CN109892557A - A kind of preparation method of red bean grain filling - Google Patents
A kind of preparation method of red bean grain filling Download PDFInfo
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- CN109892557A CN109892557A CN201910332019.9A CN201910332019A CN109892557A CN 109892557 A CN109892557 A CN 109892557A CN 201910332019 A CN201910332019 A CN 201910332019A CN 109892557 A CN109892557 A CN 109892557A
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Abstract
A kind of preparation method of red bean grain filling be using red bean as raw material, respectively by impregnate, precook, drain plus water, secondary cooked beans, it is bored boil, sugar soak and etc. it is obtained.Preparation process of the present invention is reliable and stable, product quality obtained is more excellent, soaking process rancid will not blister, production process product appearance will not change colour, color is light purple, product granulating filling, with red bean jam complete appearance, crust will not be broken, complete red bean is not can be only seen, and mouthfeel has the soft feeling of beans filling, also there is red bean graininess mouthfeel simultaneously, the good no astringent taste of product mouthfeel, soaking sugared technique is remarkably reinforced product water retention property and assigns product soft aromatic red bean characteristic, product is not only easy to save, long shelf-life, shelf life is up to 6 months, and preparation process simple possible, it is worth marketing application.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of red bean grain filling.
Background technique
The plantation of red bean and eating has a long history in China.Red bean category beans small coarse cereals kind, color
Have scarlet, light red or dark red, originate in China, after gradually develop to other countries and regions, have more than 2000 years in China
History is planted, producing region is mainly distributed on North China, northeast, the Northwest, and also there are a small amount of plantation in southern some areas, and annual output is
20~400,000 tons.Jilin Province is the major production areas of the miscellaneous beans of China's coarse cereals, the 40% of Zhan Quanguo total output.Although Liaoning, Heilungkiang
Two provinces also produce red bean, but to see the red bean matter all not as good as Jilin Province Baicheng agriculture peace and other places on full seed and nutrition intension
Amount.As red bean product consumption increases year by year in recent years, red bean price is also higher and higher, therefore constantly attracts more agricultures
Family plantation, yield can also be increased further.The nutritive value of red bean is high, nutrition content be thick protein 22~
29%, crude fat 0.6~3.9%, carbohydrate 62.5~70.5%, starch granularity is larger, and bean paste yield is higher than other edible
Beans has extensive edible value, can boil and eat, and may be made as beans filling for various cake foods, be China, Japan, South Korea,
The traditional food raw material of the countries in Southeast Asia such as Thailand.
With the rise of the baked products such as Western-style bread, cake at home in recent years, bean paste is as optimal bread filling
Material application amount increased dramatically, and domestic manufacturer is introduced sequentially into the technique of Japanese red bean fillings and technology carries out large-scale production, Japanese red
Beans filling is mainly aqueous fillings applied to Japanese cake and bread, but to oiliness such as traditional dim sums such as moon cake, crisp short cakes with sesame
Larger, shelf-life longer product is simultaneously not suitable for, and especially the food made from wheat such as China's tradition smashed bean bun are widely used in China, because
If this red bean grain fillings product for processing suitable Chinese traditional food is particularly important in industry, but China's bean paste from ancient times
Production just belongs to small workshop mode processing, and each food enterprise oneself is processed alone in the majority, and shelf life of products is short, stability is poor, property
Valence ratio is very low, cannot achieve the production of scale standard metaplasia, even if red bean paste manufacturing enterprise such as Shandong Shandong cherry bigger at present,
Beijing king causes and enterprises' product produced is waited to also belong to low side sweetened bean paste, and product mouthfeel is poor, Market Feedback effect is general, can not
Reach the mouthfeel and level of processing of Japanese fillings.
