CN105767679A - Making method of easily-cooked red beans - Google Patents
Making method of easily-cooked red beans Download PDFInfo
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Abstract
The invention relates to a making method of easily-cooked red beans.The method comprises the following steps of 1, a soaking step, wherein the red beans which serve as the raw material are soaked with water, and the soaked red beans are obtained; 2, a step of steaming the red beans for pre-cooking, wherein the soaked red beans obtained in the first step are steamed for pre-cooking, and the precooked red beans are obtained; 3, a drying step, wherein the precooked red beans obtained in the second step are slowly dried by means of vapor, rapid drying is conducted subsequently by means of microwave, and dried easily-cooked red beans are obtained; 4, a cooling step, wherein the dried easily-cooked red beans obtained in the third step are cooled at the temperature ranging from 10 DEG C to 30 DEG C, and an easily-cooked red bean product is obtained.The easily-cooked red bean product obtained through the method has the advantages of being easy to cook, capable of keeping the appearance of the red beans complete and not broken basically, easy to rewater and the like, and meanwhile the red beans have better mouthfeel and nutrition.
Description
Technical field
The invention belongs to agricultural product or technical field of food deep processing, the preparation method being specifically related to a kind of easy ripe Semen Phaseoli.
Background technology
In the diet structure of current people, food is excessively fine, dull, make feeding nutritional labeling excessively single, add the reasons such as edible fat increases, the Senile disease sickness rate such as China's hypertension, cardiovascular diseases, diabetes are made constantly to increase, food that people thirst for seeking being suitable for their needs, that have certain health-care assistance effect, tasty, instant.
Rich in dietary fiber, multivitamin, multi mineral prime element in miscellaneous grain crops, often eat miscellaneous grain crops, for Senile disease such as hypertension, cardiovascular diseases, diabetes, there is positive preventive effect.In " Chinese residents dietary guidelines ", one people of suggestion eats 50g-100g coarse grain, miscellaneous grain crops every day.But, although coarse cereals nutrition enriches, and has a health-care effect, but often coarse mouthfeel；It addition, miscellaneous grain crops water suction difficulty, being difficult to boil, family manufacture food grains other than rice and wheat needs longer time, greatly reduces people for the acceptance of miscellaneous grain crops and edible frequency.
There is a series of technique about miscellaneous grain crops rapid aging at present.Such as, patent CN102008051B disclose a kind of can quickly with boiling with ripe Coarse cereals rice and preparation method thereof, it is characterized in that, Coarse cereals rice is with Oryza glutinosa, brown rice, fructus zizaniae caduciflorae, Semen Glycines, Fructus Hordei Vulgaris, Semen Fagopyri Esculenti, seed of Job's tears, Semen setariae, Semen Maydis, Semen phaseoli radiati, Semen sojae atricolor, Semen Phaseoli and Semen Phaseoli Vulgaris for raw material, and raw material processes through crushing, roll preparation.This product crushes mainly by raw material, thus shortening the digestion time of miscellaneous grain crops, it is achieved miscellaneous grain crops and the same of rice are boiled with ripe.But, such processing damage miscellaneous grain crops original structures, miscellaneous grain crops are more oxidizable, and shelf life of products shortens, and does not also meet the food custom of consumer.
Patent application CN102511741A disclose a kind of to paddy, bean, potato class miscellaneous grain crops preprocess method, product need not soak and with rice in advance with boiling with ripe, the method is characterized in that, after miscellaneous grain crops product being soaked and removing the peel and dice, put into freezer pre-freeze 1h-8h, subsequently at-15 DEG C--30 DEG C of lyophilizing 8h-25h, prepare a kind of crisp paddy, bean, potato product.These product miscellaneous grain crops have good rehydration, it is possible to shorten digestion time.But, the method length consuming time, energy consumption is big, cost is high, is not suitable for commercial production.
CN102948689A discloses the manufacture method of a kind of staple food mediation rice, and described method is that miscellaneous grain crops are broken into coarse cereal powder, carries out extruding puffing by extruder, is formed with rice with boiling with ripe pelletize rice.This product have also been changed the original outward appearance of miscellaneous grain crops and structure, reduces the edible quality of product.
