CN114128837A - Canned edible bean food and preparation process thereof - Google Patents
Canned edible bean food and preparation process thereof Download PDFInfo
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- CN114128837A CN114128837A CN202111302028.7A CN202111302028A CN114128837A CN 114128837 A CN114128837 A CN 114128837A CN 202111302028 A CN202111302028 A CN 202111302028A CN 114128837 A CN114128837 A CN 114128837A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
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- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a canned food of edible beans and a preparation process thereof, wherein the canned food of edible beans comprises the edible beans and soup, and the soup comprises the following raw materials in parts by weight: 1-5 parts of flavoring agent, 3-5 parts of citric acid, 1-3 parts of color fixative, 1-5 parts of auxiliary material and 10-15 parts of water; the sodium alginate colloid is used as a carrier in the process of preparing the soup, so that the stability of the monascus pigment can be obviously improved, the ascorbic acid and the carotene are added, hydroxyl free radicals and the like generated in water by the monascus pigment due to illumination can be reduced, the light stability of the monascus pigment is further improved, and the condition that the quality of the canned food is influenced due to the instability of the monascus pigment in the production process of the canned food or the adverse condition of storage is prevented.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to canned edible beans and a preparation process thereof.
Background
The edible bean species to be cultivated mainly comprises broad beans, peas, mung beans, common beans, small beans, cowpeas, multiple-flower beans, pigeon peas, lentils, rice beans, lima beans, black beans, chickpeas, winged beans, velvet beans and the like, and belongs to 14 plant categories of 'genus'.
The invention patent application with publication number CN1939147 discloses a method for processing small red bean canned food, which comprises cleaning and soaking small red bean raw materials, pre-cooking, taking out bean granules, canning, pouring white sugar soup, sealing, sterilizing and cooling, wherein the bean granules are taken out after pre-cooking, and the cooking juice is discarded; after canning, the soup is poured into the pot and is made of sweet water with the concentration of 45-50% and a small amount of starch. The red bean canned food retains the bean granules of red bean, but the soup is thick due to the addition of starch, so that the taste of red bean is poor; the cooking juice is discarded, partial nutritional and health-care ingredients of the small red beans in the cooking juice, such as pigments, are lost, and the flavor of the small red bean product is weakened. The method has the defects of insufficient preservation of the nutritional and health-care components, poor taste and poor flavor of the small red beans.
Disclosure of Invention
In order to solve the technical problems, the invention provides canned edible bean food and a preparation process thereof.
The purpose of the invention can be realized by the following technical scheme:
the canned edible bean food comprises edible beans and soup, wherein the soup comprises the following raw materials in parts by weight: 1-5 parts of flavoring agent, 3-5 parts of citric acid, 1-3 parts of color fixative, 1-5 parts of auxiliary material and 10-15 parts of water;
the color fixative is prepared by the following steps:
step S1, adding the monascus pigment powder and the mixed components into 75% ethanol water solution by volume fraction, and stirring at constant speed for 15min to prepare a mixed solution for later use; adding sodium alginate into deionized water, heating to 40-45 deg.C, stirring at uniform speed until colloid is formed, controlling the weight ratio of monascus pigment powder and mixed component at 10: 0.01, and controlling the weight ratio of sodium alginate and deionized water at 1.5-2: 100;
and step S2, dropwise adding the mixed solution into the colloid, stirring at a constant speed while dropwise adding, continuing stirring for 2 hours after dropwise adding is finished, then pouring into a plate, placing into a drying oven, drying in vacuum to constant weight, grinding into powder to obtain the color fixative, and controlling the weight ratio of the mixed liquid drop to the colloid to be 3-5: 10.
In the step S1, monascus pigment powder is mixed with a mixed component, the mixed component is an antioxidant formed by mixing two components, a mixed solution is prepared, sodium alginate is added into deionized water to prepare a colloid, the mixed solution is dropwise added into the colloid in the step S2, the embedding is carried out through the sodium alginate colloid, the sodium alginate colloid is used as a carrier, the stability of the monascus pigment can be obviously improved, and the addition of ascorbic acid and carotene can reduce the generation of hydroxyl radicals and the like of the monascus pigment in water due to illumination, so that the light stability of the monascus pigment is further improved.
Further: the flavoring agent comprises the following raw materials in parts by weight: 0.1-0.5 part of edible salt, 0.2-0.5 part of pepper, 0.3-0.4 part of pepper powder and 0.1-0.3 part of edible sugar.