Existing technology is mostly red bean paste product, and red bean is ground after being ripened, and then carries out ingredient frying, this production
Pinkish red red bean particle is poor completely without, mouthfeel, be easy to fake, each product similarity is very high, without differentiation or even some areas
Red bean manufacturing and marketing fake is replaced with red kidney bean throughout the year, consumer did not eat optimal red bean product yet, and made common people couple
Bean paste has very deep misunderstanding and resentment.The long-term existence of such case had both been unfavorable for the overall development of industry, had not also had
There are the characteristic for embodying red bean, the state for making China's bean paste industry development stagnate always.
The product of bean paste and the history for having this long in China is applied, but the deep processing of bean paste is constantly in China
The original state based on artificial, current technology is all by skilled craftsman come the time of manual control cooked beans and pressure
Force parameter, the quality and efficiency of beans filling all cannot be controlled effectively, especially in large-scale production, technique reproducibility compared with
Difference, it is larger per series-produced product quality gap, the quality for guaranteeing product can not be stablized, bean products itself contain a large amount of albumen
Matter and amino acid, be easy it is rancid rotten, if impregnate process control of precooking it is bad make it easier to produce acid produce gas and cause product rancid
Blistering, production process product characteristics are easy blackening, so that the decline of the total qualities such as product appearance character, mouthfeel, is made
Product it is not easy to maintain, shelf life is short.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of red bean grain filling.
Object of the present invention is to what is realized by following technological means:
A kind of preparation method of red bean grain filling, which is characterized in that it is to pass through respectively using red bean as raw material and impregnate, is pre-
Boil, drain plus water, secondary cooked beans, it is bored boil, sugar leaching and etc. be made.
Further, the soaking process also needs the mixed-powder that ammonium hydrogen carbonate and L-cysteine is added, and is specifically
First sodium bicarbonate and L-cysteine are dissolved in the water, red bean is then added, soaking temperature is set as 25~30 DEG C, impregnates
Time is 2~6 hours.
Further, the red bean, water, sodium bicarbonate, L-cysteine mass ratio be 100:800~1200:10~
13:20~25.
Further, described precook is to squeeze into soaked red bean and soaking water in saucepan with material pump is mentioned, and water is emptied
After softened water is added, steam pressure is controlled automatically at 2.5~3kg, with heating rate for 8.5 DEG C/min, is warming up to 100 DEG C, protects
Temperature 15~20 minutes；Wherein the mass ratio of the red bean and softened water precooked is 100:150~200.
Further, the draining plus water, are after the completion of precooking, and venting is pre- to boil water, and it is 40~50 DEG C that temperature, which is then added,
Water, so that water was not had 2~3cm of red bean surface, wherein plus in water step the mass ratio of red bean and water be 100:80~
90。
Further, the secondary cooked beans is to set steam pressure with adding the red bean after water to continue mild fire cooked beans with high temperature
For 1.5~1.8kg, bean or pea temperature is warming up to 98~100 DEG C with 8.5 DEG C/min of heating rates, keeps the temperature 30~35 minutes.
Further, in order to enable product color will not blackening, keep preferably appearance character, bored boil is that bean or pea are secondary
After cooked, the methionine solution that mass percentage concentration is 5%~8% is added into material, steam off pressure continues bored boil
30~35 minutes completion cooked beans overall processes；The red bean and the mass ratio of methionine solution are 100:5~8.
Further, in order to enable bean paste mouthfeel is more preferable, shelf life is longer, after above-mentioned sugar leaching is bored boil, Xiang Hong little
The saturation liquid glucose progress sugar leaching solidification that the trehalose of the composition of 1:5 in mass ratio is mixed with granulated sugar is added in beans, sugar soaks 20~25 points
Zhong Hou, to material inside be passed through 2kg steam 5 minutes, make be saturated liquid glucose be sufficiently mixed with red bean, the moisture in red bean
It gradually infiltrates, so that pol inside bean or pea is reached 40Bx, hardness reaches 200；The red bean, trehalose and granulated sugar
The mass ratio of the saturation liquid glucose of composition is 100:50~60.
