A kind of original green bean and production method thereof

Abstract

The invention discloses a kind of original flavor green bean and a production method thereof. The production method comprises the following steps: machine selection-soaking-cleaning-two-stage frying-oiling-deoiling-mixing-sorting-cooling-packaging; in the soaking step, the green bean is soaked in water containing sodium bicarbonate with a mass concentration of 0.1% to 1%; in the two-stage frying step, the green bean is first fried in palm oil at 135 to 150 DEG C for 3 to 4 minutes; and then fried in palm oil at 165 to 175 DEG C for 4 to 5 minutes; the production method can ensure that the green bean product has a green appearance, reduce the shell breakage rate, and highlight the bean fragrance of the green bean itself.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to original green beans and a production method thereof. Background Art

[0002] Pea (Latin name: Pisum sativum L.), a plant of the genus pea in the leguminous family, is rich in nutritional value, rich in albumin, globulin, gluten, fat, carbohydrates, carotene, vitamin B1, B2, etc. Pea tastes sweet and is neutral in nature. It enters the spleen and stomach meridians and has the effects of replenishing the middle qi, stopping diarrhea, regulating the body's defense system, promoting urination, eliminating carbuncle, and relieving lactolith poisoning. It has a certain therapeutic effect on symptoms such as beriberi, carbuncle, milk obstruction, spleen and stomach discomfort, hiccups and vomiting, abdominal distension and pain, thirst and diarrhea.

[0003] There are many flavors of pea products on the market, especially fried pea products are very popular among consumers. Fried pea products on the market are also called fried green beans. Fried green beans need to go through a high-temperature frying process during the production process to achieve a crispy taste, but the crispness of fried green beans is often positively correlated with their shell breaking rate and shell breaking rate, and fried green beans that have fallen off their shells often cannot be packaged and sold. In the prior art, the shelling of green beans is usually suppressed by wrapping them before frying, such as Chinese patents CN103783411A and CN103704619A. Although such methods can suppress the shelling and breaking of green beans, the bean fragrance of the green beans will be covered after wrapping. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a kind of original green bean and its production method, which can ensure the green appearance of green bean products while reducing the shell breakage rate, reducing the oil content inside the green beans, and highlighting the bean aroma of the green beans themselves.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] A method for producing original green beans, the method comprising the following steps: machine selection - soaking - cleaning - two-stage frying - oil soaking - deoiling - mixing - picking - cooling - packaging;

[0007] In the soaking step, the green beans are soaked in water containing sodium bicarbonate at a mass concentration of 0.1% to 1%. In the subsequent frying process, the sodium bicarbonate is rapidly decomposed into carbon dioxide by heat, and the carbon dioxide evaporates from the inside of the green beans to the outside, making the green beans loose in structure and more crispy in taste. If no sodium bicarbonate is added during the soaking process, the green beans will have a hard taste.

[0008] In the two-stage frying step, the green beans are first fried in palm oil at 135-150° C. for 3-4 minutes; and then fried in palm oil at 165-175° C. for 4-5 minutes.

[0009] In the soaking step, the soaking time is 16 to 26 hours.

[0010] In the soaking step, stirring is performed every 1.5 to 2.5 hours during the soaking process, and each stirring time is 2 to 3 minutes.

[0011] In the washing step, the soaked green beans are rinsed with clean water for 3 to 5 minutes.

[0012] In the second frying step, the palm oil is 24° palm oil without TBHQ added.

[0013] In the oil soaking step, any one or more of 24° palm oil, soybean oil, and rice oil are used as the oil for soaking; the oil soaking time is 4 to 5 minutes, and the oil soaking temperature is controlled at 50-70° C. After frying, oil soaking is performed again, so that the high and low temperature difference can be used to make it easier for oil to enter the internal tissue of the green beans, thereby improving the crispness of the green beans. At the same time, the oil soaking time is controlled to be 4 to 5 minutes to control the oil content of the green beans.

[0014] In the deoiling step, the deoiling machine has a rotation frequency of 20 to 25 Hz and a deoiling time of 40 to 50 seconds.

