CN105166726B - A kind of old vinegar broad bean - Google Patents
A kind of old vinegar broad bean Download PDFInfo
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- CN105166726B CN105166726B CN201510578751.6A CN201510578751A CN105166726B CN 105166726 B CN105166726 B CN 105166726B CN 201510578751 A CN201510578751 A CN 201510578751A CN 105166726 B CN105166726 B CN 105166726B
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Abstract
The invention discloses a kind of old vinegar broad bean, include the raw material of following parts by weight：100 parts of broad bean, 15 22 parts of syrup, 46 parts of mixed powder, 46 parts of mature vinegar.The present invention is selected by the raw material of syrup and proportioning, broad bean is had caramel color and luster, mouthfeel more mellowness；By frying temperature, the control of time, the operation such as cooling in cold oil immediately, makes broad bean mouthfeel more crisp after frying.By citric acid, malic acid and tartaric acid proportioning, so as to get old vinegar broad bean tart flavour can reach requirement, produce the mouthfeel of acid, the mutual help of smell produced with mature vinegar, reaches the requirement of acidity at the same time in smell and the sense of taste.Compared with prior art, in the present invention, by the proportioning of broad bean, syrup, mixed powder and mature vinegar, obtained old vinegar broad bean, the mellowness of existing old vinegar are made, sour-sweet mouthfeel can also reach requirement, meet the needs of present people is to mouthfeel.
Description
Technical field
The present invention relates to field of leisure food, and in particular to a kind of old vinegar broad bean.
Background technology
Carbohydrate content 47%~60% in broad bean, containing 8 kinds of essential amino acids, is especially enriched in lysine, lysine
As a kind of necessary amino acid of human body, human development, enhancing immune function can be promoted, and be improved central nervous tissue function
Effect；Broad bean is rich in vitamin C, dietary fiber and various trace elements at the same time, has higher nutritive value, is as not
The excellent food materials of not busy snacks.
Broad bean can be fabricated to various snack foods, fried broad bean, since its crispy in taste is fragrant and sweet, the U.S. valency of thing
It is the advantages that honest and clean, easy to carry, deep to be liked by masses.Have the broad bean of various tastes currently on the market, including spicy, beef flavour,
Spiced taste etc..
In recent years, as the rise of e-commerce industry, a large amount of import nuts are full of domestic market, whole nut roasted seeds and nuts
The market share be continuously improved.But the broad bean of several traditional flavors of the above, competitiveness but fade in weakness, gradually by consumer side
Edge.Traditional broad bean processing taste, also due to be not suitable for the consumption habit of child, the elderly and modern health crowd,
And do not approved by market increasingly.Therefore it provides a kind of novel taste, the broad bean food for meeting new consumption concept are necessary.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of old vinegar broad bean, sour-sweet taste, has the mellowness of old vinegar, always
It is few all suitable, it disclosure satisfy that pursuit of the consumer to food mouthfeel.
A kind of old vinegar broad bean provided by the invention, includes the raw material of following parts by weight：
Preferably, the old vinegar broad bean, includes the raw material of following parts by weight：
What the mature vinegar was selected can buy on the market.
The broad bean reaches more than 98% by immersion, aperture opening ratio, then fried, spare after de-oiling.
The syrup includes following raw material：40-50 parts of water, 30-40 parts of white granulated sugar, 10-20 parts of brown sugar, maltose
10-15 parts of slurry, syrup total weight parts are 100 parts..
The preparation method of the syrup is：By 40-50 parts of water, 30-40 parts of white granulated sugar, 10-20 parts of brown sugar, malt syrup
10-15 parts, mix, boil, boil to syrup pol at 70-75 °, up to syrup.
Described boil concretely comprises the following steps：First boiled under 200-220 DEG C, the mixing speed of 10-20r/min, treat that syrup is complete
After full boiling, continue to boil 3-5min, then boiled at 150-170 DEG C, boiled to syrup pol at 70-75 °.
