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Production method for improving eating quality of mung bean instant porridge and reducing starch aging

A starch aging and production method technology, which is applied in food preservation, food drying, food freezing, etc., can solve the problems of product paste, loss of graininess, etc., achieve the effect of preventing odor, reducing orderly arrangement, and improving sensory quality

Inactive Publication Date: 2020-04-14
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantage is that the product is mushy after brewing and loses the graininess, chewiness and hardness of traditional porridge products

Method used

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  • Production method for improving eating quality of mung bean instant porridge and reducing starch aging
  • Production method for improving eating quality of mung bean instant porridge and reducing starch aging
  • Production method for improving eating quality of mung bean instant porridge and reducing starch aging

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Experimental program
Comparison scheme
Effect test

Embodiment

[0024] use figure 2 The improved production process shown obtains several mung bean instant porridge edible products. We have compared the products obtained by different processes, and the comparison results are shown in Table 1 and Table 2. Table 1 shows the starch size of hot-air drying and freeze-drying final products. Among them, hot air drying can better maintain the size of starch, which is conducive to the sensory requirements of products. Table 2 Comparison of final product gelatinization degree and retrogradation value of different processes; as shown in Table 2, the production process is from cooking + hot air drying, cooking + freeze drying, extrusion puffing to cooking + freezing + re-cooking + hot air drying, the gelatinization The degree (%) increases gradually; the regenerative value / cP decreases gradually.

[0025] Table 1 Starch size of hot-air drying and freeze-drying final products

[0026]

[0027] Table 2 The final product gelatinization degree and...

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PUM

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Abstract

The invention discloses a production method for improving eating quality of mung bean instant porridge and reducing starch aging, which belongs to the field of agricultural product processing. The poduction method comprises the following steps of selecting plump mung beans, performing thorough cleaning with clear water, performing soaking, performing steaming or boiling pre-gelatinization on the mung beans, then performing freezing with sweet water at -80 DEG C so as to prevent starch retrogradation, performing high-pressure steaming so as to achieve secondary gelatinization, and then performing hot air drying so as to obtain the mung bean instant porridge. The production mode of cooking, freezing and re-cooking is adopted, and the problem of product retrogradation is well solved. Then hotair drying is adopted, so that the appearance shape of the product is reserved, the brewed product has granular sensation, chewing sensation and hardness, and the sensory quality of the product is improved.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a production method for improving the edible quality of mung bean instant porridge and reducing starch aging. Background technique [0002] Mung bean is a leguminous plant. It is a favorite food and medicine for people. It is rich in nutrients. Mung bean has the effects of clearing away heat and detoxifying, anti-inflammatory and reducing swelling, improving eyesight and lowering blood pressure. In the traditional diet, mung beans are mainly used to make mung bean porridge, mung bean vermicelli, mung bean jelly, mung bean cake and other products. [0003] Along with the raising of people's living standard and the progress of food processing technology, the convenience food of industrialized production is very popular. However, for industrial convenience foods such as grains and beans with high starch content, the retrogradation of starch is a key issue ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L5/10A23L29/30A23B9/00A23B9/02
CPCA23L11/00A23L5/10A23L5/13A23L5/17A23L29/30A23B9/005A23B9/02A23V2002/00A23V2300/10A23V2300/20
Inventor 沈群林佳慧薛勇
Owner CHINA AGRI UNIV
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