CN105851887A - Puffed broad bean and processing method thereof - Google Patents
Puffed broad bean and processing method thereof Download PDFInfo
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- CN105851887A CN105851887A CN201610226383.3A CN201610226383A CN105851887A CN 105851887 A CN105851887 A CN 105851887A CN 201610226383 A CN201610226383 A CN 201610226383A CN 105851887 A CN105851887 A CN 105851887A
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- viciae fabae
- semen viciae
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Abstract
A puffed broad bean is produced from broad beans, and is concretely obtained through the following steps: crushing and peeling of the broad beans, microwave treatment, immersion and water absorption, high temperature gelatinization, refrigeration, frying, slurry wrapping, baking, mixing, drying, and pectin cladding. Refrigeration, mixing and slurry wrapping treatments are adopted, so the finished broad bean has greatly increased crispness, bright and attractive surface and many tastes; a traditional powder mixing technology is merged into a slurry wrapping technology, so the broad bean has a bright and neat surface; and the surface of the dried broad bean is coated with fruit gel, so the obtained broad bean has soft inside and crispy inside, and has sweet and tasty mouthfeel, and the mouthfeel and the appearance of the puffed broad bean are obviously improved.
Description
Technical field
The present invention relates to food processing field, be exactly a kind of expanded Semen Viciae fabae and processing method thereof.
Technical background
Semen Viciae fabae is one of legume crop of cultivating the earliest of the mankind, and plantation Semen Viciae fabae has more than 50 country in the world, concentrates on Black Sea and Mediterranean, and there be more than 40 cultivar in China, and 1950's yield ranks first in the world, and produces more than 3,000,000,000 kilograms per year.As grain pulverizing cake, snack.As stylish vegetable or feedstuff time tender, seed contains protein 22.35%, starch 43%.Medicinal treatment hypertension and edema.External useful Semen Viciae fabae extracts the report of cancer-resisting substance.Semen Viciae fabae rich in nutritive value, containing 8 kinds of essential amino acids.Now Semen Viciae fabae processing technology mostly rest on the most fried, wrap up in slurry after fried or wrap up in and starch fried rear spice tasty stage, taste differs, but technique is the most about the same.The present invention not only draws the advantage in tradition Semen Viciae fabae technique, more adds this technique of the freezing after Heat Gelatinization so that Semen Viciae fabae mouthfeel after fried is more crisp, and the fragrance simultaneously also making Semen Viciae fabae itself is more prominent and natural.
Summary of the invention
It is an object of the invention to the production and processing technology of Semen Viciae fabae is improved, add this critical process freezing, make Semen Viciae fabae mouthfeel after fried more crisp, carry out wrapping up in slurry during spice to process, in combination with the saving grace of traditional handicraft, finally at the Semen Viciae fabae Surface coating fruit glue dried, the outer soft interior shortcake of the Semen Viciae fabae obtained, sweet mouthfeel is good to eat, has either had qualitative leap the most in appearance in mouthfeel.
The technical solution used in the present invention is as follows:
The processing method of a kind of expanded Semen Viciae fabae, it is characterised in that comprise the following steps:
(1) first Semen Viciae fabae raw material is tested, remove the raw material off quality such as worm-eaten bean, flat bean, weigh following raw materials according component by weight: Semen Viciae fabae 100, maltodextrin 6 ~ 8, white sugar 5 ~ 6, salad oil 3 ~ 4, edible salt 2 ~ 3, chicken essence 5 ~ 7, sucralose 0.01 ~ 0.05, gelatine powder 14-16, Sucus Mali pumilae 95-100, xylitol 14-16；
(2) Semen Viciae fabae is removed the peel through crusher in crushing, Semen Viciae fabae after being removed the peel；
(3) the Semen Viciae fabae clear water after peeling is cleaned, it is then placed in microwave equipment, the 10-15 second is processed under conditions of power is 450-500w, then take out, 20-24h is soaked again with clear water, during November ~ February, changing immersion use water once every 7-8 hour, remaining month changed immersion use water once every 4-5 hour；
(4) Semen Viciae fabae after above-mentioned immersion being put into gelatinizing in boiling water, gelatinizing Semen Viciae fabae quality is 3:30-40 with gelatinizing water quality ratio, and gelatinization time is 4-5 minute；
(5) being put into rapidly in closed environment by the Semen Viciae fabae after gelatinizing, it is to avoid surface moisture evaporation is too fast, puts it into refrigerating chamber and carry out freezing processing when Semen Viciae fabae temperature is down to room temperature, and temperature controls between-15 DEG C to-17 DEG C, cooling time is more than 12 hours；
(6) carrying out fried by the Semen Viciae fabae after above-mentioned freezing, oil temperature is to cook when 190 DEG C, and frying temperature controls at 150 ± 5 DEG C, and deep-fat frying time is 4-5 minute；
(7) above-mentioned fried rear Semen Viciae fabae carries out wrap up in slurry process, baking powder is added in sugar liquid and stir into slurry, then wrapped up in system Semen Viciae fabae surface after fried；
(8) by above-mentioned wrap up in slurry after Semen Viciae fabae put into baking box baking, 175-180 DEG C, roasting 5-6 minute；
(9) maltodextrin, white sugar, salad oil, edible salt, chicken essence, sucralose and appropriate water are put into spice pot, be sufficiently stirred for mixing, put into the Semen Viciae fabae that above-mentioned baking is good after heating for dissolving, make flavouring agent be evenly distributed on Semen Viciae fabae surface；
(10) Semen Viciae fabae after above-mentioned spice is put in baking oven and dry, oven temperature 75-85 DEG C, dries 1-1.5 hour；
(11) xylitol and gelatine powder mix homogeneously are poured in pot together with Sucus Mali pumilae again boil, the Semen Viciae fabae that step (10) is dried is poured in pot, quickly after stirring, pour in mould, cold preservation 4-6 hour in the environment of mould is positioned over 1-4 DEG C,.
