CN108719809A - A kind of beans dilated food and preparation method - Google Patents
A kind of beans dilated food and preparation method Download PDFInfo
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- CN108719809A CN108719809A CN201810441435.8A CN201810441435A CN108719809A CN 108719809 A CN108719809 A CN 108719809A CN 201810441435 A CN201810441435 A CN 201810441435A CN 108719809 A CN108719809 A CN 108719809A
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- 235000013305 food Nutrition 0.000 title claims abstract description 110
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 73
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 115
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 115
- 230000001007 puffing effect Effects 0.000 claims abstract description 99
- 240000008042 Zea mays Species 0.000 claims abstract description 41
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 41
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 41
- 235000005822 corn Nutrition 0.000 claims abstract description 41
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 36
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 36
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 36
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 36
- 235000020232 peanut Nutrition 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 13
- 240000003183 Manihot esculenta Species 0.000 claims description 12
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 12
- 229920000881 Modified starch Polymers 0.000 claims description 12
- 239000004368 Modified starch Substances 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 238000007792 addition Methods 0.000 claims description 12
- 235000013351 cheese Nutrition 0.000 claims description 12
- 235000019426 modified starch Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
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- 229920002472 Starch Polymers 0.000 abstract description 16
- 239000008107 starch Substances 0.000 abstract description 16
- 235000019698 starch Nutrition 0.000 abstract description 16
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 5
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 30
- 241000209140 Triticum Species 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 9
- 239000000203 mixture Substances 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
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- 235000020429 malt syrup Nutrition 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 239000002781 deodorant agent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
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- 235000020995 raw meat Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of beans dilated foods, belong to field of food.For the stiff problem of dilated food mouthfeel made as raw material using soybean, beans dilated food of the invention, including the following raw material are prepared：Soybean, corn and peanut.In the raw material of the use of the beans dilated food of the present invention, innovative addition corn and peanut, wherein the addition of corn can increase starch, allow the protein dispersibility in soybean in starch, allow puffing being more easy to carry out；Oil content is higher in peanut, contain a large amount of unsaturated fatty acids, and fibrous matter is more in soybean and corn, it causes to make dilated food coarse mouthfeel, the addition of peanut, on the one hand can allow the present invention beans dilated food delicate mouthfeel, on the other hand can allow cover soybean in beany flavor, the addition of corn and peanut, allow the present invention beans dilated food crispy in taste.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of beans dilated food and preparation method.
Background technology
Dilated food refers to the raw materials such as cereal or protein volume expansion manyfold after processing, and interior tissue becomes more
Hole, loose spongelike structure food.
Sensu lato dilated food (Puffing Food), refer to it is every using it is fried, squeeze, it is husky fry, bake, microwave etc.
Technology is as curing process, and before and after curing process, volume is significantly increased the food of phenomenon.Dilated food refers to puffing work
The food of skill process production.
Soybean is originating in China, there is cultivation all over China, also cultivates extensively in all over the world.Soybean is the important grain of China
One of crop has 5,000 years cultivation histories, and Gu claims bean, and Northeast China is main producing region, is that a kind of its seed contains abundant plant
The crop of protein.Soybean is most commonly used for various bean product, squeezes soya-bean oil, makes soy sauce and extract protein.Have in soybean
There is abundant protein, is very outstanding raw-food material.On the market not using soybean as the dilated food of primary raw material.
Chinese patent, application number CN93109106.3, publication date 1994.2.9, it discloses a kind of puffed soybean food,
Mainly by after deodorant αization soybean materials and starch form, the ratio of soybean materials and starch is 4~7: 5.In order to solve soybean
It is not easy puffing problem, the raw material used is the αization soybean materials after deodorant.The step of soybean αization, is by it：By soybean water
Mill, and through HIGH PRESSURE TREATMENT and after mixture milled processed after beans raw meat can be completely removed.The chlorination after HIGH PRESSURE TREATMENT
Calcium salt solution, and 130~150 mesh are ground to mixture, promote soybean materials denaturation, to make it easier to αization.Its raw material needs
It first to be handled, complex steps are with high costs, and nutriment is lost in processing procedure, after calcium chloride is added, if chlorine
The amount control for changing calcium is inaccurate, then product has bitter taste, while calcium chloride is added by protein denaturation, the dilated food mouthfeel worked it out
Harder, coarse mouthfeel is not crisp.
