A preparation method of orchid beans with low dead seed rate

Abstract

The present invention relates to a preparation method of orchid beans with low stiff seed rate, the method comprising the following steps: A, placing selected orchid beans in clean water and soaking at room temperature until the surface of the orchid beans is free of wrinkles and fully expanded; B, scoring and freezing the orchid beans obtained in step A until they are completely frozen; C, placing the orchid beans obtained in step B in clean water again, assisted by ultrasound, and thawing at room temperature until there are no obvious hard beans; D, first subjecting the orchid beans obtained in step C to microwave treatment, and then subjecting the orchid beans to frying, deoiling, and seasoning processes, to obtain orchid beans with low stiff seed rate. Compared with the traditional orchid bean process, the present invention adds freezing, ultrasonic thawing, and microwave treatment processes, omits the cold oil soaking link, and the prepared orchid beans have a crisp taste and a low stiff seed rate, which solves the problem that the orchid beans have a hard taste and poor eating experience. At the same time, the product has a lower oil absorption than traditional orchid beans, which conforms to the development trend of healthy snacks.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing orchid beans with low dead seed rate. Background Art

[0002] In the context of consumption upgrading, the scale of the nut and roasted seeds industry at home and abroad continues to grow. With the rapid increase in residents' income levels, consumers' requirements for food quality are also constantly increasing. All snack manufacturers are also constantly meeting consumers' demand for high-quality snacks through research and development innovation, technology upgrades and other means.

[0003] Orchid beans, commonly known as broad beans, broad beans, Buddha beans, southern beans, and Luohan beans, are crops that can be used as food, vegetables, feed, and green manure. They are rich in nutrients and have a wide range of sources. They are suitable for processing a variety of foods. The average protein content is about 25%-30%, the starch content is as high as 49%, and the fat content is only 0.8%. It is a high-quality agricultural product that is rich in starch, low in fat, and high in protein. In addition to being eaten fresh, orchid beans can also be processed into crispy and delicious orchid bean foods, which are convenient to eat and are very popular among consumers.

[0004] The orchid bean products currently on the market are limited by their traditional craftsmanship and still have a high rate of dead seeds (dead seeds: also known as iron beans, refer to the reddish center of the orchid bean leaves and the hard taste), hard taste, and high oil content. The eating experience is not good, the mouth is greasy, and it is difficult to eat more. It does not conform to the development trend of delicious and healthy snacks, and cannot satisfy consumers who have high quality requirements for snacks. Therefore, it is of certain practical significance to develop an orchid bean product with a crispy taste and relatively low oil content. Summary of the invention

[0005] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a method for preparing orchid beans with a low dead seed rate. Compared with the traditional orchid bean process, the freezing, ultrasonic thawing and microwave treatment steps are added, and the cold oil soaking step is omitted. The prepared orchid beans have a crisp taste, a low dead seed rate and a low oil content, which effectively solves the problem of the orchid beans having a hard taste and being greasy in the mouth, and improves the eating experience. At the same time, the product has a lower oil absorption than traditional orchid beans, which is in line with the development trend of healthy snacks.

[0006] The objective of the present invention is achieved through the following technical solutions:

[0007] The present invention provides a method for preparing orchid beans with low dead seed rate, and the preparation method comprises the following steps:

[0008] A. Soak the selected orchid beans in clean water at room temperature;

[0009] B. Slicing and freezing the orchid beans obtained in step A until they are completely frozen;

[0010] C. Place the orchid beans obtained in step B back into clean water, thaw at room temperature with the aid of ultrasonic wave;

[0011] D. The orchid beans obtained in step C are first subjected to microwave baking, and then processed through frying, deoiling and seasoning steps to obtain orchid beans with low dead seed rate.

[0012] Preferably, in step A, when selecting orchid beans, abnormal particles such as shriveled seeds, moldy seeds, and insect-eaten seeds are removed; the soaking time varies with the season: 24-36 hours in spring and autumn, 18-24 hours in summer, and 36-48 hours in winter; soak until the orchid beans have no wrinkles on the surface and are fully expanded.

