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Freeze-dried red bean soup and preparation method thereof

A red bean soup, freeze-drying technology, applied in the fields of food drying, food science, food preservation, etc., can solve the problems of inability to enter the homes of ordinary people, low nutrient extracts, and high sales prices, and achieves improvement of gastrointestinal function, High edible value, lower cholesterol content

Inactive Publication Date: 2016-03-02
遵义天阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, canned red bean soup is convenient to eat, ready to eat after opening the cover, and has a smooth taste, but it has low nutritional value, short shelf life, and high sales price, so it cannot enter the homes of ordinary people; It has the characteristics of long shelf life and economic benefits, but low nutrient extractables, which in turn leads to low effective ingredients absorbed by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of freeze-dried red bean soup, its raw material comprises: red bean 25kg, rock sugar 18kg, white sugar 8kg, lotus root powder 0.9kg, salt 0.2kg, water 47.9kg.

[0025] Its preparation method comprises the following steps:

[0026] (1) Put the soaked red beans in water, pre-cook them at 97°C for 10 minutes, add rock sugar, white sugar, and salt, and quickly heat them at 88°C for 5.5 hours to obtain the original soup;

[0027] (2) Put the lotus root starch into the original soup and stir evenly, then heat at 100°C for 10 minutes to obtain concentrated soup;

[0028] (3) Put the concentrated soup into the mould, quick-freeze at a constant temperature of -35°C for 18 hours, freeze-dry in a vacuum for 20 hours, and pack in a metal detector to obtain the red bean soup.

[0029] The soaked red beans are soaked in sugar water with a mass concentration of 3% for 10 minutes.

[0030] The vacuum freeze-drying temperature is 65° C., and the vacuum degree is 85 Pa.

Embodiment 2

[0032] A kind of freeze-dried red bean soup, its raw material comprises: red bean 30kg, rock sugar 15kg, white sugar 6kg, lotus root powder 0.6kg, salt 0.5kg, water 47.9kg.

[0033] Its preparation method comprises the following steps:

[0034] (1) Put the soaked red beans in water, pre-cook them at 90°C for 20 minutes, add rock sugar, white sugar and salt, and heat them quickly at 85°C for 6 hours to obtain the original soup;

[0035] (2) Put the lotus root powder into the original soup and stir evenly, then heat it at 95°C for 10 minutes to obtain the concentrated soup;

[0036] (3) Put the concentrated soup into the mould, quick-freeze at a constant temperature of -35°C for 18 hours, freeze-dry in a vacuum for 22 hours, and pack in a metal detector to obtain red bean soup.

[0037] The soaked red beans are soaked in sugar water with a mass concentration of 5% for 15 minutes.

[0038] The vacuum freeze-drying temperature is 75° C., and the vacuum degree is 90 Pa.

Embodiment 3

[0040] A kind of freeze-dried red bean soup, its raw material comprises: red bean 27kg, rock sugar 19kg, white sugar 6kg, lotus root powder 0.8kg, salt 0.3kg, water 46.9kg.

[0041] Its preparation method comprises the following steps:

[0042] (1) Put the soaked red beans in water, pre-cook them at 100°C for 15 minutes, add rock sugar, white sugar and salt, and quickly heat them at 90°C for 5 hours to obtain the original soup;

[0043] (2) Put the lotus root powder into the original soup and stir evenly, then heat at 98°C for 10 minutes to obtain the concentrated soup;

[0044] (3) Put the concentrated soup into the mould, quick-freeze at a constant temperature of -35° C. for 15 hours, freeze-dry in vacuum for 21 hours, and pack in metal detector to obtain red bean soup.

[0045] The soaked red beans are soaked in sugar water with a mass concentration of 5% for 12 minutes.

[0046] The vacuum freeze-drying temperature is 85° C., and the vacuum degree is 95 Pa.

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Abstract

The invention belongs to the technical field of processing of freeze-dried foods, and particularly relates to freeze-dried red bean soup and a preparation method thereof. The preparation method comprises the following steps of putting soaked red beans into water for precooking for 10-20 minutes, adding crystal sugar, white sugar and table salt, and immediately heating for 5-6 hours with a small fire so as to obtain stock; putting lotus root starch into the stock, uniformly stirring the lotus root starch and the stock, and heating the lotus root starch and the stock which are uniformly stirred for 10 minutes with an intense fire so as to obtain concentrated soup; and adding the concentrated soup into a mold, quick-freezing the concentrated soup in the mold for 15-20 hours, performing vacuum freeze drying for 20-24 hours, and performing packaging through a metal detector so as to obtain the red bean soup. The red bean soup finished product disclosed by the invention is rich in nutrition, long in quality guarantee period, stable in nutrient components and convenient to eat.

Description

technical field [0001] The invention belongs to the field of freeze-dried food processing, and in particular relates to a freeze-dried red bean soup and a preparation method thereof. Background technique [0002] Red beans have the effects of clearing away heat and detoxification, tonifying deficiency and reducing swelling. Red bean soup is a common soup that people often eat. It has high nutritional value, but it is troublesome to make, time-consuming and laborious. Along with the quickening of modern people's rhythm of life, convenient food is more and more subject to people's favor, therefore, the market of traditional red bean soup is subjected to the impact such as food such as red bean soup powder, red bean soup canned. [0003] At present, most of the convenient red bean soup products on the market are canned red bean soup and red bean soup powder. Among them, canned red bean soup is convenient to eat, ready to eat after opening the cover, and has a smooth taste, but...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L11/00A23L33/00A23L3/44A23L11/60
CPCA23L3/44A23V2002/00A23V2200/30A23V2300/10
Inventor 姚金毅严文凤邓加斌
Owner 遵义天阳食品股份有限公司
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