CN1135302A - Mung bean porridge - Google Patents
Mung bean porridge Download PDFInfo
- Publication number
- CN1135302A CN1135302A CN95106216A CN95106216A CN1135302A CN 1135302 A CN1135302 A CN 1135302A CN 95106216 A CN95106216 A CN 95106216A CN 95106216 A CN95106216 A CN 95106216A CN 1135302 A CN1135302 A CN 1135302A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- temperature
- raw material
- congee
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 29
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 29
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 28
- 235000021395 porridge Nutrition 0.000 title 1
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000003672 processing method Methods 0.000 claims abstract 4
- 235000013409 condiments Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 4
- 238000005538 encapsulation Methods 0.000 claims description 3
- 230000001007 puffing effect Effects 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 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
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005021 gait Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to an instant mung bean gruel and its processing method, and is characterized by that it is made up by using pure mung bean as raw material through the processes of cleaning, low-temp. roasting, low-temp. puffing, pulverizing, packaging and packaging together with independently-packaged flavouring material.
Description
The present invention relates to a kind of food and processing technology thereof, promptly a kind of is the instant green gram congee that raw material is made with pure mung bean.
Mung bean is nutritious, and delicious taste is well-known health food.Ancient Times in China also spreads so far the mung bean cake cake that everyone knows about it especially with regard to the record that useful sweet mung bean soup detoxifcation is driven away summer heat always.In recent years, along with increasing of instant food, the mung bean instant food also begins to occur, and for example mung bean paste, mung bean sheet, mung bean Sha etc. are subjected to the masses' welcome deeply., present mung bean instant food in process, carries out high-temperature maturing more, loses to making a large number of nutrients decompose sex change.In addition, the mung bean content of existing product is all lower, many and collocation such as glutinous rice powder, refined flour, and adding additive, spices etc.The nutritional labeling of these products is lower than pure mung bean products, and some composition still has adverse influence to people's health.
The objective of the invention is to make a kind of nutritious, instant, and mung bean food additive-free, spices.
Above-mentioned technical purpose is realized by following technical scheme: with the pure natural mung bean is raw material, pack with the condiment of depositing separately again through cleaning, low-temperature bake, low temperature expanding, pulverizing, encapsulation.
Said low-temperature bake temperature is generally at 70 ℃.When temperature during greater than 70 ℃, raw material will be accelerated by speed, and its raw material passes through speed v
f=GfV
70/ 70, v in the formula
70Be in the time of 70 ℃ raw material near the used speed of slaking.v
fBe the speed of passing through under other temperature, f is a baking temperature.G is an efficiency factor.
Said low temperature expanding is meant that being pressurised into main puffing apparatus with inflation carries out expanded.
Said condiment can be to place the white sugar of packing separately in the packaging bag of congee with mung beans again.
The congee with mung beans that adopts above-mentioned technology to make, nutritious, easy to carry, when edible, need only blunge, can be the congee shape of thickness, delicious taste is particularly suitable for journey and has dinner.
Introduce two kinds of embodiment below:
First kind: get mung bean and clean, after draining, enter frying pan and stir and be baked to ripely, carry out expanded pulverizing again, packing gets final product.When edible, towards soaking, all can there be the congee shape of thickness to occur with boiling water, warm water, cold water.
Second kind: brute force is got express developed, does not make water inlet in the beans, dries fast again, enters the temperature control drying tunnel then, and its temperature is toasted in the time of 70 ℃, can not destroy the nutrient in the mung bean, but efficient is lower.If adopt high-temperature baking, then to strengthen the gait of march of mung bean.Baking near slaking after, enter puffing apparatus again and carry out expanded.Puffing apparatus adopts and is pressurised into the master with inflation, suitably heating, and it is expanded at once to reach 3～5 pressures.After expanded the finishing, pulverize again, make goods be fine granularity or powdery all can, carry out vacuum plastic sealing then, with the condiment such as sugar of the independent encapsulation sack of packing into, be finished product again.
When edible, can take out mung bean flour, open bag and put into bowl, select the kind or the quantity of condiment again according to individual demand.General condiment is white sugar, after the sugaring, washes open with hot water, promptly is the congee shape, mouthfeel thickness, taste delicate fragrance.If there is not hot water, to dash with cold water and to soak, effect is also relatively good, thereby this is a kind of convenience and fastidious instant food.
Claims (3)
1, a kind of congee with mung beans and processing method thereof is characterized in that: said congee with mung beans is that to adopt pure mung bean be that raw material is packed with the condiment of independent packing through cleaning, low-temperature bake, low temperature expanding, pulverizing, encapsulation again and formed.
2, congee with mung beans according to claim 1 and processing method thereof is characterized in that: said baking temperature is advisable with 70 ℃, and during greater than 70 ℃, raw material is pressed V by speed
f=GfV
70/ 70 calculate, and f is a baking temperature in the formula, V
70Raw material is by speed, V when being 70 ℃ for baking temperature
fFor raw material under other temperature passes through speed, G is an efficiency factor.
3, congee with mung beans according to claim 1 and processing method thereof is characterized in that: said low temperature expanding can adopt the inflation pressurized equipment, carries out expanded at low temperatures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95106216A CN1135302A (en) | 1995-05-11 | 1995-05-11 | Mung bean porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95106216A CN1135302A (en) | 1995-05-11 | 1995-05-11 | Mung bean porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1135302A true CN1135302A (en) | 1996-11-13 |
Family
ID=5075797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95106216A Pending CN1135302A (en) | 1995-05-11 | 1995-05-11 | Mung bean porridge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1135302A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334650A (en) * | 2011-08-02 | 2012-02-01 | 安徽燕之坊食品有限公司 | Lyophilized mungbean soap product and preparation method thereof |
-
1995
- 1995-05-11 CN CN95106216A patent/CN1135302A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334650A (en) * | 2011-08-02 | 2012-02-01 | 安徽燕之坊食品有限公司 | Lyophilized mungbean soap product and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |