CN1723796A - Sugar curing white kidney bean, and its prepn. method - Google Patents
Sugar curing white kidney bean, and its prepn. method Download PDFInfo
- Publication number
- CN1723796A CN1723796A CNA2004100547857A CN200410054785A CN1723796A CN 1723796 A CN1723796 A CN 1723796A CN A2004100547857 A CNA2004100547857 A CN A2004100547857A CN 200410054785 A CN200410054785 A CN 200410054785A CN 1723796 A CN1723796 A CN 1723796A
- Authority
- CN
- China
- Prior art keywords
- navy bean
- hours
- sugar
- glucose
- degree
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A candied white kidney bean with rich nutrients and agreeable taste is proportionally prepared from white kidney bean, cane sugar, glucose, maltose, alpha-amylase, papain, NaHCO3 and soft water.
Description
Technical field
The present invention relates to the preparation method of a kind of sugaring bean leisure food and this leisure food.
Technical background
The new conclusion of looking into according to (2003) 53b2001323 number scientific and technological novelty assessment report: " developmental research of navy bean sugaring series of products is domestic does not see bibliographical information." this mainly is because there is following obstacle in beans processing: 1. bean products has hard crust.2. sugar easily takes place and transforms in the pectin content height when sugaring, influences mouthfeel.3. the main component of beans is a starch, easily aization.4. it is difficult to ooze sugar, and process cycle is long.
Summary of the invention
Purpose of the present invention aims to provide a kind of sugaring navy bean, and its nutritional labeling is abundant, unique flavor, the nice and cool powder of mouthfeel are sliding, fills up the gaps in market of domestic bean leisure food.
Sugaring navy bean of the present invention mainly contains following material in 100 parts of weight:
(doing) navy bean 20-30, sucrose 35-45, glucose 6-10, maltose 6-10, a-amylase 0.5-1, pawpaw protein sources hydrolase 0.5-1, NaHCO
30.5-1, soft water 15-20.
The nutritional labeling that the reservation that the preparation method of sugaring navy bean of the present invention is not only intact is raw materials used makes that also external form is not destroyed, and quickens 5 times because of adopting vacuum stirring to ooze sugar than the traditional handicraft cycle in the whole technology.
Specific implementation method
Embodiment:
One, elder generation under room temperature 18-24 ℃ condition, uses cold water soak 24 hours with 50kg (doing) navy bean (water content 14%).
Two, under the PH4.5 condition initial fermentation 8-12 hour, after clear water rinsing 2 times, the about at this moment 125kg of navy bean.
Three, navy bean that rinsing is good is put in 95-101 ℃ the hot water and boiled 45-120 minute.
Four, in the good navy bean of boiling, add a-amylase 5g, melon protein sources hydrolase 2g, NaHCO
3100g, and left standstill 3-6 hour.
Five, leave standstill later with clear water rinsing twice, be put in the cryogenic vacuum mixer again, vacuum pressure 1kpa oozed sugar 4 hours (this liquid glucose is formulated by sucrose 75%, glucose 15%, maltose 10%, and available saccharometer is measured) in 40 degree liquid glucoses.
Six, oozed sugar 12 hours subsequently in 50 degree liquid glucoses, oozed sugar 24 hours in 60 degree liquid glucoses, boiling sugar to liquid glucose pol at last is 75 degree, can take out to drain.
Seven, make the G/W atomized spray after on the navy bean, go into tunnel drier and under 55 ℃ of conditions, dried 4 hours.
Eight, finished product packing.
Claims (2)
1, a kind of sugaring navy bean is characterized in that mainly containing following material in 100 parts of weight: (doing) navy bean 20-30, sucrose 35-45, glucose 6-10, maltose 6-10, a-amylase 0.5-1, pawpaw protein sources hydrolase 0.5-1, NaHCO
30.5-1, soft water 15-20.
2, according to right 1 described sugaring navy bean, it is characterized in that forming by following steps:
One, elder generation under room temperature 18-24 ℃ condition, uses cold water soak 24 hours with (doing) navy bean (water content 14%).
Two, under the PH4.5 condition initial fermentation 8-12 hour, after clear water rinsing 2 times.
Three, navy bean that rinsing is good is put in 95-101 ℃ the hot water and boiled 45-120 minute.
Four, in the good navy bean of boiling, add a-amylase, melon protein sources hydrolase, NaHCO
3, and left standstill 3-6 hour.
Five, leave standstill later with clear water rinsing twice, be put in the cryogenic vacuum mixer again, vacuum pressure 1kpa oozed sugar 4 hours (this liquid glucose is formulated by sucrose 75%, glucose 15%, maltose 10%, and available saccharometer is measured) in 40 degree liquid glucoses.
