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Preparation technique of bean hilum tea

A preparation process, the technology of bean navel, which is applied in the field of preparation of bean navel tea, can solve the problems of bean navel fishy and bitter taste, unstable product quality, hard granules, etc., and achieve good product quality, good soaking and dissolution effect, enhanced secretion effect

Active Publication Date: 2008-11-12
山东嘉华生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bean navel contains functional ingredients saponin, so unripe bean navel has a strong fishy and bitter taste, which is unacceptable; while simple baking process is easy to produce paste grains, dark color and black spots, hard grains, and poor product quality. stable, bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: prepare bean navel tea, technique is as follows:

[0017] A. Evenly pass the bean navel containing bean skin and bean grits through the wind classification filter to separate the bean skin and bean grits. The wind force is controlled at 0.5 m / s, and the water content of the bean navel after selection is 9%;

[0018] B. the soybean navel after above-mentioned selection is crossed 10 mesh sieves;

[0019] C. Puffing and curing: Weigh about 1 kg of bean navel, put it into the air-flow puffing machine, the puffing pressure is 1 kg, heat it for 10 minutes after sealing, and then release the pressure suddenly, the bean navel is puffed and matured during this process, and the volume expands to About 2 times of the original, batch production according to this method;

[0020] D. Grading and sieving, packaging: the size of the soybean navel after puffing and ripening is not uniform, in order to make the soybean navel particles uniform, it is specially passed throu...

Embodiment 2

[0021] Embodiment 2: prepare bean navel tea, technique is as follows:

[0022] A. Evenly pass the bean navel containing bean skin and bean grits through the wind classification filter to separate the bean skin and bean grits. The wind force is controlled at 1 m / s, and the water content of the bean navel after selection is 10%;

[0023] B. the soybean navel after above-mentioned selection is crossed 10 mesh sieves;

[0024] C. Puffing and curing: Weigh about 1 kg of bean navel, put it into the air-flow puffing machine, the puffing pressure is 1 kg, heat it for 8 minutes after sealing, and then release the pressure suddenly, the bean navel is puffed and matured during this process, and the volume expands to About 2 times of the original, batch production according to this method;

[0025] D. Grading and sieving, packaging: the size of the soybean navel after puffing and ripening is not uniform, in order to make the soybean navel particles uniform, it is specially passed through...

Embodiment 3

[0026] Embodiment 3: prepare bean navel tea, technique is as follows:

[0027] A. Evenly pass the bean navel containing bean skin and bean grits through the wind classification filter to separate the bean skin and bean grits. The wind force is controlled at 0.8 m / s, and the water content of the bean navel after selection is 11%;

[0028] B. the soybean navel after above-mentioned selection is crossed 10 mesh sieves;

[0029] C. Puffing and curing: Weigh about 1 kg of bean navel, put it into the air-flow puffing machine, the puffing pressure is 1 kg, heat it for 12 minutes after sealing, and then release the pressure suddenly, the bean navel is puffed and matured during this process, and the volume expands to About 2 times of the original, batch production according to this method;

[0030] D. Grading and sieving, packaging: the size of the soybean navel after puffing and ripening is not uniform, in order to make the soybean navel particles uniform, it is specially passed thro...

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Abstract

This invention disclosed a preparation technique of a bean embryo tea, comprising the following steps: peeling the selected bean embryos and removing the moldy bean, controlling the moisture-content within 9 to 11 percent, sieving with a 10 mesh sieve, putting the bean embryos into the explosion-puffing machine and heating hermetically for 8 to 12 minutes, releasing the air-pressure suddenly. The bean embryos are puffed and cooked during the processing. By the intermittent production using the processing and the last step of stage filtering package, the bean embryo tea is obtained. This invention employs a particular maturing processing, the puffed bean embryo has the advantages of being crisp, thick bean smell, high solubility and deep color. The production is fit for female health-care, which has the effect of anti-acne, softening skin and prolonging menopause by taking about 10 gram per day. This invention has the advantages of simple preparation technique, low cost and high quality.

Description

technical field [0001] The invention relates to a preparation process of bean navel tea. Background technique [0002] At present, the topic of tea and human health has attracted experts and scholars at home and abroad. Experts from developed countries such as Japan, Europe and the United States have listed "tea-a natural healthy drink in the 21st century" as a major research topic. focus. [0003] Bean navel is rich in nutrients and active factors. Every 100 grams of soybean navel contains about 3 grams of active substances isoflavones, 4 grams of saponins, 14 grams of oligosaccharides, and a small amount of vitamin E and polyunsaturated fatty acids. Its active ingredients can effectively regulate the human endocrine system, have the functions of acne removal, skin rejuvenation, anti-aging, weight loss, etc. It can also prevent the occurrence of osteoporosis, breast cancer, cardiovascular and other diseases, and relieve women's menopausal symptoms. It is a good medicine fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23L1/29A23L1/20A23L11/00A23L33/00
Inventor 张效伟李玉美
Owner 山东嘉华生物科技股份有限公司
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