Supercharge Your Innovation With Domain-Expert AI Agents!

Preparation method of instant red bean

A red bean and instant food technology, which is applied in the field of food processing, can solve problems such as unfavorable daily consumption, and achieve the effects of high product quality, precise control, and stable product quality

Inactive Publication Date: 2015-07-15
ZHEJIANG UNIV
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, red bean has a solid structure and is difficult to be gelatinized. It must be soaked for a long time before being boiled when eating, which is not conducive to daily consumption.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The red bean is rinsed and soaked in countercurrent 20°C cold water. After 150 minutes, it enters the steaming and curing process. It is steamed with saturated steam at normal pressure for 90 minutes. During the steaming process, it is sprayed and replenished every 15 minutes. After the steaming is completed, the red bean grains remain intact and mutually There is no bonding between them, and they are pushed forward while steaming. After 90 minutes, the moisture content is 61.2%. It enters the hot air drying link. It is dried with 90°C normal pressure hot air, the air inlet temperature is 100°C, dried for 82min, and the moisture content is 11.2%. Eat red beans.

[0038] The obtained instant red bean was added with water and boiled for 5 minutes, and the degree of gelatinization was 70.1%. Sampling counted 1022 grains, 968 grains were intact, and there was no bonding between the grains.

[0039] After comparative testing and analysis, the main nutrients and active ingre...

Embodiment 2

[0041] The red bean is rinsed and soaked in countercurrent warm water at 40°C. After 80 minutes, it enters the stage of boiling and ripening. It is boiled in normal pressure boiling water for 60 minutes. The water content is 63.0% after 60 minutes. After 60 minutes, it enters the stage of hot air drying at 95°C. Normal pressure hot air drying, air inlet temperature 100 ℃, drying 82min, moisture content is 11.4%, obtains instant red bean.

[0042] The obtained instant red bean was added with water and boiled for 5 minutes, and the degree of gelatinization was 72.7%. 1120 grains were sampled and counted, and 1063 grains were intact, with no bonding between grains.

[0043] After comparative testing and analysis, the main nutrients and active ingredients of the brewed red beans are basically the same as those of the directly cooked red beans, and 97% of the nutrients and active ingredients are retained.

Embodiment 3

[0045]The red bean is rinsed and soaked in countercurrent 20°C cold water. After 120 minutes, it enters the steaming and ripening link. It is steamed with saturated steam at normal pressure for 100 minutes. During the steaming process, it is sprayed every 15 minutes to replenish water. After the steaming is completed, the red bean grains remain intact. There is no bonding between them, and they are pushed forward while steaming. After 100 minutes, the moisture content is 64.9%. It enters the hot air drying process, using 95°C normal pressure hot air to dry, the air inlet temperature is 100°C, drying for 82 minutes, and the moisture content is 14.0%.

[0046] The obtained instant red bean was added with water and boiled for 10 minutes, and the degree of gelatinization was 71.9%. Sampling and counting 1005 grains, 929 grains were intact, and there was no bonding between the grains.

[0047] After comparative testing and analysis, the main nutrients and active ingredients of the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of instant red bean. A continuous preparation device is adopted and comprises a washing and soaking tank, a boiling and aging tank, and a hot-wind drying tank, and the three tanks are connected in sequence. The preparation method comprises the following steps: (1) washing red bean by water, and then soaking red bean in water; (2) steaming the red bean by water steam under a normal pressure for 90 to 100 minutes so as to fully cook the red bean or boiling the red bean in water under a normal pressure for 50 to 80 minutes to fully cook the red bean; (3) drying the red bean by hot wind to reduce the water content of red bean to 10-15% so as to obtain the instant red bean. Through the steps of pretreatment, aging, and drying, the red bean starch structure is in a pre-gelatinization state; at the same time, the pretreatment, aging, and drying are optimized so as to preserve the active components and nutrients of red bean and prevent loss of nutrients and active components during the processing process; the instant red bean can be softened and eaten after being boiled in water for several minutes, the red bean is intact, and the red beans will not be stuck together.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of instant red bean. Background technique [0002] With the accelerated pace of life, people's eating habits have also begun to change. Due to busy work or study and no time to seriously eat a meal, they often choose fast food to solve their own three meals. The era of fast food has quietly arrived. [0003] In a society where the pace of life is getting faster and faster, instant food is quite popular, such as instant rice, instant noodles, etc., which have entered our lives more and more frequently. Usually too lazy to cook, open a portion of instant rice, soak it in boiling water, and it will be ready in a few minutes. Instant food like this really adds a lot of convenience to our lives. [0004] Red bean is sweet, sour, flat, non-toxic, and belongs to the lung, heart, and spleen meridian. Oral administration has the effect of dispelling dampness and inv...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/20A23L11/00
Inventor 阮晖徐薇薇阮子琦胡慧雯周河美
Owner ZHEJIANG UNIV
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com