Preparation method of broad bean puffed foods

A technology of puffed food and broad bean, which is applied in the field of preparation of broad bean puffed food, can solve the problems of product brittleness limitation, loss of nutrients, high processing cost, etc., and achieve the effect of solving the difficulty of selling grain, improving the dietary structure and reducing the cost

Inactive Publication Date: 2010-09-15
QINGDAO XINLONG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology mainly obtains crispy food through gelatinization and frying of broad beans. During the raw material processing, processes such as soaking, cooking, refining, and slice drying are re

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] 1) get dry broad bean granules, pulverize into broad bean granules with a particle diameter of 3 mm to 5 mm, remove broad bean husks, and add rice that accounts for 20 to 30% of the weight of the raw material to mix uniformly as an auxiliary material;

[0027] 2) measure the moisture content of broad bean granules and adjuvant in the described raw material respectively, assay method is the moisture of drying raw material or adjuvant, calculate moisture content according to formula 1:

[0028] H=(M 0 -M 1 ) / M 0 ×100% Formula I

[0029] Among them, H is the water content, M 0 is the weight of broad bean granules or accessories before drying, M 1 It is the weight of broad bean granules or accessories after drying.

[0030] 3) adding water to the raw material, so that the total moisture content of the raw material is 20%, stirring, and placing for 25 to 35 minutes, while preventing the water from evaporating to obtain a billet,

[0031] The amount ...

Example Embodiment

[0039] Example 2

[0040] 1) get the dried broad bean granules, pulverize into broad bean granules with a particle diameter of 3mm~5mm, remove the broad bean skin, add the glutinous rice flour that accounts for 20% of the raw material weight and mix it as an auxiliary material;

[0041] 2) measure the moisture content of broad bean granules and adjuvant in the described raw material respectively, assay method is the moisture of drying raw material or adjuvant, calculate moisture content according to formula 1:

[0042] H=(M 0 -M 1 ) / M 0 ×100% Formula I

[0043] Among them, H is the water content, M 0 is the weight of broad bean granules or accessories before drying, M 1 It is the weight of broad bean granules or accessories after drying.

[0044] 3) adding water to the raw material, so that the total moisture content of the raw material is 20%, stirring, and placing for 25 to 35 minutes, while preventing the water from evaporating to obtain a billet,

[0045] The amount...

Example Embodiment

[0053] Example 3

[0054] 1) get dry broad bean granules, pulverize into broad bean granules with a particle diameter of 3mm~5mm, remove broad bean husks, add rice that accounts for 10% of the weight of the raw material and mix well as an auxiliary material;

[0055] 2) measure respectively the moisture content of broad bean granules and auxiliary materials in the raw materials, the assay method is to dry the moisture of raw materials or auxiliary materials, and calculate the moisture content according to formula I:

[0056] H=(M 0 -M 1 ) / M 0 ×100% Formula I

[0057] Among them, H is water content, M 0 is the weight of broad bean granules or auxiliary materials before drying, M 1 It is the weight of broad bean granules or auxiliary materials after drying.

[0058] 3) Adding water to the raw materials so that the total moisture content of the raw materials is 20%, stirring, and standing for 25 to 35 minutes, while preventing water from evaporating, to obtain blanks,

[005...

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Abstract

The invention discloses a preparation method of broad bean puffed foods. The preparation method is characterized by comprising the following steps of: (1) weighing dry broad beans, pulverizing, adding an auxiliary material accounting for 20-30 percent of the weight of raw materials and uniformly mixing to obtain the raw materials; (2) respectively measuring the water contents of the broad beans and the auxiliary material; (3) adding water to the raw materials to ensure that the total water content is 20 percent and stirring to obtain a blank; (4) putting a mould into a discharge hole of single-screw extrusion puffing equipment and heating the discharge hole to 120 DEG C; (5) uniformly stirring the blank and feeding the blank from the feed inlet of the single-screw extrusion puffing equipment; (6) cutting and shaping broad bean products extruded from the port of the mould by using a rotating cutter; and (7) frying the broad bean products prepared in the step (6) by using palm oil, fishing out, uniformly spraying a prepared seasoning and cooling to room temperature to obtain a finished product. The broad bean puffed foods prepared by using the method are crisp and palatable and have simple and convenient process and low cost.

Description

technical field [0001] The invention relates to a preparation method of broad bean puffed food. Background technique [0002] Broad beans contain a lot of protein, second only to soybeans in the daily consumption of beans, and have a complete range of amino acids, especially lysine. In the processing of broad bean petals, small foods with different tastes are usually made by frying, fermenting, sand frying and other processing techniques. There are many types of fried products on the market. Although the processing of these products improves the taste to a certain extent, some nutrients will be lost during the processing, and it is difficult to overcome the shortcoming of fava bean food with low brittleness. , while limiting the consumption of some people; the lack of broad bean food varieties also limits the development of the broad bean industry. [0003] In the prior art, the fava bean puffed food is usually prepared through the following steps: cleaning, soaking, peeli...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23P1/14A23L11/00A23P30/34
Inventor 耿贵工杨希娟刘迎春张小田侯万伟李萍
Owner QINGDAO XINLONG TECH
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