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Method capable of improving rehydration performance of red bean soup

A technology of rehydration performance and red bean soup, which is applied in the field of food processing, can solve the problems of unsatisfactory sensory and taste, unhealthy non-dairy creamer pigment, poor brewing performance, etc., to avoid puffing, ideal bulkiness, and brewing performance Good results

Inactive Publication Date: 2018-10-02
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are all kinds of instant oatmeal, instant powder and other products on the market. However, most of these products are added with unhealthy non-dairy creamer, flavors, pigments, etc., and the products have a relatively high degree of puffing and brewing performance. Poor, sensory and taste can not meet people's needs

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  • Method capable of improving rehydration performance of red bean soup
  • Method capable of improving rehydration performance of red bean soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Weigh 5 kg of red beans, 3 kg of barley, and 2 kg of rice, and spray 1.2 kg of aqueous solution on the outer layer of raw materials evenly after atomizing with an atomizing device; the spraying time is 10 minutes, and the average particle size of the droplets after atomizing the aqueous solution is 10 μm. Superheated steam expansion treatment, the temperature is 180°C, the pressure is 2.6MPa, the treatment is 2min, and then the pressure is released to normal pressure within 0.8s. Grind the above raw materials through a 60-mesh sieve to obtain material A, then weigh 10g of Angel dry yeast and 3g of salt, dissolve them in 2kg of drinking water, add them evenly to material A, stir gently, and then place them in 40 Ferment at ℃ for 40 minutes; after fermentation, use ultrasonic wave for 3 minutes, ultrasonic frequency 32KHz, temperature 40 ℃. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusion. The temperature is set as: 70°C ...

Embodiment 2

[0021] Weigh 5kg of red beans, 3kg of barley, and 2kg of rice, and spray 1.2kg of ethanol aqueous solution on the outer layer of raw materials evenly after atomizing with atomizing equipment; wherein, the mass ratio of ethanol to water is 1:10, and the spraying time is 10 minutes. The average particle size of the droplets after atomization of the ethanol aqueous solution is 10 μm. Grind the above raw materials through a 60-mesh sieve to obtain material A, then weigh 10g of Angel dry yeast and 3g of salt, dissolve them in 2kg of drinking water, add them evenly to material A, stir gently, and then place them in 40 Ferment at ℃ for 40 minutes; after fermentation, use ultrasonic wave for 3 minutes, ultrasonic frequency 32KHz, temperature 40 ℃. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusion. The temperature is set as: 70°C in the first zone, 120°C in the second zone, and 85°C in the third zone. Under the extrusion temperature con...

Embodiment 3

[0023] Weigh 5kg of red beans, 3kg of barley, and 2kg of rice, and spray 1.2kg of ethanol aqueous solution on the outer layer of raw materials evenly after atomizing with atomizing equipment; wherein, the mass ratio of ethanol to water is 1:10, and the spraying time is 10 minutes. The average particle size of the droplets after atomization of the ethanol aqueous solution is 10 μm. Superheated steam heating and puffing treatment, the temperature is 180°C, the pressure is 2.6MPa, the treatment is 2min, and then the pressure is released to normal pressure within 0.8s. Crush the above raw materials through a 60-mesh sieve to obtain material A, then weigh 3g of table salt, dissolve it in 2kg of drinking water, add it evenly to material A, stir gently, and then pour the material into the twin-screw extrusion at a uniform speed Extrusion is carried out in the barrel of the machine, and the temperature is set to: 70°C in the first zone, 120°C in the second zone, and 85°C in the third ...

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Abstract

The invention discloses a method capable of improving rehydration performance of red bean soup and belongs to the field of food processing. The method is based on synergistic effects of superheated steam puffing treatment, a yeast mild fermentation technique, an extruding and aging technique and a microwave-hot air tunnel type drying technique for preparing the convenient red bean soup. The methodcomprises the following main steps: pretreatment of raw materials, pre-puffing of the raw materials, grinding, addition and conditioning of yeast, forming by extruding and cutting, drying, regrindingand packaging. The method uses superheated steam for performing puffing on cereals, uses the yeast mild fermentation technique to achieve an ideal fluffy degree, uses the extrusion technique for aging and forming the material, and uses the microwave-hot air tunnel type drying technique for postponing aging of a product, and by combined action of the four techniques, the prepared product is readyto serve after being brewed with boiled water for 1-2min, has a soft and delicate taste, basically reserves the original aroma of the cereals, is free of addition of fragrance and pigments and is likered bean soup stewed at home in sensory quality and taste.

Description

technical field [0001] A method for improving the rehydration performance of red bean soup belongs to the field of food processing. Background technique [0002] Red beans are rich in nutrients and are a high-quality coarse grain with high health value. China has always had the habit of cooking red bean soup, but with the development of modern technology, it has gradually been replaced by various convenient and delicious drinks. However, with the improvement of living standards, people's awareness of health care has gradually improved. Modern people pay more attention to health, and the natural and nutritious red bean soup is gradually being praised. However, the traditional way of making red bean soup still stays at the daily diet level, which is time-consuming and laborious, and it is difficult to realize industrial production, which cannot meet the needs of today's fast-paced social life. Therefore, preparing a kind of convenient, nutritious and healthy instant red bea...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L7/178A23L7/191A23L7/104A23L11/00A23P30/32A23L11/50
CPCA23L7/104A23L7/178A23L7/191A23L11/05A23L23/10A23P30/32A23V2002/00A23L11/50A23V2300/10A23V2300/16A23V2300/24A23V2300/48A23V2250/76
Inventor 钟业俊
Owner NANCHANG UNIV
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