CN103504224B - Kidney bean leisure food and preparation method thereof - Google Patents
Kidney bean leisure food and preparation method thereof Download PDFInfo
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- CN103504224B CN103504224B CN201310456627.3A CN201310456627A CN103504224B CN 103504224 B CN103504224 B CN 103504224B CN 201310456627 A CN201310456627 A CN 201310456627A CN 103504224 B CN103504224 B CN 103504224B
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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
- 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
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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
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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
- 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
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Abstract
The invention discloses a kidney bean leisure food and a preparation method thereof. The kidney bean leisure food is prepared with kidney beans as raw materials through combined processes of dipping, boiling, dipping and drying. The kidney bean leisure food adopts the special production technology of combining dipping, boiling, dipping and drying, retains the original shapes of the kidney beans and the nutritive substances of beans, particularly adds proper brittleness on the basis of the softness, and meanwhile, can be preserved for a long time without losing nutritional ingredients.
Description
Technical field
The present invention relates to a kind of low sugar of novelty, healthy leisure bean products, particularly relate to a kind of kidney bean leisure foods.The invention still further relates to the preparation method of this bean products.On leisure bean products of the present invention and market, existing bean products is essentially different.
Background technology
Kidney bean can be used as the raw material that grain beans coordinate the new nutritional staple food kind of exploitation.Kidney bean full grains are loose, can boil and can stew.The medical value of kidney bean is also very high, and China's Gu doctor nationality is recorded, and kidney bean taste is sweet flat, warm in nature, has warming the middle warmer and descending qi, sharp stomach, the only function such as hiccup, kidney-nourishing tonifying primordial Qi, is a kind of nourishing dietotherapy good merchantable brand.
Kidney bean or a kind of high potassium, Gao Mei, low-sodium diet seldom, every hectogram is containing 1520 milligrams, potassium, and 193.5 milligrams, magnesium, sodium is only 0.8-0.9 milligram, and this feature has ample scope for one's abilities in nutrition treatment.Kidney bean is especially applicable to heart disease, artery sclerosis, high fat of blood, hypokalemia patient and avoids salt edible for patients.
Modern medical analysis is thought, kidney bean is also containing unique component such as saponin(e, urease and multiple globulin, there is the immunocompetence improving human body self, strengthen resistance against diseases, activate T lymphocytes, promote the functions such as the synthesis of DNA, have inhibitory action to the development of tumour cell, be thus subject to the attention of medical circle.It is fine that urease contained in kidney bean is applied to hepatic coma patient outcome.
Bean products is not also commercially a lot, but great majority are by the processing of sugaring means, and due to sugared containing height, and destroy its shape, its nutritive value also loses more.All the more so for kidney bean series products.
In order to develop new kidney bean leisure foods, such as, Chinese Patent Application No. CN200910017447.9 discloses a kind of preparation method of air beans, material bean through impurity elimination, soak, sugar leaching of precooking, draining, baking, gas displacement pack, nurse one's health the air beans that the technique such as sterilizing is prepared from.Such as, Chinese Patent Application No. CN201110136581.8 discloses a kind of kidney bean leisure foods, and it is with kidney bean class for primary raw material, and is made by the technique that immersion, boiling, immersion, baking combine.Above-mentioned two kinds of methods fully demonstrate class rue legume fallow exploitation variation, with meet people difference hobby.But, this area still wish novel bean food particularly kidney bean leisure foods consume for people, it is good that the bean food of this kind of novelty not only expects to want mouthfeel, and will keep the nutritional labeling of beans as far as possible, and be easy to long-time preservation.
Summary of the invention
The bean food that the object of this invention is to provide a kind of novelty particularly kidney bean leisure foods is consumed for people, and the bean food of this kind of novelty not only expects to want mouthfeel good but also will keep the nutritional labeling of beans as far as possible, and is easy to long-time preservation.The present inventor, through large quantifier elimination, has found a kind of manufacture craft of brand-new bean products.The special production technology that the present invention adopts immersion-boiling-immersion-drying to combine, remain the original shape of kidney bean and the nutriment of beans, and particularly on soft basis, increase suitable brittleness, simultaneously can long term storage, and nutritional labeling can not run off.The present invention is based on above-mentioned discovery and be accomplished.
