CN110584011A - Spicy broad bean leisure snack and preparation method thereof - Google Patents
Spicy broad bean leisure snack and preparation method thereof Download PDFInfo
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- CN110584011A CN110584011A CN201911040228.2A CN201911040228A CN110584011A CN 110584011 A CN110584011 A CN 110584011A CN 201911040228 A CN201911040228 A CN 201911040228A CN 110584011 A CN110584011 A CN 110584011A
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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 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- 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
Abstract
The invention provides spicy broad bean leisure snacks and a preparation method thereof, wherein the spicy broad bean leisure snacks comprise the following raw materials in parts by weight: 30-35 parts of broad bean, 20-22 parts of corn/pumpkin mixed powder, 14-16 parts of white granulated sugar, 4-5 parts of olive oil, 0.8-1.2 parts of powdered soy sauce, 0.03-0.05 part of cinnamon powder, 0.05-0.1 part of sodium bicarbonate, 0.5-0.8 part of salt, 0.1-0.2 part of BBQ essence, 0.05-0.1 part of fennel powder, 0.1-0.2 part of maltodextrin, 0.05-0.1 part of bee pollen and 0.03-0.06 part of citric acid.
Description
Technical Field
The invention relates to the technical field of leisure food, in particular to spicy broad bean leisure snack and a preparation method thereof.
Background
Leisure food is food eaten during leisure and rest of people, the most pertinent explanation is food eaten and played, and the main classification is as follows: jujube products, preserves, dried fruits, puffed foods, candies, meat-based foods and the like. China is the first leading country and consumer country of peanuts in the world, and the peanuts can be used for oil extraction and are also traditional dried fruit foods, and occupy an important position in the leisure food market of China. The traditional peanut product construction process mainly comprises cooking, drying, frying and the like, but has some product defects which are not overcome yet, such as protein denaturation in kernels after the peanuts are cooked and flavored, deformation of the kernels, hard and not crisp kernels after drying, and the cooking process is also a process which consumes energy and increases the discharge of three wastes; although the fried product is crisp, the future development prospect is not optimistic in view of the defects of fried foods such as high heat, easy oxidation and easy generation of carcinogens, the problems of waste and pollution of frying oil and the like. Therefore, the existing dry broad bean fruit leisure food is difficult to develop in a balanced way in the aspects of delicacy, taste, nutrition, health and the like, and the consumption market is greatly limited.
Disclosure of Invention
Aiming at the problems, the spicy broad bean leisure snack and the preparation method thereof are provided, the snack is prepared by the steps of mixing, baking, drying and the like, the prepared leisure food is spicy and delicious, rich in nutrient elements and excellent in health care effect, in addition, the traditional frying is replaced by baking, the snack is healthier and safer, and is crisp and crisp.
In order to achieve the above object, the present invention adopts the following technical solutions:
the spicy broad bean leisure snack comprises the following raw materials in parts by weight: 30-35 parts of broad bean, 18-22 parts of corn/pumpkin mixed powder, 14-16 parts of white granulated sugar, 4-5 parts of olive oil, 0.8-1.2 parts of powdered soy sauce, 0.03-0.05 part of cinnamon powder, 0.05-0.1 part of sodium bicarbonate, 0.5-0.8 part of salt, 0.1-0.2 part of BBQ essence, 0.05-0.1 part of fennel powder, 0.1-0.2 part of maltodextrin, 0.05-0.1 part of bee pollen and 0.03-0.06 part of citric acid.
The spicy broad bean leisure snack comprises the following raw materials in parts by weight: 32-35 parts of broad bean, 18-22 parts of corn/pumpkin mixed powder, 14-16 parts of white granulated sugar, 4-5 parts of olive oil, 0.8-1.2 parts of powdered soy sauce, 0.04-0.05 part of cinnamon powder, 0.05-0.1 part of sodium bicarbonate, 0.5-0.8 part of salt, 0.1-0.2 part of BBQ essence, 0.05-0.1 part of fennel powder, 0.1-0.2 part of maltodextrin, 0.08-0.1 part of bee pollen and 0.03-0.06 part of citric acid.
The vegetable powder comprises, by weight, 0.4-0.7 part of onion powder, 0.1-0.2 part of potato starch, 0.03-0.06 part of chili powder, 0.02-0.04 part of celery powder, 0.02-0.04 part of garlic powder and 0.05-0.1 part of konjac powder.
