Preparation method of sweetened bean paste stuffing

Abstract

The invention relates to the technical field of preparation of food sweetened bean paste stuffing, in particular to a preparation method of the sweetened bean paste stuffing, which comprises the following steps: cleaning beans through physical bubbles to ensure the surfaces of the beans, soaking the beans in water at normal temperature for 4-8 hours, putting the beans into a pulsed electric field treatment device, destroying cell wall structures through an electric field, promoting the softening of the beans, and further improving the quality of the sweetened bean paste stuffing. Preliminarily heating the beans to 60-80 DEG C, performing medium-temperature stir-frying, controlling the temperature at 100-120 DEG C, and quickly cooling the stir-fried sweetened bean paste to control the temperature at 1t; the method comprises the following steps: grinding beans into fine bean paste at a set temperature by using a cold grinder at 40 DEG C, carrying out vacuum packaging and storage, carrying out sealed packaging on the bean paste, and storing the bean paste in a cold storage environment at 0-4 DEG C. Through precise regulation and control of a multi-step temperature control system, the problem of overheating in the processing process of the bean paste is effectively avoided, and the quality of the bean paste is improved. Decomposition and loss of heat-sensitive nutritional ingredients such as vitamins and antioxidants caused by high temperature are reduced, and more nutritional values are reserved.

Description

Technical Field

[0001] The invention relates to the technical field of food bean paste filling preparation, and more specifically, to a method for preparing the bean paste filling. Background Art

[0002] In the field of food processing, especially in the production of bean paste fillings, traditional processes usually include steps such as washing, soaking, and frying beans. After being fried at high temperatures for a long time, beans are prone to uneven taste and serious nutrient loss. Especially under high temperature conditions, heat-sensitive nutrients in beans (such as vitamins and antioxidants) will be destroyed due to long-term heat exposure, resulting in reduced nutritional value of the final product.

[0003] Traditional frying equipment lacks precise temperature control and is usually unable to finely adjust the frying temperature at different stages, which often leads to over-frying or under-frying, affecting the quality and flavor of the bean paste. Although some efficient processing methods such as liquid nitrogen cooling or ultrasonic processing technology are gradually applied in the field of food processing, these technologies still have limitations in terms of cost and equipment requirements, making them difficult to apply on a large scale.

[0004] Currently, there is a need for an improved bean paste production process that can better control key parameters such as temperature, time, and pressure during the production process to ensure that the nutritional and taste components of the bean paste are retained. Summary of the invention

[0005] In view of the shortcomings of the prior art, the object of the present invention is to provide a method for preparing a bean paste filling by optimizing the softening, frying and cooling processes of beans, effectively reducing the nutrient loss caused by high-temperature treatment and improving the taste of the bean paste.

[0006] To achieve the above object, the present invention provides the following technical solutions: A method for preparing red bean paste filling comprises the following steps: S1. Wash and soak the beans, ensure that the surface of the beans is clean and free from mechanical damage by physical bubble cleaning, and then soak the beans in water at room temperature for 4-8 hours; S2, pulse electric field treatment, the beans are placed in a pulse electric field treatment device, the electric field destroys the cell wall structure, promotes the softening of the beans, accelerates the subsequent processing steps, and retains the nutrients; S3, multi-step temperature control frying Stage 1: Low temperature pretreatment At this stage, the beans are initially heated to 60-80°C to ensure their structure is relaxed and the moisture inside the beans is evenly distributed; Stage 2: Stir-frying at medium temperature Stir-fry at medium temperature, with the temperature controlled at 100-120°C, so that the water evaporates gradually and the bean paste becomes thicker. During this period, the temperature in the wok is adjusted in real time to prevent over-frying. Stage 3: Rapid Cooling The fried bean paste is quickly cooled down to keep the temperature below 40°C to avoid nutrient loss caused by continuous high temperature. S4. Use a cold grinder to grind the beans into fine bean paste at a set temperature; S5. Vacuum packaging and storage: the bean paste is sealed and stored in a refrigerated environment at 0-4°C.

[0007] The present invention is further configured as follows: step S2 includes the following steps: S21, preheating beans: after soaking, heat the beans to 40-50°C in a hot water bath, and then send the drained beans to the processing chamber of the PEF device to prepare for pulsed electric field treatment; S22, first stage pulse electric field treatment (low intensity pretreatment) The electric field strength was set to 20-30 kV / cm, the pulse time was 0.5-5 μs, and the frequency was set to 50 times / s. The low-intensity electric field was used for preliminary cell membrane rupture and permeation treatment. S23, second stage pulse electric field treatment (high intensity treatment) The electric field strength is increased to 30-50 kV / cm, the pulse time is 1-10 microseconds, and the frequency is set to 100-200 times / second to perform a deeper cell wall rupture treatment in order to achieve a softening state.

