CN104770676A - Preparation method of instant red bean - Google Patents
Preparation method of instant red bean Download PDFInfo
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- CN104770676A CN104770676A CN201510117802.5A CN201510117802A CN104770676A CN 104770676 A CN104770676 A CN 104770676A CN 201510117802 A CN201510117802 A CN 201510117802A CN 104770676 A CN104770676 A CN 104770676A
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Abstract
The invention discloses a preparation method of instant red bean. A continuous preparation device is adopted and comprises a washing and soaking tank, a boiling and aging tank, and a hot-wind drying tank, and the three tanks are connected in sequence. The preparation method comprises the following steps: (1) washing red bean by water, and then soaking red bean in water; (2) steaming the red bean by water steam under a normal pressure for 90 to 100 minutes so as to fully cook the red bean or boiling the red bean in water under a normal pressure for 50 to 80 minutes to fully cook the red bean; (3) drying the red bean by hot wind to reduce the water content of red bean to 10-15% so as to obtain the instant red bean. Through the steps of pretreatment, aging, and drying, the red bean starch structure is in a pre-gelatinization state; at the same time, the pretreatment, aging, and drying are optimized so as to preserve the active components and nutrients of red bean and prevent loss of nutrients and active components during the processing process; the instant red bean can be softened and eaten after being boiled in water for several minutes, the red bean is intact, and the red beans will not be stuck together.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method of fast food red bean.
Background technology
Along with rhythm of life is accelerated, the eating habit of people also starts to change.Conscientiously go to eat a meal owing to working or learning busy having no time, often select instant food to solve the breakfast, lunch and dinner of oneself, the fast food epoch come quietly.
The society that rhythm of life is more and more fast, instant food is rather well received, and as instant-rice, instant noodles etc., these have come into our life more and more continually.Be disinclined at ordinary times to cook, open a instant-rice, boiling water one steeps, and just can after several minutes.Instant food like this, adds many convenience really to our life.
Red bean taste is sweet, sour, flat, nontoxic, returns lung, the heart, the spleen channel, has that wind and heat dispersing, eliminating dampness are antipruritic, effect of moisturizing beauty treatment.For oral administration effect having dampness elimination tonifying spleen, in dietotherapy, be often used to the oedema that causes for hypertension, atherosclerotic, a variety of causes and relieve summer heat, relieving heat toxin, stomach invigorating etc.Red bean contains more saponin, can stimulate enteron aisle, has good diuresis, can relieve the effect of alcohol, detoxify.In addition, containing enriching dietary fiber in red bean skin, play relax bowel, hypotensive, reducing blood lipid, adjustment blood sugar, detoxicating and fighting cancer, prevention calculus, body building and weight reducing effect.Red bean is still rich in the food of folic acid, and puerpera, wet nurse eat red bean more lactagogue effect.But red bean sturdy construction, is difficult to by gelatinization, boil after having to pass through long-time dipping time edible, be unfavorable for daily edible.Red bean is developed to instant food and will meets the demand of modern society's fast pace animation.
Summary of the invention
The invention provides a kind of preparation method of fast food red bean.The present invention is by pretreatment, slaking, drying and other steps, red bean structure is made to enter pre-gelatinized state, simultaneously to retain red bean Ingredient for guiding, pretreatment, slaking, drying and other steps are optimized, red bean Ingredient is prevented to run off in process, thus being successfully prepared fast food red bean product, this product is namely softening edible after adding water boil number minute.