[0013] Preferably, in step B, after soaking, the orchid beans are scored at the head according to the product and variety requirements, and the scoring is performed without damaging the cotyledons of the orchid beans; the freezing temperature is below -18°C and the freezing time is more than 10 hours; preferably -18 to -30°C for 8-20 hours.

[0014] Preferably, in step C, the power of the ultrasound is 300-500 W, and the ultrasound time is more than 10 min, preferably 12-18 min; the beans are thawed under ultrasound until no hard beans are evident.

[0015] Preferably, in step D, the power of the microwave baking is 600-900 W, preferably 600-800 W, and the microwave time is 160-200 s.

[0016] Preferably, in step D, the frying temperature is 170-185° C., and the frying time is 6-8 min.

[0017] Preferably, in step D, de-oiling is specifically as follows: the fried orchid beans enter an oil remover, and the surface oil is drained by the rotation speed; the seasoning external sprinkles include one or more of edible salt or flavor seasoning powder, and the added amount of the external sprinkles is 3-5% of the mass of the orchid beans.

[0018] The present invention also provides orchid beans with low dead seed rate prepared according to the above method.

[0019] Compared with the traditional orchid bean process, the present invention adds freezing, ultrasonic thawing and microwave treatment steps, omits the cold oil soaking step, and prepares orchid beans with a crispy taste, lower dead seed rate and lower oil content.

[0020] The principle of the present invention is that after soaking beans and cutting, by adding a freezing process, water freezing crystallization is utilized, and volume expansion can improve the dense texture of orchid beans to a certain extent. Ultrasonic thawing after freezing and microwave treatment before frying are both for inducing the modification of the main component starch of orchid beans, rapid gelatinization, and increasing the degree of water-oil exchange in the subsequent frying stage, thereby achieving the purpose of improving the crispness of the mouthfeel of orchid beans. At the same time, since the internal texture of orchid beans becomes more fluffy, the taste requirements can be met after frying, so the cold oil soaking process after frying is omitted, so that the oil content of the final product decreases, and compared with traditional orchid beans, it has a lower oil content, and the greasy situation of the entrance is improved.

[0021] In the specific preparation steps of the present invention, a method of first freezing, then ultrasonic thawing and then microwave baking is adopted, the purpose of which is: firstly, utilizing the freezing crystallization of water and the volume expansion to improve the dense structure inside the orchid bean; the subsequent ultrasonic thawing, on the one hand, modifies the broad bean starch through the ultrasonic effect (cavitation effect, mechanical effect, thermal effect), reduces the starch molecular weight and improves the starch water holding capacity, and on the other hand, can greatly improve the thawing efficiency; the final microwave baking utilizes the extremely strong penetrability of microwaves to directly act on the internal water of the starch, and the high-frequency vibration generates heat to gelatinize the starch, thereby achieving the goal of improving the crispness of the taste after frying.

[0022] If the orchid beans are not frozen first, they are in a state of dry beans or low water holding capacity. Even after a short microwave treatment, the degree of starch modification is limited, and the subsequent soaking process cannot significantly improve the water holding capacity of the starch, thus affecting the gelatinization effect. Conventional boiling water gelatinization uses boiling water heat transfer, and the heat energy is transferred from the outside to the inside of the starch. The microwave gelatinization of the present invention directly acts on the internal moisture of the starch and achieves gelatinization through internal high-frequency vibration. The gelatinization effect is significantly better than boiling water gelatinization. Based on the different principles of boiling water gelatinization and microwave gelatinization, microwave gelatinization has a better effect on improving the taste of orchid beans, and the crispier they are.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] First, the freezing process after soaking and cutting the orchid beans improves the texture of the orchid beans by utilizing the crystallization and expansion of water. At the same time, the subsequent ultrasonic thawing and microwave treatment induce the modification of the orchid bean starch and increase the water-oil exchange in the frying stage, making the orchid beans more crispy and reducing the dead seed rate of the product.