Beneficial effects of the present invention
1, due to the fact that and have employed freezing and spice is wrapped up in oar and processed so that the crisp degree of Semen Viciae fabae finished product increases considerably, and surface-brightening is tempting, and taste can also have more selection, the technique of tradition breading is dissolved into and wraps up in oar technique, and such Semen Viciae fabae surface-brightening is clean and tidy；Finally at the Semen Viciae fabae Surface coating fruit glue dried, the outer soft interior shortcake of the Semen Viciae fabae obtained, sweet mouthfeel is good to eat, has either had qualitative leap the most in appearance in mouthfeel；
2, the present invention uses microwave activation to process before clear water soaks, and soaks with clear water, substantially reduces soak time, and not only processing method is reasonable, practical, and simple to operate, effective, is beneficial to be widely popularized.
Detailed description of the invention
Embodiment 1:
The processing method of a kind of expanded Semen Viciae fabae, comprises the following steps:
(1) first Semen Viciae fabae raw material is tested, remove the raw material off quality, by weight (kg) such as worm-eaten bean, flat bean and weigh following raw materials according component: Semen Viciae fabae
100, maltodextrin 7, white sugar 5, salad oil 3, edible salt 2, chicken essence 6, sucralose 0.04, gelatine powder 15, Sucus Mali pumilae 98, xylitol 15；
(2) Semen Viciae fabae is removed the peel through crusher in crushing, Semen Viciae fabae after being removed the peel；
(3) the Semen Viciae fabae clear water after peeling is cleaned, it is then placed in microwave equipment, process 14 seconds under conditions of power is 450-500w, then take out, 22h is soaked again with clear water, during November ~ February, changing immersion use water once every 7-8 hour, remaining month changed immersion use water once every 4-5 hour；
(4) by Semen Viciae fabae after above-mentioned immersion, putting into gelatinizing in boiling water, gelatinizing Semen Viciae fabae quality is 3:40 with gelatinizing water quality ratio, and gelatinization time is 5 minutes；
(5) being put into rapidly in closed environment by the Semen Viciae fabae after gelatinizing, it is to avoid surface moisture evaporation is too fast, puts it into refrigerating chamber and carry out freezing processing when Semen Viciae fabae temperature is down to room temperature, and temperature controls between-15 DEG C to-17 DEG C, cooling time is more than 12 hours；
(6) carrying out fried by the Semen Viciae fabae after above-mentioned freezing, oil temperature is to cook when 190 DEG C, and frying temperature controls at 150 ± 5 DEG C, and deep-fat frying time is 4 minutes；
(7) above-mentioned fried rear Semen Viciae fabae carries out wrap up in slurry process, baking powder is added in sugar liquid and stir into slurry, then wrapped up in system Semen Viciae fabae surface after fried；
(8) by above-mentioned wrap up in slurry after Semen Viciae fabae put into baking box baking, 180 DEG C, roasting 5 minutes；
(9) maltodextrin, white sugar, salad oil, edible salt, chicken essence, sucralose and appropriate water are put into spice pot, be sufficiently stirred for mixing, put into the Semen Viciae fabae that above-mentioned baking is good after heating for dissolving, make flavouring agent be evenly distributed on Semen Viciae fabae surface；
(10) Semen Viciae fabae after above-mentioned spice is put in baking oven and dry, oven temperature 80 DEG C, dries 1 hour；
(11) xylitol and gelatine powder mix homogeneously are poured in pot together with Sucus Mali pumilae again boil, the Semen Viciae fabae that step (10) is dried is poured in pot, quickly after stirring, pour in mould, cold preservation 4-6 hour in the environment of mould is positioned over 1-4 DEG C,.
