CN102960637A - Sweet-sour sugared edible bean and producing method thereof - Google Patents
Sweet-sour sugared edible bean and producing method thereof Download PDFInfo
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- CN102960637A CN102960637A CN2012104914366A CN201210491436A CN102960637A CN 102960637 A CN102960637 A CN 102960637A CN 2012104914366 A CN2012104914366 A CN 2012104914366A CN 201210491436 A CN201210491436 A CN 201210491436A CN 102960637 A CN102960637 A CN 102960637A
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Abstract
The invention discloses a sweet-sour sugared edible bean and a producing method thereof, relating to the field of treating a sugaring process for edible beans by using a new improved method. The method comprises the following steps of raw material careful selection, washing, cooking (temperature: 105-130 DEG C, time: 15-120 minutes), and sugaring (sugar liquor with concentration of 35-70%, 0.1-4.5% of sour agent, temperature: 60 DEG C, and sugaring time: 4-6 hours). According to the invention, bean soaking and bean cooking steps in the traditional process are combined into a high-pressure bean cooking step, so that the water demand is reduced by about one time. The method is short in production process, high in efficiency, water-saving and energy-saving; no waste liquid of bean soaking and bean cooking is produced basically, the loss of nutrients is less, and the nutritional value of products is higher than that of traditional sugared products; and the sweet-sour sugared edible bean disclosed by the invention is sour, sweet and delicious, and both can be used as a food ingredient and a leisure food, therefore, the sweet-sour sugared edible bean has board market prospects.
Description
Technical field
The present invention relates to edible beans of a kind of sour-sweet sugaring and preparation method thereof.
Background technology
Edible beans are the general designations for the human legume seed that eats, nutritious, contain protein 20-40%, carbohydrate 38-48% (Zhu Zhihua, etc. plant genetic resources journal, 2005,4:427-50), the necessary amino acid of crude fibre 8-10%, multiple human body and bioactivator etc., its kind skin contains a large amount of flavones and polyphenol, and (Zhou Wei is etc. food science and technology to have very strong antioxidation activity, 2008,9:145-148; Yi Jianyong, etc. processing of farm products, 2007,7:78-81), hypotensive, blood sugar, blood fat and antitumor and strengthen the effect of immunity are arranged.
Although edible beans are of high nutritive value, family's consumption is little, and its reason is " boil the beans difficulty, the beans difficulty is ripe ".Present more and more obvious convenient purification trend just, beans semi-finished product and finished product will become the important supplement of material bean.The sugaring beans have had the edible history above 50 years, be widely used in Domestic dining table, leisure snacks, auxiliary material and flavoring, can add ice river in Henan Province icepro, ice cream, sour milk, salad, water ice, steamed buns stuffed with sweetened bean paste, nourishing beans congee, mixed congee, various cake etc., be well received by consumers.
Traditional sugaring beans production technology mainly comprises the bubble beans, boils beans, three steps of sugaring, first with the bubble beans 4-12h of 3-4 times of raw material weight, use again poach beans 20-120 minute of about 2 times of raw material weights, carry out at last sugaring (Yang Kai. the preparation method .CN1279908 of sugared red bean; Oldly send out sugaring navy bean and preparation method thereof .CN1723796 triumphant).That processes that 1 ton of beans produces 1.5 tons bubble beans liquid and 1 ton approximately boils beans liquid.
Easily build the antioxidation activity that the report red bean such as brave boils in its beans soup of 20-30min and just reached peak (processing of farm products, 2007,7:78-81), as seen minute boil through 4-12h bubble beans, 20-120 that the antioxidant content in its skin of beancurd basically enters bubble beans liquid and boils in the fermented bean drink nutritive value decrease of product behind the beans.Bubble beans liquid and to boil beans liquid BOD content very high directly enters environment, also can serious environment pollution.
The sugaring beans of producing at present are only pleasantly sweet, do not have other local flavor, impact consumption.Light sour-sweet food helps to loosen mood, promotes digestion, increases appetite, therefore to a kind of joyful, sensation of releiving of people, if can invent a kind of sugaring beans of sweet and sour taste, both can be as batching, also can leisure snacks, satisfy consumption, increase economic efficiency.
Summary of the invention
For the problems referred to above, the invention provides the edible beans of a kind of sour-sweet sugaring and the edible beans modification method of sugaring.Its sugaring bean product sweet and sour taste is of high nutritive value, and not only can make food ingredient but also can work as leisure food; The modification method technological process is short, production efficiency is high, energy consumption is low, does not basically produce bubble beans liquid and boils beans liquid, and nutritional labeling does not run off basically.
The present invention is achieved in that edible beans through selected, cleaning, add the water high pressure and steam beans, and then vacuum infusing obtains the edible beans of sugaring, adds acid and obtain the edible beans of sour-sweet sugaring when sugaring.
The fabrication processing of the edible beans of sugaring: edible beans → selected → cleaning → high pressure steams the edible beans (sour-sweet sugaring eats beans) of beans → vacuum infusing (acid adding) → sugaring
The edible beans of sour-sweet sugaring are made by edible beans, acid, sugar processing.
Edible beans: comprise kidney bean, black soya bean, soybean, broad bean, mung bean, red bean, sword bean, rice bean, cowpea, pea, lens, chick-pea.
Selected step: select full grains, in the same size, complete beans.
Cleaning step: water washes dust, microorganism etc.
High pressure steams the beans step: steaming beans amount of water is the water absorption after beans cook, and amount of water is different and different according to raw material, is generally the 1.0-2.0 of material quality doubly, and 105-130 ℃ was steamed 15-120 minute, can pressurize during boiling.
The sugaring step: sugared concentration 35-70% can be sucrose, glucose syrup, HFCS, honey or their mixture; Add the acid of the heavy 0.1-4.5% of bean material in liquid glucose, its acid is malic acid, citric acid, lactic acid, tartaric acid, metatartaric acid, phosphoric acid, adipic acid, fumaric acid or their mixture; Sugaring temperature 60 C, time 60-360 minute, vacuum 0.080-0.095MPa.
Compare improvement part of the present invention with existing edible beans sugaring method:
1. will steep beans, boil beans and be combined into and steam one step of beans, and need not to soak.Shortened technological process, improved productive rate, saved manually, reduced production costs.
2. will boil beans and change the steaming beans into.Autoclaving is lower than atmospheric cooking energy consumption, reduces production costs, and reduces CO2 emission, reduces and pollutes.
3. steam the beans amount of water and be the water absorption after beans cook, 2.5 tons of beans water savings per ton.Saving water resource reduces production costs.
4. do not produce the bubble beans, boil the beans waste liquid, the nutritional labeling of beans does not run off substantially, and product is of high nutritive value.
Up to the present, the edible beans of sour-sweet sugaring of the present invention and manufacture method thereof have no bibliographical information and Patents.
The specific embodiment
The present invention will be described below by specific embodiment, but these embodiment only are exemplary, scope of the present invention are not consisted of any restriction.It will be understood by those skilled in the art that lower without departing from the spirit and scope of the present invention and can make amendment or replace the details of technical solution of the present invention and form, but these modifications and replace and all fall into protection scope of the present invention.
Method described in the following example if no special instructions, is conventional method; Described material if no special instructions, all can obtain from commercial channels.
The preparation of embodiment 1, sour-sweet sugaring red kidney bean, navy bean
Clean: get 50g red kidney bean or navy bean, wash with water two times, each 100ml water gets the cleaning beans.
High pressure steams beans: the cleaning beans add the 65ml running water, steam 20 minutes in 121 ℃ of pressure cookers, get ripe beans.
Sugaring: ripe beans are with 55 ℃ of vacuum infusing 6h of 150ml 40% liquid glucose (sucrose: glucose is 3: 1), use again 150ml 53% liquid glucose vacuum infusing 6h, use at last 150ml 66% liquid glucose vacuum infusing, inhale sufficient, sparkling and crystal-clear the pulling out after full of sugar until raw material and drain, get sugaring red (in vain) kidney bean or.Liquid glucose 66% adds the 2.0g L MALIC ACID and carries out sugaring, obtains sugaring red (in vain) kidney bean of sweet mouthfeel.
The preparation of embodiment 2, sour-sweet sugared red bean
Clean: with example 1.
High pressure steams beans: the cleaning beans add the 70ml running water, steam 60 minutes in 105 ℃ of pressure cookers, get ripe beans.
Sugaring: ripe beans are with 55 ℃ of vacuum infusing 4h of 150ml 40% liquid glucose (sucrose: glucose is 1: 3), use again 150ml 53% liquid glucose vacuum infusing 4h, use at last the liquid glucose vacuum infusing of 150ml 66%, inhale sufficient, sparkling and crystal-clear the pulling out after full of sugar until raw material and drain, get the sugaring sugared red bean.Liquid glucose 66% adds the 2.2g Citric Acid Mono and carries out sugaring, obtains the sugared red bean of sweet mouthfeel.