The mass ratio of the corn to the pumpkin in the corn/pumpkin mixed powder is 2: 1.
The preparation method of the spicy broad bean leisure snack comprises the following steps:
1) blending powdered soy sauce, salt, BBQ essence, fennel powder, citric acid and a proper amount of water to obtain a seasoning liquid for later use, blending onion powder, chili powder, celery powder, garlic powder and cinnamon powder to obtain a mixed powder for later use, and blending konjac glucomannan and bee pollen with a proper amount of warm water to obtain a paste;
2) mixing wheat flour, corn/pumpkin mixed powder, white granulated sugar, olive oil, maltodextrin, potato starch, sodium bicarbonate and a proper amount of water to obtain a wet shell material, adding broad beans into the wet shell material, mixing and wrapping, and baking in an oven for 8-10min to obtain coated broad beans;
3) taking out, naturally cooling to room temperature, placing the coated broad beans in a seasoning liquid, heating to 52-53 ℃, mixing for 5-8min, taking out, spreading the mixed powder on the surface, and drying at constant temperature of 77-80 ℃ for 15 min;
4) taking out, cooling, mixing with the paste for the second time, coating, spreading the mixed powder and the fine peanut residue on the surface, and drying at constant temperature of 60 ℃.
The temperature of the oven in the step 2) is 230-240 ℃.
Drying at constant temperature in the step 4) until the water content is 15 +/-0.5%.
Due to the adoption of the technical scheme, the invention has the beneficial effects that: the leisure food is prepared by the steps of mixing, baking, drying and the like, the prepared leisure food is spicy and delicious, rich in nutrient elements and excellent in health care effect, in addition, the traditional frying is replaced by baking, the leisure food is healthier and safer, and is crispy and crisp.
The coated broad beans are put into seasoning liquid to be heated and mixed at 52-53 ℃, and then dried at constant temperature of 77-80 ℃, so that on one hand, the nutrient elements are prevented from being damaged by directly heating the coated broad beans and the seasoning liquid at high temperature for color matching and flavor introduction, and on the other hand, the mixed powder spread on the surface is stronger in flavor introduction property and good in spiciness due to the evaporation of water in the drying process, and the efficacy of volatile oil in the mixed powder is effectively preserved. The mixed materials are applied in two times, so that the spicy and hot degree is more uniform, the palatability is stronger, the appetite and the purchase desire of consumers are effectively promoted, and the intermediate bonding layer of the konjac glucomannan and the bee pollen is matched, so that the mouthfeel is improved, the digestion nutrition and health care performance is further promoted, and the green safety of the product is guaranteed.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
Example 1:
the spicy broad bean leisure snack comprises the following raw materials in parts by weight: 32 parts of broad bean, 22 parts of corn/pumpkin mixed powder (the mass ratio of corn to pumpkin is 2:1, the same below), 15 parts of white granulated sugar, 4 parts of olive oil, 1.2 parts of powdered soy sauce, 0.8 part of salt, 0.4 part of onion powder, 0.15 part of maltodextrin, 0.15 part of BBQ essence, 0.2 part of potato starch, 0.08 part of fennel powder, 0.1 part of sodium bicarbonate, 0.05 part of citric acid, 0.06 part of chilli powder, 0.03 part of celery powder, 0.04 part of garlic powder, 0.08 part of bee pollen, 0.04 part of cinnamon powder and 0.05 part of konjac powder.
The preparation method of the spicy broad bean leisure snack comprises the following steps:
1) blending powdered soy sauce, salt, BBQ essence, fennel powder, citric acid and a proper amount of water to obtain a seasoning liquid for later use, blending onion powder, chili powder, celery powder, garlic powder and cinnamon powder to obtain a mixed powder for later use, and blending konjac glucomannan and bee pollen with a proper amount of warm water to obtain a paste;
2) mixing wheat flour, corn/pumpkin mixed powder, white granulated sugar, olive oil, maltodextrin, potato starch, sodium bicarbonate and a proper amount of water to obtain a wet shell material, adding broad beans into the wet shell material, mixing and wrapping the broad beans, and baking the broad beans in an oven at 250 ℃ for 8min to obtain coated broad beans;
3) taking out, naturally cooling to room temperature, placing the coated broad beans in a seasoning liquid, heating to 52-53 ℃, mixing for 8min, taking out, spreading the mixed powder on the surface, and drying at constant temperature of 77-80 ℃ for 15 min;
4) taking out, cooling, mixing with the paste for the second time, coating, spreading the mixed powder and the fine peanut residue on the surface, and drying at constant temperature of 60 ℃ until the water content is 15 +/-0.5%.