The syrup can also be the raw material for including following parts by weight：
30-40 parts of water, 60-70 parts of maltose；
Its preparation method is：By 30-40 parts of water, 60-70 parts of maltose mixing, are boiled, infusion is extremely using 180-210 DEG C
Pol is 70-75 °.
The mixed powder includes the raw material of following parts by weight：
200-220 parts of edible salt, 50-70 parts of white granulated sugar, 40-50 parts of monosodium glutamate, 80-100 parts of maltodextrin, vinegar powder 20-28
Part, 10-15 parts of zanthoxylum powder, 1-4 parts of black pepper, 6-13 parts of star aniseed powder, 1-4 parts of cinnamomi cortex pulveratus, 6-12 parts of beef flavor, chickens' extract 5-
10 parts, 2-3 parts of citric acid, 2-3 parts of malic acid, 2-3 parts of tartaric acid.
Preferably, the mixed powder includes the raw material of following parts by weight：
210 parts of edible salt, 60 parts of white granulated sugar, 45 parts of monosodium glutamate, 90 parts of maltodextrin, 24 parts of vinegar powder, 15 parts of zanthoxylum powder, black Hu
3 parts of green pepper powder, 10 parts of star aniseed powder, 3 parts of cinnamomi cortex pulveratus, 9 parts of beef flavor, 7 parts of chickens' extract, 2-3 parts of citric acid, 2-3 parts of malic acid, winestone
It is 2-3 parts sour.
The preparation method of the old vinegar broad bean is：
(1) it is fried after broad bean immersion is open, then de-oiling；
(2) broad bean after de-oiling is wrapped into syrup；
(3) mixed powder is wrapped up in；
(4) mature vinegar is sprayed, up to old vinegar broad bean.
Further, in step (1), after immersion aperture opening ratio reaches more than 98%, carry out fried.
Further, in step (1), frying temperature is 170-175 DEG C, time 5-7min, and frying to moisture is
1%-1.5%.
Further, in step (1), after fried, broad bean is immersed to 2-3min in 20-30 DEG C of oil immediately, is pulled out
Afterwards, de-oiling is carried out, is 20%-28% to broad bean oil content, it is spare.
Step (2) is specially：According to formula ratio, every 100 parts by weight broad bean conventionally wraps up in syrup 15-22 weight
Part；
Step (3) is specially：According to formula ratio, every 100 parts by weight broad bean conventionally wraps up in mixed powder 4-6 weight
Part；
Step (4) is specially：According to formula ratio, every 100 parts by weight broad bean sprays mature vinegar 4-6 parts by weight.
Further, in step (4), after spraying mature vinegar, hot packing is carried out immediately, packaged form is vacuum packaging.
Using hot packing, on the one hand prevent mature vinegar from volatilizing, so that the tart flavour of product is thin out, on the other hand, prevent silkworm
The syrup water suction of beans surface, makes broad bean moisture excessive, influences the crisp degree of product.
It using vacuum packaging, on the one hand can play the role of oxygen barrier waterproof, keep broad bean in storage not by oxygen
Change will not the moisture absorption keep good mouthfeel, on the other hand, the silty that can effectively prevent broad bean surface drops, and influences broad bean
Appearance.
The present invention adds brown sugar in syrup, makes syrup color that burnt sugar coloring be presented, and meet old vinegar broad bean to color and color
The requirement of damp degree, and brown sugar mouthfeel is engaged with the tart flavour mellowness of old vinegar compared with white granulated sugar more mellowness, makes obtained old vinegar silkworm
The sour-sweet mouthfeel of beans more alcohol；Add maltose can prevent white granulated sugar boil later stage pol it is higher when sand return.Using single maltose
Carrying out boiling syrup, final products appearance is more sparkling and crystal-clear burnt sugar coloring, meets requirement of the old vinegar broad bean to color and color,
And maltose promotes the production of body fluid with filling blood, stop abdominal pain and other effects.
Raw material proportioning of the invention by syrup, enables the sweet taste of obtained old vinegar broad bean to cooperate with old acetic acid taste,
Comfortable acid, moreover, the caramel color and luster of syrup just reaches the requirement standard of old vinegar broad bean.More than the application formula, burnt sugar coloring
Overweight, the color is too dark, influences appearance, moreover, product has bitter taste；It is excessively shallow less than the application formula burnt sugar coloring, old vinegar broad bean
Color does not reach requirement, influences appearance, moreover, alcohol fragrance is slightly poor.
