CN104621485A - Preprocessing method of black soybeans boiled and cooked thoroughly together with rice - Google Patents
Preprocessing method of black soybeans boiled and cooked thoroughly together with rice Download PDFInfo
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- CN104621485A CN104621485A CN201510115400.1A CN201510115400A CN104621485A CN 104621485 A CN104621485 A CN 104621485A CN 201510115400 A CN201510115400 A CN 201510115400A CN 104621485 A CN104621485 A CN 104621485A
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Abstract
The invention provides a preprocessing method of black soybeans, and belongs to the technical field of processing of coarse cereals. The method is characterized in that the black soybeans are used as a raw material and processed by steps of removing impurities, cleaning, steaming at high pressure, drying by hot air, puffing by microwaves, and packing to obtain a corresponding black soybean product. The method has the advantages that the processed black soybeans can be boiled and cooked thoroughly together with rice, so that the problem that a customer needs to soak or steam black soybeans in advance while cooking the black soybeans with rice can be solved; the cooking degree of the black soybeans can be increased; the complete granule form, nutrition and flavor of the black soybeans can be basically remained; the customer can eat the black soybeans conveniently; the retailing, storing and transportation are conveniently carried out.
Description
Technical field
The present invention relates to a kind of preprocess method, be specifically related to a kind of can fast and rice boil altogether with ripe black soya bean processing method and products thereof.
Background technology
Black soya bean be legume soybean (formal name used at school:
glycinemax (L.) merr) black seeds, have another name called black beans.At LiaoNing, China, Jilin, Anhui, Henan, Hebei, Shandong, Jiangsu are planted more, widely distributed.Black soya bean nutritious, nutritive value is higher, every 100 grams of black soya beans contain: moisture: 9.9 (grams), ash content: 4 .6 (gram), vitamin E (T): 17.36 (milligrams), zinc 4.8 (milligram), heat: 381(kilocalorie), dietary fiber: 10.2 (grams), calcium: 224 (milligrams), selenium: 6.79 (micrograms), energy: 1594(kilojoule), carrotene: 30 (milligrams), phosphorus: 500 (milligrams), copper: 156 (milligrams), protein: 36 (grams), thiamine: 0.2 (emblem gram), potassium: 1377 (milligrams), manganese: 2 .83 (milligram), fat: 15.9 (grams), riboflavin: 0.33 (milligram), sodium: 3 (milligrams), iron: 7 (milligrams), carbohydrate: 33.6 (grams), niacin: 2 (milligrams), magnesium: 243 (milligrams), vitamin A: 5 (milligrams).Black soya bean can be divided into black skin green-grain soybean and black Beijing opera benevolence beans.Crow skin green-grain soybean seed coat is pitch-black, kernel cyan and gaining the name, and describe according to traditional Chinese medical science pharmacology, it has yin-nourishing tonifying Qi, nourishing improving eyesight, solar heat protection of dispeling the wind, promoting blood circulation and detoxication, and black beard and hair etc. is medicinal.Oral administration, also can external application, so kind is comparatively famous and precious.Crow Beijing opera benevolence beans are the kinds introduced from Japan, and nutrition is high, is the excellent material that preserved fruit makes, deeply likes by Japanese.
Although the nutritive value of black soya bean is very high, ripe owing to being difficult to when it is cooked, black soya bean is ground into soya-bean milk drink so mostly still rest on when eating at home black soya bean, and otherwise eating method is less.Therefore the object of the present invention is to provide a kind of fast with ripe black soya bean processing method, expand the edible approach of black soya bean simultaneously.
