CN105211766A - A kind of red bean paste technological method for processing - Google Patents
A kind of red bean paste technological method for processing Download PDFInfo
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- CN105211766A CN105211766A CN201510739940.7A CN201510739940A CN105211766A CN 105211766 A CN105211766 A CN 105211766A CN 201510739940 A CN201510739940 A CN 201510739940A CN 105211766 A CN105211766 A CN 105211766A
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Abstract
The present invention relates to food processing technology field, be specifically related to a kind of red bean paste technological method for processing.The method adopts the boiling that adds water again after the red bean of boiling is crushed to 2 ~ 3 lobes, red bean after fragmentation improves the rate of water absorption of red bean, red bean is enable fully to absorb expansion at short notice, compare the mode of the direct boiling of complete red bean, shorten brew time 1 ~ 2 times, greatly reduce production cost.Simultaneously, be 2 ~ 3 lobes by controlling the degree of crushing of red bean, crusher surface is amassed little, there will not be after boiling fragrance thin out, be a bit darkish in color, the phenomenon such as bean cotyledon is half-cooked, be burned, and well husky sense can be kept, there will not be that elasticity is strong, the obvious phenomenon of uneven color, skin of beancurd.Present invention process method, compares the red bean paste of traditional handicraft frying, and while significantly reducing brew time, saving energy consumption, reducing production cost, do not destroy original mouthfeel of red bean paste, with rich flavor, delicate mouthfeel lubricates, and husky sense is obvious.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of red bean paste technological method for processing.
Background technology
Sweetened bean paste stuffing normally with mung bean, soya bean, red bean etc. for raw material is prepared from, be widely used as the fillings of various food, especially traditional food, as the steamed stuffed bun, the moon cake of sweetened bean paste stuffing, the bronze gong burning of sweetened bean paste stuffing etc. of sweetened bean paste stuffing, the suitability for industrialized production of sweetened bean paste stuffing serves crucial effect to the development promoting traditional food.Red bean paste as a kind of be the sweetened bean paste stuffing that raw material is prepared from red bean, have a long history, enjoy people to like due to the distinctive fragrant and sweet local flavor of red bean.In China's cultivation extensively, raw material is sufficient for red bean, and the preparation technology of traditional red bean paste is by after selecting the red bean boiling after cleaning, adds auxiliary material frying and forms.But due to red bean seed coat thicker, compact structure, cause the strong degree of red bean particle larger, thus have influence on the rate of water absorption of red bean, in order to make red bean imbibition cmpletely, starch gelatinization effect is better, improves bean paste yield, the long boiling of usual needs, needs boiling more than 1 hour.This longer brew time causes the long processing time of red bean paste, and processing cost is high, adds the cost of red bean paste suitability for industrialized production, seriously constrains the suitability for industrialized production economic benefit of red bean paste.
Summary of the invention
In order to overcome the defect of prior art, the object of the present invention is to provide a kind of red bean paste technological method for processing, shortening brew time, cutting down finished cost, retain the strong local flavor of red bean paste and the mouthfeel of fine and smooth lubrication simultaneously.
In order to realize above object, the present invention adopts following technical scheme:
A kind of red bean paste technological method for processing, comprises and will be broken for the boiling that to add water again after 2 ~ 3 lobes until boiling red bean.
Above-mentioned red bean paste technological method for processing, also comprises the red bean after by boiling and carries out homogeneous and frying successively, obtained red bean paste.
The concrete grammar of described homogeneous is: the red bean that boiling is good is milled to fine bean mash.
The concrete grammar of described frying is: get white sugar 60 ~ 90 parts, 10 ~ 30 parts, flour and 30 ~ 60 parts, water and mix obtained powder slurry; Then vegetable oil 10 ~ 40 parts is joined in frying container, be heated to 60 ~ 80 DEG C, pour in frying container the red bean after homogeneous 90 ~ 120 parts and powder slurry into the 15 ~ 25min that stir-fries, obtain described red bean paste.
The concrete grammar of the described boiling that adds water is: get the red bean after fragmentation and to add water boiling, and boiling 20 ~ 30min after water boiling, namely completes.The quality wherein added water is 4 ~ 10 times of red bean quality.
By also comprising before red bean fragmentation, pending red bean is picked successively, rinsing, airing.
The described concrete grammar picked is: pick out the stone in pending red bean, soil block, bad beans and assorted beans, retains the red bean of full grains, guarantees that the red bean picked out is without bad beans, mould beans and impurity.
The concrete grammar of described rinsing is: be poured into water picking qualified red bean, repeatedly rinsing 2 ~ 5 times.
