CN104336519A - Low temperature baked natural red bean flour and making method thereof - Google Patents
Low temperature baked natural red bean flour and making method thereof Download PDFInfo
- Publication number
- CN104336519A CN104336519A CN201310321946.3A CN201310321946A CN104336519A CN 104336519 A CN104336519 A CN 104336519A CN 201310321946 A CN201310321946 A CN 201310321946A CN 104336519 A CN104336519 A CN 104336519A
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- Prior art keywords
- red bean
- low temperature
- natural red
- vacuum
- bean
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- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 33
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 33
- 235000013312 flour Nutrition 0.000 title abstract 6
- 238000000034 method Methods 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000005202 decontamination Methods 0.000 claims description 3
- 230000003588 decontaminative effect Effects 0.000 claims description 3
- 238000004904 shortening Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 239000010419 fine particle Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 18
- 238000003756 stirring Methods 0.000 description 14
- 238000010438 heat treatment Methods 0.000 description 8
- 238000009413 insulation Methods 0.000 description 8
- 238000007789 sealing Methods 0.000 description 8
- 230000005540 biological transmission Effects 0.000 description 6
- 238000007599 discharging Methods 0.000 description 4
- 239000012774 insulation material Substances 0.000 description 4
- 238000010030 laminating Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000009972 noncorrosive effect Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
- A23N12/10—Rotary roasters
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention provides a pure natural low temperature baked red bean flour and a making method thereof. The cooked red bean flour made by the production technology integrates the nutrition of red beans and red bean sprouts, has low moisture content, is thoroughly sterilized and has a long shelf life, and is pure natural green health food without any additive. The method includes: subjecting red beans to washing, scalding, soaking, dehydration, stacking and tabletting, processing the well pressed red bean sheets into cooked red bean sheets by low temperature baking equipment, conducting sterilization treatment on the cooked red bean sheets, then conducting grinding by a crushing machine to obtain the cooked red bean flour, and then carrying out packaging in bags according to requirements. The cooked red bean flour and cooked red bean sheets processed by the method maintain the nutrients and original flavor of red beans, and also have a lot of newly generated nutrients. With fine particles and better rehydration, the pure natural low temperature baked red bean flour can be directly brewed with boiling water into red bean soybean milk for drinking, and also can be used as an ingredient of food and beverages.
Description
Technical field
The present invention relates to a kind of preparation method of food, particularly relate to the soft bake of natural red bean bean powder ripe and preparation method thereof.
Background technology
China payes attention to the effect of traditional dietary therapy chronic disease, but health treatment is too indiscriminate in recent years, the too poor reputation having a strong impact on traditional medicine of quality, food especially for treatment chronic disease is all the more so, and some sick food therapy effect is greater than result for the treatment of, such as diabetes are exactly so, and the food for the treatment of the best integration of drinking and medicinal herbs of diabetes is exactly Herba portulacae; Herba portulacae is a kind of edible wild herbs being widely grown in China, and seasonality is very strong, and be difficult to preserve, its application is not extensive.
Summary of the invention
The present invention is exactly instant problem in order to solve Herba portulacae and long-term storage problem for this reason.
A kind of soft bake of natural red bean bean powder is ripe and preparation method thereof, and comprise the steps: airing after the red bean decontamination by freshly harvested, baking shortening becomes powder, and curing is carry out at low temperatures, cures under being less than 150 degree of C temperature and carries out.
Its effect is the nutrition and the cellulose that both ensure that Herba portulacae, is unlikely to again roasting and sticks with paste.
The present invention is achieved through the following technical solutions: its main component devices comprises: equipment supporter, vacuum tank, electrical control panel, vavuum pump facility, transmission system equipment, lid.
The vacuum tank of the soft bake equipment of described Stirring formula is supported by two equipment supporters, and vacuum tank also can rotate; Equipment supporter is provided with electrical control panel, vavuum pump facility, support roller, motor, gearbox, moving wheel.