[0025] Second, the process adjustment before frying can improve the taste of the product, thus eliminating the cold oil soaking stage and making the final product have a lower oil content;

[0026] Third, orchid beans with low dead seed rate have significantly improved eating experience and can meet consumers' demand for high-quality orchid bean products. DETAILED DESCRIPTION

[0027] The present invention is described in detail below in conjunction with specific embodiments. The following embodiments will help those skilled in the art to further understand the present invention, but are not intended to limit the present invention in any form. It should be noted that, for those of ordinary skill in the art, several variations and improvements may be made without departing from the concept of the present invention. These all belong to the protection scope of the present invention.

[0028] Glossary:

[0029] Stiff seeds: also known as iron beans, refer to the reddish center of the orchid bean leaves and the hard texture.

[0030] Dead seed rate: refers to the ratio of dead seeds to the total number of orchid beans;

[0031] Example 1

[0032] This example investigates the effect of the freezing process on the quality of orchid beans. The steps are as follows:

[0033] 1) Selection and soaking of orchid beans: remove shrunken, moldy, worm-eaten and other abnormal particles; place in a bean soaking tank and soak at room temperature for 48 hours;

[0034] 2) Score and freeze the orchid beans: After soaking, place the orchid beans on a scorer and score the head to ensure that the cotyledons of the orchid beans are not damaged; the scored orchid beans are placed at -18°C and frozen for 15 hours;

[0035] 3) Ultrasonic thawing: Place the frozen orchid beans in clean water and thaw with ultrasonic 500W until the orchid beans are completely thawed, about 12 minutes;

[0036] 4) Microwave treatment: Place the thawed orchid beans in a microwave at 900W for 160s, then take them out and set aside;

[0037] 5) Frying: Fry the microwaved orchid beans at 185° C. for 6 min;

[0038] 6) De-oiling and seasoning: The fried orchid beans are put into the de-oiling machine and de-oiled until there is no obvious oil stain on the surface; then 5% spicy seasoning powder is added and the mixture is evenly mixed to obtain the spicy orchid beans;

[0039] Comparative Example 1

[0040] The present comparative example provides a method for preparing orchid beans, and the specific steps are basically the same as those in Example 1, except that: in the present comparative example, the freezing process of step 2) is omitted, and after the cut is made, the beans are placed in clean water and treated with an ultrasonic wave of 500W for 12 minutes; (a fruit and vegetable hardness meter is used to select three locations with different thicknesses to measure the hardness (kg / cm 2 ), take the average value, the smaller the hardness, the better the crispness; oil content, measured by fat content)

[0041] Table 1

[0042] sample <![CDATA[Hardness / kg / cm 2 > Dead seed rate / % Oil content / % Remark Example 1 12.9 1.2 29.5 / Comparative Example 1 14.8 1.8 29.0 /

[0043] As can be seen from Table 1, the oil content levels of the two are similar. After freezing, the hardness and dead seed rate of the orchid beans are lower, which can significantly improve the crispness of the orchid beans, so the freezing process is selected.

[0044] Example 2

[0045] This example investigates the effect of the ultrasonic thawing process on the quality of orchid beans, and the steps are as follows:

[0046] 1) Selection and soaking of orchid beans: remove shrunken, moldy, worm-eaten and other abnormal particles; place in a bean soaking tank and soak at room temperature for 48 hours;

[0047] 2) Score and freeze the orchid beans: After soaking, place the orchid beans on a scorer and score the head to ensure that the cotyledons of the orchid beans are not damaged; the scored orchid beans are placed at -18°C and frozen for 15 hours;

[0048] 3) Ultrasonic thawing: Place the frozen orchid beans in clean water and thaw with ultrasonic at 300W until the orchid beans are completely thawed, about 18 minutes;

[0049] 4) Microwave treatment: Place the thawed orchid beans in a microwave at 750W for 180s, then take them out and set aside;

[0050] 5) Frying: Fry the microwaved orchid beans at 185° C. for 6 min;

[0051] 6) De-oiling and seasoning: The fried orchid beans are put into the de-oiling machine and de-oiled until there is no obvious oil stain on the surface; then 5% spicy seasoning powder is added and the mixture is evenly mixed to obtain the spicy orchid beans;

