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Production method for preventing red-oil-cowpea oil-water separation

A technology of oil-water separation and production method, which is applied in the direction of food ingredients, food ingredients as thickeners, food ingredients as turbidity agents, etc., can solve problems such as oil-water separation, achieve improved compatibility, strong emulsification stability, and increase production effective effect

Inactive Publication Date: 2017-09-22
SICHUAN CAIHUAXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is: to solve the problem of oil-water separation in the existing red oil cowpea products, the present invention provides a production method for preventing oil-water separation of red oil cowpea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production method for preventing oil-water separation of red oil cowpea, comprising the following steps:

[0026] (1) Xanthan gum is slowly added to water and stirred to obtain a transparent colloidal ingredient 1, wherein the weight ratio of xanthan gum to water is 4:96;

[0027] (2) Add lactic acid fatty acid glycerides to hot water above 60°C and stir to obtain white paste ingredient 2, wherein the weight ratio of lactic acid fatty acid glycerides to water is 20:100;

[0028] (3) Take 17.5kg of soaked cowpea for subsequent use after cleaning, shaping, desalination, and dehydration; take auxiliary materials for later use, and the auxiliary materials are: red oil 2.15kg, chopped pepper 0.086kg, millet pepper 0.215kg, monosodium glutamate 0.172kg, citric acid 0.015kg kg, lactic acid 0.015kg, acesulfame potassium 0.002kg, salt 0.107kg;

[0029] (4) get the soaked cowpea after step (3) dehydration and auxiliary material, 0.172kg batching 1, 0.043kg batching 2 mixing ba...

Embodiment 2

[0033] A production method for preventing oil-water separation of red oil cowpea, comprising the following steps:

[0034] (1) Xanthan gum is slowly added to water and stirred to obtain a transparent colloidal ingredient 1, wherein the weight ratio of xanthan gum to water is 4:96;

[0035] (2) Add lactic acid fatty acid glycerides to hot water above 60°C and stir to obtain white paste ingredient 2, wherein the weight ratio of lactic acid fatty acid glycerides to water is 20:100;

[0036] (3) Take 20kg of soaked cowpea for subsequent use after washing, shaping, desalting, and dehydration; take auxiliary materials for later use, and the auxiliary materials are: red oil 2.63kg, chopped pepper 0.12kg, millet pepper 0.263kg, monosodium glutamate 0.215kg, citric acid 0.019kg , lactic acid 0.019kg, acesulfame potassium 0.0036kg, salt 0.143kg;

[0037] (4) get the soaked cowpea after step (3) dehydration and auxiliary material, 0.358kg batching 1, 0.12kg batching 2 mixing batch;

[...

Embodiment 3

[0041] A production method for preventing oil-water separation of red oil cowpea, comprising the following steps:

[0042] (1) Xanthan gum is slowly added to water and stirred to obtain a transparent colloidal ingredient 1, wherein the weight ratio of xanthan gum to water is 4:96;

[0043] (2) Add lactic acid fatty acid glycerides to hot water above 60°C and stir to obtain white paste ingredient 2, wherein the weight ratio of lactic acid fatty acid glycerides to water is 20:100;

[0044] (3) Take 25kg of soaked cowpea and wash, shape, desalinate, and dehydrate successively for later use; take auxiliary materials for later use, and the auxiliary materials are: red oil 3.48kg, chopped pepper 0.174kg, millet pepper 0.348kg, monosodium glutamate 0.29kg, citric acid 0.026kg , lactic acid 0.026kg, acesulfame potassium 0.005kg, salt 0.2kg;

[0045] (4) get the soaked cowpea after step (3) dehydration and auxiliary material, 0.72kg batching 1, 0.29kg batching 2 mixing batching;

[0...

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Abstract

The invention discloses a production method for preventing red-oil-cowpea oil-water separation. The production method includes the following steps that (1) xanthan gum is added into water and stirred, and a first material is obtained; (2) lactic acid fatty glyceride is added into hot water at the temperature of 60 DEG C or above and stirred, and a second material is obtained; (3) salted cowpeas are taken and washed, shaped, desalted and dehydrated in sequence ready for use, and auxiliary materials are weighed ready for use; (4) cowpeas after being dehydrated in the step (3) are taken, and the cowpeas, the auxiliary materials, the first material and the second material are mixed and stirred; (5) packaging and sterilizing are carried out, and the red-oil cowpeas are obtained. According to the red-oil cowpeas, as the lactic acid fatty glyceride is added for improving the compatibility of oil and water, and meanwhile the xanthan gum is added, so that oil drops stably suspend in water; the stability of oil-water emulsion is remarkably improved, and the red-oil-cowpea oil-water separation problem is radically solved; it is permitted that the cowpeas have the high moisture, and the yield of products can be increased while the fullness degree and the brittleness of the cowpeas are guaranteed; the cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method for preventing oil-water separation of red oil cowpea. Background technique [0002] Kimchi refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into pickles, such as cabbage, Chinese cabbage, radish, garlic, shallots, cucumbers, onions, etc. Kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid rather than relying on the osmotic pressure of salt to suppress spoilage microorganisms. Kimchi uses low-concentration brine or a small amount of salt to pickle all kinds of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a sour pickled product. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it will be C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00A23L29/10A23L29/25
CPCA23L19/20A23L29/04A23L29/10A23L29/25A23V2002/00A23V2200/216A23V2200/222A23V2200/242A23V2250/5086
Inventor 张学峰王跃赵奇吴关勇姜福强
Owner SICHUAN CAIHUAXIANG FOOD
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