The present invention have it is following the utility model has the advantages that
A kind of preparation method preparation process of red bean grain filling of the present invention is reliable and stable, and product quality obtained is more excellent, impregnates
Process rancid will not blister, and production process product appearance will not change colour, color be light purple, product granulating filling, have it is red
Small beans filling complete appearance and crust will not be broken, not can be only seen complete red bean, and mouthfeel has the shortcake of beans filling
Soft feeling, while also there is red bean graininess mouthfeel, the good no astringent taste of product mouthfeel, soaking sugared technique keeps product water retention property obvious
Enhancing and assigns product soft aromatic red bean characteristic, product is not only easy to save, long shelf-life, and shelf life is up to 6 months, and
And preparation process simple possible, it is worth marketing application.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
In invention is further explained, it should not be understood as limiting the scope of the invention, without departing substantially from spirit of that invention
In the case where essence, to modifications or substitutions made by the method for the present invention, step or condition, all belong to the scope of the present invention.
Embodiment 1
A kind of red bean grain filling, is made according to the following steps:
1. impregnate: sodium bicarbonate and L-cysteine are dissolved in the water, red bean is then added, set soaking temperature as
28 DEG C, soaking time is 4 hours.The red bean, water, sodium bicarbonate, L-cysteine mass ratio be 100:1000:12:
23。
2. precooking: soaked red bean and soaking water being squeezed into saucepan with material pump is mentioned, softening is added after water is emptied
Water, steam pressure are controlled automatically at 2.8kg, with heating rate for 8.5 DEG C/min, are warming up to 100 DEG C, keep the temperature 18 minutes；Wherein
The mass ratio of the pre- well-done red bean and softened water is 100:180.
3. draining plus water: after the completion of precooking, venting is pre- to boil water, and the water that temperature is 45 DEG C is then added, did not had water red small
2~3cm of beans surface, wherein plus the mass ratio of red bean and water is 100:85 in water step.
4. two cooked beans: the red bean after water will be added to continue mild fire cooked beans with high temperature, set steam pressure as 1.7kg, beans
Sub- temperature is warming up to 100 DEG C with 8.5 DEG C/min of heating rates, keeps the temperature 32 minutes.
5. bored boil: it is secondary it is cooked after, into material be added mass percentage concentration be 7% methionine solution, close steam
Steam pressure continuation is bored to boil 32 minutes completion cooked beans overall processes；The red bean and the mass ratio of methionine solution are 100:7.
6. sugar leaching: it is bored boil after, be added into red bean 1:5 in mass ratio composition trehalose mixed with granulated sugar satisfy
With liquid glucose carry out sugar leaching solidification, sugar leaching 23 minutes after, to material inside be passed through 2kg steam 5 minutes, make be saturated liquid glucose with it is red
Red bean is sufficiently mixed, and the moisture in red bean gradually infiltrates, and so that pol inside bean or pea is reached 40Bx, hardness reaches 200, i.e.,
It can；The mass ratio of the saturation liquid glucose of the red bean, trehalose and granulated sugar composition is 100:56.
It is observed in preparation process, red bean production process has no blackening, does not find rancid bubble, and color is light purple
Color, color are beautiful tempting.
Experiment one: taste investigation
A kind of its specific formula of red bean grain filling of the present invention and specific production method, so that mouthfeel of the present invention is good without puckery
The advantages that taste, product is soft aromatic, is easily received by the majority of consumers.
Red bean grain filling made from embodiment 1 is subjected to market survey as follows: random selection 18 years old or more crowd
1000 people taste sample made from embodiment 1, and as a result statistics is as follows:
| Mouthfeel evaluation | It is very good | Preferably | Generally | Difference |
| Statistical number of person | 831 | 125 | 26 | 18 |
Market survey the results show that 83.1% crowd thinks that red bean grain filling taste made from this method is very good,
12.5% crowd thinks that taste is relatively good, and 2.6% people thinks that taste is general, and 1.8% people thinks that taste is poor.Gu Benpinkou
Feel, is easily received by the numerous consumer groups.
