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Red bean pre-curing treatment method

A processing method and pre-cooking technology, applied in the field of red bean pre-cooking treatment, can solve the problems of inconvenience, affecting the taste, texture and nutritional quality of rice and other grains.

Pending Publication Date: 2020-08-18
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This has caused inconvenience to people's daily life
Also, prolonged cooking can affect the texture and nutritional quality of rice and other grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 low-temperature plasma treatment red bean

[0025] Process: red beans - screening - low pressure plasma treatment - preparation with japonica rice - finished product.

[0026] Get 300g red beans to remove surface dust, add in plasma processor (glow discharge low-temperature plasma equipment HPD2400), and conduct plasma treatment for 10min under DC power supply 2kV, constant current 1.2mA, vacuum degree 6Torr, and obtain red beans after plasma treatment ; After plasma treatment, red beans and rice were mixed at a mass ratio of 1:2, and heated for 40 minutes under hot steam at 100°C to achieve simultaneous cooking of beans and rice.

[0027] Take the same amount of red beans and heat them for 120 minutes under the condition of hot steam at 100°C until ripening. Take the same amount of rice and heat it for 20 minutes under the condition of hot steam at 100°C until ripening.

[0028] The curing time of red beans treated with low-pressure plasma was 80 minutes...

Embodiment 2

[0029] Example 2 Low-temperature plasma and microwave combined treatment of red beans

[0030] Process: red beans—screening—low-pressure plasma treatment—microwave pre-ripening—heat pump drying—cooling—preparation with japonica rice—finished product.

[0031] (1) Take 300g of red beans to remove surface dust, put them into a plasma processor (glow discharge low-temperature plasma equipment HPD2400), and process them under the conditions of DC power supply 2kV, constant current 1.2mA, and vacuum degree 6Torr for 10min to obtain low-pressure plasma body processed red beans;

[0032] (2) the red beans treated with step (1) low-pressure plasma are treated with microwaves for 80 s at a microwave power of 700W to obtain the red beans after microwave treatment;

[0033] (3) Send the red beans after microwave treatment in step (2) into a heat pump dryer, and dry them at 55° C. for 6 hours until the water content is 10%, so as to obtain pre-ripened red beans.

[0034] (4) Mix the pre...

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PUM

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Abstract

The invention discloses a red bean pre-curing treatment method. The method comprises the following steps of: red beans are treated for 5-40 min under the conditions that a direct-current power sourceis 1-5 kV, the constant current is 1-3 mA and the vacuum degree is 5-20 Torr, microwave treatment is conducted for 40-100 s under the microwave power of 650-1000 W, drying is conducted for 4-10 h at the temperature of 45-65 DEG C, the moisture content after drying is not higher than 10%, and pre-cured red beans are obtained. The pre-cooked red beans prepared by the method disclosed by the invention can be mixed with polished round-grained rice for co-cooking, so that a co-cooking effect is achieved, the cooking time is shortened by 70-90% compared with that of common red beans, and the shelf life of the co-cooked red beans is not influenced.

Description

[0001] (1) Technical field [0002] The invention relates to a red bean pre-cooking treatment method, in particular to a red bean pre-cooking treatment method which can be cooked together with japonica rice. [0003] (2) Background technology [0004] Red beans, also known as red beans, belong to miscellaneous beans, mainly containing protein, carbohydrates, calcium, vitamins A1, B1, B2, phytosterols, triterpenoid saponins, etc. Contemporary medical research has confirmed that its unique saponins have laxative, diuretic and swelling effects, can detoxify and hangover, and have certain curative effects on kidney disease and heart disease. In addition, studies have also found that the main component of total flavonoids in red beans Quercetin, catechin and their glycoside conjugates can inhibit acetaminophen (C 8 h 9 NO 2 )-induced liver damage, preventing oxidative damage to the liver. Therefore, red beans are often used as an important raw material for Chinese herbal medicin...

Claims

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Application Information

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IPC IPC(8): A23L11/10A23L5/10A23L7/10
CPCA23L11/10A23L5/15A23L7/10
Inventor 吕飞洪翌翎丁玉庭周绪霞张建友江芬儿金霞
Owner ZHEJIANG UNIV OF TECH
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