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Pea and bean puffed foods and preparation method

A technology of puffed food and beans, which is applied in the direction of food ingredients, food ingredients as taste improvers, food science, etc. It can solve the problems of rough taste, loss of nutrients, hard taste of puffed food, etc., and achieve fine taste and mouth-melting degree Good, crispy effect

Active Publication Date: 2018-11-02
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials need to be processed first, the steps are cumbersome, the cost is high, and the nutrients are lost during the process. After adding calcium chloride, if the amount of calcium chloride is not controlled correctly, the product will have a bitter taste. At the same time, calcium chloride is added to make the protein Denatured, the puffed food produced is hard, rough and not crispy
[0006] The puffed food made of soybeans has the following disadvantages: because soybeans contain more protein, and the molecular weight of protein is relatively large, it cannot be puffed completely, and the puffed food tastes stiff

Method used

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  • Pea and bean puffed foods and preparation method

Examples

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Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method of bean puffed food, comprising the following steps:

[0049] (1) Soybean, corn and peanut are put into water and soaked, stirred to obtain soybean puree;

[0050](2) Dry, control the moisture to be 13-18%;

[0051] (3) the first puffing: put into the puffing machine, the pressure is controlled at 18-22Mpa, and puffing to obtain the first puffed food;

[0052] (4) Second puffing: put the first puffed food into the puffing machine, control the pressure at 36-48Mpa, and puff to obtain bean puffed food.

[0053] The specific implementation is as follows:

[0054] (1) Soaking: 80 parts by weight of dry soybeans, 50 parts by weight of peanuts, and 50 parts by weight of corn are put into clear water and soaked for 6-8h, until the weight of wet soybeans is 2 times the weight of dry soybeans, and the soybeans are fully softened at this time. , and then whipped under the condition of high-speed stirring at 120 r / min to form a semi-solid state without part...

Embodiment 2

[0071] A preparation method of bean puffed food, comprising the following steps:

[0072] (1) Soybean, corn and peanut are put into water and soaked, stirred to obtain soybean puree;

[0073] (2) Dry, control the moisture to be 13-18%;

[0074] (3) the first puffing: put into the puffing machine, the pressure is controlled at 18-22Mpa, and puffing to obtain the first puffed food;

[0075] (4) Second puffing: put the first puffed food into the puffing machine, control the pressure at 36-48Mpa, and puff to obtain bean puffed food.

[0076] The specific implementation is as follows:

[0077] (1) Soaking: 80 parts by weight of dry soybeans, 30 parts by weight of peanuts, and 40 parts by weight of corn are put into clear water and soaked for 6h, until the weight of wet soybeans is 2 times the weight of dry soybeans, and the soybeans are fully softened at this time, and then Under the condition of high-speed stirring at 110r / min, it was whipped into a semi-solid state without par...

Embodiment 3

[0094] A preparation method of bean puffed food, comprising the following steps:

[0095] (1) Soybean, corn and peanut are put into water and soaked, stirred to obtain soybean puree;

[0096] (2) Dry, control the moisture to be 13-18%;

[0097] (3) the first puffing: put into the puffing machine, the pressure is controlled at 18-22Mpa, and puffing to obtain the first puffed food;

[0098] (4) Second puffing: put the first puffed food into the puffing machine, control the pressure at 36-48Mpa, and puff to obtain bean puffed food.

[0099] The specific implementation is as follows:

[0100] (1) Soaking: 100 parts by weight of dry soybeans, 50 parts by weight of peanuts, and 60 parts by weight of corn are put into clear water and soaked for 8h, until the weight of wet soybeans is twice the weight of dry soybeans, and the soybeans are fully softened at this time, and then Under the condition of high-speed stirring at 130r / min, it was whipped into a semi-solid state without part...

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Abstract

The invention discloses pea and bean puffed foods, and belongs to the field of foods. In accordance with the problem that puffed foods made by using soybeans as raw materials are rigid in mouth feel,the pea and bean puffed foods are prepared from the following raw materials of soybeans, corn and peanuts. According the raw materials adopted by the pea and bean puffed foods disclosed by the invention, the corn and the peanuts are added innovatively, wherein the corn is added, so that the starch is increased; protein in the soybeans can be dispersed in the starch, and puffing is easy to perform;the peanuts are high in oil content, and contain massive unsaturated fatty acids, while the soybeans and the corn are high in fiber substances to enable the puffed foods to be crude in mouth feel, after the peanuts are added, on one hand, the pea and bean puffed foods can be fine and smooth in mouth feel, and on the other hand, the beany flavor of the soybeans can be concealed,. The corn and thepeanuts are added, so that the pea and bean puffed foods are crisp in mouth feel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a bean puffed food and a preparation method. Background technique [0002] Puffed food refers to food in which the volume of raw materials such as grains or proteins expands many times after processing, and the internal organization becomes a porous and loose sponge-like structure. [0003] In a broad sense, puffing food refers to any food that uses technologies such as frying, extrusion, sand frying, baking, and microwave as the curing process, and the volume increases significantly before and after the curing process. Puffed food refers to the food produced by the puffing process. [0004] Soybeans are native to China and are cultivated all over China and are also widely cultivated around the world. Soybean is one of the important food crops in China with a cultivation history of 5,000 years. It was called Shu in ancient times. It is the main producing area in Northeast China. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L25/00A23L7/17A23L33/00A23L29/00A23L29/30A23L5/10
CPCA23L5/17A23L7/17A23L11/07A23L25/30A23L29/00A23L29/30A23L33/00A23V2002/00A23V2250/5118A23V2200/14
Inventor 彭辉沈旭
Owner CHACHA FOOD CO LTD
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