CN103564348A - Production method of coated black soya bean - Google Patents
Production method of coated black soya bean Download PDFInfo
- Publication number
- CN103564348A CN103564348A CN201210252394.0A CN201210252394A CN103564348A CN 103564348 A CN103564348 A CN 103564348A CN 201210252394 A CN201210252394 A CN 201210252394A CN 103564348 A CN103564348 A CN 103564348A
- Authority
- CN
- China
- Prior art keywords
- soya bean
- black soya
- clothing
- baking
- wrapping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
Abstract
The invention discloses a production method of coated black soya bean, and belongs to the field of grain processing technology. The production method comprises following steps: (1) choosing of black soya bean; (2) baking and cooling; (3) coating; (4) explosion puffing drying at variable temperature and pressure difference; (5) flavor adjusting; (6) coating of an editable film; and (7) baking. The coated black soya bean prepared by the production method possesses crisp mouthfeel, a loose structure, low water content, and a relatively long shelf life, and is abundant in nutrients.
Description
Technical field
The present invention relates to a kind of production method of wrapping up in clothing black soya bean, belong to foodstuff processing technology field.
Background technology
Nutritious black bean is abundant, has very high nutritive value and medical value.Its protein content is up to 36%～40%, 8 seed amino acids that contain 18 seed amino acids, particularly needed by human; Black soya bean also contains 19 kinds of oleic acid, and wherein unsaturated fatty acid content reaches 80%, and absorptivity is up to more than 95%, and decapacitation meets the needs of human body to aliphatic acid, reduces in addition the effect of blood cholesterol.Therefore, often eat black soya bean, energy softening blood vessel, skin care, delays senility, and particularly the patients such as hypertension, heart disease is had to fairly obvious medical care effect.Particularly the content of vitamin E is very outstanding in black soya bean, to contain multivitamin, be 7 times of meat, and vitamin E has the effect of prevention diabetes.Currently take the product that black soya bean is that raw material is made and mostly be some black bean powders or black bean beverage based food, and the leisure nutraceutical of wrapping up in clothing black soya bean class product-free temporarily at home still belongs to blank.
Summary of the invention
The object of this invention is to provide a kind of nutritious, production method of wrapping up in clothing black soya bean that mouthfeel is crisp, comprise the following steps:
(1) select black soya bean: select the black soya bean raw material that granular size is consistent, reject chip and impurity wherein;
(2) toast cooling: the black soya bean after selecting is put into baking machine and toasted, 130～180 ℃ of baking temperatures, baking time 8～20min.After baking, put and be cooled at normal temperatures 20～40 ℃;
(3) wrap up in clothing: take a certain amount of clothing powder of wrapping up in, cooled black soya bean is added and wrapped up in clothing machine, add one deck syrup, add one deck to wrap up in clothing powder, repeat to add until will wrap up in clothing powder and add soon, wrapped peanut to be wrapped up in surface is dry shape, then wraps one deck;
(4) changing temperature-pressure-difference and puffing is dry: by wrap up in clothing and after black soya bean put into Bulking tank, heat temperature raising, swelling temperature is 80～120 ℃, stagnates 5～20min, then vacuumizes, evacuation temperature is 70～100 ℃, evacuated time 120～210min; Bulking pressure is poor is 0.2～0.5MPa;
(5) seasoning: expanded rear black soya bean is put into flavoring machine, deployed flavoring is added in flavoring machine uniformly, to wrapping up in the seasoning of clothing black soya bean, seasoning time 70～100s;
(6) be coated with edible film: film liquid is formulated by soybean protein isolate, keep film liquid temp between 25 ~ 45 ℃, film liquid is applied in after having prepared wraps up in clothing black soya bean surface;
(7) the clothing production of black beans of wrapping up in being coated with after edible film is put in baking boiler and is toasted, 90～110 ℃ of baking temperatures, baking time 5～15min.
The present invention adopts changing temperature-pressure-difference and puffing to be dried and edible film technology, and for the production of wrapping up in clothing black soya bean, products taste is crisp, nutritious, short texture, and moisture is few, and the shelf-life is longer.
The specific embodiment
Embodiment 1
According to < < beans state quality standard > >, check and accept after raw material, meticulously select full grains, free from insect pests black soya bean, puts into oven and toasts; Baking temperature is 140-170 ℃, baking time 10-18min; After baking, be cooled to 25-35 ℃ and wrap up in clothing, then in access arrangement, carry out changing temperature-pressure-difference and puffing, swelling temperature is 90-110 ℃, stagnate 8-17min, then vacuumize, evacuation temperature is 80-90 ℃, evacuated time 130～200min, bulking pressure is poor is 0.3-0.5MPa; The clothing black soya bean of wrapping up in after expanded completing is put into flavoring machine seasoning 90s; After seasoning completes, smear edible film, edible film liquid is that concentration is 5% soybean protein isolate solution, and while filming, film liquid temp is 35 ℃; After having smeared, enter baking machine baking, 100 ℃ of baking temperatures, baking time 10min; Through cooling, packing, warehouse-in, make and wrap up in clothing black soya bean product.
Embodiment 2
According to < < beans state quality standard > >, check and accept after raw material, meticulously select full grains, free from insect pests black soya bean, puts into oven and toasts; Baking temperature is 150-160 ℃, baking time 12-16min; After baking, be cooled to 30-35 ℃ and wrap up in clothing, then in access arrangement, carry out changing temperature-pressure-difference and puffing, swelling temperature is 100-110 ℃, stagnate 10-17min, then vacuumize, evacuation temperature is 80-90 ℃, evacuated time 140～190min, bulking pressure is poor is 0.4-0.5MPa; The clothing black soya bean of wrapping up in after expanded completing is put into flavoring machine seasoning 90s; After seasoning completes, smear edible film, edible film liquid is that concentration is 5% soybean protein isolate solution, and while filming, film liquid temp is 35 ℃; After having smeared, enter baking machine baking, 105 ℃ of baking temperatures, baking time 9min; Through cooling, packing, warehouse-in, make and wrap up in clothing black soya bean product.
Claims (1)
1. a production method of wrapping up in clothing black soya bean, comprises the following steps:
(1) select black soya bean: select the black soya bean raw material that granular size is consistent, reject chip and impurity wherein;
(2) toast cooling: the black soya bean after selecting is put into baking machine and toasted, 130～180 ℃ of baking temperatures, baking time 8～20min, puts after baking and is cooled at normal temperatures 20～40 ℃;
(3) wrap up in clothing: take a certain amount of clothing powder of wrapping up in, cooled black soya bean is added and wrapped up in clothing machine, add one deck syrup, add one deck to wrap up in clothing powder, repeat to add until will wrap up in clothing powder and add soon, wrapped peanut to be wrapped up in surface is dry shape, then wraps one deck;
(4) changing temperature-pressure-difference and puffing is dry: by wrap up in clothing and after black soya bean put into Bulking tank, heat temperature raising, swelling temperature is 80～120 ℃, stagnates 5～20min, then vacuumizes, evacuation temperature is 70～100 ℃, evacuated time 120～210min; Bulking pressure is poor is 0.2～0.5MPa;
(5) seasoning: expanded rear black soya bean is put into flavoring machine, deployed flavoring is added in flavoring machine uniformly, to wrapping up in the seasoning of clothing black soya bean, seasoning time 70～100s;
(6) be coated with edible film: film liquid is formulated by soybean protein isolate, keep film liquid temp between 25 ~ 45 ℃, film liquid is applied in after having prepared wraps up in clothing black soya bean surface;
(7) the clothing production of black beans of wrapping up in being coated with after edible film is put in baking boiler and is toasted, 90～110 ℃ of baking temperatures, baking time 5～15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210252394.0A CN103564348A (en) | 2012-07-20 | 2012-07-20 | Production method of coated black soya bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210252394.0A CN103564348A (en) | 2012-07-20 | 2012-07-20 | Production method of coated black soya bean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564348A true CN103564348A (en) | 2014-02-12 |
Family
ID=50037742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210252394.0A Pending CN103564348A (en) | 2012-07-20 | 2012-07-20 | Production method of coated black soya bean |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564348A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875859A (en) * | 2014-04-18 | 2014-06-25 | 黑龙江八一农垦大学 | Biologically-activated mixed-beans-type microporous chocolate snack food |
| CN104431815A (en) * | 2014-11-14 | 2015-03-25 | 安徽科技学院 | Black soybean food added with mineral elements and processing method |
| CN104957547A (en) * | 2015-07-23 | 2015-10-07 | 江苏楷益智能科技有限公司 | Preparation method of crispy bean type snack food |
| CN106900964A (en) * | 2017-03-02 | 2017-06-30 | 山东天博食品配料有限公司 | One kind fermentation beans wraps up in basic necessities of life product and preparation method thereof |
| CN109122845A (en) * | 2018-07-05 | 2019-01-04 | 江苏豪蓓特食品有限公司 | A kind of production method delaying roasted nuts and non-roasted nuts shelf-life |
-
2012
- 2012-07-20 CN CN201210252394.0A patent/CN103564348A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875859A (en) * | 2014-04-18 | 2014-06-25 | 黑龙江八一农垦大学 | Biologically-activated mixed-beans-type microporous chocolate snack food |
| CN104431815A (en) * | 2014-11-14 | 2015-03-25 | 安徽科技学院 | Black soybean food added with mineral elements and processing method |
| CN104431815B (en) * | 2014-11-14 | 2018-01-19 | 安徽科技学院 | A kind of black soybean food and processing method for adding mineral matter element |
| CN104957547A (en) * | 2015-07-23 | 2015-10-07 | 江苏楷益智能科技有限公司 | Preparation method of crispy bean type snack food |
| CN106900964A (en) * | 2017-03-02 | 2017-06-30 | 山东天博食品配料有限公司 | One kind fermentation beans wraps up in basic necessities of life product and preparation method thereof |
| CN109122845A (en) * | 2018-07-05 | 2019-01-04 | 江苏豪蓓特食品有限公司 | A kind of production method delaying roasted nuts and non-roasted nuts shelf-life |
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Application publication date: 20140212 |