[0052] Comparative Example 2

[0053] This comparative example provides a method for preparing orchid beans, and the specific steps are basically the same as those in Example 2, except that: in this comparative example, the ultrasonic thawing in step 3) is changed to thawing in water at room temperature;

[0054] Table 2

[0055] sample <![CDATA[Hardness / kg / cm 2 > Dead seed rate / % Oil content / % Complete thawing time / min Remark Example 2 13.2 1.3 29.3 18 / Comparative Example 2 13.0 1.3 29.5 52 /

[0056] As can be seen from Table 2, after ultrasonic-assisted thawing, the hardness of the orchid beans decreased slightly, the crispness of the taste improved slightly, the stiff seed rate remained unchanged and was still at a low level, the overall oil content did not change much, but the thawing efficiency was significantly improved. Considering the crispness and production efficiency, ultrasonic thawing was selected.

[0057] Example 3

[0058] This example investigates the effect of microwave treatment on the quality of orchid beans. The steps are as follows:

[0059] 1) Selection and soaking of orchid beans: remove shrunken, moldy, worm-eaten and other abnormal particles; place in a bean soaking tank and soak at room temperature for 48 hours;

[0060] 2) Score and freeze the orchid beans: After soaking, place the orchid beans on a scorer and score the head to ensure that the cotyledons of the orchid beans are not damaged; the scored orchid beans are placed at -18°C and frozen for 15 hours;

[0061] 3) Ultrasonic thawing: Place the frozen orchid beans in clean water and thaw with ultrasonic at 400W until the orchid beans are completely thawed, about 15 minutes;

[0062] 4) Microwave treatment: Place the thawed orchid beans in a microwave at 600W for 200s, then take them out and set aside;

[0063] 5) Frying: Fry the microwaved orchid beans at 185° C. for 6 min;

[0064] 6) De-oiling and seasoning: The fried orchid beans are put into a de-oiling machine and de-oiled until there is no obvious oil stain on the surface; then 5% spicy seasoning powder is added and the mixture is evenly mixed to obtain the spicy orchid beans.

[0065] Comparative Example 3

[0066] This comparative example provides a method for preparing orchid beans, and the specific steps are basically the same as those in Example 3, except that: in this comparative example, the microwave treatment process in step 4) is omitted.

[0067] Comparative Example 4

[0068] This comparative example provides a method for preparing orchid beans, and the specific steps are basically the same as those of Example 3, except that: in this comparative example, after step 2) notching, step 4) microwave treatment is directly performed, and then freezing is performed, and the original microwave treatment after ultrasonic thawing is removed.

[0069] Table 3

[0070]

[0071]

[0072] As shown in Table 3, the microwave process can significantly reduce the hardness and stiff seed rate of orchid beans and significantly improve the crispness of the product, so the microwave treatment process was selected; at the same time, if the microwave process is placed before freezing, although it has little effect on the hardness and stiff seed rate of orchid beans, the texture of orchid beans changes after microwave gelatinization, and the subsequent links cause some particles to crack and break. Based on this, the microwave treatment is placed after freezing.

[0073] Example 4

[0074] This example investigates the effect of microwave power on the quality of orchid beans. The steps are as follows:

[0075] 1) Selection and soaking of orchid beans: remove shrunken, moldy, worm-eaten and other abnormal particles; place in a bean soaking tank and soak at room temperature for 48 hours;

[0076] 2) Score and freeze the orchid beans: After soaking, place the orchid beans on a scorer and score the head to ensure that the cotyledons of the orchid beans are not damaged; the scored orchid beans are placed at -18°C and frozen for 15 hours;

[0077] 3) Ultrasonic thawing: Place the frozen orchid beans in clean water and thaw with ultrasonic 500W until the orchid beans are completely thawed, about 12 minutes;

[0078] 4) Microwave treatment: Place the thawed orchid beans in a microwave at 500-1000W for 180s, then take them out and set aside;

[0079] 5) Frying: Fry the microwaved orchid beans at 185° C. for 6 min;

[0080] 6) De-oiling and seasoning: The fried orchid beans are put into the de-oiling machine and de-oiled until there is no obvious oil stain on the surface; then 5% spicy seasoning powder is added and the mixture is evenly mixed to obtain the spicy orchid beans;

[0081] Table 4 shows the quality index results of orchid beans prepared using different microwave powers (500W, 600W, 750W, 900W, 1000W).