For this reason, first aspect present invention provides a kind of kidney bean leisure foods, and it is with kidney bean class for primary raw material, and is made by the technique that immersion, boiling, immersion, drying combine.
Kidney bean leisure foods according to a first aspect of the present invention, moisture is wherein 10-75% (w/w), preferred 30-70% (w/w), preferred 40-60% (w/w).
Kidney bean leisure foods according to a first aspect of the present invention, its pol is 5-25%, preferred 10-20%.
Kidney bean leisure foods according to a first aspect of the present invention, wherein said kidney bean class is selected from black kidney bean, navy bean, coloured kidney bean, red kidney bean and combination thereof.
Kidney bean leisure foods according to a first aspect of the present invention, it is use sodium acid carbonate and water substantially that wherein said first time soaks, and namely sodium bicarbonate water carries out.In the present invention, applicant surprisingly finds, uses sodium bicarbonate water soaking kidney bean can improve the stability of kidney bean food, reduces kidney bean food and lose moisture in long-time storage process.In an embodiment of either side of the present invention, described first soak refer to 70 DEG C 3 ~ 5% sodium bicarbonate aqueous solutions soak 4 ~ 12 hours.
Kidney bean leisure foods according to a first aspect of the present invention, wherein said boiling is to soft mouth feel by the kidney bean poach through soaking.In a detailed description of the invention, in the water of boiling, be added with Chinese medicine (such as fructus cannabis).In the present invention, applicant surprisingly finds, uses the poach kidney bean being added with Chinese medicine fructus cannabis, more easily obtains the accreditation of consumer in mouthfeel, taste.Fructus cannabis is the dry mature seed of moraceae plants hemp (Cannabis sativa L.).The addition of fructus cannabis is 2 ~ 5% of dry kidney bean weight.
Kidney bean leisure foods according to a first aspect of the present invention, it is use the soak (such as liquid glucose (liquid glucose of such as 10 ~ 50% that wherein said second time is soaked, the mixed liquor of such as sucrose and brown sugar, such as mass ratio is the sucrose of 10:1 and the mixed sugar liquid of brown sugar)) carry out.The time that second time is soaked can be such as 4 ~ 8 hours.In prior art, brown sugar Chang Zuowei sweetener improves the sugariness of food.In the present invention, applicant surprisingly finds, brown sugar can improve the brittleness of kidney bean food as additive, thus makes kidney bean food increase crisp and refreshing mouthfeel on soft basis, and this taste is more easily liked by consumer.
Kidney bean leisure foods according to a first aspect of the present invention, wherein said drying uses vacuum and low temperature microwave method to carry out drying, the moisture of product is made to control at 10-75wt%, the degree of preferred 30-70% (w/w), preferred 40-60% (w/w).In the present invention, applicant surprisingly finds, uses vacuum and low temperature microwave method can maintain kidney bean food appearance and does not change, avoid nutrient loss simultaneously.In arbitrary embodiment of the present invention, described drying refers in vacuum and low temperature microwave baking case, 35 ~ 40 DEG C of bakings 30 ~ 60 minutes, with the scope making moisture reach 40-60% (w/w).
Kidney bean leisure foods according to a first aspect of the present invention, it is substantially prepared by the production technology comprised the following steps:
Material preparation step: choose the kidney bean met the demands, clean up;
First soaking step: by the raw material sodium bicarbonate water soaking cleaned up, make bean or pea imbibition full;
Boiling step: the bean or pea through soaking being carried out boiling, being added with Chinese medicine (such as fructus cannabis) in the water of boiling, boiling to bean or pea soft mouth feel, pull out;
Second soaking step: the bean or pea through boiling are placed in soak and (are selected from water, the liquid glucose (liquid glucose of such as 10 ~ 50%, the mixed liquor of such as sucrose and brown sugar, such as mass ratio is the sucrose of 10:1 and the mixed sugar liquid of brown sugar)) soak, make the bean or pea draining through soaking;
By steps d) bean or pea use vacuum and low temperature microwave method to carry out drying.
