CN112544762A - Instant red bean and preparation method thereof - Google Patents
Instant red bean and preparation method thereof Download PDFInfo
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- CN112544762A CN112544762A CN202011400874.8A CN202011400874A CN112544762A CN 112544762 A CN112544762 A CN 112544762A CN 202011400874 A CN202011400874 A CN 202011400874A CN 112544762 A CN112544762 A CN 112544762A
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- Prior art keywords
- red bean
- dietary fiber
- brown algae
- fiber powder
- instant
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- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 124
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 124
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 69
- 241000199919 Phaeophyceae Species 0.000 claims abstract description 63
- 239000000843 powder Substances 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000011575 calcium Substances 0.000 claims abstract description 13
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 27
- 239000000796 flavoring agent Substances 0.000 claims description 25
- 235000013355 food flavoring agent Nutrition 0.000 claims description 24
- 239000005715 Fructose Substances 0.000 claims description 23
- 229930091371 Fructose Natural products 0.000 claims description 23
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 23
- 238000002791 soaking Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 229960005069 calcium Drugs 0.000 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 230000002308 calcification Effects 0.000 claims description 6
- 235000021433 fructose syrup Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 4
- 239000011324 bead Substances 0.000 claims description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000011630 iodine Substances 0.000 claims description 4
- 229910052740 iodine Inorganic materials 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 229910052785 arsenic Inorganic materials 0.000 claims description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 claims description 3
- 239000004227 calcium gluconate Substances 0.000 claims description 3
- 229960004494 calcium gluconate Drugs 0.000 claims description 3
- 235000013927 calcium gluconate Nutrition 0.000 claims description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 3
- 239000001527 calcium lactate Substances 0.000 claims description 3
- 235000011086 calcium lactate Nutrition 0.000 claims description 3
- 229960002401 calcium lactate Drugs 0.000 claims description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000001530 fumaric acid Substances 0.000 claims description 3
- 235000011087 fumaric acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 229960002713 calcium chloride Drugs 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims description 2
- 229940095672 calcium sulfate Drugs 0.000 claims description 2
- 235000011132 calcium sulphate Nutrition 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 230000007413 intestinal health Effects 0.000 abstract description 3
- 230000007943 positive regulation of appetite Effects 0.000 abstract description 3
- 239000004576 sand Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000011777 magnesium Substances 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 239000002351 wastewater Substances 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 10
- 235000009508 confectionery Nutrition 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 238000009740 moulding (composite fabrication) Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 159000000007 calcium salts Chemical group 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses an instant red bean and a preparation method thereof, belonging to the technical field of food preparation. The red bean water contains red bean polyphenol, protein, natural haematochrome, red bean starch and other nutrients and potassium, calcium, magnesium, zinc and other trace elements. According to the invention, the problem of resource waste caused by that the red bean boiling wastewater is not utilized in a large amount is solved by selecting the red bean water. The red bean water and the brown algae dietary fiber powder are jointly used as raw materials, and the nutrient substances contained in the red bean water and the brown algae dietary fiber powder are perfectly combined. The instant red bean fruit prepared from the brown algae dietary fiber powder has the advantages of good taste, glutinous sand, hard crisp or elastic toughness, strong red bean taste, appetite stimulation and greasiness relief, is rich in dietary fiber and beneficial to intestinal health, and fills the market blank of innovative red bean products.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to an instant red bean and a preparation method thereof.
Background
The red bean is an annual, upright or winding herbaceous plant, namely red bean, small red bean, red bean and small bean, has rich nutritive value, is a high-protein, low-fat and high-carbohydrate food, has important edible and medicinal values, and has the effects of promoting blood circulation, enriching blood, strengthening spleen, removing dampness, inducing diuresis and relieving swelling.
The red bean water contains red bean polyphenol, protein, natural red pigment, red bean starch and other nutrients and potassium, calcium, magnesium, zinc and other trace elements. The use of the red bean water solves the problem of resource waste caused by the fact that the red bean boiling wastewater is not utilized in a large amount.
The red bean paste is rich in multiple nutrients, and can be made into various major and minor foods, cakes or drinks. But the market lacks innovative red bean products which take red bean water as main raw materials.
At present, the prior art does not disclose related instant red bean products and does not disclose related products on the market.