1, support vacuum tank rear end equipment supporter above electrical control panel, vavuum pump facility are installed; Vacuum tank and equipment supporter have the device be tightly connected to be connected to support;
2, support vacuum tank front end equipment supporter above support roller, motor, gearbox, moving wheel are installed; Vacuum tank is supported by the support roller of two above equipment supporter; Motor carrys out brought into motion wheel by gearbox, and the circular orbit running above moving wheel laminating vacuum tank, makes vacuum tank rotate;
Be made up of pyrotoxin device, conduit, sensor, rotary sealing appts, Vacuum Pressure solenoid, lid in the vacuum tank of the soft bake equipment of described Stirring formula.
1, vacuum tank adopts high-quality cold rolled stainless steel sheet to shape, and takes super thick food-grade alumina silicate heat-insulation layer, other insulation material facilities also can be taked to be incubated, temperature Centralized can be made so not easily to scatter and disappear in cylinder outside non-corrosive cylinder; The position of annular roller-way does not have heat-insulation layer, can cushioning rubber etc. heat insulation.
2, the inwall of vacuum tank is provided with the helical blade of certain altitude, and during rotating forward, helical blade can cure stirring to material and stir-fries, and during reversion, material can be carried out self-emptying at blade discharging opening by helical blade; The height of helical blade is 5-30 centimetres.
3, pyrotoxin device, sensor, Vacuum Pressure solenoid are arranged on above conduit, and the connection of pyrotoxin device, sensor, Vacuum Pressure solenoid and conduit seals; Conduit is by the outside extending out to vacuum tank in the middle of rotary sealing appts, and rotary sealing appts wraps up, encapsulate conduit extends the position crossing with vacuum tank; Conduit is fixed, and rotary sealing appts rotates along with vacuum tank; (1), that pyrotoxin device, sensor, the power line of Vacuum Pressure solenoid, transfer tube are arranged on the pipe of conduit is inner, extends to electrical control panel, vavuum pump facility along with conduit; (2), pyrotoxin device can just generate heat and heats by the pyrotoxin such as power taking, microwave, steam; (3), sensor, is used to the programmable controller on electrical control panel for the work controlling pyrotoxin device by tubes connection; (4), there is air cleaner one end of Vacuum Pressure solenoid for air-breathing, and the other end is by tubes connection to vavuum pump facility, and the operating system of vavuum pump facility is connected to the programmable controller on electrical control panel; The work of the vacuumizing of the operating system of programmable controller controls vavuum pump facility, hydrofuge uses.
4, lid has the device be tightly connected to be connected with vacuum tank, and the air intake valve above lid after the work of curing completes, can open air intake valve air inlet, after making the inside and outside air pressure of vacuum tank consistent, is convenient to open and takes off lid.
The transmission system equipment of the soft bake equipment of described Stirring formula has: motor, gearbox, moving wheel.1, motor, gearbox are fixed on above equipment supporter, and the transferring kinetic energy of motor is to gearbox, and gearbox will input to moving wheel, and the circular orbit running above dynamic moving wheel laminating vacuum tank, makes vacuum tank rotate; 2, the power supply of motor is connected to the programmable controller on electrical control panel, the rotating forward of programmable controller controls motor, the work of upset.
Have programmable controller above the electrical control panel of the soft bake equipment of described Stirring formula, the programming of programmable controller can regulate as required, arrange, the discharge of gas, humidity in programmable controller adjustable control case;
1, programmable controller is connected with vavuum pump facility, transmission system equipment;
2, after programmable controller design temperature, instrument judges to heat power demand voluntarily, and shows heated condition, and temperature control is precise and stable;
3, after the time is cured in programmable controller setting, the rotating forward of vacuum tank, reversion is judged voluntarily; Rotating forward can be cured material and be stir-fried, and reversion can carry out self-emptying to material.
The present invention compared with prior art has following beneficial effect: can effectively accomplish that heating of food is even, dry, cure that material is ripe consistent, water content is low, the heat time is short, puts, to get material easy, the mode of ceiling-mounted heating in novel unique centre of the drum is adopted to carry out soft bake heating, the rotational automatic stirring of vacuum tank stir-fries, and material uniform stirring is stirred, air heat homogeneous temperature, it is good that material cannot stick with paste rawly mouthfeel, temperature controller controls frying temperature automatically, and rotating forward stir-fries, reversion discharging; Use simple to operation; All steel vacuum tank drum-type designs, and take the insulation material of different materials to do heat-insulation layer outside vacuum tank cylinder, temperature Centralized is is not easily scattered and disappeared in cylinder, and center air mode of heating effectively can save the energy, greatly cuts down finished cost.