Kidney bean leisure foods according to a first aspect of the present invention, it is substantially prepared by the production technology comprised the following steps:
Material preparation step: choose the kidney bean met the demands, clean up;
First soaking step: by sodium bicarbonate water (the sodium bicarbonate water of such as 40-90 DEG C of raw material proper temperature cleaned up, the sodium bicarbonate water of such as 50-80 DEG C, the sodium bicarbonate water of such as 70 DEG C) soak (such as 1-20 hour, such as 2-12 hour, such as 4-12 hour), make bean or pea imbibition full;
Boiling step: the bean or pea through soaking being carried out boiling, being added with Chinese medicine fructus cannabis in the water of boiling, boiling to bean or pea soft mouth feel, pull out;
Second soaking step: the bean or pea through boiling are placed in the soak (such as liquid glucose (liquid glucose of such as 10 ~ 50%, the mixed liquor of such as sucrose and brown sugar, such as mass ratio is the sucrose of 10:1 and the mixed sugar liquid of brown sugar)) carry out soaking (such as 2-12 hour, such as 4-12 hour, such as 4-8 hour), make the bean or pea draining (such as 1-5 hour, such as 1-2 hour) through soaking;
By steps d) bean or pea use vacuum and low temperature microwave method to carry out drying.
Further, second aspect present invention provides the method preparing kidney bean leisure foods (kidney bean leisure foods described in the arbitrary embodiment of such as first aspect present invention), and the method comprises the following steps:
Material preparation step: choose the kidney bean met the demands, clean up;
First soaking step: by the raw material sodium bicarbonate water soaking cleaned up, make bean or pea imbibition full;
Boiling step: the bean or pea through soaking being carried out boiling, being added with Chinese medicine (such as fructus cannabis) in the water of boiling, boiling to bean or pea soft mouth feel, pull out;
Second soaking step: the bean or pea through boiling are placed in soak and (are selected from water, the liquid glucose (liquid glucose of such as 10 ~ 50%, the mixed liquor of such as sucrose and brown sugar, such as mass ratio is the sucrose of 10:1 and the mixed sugar liquid of brown sugar)) soak, make the bean or pea draining through soaking;
By steps d) bean or pea use vacuum and low temperature microwave method to carry out drying.
Method according to a second aspect of the present invention, it comprises the following steps:
Material preparation step: choose the kidney bean met the demands, clean up;
First soaking step: by sodium bicarbonate water (the sodium bicarbonate water of such as 40-90 DEG C of raw material proper temperature cleaned up, the sodium bicarbonate water of such as 50-80 DEG C, the sodium bicarbonate water of such as 70 DEG C) soak (such as 1-20 hour, such as 2-12 hour, such as 4-12 hour), make bean or pea imbibition full;
Boiling step: the bean or pea through soaking being carried out boiling, being added with Chinese medicine fructus cannabis in the water of boiling, boiling to bean or pea soft mouth feel, pull out;
Second soaking step: the bean or pea through boiling are placed in the soak (such as liquid glucose (liquid glucose of such as 10 ~ 50%, the mixed liquor of such as sucrose and brown sugar, such as mass ratio is the sucrose of 10:1 and the mixed sugar liquid of brown sugar)) carry out soaking (such as 2-12 hour, such as 4-12 hour, such as 4-8 hour), make the bean or pea draining (such as 1-5 hour, such as 1-2 hour) through soaking;
By steps d) bean or pea use vacuum and low temperature microwave method to carry out drying.
Method according to a second aspect of the present invention, wherein said kidney bean class is selected from black kidney bean, navy bean, coloured kidney bean, red kidney bean and combination thereof.
Method according to a second aspect of the present invention, wherein said drying makes the moisture of product control at 10-75% (w/w), the degree of preferred 30-70% (w/w), preferred 40-60% (w/w).
In one embodiment, kidney bean leisure foods of the present invention can be produced by following technological process substantially: selecting of kidney bean, and------------------> is dry, and------> divides grade packaged---> sterilizing---, and > checks warehouse-in to > draining in > cooling in > immersion in > boiling in > immersion in > cleaning.
