CN112401173A - Freeze-dried vegetable, nut kernel and grain dissolved bean product and preparation method thereof - Google Patents

Abstract

The invention provides a freeze-dried vegetable and nut kernel and grain bean-dissolving product, which comprises vegetables, nut kernels, grains and a flavoring agent; the bean-dissolving product comprises 75-85 wt% of vegetable puree, 7.5-10 wt% of nut meat, 7.5-10 wt% of grain, and 0.5-1.5 wt% of flavoring agent, based on the weight of the bean-dissolving product. The preparation method of the bean-dissolving product comprises the following steps: preparing a raw material for dissolving the beans by using vegetables, nut kernels, grains and a flavoring agent; extruding and molding the raw material of the dissolved beans; rapidly freezing and shaping; freeze drying to obtain bean product.

Description

Freeze-dried vegetable, nut kernel and grain dissolved bean product and preparation method thereof

Technical Field

The invention relates to a soluble bean product and a preparation method thereof, in particular to a freeze-dried vegetable, nut and grain soluble bean product and a preparation method thereof.

Background

The bean dissolving food is prepared from fruit juice, yogurt, egg white, milk powder, corn starch, etc. Such a kind of soluble bean is mainly used for infants.

Few of the most popular soy-in-solution products currently being developed for the adult population are soy-in-solution products containing dairy and egg products. The nut kernels and the grains are rich in protein, fat, vitamins, plant cellulose, minerals and trace elements, so that the food which is safe and healthy for eaters, balanced in nutrition, long in storage life and convenient to carry is provided.

With the improvement of living conditions, research and development of leisure foods for adults have received more and more attention. Unlike infants, adults require leisure foods to have pleasure and satisfaction brought by chewing, and are safe, healthy, balanced in nutrition, long in storage period and convenient to carry.

Therefore, people expect a safe and healthy dissolved bean product with balanced nutrition, long storage life and convenient carrying.

Disclosure of Invention

The invention aims to solve the technical problem of providing a freeze-dried soybean-dissolving product which is safe and healthy, balanced in nutrition, long in storage life and convenient to carry and a preparation method thereof.

The invention aims to provide a freeze-dried vegetable, nut and grain soybean-dissolving product and a preparation method thereof.

In one aspect of the invention, a freeze-dried vegetable and nut kernel cereal soy-in-solution product is provided, which comprises vegetables, nut kernels, cereals and flavoring agents. Comprises 55-85 wt% of vegetable puree, 7.5-10 wt% of nut meat, 7.5-10 wt% of grain, 0.5-1.5 wt% of flavoring agent, based on the weight of the bean-dissolving product.

The freeze-dried vegetable, nut and grain soybean-dissolving product of the invention has the vegetable selected from one or more of green leaf plants such as kale, celery, spinach, green vegetables and the like. The kale is one of vegetables in the cabbage category, is rich in nutrition, contains particularly abundant vitamins and mineral substances, and has the content of vitamin A reaching 1 ten thousand international units per 100 grams of fresh vegetables, which is close to the content of vitamin A in carrots. 0.16 mg of vitamin B13, 0.26-0.32 mg of vitamin B2, up to 125-186 mg of vitamin C and the content of vitamin C in green pepper is equivalent to that of green pepper. 50 g of kale leaves are equivalent to 3500 g of the content of various vitamins in the Chinese cabbage. The kale contains calcium up to 225-249 mg, potassium up to 367 mg, phosphorus 67-93 mg and iron 2.7 mg, and has high nutritive value.

The freeze-dried vegetable and nut kernel cereal bean-dissolving product provided by the invention has the advantages that the nut kernel can be selected from one or more of cashew nut, walnut kernel, almond and melon seed. The cashew nuts have high nutritive value and are rich in protein, fat, carbohydrate and various vitamins. The protein content of cashew nuts reaches 21 percent, which is 2 times as much as that of common cereal crops, and the types of amino acids contained in cashew nuts are complementary to those in cereals. The fatty acid of cashew nuts is mainly unsaturated fatty acid, wherein oleic acid accounts for 90% of the unsaturated fatty acid, and linoleic acid accounts for only 10%, so that cashew nuts are less likely to be rancid compared with other nut kernels rich in linoleic acid. The content of vitamin B1 of cashew nuts is second to that of sesame and peanuts, and the cashew nuts have the effects of supplementing physical strength and eliminating fatigue; contains abundant vitamin A, and is an excellent antioxidant.

The freeze-dried vegetable and nut kernel cereal bean-dissolving product of the invention can be one or more of tartary buckwheat rice and rice. The tartary buckwheat rice is rich in nutrition and contains nutrient substances which are not contained or are low in content in other grain crops. The protein content of the tartary buckwheat rice is 9.3-14.9%, which is higher than that of rice, wheat, corn and sorghum. The protein composition of the protein is different from that of common grain crops, is similar to that of beans, and contains both water-soluble albumin and salt-soluble globulin. The tartary buckwheat rice contains more than 20 kinds of amino acids, the amino acids needed by human bodies are rich in content and proper in proportion, and the tartary buckwheat rice is easy to absorb and utilize by the human bodies. The tartary buckwheat rice contains 2.1-2.5% of fat, contains 9 kinds of fatty acids, mostly unsaturated oleic acid and linoleic acid (accounting for 75% of the total amount of the fatty acids), and also contains 19% of palmitic acid, 4.8% of linolenic acid and the like. The tartary buckwheat rice contains rich mineral nutrient elements such as iron, calcium, phosphorus, copper, zinc, magnesium and the like, and trace elements such as boron, iodine, cobalt, selenium and the like. The contents of vitamin B1, B2 and vitamin P are also higher than those of other main food crops; the corn also contains chlorophyll and bioflavonoid which are not contained in other grains, so that the corn is very beneficial to digestion of food and absorption of nutrient substances.

The freeze-dried vegetable nut kernel cereal bean-dissolving product of the invention has the flavoring agent which can be one or more selected from salt, ginger powder, garlic powder, chilli extract, chilli powder, lemon powder and pregelatinized starch.

In another aspect, the invention provides a method for preparing a freeze-dried vegetable and nut kernel cereal soy-in-solution product, said method comprising the steps of:

(a) preparation of raw materials

(a-1) blanching vegetables in boiling water at 100 ℃ for 20-50 seconds, cooling with cold water, and mixing the vegetables and the water according to the weight ratio of 1: 8-12, grinding into slurry;

(a-2) after being cleaned, the grains are fried in a pot, cooled and ground into powder;

(a-3) directly grinding the nut kernels into powder;

(a-4) mixing the vegetables, the grains and the nut kernels according to the formula proportion, and crushing the mixture in a high-speed crusher at 30000-;

(a-5) adding a flavoring agent into the crushed material, and stirring and mixing uniformly to prepare a bean-dissolving raw material;

(b) molding: extruding and molding the bean dissolving raw material by using an extruder;

(c) quick-freezing: freezing the extruded material for 4-6 minutes by a single freezing machine, and setting, wherein the temperature of the single freezing machine is set to be-28 to-30 ℃;

(d) freezing: after the temperature of the freezing chamber reaches to be lower than minus 30 ℃, putting the dissolved beans into the freezing chamber, and freezing for 3 to 4 hours;

(e) and (3) vacuum drying: putting the frozen soluble beans into a drying bin, and carrying out vacuum drying, wherein the drying process comprises the following steps: vacuumizing to 60-80Pa, heating to 40 ℃, keeping for 300 minutes at 250-.

The freeze-dried vegetable nut kernel cereal dissolved bean product only comprises vegetables, nut kernels and cereals and flavoring agents, and is easy to store, different from dissolved bean products comprising dairy products and egg products; the nut kernels and grains are rich in protein, fat, vitamins, minerals and trace elements, and the vegetables are rich in various vitamins and plant cellulose. The freeze-dried vegetable, nut and grain soybean-dissolving product provided by the invention is a safe and healthy food with balanced nutrition, long shelf life and convenient carrying for eaters.

