CN110140864A - 一种黄豆年糕的加工方法 - Google Patents
一种黄豆年糕的加工方法 Download PDFInfo
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- CN110140864A CN110140864A CN201910479092.9A CN201910479092A CN110140864A CN 110140864 A CN110140864 A CN 110140864A CN 201910479092 A CN201910479092 A CN 201910479092A CN 110140864 A CN110140864 A CN 110140864A
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- soya bean
- powder
- rice
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- processing
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- 244000068988 Glycine max Species 0.000 title claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 29
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 25
- 235000009566 rice Nutrition 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000002245 particle Substances 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种黄豆年糕的加工方法。具体的加工步骤为,先将黄豆切碎成粒径为1.5MM~2.0MM的颗粒,然后按照1~3∶2~4的质量比将切碎后的黄豆颗粒与大米混合,依次进行清洗、浸泡;浸泡后进行沥水处理,沥水处理时选用的圆柱形桶体高为1.2米,直径为1.2米,一次处理量为600kg;制粉、冷却、包装、杀菌、装箱。
Description
技术领域:
本发明涉及一种黄豆年糕的加工方法。
背景技术:
现在的年糕都是由糯米以及大米制成,营养价值不高,口感不好,制粉方式单一,费时费力,对于批量生产的作业环境要求较高。
发明内容:
本发明正是针对上述问题,提供了一种黄豆年糕的加工方法。
为了实现上述目的,本发明采用如下技术方案,具体的加工步骤为,
1、先将黄豆切碎成粒径为1.5MM~2.0MM的颗粒,然后按照1~3∶2~4的质量比将切碎后的黄豆颗粒与大米混合,依次进行清洗、浸泡;
2、浸泡后进行沥水处理,沥水处理时选用的圆柱形桶体高为1.2米,直径为1.2米,一次处理量为600kg;
3、制粉、冷却、包装、杀菌、装箱。
步骤1中,夏季浸泡时间为4~6小时,冬季浸泡时间为6~8小时。
制粉采用两种方式,为水磨制粉和碾碎制粉,
水磨制粉的步骤为,将沥水之后的黄豆颗粒和大米的混合物通过水磨方式变成浆状,再通过压滤机进行压滤出水分,最后变成干粉状态;
碾碎制粉的步骤为,通过碾碎机将黄豆颗粒和大米的混合物制成干粉,再进行加水、拌粉、蒸粉,挤压成型。
本发明的有益效果:
本发明生产的产品中加入了黄豆,黄豆含高品质的蛋白质,营养价值极高,而且可以促进消化,对于皮肤有美白的效果。同时本发明采用的水磨、碾碎的制粉方法既可以保留住原材料的营养价值又可以提高工作效率,节能环保,使年糕达到最佳的口感。
具体实施方式:
实施例1
先将黄豆切碎成粒径为1.5MM的颗粒,然后600kg切碎后的黄豆颗粒与400kg大米混合,依次进行清洗、浸泡,浸泡时间为4小时;浸泡后进行沥水处理,沥水处理时选用的圆柱形桶体高为1.2米,直径为1.2米,一次处理量为600kg;接着进行制粉、冷却、包装、杀菌、装箱。制粉时采用水磨制粉方式,将沥水之后的黄豆颗粒和大米的混合物通过水磨方式变成浆状,再通过压滤机进行压滤出水分,最后变成干粉状态。
实施例2
先将黄豆切碎成粒径为1.5MM的颗粒,然后200kg切碎后的黄豆颗粒与600kg大米混合,依次进行清洗、浸泡,浸泡时间为8小时;浸泡后进行沥水处理,沥水处理时选用的圆柱形桶体高为1.2米,直径为1.2米,一次处理量为600kg;接着进行制粉、冷却、包装、杀菌、装箱。制粉时采用水磨制粉方式,将沥水之后的黄豆颗粒和大米的混合物通过水磨方式变成浆状,再通过压滤机进行压滤出水分,最后变成干粉状态。
实施例3
先将黄豆切碎成粒径为2.0MM的颗粒,然后400kg切碎后的黄豆颗粒与800kg大米混合,依次进行清洗、浸泡,浸泡时间为6小时;浸泡后进行沥水处理,沥水处理时选用的圆柱形桶体高为1.2米,直径为1.2米,一次处理量为600kg;接着进行制粉、冷却、包装、杀菌、装箱。制粉时采用碾碎制粉方式,通过碾碎机将黄豆颗粒和大米的混合物制成干粉,再进行加水、拌粉、蒸粉,挤压成型。
Claims (3)
1.一种黄豆年糕的加工方法,其特征在于,具体的加工步骤为,
(1)先将黄豆切碎成粒径为1.5MM~2.0MM的颗粒,然后按照1~3∶2~4的质量比将切碎后的黄豆颗粒与大米混合,依次进行清洗、浸泡;
(2)浸泡后进行沥水处理,沥水处理时选用的圆柱形桶体高为1.2米,直径为1.2米,一次处理量为600kg;
(3)制粉、冷却、包装、杀菌、装箱。
2.根据权利要求1所述的黄豆年糕的加工方法,其特征在于,步骤1)中,夏季浸泡时间为4~6小时,冬季浸泡时间为6~8小时。
3.根据权利要求1所述的黄豆年糕的加工方法,其特征在于,步骤3)中的制粉采用两种方式,为水磨制粉和碾碎制粉,
水磨制粉的步骤为,将沥水之后的黄豆颗粒和大米的混合物通过水磨方式变成浆状,再通过压滤机进行压滤出水分,最后变成干粉状态;
碾碎制粉的步骤为,通过碾碎机将黄豆颗粒和大米的混合物制成干粉,再进行加水、拌粉、蒸粉,挤压成型。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB771378A (en) * | 1953-09-30 | 1957-04-03 | Unilever Ltd | Improvements in the preparation of quick-cooking cereal products |
CN107080156A (zh) * | 2017-04-11 | 2017-08-22 | 中国农业科学院农产品加工研究所 | 一种半干法磨粉制备糯米粉的方法 |
CN107668497A (zh) * | 2016-08-02 | 2018-02-09 | 朴映鹤 | 一种黄豆年糕的加工方法 |
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- 2019-05-27 CN CN201910479092.9A patent/CN110140864A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB771378A (en) * | 1953-09-30 | 1957-04-03 | Unilever Ltd | Improvements in the preparation of quick-cooking cereal products |
CN107668497A (zh) * | 2016-08-02 | 2018-02-09 | 朴映鹤 | 一种黄豆年糕的加工方法 |
CN107080156A (zh) * | 2017-04-11 | 2017-08-22 | 中国农业科学院农产品加工研究所 | 一种半干法磨粉制备糯米粉的方法 |
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