Process for producing budding broad bean crispy granules

Abstract

The invention relates to a process for producing budding broad bean crispy granules and belongs to the field of deep processing of agricultural products. The method comprises the following steps of: germinating broad bean seeds; washing; precooking the buds thoroughly; quick-freezing the buds; seasoning the buds; predrying with hot air; and performing vacuum microwave puffing to obtain broad beancrispy granule products with crispy mouthfeel, pure taste and nutritional and health-care value. By the method, nutrients and functional factors of budding broad beans are remained to the maximum extent; the process is simple; cost is low; no crispy agent and no preservative are added in the processing process; and economic and development utilization values of the budding broad bean are increased.

Description

1. Technical field [0001] The invention relates to a production process of germinated broad bean crisps, belonging to the technical field of deep processing of agricultural products. 2. Background technology [0002] Broad bean is one of the important crops in the world, such as grain, vegetable, feed and processed product. Xu Guangqi, an agronomist in the Ming Dynasty, said that broad beans "are the first to be harvested among all kinds of grains, and they are extremely urgent to save farmers. The Qing Dynasty's "Plant Names and Facts" stated that "the tender broad beans are for cooking, the old ones are mixed with rice, dried for powder, flamed for fruit, fresh and full, and wheat for rice." With the adjustment of my country's agricultural industrial structure and the improvement of dietary structure, broad beans will show more unique advantages. Broad beans have a high protein content and can be used as one of the important sources of vegetable protein. As a major cons...

AI Technical Summary

Problems solved by technology

Chinese patent CN200510038918.6 discloses a method for preparing granulated fruit and vegetable brittle grains by vacuum microwave combined drying in the early stage and post-hot air stage. The new technology of atmospheric pressure hot air drying and vacuum microwave subsequent combined drying is adopted, and the nutrient content and color of the fruit and vegetable brittle grain products are well maintained. , the texture of the product is crisp, and there is no problem of high oil content and greasy taste in fried food, but the present invention has comparative damage to heat-sensitive substances

The product is more nutritious, maintains good color, high crispness, and strong flavor. At present, there are no reports about the application of this technology in the processing of sprouted broad bean food at home and abroad.

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