Preparation method of vinegar pickled beans and vinegar pickled beans prepared by using method

A granular, vinegar technology, applied in the preparation of vinegar beans, vinegar beans field, can solve the difficult to meet consumers' requirements for vinegar to carry easily, easy and quick intake of various tastes, etc., to achieve easy and fast intake, The effect of expanding the audience and diversifying tastes

Active Publication Date: 2012-07-11
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the characteristics of vinegar, ordinary consumers have great limitations on the time, place and method of vinegar intake, and it is difficult to meet consumers' requirements for vinegar that is easy to carry, easy and quick to consume, and has a variety of tastes.

Method used

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  • Preparation method of vinegar pickled beans and vinegar pickled beans prepared by using method
  • Preparation method of vinegar pickled beans and vinegar pickled beans prepared by using method

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1: as shown in accompanying drawing, a kind of preparation method of vinegar beans of the present invention, this method comprises the steps:

[0024] (1) Core material making process:

[0025] a. First crush the white granulated sugar, then pass it through a 60-mesh sieve, and then mix it evenly with edible starch, pregelatinized puffed and modified starch, and milk powder to obtain a mixed powder, which is set aside, including 0.5kg of white granulated sugar, 3kg of edible starch, 1kg of modified starch, Milk powder 0.1kg; edible starch is preferably potato starch or corn starch;

[0026] B, take by weighing 0.5kg of vinegar, add malic acid 0.05kg, citric acid 0.05kg, sodium citrate 0.05kg, honey 0.2kg, cool after heating to boiling to obtain vinegar solution, add vinegar in the mixed powder Stir the solution evenly to obtain starch agglomerates;

[0027] c. Take out the evenly stirred starch ball, place it in the hopper of the pill making machine for lay...

Embodiment 2

[0034] Embodiment 2: the preparation method of a kind of vinegar bean of the present invention, this method comprises the steps:

[0035] (1) Core material making process:

[0036] a. Mix 1.5kg of white granulated sugar, 5kg of edible starch, 3kg of pregelatinized puffed and modified starch, and 0.3kg of milk powder to obtain mixed powder, which is set aside; among them, the white granulated sugar is pulverized first, then passed through a 60-mesh sieve, and then mixed with edible starch, Pre-gelatinized, expanded modified starch and milk powder can be mixed;

[0037] b. Weigh 0.8kg of vinegar, add 0.12kg of malic acid, 0.12kg of citric acid, 0.15kg of sodium citrate, and 0.4kg of honey, heat to boiling and cool to obtain vinegar solution, add vinegar to the mixed powder Stir the solution evenly to obtain starch agglomerates;

[0038] c. Take out the evenly stirred starch ball, place it in the hopper of the pill making machine for layering and rubbing pellets to obtain the s...

Embodiment 3

[0045] Embodiment 3: the preparation method of a kind of vinegar bean of the present invention, this method comprises the steps:

[0046] (1) Core material making process:

[0047] a. Mix 1 kg of white sugar, 4 kg of edible starch, 2 kg of pregelatinized puffed modified starch, and 0.2 kg of milk powder to obtain a mixed powder for later use; among them, the white sugar is first crushed, then passed through a 60-mesh sieve, and then mixed with edible starch, pre- Mix gelatinized puffed modified starch and milk powder;

[0048] b. Weigh 0.7kg of vinegar, add 0.08kg of malic acid, 0.07kg of citric acid, 0.1kg of sodium citrate, and 0.3kg of honey, heat to boiling and cool to obtain vinegar solution, add vinegar to the mixed powder Stir the solution evenly to obtain starch agglomerates;

[0049] c. Take out the evenly stirred starch ball, place it in the hopper of the pill making machine for layering and rubbing pills to obtain the semi-finished product of the granular core mater...

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Abstract

The invention discloses a preparation method of vinegar pickled beans and the vinegar pickled beans prepared by using the method, and the method comprises the following step: firstly preparing core materials through the process step of making the core materials, then using syrup to coat the core materials for obtaining semi-finished products, finally arranging the semi-finished products into an oven, baking under the conditions that the baking temperature is 125-160 DEG C and the rotational speed is 60-150 turns / minute, discharging, cooling, then packaging, and obtaining the vinegar pickled beans. The vinegar pickled beans prepared by adopting the preparation method can not only have the characteristics of edible vinegar, but also lead the intake time, the place and the way of the edible vinegar of consumers not to be limited, change the traditional intake way of the edible vinegar, realize the requirements on convenient carrying, easy and fast intake and diverse taste of the edible vinegar of the consumers, realize the health care demand of the edible vinegar in a more convenient and faster manner and expand audients of health care of the edible vinegar.

Description

technical field [0001] The invention relates to a baked food and a preparation method thereof, in particular to a method for preparing vinegar beans and vinegar beans prepared by the method. Background technique [0002] For a long time, vinegar has been widely used as a condiment. During the long-term use, people have become more and more aware of the health benefits of vinegar. [0003] Modern studies have shown that in addition to acetic acid, solid-state fermented vinegar contains a variety of organic acids, most of which are non-volatile acids, and they have a variety of health benefits. In addition, a variety of health-care factors were detected in vinegar, such as ligustrazine, polyphenols, flavonoids, etc., which are of great significance to human health. [0004] Due to the characteristics of vinegar itself, ordinary consumers have relatively large limitations on the time, place and method of vinegar ingestion, and it is difficult to meet consumers' requirements fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00
Inventor 徐康平王明法孙乐六李国权
Owner JIANGSU HENGSHUN VINEGAR IND
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