Preparation method for novel convenient jumble bead porridge

A technology for instant porridge and red beans, applied in food preparation, multi-step food processing, food science and other directions, can solve the problems of poor food rehydration, high cost, unhealthy, etc., and achieve short processing time, low equipment cost, and increased shelf life. Effect

Active Publication Date: 2015-05-20
艾启俊 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The low-temperature air flow puffing technology requires high vacuum freezing, and its cost is relatively high; although the fried puffing product has a high puffing rate and good rehydration property, it is not healthy; hot air drying, microwave puffing, and microwave hot air puffing are often due to technical problems. Rehydrate food poorly

Method used

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  • Preparation method for novel convenient jumble bead porridge
  • Preparation method for novel convenient jumble bead porridge
  • Preparation method for novel convenient jumble bead porridge

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of preparation method of novel red bean instant porridge, described preparation method comprises the following steps:

[0043] 1) Pre-treatment of raw materials: remove the impurities in the raw red beans, screen out the preferred red beans that are free from mildew and insects, have a storage period of no more than 1 year, are uniform in size, bright in color, shiny, and free of impurities;

[0044] 2) Soaking treatment: soak the preferred red beans in clear water for 12-22 hours to obtain soaked red beans;

[0045] 3) Steaming treatment: Rinse the soaked red beans several times with clear water, dry the moisture on the surface with filter paper, place the water balance at room temperature for 20-60 minutes, and then carry out steaming treatment. The steaming temperature is 85-50 110°C, the steaming time is 10-35min, and the steamed red beans are obtained;

[0046] 4) Freezing treatment: placing the steamed red beans at -10 to -25°C until the water inside the r...

Embodiment 2

[0049] The preparation method of the novel red bean instant porridge of the present embodiment is a preferred scheme based on the embodiment 1, and the parts identical with the contents of the embodiment 1 will not be repeated.

[0050] Described preparation method comprises the following steps:

[0051]1) Pre-treatment of raw materials: remove the impurities in the raw red beans, screen out the preferred red beans that are free from mildew and insects, have a storage period of no more than 1 year, are uniform in size, bright in color, shiny, and free of impurities;

[0052] 2) Soaking treatment: soaking the preferred red beans in clear water for 20 hours, the water content of the red beans reaches 95.21%, and the soaked red beans are obtained;

[0053] 3) Steaming treatment: Rinse the soaked red beans several times with clear water, blot the moisture on the surface with filter paper, and place the water at room temperature for 30 minutes before steaming. The steaming temperat...

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Abstract

The invention discloses a preparation method for novel convenient jumble bead porridge. The preparation method comprises the following steps: pre-treating raw materials, immersing, steaming, cooling and carrying out microwave puffing treatment, wherein a microwave puffing technology is adopted to enable starch in red beans to be pasted, proteins to be modified and water to be changed into steam, so that the red beans are cured and the volume is increased. Furthermore, the temperature rising speed of microwave heating is high and the heat utilization rate is high; microwave heating equipment does not consume heat, is high in heat efficiency and saves an energy source. Moreover, the microwave treatment also has a sterilization effect, and the killing effect on microorganisms is realized by utilizing an electromagnetic field effect and a biological effect.

Description

technical field [0001] The invention relates to the field of instant food, in particular to a preparation method of novel red bean instant porridge. Background technique [0002] Red adzuki bean is Chixiaodou, a leguminous bean, distributed in various southern provinces. Because of its uniform particles, bright color, red like agate, thin skin and sandy texture, rich in nutrition, it enjoys the reputation of "red pearl" in domestic and foreign markets. Adzuki bean contains a variety of biologically active substances, such as polyphenols, tannins, and phytic acid. Both tannins and polyphenols have strong antioxidant properties, have strong affinity for peptides and proteins, and can inhibit amylase and trypsin; while polyphenols and phytic acid have potential hypoglycemic activity enzymes, which can help protect Vascular health and reduced cancer risk. The lysine content in red bean protein is high, so it is easy to mix cereals into bean rice or bean porridge for consumpti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L5/34A23L7/117A23V2002/00A23V2300/38A23V2300/20
Inventor 艾启俊陈惠金玉倩张晨王峰王彬
Owner 艾启俊
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