Preparation method of ready-to-eat nutrition-enhanced cyperus esculentus powder

A technology of nutrition enhancement and sesame bean powder is applied in the functions of food ingredients, food science, food ingredients, etc. to achieve the effects of good flavor, long fresh-keeping period and simple process.

Inactive Publication Date: 2017-10-24
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the insufficient utilization of oily bean and the deficiencies in the prior art, the purpose of the present invention is to provide a preparation method of instant nutrition-enhanced oily bean powder, which is low in cost, fully utilized in raw materia

Method used

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  • Preparation method of ready-to-eat nutrition-enhanced cyperus esculentus powder
  • Preparation method of ready-to-eat nutrition-enhanced cyperus esculentus powder
  • Preparation method of ready-to-eat nutrition-enhanced cyperus esculentus powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of preparation method of ready-to-eat nutrition-fortified oily bean powder, its steps are:

[0036] ⑴Roasting treatment: Take 3kg of peeled oily beans, put them into the baking tray of the baking box, heat the baking box to 120°C, and keep it at 120°C, bake the oily beans for 1.5 hours, so that the oily beans are fully matured, take out , air-cooled to room temperature, 2.85kg of mature oily beans was obtained for subsequent use.

[0037] (2) Crush and sieve: Take the ripened oily soybeans, crush them with a stainless steel grinder and sieve through a 120-mesh standard sieve to obtain mature oily soybean powder for later use.

[0038] (3) Strengthening and mixing of ingredients: Take 2.85kg of matured soybean powder obtained in step (2) and put it in a powder mixer; grind the brown sugar and citric acid and sieve through a 120-mesh standard sieve for later use; weigh the corresponding Quality brown sugar powder, citric acid powder, and vitamin A, vitamin D, and ...

Embodiment 2

[0043] A kind of preparation method of ready-to-eat nutrition-fortified oily bean powder, its steps are:

[0044] (1) Baking treatment: Take 15.5kg of peeled oily beans, put them into the baking tray of the baking box, heat the oven to 115°C, and keep it at 115°C, bake the oily beans for 2.5 hours, so that the oily beans are fully matured, Take it out, air-cool to room temperature, and get 14.7kg of matured oily beans for later use.

[0045] (2) Crushing and sieving: Take the matured oily soybeans, crush them with a stainless steel grinder, and sieve through a 100-mesh standard sieve to obtain mature oily soybean powder for later use.

[0046] (3) Intensify and mix the ingredients evenly: take 14.7kg of the matured soybean powder obtained in step (2) and put it in a powder mixer; grind the white sugar, xylitol and malic acid and sieve them through a 100-mesh standard sieve for later use; Weigh white granulated sugar, xylitol and malic acid powder of corresponding quality and ...

Embodiment 3

[0051] A kind of preparation method of ready-to-eat nutrition-fortified oily bean powder, its steps are:

[0052] (1) Baking treatment: Take 9.6kg of peeled oily beans, put them into the baking tray of the baking box, heat the baking box to 120°C, and keep it at 125°C, bake the oily beans for 1 hour, so that the oily beans are fully matured, Take it out, cool it to room temperature by air, and get 9.12 kg of mature oily beans for later use.

[0053] (2) Crush and sieve: Take the ripened oily soybeans, crush them with a stainless steel grinder and sieve through a 200-mesh standard sieve to obtain mature oily soybean powder for later use.

[0054] (3) Strengthening and mixing of ingredients: Take 9.12kg of the matured soybean powder obtained in step (2) and put it in a powder mixer; grind the white sugar, maltitol, citric acid and fumaric acid after crushing and sieving through a 200-mesh standard sieve for later use; Weigh the white granulated sugar, maltitol, citric acid and ...

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Abstract

The invention discloses a preparation method of ready-to-eat nutrition-enhanced cyperus esculentus powder. The method comprises the following steps: by utilizing the properties that starch and proteins in peeled cyperus esculentus beans can be gelatinized, denatured and cured at a baking temperature, crude fibers of the cyperus esculentus can be softened, and the cyperus esculentus comparatively lacks of vitamins, baking treatment and curing on the cyperus esculentus are carried out, and pulverization and sieving on the cyperus esculentus are carried out to obtain cured cyperus esculentus powder; the cured cyperus esculentus powder is seasoned, subjected to vitamin enhancement, mixed and quantitatively packaged, and then is sealed to obtain the ready-to-eat nutrition-enhanced cyperus esculentus powder. The cost of the preparation method of the ready-to-eat nutrition-enhanced cyperus esculentus powder is low, raw materials can be completely utilized, technological processes are simple, the nutrition-enhanced cyperus esculentus powder is rich in the crude fibers and active ingredients of the cyperus esculentus, the contents of nutrient substances and the vitamins are high; moreover the ready-to-eat nutrition-enhanced cyperus esculentus powder is brewed and eaten instantly after being unbagged, is convenient to take, has a sweet and sour taste and delicate fragrance, and has a good flavor and a long fresh-keeping period; in addition, the preparation of ready-to-eat nutrition-enhanced cyperus esculentus powder disclosed by the invention can be mechanized.

Description

technical field [0001] The invention relates to the technical field of oily bean processing, and more specifically relates to a preparation method of ready-to-eat nutrition-enhanced oily bean powder. Background technique [0002] Sativus Baeck (Cyperus esculentus L.Var. Sativus Baeck), also known as tiger nuts, ginseng beans, tiger beans, iron water chestnuts, underground chestnuts and underground walnuts, belongs to Cyperaceae (Cyperaceae). The herb is one of the most nutritious nuts in tropical to temperate regions. Its origin is Africa and countries along the Mediterranean Sea, and it has a long history of planting. The oily bean is very adaptable. Our country introduced the cultivation of the oily bean from Bulgaria in 1960, and it was successfully introduced and cultivated in Xinjiang in 1964. At present, it is cultivated in Heilongjiang, Beijing, Hebei, Henan, Hubei, Hunan, Shaanxi, Shanxi and Shandong. , Sichuan and other provinces and cities have oily bean planting....

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L33/15A23L33/155A23L33/10
CPCA23L25/30A23L33/10A23L33/15A23L33/155A23V2002/00A23V2200/30
Inventor 吴正奇梁姝敏姚其凤余攀陈小强李倩
Owner HUBEI UNIV OF TECH
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