The concrete grammar of described airing is: evenly laid by the red bean after cleaning, and airing is extremely surperficial without obvious moisture content.
Red bean paste technological method for processing of the present invention, adopt the boiling that adds water again after the red bean of boiling is crushed to 2 ~ 3 lobes, red bean after fragmentation improves the rate of water absorption of red bean, red bean is enable fully to absorb expansion at short notice, compare the mode of the direct boiling of complete red bean, shorten brew time 1 ~ 2 times, greatly reduce production cost.Simultaneously, the present invention is 2 ~ 3 lobes by controlling the degree of crushing of red bean, crusher surface is amassed little, there will not be after boiling fragrance thin out, be a bit darkish in color, the phenomenon such as bean cotyledon is half-cooked, be burned, and the sweetened bean paste that frying becomes can keep well husky sense, there will not be that elasticity is strong, the obvious phenomenon of uneven color, skin of beancurd.Present invention process method, compares the red bean paste of traditional handicraft frying, is significantly reducing brew time, saves energy consumption, while reducing production cost, does not destroy original mouthfeel of red bean paste, with rich flavor, and delicate mouthfeel lubricates, and husky sense obviously.
Accompanying drawing explanation
Fig. 1 is the red bean schematic diagram being broken for 2 ~ 3 lobes that the embodiment of the present invention 1 is sieved out;
Fig. 2 is chip-proof red bean schematic diagram in comparative example 1;
Fig. 3 is the red bean schematic diagram do not sieved after fragmentation in comparative example 2;
Fig. 4 is red bean 60 order powder schematic diagram in comparative example 3.
Fig. 5 is the sweetened bean paste stuffing schematic diagram being broken for the red bean frying of 2 ~ 3 lobes that the embodiment of the present invention 1 is sieved out;
Fig. 6 is the sweetened bean paste stuffing schematic diagram of chip-proof red bean frying in comparative example 1;
Fig. 7 is the sweetened bean paste stuffing schematic diagram of the red bean frying of not sieving after fragmentation in comparative example 2;
Fig. 8 is the sweetened bean paste stuffing schematic diagram of red bean 60 order powder frying in comparative example 3.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in detail.
Embodiment 1
The present embodiment red bean paste technological method for processing, concrete operation step is:
(1) Feedstock treating:
1) pick: pending red bean is picked, pick out stone, soil block, bad beans, assorted beans, go mouldy the impurity such as beans, retains the red bean of full grains as raw material red bean;
2) rinsing: by step 1) pick after raw material red bean pour in clear water and repeatedly clean 3 times;
3) airing: be layered on equably on stainless steel operating desk by the raw material red bean after rinsing, until surface is without obvious moisture;
4) break process: the raw material red bean after airing is carried out fragmentation in pulverizer, and sieve out the raw material red bean being crushed into 2 ~ 3 lobes, as shown in Figure 1;
(2) boiling: get the raw material red bean that the screening in step (1) after fragmentation goes out, add 6 times of water gagings, start timing after water boil, boiling 25min;
(3) frying: the raw material red bean 100 parts after boiling in step (2) is milled to fine bean mash with cooking machine, for subsequent use; Get white sugar 70 parts, 20 parts, flour, 45 parts, water mixes, obtained powder slurry, for subsequent use; Get vegetable oil 25 parts to put into and fry filling pot, be heated to 70 DEG C, get fine bean mash and powder slurry and pour into fry in filling pot and start to stir-fry, frying 20min, to sweetened bean paste retrogradation, obtains described red bean paste, as shown in Figure 5.
Embodiment 2
The present embodiment red bean paste technological method for processing, concrete operation step is:
(1) Feedstock treating:
1) pick: pending red bean is picked, pick out stone, soil block, bad beans, assorted beans, go mouldy the impurity such as beans, retains the red bean of full grains as raw material red bean;
2) rinsing: by step 1) pick after raw material red bean pour in clear water and repeatedly clean 2 times;
3) airing: be layered on equably on stainless steel operating desk by the raw material red bean after rinsing, until surface is without obvious moisture;
4) break process: the raw material red bean after airing is carried out fragmentation in pulverizer, and sieve out the raw material red bean being crushed into 2 ~ 3 lobes;
(2) boiling: get the raw material red bean that the screening in step (1) after fragmentation goes out, add 4 times of water gagings, start timing after water boil, boiling 20min;
(3) frying: the raw material red bean 90 parts after boiling in step (2) is milled to fine bean mash with cooking machine, for subsequent use; Get white sugar 60 parts, 10 parts, flour, 30 parts, water mixes, obtained powder slurry, for subsequent use; Get vegetable oil 10 parts to put into and fry filling pot, be heated to 60 DEG C, get fine bean mash and powder slurry and pour into fry in filling pot and start to stir-fry, frying 15min, to sweetened bean paste retrogradation, obtains described red bean paste.
