Soft peanut meal bean stuffing and preparation method thereof

Abstract

The invention discloses a soft peanut meal bean stuffing and a preparation method thereof, and the preparation method comprises the following steps: soaking red beans, and draining; performing infrared baking on peanuts, removing red skin, squeezing, and sieving to obtain peanut meal; cooking the phaseolus calcaratus, the peanut meal and the purified water in vacuum, cooling, adding the vegetable oil, the white granulated sugar and the maltitol, crushing, frying, and sealing and packaging to obtain the peanut meal bean stuffing; wherein the mass fraction of the phaseolus calcaratus is 10%-20%, the mass fraction of the peanut meal is 30%-40%, the mass fraction of the purified water is 25%-35%, the mass fraction of the vegetable oil is 2%-5%, the mass fraction of the white granulated sugar is 20%-30%, and the mass fraction of the maltitol is 0.5%-1%. The peanut meal and the phaseolus calcaratus are used as main raw materials, the vegetable oil and the cane sugar are used as auxiliary materials, and the effects of improving the fineness, keeping the nutrition of the food and improving the product quality are achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a soft peanut meal bean filling and a preparation method thereof. Background Art

[0002] Peanut meal is a product obtained by extracting oil from peanut kernels. It is rich in vegetable protein, has a good taste, high nutritional value, and rich in amino acids. There are 18 kinds of amino acids, and the essential amino acids are complete. It is a high-protein, low-fat, and high-flavonoid food resource. Peanut meal is often used in poultry, livestock, and aquatic feeds, and cannot be widely used in food. When peanut meal is used in bean filling, the bean filling will lose moisture and destroy nutrients due to heating and other factors during the traditional production process, causing the bean filling to become hard and dry. Summary of the invention

[0003] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0004] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0005] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a soft peanut meal bean filling.

[0006] In order to solve the above technical problems, the present invention provides the following technical solution: a method for preparing soft peanut meal bean filling, characterized in that: comprising:

[0007] Soak the adzuki beans and drain;

[0008] After infrared roasting, the peanuts are peeled off, pressed and sieved to obtain peanut meal;

[0009] The red beans, peanut meal and purified water are vacuum-cooked, and after cooling, vegetable oil, white sugar and maltitol are added, crushed, fried and sealed to obtain the peanut meal bean filling;

[0010] Calculated by mass fraction, the mass fraction of adzuki beans is 10-20%, the mass fraction of peanut meal is 30-40%, the mass fraction of pure water is 25-35%, the mass fraction of vegetable oil is 2-5%, the mass fraction of white sugar is 20-30%, and the mass fraction of maltitol is 0.5-1%.

[0011] As a preferred embodiment of the preparation method of the present invention, the clean water immersion temperature is ≤80°C.

[0012] As a preferred embodiment of the preparation method of the present invention, the vacuum cooking pressure is -850 mbar, the temperature is 105°C, and the time is 1500 s.

[0013] As a preferred embodiment of the preparation method of the present invention, the temperature after cooling is 80°C.

[0014] As a preferred embodiment of the preparation method of the present invention, the peanuts are high oleic acid peanuts.

[0015] As a preferred embodiment of the preparation method of the present invention, the vegetable oil includes one or more of corn oil and peanut oil.

[0016] As a preferred embodiment of the preparation method of the present invention, the sieving is 60-80 mesh.

[0017] As a preferred embodiment of the preparation method of the present invention, the frying temperature is 60° C. and the frying time is 10 min.

[0018] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a soft peanut meal bean filling.

[0019] The peanut meal bean filling has a moisture content of 20% to 26%, a hardness of 2800 to 3000, and a viscosity of -800 to -600.

[0020] Beneficial effects of the present invention:

[0021] (1) The present invention is completed by using vacuum cooking technology. The vacuum cooking technology can accurately control the temperature of the material, make the internal and external temperatures tend to be consistent, reduce the moisture difference between the inside and outside of the raw material, and prevent the external hardness from cracking.

[0022] (2) The present invention can make comprehensive use of peanut meal and make peanut meal into bean filling to solve the problem of waste; a vacuum cooking method is provided to prevent the bean filling from becoming hard and dry due to loss of water due to heating and other factors. The vacuum cooking method greatly reduces the initial cooking water consumption and ensures that the final water content is not too low.

[0023] (3) The present invention uses peanut meal and adzuki bean as main raw materials, supplemented with vegetable oil and sucrose, which has the effects of improving fineness, maintaining the nutrition of the food itself and improving product quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0025] Figure 1 This is the effect of the amount of peanut meal added on the product hardness in the examples of the present invention.

[0026] Figure 2 It is a diagram of the sensory evaluation results of Example 2 of the present invention and Comparative Examples 31 to 33.

[0027] Figure 3 These are product pictures before and after the improvement of the embodiment of the present invention. DETAILED DESCRIPTION

[0028] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0029] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0030] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0031] The raw materials in the embodiments of the present invention are all commercially available unless otherwise specified, among which the product number of the Yunshan semi-red bean paste mooncake filling is 100012581733.

[0032] Peanut meal preparation process: infrared baking → peeling machine to remove the peanut meal → hydraulic oil press to press → finished product.

[0033] Example 1

[0034] A vacuum-cooked peanut meal bean filling product comprises the following raw materials: 75 g of adzuki beans, 185 g of peanut meal, 165 ml of purified water, 50 g of vegetable oil and 25 g of white sugar.

[0035] (1) Soak adzuki beans in clean water at a temperature of 25°C (not higher than 80°C) and a ratio of beans to water of 1:3 for 12 hours. Drain the water.

[0036] (2) Grind the peanut meal and pass it through an 80-mesh sieve.

[0037] (3) Put the soaked adzuki beans and purified water into a vacuum cooking device ROBOQBOQB8 vacuum cooking machine (8L); the vacuum cooking parameters are -850 mbar, the heating temperature is 105°C, and the duration is 750 seconds.

[0038] (4) Add the peanut meal powder of step (2) into the vacuum stuffing cooker in step (3) and continue heating for 750 seconds.

[0039] (5) After cooling to 80°C, add vegetable oil and white sugar and stir-fry.

[0040] (6) After completion, seal the package and open the bag when eating.

[0041] Comparative Example 1

[0042] The difference from Example 1 is that in step (1), there are 50 g of red beans, 150 g of peanut meal, 150 ml of purified water, 45 g of vegetable oil, and 20 g of white sugar.

[0043] Comparative Example 2

[0044] The difference from Example 1 is that in step (1), there are 100 g of red beans, 200 g of peanut meal, 200 ml of purified water, 60 g of vegetable oil, and 30 g of white sugar.

[0045] Comparative Example 3

[0046] The difference from Example 1 is that in step (1), there are 100 g of red beans, 185 g of peanut meal, 165 ml of purified water, 50 g of vegetable oil, and 25 g of white sugar.

[0047] Comparative Example 4

[0048] The difference from Example 1 is that in step (1), there are 75 g of red beans, 200 g of peanut meal, 165 ml of purified water, 50 g of vegetable oil, and 25 g of white sugar.

[0049] Comparative Example 5

[0050] The difference from Example 1 is that in step (1), there are 75 g of red beans, 185 g of peanut meal, 200 ml of purified water, 50 g of vegetable oil, and 25 g of white sugar.

[0051] Comparative Example 6

[0052] The difference from Example 1 is that in step (1), there are 75 g of red beans, 185 g of peanut meal, 165 ml of purified water, 80 g of vegetable oil, and 25 g of white sugar.

[0053] Comparative Example 7

[0054] The difference from Example 1 is that in step (1), there are 100 g of red beans, 185 g of peanut meal, 165 ml of purified water, 50 g of vegetable oil, and 40 g of white sugar.

[0055] Comparative Example 8

[0056] The difference from Example 1 is that in step (1), there are 50 g of red beans, 185 g of peanut meal, 165 ml of purified water, 50 g of vegetable oil, and 25 g of white sugar.

[0057] Comparative Example 9

[0058] The difference from Example 1 is that in step (1), there are 75 g of red beans, 150 g of peanut meal, 165 ml of purified water, 50 g of vegetable oil, and 25 g of white sugar.

[0059] Comparative Example 10

[0060] The difference from Example 1 is that in step (1), there are 75 g of red beans, 185 g of peanut meal, 130 ml of purified water, 50 g of vegetable oil, and 25 g of white sugar.