Visible, although prior art to have had method can prepare with rice with boiling with ripe miscellaneous grain crops, but all existed as destroyed product appearance and nutrition, high in cost of production defect.How to make miscellaneous grain crops easily ripe while keeping the nutrition of miscellaneous grain crops, structure and outward appearance, be still and not yet solve the technical problem that.
Summary of the invention
In order to solve the practical problem that Semen Phaseoli mouthfeel is poor, difficulty is boiled, it is simultaneous for the defect of art methods, technology and the parameter of Semen Phaseoli ripening are carried out research deep with great concentration by the present inventor, the preparation method proposing a kind of easy ripe Semen Phaseoli, easy the to be ripe Semen Phaseoli product obtained by the method, while keeping the mouthfeel of Semen Phaseoli and nutrition, has and easily boils, Semen Phaseoli complete appearance can be kept substantially not crush, be prone to the character such as rehydration.
Easy to be ripe Semen Phaseoli preparation method according to the present invention comprises the steps:
(1) soaking step: the Semen Phaseoli as raw material is soaked in water, the Semen Phaseoli after being soaked；
(2) the pre-cooked step of steaming and decocting: it is pre-cooked that the Semen Phaseoli after step (1) is soaked carries out steaming and decocting, obtains pre-cooked Semen Phaseoli；
(3) drying steps: utilize water vapour that the pre-cooked Semen Phaseoli that step (2) obtains is carried out dried at a slow speed, followed by microwave rapid draing, obtains dry easy ripe Semen Phaseoli；
(4) cooling step: at the temperature of 10 DEG C-30 DEG C, dries step (3) gained the cooling of easy ripe Semen Phaseoli, obtains easy ripe Semen Phaseoli product.
Specifically, the present invention is achieved through the following technical solutions:
1. a preparation method for easy ripe Semen Phaseoli, described method comprises the steps:
(1) soaking step: the Semen Phaseoli as raw material is soaked in water, the Semen Phaseoli after being soaked；
(2) the pre-cooked step of steaming and decocting: it is pre-cooked that the Semen Phaseoli after step (1) is soaked carries out steaming and decocting, obtains pre-cooked Semen Phaseoli；
(3) drying steps: utilize water vapour that the pre-cooked Semen Phaseoli that step (2) obtains is carried out dried at a slow speed, followed by microwave rapid draing, obtains dry easy ripe Semen Phaseoli；
(4) cooling step: at the temperature of 10 DEG C-30 DEG C, dries step (3) gained the cooling of easy ripe Semen Phaseoli, obtains easy ripe Semen Phaseoli product.
2. the method as described in paragraph 1, it is characterised in that in described step (1), the Semen Phaseoli as raw material is: the Semen Phaseoli after impurity, broken Semen Phaseoli grain and scab Semen Phaseoli grain being removed.
3. the method as described in paragraph 1 or 2, it is characterised in that in described step (1), for described immersion, described as the Semen Phaseoli of raw material and the weight ratio of water less than 1:10.
4. the method as described in paragraph 3, it is characterised in that the weight ratio for described immersion, the described Semen Phaseoli as raw material and water is 1:(4-8).
5. the method as according to any one of paragraph 1-4, it is characterised in that in described step (1), after described immersion, the described Semen Phaseoli as raw material still keeps complete outward appearance.
6. the method as according to any one of paragraph 1-5, it is characterised in that in described step (1), described in be immersed in 10 DEG C-30 DEG C and carry out 2h-6h.
7. the method as according to any one of paragraph 1-6, it is characterised in that in described step (1), the moisture that after described immersion, decantation is unnecessary.
8. the method as according to any one of paragraph 1-6, it is characterised in that in described step (1), first Semen Phaseoli is rinsed after described immersion, subsequently surface moisture is blotted.
9. the method as according to any one of paragraph 1-8, it is characterised in that in described step (2), described steaming and decocting is pre-cooked to be carried out at ambient pressure.
10. the method as according to any one of paragraph 1-9, it is characterised in that in described step (2), the water absorption rate of the pre-cooked Semen Phaseoli obtained is 100wt%-120wt% and complete appearance.
11. such as the method according to any one of paragraph 1-10, it is characterised in that in described step (2), described steaming and decocting is pre-cooked to be carried out at 98 DEG C-100 DEG C.
12. such as the method according to any one of paragraph 1-11, it is characterised in that in described step (2), described steaming and decocting is pre-cooked carries out 30min-120min.
13. such as the method according to any one of paragraph 1-12, it is characterised in that in described step (2), described steaming and decocting is pre-cooked carries out 30min-50min.
14. such as the method according to any one of paragraph 1-13, it is characterised in that in step (2), after described steaming and decocting is pre-cooked, described pre-cooked Semen Phaseoli is drained.
15. such as the method according to any one of paragraph 1-14, it is characterised in that in described step (3), described drying at a slow speed carries out at ambient pressure, described dried at a slow speed, the moisture of described Semen Phaseoli is in 40wt%-55wt% and complete appearance.
16. such as the method according to any one of paragraph 1-15, it is characterised in that in described step (3), described at a slow speed the dry water vapour used is relative humidity is the water vapour of 70%-100%.
17. such as the method according to any one of paragraph 1-15, it is characterised in that in described step (3), the described dry water vapour used at a slow speed is saturated vapor.
18. such as the method according to any one of paragraph 1-17, it is characterised in that in described step (3), described drying at a slow speed carries out at 40 DEG C-60 DEG C.
19. such as the method according to any one of paragraph 1-18, it is characterised in that in described step (3), described drying at a slow speed carries out 60min-120min.
20. the method as described in paragraph 19, it is characterised in that described drying at a slow speed carries out 90min-120min.
21. such as the method according to any one of paragraph 1-20, it is characterised in that in described step (3), after described rapid draing, the moisture of described Semen Phaseoli is in below 15wt% and complete appearance.
22. such as the method according to any one of paragraph 1-21, it is characterised in that in described step (3), described rapid draing carries out under the microwave of 280w-700w.
23. such as the method according to any one of paragraph 1-22, it is characterised in that in described step (3), described rapid draing carries out 1min-10min.
24. the method as described in paragraph 23, it is characterised in that described rapid draing carries out 3min-7min.
25. such as the method according to any one of paragraph 1-24, it is characterised in that in described step (4), described in be cooled at 10 DEG C-30 DEG C to carry out.
26. such as the method according to any one of paragraph 1-25, it is characterised in that in described step (4), described cooling carries out 10min-40min.
In the present invention, when relating to Semen Phaseoli and there are or keep " complete outward appearance ", " complete appearance ", " keeping the original outward appearance of Semen Phaseoli substantially not crush " these terms, after refer to that soaking, steaming and decocting is pre-cooked rear and/or dry, cooling etc. processes, Semen Phaseoli keeps essentially identical with the untreated Semen Phaseoli as raw material in shape, substantially crush, by quantity, Semen Phaseoli bean body occurring, the ratio in obvious crack is approximately in less than 30%, preferably less than 10%.
Beneficial effect
Carrying out soaking, after pre-cooked and two step dried, the internal distribution of Semen Phaseoli has much tiny space, thus increasing the rate of water absorption of Semen Phaseoli；Especially, present invention employs dry at a slow speed and rapid draing two step sequentially carried out to dry, initially with drying at a slow speed, namely it is placed under uniform temperature at the pre-cooked Semen Phaseoli that water content step (2) obtained is higher, pass into water vapour, by passing into water vapour to reduce rate of drying, it is prevented that cause because dehydration is too fast pre-cooked Semen Phaseoli broken at the dry initial stage or obvious crack occurs in Semen Phaseoli bean body.When the moisture of Semen Phaseoli is reduced to a certain degree, recycling microwave carries out rapid draing, thus keeping Semen Phaseoli complete appearance preferably and substantially not crushing, also there is the effect of sterilization, enzyme denaturing simultaneously, thus ensureing that easy ripe Semen Phaseoli product has the longer shelf-life.Meanwhile, easy the to be ripe Semen Phaseoli product of the present invention maintains the nutrition of Semen Phaseoli, and has excellent mouthfeel.
Easy the to be ripe Semen Phaseoli product of the present invention has good rehydration, it is possible to rice with boiling with ripe, have advantage tasty, instant.