Product of the present invention adopts raw material to be kidney bean, comprise black kidney bean and navy bean, kidney bean is nutritious, according to surveying and determination, every hectogram kidney bean is containing 23.1 grams, protein, 1.3 grams, fat, 56.9 grams, carbohydrate, calcium 76 milligrams and abundant B family vitamin, and fresh beans are also containing abundant vitamin C.From contained nutritional labeling, protein content is higher than chicken, and calcium content is more than 7 times of chicken, and iron is 4 times, and B family vitamin is also higher than chicken.
According to arbitrary embodiment of the present invention, the feature of wherein said kidney bean leisure foods is: its brittleness is 300 ~ 800 gram forces (such as 400 ~ 600 gram forces), and/or overall taste mouthfeel can obtain consumer satisfaction, and/or percentage of water loss lower than 20% particularly lower than 15% particularly lower than 10% (determination method: 28 DEG C of room temperatures, 65%rh relative humidity, tiling placement 7 days), and/or outward appearance does not change.
Arbitrary embodiment of either side of the present invention, can combine with other embodiment, as long as they there will not be contradiction.In addition, in arbitrary embodiment of either side of the present invention, arbitrary technical characteristic goes for this technical characteristic in other embodiment, as long as they there will not be contradiction.
All documents that the present invention quotes from, their full content is incorporated to herein by reference, and if the implication expressed by these documents and the present invention inconsistent time, be as the criterion with statement of the present invention.In addition, the various term that the present invention uses and phrase have and well known to a person skilled in the art general sense, nonetheless, the present invention still wishes to be described in more detail at this these terms and phrase and to explain, the term mentioned and phrase, if any inconsistent with common art-recognized meanings, are as the criterion with the implication that the present invention states.
In one embodiment of the invention, described kidney bean class before boiling step through immersion treatment.The immersion carried out before boiling step also can be described as the first immersion or the first soaking step, and the immersion carried out after boiling step also can be described as the second immersion or the second soaking step.In the present invention, term " first soaks " is usually instigate the imbibition in water of kidney bean class to full degree, usually to adopt the sodium bicarbonate aqueous solution of 40-90 DEG C in the present invention, preferably use the sodium bicarbonate aqueous solution of 50-80 DEG C.In the present invention, term " second soaks " is usually instigate kidney bean class at soak (such as water or sugar aqueous solution, preferred sugar aqueous solution, the liquid glucose of such as 10 ~ 50%, the mixed liquor of such as sucrose and brown sugar, such as mass ratio is the sucrose of 10:1 and the mixed sugar liquid of brown sugar) middle immersion, the temperature of soak can be 15-50 DEG C, preferred 20-40 DEG C, preferably room temperature.
In the present invention, term " boiling " usually refers to boiling water or close to the water of boiling and boils, and the degree of bean or pea boiling in the present invention preferably reaches the degree of bean or pea soft mouth feel.
In one embodiment of the invention, the pol of the kidney bean leisure foods that the inventive method obtains is 5-25%, preferred 10-25%, preferred 10-20%.
In the present invention, term " drying " refers to the amount of moisture making the kidney bean remove portion moisture soaked through second reach expectation in barn or baking box.In one embodiment of the invention, the moisture of the kidney bean leisure foods that the inventive method obtains is 10-75% (w/w), preferred 30-70% (w/w), preferred 40-60% (w/w).
In the present invention, term " kidney bean class " can exchange with " kidney bean " or " kidney bean " and use, and can be navy bean, black kidney bean, coloured kidney bean, red kidney bean or its combination.
In the present invention, %, as nothing is mentioned in addition, refer to the percentage of w/w, it can also be expressed as wt%, or % (w/w).
Production technology of the present invention is very suitable for the large production in workshop, does not need the laundering period from laboratory lab scale to workshop pilot scale, again expanding production, can directly put into production, and greatly accelerates the listing speed of product.
The present inventor, through large quantifier elimination, has found a kind of manufacture craft of brand-new kidney bean series products.Technique of the present invention not only maintains the original form of kidney bean, adds the market product item of kidney bean product, enriches people and to lie fallow the selection space of diet, make consumers in general, while trial test local flavor cuisines, taste grade, eat health.The advantage of product of the present invention, embody a concentrated reflection of: product increases crisp and refreshing mouthfeel on soft sweet basis, with the delicate fragrance of light bean or pea, low pol (total pol is at 10-20%), maintain the shape of kidney bean, instant, health, green, more healthy, simultaneously can long-time storage preservation.The present inventor expects to be provided convenience to consumers in general by the inventive method, nutrition, health, delicious leisure food.
