Preparation method of instant bean soup powder and instant bean soup powder

Abstract

The invention discloses a preparation method of instant bean soup powder and the instant bean soup powder. The preparation method comprises the following steps: step 1, preparing raw materials: 70-80 parts by weight of mung beans and 5-10 parts by weight of broad beans; step 2, pretreatment: cleaning the mung beans and then baking the mung beans; soaking the broad beans in clean water at room temperature; step 3, pulping: respectively pulping the mung beans and the broad beans; the grinding temperature of the mung beans is controlled to be 70-80 DEG C, and the grinding temperature of the broad beans is controlled to be 10-18 DEG C; step 4, cooking and sterilizing, wherein the cooking temperature of the mung bean milk is 140-150 DEG C, and the cooking temperature of the silkworm soybean milk is 100-105 DEG C; then carrying out high-temperature instantaneous sterilization; mixing the boiled and sterilized mung bean milk and silkworm soybean milk, and uniformly stirring; step 5, concentrating and drying: step 6, sieving the bean soup powder to obtain a finished product, so as to solve the technical problem that the mung bean flavor of the bean soup cannot be reserved and stimulated under the condition that exogenous auxiliary materials and additives are introduced as few as possible in the preparation process of the bean soup powder taking the mung beans as the main raw material in the related technology.

Description

Technical Field

[0001] The invention relates to the technical field of instant bean soup, in particular to a preparation method of instant bean soup powder and the instant bean soup powder. Background Art

[0002] Mung bean soup is not only sweet and delicious, but also has rich nutritional value and certain medicinal value. Mung beans themselves contain a variety of vitamins, minerals (such as calcium, phosphorus, iron), dietary fiber and plant protein, and are known as "the best grain for saving the world." Its main effects include clearing away heat and detoxifying, quenching thirst and relieving heat, lowering blood lipids, and promoting metabolism. It is suitable for relieving heatstroke, clearing dampness and heat in the body, and helping to lower blood pressure.

[0003] In order to make it convenient for people to drink mung bean soup at any time, a method for preparing instant mung bean soup has emerged in the food industry. For example, CN101288450A discloses a method for preparing a convenient mung bean soup powder, which first freezes the mung beans with water, soaks them after thawing, and separates the soaking liquid and the mung beans for later use. Then, the mung beans are heated in a water bath, and then the soaking liquid is added and boiled. After boiling, the mung bean soup is freeze-dried. This method is basically the traditional method for making mung bean soup, except that the mung bean soup is freeze-dried after boiling to make it into powder for easy preparation.

[0004] CN102160577A discloses an instant mung bean sour soup powder and a preparation method thereof, which is to weigh mung beans and peas according to the proportion of ingredients, then soak, pulp, ferment and inactivate, season, homogenize, and finally spray dry. Compared with the traditional process, this process mainly has a fermentation process, during which functional peptides, γ-aminobutyric acid (GABA), antioxidants, etc. are produced. These ingredients have multiple health benefits such as anti-inflammatory, anti-oxidation, lowering blood pressure, and relieving anxiety. However, its disadvantage is that various organic acids, alcohols, esters, and specific volatile compounds are produced during the fermentation of mung beans. Among these flavor substances, organic acids can bring sharp sourness, affecting the fragrant flavor of mung bean soup. In addition, edible salt, white pepper, and flavor enhancers are also added to the technology for seasoning. Although these exogenous auxiliary materials and additives can improve the flavor of bean soup, they will make the taste of bean soup not natural enough, leaving obvious artificial taste sensory perception. Furthermore, peas are used as raw materials in this technology. Although peas have a slightly sweet herbal aroma, their aroma overlaps with the sweet aroma of mung beans and cannot play a synergistic role in improving the flavor of mung bean soup.