Accompanying drawing explanation
Fig. 1 is the outward appearance comparison figure of (B) after the method processing of (A) and utilization preparation example 1 before Semen Phaseoli processes.
Detailed description of the invention
Set forth the present invention in detail below.
In (1) soaking step of the inventive method, the Semen Phaseoli as raw material is preferably the Semen Phaseoli after impurity, broken Semen Phaseoli grain, scab Semen Phaseoli grain being removed.The water that Semen Phaseoli as raw material is soaked can be household tap water, deionized water, distilled water etc..It is not particularly limited soaking the amount of water used, for instance, for the purpose saved, as the Semen Phaseoli of raw material with the weight ratio of water less than 1:10, it is preferable that the weight ratio of Semen Phaseoli and water is 1:(4-8).Those skilled in the art can suitably select time and the temperature soaked, and the selection of described time and temperature should make Semen Phaseoli keep hardness and complete appearance.In one embodiment, described immersion can at room temperature carry out.In one embodiment, it is immersed in 10 DEG C-30 DEG C described in and carries out 2h-6h.The moisture that after immersion, decantation is unnecessary；Or, first Semen Phaseoli can be rinsed for several times, subsequently surface moisture be blotted, the Semen Phaseoli after being soaked is standby；
In the pre-cooked step of (2) steaming and decocting of the inventive method, the Semen Phaseoli after soaking is placed in digester, by steaming and decocting, it is pre-cooked, obtain pre-cooked Semen Phaseoli.Described steaming and decocting carries out at ambient pressure.Those skilled in the art can the temperature and time of unrestricted choice steaming and decocting, as long as ensureing that the water absorption rate of pre-cooked Semen Phaseoli that step (2) obtains is 100wt%-120wt% and complete appearance.In one embodiment, boiling temperature is 98 DEG C-100 DEG C.In one embodiment, digestion time is 30min-120min, preferred 30min-50min.After preferred steaming and decocting completes, pre-cooked Semen Phaseoli is drained.
In (3) drying steps of the inventive method, described drying at a slow speed carries out at ambient pressure, those skilled in the art can the water content of time, temperature and/or water vapour that dries at a slow speed of unrestricted choice, as long as ensureing that the moisture of dried described Semen Phaseoli at a slow speed is in 40wt%-55wt% and complete appearance.In one embodiment, described water vapour is saturated vapor.In other embodiments, described water vapour is relative humidity is the water vapour of 70%-90%.In one embodiment, dry at a slow speed and carry out at 40 DEG C-60 DEG C.In one embodiment, described drying at a slow speed carries out 60min-120min, it is preferable that 90min-120min.
In (3) drying steps of the inventive method, those skilled in the art can unrestricted choice quick-drying time and microwave power, as long as ensureing that the moisture of described Semen Phaseoli is less than 15wt% and complete appearance after rapid draing.In one embodiment, described quick-drying microwave power is 280w-700w.In one embodiment, described rapid draing carries out 1min-10min, preferred 3min-7min.
In (4) cooling step of the inventive method, described in be cooled under room temperature (10 DEG C-30 DEG C) to carry out.Those skilled in the art can unrestricted choice cool time so that the dry easy ripe Semen Phaseoli obtained is down to room temperature while keeping complete appearance.Such as, cool time is 10min-40min.
In the present invention, described moisture can adopt determination of moisture method well known in the art to be measured, for instance, it is possible to adopt the method for GB5497-1985 (grain, oil plant detection aquametry) to be measured.
By following example, technical scheme will be done further details of explanation, but protection scope of the present invention will be not limited in these embodiments.
Embodiment
Semen Phaseoli in the embodiment of the present invention is gold dragon fish Baoqing Semen Ormosiae Hosiei, and water is household tap water.The digester that the pre-cooked step of steaming and decocting uses steams flavour steaming and decocting multi-purpose pot SZ22S1 for Soviet Union Bo Er, and microwave oven is Glanz P70D20AP-TD (W0), and device dry at a slow speed is the omnipotent steaming and baking box of JUSTA.
Hereinafter each factor affecting easy ripe Semen Phaseoli quality in preparation method is carried out single factor analysis research.
Embodiment 1: the soak time of step (1) impact on easy ripe Semen Phaseoli quality
The present embodiment have studied the impact on the integrity degree of easy ripe Semen Phaseoli product appearance and the acceptance boiling together rear mouthfeel with rice of the different soak time.
Easy ripe Semen Phaseoli is prepared by following process:
(1) soaking step: the impurity in commercially available Semen Phaseoli, broken Semen Phaseoli grain and scab Semen Phaseoli grain are removed, eluriates 3 times with water, obtain the Semen Phaseoli as raw material.This raw material is divided into 5 parts according to every 500g portion, when 25 DEG C, is separately added into 3000g water (namely Semen Phaseoli is 1:6 with the mass ratio of water), soak 2.5h, 3.5h, 4.5h, 5.5h, 6.5h respectively, Semen Phaseoli after being soaked, decantation excessive moisture after immersion, standby；
(2) the pre-cooked step of steaming and decocting: each Semen Phaseoli sample after step (1) being soaked adds in digester, and steaming and decocting 40min at normal pressure, 100 DEG C of temperature, steaming and decocting drains away the water after completing, and obtains pre-cooked Semen Phaseoli；
(3) drying steps: be placed in steaming and baking box by pre-cooked Semen Phaseoli, passes into the pre-cooked Semen Phaseoli dry 90min at a slow speed that step (2) is obtained by saturated vapor, recycles 700w microwave rapid draing 3min, obtain dry easy ripe Semen Phaseoli at 50 DEG C；
(4) cooling step: at 25 DEG C, dries easy ripe Semen Phaseoli by step (3) gained and is cooled to room temperature, obtains easy ripe Semen Phaseoli product.
To the complete appearance degree of easy the to be ripe Semen Phaseoli that different soak times obtain with compare with the acceptance boiling rear mouthfeel with rice, shown in result table 1.Determine that soak time is more than 3.5h, neither too hard, nor too soft with the RED BEAN RICE obtained after rice together steaming and decocting, it is possible to achieve with rice with boiling with ripe.Consideration for aspects such as saving times, it may be preferable to use soak time 3.5h.
The impact on easy ripe Semen Phaseoli of table 1 soak time
Embodiment 2: the digestion time of step (2) impact on easy ripe Semen Phaseoli quality
In rate-determining steps (1), soak time is 3.5h, digestion time respectively 20min, 30min, 40min, 50min of each sample in step (2), and other steps are all identical with embodiment 1 with parameter.To the complete appearance degree of easy the to be ripe Semen Phaseoli that different digestion times obtain with compare with the acceptance boiling rear mouthfeel with rice, shown in result table 2.Determine that digestion time is neither too hard, nor too soft more than 40min RED BEAN RICE.But, long digestion time can cause that dried Semen Phaseoli complete appearance degree is relatively low, and therefore, more preferably digestion time controls in 30min-50min.Specifically, when digestion time is lower than 30min, Semen Phaseoli is dried and rice is partially hard with boiling mouthfeel, and digestion time is easier to break higher than 50min Semen Phaseoli after drying, causes Semen Phaseoli complete appearance to be spent low.
The impact on easy ripe Semen Phaseoli of table 2 digestion time
Embodiment 3: the drying time at a slow speed of step (3) of the impact on easy ripe Semen Phaseoli quality
In rate-determining steps (1), soak time is 3.5h, in step (3), under normal pressure, utilizing the pre-cooked Semen Phaseoli that step (2) is obtained by saturated vapor to be separately dried 30min, 60min, 90min, 120min at 50 DEG C, other steps are all identical with embodiment 1 with parameter.To the complete appearance degree of easy the to be ripe Semen Phaseoli that difference drying time at a slow speed obtains with compare with the acceptance boiling rear mouthfeel with rice, shown in result table 3.Determine that after drying 90min at a slow speed, RED BEAN RICE is neither too hard, nor too soft, and the complete appearance degree of Semen Phaseoli is better, thus preferably control drying time at a slow speed at 90min-120min, long drying time at a slow speed can increase energy consumption, the follow-up long drying time that renews maintenance Semen Phaseoli complete appearance degree is had not significant impact reaching 90min.On the other hand, if drying time, Semen Phaseoli complete appearance degree was relatively low lower than 90min at a slow speed.
Table 3 drying time at a slow speed of the impact on easy ripe Semen Phaseoli
Embodiment 4: the baking temperature at a slow speed of step (3) impact on easy ripe Semen Phaseoli quality
In rate-determining steps (1), soak time is 3.5h, utilizing the pre-cooked Semen Phaseoli that step (2) is obtained by saturated vapor to be separately dried 90min in step (3) respectively at 40 DEG C, 50 DEG C, 60 DEG C and 70 DEG C, other steps are all identical with embodiment 1 with parameter.To the complete appearance degree of easy the to be ripe Semen Phaseoli that difference baking temperature at a slow speed obtains with compare with the acceptance boiling rear mouthfeel with rice, shown in result table 4.Determine that the complete appearance degree at 40 DEG C-60 DEG C, preferably 50 DEG C dried at a slow speed Semen Phaseoli is better.
The impact on easy ripe Semen Phaseoli quality of table 4 baking temperature at a slow speed
Embodiment 5: the fast drying time of step (3) impact on easy ripe Semen Phaseoli quality
In rate-determining steps (1), soak time is 3.5h, in step (3), adopting the microwave within the scope of 100w-900w to be separately dried to below moisture 15wt% through pre-cooked Semen Phaseoli dry at a slow speed, other steps are all identical with embodiment 1 with parameter.Result of study shows, microwave power is more big, moisture is made to be down to time of below 15wt% more short, adopting the complete appearance degree of easy the to be ripe Semen Phaseoli of the microwave rapid draing acquisition of 280w-700w and better with the acceptance boiling rear mouthfeel with rice, corresponding drying time is 3min-7min (table 5).
Table 5 rapid draing impact on easy ripe Semen Phaseoli quality
Preparation example 1
Easy ripe Semen Phaseoli of the present invention can be prepared via a method which:
(1) soaking step: the impurity in commercially available Semen Phaseoli, broken Semen Phaseoli grain and scab Semen Phaseoli grain are removed, eluriates 3 times with water, obtain the 500g Semen Phaseoli as raw material.When 25 DEG C, it is separately added into 3000g water (namely the mass ratio of Semen Phaseoli and water is 1:6), soaks 3.5h, the Semen Phaseoli after being soaked, decantation excessive moisture after immersion, standby.
(2) the pre-cooked step of steaming and decocting: the Semen Phaseoli after step (1) being soaked adds in digester, and steaming and decocting 40min at 100 DEG C of temperature of normal pressure, steaming and decocting drains away the water after completing, and obtains pre-cooked Semen Phaseoli；
(3) drying steps: pre-cooked Semen Phaseoli is placed in steaming and baking box, the pre-cooked Semen Phaseoli dry 90min at a slow speed that step (2) is obtained by saturated vapor is passed at 50 DEG C, recycling 700w microwave rapid draing 3min, the moisture now measuring Semen Phaseoli is 12wt%, obtains dry easy ripe Semen Phaseoli；
(4) cooling step: at 25 DEG C, dries easy ripe Semen Phaseoli by step (3) gained and is cooled to room temperature, obtains easy ripe Semen Phaseoli product.
Easy ripe Semen Phaseoli product can be packed after cooling.
Comparative example 1
In order to investigate the quality of easy the to be ripe Semen Phaseoli drying acquisition without two steps, adopt the method similar to preparation example 1, be different in that (3) drying steps: merely with 700w microwave rapid draing to moisture 12wt%, do not carry out drying steps at a slow speed.
Found that, although not past drying steps at a slow speed, directly the Semen Phaseoli after steaming and decocting utilizing equally possible the reaching of easy to be ripe Semen Phaseoli that microwave carries out rapid draing acquisition boil with ripe together with rice, but the loss of water too fast because of the dry initial stage and cause that Semen Phaseoli is by quantity, crush and Semen Phaseoli bean body occurs that the ratio in obvious crack reaches more than 60%, it is impossible to ensureing the complete appearance degree that Semen Phaseoli is higher.
