CN1079368A - Dry curing and powdering technology for small green beans and small red beans - Google Patents
Dry curing and powdering technology for small green beans and small red beans Download PDFInfo
- Publication number
- CN1079368A CN1079368A CN92104278A CN92104278A CN1079368A CN 1079368 A CN1079368 A CN 1079368A CN 92104278 A CN92104278 A CN 92104278A CN 92104278 A CN92104278 A CN 92104278A CN 1079368 A CN1079368 A CN 1079368A
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- CN
- China
- Prior art keywords
- small
- technology
- small green
- beans
- bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 19
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 19
- 244000013123 dwarf bean Species 0.000 title claims abstract description 19
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 235000021331 green beans Nutrition 0.000 title abstract 3
- 238000000227 grinding Methods 0.000 title 1
- 230000005684 electric field Effects 0.000 claims abstract description 4
- 230000009466 transformation Effects 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000001052 transient effect Effects 0.000 claims description 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 206010016766 flatulence Diseases 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000004888 barrier function Effects 0.000 abstract 1
- 231100000957 no side effect Toxicity 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000021147 sweet food Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000005672 electromagnetic field Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000005352 galvanomagnetic phenomena Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Fish Paste Products (AREA)
- Confectionery (AREA)
Abstract
The invention provides a new technology for simply and conveniently removing the fishy and astringent taste and flatulence factors in small green beans and small red beans. The technology adopts a dry curing technology of a high-frequency electric field or instantaneous high-temperature rapid transformation. The milled small green beans and small red beans treated by the technology have good mixing property, no side effect of nutrient barrier, low production cost and no problem of three-waste treatment, and can be instantly brewed and drunk and can be used as an additive for making sweet food.
Description
The invention belongs to small green bean and red bean deep process technology field in the food industry.
Our number of filing an application once in 1991 is the patent application of " 91101439, X " denomination of invention for " a kind of technology of removing fishy, and ensuring dissolution for beans "; The number of filing an application in 1988 is " 88108468.9 ", and denomination of invention is the patent application of " fully dry destinking soluble soybean protein powder ".
More than two patented technologies in the processing practice, we find not only to be applicable to soybean, and to be applicable to small green bean and red bean in handling object.
Be that raw meat astringent taste and the flatulence factor solution that the present invention removes small green bean or red bean with the dry curing technology has following two kinds:
1, it is the tunable high-frequency electromagnetic field of 1-100 megahertz that processed small green bean or red bean are made it by frequency range, processed small green bean or red bean are by between two pole plates that form high-frequency electric field, on the pole plate, following two ends are provided with red bean or small green bean feeding mouth and discharging opening, small green bean or red bean are under higher-order of oscillation electromagnetic field effect, produce the biostimulation effect, fuel factor, comprehensive effects such as galvanomagnetic-effect, remove beans raw meat astringent taste and reach, the purpose of the flatulence factor obtains the small green bean of the instant type of fast food or the powder product of red bean through super abrasive dust.
2, to make water content be the small green bean of 14-18% or red bean by temperature is that 140 ℃～180 ℃, pressure are 10～50 atmospheric equipment, time 3-10 second transfers normal temperature and pressure then to, reaches the purpose of small green bean or red bean removing fishy and expansion.
The present invention takes dry curing technology (1. high-frequency electric field is handled 2. TRANSIENT HIGH TEMPERATURE, hurried transformation) to be used to handle small green bean or red bean, owing to do not add water and water vapour, do not add the chemical synthesis material, so not having the three wastes handles problems, and cost is lower, instant-drink behind the abrasive dust, but also the furnishing pasty state as food sweet stuffing material.
Claims (1)
- The present invention is the technology of a kind of dry curing small green bean or red bean, it is characterized in that: 1, small green bean or red bean are by the tunable high-frequency electric field treatment material of a frequency range at 1-100 megahertz, 1-50KW.2, make small green bean or red bean by TRANSIENT HIGH TEMPERATURE (3-10 second, 140 ℃～180 ℃), the equipment of hurried transformation (10～50 atmospheric pressure → normal pressure).Reach the purpose of small green bean and red bean removing fishy and expansion by above two kinds of dry curing measures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92104278A CN1079368A (en) | 1992-06-01 | 1992-06-01 | Dry curing and powdering technology for small green beans and small red beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92104278A CN1079368A (en) | 1992-06-01 | 1992-06-01 | Dry curing and powdering technology for small green beans and small red beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1079368A true CN1079368A (en) | 1993-12-15 |
Family
ID=4940715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92104278A Pending CN1079368A (en) | 1992-06-01 | 1992-06-01 | Dry curing and powdering technology for small green beans and small red beans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1079368A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669284A (en) * | 2012-05-04 | 2012-09-19 | 长春大学 | Method for processing 'plant milk' and 'plant milk powder' by pre-ripening plant seeds |
-
1992
- 1992-06-01 CN CN92104278A patent/CN1079368A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669284A (en) * | 2012-05-04 | 2012-09-19 | 长春大学 | Method for processing 'plant milk' and 'plant milk powder' by pre-ripening plant seeds |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |