CN111528409A - Processing method of mung bean - Google Patents
Processing method of mung bean Download PDFInfo
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- CN111528409A CN111528409A CN202010529172.3A CN202010529172A CN111528409A CN 111528409 A CN111528409 A CN 111528409A CN 202010529172 A CN202010529172 A CN 202010529172A CN 111528409 A CN111528409 A CN 111528409A
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- 240000004922 Vigna radiata Species 0.000 title claims abstract description 97
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 97
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 97
- 238000003672 processing method Methods 0.000 title claims abstract description 31
- 238000010025 steaming Methods 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000005406 washing Methods 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 21
- 238000000034 method Methods 0.000 abstract description 15
- 230000008569 process Effects 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 5
- 238000005265 energy consumption Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention provides a processing method of mung beans, and belongs to the technical field of food processing. Specifically, the method comprises the following steps: a, washing, moistening and steaming mung beans, and controlling the water content of the mung beans to be 28-32%; b, baking the mung beans obtained in the step A, and controlling the water content of the mung beans to be 10-12%; c, frying the mung beans obtained in the step B, and controlling the water content of the mung beans to be 3-4%; and D, cooling the mung beans obtained in the step C, and storing in a sealed manner. The mung bean product obtained by the processing method is round, complete and split, has yellow and green color and luster, is transparent to red brown, tastes crisp and refreshing, and has strong typical aroma of the steamed and baked mung beans. The mung beans obtained by the invention can be directly eaten and can also be used for producing other flavor foods or drinks. The mung bean processing method has the advantages of simple process, low labor intensity, high production efficiency, stable batch quality, low production cost and the like.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of mung beans.
Background
In the production of mung bean related food, beverage and the like, mung bean raw materials are required to be processed, including cleaning, soaking, steaming, drying and the like, so as to produce a product or an intermediate product meeting the requirements of later-stage production. Up to now, most of industry-related pretreatment process modes are more traditional, the working procedures are independent and complicated, the labor intensity is high, the production efficiency is low, the batch quality is unstable, and the like.
Disclosure of Invention
The invention aims to provide a processing method of mung beans, and the mung bean product obtained by the method is round, complete or split in particle, transparent and brown in yellow green color and crisp and refreshing in taste, and has strong typical fragrance of the mung beans after being steamed and baked.
The technical scheme of the invention provides a processing method of mung beans, which comprises the following steps:
a, washing, moistening and steaming mung beans, and controlling the water content of the mung beans to be 28-32%;
b, baking the mung beans obtained in the step A, and controlling the water content of the mung beans to be 10-12%;
c, frying the mung beans obtained in the step B, and controlling the water content of the mung beans to be 3-4%;
and D, cooling the mung beans obtained in the step C, sealing, drying and storing.
In the processing method of the mung beans, in the step A, the washing and moistening are performed in a water spraying mode, the total washing and moistening time is 18-22 minutes, and water is sprayed for 15-20 seconds every 1-2 minutes.
In the processing method of the mung beans, in the step A, the steaming temperature is 100-110 ℃, the steaming time is 10-15 minutes, and finally the temperature is kept for 4-6 minutes.
In the processing method of the mung beans, in the step A, the washing, moistening and steaming equipment is washing, moistening and steaming integrated equipment.
In the processing method of the mung beans, in the step B, the baking temperature is 100-105 ℃, and the baking time is 2-3 hours.
In the processing method of the mung beans, in the step C, the frying temperature is 110-115 ℃, and the frying time is 35-40 minutes.
In the processing method of the mung beans, in the step C, the equipment adopted for frying is a self-temperature-control electromagnetic frying machine.
The invention has the beneficial effects that:
the mung bean processing method has the advantages of simple process, low labor intensity, high production efficiency, stable batch quality, low production cost and the like. The mung bean product obtained by the processing method is round, complete and split, has a yellow-green color and a transparent reddish brown color, tastes crisp and refreshing, and has the typical fragrance of mung beans after being steamed, steamed and baked. Meanwhile, the mung beans obtained by the invention can be directly eaten and can also be used for producing other flavor foods or drinks.
Drawings
FIG. 1 shows an integrated washing, moistening and steaming apparatus;
FIG. 2 is an electromagnetic frying machine with self-temperature control;
FIG. 3 shows mung beans obtained by the processing method of example 1 of the present invention.
Detailed Description
The invention provides a processing method of mung beans. The method mainly comprises three steps of firstly processing the mung bean raw material by washing, moistening and steaming integrated equipment, then removing most of water in the mung bean raw material by drying equipment, and finally frying to quickly dissipate the water in the mung bean so as to achieve the aim of drying. The processed mung bean granules are round, complete or split, have yellow-green color and brown color, are crisp and refreshing in taste, and have strong typical fragrance of the mung beans after being cooked and baked. The method has the characteristics of high automation degree and production efficiency, lower production cost, stable batch quality and the like, and is easy to popularize and apply.