Example 2:
the spicy broad bean leisure snack comprises the following raw materials in parts by weight: 34 parts of broad bean, 20 parts of corn/pumpkin mixed powder, 14 parts of white granulated sugar, 4.5 parts of olive oil, 0.9 part of powdered soy sauce, 0.6 part of salt, 0.7 part of onion powder, 0.1 part of maltodextrin, 0.1 part of BBQ essence, 0.1 part of potato starch, 0.1 part of fennel powder, 0.07 part of sodium bicarbonate, 0.03 part of citric acid, 0.04 part of chilli powder, 0.02 part of celery powder, 0.03 part of garlic powder, 0.05 part of bee pollen, 0.05 part of cinnamon powder and 0.07 part of konjac powder.
The preparation method of the spicy broad bean leisure snack comprises the following steps:
1) blending powdered soy sauce, salt, BBQ essence, fennel powder, citric acid and a proper amount of water to obtain a seasoning liquid for later use, blending onion powder, chili powder, celery powder, garlic powder and cinnamon powder to obtain a mixed powder for later use, and blending konjac glucomannan and bee pollen with a proper amount of warm water to obtain a paste;
2) mixing wheat flour, corn/pumpkin mixed powder, white granulated sugar, olive oil, maltodextrin, potato starch, sodium bicarbonate and a proper amount of water to obtain a wet shell material, adding broad beans into the wet shell material, mixing and wrapping the broad beans, and baking the broad beans in an oven at 250 ℃ for 10min to obtain coated broad beans;
3) taking out, naturally cooling to room temperature, placing the coated broad beans in a seasoning liquid, heating to 52-53 ℃, mixing for 5min, taking out, spreading the mixed powder on the surface, and drying at constant temperature of 77-80 ℃ for 15 min;
4) taking out, cooling, mixing with the paste for the second time, coating, spreading the mixed powder and the fine peanut residue on the surface, and drying at constant temperature of 60 ℃ until the water content is 15 +/-0.5%.
Example 3:
the spicy broad bean leisure snack comprises the following raw materials in parts by weight: 35 parts of broad bean, 18 parts of corn/pumpkin mixed powder, 16 parts of white granulated sugar, 5 parts of olive oil, 0.8 part of powdered soy sauce, 0.5 part of salt, 0.5 part of onion powder, 0.2 part of maltodextrin, 0.2 part of BBQ essence, 0.15 part of potato starch, 0.05 part of fennel powder, 0.05 part of sodium bicarbonate, 0.06 part of citric acid, 0.03 part of chilli powder, 0.04 part of celery powder, 0.02 part of garlic powder, 0.1 part of bee pollen, 0.03 part of cinnamon powder and 0.1 part of konjac powder.
The preparation method of the spicy broad bean leisure snack comprises the following steps:
1) blending powdered soy sauce, salt, BBQ essence, fennel powder, citric acid and a proper amount of water to obtain a seasoning liquid for later use, blending onion powder, chili powder, celery powder, garlic powder and cinnamon powder to obtain a mixed powder for later use, and blending konjac glucomannan and bee pollen with a proper amount of warm water to obtain a paste;
2) mixing wheat flour, corn/pumpkin mixed powder, white granulated sugar, olive oil, maltodextrin, potato starch, sodium bicarbonate and a proper amount of water to obtain a wet shell material, adding broad beans into the wet shell material, mixing and wrapping the broad beans, and baking the broad beans in an oven at 250 ℃ for 8min to obtain coated broad beans;
3) taking out, naturally cooling to room temperature, placing the coated broad beans in a seasoning liquid, heating to 52-53 ℃, mixing for 8min, taking out, spreading the mixed powder on the surface, and drying at constant temperature of 77-80 ℃ for 15 min;
4) taking out, cooling, mixing with the paste for the second time, coating, spreading the mixed powder and the fine peanut residue on the surface, and drying at constant temperature of 60 ℃ until the water content is 15 +/-0.5%.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (7)
1. The spicy broad bean leisure snack is characterized by comprising the following raw materials in parts by weight: 30-35 parts of broad bean, 18-22 parts of corn/pumpkin mixed powder, 14-16 parts of white granulated sugar, 4-5 parts of olive oil, 0.8-1.2 parts of powdered soy sauce, 0.03-0.05 part of cinnamon powder, 0.05-0.1 part of sodium bicarbonate, 0.5-0.8 part of salt, 0.1-0.2 part of BBQ essence, 0.05-0.1 part of fennel powder, 0.1-0.2 part of maltodextrin, 0.05-0.1 part of bee pollen and 0.03-0.06 part of citric acid.
