Processing method of fried broad beans and exotic-taste broad beans

A processing method, broad bean technology, applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of increasing the difficulty of α-amylase application, the greater impact of α-amylase, and the limited application range, etc., to achieve increased The water absorption capacity of starch and the water absorption and swelling properties of protein, the protective activity, and the effect of prolonging the action time

Inactive Publication Date: 2019-01-01
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

α-amylase has also begun to be applied in industries such as bread and starch processing, but changes in ambient temperature and pH have a greater impact on the activity of α-amylase, which increases the difficulty of the application of α-amylase and also limits its use. Application range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of processing method of fried broad bean, concrete processing step is as follows:

[0047] (1) Peeling: Utilize the peeling machine to remove the bean skin on the surface of the broad beans to obtain the peeled broad beans;

[0048] (2) Soaking: the broad beans after peeling are added to the mixed solution of compound phosphate and α-amylase and soaked. In this mixed solution, the mass fraction of compound phosphate is 0.5%, and the mass fraction of α-amylase 0.1%, the soaking temperature is 20°C, and the soaking time is 16 hours to obtain soaked broad beans;

[0049] (3) Gelatinization: first heat the clear water in the gelatinization tank to 70°C, then add sodium chloride and sucralose to the gelatinization tank, the amount of sodium chloride added is 0.9% of the mass of the raw material broad beans, trichloro The amount of sucrose added is 0.05% of the mass of the raw material broad beans. After being completely dissolved, the soaked broad beans are added to ...

Embodiment 2

[0059] A kind of processing method of fried broad bean, concrete processing step is as follows:

[0060] (1) Peeling: Utilize the peeling machine to remove the bean skin on the surface of the broad beans to obtain the peeled broad beans;

[0061] (2) Soaking: the broad beans after peeling are added to the mixed solution of compound phosphate and α-amylase and soaked. In this mixed solution, the mass fraction of compound phosphate is 1.0%, and the mass fraction of α-amylase 0.5%, the soaking temperature is 30°C, and the soaking time is 12h, and the soaked broad beans are obtained;

[0062] (3) Gelatinization: first heat the clear water in the gelatinization tank to 100°C, then add sodium chloride and sucralose to the gelatinization tank, the amount of sodium chloride added is 1% of the mass of the raw material broad beans, trichloro The amount of sucrose added is 0.1% of the mass of the raw material broad beans. After completely dissolving, the soaked broad beans are added to ...

Embodiment 3

[0072] A kind of processing method of fried broad bean, concrete processing step is as follows:

[0073] (1) Peeling: Utilize the peeling machine to remove the bean skin on the surface of the broad beans to obtain the peeled broad beans;

[0074] (2) Soaking: the broad beans after peeling are added to the mixed solution of compound phosphate and α-amylase and soaked. In this mixed solution, the mass fraction of compound phosphate is 0.8%, and the mass fraction of α-amylase 0.3%, the soaking temperature is 25°C, and the soaking time is 14 hours to obtain soaked broad beans;

[0075] (3) Gelatinization: first heat the clear water in the gelatinization tank to 80°C, then add sodium chloride and sucralose to the gelatinization tank, the addition of sodium chloride is 1.1% of the mass of the raw material broad bean, trichloro The amount of sucrose added is 0.2% of the mass of the raw material broad beans. After being completely dissolved, the soaked broad beans are added to the ge...

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PUM

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Abstract

The invention discloses a processing method of fried broad beans and exotic-taste broad beans, which belongs to the field of food processing. The processing method of the fried broad beans comprises the following steps: shelling, soaking, pasting, deep frying and flavoring; the soaking step is to soak the shelled broad beans in a mixed aqueous solution of composite phosphate and alpha-amylase. Theprocessing method of the exotic-taste broad beans is to flavor the deep fried broad beans to obtain the exotic-taste broad beans, and the flavoring process comprises steps of preparing flavoring powder, decocting sugar and mixing. Compared with the prior art, the bean fragrance problem of the fried broad beans and the starch aging and retrogradation problem of the fried broad beans after being stored for a long time can be effectively solved. The bean fragrance of the fried broad beans and the exotic-taste broad beans is evaluated, and the average score of the bean fragrance is apparently higher than the average score of a reference group. After the fried broad beans and exotic-taste beans prepared by the invention are stored for two months at 25 DEG C, the crispness of the fried broad beans and the exotic-taste beans is evaluated, and the scores of the crispness are apparently higher than the scores of the crispness of the reference group.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of fried broad beans and strange-flavored broad beans. Background technique [0002] Broad beans are cultivated all over the country, and the raw materials for food processing are mostly broad beans from Yunnan, Sichuan, Gansu and other places. As a traditional snack food, fried broad beans have always been loved by consumers. Deep-fried broad beans use broad beans as the main raw material and are processed through peeling, soaking, gelatinization, frying, and mixing. Due to the dense structure of the raw broad beans themselves, the directly fried products have a stiff taste and are not suitable for consumption as snack food. Therefore, the broad beans are often soaked before frying, so that the broad beans can fully absorb water. The high temperature during the frying process promotes the rapid vaporization of the internal moisture of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/00A23L5/10
CPCA23L5/11A23L11/01A23L27/00A23V2002/00A23V2200/14
Inventor 姜九来叶奎徐安邦
Owner CHACHA FOOD CO LTD
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