蚕豆膨化休闲食品的研制

以干蚕豆为主要原料,以糯米粉和面粉及食盐等为辅料,对蚕豆膨化脆片的制作工艺进行了实验研究。通过实验确定了产品的制作工艺、主要工艺条件及配方。结果表明,原料成分比为蚕豆泥45%、糯米粉14%、面粉14%、食盐1%、增稠剂0.6%、乳化剂0.5%,干燥后的坯料水分含量在8%左右,油炸温度为140℃时,所得产品呈黄色,膨化效果好,口感香、酥、脆。

Production Technology of Puffed and Recreation Food with the Broad Bean

Dry broad bean was major stuff, and some sticky ice starch, flour and salt were auxiliary that were done on the production of the broad bean chips in the experiment. The product’s making technology, major technical parameters and ingredient were determined through this study. As a result, the percentage of the stuff element was 45% broad bean, 14% sticky rice starch, 14% flour, 1% salt, 0.5% emulsifier, 0.6% glutin and the moisture in dried material was 8%, and the temperature of deep frying was 140℃. The product was well puffed and yellow. It tasted savory, flaky and crisp.