Claims (5)
1. a preparation method for easy ripe Semen Phaseoli, described method comprises the steps:
(1) soaking step: the Semen Phaseoli as raw material is soaked in water, the Semen Phaseoli after being soaked；
(2) the pre-cooked step of steaming and decocting: it is pre-cooked that the Semen Phaseoli after step (1) is soaked carries out steaming and decocting, obtains pre-cooked Semen Phaseoli；
(3) drying steps: utilize water vapour that the pre-cooked Semen Phaseoli that step (2) obtains is carried out dried at a slow speed, followed by microwave rapid draing, obtains dry easy ripe Semen Phaseoli；
(4) cooling step: at the temperature of 10 DEG C-30 DEG C, dries step (3) gained the cooling of easy ripe Semen Phaseoli, obtains easy ripe Semen Phaseoli product.
2. the method for claim 1, it is characterised in that there are in described step (1) one or more of following feature:
The described Semen Phaseoli as raw material is: the Semen Phaseoli after impurity, broken Semen Phaseoli grain and scab Semen Phaseoli grain being removed；
For described immersion, described as the Semen Phaseoli of raw material with the weight ratio of water less than 1:10, be preferably 1:(4-8)；
After described immersion, the described Semen Phaseoli as raw material still keeps complete outward appearance；
Described it be immersed in 10 DEG C-30 DEG C and carry out 2h-6h；
The moisture that after described immersion, decantation is unnecessary；And/or
First Semen Phaseoli is rinsed after described immersion, subsequently surface moisture is blotted.
3. method as claimed in claim 1 or 2, it is characterised in that there are in described step (2) one or more of following feature:
Described steaming and decocting is pre-cooked to be carried out at ambient pressure；
The water absorption rate of the pre-cooked Semen Phaseoli obtained is 100wt%-120wt% and complete appearance；Preferably, described steaming and decocting is pre-cooked to be carried out at 98 DEG C-100 DEG C, and described steaming and decocting is pre-cooked carries out 30min-120min, it is preferable that 30min-50min；
After described steaming and decocting is pre-cooked, described pre-cooked Semen Phaseoli is drained.
4. the method as according to any one of claim 1-3, it is characterised in that there are in described step (3) one or more of following feature:
Described drying at a slow speed carries out at ambient pressure, and described dried at a slow speed, the moisture of described Semen Phaseoli is in 40wt%-55wt% and complete appearance；Preferably, the described dry water vapour that water vapour is relative humidity 70%-100% used at a slow speed, it is preferred to saturated vapor；Described drying at a slow speed carries out at 40 DEG C-60 DEG C, and described drying at a slow speed carries out 60min-120min, it is preferable that 90min-120min；
After described rapid draing, the moisture of described Semen Phaseoli is in below 15wt% and complete appearance；Preferably, described rapid draing carries out under the microwave of 280w-700w, and described rapid draing carries out 1min-10min, it is preferable that 3min-7min.
5. the method as according to any one of claim 1-4, it is characterised in that being cooled at 10 DEG C-30 DEG C described in having the feature that in described step (4), described cooling carries out 10min-40min.
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Cited By (2)
| 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 |
| CN113632924A (en) * | 2020-05-11 | 2021-11-12 | 财团法人食品工业发展研究所 | Instant red bean and preparation method thereof |
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| CN1087476A (en) * | 1992-12-01 | 1994-06-08 | 蔡泓 | Method for making quick-cooking corn and red bean rice |
| CN102125222A (en) * | 2010-12-23 | 2011-07-20 | 广东省农业科学院农业生物技术研究所 | Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof |
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| CN1087476A (en) * | 1992-12-01 | 1994-06-08 | 蔡泓 | Method for making quick-cooking corn and red bean rice |
| CN102125222A (en) * | 2010-12-23 | 2011-07-20 | 广东省农业科学院农业生物技术研究所 | Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof |
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Cited By (2)
| 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 |
| CN113632924A (en) * | 2020-05-11 | 2021-11-12 | 财团法人食品工业发展研究所 | Instant red bean and preparation method thereof |
Also Published As
| Publication number | Publication date |
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| CN105767679B (en) | 2020-05-08 |
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