Exist using soybean as the dilated food that raw material is made following insufficient：Due to containing more protein, egg in soybean
The molecular weight of white matter is larger, cause its can not it is puffing completely, it is puffing after food mouthfeel it is stiff.
Invention content
1, it to solve the problems, such as
For the problem that the dilated food mouthfeel made using soybean as raw material is stiff, the present invention provides a kind of puffing food of beans
Product.The beans dilated food of the present invention, including the following raw material are prepared：Soybean, corn and peanut.The beans of the present invention is puffing
Food delicate mouthfeel is crisp.The present invention also provides a kind of preparation methods of beans dilated food simultaneously.
2, technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
A kind of beans dilated food, including the following raw material are prepared：Soybean, corn and peanut.
Preferably, the weight ratio of the raw material is：
Soybean 80-100 parts by weight；
Corn 30-50 parts by weight；
Peanut 40-60 parts by weight.
A kind of preparation method of beans dilated food, includes the following steps：
(1) soybean, corn and peanut are impregnated into the water, stirs, obtains soybean mud；
(2) dry, control moisture is 13-18%；
(3) puffing for the first time：It is put into bulking machine, pressure control is puffing in 18-22Mpa, obtains food puffing for the first time
Product；
(4) puffing for the second time：The first time puffing food is put into bulking machine, pressure is controlled in 36-
48Mpa, it is puffing, obtain beans dilated food.
Pressure puffing for the first time is more preferably 19-20Mpa, and second of puffing pressure is more preferably 39-
42Mpa；
Preferably, soaking time is 6-8h, speed of agitator 110-130r/min in the step (1).
Preferably, drying temperature is 80-100 DEG C, drying time 2-4h in the step (2), after having dried, cutting.
Preferably, temperature puffing for the first time in the step (3) control is at 150-170 DEG C, rotating speed 50-100r/min.
Preferably, food puffing for the first time is put into the moisture before bulking machine to control in 8-10% in the step (4).
Preferably, further include following steps between step (1) and step (2)：
(S1) it seasons for the first time：By the soybean mud in the step (1), white granulated sugar and maltose mixing are stirred for the first time；
(S2) it seasons for second：Wheat flour, cassava modified starch and baking powder mixing, second of stirring is added；
(S3) third time seasons：Cake oil, water, edible salt, cheese's powder and essence, mixing is added, third time is stirred, obtained
Soybean is pasted；
(S4) it is molded：Soybean paste is put into loading tray, thin layer is paved into.
Preferably, in the step (S1), the parts by weight of white granulated sugar are 95-105 parts, and the parts by weight of maltose are 13-17
Part, first time stirring condition is：First under conditions of 40-60r/min, 2-5min is stirred, then in 100-130r/min conditions
Under, stir 2-5min.
Preferably, in the step (S2), the parts by weight of wheat flour are 25-35 parts, and the parts by weight of cassava modified starch are
5-15 parts, the parts by weight of baking powder are 1-2 parts, and the condition of second of stirring is：Under conditions of 100-130r/min, 2- is stirred
5min。
Preferably, in the step (S3), the parts by weight of cake oil are 15-20 parts, and the parts by weight of water are 10-40 parts, food
It it is 1-2 parts with salt parts by weight, cheese's powder parts by weight are 1-2 parts, and the weight of essence accounts for the weight percent of the raw material of all additions
For 0.1-0.2%.
A kind of beans dilated food, is prepared using any one of the above method.
