CN1036311C - National seabuckthorn fruit and pea series food - Google Patents

Abstract

The present invention relates to sea backthern pea series food and a making method thereof. The sea backthern pea series food includes natural sea backthern pea stuffing, natural thick sea backthern pea sauce and natural sea backthern pea cake. Peas are soaked in tap water with normal temperature and dietary alkali, cooked to be soft, crushed and peeled to eliminate the unpleasant smell of the peas. The series food contains a plurality of amino acids and proteins so that the series food can be digested and absorbed easily by human bodies. Thus, the series food is novel food with a wide prospect.

Description

National seabuckthorn fruit and pea series food and preparation method thereof

The invention belongs to the bean food manufacture field, particularly about the new food of sea-buckthorn pea series with and manufacture method.

Pea is the very strong crop rotation legume of a kind of adaptability, also is that a kind of protein content reaches 24.84% beans good protein resource.Its Vb content is Duoed one times than pork liver, and also Senior Three is doubly than egg yolk.Amino acid whose ratio and composition help digesting and assimilating of human body near the needs of human body.Also contain trace element and vitamins such as the necessary calcium of a large amount of human body g and Ds, phosphorus, iron, zinc, have very high dietotherapy health protection effect.

79 years, the output of China's pea was 5,000,000,000 kilograms, accounted for 40.7% of worldwide production, was the 3rd of the edible beans of China, was only second to the output of soybean and broad bean.But, because " beany flavor " too heavy problem of pea never is resolved in the past, caused the technical method of pea comprehensive processing and utilization few, make a large amount of peas make feed, make bean vermicelli, do the feed draught animal utilization rate of pea protein is only had 12.1%, cook bean vermicelli, but because the problem of processing technology is almost lost totally protein.That has caused pea utilizes scope very narrow and devalue, and makes the slack market and long-term the overstocking of pea.Cause because of overstocking the phase oversizely even, the harm loss late of evils such as worm, mould, mouse is up to the phenomenon more than 30%.

Up to now, to the comprehensive utilization of beans, do not reach the limit far away in the world.Therefore, seeking and work out and can solve the technical method that pea takes off " raw meat ", improve the comprehensive processing and utilization rate of pea, particularly improve the utilization rate of pea protein, is an important topic of food work from now on.

The present invention is on the basis that has solved the pea deodorization technology, develop the nutrition dietary cure that can improve the pea processed goods and be worth and comprehensive utilization ratio, be mixed with new series nutrition, health, Dietotherapy health food and production method thereof easily with pea and Hippophae (rhamnoides) original juice.

The series new product has " national seabuckthorn fruit and pea filling ", " national seabuckthorn fruit and pea sauce " and " national seabuckthorn fruit and pea cake ".

The beany flavor that takes off of the present invention is finished with the following methods: add dietary alkali with the normal temperature running water and soaked pea 10-14 hour, water: beans: the part by weight of alkali is 2.5: 1: 0.01, heating, it is broken to ripe mashed back to boil beans, with the husky seperator of the skin of 50 eye mesh screens, removes skin of beancurd in water filling.Do like this, can remove the beany flavor of pea.The dehydration of pea sweetened bean paste liquid input squeezing dewatering machine, make take off behind the raw meat dehydration pea sand standby.

The preparation method of following specific description " national seabuckthorn fruit and pea filling ", " national seabuckthorn fruit and pea sauce " and " national seabuckthorn fruit and pea cake ".

1. national seabuckthorn fruit and pea filling

With sweetened bean paste: granulated sugar: millet: the weight ratio of sea-buckthorn is 1: 0.3～0.4: 0.05～0.07: 0.06～0.08 ratio, is ready to sweetened bean paste, liquid glucose, little Rice ﹠ peanut milk and Hippophae (rhamnoides) original juice (commercially available).Liquid glucose boils with the white granulated sugar heating, filter.Little Rice ﹠ peanut milk, with the ratio of a millet to 4.5 parts of water, it is that 121 ℃, pressure are to steam 30 minutes in the pressure cooker of 100Kpa that packaging container is put temperature, steams mashed back and grinds pulping with colloid mill.Little Rice ﹠ peanut milk and Hippophae (rhamnoides) original juice will concentrate with vacuum decompressioning and concentrating tank.The good liquid glucose of filter is moved on to the stainless steel interlayer ingredients pot of band mixing plant, when heating, add little Rice ﹠ peanut milk and sweetened bean paste, temperature of charge when rising to 100 ℃ to the pot, continue 30 minutes adding concentrated sea-buckthorn juice, quantitative pot is loaded on the composite plastic cooking food bag of anti-121 ℃ of high temperature after stirring, the autoclave sterilization of sending into 121 ℃, pressure after sealing with vacuum packing machine and be 100Kpa was in time cooled off, drains, cases, is dispatched from the factory after the assay was approved with the circulation running water after 30 minutes.

2. national seabuckthorn fruit and pea sauce

With the pea sand (method is same as 1) that is processed into through taking off the raw meat processing, it with the weight ratio of sweetened bean paste, granulated sugar, Hippophae (rhamnoides) original juice 1: 0.25～0.35: 0.1～0.12 ratio, earlier the sugar fusing is filtered, move to ingredients pot, under the prerequisite that stirs of heating continuously, add sweetened bean paste, after being warming up to 100 ℃, continue 30 minutes, add Hippophae (rhamnoides) original juice.The back quantitative pot that stirs is loaded on the composite plastic cooking food bag of anti-121 ℃ of high temperature, the autoclave sterilization that to send into 121 ℃ of pressure after sealing with vacuum packing machine be 100Kpa was in time cooled off, drains, cases, is dispatched from the factory after the assay was approved with the circulation running water after 30 minutes.

3. sea-buckthorn Steamed Pea Flour Cake

Select broken, the peeling of high-quality pea (preferably white pea), in bean cotyledon: water: alkali face: alum: granulated sugar: Hippophae (rhamnoides) original juice is 1: 2: 0.01: 0.003～0.005: 0.45～0.5: 0.09～0.1 ratio.Earlier water is heated to 80 ℃, add dietary alkali, alum, the dissolving back adds the pea lobe, boils the slack-off fire in back with very hot oven and simmers 50 minutes, boil to bean cotyledon, mashed saturating back sugaring is also fully stirred, the dissolving fully of sugar grain, and the boiling back adds Hippophae (rhamnoides) original juice, under the prerequisite that stirs of heating, continue 10 minutes, the ice cream box of quantitatively packing into after the colloid mill that in time moves to the bacterium of going out grinds is added a cover the nature cooling, goes on the market as cold food next day.

After the present invention makes raw material be processed as finished product, the color and luster true qualities, tissue is fine and smooth, sweet and sour taste, mouthfeel is fine, unique style, the protein reserve capacity of product is 17.19%, storage rate 59.8%, than directly making feed (12.1%) or making bean vermicelli (0.77%) and improved 57.7% or 69.03% respectively, input and output ratio are 1: 4.114, amino acid kind in the finished product reaches 19 kinds, contain a considerable number of calcium, phosphorus, iron, trace element and vitamins (seeing analysis report) such as zinc, not only opened the new way of pea process technology, and, the nutrition of beans and fruits and vegetables class has been in the same place with dietary function is soft first with pea and sea-buckthorn preparation series instant food.Both realized the effect of nutrition complement and enriched nutritive, again according to people's different places and different needs, produce flanker, found out the technological approaches that solves the not enough problem of China's food proteins, than all beans fillings that circulate on the present domestic market, all increased the nutritional labeling of fruits and vegetables classes.Help Agro-ecology and farmer richness, help realizing agricultural byproducts fine finishining increment,, can rise in value by deep processing as with 1/5 of the technology of the present invention processing China pea output, 23.317 hundred million yuan of the profits of making profits, and, can alleviate the problem of Chinese people foodstuff for the people thing albumen deficiency, eliminate the wasting phenomenon of 2,000,000,000 jin of pea proteins, be embodied as market and increase more designs and varieties, for realizing the socialization of housework, improve the people's the general level of the health, create advantageous conditions.

Claims (3)

1. national seabuckthorn fruit and pea food, be to be 1 with weight ratio: the pea sand of 0.25-0.35: 0.1-0.12, granulated sugar, Hippophae (rhamnoides) original juice make, in the heating liquid glucose, add pea sand, after being warming up to more than 100 ℃, continue 30 minutes, add Hippophae (rhamnoides) original juice, the pea sauce that stirs the packing sterilization and make, wherein said pea sand is to add dietary alkali with the normal temperature running water to soak 10-14 hour, water: beans: the weight ratio of alkali is 2.5: 1: 0.01, heat and boil to ripe rotting, the resulting raw meat pea sand that takes off of skin of beancurd is removed in the Pi Sha separation.

2. according to the national seabuckthorn fruit and pea food of claim 1, it is characterized in that also adding the pea filling that little Rice ﹠ peanut milk makes, the weight proportion of raw material is a sweetened bean paste: granulated sugar: millet: sea-buckthorn=1: 0.3-0.4: 0.05-0.07: 0.06-0.08, little Rice ﹠ peanut milk wherein for a millet to the ratio of 4.5 parts of water through boiling, grinding forms, and little Rice ﹠ peanut milk and Hippophae (rhamnoides) original juice concentrate through vacuum decompression.

3. according to the preparation method of the food of claim 1 or 2, may further comprise the steps:

A, add dietary alkali with the normal temperature running water and soaked 10-14 hour, water: beans: the part by weight of alkali is 2.5: 1: 0.01, heats that it is broken to ripe mashed back to boil beans, and with the husky seperator of the skin of 50 eye mesh screens, the removing skin of beancurd obtains taking off raw meat pea sand in water filling;

B, prepare pea sand, granulated sugar, millet, sea-buckthorn in proportion;

Add pea sand in the time of c, heating liquid glucose, after 100 ℃, continue 30 minutes, add Hippophae (rhamnoides) original juice, fully stir.