PREPARATION METHOD FOR DRIED BIJI DIETARY FIBER WITH IMPROVED HYGIENE AND STABILITY

摘要

PURPOSE: A producing method of dried bean curd dreg dietary fibers having improved storage stability is provided to obtain the dietary fibers from byproducts produced from a soymilk or bean curd producing process. CONSTITUTION: A producing method of dried bean curd dreg dietary fibers comprises the following steps: dehydrating bean curd dregs obtained from a soybean product manufacturing process for adjusting the water content into 65-75wt%; washing the dehydrated bean curd dregs with hot water at 70-100 deg C, and secondly dehydrating; and hot-air drying the bean curd dregs at 80-100 deg C less than 4 hours. The dried bean curd dreg includes 55-80wt% of dietary fibers.