Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of instant mung bean

A mung bean and instant food technology, applied in the field of food processing, can solve problems such as unfavorable daily consumption, and achieve the effect of high and stable product quality

Inactive Publication Date: 2015-07-15
ZHEJIANG UNIV
View PDF11 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mung beans have a solid structure and are difficult to be gelatinized. When eating, they must be soaked for a long time and then boiled, 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 mung beans are rinsed and soaked in cold water at 20°C countercurrently. After 150 minutes, they enter the steaming and curing stage. Steaming with saturated steam at normal pressure for 90 minutes. During the steaming process, spray and replenish water every 15 minutes. After the steaming is completed, the mung bean grains remain intact. No sticking, push forward while steaming, after 90 minutes, the moisture content is 60.3%, enter the hot air drying link, use 90 ℃ normal pressure hot air to dry, the air inlet temperature is 100 ℃, dry for 82 minutes, the moisture content is 12.7%, and the instant mung beans are obtained .

[0038] Add water to the obtained instant mung bean and boil for 5 minutes, and the degree of gelatinization is 71.5%. Sampling and counting 1006 grains, 975 grains were intact, and there was no bonding between the grains.

[0039] After comparative testing and analysis, compared with directly steamed mung beans, the main nutrients and active ...

Embodiment 2

[0041] The mung beans are rinsed and soaked in countercurrent warm water at 40°C. After 80 minutes, they enter the stage of boiling and ripening. They are boiled in normal pressure boiling water for 60 minutes. The water content is 63.8% after 60 minutes. Press hot air drying, air inlet temperature 100 ℃, drying 82min, moisture content is 11.9%, obtain instant mung bean.

[0042] Add water to the obtained instant mung bean and boil for 5 minutes, and the degree of gelatinization is 73.0%. 1126 grains were sampled and counted, 1089 grains were intact, and there was no bonding between the grains.

[0043] After comparative detection and analysis, compared with the directly cooked mung beans, the main nutrients and active ingredients of the brewed mung beans are basically the same, and 95% of the nutrients and active ingredients are retained.

Embodiment 3

[0045]The mung beans are rinsed and soaked in cold water at 20°C countercurrently. After 120 minutes, they enter the steaming and curing stage. Steaming with saturated steam at normal pressure for 100 minutes. During the steaming process, spray and replenish water every 15 minutes. After the steaming is completed, the mung bean grains remain intact. No sticking, push forward while steaming, after 100 minutes, the moisture content is 65.5%, enter the hot air drying link, use 95 ℃ normal pressure hot air to dry, the air inlet temperature is 100 ℃, dry for 82 minutes, the moisture content is 13.2%.

[0046] The obtained instant mung beans were boiled with water for 10 minutes, and the degree of gelatinization was 72.9%. 1083 grains were sampled and counted, 986 grains were intact, and there was no bonding between the grains.

[0047] After comparative testing and analysis, compared with directly steamed and cooked mung beans, the main nutrients and active ingredients of the brewe...

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 mung 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 mung bean by water, and then soaking mung bean in water; (2) steaming the mung bean by water steam under a normal pressure for 90 to 100 minutes so as to fully cook the mung bean or boiling the mung bean in water under a normal pressure for 50 to 80 minutes to fully cook the mung bean; (3) drying the mung bean by hot wind to reduce the water content of mung bean to 10-15% so as to obtain the instant mung bean. Through the steps of pretreatment, aging, and drying, the mung 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 mung bean and prevent loss of nutrients and active components during the processing process; the instant mung bean can be softened and eaten after being boiled in water for several minutes, the mung bean is intact, and the mung 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 mung beans. 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] Mung beans are rich in nutrients. Every 100 grams of mung beans contain 22 grams of protein, 0.8 grams of fat, and 59 grams of carbohydrates. They also contain...

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): A23L1/201A23L11/10
Inventor 阮晖徐薇薇阮子琦胡慧雯周河美
Owner ZHEJIANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com