Disclosure of Invention
The invention aims to provide an instant red bean which is a novel health food.
In order to achieve the purpose, the invention adopts the following technical scheme:
the instant red bean is characterized by comprising a raw material A or a raw material B in parts by weight, wherein:
the raw material A comprises the following components: 45-99.5 parts of red bean water and 0.5-15 parts of brown algae dietary fiber powder;
the raw material B comprises the following components: 45-99.5 parts of red bean water, 0.01-50 parts of red bean paste and 0.5-15 parts of brown algae dietary fiber powder.
As a preferred embodiment of the present invention, the raw material B comprises: 45-99.5 parts of red bean water, 0.01-50 parts of red bean paste, 0.5-15 parts of brown algae dietary fiber powder, 0.01-20 parts of fructose, 0.01-5 parts of brown algae dietary fiber powder mate and 0.01-40 parts of flavoring agent.
As another preferable scheme of the invention, the brown algae dietary fiber powder is water-soluble dietary fiber extracted from kelp and kelp, the content of the dietary fiber in the brown algae dietary fiber powder is more than or equal to 65 percent, the content of water is less than or equal to 15 percent, the content of lead is less than or equal to 5mg/kg, the content of arsenic is less than or equal to 2mg/kg, the content of iodine is less than or equal to 3mg/kg, and the total number of colonies is less than or equal to 1000 cfu/g.
Further preferably, the flavoring agent is a solution of one or more of high fructose syrup, glucose syrup, maltose syrup, honey, fructose, glucose, sucrose, citric acid, fumaric acid, lactic acid, tartaric acid, malic acid, sodium citrate or potassium citrate.
Further preferably, the flavoring agent is a solution of one or more of fructose syrup, glucose syrup, maltose syrup, honey, fructose, glucose or sucrose.
The invention also aims to provide a preparation method of the instant red bean, which sequentially comprises the following steps:
s1 preparation of feed liquid
Raw material A: adding the brown algae dietary fiber powder into the red bean water under the stirring state until the brown algae dietary fiber powder is completely dissolved to obtain a first feed liquid;
raw material B: adding the brown algae dietary fiber powder and the red bean paste into the red bean water in sequence under the stirring state until the brown algae dietary fiber powder and the red bean paste are completely dissolved to obtain a feed liquid II;
s2, forming and calcification
Adding the first material liquid/the second material liquid into a bead extruding device for extruding or directly filling into a round die, carrying out curing molding by a food calcium solution, cleaning, and soaking to remove the calcium solution on the surface of the material liquid;
s3, drying
And (5) directly drying the semi-finished product obtained after calcification in the step S2, and packaging to obtain the instant red bean.
Preferably, in step S3, the semi-finished product obtained after calcification in step S2 is added with a flavoring agent, soaked and dried.
A preparation method of instant red bean fruits sequentially comprises the following steps:
s1 preparation of feed liquid
Adding red bean paste, fructose and brown algae dietary fiber powder into a certain amount of red bean water in sequence under stirring state, and stirring until complete dissolution to obtain uniform feed liquid;
s2, molding
Adding a proper amount of water into the brown algae dietary fiber powder mate, dissolving, adding the mixture into the uniform material liquid obtained in the step S1 under a stirring state, uniformly stirring, directly filling the mixture into a circular mold, and standing and forming for 0.5-5 hours;
s3, soaking flavoring agent
And (5) soaking the semi-finished product obtained in the step (S2) after standing and forming in a flavoring agent, packaging, sterilizing and cooling with cold water to obtain the instant red bean.
Preferably, the food calcium solution is one or more of calcium gluconate, calcium lactate, calcium sulfate or calcium chloride, the concentration of the food calcium solution is 0.5-5.0%, and the curing time is 0.1-5 h.
Preferably, the particle size of the instant red bean is 2-20 mm.
Compared with the prior art, the invention has the following beneficial technical effects:
(1) in the selection of raw materials, the red bean water and the brown algae dietary fiber powder are used as main raw materials, various nutrient substances contained in the red bean water cannot be wasted, and the red bean water and the brown algae dietary fiber powder are jointly used as the raw materials, so that the nutrient substances contained in the red bean water and the brown algae dietary fiber powder are perfectly combined. The instant red bean fruit prepared from the brown algae dietary fiber powder has the advantages of good taste, glutinous rice paste, hard crisp or elastic toughness, strong red bean taste, appetite stimulation and greasiness elimination, is rich in dietary fiber, and is beneficial to intestinal health.
