Method for modifying and reconstructing edible coarse cereals and beans

A technology for miscellaneous beans and miscellaneous grains, applied in the fields of application, food preparation, food science, etc., can solve problems such as difficulty in water absorption, and achieve the effect of increasing water absorption and reducing hardness

Inactive Publication Date: 2011-02-02
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the skin of black soybeans is dense and difficult to absorb water. Whether it is gri...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take 5 kg of undeteriorated barley in a container, add 5 kg of water to soak for 1 hour, and stir once to make the water evenly distributed in the barley grains. The moisture content of the treated barley is 35%. Thereafter, put it into the freezer of the freezer (at a temperature of -15°C) to freeze for 24 hours, then store it in a freezer at a temperature of -4°C for 24 hours, and dry it with hot air at 50°C to reduce the moisture content of the barley to 13%. Packed in a plastic bag.

[0016] The barley treated according to the above steps has obvious white appearance, larger grains, looser and porous structure, and at the same time, the moisture content is lower after drying, which is suitable for long-term storage. The processed barley has achieved the same cooking characteristics as rice.

Embodiment 2

[0018] Get 5kg of undeteriorated black soybeans in a container, add 6kg of water and soak for 5 hours, stir once per hour to make the moisture evenly distributed in the black soybean grains, and the moisture content of the treated black soybeans is 24%. Then freeze at -4°C for 10 hours, store in a freezer at -1°C for 10 days, take out the seeds and ventilate and dry them for 8 hours at 25°C until the water content is about 10-12%.

[0019] According to the above-mentioned steps, the black soybean grain skin has some wrinkles, the volume is only slightly increased, and the surface luster partly disappears, but the water absorption in a short period of time (within 3 hours) is more than doubled than that of untreated (Table 1 is the water absorption rate of untreated black beans and treated black beans soaked at 20°C).

[0020] The black soybeans treated in this way can obviously absorb water in a short period of time, and are especially suitable for the processing of freshly gr...

Embodiment 3

[0025] Take 3.0 kg of undeteriorated chickpeas, add 5 kg of water to soak for 3 hours, and stir once an hour during the soaking period to ensure that the grains of the chickpeas absorb water evenly, and the moisture content of the treated chickpeas is 28%. Then freeze on a quick-freezing line at -25°C for 3 minutes. Then the frozen chickpeas were stored at -18°C for 2 months. After the ice crystals grew and became rough, the grains were baked in a 90°C thermostat for 2 hours, and the water content was reduced to about 11%.

[0026] The chickpeas treated according to the above steps have improved appearance and color, increased grain volume, loose tissue structure and reduced hardness. Due to the improved taste and the aroma produced by roasting, the processed chickpeas are especially suitable for processing snack foods such as strange chickpeas.

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Abstract

The invention discloses a method for modifying and reconstructing edible coarse cereals and beans, and belongs to the technical field of food processing. In the method, harder hulls on the outer layers of the coarse cereals and beans and the structure of an aleurone layer are damaged by the steps of adjusting moisture, freezing and drying the selected coarse cereal and bean grains and the other steps, so that the water absorption and the mouthfeel quality are improved. In the method, the freezing is combined with the drying to ensure that the growth and the expansion of ice crystals can damage the internal structures of the grains during the freezing; and the moisture is evaporated during drying, so that a great number of gaps and passages are formed in the coarse cereals and beans to contribute to water absorption and loosen construction. The coarse cereals and beans treated by the method can quickly absorb water, cooking property is improved, the preservation period of the dried product is long and the problems of long cooking time, difficult water absorption, hard mouthfeel and the like of the coarse cereals and beans and the like can be solved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for modifying the texture of edible miscellaneous grains and miscellaneous beans. Background technique [0002] Black beans, chickpeas, soybeans (soybeans), barley and other edible miscellaneous grains and beans are not only rich in protein, fat, and dietary fiber, but also rich in saponins, flavonoids, and other functional ingredients. Take chickpeas as an example, a leguminous plant, shaped like an eagle's head, called "Nuohuti" in Uighur. It is recorded in Avicenna's "Pharmacopia" and "Meals" and "Materia Medica Supplements", and it is a treasure of the same origin of medicine and food. Chickpeas are very rich in nutritional value. It is rich in protein, a variety of nutrients and trace elements, such as: calcium, zinc, magnesium, phosphorus and so on. In particular, the content of calcium, phosphorus, and iron per 100 grams of chickpeas is 90% higher than that of othe...

Claims

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Application Information

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IPC IPC(8): A23L1/182A23L1/20A23L11/00A23L7/196
Inventor 李再贵王丽丽李慧裴浩
Owner CHINA AGRI UNIV
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