Detailed description of the invention:
The red bean bean powder that a kind of vacuum and low temperature bakes and preparation method, comprise the steps: airing after the red bean decontamination by freshly harvested, toast in special oven, cure is carry out at low temperatures, temperature should control at less than 150 degree Celsius, and ensure that red bean can be baked, then make powder for subsequent use.
The present invention is achieved through the following technical solutions: its main component devices comprises: equipment supporter, vacuum tank, electrical control panel, vavuum pump facility, transmission system equipment, lid.
The vacuum tank of the soft bake equipment of described Stirring formula is supported by two equipment supporters, and vacuum tank also can rotate; Equipment supporter is provided with electrical control panel, vavuum pump facility, support roller, motor, gearbox, moving wheel.
1, support vacuum tank rear end equipment supporter above electrical control panel, vavuum pump facility are installed; Vacuum tank and equipment supporter have the device be tightly connected to be connected to support;
2, support vacuum tank front end equipment supporter above support roller, motor, gearbox, moving wheel are installed; Vacuum tank is supported by the support roller of two above equipment supporter; Motor carrys out brought into motion wheel by gearbox, and the circular orbit running above moving wheel laminating vacuum tank, makes vacuum tank rotate;
Be made up of pyrotoxin device, conduit, sensor, rotary sealing appts, Vacuum Pressure solenoid, lid in the vacuum tank of the soft bake equipment of described Stirring formula.
1, vacuum tank adopts high-quality cold rolled stainless steel sheet to shape, and takes super thick food-grade alumina silicate heat-insulation layer, other insulation material facilities also can be taked to be incubated, temperature Centralized can be made so not easily to scatter and disappear in cylinder outside non-corrosive cylinder; The position of annular roller-way does not have heat-insulation layer, can cushioning rubber etc. heat insulation.
2, the inwall of vacuum tank is provided with the helical blade of certain altitude, and during rotating forward, helical blade can cure stirring to material and stir-fries, and during reversion, material can be carried out self-emptying at blade discharging opening by helical blade; The height of helical blade is 5-30 centimetres.
3, pyrotoxin device, sensor, Vacuum Pressure solenoid are arranged on above conduit, and the connection of pyrotoxin device, sensor, Vacuum Pressure solenoid and conduit seals; Conduit is by the outside extending out to vacuum tank in the middle of rotary sealing appts, and rotary sealing appts wraps up, encapsulate conduit extends the position crossing with vacuum tank; Conduit is fixed, and rotary sealing appts rotates along with vacuum tank; (1), that pyrotoxin device, sensor, the power line of Vacuum Pressure solenoid, transfer tube are arranged on the pipe of conduit is inner, extends to electrical control panel, vavuum pump facility along with conduit; (2), pyrotoxin device can just generate heat and heats by the pyrotoxin such as power taking, microwave, steam; (3), sensor, is used to the programmable controller on electrical control panel for the work controlling pyrotoxin device by tubes connection; (4), there is air cleaner one end of Vacuum Pressure solenoid for air-breathing, and the other end is by tubes connection to vavuum pump facility, and the operating system of vavuum pump facility is connected to the programmable controller on electrical control panel; The work of the vacuumizing of the operating system of programmable controller controls vavuum pump facility, hydrofuge uses.
4, lid has the device be tightly connected to be connected with vacuum tank, and the air intake valve above lid after the work of curing completes, can open air intake valve air inlet, after making the inside and outside air pressure of vacuum tank consistent, is convenient to open and takes off lid.