[0005] The inventors noticed that in the process of preparing instant bean soup powder with mung bean as the main raw material, it is not enough to only focus on the instant solubility of the bean soup powder as in the conventional prior art, but it is also necessary to retain and stimulate the bean flavor of the mung bean in the bean soup as much as possible. At the same time, it is also necessary to pay attention to how to add as few exogenous auxiliary materials and additives as possible to avoid leaving too obvious industrial blending traces on the flavor of the bean soup, which is also a problem to be solved in the preparation process. Unfortunately, no relevant reports have been found in the prior art. Summary of the invention

[0006] The purpose of the present invention is to overcome the above-mentioned technical deficiencies and provide a method for preparing instant bean soup powder and instant bean soup powder, so as to solve the technical problem in the related art that the preparation process of bean soup powder with mung beans as the main raw material cannot retain and stimulate the mung bean flavor of the bean soup while introducing as little exogenous auxiliary materials and additives as possible.

[0007] In order to achieve the above technical objectives, the present invention adopts the following technical solutions:

[0008] According to one aspect of the present invention, there is provided a method for preparing instant bean soup powder, comprising:

[0009] Step 1, preparing raw materials: 70-80 parts by weight of mung beans, 5-10 parts by weight of broad beans, and 850-1200 parts by weight of purified water, and removing non-bean impurities such as stones and bean stems from the mung beans and broad beans;

[0010] Step 2, preprocessing:

[0011] Wash the mung beans and then roast them; soak the broad beans in clean water at room temperature for 9-12 hours; rinse the beans 1-2 times after soaking to remove the mucus on the surface of the broad beans;

[0012] Step 3, grinding:

[0013] Adding purified water to mung beans and broad beans in a pulping machine for pulping respectively; controlling the pulping temperature of mung beans at 70-80° C. and the pulping temperature of broad beans at 10-18° C. to obtain mung bean milk and broad bean milk respectively;

[0014] Step 4, cooking and sterilization:

[0015] The mung bean milk and the broad bean milk are steamed separately, the mung bean milk is steamed at a temperature of 140-150° C. for 40-50 minutes, and the broad bean milk is steamed at a temperature of 100-105° C. for 30-40 minutes;

[0016] Then high temperature instant sterilization is performed;

[0017] The steamed and sterilized mung bean milk and broad bean milk are mixed and stirred evenly to obtain a mixed soybean milk mainly composed of mung bean milk;

[0018] Step 5, concentration and drying:

[0019] Use vacuum concentration equipment to concentrate the mixed soy milk;

[0020] After concentration, spray drying is adopted to dry into powder to obtain bean soup powder;

[0021] Step 6, sieve the bean soup powder to obtain the finished product.

[0022] Furthermore, in step 2: the mung bean is baked at a temperature of 90-100° C. for 15-20 minutes, and the mung beans are peeled during the baking process to remove germ and bean skin impurities in the mung beans.

[0023] Furthermore, in step 2, the broad beans are peeled before being soaked.

[0024] Furthermore, in step 3, mung beans are pulped in a pulper at 6500-7500 r / min, and broad beans are pulped in a pulper at 8500-10000 r / min, and the pulping fineness of mung beans and broad beans is above 100 mesh.

[0025] Furthermore, in step 4, a continuous cooking machine is used for cooking.

[0026] Furthermore, in step 4, the high temperature instantaneous sterilization is performed at a sterilization temperature of 120-130° C. and maintained for 3-5 seconds.

[0027] Furthermore, in step 4, the mung bean milk and broad bean milk are stirred in a blender at a speed of 200-280 r / min.

[0028] Furthermore, in step 5, when the mixed soy milk is concentrated, the mixed soy milk is concentrated to 1 / 4-1 / 3 of the original volume at a temperature of 40-50°C.

[0029] Furthermore, in step 5, the inlet air temperature of the spray drying is 180-200°C, and the outlet air temperature is 80-90°C; the wind speed of the spray drying is controlled at 30-35m / s.

[0030] The invention also provides an instant bean soup powder, which is prepared by the preparation method of the instant bean soup powder.

