Black bean whole powder stuffing and preparation method thereof

A technology for black bean whole powder and filling, which is applied in baking, baked goods, food science and other directions, can solve the problems of heavy beany smell, loose filling, rough taste, etc. More comprehensive and healthier nutrition, delicate and soft taste

Inactive Publication Date: 2019-04-16
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fillings used to make snacks on the market include red bean paste, lotus seed paste, wheat kernels, egg yolk, peanuts, sesame, etc. There is no report of black bean powder as a filling, which is mainly due to the limitations of black bean powder as a filling Properties: black soybeans have low starch content, no viscosity, high fat and dietary fiber content, high unsaturated fatty acid content, and are easy to oxidize; using black soybean powder as a filling will cause the filling to be loose, insufficient in viscosity, difficult to form agglomerates, rough in taste, Strong beany smell, perishable

Method used

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  • Black bean whole powder stuffing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Making the stuffing

[0025] 1. Crush the black beans through an 80-mesh sieve, and separate the black bean flour and black bean bran. The black soybean bran is pulverized with a Philips high-speed wall breaking machine (40000 rpm).

[0026] 2. Backfill the crushed black bean bran into the black bean flour to become whole black bean powder.

[0027] 3. Stir 1000g whole black bean powder and 200g oat flour evenly.

[0028] 4. Heat 780g of salad oil, stir the whole black soybean powder and oat flour into the oil, fry until cooked, pour out and cool to room temperature.

[0029] 5. Add 950g red bean paste, 100g silk floss, 300g fructose syrup, 400g white sugar, 85g dried mango, 70g cranberry, 100g diced sweet orange, 150g white sesame, 180g pumpkin seed kernel, 180g oat kernel, 220g pine nut Kernels, 55g of rose petals soaked in wine, 80g of wine soaked in rose petals, stir the above materials evenly to make fillings.

[0030] 2. Pastry making

[0031] 1. Oily skin...

Embodiment 2

[0047] 1. Making the stuffing

[0048] 1. Crush the black beans through an 80-mesh sieve, and separate the black bean flour and black bean bran. The black soybean bran is pulverized with a Philips high-speed wall breaking machine (35000 rpm).

[0049] 2. Backfill the crushed black bean bran into the black bean flour to become whole black bean powder.

[0050] 3. Stir 1100g whole black bean powder and 180g oat flour evenly.

[0051] 4. Heat 750g of salad oil, stir the whole black soybean powder and oat flour into the oil, fry until cooked, pour out and cool to room temperature.

[0052]5. Add 900g red bean paste, 90g silk floss, 280g fructose syrup, 350g white sugar, 90g dried mango, 80g cranberry, 90g diced sweet orange, 130g white sesame, 160g pumpkin seed kernel, 170g oat kernel, 230g pine nut Kernels, 60g of rose petals soaked in wine, 70g of wine soaked in rose petals, stir the above materials evenly to make fillings.

[0053] "Two, puff pastry making", "three, pastry ...

Embodiment 3

[0055] 1. Making the stuffing

[0056] 1. Crush the black beans through an 80-mesh sieve, and separate the black bean flour and black bean bran. The black soybean bran is pulverized with a Philips high-speed wall breaking machine (45000 rpm).

[0057] 2. Backfill the crushed black bean bran into the black bean flour to become whole black bean powder.

[0058] 3. Stir 1000g whole black bean powder and 190g oat flour evenly.

[0059] 4. Heat 800g of salad oil, stir the whole black soybean powder and oat flour into the oil, fry until cooked, pour out and cool to room temperature.

[0060] 5. Add 1000g red bean paste, 110g silk floss, 320g fructose syrup, 450g white sugar, 75g dried mango, 60g cranberry, 110g sweet orange dices, 140g white sesame, 200g pumpkin seeds, 160g oat kernels, 200g pine nuts Kernels, 65g of rose petals soaked in wine, 90g of wine soaked in rose petals, stir the above materials evenly to make fillings.

[0061] "Two, puff pastry making", "three, pastry ...

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PUM

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Abstract

The invention discloses a black bean whole powder stuffing and a preparation method thereof, wherein the preparation method comprises the following steps of: (1) crushing black beans, sieving with a 80-mesh sieve, and separating black bean flour from bran; pulverizing the blackbean bran with a high-speed wall breaking machine; (2) backfilling the crushed bran into the black bean flour to obtain black bean whole powder; (3) uniformly stirring 900-1100 parts by weight of the whole black bean powder and 180-220 parts by weight of oat powder; (4) heating 750-800 parts by weight of salad oil, pouring the whole black bean powder and oat powder uniformly stirred in step (3) into the oil, frying, pouring out and cooling to room temperature; (5) adding 900-1000 parts by weight of red bean paste, 90-110 parts by weight of filamentous meat floss,280-320 parts by weight of high fructose syrup,350-450 parts by weight of white granulated sugar, 75-100 parts by weight of dried mango, 60-80 parts by weight of cranberry, 90-110 parts by weight of sweet orange dices, 45-65 parts by weight of rose petals soaked with wine, 70-90 parts by weight of winesoaked with rose petals, uniformly stirring the materials to prepare the stuffing; The method enriches the types of processed products of the black beans and provides a method for the application of the black beans in baked foods.

Description

technical field [0001] The invention relates to a puff pastry filling and a preparation method thereof, in particular to a black bean whole powder filling and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Black soybean has the characteristics of high protein and low calorie; its fat is mostly saturated fatty acid, which has the effect of lowering cholesterol; its content of vitamin E and melanin is very high, and it has significant antioxidant effect. Black beans contain about 2% lecithin, which can strengthen the brain and prevent brain aging; black beans are rich in trace elements, which are essential for maintaining the integrity of body functions. [0003] At present, black beans are mostly used for feed. With the research and development of black soybean nutrition and functional value, black soybean food is also increasing day by day. The main product forms are black soybean milk, black soybean whole whe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/38A21D13/31
CPCA21D13/31A21D13/38
Inventor 梁霞孟婷婷石磊王斌周柏玲田志芳徐琳
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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