[0015] In the mixing step, original flavor seasoning powder accounting for 3.0-5.0% of the weight of the semi-finished product after deoiling is evenly mixed in, and the original flavor seasoning powder consists of white sugar, edible salt, monosodium glutamate, yeast extract, compound acid hydrolyzed plant protein seasoning powder, 5'-flavor nucleotide disodium, and chicken compound seasoning powder; wherein the white sugar, edible salt, monosodium glutamate, yeast extract, compound acid hydrolyzed plant protein seasoning powder, 5'-flavor nucleotide disodium, etc. ensure the salty, sweet and fresh base flavor of the green beans, and the addition of the chicken compound seasoning powder enhances the freshness of the green beans.

[0016] When cooling and packaging, package after cooling to ≤40℃ or lower than the ambient temperature +40℃.

[0017] In the production method of the original green beans provided by the present invention, the crisp taste and bean fragrance of the green beans are guaranteed under the condition of ensuring a low shell breakage rate through the combination of soaking and frying processes; and the original green bean product has moderate freshness, sweetness and saltiness as a whole by adding specially prepared original flavor seasoning powder to the green beans after de-oiling.

[0018] Compared with the prior art, the production method provided by the present invention can ensure that the appearance of the green bean product is emerald green while reducing the shell breakage rate, reducing the oil content inside the green beans, and highlighting the bean aroma of the green beans themselves; the shell breakage rate of the fried green beans provided by the present invention can be controlled below 2%, and the oil content can be controlled below 32%. DETAILED DESCRIPTION

[0019] The present invention is described in detail below with reference to the embodiments.

[0020] The original flavor seasoning powder used in the following examples and comparative examples is composed of 3 parts of yeast extract, 2 parts of chicken compound seasoning powder, 2 parts of edible salt, 1 part of white sugar, 0.5 parts of monosodium glutamate, 0.5 parts of compound acid hydrolyzed vegetable protein seasoning powder, and 0.5 parts of 5′-flavor ribonucleotide disodium.

[0021] Example 1

[0022] A method for producing original green beans comprises the following steps:

[0023] (1) Machine selection: Foreign matter, abnormal beans, and green beans that do not meet product specifications are removed by machine selection;

[0024] (2) Soaking: green bean raw material / water = 1 / 2.5, soak 1 ton of green bean raw material in each soaking tank; first put a certain amount of water into the soaking tank; accurately weigh sodium bicarbonate according to the amount of water and pour it into the soaking tank so that the mass concentration of sodium bicarbonate is 0.5%, turn on the air tumbling and mix well, and then pour the green bean raw material; the soaking time in summer is 16 to 22 hours, and the soaking time in other seasons is 22 to 26 hours. After the green beans start to be soaked, turn on the air tumbling every 2 hours, and each time the air tumbling takes 2 minutes. The frying is completed within two hours after the water is added;

[0025] (3) Cleaning: After soaking, drain the soaking water in the tank and rinse the green beans in the tank with clean water for 3 to 5 minutes to ensure that there is no excess leaching powder and impurities on the surface of the green beans after cleaning;

[0026] (4) Two-stage frying: A two-stage frying line was used to fry palm oil at 24°C without adding TBHQ. The frying parameters were set as shown in Table 1:

[0027] Table 1

[0028]

[0029] (5) Oil immersion: Set the oil immersion pool conveyor belt frequency to 35 Hz, the oil immersion time to 5 min, and the oil immersion temperature to 70 °C;

[0030] (6) Deoiling: The deoiling machine has a rotation frequency of 22 Hz and a deoiling time of 40 s;

[0031] (7) Mixing: The de-oiled semi-finished product is quantitatively transferred into a mixing pot for mixing, and 3.5% of the original flavor seasoning powder is slowly and evenly sprinkled into the de-oiled semi-finished product. The mixing pot time is 40 seconds.

[0032] (8) Picking: Pick out beans with different colors or shells;

[0033] (9) Cooling: After cooling to below 40°C, the finished product is packaged;

[0034] (10) Packaging.

[0035] Example 2

[0036] A method for producing original green beans comprises the following steps:

[0037] (1) Machine selection: Foreign matter, abnormal beans, and green beans that do not meet product specifications are removed by machine selection;

[0038] (2) Soaking: green bean raw material / water = 1 / 2.5, soak 1 ton of green bean raw material in each soaking tank; first put a certain amount of water into the soaking tank; accurately weigh sodium bicarbonate according to the amount of water and pour it into the soaking tank so that the mass concentration of sodium bicarbonate is 0.8%, turn on the air tumbling and mix well, then pour in the green bean raw material; the soaking time in summer is 16 to 22 hours, and in other seasons it is soaked for 22 to 26 hours. After the green beans start to be soaked, turn on the air tumbling every 2 hours, and each time the air tumbling takes 2 minutes. After the water is added, the frying is completed within two hours;

