Instant starch legume products and processing method thereof

A processing method and starch technology, applied in the field of food processing, can solve the problems of difficult cooking (general cooking time needs more than 2 hours, poor taste, etc., to reduce energy waste and waste water discharge, uniform texture, shorten the The effect of cooking time

Active Publication Date: 2018-12-07
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Starchy beans are rich in dietary fiber and mineral elements, and can balance the limiting amino acids in grains. Their nutritional effects are increasingly recognized by researchers at home and abroad. However, due to their thick skin, they have Difficult to cook (the general cooking time takes more than 2 hours), poor taste and other problems, restricting its application in staple food

Method used

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  • Instant starch legume products and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 instant mung bean product

[0030] A processing method for instant mung bean products, comprising the steps of:

[0031] 1) Mung bean raw grains are cleaned, destoned, impurity removed, magnetically separated, and winnowed to obtain clean mung beans;

[0032] 2) Feed clean mung beans (with a moisture content of 13%) into the low-temperature plasma treatment device in a continuous vibration state, adopt glow discharge ionization mode, and use nitrogen as the ionization gas to perform low-temperature plasma treatment. The conditions of plasma treatment are: glow distance 5cm, ion energy 500eV, ionized gas concentration 30sccm, glow time 9min.

[0033] 3) After the plasma-treated mung beans pass through a 4.0mm sieve, they are cleaned through a vertical air suction channel to remove the debris produced by the etching holes, and then packaged to obtain an instant mung bean product with micro-holes on the surface.

[0034] The cooking time of the instant mung ...

Embodiment 2

[0035] Embodiment 2 instant mung bean product

[0036] A processing method for instant mung bean products, comprising the steps of:

[0037] 1) Mung bean raw grains are cleaned, destoned, impurity removed, magnetically separated, and winnowed to obtain clean mung beans;

[0038] 2) Feed clean mung beans (with a moisture content of 13%) into the low-temperature plasma treatment device in a continuous vibration state, adopt glow discharge ionization mode, and use nitrogen as the ionization gas to perform low-temperature plasma treatment. The conditions of plasma treatment are: glow distance 10cm, ion energy 1000eV, ionized gas concentration 10sccm, glow time 3min.

[0039] 3) After the plasma-treated mung beans pass through a 4.0mm sieve, they are cleaned through a vertical air suction channel to remove the debris produced by the etching holes, and then packaged to obtain an instant mung bean product with micro-holes on the surface.

[0040] The cooking time of the instant mun...

Embodiment 3

[0041]Embodiment 3 instant pea products

[0042] The instant pea product processing method comprises the following steps:

[0043] 1) Pea raw grains are cleaned, stone-removed, impurity removed, magnetically separated, winnowed, and clean pea grains are obtained;

[0044] 2) Feed the clean pea grains (with a moisture content of 15%) into the low-temperature plasma treatment device in a continuous vibration state, adopt the ionization method of glow discharge, and use helium as the ionization gas to perform low-temperature plasma treatment. The conditions of the low temperature plasma treatment are: glow distance 3.5cm, ion energy 800eV, ionized gas concentration 80sccm, glow time 10min.

[0045] 3) After the plasma-treated peas pass through a 3.5mm sieve, they are cleaned through a side suction air channel to remove debris produced by etching holes, and then packaged to obtain instant pea products with micropores on the surface.

[0046] The cooking time of the instant pea p...

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Abstract

The invention discloses instant starch legume products and a processing method thereof. Micropores which are treated through a low-temperature plasma are formed in surfaces of the instant starch legume products. The processing method of the instant starch legume products comprises the following steps of treating starch legume raw materials through the low-temperature plasma. The instant starch legume products have good cooking characteristics and gelatinizing characteristics, time for boiling rice in a covered pot over a slow fire and time for boiling porridge are far shorter than those of untreated starch legume and are similar to those of milled rice. The appearance of the instant starch legume products is similar to that of the untreated starch legume, due natural color can be reserved,the instant starch legume products are uniform and consistent, glossy, free from burnt color, smooth in surface, free from crackles visible by naked eyes, compact in internal structure, and uniform in texture. The processing method effectively prevents high-energy-consumption drying processing working procedures for treatment of starch legume by a wet method, energy waste and drainage of waste water are reduced, and the processing method disclosed by the invention is the processing method for starch legume, being environmental-friendly and free from pollution.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, it relates to an instant starchy bean product and a processing method thereof. Background technique [0002] Starchy beans (Food Legumes) is a general term for legume crops harvested for food, belonging to Leguminosae, Papilionaceae, mostly annual or perennial. According to the definition of the Food and Agriculture Organization (FAO) of the United Nations, Legume refers to all leguminous plants, among which beans containing only a small amount of fat, such as kidney beans, broad beans, peas and lentils, are called starchy beans Class "Pulse"; and those with high oil content such as soybeans and peanuts are called "Leguminous Oilseed". China has a vast territory, complex ecological conditions, a variety of crops, and many types of starchy beans. Among them, pea (Pea) is an important starchy bean, which is widely distributed and cultivated in various places. Starchy beans have...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L5/30
CPCA23L5/30A23L11/00
Inventor 刘明谭斌刘艳香田晓红汪丽萍吴娜娜翟小童高琨
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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