[0008] The present invention is further configured as follows: during medium temperature frying, the temperature is controlled at 100-110° C., and then antioxidants are gradually added in batches while being stirred to ensure that the fat in the bean paste is fully mixed with the antioxidants.

[0009] The present invention is further configured as follows: the rapid cooling specifically comprises placing the beans in a container, and then placing the container in an ice water bath for rapid cooling.

[0010] The present invention is further configured as follows: the beans are put into a cold grinder with a weight unit of 100-150 kg, and under the unit weight, the temperature of the cold grinder is set to 5-10° C., the speed of the cold grinder is set to 200-400 rpm, the pressure is set to 20-50 MPA, and the beans are ground for 20-30 minutes to obtain bean paste.

[0011] The present invention is further configured as follows: the antioxidant is vitamin E, and 0.02-0.05 grams of vitamin E is added to every kilogram of bean paste.

[0012] Compared with the shortcomings of the prior art, the beneficial effects of the present invention are: Through precise regulation of the multi-step temperature control system, especially the low-temperature pretreatment and rapid cooling steps, the overheating problem in the bean paste processing process is effectively avoided, the decomposition and loss of heat-sensitive nutrients such as vitamins and antioxidants caused by high temperature is reduced, and more nutritional value is retained.

[0013] The pulsed electric field treatment technology uses a two-stage electric field treatment of low intensity and high intensity to destroy the cell walls of beans in a shorter time and promote rapid softening of the beans. Compared with traditional soaking and heating methods, it greatly shortens the processing time and improves production efficiency.

[0014] Cold grinding technology grinds at low temperatures to ensure that the texture of the bean paste is more uniform and delicate. Low-temperature grinding can also effectively avoid the quality degradation caused by frictional heat and improve the taste of the bean paste. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0016] Reference Figure 1 The embodiments of the present invention are further described.

[0017] Embodiment 1: A method for preparing a red bean paste filling, comprising: Step 1: Wash and soak the beans: The vibration of bubbles can effectively remove mud and impurities on the surface of the beans. This method will not cause mechanical damage to the beans and maintain the integrity of the beans.

[0018] Then soak the beans in water at room temperature for 4-8 hours. Soaking allows the beans to fully absorb water and expand the cell walls, reducing the time for subsequent heating and processing. The soaking time depends on the type of beans. Harder beans (such as black beans) may take longer, while softer beans (such as red beans) are usually sufficient for 4 hours.

[0019] Step 2: After soaking, heat the beans to 40°C in a hot water bath. This temperature range ensures that the cell walls of the beans are softened, making the subsequent pulsed electric field (PEF) treatment more efficient. Too low a temperature may result in insufficient rupture of the cell membrane, while too high a temperature may result in the loss of some nutrients.

[0020] Phase 1 Pulsed electric field treatment (low-intensity pretreatment): In this phase, beans are exposed to a low-intensity electric field (20 kV / cm, pulse time of 0.5 microseconds, frequency of 50 times / second) to achieve preliminary cell membrane rupture. Low-intensity pulsed electric field treatment can produce an electroporation effect, causing local rupture of the cell membrane of beans, thereby increasing the mobility of water and nutrients. This treatment not only accelerates the subsequent softening process, but also preserves the natural flavor and nutrition of beans in a shorter period of time.

[0021] Second stage pulsed electric field treatment (high intensity treatment): As the treatment progresses, the electric field strength is increased to 30 kV / cm, the pulse time is extended to 1 microsecond, and the frequency is increased to 100 times / second. The main purpose of high intensity pulsed electric field treatment is to deeply destroy the cell wall, further soften the beans, and ensure that the beans are more uniform in the subsequent grinding and frying process. Through this multi-stage treatment, the nutrition of the beans is retained and the processing efficiency is greatly improved.

[0022] Step 3: Multi-step temperature control frying The first stage, low temperature pretreatment: The initial heating stage of the beans is carried out in the range of 60°C. This temperature can relax the cell structure of the beans and evenly distribute the moisture inside. This is a very important step in the frying process to ensure that the beans will not be partially over-dried or gelatinized due to uneven moisture in the subsequent high temperature process.

