CN108719809B - Bean puffed food and preparation method thereof - Google Patents
Bean puffed food and preparation method thereof Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 107
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 58
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 125
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 125
- 230000001007 puffing effect Effects 0.000 claims abstract description 66
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- 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 12
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
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- 102000004169 proteins and genes Human genes 0.000 abstract description 13
- 239000000126 substance Substances 0.000 abstract description 7
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- 229920000945 Amylopectin Polymers 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 3
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 bean puffed food, and belongs to the field of foods. Aiming at the problem of stiff mouthfeel of the puffed food prepared by taking soybeans as raw materials, the bean puffed food provided by the invention is prepared from the following raw materials: soybean, corn and peanut. The corn and the peanuts are innovatively added into the adopted raw materials of the bean puffed food, wherein the starch can be added by the corn, so that the protein in the soybeans is dispersed in the starch, and the puffing is easier to perform; the peanut has high oil content and contains a large amount of unsaturated fatty acid, and the soybean and the corn have more fiber substances, so that the puffed food has rough mouthfeel.
Description
Technical Field
The invention relates to the field of food processing, in particular to a bean puffed food and a preparation method thereof.
Background
Puffed food is food with porous and loose spongy structure inside the food, which is produced with grains, protein and other material and through processing and volume expansion of several times.
The puffed Food (Puffing Food) in the broad sense is a Food which has obvious volume increase phenomenon before and after the cooking process, wherein the cooking process is the technologies of frying, extruding, sand frying, baking, microwave and the like. Puffed food refers to food produced by a puffing process.
Soybean is cultivated in China and is widely cultivated all over the world. Soybean is one of the important grain crops in China, has been cultivated for five thousand years, is called Shushu in ancient times, and is a crop with seeds containing rich plant protein, wherein northeast China is the main production area. Soybeans are most commonly used for making various bean products, extracting soybean oil, brewing soy sauce, and extracting proteins. Soybeans are rich in protein and are very excellent food materials. Puffed food using soybean as main raw material is not available in the market.
Chinese patent, application No. CN93109106.3, published Japanese 1994.2.9, discloses a soybean puffed food, which mainly comprises a deodorized alpha soybean material and starch, wherein the ratio of the soybean material to the starch is 4-7: 5. In order to solve the problem that the soybean is not easy to expand, the raw material adopted by the method is an alpha soybean material after fishy smell removal. The method for alpha-transforming soybean comprises the following steps: the soybean is water-milled, and the beany flavor can be completely removed after high-pressure treatment and subsequent grinding treatment of the mixture. Calcium chloride is added for hydrolysis after high-pressure treatment, and the mixture is ground to 130-150 meshes, so that the soybean material is promoted to be denatured, and the alpha conversion is easy to realize. The raw materials need to be treated firstly, the steps are complex, the cost is high, in addition, the nutrient substances are lost in the treatment process, after the calcium chloride is added, if the amount of the calcium chloride is not controlled accurately, the product has bitter taste, meanwhile, the calcium chloride is added to denature protein, and the prepared puffed food has harder mouthfeel, rough mouthfeel and no crisp.
The puffed food made of soybean has the following defects: because the soybeans contain more protein and the molecular weight of the protein is higher, the soybean puffed food cannot be fully puffed, and the puffed food tastes stiff.
Disclosure of Invention
1. Problems to be solved
The invention provides a bean puffed food, aiming at the problem of stiff mouthfeel of the puffed food made of soybeans. The bean puffed food provided by the invention is prepared from the following raw materials: soybean, corn and peanut. The bean puffed food disclosed by the invention is fine and smooth in taste and crisp. Meanwhile, the invention also provides a preparation method of the bean puffed food.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A bean puffed food is prepared from the following raw materials: soybean, corn and peanut.
Preferably, the weight ratio of the raw materials is as follows:
80-100 parts of soybean;
30-50 parts of corn;
40-60 parts of peanuts.
A preparation method of bean puffed food comprises the following steps:
(1) soaking soybean, corn and peanut in water, and stirring to obtain soybean paste;
(2) drying, controlling the water content to be 13-18%;
(3) first puffing: placing into a bulking machine, controlling pressure at 18-22Mpa, and bulking to obtain first puffed food;
(4) and (3) second puffing: and (3) putting the primarily puffed food into a puffing machine, controlling the pressure to be 36-48Mpa, and puffing to obtain the bean puffed food.
