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A kind of manufacturing process of Gannatto leisure food

A technology of snack food and production process, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of affecting the taste of the product, loss of water and dryness, and hard texture, etc. Sweet but not greasy effect

Active Publication Date: 2019-04-23
黑龙江省农业科学院食品加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Once the honey beans are opened, they are easy to lose water and become dry, and the texture becomes hard, which seriously affects the taste of the product
[0010] At present, there is no candied edible bean snack food with dry appearance on the market in my country, and there is no related patent

Method used

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  • A kind of manufacturing process of Gannatto leisure food

Examples

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Comparison scheme
Effect test

example 1

[0046] 1. Weigh 4 parts of black soybeans, 100g each, wash with tap water, soak and cook in the following ways respectively, and carry out the following sugaring and drying steps under the same conditions:

[0047] A: Soak in water at 80°C for 1 hour → discard the soaking liquid, add the beans to a 3‰ sodium bicarbonate solution whose temperature has risen above 90°C, and cook for 3 hours on low heat;

[0048] B: Soak in 3‰ sodium bicarbonate solution at 80°C for 1 hour → Discard the soaking liquid, add the beans to the water whose temperature has risen above 90°C, and boil for 3 hours on low heat;

[0049] C: Soak in water at 80°C for 1 hour → discard the soaking liquid, add the beans to the water whose temperature has risen above 90°C, and cook on low heat for 3 hours;

[0050] D: Without soaking, the beans are washed and directly added to the water whose temperature has risen above 90°C, and boiled on low heat for 3 hours.

[0051] 2. Take out the beans and dip them in sug...

example 2

[0056] 1. Weigh 2 parts of black soybeans, 100g each, wash with tap water and soak in water at 80°C for 1 hour.

[0057] 2. Discard the soaking liquid, add the beans to the water containing 3‰ sodium bicarbonate whose temperature has risen above 90°C, and boil for 3 hours on low heat.

[0058] 3. Pull out the beans and soak them in sugar solutions with a concentration of 30%, 40%, and 50% (w / w) respectively. The soaking time for each gradient is 6 hours, and the soaking temperature is 55°C.

[0059] 4. Remove the beans and drain.

[0060] 5. Soak group A beans in 80% sucrose solution for 1 hour, and then drain the sugar solution; skip this step for group B beans, and directly enter the next step of drying.

[0061] 6. Dry the two batches of beans at 50°C until the surface is dry, and continue to dry in the shade at room temperature until the moisture content reaches below 20%.

[0062] Results: The skin of the beans in group A was crispy, the inside was soft, and the taste w...

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Abstract

The invention relates to a production process of series Ganna bean leisure food. The production process comprises the following steps: removing impurities, soaking, boiling, gradient sugaring, high-concentration sugaring, draining and drying. The production process has the advantages that when high-concentration sugar liquid is used for soaking the raw material for a short time, on one hand, the drainage of water inside a bean can be facilitated, on the other hand, the concentration of the sugar liquid between bean skin and a bean kernel can be increased, and after the bean is dried, the bean skin is crispy. The short soaking time can prevent excessive cane sugar from permeating the bean kernel and causing excessively high sweetness of the product. The Ganna bean leisure food produced according to the process maintains the natural color of edible beans, the skin is dry and crispy, the interior of the bean is tender and soft, the food has agreeable sweetness, the natural fragrance of the bean can be supported, and the Ganna bean leisure food can lead people to endless aftertaste.

Description

technical field [0001] The invention relates to a manufacturing process of a snack food, in particular to a manufacturing process of a series of natto snack foods. Background technique [0002] In recent years, as consumers have become more and more vocal about healthy and natural foods, people have paid more and more attention to choosing healthy ingredients, retaining the original flavor of food to the greatest extent, and reducing the amount of food additives used. There is a proverb in China that "five grains are good for nourishment, but loss of beans is bad". This is a brilliant summary of the important role of bean nutrition in a balanced diet by wise Chinese. Beans are rich in high-quality protein, the composition of amino acids meets the needs of the human body, and the content of functional ingredients such as vitamins, lecithin, and isoflavones is also high. Therefore, regular consumption of soy foods has a positive effect on preventing osteoporosis, alleviating ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 赵蕊姚鑫淼卢淑雯张英蕾张莉莉李哲滨谢学军
Owner 黑龙江省农业科学院食品加工研究所
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