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A kind of bean puffed food and its preparation method

A technology for puffed food and beans, applied in food ingredients, food ingredients as taste modifiers, food science and other directions, can solve the problems of puffed food with hard, rough, non-crisp, etc., and achieve the effect of crisp and delicate taste.

Active Publication Date: 2021-12-10
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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  • A kind of bean puffed food and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0049] (1) putting soybeans, corn and peanuts into water for soaking and stirring to obtain soybean puree;

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

[0051] (3) Expansion for the first time: put it in an extruder, control the pressure at 18-22Mpa, and extrude to obtain the food expanded for the first time;

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

[0053] The specific implementation is as follows:

[0054] (1) Soaking: put 80 parts by weight of dry soybeans, 50 parts by weight of peanuts, and 50 parts by weight of corn into clear water and soak for 6-8 hours, 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 120r / min high-speed stirring, it was whipped into a part...

Embodiment 2

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

[0072] (1) putting soybeans, corn and peanuts into water for soaking and stirring to obtain soybean puree;

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

[0074] (3) Expansion for the first time: put it in an extruder, control the pressure at 18-22Mpa, and extrude to obtain the food expanded for the first time;

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

[0076] The specific implementation is as follows:

[0077] (1) Soaking: put 80 parts by weight of dry soybeans, 30 parts by weight of peanuts, and 40 parts by weight of corn into clear water and soak for 6 hours until the weight of wet soybeans is 2 times that of dry soybeans. Under the condition of high-speed stirring of 110r / min, it was whipped into a particle-free semi-solid state to obtain mashed soybeans;

[0078]...

Embodiment 3

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

[0095] (1) putting soybeans, corn and peanuts into water for soaking and stirring to obtain soybean puree;

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

[0097] (3) Expansion for the first time: put it in an extruder, control the pressure at 18-22Mpa, and extrude to obtain the food expanded for the first time;

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

[0099] The specific implementation is as follows:

[0100] (1) Soaking: put 100 parts by weight of dry soybeans, 50 parts by weight of peanuts, and 60 parts by weight of corn into clear water and soak for 8 hours until the weight of wet soybeans is twice the weight of dry soybeans. Under the condition of 130r / min high-speed stirring, it was whipped into a particle-free semi-solid state to obtain soybean paste;

[0101]...

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Abstract

The invention discloses a bean puffed food, which belongs to the field of food. Aiming at the problem that the taste of the puffed food made from soybeans is stiff, the puffed soybean food of the present invention is prepared from the following raw materials: soybeans, corn and peanuts. Among the raw materials used in the puffed bean food of the present invention, corn and peanuts are innovatively added, wherein the addition of corn can increase starch, disperse the protein in soybeans in the starch, and make puffing easier; the oil content in peanuts is relatively high. High, containing a large amount of unsaturated fatty acids, and soybean and corn have more fiber substances, resulting in rough taste of the puffed food. The addition of peanuts can make the puffed bean food of the present invention fine and delicate on the one hand, and can make the puffed food cover up The bean flavor in soybeans and the addition of corn and peanuts make the puffed bean food of the present invention crispy in mouthfeel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to puffed bean food and a preparation method thereof. Background technique [0002] Puffed food refers to the food whose volume expands many times after grain or protein and other raw materials are processed, and the internal organization becomes porous and loose spongy structure. [0003] In a broad sense, puffed food refers to any food that uses frying, extrusion, sand frying, baking, microwave and other technologies as the curing process, and the volume increases significantly before and after the curing process. Puffed food refers to food produced by puffing process. [0004] Soybean is originally produced in China, and it is cultivated all over China, and it is also widely cultivated all over the world. Soybean is one of the important food crops in China. It has been cultivated for 5,000 years. It was called Shu in ancient times. It is mainly produced in Northeast China. It is ...

Claims

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Application Information

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Patent Type & Authority Patents(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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