Sugar curing white kidney bean, and its prepn. method

A kidney bean and candied technology, which is applied in food preparation, confectionery, confectionary industry, etc., can solve the problems of high pectin content, affecting the taste, and prone to sugar conversion, etc.

Inactive Publication Date: 2006-01-25
昆明大东方生物化学科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

2. The content of pectin is high, and sugar conversion is easy to occur during sugaring, which affects the taste
4. Difficult infiltration of sugar, long process cycle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0009] 1. Soak 50kg (dry) white kidney beans (14% water content) in cold water for 24 hours at room temperature at 18-24°C.

[0010] 2. Preliminarily ferment for 8-12 hours under the condition of PH4.5. After rinsing twice with clean water, the white kidney beans are about 125kg at this time.

[0011] 3. Put the rinsed white kidney beans into hot water at 95-101°C and boil for 45-120 minutes.

[0012] 4. Add 5g of a-amylase, 2g of melon protein hydrolase, and NaHCO to the cooked white kidney beans 3 100g, and let stand for 3-6 hours.

[0013] 5. Rinse twice with clear water after standing still, then put it in a low-temperature vacuum mixer, vacuum pressure 1kpa, infiltrate sugar in 40-degree sugar solution for 4 hours (the sugar solution is prepared by 75% sucrose, 15% glucose, and 10% maltose) It can be measured with a sugar meter).

[0014] 6. Then infiltrate sugar in 50-degree sugar solution for 12 hours, infiltrate sugar in 60-degree sugar solution for 24 hours, and fi...

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PUM

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Abstract

A candied white kidney bean with rich nutrients and agreeable taste is proportionally prepared from white kidney bean, cane sugar, glucose, maltose, alpha-amylase, papain, NaHCO3 and soft water.

Description

technical field [0001] The invention relates to a candied bean snack food and a preparation method of the snack food. technical background [0002] According to the novelty finding conclusion of (2003) No. 53b2001323 No. Science and Technology Novelty Search Report: "The development and research of white kidney bean candied series products has not been reported in the literature." This is mainly due to the following obstacles in the processing of beans: the outer skin. 2. The high content of pectin is prone to sugar conversion during sugaring, which affects the taste. 3. The main component of beans is starch, which is easy to oxidize. 4. It is difficult to infiltrate sugar and the process cycle is long. Contents of the invention [0003] The purpose of the present invention is to provide a kind of candied white kidney bean, which has rich nutritional components, unique flavor, cool and powdery taste, and fills the market vacancy of domestic bean snack food. [0004] Ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L3/3562A23G3/00A23L1/0522A23L29/30
CPCY02A40/90
Inventor 陈发凯
Owner 昆明大东方生物化学科技有限公司
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