Processing method of lima bean powder

Abstract

A processing method of lima bean powder is characterized by comprising the following steps: carefully choosing large-particle common lima beans, cleaning, removing shells, drying, crushing into lima bean particles; pulverizing the lima bean particles to obtain lima bean powder; performing instant hot extrusion processing of 50% of the lima bean powder obtained in step (2) at a temperature of 300 DEG C; mixing the lima bean powder obtained in step (3) with the residual lima bean powder without instant hot extrusion processing in step (2), putting into a biologic enzyme digestion reactor for biologic enzyme digestion reaction for at least 40 min to obtain the lima bean fine powder. The invention adopts no additives; the obtained specially-fine lima bean powder maintains original nutritional ingredients of lima bean to the most extent, and can be used for preparing all food such as fine dried noodles, dumplings, steamed bun, and the like which can be prepared by traditional wheat flour; the prepared food is fine, tough, good in taste, and high in nutrition value.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a processing method of soybeans. Background technique [0002] Pea is a crop product with high yield in my country, most of which are used to process feed. In view of the high nutritional value of the soybean itself, people try to use the traditional processing method to make the soybean food from the soybean for human consumption. However, due to the shortcomings of the obtained food, such as rough taste, spicy taste and no chewing, it is not widely accepted. . In recent years, large-scale production of soybean powder by industrial methods has also appeared on the market, but the processing properties of soybean powder are mainly improved by adding some food additives, in order to improve the taste of soybean food, but the effect is still not good, and In the process of processing, the nutritional labeling of the soybean itself is l...

AI Technical Summary

Problems solved by technology

In view of the high nutritional value of the soybean itself, people try to use the traditional processing method to make the soybean food from the soybean for human consumption. However, due to the shortcomings of the obtained food, such as rough taste, spicy taste and no chewing, it is not widely accepted.

In recent years, large-scale production of soybean powder by industrial methods has also appeared on the market, but the processing properties of soybean powder are mainly improved by adding some food additives, in order to improve the taste of soybean food, but the effect is still not good, and In the process of processing, the nutritional labeling of the soybean itself is lost in a large amount, which cannot fundamentally solve the existing problems of the soybean food