[0023] The second stage, medium temperature frying: In this stage, the bean paste gradually thickens and the water evaporates continuously. The temperature is controlled between 100°C, and continuous stirring and real-time temperature control are used to prevent over-frying. At this time, vitamin E is added in batches as an antioxidant. Adding 0.02 grams of vitamin E per kilogram of bean paste can effectively prevent oil oxidation and extend the shelf life of the product. Vitamin E is fat-soluble, so it is evenly mixed with the oil in the bean paste during frying to ensure that the antioxidant effect is evenly exerted. In order to facilitate the addition of vitamin E, the temperature is controlled at 108°C.

[0024] Stage 3, rapid cooling: After frying, the bean paste needs to be cooled quickly to prevent the loss of nutrients caused by continued high temperature. By placing the bean paste container in an ice water bath for cooling, the temperature can be quickly reduced to below 40°C. This cooling method is not only fast, but also maintains the good taste and nutritional content of the bean paste.

[0025] Step 4: Grind the bean paste into fine bean paste at low temperature using a cold grinder. The advantage of low-temperature grinding is that it can avoid the influence of heat generated by friction on the texture and nutritional content of the bean paste. The unit weight of beans is usually 100 kg, and the temperature during grinding is set at 5°C, which can ensure the fineness of the bean paste.

[0026] During processing, the speed of the grinder is set at 200 rpm and the pressure is 20 MPa. Appropriate speed and pressure can effectively control the fineness of the bean paste and avoid texture changes caused by over-grinding. The grinding time is set at 20 minutes to ensure that the bean paste reaches the ideal fineness.

[0027] Step 5: Vacuum packaging and storage: seal the bean paste and store it in a refrigerated environment at 0-4°C. This low-temperature storage method can further delay the process of oil oxidation and product deterioration, ensuring that the product maintains the best flavor and taste during transportation and sales.

[0028] Embodiment 2: Washing and soaking: After washing with bubbles, the beans are soaked in water at room temperature for 4-8 hours to ensure that the beans completely absorb water.

[0029] Preheating and pulsed electric field treatment: The beans are heated to 50°C in a hot water bath to enhance the softening of the cell walls. The first stage is low-intensity pulsed electric field treatment: the electric field strength is set to 30 kV / cm, the pulse time is 5 microseconds, and the frequency is 50 times / second. The second stage is high-intensity pulsed electric field treatment: the electric field strength is increased to 50 kV / cm, the pulse time is 10 microseconds, and the frequency is 200 times / second.

[0030] Multi-step temperature control frying: Low temperature pretreatment: The temperature is heated to 80°C to ensure that the beans are fully relaxed.

[0031] Stir-fry at medium temperature: control the temperature at 120°C, add 0.05g / kg of vitamin E in the red bean paste in batches, and stir evenly.

[0032] Rapid cooling: Place the bean paste container in an ice water bath and quickly cool it to below 40°C.

[0033] Cold grinding: Taking 150 kg of beans as the unit weight, the temperature of the cold grinder is set to 10°C, the speed is 400 rpm, the pressure is 50 MPa, and the grinding time is 30 minutes to obtain a finer bean paste.

[0034] Example 3: Cleaning and soaking: After cleaning with bubbles, the beans are soaked in water at room temperature for 4-8 hours to ensure that the beans completely absorb water.

[0035] Preheating and pulsed electric field treatment: The beans are heated to 45°C in a hot water bath to ensure that the cell walls are fully softened. The first stage is low-intensity pulsed electric field treatment: the electric field strength is set to 25 kV / cm, the pulse time is 3 microseconds, and the frequency is 50 times / second. The second stage is high-intensity pulsed electric field treatment: the electric field strength is increased to 40 kV / cm, the pulse time is 7 microseconds, and the frequency is 150 times / second.

[0036] Multi-step temperature control frying: Low temperature pre-treatment: The beans are heated to 70°C to ensure even distribution of moisture.

[0037] Stir-fry at medium temperature: set the temperature to 110°C, add 0.03 g / kg of vitamin E in the red bean paste in batches and stir evenly.

[0038] Rapid cooling: Use an ice water bath to quickly cool the fried bean paste to below 40°C.

[0039] Cold grinding: Taking 120 kg of beans as the unit weight, the grinder temperature is set to 8°C, the speed is 300 rpm, the pressure is 30 MPa, and the grinding time is 25 minutes to obtain a moderately fine bean paste.

[0040] Comparative Example 1: Washing and soaking: After washing with bubbles, soak the beans in room temperature water for 4-8 hours to ensure that the beans fully absorb the water.

