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Processing method of soaking-free mixed beans

A processing method and non-soaking technology, which is applied in the field of intensive grain processing, can solve the problems of reduced cooking hardness, difficulty in absorbing water from miscellaneous beans, and long cooking time, so as to improve water absorption performance, promote staple food consumption, and have a soft and delicate taste.

Pending Publication Date: 2019-11-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned problems existing in the prior art, the present application provides a processing method of non-soaking mixed beans for rice. The invention significantly improves the water absorption performance of the mixed beans and significantly reduces the cooking hardness through replenishment of water and high-temperature fluidization treatment, and effectively solves the problem. It solves the problems of difficult water absorption, long cooking time, hard taste, and poor flavor of miscellaneous beans that hinder its consumption as a staple food, realizes the purpose that miscellaneous beans can be cooked with white rice without soaking, and promotes the consumption of miscellaneous beans as a staple food

Method used

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  • Processing method of soaking-free mixed beans

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preparation example Construction

[0036] (1) Preparation of standard sample: Accurately weigh 250 mg of raffinose, dissolve it in 10 mL of pure water, and then dilute to 25 mL with 15 mL of acetonitrile, which is the 10 g / L stock solution. Accurately pipette a certain amount from the stock solution into a 10mL volumetric flask, and prepare standard samples of a series of concentrations after constant volume with the mobile phase. The solution is filtered through a 0.45μ syringe filter for later use.

[0037] (2) Preparation of sample: Accurately weigh 1.000 g of soybean powder sample through a 100-mesh sieve, dissolve it with 10 mL of 70% ethanol, extract with microwave extraction, microwave extraction for 2 minutes, and place the extract in a high-speed refrigerated centrifuge Centrifuge at 4000r / min for 10min. The supernatant was filtered through a 0.45 μ filter membrane, and 10 μL of the sample solution was taken for HPLC detection.

[0038] Hypersil-amino column (4.6mm×150mm, 5μm); mobile phase (degassed ...

Embodiment 1

[0042] A kind of processing method of soaking-free red bean, the method comprises following processing steps:

[0043] (1) First, add water to the red bean raw material 10:2 (red bean / water, m / m);

[0044] (2) Then red bean raw material is carried out fluidization treatment, fluidization temperature 235 ℃, feed rate 47kg / h;

[0045] (3) The product is obtained after cooling and packaging;

[0046](4) Finally, wash the product and white rice, add tap water according to a certain quality of rice-water ratio, cook for a period of time and keep warm for a certain period of time to obtain rice with red bean miscellaneous grains. See Table 1 for product water absorption, raffinose content, and cooking hardness test results.

Embodiment 2

[0048] A kind of processing method of soaking-free red bean, the method comprises following processing steps:

[0049] (1) First, add water to the red bean raw material 10:1.5 (red bean / water, m / m);

[0050] (2) Then red bean raw material is carried out fluidization treatment, fluidization temperature 225 ℃, feed rate 77kg / h;

[0051] (3) The product is obtained after cooling and packaging;

[0052] (4) Finally, wash the product and white rice, add tap water according to a certain quality of rice-water ratio, cook for a period of time and keep warm for a certain period of time to obtain rice with red bean miscellaneous grains. See Table 1 for product water absorption, raffinose content, and cooking hardness test results.

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Abstract

The invention discloses a processing method of soaking-free mixed beans, and belongs to the technical field of grain deep processing. By combining water supplementing and high-temperature fluidizationtreatment on mixed beans, a micro-slit of 0.5-1mm is formed in one side of a mixed bean embryo, and the diameter of capillary pores among cells in seeds is increased by two times or more; meanwhile,through the treatment, the internal structure of the seeds becomes loose, the integrity of cell walls is damaged, and starch is partially gelatinized; and due to the changes, the water absorption performance of the mixed beans is remarkably improved, the cooking hardness is remarkably reduced, the problem that staple food consumption is hindered due to difficult water absorption, long cooking time, hard mouth feel and a poor flavor of the mixed beans is effectively solved, the purpose that the mixed beans can be well cooked together with white rice without being soaked is achieved, and staplefood consumption of the mixed beans is promoted. When cooked together with the white rice, the mixed bean product is soft, fine and smooth in mouth feel, free from granular sensation and rich in beanflavor. In addition, the content of raffinose in the mixed beans is remarkably reduced, and the flatulence problem after the mixed beans are eaten can be effectively solved.

Description

technical field [0001] The invention relates to a processing method of non-soaking miscellaneous beans, which belongs to the technical field of grain intensive processing. Background technique [0002] In recent years, my country's dietary structure has problems such as unbalanced nutrition and insufficient staple food. Many chronic diseases are closely related to people's staple food structure, which has aroused great concern in the academic circles. Traditional staple foods require structural adjustments, and changes in dietary structure can effectively prevent the occurrence of chronic diseases and improve the sub-health status of residents. The Dietary Guidelines for Chinese Residents in 2016 recommends a variety of foods, mainly grains, with a combination of thickness and thickness, and each person should consume 50-150g of whole grains and miscellaneous beans as staple foods per day. As the total output of miscellaneous grains in my country has increased year by year,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L5/30
CPCA23L11/01A23L5/30A23V2002/00A23V2300/24A23L7/196
Inventor 李永富介敏史锋黄金荣黄思雨陈正行
Owner JIANGNAN UNIV
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