Pretreatment method for edible coarse cereals of grains, beans and tubers

A technology of pretreatment and miscellaneous grains, applied in application, food preparation, food science, etc., can solve the problems of short shelf life, hard taste, high hardness, etc., and achieve the effect of low moisture content, improved water absorption and long shelf life

Inactive Publication Date: 2012-06-27
NINGXIA JIADAO HALAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, some grains and all kinds of beans have a dense structure and high hardness. When eating, they need to be soaked for 6-9 hours before steaming, which is very inconvenient. Moreover, the hardness is still high after steaming, and the taste is hard, which is impossible. cooked...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 100kg of qualified barley in a stainless steel vat, add water at room temperature, make the water cover the surface of the barley, soak for 8 hours, turn it once an hour to make the water evenly distributed in the barley grains, and keep adding water to keep the water covering the surface of the barley In this state, the moisture content of the treated barley is 41%, then fished out, drained, and pre-cooled in the freezer for 3 hours. Hours, the moisture after freeze-drying is about 5-6%.

[0015] The barley treated according to the steps above basically maintains its original shape, slightly increases in volume, and loses surface luster, but its water absorption in a short period of time is more than double that of untreated. The barley treated in this way can obviously absorb water in a short period of time, which completely solves the problem of cooking with rice at the same time, and achieves the effect of fast ripening. The treated barley is cooked with rice ...

Embodiment 2

[0017] Take 50kg of qualified green beans in the sandwich pot, add water at a temperature of 35°C, make the water cover the surface of the green beans, turn on the electricity in the sandwich pot, keep the water temperature at about 35°C, soak for 7 hours, turn it once an hour to make the water in the green bean seeds and add water at a temperature of 35°C to keep the water always submerged on the surface of the green beans. The water content of the treated green beans is 35%, then remove, drain, and pre-cool in the freezer for 5 hours , the temperature of the material reaches -20°C, then it is taken out, and quickly enters a vacuum freeze-drying machine for freeze-drying for 22 hours, and the moisture after freeze-drying is about 5-6%.

[0018] For the green beans processed according to the steps above, the skin color disappears, the grain volume increases, the tissue structure becomes loose, and the hardness decreases. The green beans treated in this way can obviously absorb...

Embodiment 3

[0020] Take 100kg of qualified purple potatoes and peel them, then cut into 5*5mm diced purple potatoes, put the diced potatoes into the cold storage for 6 hours to pre-cool, the temperature of the material reaches -20°C, then take them out, and quickly enter the vacuum freeze drying machine for drying Freeze-dry for 22 hours, and the moisture after freeze-drying is about 5-6%.

[0021] The diced purple sweet potato processed according to the above steps maintains good shape, no shriveling phenomenon, loose and porous tissue, good water absorption, low water content, low water activity, and long shelf life. It can be mixed with other grains and beans for packaging, and the shelf life can be guaranteed. Synchronized with grains and beans.

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PUM

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Abstract

The invention relates to a pretreatment method for edible coarse cereals of grains, beans and tubers. The method is applicable to production of mixed coarse cereals of grains, beans and tubers and to production of products which can be cooked with rice without soaked in advance. The method is characterized by comprising the following steps: (1) soaking coarse cereals of grains and beans with 1 to 3 times by mass of water having a temperature of 10 to 50 DEG C until the coarse cereals have a water content of 30 to 80%, peeling the coarse cereals, cutting the coarse cereals into dices with a side length of 2 to 8 mm and draining water; (2) precooling obtained coarse cereal dices in a freezer for 1 to 8 h and controlling the temperature of the coarse cereal dices to be in a range of -18 DEG C to -50 DEG C; and (3) carrying out vacuum freeze drying on the precooled coarse cereal dices for 8 to 25 h, with temperature controlled to be in a range of -15 DEG C to -30 DEG C. Compared to the prior art, the invention has the following beneficial effects: edible coarse cereals and mixed beans which have undergone vacuum freeze drying have reduced hardness and improved water absorbability; nutrients in and flavor of original mixed beans are retained, the requirement for rapid cooking of the mixed beans is achieved, and the mixed beans are applicable to cooking of mixed bean rice and production of mixed bean snack food.

Description

technical field [0001] The invention relates to a pretreatment method for edible cereals, beans and potato miscellaneous grains, which is suitable for producing mixed grains of grains, beans and potatoes, which can be cooked together with rice without soaking in advance. Background technique [0002] Vacuum freeze-drying technology has been applied to a certain extent in the field of food processing. However, it is mainly aimed at the drying of those heat-labile substances. The result of drying can discharge more than 90% to 99% of water, which is beneficial to the long-term preservation of products. The drying process of the product is carried out under freezing and vacuum conditions, so it is not easy to oxidize, and can maintain the physical properties and prevent nutrient loss to the greatest extent possible. Moreover, the solid matter after vacuum freeze-drying presents a porous structure due to the sublimation of ice crystals, and maintains the original volume when it...

Claims

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Application Information

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IPC IPC(8): A23L1/182A23L1/20A23L1/216A23L7/196A23L11/00A23L19/12
Inventor 余建生张锦源
Owner NINGXIA JIADAO HALAL FOOD
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