Six, oozed sugar 12 hours subsequently in 50 degree liquid glucoses, oozed sugar 24 hours in 60 degree liquid glucoses, boiling sugar to liquid glucose pol at last is 75 degree, can take out to drain.
Seven, make the G/W atomized spray on the navy bean that drains, under 55 ℃ of conditions, dried 4 hours with tunnel drier.
Eight, finished product packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100547857A CN1723796A (en) | 2004-07-21 | 2004-07-21 | Sugar curing white kidney bean, and its prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100547857A CN1723796A (en) | 2004-07-21 | 2004-07-21 | Sugar curing white kidney bean, and its prepn. method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1723796A true CN1723796A (en) | 2006-01-25 |
Family
ID=35923526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100547857A Pending CN1723796A (en) | 2004-07-21 | 2004-07-21 | Sugar curing white kidney bean, and its prepn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1723796A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187976A (en) * | 2011-03-14 | 2011-09-21 | 丽江得一食品有限责任公司 | Method for preparing kidney bean instant food |
| CN102934775A (en) * | 2012-11-06 | 2013-02-20 | 天津大学 | Enzymolysis processing technology based method for processing fast-food whole-grain black beans |
| CN104323154A (en) * | 2014-11-28 | 2015-02-04 | 荣成南光食品有限公司 | Mixed beans and processing method thereof |
| CN106689610A (en) * | 2017-01-21 | 2017-05-24 | 黑龙江舌尖麦香餐饮管理有限公司 | Nucleotide bean snack food and production process thereof |
-
2004
- 2004-07-21 CN CNA2004100547857A patent/CN1723796A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187976A (en) * | 2011-03-14 | 2011-09-21 | 丽江得一食品有限责任公司 | Method for preparing kidney bean instant food |
| CN102934775A (en) * | 2012-11-06 | 2013-02-20 | 天津大学 | Enzymolysis processing technology based method for processing fast-food whole-grain black beans |
| CN102934775B (en) * | 2012-11-06 | 2014-03-26 | 天津大学 | Enzymolysis processing technology based method for processing fast-food whole-grain black beans |
| CN104323154A (en) * | 2014-11-28 | 2015-02-04 | 荣成南光食品有限公司 | Mixed beans and processing method thereof |
| CN106689610A (en) * | 2017-01-21 | 2017-05-24 | 黑龙江舌尖麦香餐饮管理有限公司 | Nucleotide bean snack food and production process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104263704A (en) | Preparation method of garbage enzyme | |
| CN103798489A (en) | Method for producing preserved pineapple strip | |
| CN101756131A (en) | Additive-free ripe black garlic and paste food and making method thereof | |
| CN106900967A (en) | A kind of preparation method of preserved apricot | |
| CN1884467A (en) | Black raspberry juice wine and process for preparation | |
| CN102696937A (en) | Method for preparing raspberry jelly | |
| CN101250478B (en) | Preparation technique of kudzu root grape vinegar | |
| CN103284082A (en) | Method for preparing banana juice from complete banana fruit | |
| CN105349318B (en) | A kind of production method of fresh cassava sweet wine | |
| CN103584005A (en) | Salicornia paper type vegetable and preparation method | |
| CN105647755B (en) | A kind of Se-rich lucid ganoderma mulberry health-care ice wine | |
| CN1723796A (en) | Sugar curing white kidney bean, and its prepn. method | |
| CN101831376B (en) | Method for producing composite date and flower vinegar | |
| CN103789130A (en) | Composite fermentation production technology of winter-jujube healthcare wine | |
| KR101565786B1 (en) | Manufacturing method of Arteminsia annua makgeolli, and Arteminsia annua makgeolli manufactured by the same | |
| CN112244250A (en) | Jelly and production method thereof | |
| KR101493733B1 (en) | Ginseng rice beverage containing rice ferment material and method for manufacturing thereof | |
| CN102835539B (en) | Preparation technique for fructose preserved fruit with low sulfur and low sugar | |
| KR101565784B1 (en) | Manufacturing method of vitamin makgeolli using vitamin tree fruit, and vitamin makgeolli manufactured by the same | |
| CN1140622C (en) | Technology for brewing wine with sweet corn | |
| CN103610138A (en) | Novel processing method of sea-tangle | |
| CN1814728A (en) | Method for producing Tuber steudnerae Henryanae health-care wine | |
| CN103798365A (en) | Sugarcane yoghourt | |
| CN105595255A (en) | Blueberry tart and preparation method thereof | |
| CN101849655A (en) | Preparation method of blackberry active freeze-dried whole powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |