CN104621485B - It is a kind of to be boiled altogether with ripe black soya bean preprocess method with rice - Google Patents

Abstract

The invention relates to a method for pretreatment of black soybeans, which belongs to the technical field of miscellaneous grain processing. It is characterized in that black soybeans are used as raw materials, and the corresponding black soybean products are obtained through the steps of impurity removal, cleaning, high-pressure steaming, hot air drying, microwave puffing, packaging and the like. The invention has the advantage that the processed black beans and rice can be cooked together when cooking, which solves the problem of pre-soaking or steaming the black beans when the consumers mix them with the rice, improves the ripening degree of the black beans, and basically The complete particle shape and nutritious flavor of the black beans are maintained, and it is convenient for consumers to eat, and is convenient for retailing, storage and transportation.

Description

A kind of pretreatment method of black beans co-cooked with rice

technical field

The invention relates to a pretreatment method, in particular to a black soybean processing method and a product thereof which can be quickly cooked together with rice.

Background technique

Black beans are the black seeds of the leguminous plant soybean (scientific name: Glycinemax (L.) merr ), also known as black beans. In China's Liaoning, Jilin, Anhui, Henan, Hebei, Shandong, and Jiangsu, it is more planted and widely distributed. Black soybeans are rich in nutrition and have high nutritional value. Every 100 grams of black soybeans contain: Water: 9.9 (grams), Ash: 4.6 (grams), Vitamin E (T): 17.36 (mg), Zinc 4.8 (mg), calories : 381 (kcal), dietary fiber: 10.2 (g), calcium: 224 (mg), selenium: 6.79 (microgram), energy: 1594 (kJ), carotene: 30 (mg), phosphorus: 500 (mg ), copper: 156 (mg), protein: 36 (g), thiamine: 0.2 (mg), potassium: 1377 (mg), manganese: 2.83 (mg), fat: 15.9 (g), nuclear Flavin: 0.33 (mg), Sodium: 3 (mg), Iron: 7 (mg), Carbohydrate: 33.6 (g), Niacin: 2 (mg), Magnesium: 243 (mg), Vitamin A: 5 ( mg). Black beans can be divided into Wupi Qingren beans and Wupi Huangren beans. Wupi Qingren bean is named after its black seed skin and blue kernel flesh. According to the records of traditional Chinese medicine, it has the medicinal functions of nourishing yin and nourishing qi, nourishing and improving eyesight, dispelling wind and heat, promoting blood circulation and detoxification, and black beard and hair. It can be taken internally or externally, so this variety is more famous and expensive. Upi yellow bean is a variety imported from Japan. It has high nutritional content and is an excellent material for making candied fruit. It is very popular among Japanese people.

Although the nutritional value of black beans is very high, because it is difficult to cook when cooking, most of the black beans are ground into soy milk for drinking when eating black beans at home, and there are fewer ways to eat them in other ways. Therefore the purpose of the present invention is to provide a kind of black soybean processing method of fast co-cooking, expands the eating way of black soybean simultaneously.