Also the process technology of black soya bean slaking is had in prior art, " a kind of to edible paddy as Ningxia family financial situation halal food Co., Ltd in 2011, beans, the preprocess method of potato class coarse cereals " [application number 201110428699.8] adopt cryodesiccated method to former times rice, black rice, red scented rice, red bean, mung bean, more beans, black soya bean, green soya bean, soya bean, chick-pea, purple potato, Chinese yam, the edible coarse cereals such as fragrant taro process, reach its do not need to soak in advance namely with rice with boiling with ripe object, but the method is consuming time longlyer needs freezer precooling 1-8 hour, carry out vacuum freeze drying 8-25 hour again.Freeze-drying method cost is high, and energy consumption is large, complicated operation.As " a kind of can fast with eight ripe paddy Coarse cereals rice and processing methods thereof " [application number 201010509172.3] of Anhui Yanzhifang Food Co., Ltd in 2010 and " bean boiling together with rice and cooked synchronously " [application number 200810010056.X] of 2008 Nian Ye will states, all that black soya bean and other several beans are broken for the less particle of diameter, mix with rice or glutinous rice, reach object ripe altogether.But product appearance is imperfect, consumer acceptance is low.Meanwhile, the parcel exposure that in black soya bean beans, some compositions lose seed coat as fat etc. can aggravate oxidation reaction in atmosphere.And the present invention uses the black soya bean of whole grain, avoid the destruction of nutritional labeling after black soya bean fragmentation.Other the quick process technology with ripe black soya bean, carry out fragmentation, screening and modified as Liu in 2008 keeps the decortication black soya bean benevolence adopted in " a kind of rice companion and processing method thereof " [application number 200810021687.1] of outstanding person, Wang Kejun, then mix with other several beans and obtain the ripe rice companion of a kind of speed.Dietary fiber in black soya bean is mainly present in Testa sojae atricolor, and cellulose is difficult to digestion, can increase enterogastric peristalsis, improve intestinal environment; Testa sojae atricolor is black simultaneously, and containing abundant anthocyanidin, anthocyanidin is good antioxidant source, can remove interior free yl, and especially under the sour environment of stomach, antioxidant effect is better, enriching yin skin maintenance.The present invention adopts high steam to steam, and suitably soaks before steaming.Shorten steaming time, steam rear in conjunction with microwave bulking technology simultaneously, obtain to boil altogether with the dry black soya bean of ripe wholegrain with rice.The method that the present invention adopts remains the integrality of black soya bean to greatest extent, and both without broken, also do not remove the peel, make nutritious black bean composition obtain maximum reservation, the peculiar pigment of black soya bean and local flavor were adequately maintained.。
Summary of the invention
Present invention, avoiding the deficiency existing for above-mentioned prior art, providing a kind of realization boils with ripe black soya bean preprocess method altogether with rice, the black soya bean that the method obtains and rice are arranged in pairs or groups and cooked, can be complementary with rice nutrition, increase local flavor, expand the edible approach of black soya bean.
Process route provided by the invention is shown in technological process Fig. 1.
Technical scheme provided by the invention comprises the following steps.
1. black soya bean removal of impurities, by proportion de-stone, the stone in removing black soya bean and soil block, again by remaining beans shell, the beans leaf in selection by winnowing removing black soya bean, then sieved by black soya bean, the assorted beans such as mung bean, red bean mixed in the black soya bean too small except degranulation and black soya bean, obtain uniform particles black soya bean.
2. take the black soya bean obtained in step 1, by flowing water cleaning, removing black soya bean surface dirt, make the finished product that obtains disposable.
3. add the pure water that solid-liquid ratio is 1:1-1:5 in the black soya bean obtained in step 2, be placed in rustless steel container constant temperature at 35-45 DEG C and soak 0.5-2h.
4. the black soya bean obtained in step 3 is taken out, be poured in preprepared wire netting dish, tile as thin layer, drain surface moisture.
5. send into flat for the black soya bean obtained in step 4 in high pressure steaming still, under 0.17-0.30Mpa pressure, steam 10-30 minute.
6. by obtain in step 5 steam after black soya bean take out, manually or take off pine with taking off loose machine, will take off the black soya bean after pine and send in air drier, dry 1-1.5 hour at 80-95 DEG C, removes portion of water and slaking.
7. take out the partial curing black soya bean obtained in step 6, be cooled to room temperature, expanded 3-5 time of 600-1000w intermittent type microwave in feeding micro-wave oven, interval 2-3 minute, then cooling makes temperature be down to less than 30 DEG C.
8. by the dry black soya bean that obtains in step 7 and rice hybrid packed, obtain last finished product.