[0041] Preheating and pulsed electric field treatment: The beans are heated to 55°C in a hot water bath to ensure that the cell walls are fully softened. The first stage of low-intensity pulsed electric field treatment: the electric field strength is set to 35 kV / cm, the pulse time is 7 microseconds, and the frequency is 50 times / second. The second stage of high-intensity pulsed electric field treatment: the electric field strength is increased to 55kV / cm, the pulse time is 1 microsecond, and the frequency is 100 times / second.

[0042] Multi-step temperature control frying: Low temperature pre-treatment: The beans are heated to 70°C to ensure even distribution of moisture.

[0043] Stir-fry at medium temperature: set the temperature to 125°C, add 0.07 g / kg of vitamin E in the red bean paste in batches and stir evenly.

[0044] Rapid cooling: Use an ice water bath to quickly cool the fried bean paste to below 40°C.

[0045] Cold grinding: Taking 160 kg of beans as the unit weight, the grinder temperature is set to 12°C, the speed is 450 rpm, the pressure is 60 MPa, and the grinding time is 40 minutes to obtain a moderately fine bean paste.

[0046] Comparative Example 2: Washing and soaking: After washing with bubbles, soak the beans in room temperature water for 4-8 hours to ensure that the beans fully absorb the water.

[0047] Preheating and pulsed electric field treatment: The beans are heated to 35°C in a hot water bath to ensure that the cell walls are fully softened. The first stage is low-intensity pulsed electric field treatment: the electric field strength is set to 15kV / cm, the pulse time is 0.4 microseconds, and the frequency is 50 times / second. The second stage is high-intensity pulsed electric field treatment: the electric field strength is increased to 25kV / cm, the pulse time is 1 microsecond, and the frequency is 250 times / second.

[0048] Multi-step temperature control frying: Low temperature pre-treatment: The beans are heated to 55°C to ensure even distribution of moisture.

[0049] Stir-fry at medium temperature: set the temperature to 90°C, add 0.01 g / kg of vitamin E in the red bean paste in batches and stir evenly.

[0050] Rapid cooling: Use an ice water bath to quickly cool the fried bean paste to below 40°C.

[0051] Cold grinding: Take 90 kg of beans as the unit weight, set the grinder temperature to 12°C, the speed to 180 rpm, the pressure to 15 MPa, and the grinding time to 15 minutes to obtain a moderately fine bean paste.

[0052] The following is the test table of red bean paste filling: Test items Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Testing standards Physical stability high Very high high medium Low The centrifugal method showed that the stratification or agglomeration rate was less than 5%. Taste test Moderate Very smooth Smooth Viscous, too fine Rough, grainy Blind test, sensory evaluation of the smoothness of the bean paste. Fineness and texture exquisite Very delicate exquisite Too fine, sticky texture Rough texture, strong graininess Microscope detection of particle size and sensory evaluation. Moisture content 10% 8% 9% 7% 15% Use moisture meter to check and ensure the moisture is controlled at 10-12%. Vitamin E content 0.015 g / kg 0.04 g / kg 0.025 g / kg 0.05 g / kg 0.005 g / kg Use a nutrition tester to test the content of each kilogram of bean paste. Antioxidant properties high Very high high Too high, flavor changes Low, short shelf life Oxidation testing to determine the effectiveness of antioxidants. Physical stability: The physical stability of Examples 1-3 is relatively high, especially that of Example 2, in which the temperature and pressure are relatively balanced during the grinding and frying process, so there is less stratification or agglomeration, and the stability is high.

[0053] Due to the excessively high grinding pressure and long processing time, the product of Comparative Example 1 became too viscous and its physical stability decreased.

[0054] In Comparative Example 2, the grinding pressure and frying temperature were insufficient, resulting in a rough product texture, easy stratification or agglomeration, and poor physical stability.

[0055] Taste test: The taste of Examples 1-3 and Example 2 is the smoothest. After proper grinding and frying, the bean paste has less granularity and uniform texture. The taste of Examples 1 and 3 is moderate and the fineness is good.

[0056] The excessively high grinding pressure of Comparative Example 1 resulted in a thick bean paste with a poor mouthfeel.

[0057] Due to insufficient grinding, the bean paste in Comparative Example 2 has a strong granular feel and a rough texture.

[0058] Fineness and texture Embodiment 2 Through higher grinding pressure and suitable frying temperature, the bean paste reaches the best fineness.

[0059] Although the comparative example 1 is fine, the texture becomes too sticky due to excessive grinding.

[0060] Comparative Example 2 was not ground enough, the particles were larger, and the fineness and texture were poor.