[0031] The invention provides a preparation method of instant bean soup powder and instant bean soup powder, which use mung bean as a main raw material and broad bean as a supplementary raw material, and the two are respectively processed by different processing techniques and then mixed, so that the salty and fresh flavor of broad bean can stimulate the cool and sweet flavor of mung bean, while not covering up the cool and sweet bean flavor of mung bean itself, and play a synergistic role in improving the flavor, and the synergistic improvement mainly includes the following aspects:

[0032] First, in terms of raw material selection, mung beans are used as the main raw material and broad beans as the auxiliary raw material. The two are ground and steamed separately and then mixed. After the mung beans are steamed, the protein part is denatured and decomposed into polypeptides and amino acids. The carbohydrates will undergo caramelization reaction when heated, producing a series of aromatic sugar derivatives. A small amount of lipids and their decomposition products, such as unsaturated fatty acids, will release a unique aroma when heated. When saponins are steamed, saponins will dissolve in water, which will help release other flavor components and may carry some volatile substances in the form of foam. In addition, mung beans contain a variety of volatile organic compounds, such as aldehydes, alcohols, ketones, etc., which will be released during the heating process. In addition, mung beans contain a small amount of natural sugars, such as polysaccharides and oligosaccharides, which will dissolve into the water during the cooking process, giving the mung bean soup a light natural sweetness.

[0033] On the other hand, broad beans are used as auxiliary ingredients. The characteristics of broad beans are salty and fresh, which is in sharp contrast to the sweet taste of mung beans themselves, and enhances the taste buds' perception of the sweetness of mung beans. This contrast in taste can enhance the sweetness of mung beans, making the overall flavor more distinct and delicious. The salty and fresh taste of cooked broad beans is mainly due to its high content of umami amino acids, especially glutamic acid and asparagine. When broad beans are cooked, especially boiled in water, these umami amino acids will be more prominent, giving people a natural salty and fresh feeling. After being combined with mung bean soup, there is no need to add additional exogenous auxiliary materials and additives such as salt, pepper, and flavor enhancers. It can also improve the flavor of mung bean soup, making the bean soup taste more natural and pure, and avoiding the addition of too much exogenous seasonings that makes the taste harsh.

[0034] Second, mung beans are ground at high temperature (70-80℃) and steamed at high temperature (140-150℃). Broad beans are ground at low temperature (10-18℃) and steamed at low temperature (100-105℃), which makes the flavor substances in mung beans more fully generated. The flavor substances in broad beans are slightly less, especially in the grinding stage where the temperature is very low and almost no flavor substances are produced. In addition, the content of broad beans as auxiliary materials is low, so while the salty and fresh taste of broad beans can stimulate the bean fragrance of mung beans, it will not cover up the cool and sweet aroma of the mung bean soup itself.

[0035] Third, when preparing mung bean soup, the method of baking the mung beans first and then grinding them directly without soaking them has the following benefits for stimulating the bean flavor of the mung bean soup: First, it accelerates the softening process: the baking process can slightly crack the outer skin of the mung beans, accelerating the softening of the internal starch and protein, so that the flavor substances of the mung beans can be released more quickly during the subsequent grinding. Secondly, during the baking process, the enzyme activity in the mung beans is activated, prompting the amino acids, sugars and other components in them to undergo the Maillard reaction, producing rich aroma substances, thereby enhancing the aroma of the mung bean soup and making the flavor more intense.

[0036] Fourth, high-temperature instant sterilization is used during sterilization to avoid the volatilization or deterioration of aroma that may be caused by long-term high-temperature heating, so that the final product has a better flavor. Instant high-temperature treatment can quickly fix the structure of the product, avoid gelatinization or softness caused by long-term heating, help maintain the taste and rehydration of bean powder, and make the soup powder after brewing closer to the flavor of fresh ingredients.