There is also a processing technology for black soybean ripening in the prior art, such as "a kind of pretreatment method for edible cereals, beans, and potato miscellaneous grains" [application number 201110428699.8] of Ningxia Jiadao Muslim Food Co., Ltd. in 2011. Rice, black rice, red fragrant rice, red bean, mung bean, more bean, black bean, green bean, soybean, chickpea, purple potato, yam, taro and other edible miscellaneous grains are processed to achieve the same effect as rice without soaking in advance. The purpose of cooking is the same, but the method takes a long time and needs to be pre-cooled in the freezer for 1-8 hours, and then vacuum freeze-dried for 8-25 hours. The freeze-drying method has high cost, high energy consumption and complicated operation. For example, in 2010, Anhui Yanzhifang Food Co., Ltd. "A fast-cooked whole grain rice and its processing method" [application number 201010509172.3] and in 2008 Ye Zhiguo's "boiled and cooked beans and rice" [application number 200810010056. X], black beans and other beans are broken into smaller diameter particles, mixed with rice or glutinous rice to achieve the purpose of co-cooking. But the appearance of the product is incomplete, and the consumer recognition is low. At the same time, exposure of some components in black soybeans, such as fat and other lost seed coats, to the air will intensify the oxidation reaction. And the present invention uses the black soybean of whole grain, avoids the destruction of nutritional labeling after black soybean is broken. The processing technology of other rapid co-cooked black beans, as in 2008 Liu Shoujie and Wang Kejun's "a kind of rice companion and its processing method" [Application No. 200810021687.1] adopts peeling black soybean kernels for crushing, sieving and tempering, and then with Several other beans are combined for a quick rice companion. Dietary fiber in black soybeans mainly exists in black soybean skins. Fiber is difficult to digest and can increase gastrointestinal motility and improve intestinal environment. At the same time, black soybean skins are black and rich in anthocyanins, which are a good source of antioxidants , can remove free radicals in the body, especially in the acidic environment of the stomach, the anti-oxidation effect is better, nourishing yin and beautifying the skin. The present invention adopts high-pressure steam steaming, and soaks properly before steaming. The steaming time is shortened, combined with microwave puffing technology after steaming at the same time, the whole-grain dry black beans that can be cooked together with rice are obtained. The method adopted in the present invention preserves the integrity of the black beans to the greatest extent without breaking or peeling, so that the nutritional components of the black beans are kept to the maximum, and the unique pigment and flavor of the black beans are fully maintained. .

Contents of the invention

The present invention avoids the disadvantages of the above-mentioned prior art, and provides a black soybean pretreatment method that can be cooked together with rice, and the black soybean obtained by the method can be cooked with rice, which can complement the nutrition of rice and increase the flavor , expanding the way of eating black beans.

The process route provided by the present invention is shown in process flow diagram 1.

The technical solution provided by the invention includes the following steps.

1. Remove impurities from black beans, remove stones and clods in black beans by specific gravity, and then remove residual bean shells and bean leaves in black beans by winnowing, and then sieve black beans to remove black beans with too small particles and black beans Mix mung beans, red beans and other miscellaneous beans to obtain black beans with uniform particles.

2. Weigh the black beans obtained in step 1, wash them with running water, and remove the dust on the surface of the black beans, so that the obtained final product does not need to be washed.

3. Add pure water with a solid-to-liquid ratio of 1:1-1:5 to the black beans obtained in step 2, place them in a stainless steel container and soak at a constant temperature of 35-45°C for 0.5-2h.

4. Take out the black beans obtained in step 3, pour them into the prepared metal grid tray, spread them into a thin layer, and drain the surface water.

5. Put the black beans obtained in step 4 into an autoclave and steam for 10-30 minutes at a pressure of 0.17-0.30Mpa.

6. Take out the steamed black beans obtained in step 5, loosen them manually or with a loosening machine, send the loosened black beans into a hot air dryer, dry them at 80-95°C for 1-1.5 hours, remove Partially hydrate and ripen.

7. Take out the partially ripened black beans obtained in step 6, cool to room temperature, and send them into a microwave oven with 600-1000w intermittent microwave puffing for 3-5 times, with an interval of 2-3 minutes, and then cool down to lower the temperature below 30°C.

8. Mix and pack the dry black beans obtained in step 7 with rice to obtain the final finished product.

Description of drawings

Figure 1: Process flow diagram.

Beneficial effects produced by the present invention

(1) After the black beans are soaked, the water enters the inside of the grain, which is beneficial to the ripening of the black beans during the subsequent high-pressure steaming process; (2) The method of high-pressure steaming is used to accelerate the ripening of the black beans, which greatly shortens the processing time and is conducive to improving product production (3) Higher temperature drying is used to make the water loss quickly, and at the same time the black beans are further matured at a higher temperature; (4) Combined with microwave puffing technology, the remaining water in the black beans is used to further puff the black beans, Larger pores and voids are generated, which is beneficial to the rehydration of black beans, improves the water absorption of black beans, and maintains a better appearance of black beans; (5) The entire processing process is simple, with fewer operating steps, less time-consuming, and the use of equipment It is simple, easy to operate, and can be mass-produced; (6) The final product after processing has a complete shape and less nutrient loss, retaining the nutritional content and flavor of black beans to the greatest extent, and can be cooked together with rice.

detailed description

Example 1

Material: black beans commercially available

YX280A Portable Stainless Steel Pressure Steam Sterilizer Shanghai Sanshen Medical Instrument Co., Ltd.

