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Fermented bean coated food and production method thereof

A production method and clothing food technology are applied in the direction of food ingredients as bulking agents, food ingredients as coating agents, food ingredients, etc., which can solve problems such as prone to indigestion, flatulence, and indigestibility, and achieve improvement of indigestion, Ease of consumption and energy-saving effects

Inactive Publication Date: 2017-06-30
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art, to solve the problem that indigestion, flatulence and other adverse symptoms are prone to occur when the coated bean products are eaten too much, and to provide a fermented bean coated food and its production method , the fermented bean-coated food solves the problem that ordinary bean-coated food is not easy to digest, and at the same time, the fermented bean-coated food adds a variety of substances beneficial to the human body produced by fermentation and metabolism compared with ordinary beans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A fermented bean-coated food, its composition and parts by weight are as follows:

[0039] 100 parts of pretreated fermented beans, 50 parts of coating powder, 50 parts of syrup, and 5 parts of flavor seasoning.

[0040] The composition and parts by weight of the syrup are as follows:

[0041] 50 parts white sugar, 35 parts water, 0 part salt, 0 part fish sauce, 0.2 part cinnamon powder, 0.2 part star anise powder, 0.05 part pepper powder, 0.05 part cumin powder, 0.05 part coriander seed powder, 0.05 part licorice powder;

[0042] The preparation steps of described syrup are as follows:

[0043] Weigh the raw materials of the syrup according to the amount, mix them evenly, and stir until dissolved at a temperature of 5-10°C and a rotation speed of 10-30r / min to obtain the syrup;

[0044] Alternatively, the raw materials of the syrup are weighed and mixed uniformly, heated and boiled while stirring, and then cooled to 5-10° C. to obtain the syrup.

[0045] The composi...

Embodiment 2

[0059] A fermented bean-coated food, its composition and parts by weight are as follows:

[0060] 100 parts of pretreated fermented beans, 80 parts of coating powder, 80 parts of syrup, and 8 parts of flavor seasoning.

[0061] The composition and parts by weight of the syrup are as follows:

[0062]60 parts of white sugar, 40 parts of water, 1 part of salt, 5 parts of fish sauce, 0.3 parts of cinnamon powder, 0.3 parts of star anise powder, 0.07 parts of pepper powder, 0.07 parts of cumin powder, 0.07 parts of coriander seed powder, 0.07 parts of licorice powder;

[0063] The preparation steps of described syrup are as follows:

[0064] Weigh the raw materials of the syrup according to the amount, mix them evenly, and stir until dissolved at a temperature of 10-20°C and a rotation speed of 30-70r / min to obtain the syrup;

[0065] Alternatively, the raw materials of the syrup are weighed and mixed evenly, heated and boiled while stirring, and then cooled to 10-20° C. to obta...

Embodiment 3

[0082] A fermented bean-coated food, its composition and parts by weight are as follows:

[0083] 100 parts of pretreated fermented beans, 100 parts of coating powder, 100 parts of syrup, and 10 parts of flavor seasoning.

[0084] The composition and parts by weight of the syrup are as follows:

[0085] 65 parts of white sugar, 50 parts of water, 2 parts of table salt, 10 parts of fish sauce, 0.4 parts of cinnamon powder, 0.4 parts of star anise powder, 0.1 part of pepper powder, 0.1 part of cumin powder, 0.1 part of coriander seed powder, 0.1 part of licorice powder;

[0086] The preparation steps of described syrup are as follows:

[0087] Weigh the raw materials of the syrup according to the amount, mix them evenly, and stir until dissolved at a temperature of 20-30°C and a rotation speed of 70-100r / min to obtain the syrup;

[0088] Alternatively, the raw materials of the syrup are weighed and mixed evenly, heated and boiled while stirring, and then cooled to 20-30° C. to...

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PUM

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Abstract

The invention relates to fermented bean coated food. The food is prepared from components in parts by weight as follows: 100 parts of pretreated fermented beans, 50-100 parts of coating powder, 50-100 parts of syrup and 5-10 parts of a flavoring. The fermented bean coated food solves the problem that common bean coated food cannot be digested easily, and meanwhile, the fermented bean coated food has more substances which are produced through fermentation metabolism and are beneficial to the human body than common beans.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a fermented bean-coated food and a preparation method thereof. Background technique [0002] Coated bean products are snack foods formed by wrapping beans with coating powder. Coated bean products have become a class of important snack food now. Beans have been eaten in my country for more than 2,000 years, and they are rich in nutrients. Although beans are rich in nutrients, they contain some substances that are not easy to digest and absorb and hinder nutrient absorption; eating too much coated bean products can easily cause indigestion, flatulence and other adverse symptoms. [0003] Through searching, no patent publications related to the patent application of the present invention have been found. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies of the prior art, to solve the problem that indigestion, flatul...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23G3/54
CPCA23G3/48A23G3/364A23G3/54A23G2220/20A23V2002/00A23V2200/22A23V2200/234A23V2200/30A23V2250/1614A23V2250/1578A23V2250/5118
Inventor 党亚蕊李秉业李洪久杨杰严德华
Owner SHANDONG TIANBO FOOD INGREDIENTS
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