CN102106401A - Instant three-bean composite nutrient powder and preparation method thereof - Google Patents
Instant three-bean composite nutrient powder and preparation method thereof Download PDFInfo
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Abstract
The invention discloses instant three-bean composite nutrient powder and a preparation method thereof. The three-bean composite nutrient powder comprises green beans, small red beans, black beans and auxiliary materials, wherein the mass ratio of the green beans to small red beans to the black beans is (0.5-2):(0.5-2):(0.5-2); and the auxiliary materials account for 8-15% of the total mass of the raw and auxiliary materials, and comprise coix seed, Chinese yam, semen nelumbinis, barbary wolfberry fruit and dried orange peel at a mass ratio of (0.5-1):(0.5-1):(0.5-1):(0.1-0.5):(0.1-0.5). The preparation method comprises the following steps: soaking, steaming, drying and dehydrating the three types of beans; performing microwave treatment on the auxiliary materials; and mixing the raw materials and performing superfine crushing to obtain the instant three-bean composite nutrient powder. The product has the characteristics of rich nutrition, delicate mouthfeel, milk taste and the like, and can be quickly dispersed after hot water is added. According to the invention, by referring to the Chinese traditional proved recipe of medicine and food and utilizing the modern food processing technology, the problems of much nutrition loss, poor reconstituability, unsatisfactory mouthfeel and the like of the original product are solved, and the product conforms to the development trend of the modern food industry and has good industrial prospect.
Description
Technical field
The present invention relates to a kind of instant three beans composite nutrition powders and preparation method thereof.
Background technology
Mung bean is China tradition medicine-food two-purpose food materials, has effects such as generally acknowledged clearing heat and detoxicating, clearing summer-heat and tonifying qi, the diuresis of quenching the thirst.Put down in writing in the Compendium of Material Medica: " mung bean is cooked, the therapeutic method to keep the adverse qi flowing downward of can subsiding a swelling, the pyrolysis heat that disappears, mediation the five internal organs, peace spirit, tonifying primordial Qi, profit skin, suitable food often "; " daily book on Chinese herbal medicine " said: " beneficial gas is separated all poison of food and drink for mung bean, Xie Zhure "; " occupying diet spectrum " with breath claim mung bean can: " fresh breeze heat is gone the order screen, changes macula, and detumescence is expanded ".Modern nutrient research discloses, and mung bean is of high nutritive value, and contains rich in protein, fat, carbohydrate, vitamin and mineral matter etc.According to one's analysis, per 100 gram mung beans contain protein 22.1 gram, fat 0.8 gram, carbohydrate 59 grams, 49 milligrams of calcium, 268 milligrams in phosphorus, 3.2 milligrams of iron, carrotene 0.22 gram, 0.53 milligram of thiamine, 0.12 milligram in riboflavin, 1.8 milligrams of niacins etc.Wherein, be mainly the globulin class in the mung bean protein, be rich in essential amino acids such as methionine, tryptophan, lysine, leucine, threonine; Phosphatide contained in other mung bean is also very abundant.Except that traditional understanding, modern medicine study finds, mung bean chronic disease such as adjuvant therapy of diabetes, high fat of blood and antiallergy, antiviral, promote hair tonic, make bone and tooth is hard, promote aspects such as blood clotting that remarkable result is all arranged.
Red bean, ancient " little bean ", " the red bean " of claiming is commonly called as red bean, rde bean, red bean etc.Red bean is rich in starch, protein and B family vitamin etc., also is the grain variety of medicine-food two-purpose on the books on China's pharmacopeia, and known have effects such as invigorating the spleen to arrest diarrhea, Li Shui dehumidifying, subdhing swelling and detoxicating, is called as " paddy of the heart " in Compendium of Material Medica." herbal classic " claims its " main water down, the swollen purulence blood of row's carbuncle "; " dietetic materia medica " said: " with the well-done food of carp it, very control beriberi and extensive abdominal edema "; " feeding habits book on Chinese herbal medicine " said: " the hard muscles and bones of rde bean is taken out muscle, eats the lath for a long time "; " producing book side " said: " following milk boils rde bean and gets the juice drink "; " book on Chinese herbal medicine is new again " said: " heat-clearing and blood, Li Shui stimulates the menstrual flow, wide intestines are regulated the flow of vital energy ".Modern nutriology is analyzed, and per 100 gram red beans contain carbohydrate 58 grams, protein 20.7 grams, fat 0.5 gram, crude fibre 4.9 grams, ash content 3.3 grams, 67 milligrams of calcium, 305 milligrams in phosphorus, 5.2 milligrams of iron, 0.31 milligram of thiamine, 0.11 milligram in riboflavin, 2.7 milligrams of niacins.In addition, also be rich in phytochemicals such as saponin, anthocyanidin in the red bean, in its efficacy exertion, may play an important role.
Black soya bean, a kind of for soybean claims (blue or green benevolence) black beans, big shield beans, material beans again.Tradition is thought and can be subsided a swelling black soya bean the therapeutic method to keep the adverse qi flowing downward, moistening lung are scorching, activating blood and promoting diuresis, dispel the wind and send out except that numbness, blood-enriching tranquillizing, the invigorating the spleen that makes eye bright, kidney tonifying Yi Yin, crow blackout.Introduce in the Compendium of Material Medica: " it is many that black soya bean is gone into the kidney merit, thus can harness the river, dissipate-swelling, the therapeutic method to keep the adverse qi flowing downward, system wind-heat and promoting blood circulation and detoxication "; " dietetic materia medica " said: " a little less than the black soya bean master apoplexy, postpartum all diseases; Drink it if boil soup, remove all hot poison gases, the kind pathogenic wind-toxic beriberi of controlling with Radix Glycyrrhizae; Cook it, main pained, muscle contraction, goinyalgia, turgor; Kill the rhizome of Chinese monkshood, monkshood poison "; " Mingyi Bielu " said: " black soya bean is relieved oedema or abdominal distension through diuresis or purgation swollen, removes pathogenic heat in the stomach numbness, and drench in the wound and reveal, following extravasated blood, cold in the accumulation of yin cold in viscera of loosing is long-pending, kill rhizome of Chinese monkshood poison.Fry and to be bits, main pathogenic heat in the stomach, dispel and swollenly remove numbness, the paddy that disappears, end abdominal distension."; " Sichuan Chinese medicinal herbal " thinks that it can " subcutaneous ulcer of harnessing the Yellow River edema, enuresis with renal asthenia ".Modern nutrition and medical research think, black soya bean has high protein, characteristic low in calories.Protein content is up to 36～40% in the black soya bean, and 8 seed amino acids of 18 seed amino acids and needed by human are complete, and higher with lysine content, can replenish other cereals lysine content defect of insufficient.Fat content in the black soya bean reaches 20%, and is wherein in the majority with unrighted acid, accounts for 80% of total fatty acid content.Also contain abundant phosphatide, phytosterol in the black soya bean, therefore can bring into play good action aspect the reduction human serum cholesterol, black soya bean and black soya bean oil often are proposed as the desirable food of angiocardiopathy preventing.Black soya bean also contains soyabean oligosaccharides and insoluble soybean dietary fiber of a certain amount of solubility, and is very important to human body intestinal canal health.Trace element is all very high as the content of zinc, copper, magnesium, molybdenum, selenium, fluorine etc. in the black soya bean, and these trace elements for removing free radical, delaying human body caducity, enhancing immunity, to improve angiocardiopathy etc. also extremely important.
In the Ancient Times in China proved recipe, the record of mung bean, red bean, black soya bean being carried out composite use is promptly arranged, as " Triple Bean Potion ", be stated to be famous physician Bian Que's of China's the Spring and Autumn and the Warring States Periods famous prescription, clearing heat and detoxicating, promoting blood circulation and removing blood stasis, effect such as maintenance skin etc. is arranged.Effective Formulas Tested by Physicians for Generations claims its " promoting blood circulation and detoxication can cure mainly a day capable rash acne " in addition; Claim it can cure mainly " oedema turgor, the arteries and veins number is and empty thin, difficult urination can't bear row water person " in " doctor level ".The preparation method of Triple Bean Potion is mung bean, red bean and black soya bean to be added poach make congee, is aided with Radix Glycyrrhizae, and is directly edible.Introducing of also having be with three kinds of beans clean, bubble wears into soya-bean milk after rising, and adds water boil, with white sugar seasoning drink-service.Domestic once had patent to introduce a kind of " Sandou (three kind of beans) powder and preparation method thereof " (CN93118273.5), but its raw materials used mainly be soya bean, mung bean, blackgram, the used technology of powder process is drying process with atomizing.Though drying process with atomizing effect aspect the instant capacity that solves product is fine, its production equipment has high input, and because of a large amount of water of needs evaporation, the production process power consumption is high, thereby production cost of products is higher.Therefore, the three beans composite nutrition powders that exploitation a kind ofly is of high nutritive value, preparation technology is simple, investment of production equipment is little seem very necessary.
Summary of the invention
The purpose of this invention is to provide a kind of is primary raw material with mung bean, red bean and black soya bean, can make things convenient for good composite nutrition powder of Instant Drinks, comprehensive nutrition, food flavor quality and preparation method thereof.
Three beans composite nutrition powders provided by the present invention are made up of following raw material: mung bean, red bean, black soya bean and auxiliary material; Wherein, the mass ratio of described mung bean, red bean and black soya bean is (0.5～2): (0.5～2): (0.5～2), described auxiliary material is made up of heart of a lotus seed benevolence, Chinese yam, lotus seeds, the fruit of Chinese wolfberry and dried orange peel, the mass ratio of heart of a lotus seed benevolence, Chinese yam, lotus seeds, the fruit of Chinese wolfberry and dried orange peel is followed successively by (0.5～1) in the described auxiliary material: (0.5～1): (0.5～1): (0.1～0.5): (0.1～0.5), described auxiliary material accounts for 8～15% of raw material gross mass.
The preparation method of described three beans composite nutrition powders comprises the steps:
1) takes by weighing mung bean, red bean and black soya bean in proportion, and described mung bean, red bean and black soya bean are carried out following processing respectively: soak, steam slaking, drying;
2) proportionally take by weighing auxiliary material, and described auxiliary material is carried out microwave treatment;
3) carry out ultra-fine grinding after mung bean, red bean and black soya bean and the step 2 after step 1) is handled) auxiliary material after handling mixes, obtain described three beans composite nutrition powders.
Wherein, it is as follows in the step 1) mung bean, red bean, black soya bean to be carried out the condition of immersion treatment respectively: the mass ratio of mung bean and water is 1: 4～1: 6, soak time 6.0～10.0h; The mass ratio of red bean and water is 1: 4～1: 6, soak time 8.0～12.0h; The mass ratio of black soya bean and water is 1: 5～1: 8, soak time 7.0～11.0h.
Mung bean, red bean and black soya bean that bubble is risen steam slaking through steam, and the time that mung bean steams is 35～60min, and the time that red bean steams is 35～70min, and the time that black soya bean steams is 30～55min.
The method of mung bean, red bean and black soya bean being carried out drying is as follows: place 70～100 ℃ of baking ovens baking to its moisture to reduce to below 10% respectively in the mung bean after the slaking, red bean and black soya bean.
Step 2) adopt microwave mode that auxiliary material is carried out sterilization and rapid draing in; The condition of microwave treatment is: power-mass ratio 1.5～4.0W/g, processing time 6～12min.
After mixed material was pulverized in the air-flowing type micronizer in the step 3), the material average external volume directly was controlled at 10～20 μ m.
After the boiling slaking, the raw band water yield only is 1/4～1/8 of a wet grinding mill sizing process with three kinds of beans in the present invention; Drying process adopts heated-air drying, and investment of production equipment is little, drying efficiency is high.In addition, product is through composite with multiple integration of drinking and medicinal herbs auxiliary material, further given prominence to the nutrition and health care function of product, after ultramicro grinding technology, obtained adding that hot water can disperse fast, not conglomeration, delicate mouthfeel, three good beans composite nutrition powders of food flavor quality.Product of the present invention meets the modern food demand for development, has characteristics such as nutrition is outstanding, convenient and instant, Mirae Corp.'s development prospect light.
The specific embodiment
The present invention will be described below by specific embodiment, but the present invention is not limited thereto.
Method described in the following embodiment if no special instructions, is conventional method; Described raw material if no special instructions, all can obtain from commercial channels.
The preparation of embodiment 1, instant three beans composite nutrition powders
1) pretreatment of raw material
Take by weighing mung bean, red bean, each 200g of black soya bean, clear water is cleaned; The deionized water that adds 800mL, 800mL, 1000mL respectively soaks 10.0h, 12.0h, 11.0h.
2) boiling
Place steamer to steam respectively in the mung bean, red bean, the black soya bean that soak; The mung bean steaming time is 35min, and red bean steams 50min, and black soya bean steams 45min, and is ripe mashed to beans.
3) drying
Mung bean, red bean, the black soya bean that cooks placed 85 ℃ of baking ovens, the about 3h of mung bean, red bean baking, the about 3.5h of black soya bean reduces to 8% to the bean or pea moisture.
4) auxiliary material taking by weighing and handling
Take by weighing 20g heart of a lotus seed benevolence, 20g Chinese yam, 20g lotus seeds, the 10g fruit of Chinese wolfberry, 10g dried orange peel respectively; Be to handle 12min under the condition of 1.5W/g at the microwave power mass ratio.
5) mix, pulverize
The auxiliary materials such as heart of a lotus seed benevolence that the mung bean that drying is good, red bean, black soya bean and sterilization processing are crossed mix; Pulverize in the input air flow formula micronizer, the control air-flow velocity makes final products average external volume footpath at 15 μ m.
Product nutrition and quality characteristic:
Heat content value 334kcal, protein 24.8g, total reducing sugar 54.5g, dietary fiber 8.1g, fatty 5.4g, calcium 120.8mg, iron 6.8mg, sodium 6.9mg in every this product of 100g.
This product is the taupe powder, and delicate mouthfeel has the bean food natural flavor; Hot water reconstitutes more than 80 ℃, can be uniformly dispersed no clustering phenomena under the stirred for several.
The preparation of embodiment 2, instant three beans composite nutrition powders
1) pretreatment of raw material
Take by weighing mung bean, red bean, each 500g of black soya bean, clear water is cleaned; The deionized water that adds 3000mL, 3000mL, 4000mL respectively soaks 6.0h, 8.0h, 7.0h.
2) boiling
Place steamer to steam respectively in the mung bean, red bean, the black soya bean that soak; The mung bean steaming time is 45min, and red bean steams 70min, and black soya bean steams 50min, and is ripe mashed to beans.
3) drying
Mung bean, red bean, the black soya bean that cooks placed 90 ℃ of baking ovens, the about 3h of mung bean, red bean baking, the about 3.5h of black soya bean reduces to 6% to the bean or pea moisture.
4) auxiliary material taking by weighing and handling
Take by weighing 50g heart of a lotus seed benevolence, 50g Chinese yam, 50g lotus seeds, the 20g fruit of Chinese wolfberry, 20g dried orange peel respectively; Be to handle 10min under the condition of 2.0W/g at the microwave power mass ratio.
5) mix, pulverize
The auxiliary materials such as heart of a lotus seed benevolence that the mung bean that drying is good, red bean, black soya bean and sterilization processing are crossed mix; Pulverize in the input air flow formula micronizer, the control air-flow velocity makes final products average external volume footpath at 12 μ m.
Product nutrition and quality characteristic:
Heat content value 335kcal, protein 24.9g, total reducing sugar 54.4g, dietary fiber 8.0g, fatty 5.5g, calcium 121.3mg, iron 6.8mg, sodium 6.1mg in every this product of 100g.
This product is the taupe powder, and delicate mouthfeel has the bean food natural flavor; Hot water reconstitutes more than 80 ℃, can be uniformly dispersed no clustering phenomena under the stirred for several.
The preparation of embodiment 3, instant three beans composite nutrition powders
1) pretreatment of raw material
Take by weighing mung bean, red bean, each 500g of black soya bean, clear water is cleaned; The deionized water that adds 2500mL, 2500mL, 3500mL respectively soaks 7.0h, 9.0h, 8.0h.
2) boiling
Place steamer to steam respectively in the mung bean, red bean, the black soya bean that soak; The mung bean steaming time is 60min, and red bean steams 55min, and black soya bean steams 30min, and is ripe mashed to beans.
3) drying
Mung bean, red bean, the black soya bean that cooks placed 90 ℃ of baking ovens, the about 3h of mung bean, red bean baking, the about 3.0h of black soya bean reduces to 9% to the bean or pea moisture.
4) auxiliary material taking by weighing and handling
Take by weighing 50g heart of a lotus seed benevolence, 50g Chinese yam, 50g lotus seeds, the 10g fruit of Chinese wolfberry, 10g dried orange peel respectively; Be to handle 8min under the condition of 3.0W/g at the microwave power mass ratio.
5) mix, pulverize
The auxiliary materials such as heart of a lotus seed benevolence that the mung bean that drying is good, red bean, black soya bean and sterilization processing are crossed mix; Pulverize in the input air flow formula micronizer, the control air-flow velocity makes final products average external volume footpath at 18 μ m.
Product nutrition and quality characteristic:
Heat content value 335kcal, protein 25.1g, total reducing sugar 54.2g, dietary fiber 7.9g, fatty 5.5g, calcium 122.0mg, iron 6.8mg, sodium 4.5mg in every this product of 100g.
This product is the taupe powder, and delicate mouthfeel has the bean food natural flavor; Hot water reconstitutes more than 80 ℃, can be uniformly dispersed no clustering phenomena under the stirred for several.
The preparation of embodiment 4, instant three beans composite nutrition powders
1) pretreatment of raw material
Take by weighing 200g mung bean, 200g red bean, 100g black soya bean, clear water is cleaned; The deionized water that adds 800mL, 1000mL, 500mL respectively soaks 8.0h, 10.0h, 9.0h.
2) boiling
Place steamer to steam respectively in the mung bean, red bean, the black soya bean that soak; The mung bean steaming time is 45min, and red bean steams 35min, and black soya bean steams 30min, and is ripe mashed to beans.
3) drying
Mung bean, red bean, the black soya bean that cooks placed 70 ℃ of baking ovens, the about 4.5h of mung bean, red bean baking, the about 5.0h of black soya bean reduces to 10% to the bean or pea moisture.
4) auxiliary material taking by weighing and handling
Take by weighing 15g heart of a lotus seed benevolence, 15g Chinese yam, 15g lotus seeds, the 5g fruit of Chinese wolfberry, 5g dried orange peel respectively; Be to handle 6min under the condition of 4.0W/g at the microwave power mass ratio.
5) mix, pulverize
The auxiliary materials such as heart of a lotus seed benevolence that the mung bean that drying is good, red bean, black soya bean and sterilization processing are crossed mix; Pulverize in the input air flow formula micronizer, the control air-flow velocity guarantees that the final products average external volume directly is no more than 20 μ m.
Product nutrition and quality characteristic:
Heat content value 326kcal, protein 23.2g, total reducing sugar 57.8g, dietary fiber 7.6g, fatty 3.6g, calcium 103.9mg, iron 6.8mg, sodium 5.3mg in every this product of 100g.
This product is filbert powder, and delicate mouthfeel has the bean food natural flavor; Hot water reconstitutes more than 80 ℃, can be uniformly dispersed no clustering phenomena under the stirred for several.
Claims (7)
1. a beans composite nutrition powder is made up of following raw material: mung bean, red bean, black soya bean and auxiliary material; The mass ratio of described mung bean, red bean and black soya bean is (0.5～2): (0.5～2): (0.5～2), described auxiliary material is made up of heart of a lotus seed benevolence, Chinese yam, lotus seeds, the fruit of Chinese wolfberry and dried orange peel, wherein the mass ratio of heart of a lotus seed benevolence, Chinese yam, lotus seeds, the fruit of Chinese wolfberry and dried orange peel is followed successively by (0.5～1): (0.5～1): (0.5～1): (0.1～0.5): (0.1～0.5), described auxiliary material accounts for 8～15% of described raw material gross mass.
