Preparation method for instant green soya bean can

A technology for green beans and canned food is applied in the field of preparation of ready-to-eat canned green beans, which can solve the problems of impermanence, damage and loss of nutrients, and difficulty in preservation, and achieve the effects of preventing aging and lowering cholesterol.

Inactive Publication Date: 2016-03-16
ANHUI DANGSHAN XINGDA CANNED FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Green beans have a short harvest cycle and are difficult to keep fresh. They are mainly used as fresh vegetables or processed into canned food. Traditional green bean products mainly include fried green beans, canned green beans, and fresh green beans. Green beans caused by sterilization and other processes have soft taste, damage and loss of nutrients, poor flavor of green bean products, non-durable storage, easy to lose water and become dry and hard, etc.

Method used

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  • Preparation method for instant green soya bean can

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of instant canned green beans, comprising the following steps:

[0023] 1) Select fresh green beans with uniform particles, bright color and plumpness, immerse them in water, the weight ratio of green beans to water is 1:1.8, then add 4% of the mass of green beans with mixed enzyme, mix well, soak at 40°C for 4 days, Take it out, wash it with clean water, and dry it in the air; the mixed enzyme is neutral cellulase, hemicellulase, pectinase and amylase with a mass ratio of 3:3:1.5:1;

[0024] 2) Immerse the green beans treated in step 1) in water again, the weight ratio of green beans to water is 1:1.2, add alkaline protease with 2.8% of the mass of green beans, heat up to 50°C for 9 hours, continue to heat up to 100°C for 7 minutes, Then cool down to 30°C, add lipase with 0.8% of the mass of green beans, keep warm for 1.5h, heat up again to 100°C and keep warm for 6min, take it out, wash with clean water, and dry in the air;

[0025] 3) Spray rice...

Embodiment 2

[0029] A preparation method of instant canned green beans, comprising the following steps:

[0030] 1) Select fresh green beans with uniform particles, bright color and plumpness, immerse in water, the weight ratio of green beans to water is 1:1.5, then add 3% of the mass of green beans to obtain a mixed enzyme, mix well, soak at 38°C for 3 days, Take it out, wash it with clean water, and dry it in the air; the mixed enzyme is neutral cellulase, hemicellulase, pectinase and amylase with a mass ratio of 3:3:1.5:1;

[0031] 2) Immerse the green beans treated in step 1) in water again, the weight ratio of green beans to water is 1:1, add alkaline protease with 2.5% of the mass of green beans, raise the temperature to 50°C and keep it for 8 hours, continue to heat up to 100°C and keep it for 5 minutes, Then cool down to 30°C, add 0.5% lipase of green bean mass, keep warm for 1h, heat up again to 100°C and keep warm for 5min, take it out, wash with clear water, and dry in the air; ...

Embodiment 3

[0036] A preparation method of instant canned green beans, comprising the following steps:

[0037] 1) Select fresh green beans with uniform particles, bright color and plumpness, immerse in water, the weight ratio of green beans to water is 1:2, then add mixed enzyme with 5% of the mass of green beans, mix well, soak at 46°C for 5 days, Take it out, wash it with clean water, and dry it in the air; the mixed enzyme is neutral cellulase, hemicellulase, pectinase and amylase with a mass ratio of 3:3:1.5:1;

[0038] 2) Immerse the green beans treated in step 1) in water again, the weight ratio of green beans to water is 1:1.5, add alkaline protease with 3% of the mass of green beans, heat up to 55°C for 10h, continue to heat up to 105°C for 8min, Then cool down to 30°C, add lipase with 1% of the mass of green beans, keep warm for 2h, heat up again to 105°C and keep warm for 8min, take it out, wash with clear water, and dry in the air;

[0039] 3) Spray rice vinegar on the green ...

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PUM

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Abstract

The invention discloses a preparation method for an instant green soya bean can. Through mixed enzyme immersion, enzymatic hydrolysis and rice vinegar moistening, green soya bean surfaces can be softened and decomposed, overmuch grease and proteins can be removed, beany flavor is removed, green soya bean aging oxidation and decoloring are prevented, and original nutrition components, color and appearance of green soya beans are retained maximum. The immersion liquid employs dry Chinese rice wine, tea polyphenol and the like, the components are green and natural, sterilization anticorrosion effects are achieved, and original local flavor of green soya beans is retained. The problem is solved that fresh green soya beans are not easy to store and not convenient to eat, and the prepared instant green soya beans have health preserving health care functions of lowering cholesterol, nourishing liver and nourishing stomach.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a preparation method of instant canned green beans. Background technique [0002] Green beans belong to the family Fabaceae. Soybean is an annual climbing herbaceous plant. It is one of the important food crops in my country. It has been cultivated for five thousand years and is widely planted in China. Green beans are rich in unsaturated fatty acids and soybean phospholipids, various antioxidant components, saponins, protease inhibitors, isoflavones, molybdenum, and selenium. Function; In addition to containing protein and fiber, green beans are also one of the main source foods for the human body to absorb vitamin A, vitamin C, vitamin K, and vitamin B. Green beans can also provide a small amount of calcium, phosphorus, potassium, iron, zinc, thiamine and Riboflavin, its nutritional and health value has been recognized by everyone. [0003] Green beans have a short harve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00
Inventor 尚帅周芸萍杨振
Owner ANHUI DANGSHAN XINGDA CANNED FOODS CO LTD
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