It is cold in cold oil immediately after fried by frying temperature, the control of time in the present invention in terms of crispy texture
But operation is waited, makes broad bean crispy in taste, meets the requirement of old vinegar broad bean.The containing by broad bean time of deep-fat frying time and boshing oil
The requirement of water rate, old vinegar broad bean to crisp degree is strictly controlled.Compared with the frying parameters that invention provides, if deep-fat frying time
Long, oil temperature is high, and broad bean can be fried always, influence mouthfeel；Deep-fat frying time is too short, and oil temperature is low, and broad bean does not reach the requirement of crisp degree.
Since old vinegar broad bean has wrapped up in syrup and powder, old vinegar broad bean is more demanding to fried crisp degree, excessively
Crisp or crisp degree does not reach, after all influencing to wrap up in sugar, wrapping up in powder, the mouthfeel of broad bean.Therefore, frying temperature, frying in the application
Time and the temperature and time of boshing oil, are all according to the mouthfeel demand of old vinegar broad bean, wrap up in sugar amount, wrap up in what powder amount etc. determined, high
In or less than condition control parameter of the present invention, the mouthfeel of old vinegar broad bean of the present invention is not reached.
In terms of the sense of taste, since old vinegar can volatilize after packaging bag opening, old vinegar broad bean only has smell to reach acidity will
Ask, and sense of taste acidity does not reach requirement, it is impossible to the smell acidity produced with mature vinegar matches, and therefore, the present invention is in mixed powder
In material, using 2-3 parts of citric acid, 2-3 parts of malic acid, the weight proportion that 2-3 parts of tartaric acid, produces sour mouthfeel, so as to get
Old vinegar broad bean sense of taste tart flavour can reach requirement, match with the smell acidity of mature vinegar, mutual help, in smell and the sense of taste
Reach the requirement of acidity at the same time.Matched higher than more than, tart flavour overrich, the tart flavour liked beyond consumer；Matched less than more than,
Tart flavour mouthfeel does not reach requirement.
Compared with prior art, in the present invention, by the proportioning of broad bean, syrup, mixed powder and mature vinegar, between raw material
Cooperate, make obtained old vinegar broad bean, the mellowness of existing old vinegar, sour-sweet mouthfeel, crispiness can reach requirement, meet present
Demand of the people to mouthfeel.
Embodiment
Embodiment 1
A kind of old vinegar broad bean, includes the raw material of following parts by weight：
The broad bean by immersion (winter broad bean to soak 56 it is small when, summer to soak 48 it is small when), aperture opening ratio reaches
More than 98%, openings of sizes is moderate, then fried, spare after de-oiling.
The syrup includes following raw material：45 parts of water, 30 parts of white granulated sugar, 10 parts of brown sugar, 15 parts of malt syrup.
The mixed powder includes the raw material of following parts by weight：
210 parts of edible salt, 60 parts of white granulated sugar, 45 parts of monosodium glutamate, 90 parts of maltodextrin, 24 parts of vinegar powder, 15 parts of zanthoxylum powder, black Hu
3 parts of green pepper powder, 10 parts of star aniseed powder, 3 parts of cinnamomi cortex pulveratus, 9 parts of beef flavor, 7 parts of chickens' extract.2 parts of citric acid, 2 parts of malic acid, tartaric acid 3
Part, tart flavour is the optimal tart flavour of old vinegar broad bean.
The preparation method of the old vinegar broad bean is：
(1) rotten seed in broad bean, mould seed, spot seed are picked out, and after broad bean immersion opening, aperture opening ratio reaches more than 98%
Afterwards, frying is carried out, 7min is fried at 170 DEG C, frying is 1%-1.5% to moisture, is pulled out, and broad bean is immersed 20 DEG C immediately
Oil in 2min, after pulling out, by oil remover, it is 20%-28% to carry out de-oiling to broad bean oil content, spare.
