CN104336522A - Black bean rich in vitamins and making method thereof - Google Patents
Black bean rich in vitamins and making method thereof Download PDFInfo
- Publication number
- CN104336522A CN104336522A CN201310334894.3A CN201310334894A CN104336522A CN 104336522 A CN104336522 A CN 104336522A CN 201310334894 A CN201310334894 A CN 201310334894A CN 104336522 A CN104336522 A CN 104336522A
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- Prior art keywords
- soya bean
- black soya
- baking
- parts
- black
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention relates to a black bean which is rich in vitamins and a making method thereof. The coated black bean is characterized by comprising the following components in parts by weight: 45-60 parts of black beans, 10-15 parts of fresh milk, 5-10 parts of honey, 15-25 parts of fruit juice, 10-20 parts of henry steudnera tuber powder, 5-10 parts of glutinous rice flour, and 5-7 parts of mixed spices. The making method of the coated puffing black bean comprises the following steps: (1) preprocessing the black beans; (2) coating inner layers; (3) coating outer layer (4) baking the black beans; and (5) seasoning the black beans. Nutrient elements of rich vitamins and the like are added to obtained products, so that the taste of the black beans is unique, and the black beans are crisp, fragrant and sweet.
Description
Technical field
The present invention relates to the manufacture field of bean food, be specifically related to a kind of black soya bean being rich in vitamin and preparation method thereof.
Background technology
Nutritious black bean enriches, and containing multiple nutritional components such as protein, fat, vitamin, trace elements, has again various bioactivators, as studies on black soybean pigment, black soya bean polysaccharide and isoflavones etc. simultaneously.Unrighted acid contained in black soya bean, can promote the metabolism of cholesterol, reduce blood fat, angiocardiopathy preventing, and the cellulosic content of black soya bean is high, can promote enterogastric peristalsis, Constipation, so be good fat-reducing good merchantable brand.And black soya bean slurry is cold unlike soya bean property, has drunk too much and also can not suffer from diarrhea, and treat rheumatism, the effect such as anti-ageing in addition.Black soya bean is considered as the good merchantable brand of medicine-food two-purpose always by people, because it has high protein, characteristic low in calories.
The nutritional labelings such as fragrant taro powder is starch-containing, protein, polysaccharide and crude fibre, carrotene, thiamine, ash content, calcium, phosphorus, iron, selenium, riboflavin, niacin, ascorbic acid, the content of protein is as all higher in soybean and so on than other general high-protein plant, both can marketing fresh, can intensive processing be carried out again.It is nutritious, excellent in color, is once the king of vegetables by people.Having of food loose long-pending is regulated the flow of vital energy, tonifying spleen of detoxifying, reducing fever relieving cough drug effect.Glycan in fragrant taro can strengthen the immunologic mechanism of human body, increases the resistance to disease, ediblely to detoxify for a long time, to nourish the body.
Honey is a kind of wholefood, and taste is happy, contained monose, does not need just can be absorbed by the body through digestion, to woman, children particularly old man have more excellent health functions.Honey, as a kind of nutritious natural nourishing food, is also one of the most frequently used invigorant.According to analysis, containing the trace element with the multiple organic acid such as the plurality of inorganic salt of human serum concentration comparable and vitamin, iron, calcium, copper, manganese, potassium, phosphorus and useful health, and fructose, glucose, amylase, oxidizing ferment, reductase etc., there is nourishing, moisturize, detoxify, effect that whitening is foster.
Remain with quite a few nutritional labeling in fruit in fruit juice, such as, pectin etc. in vitamin, mineral matter, sugar and dietary fiber, mouthfeel is also better than common white boiling water.Compared with water and soda, fruit juice truly have suitable advantage.But why most of fruit juice " is drunk well ", be because the result after adding the composition seasonings such as sugar, sweetener, acid flavoring, spices.In current beans-processed food, seldom have on the basis keeping the nutrition of bean food own, add the snack of abundant vitamin.Because vitamin non-refractory, so the nutriment how preserving black soya bean itself does not run off, can increase again its mouthfeel, be the technical problem to be solved in the present invention.
Summary of the invention
The present invention is not run off in order to the nutriment preserving black soya bean itself, can the nutrients such as vitamin be increased again, increase mouthfeel, provide a kind of black soya bean being rich in vitamin and preparation method thereof, it is characterized in that, proportioning is as follows by weight: black soya bean for each component of described coating black soya bean: 45-60 part; Fresh milk 10-15 part; Honey: 5-10 part; Fruit juice 15-25 part; Fragrant taro powder: 10-20 part; Glutinous rice flour: 5-10 part; Mixed spices: 5-7 part.The preparation method of described coating expanded black bean comprises the steps:
(1) black soya bean pretreatment: select uniform particles black soya bean and clean up, put into water and soak 10-12 hour, dry, is put in baking box that design temperature is at 180-200 DEG C, and baking time is set as 30-40min.