The preparation of embodiment 3, sweet sour sugaring black soya bean
Clean: with example 1.
High pressure steams beans: the cleaning beans add the 60ml running water, steam 20 minutes in 125 ℃ of pressure cookers, get ripe beans.
Sugaring: ripe beans are with 55 ℃ of vacuum infusing 6h of 150ml 40% liquid glucose (sucrose: glucose is 1: 1), use again 150ml 53% liquid glucose vacuum infusing 6h, use at last the liquid glucose vacuum infusing of 150ml 66%, inhale sufficient, sparkling and crystal-clear the pulling out after full of sugar until raw material and drain, get sugaring sugaring black soya bean.Liquid glucose 66% adds the 2.0g L MALIC ACID and carries out sugaring, obtains the sugaring black soya bean of sweet mouthfeel.
The preparation of embodiment 4, sweet sour sugaring sword bean
Clean: with example 1.
[0027] high pressure steams beans: the cleaning beans add the 65ml running water, steam 25 minutes in 121 ℃ of pressure cookers, get ripe beans.
Sugaring: ripe beans are used 150ml 53% syrup vacuum infusing 6h again with 55 ℃ of vacuum infusing 6h of 150ml 40% HFCS, use at last the syrup vacuum infusing of 150ml66%, inhale sufficient, sparkling and crystal-clear the pulling out after full of sugar until raw material and drain, and get sugaring stain sword bean.Liquid glucose 66% adds the 1.0g L MALIC ACID, the 1.2g Citric Acid Mono carries out sugaring, obtains the sugaring sword bean of sweet mouthfeel.
The preparation of embodiment 5, sweet sour chick-pea
Clean: with example 1.
High pressure steams beans: the cleaning beans add the 65ml running water, steam 20 minutes in 125 ℃ of pressure cookers, get ripe beans.
Sugaring: ripe beans 55 ℃ of vacuum infusing 4h of 150ml 40% HFCS, use again 150ml 53% HFCS vacuum infusing 4h, use at last 150ml 66% HFCS vacuum infusing, inhale sufficient, sparkling and crystal-clear the pulling out after full of sugar until raw material and drain, get the sugaring chick-pea.Liquid glucose 66% adds the 1.0g L MALIC ACID, the 1.2g Citric Acid Mono carries out sugaring, obtains the sugaring chick-pea of sweet mouthfeel.
The preparation of embodiment 6 sweet sour sugaring soya beans
Clean: with example 1.
High pressure steams beans: the cleaning beans add the 60ml running water, and 60 ℃ were soaked 50 minutes, steamed 20 minutes in 125 ℃ of pressure cookers, got ripe beans.
Sugaring: ripe beans are used 150ml 53% HFCS vacuum infusing 4h again with 55 ℃ of vacuum infusing 4h of 150ml 40% HFCS, use at last 150ml 66% HFCS vacuum infusing, inhale sufficient, sparkling and crystal-clear the pulling out after full of sugar until raw material and drain, and get the sugaring soya bean.Liquid glucose at 150ml 66% adds 1.0g Pfansteihl, the sour-sweet acid of 1.2g L apple, obtains the sugaring soya bean of sweet mouthfeel.
The preparation of embodiment 7 sour-sweet sugaring peas
Clean: with example 1.
High pressure steams beans: the cleaning beans add the 60ml running water, and 60 ℃ were soaked 60 minutes, steamed 20 minutes in 125 ℃ of pressure cookers, got ripe beans.
Sugaring: ripe beans are used 150ml 53% HFCS vacuum infusing 4h again with 55 ℃ of vacuum infusing 4h of 150ml 40% HFCS, use at last 150ml 66% HFCS vacuum infusing, inhale sufficient, sparkling and crystal-clear the pulling out after full of sugar until raw material and drain, and get the sugaring pea.Liquid glucose 66% adds 1.0g Pfansteihl, the sour-sweet acid of 1.2g L apple, obtains the sugaring pea of sweet mouthfeel.
The preparation of embodiment 8, sweet sour sugaring mung bean
Clean: with example 1.
High pressure steams beans: the cleaning beans add the 65ml running water, steam 20 minutes in 121 ℃ of pressure cookers, get ripe beans.
