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

An oil absorption rate and puffing type technology is applied in the field of ham-flavored puffed broad bean and its preparation, which can solve the problems of increasing the risk of cardiovascular and cerebrovascular diseases and even cancer, causing rickets and high water loss rate, and preventing cardiovascular and cerebrovascular diseases. , Conducive to digestion and absorption, the effect of strong mechanical strength

CN105995566AInactive Publication Date: 2016-10-12ANHUI TRUELOVE FOODS
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2016-10-12
Estimated Expiration
Not applicable · inactive patent
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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.
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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 ...

Examples

Embodiment Construction

[0017] A ham-flavored puffed broad bean with controlled oil absorption rate is made from the following raw materials in parts by weight:

[0018] Broad beans 280, green tea powder 2, beans 3, ham grains 10, fresh mushrooms 4, gynostemma 3, pearl grass 2, sweet potato leaves 1, cumin powder 6, palm oil amount, salt 10 amount, methyl cellulose amount, sorbitol amount , appropriate amount of water.

[0019] A kind of preparation method of the ham-flavored puffed broad bean of described control oil absorption rate, comprises the following steps:

[0020] (1) After removing impurities and elutriating broad beans, put them in clean water and rehydrate for 40 hours. The ratio of soaking water to broad beans is 2:1. Soak until there is no hard core, then place them in a filter and vibrate up and down to remove surface impurities. open water; place the rehydrated broad beans in hot water at 80°C for pregelatinization for 8 minutes;

[0021] (2) Cut off the black heads of the broad be...