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Kidney bean leisure foods and preparation method thereof

A technology of snack food and kidney beans, which is applied in food preparation, food science, application, etc., can solve the problems of broken shape and loss of nutritional value, and achieve the effect of speeding up the market

Inactive Publication Date: 2011-11-16
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are not many soy products in the market, but most of them are processed by candied means, because they contain high sugar and destroy their shape, and their nutritional value also loses a lot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: prepare kidney beans snack food

[0056] The steps are as follows: After cleaning the black kidney beans that have passed the factory inspection, soak them in warm water at 70°C for 4 hours (in winter, the temperature is low, and the soaking time can be extended). The soaked beans must be full of water. Cook until the taste is soft, take it out, soak it in 10% sucrose solution for 8 hours, remove the beans into the drawer and drain for 1 hour, then put them in the baking room, bake at 65°C for 60 minutes, and remove the moisture 58.8%, graded packaging, high-pressure steam sterilization, sterilization pressure 1.5Mpa, sterilization temperature 121-122 ℃, sterilization time 15-30 minutes.

[0057] After testing, the kidney bean leisure food prepared by the present embodiment has a very good mouthfeel, they have retained the taste and the original shape of the kidney bean, and the sugar content is low (about 11%), and the prepared kidney bean leisure food m...

Embodiment 2

[0058] Embodiment 2: prepare kidney beans snack food

[0059] The steps are as follows: wash the white kidney beans that have passed the factory inspection, and soak them in warm water at 60°C for 12 hours (in winter, the temperature is low, so the soaking time can be extended). The soaked beans are required to absorb water fully. Cook until the taste is soft, take it out, put it in 50% sucrose solution and soak it for 4 hours, put it in the drawer and drain it for 2 hours, then put it in the baking room, bake it at 85°C for 30 minutes, and remove the moisture. 43.4%, graded packaging, high-pressure steam sterilization, sterilization pressure 1.5Mpa, sterilization temperature 121-122 ℃, sterilization time 15-30 minutes.

[0060] After testing, the kidney bean leisure food prepared by the present embodiment has a very good mouthfeel, they have retained the taste and the original shape of the kidney bean, and the sugar content is low (about 20%), and the prepared kidney bean l...

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PUM

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Abstract

The invention discloses kidney bean leisure foods and a preparation method thereof. The kidney bean leisure foods are prepared from kidney beans serving as main raw materials through a process of the combination of soaking, boiling, soaking and roasting. The special production technology of the combination of soaking, boiling, soaking and roasting is adopted, so that the original shapes of the kidney beans and nutrient substances of beans are retained, the foods have soft, sweet and moist mouthfeel, and the selection space of leisure diet of people is enriched.

Description

technical field [0001] The invention relates to a novel low-sugar and healthy leisure bean product, in particular to a kidney bean leisure food. The invention also relates to a method for the preparation of this soy product. The leisure bean product of the present invention is substantially different from the existing bean products on the market. Background technique [0002] Kidney beans can be used as raw materials for the development of new nutritional staple food varieties in conjunction with grain beans. Kidney beans are plump and plump, and can be boiled or stewed. The medicinal value of kidney beans is also very high. According to ancient Chinese medical records, kidney beans are sweet and flat in taste and warm in nature. [0003] Kidney beans are also a rare high-potassium, high-magnesium, and low-sodium food, containing 1520 mg of potassium, 193.5 mg of magnesium, and only 0.8-0.9 mg of sodium per 100 grams. This feature is very useful in nutritional therapy. K...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 董立军代秋霞
Owner BEIJING YUSHIYUAN FOOD
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