[0037] In summary, the present invention selects broad beans as auxiliary materials from the perspective of raw material compatibility. While stimulating the aroma of mung beans, no exogenous auxiliary materials and additives are introduced, so that the taste of the bean soup is more natural and pure, and excessive addition of exogenous seasonings that make the taste harsh is avoided. The grinding and cooking temperatures of mung beans and broad beans are distinguished, one high and the other low. While the salty and fresh taste of broad beans is used to stimulate the mung bean fragrance, the cool and sweet aroma of the mung bean soup itself is not covered. In addition, the mung beans are pretreated by baking and the soy milk is sterilized at high temperature to stimulate and retain the flavor. The synergistic effect from multiple angles solves the technical problem in the related art that the mung bean soup powder preparation process using mung beans as the main raw material cannot retain and stimulate the mung bean fragrance of the bean soup while introducing as few exogenous auxiliary materials and additives as possible. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 A schematic diagram of the preparation process of an instant bean soup powder is provided for an embodiment of the present invention. DETAILED DESCRIPTION

[0039] In order to enable those skilled in the art to better understand the solution of the present application, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present application.

[0040] Example 1

[0041] A method for preparing instant bean soup powder provided by an embodiment of the present invention comprises:

[0042] Step 1, raw material preparation: 70 parts by weight of mung beans, 10 parts by weight of broad beans, and 1200 parts by weight of purified water, and removing non-bean impurities such as stones and bean stems from the mung beans and broad beans;

[0043] Step 2, preprocessing:

[0044] Wash the mung beans and bake them to peel them; the baking temperature of the mung beans is 90℃ and the baking time is 20 minutes. Peel the broad beans and soak them in water at room temperature for 9 hours; rinse the beans twice after soaking to remove the mucus on the surface. After peeling the mung beans and broad beans, their nutrients are more concentrated, easier to digest, and the practical value is improved, and the taste of the bean soup powder can be more delicate.

[0045] Step 3, grinding:

[0046] Mung beans and broad beans are ground separately; the grinding temperature of mung beans is controlled at 70°C, and the grinding temperature of broad beans is controlled at 18°C, and the mung beans are beaten in a pulper at 6500-7500r / min, and the broad beans are beaten in a pulper at 8500-10000r / min, and the grinding fineness reaches more than 100 mesh, to obtain mung bean milk and broad bean milk respectively.

[0047] Step 4, cooking and sterilization:

[0048] A continuous cooking machine was used for cooking. Mung bean milk and broad bean milk were cooked separately, the cooking temperature of mung bean milk was 140°C, and the cooking time was 50 minutes, and the cooking temperature of broad bean milk was 100°C, and the cooking time was 30 minutes.

[0049] In step 4, the continuous cooking machine can ensure that the mung beans are heated evenly throughout the cooking process through the continuous circulation of water or steam. This can not only effectively control the degree of cooking and avoid the loss of aroma caused by overheating, but also fully activate the aroma substances inside the mung beans, making their natural aroma more intense. Compared with traditional batch cooking, the continuous process can usually complete the cooking process faster, reduce the heat treatment time, and help retain the heat-sensitive aromatic components in the mung beans, thereby better maintaining and stimulating the bean aroma. In addition, during the continuous cooking process, the material passes quickly in a closed environment, reducing contact with air and reducing the loss of easily oxidized components in the beans, which helps to maintain the freshness and purity of the bean aroma.

[0050] Then high-temperature instantaneous sterilization is carried out; the high-temperature instantaneous sterilization has a sterilization temperature of 120°C and is maintained for 3 seconds. High-temperature instantaneous sterilization can kill microorganisms while reducing the destruction of nutrients and improving the utilization rate of raw materials.

[0051] The steam-sterilized mung bean milk and broad bean milk are mixed, and the mung bean milk and broad bean milk are stirred in a blender at a speed of 200-280 r / min to obtain a mixed soybean milk mainly composed of mung bean milk;

[0052] Step 5, concentration and drying.

[0053] Use vacuum concentration equipment to concentrate the mixed soy milk to 1 / 4 of the original volume.

[0054] After concentration, spray drying is adopted, the air inlet temperature of the spray drying is 180-200°C, the air outlet temperature is 80-90°C, the wind speed of the spray drying is controlled at 30-35m / s, and the mixture is dried into powder to obtain bean soup powder;

[0055] Step 6, sieve the bean soup powder to obtain the finished product.

