CN105995566A - Oil-absorption-controlled ham flavor puffed broad beans and preparing method thereof - Google Patents

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

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Publication number
CN105995566A
CN105995566A CN201610412422.9A CN201610412422A CN105995566A CN 105995566 A CN105995566 A CN 105995566A CN 201610412422 A CN201610412422 A CN 201610412422A CN 105995566 A CN105995566 A CN 105995566A
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CN
China
Prior art keywords
viciae fabae
semen viciae
parts
oil
water
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Pending
Application number
CN201610412422.9A
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Chinese (zh)
Inventor
代鹏
袁霞
张鑫
刘武
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ANHUI TRUELOVE FOODS Co Ltd
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ANHUI TRUELOVE FOODS Co Ltd
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Publication date
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Priority to CN201610412422.9A priority Critical patent/CN105995566A/en
Publication of CN105995566A publication Critical patent/CN105995566A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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.

Description

A kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency and Its preparation method.
Background technology
Semen Viciae fabae (Viciafaba L.) is commonly called as HUDOU, Buddhist bean, broad bean etc., belongs to pulse family vetch, more year raw or annual Herbaceous plant.Semen Viciae fabae is as one of the most ancient crop, and planting scale occupies beans the 6th.China is Semen Viciae fabae big producing country of the world, Cultivated area, total output occupy the world the 4th.Broad Bean Protein content about 30%, content of starch about 49%, crude fiber content 8%, fat Content is only 0.8%, and phosphorous, magnesium, selenium and other trace elements, is a kind of high protein, low fat, the crop of rich starch.Semen Viciae fabae is sought Support abundant, wide material sources, but broad bean leisure food is relatively fewer on the market, and therefore exploitation Semen Viciae fabae fried food has wide Market prospect.
Phosphate is the most widely used food additive in current countries in the world, and the improvement of food quality is played important work by it With, the moisture holding capacity of product can be effectively improved, reduce the loss of nutritional labeling;But composite phosphate in use can cause Following shortcoming: a. composite phosphate the most easily remains on product, it is not easy to clean up, can cause Semen Viciae fabae Follow-up frying course spumes, affects frying action and product quality;B. composite phosphate is used to need after soaking a large amount of Water rinses, and causes water resource waste and environmental pollution etc.;C. the edible composite phosphate of excess can cause human body calcium-phosphorus ratio to lack of proper care, and leads The calcium caused in human body cannot fully absorb utilization, easily causes fracture, loss of tooth and textured bone etc., especially can affect child Absorption to vitamin D, is likely to result in rickets, therefore seeks to substitute phosphatic food additive or processing technique Particularly significant.
The crisp Semen Viciae fabae food being processed into by Semen Viciae fabae is delicious and tasty, easily preserves and carries, and instant, is zero be favourably welcome Food snack.But in recent years, along with the raising of people's dietetic life level, health perception strengthens and in diseases of adults incidence rate Rising, fried food is produced and guards psychology by many people, and deep-fried food of fearing often to consume oil easily is got fat, and increases and suffers from cardiovascular and cerebrovascular disease very Risk etc. to cancer;On the other hand, the oil absorbency of fried food is the highest, and relative percentage of water loss is the most, affects the quality of product And production cost.To eliminate consumer, the repulsion psychology of fried broad bean food, further reduction cost are improved product quality, Also need to control the oil content of fried broad bean food.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Petaso taste expanded type controlling oil absorbency Semen Viciae fabae and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, is made up of the raw material of following weight portion:
Semen Viciae fabae 280-300, green tea powder 2-3, fresh kidney beans 3-4, Petaso grain 10-12, fresh mushroom 4-5, Herb Gynostemmae Pentaphylli 3-4, Herba Phyllanthi Urinariae 2-3, Folium Ipomoea 1-2, cumin powder 6-7, Petiolus Trachycarpi oil are appropriate, Sal 10-15, methylcellulose are appropriate, sorbitol is appropriate, water is appropriate.
The preparation method of described a kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, comprises the following steps:
(1) after Semen Viciae fabae carries out remove impurity, elutriation, being placed in rehydration 40-48h in clear water, the ratio soaking the water yield and Semen Viciae fabae is 21, It is dipped to without hard-core, then is positioned in screen up-down vibration to remove the open fire on surface;Semen Viciae fabae after rehydration is placed in 80 DEG C again Hot water in pre-gelatinized process 8-10min;
