Instant mung bean cake and manufacturing process thereof

A production process, mung bean cake technology, applied in the direction of baked food, food science, baking, etc., can solve the problems of less products, single form of processed products, etc., and achieve the effect of eating convenience

Active Publication Date: 2013-11-27
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the mung bean food with distinctive characteristics on the market is mung bean cake, mung bean soup, etc., the processed product form is single, and there are few products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Spicy instant mung bean cake, including the following ingredients:

[0033] Mung bean 80g; starch 11g; wheat flour 5.5g; salt 1g; compound phosphate 0.15g; monoglyceride 0.175g; guar gum 0.35g; potassium sorbate 0.09g;

[0034] The manufacturing process steps are as follows:

[0035] ①, refining

[0036] Clean the mung beans, soak them in warm water to remove the mung bean skins, the weight ratio of warm water to mung beans is 1:4, the temperature of the warm water is 45°C, the soaking time is 5 hours, and then use a refiner to grind mung bean milk;

[0037] ②, deployment

[0038] According to the above ratio, add starch, wheat flour, salt, compound phosphate, monoglyceride, guar gum and potassium sorbate to mung bean milk, and stir evenly;

[0039] ③, cooked

[0040] Cook the prepared materials in ② through a cake making machine, and process them into round mung bean cakes with a diameter of 2cm and a thickness of 0.2cm;

[0041] ④, drying

[0042] The mung bean ...

Embodiment 2

[0047] Sweet and instant mung bean cakes, including the following ingredients:

[0048] Mung bean 75g; starch 5g; wheat flour 3g; salt 0.5g; compound phosphate 0.1g; monoglyceride 0.1g; guar gum 0.4g; potassium sorbate 0.05g;

[0049] The manufacturing process steps are as follows:

[0050] ①, refining

[0051] Clean the mung beans, soak them in warm water to remove the mung bean skins, the weight ratio of warm water to mung beans is 1:4, the temperature of the warm water is 40°C, the soaking time is 6 hours, and then use a refiner to grind mung bean milk;

[0052] ②, deployment

[0053] According to the above ratio, add starch, wheat flour, salt, compound phosphate, monoglyceride, guar gum and potassium sorbate to mung bean milk, and stir evenly;

[0054] ③, cooked

[0055] Cook the prepared materials in ② through a cake making machine, and process them into round mung bean cakes with a diameter of 2cm and a thickness of 0.2cm;

[0056] ④, drying

[0057] The mung bean ...

Embodiment 3

[0062] Wasabi Flavor Instant Mung Bean Cake, including the following ingredients:

[0063] Mung bean 90g; starch 10g; wheat flour 6g; salt 1.5g; compound phosphate 0.2g; monoglyceride 0.15g; guar gum 0.5g; potassium sorbate 0.08g;

[0064] The manufacturing process steps are as follows:

[0065] ①, refining

[0066] Clean the mung beans, soak them in warm water to remove the mung bean skins, the weight ratio of warm water to mung beans is 1:4, the temperature of the warm water is 43°C, the soaking time is 5.5 hours, and then use a refiner to grind mung bean milk;

[0067] ②, deployment

[0068] According to the above ratio, add starch, wheat flour, salt, compound phosphate, monoglyceride, guar gum and potassium sorbate to mung bean milk, and stir evenly;

[0069] ③, cooked

[0070] Cook the prepared materials in ② through a cake making machine, and process them into round mung bean cakes with a diameter of 2cm and a thickness of 0.2cm;

[0071] ④, drying

[0072] The mun...

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PUM

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Abstract

The invention relates to instant food and particularly relates to an instant mung bean cake and a manufacturing process thereof. The instant mung bean cake is made of mung beans, starch, wheat flour, salt, composite phosphates, monoglyceride and the like. The cake is rich in protein and has health-care functions such as heat clearing, detoxifying, vigor tonifying and alcohol effect dispelling. The cake can be eaten instantly when a bag is opened and can also be brewed with boiling water for eating, and the cake conforms to the modern fast-paced consumption demand. The cake is convenient to carry and eat and is indispensable home, traveling and leisure food. The manufacturing process for the instant mung bean cake comprises the steps of cleaning the mung beans, placing and soaking the mung beans in warm water to remove mung bean hulls, and then grinding the mung beans into mung bean milk through a pulping machine; adding other materials into the mung bean milk, and mixing uniformly; cooking through a cake making machine, and processing into the mung bean cake; freezing and drying. According to the manufacturing process, functional compositions of the mung beans are kept to the maximum extent, meanwhile, the traditional taste is guaranteed according to modern food processing technologies, and the instant mung bean cake conforms to the modern fast consumption concept and requirements of modern industrial mass production.

Description

technical field [0001] The invention relates to an instant food, in particular to an instant mung bean cake and a manufacturing process thereof. Background technique [0002] At present, ready-to-eat leisure food is developing rapidly. Leisure food is favored by consumers in my country, especially young people and children, because of its convenience, speed, variety and pleasant taste. Most of the raw materials of snack foods contain more starch, oil, minerals and protein nutrients. In fact, there are relatively few types of protein ready-to-eat snack foods, and there are even fewer snack foods with mung beans as the main component. There are very few of them. [0003] The mung bean food with distinct characteristics in the market is exactly mung bean cake, mung bean soup etc., and the processed product form is single, and product is few. Because mung beans are widely used in daily life no matter in terms of nutrition or health care, the development of mung bean food will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 程江华
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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