The transmission system equipment of the soft bake equipment of described Stirring formula has: motor, gearbox, moving wheel.1, motor, gearbox are fixed on above equipment supporter, and the transferring kinetic energy of motor is to gearbox, and gearbox will input to moving wheel, and the circular orbit running above dynamic moving wheel laminating vacuum tank, makes vacuum tank rotate; 2, the power supply of motor is connected to the programmable controller on electrical control panel, the rotating forward of programmable controller controls motor, the work of upset.
Have programmable controller above the electrical control panel of the soft bake equipment of described Stirring formula, the programming of programmable controller can regulate as required, arrange, the discharge of gas, humidity in programmable controller adjustable control case;
1, programmable controller is connected with vavuum pump facility, transmission system equipment;
2, after programmable controller design temperature, instrument judges to heat power demand voluntarily, and shows heated condition, and temperature control is precise and stable;
3, after the time is cured in programmable controller setting, the rotating forward of vacuum tank, reversion is judged voluntarily; Rotating forward can be cured material and be stir-fried, and reversion can carry out self-emptying to material.
The present invention compared with prior art has following beneficial effect: can effectively accomplish that heating of food is even, dry, cure that material is ripe consistent, water content is low, the heat time is short, puts, to get material easy, the mode of ceiling-mounted heating in novel unique centre of the drum is adopted to carry out soft bake heating, the rotational automatic stirring of vacuum tank stir-fries, and material uniform stirring is stirred, air heat homogeneous temperature, it is good that material cannot stick with paste rawly mouthfeel, temperature controller controls frying temperature automatically, and rotating forward stir-fries, reversion discharging; Use simple to operation; All steel vacuum tank drum-type designs, and take the insulation material of different materials to do heat-insulation layer outside vacuum tank cylinder, temperature Centralized is is not easily scattered and disappeared in cylinder, and center air mode of heating effectively can save the energy, greatly cuts down finished cost.
Claims (8)
1. the preparation method of natural red bean bean powder baked of soft bake, comprise the steps: airing after the natural red bean decontamination by freshly harvested, baking shortening becomes powder, it is characterized in that: curing is carry out at low temperatures.
2. the preparation method of natural red bean bean powder baked of soft bake as claimed in claim 1, is characterized in that: cure under being less than 150 degree of C temperature and carry out.
3. the natural red bean bean powder that bakes of vacuum and low temperature as claimed in claim 2 and preparation method, is characterized in that: the preferable temperature that described Herba portulacae powder cures is 100 degree.
4. the natural red bean bean powder that bakes of vacuum and low temperature as claimed in claim 1 or 2 and preparation method, is characterized in that: curing is carry out under vacuum conditions.
5. the natural red bean bean powder that bakes of vacuum and low temperature as claimed in claim 1 or 2 and preparation method, is characterized in that: curing is at vacuum-101.325KPa ~ 101.325KPa.
6.. the natural red bean bean powder that bakes of vacuum and low temperature as claimed in claim 5 and preparation method, is characterized in that: curing is at vacuum preferred negative 101.325KPa.
7. the natural red bean bean powder that bakes of vacuum and low temperature as claimed in claim 1 or 2 and preparation method, is characterized in that: the order number of described natural red bean bean powder is 150 to 500 orders.
8. the natural red bean bean powder that bakes of vacuum and low temperature as claimed in claim 7 and preparation method, is characterized in that: the preferred order number of described natural red bean bean powder is 200 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310321946.3A CN104336519A (en) | 2013-07-29 | 2013-07-29 | Low temperature baked natural red bean flour and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310321946.3A CN104336519A (en) | 2013-07-29 | 2013-07-29 | Low temperature baked natural red bean flour and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336519A true CN104336519A (en) | 2015-02-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310321946.3A Pending CN104336519A (en) | 2013-07-29 | 2013-07-29 | Low temperature baked natural red bean flour and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104336519A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851884A (en) * | 2016-03-22 | 2016-08-17 | 许昌学院 | Ultrafine red-bean whole powder and preparation method thereof |
-
2013
- 2013-07-29 CN CN201310321946.3A patent/CN104336519A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851884A (en) * | 2016-03-22 | 2016-08-17 | 许昌学院 | Ultrafine red-bean whole powder and preparation method thereof |
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Application publication date: 20150211 |