CN102599439A

CN102599439A - Processing method for tea beans

Info

Publication number: CN102599439A
Application number: CN201210089987XA
Authority: CN
Inventors: 田军; 沈舫
Original assignee: KUNMING QICAI YUNNAN QIONGFENGXIANG TEA INDUSTRY Co Ltd
Current assignee: KUNMING QICAI YUNNAN QIONGFENGXIANG TEA INDUSTRY Co Ltd
Priority date: 2012-03-30
Filing date: 2012-03-30
Publication date: 2012-07-25

Abstract

The invention belongs to the tea food processing technology and particularly relates to a processing method specially used for a bean food with tea flavor, which is formed by processing of tea and kidney beans. According to the processing method, the proportion of the raw material and auxiliary materials is as follows: 20-25g of a water extract of the tea, 6-8g of a sweetener and 3-5g of a salty substance are added in each kilogram of beans. The beans are fried, the auxiliary materials are sprayed on the surfaces of the beans to be mixed uniformly so that the beans are seasoned, and the beans are baked and packaged so as to obtain the bean food. According to the processing method, the processing technique is stable, various beans can be processed, the blank of the leisure bean food with the tea flavor can be effectively filled, and the product processed by the processing method can not only have the characteristics of snack foods but also show the advantage of tea flavor fully.

Description

A kind of processing method of tea beans

Technical field

The invention belongs to a kind of cakes and sweetmeats article process technology, particularly be exclusively used in a kind of processed soybean food that the tea local flavor is arranged that tealeaves and kidney bean class process from strand.

Background technology

Navy bean belongs to the pulse family Phaseolus, and the Yunnan masses are called big white peas or beans, Da Hua beans, lotus fragrant plant beans.It is external that to be its formal name used at school of scarlet runner bean (Rtlnne:loeans) be Fl:aseolusm:, 1 fifor:1, Willd=P.Coeeinot:, will plant the white title big white kidney bean of skin in the L. foreign trade, section, the black flower of skin or deceive be called big black kidney bean.Big white kidney bean originates in South America.One in the world state such as English, Japan and the United States plantation is all arranged.China is with Yunnan, and Guizhou is maximum, and Sichuan and Shan Nan also have.Its cotyledon is not unearthed.Plant overgrows or grows thickly.What planted in Yunnan all is the kind of overgrowing, general high 2～3 meters, and blade is the compound leaf that three leaflets are formed, hour wealthy oval.Pattern has white, and is red, red white (vexil is red, and ala is white) three kinds.Kernel seed coat colour is opened in vain and is spent in vain, and kernel seed coat colour flower or black is opened safflower or red spending in vain.Bennet and is given birth between axil, and each bennet has many Xiao Hua, forms flowers.Long 11.2～14.4 centimetres of fruit pod, yellowish-brown when ripe, every pod has 1.66～3.95 of seeds.The grain look divides white, and flower is black three kinds, glossy.The pattern seed can be subdivided into eggplant look black flower, black eggplant spot flower, and the red-black flower of eggplant, eggplant look orchid, the eggplant look is deceived radial flower, eggplant Se Heilun line flower, the brown flower of ecru etc. are varied.Particle shape kidney-shaped, seed are big especially, general about 1 kilogram of 100-grain weight, but change because of kind and cultivation condition.Seed contains abundant starch and protein.

The red Kidney bean of red kidney bean (Phaseolusvu lgaris) formal name used at school, the Papilionaceae Phaseolus.The Shanxi Province is that China's red kidney bean main product is economized, and every hectogram red kidney bean contains protein 23.1 grams, fat 1.3 grams, and carbohydrate 56.9 grams, 76 milligrams of calcium and abundant B family vitamin, bright beans also contain abundant vitamin C.See that from nutritional labeling protein content is higher than chicken, calcium content is more than 7 times of chicken, and iron is 4 times, the also high and chicken of B family vitamin.

It is 1 year living plant of draft that broad bean has another name called lima bean, Buddhist beans, Xiao Hu's beans Latin Vicia faba L. by name, contains 1.5 milligrams in riboflavin, 28 milligrams in nicotinic acid, 52 milligrams of iron in the per kilogram seed.China goes into the various places, north and south cultivation is all arranged from Western Han Dynastry's " opening the foreign lima bean that gets of holding high up returns " " water is through annotating "; But mainly be distributed on the south the Changjiang river and the rice belt in southwest, especially Sichuan is maximum, and the north is less.In the Inner Mongol, all there is harvest preferably in Qinghai, Gansu.

Less with regard to above three kinds of beans fabricated products at present, broad bean mainly supplies feeding, and few part is processed into leisure food with fried form.And red kidney bean main be main with outlet, on the edible angle mainly boiling, the form of stewing, it is more rare directly to be processed into the pot foods mode; The navy bean utilization still rests on original basis, and rare directly is the leisure food of raw material processing with it.Therefore be raw material with above-mentioned several kinds, compoundly process, can not only increase it and utilize mode, and can effectively increase and enrich the kind of leisure food with the tea local flavor.

