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Production method for low peroxide value frying black bean

A peroxide value and production method technology, applied in the field of food processing, can solve the problems of shortening the shelf life of fried products, accelerating the oxidation degree of raw materials, and increasing the peroxide value of products, achieving significant social and economic benefits, reducing fried Effect of temperature, improving hygiene indicators and quality

Inactive Publication Date: 2014-02-12
QINGDAO BAOQUAN PEANUTS PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fried foods are usually simply processed and directly put into the fryer for frying. The contact between raw materials and frying oil and air at high temperature will accelerate the oxidation of raw materials, especially peanuts and soybeans. Raw materials with high oil content are more prone to rancidity, resulting in an increase in the peroxide value of the product, a large loss of nutrients, reducing the quality of the product, and shortening the shelf life of fried products.
At the same time, the repeated frying process also causes many impurities to settle at the bottom of the oil layer. As the frying process progresses, many harmful substances will be decomposed, causing damage to human health, and there are potential hidden dangers, which contradict the current attention to healthy diet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] After inspecting and accepting the raw materials according to the "National Quality Standard for Beans", carefully select black beans with full grains and no insects, soak them in warm water at 25°C for 7 hours. After soaking, take them out and drain them naturally for 10 minutes, and dry them under natural conditions to suitable moisture. The time is 1h, and the moisture content is 15%; it is fried in a water-oil mixed fryer with a temperature of 180℃ for 6min; then the fried black beans are put in the oil drainer for 10s and seasoned; After seasoning, apply edible film. The edible film is a 5% pea starch solution. The temperature of the film is 35°C. After the application is finished, the low peroxide value oil can be obtained after cooling, packaging and storage. Fried black bean products.

Embodiment 2

[0015] After inspecting and accepting the raw materials according to the "National Quality Standard for Beans", carefully select black beans with full grains and no insects, soak them in 30℃ warm water for 6 hours. After soaking, take them out and drain them naturally for 10 minutes, and dry them under natural conditions to suitable moisture. The time is 1h, and the moisture content is 15%; it is fried in a water-oil mixed fryer with a temperature of 180℃ for 6min; then the fried black beans are put in the oil drainer for 10s and seasoned; After seasoning, apply edible film. The edible film is a 5% soy protein isolate solution. The temperature of the film is 35℃. After the application is finished, it can be cooled, packaged, and stored to obtain a low peroxide value. Deep-fried black bean products.

Embodiment 3

[0017] After checking and accepting the raw materials according to the "National Quality Standard for Beans", carefully select black beans with full grains and no insects, soak them in 35℃ warm water for 5 hours. After soaking, take them out and drain them naturally for 10 minutes, and dry them under natural conditions to suitable moisture. The time is 1h, and the moisture content is 15%; it is fried in a water-oil mixed fryer with a temperature of 180℃ for 6min; then the fried black beans are put in the oil drainer for 10s and seasoned; After the seasoning is finished, apply an edible film. The edible film is a mixture of 1.5% chitosan and 1% acetic acid. The temperature of the film is 35℃; after the application is finished, it will be cooled, packaged, and stored. The fried black soybean product with low peroxide value is prepared.

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PUM

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Abstract

The present invention discloses a production method for low peroxide value frying black bean, and belongs to the field of food processing. The production method comprises: (1) selecting black bean, (2) soaking with hot water, (3) carrying out air drying, (4) carrying out water and oil mixing frying, (5) draining the oil, (6) seasoning, and (7) coating an edible film. With the steps, product quality is increase, a product shelf life is prolonged, and the product has a good, crispy and delicious taste, is easily accepted by people, and has significant social and economic benefits.

Description

Technical field [0001] The invention relates to a method for producing fried black beans with low peroxide value, and belongs to the field of food processing. Background technique [0002] At present, with the improvement of people's living standards, people's dietary structure has undergone great changes, transforming from subsistence to healthy and nutritious. The protein content of black beans is as high as 36%-40%, which is equivalent to 2 times that of meat, 3 times that of eggs, and 12 times that of milk; black beans contain 18 kinds of amino acids, especially 8 kinds of amino acids necessary for human body; black beans also contain 19 kinds of oils Acid, in which the content of unsaturated fatty acids reaches 80%, and the absorption rate is as high as 95%. In addition to meeting the human body’s needs for fatty acids, it also has the effect of lowering blood cholesterol. Black beans basically only contain plant sterols, and plant sterols are not absorbed and used by the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
CPCA23L11/00A23V2002/00
Inventor 贾玉洁
Owner QINGDAO BAOQUAN PEANUTS PRODS
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