3, advantageous effect
Compared with the prior art, beneficial effects of the present invention are：
(1) in beans dilated food of the invention, if individually dilated food is prepared into using soybean, due in soybean
Protein is more, it is more difficult in the raw material for carrying out the use of puffing, of the invention beans dilated food, innovative addition corn and
Peanut, wherein the addition of corn can increase starch, allow the protein dispersibility in soybean in starch, allow puffing being more easy to carry out；
Oil content is higher in peanut, and containing a large amount of unsaturated fatty acids, and fibrous matter is more in soybean and corn, causes to make puffing
Food coarse mouthfeel, the addition of peanut, on the one hand can allow the present invention beans dilated food delicate mouthfeel, on the other hand can
Allow cover soybean in beany flavor, the addition of corn and peanut, allow the present invention beans dilated food crispy in taste；
In the beans dilated food of the present invention, in the raw material of use, soybean can supplement the protein of needed by human body, corn
The starch and cellulose of needed by human body can be supplemented, peanut can supplement the unsaturated fatty acid of needed by human body, three's cooperation, battalion
Support equilibrium；
(2) in beans dilated food of the invention, the weight ratio of raw material is soybean 80-100 parts by weight, corn 30-50 weights
Measure part, peanut 40-60 parts by weight.Using said ratio, the beans dilated food effect prepared is optimal, crispy in taste, changes
Mouth degree is good, free from beany flavor；It is difficult puffing, if corn and peanut are excessive, the product worked it out is fluffy if entirely soybean
Looseness is excessive；
(3) in preparation method of the invention, by puffing twice that soybean and corn is fully puffing so that through the invention
Preparation method obtain beans dilated food crispy in taste, change mouth degree it is good, free from beany flavor is specific as follows：
Before puffing for the first time, first soybean mud is dried, is 13-18% by moisture of the control after dry, then puts
Enter in bulking machine carry out for the first time it is puffing, control bulking pressure be 18-22Mpa, within the scope of above-mentioned moisture and in pressure limit,
The amylose in soybean can be allowed to be fully converted into amylopectin, when moisture is less than 13%, straight chain is difficult to be fully converted into
Branch, product expansion effect is poor, coarse mouthfeel, hard.When moisture is higher than 18%, due to water content height, soybean can also crack
At the starch of more small-molecular-weight, low sugar substance, to influence crisp degree and stick to one's teeth；When pressure is less than 18Mpa, product is hollow
Draught head is smaller, and tissue cavity is small, and mouthfeel is not crisp, and when pressure is higher than 22Mpa, the air pressure difference in product is excessive, product
It is difficult molding, product is excessively fluffy, poor taste；
By secondary puffing, the amylose of corn can be allowed fully to be cracked into amylopectin, in 36-48Mpa pressure models
In enclosing, can utilize the air pressure difference in tissue air fully must is injected into first time it is puffing after food tissue in, allow
It is more fluffy, and mouthfeel is more crisp；
(4) in preparation method of the invention, the moisture control of puffing food for the first time allows big in 8-10%, microbulking
Legumin and corn starch molecules can crack commissure, and premise is provided for the generation of secondary puffing starch small molecule, simultaneously because the
When primary puffing, soybean protein and cornstarch are partial cross-linked, and basic institutional framework has been formed, so second swollen
The range of the moisture of change is small compared with puffing for the first time；When less than 8%, the starch chain of soybean and corn can not be opened or even if be beaten
Holding can also be crosslinked again, and when being higher than 10%, soybean can also be cracked into the starch of more small-molecular-weight, low sugar substance, to influence
It is crisp to spend and stick to one's teeth；
(5) in preparation method of the invention, second of seasoning, the addition of wheat flour is played the role of cohesive and molding；Wood
The addition of potato converted starch can allow product mouthfeel satiny, after entrance, can allow product solution rate faster, the body of consumer
It tests more preferable；
(6) the beans dilated food that the preparation method provided through the invention is prepared, moisture is low, long shelf-life,
It is placed 12 months under normal temperature condition, moisture is still below 5%, places will not absorb water softening or fragrance disappearance for a long time, and mouthfeel is long
Phase keeps fine and smooth crisp without stiff.
Specific implementation mode
The present invention is further described below with reference to specific embodiment.
