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Puffed soybean food and preparation method thereof
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A kind of puffed food and puffed technology, which is applied in the direction of food ingredients, food forming, and food ingredient functions, etc. It can solve the problems of hard taste, high fat content and purine content, and achieve crisp taste, low fat and purine content, lower fat and Effect of Purine Content
Inactive Publication Date: 2019-04-12
黑龙江省牡丹江农垦新友谊食品加工有限公司
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[0003] The puffed snacks on the market are complex and diverse, with exquisite appearance and rich nutrition, but usually these foods have high fat content and purine content, and the taste is hard
Method used
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preparation example Construction
[0018] The preparation method of the puffed soybean food of the present application mainly includes the following steps: removing the fat contained in the raw material, blending with water after crushing, and then undergoing the first puffing and the second puffing.
[0019] In the present application, the raw material for preparing soybean puffed food only contains beans, which may include, but are not limited to, at least one of soybeans, black soybeans or green soybeans, that is, in the actual preparation process, only Soybeans can be used as raw materials, black soybeans can only be used as raw materials, and green soybeans can be used as raw materials; in addition, in the actual preparation process, yellow soybeans and black soybeans, yellow soybeans and green soybeans, black soybeans and green soybeans can also be used. Soybeans are used as raw materials respectively, and yellow soybeans, black soybeans, and green soybeans may be used together as raw materials. It is wor...
Embodiment 1
[0044] The present embodiment provides a kind of puffed soybean food, and its preparation method comprises:
[0045] Press the soybean under the condition of 80° C., so that the fat content of the bean cake obtained after pressing is 5.8 wt%. The bean cake obtained after crushing and squeezing is passed through an 80-mesh sieve to obtain a crushed product. Under the condition of 14000r / min, the pulverized material and water were mixed at a weight ratio of 1:0.7 to obtain prefabricated powder.
[0046] The above-mentioned prefabricated powder is added to the extrusion molding equipment, and the prefabricated powder is extruded into a chicken wing shape through the treatment of the first expansion stage, the second expansion stage, the third expansion stage and the fourth expansion stage in sequence. Wherein, the processing temperature of the first puffing stage is 300°C, the processing temperature of the second puffing stage is 300°C, the processing temperature of the third pu...
Embodiment 2
[0050] This example provides a soybean puffed food, the difference between its preparation method and Example 1 is that the processing temperature of the first puffing stage is 360°C, the processing temperature of the second puffing stage is 380°C, and the processing temperature of the third puffing stage The temperature is 300°C, and the treatment temperature of the fourth puffing stage is 200°C.
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Abstract
The invention relates to a puffed soybean food and a preparation method thereof, and belongs to the technical field of foods. The preparation method of the puffed soybean food comprises the followingsteps: removing fat from raw materials; carrying out crushing; carrying out blending with water; and then, carrying out first puffing and second puffing. The raw materials are solely beans. The step of carrying out first puffing sequentially comprises a first puffing stage, a second puffing stage, a third puffing stage and a fourth puffing stage; and temperature of the four puffing stages are sequentially 300-360 DEG C, 300-380 DEG C, 200-300 DEG C and 100-200 DEG C. The step of carrying out second puffing is carried out at 100-180 DEG C. The preparation method of the puffed soybean food is simple, easy to operate, and capable of reducing fat and purine contents in the puffed food; moreover, the preparation method is also capable of ensuring crispy taste of the puffed food. The puffed soybean food prepared by the preparation method is crispy in taste, relatively low in fat and purine contents, and suitable for most people, including patients with gout, to eat.
Description
technical field [0001] The invention relates to the technical field of food, and in particular to a puffed soybean food and a preparation method thereof. Background technique [0002] Puffed food is a food that appeared in the late 1960s. It is also called extruded food, explosive food or light food abroad. It is made of cereals, potatoes or beans with less water content as the main raw materials after processing and molding. [0003] The puffed snacks on the market are complex and diverse, with exquisite shapes and rich nutrition, but usually these foods have high fat content and purine content, and the taste is hard. Contents of the invention [0004] The object of the present invention is to provide a preparation method of puffed soybean food, which is simple and easy to operate, can not only reduce the content of fat and purine in the puffed food, but also make the puffed food crispy. [0005] The second object of the present invention is to provide a puffed soybean ...
Claims
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Application Information
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