A kind of preparation method of fast food red bean, adopt serialization preparation facilities, comprise the flushing steeping tank, boiling slaking tank and the heated-air drying tank that connect successively, described flushing steeping tank is built-in with the conveying worm rinsing steeping tank, described flushing steeping tank is provided with water inlet and delivery port, and described water inlet is contrary with the transporting direction of the conveying worm of described flushing steeping tank to the direction of delivery port; Described boiling slaking tank is built-in with the conveying worm of boiling slaking tank; Described heated-air drying tank is built-in with the conveying worm of heated-air drying tank;
Described flushing steeping tank, boiling slaking tank and heated-air drying tank perform respectively and rinse immersion, boiling slaking and heated-air drying three links;
The method comprises the following steps:
1) immersion (i.e. pretreatment) is rinsed:
Red bean use water is rinsed and soaks;
2) boiling slaking (steamed by gas or poach makes red bean slaking):
Normal pressure saturated vapor gas steams 90-100min and completes slaking, or normal pressure poach 50-80min completes slaking;
3) dry (employing heated-air drying);
Adopt heated-air drying mode that red bean water content is down to 10%-15%, obtain fast food red bean.
The present invention is by pretreatment, slaking, drying and other steps, red bean structure is made to enter pre-gelatinized state, simultaneously to retain red bean Ingredient for guiding, pretreatment, slaking, drying and other steps are optimized, red bean Ingredient is prevented to run off in process, thus being successfully prepared fast food red bean product, this product is namely softening edible after adding water boil number minute.Particularly in technical flow design, preparation facilities forms by rinsing steeping tank, boiling slaking tank and heated-air drying tank, perform the flushing immersion of preparation technology, boiling slaking and heated-air drying three links respectively, the conveying of red bean material in each tank all adopts screw propulsion, in whole technological process, each link all completes in the course of conveying to next link, thus make not need between each link to add material transfer step, be connected between each link without any interruption, realize the accurate control of each link, guarantee that final products quality is high and stable.
Step 1) in, the water (flow) direction of rinsing steeping tank is contrary with material transportation direction, adopts back flushing.
As preferably, rinse with water and soak employing 1-39.9 DEG C of cold water flush immersion 120-150min or 40-55 DEG C of warm water washing immersion 80-100min;
Further preferably: rinse with water and soak employing 50 DEG C of warm water washings immersion 90min, under given conditions, moisture fully permeates, but red bean structure is intact, and nutritional labeling is not dissolved in water.The unnecessary water yield after immersion water is absorbed by red bean, for the spray in next step maturing process, ensures that red bean nutritional labeling does not run off.
Flushing is immersed in rinse in steeping tank and completes, red bean material screw propulsion, and flow reversal, and after flushing immersion completes, red bean enters boiling slaking tank just.
Step 2) in, normal pressure saturated vapor gas steams 90-100min and completes slaking, preferably: normal pressure saturated vapor gas steams 100min, in the steamed journey of gas, every 10-20min sprays moisturizing once, make water content be 60% ~ 80%, gas has steamed rear red bean grain and has kept complete, non-caked mutually.
Normal pressure poach 50-80min completes slaking, preferably: normal pressure boiling water poach 60min, red bean moisture is 60% ~ 80%.
Water content refers to mass percent, and namely in red bean grain, the water yield accounts for the mass percent of red bean grain gross mass.
Boiling slaking completes in boiling slaking tank, and material screw propulsion in maturing process, after slaking completes, red bean enters heated-air drying tank just.
Step 3) in, adopt heated-air drying mode that red bean water content is down to 10%-15%, as preferably: to adopt 90-100 DEG C of heated-air drying, drying 70 ~ 100min.Adopt 90-100 DEG C of heated-air drying, intake air temperature 100 DEG C, dry 82min, uniform particles after dry and good dispersion degree, after dry, red bean moisture is 10-15%.
Dry link completes in heated-air drying tank, and red bean material screw propulsion, by just completing dry link after heated-air drying tank, namely water content is down to less than 15%, obtains fast food red bean.
Fast food red bean is namely softening edible through adding water boil 5-10min, and gelatinization degree is more than 70%.Fast food red bean remains the Ingredient of raw material red bean.
Compared with prior art, tool of the present invention has the following advantages:
One, preparation facilities forms by rinsing steeping tank, boiling slaking tank and heated-air drying tank, perform the flushing immersion of preparation technology, boiling slaking and heated-air drying three links respectively, the conveying of red bean material in each tank all adopts screw propulsion, in whole technological process, each link all completes in the course of conveying to next link, thus make not need between each link to add material transfer step, be connected between each link without any interruption, realize the accurate control of each link, guarantee that final products quality is high and stable.