Sugaring: ripe beans are used 150ml 50% syrup vacuum infusing 2h again with 55 ℃ of vacuum infusing 2h of 150ml 35% HFCS, use at last the syrup vacuum infusing of 150ml66%, inhale sufficient, sparkling and crystal-clear the pulling out after full of sugar until raw material and drain, and get sugaring stain mung bean.Liquid glucose 66% adds the 1.0g L MALIC ACID, the 1.2g Citric Acid Mono carries out sugaring, obtains the sugaring mung bean of sweet mouthfeel.
Claims (8)
1. the preparation method of the edible beans of a sugaring, its main fabrication processing is: edible beans → selected → cleanings → high pressure steams beans → vacuum infusing → sugaring and eats beans.
2. method according to claim 1 is characterized in that adopting high pressure to steam beans, and it is 105-130 ℃, 15-120 minute that high pressure steams the beans condition.
3. method according to claim 1 is characterized in that steaming the beans amount of water and is the water absorption after beans cook, and is generally the 1-2 of raw material weight doubly.
4. described method adds the acid that eats bean material quality 0.1%-4.5% in the vacuum infusing step according to claim 1-3.
5. the edible beans of the edible beans of the sugaring that each described method prepares among the claim 1-4 and sour-sweet sugaring.
6. the edible beans of sour-sweet sugaring is characterized in that it is comprised of edible beans, sugar, acid, and acid content is the 0.1%-4.5% of edible bean material quality.
7. sour-sweet sugaring according to claim 6 eats beans, and its edible steamed buns stuffed with sweetened bean paste is drawn together kidney bean, black soya bean, soybean, broad bean, mung bean, red bean, sword bean, rice bean, cowpea, pea, lens, chick-pea.
8. sour-sweet sugaring according to claim 6 eats beans, and its acid comprises the mixture of malic acid, citric acid, lactic acid, tartaric acid, metatartaric acid, phosphoric acid, adipic acid, fumaric acid or its arbitrary proportion.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300297A (en) * | 2013-05-14 | 2013-09-18 | 安徽天方茶业（集团）有限公司 | Lucid ganoderma trichosanthes kirilowii maxim sugared broad bean and preparation method thereof |
| CN106804751A (en) * | 2017-01-21 | 2017-06-09 | 黑龙江舌尖麦香餐饮管理有限公司 | A kind of sweet acid beans sweetened bean paste type beverage and its production method |
| CN107156415A (en) * | 2017-07-03 | 2017-09-15 | 湖北工业大学 | A kind of preparation method of cyperue esculentus foods packed in carton containers |
| CN110663879A (en) * | 2019-10-22 | 2020-01-10 | 佛山市顺德区百辉食品有限公司 | Granular bean and processing method thereof |
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| CN1279908A (en) * | 2000-07-11 | 2001-01-17 | 杨凯 | Method for preparing sugared red bean |
| CN1943412A (en) * | 2006-11-03 | 2007-04-11 | 故城县三豆产业化经营合作社 | Red bean paste full powder instant food and its preparing method |
| CN101331899A (en) * | 2007-06-29 | 2008-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing bean material and preparation method thereof |
| CN102240006A (en) * | 2011-03-28 | 2011-11-16 | 北京御食园食品股份有限公司 | Kidney bean leisure foods and preparation method thereof |
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2012
- 2012-11-28 CN CN2012104914366A patent/CN102960637A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279908A (en) * | 2000-07-11 | 2001-01-17 | 杨凯 | Method for preparing sugared red bean |
| CN1943412A (en) * | 2006-11-03 | 2007-04-11 | 故城县三豆产业化经营合作社 | Red bean paste full powder instant food and its preparing method |
| CN101331899A (en) * | 2007-06-29 | 2008-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing bean material and preparation method thereof |
| CN102240006A (en) * | 2011-03-28 | 2011-11-16 | 北京御食园食品股份有限公司 | Kidney bean leisure foods and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300297A (en) * | 2013-05-14 | 2013-09-18 | 安徽天方茶业（集团）有限公司 | Lucid ganoderma trichosanthes kirilowii maxim sugared broad bean and preparation method thereof |
| CN106804751A (en) * | 2017-01-21 | 2017-06-09 | 黑龙江舌尖麦香餐饮管理有限公司 | A kind of sweet acid beans sweetened bean paste type beverage and its production method |
| CN107156415A (en) * | 2017-07-03 | 2017-09-15 | 湖北工业大学 | A kind of preparation method of cyperue esculentus foods packed in carton containers |
| CN110663879A (en) * | 2019-10-22 | 2020-01-10 | 佛山市顺德区百辉食品有限公司 | Granular bean and processing method thereof |
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Application publication date: 20130313 |