Embodiment 1
A kind of preparation method of beans dilated food, includes the following steps：
(1) soybean, corn and peanut are impregnated into the water, stirs, obtains soybean mud；
(2) dry, control moisture is 13-18%；
(3) puffing for the first time：It is put into bulking machine, pressure control is puffing in 18-22Mpa, obtains food puffing for the first time
Product；
(4) puffing for the second time：The first time puffing food is put into bulking machine, pressure is controlled in 36-
48Mpa, it is puffing, obtain beans dilated food.
It is as follows when specific implementation：
(1) it impregnates：By 80 parts by weight of dry soya bean, 50 parts by weight of peanut, 50 parts by weight of corn, which are put into clear water, impregnates 6-8h,
Wait for that the weight of wet soya bean is 2 times of dry soya bean weight, soya bean softening at this time is abundant, then in 120r/min high-speed stirred items
It is beaten in no particle semi-solid under part, obtains soya bean mud；
(2) dry：The thin slice of forming is put into drying box, 80 DEG C of temperature, dry 4h, at this time moisture control exists
14%.
(3) puffing for the first time：It is put into bulking machine, pressure control exists in 18Mpa, temperature control in 160 DEG C, rotating speed control
60r/min, it is puffing, and slabbing is squeezed using flat pattern extrusion nozzle, food puffing for the first time is obtained, moisture control exists
8-10%；
(4) puffing for the second time：The first time puffing crisp chip is put into bulking machine, pressure control is swollen in 34Mpa
Change, obtains beans dilated food.
In order to further enhance the mouthfeel of product, as the further preferred of the present embodiment, in step (1) and step (2)
Between further include following steps：
(S1) soya bean mud, 100 parts by weight white granulated sugars and 15 parts by weight malt syrups are poured into agitated kettle, in 50r/min
Under conditions of mix slowly 2min after, then at 120r/min, high-speed stirred 2min, until white granulated sugar is completely dissolved；
(S2) wheat flour of 30 parts by weight is added again, and the baking powder of the cassava modified starch of 10 parts by weight and 1 parts by weight is put
Enter in agitated kettle at 120r/min, high-speed stirred 2min carries out mixing；
(S3) cake oil of 20 parts by weight, the water of 30 parts by weight, the edible salt of 1 parts by weight, the cheese of 1 parts by weight are added
Powder and account for all inputs raw material gross weight 0.1% powdered flavor, mixing, at 100r/min, high-speed stirred 2min
Further mixing obtains soya bean paste；
The raw material of all inputs includes dry soya bean, peanut, corn, white granulated sugar, maltose, wheat flour, cassava modified starch,
Baking powder, cake oil, water, edible salt, cheese's powder and powdered flavor；
(S4) it is molded：The soya bean beaten paste is poured into flat loading tray, be thickness is 0.5-1mm's with spatula floating
Thin layer；
In order to further enhance the mouthfeel of product, as the further preferred of the present embodiment, can it is puffing to second after
Obtained beans dilated food sprinkling fragrance, packs, keeps taste and flavor, specific as follows：
Appropriate amount of fluid essence and seasoning are uniformly sprayed to the surface of beans dilated food, drawn immediately after using aluminium foil
Film is risen to pack it.The beans dilated food delicate mouthfeel that this preferred embodiment obtains, just melt in the mouth is fluffy, crisp,
There is no the beany flavor of soya bean.
In the beans dilated food of the present invention, if individually dilated food is prepared into using soybean, due to the egg in soybean
White matter is more, it is more difficult in the raw material for carrying out the use of puffing, of the invention beans dilated food, innovative addition corn and flower
It is raw, wherein the addition of corn can increase starch, allow the protein dispersibility in soybean in starch, allow puffing being more easy to carry out；Flower
Oil content is higher in life, and containing a large amount of unsaturated fatty acids, and fibrous matter is more in soybean and corn, causes to make puffing food
Product coarse mouthfeel, the addition of peanut, on the one hand can allow the present invention beans dilated food delicate mouthfeel, on the other hand can allow
Cover soybean in beany flavor, the addition of corn and peanut, allow the present invention beans dilated food crispy in taste.
