Sprouted beans and preparation method thereof, and processed foodstuff with sprouted bean as raw material

Abstract

The invention relates to sprouted beans and a preparation method thereof. Existing sprouted bean products cannot satisfy market requirements and expectations. According to the invention, beans are processed with the methods such as impregnating, sprouting, freezing, and the like, such that frozen sprouted beans with sprout lengths from 1mm to bean length are obtained; specific spectral radiation and nutrition enhancing treatments are carried out according to different requirements, such that sprouted beans suitable for different populations and with good nutritional and dietotherapy values are obtained. The beans include soybeans, black beans, mung beans, chickpeas, coffee beans, and the like. The sprouted beans can be eaten as bean foods, and can be used as raw materials of various processed bean foodstuffs and applied in processed foodstuffs and health-care foodstuffs.

Description

technical field [0001] The invention relates to the field of food industry, and belongs to the manufacturing technology of bean food, in particular to a manufacturing technology of germinated beans that are highly nutritious, easy to manufacture, transport and store, have dietotherapy effects and are suitable as raw materials for processed bean food. Background technique [0002] Beans, as a general term for legumes, include about 600 genera and 12,000 species of plants. The cotyledons of its seeds are rich in carbohydrates, protein, and fat, and have rich nutritional value. [0003] Legumes that mainly use seeds, including (but not limited to) soybeans, black beans, mung beans, red beans, kidney beans, peas, broad beans, kidney beans, lentils, pigeon peas, square beans, chickpeas, coffee beans, peanuts, etc. [0004] As an important food material, the seeds of beans (hereinafter referred to as raw beans) have always been preferred by people, and have also been valued by t...

AI Technical Summary

Problems solved by technology

[0005] However, on the other hand, traditional bean sprouts can only be eaten as vegetables, and cannot be used as raw materials for many bean products like raw beans. Digested substances, and significantly reduced the total energy and part of the nutritional components of raw beans, including protein and fat, carbohydrates, their nutritional components, eating methods and tastes, uses, and a longer manufacturing cycle, and dry beans as a complementary food, Fried beans and raw beans (raw beans) are very different, and their transportation an