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Puffed broad bean and processing method thereof

A processing method and technology for broad beans, applied in the field of food processing, can solve the problems of different tastes and inseparable processes, and achieve the effects of sweet and delicious taste, good effect and increased crispness

Inactive Publication Date: 2016-08-17
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, the production process of broad beans mostly stays in the stage of direct frying, battering and then frying, or battering and frying and seasoning with seasoning. The taste is different, but the process is very different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of expanded broad beans, comprising the following steps:

[0022] (1) First, inspect the broad bean raw materials, remove insect-infested beans, shriveled beans and other unqualified raw materials, and weigh the following raw material components by weight (kg): broad bean 100, maltodextrin 7, white sugar 5, salad oil 3. Edible salt 2, chicken essence 6, sucralose 0.04, isinglass powder 15, apple juice 98, xylitol 15;

[0023] (2) The broad beans are crushed and peeled by a crusher to obtain peeled broad beans;

[0024] (3) Wash the peeled broad beans with clean water, then put them into microwave equipment, treat them for 14 seconds under the condition of power of 450-500w, then take them out, and then soak them in clean water for 22 hours. From November to February, every Replace the soaking water every 7-8 hours, and change the soaking water every 4-5 hours in the remaining months;

[0025] (4) Put the above soaked broad beans into boiling water ...

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PUM

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Abstract

A puffed broad bean is produced from broad beans, and is concretely obtained through the following steps: crushing and peeling of the broad beans, microwave treatment, immersion and water absorption, high temperature gelatinization, refrigeration, frying, slurry wrapping, baking, mixing, drying, and pectin cladding. Refrigeration, mixing and slurry wrapping treatments are adopted, so the finished broad bean has greatly increased crispness, bright and attractive surface and many tastes; a traditional powder mixing technology is merged into a slurry wrapping technology, so the broad bean has a bright and neat surface; and the surface of the dried broad bean is coated with fruit gel, so the obtained broad bean has soft inside and crispy inside, and has sweet and tasty mouthfeel, and the mouthfeel and the appearance of the puffed broad bean are obviously improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an expanded broad bean and a processing method thereof. technical background [0002] Broad beans are one of the earliest legume crops cultivated by humans. There are more than 50 countries growing broad beans in the world, concentrated in the Black Sea and Mediterranean coasts. There are more than 40 cultivated varieties in my country. In the 1950s, the output ranked first in the world. More than 3 billion kilograms. It can be used as grain flour to make cakes and snacks. When it is tender, it is used as a new vegetable or feed. The seeds contain 22.35% protein and 43% starch. Folk medicine for high blood pressure and edema. There are reports of anticancer substances extracted from broad beans abroad. Broad beans are rich in nutritional value and contain 8 kinds of essential amino acids. Nowadays, the production process of broad beans mostly stays in the stage of direct frying...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L5/30A23P20/12A23P20/17A23P30/10A23P30/30
Inventor 陈先保郭书爱
Owner CHACHA FOOD CO LTD
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