(2) The instant red bean is convenient and instant, can be directly eaten, can be added into cold and hot drinks for eating together, can be added into desserts such as cakes for eating, and is a health food convenient to use.
(3) The instant red bean fruit produced by using the red bean water as the main raw material breaks through the innovative application technology of the red bean water and fills the market gap of the innovative red bean product.
(4) The brown algae dietary fiber powder (food grade) is preferably prepared from brown algae such as natural kelp and kelp by extracting with advanced 6A purification technology (removing iodine, fishy smell, color, heavy metal, fat and protein). The instant red bean fruit prepared from the brown algae dietary fiber powder by adopting the technology has the advantages of good taste, glutinous sand, hard crisp or elastic toughness, strong red bean taste, appetite stimulation and greasiness elimination, is rich in dietary fiber, and is beneficial to intestinal health.
(5) In terms of the preparation method, the preparation method of the instant red bean is simple and easy to operate, the equipment investment is small, and the preparation method can be popularized and applied.
Detailed Description
The invention provides an instant red bean and a preparation method thereof, and in order to make the advantages and technical scheme of the invention clearer and clearer, the invention is described in detail with reference to specific embodiments.
The raw materials selected by the invention can be purchased from commercial sources.
The instant red bean fruit provided by the invention has the main raw materials of red bean water and brown algae dietary fiber powder, and red bean paste, fructose, brown algae dietary fiber powder mate and a flavoring agent can be added according to needs.
The brown algae dietary fiber powder mate is calcium salt, a slow release agent and polysaccharide.
The flavoring agent mentioned in the present invention is sweet or sour, and when the flavoring agent is sweet, it is preferably a solution of one or more of fructose syrup, glucose syrup, maltose syrup, honey, fructose, glucose, sucrose, etc.
When the flavoring agent has sweet and sour taste, it is preferably a solution of one or more of fructose syrup, glucose syrup, maltose syrup, honey, fructose, glucose, sucrose, citric acid, fumaric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate, etc.
The particle size of the instant red bean prepared by the invention is 2-20mm, and the instant red bean has the special flavor and color of red bean, and the taste is glutinous sand or hard crisp or elastic tough.
The sterilization conditions mentioned in the invention are as follows: the sterilization temperature is 80-121 ℃, and the time is 5-60 min.
The brown algae dietary fiber powder (food grade) is preferably prepared from natural kelp, kelp and other brown algae serving as raw materials by adopting an advanced 6A purification technology (iodine removal, fishy smell removal, color removal, heavy metal removal, fat removal and protein removal) for extraction and production, wherein the content of the dietary fiber is more than or equal to 65 percent, the content of water is less than or equal to 15 percent, the content of lead is less than or equal to 5mg/kg, the content of arsenic is less than or equal to 2mg/kg, the content of iodine is less than or equal to 3mg/kg, and the total number of colonies is less than or equal to 1000 cf.
The present invention will be described in detail with reference to specific examples.
Example 1:
an instant red bean fruit comprises the following raw materials in parts by weight: red bean water 99.5g, brown algae dietary fiber powder 0.5 g.
The preparation method comprises the following steps:
(1) adding brown algae dietary fiber powder into red bean water under stirring, and stirring until the brown algae dietary fiber powder is completely dissolved to obtain uniform feed liquid;
(2) adding the obtained feed liquid into a bead extruding device for extruding, solidifying for 1h by using 1% calcium chloride solution for forming, cleaning and soaking to remove the calcium solution on the surface of the feed liquid;
(3) and (5) directly drying and packaging to obtain the instant red bean finished product.
Example 2:
an instant red bean fruit comprises the following raw materials in parts by weight: 75g of red bean water, 8g of red bean paste, 2g of brown algae dietary fiber powder, 5g of fructose and 10g of sour-sweet flavoring agent.
