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Hyacinth bean sauce and preparation method thereof

A lentil paste, lentil technology, which is applied in the directions of food preparation, application, food science, etc., achieves the effects of good taste, high nutrients, and increased output rate

Inactive Publication Date: 2010-10-27
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aspect lentil processing, also do not have the relevant report that utilizes fresh lentil pod skin to carry out the lentil paste processing method that is rich in nutrients such as saponin and high protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Kind selection: the lentil kind of fresh pod processing is to select the water content 60% of pod, the long 8cm of pod, the big pod lentil of wide 2cm.

[0023] (2) Harvesting: According to the bulging degree of lentil pods during harvesting, it is classified into the first category, and the products whose grain diameter X grain length is less than 0.5mmX0.5mm in the early stage are placed.

[0024] (3) Cleaning: Put the fresh lentil pods into the washing tank, and wash off the dust and sundries on the surface with running water.

[0025] (4) Removal of lentil kernels: The first type of products in the early stage of bulging are not processed for seed removal.

[0026] (5) Pre-cooling: soak the fresh pods in a cold storage at 7°C for pre-cooling within 1 hour, cool down to 3°C, and store in the cold storage for 1 day for processing.

[0027] (6) blanching: put into 96 DEG C of hot water for 8 minutes, add citric acid of 0.1% of water weight to water during blanchin...

Embodiment 2

[0035] (1) kind selection: the lentil kind of fresh pod processing is to select the water content 65% of pod, the long 12cm of pod, the big pod lentil of wide 4cm.

[0036] (2) Harvesting: When harvesting, place the lentil pods according to the bulging degree of the second type mid-term grain diameter X grain length greater than 0.5mmX0.5mm.

[0037] (3) Cleaning: Put the fresh lentil pods into the washing tank, and wash off the dust and sundries on the surface with running water.

[0038] (4) Removal of lentil kernels: The second type of bulging mid-term products uses a thresher to separate the kernels and pods to remove the kernels.

[0039] (5) Pre-cooling: soak the fresh pods in a cold storage at 8°C within 1.5 hours for pre-cooling, cool down to 4°C, and store in the cold storage for 2 days for processing.

[0040] (6) blanching: put into 98 ℃ hot water for 9 minutes, add 0.3% citric acid of water weight to water during blanching.

[0041] (7) Pulverize: select emery mi...

Embodiment 3

[0048] (1) Kind selection: the lentil kind of fresh pod processing is to select the water content 70% of pod, the long 16cm of pod, the big pod lentil of wide 6cm.

[0049] (2) Harvesting: When harvesting, place according to the bulging degree of the lentil pods, the second type of late-stage grain diameter X grain length is greater than 0.5mmX0.5mm.

[0050] (3) Cleaning: Put the fresh lentil pods into the washing tank, and wash off the dust and sundries on the surface with running water.

[0051] (4) Removal of lentil kernels: The second type of bulging late-stage products use a thresher to separate the kernels and pods to remove the kernels.

[0052] (5) Pre-cooling: soak the fresh pods in a cold storage at 9°C for pre-cooling within 2 hours, cool down to 5°C, and store in the cold storage for 3 days for processing.

[0053] (6) blanching: put into 100 DEG C of hot water for 10 minutes, add 0.6% citric acid of water weight to water during blanching.

[0054] (7) Pulverize...

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Abstract

The invention relates to a hyacinth bean sauce which is rich in saponin and high protein and a preparation method thereof in the technical field of processing of agricultural products. The hyacinth bean sauce comprises the following components in percentage by weight: 60 percent of fresh hyacinth bean podwall sauce liquid, 6.9 percent of broken peanut, 5-6 percent of soyabean protein powder with protein content of more than 90 percent, 2.0-3.5 percent of guar gum, 1.0-2.5 percent of konjac flour, 0.6-0.8 percent of chitin, 0.3-0.5 percent of bone meal, 2-4 percent of salt, 12-14 percent of white granulated sugar and 5.5-6.5 percent of maltose. The invention solves the problem that a hyacinth bean product scarcely has nutrients and nutrient components, such as high saponin, protein, and the like and has simple and convenient implementation and the effect of greatly improving the yield and the quality of a hyacinth bean processed product.

Description

technical field [0001] The invention relates to a preparation method in the technical field of agricultural product processing, in particular to a lentil paste rich in saponin and high protein and a preparation method thereof. Background technique [0002] Lentils are one of the important vegetable varieties in my country. Vegetable lentils mainly use young pods as vegetables. In addition to protein, tender pods are also rich in saponins, sugar, vitamins A, B1, B2, C, and cellulose and other nutrients . Lentils are not only edible but also medicinal. In the "Compendium of Materia Medica" written by Li Shizhen in the Ming Dynasty, it is recorded: "Take hard-shelled white lentils, fry them with skin, and use them as medicine." Modern medicine believes that lentils mainly contain saponins and plant lectins and other pharmacologically active phytochemical components. In vegetable legumes, saponins are mainly found in bean pod skins, and lectins are mainly in bean grains. In a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L1/305A23L33/10A23L33/17
Inventor 武天龙卢欣欣张忠斌张玉梅肖亮
Owner SHANGHAI JIAO TONG UNIV
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