The pressure of the first expansion is more preferably 19-20MPa, and the pressure of the second expansion is more preferably 39-42 MPa;
preferably, the soaking time in the step (1) is 6-8h, and the stirring speed is 110-.
Preferably, in the step (2), the drying temperature is 80-100 ℃, the drying time is 2-4h, and cutting is carried out after drying.
Preferably, the temperature of the first expansion in the step (3) is controlled at 150 ℃ and 170 ℃, and the rotating speed is 50-100 r/min.
Preferably, the moisture content of the first puffed food in the step (4) is controlled to be 8-10% before the first puffed food is put into the puffing machine.
Preferably, the following steps are further included between step (1) and step (2):
(S1) first seasoning: mixing the soybean paste in the step (1), white granulated sugar and maltose, and stirring for the first time;
(S2) seasoning for the second time: adding wheat flour, cassava modified starch and baking powder, mixing, and stirring for the second time;
(S3) seasoning for the third time: adding cake oil, water, edible salt, cheese powder and essence, mixing, and stirring for the third time to obtain soybean paste;
(S4) molding: placing the soybean paste in a loading tray, and spreading into a thin layer.
Preferably, in the step (S1), the white granulated sugar is 95 to 105 parts by weight, the maltose is 13 to 17 parts by weight, and the first stirring conditions are as follows: firstly stirring for 2-5min under the condition of 40-60r/min, and then stirring for 2-5min under the condition of 100-130 r/min.
Preferably, in the step (S2), the wheat flour is 25 to 35 parts by weight, the tapioca modified starch is 5 to 15 parts by weight, the baking powder is 1 to 2 parts by weight, and the second stirring is performed under the following conditions: stirring for 2-5min under the condition of 100-130 r/min.
Preferably, in the step (S3), the cake oil is 15 to 20 parts by weight, the water is 10 to 40 parts by weight, the edible salt is 1 to 2 parts by weight, the cheese powder is 1 to 2 parts by weight, and the essence accounts for 0.1 to 0.2 percent of the weight of all the added raw materials.
A bean puffed food is prepared by any one of the above methods.
3. Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
(1) in the bean puffed food, if soybeans are independently adopted to prepare the puffed food, as the soybeans contain more protein, the puffing is difficult to carry out, corn and peanuts are innovatively added into the raw materials adopted by the bean puffed food, wherein the addition of the corn can increase starch, so that the protein in the soybeans is dispersed in the starch, and the puffing is easier to carry out; the peanut has high oil content and contains a large amount of unsaturated fatty acid, and the soybean and the corn have more fiber substances, so that the puffed food has rough mouthfeel;
in the bean puffed food, the adopted raw materials comprise soybean, corn, peanut and unsaturated fatty acid, wherein the soybean can supplement protein required by a human body, the corn can supplement starch and cellulose required by the human body, and the peanut can supplement unsaturated fatty acid required by the human body;
(2) the bean puffed food comprises 80-100 parts by weight of soybean, 30-50 parts by weight of corn and 40-60 parts by weight of peanut. By adopting the proportion, the prepared bean puffed food has the advantages of optimal effect, crisp mouthfeel, good mouth melting degree and no beany flavor; if the soybean is completely used, the soybean is difficult to expand, and if the corn and the peanut are excessive, the bulkiness of the prepared product is too large;
(3) in the preparation method, the soybeans and the corns are fully puffed through two times of puffing, so that the bean puffed food obtained by the preparation method is crisp in taste, good in mouth melting degree and free of beany flavor, and the preparation method specifically comprises the following steps:
before the first expansion, the soybean paste is dried, the dried moisture content is controlled to be 13-18%, then the soybean paste is put into an expansion machine for the first expansion, the expansion pressure is controlled to be 18-22Mpa, amylose in the soybeans can be fully converted into amylopectin within the moisture range and the pressure range, and when the moisture content is lower than 13%, the amylose is difficult to be fully converted into amylopectin, so that the product is poor in expansion effect, coarse in taste and hard. When the water content is higher than 18%, the soybeans can be cracked into starch with smaller molecular weight and low-sugar substances due to the high water content, so that the crispness and tooth sticking are affected; when the pressure is lower than 18Mpa, the air pressure difference in the product is small, the tissue cavity is small, and the taste is not crisp, and when the pressure is higher than 22Mpa, the air pressure difference in the product is too large, the product is difficult to form, and the product is too fluffy and has poor taste;