[0061] Moisture content The moisture content in Example 2 is best controlled, about 8%, which ensures the proper moisture of the bean paste and a better taste.

[0062] The moisture content of Comparative Example 1 is relatively low (7%), and the bean paste is relatively dry, which affects the taste.

[0063] The moisture content of Comparative Example 2 was too high (15%), making the bean paste moist and the mouthfeel thin.

[0064] Vitamin E Content: In Example 2, the retention rate of vitamin E during the processing is relatively high (0.04 g / kg), and the antioxidant performance is the best.

[0065] In Comparative Example 1, the initial addition amount of vitamin E is relatively high, but more is lost during the high-temperature frying process, and the remaining vitamin E content is 0.05 g / kg. Although the antioxidant property is strong, it may affect the flavor.

[0066] In Comparative Example 2, the amount of vitamin E added is too low, with only 0.005 g / kg remaining after loss, resulting in poor antioxidant performance and a short shelf life.

[0067] Antioxidant Properties: The antioxidant performance of Example 2 is the best, and the appropriate addition of vitamin E ensures the shelf life and nutritional value of the bean paste.

[0068] Although the antioxidant performance of Comparative Example 1 is high, excessive vitamin E causes flavor changes and affects the overall quality of the bean paste.

[0069] The antioxidant performance of Comparative Example 2 is poor, the vitamin E content is low, and the shelf life is relatively shortened.

[0070] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Common changes and substitutions made by those skilled in the art within the scope of the technical solution of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing red bean paste filling, characterized in that: The steps include: S1. Wash and soak the beans, ensure that the surface of the beans is clean and free from mechanical damage by physical bubble cleaning, and then soak the beans in water at room temperature for 4-8 hours; S2, pulse electric field treatment, the beans are placed in a pulse electric field treatment device, the electric field destroys the cell wall structure, promotes the softening of the beans, accelerates the subsequent processing steps, and retains the nutrients; S3, multi-step temperature control frying Stage 1: Low temperature pretreatment At this stage, the beans are initially heated to 60-80°C to ensure their structure is relaxed and the moisture inside the beans is evenly distributed; Stage 2: Stir-frying at medium temperature Stir-fry at medium temperature, with the temperature controlled at 100-120°C, so that the water evaporates gradually and the bean paste becomes thicker. During this period, the temperature in the wok is adjusted in real time to prevent over-frying. Stage 3: Rapid Cooling The fried bean paste is quickly cooled down to keep the temperature below 40°C to avoid nutrient loss caused by continuous high temperature. S4. Use a cold grinder to grind the beans into fine bean paste at a set temperature; S5. Vacuum packaging and storage: the bean paste is sealed and stored in a refrigerated environment at 0-4°C.

2. The method for preparing a red bean paste filling according to claim 1, characterized in that: The step S2 includes the following steps: S21, preheating beans: after soaking, heat the beans to 40-50°C in a hot water bath, and then send the drained beans to the processing chamber of the PEF device to prepare for pulsed electric field treatment; S22, first stage pulse electric field treatment (low intensity pretreatment) The electric field strength was set to 20-30 kV / cm, the pulse time was 0.5-5 μs, and the frequency was set to 50 times / s. The low-intensity electric field was used for preliminary cell membrane rupture and permeation treatment. S23, second stage pulse electric field treatment (high intensity treatment) The electric field strength is increased to 30-50 kV / cm, the pulse time is 1-10 microseconds, and the frequency is set to 100-200 times / second to perform a deeper cell wall rupture treatment in order to achieve a softening state.

3. The method for preparing a red bean paste filling according to claim 2, characterized in that: When frying at medium temperature, control the temperature at 100-110°C, then gradually add the antioxidant in batches, stirring while adding to ensure that the fat in the bean paste is fully mixed with the antioxidant.

4. The method for preparing a red bean paste filling according to claim 3, characterized in that: The rapid cooling specifically includes placing the beans in a container and then placing the container in an ice water bath to rapidly cool it down.

5. The method for preparing a red bean paste filling according to claim 4, characterized in that: The beans are put into a cold grinder with a weight unit of 100-150 kg. Under the unit weight, the temperature of the cold grinder is set to 5-10° C., the speed of the cold grinder is set to 200-400 rpm, the pressure is set to 20-50 MPA, and the beans are ground for 20-30 minutes to obtain bean paste.

6. The method for preparing a red bean paste filling according to claim 4, characterized in that: The antioxidant is vitamin E, and 0.02-0.05 grams of vitamin E is added to every kilogram of bean paste.

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