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Processing method of active premade cooked beans

A processing method and a technology for prefabricating beans, which are applied in the directions of heating preservation of fruits/vegetables, food preservation, and fresh-keeping of fruits and vegetables, can solve the problems of difficult preservation and low content of functional components, and achieve easy preservation, good antioxidant effect, and expansion The effect of the applicable group

Inactive Publication Date: 2018-11-16
黑龙江省农业科学院食品加工研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems of low content of functional components and difficulty in preservation in the current miscellaneous grain products, the present invention provides a processing method of active prefabricated cooked beans, which is obtained by sterilizing the beans after being scalded, soaked, germinated and cultivated. Active prepared beans including mung, adzuki or black soybeans

Method used

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  • Processing method of active premade cooked beans
  • Processing method of active premade cooked beans
  • Processing method of active premade cooked beans

Examples

Experimental program
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Effect test

preparation example Construction

[0032] Preparation of sample solution: Weigh 0.5 g of a sample crushed through a 60-mesh sieve, add 10 ml of 50% ethanol, and extract under reflux in a water bath at 60° C. for 2 h. Extract twice and combine the extract to make up to 10mL.

[0033] Operation steps: Accurately weigh 10.5mg of fully dried gallic acid, dissolve it in distilled water, transfer it to a 100ml volumetric flask to constant volume, and obtain a standard solution with a concentration of 105μg / mL. Accurately pipette 2, 3, 4, 5, 6, 7, 8mL of the above gallic acid standard solution into a 10mL volumetric flask, add 1mL of Folin-ciocalten chromogenic solution respectively, then add 3mL of 1mol / ml sodium carbonate solution and shake well, then Place it at room temperature in the dark for 15 minutes, and finally distill the volume to 10 mL with distilled water, measure the A value at 725 nm, take A as the ordinate, and take the concentration of gallic acid as the abscissa to draw a standard curve. In the sam...

Embodiment 1

[0052] The processing method of embodiment 1. active prefabricated red bean.

[0053] After the red beans are screened, washed and drained, they are placed in a stainless steel basin and added to hot water at 70°C according to the bean-to-water ratio (mass ratio) of 1:3. After the beans enter the water, the water temperature drops by about 2-5°C. After cooling, it enters into the soaking step immediately, and is placed at room temperature, soaked to absorb water for 20 hours, and the water absorption rate reaches 109.1%.

[0054] The soaked red beans are placed in the special germination equipment XZ60-A bean seedling machine, the germination temperature is 30°C, the germination is cultivated for 8 hours, and the chlorine dioxide disinfectant with a mass concentration of 0.003% is rinsed twice, and then rinsed twice with water , vacuum-packed (50g / bag), and then sprayed and sterilized at 115° C. for 10 minutes to further ripen the red bean to obtain an active prefabricated red...

Embodiment 2

[0055] Embodiment 2. The processing method of active prefabricated mung bean.

[0056] After the mung beans are screened, washed and drained, they are placed in a stainless steel basin and added to hot water at 65°C according to the bean-to-water ratio (mass ratio) of 1:5. , then enter the soaking step, place it at room temperature, soak for 5 hours to absorb water, and the water absorption rate reaches 106.8%.

[0057] The soaked mung beans are placed in the special germination equipment XZ60-A bean seedling machine, the germination temperature is 30°C, the germination is cultivated for 8 hours, and the chlorine dioxide disinfectant with a mass concentration of 0.003% is rinsed twice, and then rinsed twice with water. Vacuum packaging (50g / bag), followed by spray sterilization at 110°C for 10 minutes to further ripen the mung beans to obtain active prefabricated mung bean products.

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Abstract

The invention relates to a processing method of active premade cooked beans, and belongs to the technical field of bean processing. In accordance with problems existing in current active coarse cerealpre-cured products that the quantity of relevant products is small, the content of functional components in the coarse cereal products is low, and the coarse cereal products are not liable to store,the invention provides a processing method of active premade cooked beans. The processing method comprises the following steps of blanching bean seeds, performing soaking, performing sprouting culturing, and then performing sterilization treatment so as to obtain the active premade beans, wherein the beans comprise mung beans, small red beans or black soybeans. The processing method disclosed by the invention is suitable for processing and producing of active coarse cereal premade products.

Description

technical field [0001] The invention relates to the technical field of bean processing, in particular to a processing method of active prefabricated cooked beans. Background technique [0002] In recent years, a series of achievements have been made in the research on the processing technology and products of different edible beans, but there are still some problems in the precooked products of active miscellaneous grains. Contents of the invention [0003] Aiming at the problems of low content of functional components and difficulty in preservation in the current miscellaneous grain products, the present invention provides a processing method of active prefabricated cooked beans, which is obtained by sterilizing the beans after being scalded, soaked, germinated and cultivated. Active prefabricated beans, the beans include mung beans, red adzuki beans or black soybeans. [0004] Preferably, the scalding refers to adding beans into water at 65-70°C, and then cooling at roo...

Claims

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Application Information

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IPC IPC(8): A23L11/20A23L33/00A23B7/005A23B7/00A23L11/70
CPCA23B7/00A23B7/005A23L33/00A23L11/70
Inventor 姚鑫淼王强卢淑雯幺杨程江华刘红芝周野任传英洪滨沈卉芳赵蕊张英蕾李哲滨季妮娜崔怡娟李宛
Owner 黑龙江省农业科学院食品加工研究所
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