By puffing twice, the beany flavor in soybean can be also removed.
In the beans dilated food of the present invention, in the raw material of use, soybean can supplement the protein of needed by human body, corn
The starch and cellulose of needed by human body can be supplemented, peanut can supplement the unsaturated fatty acid of needed by human body, three's cooperation, battalion
Support equilibrium.
Change the soya bean of the present embodiment into mung bean, the beans such as black soya bean, green soya bean can also realize similar effect.
Embodiment 2
A kind of preparation method of beans dilated food, includes the following steps：
(1) soybean, corn and peanut are impregnated into the water, stirs, obtains soybean mud；
(2) dry, control moisture is 13-18%；
(3) puffing for the first time：It is put into bulking machine, pressure control is puffing in 18-22Mpa, obtains food puffing for the first time
Product；
(4) puffing for the second time：The first time puffing food is put into bulking machine, pressure is controlled in 36-
48Mpa, it is puffing, obtain beans dilated food.
It is as follows when specific implementation：
(1) it impregnates：By 80 parts by weight of dry soya bean, 30 parts by weight of peanut, 40 parts by weight of corn, which are put into clear water, impregnates 6h, waits for
The weight of wet soya bean is 2 times of dry soya bean weight, and soya bean softening at this time is abundant, then in 110r/min high-speed stirred conditions
Lower whipping obtains soya bean mud in no particle semi-solid；
(2) dry：The thin slice of forming is put into drying box, 80 DEG C of temperature, dry 4h, moisture control at this time is in 13-
18%.
(3) puffing for the first time：It is put into bulking machine, pressure control exists in 18Mpa, temperature control in 150 DEG C, rotating speed control
50r/min, it is puffing, and slabbing is squeezed using flat pattern extrusion nozzle, food puffing for the first time is obtained, moisture control exists
8-10%, first time puffing time are 20-30s；
(4) puffing for the second time：The first time puffing crisp chip is put into bulking machine, pressure control is swollen in 36Mpa
Change, obtains beans dilated food.
Second of puffing temperature can be 180 DEG C, and second of puffing time can be 20-30s；
In order to further enhance the mouthfeel of product, as the further preferred of the present embodiment, in step (1) and step (2)
Between further include following steps：
(S1) soya bean mud, 95 parts by weight white granulated sugars and 13 parts by weight malt syrups are poured into agitated kettle, 40r/min's
Under the conditions of mix slowly 2min after, then at 100r/min, high-speed stirred 2min, until white granulated sugar is completely dissolved；
(S2) wheat flour of 25 parts by weight is added again, and the baking powder of the cassava modified starch of 5 parts by weight and 1 parts by weight is put
Enter in agitated kettle at 100r/min, high-speed stirred 2min carries out mixing；
(S3) cake oil of 15 parts by weight, the water of 10 parts by weight, the edible salt of 1 parts by weight, the cheese of 1 parts by weight are added
Powder and account for all inputs raw material gross weight 0.1% powdered flavor, mixing, at 100r/min, high-speed stirred 2min
Further mixing obtains soya bean paste；
The raw material of all inputs includes dry soya bean, peanut, corn, white granulated sugar, maltose, wheat flour, cassava modified starch,
Baking powder, cake oil, water, edible salt, cheese's powder and powdered flavor；
(S4) it is molded：The soya bean beaten paste is poured into flat loading tray, be thickness is 0.5-1mm's with spatula floating
Thin layer；
In order to further enhance the mouthfeel of product, as the further preferred of the present embodiment, can it is puffing to second after
Obtained beans dilated food sprinkling fragrance, packs, keeps taste and flavor, specific as follows：
Appropriate amount of fluid essence and seasoning are uniformly sprayed to the surface of beans dilated food, drawn immediately after using aluminium foil
Film is risen to pack it.The beans dilated food delicate mouthfeel that this preferred embodiment obtains, just melt in the mouth is fluffy, crisp,
There is no the beany flavor of soya bean.
