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Manufacturing method for mung bean powder

A production method and technology of mung bean powder are applied in the fields of food science, food drying, food homogenization, etc., which can solve the problems of affecting the edible effect, dark color, precipitation, etc., saving equipment and fuel, the color is green and lustrous, and the slurry uniform effect

Inactive Publication Date: 2018-10-09
徐小芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing mung bean flour generally has a gray color, and after adding water to brew, it will be layered and precipitated very quickly, which will affect the edible effect.
[0003] We believe through preliminary research that the above-mentioned shortcoming of existing instant mung bean flour is caused by excessive heating and ripening in the production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: the mung bean is selected and washed by a washing machine to remove earth, stones, dust and sundries, enter the soaking bean tank and soak in cold water or warm water for 6-15 hours, add 6-8 times the water to the swollen mung bean, and grind, or Boil the beans until they are half-cooked to keep the bean skin bright green, add water, use a fine grinder or colloid mill, grind into a slurry with particles finer than 160 mesh, and then enter the cell crushing mixing emulsification equipment, add about 45-45% of the dry matter weight 60% of auxiliary materials, such as the production of sugar-free or low-sugar instant mung bean powder, can also be added without auxiliary materials or with less auxiliary materials. The total dry matter concentration after mixing and emulsification is about 40-60%, and it is homogenized in a homogenizer with a pressure of 60Mpa. The homogenized mixed material then enters the spray drying tower. Layered, mung bean flour with a mu...

Embodiment 2

[0010] The mung beans that have been cleaned and removed are passed through a high-frequency electric field processor with a power of 30KW, a frequency of 8MHZ, and a field strength of 175V / cm. Spend. Then the mung bean after high-frequency treatment is ground with a flour mill, and the particle size is finer than 160 mesh; the prepared mung bean powder is mixed with auxiliary materials such as sugar and water. According to the taste of the product, the amount of auxiliary materials such as sugar can account for the total dry matter. 20-60%, the concentration of the mixture after adding water is about 25-40%, and then enters the high-pressure homogenizer for homogenization. After homogenization, it is spray-dried by a spray drying tower to obtain mung bean color and flavor. Precipitated, non-separated mung bean flour.

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Abstract

A Manufacturing method for mung bean powder overcomes the prejudice that mung beans must be thoroughly cooked before grinding, and eliminates a thoroughly cooked process in the prior art, and only utilizes the accumulation of temperature rising of the mung beans in subsequent process to make the mung beans cooked. A result of process adjustment is that produced mung bean powder maintains natural color of the mung beans and does not stratify when the mung bean powder is brewed.

Description

technical field [0001] The invention belongs to the technical field of food processing. The invention relates to a preparation method of mung bean powder. Background technique [0002] For the convenience of eaters, mung bean powder has been produced now. However, the existing mung bean flour generally has a gray color, and after adding water to prepare, it will be stratified and precipitated very quickly, which affects the edible effect. [0003] We think through preliminary research that the above-mentioned shortcoming of existing instant mung bean flour is caused by the excessive heating and ripening in the production process. Excessive heating and aging will decompose and decolorize the pigment, and excessive heating and aging will make the polysaccharides and proteins in the mung bean cotyledon combine into larger water-insoluble molecules, making the prepared powdery products precipitate and stratify after being dissolved in water. [0004] The existing production p...

Claims

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Application Information

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IPC IPC(8): A23L11/00
CPCA23V2002/00A23V2300/26A23V2300/31A23V2300/10
Inventor 徐小芹
Owner 徐小芹
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