[0082] Table 4

[0083] Microwave power <![CDATA[Hardness / kg / cm 2 > Dead seed rate / % Oil content / % Remark 500W 14.2 1.7 28.9 / 600W 13.2 1.2 29.5 / 750W 13.1 1.2 29.2 / 900W 12.8 1.3 29.8 Slight cracking on the surface of orchid beans 1000W 12.4 1.4 30.1 Orchid bean surface cracking

[0084] It can be seen from Table 4 that with the increase of microwave power, the hardness of orchid beans gradually decreases, the crispness gradually improves, the stiff seed rate shows a downward trend, and the overall oil content does not change much. However, when the power is lower than 600W, the taste of orchid beans is relatively hard. When the power is higher than 900W, slight cracks appear on the surface of orchid beans, and the integrity of the beans cannot be guaranteed. Based on the above, the microwave power is controlled at 600-900W.

[0085] Example 5

[0086] This embodiment provides a method for preparing orchid beans with low dead seed rate. The steps are as follows:

[0087] 1) Selection and soaking of orchid beans: remove shrunken, moldy, worm-eaten and other abnormal particles; place in a bean soaking tank and soak at room temperature for 36 hours;

[0088] 2) Score and freeze the orchid beans: After soaking, place the orchid beans on a scorer and score the head to ensure that the cotyledons of the orchid beans are not damaged; the scored orchid beans are placed at -18°C and frozen for 24 hours;

[0089] 3) Ultrasonic thawing: Place the frozen orchid beans in clean water and thaw with ultrasonic at 300W until the orchid beans are completely thawed, about 18 minutes;

[0090] 4) Microwave treatment: Place the thawed orchid beans in a microwave at 900W for 160s, then take them out and set aside;

[0091] 5) Frying: Fry the microwaved orchid beans at 170° C. for 8 min;

[0092] 6) De-oiling and seasoning: The fried orchid beans are put into the de-oiling machine and de-oiled until there is no obvious oil stain on the surface; then 4% beef flavor seasoning powder is added and mixed evenly to obtain beef flavored orchid beans;

[0093] Example 6

[0094] This embodiment provides a method for preparing orchid beans with low dead seed rate. The steps are as follows:

[0095] 1) Selection and soaking of orchid beans: remove shrunken, moldy, worm-eaten and other abnormal particles; place in a bean soaking tank and soak at room temperature for 40 hours;

[0096] 2) Score and freeze the orchid beans: After soaking, place the orchid beans on a scorer and score the head to ensure that the cotyledons of the orchid beans are not damaged; the scored orchid beans are placed at -18°C and frozen for 20 hours;

[0097] 3) Ultrasonic thawing: Place the frozen orchid beans in clean water and thaw with ultrasonic at 400W until the orchid beans are completely thawed, about 15 minutes;

[0098] 4) Microwave treatment: Place the thawed orchid beans in a microwave at 750W for 180s, then take them out and set aside;

[0099] 5) Frying: Fry the microwaved orchid beans at 177° C. for 7 min;

[0100] 6) De-oiling and seasoning: The fried orchid beans are put into the de-oiling machine and de-oiled until there is no obvious oil stain on the surface; then 4% beef flavor seasoning powder is added and mixed evenly to obtain beef flavored orchid beans;

[0101] Example 7

[0102] This embodiment provides a method for preparing orchid beans with low dead seed rate. The steps are as follows:

[0103] 1) Selection and soaking of orchid beans: remove shrunken, moldy, worm-eaten and other abnormal particles; place in a bean soaking tank and soak at room temperature for 48 hours;

[0104] 2) Score and freeze the orchid beans: After soaking, place the orchid beans on a scorer and score the head to ensure that the cotyledons of the orchid beans are not damaged; the scored orchid beans are placed at -18°C and frozen for 16 hours;

