CN104323154A - Mixed beans and processing method thereof - Google Patents

Mixed beans and processing method thereof Download PDF

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Publication number
CN104323154A
CN104323154A CN201410714114.2A CN201410714114A CN104323154A CN 104323154 A CN104323154 A CN 104323154A CN 201410714114 A CN201410714114 A CN 201410714114A CN 104323154 A CN104323154 A CN 104323154A
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China
Prior art keywords
beans
baste
parts
water
vain
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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.)
Pending
Application number
CN201410714114.2A
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Chinese (zh)
Inventor
王秀华
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RONGCHENG NANGUANG FOODSTUFF Co Ltd
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RONGCHENG NANGUANG FOODSTUFF Co Ltd
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Priority to CN201410714114.2A priority Critical patent/CN104323154A/en
Publication of CN104323154A publication Critical patent/CN104323154A/en
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    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention relates to mixed beans and a processing method thereof, and solves the technical problems that existing beans are relatively poor in mouthfeel and flavor. The processing method comprises the following steps: selecting raw materials, soaking the selected raw materials in water, boiling, draining, selecting, weighing, bagging, performing vacuum sealing, cooling for sterilizing, detecting by passing through a metal detection box, putting into boxes, and storing. The processing method can be widely applied to processing of bean foods.

Description

Reunion beans and processing method thereof
Technical field
The present invention relates to a kind of food and processing method thereof, is a kind of reunion beans and processing method thereof specifically.
Background technology
Containing rich in protein in beans, and the composition of 8 kinds of essential amino acids extremely meets the needs of human body in bean protein, be a kind of excellent vegetable protein, particularly containing abundant lysine, its content is higher than cereal 10 times, and contained threonine is higher than cereal about 5 times; Beans is also containing the abundant inorganic salts element such as calcium, phosphorus, iron, zinc, and the content of B family vitamin is apparently higher than cereals such as rice, flour and corn flour.Compared with cereal, the content of its carbohydrate is much lower, is only 25% ~ 30%, and wherein about has half to be the raffinose that can not digest and assimilate of human body and stachyose, is the excellent food of diabetic.Beans also containing the abundant composition such as beans lecithin, asparatate, glutamic acid, choline, stigmasterol, these substance advanta in the health of human body, for enhancing development, strengthen memory, safeguard normal hepatocytes function, prevent artery sclerosis and keep vigorous youthful vigor all to have good effect.
The cooking methods of existing bean food is a lot, wherein modally cook congee, fermented soya bean beans sauce, kidney bean stew chop etc., but the beans that these methods existing are made still exists the problems such as mouthfeel is not good, local flavor is poor.
Summary of the invention
Of the present invention just still exist to solve existing beans the technical problem that mouthfeel is not good, local flavor is poor, provide a kind of mouthfeel better, the reunion beans of unique flavor and processing method thereof.
A kind of reunion beans, it contains the composition of following weight ratio: spend beans in vain: quail beans: black soya bean: junge Erbsen is (3 ~ 2): (3 ~ 2): (2 ~ 1): (2 ~ 1), and it uses baste modulation to form; Baste contains the composition of following weight ratio: white granulated sugar 120 ~ 130 parts, salt 1.4 ~ 1.6 parts, malic acid 1.2 ~ 1.4 parts, 270 ~ 290 parts, water; Spend beans, quail beans, black soya bean in vain, junge Erbsen gross mass checks and the mass ratio of described baste is 1:3.5 ~ 5.
Preferably, the present invention contains the composition of following weight ratio: spend beans in vain: quail beans: black soya bean: junge Erbsen is 3:3:2:2, and it uses baste modulation to form, baste contains the composition of following weight portion: white granulated sugar 125 parts, salt 1.5 parts, malic acid 1.3 parts, 280 parts, water; The mass ratio spending beans, quail beans, black soya bean, junge Erbsen gross mass and described baste in vain is 1:4.
