Sweet-sour sugared edible bean and producing method thereof

Abstract

The invention discloses a sweet-sour sugared edible bean and a producing method thereof, relating to the field of treating a sugaring process for edible beans by using a new improved method. The method comprises the following steps of raw material careful selection, washing, cooking (temperature: 105-130 DEG C, time: 15-120 minutes), and sugaring (sugar liquor with concentration of 35-70%, 0.1-4.5% of sour agent, temperature: 60 DEG C, and sugaring time: 4-6 hours). According to the invention, bean soaking and bean cooking steps in the traditional process are combined into a high-pressure bean cooking step, so that the water demand is reduced by about one time. The method is short in production process, high in efficiency, water-saving and energy-saving; no waste liquid of bean soaking and bean cooking is produced basically, the loss of nutrients is less, and the nutritional value of products is higher than that of traditional sugared products; and the sweet-sour sugared edible bean disclosed by the invention is sour, sweet and delicious, and both can be used as a food ingredient and a leisure food, therefore, the sweet-sour sugared edible bean has board market prospects.

Description

Technical field [0001] The invention relates to a sweet and sour candied edible bean and a preparation method thereof. Background technique [0002] Edible beans are the general name of legume seeds for human consumption. They are rich in nutrients and contain 20-40% protein and 38-48% carbohydrates (Zhu Zhihua, et al. Journal of Plant Genetic Resources, 2005, 4: 427-50). Fiber 8-10%, a variety of essential amino acids and biologically active substances, etc. The seed coat contains a large amount of flavonoids and polyphenols, which has strong antioxidant activity (Zhou Wei, et al. Food Science and Technology, 2008, 9: 145 -148; Yi Jianyong, et al. Agricultural Products Processing, 2007, 7: 78-81), it has the effects of lowering blood pressure, blood sugar, blood lipids, anti-tumor and enhancing immunity. [0003] Although the nutritional value of edible beans is high, the household consumption is not large. The reason is that "beans are difficult to cook and difficult to cook". ...

AI Technical Summary

Problems solved by technology

[0005] Yi Jianyong et al. reported that the antioxidant activity of red bean soup reached its peak after being boiled for 20-30 minutes (Agricultural Product Processing, 2007, 7: 78-81). The antioxidant components in the bean skin basically enter into the soaked bean liquid and boiled bean juice, and the nutritional value of the product is greatly reduced

Soaked bean liquid and boiled bean liquid have a high BOD content, which will be directly discharged into the environment and will seriously pollute the environment

[0006] The candied beans currently produced are only sweet and have no other flavors, which affects consumption