Further: the auxiliary materials comprise the following raw materials in parts by weight: 3-11 parts of medlar, 1-3 parts of red dates, 1-1.5 parts of ginger slices, 0.5-1.2 parts of anise and 1-1.8 parts of white vinegar.
Further: in step S2, the mixed components are formed by mixing ascorbic acid and carotene according to the weight ratio of 10: 0.1.
A preparation process of canned edible bean food comprises the following steps:
firstly, sterilizing flavoring agents and auxiliary materials by using ultraviolet rays for 15-20min, and then washing edible beans and soaking for 3h for later use;
secondly, adding the sterilized flavoring agent, the sterilized auxiliary materials, citric acid and the color fixative into water, boiling, filtering, and collecting filtrate to prepare soup;
thirdly, mixing the soaked edible beans and the soup, canning, heating to 90-100 ℃ for softening and exhausting, wherein the heating time is 10 min;
and step four, heating to 110-.
Further: in the fourth step, the stewing temperature is 50-65 ℃, and the stewing time is 2.5 h.
The invention has the beneficial effects that:
the canned food of the edible beans is divided into the edible beans and the soup, the soup can enrich the flavor of the canned food and increase the taste of the edible beans, the monascus pigment is added to enrich the color of the soup, the monascus pigment is a natural functional edible pigment, additives and other substances are not introduced into the canned food, the canned food is treated before the monascus pigment is added, monascus pigment powder is mixed with mixed components, the mixed components are antioxidants formed by mixing two components, mixed liquid is prepared, then sodium alginate is added into deionized water to prepare colloid, the mixed liquid is dripped into the colloid in step S2 and is embedded through the sodium alginate colloid, the sodium alginate colloid is used as a carrier, the stability of the monascus pigment can be obviously improved, and the ascorbic acid and the carotene are added to reduce the generation of hydroxyl radicals and the like of the monascus pigment in water due to light, the light stability of the monascus pigment is further improved, and the condition that the monascus pigment is unstable in the production process of the canned food or is stored unfavorably is prevented, so that the quality of the canned food is influenced.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The color fixative is prepared by the following steps:
step S1, adding the monascus pigment powder and the mixed components into 75% ethanol water solution by volume fraction, and stirring at constant speed for 15min to prepare a mixed solution for later use; adding sodium alginate into deionized water, heating to 40 deg.C, stirring at uniform speed until colloid is formed, controlling the weight ratio of monascus pigment powder and mixed components at 10: 0.01, and controlling the weight ratio of sodium alginate and deionized water at 1.5: 100;
and step S2, dropwise adding the mixed solution into the colloid, stirring at a constant speed while dropwise adding, continuing stirring for 2 hours after dropwise adding is finished, then pouring into a plate, placing into a drying oven, drying in vacuum to constant weight, grinding into powder to obtain the color fixative, and controlling the weight ratio of the mixed liquid drop to the colloid to be 3: 10.
The mixed components are prepared by mixing ascorbic acid and carotene according to the weight ratio of 10: 0.1.
Example 2
The color fixative is prepared by the following steps:
step S1, adding the monascus pigment powder and the mixed components into 75% ethanol water solution by volume fraction, and stirring at constant speed for 15min to prepare a mixed solution for later use; adding sodium alginate into deionized water, heating to 42 deg.C, stirring at uniform speed until colloid is formed, controlling the weight ratio of monascus pigment powder and mixed components at 10: 0.01, and controlling the weight ratio of sodium alginate and deionized water at 1.8: 100;
and step S2, dropwise adding the mixed solution into the colloid, stirring at a constant speed while dropwise adding, continuing stirring for 2 hours after dropwise adding is finished, then pouring into a plate, placing into a drying oven, drying in vacuum to constant weight, grinding into powder to obtain the color fixative, and controlling the weight ratio of the mixed liquid drop to the colloid to be 4: 10.
The mixed components are prepared by mixing ascorbic acid and carotene according to the weight ratio of 10: 0.1.
Example 3
The color fixative is prepared by the following steps:
step S1, adding the monascus pigment powder and the mixed components into 75% ethanol water solution by volume fraction, and stirring at constant speed for 15min to prepare a mixed solution for later use; adding sodium alginate into deionized water, heating to 45 deg.C, stirring at uniform speed until colloid is formed, controlling the weight ratio of monascus pigment powder and mixed components at 10: 0.01, and controlling the weight ratio of sodium alginate and deionized water at 2: 100;
and step S2, dropwise adding the mixed solution into the colloid, stirring at a constant speed while dropwise adding, continuing stirring for 2 hours after dropwise adding is finished, then pouring into a plate, placing into a drying oven, drying in vacuum to constant weight, grinding into powder to obtain the color fixative, and controlling the weight ratio of the mixed liquid drop to the colloid to be 5: 10.