2. The spicy broad bean leisure snack according to claim 1, characterized by comprising the following raw materials in parts by weight: 32-35 parts of broad bean, 18-22 parts of corn/pumpkin mixed powder, 14-16 parts of white granulated sugar, 4-5 parts of olive oil, 0.8-1.2 parts of powdered soy sauce, 0.04-0.05 part of cinnamon powder, 0.05-0.1 part of sodium bicarbonate, 0.5-0.8 part of salt, 0.1-0.2 part of BBQ essence, 0.05-0.1 part of fennel powder, 0.1-0.2 part of maltodextrin, 0.08-0.1 part of bee pollen and 0.03-0.06 part of citric acid.
3. The spicy broad bean snack food of claim 1 or 2, which is characterized in that: the vegetable powder comprises, by weight, 0.4-0.7 part of onion powder, 0.1-0.2 part of potato starch, 0.03-0.06 part of chili powder, 0.02-0.04 part of celery powder, 0.02-0.04 part of garlic powder and 0.05-0.1 part of konjac powder.
4. The spicy broad bean snack according to claim 3, characterized in that: the mass ratio of the corn to the pumpkin in the corn/pumpkin mixed powder is 2: 1.
5. The method for preparing the spicy broad bean leisure snack according to claim 3, characterized by comprising the following steps:
1) blending powdered soy sauce, salt, BBQ essence, fennel powder, citric acid and a proper amount of water to obtain a seasoning liquid for later use, blending onion powder, chili powder, celery powder, garlic powder and cinnamon powder to obtain a mixed powder for later use, and blending konjac glucomannan and bee pollen with a proper amount of warm water to obtain a paste;
2) mixing wheat flour, corn/pumpkin mixed powder, white granulated sugar, olive oil, maltodextrin, potato starch, sodium bicarbonate and a proper amount of water to obtain a wet shell material, adding broad beans into the wet shell material, mixing and wrapping, and baking in an oven for 8-10min to obtain coated broad beans;
3) taking out, naturally cooling to room temperature, placing the coated broad beans in a seasoning liquid, heating to 52-53 ℃, mixing for 5-8min, taking out, spreading the mixed powder on the surface, and drying at constant temperature of 77-80 ℃ for 15 min;
4) taking out, cooling, mixing with the paste for the second time, coating, spreading the mixed powder and the fine peanut residue on the surface, and drying at constant temperature of 60 ℃.
6. The method for preparing the spicy broad bean leisure snack according to claim 4, characterized in that: the temperature of the oven in the step 2) is 230-240 ℃.
7. The method for preparing the spicy broad bean leisure snack according to claim 4, characterized in that: drying at constant temperature in the step 4) until the water content is 15 +/-0.5%.
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| CN201911040228.2A CN110584011A (en) | 2019-10-29 | 2019-10-29 | Spicy broad bean leisure snack and preparation method thereof |
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| CN201911040228.2A CN110584011A (en) | 2019-10-29 | 2019-10-29 | Spicy broad bean leisure snack and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287568A (en) * | 2022-01-10 | 2022-04-08 | 福州味太太食品技术服务有限公司 | Method for preparing meat-flavored broad beans by utilizing thermal reaction aroma-producing process |
| CN114403396A (en) * | 2022-01-10 | 2022-04-29 | 浙江高胜食品科技有限公司 | Production method of bubble snacks |
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2019
- 2019-10-29 CN CN201911040228.2A patent/CN110584011A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287568A (en) * | 2022-01-10 | 2022-04-08 | 福州味太太食品技术服务有限公司 | Method for preparing meat-flavored broad beans by utilizing thermal reaction aroma-producing process |
| CN114403396A (en) * | 2022-01-10 | 2022-04-29 | 浙江高胜食品科技有限公司 | Production method of bubble snacks |
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Application publication date: 20191220 |