Processing method of kidney beans boiled and cooked together with rice
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A processing method and kidney bean technology, which is applied in the field of grain deep processing, can solve the problems of not being able to maintain the appearance of kidney bean intact grains, falling off, and separation of watercress
Inactive Publication Date: 2015-06-24
JILIN AGRICULTURAL UNIV
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If the kidney beans after low-pressure cooking are directly microwave-dried, the microwave energy will directly act on the medium molecules and convert into heat energy. Due to the penetrating properties of microwaves, the inside and outside of the medium can be he
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Embodiment 1
[0021] 1 Materials and methods.
[0022] 1.1 Materials and reagents.
[0023] Kidney beans, commercially available; α-amylase, provided by Novozymes; hydrochloric acid, analytically pure; DNS reagent, self-made.
[0024] 1.2 Main instruments and equipment
[0025] MY-13SS506A Pressure Cooker Midea Company
[0026] HH-2 digital display constant temperature water bath Changzhou Aohua Instrument Co., Ltd.
[0027] BS210S electronic balance German Sartorist Instrument Co., Ltd.
[0028] HR2841 multi-function pulverizer PHLIPS company
[0029] SRR-FC1281S Type Constant Temperature Refrigerator Sanyo Refrigerator Manufacturing Factory
[0033] MB35 Moisture Analyzer American Ohaus Co., Ltd.
[0034] Rice Cooker Midea Company.
[0035] 1.3...
Embodiment 2
[0057] Take 500 g of kidney beans in a container, add water at a temperature of 50°C, make the water cover the surface of the kidney beans, put them in a water bath for constant temperature soaking for 15 minutes, turn them over every 5 minutes to make the water evenly distributed in the kidney beans, and add water continuously, Keep the water submerged on the surface of the kidney beans until the end of soaking after 15 minutes; then drain and boil in low-pressure water under the conditions of 70kpa, 8min, and a ratio of material to liquid of 1:2.5; then take it out and drain for drying treatment. The method is: hot air drying at 60°C for 60 minutes, microwave power at 800w for 6 minutes. The moisture content after drying is 9%.
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Abstract
The invention relates to a preprocessing method of kidney beans. The method comprises the following steps that cleaned kidney beans of which impurities are removed are subjected to constant-temperature soaking, low-pressure stewing, hot-air drying and microwave puffing, so that the kidney beans can fully absorb water to ensure that part of the kidney beans are pasted; the content of water is removed in a hot-air drying process and the interior structure of grains is loosened by means of microwave puffing so as to form a large quantity of gaps and channels, and thus, re-watering is facilitated, and the content of water is continuously reduced at the same time. The appearance shape of the processed kidney beans is not obviously changed, the pasting degree is improved, the re-watering speed is high, the stewing performance is improved, the expiration date of a dried product is long, the problems of long stewing time, difficulty in water absorption, hard taste and the like of the kidney beans can be solved, the nutrition and the flavor of the kidney beans are reserved, and the requirement that the kidney beans can be cooked and boiled together with the rice can be met.
Description
technical field [0001] The invention belongs to the field of grain deep processing, and relates to a pretreatment method for kidney beans, so that they can be co-cooked with rice without soaking or cooking in advance. Background technique [0002] kidney beans ( Phaseolus vulgar ) The scientific name kidney bean, the main chemical component in kidney beans is starch, and contains a lot of protein and rich in vitamins. Kidney beans are rich in nutrients. According to ancient Chinese medical records, kidney beans are sweet and flat in taste and warm in nature. However, due to the dense structure and high hardness of kidney beans, when adding them to rice, they need to be soaked for 5-10 hours in advance or pre-cooked for 10-30 minutes before they can be cooked and eaten normally, otherwise they cannot be cooked together with rice. A lot of current research is to remove the skin of miscellaneous grains and beans, although its taste is improved, but the dietary fiber and pig...
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