through secondary puffing, amylose of the corn can be fully cracked into amylopectin, and air can be fully injected into the texture of the food after the primary puffing by utilizing the air pressure difference in the texture within the pressure range of 36-48Mpa, so that the food is more fluffy and has more crisp mouthfeel;
(4) in the preparation method, the moisture of the first-time puffed food is controlled to be 8-10%, and the micro-puffing allows soybean protein and corn starch molecules to be cracked and cross-linked, thereby providing a premise for the generation of the small molecules of the second-time puffed starch; below 8%, the starch chains of soybeans and corn cannot be opened or can be re-crosslinked even if the starch chains are opened, and above 10%, the soybeans are also cracked into starch with smaller molecular weight and low-sugar substances, so that crispness and tooth sticking are affected;
(5) in the preparation method, the wheat flour is added for secondary seasoning to play roles of bonding and forming; the cassava modified starch is added, so that the product tastes smooth, the product can be dissolved more quickly after the cassava modified starch is eaten, and the consumer experience is better;
(6) the bean puffed food prepared by the preparation method provided by the invention has low moisture and long shelf life, the moisture is still lower than 5% after being placed for 12 months at normal temperature, the bean puffed food cannot absorb water and soften or the aroma disappears after being placed for a long time, and the taste is kept fine, smooth, crisp and not dry and hard for a long time.
Detailed Description
The invention is further described with reference to specific examples.
Example 1
A preparation method of bean puffed food comprises the following steps:
(1) soaking soybean, corn and peanut in water, and stirring to obtain soybean paste;
(2) drying, controlling the water content to be 13-18%;
(3) first puffing: placing into a bulking machine, controlling pressure at 18-22Mpa, and bulking to obtain first puffed food;
(4) and (3) second puffing: and (3) putting the primarily puffed food into a puffing machine, controlling the pressure to be 36-48Mpa, and puffing to obtain the bean puffed food.
The specific implementation time is as follows:
(1) soaking: soaking 80 parts by weight of dry soybeans, 50 parts by weight of peanuts and 50 parts by weight of corns in clear water for 6-8 hours until the weight of wet soybeans is 2 times of the weight of the dry soybeans, fully softening the soybeans, and stirring the soybeans into a particle-free semisolid state under the condition of high-speed stirring at 120r/min to obtain soybean paste;
(2) and (3) drying: and (3) putting the formed sheet into a drying oven, drying at 80 ℃ for 4h, wherein the water content is controlled at 14%.
(3) First puffing: placing into a bulking machine, puffing at pressure of 18Mpa and rotation speed of 60r/min at 160 deg.C, extruding into sheet with a flat extrusion nozzle to obtain first puffed food with water content of 8-10%;
(4) and (3) second puffing: and (3) putting the crisp chips subjected to the first puffing into a puffing machine, controlling the pressure to be 34Mpa, and puffing to obtain the bean puffed food.
In order to further improve the mouthfeel of the product, as a further preference of the embodiment, the following steps are further included between the step (1) and the step (2):
(S1) pouring the soybean paste, 100 parts by weight of white granulated sugar and 15 parts by weight of maltose syrup into a stirring pot, slowly stirring for 2min at the condition of 50r/min, and then stirring for 2min at a high speed at 120r/min until the white granulated sugar is completely dissolved;
(S2) adding 30 parts by weight of wheat flour, 10 parts by weight of cassava modified starch and 1 part by weight of baking powder, putting into a stirring pot, and stirring at high speed for 2min at 120r/min for uniformly mixing;
(S3) adding 20 parts by weight of cake oil, 30 parts by weight of water, 1 part by weight of edible salt, 1 part by weight of cheese powder and powder essence accounting for 0.1% of the total weight of all the added raw materials, mixing, and stirring at a high speed for 2min at 100r/min for further mixing uniformly to obtain soybean paste;
all the raw materials comprise dry soybeans, peanuts, corns, white granulated sugar, maltose, wheat flour, cassava modified starch, baking powder, cake oil, water, edible salt, cheese powder and powder essence;
(S4) molding: pouring the stirred soybean paste into a flat charging tray, and troweling the soybean paste into a thin layer with the thickness of 0.5-1 mm;
in order to further improve the mouthfeel of the product, as a further preference of the embodiment, the bean puffed food obtained after the second puffing can be sprayed with spice and hermetically packaged to keep the mouthfeel and flavor, which is specifically as follows:
spraying appropriate amount of liquid essence and flavoring on the surface of bean puffed food, and immediately packaging with aluminum foil lifting film. The bean puffed food obtained by the preferred embodiment has fine and smooth mouthfeel, is instantly melted in the mouth, is fluffy and crisp, and has no beany flavor of soybeans.
