Preparation methods of granular red bean paste and red bean beverage

Abstract

The invention relates to preparation methods of granular red bean paste and a red bean beverage. According to the invention, red beans are washed, impurities are removed, and the red beans are dried by dipping; purified water with a volume 3-4 times that of the red beans is added into a bean boiling device; residual heat of the last bean boiling process is utilized, or the water is directly heated to 55-65 DEG C; cleaned red beans are added, and pre-boiling is carried out; the materials are continuously heated until boiling; the fire is changed into a small fire, and the boiling state is maintained for 15-20min; astringent water is discharged and is preserved for filtering; formal boiling is carried out, wherein purified water is added into the bean boiling device, and is heated until boiling; the fire is changed into a small fire, and the boiling state is maintained for 20-30min; the fire is stopped, and heating is continued for 10-20min with residual heat; the boiled liquid is discharged; a supernatant part is preserved for filtering, and lower-layer bean-paste-containing part is used for soaking; sugar soaking is carried out, wherein the obtained boiling liquid is used for dissolving white granulated sugar, edible salt, and sodium tripolyphosphate, and the mixture is used for soaking the boiled read beans, wherein the red beans are immersed in the liquid; bean paste refining is carried out, wherein the bean paste is heated and stirred, such that the bean paste is obtained. The astringent water and the boiled liquid are combined and filtered, and bean paste therein is removed; and auxiliary materials are added into the filtrate, such that the red bean beverage is prepared.

Description

Technical field [0001] The invention relates to a preparation method of red bean paste and red bean beverage, in particular to a method for preparing granular bean paste and red bean beverage. Background technique [0002] Existing methods for preparing red bean paste and bean paste often have low edible safety, low bean paste, and poor taste due to water quality, cooking equipment and other reasons. For example, the publication number is CN1502262A, the publication date is June 9, 2004, and the name of the invention is: good-tasting raw bean paste, bean paste, frozen raw bean paste, dried bean paste and manufacturing method thereof. The disclosed technical solution is: wash the adzuki beans with water to remove dirt and foreign matter, put them in a boiling pot together with water, cook to 98°C, immediately pour out the astringent water (to remove astringency), and then adhere to the surface of the beans after removing the astringency Wash off the astringency. Add water to the...

AI Technical Summary

Problems solved by technology

The shortcoming of this technology is: in this method, the water quality of the water used for cooking red bean is not limited, and tap water is used to make bean paste, so the following problems will occur: 1. Lime is added to tap water in order to sterilize, so the taste of lime is heavy, which affects the bean paste. 2. The raw material of tap water is rich in organic compounds, which react with lime to form some volatile trichloromethane. Although these traces of trichloromethane will not cause disease immediately, they are easily soluble in fat and will Cause accumulation in the body, especially have a great impact on the fetus

3. The hardness of tap water is relatively high, which affects the hardness and taste of cooked red beans

5. Only a part of the boiled juice in this method is used in the follow-up process, and the astringent water and most of the boiled juice are all poured out, which not only causes waste of resources, but also produces a large amount of sewage and pollutes the environment

The defect of this technology is that the use of the stacked metal steamer in this patent to cook beans only reduces the collision between beans during cooking to a certain extent, but due to the large distance between the raw beans and the cage cover, the beans will be boiled when boiling. In the state of tumbling, so the collision between the beans still exists, and the granular bean paste cannot be obtained

The cooking equipment in this patent requires manual water injection, water release, temperature control, water control, etc., which is difficult to operate, time-consuming and laborious

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