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Method for preparing black bean food

A black soybean and food technology, applied in the field of black soybean food preparation, can solve the problems of low absorption rate, achieve the effects of increasing absorption rate, lowering blood sugar level, and overcoming bad taste

Inactive Publication Date: 2016-06-01
LIAONING QINYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But direct consumption of black beans, the absorption rate is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of black soybean food, comprising the following steps:

[0027] (1) Soak

[0028] Soak black soybeans and mature vinegar at a weight ratio of 1:1.5 at 30°C for 10 days;

[0029] (2) Dewatering

[0030] Dry the black beans and the solution in step (1) at 65°C until the water is absorbed, and the water content of the black beans is 20%;

[0031] (3) baking

[0032] Bake at 170°C for 20 minutes;

[0033] (4) Smash

[0034] The product obtained in step (3) is pulverized, passed through a 200-mesh sieve, and the oversize is removed to obtain the undersize; the oversize is pulverized again, passed through a 200-mesh sieve, and the undersize is obtained and mixed with the undersize obtained last time;

[0035] (5) Enzymolysis and preforming

[0036] Add mature vinegar equal to the weight of the product in step (4), then add 0.18% of the total weight of natural plant enzymes, stir at 35°C for 1 hour, then add apple puree that is 1 times the total weig...

Embodiment 2

[0044] A preparation method of black soybean food, comprising the following steps:

[0045] (1) Soak

[0046] Soak black soybeans and mature vinegar at a weight ratio of 1:1 at 25°C for 15 days;

[0047] (2) Dewatering

[0048] Dry the black beans and the solution in step (1) at 70°C until the water is absorbed, and the water content of the black beans is 30%;

[0049] (3) baking

[0050] Bake at 170°C for 15 minutes;

[0051] (4) Smash

[0052] The product obtained in step (3) is pulverized, passed through a 200-mesh sieve, and the oversize is removed to obtain the undersize; the oversize is pulverized again, passed through a 200-mesh sieve, and the undersize is obtained and mixed with the undersize obtained last time;

[0053] (5) Enzymolysis and preforming

[0054] Add mature vinegar equal to the weight of the product in step (4), then add 0.15% of the total weight of natural plant enzymes, stir at 40°C for 2 hours, then add banana mash twice the total weight, and put...

Embodiment 3

[0062] A preparation method of black soybean food, comprising the following steps:

[0063] (1) Soak

[0064] Soak black soybeans and mature vinegar at a weight ratio of 1:1.2 at 20°C for 12 days;

[0065] (2) Dewatering

[0066] Dry the black beans and the solution in step (1) at 68°C until the water is absorbed, and the water content of the black beans is 20%;

[0067] (3) baking

[0068] Bake at 170°C for 18 minutes;

[0069] (4) Smash

[0070] The product obtained in step (3) is pulverized, passed through a 200-mesh sieve, and the oversize is removed to obtain the undersize; the oversize is pulverized again, passed through a 200-mesh sieve, and the undersize is obtained and mixed with the undersize obtained last time;

[0071] (5) Enzymolysis and preforming

[0072] Add mature vinegar equal to the weight of the product in step (4), then add 0.2% of the total weight of natural plant enzymes, stir at 38°C for 1.5 hours, then add strawberry puree 1.5 times the total wei...

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Abstract

The invention discloses a method for preparing black bean food. The method includes the following steps that 1, black beans are soaked in mature vinegar for 10-15 days at the temperature of 20-30 DEG C, wherein the weight ratio of the black beans to the mature vinegar is 1:(1-1.5); 2, the soaked black beans are dried at the temperature of 60-70 DEG C till moisture is absorbed, and the water content of the black beans ranges from 20% to 30%; 3, the dried black beans are baked for 15-20 minutes at the temperature of 170 DEG C; 4, the baked black beans are smashed and pass through a 200-mesh sieve; 5, enzymolysis and preforming are carried out; 6, freeze drying is carried out; 7, surface adsorption is carried out on inulin; 8, a finished product is arranged. The method has the advantages that the method of soaking the black beans with the mature vinegar is adopted, the baking step is adopted, and the problem of poor taste is solved; as the inulin is added, the problem of difficult digestion caused by the baked black beans is solved; in addition, as the taste of the inulin is good, and the inulin and vanillin are mixed to be adsorbed to the surface of the black-bean mature vinegar extract, the taste of the black bean food is better improved; furthermore, as natural plant enzymes are added in the preparing process, protein of the black beans is subjected to an enzymatic reaction to a certain extent, and the absorption rate of active substances is increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing black soybean food. Background technique [0002] The protein content in black beans is more than twice that of beef, chicken, and pork, and 12 times that of milk. It is not only high in protein content, but also of good quality. The amino acid composition of black soybean protein is similar to that of animal protein. It is rich in lysine and is close to the ratio required by the human body, so it is easy to digest and absorb. Black soybean fat contains more unsaturated fatty acids, has a low melting point, is easy to digest and absorb, and will not deposit on the blood vessel wall. Its biggest feature is that it contains phytosterols, which are not only absorbed by the body, but also can inhibit the absorption of cholesterol. Therefore, black beans are an ideal health product for middle-aged and elderly people with arteriosclerosis. The calcium ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/10A23L29/00
CPCA23V2002/00A23V2200/32
Inventor 张希望
Owner LIAONING QINYUAN FOOD CO LTD
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