Sprouted beans, manufacturing method thereof and processed food using sprouted beans as raw materials

Abstract

The invention relates to sprouted beans and a manufacturing method thereof. The existing sprouted bean products cannot well satisfy market requirements and expectation. According to the invention, the beans are processed by the methods of soaking, sprouting, heating and the like to obtain the sprouted beans; specific nutrient enrichment treatment can be performed on the sprouted beans according to different needs, so that the sprouted beans, which are respectively suitable for different crowds to eat and have good nutrition and dietetic therapy values, are obtained, and the sprouted beans include soybeans, black beans, mung beans, chick-peas, coffee beans and the like. The sprouted beans can be used as bean food to be eaten, and can be used as raw materials of various kinds of bean processed food to be applied to processed food or health-care food.

Description

technical field [0001] The invention relates to the field of food industry, and belongs to the manufacturing technology of bean food, in particular to a manufacturing technology of germinated beans that are highly nutritious, easy to manufacture, transport and store, have dietotherapy effects and are suitable as raw materials for processed bean food. Background technique [0002] Beans, as a general term for legumes, include about 600 genera and 12,000 species of plants. The cotyledons of its seeds are rich in carbohydrates, protein, and fat, and have rich nutritional value. [0003] Legumes that mainly use seeds, including (but not limited to) soybeans, black beans, mung beans, red beans, kidney beans, peas, broad beans, kidney beans, lentils, pigeon peas, square beans, chickpeas, coffee beans, peanuts, etc. [0004] As an important food material, the seeds of beans (hereinafter referred to as raw beans) have always been preferred by people, and have also been valued by th...

AI Technical Summary

Problems solved by technology

[0005] However, on the other hand, traditional bean sprouts can only be eaten as vegetables, and cannot be used as raw materials for many bean products like raw beans. Digested substances, and significantly reduced the total energy and part of the nutritional components of raw beans, including protein and fat, carbohydrates, their nutritional components, eating methods and tastes, uses, and a longer manufacturing cycle, and dry beans as a complementary food, Fried beans and raw beans (raw beans) are very different, and their transportation an