[0039] (3) Cleaning: After soaking, drain the soaking water in the tank and rinse the green beans in the tank with clean water for 3 to 5 minutes to ensure that there is no excess leaching powder and impurities on the surface of the green beans after cleaning;

[0040] (4) Two-stage frying: A two-stage frying line was used, and 24° palm oil was used for frying. The frying parameters were set as shown in Table 2:

[0041] Table 2

[0042]

[0043] (5) Oil immersion: Set the oil immersion pool conveyor belt frequency to 35 Hz, the oil immersion time to 5 min, and the oil immersion temperature to 65 °C;

[0044] (6) Deoiling: The deoiling machine has a rotation frequency of 22 Hz and a deoiling time of 50 s;

[0045] (7) Mixing: The de-oiled semi-finished product is quantitatively transferred into a mixing pot for mixing, and the original seasoning powder accounting for 3.8% of the de-oiled semi-finished product is slowly and evenly sprinkled into the mixing pot. The mixing pot time is 50 seconds;

[0046] (8) Picking: Pick out beans with different colors or shells;

[0047] (9) Cooling: After cooling to below 40°C, the finished product is packaged;

[0048] (10) Packaging.

[0049] Comparative Example 1

[0050] A method for producing original green beans comprises the following steps:

[0051] (1) Machine selection: Foreign matter, abnormal beans, and green beans that do not meet product specifications are removed by machine selection;

[0052] (2) Soaking: green beans raw material / water = 1 / 2.5, soak 1 ton of green beans raw material in each soaking tank; first put a certain amount of water into the soaking tank; soaking time in summer is 16 to 22 hours, and soaking time in other seasons is 22 to 26 hours. After the green beans start to be soaked, turn on the air to turn over every 2 hours, and each time the air turns over takes 2 minutes. After adding water, frying is completed within two hours;

[0053] (3) Cleaning: After soaking, drain the soaking water in the tank and rinse the green beans in the tank with clean water for 3 to 5 minutes to ensure that there is no excess leaching powder and impurities on the surface of the green beans after cleaning;

[0054] (4) Two-stage frying: A two-stage frying line was used, and 24° palm oil was used for frying. The frying parameters were set as shown in Table 3:

[0055] Table 3

[0056]

[0057] (5) Oil immersion: Set the oil immersion pool conveyor belt frequency to 35 Hz, the oil immersion time to 5 min, and the oil immersion temperature to 70 °C;

[0058] (6) Deoiling: The deoiling machine has a rotation frequency of 22 Hz and a deoiling time of 50 s;

[0059] (7) Mixing: The de-oiled semi-finished product is quantitatively transferred into a mixing pot for mixing, and the original seasoning powder accounting for 3.8% of the de-oiled semi-finished product is slowly and evenly sprinkled into the mixing pot. The mixing pot time is 50 seconds;

[0060] (8) Picking: Pick out beans with different colors or shells;

[0061] (9) Cooling: After cooling to below 40°C, the finished product is packaged;

[0062] (10) Packaging.

[0063] The fried green beans obtained in this comparative example had a hard texture and were not crispy enough.

[0064] Comparative Example 2

[0065] A method for producing original green beans comprises the following steps:

[0066] (1) Machine selection: Foreign matter, abnormal beans, and green beans that do not meet product specifications are removed by machine selection;

[0067] (2) Soaking: green bean raw material / water = 1 / 2.5, soak 1 ton of green bean raw material in each soaking tank; first put a certain amount of water into the soaking tank; accurately weigh sodium bicarbonate according to the amount of water and pour it into the soaking tank so that the mass concentration of sodium bicarbonate is 0.5%, turn on the air tumbling and mix well, and then pour the green bean raw material; the soaking time in summer is 16 to 22 hours, and the soaking time in other seasons is 22 to 26 hours. After the green beans start to be soaked, turn on the air tumbling every 2 hours, and each time the air tumbling takes 2 minutes. The frying is completed within two hours after the water is added;

[0068] (3) Cleaning: After soaking, drain the soaking water in the tank and rinse the green beans in the tank with clean water for 3 to 5 minutes to ensure that there is no excess leaching powder and impurities on the surface of the green beans after cleaning;

[0069] (4) Frying: One-stage frying was adopted, 24° palm oil was used for frying, and frying was carried out at 160°C for 8 minutes:

[0070] (5) Oil immersion: Set the oil immersion pool conveyor belt frequency to 35 Hz, the oil immersion time to 5 min, and the oil immersion temperature to 70 °C;

[0071] (6) Deoiling: The deoiling machine has a rotation frequency of 22 Hz and a deoiling time of 50 s;

[0072] (7) Mixing: The de-oiled semi-finished product is quantitatively transferred into the mixing pot for mixing, and YW-2 accounting for 3.8% of the de-oiled semi-finished product is slowly and evenly sprinkled in, and the pot transfer time is 50 seconds;

[0073] (8) Picking: Pick out beans with different colors or shells;

[0074] (9) Cooling: After cooling to below 40°C, the finished product is packaged;

[0075] (10) Packaging.

[0076] The fried green beans obtained in this comparative example have uneven color, some are yellow and some are emerald green, and the shell breaking rate is significantly higher than that of implementation 1.

[0077] Comparative Example 3

[0078] The rest is the same as in Example 1, except that step (5) is removed and the oil removal process is performed directly after frying.

[0079] The fried green beans obtained in this comparative example have an uneven taste. Some of them have less oil content inside, which can easily cause a dry mouth and tongue feeling if eaten too much. In addition, the overall taste of the green beans is hard because the internal oil absorption is small.

[0080] Comparative Example 4

[0081] The rest is the same as in Example 1, except that the addition of the original flavor powder in step (8) is omitted.

[0082] The frying oil of the fried green beans obtained in this comparative example has a heavier flavor and a lighter taste.

[0083] The appearance, shell breaking rate, oil content and taste of the original green beans produced in the above embodiments and comparative examples are shown in Table 6. The oil content is based on the green bean fat content detection as the standard, the shell breaking rate is based on the weight ratio of the collected broken shells to the weight ratio of the green bean finished product as the standard, and the taste is based on the appearance, taste and other sensory indicators to select the best green bean products for reference and evaluation.

[0084] Table 6

[0085] Appearance Shell breaking rate% Oil content / % Taste Example 1 Emerald Green 1.4 31 Crisp Example 2 Emerald Green 1.8 32 Crisp Comparative Example 1 Emerald Green 2.3 30 Uneven, hard Comparative Example 2 Yellow Green 6.2 34 Crisp Comparative Example 3 Emerald Green 1.9 28 Hard Comparative Example 4 Emerald Green 1.6 30 Crisp

[0086] The detailed description of a plain green bean and a production method thereof with reference to the above-mentioned embodiments is illustrative rather than restrictive, and several embodiments can be listed according to the limited scope. Therefore, changes and modifications without departing from the overall concept of the present invention should fall within the scope of protection of the present invention.

Claims

1. A method for producing original green beans, characterized in that: The production method comprises the following steps: machine selection - soaking - cleaning - two-stage frying - oil soaking - deoiling - mixing - picking - cooling - packaging; In the soaking step, the green beans are soaked in water containing sodium bicarbonate with a mass concentration of 0.1% to 1%; In the washing step, the soaked green beans are rinsed with clean water for 3 to 5 minutes; In the two-stage frying step, the green beans are first fried in palm oil at 135-150° C. for 3-4 minutes; and then fried in palm oil at 165-175° C. for 4-5 minutes; In the oil immersion step, the oil immersion time is 4-5 minutes, and the oil immersion temperature is controlled at 50-70°C; In the deoiling step, the deoiling machine has a rotation frequency of 20-25 Hz and a deoiling time of 40-50 s.

2. The production method according to claim 1, characterized in that In the soaking step, the mass volume ratio of green beans to water containing sodium bicarbonate with a mass concentration of 0.1% to 1% is 1 g: 1 to 5 mL; and the soaking time is 16 to 26 hours.

3. The production method according to claim 1, characterized in that In the soaking step, the mixture is stirred every 1.5 to 2.5 hours, and each stirring time is 2 to 3 minutes.

4. The production method according to claim 1, characterized in that In the second frying step, the palm oil is 24° palm oil without TBHQ added.

5. The production method according to claim 1, characterized in that: In the mixing step, original seasoning powder accounting for 3.0-5.0% of the weight of the deoiled semi-finished product is evenly mixed in.

6. The production method according to claim 1, characterized in that: After cooling to ≤40℃, package.

7. Original green beans produced by the production method according to any one of claims 1 to 6.

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