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Preparation method of peeled and deodorized green bean whole powder

A production method and green bean technology are applied in the functions of food ingredients, food ultrasonic treatment, food heat treatment and other directions, which can solve the problems of short cycle and narrow application area, and achieve the effects of less loss of nutrients, energy saving and simple operation process.

Inactive Publication Date: 2020-06-16
ANHUI DONGTAI AGRI SCI & TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the research on the application of green bean whole powder is not enough, the application of common green bean in multiple ways suggests that it has good processing and application characteristics
The whole pink green beans are beautiful in color, rich in nutrition, and have a wide range of processing and application. They can effectively solve the problems of short cycle and narrow application in the current processing and application of green beans. They are excellent raw materials and auxiliary materials for food processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: A kind of preparation method of peeled green bean whole powder

[0022] A peeled and deodorized green bean whole powder and a preparation method thereof are characterized in that they include the following technical steps.

[0023] (1) Raw material pretreatment

[0024] The raw material is fresh, ripe green beans.

[0025] cleaning. Wash the green beans with food-grade purified water, then drain the surface moisture, and set aside.

[0026] Grading. The green beans after cleaning are divided into 5 grades by particle size classification. The grading standard is: the particle size of the first grade is greater than or equal to 5 mm and less than 7 mm; the particle size of the second grade is greater than or equal to 7 mm and less than 8 mm; the particle size of the third grade is greater than or equal to 8 mm and Less than 9 mm; the particle size of the fourth grade is greater than or equal to 9 mm and less than 10 mm, and the particle size of the fift...

Embodiment 2

[0042] Embodiment 2: A kind of preparation method of the whole green bean powder of peeling fishy smell

[0043] A preparation method of peeled and fishy green bean whole powder, comprising the following steps:

[0044]Step 1: Clean the green beans with purified water, then drain the surface water, and set aside; the cleaned green beans are classified according to the particle size; the classification standard is: the particle size of the first grade is greater than or equal to 5 mm, and Less than 7mm; the particle size of the second grade is greater than or equal to 7 mm and less than 8 mm; the particle size of the third grade is greater than or equal to 8 mm and less than 9 mm; the particle size of the fourth grade is greater than or equal to 9 mm, and Less than 10mm, the particle size of the fifth grade is greater than or equal to 10mm;

[0045] Step 2: Steam blanching of green beans according to grades. The steam is steam at a temperature of 103-108°C that meets food hygi...

Embodiment 3

[0054] Embodiment 3: A kind of preparation method of peeled green bean whole powder

[0055] A preparation method of peeled and fishy green bean whole powder, comprising the following steps:

[0056] Step 1: Clean the green beans with purified water, then drain the surface water, and set aside; the cleaned green beans are classified according to the particle size; the classification standard is: the particle size of the first grade is greater than or equal to 5 mm, and Less than 7mm; the particle size of the second grade is greater than or equal to 7 mm and less than 8 mm; the particle size of the third grade is greater than or equal to 8 mm and less than 9 mm; the particle size of the fourth grade is greater than or equal to 9 mm, and Less than 10mm, the particle size of the fifth grade is greater than or equal to 10mm;

[0057] Step 2: Steam blanching of the green beans according to the grades. The steam is steam at a temperature of 103-108°C that meets food hygiene require...

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Abstract

The invention relates to a preparation method of peeled and deodorized green bean whole powder. The preparation method comprises the following steps of: (1) pretreating raw materials; (2) peeling green beans; (3) protecting color and deodorizing; (4) conducting primary drying; (5) crushing and sieving; and (6) conducting secondary drying. According to the tomato blanching and peeling combined method, tomato skin is effectively removed, the taste of the product is improved, and a good color protection effect on tomatoes is achieved through blanching. Compared with a traditional method for preparing the green bean powder, the method disclosed by the invention saves energy without the processes of precooking, cooking and the like. And the drying temperature and the like are low, so that the color of the green bean powder is slightly damaged in the product drying process, the loss of nutrient substances is less, and the original taste and nutrient substances of the green beans are maintained to the maximum extent. And the operation process is simple and suitable for industrial large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing green bean whole powder that has been peeled and fishy removed. Background technique [0002] Green beans belong to the leguminous soybean family and are an annual climbing herb and are one of the important food crops in my country. According to the color of its cotyledons, it can be divided into two types: green-skinned green-kernel soybeans and green-skinned yellow-kernel soybeans. Green beans are rich in unsaturated fatty acids and soybean phospholipids, which can maintain the elasticity of blood vessels, strengthen the brain and prevent the formation of fatty liver; green beans can provide the human body with two flavonoid antioxidants, catechin and epicatechin, which can effectively remove free Radicals, prevent diseases caused by free radicals, and delay the aging of the body. Lima beans also contain two carotenoids: alpha-carotene and beta-ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/30A23L5/41A23L5/00
CPCA23L11/05A23L11/35A23L11/36A23L5/41A23L5/00A23V2002/00A23V2200/048A23V2250/1614A23V2300/10A23V2300/24A23V2300/48
Inventor 何永花张文成吴泽宇何永波杨泉来
Owner ANHUI DONGTAI AGRI SCI & TECH DEV CO LTD
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