In the preparation method of the freeze-dried vegetable, nut and grain soybean-dissolving product, the freeze-dried vegetable, nut and grain soybean-dissolving product is formed in an extrusion mode, and can be produced in batches mechanically, so that the efficiency is improved. Vacuum drying at lower temperature is adopted, so that the nutritional ingredients of the dissolved beans are maintained.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Example 1

(a) Preparation of raw materials

(a-1) blanching 950 g of kale in boiling water at 100 ℃ for 30 seconds, cooling with cold water, and grinding into slurry according to the weight ratio of the kale to the water of 1: 10;

(a-2) washing 100 g of tartary buckwheat rice, frying in a pot, cooling, and crushing into powder by using a crusher with the rotating speed of 10000-15000;

(a-3) crushing 100 g of cashew nuts into powder by using a crusher with the rotating speed of 10000-15000;

(a-4) mixing the collard slurry, the tartary buckwheat rice flour and the cashew powder, and then crushing the mixture in a high-speed crusher at 30000-40000 rpm;

(a-5) adding 5 g of salt, 5 g of ginger powder, 5 g of garlic powder and 0.5 g of 4% chilli extract (transparent) into the crushed materials, and stirring and mixing uniformly to prepare a bean dissolving raw material;

(b) molding: extruding and molding the bean dissolving raw material by using an extruder;

(c) quick-freezing: freezing the extruded material for 5 minutes by a single freezing machine, and setting, wherein the temperature of the single freezing machine is set to be-30 ℃;

(d) freezing: after the temperature of the freezing bin reaches below minus 30 ℃, putting the dissolved beans into the freezing bin, freezing the dissolved beans for 3 hours, monitoring the temperature of the material by using a temperature monitoring sensor, ensuring that the central temperature of the material is below minus 30 ℃, and preserving the heat for 2 to 3 hours;

(e) and (3) vacuum drying: putting the frozen soluble beans into a drying bin, and carrying out vacuum drying, wherein the drying process comprises the following steps: vacuumizing to 70pa, and drying according to the following heating curve to obtain the freeze-dried vegetable and nut kernel grain dissolved bean product.

Example 2

(a) Preparation of raw materials

(a-1) blanching 950 g of kale in boiling water at 100 ℃ for 30 seconds, cooling with cold water, and grinding into slurry according to the weight ratio of the kale to the water of 1: 10;

(a-2) washing 100 g of tartary buckwheat rice, frying in a pot, cooling, and crushing into powder by a crusher with the rotating speed of 10000-15000;

(a-3) crushing 100 g of cashew nuts into powder by using a crusher with the rotating speed of 10000-15000;

(a-4) mixing the collard slurry, the tartary buckwheat rice flour and the cashew powder, and then crushing the mixture in a high-speed crusher at 30000-40000 rpm;

(a-5) adding 10 g of salt, 5 g of ginger powder, 5 g of garlic powder, 5 g of lemon powder and 0.5 g of 4% chilli extract (transparent) into the crushed materials, and uniformly stirring and mixing to prepare a bean dissolving raw material;

steps (c) to (e) were carried out as in example 1 to produce a freeze-dried vegetable and nut kernel cereal soy-in-solution product.

Example 3

(a) Preparation of raw materials

(a-1) blanching 950 g of kale in boiling water at 100 ℃ for 30 seconds, cooling with cold water, and grinding into slurry according to the weight ratio of the kale to the water of 1: 10;

(a-2) washing 100 g of tartary buckwheat rice, frying in a pot, cooling, and crushing into powder by a crusher with the rotating speed of 10000-15000;

(a-3) crushing 100 g of cashew nuts into powder by using a crusher with the rotating speed of 10000-15000;

(a-4) mixing the collard slurry, the tartary buckwheat rice flour and the cashew powder, and then crushing the mixture in a high-speed crusher at 30000-40000 rpm;

(a-5) adding 10 g of salt, 5 g of ginger powder, 5 g of garlic powder, 5 g of lemon powder, 8 g of chilli powder and 40 g of pregelatinized starch into the crushed materials, and stirring and mixing uniformly to prepare a bean-dissolving raw material;

steps (c) to (e) were carried out as in example 1 to produce a freeze-dried vegetable and nut kernel cereal soy-in-solution product.