Experiment two: stability experiment
In Shade storage is vacuum-packed by listing in red bean grain filling finished product made from embodiment 1, is sampled within every mistake 3 months
Examination by sensory organs is carried out, experimental grade criterion and result see the table below:
For a kind of red bean grain filling of this product by the In Shade placement of packaging 6 months is listed, all organoleptic indicators are relatively more equal with 0 month
Significant change is not found, organoleptic indicator's scoring in 6 months is suitable with 0 month, therefore, this product stability is good, shelf life at least six moon.
Embodiment 2
A kind of red bean grain filling, is made according to the following steps:
1. impregnate: sodium bicarbonate and L-cysteine are dissolved in the water, red bean is then added, set soaking temperature as
25 DEG C, soaking time is 2 hours.The red bean, water, sodium bicarbonate, L-cysteine mass ratio be 100:1200:13:
25。
2. precooking: soaked red bean and soaking water being squeezed into saucepan with material pump is mentioned, softening is added after water is emptied
Water, steam pressure are controlled automatically at 2.5kg, with heating rate for 8.5 DEG C/min, are warming up to 100 DEG C, keep the temperature 15 minutes；Wherein
The mass ratio of the pre- well-done red bean and softened water is 100:150.
3. draining plus water: after the completion of precooking, venting is pre- to boil water, and the water that temperature is 40 DEG C is then added, did not had water red small
2~3cm of beans surface, wherein plus the mass ratio of red bean and water is 100:80 in water step.
4. two cooked beans: the red bean after water will be added to continue mild fire cooked beans with high temperature, set steam pressure as 1.5kg, beans
Sub- temperature is warming up to 98 DEG C with 8.5 DEG C/min of heating rates, keeps the temperature 30 minutes.
5. bored boil: it is secondary it is cooked after, into material be added mass percentage concentration be 5% methionine solution, close steam
Steam pressure continuation is bored to boil 30 minutes completion cooked beans overall processes；The red bean and the mass ratio of methionine solution are 100:5.
6. sugar leaching: it is bored boil after, be added into red bean 1:5 in mass ratio composition trehalose mixed with granulated sugar satisfy
With liquid glucose carry out sugar leaching solidification, sugar leaching after twenty minutes, to material inside be passed through 2kg steam 5 minutes, make be saturated liquid glucose with it is red
Red bean is sufficiently mixed, and the moisture in red bean gradually infiltrates, and so that pol inside bean or pea is reached 40Bx, hardness reaches 200, i.e.,
It can；The mass ratio of the saturation liquid glucose of the red bean, trehalose and granulated sugar composition is 100:50.
It is observed in preparation process, red bean production process has no blackening, does not find rancid bubble, and color is light purple
Color, color are beautiful tempting.By the experimental method of embodiment 1, the results showed that, this product mouthfeel taste is splendid, is easy to by vast consumption
Person receives, and shelf life is long, is 6 months.
Embodiment 3
A kind of red bean grain filling, is made according to the following steps:
1. impregnate: sodium bicarbonate and L-cysteine are dissolved in the water, red bean is then added, set soaking temperature as
30 DEG C, soaking time is 6 hours.The red bean, water, sodium bicarbonate, L-cysteine mass ratio be 100:800:10:
20。
2. precooking: soaked red bean and soaking water being squeezed into saucepan with material pump is mentioned, softening is added after water is emptied
Water, steam pressure are controlled automatically at 2.5kg, with heating rate for 8.5 DEG C/min, are warming up to 100 DEG C, keep the temperature 15 minutes；Wherein
The mass ratio of the pre- well-done red bean and softened water is 100:200.
3. draining plus water: after the completion of precooking, venting is pre- to boil water, and the water that temperature is 50 DEG C is then added, did not had water red small
2~3cm of beans surface, wherein plus the mass ratio of red bean and water is 100:90 in water step.
4. two cooked beans: the red bean after water will be added to continue mild fire cooked beans with high temperature, set steam pressure as 1.8kg, beans
Sub- temperature is warming up to 100 DEG C with 8.5 DEG C/min of heating rates, keeps the temperature 35 minutes.
