endow the product with good nutritional and functional properties. The following introduces a production process of a biscuit for the elderly rich in dietary fiber.

(1) Ingredients biscuit powder 46.6%, multifunctional soybean fiber 11.7%, shortening 7.3%, high fructose syrup 3.5%, sucrose 7.3%, brown sugar 2%, honey 3.2%, sodium bicarbonate 0.9%, ammonium bicarbonate 0.8 %, salt 0.9%, water 11.6%.

(2) Method First, pour shortening and honey into a horizontal mixer and beat evenly, then add sucrose, brown sugar, high fructose syrup, salt and water, and add pre-dissolved ammonium bicarbonate aqueous solution and sodium bicarbonate aqueous solution, and then Then add flour and soybean fiber and stir for 10 minutes until the dough is mature. The temperature of the kneaded dough is 49-52°C, after forming in a mold, put it into a belt oven and bake for 6 minutes.

Through experiments, if the added amount of multi-functional soybean fiber is less than 12%, it will not affect the quality of biscuit instead of special biscuit powder, and other food additives should be used to increase the added amount.

With the improvement of people’s living standards and the enhancement of health awareness, the demand for health functional food is becoming stronger and stronger. Multi-functional soybean dietary fiber is widely valued and welcomed by researchers and consumers because of its high quality and low price, and has multiple physiological functions and quality improvement effects. The development of soybean dietary fiber food market has great potential and great achievements.