In the bean puffed food, if soybeans are independently adopted to prepare the puffed food, as the soybeans contain more protein, the puffing is difficult to carry out, corn and peanuts are innovatively added into the raw materials adopted by the bean puffed food, wherein the addition of the corn can increase starch, so that the protein in the soybeans is dispersed in the starch, and the puffing is easier to carry out; the peanut has high oil content and contains a large amount of unsaturated fatty acid, and the soybean and the corn have more fiber substances, so that the puffed food has rough mouthfeel.
The beany flavor of the soybeans can be removed through twice puffing.
In the bean puffed food, the adopted raw materials comprise soybean capable of supplementing protein required by a human body, corn capable of supplementing starch and cellulose required by the human body and peanut capable of supplementing unsaturated fatty acid required by the human body, and the three are matched to realize balanced nutrition.
Similar effects can be achieved by replacing soybeans with mung beans, black beans, green beans and the like.
Example 2
A preparation method of bean puffed food comprises the following steps:
(1) soaking soybean, corn and peanut in water, and stirring to obtain soybean paste;
(2) drying, controlling the water content to be 13-18%;
(3) first puffing: placing into a bulking machine, controlling pressure at 18-22Mpa, and bulking to obtain first puffed food;
(4) and (3) second puffing: and (3) putting the primarily puffed food into a puffing machine, controlling the pressure to be 36-48Mpa, and puffing to obtain the bean puffed food.
The specific implementation time is as follows:
(1) soaking: soaking 80 parts by weight of dry soybeans, 30 parts by weight of peanuts and 40 parts by weight of corns in clear water for 6 hours until the weight of wet soybeans is 2 times that of the dry soybeans, fully softening the soybeans, and stirring the soybeans into a particle-free semisolid state under the condition of high-speed stirring at 110r/min to obtain soybean paste;
(2) and (3) drying: and (3) putting the formed sheet into a drying oven, drying at 80 ℃ for 4h, wherein the water content is controlled to be 13-18%.
(3) First puffing: placing into a bulking machine, bulking under 18Mpa at 150 deg.C and 50r/min at a speed, and extruding into sheet with a flat extrusion nozzle to obtain first puffed food with water content of 8-10% and first puffing time of 20-30 s;
(4) and (3) second puffing: and (3) putting the crisp chips subjected to the first puffing into a puffing machine, controlling the pressure to be 36Mpa, and puffing to obtain the bean puffed food.
The temperature of the second expansion can be 180 ℃, and the time of the second expansion can be 20-30 s;
in order to further improve the mouthfeel of the product, as a further preference of the embodiment, the following steps are further included between the step (1) and the step (2):
(S1) pouring the soybean paste, 95 parts by weight of white granulated sugar and 13 parts by weight of maltose syrup into a stirring pot, slowly stirring for 2min at 40r/min, and then stirring for 2min at high speed at 100r/min until the white granulated sugar is completely dissolved;
(S2) adding 25 parts by weight of wheat flour, 5 parts by weight of cassava modified starch and 1 part by weight of baking powder, putting into a stirring pot, and stirring at high speed for 2min at 100r/min for uniformly mixing;
(S3) adding 15 parts by weight of cake oil, 10 parts by weight of water, 1 part by weight of edible salt, 1 part by weight of cheese powder and powder essence accounting for 0.1% of the total weight of all the added raw materials, mixing, and stirring at a high speed for 2min at 100r/min for further mixing uniformly to obtain soybean paste;
all the raw materials comprise dry soybeans, peanuts, corns, white granulated sugar, maltose, wheat flour, cassava modified starch, baking powder, cake oil, water, edible salt, cheese powder and powder essence;
(S4) molding: pouring the stirred soybean paste into a flat charging tray, and troweling the soybean paste into a thin layer with the thickness of 0.5-1 mm;
in order to further improve the mouthfeel of the product, as a further preference of the embodiment, the bean puffed food obtained after the second puffing can be sprayed with spice and hermetically packaged to keep the mouthfeel and flavor, which is specifically as follows:
spraying appropriate amount of liquid essence and flavoring on the surface of bean puffed food, and immediately packaging with aluminum foil lifting film. The bean puffed food obtained by the preferred embodiment has fine and smooth mouthfeel, is instantly melted in the mouth, is fluffy and crisp, and has no beany flavor of soybeans.