Claims (1)
1. the processing method of an expanded Semen Viciae fabae, it is characterised in that comprise the following steps:
(1) first Semen Viciae fabae raw material is tested, remove the raw material off quality such as worm-eaten bean, flat bean, weigh following raw materials according component by weight: Semen Viciae fabae 100, maltodextrin 6 ~ 8, white sugar 5 ~ 6, salad oil 3 ~ 4, edible salt 2 ~ 3, chicken essence 5 ~ 7, sucralose 0.01 ~ 0.05, gelatine powder 14-16, Sucus Mali pumilae 95-100, xylitol 14-16；
(2) Semen Viciae fabae is removed the peel through crusher in crushing, Semen Viciae fabae after being removed the peel；
(3) the Semen Viciae fabae clear water after peeling is cleaned, it is then placed in microwave equipment, the 10-15 second is processed under conditions of power is 450-500w, then take out, 20-24h is soaked again with clear water, during November ~ February, changing immersion use water once every 7-8 hour, remaining month changed immersion use water once every 4-5 hour；
(4) Semen Viciae fabae after above-mentioned immersion being put into gelatinizing in boiling water, gelatinizing Semen Viciae fabae quality is 3:30-40 with gelatinizing water quality ratio, and gelatinization time is 4-5 minute；
(5) being put into rapidly in closed environment by the Semen Viciae fabae after gelatinizing, it is to avoid surface moisture evaporation is too fast, puts it into refrigerating chamber and carry out freezing processing when Semen Viciae fabae temperature is down to room temperature, and temperature controls between-15 DEG C to-17 DEG C, cooling time is more than 12 hours；
(6) carrying out fried by the Semen Viciae fabae after above-mentioned freezing, oil temperature is to cook when 190 DEG C, and frying temperature controls at 150 ± 5 DEG C, and deep-fat frying time is 4-5 minute；
(7) above-mentioned fried rear Semen Viciae fabae carries out wrap up in slurry process, baking powder is added in sugar liquid and stir into slurry, then wrapped up in system Semen Viciae fabae surface after fried；
(8) by above-mentioned wrap up in slurry after Semen Viciae fabae put into baking box baking, 175-180 DEG C, roasting 5-6 minute；
(9) maltodextrin, white sugar, salad oil, edible salt, chicken essence, sucralose and appropriate water are put into spice pot, be sufficiently stirred for mixing, put into the Semen Viciae fabae that above-mentioned baking is good after heating for dissolving, make flavouring agent be evenly distributed on Semen Viciae fabae surface；
(10) Semen Viciae fabae after above-mentioned spice is put in baking oven and dry, oven temperature 75-85 DEG C, dries 1-1.5 hour；
(11) xylitol and gelatine powder mix homogeneously are poured in pot together with Sucus Mali pumilae again boil, the Semen Viciae fabae that step (10) is dried is poured in pot, quickly after stirring, pour in mould, cold preservation 4-6 hour in the environment of mould is positioned over 1-4 DEG C,.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610226383.3A CN105851887A (en) | 2016-04-13 | 2016-04-13 | Puffed broad bean and processing method thereof |
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| CN201610226383.3A CN105851887A (en) | 2016-04-13 | 2016-04-13 | Puffed broad bean and processing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279753A (en) * | 2017-07-31 | 2017-10-24 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal lima bean |
| CN107334068A (en) * | 2017-07-31 | 2017-11-10 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal lima bean |
| CN107647288A (en) * | 2017-11-07 | 2018-02-02 | 西华大学 | One kind fermentation broad bean and preparation method thereof |
| CN108041462A (en) * | 2017-12-19 | 2018-05-18 | 三只松鼠股份有限公司 | A kind of river perfume (or spice) spicy bean cotyledon and preparation method thereof |
| CN108308534A (en) * | 2017-12-28 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of processing method of baking broad bean valve |
| CN109105750A (en) * | 2018-08-29 | 2019-01-01 | 洽洽食品股份有限公司 | The processing method of fried broad bean, strange taste semen viciae fabae |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779773A (en) * | 2009-11-27 | 2010-07-21 | 洽洽食品股份有限公司 | Method for processing broad beans |
| CN102150786A (en) * | 2011-03-30 | 2011-08-17 | 苏州口水娃食品有限公司 | Deep-fried broad beans and preparation method thereof |
| CN102715451A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Method for producing Szechwan spicy peas |
-
2016
- 2016-04-13 CN CN201610226383.3A patent/CN105851887A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779773A (en) * | 2009-11-27 | 2010-07-21 | 洽洽食品股份有限公司 | Method for processing broad beans |
| CN102150786A (en) * | 2011-03-30 | 2011-08-17 | 苏州口水娃食品有限公司 | Deep-fried broad beans and preparation method thereof |
| CN102715451A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Method for producing Szechwan spicy peas |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279753A (en) * | 2017-07-31 | 2017-10-24 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal lima bean |
| CN107334068A (en) * | 2017-07-31 | 2017-11-10 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal lima bean |
| CN107647288A (en) * | 2017-11-07 | 2018-02-02 | 西华大学 | One kind fermentation broad bean and preparation method thereof |
| CN108041462A (en) * | 2017-12-19 | 2018-05-18 | 三只松鼠股份有限公司 | A kind of river perfume (or spice) spicy bean cotyledon and preparation method thereof |
| CN108308534A (en) * | 2017-12-28 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of processing method of baking broad bean valve |
| CN109105750A (en) * | 2018-08-29 | 2019-01-01 | 洽洽食品股份有限公司 | The processing method of fried broad bean, strange taste semen viciae fabae |
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Application publication date: 20160817 |
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