Shelf-life tests：
Product (the date of manufacture that the present embodiment 2 is prepared：On December 3rd, 2016) experiment of room temperature shelf-life is carried out,
It is as follows to obtain data：
Embodiment 3
A kind of preparation method of beans dilated food, includes the following steps：
(1) soybean, corn and peanut are impregnated into the water, stirs, obtains soybean mud；
(2) dry, control moisture is 13-18%；
(3) puffing for the first time：It is put into bulking machine, pressure control is puffing in 18-22Mpa, obtains food puffing for the first time
Product；
(4) puffing for the second time：The first time puffing food is put into bulking machine, pressure is controlled in 36-
48Mpa, it is puffing, obtain beans dilated food.
It is as follows when specific implementation：
(1) it impregnates：By 100 parts by weight of dry soya bean, 50 parts by weight of peanut, 60 parts by weight of corn, which are put into clear water, impregnates 8h,
Wait for that the weight of wet soya bean is 2 times of dry soya bean weight, soya bean softening at this time is abundant, then in 130r/min high-speed stirred items
It is beaten in no particle semi-solid under part, obtains soya bean mud；
(2) dry：The thin slice of forming is put into drying box, 100 degree of temperature, dry 6h, at this time moisture control exists
18%.
(3) puffing for the first time：It is put into bulking machine, pressure control exists in 22Mpa, temperature control in 170 DEG C, rotating speed control
100r/min, it is puffing, and slabbing is squeezed using flat pattern extrusion nozzle, obtain food puffing for the first time, moisture control
10%；
(4) puffing for the second time：The first time puffing crisp chip is put into bulking machine, pressure control is swollen in 48Mpa
Change, obtains beans dilated food.
Second of puffing temperature can be 180 DEG C, and second of puffing time can be 20-30s；
In order to further enhance the mouthfeel of product, as the further preferred of the present embodiment, in step (1) and step (2)
Between further include following steps：
(S1) soya bean mud, 105 parts by weight white granulated sugars and 17 parts by weight malt syrups are poured into agitated kettle, in 60r/min
Under conditions of mix slowly 5min after, then at 130r/min, high-speed stirred 5min, until white granulated sugar is completely dissolved；
(S2) wheat flour of 35 parts by weight is added again, and the baking powder of the cassava modified starch of 15 parts by weight and 2 parts by weight is put
Enter in agitated kettle at 130r/min, high-speed stirred 5min carries out mixing；
(S3) cake oil of 20 parts by weight, the water of 40 parts by weight, the edible salt of 2 parts by weight, the cheese of 2 parts by weight are added
Powder and account for all inputs raw material gross weight 0.2% powdered flavor, mixing, at 30r/min, high-speed stirred 10min
Further mixing obtains soya bean paste；
The raw material of all inputs includes dry soya bean, peanut, corn, white granulated sugar, maltose, wheat flour, cassava modified starch,
Baking powder, cake oil, water, edible salt, cheese's powder and powdered flavor；
(S4) it is molded：The soya bean beaten paste is poured into flat loading tray, be thickness is 0.5-1mm's with spatula floating
Thin layer；
In order to further enhance the mouthfeel of product, as the further preferred of the present embodiment, can it is puffing to second after
Obtained beans dilated food sprinkling fragrance, packs, keeps taste and flavor, specific as follows：
Appropriate amount of fluid essence and seasoning are uniformly sprayed to the surface of beans dilated food, drawn immediately after using aluminium foil
Film is risen to pack it.The beans dilated food delicate mouthfeel that this preferred embodiment obtains, just melt in the mouth is fluffy, crisp,
There is no the beany flavor of soya bean.
Embodiment 4
A kind of preparation method of beans dilated food, includes the following steps：
(1) soybean, corn and peanut are impregnated into the water, stirs, obtains soybean mud；
(2) dry, control moisture is 13-18%；
(3) puffing for the first time：It is put into bulking machine, pressure control is puffing in 18-22Mpa, obtains food puffing for the first time
Product；
(4) puffing for the second time：The first time puffing food is put into bulking machine, pressure is controlled in 36-
48Mpa, it is puffing, obtain beans dilated food.
