CN1058329A - A kind of preparation method of kidney bean foods preserved in sugar - Google Patents
A kind of preparation method of kidney bean foods preserved in sugar Download PDFInfo
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- CN1058329A CN1058329A CN90104724A CN90104724A CN1058329A CN 1058329 A CN1058329 A CN 1058329A CN 90104724 A CN90104724 A CN 90104724A CN 90104724 A CN90104724 A CN 90104724A CN 1058329 A CN1058329 A CN 1058329A
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- kidney bean
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- sugar
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Abstract
The present invention relates to a kind of preparation method of kidney bean foods preserved in sugar, this method make flow process include the dried kidney bean of raw material through choose beans, soak rehydration, poach is softening, vacuum sugar infiltration, dipping, vacuum packaging, normal-pressure sterilization, cool off, go out finished product.The present invention manufactures a product, and to have the general preserved fruit of the low advantage of pol and processing cost low.Be applicable to that pot foods processing factory uses.
Description
The present invention relates to a kind of preparation method of kidney bean foods preserved in sugar.
Common preserved fruit is that to select fruit, vegetables for use be raw material, through candy, ooze sugar, dry or dry desired moisture content and form.For anti-preservation, its sugar content is all higher, and generally more than 65%, being unsuitable for some, to avoid sugared person edible and cost is high again.Kidney bean is a kind of agricultural byproducts, and is fresh and tender when blue or green, and it is edible to do vegetables, after drying, anti-storage often is used for diet as auxiliary material, as cooking congee with Mi Yiqi, steamed rice or make the batching of fricassee, protein in the big kidney bean, carbohydrate, calcium, phosphorus, iron equal size are very abundant, and the flat flavor of its property is sweet, has the effect of tonifying spleen, helping digestion, antidiarrheal, it is edible also can to make herbal cuisine, and its eating method is only limited to substantially that these are several.
The purpose of this invention is to provide a kind of technical scheme that can overcome above-mentioned defective and make a kind of kidney bean foods preserved in sugar, utilization not only can be produced the seemingly kidney bean pot foods of preserved fruit low sugar according to the preparation method of invention, enriching market candied food designs and varieties and to increase the new varieties of low sugar preserved fruit, and opened up the frontier of kidney bean processing.
According to the preparation method of invention, it is as described below that it specifically makes flow process:
The dried kidney bean of raw material → choose beans → dried beans rehydration → softening → vacuum sugar infiltration → dipping → vacuum packaging → sterilization → cooling → finished product
Wherein choosing beans is to select not have broken beans, and the more uniform dried kidney bean of the size of bad beans is preferably selected the extra dry white wine kidney bean that originates in Yunnan for use.Dried beans rehydration is the dried kidney bean of will choose, and at room temperature, the beans that are soaked in water suction moisture, and soak time is with deciding season, and be 18～20 hours summer, is advisable with 18 hours, and be 30～48 hours winter, and spring, autumn are 23～24 hours.Then, softening is that above-mentioned kidney bean is put into pot, heating, and it is soft and well-done to boil beans, boils the beans time and is and kept after water boils about 100 ℃ 40～60 minutes., pull well-done beans, cool off with running water thereafter, and dry carries out vacuum sugar infiltration, be about to above-mentioned kidney bean and put into vacuum tank, vacuumize and make jar interior vacuum reach 600～700mmHg, kept 10～30 minutes, simultaneously, a negative pressure in utilizing jar is in 60～70% the liquid glucose suction tank with concentration, the optimum condition of vacuum sugar infiltration be jar in vacuum be 650mmHg, kept sugar concentration 65% 10 minutes.Then, kidney bean continued dipping 18～20 hours under normal pressure, was advisable with 18 hours.Thereafter, vacuum packaging is pulled beans out from liquid glucose, and unnecessary liquid glucose is removed in control, carries out Vacuum Package with poly-second, polypropylene complex pocket, and measures 100 gram/bags.Carry out 100 ℃ of normal pressures at last, sterilized 30～60 minutes, be advisable with 30 minutes.Promptly go out finished product after the cooling.
According to the preparation method of invention, its advantage is: the product sugar content is low, has only 37～39%, is lower than general preserved fruit.It is agreeably sweet to distinguish the flavor of, and is suitable for some and suffers from diabetes etc. to avoid sugared person edible and the general again preserved fruit of processing cost is low.The frontier more efficient use resource of also having opened up simultaneously kidney bean processing according to the preparation method of invention increases the novel food in market again.
The most preferred embodiment that experiment draws is as described below:
Extra dry white wine kidney bean 5kg is produced in Yunnan, soaks 18 hours (summer) under the room temperature up to the heavy 10.9kg of beans.Put into pot and boil, kept after water is opened about 100 ℃ 60 minutes.Beans are pulled out, and with running water cooling, dry is put into vacuum tank, vacuumizes to make jar interior vacuum reach 650mmHg, keeps 10 minutes, and utilizing the interior negative pressure of jar simultaneously is in 65% the liquid glucose suction tank with concentration.Then, under normal pressure, continued dipping 18 hours.Pull out, unnecessary liquid glucose is removed in control, carries out Vacuum Package with poly-second, polypropylene complex pocket, and measures 100 gram/bags.Put into sterilizing pan, 100 ℃ of normal pressures were sterilized 30 minutes.Thereafter cooling gets product.
