Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Puffed mung beans and processing method thereof

A processing method and technology of mung bean, applied in application, food preparation, food science and other directions, can solve the problems of not much and low utilization, and achieve the effect of improving quality and taste, increasing use value and economic value, and enriching varieties.

Inactive Publication Date: 2016-05-18
南京新世纪园艺研究所
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many ways to eat mung beans, and the utilization is not high. People are in urgent need of a delicious mung bean product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Select 10 kg of plump mung beans, wash them with water, remove them, dry them naturally or dry them, add 1 kg of water, and the moisture content of mung beans is about 15%. Put the above mung beans in a closed pressure vessel, and when heated to 100° C., when the pressure in the closed container is 0.060 MPa, suddenly open the pressure vessel to obtain puffed mung beans. Adjust the obtained puffed mung beans with boiling water or cold water so that the water content is 25%, and then place it for 24 hours to completely soak the puffed mung beans; adjust the gap of the tablet press and press the tablets so that the thickness of the mung bean slices is 0.5mm-1.5mm; Dry at 80 DEG C for 2 hours to obtain 10 kg of puffed mung beans when the water content of the mung bean slices is 6%.

Embodiment 2

[0012] Select 20 kg plump mung beans, wash them with water, take them out, dry them naturally or dry them, and add 2 kg of water to make the mung beans contain 10% moisture. Put the above mung beans in a closed pressure vessel, when heated to 90° C., when the pressure in the closed container is 0.070 MPa, suddenly open the pressure vessel to obtain puffed mung beans. Adjust the obtained puffed mung beans with boiling water or cold water so that the water content is 26%, and then place it for 20 hours to completely soak the puffed mung beans; adjust the gap of the tablet press and press the tablets so that the thickness of the mung bean slices is 0.5mm-1.5mm; Dry at 90° C. for 1.5 hours to obtain 20 kilograms of puffed mung beans when the water content of the mung bean slices is 7%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a processing method of puffed mung beans. The processing method comprises the following steps of adding water with amount being 0%-10% of the mass of mung beans to selected plump mung beans, placing the mung beans and the water in a closed pressure container, carrying out heating, so that pressure in the container achieves 0.020MPa-0.080MPa, abruptly opening the pressure container, so as to obtain puffed mung bean segments; adjusting the puffed mung bean segments with water until the water content of the puffed mung bean segments is 17%-42%, and placing the puffed mung bean segments of which the water content is 17-42% for 2-24 hours so that the puffed mung beans are completely soaked; and then performing tabletting and drying so as to obtain the finished products of the puffed mung beans. The puffed mung beans disclosed by the invention maintain the original nutrient components and the original health-care function of the mung beans, the variety of mung bean foods is enriched, and the mouth feel of the puffed mung beans is improved.

Description

technical field [0001] The invention belongs to the field of food and relates to a fast food, in particular to puffed mung beans processed from mung beans and a processing method thereof. Background technique [0002] At present, mung beans are mainly boiled and eaten, and they are mainly used as feed. The effect of mung bean is mainly to promote gastrointestinal excretion and harmonize the internal organs. It can also be proved that mung beans have the effect of nourishing viscera. According to the records of "Supplements to Materia Medica", it is used as a medicine "salty in taste and calm in nature". Its main functions are to lower Qi, strengthen lean energy, dehumidify and sweat, and stop diarrhea. Sweet in taste, rough in nature, cool and heavy, stomach discomfort after eating. Efficacy Lowering Qi, strengthening yang, treating greasy substances in urine, bacon's disease, red bark disease, and colds. Treat children with lung disease and intestinal colic; after fryin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20
Inventor 李百健
Owner 南京新世纪园艺研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com