(2) the blackhead part of Semen Viciae fabae is prescinded, and cut off in moulding of blooming by soaking the Semen Viciae fabae expanded, be placed in air drier Hot air drying 20min at 105 DEG C;Semen Viciae fabae goes to soak in edible film solution film 1min again, in edible film solution Containing the methylcellulose that mass fraction is 1.5%, the sorbitol of 0.75%;Then Semen Viciae fabae is placed in air drier in 105 Hot air drying 10min at DEG C;
(3) being placed in Vacuum frying machine by Semen Viciae fabae and carry out vacuum frying with Petiolus Trachycarpi oil, vacuum frying condition is: vacuum 0.09MPa, temperature 100 DEG C, time 20min;Semen Viciae fabae after fried is placed in centrifugation de-oiling machine and is centrifuged removing oil, centrifugal de- Fritters of twisted dough part is: revolution 300r/min, time 5min;
(4) by Herb Gynostemmae Pentaphylli, Herba Phyllanthi Urinariae, Folium Ipomoea mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid;
(5) by fresh kidney beans, fresh mushroom mixing, adding herb liquid making beating, gained serosity and green tea powder, Petaso grain are mixed into pot, and slow fire is endured Do to water, take out Petaso grain, rinse well with clear water, dry, pulverize;Gained powder mixes with remaining each raw material, makes seasoning Material;
(6) the material mix homogeneously after step (3), (5) being processed, subpackage, to obtain final product.
The invention have the advantage that the present invention first carries out rehydration to Semen Viciae fabae so that Semen Viciae fabae soluble solid content increases, can To fetter more free moisture, thus reduce its water activity;Again the Semen Viciae fabae after rehydration is carried out pre-gelatinized process, stick with paste in advance Change process have the advantage that a. during pre-gelatinized, hydrone destroys the hydrogen bond between starch molecule, thus destroys shallow lake The crystalline texture of powder particles, is allowed to profit and rises soluble in water, and the most easily by diastatic action, beneficially human consumption absorbs;Stick with paste the most in advance Change water absorption and water-retaining property is strong, moisture rapid vaporization can be made time fried to produce Swelling Functions, make product more fluffy, crisp, logical The effect crossing pre-gelatinized Semen Viciae fabae reaches even better than phosphate treated;The present invention uses the mode of hot air drying to do Semen Viciae fabae Dry process, fava cell generation shrinkage, during vacuum frying, decrease sample porous degree, thus limit its oil suction Amount;The present invention is also by coating problems, owing to the complex liquid of methylcellulose, sorbitol has choke, oil resistance characteristic and stronger Mechanical strength, the most effectively reduce the oil absorbency of fried broad bean;Palatable crisp of the present invention, perfume and oiliness, the green tea powder of interpolation There is blood fat reducing, improve immunity, slow down aging, effect of prevention cardiovascular and cerebrovascular disease, the multiple medium-height grass such as the Herb Gynostemmae Pentaphylli of interpolation Medical instrument has effect of allaying tiredness, slow down aging, tranquilizing soporific.
Detailed description of the invention
A kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, is made up of the raw material of following weight portion:
Semen Viciae fabae 280, green tea powder 2, fresh kidney beans 3, Petaso grain 10, fresh mushroom 4, Herb Gynostemmae Pentaphylli 3, Herba Phyllanthi Urinariae 2, Folium Ipomoea 1, cumin powder 6, palm fibre Palmitic acid oil is appropriate, Sal 10, methylcellulose are appropriate, sorbitol is appropriate, water is appropriate.
The preparation method of described a kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, comprises the following steps:
(1) after Semen Viciae fabae carries out remove impurity, elutriation, being placed in rehydration 40h in clear water, the ratio soaking the water yield and Semen Viciae fabae is 21, soaks To without hard-core, then it is positioned in screen up-down vibration with the open fire on removal surface;Semen Viciae fabae after rehydration is placed in again the heat of 80 DEG C In water, pre-gelatinized processes 8min;
(2) the blackhead part of Semen Viciae fabae is prescinded, and cut off in moulding of blooming by soaking the Semen Viciae fabae expanded, be placed in air drier Hot air drying 20min at 105 DEG C;Semen Viciae fabae goes to soak in edible film solution film 1min again, in edible film solution Containing the methylcellulose that mass fraction is 1.5%, the sorbitol of 0.75%;Then Semen Viciae fabae is placed in air drier in 105 Hot air drying 10min at DEG C;
(3) being placed in Vacuum frying machine by Semen Viciae fabae and carry out vacuum frying with Petiolus Trachycarpi oil, vacuum frying condition is: vacuum 0.09MPa, temperature 100 DEG C, time 20min;Semen Viciae fabae after fried is placed in centrifugation de-oiling machine and is centrifuged removing oil, centrifugal de- Fritters of twisted dough part is: revolution 300r/min, time 5min;
(4) by Herb Gynostemmae Pentaphylli, Herba Phyllanthi Urinariae, Folium Ipomoea mixing, add 6 times of water, slow fire infusion 20min, filter, obtain herb liquid;
(5) by fresh kidney beans, fresh mushroom mixing, adding herb liquid making beating, gained serosity and green tea powder, Petaso grain are mixed into pot, and slow fire is endured Do to water, take out Petaso grain, rinse well with clear water, dry, pulverize;Gained powder mixes with remaining each raw material, makes seasoning Material;
(6) the material mix homogeneously after step (3), (5) being processed, subpackage, to obtain final product.