DZ-500/2S vacuum packaging machine Zhucheng Xiaokang Food Machinery Co., Ltd.

EM-L530TB Microwave Oven Hefei Royalstar Sanyo Electric Co., Ltd.

BYXX-50 smoke box Hangzhou Aibo Technology Engineering Co., Ltd.

method.

1. Remove impurities from black beans, remove stones and clods in black beans through specific gravity, and then remove residual bean shells and bean leaves in black beans through air separation, and then sieve black beans to remove black beans with too small particles and mixed black beans Mung bean, red bean and other miscellaneous beans to get uniform black beans.

2. Weigh the clean black beans obtained in 100g of step 1, wash them with running water, remove the dust on the surface of the black beans, and make the final product obtained without washing.

3. Add 250 ml of pure water to the black beans obtained in step 2, place them in a stainless steel container and soak them at a constant temperature at 40° C. for 1 hour.

4. Take out the black beans obtained in step 3, pour them into the prepared metal mesh pan, spread them in a thin layer, and drain the surface water.

5. Spread the black beans obtained in step 4 on a plate, put them into an autoclave, and steam them for 25 minutes at a pressure of 0.18Mpa.

6. Take out the steamed black beans obtained in step 5, loosen them manually, send the loosened black beans into a dryer, dry them at 90°C for 1 hour, and further ripen them.

7. Take out the partially ripened black soybeans obtained in step 6, cool to room temperature, and send them into a microwave oven at 900w intermittent microwave puffing for 4 times with a 3-minute interval to lower the temperature below 30°C.

8. The dry black beans obtained in step 7 are mixed with rice and packaged to obtain the final finished product.

According to the black soybeans processed by the above method, the bean grains swell, the volume obviously increases, the color basically does not change, the skin shrinks slightly, there are fine cracks, the tissue structure is loose, and the water absorption rate obviously increases. The treated black beans and rice were boiled for 25 minutes. The black beans absorbed more water, the grains burst, and the taste was soft. The rice was purple and accompanied by a strong black bean aroma. The two were cooked together; while the untreated black beans and rice After cooking for 25 minutes, the black beans absorb water slowly, have a hard taste, and are basically uncooked, so they cannot be cooked together with rice.

Claims (1)

1. a kind of preparation method that can be with rice with ripe fast ripe black soya bean, it is characterised in that it is comprised the steps of：

（1）Black soya bean is cleaned, and stone is removed by proportion, removes stone and soil block in black soya bean, then by residual in selection by winnowing removing black soya bean Remaining beans shell, beans leaf, then sieve black soya bean, except the mung bean, the red bean that mix in degranulation too small black soya bean and black soya bean, obtain particle Uniform black soya bean；

（2）Weigh step（1）In obtained black soya bean, cleaned with flowing water, remove black soya bean surface dirt, so as to get finished product exempt from Wash；

（3）In step（2）In add solid-liquid ratio 1 in obtained black soya bean:1-1:5 pure water, it is placed in rustless steel container in 35-45 Constant temperature soaks 0.5-2h at DEG C；

（4）By step（3）In obtained black soya bean take out, be poured in preprepared metal Dropbox, tile as thin layer, drain table Face moisture；

（5）By step（4）In the flat high pressure of being sent into of obtained black soya bean steam in kettle, 10-30 points are steamed under 0.17-0.30Mpa pressure Clock；

（6）By step（5）In obtain steam after black soya bean take out, take off pine manually or by loose machine is taken off, the black soya bean after pine will be taken off and sent Enter in air drier, 1-1.5 hours are dried at 80-95 DEG C, remove partial moisture and cure；

（7）Take out step（6）In obtained partial curing black soya bean, be cooled to room temperature, be sent into 800-1000w intervals in micro-wave oven Type micro-wave is expanded 3-5 times, interval 2-3 minutes, and then cooling makes temperature be down to less than 30 DEG C；

（8）By step（7）In obtained drying black soya bean it is hybrid packed with rice, obtain finished product to the end.