The preparation method comprises the following steps:
(1) sequentially adding red bean paste, fructose and brown algae dietary fiber powder into red bean water under stirring, and stirring until the red bean paste, the fructose and the brown algae dietary fiber powder are completely dissolved to obtain uniform material liquid;
(2) directly filling the obtained feed liquid into a round mold, curing with 5% calcium lactate solution for 0.1h, molding, cleaning, and soaking to remove calcium solution on the surface;
(3) adding an acid sweet flavoring agent, soaking, drying, and packaging to obtain the instant red bean fruit finished product.
Example 3:
an instant red bean fruit comprises the following raw materials in parts by weight: 45g of red bean water, 5g of red bean paste, 5g of brown algae dietary fiber powder, 5g of fructose and 40g of sweet flavoring agent.
The preparation method comprises the following steps:
(1) sequentially adding red bean paste, fructose and brown algae dietary fiber powder into red bean water under stirring, and stirring until the red bean paste, the fructose and the brown algae dietary fiber powder are completely dissolved to obtain uniform material liquid;
(2) adding the obtained feed liquid into a bead extruding device, extruding, solidifying for 2h by using a 3% calcium gluconate solution, forming, cleaning, and soaking to remove the calcium solution on the surface;
(3) adding sweet flavoring agent, soaking, packaging, sterilizing, and cooling with cold water to obtain instant semen Phaseoli product. The sterilization conditions are as follows: the temperature is 80 deg.C, and the time is 60 min.
Example 4:
an instant red bean fruit comprises the following raw materials in parts by weight: 60g of red bean water, 20g of red bean paste, 15g of brown algae dietary fiber powder and 5g of brown algae dietary fiber powder mate.
The preparation method comprises the following steps:
(1) sequentially adding red bean paste and brown algae dietary fiber powder into red bean water under stirring, and stirring until the red bean paste and the brown algae dietary fiber powder are completely dissolved to obtain uniform material liquid;
(2) dissolving brown algae dietary fiber powder mate in appropriate amount of water, adding into the above uniform solution under stirring, directly filling into round mold, standing and molding;
(3) directly drying to obtain the instant red bean fruit finished product.
Example 5:
an instant red bean fruit comprises the following raw materials in parts by weight: 80g of red bean water, 7g of brown algae dietary fiber powder, 3g of fructose, 3g of brown algae dietary fiber powder mate and 7g of sour-sweet flavoring agent.
The preparation method comprises the following steps:
(1) sequentially adding fructose and brown algae dietary fiber powder into red bean water under stirring, and stirring until the fructose and brown algae dietary fiber powder are completely dissolved to obtain uniform material liquid;
(2) dissolving brown algae dietary fiber powder mate in appropriate amount of water, adding into the above uniform solution under stirring, directly filling into round mold, standing and molding;
(3) adding an acid sweet flavoring agent, soaking, drying, and packaging to obtain the instant red bean fruit finished product.
Example 6:
an instant red bean fruit comprises the following raw materials in parts by weight: 50g of red bean water, 10g of red bean paste, 10g of brown algae dietary fiber powder, 5g of fructose, 1g of brown algae dietary fiber powder mate and 24g of sweet flavoring agent.
The preparation method comprises the following steps:
(1) sequentially adding red bean paste, fructose and brown algae dietary fiber powder into red bean water under stirring, and stirring until the red bean paste, the fructose and the brown algae dietary fiber powder are completely dissolved to obtain uniform material liquid;
(2) dissolving brown algae dietary fiber powder mate in appropriate amount of water, adding into the above uniform solution under stirring, directly filling into round mold, standing and molding;
(3) adding sweet flavoring agent, soaking, packaging, sterilizing, and cooling with cold water to obtain instant semen Phaseoli product. The sterilization conditions are as follows: the temperature is 121 ℃ and the time is 10 min.
Other ways not listed will be obvious to one skilled in the art to implement them under the guidance of the above examples 1-6.
The parts which are not described in the invention can be realized by taking the prior art as reference.
It should be noted that: any equivalents or obvious modifications thereof which may occur to persons skilled in the art and which are given the benefit of this description are deemed to be within the scope of the invention.
Claims (10)
1. The instant red bean is characterized by comprising a raw material A or a raw material B in parts by weight, wherein:
the raw material A comprises the following components: 45-99.5 parts of red bean water and 0.5-15 parts of brown algae dietary fiber powder;
the raw material B comprises the following components: 45-99.5 parts of red bean water, 0.01-50 parts of red bean paste and 0.5-15 parts of brown algae dietary fiber powder.
2. The instant red bean of claim 1, wherein: the raw material B comprises the following components: 45-99.5 parts of red bean water, 0.01-50 parts of red bean paste, 0.5-15 parts of brown algae dietary fiber powder, 0.01-20 parts of fructose, 0.01-5 parts of brown algae dietary fiber powder mate and 0.01-40 parts of flavoring agent.
3. The instant red bean of claim 1, wherein: the brown algae dietary fiber powder is water-soluble dietary fiber extracted from kelp and kelp, the content of the dietary fiber in the brown algae dietary fiber powder is more than or equal to 65 percent, the content of water is less than or equal to 15 percent, the content of lead is less than or equal to 5mg/kg, the content of arsenic is less than or equal to 2mg/kg, the content of iodine is less than or equal to 3mg/kg, and the total number of colonies is less than or equal to 1000 cfu/g.
4. The instant red bean of claim 2, wherein: the flavoring agent is a solution composed of one or more of fructose syrup, glucose syrup, maltose syrup, honey, fructose, glucose, sucrose, citric acid, fumaric acid, lactic acid, tartaric acid, malic acid, sodium citrate or potassium citrate.
5. The instant red bean of claim 2, wherein: the flavoring agent is a solution composed of one or more of fructose syrup, glucose syrup, maltose syrup, honey, fructose, glucose or sucrose.
6. The preparation method of instant red beans according to claim 1, characterized in that: the method sequentially comprises the following steps:
s1 preparation of feed liquid
Raw material A: adding the brown algae dietary fiber powder into the red bean water under the stirring state until the brown algae dietary fiber powder is completely dissolved to obtain a first feed liquid;
raw material B: adding the brown algae dietary fiber powder and the red bean paste into the red bean water in sequence under the stirring state until the brown algae dietary fiber powder and the red bean paste are completely dissolved to obtain a feed liquid II;
s2, forming and calcification
Adding the first material liquid/the second material liquid into a bead extruding device for extruding or directly filling into a round die, carrying out curing molding by a food calcium solution, cleaning, and soaking to remove the calcium solution on the surface of the material liquid;
s3, drying
And (5) directly drying the semi-finished product obtained after calcification in the step S2, and packaging to obtain the instant red bean.
7. The preparation method of instant red beans according to claim 6, wherein the preparation method comprises the following steps: and step S3, adding a flavoring agent into the semi-finished product obtained after calcification in the step S2, soaking and then drying.
8. The preparation method of the instant red bean fruit as claimed in claim 2, which comprises the following steps in sequence:
s1 preparation of feed liquid
Adding red bean paste, fructose and brown algae dietary fiber powder into a certain amount of red bean water in sequence under stirring state, and stirring until complete dissolution to obtain uniform feed liquid;
s2, molding
Adding a proper amount of water into the brown algae dietary fiber powder mate, dissolving, adding the mixture into the uniform material liquid obtained in the step S1 under a stirring state, uniformly stirring, directly filling the mixture into a circular mold, and standing and forming for 0.5-5 hours;
s3, soaking flavoring agent
And (5) soaking the semi-finished product obtained in the step (S2) after standing and forming in a flavoring agent, packaging, sterilizing and cooling with cold water to obtain the instant red bean.
9. The preparation method of instant red beans according to claim 6, wherein the preparation method comprises the following steps: the food calcium solution is one or more of calcium gluconate, calcium lactate, calcium sulfate or calcium chloride, the concentration of the food calcium solution is 0.5-5.0%, and the curing time is 0.1-5 h.
10. The instant red bean fruit according to claim 1 or 2, wherein the particle size of the instant red bean fruit is 2-20 mm.
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| CN113854487A (en) * | 2021-10-09 | 2021-12-31 | 中华全国供销合作总社杭州茶叶研究所 | Instant color-changing pastry and preparation method thereof |
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| CN106359629A (en) * | 2016-09-13 | 2017-02-01 | 江南大学 | Method for preparing red bean beverage from red bean paste bean boiling waste water |
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Application publication date: 20210326 |