CN102511741A - Pretreatment method for edible coarse cereals of grains, beans and tubers - Google Patents
Pretreatment method for edible coarse cereals of grains, beans and tubers Download PDFInfo
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- CN102511741A CN102511741A CN2011104286998A CN201110428699A CN102511741A CN 102511741 A CN102511741 A CN 102511741A CN 2011104286998 A CN2011104286998 A CN 2011104286998A CN 201110428699 A CN201110428699 A CN 201110428699A CN 102511741 A CN102511741 A CN 102511741A
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Abstract
The invention relates to a pretreatment method for edible coarse cereals of grains, beans and tubers. The method is applicable to production of mixed coarse cereals of grains, beans and tubers and to production of products which can be cooked with rice without soaked in advance. The method is characterized by comprising the following steps: (1) soaking coarse cereals of grains and beans with 1 to 3 times by mass of water having a temperature of 10 to 50 DEG C until the coarse cereals have a water content of 30 to 80%, peeling the coarse cereals, cutting the coarse cereals into dices with a side length of 2 to 8 mm and draining water; (2) precooling obtained coarse cereal dices in a freezer for 1 to 8 h and controlling the temperature of the coarse cereal dices to be in a range of -18 DEG C to -50 DEG C; and (3) carrying out vacuum freeze drying on the precooled coarse cereal dices for 8 to 25 h, with temperature controlled to be in a range of -15 DEG C to -30 DEG C. Compared to the prior art, the invention has the following beneficial effects: edible coarse cereals and mixed beans which have undergone vacuum freeze drying have reduced hardness and improved water absorbability; nutrients in and flavor of original mixed beans are retained, the requirement for rapid cooking of the mixed beans is achieved, and the mixed beans are applicable to cooking of mixed bean rice and production of mixed bean snack food.
Description
Technical field
The present invention relates to a kind of preprocess method, be applicable to and produce paddy, beans, potato mixing coarse cereals, do not need to soak in advance promptly and boil with ripe product together with rice to edible paddy, beans, potato class coarse cereals.
Background technology
Vacuum Freezing & Drying Technology has obtained certain application at food processing field.But, mainly be drying to those heat labile materials, dry result can discharge the moisture content more than 90～99%, helps the long preservation of goods.The product dried process is carried out under freezing, vacuum condition, thus be difficult for oxidation, but maximum possible keeps rerum natura and prevents nutritive loss.And after the vacuum freeze drying solid matter present loose structure owing to the distillation of ice crystal, and the volume when keeping originally freezing adds behind the water very easily rehydration and restores, and has kept original food nutrition, local flavor.Edible coarse cereals such as the seed of Job's tears, black rice, red scented rice, red bean, mung bean, cowpea, black soya bean, green soya bean, soya bean, chick-pea, purple potato, Chinese yam, fragrant taro contain abundant high-quality protein, unrighted acid, calcium and B family vitamin; In addition; Assorted beans also contain the composition of multiple beneficial in health, like saponin, isoflavones, phytosterol, compound sugar etc.With the red bean is example, and the contained nutriment of red bean has surpassed numerous food product, like wheat, millet, corn etc.The related food analysis expert shows that the protein content of red bean is 17.5%-23.3%, starch 48.2%-60.1%, food fiber 5.6%-18.6%.In addition, red bean also contains plurality of inorganic salt and trace element, like potassium, calcium, magnesium, iron, copper, manganese, zinc etc.
But, the compact structure of some cereal and all assorted beans, hardness is bigger, when edible, need soak in advance 6-9 hour can boiling, very inconvenient, and the hardness after the boiling is still higher, mouthfeel is harder, maybe with rice with not boiling with ripe.The existing dehydration of potato class is heated-air drying, and the potato class is owing to contain lot of starch, and organization internal moisture is difficult for evaporation after the back surface starch gelatinization of being heated, and general moisture is difficult to be controlled at below 10%, causes its shelf-life very short.
Summary of the invention
The purpose of this invention is to provide a kind of preprocess method to edible paddy, beans, potato class coarse cereals; Pretreated paddy, beans, potato structure become loose porous, and water imbibition obviously improves, and hardness obviously reduces; Mix with boiling with rice, can reach with rice and boil with ripe effect together.
A kind of preprocess method to edible paddy, beans, potato class coarse cereals, its special feature is, comprises the steps:
(1) 10～50 ℃ of water that paddy, beans coarse cereals added 1～3 times of quality are dipped to moisture content and reach 30～80%, and the peeling length of cutting edge is the fourth of 2～8mm;
Perhaps potato class coarse cereals directly being removed the peel the length of cutting edge is the fourth of 2～8mm;
(2) the coarse cereals fourth that obtains is drained the water, advanced the freezer precooling 1～8 hour, control temperature of charge-18 ℃～-50 ℃;
(3) the coarse cereals fourth after the precooling is put into the vacuum freeze drying storehouse and carry out vacuum freeze drying, temperature is controlled at-15 ℃～-30 ℃, freeze-drying 8～25 hours, the moisture content after the freeze-drying be controlled at 10% and below.
Paddy in the step (1), beans, potato class coarse cereals are the seed of Job's tears, black rice, red scented rice, highland barley, cowpea, green soya bean, black soya bean, chick-pea, purple potato, Chinese yam, taro or fragrant taro.
Soaked 5～48 hours in the step (1).
The present invention compared with prior art; Have following beneficial effect: (1) utilizes cryogenic freezing to produce ice crystal, has destroyed the internal organizational structure of assorted beans of edible coarse cereals and potato class, and is used in and carries out lyophilization under the vacuum condition; Keep the structure of porosity and looseness, final moisture content is lower; (2) edible coarse cereals after the vacuum freeze drying and assorted beans hardness reduce, and water imbibition improves, and have kept nutrition, the local flavor of original assorted beans, have reached fast ripe requirement, are applicable to the assorted bean rice of boiling and produce assorted beans leisure food.(3) the potato fourth moisture after the vacuum freeze drying is low, has kept nutrition, the local flavor of original potato class, can be hybrid packed and reach the effect of long shelf-life with the assorted beans of other coarse cereals, and be applicable to boiling coarse cereals rice and produce potato class leisure food.The moisture of potato class can be controlled in below 8% in addition, can preserve 18 months, and the shelf-life can be synchronous with the paddy beans.Above technology can be used as produces paddy, beans, potato mixing coarse cereals and the technical support of rice with the food that boils, and can also be used for the production of assorted beans and potato class leisure food.
The specific embodiment
Embodiment 1:
Get the qualified seed of Job's tears of 100kg quality in stainless steel vat, adding temperature is the water of room temperature, makes water not have seed of Job's tears surface; Soaked 8 hours, and per hour stirred and once make moisture evenly distribution in seed of Job's tears seed, and constantly add water; Keep water not have this state in seed of Job's tears surface, the seed of Job's tears moisture content after the processing is 41%, pulls out then, drains; Advanced the freezer precooling 3 hours, temperature of charge reaches-17 ℃, takes out then; Get into the vacuum freeze drier kind rapidly and carried out freeze-drying 18 hours, the moisture after the freeze-drying is about 5～6%.
Basically keep original shape according to the seed of Job's tears after the above step process, volume has increase slightly, and lustrous surface disappears, but the short time is enhanced about more than once when interior water imbibition ratio is untreated.The seed of Job's tears after handling like this just can obviously absorb water at short notice, has solved fully with rice to boil with a ripe difficult problem together, reaches fast ripe effect.The seed of Job's tears after the processing and rice are with boiling (25 minutes), and the hardness of the seed of Job's tears is close with common japonica rice rice, and the untreated seed of Job's tears soaked 2 hours, boil (25 minutes) with rice is same, the hardness of cowpea is obviously hard than rice, even still life of the seed of Job's tears grain that has.
Embodiment 2:
Get the qualified green soya bean of 50kg quality in jacketed pan, the adding temperature is 35 ℃ a water, makes water not have the green soya bean surface, makes the jacketed pan energising; Water temperature remains on about 35 ℃, soaks 7 hours, per hour stirs moisture is evenly distributed in the green soya bean seed; And add temperature be 35 ℃ water, make water always keep the state that no green soya bean surperficial, the green soya bean moisture content after the processing is 35%; Pull out then, drain, advanced the freezer precooling 5 hours, temperature of charge reaches-20 ℃; Take out then, get into the vacuum freeze drier kind rapidly and carried out freeze-drying 22 hours, the moisture after the freeze-drying is about 5～6%.
