Preparation technique of bean hilum tea
A preparation process, the technology of bean navel, which is applied in the field of preparation of bean navel tea, can solve the problems of bean navel fishy and bitter taste, unstable product quality, hard granules, etc., and achieve good product quality, good soaking and dissolution effect, enhanced secretion effect
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Embodiment 1
[0016] Embodiment 1: prepare bean navel tea, technique is as follows:
[0017] A. Evenly pass the bean navel containing bean skin and bean grits through the wind classification filter to separate the bean skin and bean grits. The wind force is controlled at 0.5 m / s, and the water content of the bean navel after selection is 9%;
[0018] B. the soybean navel after above-mentioned selection is crossed 10 mesh sieves;
[0019] C. Puffing and curing: Weigh about 1 kg of bean navel, put it into the air-flow puffing machine, the puffing pressure is 1 kg, heat it for 10 minutes after sealing, and then release the pressure suddenly, the bean navel is puffed and matured during this process, and the volume expands to About 2 times of the original, batch production according to this method;
[0020] D. Grading and sieving, packaging: the size of the soybean navel after puffing and ripening is not uniform, in order to make the soybean navel particles uniform, it is specially passed throu...
Embodiment 2
[0021] Embodiment 2: prepare bean navel tea, technique is as follows:
[0022] A. Evenly pass the bean navel containing bean skin and bean grits through the wind classification filter to separate the bean skin and bean grits. The wind force is controlled at 1 m / s, and the water content of the bean navel after selection is 10%;
[0023] B. the soybean navel after above-mentioned selection is crossed 10 mesh sieves;
[0024] C. Puffing and curing: Weigh about 1 kg of bean navel, put it into the air-flow puffing machine, the puffing pressure is 1 kg, heat it for 8 minutes after sealing, and then release the pressure suddenly, the bean navel is puffed and matured during this process, and the volume expands to About 2 times of the original, batch production according to this method;
[0025] D. Grading and sieving, packaging: the size of the soybean navel after puffing and ripening is not uniform, in order to make the soybean navel particles uniform, it is specially passed through...
Embodiment 3
[0026] Embodiment 3: prepare bean navel tea, technique is as follows:
[0027] A. Evenly pass the bean navel containing bean skin and bean grits through the wind classification filter to separate the bean skin and bean grits. The wind force is controlled at 0.8 m / s, and the water content of the bean navel after selection is 11%;
[0028] B. the soybean navel after above-mentioned selection is crossed 10 mesh sieves;
[0029] C. Puffing and curing: Weigh about 1 kg of bean navel, put it into the air-flow puffing machine, the puffing pressure is 1 kg, heat it for 12 minutes after sealing, and then release the pressure suddenly, the bean navel is puffed and matured during this process, and the volume expands to About 2 times of the original, batch production according to this method;
[0030] D. Grading and sieving, packaging: the size of the soybean navel after puffing and ripening is not uniform, in order to make the soybean navel particles uniform, it is specially passed thro...
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