Embodiment 3
The present embodiment red bean paste technological method for processing, concrete operation step is:
(1) Feedstock treating:
1) pick: pending red bean is picked, pick out stone, soil block, bad beans, assorted beans, go mouldy the impurity such as beans, retains the red bean of full grains as raw material red bean;
2) rinsing: by step 1) pick after raw material red bean pour in clear water and repeatedly clean 5 times;
3) airing: be layered on equably on stainless steel operating desk by the raw material red bean after rinsing, until surface is without obvious moisture;
4) break process: the raw material red bean after airing is carried out fragmentation in pulverizer, and sieve out the raw material red bean being crushed into 2 ~ 3 lobes;
(2) boiling: get the raw material red bean that the screening in step (1) after fragmentation goes out, add 10 times of water gagings, start timing after water boil, boiling 30min;
(3) frying: the raw material red bean 120 parts after boiling in step (2) is milled to fine bean mash with cooking machine, for subsequent use; Get white sugar 90 parts, 30 parts, flour, 60 parts, water mixes, obtained powder slurry, for subsequent use; Get vegetable oil 40 parts to put into and fry filling pot, be heated to 80 DEG C, get fine bean mash and powder slurry and pour into fry in filling pot and start to stir-fry, frying 25min, to sweetened bean paste retrogradation, obtains described red bean paste.
Comparative example 1
In this comparative example red bean paste technological method for processing, break process is not carried out as shown in Figure 2 to the raw material red bean after airing, add 10 times of water gagings during boiling, after water boil, start timing, boiling 56min, other operating procedures and Parameter Conditions are with embodiment 1, and the red bean paste of preparation as shown in Figure 6.
Comparative example 2
Do not sieve after the raw material red bean after airing being pulverized in Universalpulverizer in this comparative example red bean paste technological method for processing, as shown in Figure 3, the water of 7.5 times amount is added during boiling, timing is started after water boil, boiling 15min, other operating procedures and Parameter Conditions are with embodiment 1, and the red bean paste of preparation as shown in Figure 7.
Comparative example 3
In this comparative example red bean paste technological method for processing, 60 order powder are pulverized to obtain in Universalpulverizer, as shown in Figure 4, during boiling to the raw material red bean after airing, after adding the water soaking 0.5h of 8 times amount, boil to boiling, other operating procedures and Parameter Conditions are with embodiment 1, and the red bean paste of preparation as shown in Figure 8.
Test example 1
Observe the ripe rotten and half-cooked situation of red bean in embodiment 1 and comparative example 1 ~ 2 boiling process respectively, result is as follows:
(1), after the embodiment of the present invention 1 boiling 25min, red bean is ripe rotten without hard-core, without half-cooked phenomenon;
(2), after comparative example 1 boiling 56min, red bean is ripe rotten without hard-core, without half-cooked phenomenon;
(3) after comparative example 2 boiling 15min, granule bean cotyledon absorbs gelatinization rapidly, and the bean cotyledon of larger particles has half-cooked phenomenon, soup juice thickness, beany flavour is not enough, has raw beans taste, add water after continuing boiling, half-cooked phenomenon still exists, and the granule bean cotyledon of gelatinization shape has sticky pot to be charred phenomenon;
Test example 2
Carry out sensory evaluation to red bean paste prepared by embodiment 1 and comparative example 1 ~ 3, result is as follows:
(1) embodiment 1 and obtained red bean paste color, local flavor and the mouthfeel indifference of comparative example 1, red bean is with rich flavor, and delicate mouthfeel lubricates, and husky sense is obviously;
(2) the raw beans taste of red bean paste that comparative example 2 is obtained is obvious, has half-cooked phenomenon and is charred taste;
(3) the red bean paste coarse mouthfeel that comparative example 3 is obtained, without sandy sense, elasticity is strong, and uneven color, skin of beancurd is obvious.
From the result of above-mentioned test example 1 and test example 2, compare traditional not broken red bean and directly to add water the mode of boiling, red bean is broken for 2 ~ 3 lobes by the present invention, shortening brew time at double, reduces production cost; And compare the mode of not controlled fragmentation degree, the present invention selects to be broken for 2 ~ 3 lobes, guarantees that the red bean rate of water absorption after this fragmentation is even, there will not be half-cooked phenomenon, and without raw beans taste, conventional red sweetened bean paste can be kept with rich flavor, delicate mouthfeel lubricates, the obvious mouthfeel of husky sense.This result show technological method for processing of the present invention consuming time short, power consumption is few, cost is low, and mouthfeel is good, is suitable for industrial application.