Shelf life test:
the product prepared in example 2 (date of manufacture: 2016, 12, and 3 days) was subjected to an ambient shelf life test, and the data obtained were as follows:
example 3
A preparation method of bean puffed food comprises the following steps:
(1) soaking soybean, corn and peanut in water, and stirring to obtain soybean paste;
(2) drying, controlling the water content to be 13-18%;
(3) first puffing: placing into a bulking machine, controlling pressure at 18-22Mpa, and bulking to obtain first puffed food;
(4) and (3) second puffing: and (3) putting the primarily puffed food into a puffing machine, controlling the pressure to be 36-48Mpa, and puffing to obtain the bean puffed food.
The specific implementation time is as follows:
(1) soaking: soaking 100 parts by weight of dry soybeans, 50 parts by weight of peanuts and 60 parts by weight of corns in clear water for 8 hours until the weight of wet soybeans is 2 times that of the dry soybeans, fully softening the soybeans, and stirring the soybeans into a particle-free semisolid state under the high-speed stirring condition of 130r/min to obtain soybean paste;
(2) and (3) drying: and (3) putting the formed sheet into a drying oven, drying for 6 hours at the temperature of 100 ℃, and controlling the water content to be 18 percent.
(3) First puffing: placing into a bulking machine, bulking under 22Mpa at 170 deg.C and 100r/min at a speed, and extruding into sheet with a flat extrusion nozzle to obtain first puffed food with water content of 10%;
(4) and (3) second puffing: and (3) putting the crisp chips subjected to the first puffing into a puffing machine, controlling the pressure to be 48Mpa, and puffing to obtain the bean puffed food.
The temperature of the second expansion can be 180 ℃, and the time of the second expansion can be 20-30 s;
in order to further improve the mouthfeel of the product, as a further preference of the embodiment, the following steps are further included between the step (1) and the step (2):
(S1) pouring the mashed soybean, 105 parts by weight of white granulated sugar and 17 parts by weight of maltose syrup into a stirring pot, slowly stirring for 5min under the condition of 60r/min, and then stirring for 5min under high speed under the condition of 130r/min until the white granulated sugar is completely dissolved;
(S2) adding 35 parts by weight of wheat flour, 15 parts by weight of cassava modified starch and 2 parts by weight of baking powder, putting into a stirring pot, and stirring at a high speed for 5min at a speed of 130r/min for uniformly mixing;
(S3) adding 20 parts by weight of cake oil, 40 parts by weight of water, 2 parts by weight of edible salt, 2 parts by weight of cheese powder and powder essence accounting for 0.2% of the total weight of all the added raw materials, mixing, and stirring at a high speed for 10min at 30r/min for further mixing uniformly to obtain soybean paste;
all the raw materials comprise dry soybeans, peanuts, corns, white granulated sugar, maltose, wheat flour, cassava modified starch, baking powder, cake oil, water, edible salt, cheese powder and powder essence;
(S4) molding: pouring the stirred soybean paste into a flat charging tray, and troweling the soybean paste into a thin layer with the thickness of 0.5-1 mm;
in order to further improve the mouthfeel of the product, as a further preference of the embodiment, the bean puffed food obtained after the second puffing can be sprayed with spice and hermetically packaged to keep the mouthfeel and flavor, which is specifically as follows:
spraying appropriate amount of liquid essence and flavoring on the surface of bean puffed food, and immediately packaging with aluminum foil lifting film. The bean puffed food obtained by the preferred embodiment has fine and smooth mouthfeel, is instantly melted in the mouth, is fluffy and crisp, and has no beany flavor of soybeans.