5. bored boil: it is secondary it is cooked after, into material be added mass percentage concentration be 8% methionine solution, close steam
Steam pressure continuation is bored to boil 35 minutes completion cooked beans overall processes；The red bean and the mass ratio of methionine solution are 100:8.
6. sugar leaching: it is bored boil after, be added into red bean 1:5 in mass ratio composition trehalose mixed with granulated sugar satisfy
With liquid glucose carry out sugar leaching solidification, sugar leaching 25 minutes after, to material inside be passed through 2kg steam 5 minutes, make be saturated liquid glucose with it is red
Red bean is sufficiently mixed, and the moisture in red bean gradually infiltrates, and so that pol inside bean or pea is reached 40Bx, hardness reaches 200, i.e.,
It can；The mass ratio of the saturation liquid glucose of the red bean, trehalose and granulated sugar composition is 100:60.
It is observed in preparation process, red bean production process has no blackening, does not find rancid bubble, and color is light purple
Color, color are beautiful tempting.By the experimental method of embodiment 1, the results showed that, this product mouthfeel taste is splendid, is easy to by vast consumption
Person receives, and shelf life is long, is 6 months.
Claims (7)
1. a kind of preparation method of red bean grain filling, which is characterized in that it be using red bean as raw material, respectively through immersion, precook,
Draining plus water, secondary cooked beans, it is bored boil, sugar leaching and etc. be made.
2. a kind of preparation method of red bean grain filling as described in claim 1, which is characterized in that the soaking process also needs to be added
The mixed-powder of ammonium hydrogen carbonate and L-cysteine is specifically that first sodium bicarbonate and L-cysteine are dissolved in the water,
Then red bean is added, sets soaking temperature as 25 ~ 30 DEG C, soaking time is 2 ~ 6 hours.
3. a kind of preparation method of red bean grain filling as claimed in claim 2, which is characterized in that the red bean, water, bicarbonate
Sodium, L-cysteine mass ratio be 100:800 ~ 1200:10 ~ 13:20 ~ 25.
4. a kind of preparation method of red bean grain filling as claimed in claim 3, which is characterized in that it is described precook be will be soaked
Red bean and soaking water are squeezed into saucepan with material pump is mentioned, and are added softened water after water is emptied, and steam pressure is controlled automatically at 2.5 ~
3kg is warming up to 100 DEG C with heating rate for 8.5 DEG C/min, keeps the temperature 15 ~ 20 minutes；Wherein the red bean precooked and
The mass ratio of softened water is 100:150 ~ 200.
5. a kind of preparation method of red bean grain filling as claimed in claim 4, which is characterized in that the draining plus water, being will be pre-
After the completion of boiling, venting is pre- to boil water, and the water that temperature is 40 ~ 50 DEG C is then added, water is made not have 2 ~ 3cm of red bean surface,
In plus water step in the mass ratio of red bean and water be 100:80 ~ 90.
6. a kind of preparation method of red bean grain filling as claimed in claim 5, which is characterized in that the secondary cooked beans is to use to add
Red bean after water continues mild fire cooked beans with high temperature, sets steam pressure as 1.5 ~ 1.8kg, bean or pea temperature is risen with 8.5 DEG C/min
Warm rate is warming up to 98 ~ 100 DEG C, keeps the temperature 30 ~ 35 minutes.
7. a kind of preparation method of red bean grain filling as claimed in claim 6, which is characterized in that described bored to boil that be that bean or pea are secondary boil
After good, the methionine solution that mass percentage concentration is 5% ~ 8% is added into material, the continuation of steam off pressure is bored to boil 30 ~ 35
Minute completes cooked beans overall process；The red bean and the mass ratio of methionine solution are 100:5 ~ 8.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663880A (en) * | 2019-10-24 | 2020-01-10 | 北京京日东大食品有限公司 | Bean boiling process for sweet natto |
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Application publication date: 20190618 |