Detailed description of the invention
Can be conducted further description the present invention by the following examples, but scope of the present invention is not limited to following embodiment.One of skill in the art can understand, and under the prerequisite not deviating from the spirit and scope of the present invention, can carry out various change and modification to the present invention.The present invention carries out generality and/or concrete description to the material used in test and test method.Although for realizing many materials that the object of the invention uses and method of operating is well known in the art, the present invention still does description detailed as far as possible at this.
embodiment 1: prepare kidney bean leisure foods
Step is as follows: after being cleaned by black kidney bean qualified for incoming inspection, is put in 5% sodium bicarbonate aqueous solution of 70 DEG C and soaks 4 hours, and the bean or pea of immersion require that water suction is full.Carry out boiling, in the water of boiling, be added with fructus cannabis (fructus cannabis is 5% of dry kidney bean weight).Pull out when boiling soft mouth feel, the mass ratio being put into 10% is carry out immersion 8 hours in the sucrose of 10:1 and the mixed sugar liquid of brown sugar, bean or pea to be reaped in drawer draining 1 hour, then put into vacuum and low temperature microwave baking case, 35 DEG C of bakings 60 minutes, moisture 42.1%, divide grade packaged, carry out high steam sterilization, sterilization pressure 1.5Mpa, sterilization temperature is 121-122 DEG C, sterilizing time 15-30 minute.
embodiment 2: prepare kidney bean leisure foods
Step is as follows: after being cleaned by navy bean qualified for incoming inspection, is put in 3% sodium bicarbonate aqueous solution of 70 DEG C and soaks 12 hours, and the bean or pea of immersion require that water suction is full.Carry out boiling, in the water of boiling, be added with fructus cannabis (fructus cannabis is 2% of dry kidney bean weight).Pull out when boiling soft mouth feel, the mass ratio being put into 50% is carry out immersion 4 hours in the sucrose of 10:1 and the mixed sugar liquid of brown sugar, bean or pea to be reaped in drawer draining 2 hours, then put into vacuum and low temperature microwave baking case, 40 DEG C of bakings 30 minutes, moisture 57.3%, divide grade packaged, carry out high steam sterilization, sterilization pressure 1.5Mpa, sterilization temperature is 121-122 DEG C, sterilizing time 15-30 minute.
relatively preparation example 1:
With reference to the preparation technology of embodiment 2 in Chinese Patent Application No. CN200910017447.9, obtained navy bean food.
relatively preparation example 2:
With reference to the preparation technology of embodiment 1 in Chinese Patent Application No. CN201110136581.8, obtained navy bean food.
relatively preparation example 3:
Substantially be reference example 1, difference is that soak is water when first soaks.
relatively preparation example 4:
Substantially be reference example 1, when difference is boiling, do not add fructus cannabis.
relatively preparation example 5:
Substantially be reference example 1, difference is not containing brown sugar in mixed sugar liquid.
relatively preparation example 6:
Substantially be reference example 1, difference is in final drying course, and the bean or pea after twice immersion are dried under temperature 70 C, make moisture reach 57.3%.
experiment one: brittleness comparative experiments
Adopt food texture measurement (Texture Analyser, as shown in embodiment in Chinese Patent Application No. CN201010501646.X 1) to embodiment 1-2, compare stochastic buying on kidney bean food and market that preparation example 1-6 obtains the brittleness measurement result of frying class kidney bean food as shown in table 1.