According to the green soya bean of the above step process, the epidermis color and luster disappears, and the seed volume increases, and it is loose that institutional framework becomes, and hardness reduces.Green soya bean after handling like this just can obviously absorb water at short notice, solved fully with rice with a ripe difficult problem, reach ripe effect soon.
Embodiment 3:
After getting the qualified purple potato peeling of 100kg quality, the purple potato fourth of cutting 5*5mm, the potato fourth that cuts was advanced the freezer precooling 6 hours; Temperature of charge reaches-20 ℃; Take out then, get into the vacuum freeze drier kind rapidly and carried out freeze-drying dry 22 hours, the moisture after the freeze-drying is about 5～6%.
According to the purple potato fourth of the above step process, it is good that shape keeps, and do not have shrivelled phenomenon, tissue looseness's porous, and good water absorption, moisture is low, and water activity is low, and long shelf-life can be hybrid packed with the assorted beans of other coarse cereals, and the shelf-life can be synchronous with the paddy beans.
Claims (3)
1. the preprocess method to edible paddy, beans, potato class coarse cereals is characterized in that, comprises the steps:
(1) 10～50 ℃ of water that paddy, beans coarse cereals added 1～3 times of quality are dipped to moisture content and reach 30～80%, and the peeling length of cutting edge is the fourth of 2～8mm and drains the water;
Perhaps potato class coarse cereals directly being removed the peel the length of cutting edge is the fourth of 2～8mm;
(2) the coarse cereals fourth that obtains was advanced the freezer precooling 1～8 hour, control temperature of charge-18 ℃～-50 ℃;
(3) the coarse cereals fourth after the precooling is put into the vacuum freeze drying storehouse and carry out vacuum freeze drying, temperature is controlled at-15 ℃～-30 ℃, freeze-drying 8～25 hours, the moisture content after the freeze-drying be controlled at 10% and below.
2. a kind of preprocess method as claimed in claim 1 to edible paddy, beans, potato class coarse cereals; It is characterized in that: the paddy in the step (1), beans, potato class coarse cereals are the seed of Job's tears, black rice, red scented rice, highland barley, cowpea, green soya bean, black soya bean, chick-pea, purple potato, Chinese yam, taro or fragrant taro.
3. according to claim 1 or claim 2 a kind of preprocess method to edible paddy, beans, potato class coarse cereals is characterized in that: soaked 5～48 hours in the step (1).
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| CN2011104286998A CN102511741A (en) | 2011-12-20 | 2011-12-20 | Pretreatment method for edible coarse cereals of grains, beans and tubers |
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| CN2011104286998A CN102511741A (en) | 2011-12-20 | 2011-12-20 | Pretreatment method for edible coarse cereals of grains, beans and tubers |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478213A (en) * | 2013-09-02 | 2014-01-01 | 安徽省怀远县兴达实业有限公司 | Green bean precooling technological process |
| CN103652929A (en) * | 2013-12-31 | 2014-03-26 | 陈慧婷 | Sorghum and semen coicis dispersible tablet and preparation method thereof |
| CN103652914A (en) * | 2013-12-11 | 2014-03-26 | 罗永祺 | Qi-tonifying blood-enriching chewable tablets and preparation method thereof |
| CN104509812A (en) * | 2014-12-26 | 2015-04-15 | 湖南农业大学 | Method for preparing potato rice |
| CN104585641A (en) * | 2013-11-01 | 2015-05-06 | 丰益(上海)生物技术研发中心有限公司 | Coarse cereal food and preparation method thereof |
