Kidney bean leisure food and preparation method thereof

A technology of snack food and kidney beans, applied in food preparation, food science, application, etc., can solve the problems of broken shape, loss of nutritional value, etc.

Active Publication Date: 2015-02-11
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

[0056] Embodiment 1: prepare kidney beans snack food

[0057] The steps are as follows: After cleaning the black kidney beans that have passed the factory inspection, soak them in 5% sodium bicarbonate aqueous solution at 70°C for 4 hours. The soaked beans are required to absorb water fully. Carry out boiling, add hemp seed (the hemp seed is 5% of dry kidney bean weight) in the water of boiling use. When the taste is soft, take it out, soak it in 10% sucrose and brown sugar mixed sugar solution with a mass ratio of 10:1 for 8 hours, remove the beans into the drawer and drain for 1 hour, and then put them in vacuum low-temperature microwave oven In the oven, bake at 35°C for 60 minutes, with a moisture content of 42.1%, graded packaging, and carry out high-pressure steam sterilization with a sterilization pressure of 1.5Mpa, a sterilization temperature of 121-122°C, and a sterilization time of 15-30 minutes.

Embodiment 2

[0058] Embodiment 2: prepare kidney beans snack food

[0059] The steps are as follows: After cleaning the white kidney beans that have passed the factory inspection, soak them in 3% sodium bicarbonate aqueous solution at 70°C for 12 hours. The soaked beans are required to absorb water fully. Carry out boiling, add hemp seed (the hemp seed is 2% of dry kidney bean weight) in the water of boiling use. When the taste is soft, take it out, soak it in 50% sucrose and brown sugar mixed sugar solution with a mass ratio of 10:1 for 4 hours, remove the beans into a drawer and drain for 2 hours, and then put them in a vacuum oven for low-temperature microwave drying In the oven, bake at 40°C for 30 minutes, with a moisture content of 57.3%, graded packaging, and carry out high-pressure steam sterilization with a sterilization pressure of 1.5Mpa, a sterilization temperature of 121-122°C, and a sterilization time of 15-30 minutes.

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PUM

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Abstract

The invention discloses a kidney bean leisure food and a preparation method thereof. The kidney bean leisure food is prepared with kidney beans as raw materials through combined processes of dipping, boiling, dipping and drying. The kidney bean leisure food adopts the special production technology of combining dipping, boiling, dipping and drying, retains the original shapes of the kidney beans and the nutritive substances of beans, particularly adds proper brittleness on the basis of the softness, and meanwhile, can be preserved for a long time without losing nutritional ingredients.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/201A23L11/10
CPCA23L5/13A23L11/01A23L33/10
Inventor 董立军
Owner BEIJING YUSHIYUAN FOOD
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