(2) broad bean after de-oiling is wrapped into syrup according to formula ratio；
The preparation method of the syrup is：By 45 parts of water, 30 parts of white granulated sugar, 10 parts of brown sugar, 15 parts of maltose, mixes, most
Just, boiled using 200 DEG C, and the speed of 15r/min is stirred, and after syrup reaches boiling completely, continues to boil
After 5min, boiled, boiled to syrup pol at 70 °, up to syrup at 150-170 DEG C.
(3) mixed powder is wrapped up according to formula ratio；
(4) mature vinegar, hot packing, up to old vinegar broad bean are sprayed.
Embodiment 2
A kind of old vinegar broad bean, includes the raw material of following parts by weight：
The broad bean by immersion (winter broad bean to soak 56 it is small when, summer to soak 48 it is small when), aperture opening ratio reaches
More than 98%, openings of sizes is moderate, then fried, spare after de-oiling.
The syrup includes following raw material：40 parts of water, 60 portions of maltoses.
The mixed powder includes the raw material of following parts by weight：
200 parts of edible salt, 59 parts of white granulated sugar, 42 parts of monosodium glutamate, 80 parts of maltodextrin, 20 parts of vinegar powder, 10 parts of zanthoxylum powder, black Hu
2 parts of green pepper powder, 7 parts of star aniseed powder, 2 parts of cinnamomi cortex pulveratus, 7 parts of beef flavor, 6 parts of chickens' extract, 2 parts of citric acid, 2.5 parts of malic acid, tartaric acid
2.8 part.
The preparation method of the old vinegar broad bean is：
(1) rotten seed in broad bean, mould seed, spot seed are picked out, and after broad bean immersion opening, aperture opening ratio reaches more than 98%
Afterwards, frying is carried out, 7min is fried at 170 DEG C, frying is 1%-1.5% to moisture, is pulled out, and broad bean is immersed 30 DEG C immediately
Oil in 2min, after pulling out, by oil remover, it is 20%-28% to carry out de-oiling to broad bean oil content, spare.
(2) broad bean after de-oiling is wrapped into syrup according to formula ratio；
The preparation method of the syrup is：By 40 parts of water, 60 parts of maltose, is mixed, is boiled using 190 DEG C, infusion is extremely
Pol is 70 °.
(3) mixed powder is wrapped up according to formula ratio；
(4) mature vinegar, hot packing, up to old vinegar broad bean are sprayed.
Embodiment 3
A kind of old vinegar broad bean, includes the raw material of following parts by weight：
The broad bean by immersion winter broad bean to soak 56 it is small when, summer to soak 48 it is small when, aperture opening ratio reaches 98%
More than, openings of sizes is moderate, then fried, spare after de-oiling.
The syrup includes following raw material：40 parts of water, 30 parts of white granulated sugar, 20 parts of brown sugar, 10 parts of malt syrup.
The mixed powder includes the raw material of following parts by weight：
220 parts of edible salt, 68 parts of white granulated sugar, 48 parts of monosodium glutamate, 90 parts of maltodextrin, 27 parts of vinegar powder, 14 parts of zanthoxylum powder, black Hu
2 parts of green pepper powder, 12 parts of star aniseed powder, 3 parts of cinnamomi cortex pulveratus, 10 parts of beef flavor, 8 parts of chickens' extract, 3 parts of citric acid, 3 parts of malic acid, tartaric acid 3
Part.
The preparation method of the old vinegar broad bean is：
(1) rotten seed in broad bean, mould seed, spot seed are picked out, and after broad bean immersion opening, aperture opening ratio reaches more than 98%
Afterwards, frying is carried out, 6min is fried at 173 DEG C, frying is 1%-1.5% to moisture, is pulled out, and broad bean is immersed 25 DEG C immediately
Oil in 2min, after pulling out, by oil remover, it is 20%-28% to carry out de-oiling to broad bean oil content, spare.
(2) broad bean after de-oiling is wrapped into syrup according to formula ratio；
The preparation method of the syrup is：By 40 parts of water, 30 parts of white granulated sugar, 20 parts of brown sugar, 10 parts of malt syrup, mixes,
Initially, boiled using 210 DEG C, and the speed of 15r/min is stirred, and continues to boil after syrup reaches boiling completely
5min, switchs to 170 DEG C and is boiled, and boils to syrup pol at 70 °, up to syrup.
(3) mixed powder is wrapped up according to formula ratio；
(4) mature vinegar, hot packing, up to old vinegar broad bean are sprayed.
Syrup contrasts
Comparative example 1
A kind of old vinegar broad bean, syrup used include the raw material of following parts by weight：
43 parts of water, 37 parts of brown sugar, 20 parts of malt syrup,
Other preparation methods and raw material are the same as embodiment 1.
Comparative example 2
A kind of old vinegar broad bean, syrup used include the raw material of following parts by weight：
43 parts of water, 57 parts of white granulated sugar,
Other preparation methods and raw material are the same as embodiment 2.
Comparative example 3
A kind of old vinegar broad bean, syrup used include the raw material of following parts by weight：
40 parts of water, 60 parts of malt syrup.
Other preparation methods and raw material are the same as embodiment 3.
The old vinegar broad bean that above-mentioned comparative example 1-3 and embodiment 1-3 are prepared is contrasted, Analyses Methods for Sensory Evaluation Results is shown in Table 1.
| Analyses Methods for Sensory Evaluation Results | Sweet taste | Burnt sugar coloring | Color | Whether sand return | The overall evaluation |
| Embodiment 1 | 9 | 9 | 9 | Not sand return | 9 |
| Embodiment 2 | 8 | 8 | 8 | Not sand return | 9 |
| Embodiment 3 | 9 | 9 | 8 | Not sand return | 9 |
| Comparative example 1 | 5 | 6 | 3 | Sand return | 3 |
| Comparative example 2 | 7 | 1 | 1 | Sand return | 2 |
| Comparative example 3 | 6 | 3 | 3 | Sand return | 3 |
As can be seen from the above table, embodiment 1-3 uses brown sugar provided by the present invention, white granulated sugar and malt syrup, application
In old vinegar broad bean, obtained old vinegar broad bean sugariness, burnt sugar coloring and color can reach requirement, good in taste；Moreover, do not have
There is sand return phenomenon.
For comparative example 2 only with brown sugar and malt syrup, sugariness does not reach requirement, and color does not reach requirement yet, overall
Mouthfeel is not good enough.
Comparative example 1 is only with white granulated sugar, although sugariness is much of that, sand return is serious, moreover, without burnt sugar coloring, color and luster
Degree does not reach the requirement of old vinegar broad bean, and product appearance is not good enough.
Comparative example 3 is only with malt syrup, and sugariness, burnt sugar coloring and color do not reach requirement, and overall mouthfeel is not good enough.
Mixed powder contrasts
Comparative example 1 '
A kind of old vinegar broad bean, mixed powder used include the raw material of following parts by weight：
210 parts of edible salt, 60 parts of white granulated sugar, 45 parts of monosodium glutamate, 90 parts of maltodextrin, 24 parts of vinegar powder, 15 parts of zanthoxylum powder, black Hu
3 parts of green pepper powder, 10 parts of star aniseed powder, 3 parts of cinnamomi cortex pulveratus, 9 parts of beef flavor, 7 parts of chickens' extract.
Other preparation methods and raw material are the same as embodiment 1.
Comparative example 2 '
A kind of old vinegar broad bean, mixed powder used include the raw material of following parts by weight：
200 parts of edible salt, 59 parts of white granulated sugar, 42 parts of monosodium glutamate, 80 parts of maltodextrin, 20 parts of vinegar powder, 10 parts of zanthoxylum powder, black Hu
2 parts of green pepper powder, 7 parts of star aniseed powder, 2 parts of cinnamomi cortex pulveratus, 7 parts of beef flavor, 6 parts of chickens' extract, 5 parts of citric acid, 5 parts of malic acid, tartaric acid 5
Part.
Other preparation methods and raw material are the same as embodiment 2.
