Do I need to cook the beans after grinding them into powder?

The process of making roasted beans and grinding them into powder

Cooked beans are a common ingredient that can be used to make a variety of delicacies. Among them, grinding the cooked beans into powder is a common practice. So, is it necessary to boil them during the production process? Let's discuss this in detail.

Why do we need to boil the beans first?

Before turning the roasted beans into powder, we usually boil them first. This step has two main purposes:

First of all, by adding an appropriate amount of water and high-temperature processing, organic acids, peptides and other substances contained in peas can be dissolved, and most of the proteins can also be incompletely dissolved.

Secondly, dry grinding after high temperature treatment can better maintain the stability of particle shape and improve the binding force between particles.

Is it necessary to steam sterilize raw materials that have been treated with boiling water again?

In some cases, we may consider steam sterilizing raw materials that have already completed the boiling water treatment. This is mainly to kill bacteria and other microorganisms that may be present in the raw materials.

However, for cooked beans, the temperature has reached a higher level after being treated with boiling water, and most of the bacteria have been killed. Therefore, under normal circumstances, steam sterilization is not required again.

How does boiling or not boiling affect the final product?

Whether or not to boil the cooked soybean powder will have a certain impact on the final product.

If we choose not to boil the raw materials and directly grind them into powder, the final pea powder particles will have poor shape and are prone to agglomeration. At the same time, due to the lack of high temperature processing and sterilization, some microorganisms may remain in the product.

On the contrary, if the raw materials are dry-ground into powder after being fully boiled, a product with stable particle shape, no agglomeration, no odor and relatively safe and hygienic can be obtained.

Summarize

According to the above discussion, when making cooked bean powder, the raw materials should be treated with boiling water first and then dry-milled. This can ensure the stability of the particle shape of the final product and eliminate most of the residual microorganisms.

Of course, in actual operation, adjustments and controls are still needed according to specific circumstances to ensure the quality and safety of the product.