Oil-absorption-controlled ham flavor puffed broad beans and preparing method thereof

Abstract

The invention discloses oil-absorption-controlled ham flavor puffed broad beans. The oil-absorption-controlled ham flavor puffed broad beans are prepared from, by weight, 280-300 parts of broad beans, 2-3 parts of green tea powder, 3-4 parts of long beans, 10-12 parts of ham grains, 4-5 parts of fresh lentinula edodes, 3-4 parts of fiveleaf gynostemma herb, 2-3 parts of pearl grass, 1-2 parts of sweet potato leaves, 6-7 parts of cumin powder, a proper amount of palm oil, 10-15 parts of table salt, a proper amount of methyl cellulose, a proper amount of sorbitol and a proper amount of water. The oil-absorption-controlled ham flavor puffed broad beans are crisp, delicious and aromatic without greasiness, the added green tea powder has the effects of reducing blood fat, improving immunity, delaying ageing and preventing cardiovascular and cerebrovascular diseases, and the added fiveleaf gynostemma herb and other various Chinese herbs have the effects of allaying tiredness, delaying aging, and tranquilizing the mind and inducing sleeping.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a ham-flavored puffed broad bean with controlled oil absorption rate and a preparation method thereof. Background technique [0002] Broad bean (Viciafaba L.), commonly known as Hudou bean, Buddha bean, Luohan bean, etc., belongs to the leguminous vetch, and is an annual or annual herb. Broad bean is one of the oldest crops, and its planting scale ranks sixth among beans. my country is the largest producer of broad beans in the world, with the planting area and total output ranking fourth in the world. The protein content of broad bean is about 30%, the starch content is about 49%, the crude fiber content is 8%, the fat content is only 0.8%, and it contains trace elements such as phosphorus, magnesium, selenium, etc. It is a high-protein, low-fat, and starch-rich crop . Broad bean is rich in nutrition and has a wide range of sources, but there are relatively few broad ...

AI Technical Summary

Problems solved by technology

[0003] Phosphate is currently the most widely used food additive in the world. It plays an important role in the improvement of food quality. It can effectively improve the water holding capacity of the product and reduce the loss of nutrients; however, the use of compound phosphate will cause the following disadvantages : a. The compound phosphate is easy to remain on the product during use, and it is not easy to clean, which will cause the broad beans to foam during the subsequent frying process, affecting the frying effect and product quality; b. After soaking with the compound phosphate, it needs Washing with a large amount of water will cause waste of water resources and environmental pollution; c. Excessive consumption of compound phosphate will cause an imbalance in the calcium-phosphorus ratio of the human body, resulting in the inability to fully absorb and utilize calcium in the human body, easily causing fractures, tooth loss and bone deformation, etc., especially It will affect children's absorption of vitamin D and may cause rickets, so it is very important to seek food additives or processing techniques that can replace phosphate

However, in recent years, with the improvement of people's diet and living standards, the enhancement of health awareness and the increase in the incidence of adult diseases, many people have become wary of fried foods, fearing that eating fried foods will make them fat and increase the risk of cardiovascular and cerebrovascular diseases. Even the risk of cancer, etc.; on the other hand, the higher the oil absorption rate of fried food, the higher the relative water loss rate, which affects product quality and production cost