CN111543592A - Red bean pre-curing treatment method - Google Patents

Abstract

The invention discloses a red bean pre-curing treatment method, which comprises the following steps: treating red beans for 5-40min under the conditions of 1-5kV of direct-current power supply, 1-3mA of constant current and 5-20Torr of vacuum degree, performing microwave treatment for 40-100s under the condition of microwave power of 650-65W, drying for 4-10h at 45-65 ℃, and obtaining the pre-cured red beans, wherein the water content is not higher than 10% after drying. The pre-cooked red beans prepared by the method can be mixed with polished round-grained rice and cooked together, so that the co-cooking effect is achieved, the cooking time is shortened by 70-90% compared with that of common red beans, and the quality guarantee period of the co-cooked red beans is not influenced.

Description

A kind of red bean pre-curing treatment method

(1) Technical field

The invention relates to a method for pre-cooking red bean, in particular to a method for pre-cooking red bean which can be co-cooked with japonica rice.

(2) Background technology

Red bean, also known as red bean, belongs to miscellaneous beans, mainly contains 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, hangover, and have certain curative effects on kidney disease and heart disease. In addition, the study also found that the main components of total flavonoids in red bean extracts It is quercetin, catechin and its glycoside conjugates, which can inhibit acetaminophen (C ₈ H ₉ NO ₂ )-induced liver damage and prevent oxidative damage to the liver. Therefore, red bean is often used as an important raw material for traditional Chinese medicine and health food.

Unlike rice and other grains, red beans need to be soaked for a long time before cooking. If there is no soaking treatment, it will take a long time to cook. This has caused inconvenience to people's daily life. Also, prolonged cooking can affect the taste, texture and nutritional quality of rice and other grains. Therefore, it is necessary to look into pre-cooking methods (before cooking) to reduce soaking time or make it possible to cook directly in a short time so that pre-cooked red beans can be cooked with rice or other grains to prepare mixed grain rice.

Today, pre-cooking methods are still mainly based on heat treatment. Research has made some progress in pre-cooking methods related to heat treatment. For example, soy seeds require processing to improve nutritional content and reduce non-nutritional factors before consumption. Heat treatment, such as cooking, is the most common method of processing pulses and results in significant reductions in phytic acid, oligosaccharides, minerals, tannins and phenolic compounds. Several studies confirmed that heat treatment significantly increased protein quality and soluble dietary fiber (SDF) and decreased insoluble dietary fiber fraction (IDF).

Low temperature plasma is when electrons, ions and neutral particles are in athermal equilibrium, and all types of plasma have different temperatures. It is produced at lower pressure or ambient temperature, consumes less energy, is safe, and is easy to operate. As a new technology superior to traditional grain processing, the high-energy active particle bombardment of low-temperature plasma increases the surface energy of whole grains. The etching effect is strengthened, which promotes the formation of cracks in the outer fiber bran layer, which is conducive to the diffusion of water, and increases the hydrophilicity of the whole grain, thereby reducing the cooking time.

In recent years, microwave radiation has attracted the attention of chemists due to its ability to heat at the molecular level, with the advantages of uniform and rapid thermal reactions. Microwave heating starts from the inside of the food material, so compared to other heat transfer methods, the surface is not burnt due to high temperature and insufficient internal heating. In addition, microwave pregelatinization is of great significance for studying and improving the structural changes of starch granules and controlling food quality during food processing.

(3) Contents of the invention

The purpose of the present invention is to provide a method for pre-cooking red bean. By pre-cooking the red bean, its gelatinization degree is improved, and it can be mixed with japonica rice to achieve the same cooked effect, and the cooking time of ordinary red bean is shortened by 70~ More than 90%, and the shelf life of the same cooked red beans is not affected. The method has certain reference value for the production process of multigrain rice and the production and processing of such products.

The technical scheme adopted in the present invention is:

The invention provides a red bean pre-cooking treatment method that can be co-cooked with japonica rice, and the method comprises the following steps:

(1) red bean is processed 5-40min under the plasma condition of direct current power supply 1-5kV, constant current 1-3mA, vacuum degree 5-20Torr, obtains the red bean after plasma treatment;

(2) microwave the red bean after the plasma treatment in step (1) at 650-1000W for 40-100s to obtain the red bean after the microwave treatment;

(3) drying the red beans after the microwave treatment in step (2) at 45-65° C. to a moisture content of not more than 10% to obtain pre-cured red beans.

Further, step (1) preferably red bean is put into plasma processor (glow discharge low temperature plasma equipment HPD2400), evenly distributed, plasma treatment condition is 2kV in direct current power supply, constant current is 1.2mA, under vacuum degree 6Torr Process 10min.

Further, the microwave treatment condition of step (2) is 750W treatment for 80s.

Further, the drying conditions in step (3) are drying at 55° C. for 6 h.