| CN104621485A (en) * | 2015-03-17 | 2015-05-20 | 吉林农业大学 | Preprocessing method of black soybeans boiled and cooked thoroughly together with rice |
| CN104642936A (en) * | 2015-03-17 | 2015-05-27 | 吉林农业大学 | Minor cereal confected rice jointly cooked with rice and processing method of minor cereal confected rice |
| CN104824142A (en) * | 2015-04-28 | 2015-08-12 | 苏州科谷米业有限公司 | Method for producing normal-temperature sterilized black beans |
| CN104855505A (en) * | 2015-04-28 | 2015-08-26 | 苏州科谷米业有限公司 | Manufacturing method of sterilizing white kidney beans at normal temperature |
| CN106261673A (en) * | 2016-08-29 | 2017-01-04 | 德清三叶食品有限公司 | A kind of preparation method of seafood taste rice |
| CN106307018A (en) * | 2016-08-29 | 2017-01-11 | 德清三叶食品有限公司 | Making method of sweet and fragrance rice |
| CN106343340A (en) * | 2016-08-29 | 2017-01-25 | 德清三叶食品有限公司 | Making method of cured-meat-flavored rice |
| CN109619194A (en) * | 2018-12-28 | 2019-04-16 | 山西省农业科学院农产品加工研究所 | A kind of miscellaneous beans brewed powder of coarse cereals and preparation method thereof |
| WO2019148989A1 (en) * | 2018-01-30 | 2019-08-08 | 江南大学 | Whole grain coarse oat crisp biscuit and preparation method therefor |
| CN114568638A (en) * | 2022-03-25 | 2022-06-03 | 南京粮食集团有限公司 | Freeze-dried red bean and five-cereal porridge and preparation method thereof |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478213A (en) * | 2013-09-02 | 2014-01-01 | 安徽省怀远县兴达实业有限公司 | Green bean precooling technological process |
| CN104585641A (en) * | 2013-11-01 | 2015-05-06 | 丰益(上海)生物技术研发中心有限公司 | Coarse cereal food and preparation method thereof |
| CN103652914A (en) * | 2013-12-11 | 2014-03-26 | 罗永祺 | Qi-tonifying blood-enriching chewable tablets and preparation method thereof |
| CN103652929A (en) * | 2013-12-31 | 2014-03-26 | 陈慧婷 | Sorghum and semen coicis dispersible tablet and preparation method thereof |
| CN103652929B (en) * | 2013-12-31 | 2015-06-17 | 陈慧婷 | Sorghum and semen coicis dispersible tablet and preparation method thereof |
| CN104509812A (en) * | 2014-12-26 | 2015-04-15 | 湖南农业大学 | Method for preparing potato rice |
| CN104621485B (en) * | 2015-03-17 | 2017-12-01 | 吉林农业大学 | It is a kind of to be boiled altogether with ripe black soya bean preprocess method with rice |
| CN104621485A (en) * | 2015-03-17 | 2015-05-20 | 吉林农业大学 | Preprocessing method of black soybeans boiled and cooked thoroughly together with rice |
| CN104642936A (en) * | 2015-03-17 | 2015-05-27 | 吉林农业大学 | Minor cereal confected rice jointly cooked with rice and processing method of minor cereal confected rice |
| CN104824142A (en) * | 2015-04-28 | 2015-08-12 | 苏州科谷米业有限公司 | Method for producing normal-temperature sterilized black beans |
| CN104855505A (en) * | 2015-04-28 | 2015-08-26 | 苏州科谷米业有限公司 | Manufacturing method of sterilizing white kidney beans at normal temperature |
| CN106261673A (en) * | 2016-08-29 | 2017-01-04 | 德清三叶食品有限公司 | A kind of preparation method of seafood taste rice |
| CN106307018A (en) * | 2016-08-29 | 2017-01-11 | 德清三叶食品有限公司 | Making method of sweet and fragrance rice |
| CN106343340A (en) * | 2016-08-29 | 2017-01-25 | 德清三叶食品有限公司 | Making method of cured-meat-flavored rice |
| WO2019148989A1 (en) * | 2018-01-30 | 2019-08-08 | 江南大学 | Whole grain coarse oat crisp biscuit and preparation method therefor |
| CN109619194A (en) * | 2018-12-28 | 2019-04-16 | 山西省农业科学院农产品加工研究所 | A kind of miscellaneous beans brewed powder of coarse cereals and preparation method thereof |
| CN114568638A (en) * | 2022-03-25 | 2022-06-03 | 南京粮食集团有限公司 | Freeze-dried red bean and five-cereal porridge and preparation method thereof |
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Application publication date: 20120627 |