The present invention provides a kind of processing method of beans of reuniting simultaneously, and it comprises the steps:, and (1) is selected: select and remove broken, breach, that jejune, color and luster is bad beans and other impurity; (2) water logging: the material bean chosen is soaked 14 ~ 16 hours in 20 DEG C of water; (3) boiling is soaked: soaked material bean is carried out boiling 30 ~ 60 minutes in baste, and baste boiling pol is 35 degree; Beans after boiling soak 14 ~ 16 hours in baste, and laying temperature is less than 5 DEG C; Spend beans, quail beans, black soya bean in vain, junge Erbsen gross mass checks and the mass ratio of described baste is 1:3.5 ~ 5; (4) control liquid to select: the beans after soaking were taken out control liquid after 15 ~ 25 minutes, is poured on stainless steel chopping board and picks out the beans bad with color that are broken, broken skin; (5) packed by the beans chosen and add packing fluid, then weighing by bag, every 10 ~ 20 minutes selective examination records once; Filling liquid uses white granulated sugar to add water allotment, and pol is 35 degree; (6) vacuum seal: critical by sack during sealing, confirms whether sealing part has juice, there whether have to be folding, whether has gas leakage, whether has foreign matter; (7) sterilization cooling: sterilizing unit adopts state type pressure sterilization pot; (8) metal detection: cross metal detector by bag product, detects its sensitivity by the metal coupons of Fe Ф 1.5mm, Sus Ф 2.5mm standard; (9) package storage: store with the packed finished product of packed in cases, storage temperature is normal temperature.
Preferably, in step (6), during sealing, sealing line distance bag edge is no more than 5mm; Use vacuum heat-sealing machine when vacuumizing, vacuum is-0.1mpa, the pumpdown time is 18 ~ 20s; Heat sealed time is 2.7 ~ 2.9s, heat and temperature is 340 DEG C.
Preferably, the retort that step (7) adopts meets and performs SN/T0400.6-2005 regulation or 21CFR113.40 regulation; The cooling of pot inner top fountain, is cooled to product center temperature 38 ~ 40 DEG C; Cool complete product to boil taking-up, inclination sterilization dish, remove water more than bag face, load in Turnover Box after then toweling off the water dirt of dry bag face.
Material bean of the present invention is preferably from the beans of the natural green production base in motherland Heilungkiang, Xinjiang and Yunnan, production and processing overall process is all carried out in totally-enclosed, the sterile workshop of building by international standard, product adopts high temperature high pressure sterilizing technique leading in the world, not adding any anticorrisive agent, is organic food truly.Beans of the present invention adds and the rational number proportioning of baste, greatly optimizes the mouthfeel of product, nutritious, is easy to be esthetically acceptable to the consumers; The reasonable arrangement of preparation process and the choose reasonable of preparation condition, saved the nutrition of main ingredient from damage, makes product have good peculiar flavour, eats also convenient.
Detailed description of the invention
Composition source in following examples of the present invention is as follows: malic acid is that Co., Ltd's production is refined by Qingdao Japan, and other composition is the commercially available universal product.
Embodiment 1
One, factory formula:
Baste: white granulated sugar 120kg, salt 1.4kg, malic acid 1.2kg, water 270kg; Reunion beans formula and mass ratio thereof: spend beans in vain: quail beans: black soya bean: junge Erbsen equals 3 parts: 3 parts: 2 parts: 2 parts.The mass ratio spending beans, quail beans, black soya bean, junge Erbsen gross mass and baste in vain is 1:3.5.
Two, preparation method
(1) select: manual select and removes fragmentation, breach, the beans that jejune, color and luster is bad and other impurity.
(2) water logging: the material bean chosen is soaked 12 hours in 15 DEG C of water.
(3) boiling is soaked: soaked material bean is carried out boiling 30 minutes in baste, and baste boiling pol is 35 degree; Beans after boiling soak 14 hours in baste, and laying temperature is less than 5 DEG C.
(4) control liquid to select: the beans after soaking were taken out control liquid after 15 minutes, is poured on stainless steel chopping board and picks out the beans bad with color that are broken, broken skin.
(5) packed by the beans chosen and add packing fluid, then weighing by bag, every 10 minutes selective examination records once; Filling liquid uses white granulated sugar to add water allotment, and pol is 35 degree.
(6) vacuum seal: critical by sack during sealing, sealing line distance bag edge is no more than 5mm.Whether sealing part has juice, whether have folding, whether have gas leakage, whether have foreign matter to have special messenger to confirm.
Use vacuum heat-sealing machine when vacuumizing, vacuum is-0.1mpa, the pumpdown time is 18s; Heat sealed time is 2.7s, heat and temperature is 340 DEG C.
(7) sterilization cooling: sterilizing unit adopts state type pressure sterilization pot, meets and performs 21CFR113.40 regulation.The cooling of pot inner top fountain, is cooled to product center temperature 38 DEG C.Cool complete product to boil taking-up, inclination sterilization dish, remove water more than bag face, load in Turnover Box after then toweling off the water dirt of dry bag face.
(8) metal detection: cross metal detector by bag product, detects its sensitivity by the metal coupons of Fe Ф 1.5mm, Sus Ф 2.5mm standard.
(9) package storage: store with the packed finished product of packed in cases, storage temperature is 10 DEG C.
Embodiment 2
One, factory formula:
Baste: white granulated sugar 125kg, salt 1.5kg, malic acid 1.3kg, water 280kg;
Reunion beans formula and mass ratio thereof: spend beans in vain: quail beans: black soya bean: junge Erbsen is 4 parts: 4 parts: 3 parts: 3 parts.The mass ratio spending beans, quail beans, black soya bean, junge Erbsen gross mass and baste in vain is 1:5.
Two, preparation method
(1) select: manual select and removes fragmentation, breach, the beans that jejune, color and luster is bad and other impurity.
(2) water logging: the material bean chosen is soaked 14 hours in 18 DEG C of water.
(3) boiling is soaked: soaked material bean is carried out boiling 45 minutes in baste, and baste boiling pol is 35 degree; Beans after boiling soak 15 hours in baste, and laying temperature is 4 DEG C.
(4) control liquid to select: the beans after soaking were taken out control liquid after 20 minutes, is poured on stainless steel chopping board and picks out the beans bad with color that are broken, broken skin.
(5) packed by the beans chosen and add packing fluid, then weighing by bag, every 15 minutes selective examination records once; Filling liquid uses white granulated sugar to add water allotment, and pol is 35 degree.
(6) vacuum seal: critical by sack during sealing, sealing line distance bag edge is no more than 5mm.Whether sealing part has juice, whether have folding, whether have gas leakage, whether have foreign matter to have special messenger to confirm.
Use vacuum heat-sealing machine when vacuumizing, vacuum is-0.1mpa, the pumpdown time is 19s; Heat sealed time is 2.8s, heat and temperature is 320 DEG C.
(7) sterilization cooling: sterilizing unit adopts state type pressure sterilization pot, meets and performs SN/T0400.6-2005 regulation regulation.The cooling of pot inner top fountain, is cooled to product center temperature 38 DEG C.Cool complete product to boil taking-up, inclination sterilization dish, remove water more than bag face, load in Turnover Box after then toweling off the water dirt of dry bag face.
(8) metal detection: cross metal detector by bag product, detects its sensitivity by the metal coupons of Fe Ф 1.5mm, Sus Ф 2.5mm standard.
(9) package storage: store with the packed finished product of packed in cases, storage temperature is 15 DEG C.
Embodiment 3
One, factory formula:
Baste: white granulated sugar 130kg, salt 1.6kg, malic acid 1.4kg, water 290kg;
Reunion beans formula and mass ratio thereof: spend beans in vain: quail beans: black soya bean: junge Erbsen equals 3.5 parts: 3.5 parts: 2 parts: 2 parts.The mass ratio spending beans, quail beans, black soya bean, junge Erbsen gross mass and baste in vain is 1:4.
Two, preparation method
(1) select: manual select and removes fragmentation, breach, the beans that jejune, color and luster is bad and other impurity.
(2) water logging: the material bean chosen is soaked 14 hours in 20 DEG C of water.
(3) boiling is soaked: soaked material bean is carried out boiling 60 minutes in baste, and baste boiling pol is 35 degree; Beans after boiling soak 16 hours in baste, and laying temperature is 4 DEG C.
(4) control liquid to select: the beans after soaking were taken out control liquid after 25 minutes, is poured on stainless steel chopping board and picks out the beans bad with color that are broken, broken skin.
(5) packed by the beans chosen and add packing fluid, then weighing by bag, every 20 minutes selective examination records once; Filling liquid uses white granulated sugar to add water allotment, and pol is 35 degree.
(6) vacuum seal: critical by sack during sealing, sealing line distance bag edge is no more than 5mm.Whether sealing part has juice, whether have folding, whether have gas leakage, whether have foreign matter to have special messenger to confirm.
Use vacuum heat-sealing machine when vacuumizing, vacuum is-0.1mpa, the pumpdown time is 20s; Heat sealed time is 2.9s, heat and temperature 320 DEG C.
(7) sterilization cooling: sterilizing unit adopts state type pressure sterilization pot, meets and performs 21CFR113.40 regulation.The cooling of pot inner top fountain, is cooled to product center temperature 40 DEG C.Cool complete product to boil taking-up, inclination sterilization dish, remove water more than bag face, load in Turnover Box after then toweling off the water dirt of dry bag face.
(8) metal detection: cross metal detector by bag product, detects its sensitivity by the metal coupons of Fe Ф 1.5mm, Sus Ф 2.5mm standard.
(9) package storage: store with the packed finished product of packed in cases, storage temperature is 20 DEG C.
Check and accept according to their acceptance criteria and products standards when in the present invention, supplementary material and packaging material are checked and accepted, the residual limitation of agriculture etc. meets national regulation, and various beans are purchased as requested.Auxiliary material and food additives must meet national Specification.Vacuum cooking bag adopt have the designated enterprise of health registration certificate number/registration to produce through hygiene department's inspection, be applicable to the retort pouch that food uses, and have the exfactory inspection verification of conformity of supplier.

