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Production method of broad bean leisure food

A production method and technology of snack food, which is applied in the field of production of broad bean snack food, can solve the problems of high oil content and unfavorable health

Inactive Publication Date: 2013-04-24
徐静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It is not only rich in nutrition, but also has certain medicinal value. Studies have shown that broad beans have the effects of invigorating the spleen, promoting dampness, and lowering blood lipids. They have an auxiliary effect on the treatment of arteriosclerosis and are easy to digest and absorb. Food, processed quick-frozen products or made into starch, snack food is mainly fried, fried food is not good for health due to high oil content

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0013] Wash the pod-removed broad beans, blanch them in boiling water for 120 seconds, drain the water on the surface, and place them in a freezer at -27°C for quick freezing after cooling; spread the quick-frozen broad beans in a single layer in an electric constant temperature blast drying box for 60-70 Pre-dry at ℃ for 2-3 hours, dry until the moisture content is about 8%, put it in a closed container at 4 ℃ and soak for 24 hours; put the wet broad beans into the vacuum microwave puffing equipment for vacuum microwave puffing, so that the broad beans will finally contain water The rate is less than 4%; the puffed broad beans are taken out and placed in an airtight container to cool to room temperature, and packed with nitrogen; the products that pass the inspection are stored in a dry and cool warehouse.

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PUM

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Abstract

The invention discloses a production method of a broad bean leisure food, which comprises the steps of fresh broad bean selection, pod removal, cleaning, blanching, draining-off, refrigeration, hot air pre-drying, moisture equilibrium, vacuum microwave puffing, packaging, and the like. According to the invention, a vacuum microwave puffing technology is adopted, so that moisture in broad beans is rapidly vaporized and migrated at a lower temperature under the microwave action, therefore, a puffing effect is achieved, a defect that the oil content of fried foods is high is avoided, and the original flavor of broad beans can be kept well.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing broad bean snack food. Background technique [0002] Broad bean, also known as broad bean, contains high protein, B vitamins and trace elements such as phosphorus, magnesium and selenium. It is not only rich in nutrition, but also has certain medicinal value. Studies have shown that broad beans have the effects of invigorating the spleen, promoting dampness, and lowering blood lipids. They have an auxiliary effect on the treatment of arteriosclerosis and are easy to digest and absorb. Food, processed quick-frozen products or made into starch, snack foods are mainly fried, and fried foods are not good for health due to high oil content. This method adopts vacuum microwave puffing technology, so that the moisture inside the broad bean can be rapidly vaporized and migrated by microwave action at a lower temperature, so as to realize puffing, avoid the disadvant...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 徐静
Owner 徐静
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