Accompanying drawing explanation
Fig. 1: process chart.
the beneficial effect that the present invention produces
(1) black soya bean is after soaking, and moisture enters seed inside, is beneficial to the slaking of black soya bean in the process of follow-up high pressure steaming; (2) method adopting high steam to steam accelerates black soya bean slaking, substantially reduces process time, is beneficial to and improves production speed, reduce costs; (3) adopt higher temperature to dry, moisture is run off fast, black soya bean slaking further at relatively high temperatures simultaneously; (4) in conjunction with microwave bulking technology, utilize remaining moisture in black soya bean expanded further to black soya bean, produce larger duct and space, be conducive to black soya bean rehydration, improve the water absorption rate of black soya bean, keep the good exterior appearance of black soya bean simultaneously; (5) whole layout is simple, and operating procedure is less, consuming time short, and use equipment simple, convenient operation, can realize a large amount of production; (6) finished product after process, form is complete, and nutrient loss is few, farthest remains nutritional labeling and the local flavor of black soya bean, and can cross and realize boiling altogether with ripe with rice.
Detailed description of the invention
Embodiment 1
Material: black soya bean is commercially available
YX280A type portable stainless steel pressure steam sterilizer Shanghai Sanshen Medical Instrument Co., Ltd.
The moderately well-off Food Machinery Co., Ltd. in DZ-500/2S vacuum packing machine Zhucheng
EM-L530TB type micro-wave oven Hefei Rongshida Sanyo Electric Co., Ltd.
BYXX-50 type Smoke fumigating box Hangzhou Expro Technique Engineering Co., Ltd.
Method.
1. black soya bean removal of impurities, by proportion de-stone, the stone in removing black soya bean and soil block, again by remaining beans shell, the beans leaf in selection by winnowing removing black soya bean, then sieved by black soya bean, the assorted beans such as mung bean, red bean mixed in the black soya bean too small except degranulation and black soya bean, obtain uniform particles black soya bean.
2. take in 100g step 1 the clean black soya bean obtained, by flowing water cleaning, removing black soya bean surface dirt, make the finished product that obtains disposable.
3. add 250ml pure water in the black soya bean obtained in step 2, be placed in rustless steel container constant temperature at 40 DEG C and soak 1h.
4. the black soya bean obtained in step 3 is taken out, be poured in preprepared wire netting dish, tile as thin layer, drain surface moisture.
5. the black soya bean obtained in step 4 is laid in dish, sends into high pressure and steam in still, under 0.18Mpa pressure, steam 25 minutes.
6. by obtain in step 5 steam after black soya bean take out, manually take off pine, the black soya bean after pine will be taken off and send in drying machine, at 90 DEG C dry 1 hour, further slaking.
7. take out the partial curing black soya bean obtained in step 6, be cooled to room temperature, expanded 4 times of 900w intermittent type microwave in feeding micro-wave oven, interval 3 minutes, makes temperature be down to less than 30 DEG C.
8. by the dry black soya bean that obtains in step 7 and rice hybrid packed, obtain last finished product result.
According to the black soya bean after said method process, beans expands, and volume obviously increases, and color does not change substantially, and epidermis is shrinkage slightly, has blind crack, and institutional framework is loosened, and water absorption rate obviously increases.Black soya bean after process and rice boil 25 minutes altogether, and black soya bean water suction is more, and seed breaks, soft mouth feel, and rice presents purple, and with strong black soya bean fragrance, both achieve and boil with ripe altogether; And untreated black soya bean and rice boil 25 minutes altogether, slowly, mouthfeel is hard, substantially underdone in black soya bean water suction, can not be ripe altogether with rice.