[0105] 3) Ultrasonic thawing: Place the frozen orchid beans in clean water and thaw with ultrasonic 500W until the orchid beans are completely thawed, about 12 minutes;

[0106] 4) Microwave treatment: Place the thawed orchid beans in a microwave at 600W for 200s, then take them out and set aside;

[0107] 5) Frying: Fry the microwaved orchid beans at 185° C. for 6 min;

[0108] 6) De-oiling and seasoning: The fried orchid beans are put into the de-oiling machine and de-oiled until there is no obvious oil stain on the surface; then 4% beef flavor seasoning powder is added and mixed evenly to obtain beef flavored orchid beans;

[0109] Effect verification:

[0110] The orchid beans prepared in Examples 5-7 were used as experimental groups 1-3, and the orchid bean flavor control group prepared by traditional frying technology was used to compare the hardness, dead seed rate, and oil content of the experimental group and the control group.

[0111] The preparation method of the traditional orchid bean is as follows:

[0112] 1) Selection and soaking of orchid beans: remove shrunken, moldy, worm-eaten and other abnormal particles; place in a bean soaking tank and soak at room temperature for 48 hours;

[0113] 2) Score the orchid beans: After soaking, place the orchid beans on a scoring machine and score the head to ensure that the orchid bean cotyledons are not damaged;

[0114] 3) Frying: Fry the cut orchid beans at 185° C. for 6 min;

[0115] 4) Soak in cold oil: Soak the fried orchid beans in cold oil. The temperature of the cold oil should not exceed 60°C for 2 minutes.

[0116] 5) De-oiling and seasoning: After soaking in oil, the orchid beans are put into the de-oiling machine to be de-oiled until there is no obvious oil stain on the surface; then 4% beef flavor seasoning powder is added and mixed evenly to obtain beef flavored orchid beans;

[0117] Table 5

[0118] sample <![CDATA[Hardness / kg / cm 2 > Dead seed rate / % Oil content / % Remark Experimental Group 1 13.1 1.1 29.7 / Experimental Group 2 13.3 1.3 29.6 / Experimental Group 3 12.8 0.9 30.1 / Control group 16.7 3.2 35.4 /

[0119] As can be seen from Table 5, the orchid beans prepared in this application have better crispness and lower dead seed rate than those prepared by traditional processes, and have a better eating experience. At the same time, the oil content is also significantly reduced, which is in line with the health trend of casual snacks and has positive practical significance.

[0120] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A method for preparing orchid beans with low dead seed rate, characterized in that: The preparation method comprises the following steps: A. Soak the orchid beans in water at room temperature; B. Slicing and freezing the orchid beans obtained in step A until they are completely frozen; C. Place the orchid beans obtained in step B back into water, thaw at room temperature with the aid of ultrasound; D. The orchid beans obtained in step C are first subjected to microwave baking treatment, and then deep-fried to obtain orchid beans with low dead seed rate; In step A, the soaking time varies with the season: 24-36 hours in spring and autumn, 18-24 hours in summer, and 36-48 hours in winter; In step B, the freezing temperature is below -18°C; In step C, the power of the ultrasonic wave is 300-500W; In step D, the power of the microwave baking is 600-900W, and the microwave time is 160-200s; In step D, the frying temperature is 170-185° C., and the frying time is 6-8 min.

2. The preparation method according to claim 1, characterized in that: In step B, the cutting is specifically as follows: after soaking the orchid beans, cut the head of the orchid beans according to the product and variety requirements, and ensure that the cotyledons of the orchid beans are not damaged during the cutting.

3. The preparation method according to claim 1, characterized in that: In step D, the fried orchid beans are further processed through a de-oiling process; the de-oiling is specifically as follows: the fried orchid beans enter an oil remover, and the surface oil is drained by the rotation speed.

4. The preparation method according to claim 3, characterized in that: In step D, the de-oiled orchid beans are further processed through a seasoning process; the seasoning external sprinklers include one or more of edible salt and flavor seasoning powder, and the added amount of the external sprinklers is 3-5% of the mass of the orchid beans.

5. Orchid beans with low dead seed rate prepared according to the preparation method of claim 1.

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