Curry-flavored puffed broad bean with controlled oil absorption rate and production method thereof
An oil-absorbing and puffing technology, which is applied in the field of curry-flavored puffed broad beans and its preparation, can solve the problems of broad beans 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 reducing oil absorption
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[0017] A curry-flavored puffed broad bean with controlled oil absorption, made from the following raw materials by weight:
[0018] Broad Bean 280, Ginkgo Fruit 8, Soy Okara 6, Winter Date Wine 5, Light Bamboo Leaf 2, Pear Blossom 2, Dandelion 1, Appropriate Palm Oil, Curry Powder 3, Dried Chili Powder 4, Table Salt 10, Appropriate Methyl Cellulose, Appropriate Sorbitol , Water is appropriate.
[0019] The method for preparing curry-flavored puffed broad beans with controlled oil absorption 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 expan...
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