Claims (4)
1. energy and the preparation method of rice with the ripe black soya bean of ripe speed, it is characterized in that, it comprises the following steps:
(1) black soya bean removal of impurities, by proportion de-stone, the stone in removing black soya bean and soil block, again by remaining beans shell, the beans leaf in selection by winnowing removing black soya bean, then sieved by black soya bean, the assorted beans such as mung bean, red bean mixed in the black soya bean too small except degranulation and black soya bean, obtain uniform particles black soya bean;
(2) take the black soya bean obtained in step 1, by flowing water cleaning, removing black soya bean surface dirt, make the finished product that obtains disposable;
(3) add solid-liquid ratio 1:1-1:5 pure water in the black soya bean obtained in step 2, be placed in rustless steel container constant temperature at 35-45 DEG C and soak 0.5-2h;
(4) black soya bean obtained in step 3 is taken out, be poured in preprepared wire netting dish, tile as thin layer, drain surface moisture;
(5) send into flat for the black soya bean obtained in step 4 in high pressure steaming still, under 0.17-0.30Mpa pressure, steam 10-30 minute;
(6) by obtain in step 5 steam after black soya bean take out, manually or take off pine with taking off loose machine, will take off the black soya bean after pine and send in air drier, dry 1-1.5 hour at 80-95 DEG C, removes portion of water and slaking;
(7) take out the partial curing black soya bean obtained in step 6, be cooled to room temperature, expanded 3-5 time of 600-1000w intermittent type microwave in feeding micro-wave oven, interval 2-3 minute, then cooling makes temperature be down to less than 30 DEG C;
(8) by the dry black soya bean that obtains in step 7 and rice hybrid packed, obtain last finished product.
2. according to claim 1 a kind of can be altogether ripe with rice the preparation method of the ripe black soya bean of speed, it is characterized in that steaming 10-30 minute under 0.17-0.30Mpa pressure in step (5).
3. according to claim 2 a kind of can be altogether ripe with rice the preparation method of the ripe black soya bean of speed, it is characterized in that will take off the black soya bean after pine in step (6) sends in air drier, dry 1-1.5 hour at 80-95 DEG C.
4. according to claim 32 a kind of can be altogether ripe with rice the preparation method of the ripe black soya bean of speed, to it is characterized in that in step (7) in micro-wave oven 800-1000w intermittent type microwave expanded 3-5 time, interval 2-3 minute, then cools and makes temperature be down to less than 30 DEG C.
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Cited By (7)
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| CN106173858A (en) * | 2016-07-19 | 2016-12-07 | 哈尔滨谷道奇缘科技有限公司 | A kind of preparation method and application of five elements' corn nutrient formulation set meal |
| CN107836642A (en) * | 2017-12-13 | 2018-03-27 | 许昌学院 | A kind of instant nutritive millet congee and preparation method thereof |
| CN108669433A (en) * | 2018-05-24 | 2018-10-19 | 益阳市福华米业有限公司 | A kind of black soya bean rice and its processing method |
| CN109527408A (en) * | 2018-11-16 | 2019-03-29 | 沈阳农业大学 | A kind of lossless precuring method for red bean |
| CN110495567A (en) * | 2019-08-29 | 2019-11-26 | 江南大学 | A kind of processing method for exempting to impregnate miscellaneous beans |
| CN111406882A (en) * | 2020-03-26 | 2020-07-14 | 天津汇康食品有限公司 | Preparation process and device of rice-bean same-cooked coarse cereal porridge material based on repeated freeze thawing |
| CN115336711A (en) * | 2022-08-11 | 2022-11-15 | 沈阳师范大学 | Processing method of low-GI (glycemic index) quick-cooking mixed beans |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173858A (en) * | 2016-07-19 | 2016-12-07 | 哈尔滨谷道奇缘科技有限公司 | A kind of preparation method and application of five elements' corn nutrient formulation set meal |
| CN107836642A (en) * | 2017-12-13 | 2018-03-27 | 许昌学院 | A kind of instant nutritive millet congee and preparation method thereof |
| CN108669433A (en) * | 2018-05-24 | 2018-10-19 | 益阳市福华米业有限公司 | A kind of black soya bean rice and its processing method |
| CN109527408A (en) * | 2018-11-16 | 2019-03-29 | 沈阳农业大学 | A kind of lossless precuring method for red bean |
| CN109527408B (en) * | 2018-11-16 | 2022-03-18 | 沈阳康奉堡农业发展有限公司 | Nondestructive precuring method for red beans |
| CN110495567A (en) * | 2019-08-29 | 2019-11-26 | 江南大学 | A kind of processing method for exempting to impregnate miscellaneous beans |
| CN111406882A (en) * | 2020-03-26 | 2020-07-14 | 天津汇康食品有限公司 | Preparation process and device of rice-bean same-cooked coarse cereal porridge material based on repeated freeze thawing |
| CN115336711A (en) * | 2022-08-11 | 2022-11-15 | 沈阳师范大学 | Processing method of low-GI (glycemic index) quick-cooking mixed beans |
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