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Maltose red bean paste and preparation method thereof

A technology of red bean paste and maltose, which is applied in the field of maltose red bean paste and its preparation, can solve the problems of easy aging, sweet and greasy taste, etc., and achieve the effect of not easy aging, smooth and delicate flavor, and cost reduction

Inactive Publication Date: 2018-03-30
FUTASTE PHARM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional red bean paste uses sucrose as a sweetener, which tastes sweet and greasy, and is easy to age

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Soak beans: wash 500g red beans with water, add 0.2% by mass of trisodium phosphate, soak in 2 times the volume of water at 55°C for 3 hours, and increase the weight by 2 times, during this period use 0.5% by mass of sodium hydroxide to adjust pH, keep the pH of the solution at 9; then raise the temperature to 65°C, soak for 10 minutes, and finally increase the weight by about 2.5 times;

[0022] 2. Pre-cooking: wash the wet beans twice, use four times the volume of water to slowly heat up to boil for 20 minutes, do not heat up too fast, in case the beans are broken, drain the water, and rinse with clean water until clear;

[0023] 3. Original cooking: Add four times the volume of water, cook for 2 hours under normal pressure, drain the water, and rinse with cold water until clear, the yield of cooked beans is about 251%;

[0024] 4. Take sand: When the cooked beans are cooled to 45°C, coarsely grind them, pass through a 50-mesh hexagonal sieve, take out the residue,...

Embodiment 2

[0027] 1. Bean soaking: Wash 500g red beans with clean water, add 0.2% trisodium phosphate by mass, soak in 2 times the volume of water at 60°C for 2 hours, increase the weight by 2 times, and adjust with 0.5% sodium hydroxide during the period pH, keep the pH of the solution at 10; then raise the temperature to 70°C, soak for 20 minutes, and finally increase the weight by about 2.5 times;

[0028] 2. Pre-cooking: Wash the wet beans twice, use four times the volume of water to slowly heat up to boil for 20 minutes, do not heat up too fast to prevent the beans from breaking. Drain the water and rinse with water until clear;

[0029] 3. Original cooking: add four times the volume of water, cook for 2 hours under normal pressure, drain the water, and rinse with cold water until clear, the yield of cooked beans is about 255%;

[0030] 4. Take sand: When the cooked beans are cooled to 44°C, coarsely grind them, pass through a 50-mesh hexagonal sieve, take out the residue, grind ag...

Embodiment 3

[0033] 1. Bean soaking: Wash 500g red beans with clean water, add 0.2% by mass percentage of trisodium phosphate, soak in 2 times the volume of water at 55°C for 4 hours, increase the weight by 2 times, during this period use 0.5% by mass percentage of sodium hydroxide to adjust pH, keep the pH of the solution at 9.5; then raise the temperature to 68°C, soak for 15 minutes, and finally increase the weight by 2.48 times;

[0034] 2. Pre-cooking: Wash the wet beans twice, use four times the volume of water to slowly heat up to boil for 20 minutes, do not heat up too fast to prevent the beans from breaking. Drain the water and rinse with water until clear;

[0035] 3. Original cooking: add four times the volume of water, cook for 2 hours under normal pressure, drain the water, and rinse with cold water until clear, the yield of cooked beans is 248%;

[0036] 4. Take sand: When the cooked beans are cooled to 43°C, coarsely grind them, pass through a 50-mesh hexagonal sieve, take ...

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PUM

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Abstract

The present invention discloses maltose red bean paste and a preparation method thereof. The red bean paste mainly comprises the following raw materials: raw bean paste, ultra-high malt syrup and modified starch. A weight ratio of the raw bean paste, ultra-high malt syrup and modified starch is 100:(60-100):(5-15). The ultra-high malt syrup is used to replace sucrose to stir-fry stuffing, the beanpaste is fresher and pleasant in mouthfeel, refreshing, smooth and delicate in flavor, also higher in stability, not easy to be aged and longer in shelf life, and can also reduce costs. In addition,a treatment method of adding trisodium phosphate and sodium hydroxide during bean soaking enables red beans to fully absorb water and be softened, and starch molecules to fully swell, and shortens bean soaking time, and can also enable anthocyanins in the red beans to be decomposed to produce a bean fragrance under an micro-alkaline condition. A mild bean cooking process of a primary cooking and asecondary cooking can reduce a bean breaking rate, enables red bean cells to be complete in tissues and liable to absorb sugar, shortens stuffing stir-frying time, and improves product quality and yield.

Description

technical field [0001] The invention relates to the technical field of food, in particular to maltose red bean paste and a preparation method thereof. Background technique [0002] As one of the main fillings, red bean paste is widely used in many delicious foods, such as moon cakes, Lantern Festival, zongzi, bread, etc. Red bean paste has the effects of clearing away heat and detoxification, strengthening the spleen and stomach, diuretic and swelling, ventilating and eliminating troubles, and can treat dysuria, spleen deficiency edema, beriberi, etc. Traditional red bean paste uses sucrose as sweetener, which tastes sweet and greasy, and is easy to age. With the increase of patients with diabetes and high blood pressure, consumers are increasingly pursuing health, making the market more and more inclined to sugar-free, and sucrose is becoming more and more marginalized. [0003] Ultra-high maltose syrup is a new type of sweetener with a maltose content higher than 80%, ma...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L11/00A23L29/30
CPCA23L5/13A23L11/05A23L29/30A23V2002/00A23V2250/616
Inventor 邱学良孙艳孙鲁张瑞瑞高艳丽袁其朋
Owner FUTASTE PHARM CO LTD
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