[0061] Comparative Example 11

[0062] The difference from Example 1 is that in step (1), there are 75 g of red beans, 185 g of peanut meal, 165 ml of purified water, 20 g of vegetable oil, and 25 g of white sugar.

[0063] Comparative Example 12

[0064] The difference from Example 1 is that in step (1), there are 75 g of red beans, 185 g of peanut meal, 165 ml of purified water, 50 g of vegetable oil, and 10 g of white sugar.

[0065] Comparative Example 13

[0066] The difference from Example 1 is that the total heating time in steps (3) and (4) is 2500 s.

[0067] Comparative Example 14

[0068] The difference from Example 1 is that the total heating time in steps (3) and (4) is 500 s.

[0069] Comparative Example 15

[0070] The difference from Example 1 is that the water temperature in step (1) is 90°C.

[0071] Comparative Example 16

[0072] The difference from Example 1 is that the ratio of beans to water in step (1) is 1:5.

[0073] Comparative Example 17

[0074] The difference from Example 1 is that the ratio of beans to water in step (1) is 3:1.

[0075] Comparative Example 18

[0076] The difference from Example 1 is that the ratio of beans to water in step (1) is 1:1.

[0077] Comparative Example 19

[0078] The difference from Example 1 is that the heating temperature in step (3) is 95°C.

[0079] Comparative Example 20

[0080] The difference from Example 1 is that the heating temperature in step (3) is 120°C.

[0081] Comparative Example 21

[0082] The difference from Example 1 is that the cooling to 60° C. is performed in step (4).

[0083] Comparative Example 22

[0084] The difference from Example 1 is that the cooling to 90° C. is performed in step (4).

[0085] Comparative Example 23

[0086] The difference from Example 1 is that adzuki beans are not added in step (1).

[0087] Comparative Example 24

[0088] The difference from Example 1 is that no peanut meal is added in step (1).

[0089] Comparative Example 25

[0090] The difference from Example 1 is that no vegetable oil is added in step (4).

[0091] Comparative Example 26

[0092] The difference from Example 1 is that no white sugar is added in step (4).

[0093] Comparative Example 27

[0094] The difference from Example 1 is that in step (4), the ratio of vegetable oil to sucrose is 3:1.

[0095] Comparative Example 28

[0096] The difference from Example 1 is that in step (4), the ratio of vegetable oil to sucrose is 1:1.

[0097] Comparative Example 29

[0098] The difference from Example 1 is that in step (4), the ratio of vegetable oil to sucrose is 1:2.

[0099] Comparative Example 30

[0100] The Yunshan half-red bean paste mooncake filling is soaked and then steamed, then ground into a slurry using a colloid mill, fried in a sandwich pan to dry out the moisture, and then added with oil and sugar and mixed and fried.

[0101] Testing steps:

[0102] 30 g of sample was taken, formed into spheres, and then subjected to texture testing.

[0103] The instrument used for the test is Isenso TA.newplus texture analyzer, the test probe is P36, the detection method is TPA full texture detection, the speed before the test is 5mm / s, the speed during the test is 2mm / s, the speed after the test is 5mm / s, the target value is 50%, the time is 2 seconds, and the trigger point is 5gf.

[0104] Table 1 Parameter comparison table

[0105]

[0106]

[0107] The optimum moisture content is about 24%. Too high a moisture content will cause moisture to penetrate into the baked product during baking, affecting the taste and shelf life of the product; too low a moisture content will cause the filling to be too hard and too dry. According to the data in Table 1, the moisture content of Example 1 is 26.43%. By comparing all the comparative examples, it is found that the bean filling with a moisture content of about 24% (such as comparative examples 1, 3, 8, and 10) may be more ideal in texture and taste. When the moisture content is too high (such as comparative example 5, 29.42%), the bean filling may be too moist, affecting the taste and shelf life of the baked product; and when the moisture content is too low (such as comparative example 2, 22.66% or comparative example 26, 20.42%), the bean filling appears too hard and too dry, which is also not conducive to consumption. Therefore, from the perspective of moisture content, the optimal moisture content should be controlled at about 24%.

[0108] Figure 1The effect of the amount of peanut meal added on the hardness of the product in the examples of the present invention. Hardness: The maximum force required for the first compression reflects the hardness of the food. The hardness of Example 1 is 2910.362, which is at a medium level. By comparison, it is found that increasing the proportion of peanut meal (such as Comparative Example 4 and Example 1) can soften the texture of the bean filling and reduce the hardness; and increasing the amount of water added (such as Comparative Example 5) can also reduce the hardness, but may cause excessive viscosity and poor elasticity. In addition, increasing the amount of oil added (such as Comparative Example 6 relative to Example 1, although the reduction in hardness is not as significant as increasing peanut meal, but the viscosity is also reduced accordingly) can also reduce the hardness to a certain extent.

[0109] Viscosity: After the sample is compressed and deformed, the detection probe is lifted to generate a negative force that reflects the stickiness of the sample. Elasticity: The height that can be recovered after the first compression and before the second compression. The height that the simulated food can recover between the first and second chewing. Chewability: It is a composite indicator, and hardness*cohesion*elasticity reflects the energy required to chew food. By comparing the examples: Example 1 and Example 2, it can be concluded that increasing the proportion of peanut meal can soften the texture of the bean filling, reduce the hardness, and increase the viscosity; by comparing Examples 4 and 5, it can be seen that increasing the amount of water added can reduce the hardness of the bean filling, increase the viscosity, and deteriorate the elasticity; by comparing Examples 3 and 5, it can be seen that increasing the amount of oil added can reduce the hardness of the bean filling and reduce the viscosity.

[0110] The traditional recipe for making fillings is 170g red beans, 75g peanut meal, 235g sugar, and 16.5g vegetable oil. Compared with the traditional recipe, this recipe uses less sugar and does not add sugar alcohol. The traditional process first boils the materials and then crushes them for frying. During the frying process using the traditional process, the moisture continues to decrease, the fillings will become cracked and loose, and sugar needs to be added continuously to make the fillings stick together. During the vacuum cooking process, the raw materials are slowly crushed while being boiled, and the moisture changes little during the process. The fillings are not easy to loosen and do not need to add too much sugar for bonding.

[0111] On the one hand, peanut meal is the residual material after peanut pressing. It has been baked and pressed, and the moisture content is low, and it has strong water absorption capacity; on the other hand, it is combined with vacuum cooking technology to reduce water loss in the process. Compared with traditional processes, vacuum cooking technology has significant advantages. On the one hand, peanut meal, as the residual material after peanut pressing, has strong water absorption capacity and has been baked. Combining it with vacuum cooking technology can reduce water loss; on the other hand, during vacuum cooking, the raw materials are slowly crushed while cooking, and the moisture changes in the process are small, making the filling not easy to loosen and not requiring too much sugar to be added for bonding.

[0112] Peanut meal is relatively dry and hard, and is generally used for feed processing. There are few examples of using the raw material for filling processing. Using peanut meal as a filling raw material not only reduces production costs, but also improves the nutritional value of the product. Peanut meal is rich in high-quality protein, dietary fiber and a variety of trace elements, providing consumers with a healthier and more nutritious food choice. The present invention successfully applies peanut meal, a traditional feed raw material, to the field of food filling processing, realizes the diversified utilization of raw materials and maximizes the value, and provides new ideas for the sustainable development of related industries.

[0113] Example 2

[0114] A vacuum-cooked peanut meal bean filling product comprises the following raw materials: 75 g of adzuki beans, 185 g of peanut meal, 165 ml of purified water, 50 g of vegetable oil, 25 g of white sugar and 3.5 g of maltitol.

[0115] (1) Soak adzuki beans in clean water at a temperature of 25°C (not higher than 80°C) and a ratio of beans to water of 1:3 for 12 hours. Drain the water.

[0116] (2) Grind the peanut meal and pass it through an 80-mesh sieve.

[0117] (3) Put the soaked adzuki beans and purified water into a vacuum cooking device ROBOQBOQB8 vacuum cooking machine (8L); the vacuum cooking parameters are -850 mbar, the heating temperature is 105°C, and the duration is 750 seconds.

[0118] (4) Add the peanut meal powder of step (2) into the vacuum stuffing cooker in step (3) and continue heating for 750 seconds.

[0119] (5) After cooling to 80°C, add vegetable oil, white sugar and maltitol and stir-fry.

[0120] (6) After completion, seal the package and open the bag when eating.