Comparative example 3 '
A kind of old vinegar broad bean, mixed powder used include the raw material of following parts by weight：
220 parts of edible salt, 68 parts of white granulated sugar, 48 parts of monosodium glutamate, 90 parts of maltodextrin, 27 parts of vinegar powder, 14 parts of zanthoxylum powder, black Hu
2 parts of green pepper powder, 12 parts of star aniseed powder, 3 parts of cinnamomi cortex pulveratus, 10 parts of beef flavor, 8 parts of chickens' extract, 1 part of citric acid, 4 parts of malic acid, tartaric acid 2
Part.
Other preparation methods and raw material are the same as embodiment 3.
The old vinegar broad bean of above-mentioned comparative example 1 ' -3 ' and embodiment 1-3 preparations is contrasted, Analyses Methods for Sensory Evaluation Results is shown in Table 2.
Table 2
| Analyses Methods for Sensory Evaluation Results | Vinegar perfume (smell) | Acidity (sense of taste) | Overall taste is evaluated |
| Embodiment 1 | 9 | 9 | 9 |
| Embodiment 2 | 8 | 8 | 9 |
| Embodiment 3 | 9 | 9 | 9 |
| Comparative example 1 ' | 8 | 2 | 4 |
| Comparative example 2 ' | 7 | 13 | 3 |
| Comparative example 3 ' | 8 | 4 | 5 |
As can be seen from the above table, embodiment 1-3 uses citric acid, malic acid and tartaric acid rational proportion, in sense of taste acidity
On can match with the smell acidity of old vinegar, sense of taste acidity and the mutual help of smell acidity, mouthfeel, taste can reach demand.
Citric acid, malic acid and tartaric acid are not used in comparative example 1, although having the mellowness tart flavour of old vinegar, in the sense of taste
On cannot reach requirement, with smell acidity mismatch；In comparative example 2
The proportioning of citric acid, malic acid and tartaric acid exceeds scope provided by the invention, acidity overrich, the smell with old vinegar
Acidity mismatches, and mouthfeel crosses calculation, it is impossible to reaches requirement；1 part of citric acid in comparative example 3,4 parts of malic acid, 2 parts of tartaric acid, lemon
Sour dosage is less than the application, and 4 parts of malic acid is higher than the application, and 2 parts of tartaric acid is in the range of the application, still, the acid of comparative example 3
Degree cannot still match with the acidity of formula ratio smell, and requirement is not reached in the sense of taste.
Therefore, the proportioning of citric acid in toppings, malic acid and tartaric acid only within the scope of the invention, can be only achieved
The demand of acidity, reaches effect of the present invention.
Frying contrast
Comparative example 1 "
A kind of old vinegar broad bean, its frying course are：
Frying temperature is 170 DEG C, time 6min, and frying to moisture is 1%-1.5%, not boshing oil, other systems
Preparation Method and raw material are the same as embodiment 1.
Comparative example 2 "
A kind of old vinegar broad bean, its frying course are：
Frying temperature is 180 DEG C, time 8min, and frying to moisture is 1%-1.5%, after fried, immediately
Broad bean is immersed to 2min in 30 DEG C of oil, after pulling out, de-oiling is carried out, is 20%-28% to broad bean oil content, it is spare；
Other preparation methods and raw material are the same as embodiment 2.
Comparative example 3 "
A kind of old vinegar broad bean, its frying course are：
Frying temperature is 170 DEG C, time 6min, and frying to moisture is 1%-1.5%, after fried, immediately
Broad bean is immersed to 1min in 40 DEG C of oil, after pulling out, de-oiling is carried out, is 20%-28% to broad bean oil content, it is spare.
Other preparation methods and raw material are the same as embodiment 3.
Contrast above-mentioned comparative example 1 " -3 " and the old vinegar broad beans that prepare of embodiment 1-3, Analyses Methods for Sensory Evaluation Results is shown in Table 2.