Example 4

(a-1) blanching 950 g of kale in boiling water at 100 ℃ for 30 seconds, cooling with cold water, and grinding into slurry according to the weight ratio of the kale to the water of 1: 10;

(a-2) crushing 100 g of cashew nuts into powder by a crusher with the rotating speed of 10000-15000;

(a-3) blanching 100 grams of potatoes in boiling water at 100 ℃ for 3 minutes, wherein the weight ratio of the potatoes to the water is 1:1, grinding into slurry;

(a-4) mixing the collard slurry, the cashew powder and the mashed potato, and then crushing the mixture in a high-speed crusher at 30000-40000 rpm;

(a-5) adding 5 g of salt, 0.5 g of chilli extract, 10 g of sodium alginate, 10 g of white granulated sugar and 30 g of pregelatinized starch into the crushed materials, and stirring and mixing uniformly to prepare a bean dissolving raw material;

steps (c) to (e) were carried out as in example 1 to produce a freeze-dried vegetable and nut kernel cereal soy-in-solution product.

While several embodiments of the present invention have been described herein, it will be obvious to those skilled in the art that such embodiments are provided by way of example only. Numerous variations, substitutions and modifications will occur to those skilled in the art without departing from the scope of the invention. It is intended that the following claims define the scope of the invention and that methods and structures within the scope of these claims and their equivalents be covered thereby.

Claims (6)

1. A freeze-dried vegetable, nut kernel, grain and bean-dissolving product comprises vegetables, nut kernels, grains and flavoring agents; the bean-dissolving product comprises 55-85 wt% of vegetable puree, 7.5-10 wt% of nut meat, 7.5-10 wt% of grain, and 0.5-1.5 wt% of flavoring agent, based on the weight of the bean-dissolving product.

2. The freeze-dried vegetable and nut kernel cereal soy product of claim 1 wherein the vegetable is one or more selected from green leaf plants such as kale, celery, spinach, broccoli; preferably kale.

3. A freeze-dried vegetable and nut kernel cereal leguminous product according to any of the preceding claims wherein the nut kernel is one or more selected from cashew nut, walnut kernel, almond, melon seed kernel, preferably cashew nut.

4. The freeze-dried vegetable and nut kernel cereal soy-in-solution product of any one of the preceding claims wherein the cereal is selected from one or more of tartary buckwheat rice, rice; preferably tartary buckwheat rice.

5. The freeze-dried vegetable nut kernel cereal leguminous product according to any one of the preceding claims wherein the flavoring agent is one or more selected from the group consisting of salt, ginger powder, garlic powder, chilli extract, paprika powder, lemon powder, pregelatinized starch.

6. A method of making a freeze-dried vegetable and nut kernel cereal soy-in-solution product, the method comprising the steps of:

(a) preparation of raw materials

(a-1) blanching vegetables in boiling water at 100 ℃ for 20-50 seconds, cooling with cold water, and mixing the vegetables and the water according to the weight ratio of 1: 8-12, grinding into slurry;

(a-2) after being cleaned, the grains are fried in a pot, cooled and ground into powder;

(a-3) directly grinding the nut kernels into powder;

(a-4) mixing the vegetables, the grains and the nut kernels according to the formula proportion, and crushing the mixture in a high-speed crusher at 30000-;

(a-5) adding a flavoring agent into the crushed material, and stirring and mixing uniformly to prepare a bean-dissolving raw material;

(b) molding: extruding and molding the bean dissolving raw material by using an extruder;

(c) quick-freezing: freezing the extruded material for 4-6 minutes by a single freezing machine, and setting, wherein the temperature of the single freezing machine is set to be-28 to-30 ℃;

(d) freezing: after the temperature of the freezing chamber reaches to be lower than minus 30 ℃, putting the dissolved beans into the freezing chamber, and freezing for 3 to 4 hours;

(e) and (3) vacuum drying: putting the frozen soluble beans into a drying bin, and carrying out vacuum drying, wherein the drying process comprises the following steps: vacuumizing to 60-80Pa, heating to 40 ℃, keeping for 300 minutes at 250-.