Oil-absorption-controlled hawthorn fruit puffed broad beans capable of whetting appetite and preparing method of hawthorn fruit puffed broad beans
An oil-absorbing and puffing technology, which is applied in the hawthorn appetizing puffed broad bean and its preparation field, can solve the problems of broad bean foaming, rickets, and high water loss rate, and achieve strong water absorption and water retention, which is conducive to digestion and absorption. The effect of strong mechanical strength
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[0017] A kind of hawthorn appetizing puffed broad bean with controlled oil absorption rate, made from the following raw materials by weight:
[0018] Broad bean 280, jujube juice 7, lean donkey meat 5, hawthorn powder 8, squash 4, haricot vine 1, grass fruit 3, wolfberry leaf 2, palm oil, salt 10, methyl cellulose, sorbitol , Water is appropriate.
[0019] The preparation method of the hawthorn appetizing puffed broad bean with controlled oil absorption rate includes the following steps:
[0020] (1) After removing impurities and washing the broad beans, place them in clean water and rehydrate for 40 hours. The ratio of soaking water to broad beans is 2:1, soak until there are no hard cores, and then place them in a sieve and vibrate up and down to remove surface impurities. Bright water: Put the rehydrated broad beans in hot water at 80℃ for pre-gelatinization for 8 minutes;
[0021] (2) Divide the black heads of broad beans, cut the soaked and expanded broad beans into a flowering ...
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