It is as follows when specific implementation：
(1) it impregnates：By 90 parts by weight of dry soya bean, 40 parts by weight of peanut, 50 parts by weight of corn, which are put into clear water, impregnates 7h, waits for
The weight of wet soya bean is 2 times of dry soya bean weight, and soya bean softening at this time is abundant, then at 120r/min, high-speed stirred
Under the conditions of beat in no particle semi-solid, obtain soya bean mud；
(2) dry：The thin slice of forming is put into drying box, 90 degree of temperature, dry 5h, at this time moisture control exists
15.5%.
(3) puffing for the first time：It is put into bulking machine, pressure control exists in 20Mpa, temperature control in 160 DEG C, rotating speed control
75r/min, it is puffing, and slabbing is squeezed using flat pattern extrusion nozzle, food puffing for the first time is obtained, moisture control exists
9%；
(4) puffing for the second time：The first time puffing crisp chip is put into bulking machine, pressure control is swollen in 42Mpa
Change, obtains beans dilated food.
In order to further enhance the mouthfeel of product, as the further preferred of the present embodiment, in step (1) and step (2)
Between further include following steps：
(S1) soya bean mud, 100 parts by weight white granulated sugars and 15 parts by weight malt syrups are poured into agitated kettle, in 50r/min
Under conditions of mix slowly 3.5min after, then at 120r/min, high-speed stirred 3.5min, until white granulated sugar is completely dissolved；
(S2) wheat flour of 30 parts by weight is added again, the baking powder of the cassava modified starch of 10 parts by weight and 1.5 parts by weight,
It is put into agitated kettle at 120r/min, high-speed stirred 3.5min carries out mixing；
(S3) cake oil of 17.5 parts by weight, the water of 25 parts by weight, the edible salt of 1.5 parts by weight, 1.5 parts by weight are added
Cheese's powder and account for all inputs raw material gross weight 0.1-0.2% powdered flavor, mixing is high at 110r/min
The speed stirring further mixings of 6min, obtain soya bean paste；
The raw material of all inputs includes dry soya bean, peanut, corn, white granulated sugar, maltose, wheat flour, cassava modified starch,
Baking powder, cake oil, water, edible salt, cheese's powder and powdered flavor；
(S4) it is molded：The soya bean beaten paste is poured into flat loading tray, be thickness is 0.5-1mm's with spatula floating
Thin layer；
In order to further enhance the mouthfeel of product, as the further preferred of the present embodiment, can it is puffing to second after
Obtained beans dilated food sprinkling fragrance, packs, keeps taste and flavor, specific as follows：
Appropriate amount of fluid essence and seasoning are uniformly sprayed to the surface of beans dilated food, drawn immediately after using aluminium foil
Film is risen to pack it.The beans dilated food delicate mouthfeel that this preferred embodiment obtains, just melt in the mouth is fluffy, crisp,
There is no the beany flavor of soya bean.
Embodiment 5
Control group raw material only uses soybean, does not use corn and peanut；
The present embodiment and embodiment 2 are essentially identical, the difference is that, without using corn and peanut in raw material.
Product testing：
The present embodiment hardly results in puffing soybean, and obtained small part expanded soybean, mouthfeel is harder, slightly crisp, there is chewing
Sense, there is beany flavor.
Embodiment 6
Moisture in control group step (2) after drying is 10%；
The present embodiment and embodiment 3 are essentially identical, the difference is that, the moisture in step (2) after drying is 10%.
Product testing：
The beans dilated food that the present embodiment obtains, since moisture is relatively low, when causing soybean puffing for the first time, soybean straight chain
It is difficult to be fully converted into branch, product expansion effect is poor, and coarse mouthfeel is hard, flexible (chewiness is stronger, it is difficult to bite into pieces) production
Product tissue sense is strong, without beany flavor.
Embodiment 7
Moisture in control group step (2) after drying is 20%；
The present embodiment and embodiment 3 are essentially identical, the difference is that, the moisture in step (2) after drying is 20%.
