Black beans are rich in unique biological active substances, a large number of unsaturated fatty acids, dietary fiber, vitamins, trace elements, and essential amino acids. The processed products have the following functions: scavenging free radicals, delaying aging, improving nutritional anemia, enhancing immunity, suppressing static and improving Sleep and other health functions. First, the black bean spicy protein meat Black bean spicy protein meat is made of black bean tissue protein or protein cellulose; edible meat chewing sense. (1) Production Process Black Bean→Clear Glutinous→Drying and peeling→Extracting oil→Flour milling→Pressing and squeezing→Adhesion→Infusion→Cut→Salt→Dehydration→Oil 氽→Flavor→Mixing→Packing→Product. (b) Processing Technology 1. Milled black beans are cleaned, dried and peeled, and oils are extracted. Volatile hydrocarbons are removed, and 35% of water is added for milling to form lumps. 2. After squeezing and drawing black soybean flour at 150°C and 147.1Mpa through a nozzle, the soy flour is refined with an extraction separator so that the protein powder content of the drawn silk reaches over 90%. Coloring in alkaline solution, the fiber from the nozzle of the protein solution sprayed from the nozzle of the press is precipitated in the salt solution like a yarn, wrapped around a roller running at a variable speed, stretched 60 to 200%, chewable And tenderness. 3. Bonding The binder treats the fibers in the compression machine so that the fibers are bundles of fibers. 4. Soak and cut the black bean tissue protein or protein fiber bundle in warm water of 15-20°C, soak for 3-4 hours, and wash the protein meat with water to remove foam and smell. Take out the drained surface water and cut it into 2 to 3 cm 4 to 5 cm squares. 5, salting, dehydration will be cut small squares of protein meat into 15% saline solution for 1 to 2 hours, so that protein meat salty taste, into the bag into the centrifuge to dehydrate 3 to 5 minutes. 6, oil glutinous, seasoning dehydration of protein meat into the boiling pan after the oil simmer 25 to 30 minutes, when the simmer pan foam disappears, protein and meat pieces fried into a brown sauce, pan drain fluid, will be equipped with Seasoning (1% of pepper powder, 0.5% of pepper powder, 2% of soy sauce, 0.5% MSG and 0.5% MSG, 0.5% MSG, and appropriate amount of cold boiled water to make a slurry), evenly sprayed on the deep-fried protein chunks, and then put it into the pan for heating. Various spices are even and tasty. 7. Packaging and storage When the product is cooled to room temperature, seal it with a sealer and store it in a cool and dry warehouse. Second, black bean health drinks Black bean health drinks have a strong heart, anti-inflammatory, cough and treatment of hoarseness and other effects. (1) Production process raw material processing → soaking → extracting juice → refining → extracting juice again → enzymatic treatment → filtering → deployment → preheating filling → sterilization → cooling → packaging → finished product. (2) Processing Technology 1. Raw materials After the black beans are removed, they are cleaned and cleaned to remove dust and microorganisms on the surface of the black beans. 2. Soaking Wash the black beans with clean water, and soak in the water with 2.5 to 3.0 times the weight of the black beans. The water temperature is 15 to 20°C. Time: 8 to 10 hours in the summer and 16 to 20 hours in the winter. 3, to capture the juice After the black beans fully expand, extract the black bean juice (containing anthocyanins, saponins, melanin, etc.). 4. Refining after refining, re-extracting and soaking, adding 0.1% starch liquefying enzyme and 0.2% protease, so that the pulp juice and some proteins are hydrolyzed, and the juice is extracted again after liquefaction for 2 to 3 hours. 5. Enzymatic treatment The extracted juices were mixed and 0.3% amylase, 0.2% protease and 0.1% pectinase were added for enzyme treatment. Time 2 to 3 hours, temperature 50 to 55°C. 6. Filter and mix the enzyme-treated supernatant and filter it with a diatomaceous earth filter to prepare the product according to the taste of consumers. The sugar content is 8.5%, the protein content is not less than 0.3%, and the black soybean liquid content is not less than 20%. 7. The sterilized beverage is preheated to 60-65°C for canning, and the temperature is 121°C. The time is 25-30 minutes. 8, cooling, packaging, sterilization and cooling to 45 °C for packaging, storage. Third, black bean health noodles will be added to the flour in a suitable proportion of black bean flour made of black bean noodles, increase the noodle protein and lysine content, and black soybean hull contains ginsenosides, can promote the body's metabolism, eliminate fatigue, with good Health care function. (1) Production process raw material processing → metering ingredients → dough mixing → curing → roll pressing, rolling pressing → cutting → cutting → drying → packing → finished products (2) Processing technology 1. Raw material processing options: no moldy, no pests Granules of black beans, cleaned and sieved. 2. Measure and mix all the raw materials in the ingredients into the powder mixer. The black bean flour is 30-35% of the flour weight, the water volume is generally 26-28%, and the dough time is 15-18 minutes, the temperature is 25- 30 °C. 3, mature and good dough at 25 °C around the natural aging of 28 to 30 minutes. 4. Rolled and cured dough In the compound rolling machine, the rolling speed is 10 rev/min, the rolling rate is 50%, and the roll is pressed into a 3 to 4 mm surface belt. 5. The strips are rolled repeatedly. When the thickness of the dough strip is about 1 mm, the strips are printed into 2 mm wide noodles. 6. Cutting and Drying After the noodles are cut in accordance with the product specifications, they are dried in the drying room for 5 to 6 hours. 7, after the package cooling measurement packaging.
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