According to invention described preparation method its a kind of kidney bean foods preserved in sugar of making
Nutritional labeling and Micro biological Tests result are as described below:
| Project | Moisture (%) | Protein (%) | Fat (%) | Total reducing sugar (%) | Total acid (%) (with citric acid) |
| The result | 42.7 | 6.97 | 0.09 | 38.20 | 0.048 |
| Project | VB1 （mg/100g) | VB2 （mg/100g) | Ca （mg/100g) | P （mg/100g) | Fe （mg/100g) |
| The result | 0.046 | 0.11 | 48.52 | 99.86 | 1.49 |
The microorganism checking result
| Project | Total number of bacteria | Coliform | Pathogenic bacteria |
| The result | 100/mg | Do not detect | Do not detect |
Claims (5)
1, a kind of preparation method of kidney bean foods preserved in sugar, its operating process includes, the dried kidney bean of raw material is through choosing beans, soak rehydration, softening, vacuum sugar infiltration, it is characterized in that, soaking rehydration is that the dried kidney bean of will choose at room temperature is soaked in water beans to suctioning moisture, soak time is with deciding season, be 18～20 hours summer, be 30～48 hours winter, spring, be 23～24 hours autumn, then, softening is that above-mentioned kidney bean is put into the pot heating and cooking to soft and well-done, and boiling the beans time is to keep after water boils about 100 ℃, 40～60 minutes,, pull well-done beans, cool off with running water thereafter, and dry carries out vacuum sugar infiltration, be about to above-mentioned kidney bean and put into vacuum tank, vacuumize and make jar interior vacuum reach 600～700mmHg, kept 10～30 minutes, negative pressure is in 60～70% the liquid glucose suction tank with concentration in utilizing simultaneously jar, then, under normal pressure, continued dipping 18～20 hours, thereafter, vacuum-packed, beans are pulled out from liquid glucose, and unnecessary liquid glucose is removed in control, with poly-second, the polypropylene complex pocket carries out Vacuum Package, and measure 100 gram/bags, carry out 100 ℃ of normal pressures at last, sterilized 30～60 minutes, promptly go out finished product after the cooling.
2, preparation method according to claim 1 is characterized in that, raw material is preferably selected the extra dry white wine kidney bean that originates in Yunnan for use, and dried beans soak rehydration time, as being advisable to soak 18 hours in summer.
3, preparation method according to claim 1 is characterized in that, the optimum condition of vacuum sugar infiltration is, vacuum is 650mmHg in jar, keeps vacuum time 10 minutes, and sugar concentration is 65%.
4, preparation method according to claim 1 is characterized in that, the Best Times of dipping is 18 hours.
5, preparation method according to claim 1 is characterized in that, sterilization time was advisable with 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90104724A CN1027572C (en) | 1990-07-21 | 1990-07-21 | Method for making kidney bean foods preserved in sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90104724A CN1027572C (en) | 1990-07-21 | 1990-07-21 | Method for making kidney bean foods preserved in sugar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1058329A true CN1058329A (en) | 1992-02-05 |
| CN1027572C CN1027572C (en) | 1995-02-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90104724A Expired - Fee Related CN1027572C (en) | 1990-07-21 | 1990-07-21 | Method for making kidney bean foods preserved in sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1027572C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2816172A1 (en) * | 2000-11-07 | 2002-05-10 | Doveurope Sa | Starch-based grain preparation for inclusion in food product e.g. ice cream, consists of cooking grain, rinsing and immersion in syrup |
| CN102187976A (en) * | 2011-03-14 | 2011-09-21 | 丽江得一食品有限责任公司 | Method for preparing kidney bean instant food |
| CN102240006A (en) * | 2011-03-28 | 2011-11-16 | 北京御食园食品股份有限公司 | Kidney bean leisure foods and preparation method thereof |
| CN101455259B (en) * | 2008-11-15 | 2012-01-18 | 山东好当家海洋发展股份有限公司 | Low-sugar kelp preserved-fruit processing technique |
| CN103564119A (en) * | 2012-07-31 | 2014-02-12 | 大兴安岭绿源蜂业有限公司 | Honey preserved blueberry and preparation method thereof |
| CN104012745A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Processing method of candied kidney beans |
| CN104323154A (en) * | 2014-11-28 | 2015-02-04 | 荣成南光食品有限公司 | Mixed beans and processing method thereof |
| CN104770552A (en) * | 2015-04-16 | 2015-07-15 | 浙江小二黑食品有限公司 | Processing method of novel candied peas |
-
1990
- 1990-07-21 CN CN90104724A patent/CN1027572C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2816172A1 (en) * | 2000-11-07 | 2002-05-10 | Doveurope Sa | Starch-based grain preparation for inclusion in food product e.g. ice cream, consists of cooking grain, rinsing and immersion in syrup |
| WO2002037974A1 (en) * | 2000-11-07 | 2002-05-16 | Mars Incorporated | Method for preparing a starch-based grain designed to be included in a food product |
| CN101455259B (en) * | 2008-11-15 | 2012-01-18 | 山东好当家海洋发展股份有限公司 | Low-sugar kelp preserved-fruit processing technique |
| CN102187976A (en) * | 2011-03-14 | 2011-09-21 | 丽江得一食品有限责任公司 | Method for preparing kidney bean instant food |
| CN102240006A (en) * | 2011-03-28 | 2011-11-16 | 北京御食园食品股份有限公司 | Kidney bean leisure foods and preparation method thereof |
| CN103564119A (en) * | 2012-07-31 | 2014-02-12 | 大兴安岭绿源蜂业有限公司 | Honey preserved blueberry and preparation method thereof |
| CN104012745A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Processing method of candied kidney beans |
| CN104323154A (en) * | 2014-11-28 | 2015-02-04 | 荣成南光食品有限公司 | Mixed beans and processing method thereof |
| CN104770552A (en) * | 2015-04-16 | 2015-07-15 | 浙江小二黑食品有限公司 | Processing method of novel candied peas |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1027572C (en) | 1995-02-08 |
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