(2) coating internal layer: after fragrant taro powder and glutinous rice flour fully being mixed, be evenly sprinkled into black soya bean surface, add the mixed solution of honey and fruit juice in rotary pot while rotating, makes black soya bean top layer adhere to the uniform mixed powder of one deck;
(3) coating is outer: spread mixed powder to black soya bean surface again, add suitable water and the mixed solution of fresh milk in rotary pot while rotating, make the uniform mixed powder of black soya bean surface attachment;
(4) toast: be put in baking oven, arranging furnace temperature is 200-220 DEG C, baking 10-20min, is cooled to normal temperature, again enters stove, and temperature is set in 150-160 DEG C of baking 10-15min;
(5) seasoning: the semi-finished product that baking is good are poured in flavoring machine, sprinkles blend flavouring uniformly.
Above-mentioned a kind of black soya bean being rich in vitamin and preparation method thereof, is characterized in that: described fruit juice the squeezing the juice containing one or more in the more fruit of sugar that be honey peach, strawberry, apple, pears etc.
Above-mentioned a kind of black soya bean being rich in vitamin and preparation method thereof, is characterized in that: the blend flavouring added in described step (5) is: sugar: salt: Chinese prickly ash: the flavouring that capsicum, cloves, aniseed, fennel seeds form according to 1.5:1:1:1:1:0.5:0.5.
The beneficial effect of the invention:
The invention provides a kind of black soya bean being rich in vitamin and preparation method thereof, simple to operation, be applicable to suitability for industrialized production.By making it present black soya bean pretreatment to pop instant state, secondary baking, to keep the crisp of black soya bean, fully gives out the fragrance of black soya bean itself.In the processing of clad material, combine the nutrition of fragrant taro powder and glutinous rice flour, and the viscosity of glutinous rice makes taste finer and smoother.In inner investment layer, do whipping up agent with fruit juice and honey, with the addition of the nutrients such as abundant vitamin; While adding fresh milk protection in outer coating layer vitamin not running off, make black soya bean special taste, crisp sweet.
Detailed description of the invention
Embodiment 1:
(1) black soya bean pretreatment: select uniform particles black soya bean 1kg(50 part) clean up, put into water and soak 10 hours, dry, be put in baking box that design temperature is at 200 DEG C, baking time is set as 30min.
(2) coating internal layer: after 10 parts, fragrant taro powder and glutinous rice flour 5 parts are fully mixed, evenly be sprinkled into black soya bean surface, add the mixed solution of the blended fruit juice 15 parts of honey 5 parts and honey peach and strawberry while rotating in rotary pot, make black soya bean top layer adhere to the uniform mixed powder of one deck;
(3) coating is outer: spread mixed powder to black soya bean surface again, add the mixed solution of suitable water and fresh milk 10 parts in rotary pot while rotating, make the uniform mixed powder of black soya bean surface attachment;
(4) toast: be put in baking oven, arranging furnace temperature is 220 DEG C, baking 10min, is cooled to normal temperature, again enters stove, and temperature is set in 160 DEG C of baking 10min;
(5) seasoning: the semi-finished product that baking is good are poured in flavoring machine, sprinkles sugar uniformly: salt: Chinese prickly ash: the flavouring 5 parts that capsicum, cloves, aniseed, fennel seeds form according to 1.5:1:1:1:1:0.5:0.5.
Embodiment 2
(1) black soya bean pretreatment: select uniform particles black soya bean 1.2kg(60 part) clean up, put into water and soak 12 hours, dry, be put in baking box that design temperature is at 180 DEG C, baking time is set as 30min.
(2) coating internal layer: after 20 parts, fragrant taro powder and glutinous rice flour 10 parts are fully mixed, evenly be sprinkled into black soya bean surface, add the mixed solution of the blended fruit juice 25 parts of honey 10 parts and apple and pears while rotating in rotary pot, make black soya bean top layer adhere to the uniform mixed powder of one deck;
(3) coating is outer: spread mixed powder to black soya bean surface again, add the mixed solution of suitable water and fresh milk 15 parts in rotary pot while rotating, make the uniform mixed powder of black soya bean surface attachment;
(4) toast: be put in baking oven, arranging furnace temperature is 200 DEG C, baking 10min, is cooled to normal temperature, again enters stove, and temperature is set in 160 DEG C of baking 10min;
(5) seasoning: the semi-finished product that baking is good are poured in flavoring machine, sprinkles sugar uniformly: salt: Chinese prickly ash: the flavouring 7 parts that capsicum, cloves, aniseed, fennel seeds form according to 1.5:1:1:1:1:0.5:0.5.
