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Method for producing almond cake flour

A technology for mung bean and cake flour, which is applied in food preservation, food preparation, food science and other directions, can solve the problems of low utilization rate of raw materials, long soaking time for germination, microbial growth and pollution, etc., so as to improve the germination rate and germination. Homogeneity, enhanced stability and operability, effects of microbial growth and reproduction inhibition

Inactive Publication Date: 2007-12-26
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (3) Finishing: The electrothermal finishing furnace is adopted, with slow temperature rise, low efficiency and small processing capacity;
[0007] (4) Drying: use an open drying tank to bake beans with hot air at 67-72°C. The mung bean layer is 60-80 cm thick, with low thermal efficiency, long time, high energy consumption, and serious microbial growth and pollution;
[0008] (5) Grinding: the rotary stone mill is used, which has low efficiency and is difficult to clean up, which may easily cause cross-contamination of soybean flour;
[0012] (1) Microbial contamination: Since each link is mainly operated by hand, not only the production cycle is long, the labor intensity is high, and the sanitary conditions are poor, but also the production mainly depends on the experience of the workers, which is random, so that the total number of bacteria in the mung bean cake product always ranks first Not too high, short product shelf life
[0013] (2) Product quality problems: Due to the long time for soaking beans to germinate and the uncoordinated greening operation, the water absorption rate and germination degree of different parts of the same batch of beans are very different, which directly leads to uneven physical and chemical properties of the obtained bean powder , so that the flavor and color of the product fluctuate
[0014] (3) Production cost problem: low utilization rate of raw materials, high labor intensity, long production cycle, low production efficiency and high production cost

Method used

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  • Method for producing almond cake flour

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Experimental program
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Effect test

Embodiment 1

[0038] (1) Cleaning and impurity removal of mung bean raw materials: Continuous cleaning and impurity removal equipment is used to remove sediment and impurities with clean water, and to ensure that the mung bean skin has a flushing effect, and frivolous objects such as bean shells are collected and discharged from the overflow port. The gravel settles to the bottom and is discharged;

[0039] (2) Heat treatment of mung beans before soaking beans: Put the cleaned and removed mung beans into a stainless steel soaked bean germination basket, place them in a soaking and germinating heat preservation tank, and the thickness of the bean layer depends on the size of the stainless steel soaked bean germination basket. Soak in hot water at 60°C for 30 minutes, and the weight ratio of beans to water is 1:3;

[0040] (3) Temperature-controlled soaked beans: after heat treatment, the water temperature of soaked beans is controlled at 38°C for 4.5 hours, the weight ratio of beans to water...

Embodiment 2

[0047] (1) Cleaning and impurity removal of mung bean raw materials: Continuous cleaning and impurity removal equipment is used to remove sediment and impurities with clean water, and to ensure that the mung bean skin has a flushing effect, and frivolous objects such as bean shells are collected and discharged from the overflow port. The gravel settles to the bottom and is discharged;

[0048](2) Heat treatment of mung beans before soaking beans: Put the cleaned and removed mung beans into a stainless steel soaked bean germination basket, place them in a soaking and germinating heat preservation tank, and the thickness of the bean layer depends on the size of the stainless steel soaked bean germination basket. Soak in hot water at 80°C for 15 minutes, and the weight ratio of beans to water is 1:1.5;

[0049] (3) Temperature-controlled soaked beans: after heat treatment, the water temperature of soaked beans is controlled at 37°C for 5 hours, the weight ratio of beans to water ...

Embodiment 3

[0056] (1) Cleaning and impurity removal of mung bean raw materials: Continuous cleaning and impurity removal equipment is used to remove sediment and impurities with clean water, and to ensure that the mung bean skin has a flushing effect, and frivolous objects such as bean shells are collected and discharged from the overflow port. The gravel settles to the bottom and is discharged;

[0057] (2) Heat treatment of mung beans before soaking beans: Put the cleaned and removed mung beans into a stainless steel soaked bean germination basket, place them in a soaking and germinating heat preservation tank, and the thickness of the bean layer depends on the size of the stainless steel soaked bean germination basket. Soak in hot water at 70°C for 20 minutes, and the weight ratio of beans to water is 1:2;

[0058] (3) Temperature-controlled soaked beans: after heat treatment, the water temperature of soaked beans is controlled at 40°C for 4 hours, the weight ratio of beans to water i...

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Abstract

A method for preparing the powder used to make almond cake includes such steps as washing mung bean, heat treating, immersing in water while controlling temp, germinating, heating, continuous baking, cooling, peeling, grinding, sieving and storing.

Description

technical field [0001] The invention relates to a method for producing mung bean cake flour. Background technique [0002] 1. The prior art of mung bean cake production [0003] The existing technology of mung bean cake production basically follows the traditional technology for decades, mainly manual operation and intermittent production. The main process steps include: [0004] (1) Soaking beans at room temperature: generally in a large cement pool, 12-16 hours in summer and 16-20 hours in winter. The time is long, the temperature is room temperature, and the growth of microorganisms is very serious. The swelling rate of beans is 85% to 90%, and there are many "hard particles" that cannot be expanded (the factory calls them "dead beans"), which affects the texture of soybean flour. Visual and physical and chemical indicators, as well as the appearance, mouthfeel, flavor and other qualities of the final mung bean cake product; [0005] (2) Germina...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/202A23L3/40A23L11/20
Inventor 曾庆孝阮征张延杰田金河吴小勇张立彦连卫敏郑刚
Owner SOUTH CHINA UNIV OF TECH