CN102187976B - 一种芸豆方便食品的制作方法 - Google Patents
一种芸豆方便食品的制作方法 Download PDFInfo
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- CN102187976B CN102187976B CN2011100603378A CN201110060337A CN102187976B CN 102187976 B CN102187976 B CN 102187976B CN 2011100603378 A CN2011100603378 A CN 2011100603378A CN 201110060337 A CN201110060337 A CN 201110060337A CN 102187976 B CN102187976 B CN 102187976B
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000013305 food Nutrition 0.000 title claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
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- 238000002360 preparation method Methods 0.000 claims description 6
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- 239000007864 aqueous solution Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 235000021332 kidney beans Nutrition 0.000 abstract 3
- 239000007788 liquid Substances 0.000 abstract 3
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
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- 235000015177 dried meat Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
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Abstract
本发明提供了一种芸豆方便食品的制作方法，包括筛选清洗、浸泡、煮制浸料、包装、灭菌，其特征是浸泡工艺的浸泡液为质量浓度为0.1～0.9％的氯化钠、3～15％的葡萄糖混合水溶液，筛选清洗的芸豆放入浸泡液浸泡36～72小时，芸豆和浸泡液的质量比为1∶2～4，煮制浸料工艺中添加按芸豆质量的1～9％的白砂糖。使用本发明制作的芸豆脯脱去了芸豆的腥味，使芸豆脯具有细腻柔软、清甜，方便即食的特点。
Description
技术领域：
本发明涉及一种芸豆方便食品的制作方法。
背景技术：
芸豆，其生物学名叫多花菜豆，因花色多样而得名。属豆科，蝶形花亚科，菜豆族菜豆属，芸豆籽粒的形状多种多样，颜色也有多种等。芸豆营养丰富，据测定，每百克芸豆含蛋白质23.1克、脂肪1.3克、碳水化合物56.9克、胡萝卜素0.24毫克、钙160毫克、磷410毫克、铁7.3毫克及丰富的B族维生素。芸豆粒大、质地细腻，富含沙性，食法多样，以煮和炖做汤菜为主，一般作烹饪后才能食用，不能直接食用。
发明内容：
本发明的目的是针对上述存在的问题，提供一种方便即食的芸豆方便食品的制作方法。
本发明是这样实现的：包括筛选清洗、浸泡、煮制浸料、包装、灭菌，其特征是浸泡工艺的浸泡液为质量浓度为0.1～0.9％的氯化钠、3～15％的葡萄糖混合水溶液，筛选清洗的芸豆放入浸泡液浸泡36～72小时，芸豆和浸泡液的质量比为1∶2～4，煮制浸料工艺中添加按芸豆质量的1～9％的白砂糖。
使用本发明制作的芸豆脯脱去了芸豆的腥味，使芸豆脯具有细腻柔软、清甜，方便即食的特点。
具体实施方式
下面结合实施例对本发明作具体说明。
本发明包括筛选清洗、浸泡、煮制浸料、包装、灭菌工艺，其具体制作方法为：
1、筛选清洗：去除霉烂变质、虫豆、破损豆，用清水洗去表面的泥沙及污物。
2、浸泡：配制浸泡液，浸泡液为质量浓度为0.1～0.9％的氯化钠、3～15％的葡萄糖混合水溶液；筛选清洗的芸豆放入浸泡液浸泡36～72小时，芸豆和浸泡液的质量比为1∶2～4，软化芸豆。
3、煮制浸料：浸泡后在浸泡液中加入按白芸豆质量的1～9％的白砂糖，在120～130℃温度下煮制浸糖50～70分钟，自然降温至室温后再浸料12～24小时，熟化并去除豆腥味。
4、包装：把煮制浸料后的芸豆脯沥干后包装。
5、灭菌：把包装好的芸豆脯灭菌。
Claims (1)
1.一种芸豆方便食品的制作方法，包括筛选清洗、浸泡、煮制浸料、包装、灭菌，其特征是浸泡工艺的浸泡液为质量浓度0.1～0.9%的氯化钠、 3～15%的葡萄糖混合水溶液，经筛选清洗的芸豆放入浸泡液浸泡36～72小时, 芸豆和浸泡液的质量比为1：2～4；煮制浸料工艺中浸泡后在浸泡液中添加按芸豆质量1～9%的白砂糖；煮制浸料是在120～130℃温度下煮制浸糖50～70分钟，自然降温至室温后再浸料12～24小时。
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| CN2011100603378A CN102187976B (zh) | 2011-03-14 | 2011-03-14 | 一种芸豆方便食品的制作方法 |
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| CN2011100603378A CN102187976B (zh) | 2011-03-14 | 2011-03-14 | 一种芸豆方便食品的制作方法 |
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| CN102187976A CN102187976A (zh) | 2011-09-21 |
| CN102187976B true CN102187976B (zh) | 2013-03-13 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| BR112014003751A2 (pt) * | 2011-08-18 | 2017-06-20 | Legupro Ab | movimento e controle de alimento dentro de um recipiente para preparação de alimento |
| CN104738438A (zh) * | 2015-03-12 | 2015-07-01 | 福建省泉州喜多多食品有限公司 | 一种芸豆调位配方及方法 |
| CN107581508A (zh) * | 2017-10-26 | 2018-01-16 | 福建安兴食品有限公司 | 一种敏豆脆片及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1027572C (zh) * | 1990-07-21 | 1995-02-08 | 北京市食品研究所 | 一种蜜饯类芸豆食品的制作方法 |
| CN1723796A (zh) * | 2004-07-21 | 2006-01-25 | 昆明大东方生物化学科技有限公司 | 糖渍白芸豆及其制备方法 |
| CN1723797A (zh) * | 2004-07-21 | 2006-01-25 | 昆明大东方生物化学科技有限公司 | 卤味白芸豆及其制备方法 |
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