Claims (2)

1. the Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, it is characterised in that be made up of the raw material of following weight portion:
Semen Viciae fabae 280-300, green tea powder 2-3, fresh kidney beans 3-4, Petaso grain 10-12, fresh mushroom 4-5, Herb Gynostemmae Pentaphylli 3-4, Herba Phyllanthi Urinariae 2-3, Folium Ipomoea 1-2, cumin powder 6-7, Petiolus Trachycarpi oil are appropriate, Sal 10-15, methylcellulose are appropriate, sorbitol is appropriate, water is appropriate.
The preparation method of a kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency the most according to claim 1, its feature exists In comprising the following steps:
(1) after Semen Viciae fabae carries out remove impurity, elutriation, being placed in rehydration 40-48h in clear water, the ratio soaking the water yield and Semen Viciae fabae is 21, It is dipped to without hard-core, then is positioned in screen up-down vibration to remove the open fire on surface;Semen Viciae fabae after rehydration is placed in 80 DEG C again Hot water in pre-gelatinized process 8-10min;
(2) the blackhead part of Semen Viciae fabae is prescinded, and cut off in moulding of blooming by soaking the Semen Viciae fabae expanded, be placed in air drier Hot air drying 20min at 105 DEG C;Semen Viciae fabae goes to soak in edible film solution film 1min again, in edible film solution Containing the methylcellulose that mass fraction is 1.5%, the sorbitol of 0.75%;Then Semen Viciae fabae is placed in air drier in 105 Hot air drying 10min at DEG C;
(3) being placed in Vacuum frying machine by Semen Viciae fabae and carry out vacuum frying with Petiolus Trachycarpi oil, vacuum frying condition is: vacuum 0.09MPa, temperature 100 DEG C, time 20min;Semen Viciae fabae after fried is placed in centrifugation de-oiling machine and is centrifuged removing oil, centrifugal de- Fritters of twisted dough part is: revolution 300r/min, time 5min;
(4) by Herb Gynostemmae Pentaphylli, Herba Phyllanthi Urinariae, Folium Ipomoea mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid;
(5) by fresh kidney beans, fresh mushroom mixing, adding herb liquid making beating, gained serosity and green tea powder, Petaso grain are mixed into pot, and slow fire is endured Do to water, take out Petaso grain, rinse well with clear water, dry, pulverize;Gained powder mixes with remaining each raw material, makes seasoning Material;
(6) the material mix homogeneously after step (3), (5) being processed, subpackage, to obtain final product.
CN201610412422.9A 2016-06-14 2016-06-14 Oil-absorption-controlled ham flavor puffed broad beans and preparing method thereof Pending CN105995566A (en)

Priority Applications (1)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166919A (en) * 2015-07-16 2015-12-23 秦红梅 Delicious fragrance dried shrimp lily broad bean particles and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166919A (en) * 2015-07-16 2015-12-23 秦红梅 Delicious fragrance dried shrimp lily broad bean particles and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
张翠华 等: "控制油炸食品吸油率方法的研究", 《食品科技》 *
范柳萍 等: "预处理技术对真空油炸脆蚕豆品质的影响", 《食品工业科技》 *
饶先军 等: "预糊化替代复合磷酸盐在油炸蚕豆中的应用", 《食品工业科技》 *

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Application publication date: 20161012

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