Table 1: brittleness comparative experiments
| Sample | Embodiment 1 | Embodiment 2 | Relatively preparation example 1 | Relatively preparation example 2 | Relatively preparation example 3 |
| Brittleness | 427.0 gram force | 489.4 gram force | 152.1 gram force | 148.5 gram force | 510.2 gram force |
| Sample | Relatively preparation example 4 | Relatively preparation example 5 | Relatively preparation example 6 | Stochastic buying | |
| Brittleness | 436.3 gram force | 133.6 gram force | 513.2 gram force | 1764.8 gram force |
As can be seen from Table 1, add the embodiment 1-2 of brown sugar and compare brittleness that preparation example 3,4,6 gained with the addition of the kidney bean food of brown sugar these do not add the product of brown sugar apparently higher than comparing preparation example 1-2 and comparing preparation example 5.Typically the product of brittleness within the scope of 300 ~ 800 gram forces has good crispy texture, has the mouthfeel of hardening, and have lower than during this scope the mouthfeel stuck to one's teeth higher than this scope.Above result shows that gained kidney bean based food of the present invention can obtain suitable brittleness by adding appropriate brown sugar, this brittleness, apparently higher than the prior art kidney bean based food that obtains of disclosed additive method (as compared preparation example 1 and comparing preparation example 2), makes kidney bean food add crisp mouthfeel on original soft basis.And the frying class kidney bean food of stochastic buying is too hard on market, brittleness value is too high, and mouthfeel is not good.
In addition, in the multiple tests supplemented, respectively according to the method for the embodiment of the present invention 1 and 2, but sucrose/brown sugar is greater than 15 (sucrose is 15,20 or 30 times of brown sugar) or is less than 5 (sucrose is 1,2 or 5 times of brown sugar), obtain 12 samples in both embodiments, measure their brittleness, result is all in the scope of 107 ~ 166 gram forces, and the brown sugar showing too high or too low ratio can not improve the brittleness of product.
experiment two: taste comparative experiments
Taste tests is carried out to embodiment 1-2, the frying class kidney bean food that compares kidney bean food that preparation example 1-6 obtains and stochastic buying on the market, tester is totally 90 people (12-14 year middle school student, each 45 people of 24-30 year company's white collar), adopt blank scoring mechanism, every full marks 10 points, mark height then satisfaction is high, and total satisfactory grade is evaluated, the results are shown in Table 2.
Table 2: kidney bean food taste is tested
| Brown sugar | The brittleness of kidney bean | Overall acceptance | Overall taste mouthfeel | Overall assessment | |
| Embodiment 1 | Add | 9.4 | 9.0 | 8.9 | 9.1 |
| Embodiment 2 | Add | 9.0 | 9.2 | 9.3 | 9.2 |
| Relatively preparation example 1 | Do not add | 6.4 | 5.5 | 3.7 | 5.3 |
| Relatively preparation example 2 | Do not add | 5.3 | 6.2 | 5.9 | 5.8 |
| Relatively preparation example 3 | Add | 8.2 | 6.9 | 4.7 | 6.6 |
| Relatively preparation example 4 | Add | 8.7 | 7.7 | 6.6 | 7.7 |
| Relatively preparation example 5 | Do not add | 5.1 | 5.6 | 5.1 | 5.3 |
| Relatively preparation example 6 | Add | 7.9 | 7.1 | 5.8 | 6.9 |
| Stochastic buying | — | 2.0 | 4.2 | 3.7 | 3.3 |
As can be seen from the brittleness one of kidney bean in table 2, add the embodiment 1-2 of brown sugar and compare the brittleness of kidney bean food that preparation example 3,4,6 gained adds brown sugar and can obtain consumer satisfaction, relatively preparation example 1-2 does not add the too soft silk floss of kidney bean food mouthfeel that brown sugar obtains, and the frying class kidney bean food of stochastic buying is too hard, all can not satisfy the demands of consumers.Although the kidney bean food that the comparison preparation example 4 that the water of boiling does not add Chinese medicine obtains in brittleness and overall acceptance still can, the kidney bean food that overall taste mouthfeel obviously prepares not as embodiment 1-2.Visible, use the poach kidney bean being added with Chinese medicine fructus cannabis, in mouthfeel, taste, more easily obtain the accreditation of consumer.According to overall assessment, the obvious ratio of greater inequality of embodiment 1-2 is compared with the frying class kidney bean food of preparation example 1 ~ 6 and stochastic buying.
experiment three: dehydration comparative experiments
To embodiment 1-2, compare the kidney bean food that preparation example 1-6 obtains and carry out dehydration test.Test condition is 28 DEG C of room temperatures, under 65%rh relative humidities, is tiled by 500g kidney bean food, places 7 days, respectively at the 2nd day, within the 5th day and the 7th day, weigh, the results are shown in Table 3.