The pre-cured red beans prepared by the method of the invention can be stored at room temperature, the appearance and shape and nutritional products are basically the same as those of the untreated red beans, and the amount of soluble dietary fiber is increased. In addition, the pre-cured red beans prepared by the invention do not need to be soaked, and can be directly cooked together with rice such as japonica rice. The process is: red beans - screening - low pressure plasma treatment - microwave pre-curing - drying - cooling - preparation with japonica rice - finished product.

Pre-cured red beans are plasma, microwave, and drying treatments that pregelatinize the beans, making them easier to cook, and keeping the beans dry for long periods of time. Precooked red beans have a higher degree of gelatinization than regular red beans, but they are not fully cooked and can be added directly to raw rice for about 20 minutes during the normal short cooking time. The mixture of beans and rice increases the amino acid ratio, which is beneficial to the intake of high-quality protein in the body. In the pursuit of fast-paced contemporary society, this product greatly contributes to people's daily life.

Compared with the prior art, the beneficial effects of the present invention are mainly reflected in the following: the pre-cooked red beans prepared by the method of the present invention can be mixed and co-cooked with japonica rice to achieve the same cooked effect, and the cooking time of the common red beans is shortened by 70-90%, and the same The shelf life of cooked red beans is not affected. Nowadays, with the accelerated pace of modern people's life, busy work reduces the time people spend on cooking, but at the same time, with the improvement of people's living standards and changes in consumer attitudes, people's pursuit of food tends to be more Nutritious, convenient and safe. The present invention also studies the technology of co-cooking and co-cooking miscellaneous grains by analyzing the development of food processing technology in recent years, and optimizes the best co-cooking process.

(4) Specific implementation methods

The present invention is further described below in conjunction with specific embodiment, but the protection scope of the present invention is not limited to this:

Example 1 Low temperature plasma treatment of red beans

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

Take 300g of red beans to remove the surface dust, add them to a plasma processor (glow discharge low-temperature plasma equipment HPD2400), and under the conditions of a DC power supply of 2kV, a constant current of 1.2mA, and a vacuum degree of 6 Torr, plasma treatment is performed for 10 minutes to obtain plasma-treated red beans. ; Mix the plasma-treated red bean and rice with a mass ratio of 1:2, and heat it for 40 min under the condition of 100 ℃ hot steam to achieve the same cooking of beans and rice.

Take the same amount of red beans and heat them under the condition of 100 ℃ hot steam for 120 min to ripen. Take the same amount of rice and heat it for 20 minutes under the condition of 100 ℃ hot steam to ripen.

Compared with the traditional red bean under the condition of 100 ℃ hot steam, the low-pressure plasma treatment of red beans shortened the curing time by 80 min, but there was still a gap between the traditional rice and the 100 ℃ hot steam curing time.

Example 2 Combined treatment of red bean with low temperature plasma and microwave

Process: red beans - screening - low pressure plasma treatment - microwave pre-curing - heat pump drying - cooling - preparation with japonica rice - finished product.

(1) get 300g of red beans to remove surface dust, put into plasma processor (glow discharge low temperature plasma equipment HPD2400), process 10min under the condition of DC power supply 2kV, constant current 1.2mA, and vacuum degree 6Torr to obtain low-voltage plasma body-processed red beans;

(2) the red bean processed by the low-pressure plasma in step (1) is microwaved for 80s at a microwave power of 700W to obtain the red bean after the microwave treatment;

(3) The red beans after microwave treatment in step (2) are sent to a heat pump dryer, and dried at 55° C. for 6 hours to a moisture mass content of 10% to obtain pre-cured red beans.

(4) Mixing the pre-cured red bean and rice in a mass ratio of 1:2 to obtain a finished product of red bean and japonica rice. The finished product is heated under the condition of 100 ℃ hot steam for 20 minutes to achieve the same ripening of beans and rice, which is 100 minutes shorter than the traditional red bean ripening time of 120 minutes with 100 ℃ hot steam.

Claims (4)

1. a red bean pre-ripening treatment method, is characterized in that described method comprises the steps: (1) red bean is processed 5-40min under the plasma condition of direct current power supply 1-5kV, constant current 1-3mA, vacuum degree 5-20Torr, obtains the red bean after plasma treatment; (2) microwave the red bean after the plasma treatment in step (1) under the microwave power of 650-1000W for 40-100s to obtain the red bean after the microwave treatment; (3) drying the red beans after the microwave treatment in step (2) at 45-65° C. to a moisture content of not more than 10% to obtain pre-cured red beans. 2. red bean pre-curing treatment method as claimed in claim 1, is characterized in that the plasma treatment condition of step (1) is DC power supply 2kV, constant current 1.2mA, under vacuum degree 6Torr plasma condition, treat 10min. 3. The red bean pre-cooking treatment method as claimed in claim 1 is characterized in that the microwave treatment condition of step (2) is 750W treatment for 80s. 4. The method for pre-cooking red bean as claimed in claim 1, characterized in that the drying condition of step (3) is drying at 55°C for 6h.