Claims (5)

1. reunion beans, it is characterized in that the composition containing following weight ratio: spend beans in vain: quail beans: black soya bean: junge Erbsen is (3 ~ 2): (3 ~ 2): (2 ~ 1): (2 ~ 1), it uses baste modulation to form; Described baste contains the composition of following weight ratio: white granulated sugar 120 ~ 130 parts, salt 1.4 ~ 1.6 parts, malic acid 1.2 ~ 1.4 parts, 270 ~ 290 parts, water; The described mass ratio spending beans, quail beans, black soya bean, junge Erbsen gross mass and described baste in vain is 1:3.5 ~ 5.
2. beans of reuniting as claimed in claim 1, it is characterized in that the composition containing following weight ratio: spend beans in vain: quail beans: black soya bean: junge Erbsen is 3:3:2:2, it uses baste modulation to form, described baste contains the composition of following weight portion: white granulated sugar 125 parts, salt 1.5 parts, malic acid 1.3 parts, 280 parts, water; The described mass ratio spending beans, quail beans, black soya bean, junge Erbsen gross mass and described baste in vain is 1:4.
3. a processing method for reunion beans as claimed in claim 1 or 2, is characterized in that comprising the steps:
(1) select: select and remove broken, breach, that jejune, color and luster is bad beans and other impurity;
(2) water logging: the material bean chosen is soaked 14 ~ 16 hours in 20 DEG C of water;
(3) boiling is soaked: soaked material bean is carried out boiling 30 ~ 60 minutes in baste, and baste boiling pol is 35 degree; Beans after boiling soak 14 ~ 16 hours in baste, and laying temperature is less than 5 DEG C; Describedly spend beans in vain, quail beans, black soya bean, the inspection of junge Erbsen gross mass be 1:3.5 ~ 5 with the mass ratio of described baste.
(4) control liquid to select: the beans after soaking were taken out control liquid after 15 ~ 25 minutes, is poured on stainless steel chopping board and picks out the beans bad with color that are broken, broken skin;
(5) packed by the beans chosen and add packing fluid, then weighing by bag, every 10 ~ 20 minutes selective examination records once; Filling liquid uses white granulated sugar to add water allotment, and pol is 35 degree;
(6) vacuum seal: critical by sack during sealing, confirms whether sealing part has juice, there whether have to be folding, whether has gas leakage, whether has foreign matter;
(7) sterilization cooling: sterilizing unit adopts state type pressure sterilization pot;
(8) metal detection: cross metal detector by bag product, detects its sensitivity by the metal coupons of Fe Ф 1.5mm, Sus Ф 2.5mm standard;
(9) package storage: store with the packed finished product of packed in cases, storage temperature is normal temperature.
4. reunion beans processing method according to claim 3, when it is characterized in that sealing in step (6), sealing line distance bag edge is no more than 5mm; Use vacuum heat-sealing machine when vacuumizing, vacuum is-0.1mpa, the pumpdown time is 18 ~ 20s; Heat sealed time is 2.7 ~ 2.9s, heat and temperature is 340 DEG C.
5. reunion beans processing method according to claim 4, is characterized in that the retort that step (7) adopts meets and performs SN/T0400.6-2005 regulation or 21CFR113.40 regulation; The cooling of pot inner top fountain, is cooled to product center temperature 38 ~ 40 DEG C; Cool complete product to boil taking-up, inclination sterilization dish, remove water more than bag face, load in Turnover Box after then toweling off the water dirt of dry bag face.
CN201410714114.2A 2014-11-28 2014-11-28 Mixed beans and processing method thereof Pending CN104323154A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN201410714114.2A CN104323154A (en) 2014-11-28 2014-11-28 Mixed beans and processing method thereof

Publications (1)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1058329A (en) * 1990-07-21 1992-02-05 北京市食品研究所 A kind of preparation method of kidney bean foods preserved in sugar
CN1723796A (en) * 2004-07-21 2006-01-25 昆明大东方生物化学科技有限公司 Sugar curing white kidney bean, and its prepn. method
CN102687747A (en) * 2011-03-23 2012-09-26 陈其钢 Processing technology of green pea can

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1058329A (en) * 1990-07-21 1992-02-05 北京市食品研究所 A kind of preparation method of kidney bean foods preserved in sugar
CN1723796A (en) * 2004-07-21 2006-01-25 昆明大东方生物化学科技有限公司 Sugar curing white kidney bean, and its prepn. method
CN102687747A (en) * 2011-03-23 2012-09-26 陈其钢 Processing technology of green pea can

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
杨海燕等: "《风味鹰嘴豆软罐头加工工艺的研究》", 《食品工业科技》 *
贝惠玲: "《甜红豆软罐头的研制》", 《农牧产品开发》 *

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Application publication date: 20150204