Table 3: the dehydration of kidney bean food is tested
| Soak | 2nd day | 5th day | 7th day | |
| Embodiment 1 | Use sodium bicarbonate | 493g | 482g | 473g |
| Embodiment 2 | Use sodium bicarbonate | 491g | 484g | 477g |
| Relatively preparation example 1 | Without sodium bicarbonate | 473g | 435g | 375g |
| Relatively preparation example 2 | Without sodium bicarbonate | 470g | 421g | 388g |
| Relatively preparation example 3 | Without sodium bicarbonate | 480g | 449g | 368g |
| Relatively preparation example 4 | Use sodium bicarbonate | 489g | 484g | 471g |
| Relatively preparation example 5 | Use sodium bicarbonate | 487g | 486g | 475g |
| Relatively preparation example 6 | Use sodium bicarbonate | 492g | 483g | 469g |
As can be seen from Table 3, the percentage of water loss using the embodiment 1-2 of sodium bicarbonate water soaking and compare preparation example 4 ~ 6 gained kidney bean food is starkly lower than and compares preparation example 1-3 these do not use the sample of sodium bicarbonate water soaking.Show that gained kidney bean based food of the present invention uses soda water to carry out first time and soaks, can obtain in storage process and lose the less effect of moisture, loss moisture is obviously less than the prior art kidney bean based food that obtains of disclosed additive method (as compared preparation example 1 and comparing preparation example 2), makes kidney bean food have better stability.
experiment four: outward appearance comparative experiments
To embodiment 1-2, compare the kidney bean food that preparation example 1-6 obtains and carry out outward appearance comparative experiments.Kidney bean food after random selecting 100 pieces of dryings, adds up the kidney bean food number of wherein outward appearance generation significant change.The standard of outward appearance generation significant change is one of following phenomenon: ftracture, obvious fold appears in epidermis, obviously distortion, carbonization blackspot.The results are shown in Table 4.
Table 4: kidney bean food appearance is tested
| Low-temperature microwave is dry | The quantity of outward appearance generation significant change | |
| Embodiment 1 | Be | 0 piece |
| Embodiment 2 | Be | 0 piece |
| Relatively preparation example 1 | No | 9 pieces |
| Relatively preparation example 2 | No | 11 pieces |
| Relatively preparation example 3 | Be | 1 piece |
| Relatively preparation example 4 | Be | 1 piece |
| Relatively preparation example 5 | Be | 0 piece |
| Relatively preparation example 6 | No | 13 pieces |
As can be seen from Table 4, use vacuum and low temperature microwave method to carry out dry embodiment 1-2 and all significant change does not occur with the outward appearance comparing preparation example 3-5 gained kidney bean food, be obviously better than comparing preparation example 1-2, be also better than the comparison preparation example 6 using hyperthermia drying.Show that gained kidney bean based food of the present invention uses vacuum and low temperature microwave method can obtain better outward appearance and keeps effect, outward appearance keeps successful to be better than the prior art kidney bean based food that obtains of disclosed additive method (as compared preparation example 1 and comparing preparation example 2), makes kidney bean food have better outward appearance.
Claims (11)
1.
a kind of kidney bean leisure foods, it take kidney bean as primary raw material, and made by the technique that immersion, boiling, immersion, drying combine, and this technique specifically comprises the following steps:
A) material preparation step: choose the kidney bean met the demands, clean up;
B) the first soaking step: by the kidney bean cleaned up sodium bicarbonate water soaking, makes kidney bean imbibition full;
C) boiling step: the kidney bean through soaking being carried out boiling, to kidney bean soft mouth feel, pulling out, being added with Chinese medicine fructus cannabis in the water of boiling;
D) the second soaking step: the kidney bean through boiling is placed in soak and soaks, make the kidney bean draining through soaking, described soak is mass ratio is the sucrose of 10:1 and the mixed sugar liquid of brown sugar;
E) by steps d) kidney bean of gained uses vacuum and low temperature microwave method to carry out drying.
2. kidney bean leisure foods according to claim 1, is characterized in that: its brittleness is 300 ~ 800 gram forces.