Summary of the invention

To the vacancy and the consumption demand of existing market, technical problem to be solved by this invention provides a kind of tea local flavor beans processing technology, and its process stabilizing can increase the local flavor of tea when effectively embodying the beans mouthfeel.Product has characteristics such as taste flavor is good, accumulating is convenient.

Solving the scheme that technical problem of the present invention adopts is: the supplementary material proportioning does; The per kilogram beans add water extract, 6～8 g sweeteners and 3～5 g savory agents of 20～25 g tealeaves, and the beans material is sprayed at its surperficial mixing with auxiliary material and carries out seasoning after frying; Cure, packing forms.

The beans material should pass through immersion, precuring, drying earlier, with 260～300 ℃ beans is fried again; The seasoning step is boiling water immersion 5～10 mins filtration of tealeaves with 2～3 times of weight, again with sweetener and the mixed liquid seasoning that gets of savory agent; Temperature when curing is 70～80 ℃.

The beans material that the present invention adopted is navy bean, red kidney bean or broad bean.

Said precuring step heats 15～20 min for utilizing 90～100 ℃ of steam, do not have the white heart to the beans material till.

When the supplementary material of mixing is cured drying, the water content of final products≤10 wt%.

Technology of the present invention has following characteristics: (1) whole preparation process is succinct, stable, the cycle is short, and product quality is good; (2) the product tea smell is good; (3) increased the new leisure food of beans tea local flavor.

Patented technology scheme of the present invention can effectively realize the processing of tea local flavor beans, has further enriched bean food processing, has further widened the manufacture field of tealeaves and bean products.

The specific embodiment

Embodiment 1:Take by weighing the navy bean of 1.0 kg, soak, claim the tealeaves of 25 g simultaneously, soak 5 min, filter for use with boiling water with soft water; Utilize steam (90～100 ℃) to add thermal maturation after navy bean fully absorbs water, do not have whitely to the beans heart, the navy bean of precuring utilizes drying mode to remove surperficial redundant moisture, carries out 300 ℃ again and fries; Take by weighing the white sugar of 7 g and the salt of 5 g, add dissolve in the tea juice the allotment feed liquid; Spray pattern will be allocated feed liquid and navy bean mixing again, utilize 70 ℃ to dry to water content 10 wt% behind the mixing, be shaped through quantitative package.

Embodiment 2:Take by weighing the red kidney bean of 1.0 kg, soak, take by weighing the black tea of 20 g, soak 10min, filter for use with boiling water with soft water; Utilize steam (90 ~ 100 ℃) to add thermal maturation after red kidney bean fully absorbs water, do not have whitely to the beans heart, the red kidney bean of precuring utilizes drying mode to remove surperficial redundant moisture, carries out 280 ℃ again and fries; Take by weighing the white sugar of 6 g and the salt of 3 g, add dissolve in the tea juice the allotment feed liquid; Spray pattern will be allocated feed liquid and red kidney bean mixing again, utilize 80 ℃ to dry to water content 10wt% behind the mixing, be shaped through quantitative package.

Embodiment 3:Take by weighing the broad bean of 1.0 kg, soak, claim the tealeaves of 22 g simultaneously, soak 7 min, filter for use with boiling water with soft water; Utilize steam (90 ~ 100 ℃) to add thermal maturation after broad bean fully absorbs water, do not have whitely to the beans heart, the broad bean of precuring utilizes drying mode to remove surperficial redundant moisture, carries out 300 ℃ again and fries; Take by weighing the white sugar of 8g and the salt of 6 g, add dissolve in the tea juice the allotment feed liquid; Spray pattern will be allocated feed liquid and broad bean mixing again, utilize 75 ℃ to dry to water content 10wt% behind the mixing, be shaped through quantitative package.

Claims

1. the processing method of tea beans is characterized in that: the supplementary material proportioning is that the per kilogram beans add water extract, 6～8 g sweeteners and 3～5 g savory agents of 20～25 g tealeaves; The beans material is after frying; Auxiliary material is sprayed at its surperficial mixing carries out seasoning, cure, packing forms.

2. according to claims 1 described tea beans processing method, it is characterized in that: the beans material should pass through immersion, precuring, drying earlier, with 260～300 ℃ beans is fried again; The seasoning step is boiling water immersion 5～10 mins filtration of tealeaves with 2～3 times of weight, again with sweetener and the mixed liquid seasoning that gets of savory agent; Temperature when curing is 70～80 ℃.

3. according to claims 2 described tea beans processing methods, it is characterized in that: used beans material is navy bean, red kidney bean or broad bean.

4. according to claims 2 described tea beans processing methods, it is characterized in that: the precuring step heats 15～20 min for utilizing 90～100 ℃ of steam, do not have the white heart to the beans material till.

5. according to claims 2 described tea beans processing methods, it is characterized in that: when the supplementary material of mixing is cured drying, the water content≤10wt% of final products.