Example 4
A preparation method of bean puffed food comprises the following steps:
(1) soaking soybean, corn and peanut in water, and stirring to obtain soybean paste;
(2) drying, controlling the water content to be 13-18%;
(3) first puffing: placing into a bulking machine, controlling pressure at 18-22Mpa, and bulking to obtain first puffed food;
(4) and (3) second puffing: and (3) putting the primarily puffed food into a puffing machine, controlling the pressure to be 36-48Mpa, and puffing to obtain the bean puffed food.
The specific implementation time is as follows:
(1) soaking: soaking 90 parts by weight of dry soybeans, 40 parts by weight of peanuts and 50 parts by weight of corns in clear water for 7 hours until the weight of wet soybeans is 2 times that of the dry soybeans, fully softening the soybeans, and then stirring the soybeans into a particle-free semisolid state at 120r/min under a high-speed stirring condition to obtain soybean paste;
(2) and (3) drying: and (3) putting the formed sheet into a drying oven, drying for 5 hours at the temperature of 90 ℃, and controlling the water content to be 15.5%.
(3) First puffing: placing into a bulking machine, puffing at pressure of 20Mpa and rotation speed of 75r/min at 160 deg.C, extruding into sheet with a flat extrusion nozzle to obtain first puffed food with water content of 9%;
(4) and (3) second puffing: and (3) putting the crisp chips subjected to the first puffing into a puffing machine, controlling the pressure to be 42Mpa, and puffing to obtain the bean puffed food.
In order to further improve the mouthfeel of the product, as a further preference of the embodiment, the following steps are further included between the step (1) and the step (2):
(S1) pouring the soybean paste, 100 parts by weight of white granulated sugar and 15 parts by weight of maltose syrup into a stirring pot, slowly stirring for 3.5min under the condition of 50r/min, and then stirring for 3.5min at a high speed under the condition of 120r/min until the white granulated sugar is completely dissolved;
(S2) adding 30 parts by weight of wheat flour, 10 parts by weight of cassava modified starch and 1.5 parts by weight of baking powder, putting into a stirring pot, stirring at high speed for 3.5min at 120r/min, and uniformly mixing;
(S3) adding 17.5 parts by weight of cake oil, 25 parts by weight of water, 1.5 parts by weight of edible salt, 1.5 parts by weight of cheese powder and powder essence accounting for 0.1-0.2% of the total weight of all the added raw materials, mixing, and stirring at a high speed for 6min at 110r/min for further uniform mixing to obtain soybean paste;
all the raw materials comprise dry soybeans, peanuts, corns, white granulated sugar, maltose, wheat flour, cassava modified starch, baking powder, cake oil, water, edible salt, cheese powder and powder essence;
(S4) molding: pouring the stirred soybean paste into a flat charging tray, and troweling the soybean paste into a thin layer with the thickness of 0.5-1 mm;
in order to further improve the mouthfeel of the product, as a further preference of the embodiment, the bean puffed food obtained after the second puffing can be sprayed with spice and hermetically packaged to keep the mouthfeel and flavor, which is specifically as follows:
spraying appropriate amount of liquid essence and flavoring on the surface of bean puffed food, and immediately packaging with aluminum foil lifting film. The bean puffed food obtained by the preferred embodiment has fine and smooth mouthfeel, is instantly melted in the mouth, is fluffy and crisp, and has no beany flavor of soybeans.
Example 5
The control group only used soybean as raw material, and no corn and peanut;
this example is essentially the same as example 2, except that no corn or peanut is used in the feed.
Product evaluation:
in the present example, it was difficult to obtain puffed soybeans, and a small portion of the puffed soybeans had a hard, slightly crispy, chewy, and beany flavor.
Example 6
The water content of the control group after drying in the step (2) is 10 percent;
this example is substantially the same as example 3 except that the moisture after drying in step (2) was 10%.
Product evaluation:
the soybean puffed food obtained in the embodiment has the advantages that due to low moisture, when soybeans are puffed for the first time, straight chains of the soybeans are difficult to fully convert into branched chains, the product puffing effect is poor, the taste is rough and hard, the texture of the product is strong, and the product has toughness (the chewing feeling is strong and the product is difficult to chew and crush), and the soybean puffed food has no beany flavor.