[0121] Comparative Example 31

[0122] The difference from Example 2 is that the maltitol in step (6) is replaced by erythritol.

[0123] Comparative Example 32

[0124] The difference from Example 2 is that the maltitol in step (6) is replaced by sorbitol.

[0125] Comparative Example 33

[0126] The difference from Example 2 is that the maltitol in step (6) is replaced by xylitol.

[0127] Table 2

[0128]

[0129]

[0130] Peanut meal has strong water absorption. If too little water is added when cooking with adzuki beans, it is easily absorbed and the product will be burnt. If too much water is added, the frying time will be prolonged and the pastry will rehydrate during use. Grinding the peanut meal into powder and adding it to it improves the solubility and water absorption of the peanut meal, which helps the filling to be more delicate and uniform, while increasing the nutritional value of the filling. The sensory evaluation shows that the powdery feeling is strong when the peanut meal is directly ground into powder. After experiments (40 mesh, 60 mesh, 80 mesh, 100 mesh), it was found that the problem can be solved by passing through an 80-mesh sieve. Maltitol not only has a sweet taste, but more importantly, its excellent water retention can effectively prevent the filling from losing water and hardening during storage and the rehydration of pastries, and plays a certain role in antiseptic. However, the addition of maltitol may cause uneven internal moisture and cracking during storage; combined with vacuum cooking technology, it can further retain the moisture in the filling.

[0131] Table 3 shows the sensory evaluation scoring criteria.

[0132] Table 3

[0133]

[0134]

[0135] Embodiment 2 is the best embodiment. Figure 3 These are pictures of the products before and after improvement. The left picture is a sample with maltitol added, which has slight cracking. The right picture is the improved product. Figure 2 This is a sensory evaluation result diagram of Example 2 of the present invention and Comparative Examples 31 to 33. It can be seen from the above figure that the sample with added maltitol is significantly better than other samples in terms of viscosity. The viscosity of maltitol is 2 times that of xylitol and sorbitol, and is suitable for making sticky foods, such as peanut meal and bean filling, which can make it more delicate and sticky. The annual values ​​of other sugar alcohols are lower and do not have a significant thickening effect, while the sorbitol sample is significantly lower than other samples, which may be due to the good moisture retention of sorbitol. However, excessive hygroscopicity may also cause the filling to be too moist or even cracked, so it needs to be used in moderation. The sweetness of sorbitol is the lowest among the samples. If the taste needs to be guaranteed, the amount added will also increase accordingly, affecting the texture.

[0136] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the present invention.

Claims

1. A method for preparing soft peanut meal bean filling, characterized in that: include, Soak the adzuki beans and drain; After infrared roasting, the peanuts are peeled off, pressed and sieved to obtain peanut meal; The red beans, peanut meal and purified water are vacuum-cooked, and after cooling, vegetable oil, white sugar and maltitol are added, crushed, fried and sealed to obtain the peanut meal bean filling; Calculated by mass fraction, the mass fraction of adzuki beans is 10-20%, the mass fraction of peanut meal is 30-40%, the mass fraction of pure water is 25-35%, the mass fraction of vegetable oil is 2-5%, the mass fraction of white sugar is 20-30%, and the mass fraction of maltitol is 0.5-1%.

2. The preparation method according to claim 1, characterized in that: The clean water immersion temperature is ≤80°C.

3. The preparation method according to claim 1, characterized in that: The vacuum cooking pressure is -850 mbar, the temperature is 105° C., and the time is 1500 s.

4. The preparation method according to claim 1, characterized in that: The temperature after cooling is 80°C.

5. The preparation method according to claim 1, characterized in that: The peanuts are high oleic acid peanuts.

6. The preparation method according to claim 1, characterized in that: The vegetable oil includes one or more of corn oil and peanut oil.

7. The preparation method according to claim 1, characterized in that: The sieving is 60-80 meshes.

8. The preparation method according to claim 1, characterized in that: The frying temperature is 60° C. and the frying time is 10 min.

9. Peanut meal bean filling prepared by the preparation method according to claims 1 to 8.

10. The peanut meal bean filling as claimed in claim 9, characterized in that: The peanut meal bean filling has a moisture content of 20% to 26%, a hardness of 2800 to 3000, and a viscosity of -800 to -600.

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