[0056] Example 2

[0057] A method for preparing instant bean soup powder provided by an embodiment of the present invention comprises:

[0058] Step 1, raw material preparation: 80 parts by weight of mung beans, 5 parts by weight of broad beans, and 850 parts by weight of purified water, and removing non-bean impurities such as stones and bean stems from the mung beans and broad beans;

[0059] Step 2, preprocessing:

[0060] Wash the mung beans and bake them to peel them; the baking temperature of the mung beans is 100℃ and the baking time is 15 minutes. Peel the broad beans and soak them in clean water at room temperature for 12 hours; rinse the beans once after soaking to remove the mucus on the surface. After the mung beans and broad beans are peeled, their nutrients are more concentrated, easier to digest, and the practical value is improved, and the taste of the bean soup powder can be more delicate;

[0061] Step 3, grinding:

[0062] Mung beans and broad beans are ground separately; the grinding temperature of mung beans is controlled at 80°C, and the grinding temperature of broad beans is controlled at 10°C, and the mung beans are beaten in a pulper at 6500-7500r / min, and the broad beans are beaten in a pulper at 8500-10000r / min, and the grinding fineness reaches more than 100 mesh, to obtain mung bean milk and broad bean milk respectively.

[0063] Step 4, cooking and sterilization:

[0064] A continuous cooking machine is used for cooking. The mung bean milk and broad bean milk are cooked separately, the cooking temperature of the mung bean milk is 150°C, and the cooking time is 40 minutes; the cooking temperature of the broad bean milk is 105°C, and the cooking time is 40 minutes;

[0065] Then high-temperature instantaneous sterilization is carried out; the high-temperature instantaneous sterilization has a sterilization temperature of 130°C and is maintained for 5 seconds. High-temperature instantaneous sterilization can kill microorganisms while reducing the destruction of nutrients and improving the utilization rate of raw materials.

[0066] The steam-sterilized mung bean milk and broad bean milk are mixed, and the mung bean milk and broad bean milk are stirred in a blender at a speed of 200-280 r / min to obtain a mixed soybean milk mainly composed of mung bean milk;

[0067] Step 5, concentration and drying.

[0068] Use vacuum concentration equipment to concentrate the mixed soy milk to 1 / 3 of the original volume.

[0069] After concentration, spray drying is adopted, the air inlet temperature of the spray drying is 180-200°C, the air outlet temperature is 80-90°C, the wind speed of the spray drying is controlled at 30-35m / s, and the mixture is dried into powder to obtain bean soup powder;

[0070] Step 6, sieve the bean soup powder to obtain the finished product.

[0071] Example 3

[0072] A method for preparing instant bean soup powder provided by an embodiment of the present invention comprises:

[0073] Step 1, preparing raw materials: 75 parts by weight of mung beans, 8 parts by weight of broad beans, and 900 parts by weight of purified water, and removing non-bean impurities such as stones and bean stems from the mung beans and broad beans;

[0074] Step 2, preprocessing:

[0075] Wash the mung beans and bake them at 95°C for 20 minutes. Peel the broad beans and soak them in water at room temperature for 10 hours. Rinse the beans twice to remove the mucus on the surface. Peeling the mung beans and broad beans will make their nutrients more concentrated and easier to digest. It will also improve the practical value and make the taste of the bean soup powder more delicate.

[0076] Step 3, grinding:

[0077] Mung beans and broad beans are ground separately; the grinding temperature of mung beans is controlled at 75°C, and the grinding temperature of broad beans is controlled at 15°C, and the mung beans are beaten in a pulper at 6500-7500r / min, and the broad beans are beaten in a pulper at 8500-10000r / min, and the grinding fineness reaches more than 100 mesh, to obtain mung bean milk and broad bean milk respectively.