The mixed components are prepared by mixing ascorbic acid and carotene according to the weight ratio of 10: 0.1.
Example 4
The canned edible bean food comprises red beans and soup, wherein the soup comprises the following raw materials in parts by weight: 1 part of flavoring agent, 3 parts of citric acid, 1 part of color fixative in example 1, 1 part of auxiliary material and 10 parts of water;
the edible bean can comprises the following steps:
step one, the flavoring agent and the auxiliary materials in the embodiment 1 are disinfected by ultraviolet rays for 15min, and then the red beans are washed and soaked for 3h for standby;
secondly, adding the sterilized flavoring agent, the sterilized auxiliary materials, citric acid and the color fixative into water, boiling, filtering, and collecting filtrate to prepare soup;
thirdly, mixing the soaked red beans and the soup and canning, heating to 90 ℃ for softening and exhausting, wherein the heating time is 10min, and the weight ratio of the soaked red beans to the soup is 1: 5;
and fourthly, heating to 110 ℃, cooking and sterilizing for 15min at the temperature, stewing, cooling, sealing and packaging to obtain the canned edible bean food.
In the fourth step, the stewing temperature is 50 ℃, and the stewing time is 2.5 h.
The flavoring agent comprises the following raw materials in parts by weight: 0.1 part of edible salt, 0.2 part of pepper, 0.3 part of pepper powder and 0.1 part of edible sugar.
The auxiliary materials comprise the following raw materials in parts by weight: 3 parts of medlar, 1 part of red date, 1 part of ginger slice, 0.5 part of anise and 1 part of white vinegar.
Example 5
The canned edible bean food comprises red beans and soup, wherein the soup comprises the following raw materials in parts by weight: 3 parts of a flavoring agent, 4 parts of citric acid, 2 parts of a color fixative in example 1, 3 parts of an auxiliary material and 12 parts of water;
the edible bean can comprises the following steps:
firstly, sterilizing the flavoring agent and the auxiliary materials in the embodiment 1 by ultraviolet rays for 18min, and then washing and soaking the red beans for 3h for later use;
secondly, adding the sterilized flavoring agent, the sterilized auxiliary materials, citric acid and the color fixative into water, boiling, filtering, and collecting filtrate to prepare soup;
thirdly, mixing the soaked red beans and the soup and canning, heating to 95 ℃ for softening and exhausting, wherein the heating time is 10min, and the weight ratio of the soaked red beans to the soup is 1: 5;
and fourthly, heating to 120 ℃, cooking and sterilizing for 18min at the temperature, stewing, cooling, sealing and packaging to obtain the canned edible bean food.
In the fourth step, the stewing temperature is 60 ℃, and the stewing time is 2.5 h.
The flavoring agent comprises the following raw materials in parts by weight: 0.3 part of edible salt, 0.4 part of pepper, 0.35 part of pepper powder and 0.2 part of edible sugar.
The auxiliary materials comprise the following raw materials in parts by weight: 5 parts of medlar, 2 parts of red dates, 1.4 parts of ginger slices, 0.8 part of anise and 1.5 parts of white vinegar.
Example 6
The canned edible bean food comprises red beans and soup, wherein the soup comprises the following raw materials in parts by weight: 5 parts of a flavoring agent, 5 parts of citric acid, 3 parts of a color fixative in example 1, 5 parts of an auxiliary material and 15 parts of water;
the edible bean can comprises the following steps:
step one, the flavoring agent and the auxiliary materials in the embodiment 1 are sterilized by ultraviolet rays for 20min, and then the red beans are washed and soaked for 3h for standby;
secondly, adding the sterilized flavoring agent, the sterilized auxiliary materials, citric acid and the color fixative into water, boiling, filtering, and collecting filtrate to prepare soup;
thirdly, mixing the soaked red beans and the soup and canning, heating to 100 ℃ for softening and exhausting, wherein the heating time is 10min, and the weight ratio of the soaked red beans to the soup is 1: 5;
and fourthly, heating to 130 ℃, cooking and sterilizing at the temperature for 20min, stewing, cooling, sealing and packaging to obtain the canned edible bean food.
In the fourth step, the stewing temperature is 65 ℃, and the stewing time is 2.5 h.
The flavoring agent comprises the following raw materials in parts by weight: 0.5 part of edible salt, 0.5 part of pepper, 0.4 part of pepper powder and 0.3 part of edible sugar.
The auxiliary materials comprise the following raw materials in parts by weight: 11 parts of medlar, 3 parts of red dates, 1.5 parts of ginger slices, 1.2 parts of aniseed and 1.8 parts of white vinegar.
Comparative example 1
The comparative example did not have a color fixative added.
Comparative example 2
This comparative example is a red bean can commercially available from a company.
The canned foods prepared in examples 4 to 6 and comparative examples 1 to 2 were stored at 37 ℃ for 7 days, 100 cans of 5 production lots were randomly drawn, a part of the supernatant was put into a transparent container, the state thereof was observed and the taste thereof was smelled, and the number of the cans of red bean in which deterioration occurred was counted, and the results were as shown in the following table 1:
the deterioration of the canned food means that the supernatant of the soup becomes turbid, sticky and accompanied by peculiar smell.
TABLE 1
| Example 4 | Example 5 | Example 6 | Comparative example 1 | Comparative example 2 | |
| The deterioration rate% | 0 | 0 | 0 | 3 | 2 |
It can be seen from the above table that the cans prepared by the present invention have good keeping properties.
The canned foods prepared in examples 4 to 6 and comparative examples 1 to 2 were stored at normal temperature for 120 days, and then subjected to sensory evaluation, the results of which are shown in table 2 below;
TABLE 2
It can be seen from table 2 above that the canned foods prepared in examples 4-6 of the present invention have better flavor and color.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention or exceeding the scope of the claims.
Claims (6)
1. The canned edible bean food comprises edible beans and soup, and is characterized in that: the soup comprises the following raw materials in parts by weight: 1-5 parts of flavoring agent, 3-5 parts of citric acid, 1-3 parts of color fixative, 1-5 parts of auxiliary material and 10-15 parts of water;
the color fixative is prepared by the following steps:
step S1, adding the monascus pigment powder and the mixed components into 75% ethanol water solution by volume fraction, and stirring at constant speed for 15min to prepare a mixed solution for later use; adding sodium alginate into deionized water, heating to 40-45 deg.C, stirring at constant speed until colloid is formed;
and step S2, dropwise adding the mixed solution into the colloid while stirring at a constant speed, continuously stirring for 2 hours after dropwise adding is finished, then pouring into a plate, placing into a drying oven for vacuum drying to constant weight, and grinding into powder to obtain the color fixative.
2. The edible legume canned food product of claim 1, further comprising: the flavoring agent comprises the following raw materials in parts by weight: 0.1-0.5 part of edible salt, 0.2-0.5 part of pepper, 0.3-0.4 part of pepper powder and 0.1-0.3 part of edible sugar.
3. The edible legume canned food product of claim 1, further comprising: in step S2, the mixed components are formed by mixing ascorbic acid and carotene according to the weight ratio of 10: 0.1.
4. The edible legume canned food product of claim 1, further comprising: in step S1, the weight ratio of the monascus pigment powder to the mixed components is controlled to be 10: 0.01, the weight ratio of the sodium alginate to the deionized water is controlled to be 1.5-2: 100, and the weight ratio of the mixed liquid drops to the colloid is controlled to be 3-5: 10 in step S2.
5. The process for preparing a canned food of edible beans according to claim 1, wherein: the method comprises the following steps:
firstly, sterilizing flavoring agents and auxiliary materials by using ultraviolet rays for 15-20min, and then washing edible beans and soaking for 3h for later use;
secondly, adding the sterilized flavoring agent, the sterilized auxiliary materials, citric acid and the color fixative into water, boiling, filtering, and collecting filtrate to prepare soup;
thirdly, mixing the soaked edible beans and the soup, canning, heating to 90-100 ℃ for softening and exhausting, wherein the heating time is 10 min;
and step four, heating to 110-.
6. The process for preparing a canned food of edible beans according to claim 5, wherein: in the fourth step, the stewing temperature is 50-65 ℃, and the stewing time is 2.5 h.
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| CN105146364A (en) * | 2015-08-20 | 2015-12-16 | 浙江舟富食品有限公司 | Soft canned chicken juice soybean and production technology thereof |
| CN108850790A (en) * | 2018-07-25 | 2018-11-23 | 武汉轻工大学 | A kind of monascorubin microcapsules and preparation method thereof |
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| CN105146364A (en) * | 2015-08-20 | 2015-12-16 | 浙江舟富食品有限公司 | Soft canned chicken juice soybean and production technology thereof |
| CN108850790A (en) * | 2018-07-25 | 2018-11-23 | 武汉轻工大学 | A kind of monascorubin microcapsules and preparation method thereof |
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