Specifically, the processing method of mung beans comprises the following steps:
a, washing, moistening and steaming mung beans, and controlling the water content of the mung beans to be 28-32%;
b, baking the mung beans obtained in the step A, and controlling the water content of the mung beans to be 10-12%;
c, frying the mung beans obtained in the step B, and controlling the water content of the mung beans to be 3-4%;
and D, cooling the mung beans obtained in the step C, sealing, drying and storing.
In the processing method of the mung beans, in the step A, washing, moistening and steaming adopt washing, moistening and steaming integrated equipment purchased from Zhou Kou pharmaceutical machinery factory Co. The washing and moistening are carried out in a water spraying mode, the total washing and moistening time is 18-22 minutes, water is sprayed for 15-20 seconds every 1-2 minutes, the proper washing and water spraying interval time can ensure that no core is generated in the mung beans, and the moistening is sufficient and not excessive; the steaming temperature is 100-110 ℃, the steaming time is 10-15 minutes, the proper temperature and steaming time ensure that the mung beans are steamed thoroughly and broken but do not bloom, and the mung beans are guaranteed to be steamed and boiled with outstanding flavor but no starch granules escape.
In the processing method of the mung beans, in the step B, the baking temperature is 100-105 ℃, and the baking time is 2-3 hours. According to the research results, too high or too low temperature will increase energy consumption, which is not beneficial to energy saving.
In the processing method of the mung beans, in the step C, the equipment used for frying is a self-temperature-control electromagnetic frying machine purchased from Taizhou Boda pharmaceutical machinery, science and technology Limited, the frying temperature is 110-115 ℃, and the frying time is 35-40 minutes. Researches show that the fried mung bean starch is partially carbonized at an excessively high temperature, so that the mung bean starch is scorched and has a bitter taste; if the temperature is too low, the moisture of the mung beans volatilizes slowly, the time is long, and the mung beans cannot generate baking aroma.
The cooling in the step D of the method of the invention means that the product is quickly and thoroughly cooled in a dry environment and is immediately sealed and stored so as to avoid pollution and taste and flavor change.
The present invention is further illustrated in detail by the following test examples and examples, but the scope of the present invention is not limited thereto.
Example 1
(1) Washing, moistening and steaming treatment
200kg of mung bean raw materials are weighed and fed into washing, moistening and steaming integrated equipment (shown in figure 1). Steam is introduced for temperature rise, the rotary drum is opened, circulating water is opened, spraying is started, and spraying time is shortened: the total time is 20min, and water is sprayed for 20 seconds at intervals of 1 minute; heating to 108 ℃, steaming for 14 minutes, keeping the temperature for 4 minutes, taking the materials out of the pot, and measuring the water content to be 30.1 percent.
(2) Baking treatment
Putting the mung beans taken out of the pot into a tray (3.5 kg/tray, the size of the tray: 63cm multiplied by 45cm), putting the tray into an oven, and opening the oven for baking. The baking temperature was set at 100 ℃ and the baking time was 3 hours, and the moisture content was measured to be 10.9%.
(3) Frying process
Transferring the baked semen Phaseoli Radiati into an automatic temperature control electromagnetic frying machine (see figure 2), setting temperature at 115 deg.C, frying for 40min to obtain water content of 3.2%, taking out, cooling, and storing in a sealed drying oven (see figure 3).
Example 2
200kg of mung bean raw materials are weighed and fed into washing, moistening and steaming integrated equipment. Steam is introduced for temperature rise, the rotary drum is opened, circulating water is opened, spraying is started, and spraying time is shortened: the total time is 20min, the interval is 1 minute, and the water is sprayed for 20 seconds; heating to 105 deg.C, steaming for 15 min, keeping the temperature for 5 min, taking out, and measuring the water content to be 30.5%.
(2) Baking treatment
Putting the mung beans taken out of the pot into a tray (3.5 kg/tray, the size of the tray: 63cm multiplied by 45cm), putting the tray into an oven, and opening the oven for baking. The baking temperature was set at 100 ℃ and the baking time was 3 hours, and the moisture content was measured to be 10.7%.
(3) Frying process
Transferring the baked mung beans to a self-temperature-control electromagnetic frying machine, setting the frying temperature at 110 ℃, frying for 40min, measuring the water content to be 3.5%, taking the mung beans out of the pot, cooling and storing the mung beans in a sealed drying box for later use.
The following are the data of energy consumption and working hours in the production process of the embodiment 1 and the embodiment 2 of the invention are collected and counted, and the data are averaged to obtain the table 1, and the data of the original production process are counted to obtain the table 2. The original production and processing technology is as follows:
the original production and processing technology comprises 4 steps, firstly, the mung beans are crushed, secondly, the crushed mung beans are washed by adding water and moistened, then, the mung beans moistened by the moistening are put into steaming equipment for steaming, and the mung beans steamed are put into an oven for drying, so that the mung bean processing and production are completed. The method has the advantages of more working procedures, high labor intensity, lower production efficiency, unstable batch quality and higher production cost.
