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

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

CN103564347AInactive Publication Date: 2014-02-12QINGDAO BAOQUAN PEANUTS PRODS
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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 25Ā°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 180ā„ƒ 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 35Ā°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 30ā„ƒ 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 180ā„ƒ 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 35ā„ƒ. 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 35ā„ƒ 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 180ā„ƒ 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 35ā„ƒ; 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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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 bodyā€™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

Patent Timeline
12 Feb 2014
Publication
CN103564347A
IPC
A23L1/20; A23L11/00
CPC
A23L11/00; A23V2002/00
Inventors
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