Two, pretreatment backwash soaks, and immersion water is reused, and red bean nutrition is not run off.
Three, adopt gas to steam or poach, red bean structure is not destroyed, and keep pre-gelatinized state, brew after-tack degree high, gelatinization degree is more than 70%.
Four, dry employing heated-air drying, red bean grain structure is complete.
Five, in the flushing immersion of whole flow process, boiling slaking and heated-air drying three links, the propelling of red bean material all adopts screw propulsion, carry out abundant and soft stirring to material, not only grain structure is complete to make final fast food red bean product, and mutually between non-caked.
Therefore, the present invention adopts pretreatment, slaking, drying and other steps, Red Bean Starch structure is made to enter pre-gelatinized state, the optimization of connection with step is to retain red bean Ingredient for guiding, thus effectively prevent red bean Ingredient and run off in process, ensure that the fast food attribute of product simultaneously.
Detailed description of the invention
Serialization preparation facilities, comprise the flushing steeping tank, boiling slaking tank and the heated-air drying tank that connect successively, rinse steeping tank and be built-in with the conveying worm rinsing steeping tank, rinse steeping tank and be provided with water inlet and delivery port, described water inlet is contrary with the transporting direction of the conveying worm of described flushing steeping tank to the direction of delivery port; Described boiling slaking tank is built-in with the conveying worm of boiling slaking tank; Described heated-air drying tank is built-in with the conveying worm of heated-air drying tank;
Described flushing steeping tank, boiling slaking tank and heated-air drying tank perform respectively and rinse immersion, boiling slaking and heated-air drying three links.Idiographic flow is as follows: rinse steeping tank: red bean material screw propulsion, and flow reversal; Boiling slaking tank: material screw propulsion in maturing process; Heated-air drying tank: material screw propulsion in dry run.
Embodiment 1
Red bean adverse current 20 DEG C of cold water advance and rinse and soak, and after 150min, enter cooking of gas link, normal pressure saturated vapor gas steams 90min, and in the steamed journey of gas, every 15min sprays moisturizing once, and gas has steamed rear red bean grain and kept complete, non-caked mutually, Qi Zheng limit, limit advances, and after 90min, moisture is 61.2%, enter heated-air drying link, adopt 90 DEG C of convective airflow drying, intake air temperature 100 DEG C, dry 82min, moisture is 11.2%, obtains fast food red bean.
The fast food red bean obtained is added water boil 5min, and gelatinization degree is 70.1%.Sampling counting 1022, the complete person of particle is 968, soap-free emulsion polymeization between particle.
Through contrast detect analyze, the red bean after brewing compared with direct boiling slaking red bean, each Major Nutrient and active component basically identical, remain 95% Ingredient.
Embodiment 2
Red bean adverse current 40 DEG C of warm water advance and rinse and soak, after 80min, enter poach slaking link, normal pressure boiling water poach 60min, poach limit, limit advances, after 60min, moisture is 63.0%, enters heated-air drying link, adopts 95 DEG C of convective airflow drying, intake air temperature 100 DEG C, dry 82min, moisture is 11.4%, obtains fast food red bean.
The fast food red bean obtained is added water boil 5min, and gelatinization degree is 72.7%.Sampling counting 1120, the complete person of particle is 1063, soap-free emulsion polymeization between particle.
Through contrast detect analyze, the red bean after brewing compared with direct boiling slaking red bean, each Major Nutrient and active component basically identical, remain 97% Ingredient.
Embodiment 3
Red bean adverse current 20 DEG C of cold water advance and rinse and soak, and after 120min, enter cooking of gas link, normal pressure saturated vapor gas steams 100min, and in the steamed journey of gas, every 15min sprays moisturizing once, and gas has steamed rear red bean grain and kept complete, non-caked mutually, Qi Zheng limit, limit advances, and after 100min, moisture is 64.9%, enters heated-air drying link, adopt 95 DEG C of convective airflow drying, intake air temperature 100 DEG C, dry 82min, moisture is 14.0%.
The fast food red bean obtained is added water boil 10min, and gelatinization degree is 71.9%.Sampling counting 1005, the complete person of particle is 929, soap-free emulsion polymeization between particle.
Through contrast detect analyze, the red bean after brewing compared with direct boiling slaking red bean, each Major Nutrient and active component basically identical, remain 93% Ingredient.
Embodiment 4
Red bean adverse current 50 DEG C of warm water advance and rinse and soak, and after 90min, enter cooking of gas link, normal pressure saturated vapor gas steams 100min, and in the steamed journey of gas, every 15min sprays moisturizing once, and gas has steamed rear red bean grain and kept complete, non-caked mutually, Qi Zheng limit, limit advances, and after 100min, moisture is 68.5%, enters heated-air drying link, adopt 95 DEG C of convective airflow drying, intake air temperature 100 DEG C, dry 82min, moisture is 14.7%.
The fast food red bean obtained is added water boil 10min, and gelatinization degree is 76.4%.Sampling counting 1045, the complete person of particle is 1013, soap-free emulsion polymeization between particle.
Through contrast detect analyze, the red bean after brewing compared with direct boiling slaking red bean, each Major Nutrient and active component basically identical, remain 98% Ingredient.Under adopting 50 DEG C of warm water and steam gas to steam the condition of 100min, it is optimum condition.
Claims (6)
1. the preparation method of a fast food red bean, it is characterized in that, adopt serialization preparation facilities, comprise the flushing steeping tank, boiling slaking tank and the heated-air drying tank that connect successively, described flushing steeping tank is built-in with the conveying worm rinsing steeping tank, described flushing steeping tank is provided with water inlet and delivery port, and described water inlet is contrary with the throughput direction of the conveying worm of described flushing steeping tank to the direction of delivery port; Described boiling slaking tank is built-in with the conveying worm of boiling slaking tank; Described heated-air drying tank is built-in with the conveying worm of heated-air drying tank;
Described flushing steeping tank, boiling slaking tank and heated-air drying tank perform respectively and rinse immersion, boiling slaking and heated-air drying three links;
The method comprises the following steps:
1) immersion is rinsed:
Red bean use water is rinsed and soaks;
2) boiling slaking:
Normal pressure saturated vapor gas steams 90-100min and completes slaking, or normal pressure poach 50-80min completes slaking;
3) heated-air drying;
Adopt heated-air drying mode that red bean water content is down to 10%-15%, obtain fast food red bean.
2. the preparation method of fast food red bean according to claim 1, is characterized in that, step 1) in, rinse with water and soak employing 1-39.9 DEG C of cold water flush immersion 120-150min or 40-55 DEG C of warm water washing immersion 80-100min.
3. the preparation method of fast food red bean according to claim 2, is characterized in that, step 1) in, rinse with water and soak employing 50 DEG C of warm water washings immersion 90min.
4. the preparation method of fast food red bean according to claim 1, is characterized in that, step 2) in, normal pressure saturated vapor gas steams 100min, and in the steamed journey of gas, every 10-20min sprays moisturizing once, makes water content be 60% ~ 80%.
5. the preparation method of fast food red bean according to claim 1, is characterized in that, step 2) in, normal pressure boiling water poach 60min, red bean moisture is 60% ~ 80%.
6. the preparation method of fast food red bean according to claim 1, is characterized in that, step 3) in, adopt 90-100 DEG C of heated-air drying, dry 70 ~ 100min.
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| CN201510117802.5A CN104770676A (en) | 2015-03-17 | 2015-03-17 | Preparation method of instant red bean |
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| CN201510117802.5A CN104770676A (en) | 2015-03-17 | 2015-03-17 | Preparation method of instant red bean |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892557A (en) * | 2019-04-24 | 2019-06-18 | 长春华日食品有限公司 | A kind of preparation method of red bean grain filling |
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Application publication date: 20150715 |