Product testing：
The beans dilated food that the present embodiment obtains, it is excessively fluffy to lead to just melt in the mouth, it without crisp degree, sticks to one's teeth, does not have
The beany flavor of soya bean.
Due to water content height, when soybean puffing, it can also be cracked into the starch of more small-molecular-weight, low sugar substance, to shadow
It rings crisp degree and sticks to one's teeth.
Claims (12)
1. a kind of beans dilated food, which is characterized in that be prepared including the following raw material：Soybean, corn and peanut.
2. beans dilated food according to claim 1, which is characterized in that the weight ratio of the raw material is：
Soybean 80-100 parts by weight；
Corn 30-50 parts by weight；
Peanut 40-60 parts by weight.
3. a kind of preparation method of beans dilated food, includes the following steps：
(1) soybean, corn and peanut are impregnated into the water, stirs, obtains soybean mud；
(2) dry, control moisture is 13-18%；
(3) puffing for the first time：It is put into bulking machine, pressure control is puffing in 18-22Mpa, obtains food puffing for the first time；
(4) puffing for the second time：The first time puffing food is put into bulking machine, pressure control is swollen in 36-48Mpa
Change, obtains beans dilated food.
4. the preparation method of beans dilated food according to claim 3, which is characterized in that impregnated in the step (1)
Time is 6-8h, speed of agitator 110-130r/min.
5. the preparation method of beans dilated food according to claim 3, which is characterized in that dry in the step (2)
Temperature is 80-100 DEG C, drying time 2-4h, after having dried, cutting.
6. the preparation method of beans dilated food according to claim 3 or 4, which is characterized in that in the step (3)
Primary puffing temperature control is at 150-170 DEG C, rotating speed 50-100r/min.
7. the preparation method of the beans dilated food according to claim 3 or 5, which is characterized in that will in the step (4)
Food puffing for the first time is put into the moisture before bulking machine and controls in 8-10%.
8. the preparation method of beans dilated food according to claim 3, which is characterized in that in step (1) and step (2)
Between further include following steps：
(S1) it seasons for the first time：By the soybean mud in the step (1), white granulated sugar and maltose mixing are stirred for the first time；
(S2) it seasons for second：Wheat flour, cassava modified starch and baking powder mixing, second of stirring is added；
(S3) third time seasons：Cake oil, water, edible salt, cheese's powder and essence, mixing is added, third time stirs, and obtains soybean
Paste；
(S4) it is molded：Soybean paste is put into loading tray, thin layer is paved into.
9. the preparation method of beans dilated food according to claim 8, which is characterized in that in the step (S1), in vain
The parts by weight of granulated sugar are 95-105 parts, and the parts by weight of maltose are 13-17 parts, and first time stirring condition is：First in 40-60r/
Under conditions of min, 2-5min is stirred, then under the conditions of 100-130r/min, stirs 2-5min.
10. the preparation method of beans dilated food according to claim 8, which is characterized in that small in the step (S2)
The parts by weight of flour are 25-35 part, and the parts by weight of cassava modified starch are 5-15 parts, and the parts by weight of baking powder are 1-2 parts, second
The condition of secondary stirring is：Under conditions of 100-130r/min, 2-5min is stirred.
11. the preparation method of beans dilated food according to claim 8, which is characterized in that in the step (S3), egg
The parts by weight of cake oil are 15-20 parts, and the parts by weight of water are 10-40 parts, and edible salt parts by weight are 1-2 parts, and cheese's powder parts by weight are
1-2 parts, the weight percent that the weight of essence accounts for the raw material of all additions is 0.1-0.2%.
12. a kind of beans dilated food, which is characterized in that using claim 3-11, any one method is prepared.
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Denomination of invention: A bean puffed food and its preparation method Effective date of registration: 20230526 Granted publication date: 20211210 Pledgee: Industrial and Commercial Bank of China Hefei Heping Road sub branch Pledgor: CHACHA FOOD Co.,Ltd. Registration number: Y2023980041943 |