3. kidney bean leisure foods according to claim 1, its placement 7 days of tiling under 28 DEG C of temperature, 65% relative humidities, percentage of water loss is lower than 20%.
4. kidney bean leisure foods according to claim 1, wherein said kidney bean is selected from black kidney bean, navy bean, coloured kidney bean, red kidney bean and combination thereof.
5. kidney bean leisure foods according to claim 1, it is the sucrose of use 10 ~ 50% and the mixed sugar liquid of brown sugar that wherein said second time is soaked, and the mass ratio of sucrose and brown sugar is 10:1.
6. kidney bean leisure foods according to claim 1, it is prepared by the production technology comprised the following steps:
A) material preparation step: choose the kidney bean met the demands, clean up;
B) the first soaking step: by the sodium bicarbonate water soaking 4-12 hour of kidney bean 50-80 DEG C cleaned up, make kidney bean imbibition full;
C) boiling step: the kidney bean through soaking being carried out boiling, to kidney bean soft mouth feel, pulling out, being added with Chinese medicine fructus cannabis in the water of boiling;
D) the second soaking step: the kidney bean through boiling is placed in soak and soaks 4-8 hour, make the kidney bean draining 1-2 hour through soaking, described liquid glucose is the liquid glucose of 10 ~ 50%;
E) by steps d) kidney bean of gained uses vacuum and low temperature microwave method to carry out drying.
7. prepare the method for kidney bean leisure foods, it comprises the following steps:
A) material preparation step: choose the kidney bean met the demands, clean up;
B) the first soaking step: by the kidney bean 50-80 DEG C of sodium bicarbonate water soaking 4-12 hour cleaned up, make kidney bean imbibition full;
C) boiling step: the kidney bean through soaking being carried out boiling, to kidney bean soft mouth feel, pulling out, being added with Chinese medicine fructus cannabis in the water of boiling;
D) the second soaking step: the kidney bean through boiling is placed in soak and soaks 4-8 hour, by the kidney bean draining 1-2 hour through soaking, described soak is the sucrose of 10 ~ 50% and the mixed sugar liquid of brown sugar, and the mass ratio of sucrose and brown sugar is 10:1;
E) by steps d) kidney bean of gained uses vacuum and low temperature microwave method to carry out drying.
8. method according to claim 7, wherein said kidney bean is selected from black kidney bean, navy bean and combination thereof.
9. method according to claim 7, is characterized in that the brittleness of prepared kidney bean leisure foods is 300 ~ 800 gram forces.
10. method according to claim 7, is characterized in that the brittleness of prepared kidney bean leisure foods is 400 ~ 600 gram forces.
11. methods according to claim 7, is characterized in that the percentage of water loss of prepared kidney bean leisure foods is lower than 10%.
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| CN104738438A (en) * | 2015-03-12 | 2015-07-01 | 福建省泉州喜多多食品有限公司 | Kidney bean seasoning product and method |
| CN107581508A (en) * | 2017-10-26 | 2018-01-16 | 福建安兴食品有限公司 | A kind of quick beans crisp chip and preparation method thereof |
| CN113180192A (en) * | 2021-05-25 | 2021-07-30 | 中国包装和食品机械有限公司 | Method for processing pre-cured kidney beans by ultrasonic microwave segmentation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138822A (en) * | 1994-11-17 | 1996-12-25 | 雀巢制品公司 | Fast rehydrating pulses |
| CN1246290A (en) * | 1999-09-07 | 2000-03-08 | 王久增 | Preserved black bean and its preparing process |
| CN103704618A (en) * | 2013-12-11 | 2014-04-09 | 合肥市香口福工贸有限公司 | Fried broad beans with fragrance of flowers and milk, and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138822A (en) * | 1994-11-17 | 1996-12-25 | 雀巢制品公司 | Fast rehydrating pulses |
| CN1246290A (en) * | 1999-09-07 | 2000-03-08 | 王久增 | Preserved black bean and its preparing process |
| CN103704618A (en) * | 2013-12-11 | 2014-04-09 | 合肥市香口福工贸有限公司 | Fried broad beans with fragrance of flowers and milk, and preparation method thereof |
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