[0078] Step 4, cooking and sterilization:

[0079] A continuous cooking machine is used for cooking. Mung bean milk and broad bean milk are cooked separately, the cooking temperature of mung bean milk is 145°C, and the cooking time is 45 minutes, and the cooking temperature of broad bean milk is 100°C, and the cooking time is 35 minutes;

[0080] Then high-temperature instantaneous sterilization is carried out; the high-temperature instantaneous sterilization has a sterilization temperature of 125°C and is maintained for 4 seconds. High-temperature instantaneous sterilization can kill microorganisms while reducing the destruction of nutrients and improving the utilization rate of raw materials.

[0081] The steam-sterilized mung bean milk and broad bean milk are mixed, and the mung bean milk and broad bean milk are stirred in a blender at a speed of 200-280 r / min to obtain a mixed soybean milk mainly composed of mung bean milk;

[0082] Step 5, concentration and drying.

[0083] Use vacuum concentration equipment to concentrate the mixed soy milk to 1 / 4 of the original volume.

[0084] After concentration, spray drying is adopted, the air inlet temperature of the spray drying is 180-200°C, the air outlet temperature is 80-90°C, the wind speed of the spray drying is controlled at 30-35m / s, and the mixture is dried into powder to obtain bean soup powder;

[0085] Step 6, sieve the bean soup powder to obtain the finished product.

[0086] Comparative Example 1

[0087] Compared with Example 3, in step 3, the grinding temperature of broad beans is the same as that of mung beans.

[0088] Comparative Example 2

[0089] Compared with Example 3, in step 4, the cooking temperature and time of broad bean milk are the same as those of mung bean milk.

[0090] Comparative Example 3

[0091] Compared with Example 3, in step 1, mung beans are 60 parts by weight, broad beans are 20 parts by weight, and the rest are the same as in Example 3.

[0092] Comparative Example 4

[0093] Compared with Example 3, in step 1, mung beans are 90 parts by weight, broad beans are 3 parts by weight, and the rest are the same as in Example 3.

[0094] Comparative Example 5

[0095] Compared with Example 3, the raw materials in step 1 do not contain broad beans, and there is no broad bean processing process in the subsequent steps. The rest is the same as Example 3.

[0096] Comparative Example 6

[0097] Compared with Example 3, the raw materials in step 1 do not contain broad beans, and there is no broad bean processing process in the subsequent steps. Before concentration and drying, 3 parts by weight of edible salt and 1 part by weight of potassium cinnamate are added to the mung bean milk as a freshness enhancer. The rest is the same as Example 3.

[0098] Test Example 1

[0099] In order to verify whether the invented mung bean soup powder retains the cool and sweet bean aroma of mung beans to the greatest extent, and the salty and fresh taste of broad beans is just right as an auxiliary to enhance but not cover up the original flavor of mung beans, the present invention adopts the following sensory evaluation test scheme:

[0100] 1. Purpose of the experiment

[0101] To evaluate the sensory properties of mung bean soup powder, especially the balance between the cool, sweet bean aroma and the salty and umami taste, and the subjects' acceptance of this flavor combination.

[0102] 2. Sample preparation

[0103] Experimental group: bean soup obtained by adding the bean soup powder of the above-mentioned embodiments 1, 2 and 3 of the present invention to 200 ml of normal temperature water.

[0104] Control group: bean soup obtained by adding the bean soup powder of the above comparative examples 1-6 of the present invention to 200 ml of normal temperature water.

[0105] Blind test: Ensure that all samples are numbered randomly to prevent testers from knowing the specific information of the samples in advance.

[0106] 3. Evaluator selection

[0107] 30 sensory evaluators with normal taste and smell were selected, covering different ages, genders and dietary preferences to ensure the universal applicability of the results. The sensory evaluators first described the sensory comments according to the evaluation indicators, and then scored within the corresponding scoring range of the sensory comments.

[0108] 4. Evaluation indicators

[0109] 4.1 Taste:

[0110] It includes coolness, sweetness and flavor coordination. Coolness and sweetness are used to evaluate the degree to which the salty and fresh taste of broad beans stimulates the flavor of mung beans, and flavor coordination is used to evaluate the degree to which the salty and fresh taste of broad beans and the sweet and sweet aroma of mung beans are integrated. The details are as follows:

[0111] Table 1. Cooling sensory scoring criteria

[0112] Comments score Very refreshing taste 90-100 The taste is still cool 80-89 Lack of refreshing taste 70-79 Almost no cooling sensation 60-69

[0113] Table 2. Sweetness sensory scoring standards

[0114]

[0115]

[0116] Table 3. Flavor coordination sensory scoring criteria

[0117]

[0118] 4.2 Aroma

[0119] The intensity of mung bean aroma is used to evaluate the degree of stimulation and integration of broad bean aroma with mung bean aroma.

[0120] Table 4. Flavor coordination sensory scoring criteria

[0121] Comments score Mung bean soup has a refreshing aroma, rich in sweetness, but not harsh, and no other discordant smells mixed in 90-100 Mung bean soup has a refreshing aroma, with a strong sweet smell, but it is harsh or has other unharmonious smells mixed in. 80-89 Mung bean soup has a refreshing aroma and a general sweet taste 70-79 I can hardly feel the cool aroma and sweetness of mung bean soup. 60-69

[0122] 5. Test process

[0123] Pre-training: Briefly introduce the purpose of the assessment and how to use the scale to the assessors.

[0124] Adaptation period: Have the assessor first taste water to clean the mouth and smell plant ash to clean the nasal cavity.

[0125] Sample presentation: Samples are provided in a random order. After tasting each sample, rinse your mouth with water and take a short rest to prevent residual taste from affecting the next tasting. After smelling each sample, smell the ash to cleanse your nasal cavity.

[0126] Data collection: Each evaluator scores each indicator and calculates the average value (rounded to integers).

[0127] 6. Test results

[0128] Table 5. Sensory tests of various embodiments and comparative examples

[0129]

[0130] 7. Results Analysis

[0131] While improving the cool and sweet flavor of mung beans, Examples 1-3 of the present invention have a strong but not harsh flavor, no other unharmonious tastes and odors are mixed in, and the flavor coordination and overall preference are higher than those of the control group, indicating that the new formula has successfully achieved the goal. Specifically:

[0132] The bean soup of Comparative Example 1 is significantly inferior to those of Examples 1-3 in terms of coolness, sweetness, flavor coordination, and richness of mung bean aroma, indicating that if high-temperature grinding is also used in the grinding stage of broad beans, too many flavor substances may be decomposed prematurely, which not only fails to stimulate the mung bean flavor, but also affects the coolness, sweetness, flavor coordination, and richness of mung bean aroma of the mung bean soup.

[0133] The bean soup of Comparative Example 2 is significantly inferior to those of Examples 1-3 in terms of coolness, sweetness, flavor coordination, and richness of mung bean aroma, indicating that if broad beans are also steamed at high temperature during the cooking stage, too many substances that affect the flavor of the mung bean soup may be decomposed, which not only fails to stimulate the mung bean flavor, but also affects the coolness, sweetness, flavor coordination, and richness of the mung bean aroma of the mung bean soup.

[0134] Comparative Examples 1 and 2 can illustrate that the embodiments of the present invention use mung beans and broad beans to grind and cook at different temperatures, so that the broad beans can stimulate the flavor of mung beans with the help of sodium glutamate and other ingredients, while not covering up the purity of the flavor of the mung beans themselves.

[0135] The bean soup of Comparative Example 3 is significantly inferior to those of Examples 1-3 in terms of coolness, sweetness, flavor coordination, and mung bean aroma intensity, indicating that excessive broad bean content will also affect the purity of the mung bean soup flavor and fail to stimulate the mung bean aroma.

[0136] The bean soup of Comparative Example 4 is significantly inferior to those of Examples 1-3 in terms of coolness, sweetness, flavor coordination, and richness of mung bean aroma, but slightly better than Comparative Examples 1-3, especially the flavor coordination is acceptable, indicating that although too little broad bean content does not particularly affect the coordination of the bean soup flavor, it cannot stimulate the mung bean flavor.

