A non-destructive pre-ripening method for red beans

A pre-curing and red bean technology, applied in food heat treatment, food science and other directions, can solve the problems of high energy consumption and cost, difficult to cook, fade and other problems, and achieve the effect of improving the use value of the technology, facilitating storage and transportation, and having no form expansion.

Active Publication Date: 2022-03-18
沈阳康奉堡农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, red beans, etc. are the main representatives of miscellaneous beans, which are dense and hard, and are not easy to cook. When they are cooked with rice, the phenomenon of "the rice is not cooked, the beans are not cooked, and the rice is rotten" often occurs, which greatly limits the application of red beans.
Most of the current research adopts soaking, cooking and then drying. Although this method can improve the degree of gelatinization of beans, after cooking and drying, problems such as damage to the skin layer of beans, fading, and nutrient loss have not been solved. Long process, high energy consumption and high cost

Method used

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  • A non-destructive pre-ripening method for red beans
  • A non-destructive pre-ripening method for red beans
  • A non-destructive pre-ripening method for red beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1 A kind of non-destructive pre-ripening method for red beans

[0046] 1) Wash 1 kg of red beans in clean water for 3 times, quickly drain and place them in a constant temperature and humidity chamber, spray 500 mL of clean water every half hour, and spray 10 times until the red beans are wet to 70% water.

[0047] 2) Put the product obtained in step 1) in the raw material tank, heat up to 80° C., increase the pressure to 0.15 MPa higher than the atmospheric pressure outside the raw material tank, keep the heat and pressure for 4 hours, so that the surface temperature of the red beans is consistent with the temperature in the raw material tank;

[0048] 3) Reduce the internal pressure of the raw material tank containing the product obtained in step 2) to a vacuum state and lower the temperature to 60° C. in a vacuum state, keep the temperature for 4 hours, then restore the pressure to atmospheric pressure, and repeat vacuuming 8 times;

[0049] 4) On the prem...

Embodiment 2

[0051] Embodiment 2 A kind of non-destructive pre-ripening method for red beans

[0052] 1) Wash 1 kg of red beans in clean water for 3 times, quickly drain and place them in a constant temperature and humidity chamber, spray 500 mL of clean water every half hour, and spray 10 times until the red beans are wet to 70% water.

[0053] 2) Put the product obtained in step 1) in the raw material tank, heat up to 70°C, increase the pressure to 0.15 MPa higher than the atmospheric pressure outside the raw material tank, keep the heat and pressure for 3 hours, so that the surface temperature of the red beans is consistent with the temperature in the raw material tank;

[0054] 3) Reduce the internal pressure of the raw material tank containing the product obtained in step 2) to a vacuum state and lower the temperature to 50°C in the vacuum state, keep the pressure for 4 hours, and then restore the pressure to atmospheric pressure, and repeat the vacuuming 8 times;

[0055] 4) On the p...

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Abstract

The invention discloses a non-destructive pre-ripening method for red beans. After the red beans are cleaned and cleaned, they are placed in a constant temperature and humidity box until the moisture content of the red beans is 50% to 80%, placed in the raw material tank, heated to 60‑120 °C, and the pressure rises to 0.1~ higher than the atmospheric pressure outside the raw material tank 0.3MPa, heat preservation and pressure for 3-5 hours, then reduce the pressure to vacuum and lower the temperature to 40-70°C in a vacuum state, heat preservation and pressure for 3-5 hours, restore the pressure to atmospheric pressure, repeat vacuuming for 5-10 times, and then cool down to 20- 40°C, keep warm under vacuum for 30‑60min, and release the vacuum. The method of the invention uses red beans as raw materials and utilizes the variable temperature and pressure difference technology to produce non-destructive pre-cooked beans, which preserves the original nutrition, color and shape of the beans to the greatest extent, and greatly shortens the time for cooking porridge or rice. In addition, the product can be stored at room temperature for a long time, which is convenient for storage and transportation.

Description

technical field [0001] The invention belongs to the technical field of grain, oil and food processing, in particular, the invention relates to a non-destructive pre-cooking method for red beans. Background technique [0002] With the rapid development of my country's economy, the quality of life of the people has been greatly improved, and the dietary consumption structure of urban and rural residents has undergone tremendous changes. The probability of suffering from "rich diseases" such as diabetes and cardiovascular and cerebrovascular diseases is gradually rising, and a healthy diet has become an important trend in development. The miscellaneous beans in miscellaneous grains refer specifically to starchy beans, which have the characteristics of high protein, high fiber, low fat, and low glycemic index, and are rich in nutrients such as vitamins, minerals, and lysine. The combination can effectively improve the nutritional value of staple food and improve the health level...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L5/10A23L7/10A23L11/50
CPCA23L5/13A23L5/17A23L7/197A23L11/01A23V2002/00A23V2300/24
Inventor 李苏红亓鑫王柱李拖平陆湛溪史腾轩
Owner 沈阳康奉堡农业发展有限公司
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