Table 2
| Analyses Methods for Sensory Evaluation Results | Crisp degree | Overall taste is evaluated |
| Embodiment 1 | 9 | 9 |
| Embodiment 2 | 8 | 9 |
| Embodiment 3 | 9 | 9 |
| Comparative example 1 " | 4 | 4 |
| Comparative example 2 " | 5 | 5 |
| Comparative example 3 " | 5 | 5 |
The crisp degree of old vinegar broad bean prepared by comparative example 1 " -3 " does not reach the requirement of old vinegar broad bean.
Present invention specific implementation is not subject to the restrictions described above, as long as employing methodology and the technical side of the present invention
The various improvement that case carries out, or it is not improved directly applying to other occasions, within protection scope of the present invention.
Claims (9)
1. a kind of old vinegar broad bean, it is characterised in that the old vinegar broad bean is made of the raw material of following parts by weight：
100 parts of broad bean,
15-22 parts of syrup,
4-6 parts of mixed powder,
4-6 parts of mature vinegar；
The raw material of the mixed powder forms：
220 parts of edible salt 200-, 50-70 parts of white granulated sugar, 40-50 parts of monosodium glutamate, 80-100 parts of maltodextrin, 20-28 parts of vinegar powder,
10-15 parts of zanthoxylum powder, 1-4 parts of black pepper, 6-13 parts of star aniseed powder, 1-4 parts of cinnamomi cortex pulveratus, 6-12 parts of beef flavor, chickens' extract 5-10
Part, 2-3 parts of citric acid, 2-3 parts of malic acid, 2-3 parts of tartaric acid.
2. old vinegar broad bean according to claim 1, it is characterised in that the old vinegar broad bean by following parts by weight raw material system
Into：
100 parts of broad bean,
20 parts of syrup,
5 parts of mixed powder,
5 parts of mature vinegar.
3. old vinegar broad bean according to claim 1 or 2, it is characterised in that the raw material of the syrup, which forms, is：Water 40-50
Part, 30-40 parts of white granulated sugar, 10-20 parts of brown sugar, 10-15 parts of malt syrup.
4. old vinegar broad bean according to claim 3, it is characterised in that the preparation method of the syrup is：By water 40-50
Part, 30-40 parts of white granulated sugar, 10-20 parts of brown sugar, 10-15 parts of malt syrup, mixes, boils, boil to syrup pol in 70-
75 °, up to syrup.
5. old vinegar broad bean according to claim 4, it is characterised in that described boil concretely comprises the following steps：First in 200-220
DEG C, boiled under the mixing speed of 10-20r/min, after syrup completely boiling, continue to boil 3-5min, then at 150-170 DEG C
Under boil, boil to syrup pol at 70-75 °.
6. old vinegar broad bean according to claim 1 or 2, it is characterised in that the raw material of the syrup, which forms, is：Water 30-40
Part, 60-70 parts of maltose.
7. old vinegar broad bean according to claim 6, it is characterised in that the syrup preparation method is：By 30-40 parts of water,
60-70 parts of maltose mixing, are boiled using 180-210 DEG C, and infusion to pol is 70-75 °.
8. old vinegar broad bean according to claim 1, it is characterised in that the raw material of the mixed powder, which forms, is：
210 parts of edible salt, 60 parts of white granulated sugar, 45 parts of monosodium glutamate, 90 parts of maltodextrin, 24 parts of vinegar powder, 15 parts of zanthoxylum powder, black pepper
3 parts, 10 parts of star aniseed powder, 3 parts of cinnamomi cortex pulveratus, 9 parts of beef flavor, 7 parts of chickens' extract, 2-3 parts of citric acid, 2-3 parts of malic acid, tartaric acid 2-
3 parts.
9. old vinegar broad bean according to claim 1 or 2, it is characterised in that the broad bean reaches by immersion, aperture opening ratio
More than 98%, it is then fried, it is spare after de-oiling.
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| CN109123608A (en) * | 2018-08-31 | 2019-01-04 | 济宁米香食品股份有限公司 | A kind of the material packet formula and its production method of old vinegar peanut |
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| 怪味胡豆的制作工艺研究_;尤丽琴等;《粮油加工》;20090930;第121-123页 * |
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