[0137] Comparative Example 5 does not contain broad beans in its raw materials. It is acceptable in maintaining the cool feeling of mung bean soup, but cannot stimulate the mung bean flavor. It is inferior to Examples 1-3 in sweetness, flavor coordination, and mung bean aroma intensity.

[0138] The bean soup of Comparative Example 6 was significantly inferior to those of Examples 1-3 in terms of coolness, sweetness, flavor coordination, and richness of mung bean aroma, indicating that the addition of exogenous additives would significantly make the mung bean flavor become harsh and less coordinated.

[0139] The above is only a preferred implementation of the present application. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present application. These improvements and modifications should also be regarded as the scope of protection of the present application.

Claims

1. A method for preparing instant bean soup powder, characterized in that: include: Step 1, preparing raw materials: 70-80 parts by weight of mung beans, 5-10 parts by weight of broad beans, and 850-1200 parts by weight of purified water, and removing non-bean impurities such as stones and bean stems from the mung beans and broad beans; Step 2, preprocessing: Wash the mung beans and then roast them; soak the broad beans in clean water at room temperature for 9-12 hours; rinse the beans 1-2 times after soaking to remove the mucus on the surface of the broad beans; Step 3, grinding: Adding purified water to mung beans and broad beans in a pulping machine for pulping respectively; controlling the pulping temperature of mung beans at 70-80° C. and the pulping temperature of broad beans at 10-18° C. to obtain mung bean milk and broad bean milk respectively; Step 4, cooking and sterilization: The mung bean milk and the broad bean milk are steamed separately, the mung bean milk is steamed at a temperature of 140-150° C. for 40-50 minutes, and the broad bean milk is steamed at a temperature of 100-105° C. for 30-40 minutes; Then high temperature instant sterilization is performed; The steamed and sterilized mung bean milk and broad bean milk are mixed and stirred evenly to obtain a mixed soybean milk mainly composed of mung bean milk; Step 5, concentration and drying: Use vacuum concentration equipment to concentrate the mixed soy milk; After concentration, spray drying is adopted to dry into powder to obtain bean soup powder; Step 6, sieve the bean soup powder to obtain the finished product.

2. The method for preparing instant bean soup powder according to claim 1, characterized in that: In step 2: the mung bean is baked at a temperature of 90-100° C. for 15-20 minutes, and the mung beans are peeled during the baking process to remove germ and bean skin impurities in the mung beans.

3. The method for preparing instant bean soup powder according to claim 1, characterized in that: In step 2, the broad beans are peeled before soaking.

4. The method for preparing instant bean soup powder according to claim 1, characterized in that: In step 3, mung beans are pulped in a pulper at 6500-7500 r / min, and broad beans are pulped in a pulper at 8500-10000 r / min, and the pulping fineness of mung beans and broad beans is above 100 mesh.

5. The method for preparing instant bean soup powder according to claim 4, characterized in that: In step 4, a continuous cooking machine is used for cooking.

6. The method for preparing instant bean soup powder according to claim 1, characterized in that: In step 4, the high temperature instantaneous sterilization is carried out at a sterilization temperature of 120-130° C. and maintained for 3-5 seconds.

7. The method for preparing instant bean soup powder according to claim 1, characterized in that: In step 4, the mung bean milk and broad bean milk are stirred in a blender at a speed of 200-280 r / min.

8. The method for preparing instant bean soup powder according to claim 1, characterized in that: In step 5, when the mixed soy milk is concentrated, the mixed soy milk is concentrated to 1 / 4-1 / 3 of the original volume at a temperature of 40-50°C.

9. The method for preparing instant bean soup powder according to claim 1, characterized in that: In step 5, the inlet air temperature of the spray drying is 180-200° C., and the outlet air temperature is 80-90° C.; the wind speed of the spray drying is controlled at 30-35 m / s.

10. An instant bean soup powder, characterized in that: The instant bean soup powder is prepared by the preparation method of any one of claims 1 to 9.

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