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A kind of preparation method of sugared red beans and red bean milk tea made from sugared red beans

A production method, the technology of sugar-soaked red beans, is applied in the field of food processing, which can solve the problems of surface wrinkles, red beans not soaked, and red bean skin cracks, etc., and achieve the effect of rich and full flavor, bright color, and delicate and soft taste

Active Publication Date: 2016-02-24
阳江喜之郎果冻制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There is no innovation in the product mix of red bean milk tea currently on the market. The red bean tastes hard in the center and the taste is not delicate enough. The overall flavor of the milk tea is inconsistent with the flavor of the red bean. The produced red bean skin is cracked, the surface is wrinkled, and the center of the red bean cannot be impregnated. These defects not only seriously affect the appearance and taste of the red bean milk tea, but also affect the shelf life of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The screened red beans were soaked in soft water purified by activated carbon and hollow fiber at a constant temperature of 50°C for 7 hours. During the soaking process, the temperature fluctuation range of the soft water was controlled at 50±1°C; In 60% pure white sugar solution, immerse at a constant temperature of 75°C for 8 hours; after soaking, the red beans are blown and drained; after the red beans are drained, they are stored in a freezer at -20~-15°C, and the shelf life of frozen red beans (stored at -18°C) can reach up to 6 months.

[0043] Frozen red bean beans are packaged into 25g / bag red bean bags by a multi-head weighing packaging machine. The red bean bags are sterilized at 98°C for 60 minutes. The shelf life of red bean bags after high temperature sterilization can reach 12 months .

[0044] The compound red bean powder in the compound red bean powder package is composed of 13.4 grams of white sugar, 16 grams of non-dairy creamer, 4 grams of milk powde...

Embodiment 2

[0047] The screened red beans were soaked in soft water purified by activated carbon and hollow fiber at a constant temperature of 50°C for 7.5 hours. During the soaking process, the temperature fluctuation range of the soft water was controlled at 50±1°C; In 60% pure white sugar solution, immerse at a constant temperature of 75°C for 8 hours; the soaked red beans should be air-dried; after the red beans are drained, they should be stored in a freezer at -18°C, and the shelf life of frozen red beans (stored at -18°C) can reach 6 months moon.

[0048] Frozen red bean beans are packaged into 25g / bag red bean bags by a multi-head weighing packaging machine. The red bean bags are sterilized at 98°C for 80 minutes. The shelf life of red bean bags after high temperature sterilization can reach 12 months .

[0049] The compound red bean powder in the compound red bean powder package is composed of 13.4 grams of white sugar, 16 grams of non-dairy creamer, 4 grams of milk powder, 0.52...

Embodiment 3

[0052]The screened red beans were soaked in soft water purified by activated carbon and hollow fiber at a constant temperature of 50°C for 9 hours. During the soaking process, the temperature fluctuation range of the soft water was controlled at 50±1°C; Immerse in 60% pure white sugar solution at a constant temperature of 75°C for 10 hours; the soaked red beans should be air-dried; the red beans should be stored at -18°C after draining, and the shelf life of frozen red beans (stored at -18°C) can reach 6 days moon.

[0053] Frozen red bean beans are packaged into 25g / bag red bean bags by a multi-head weighing packaging machine. The red bean bags are sterilized at 98°C for 70 minutes. The shelf life of red bean bags after high temperature sterilization can reach 12 months .

[0054] The compound red bean powder in the compound red bean powder package is composed of 13.4 grams of white sugar, 16 grams of non-dairy creamer, 4 grams of milk powder, 0.52 grams of Indian Ceylon bla...

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PUM

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Abstract

The invention discloses a method for preparing sugar-soaked red beans and red-bean milk tea prepared by using sugar-soaked red beans, and relates to the field of food processing. The preparation method of sugar sodium red bean comprises red bean screening, red bean candy making, and red bean subpackage process, and described red bean milk tea is composed of 40 parts of compound red bean powder and 25 parts of sugar sodium red bean by weight. The method for making sugared red beans adopted in the present invention, through the screening of raw red beans and the control of red bean sugar production process, sugar can produce sugared red beans with bright color, no sandy core, fine and soft taste, and long shelf life; and preferably First-class black tea powder, select the appropriate red bean flavor, make it harmonious with milk and tea flavors, and make red bean milk tea with a new combination of flavors, rich and full flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sugar-soaked red beans and red-bean milk tea made from sugar-soaked red beans. Background technique [0002] There is no innovation in the product mix of red bean milk tea currently on the market. The red bean tastes hard in the center and the taste is not delicate enough. The overall flavor of the milk tea is inconsistent with the flavor of the red bean. The produced red bean skin is cracked, the surface is wrinkled, and the center core of the red bean cannot be impregnated. These defects not only seriously affect the appearance and taste of the red bean milk tea, but also affect the shelf life of the product. Contents of the invention [0003] In order to solve the above problems, the present invention provides a kind of preparation method of sugared red beans and a kind of red bean milk tea that uses sugared red beans to make, and concrete scheme is as f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23C9/152
CPCA23C9/152A23L11/01
Inventor 李永军
Owner 阳江喜之郎果冻制造有限公司
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