2. prepare the method for the described three beans composite nutrition powders of claim 1, comprise the steps:
1) takes by weighing mung bean, red bean and black soya bean according to the described ratio of claim 1, and described mung bean, red bean and black soya bean are carried out following processing respectively: soak, steam slaking, drying;
2) take by weighing auxiliary material according to the described ratio of claim 1, and described auxiliary material is carried out microwave treatment;
3) carry out ultra-fine grinding after mung bean, red bean and black soya bean and the step 2 after step 1) is handled) auxiliary material after handling mixes, obtain described three beans composite nutrition powders.
3. method according to claim 2 is characterized in that: it is as follows in the step 1) mung bean, red bean to be carried out the condition of immersion treatment: the mass ratio of mung bean and water is 1: 4～1: 6, and soak time is 6.0～10.0h; The mass ratio of red bean and water is 1: 4～1: 6, and soak time is 8.0～12.0h; The mass ratio of black soya bean and water is 1: 5～1: 8, soak time 7.0～11.0h.
4. according to claim 2 or 3 described methods, it is characterized in that: the time that in the step 1) mung bean is steamed slaking is 35～60min, the time that red bean is steamed slaking is 35～70min, and the time that black soya bean is steamed slaking is 30～55min.
5. according to each described method among the claim 2-4, it is characterized in that: it is as follows in the step 1) mung bean, red bean and black soya bean to be carried out dry method: place 70～100 ℃ of baking ovens baking to its moisture to reduce to below 10% respectively in the mung bean after the slaking, red bean and black soya bean.
6. according to arbitrary described method among the claim 2-5, it is characterized in that: step 2) in described auxiliary material is carried out microwave treatment condition be: power-mass ratio is 1.5～4.0W/g, processing time 6～12min.
7. according to arbitrary described method among the claim 2-6, it is characterized in that: the average external volume of resulting three beans composite nutrition powders directly is 10～20 μ m in the step 3).
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| CN102265933A (en) * | 2011-08-12 | 2011-12-07 | 九阳股份有限公司 | Method for processing soybean milk raw materials and process for preparing soybean milk |
| CN102948685A (en) * | 2012-12-10 | 2013-03-06 | 北京德御坊食品技术研究院（有限合伙） | Method for preparing instant grain powder |
| CN106509143A (en) * | 2016-10-24 | 2017-03-22 | 蔡凤文 | Preparation method of three-bean kombucha beverage |
| CN107751735A (en) * | 2017-10-24 | 2018-03-06 | 贵州百科薏仁生物科技有限公司 | A kind of adlay red bean powder and preparation method thereof |
| CN108552468A (en) * | 2018-04-17 | 2018-09-21 | 东北农业大学 | A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof |
| CN109275718A (en) * | 2018-11-17 | 2019-01-29 | 沈哲明 | A kind of selenium-rich soya-bean milk (milk) powder |
| CN110839830A (en) * | 2019-11-28 | 2020-02-28 | 江西共青江中食疗科技有限公司 | Bean instant food for food therapy and preparation method thereof |
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| CN101731360A (en) * | 2010-01-06 | 2010-06-16 | 湖南省浏阳河生态农业科技开发有限公司 | Composite nutritional mung bean powder |
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| CN1718106A (en) * | 2005-08-12 | 2006-01-11 | 马为明 | Blood-sugar lowering type health-care food |
| CN1951200A (en) * | 2006-11-10 | 2007-04-25 | 许振华 | Coarse cereal powder |
| CN101926454A (en) * | 2009-06-25 | 2010-12-29 | 赵伟 | Method for preparing nutrition powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102265933A (en) * | 2011-08-12 | 2011-12-07 | 九阳股份有限公司 | Method for processing soybean milk raw materials and process for preparing soybean milk |
| CN102948685A (en) * | 2012-12-10 | 2013-03-06 | 北京德御坊食品技术研究院（有限合伙） | Method for preparing instant grain powder |
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| CN108552468A (en) * | 2018-04-17 | 2018-09-21 | 东北农业大学 | A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof |
| CN109275718A (en) * | 2018-11-17 | 2019-01-29 | 沈哲明 | A kind of selenium-rich soya-bean milk (milk) powder |
| CN110839830A (en) * | 2019-11-28 | 2020-02-28 | 江西共青江中食疗科技有限公司 | Bean instant food for food therapy and preparation method thereof |
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| CN102106401B (en) | 2012-05-09 |
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