Claims (7)
1. a red bean paste technological method for processing, is characterized in that, comprises and will be broken for the boiling that to add water again after 2 ~ 3 lobes until boiling red bean.
2. red bean paste technological method for processing according to claim 1, is characterized in that, also comprises the red bean after by boiling and carries out homogeneous and frying successively, obtained red bean paste.
3. red bean paste technological method for processing according to claim 2, is characterized in that, the concrete grammar of described homogeneous is: the red bean that boiling is good is milled to fine bean mash.
4. red bean paste technological method for processing according to claim 2, is characterized in that, the concrete grammar of described frying is: get white sugar 60 ~ 90 parts, 10 ~ 30 parts, flour and 30 ~ 60 parts, water and mix obtained powder slurry; Then vegetable oil 10 ~ 40 parts is joined in frying container, be heated to 60 ~ 80 DEG C, pour in frying container the red bean after homogeneous 90 ~ 120 parts and powder slurry into the 15 ~ 25min that stir-fries, obtain described red bean paste.
5. red bean paste technological method for processing according to claim 1, is characterized in that, described in the add water concrete grammar of boiling be: get the red bean after fragmentation and to add water boiling, boiling 20 ~ 30min after water boiling, namely completes.
6. red bean paste technological method for processing according to claim 5, is characterized in that, described in the quality that adds water be 4 ~ 10 times of red bean quality.
7. red bean paste technological method for processing according to claim 1, is characterized in that, by also comprising before red bean fragmentation, pending red bean is picked successively, rinsing, airing.
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| CN201510739940.7A CN105211766A (en) | 2015-10-30 | 2015-10-30 | A kind of red bean paste technological method for processing |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615574A (en) * | 2017-01-23 | 2017-05-10 | 上海寅星食品有限公司 | Manufacture method of red bean paste |
| CN107997009A (en) * | 2017-11-16 | 2018-05-08 | 张乐华 | A kind of selenium-rich red bean paste processing method |
| CN115024464A (en) * | 2022-06-28 | 2022-09-09 | 江南大学 | Red bean paste stuffing and preparation method thereof |
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| KR940004529B1 (en) * | 1992-07-22 | 1994-05-25 | 제일제당 주식회사 | Method of making soup from red-bean with rice cake |
| CN1692804A (en) * | 2005-05-19 | 2005-11-09 | 许庆华 | Health-care nutrition non-washing rice, and its prodn. method |
| CN1875758A (en) * | 2006-06-28 | 2006-12-13 | 上海绿缘食品有限公司 | A mash stuffing preparation method |
| CN101107979A (en) * | 2006-07-20 | 2008-01-23 | 冯家彪 | Method of manufacturing rice partner |
| CN101214021A (en) * | 2008-01-08 | 2008-07-09 | 叶志国 | Bean boiling together with rice and cooked synchronously |
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2015
- 2015-10-30 CN CN201510739940.7A patent/CN105211766A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940004529B1 (en) * | 1992-07-22 | 1994-05-25 | 제일제당 주식회사 | Method of making soup from red-bean with rice cake |
| CN1692804A (en) * | 2005-05-19 | 2005-11-09 | 许庆华 | Health-care nutrition non-washing rice, and its prodn. method |
| CN1875758A (en) * | 2006-06-28 | 2006-12-13 | 上海绿缘食品有限公司 | A mash stuffing preparation method |
| CN101107979A (en) * | 2006-07-20 | 2008-01-23 | 冯家彪 | Method of manufacturing rice partner |
| CN101214021A (en) * | 2008-01-08 | 2008-07-09 | 叶志国 | Bean boiling together with rice and cooked synchronously |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615574A (en) * | 2017-01-23 | 2017-05-10 | 上海寅星食品有限公司 | Manufacture method of red bean paste |
| CN107997009A (en) * | 2017-11-16 | 2018-05-08 | 张乐华 | A kind of selenium-rich red bean paste processing method |
| CN115024464A (en) * | 2022-06-28 | 2022-09-09 | 江南大学 | Red bean paste stuffing and preparation method thereof |
| CN115024464B (en) * | 2022-06-28 | 2024-01-30 | 江南大学 | Red bean paste stuffing and preparation method thereof |
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