Claims (3)
1. black soya bean being rich in vitamin and preparation method thereof, is characterized in that, proportioning is as follows by weight: black soya bean for each component of described coating black soya bean: 45-60 part; Fresh milk 10-15 part; Honey: 5-10 part; Fruit juice 15-25 part; Fragrant taro powder: 10-20 part; Glutinous rice flour: 5-10 part; Mixed spices: 5-7 part,
The preparation method of described coating expanded black bean comprises the steps:
(1) black soya bean pretreatment: select uniform particles black soya bean and clean up, put into water and soak 10-12 hour, dry, is put in baking box that design temperature is at 180-200 DEG C, and baking time is set as 30-40min,
(2) coating internal layer: after fragrant taro powder and glutinous rice flour fully being mixed, be evenly sprinkled into black soya bean surface, add the mixed solution of honey and fruit juice in rotary pot while rotating, makes black soya bean top layer adhere to the uniform mixed powder of one deck;
(3) coating is outer: spread mixed powder to black soya bean surface again, add suitable water and the mixed solution of fresh milk in rotary pot while rotating, make the uniform mixed powder of black soya bean surface attachment;
(4) toast: be put in baking oven, arranging furnace temperature is 200-220 DEG C, baking 10-20min, is cooled to normal temperature, again enters stove, and temperature is set in 150-160 DEG C of baking 10-15min;
(5) seasoning: the semi-finished product that baking is good are poured in flavoring machine, sprinkles blend flavouring uniformly.
2. a kind of black soya bean being rich in vitamin according to claim 1 and preparation method thereof, is characterized in that: described fruit juice the squeezing the juice containing one or more in the more fruit of sugar that be honey peach, strawberry, apple, pears etc.
3. a kind of black soya bean being rich in vitamin according to claim 1 and preparation method thereof, is characterized in that: the blend flavouring added in described step (5) is: sugar: salt: Chinese prickly ash: the flavouring that capsicum, cloves, aniseed, fennel seeds form according to 1.5:1:1:1:1:0.5:0.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310334894.3A CN104336522A (en) | 2013-08-05 | 2013-08-05 | Black bean rich in vitamins and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310334894.3A CN104336522A (en) | 2013-08-05 | 2013-08-05 | Black bean rich in vitamins and making method thereof |
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| Publication Number | Publication Date |
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| CN104336522A true CN104336522A (en) | 2015-02-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310334894.3A Pending CN104336522A (en) | 2013-08-05 | 2013-08-05 | Black bean rich in vitamins and making method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347213A (en) * | 2008-09-03 | 2009-01-21 | 杨贵成 | Black bean powder rice noodle, noodle, cold drink and candy |
| WO2011133683A1 (en) * | 2010-04-20 | 2011-10-27 | Frito-Lay North America, Inc. | A method for making legume-based nutritional products |
| CN102630884A (en) * | 2012-05-14 | 2012-08-15 | 河南千方药业有限公司 | Black soybean food and preparation method thereof |
| CN103126003A (en) * | 2013-03-07 | 2013-06-05 | 安徽真心食品有限公司 | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof |
-
2013
- 2013-08-05 CN CN201310334894.3A patent/CN104336522A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347213A (en) * | 2008-09-03 | 2009-01-21 | 杨贵成 | Black bean powder rice noodle, noodle, cold drink and candy |
| WO2011133683A1 (en) * | 2010-04-20 | 2011-10-27 | Frito-Lay North America, Inc. | A method for making legume-based nutritional products |
| CN102630884A (en) * | 2012-05-14 | 2012-08-15 | 河南千方药业有限公司 | Black soybean food and preparation method thereof |
| CN103126003A (en) * | 2013-03-07 | 2013-06-05 | 安徽真心食品有限公司 | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 张洁等: "酥脆蚕豆休闲食品的研制", 《粮食与饲料工业》 * |
| 李颖: "焙烤裹衣花生加工及相关参数的探讨", 《粮油加工》 * |
| 王丽琼: "《粮油加工技术》", 31 January 2008 * |
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Application publication date: 20150211 |