Application of soybean dietary fiber
Application field of soybean dietary fiber: soybean dietary fiber can be widely used in meat products, quick-frozen food, seasoning food, baked food, candy, beverage, rice and flour products, etc. and health care products.
1. Application in baked goods. Such as high-fiber bread, biscuits, pastries and various flour products.
2. Application in high-fiber breakfast cereals. Such as high-fiber granular, flake, and puffed breakfast cereals.
3. Application in high-fiber snack food.
4. It is used in various sauce foods to thicken, increase weight and increase fiber.
5. It can be used in various health care products to play the role of health care and filler.
6. It can be used in various meat fillings, such as ham, luncheon meat, and various sausages. Dosage and use effect
Meat products (such as fish balls, meatballs, ham, hot dogs) 8~10%
Soybean dietary fiber has high water holding capacity, which is conducive to the formation of the tissue structure of the product to shrink with water. Adding it to meat products can make the aroma components in meat products aggregate without escaping. It is used as a jelly in fish balls, beef balls and other products, so that the meat balls are not loose and elastic, and at the same time strengthen the protein content, and partially replace soybean protein powder.
High-gluten flour 2~6%, medium-gluten flour 2~3%, 2~25% of flour
The plasticity of the dough increases and the elasticity decreases. Therefore, the dough is easy to form, and the mold pattern is clear; at the same time, the chewing feeling of the product is good, and the crispness is increased. During the baking process, the soybean fiber produces volatile substances, which increase the flavor of the biscuit and make it have a unique aroma, and strengthen the plasticity of the dough and decrease the elasticity. Therefore, the dough is easy to form, and the mold pattern is clear; at the same time, the chewing feeling of the product is good, and the crispness is increased. During the baking process, soy fiber produces volatile substances that enhance the flavor of the biscuit with its characteristic aroma and strengthen the fiber.
Rice and flour products (such as noodles, macaroni, etc.) 5%
Adding dietary fiber to noodles can not only strengthen the protein and fiber content of noodles, but also improve the cooking quality of noodles and increase their tensile stress and bending stress. Pastry, egg yolk pie 2~25%
Dietary fiber has a high water holding capacity, which can absorb a large amount of water, and will not cause the product to collapse and deform due to water loss; because the protein in the fiber can absorb a large amount of oil, the shelf life of the product is prolonged. Rong, etc.) 2~28%
Soybean dietary fiber can play the role of filler and binder in the filling, and can thicken the sugar liquid when the sucrose is heated and melted, preventing the finished product from collapsing and leaking sugar. Moreover, the prepared stuffing has unique flavor and softer organization. Puffed food 1~3%
Increase the crispness of the food and reduce the breakage rate.
Sauces, pastes, ketchup and spreads 2~15%
Soybean dietary fiber has strong water absorption, water retention and oil retention capabilities, which makes the sauce not layered and easy to hang on the wall during storage, replacing modified starch, thick and not sticky. 3% in liquid drinks and jelly drinks, 6~8% in jelly
Soybean dietary fiber contains pectin, which can be used as a viscosity enhancer for acidified and saccharified mixtures and solutions. Adding it to beverages can improve the stability of beverages without stratification. Especially in acidic beverages.