Example 7
The water content of the control group after drying in the step (2) is 20 percent;
this example is substantially the same as example 3 except that the moisture after drying in step (2) was 20%.
Product evaluation:
the puffed bean food obtained in the embodiment is too fluffy, is just melted in the mouth, has no crispness, is sticky to teeth, and has no beany flavor of soybeans.
Due to high water content, when the soybean is puffed, the soybean is cracked into starch with smaller molecular weight and low sugar substances, thereby influencing crispness and tooth adhesion.
Claims (8)
1. A preparation method of bean puffed food comprises the following steps:
(1) soaking soybean, corn and peanut in water, and stirring to obtain soybean paste;
(2) drying, controlling the water content to be 13-18%;
(3) first puffing: placing into a bulking machine, controlling pressure at 18-22Mpa, and bulking to obtain first puffed food;
(4) and (3) second puffing: putting the first puffed food into a puffing machine, controlling the pressure at 36-48Mpa, and puffing to obtain bean puffed food;
the method also comprises the following steps between the step (1) and the step (2):
(S1) first seasoning: mixing the soybean paste in the step (1), white granulated sugar and maltose, and stirring for the first time;
(S2) seasoning for the second time: adding wheat flour, cassava modified starch and baking powder, mixing, and stirring for the second time;
(S3) seasoning for the third time: adding cake oil, water, edible salt, cheese powder and essence, mixing, and stirring for the third time to obtain soybean paste;
(S4) molding: placing the soybean paste into a charging tray, and spreading the soybean paste into a thin layer;
in the step (S2), the weight parts of wheat flour are 25-35 parts, the weight parts of cassava modified starch are 5-15 parts, the weight parts of baking powder are 1-2 parts, and the second stirring condition is as follows: stirring for 2-5min under the condition of 100-130 r/min;
the weight ratio of the raw materials is as follows:
80-100 parts of soybean;
30-50 parts of corn;
40-60 parts of peanuts.
2. The method for preparing bean puffed food according to claim 1, wherein the soaking time in step (1) is 6-8h, and the stirring speed is 110-.
3. The method of claim 1, wherein the drying temperature in step (2) is 80-100 ℃ and the drying time is 2-4 hours, and the bean-puffed food is cut after drying.
4. The method for preparing bean puffed food according to claim 1 or 2, wherein the temperature of the first puffing in step (3) is controlled at 150-170 ℃ and the rotation speed is 50-100 r/min.
5. The method of producing bean-based puffed food according to claim 1 or 3, wherein the moisture of the first puffed food in step (4) is controlled to 8-10% before it is put into the puffing machine.
6. The method of preparing a bean-based puffed food according to claim 1, wherein in the step (S1), the white sugar is 95 to 105 parts by weight, the maltose is 13 to 17 parts by weight, and the first stirring conditions are as follows: firstly stirring for 2-5min under the condition of 40-60r/min, and then stirring for 2-5min under the condition of 100-130 r/min.
7. The method for preparing bean puffed food according to claim 1, wherein in the step (S3), the weight parts of cake oil are 15-20, the weight parts of water are 10-40, the weight parts of edible salt are 1-2, the weight parts of cheese powder are 1-2, and the weight percentage of essence in all the added raw materials is 0.1-0.2%.
8. A legume puffed food product, characterized in that it is produced by the method according to any one of claims 1 to 7.
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| CN109601871A (en) * | 2019-01-24 | 2019-04-12 | 黑龙江省牡丹江农垦新友谊食品加工有限公司 | A kind of puffed soybean food and preparation method thereof |
| JP6829921B1 (en) * | 2019-08-09 | 2021-02-17 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Puffed food composition containing edible plants and method for producing the same |
| CN110604178B (en) * | 2019-10-14 | 2022-12-27 | 江苏食品药品职业技术学院 | Infant yogurt dissolving bean and preparation process thereof |
| CN115606752A (en) * | 2022-09-08 | 2023-01-17 | 青海省轻工业研究所有限责任公司 | Yak meat puffed potato chips and making method thereof |
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Denomination of invention: A puffed bean food and its preparation method Granted publication date: 20211210 Pledgee: Industrial and Commercial Bank of China Limited Hefei Yaohai Branch Pledgor: CHACHA FOOD Co.,Ltd.|Anhui Qianqian Food Design Research Institute Registration number: Y2024980037760 |