The specific production method comprises the following steps:
a, crushing mung beans by a crusher, wherein the particle size of the particles is required to be 2-4 mm;
b, mixing the mung bean powder and clean water in a mass ratio of 3:2 by stirring, wherein the moistening materials are required to be sufficient and uniform, no agglomeration or caking is caused, and no liquid flow or dry powder appears. Then standing for 1.5-2 h;
c, uniformly spreading the moistened mung bean powder in a steaming box for steaming, wherein the steaming temperature is 100-105 ℃, and the steaming requirement is as follows: ensuring that the materials in each layer are uniformly heated until the taste of the mung beans does not contain raw flavor.
And D, putting the steamed mung bean powder into an oven for baking, wherein the baking thickness is 2-3cm, the baking temperature is 95-105 ℃, the baking time is 10-15h, and the moisture of the mung bean at the baking end point is controlled to be 3% -4%. Baking requirements: the mung bean is yellow green and completely reddish brown, tastes crisp and refreshing, has strong typical fragrance of the mung bean after being steamed and baked, and has no stir-frying paste or carbonization.
TABLE 1 energy and man-hour consumption of the process of the invention
TABLE 2 energy consumption and working hours consumption of the original production method
The process energy consumption and the labor consumption of the original processing method and the processing method of the invention are counted and the cost is calculated, the production cost is reduced by more than 50 percent, the production efficiency is improved by more than 50 percent, and the specific results are shown in Table 3.
TABLE 3 comparison of production cost and efficiency statistics
Claims (7)
1. The processing method of the mung beans is characterized by comprising the following steps:
a, washing, moistening and steaming mung beans, and controlling the water content of the mung beans to be 28-32%;
b, baking the mung beans obtained in the step A, and controlling the water content of the mung beans to be 10-12%;
c, frying the mung beans obtained in the step B, and controlling the water content of the mung beans to be 3-4%;
and D, cooling the mung beans obtained in the step C, sealing, drying and storing.
2. The processing method of mung beans according to claim 1, wherein in the step A, the washing and moistening is performed in a water spraying manner, the total washing and moistening time is 18-22 minutes, and water is sprayed for 15-20 seconds at intervals of 1-2 minutes.
3. The processing method of mung beans according to claim 1 or 2, wherein in the step A, the steaming temperature is 100-110 ℃, the steaming time is 10-15 minutes, and finally the temperature is kept for 4-6 minutes.
4. A mung bean processing method according to any one of claims 1 to 3 wherein in step A, the equipment used for washing, moistening and steaming is washing, moistening and steaming integrated equipment.
5. The processing method of mung beans according to claim 4, wherein in the step B, the baking temperature is 100 to 105 ℃ and the baking time is 2 to 3 hours.
6. The processing method of mung beans according to claim 4 or 5, wherein in the step C, the frying temperature is 110 to 115 ℃ and the frying time is 35 to 40 minutes.
7. The processing method of mung beans according to any one of claims 4 to 6, wherein in the step C, the equipment used for frying is a self-temperature-control electromagnetic frying machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010529172.3A CN111528409A (en) | 2020-06-11 | 2020-06-11 | Processing method of mung bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010529172.3A CN111528409A (en) | 2020-06-11 | 2020-06-11 | Processing method of mung bean |
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| CN111528409A true CN111528409A (en) | 2020-08-14 |
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| CN202010529172.3A Pending CN111528409A (en) | 2020-06-11 | 2020-06-11 | Processing method of mung bean |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5241950B1 (en) * | 2012-10-29 | 2013-07-17 | 株式会社ちぼり | Method for producing mung bean snack |
| CN104770681A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant mung bean |
| CN106420353A (en) * | 2016-09-30 | 2017-02-22 | 韩刚 | Intelligent dynamic washing, moistening and steaming integrated machine |
| CN107224192A (en) * | 2017-07-27 | 2017-10-03 | 霍学明 | Multifunction electromagnetic bakes and banks up with earth frying machine |
| CN107549637A (en) * | 2016-06-30 | 2018-01-09 | 周童 | The preparation method and equipment for the mung bean bean powder that a kind of vacuum and low temperature bakes |
-
2020
- 2020-06-11 CN CN202010529172.3A patent/CN111528409A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5241950B1 (en) * | 2012-10-29 | 2013-07-17 | 株式会社ちぼり | Method for producing mung bean snack |
| CN104770681A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant mung bean |
| CN107549637A (en) * | 2016-06-30 | 2018-01-09 | 周童 | The preparation method and equipment for the mung bean bean powder that a kind of vacuum and low temperature bakes |
| CN106420353A (en) * | 2016-09-30 | 2017-02-22 | 韩刚 | Intelligent dynamic washing, moistening and steaming integrated machine |
| CN107224192A (en) * | 2017-07-27 | 2017-10-03 | 霍学明 | Multifunction electromagnetic bakes and banks up with earth frying machine |
Non-Patent Citations (2)
| Title |
|---|
| 高银璐等: "玫瑰花绿豆饼的制作工艺研究", 《产业与科技论坛》 * |
| 黄纪念等主编: "《豆制品加工实用技术》", 30 November 2008, 中原农民出版社 * |
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Application publication date: 20200814 |