A low-salt, directly edible broad bean powder and its preparation method

Abstract

This application relates to the field of food deep processing and condiment preparation technology, and discloses a low-salt, ready-to-eat broad bean paste powder and its preparation method. The method involves grading and eluting fermented Pixian broad bean paste, and then cold-recovering the elution through a cascade system of ultrafiltration, electrodialysis, and reverse osmosis to obtain a low-salt flavor mother liquor that retains its characteristic flavor. This mother liquor is then formulated with trehalose and maltodextrin to create a composite coating liquid. The desalted granular phase is mixed with the paste phase, introduced into the finished dry powder for reflux conditioning, and then solid calcium lactate is added. The composite coating liquid is then sprayed through atomization, initiating in-situ calcium bridge crosslinking at the solid-liquid interface to form porous agglomerated particles. Finally, the product is obtained through pressure-variable pulse vacuum drying and pulverization. This invention retains the water-soluble flavor through membrane separation and backfilling, and solves the problems of granulation wall adhesion and nozzle clogging through dry material backfilling and in-situ crosslinking. The restricted pulse drying meets the ready-to-eat sterilization standards while blocking the browning reaction. The resulting product is low in salt, has a rich aroma, and possesses excellent anti-caking properties.

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