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CN-122004401-A - Vacuum low-temperature frying processing method for green heart broad beans

CN122004401ACN 122004401 ACN122004401 ACN 122004401ACN-122004401-A

Abstract

The application relates to the technical field of food processing engineering, and particularly discloses a vacuum low-temperature frying processing method of green heart broad beans. The method comprises the following steps of S1, raw material pretreatment, namely selecting green broad beans, removing mildewed particles to obtain clean broad beans, S2, soaking the clean broad beans in a soaking solution, soaking the clean broad beans in the soaking solution for 10-30 hours at 18-28 ℃ under the assistance of ultrasonic waves with the frequency of 30-50 kHz to obtain softened broad beans, S3, micropore-air flow combined treatment, S4, two-stage variable temperature fermentation, S5, gradient freezing-thawing circulation, S6, vacuum low-temperature sectional frying, S7, variable frequency centrifugal deoiling, S8, active seasoning and barrier packaging. The vacuum low-temperature frying processing method of green heart broad beans can be used for producing high-quality healthy instant leisure broad beans, and has the advantages of reducing the oil content of the products, keeping crisp mouthfeel, and retaining the natural color, original nutritional ingredients and unique flavor of the green heart broad beans.

Inventors

  • DU XINXIONG
  • LI SHANSHAN
  • XIE YANFEN
  • NIU WENWU
  • JIANG LI
  • YANG HETUAN
  • YANG GUANGXUE
  • LIU MENGDAO
  • CHEN LIN
  • ZHANG CHAOXUE
  • ZHANG XIAOLAN

Assignees

  • 保山市农业科学研究院(保山市农业技术推广中心)
  • 保山市达湾食品有限公司

Dates

Publication Date
20260512
Application Date
20260313

Claims (10)

  1. 1. The vacuum low-temperature frying processing method of the green heart broad beans is characterized by comprising the following steps of: S1, raw material pretreatment, namely selecting green broad beans, and removing mildew particles to obtain clean broad beans; s2, soaking, namely placing the clean broad beans into a soaking solution, and soaking for 10-30 hours at 18-28 ℃ under the assistance of ultrasonic waves with the frequency of 30-50 kHz to obtain softened broad beans; S3, carrying out uniform micropore puncture on the softened broad beans, wherein the puncture depth is 1/5-1/3 of the thickness of the broad beans, and after puncture, adopting air flow with the pressure of 0.2-0.5 MPa to impact the surface of the broad beans so as to obtain puffed broad beans; S4, two-stage variable temperature fermentation, namely fermenting the puffed broad beans for 10-20 hours at the temperature of 8-15 ℃ and the relative humidity of 85-90%, and standing for 5-10 hours at the temperature of 0-5 ℃ to obtain fermented broad beans; s5, gradient freezing-thawing cycle, namely pre-freezing fermented broad beans for 1-2 hours at-12 ℃, deep-freezing the fermented broad beans for 2-4 hours at a temperature below-30 ℃, and thawing and balancing for 1-2 hours at-2 ℃ to obtain frozen and thawed broad beans; S6, vacuum low-temperature sectional frying, namely placing the frozen and thawed broad beans under the condition of vacuum degree of 0.088-0.095 MPa, frying for 25-40 minutes at 75-85 ℃ and frying for 20-50 minutes at 88-98 ℃ to obtain primary fried broad beans; S7, frequency conversion centrifugal deoiling, namely deoiling the primary fried broad beans at a low speed of 300-500 r/min for 2-3 minutes under the vacuum degree of 0.080-0.085 MPa, and then deoiling at a high speed of 600-800 r/min for 2-4 minutes to obtain the low-fat broad beans; S8, active seasoning and barrier packaging, namely adding a composite seasoning containing natural antioxidants into the low-fat broad beans, and adopting a high-barrier aluminum film to carry out nitrogen filling packaging to obtain a finished product.
  2. 2. The vacuum low-temperature frying method for green heart broad beans, which is disclosed in claim 1, is characterized in that the soaking liquid in the step S2 comprises, by weight, 100-300 parts of water, 1.5-3 parts of trehalose, 0.2-0.6 part of L-calcium ascorbate and 0.5-1.5 parts of potassium citrate, based on 100 parts of broad beans by weight.
  3. 3. The green heart broad bean vacuum low-temperature frying method is characterized in that laser drilling is adopted for micropore puncture in the step S3, the aperture of a single hole is 0.3-1.0 mm, 5-10 holes are punched in each broad bean, the hole distances are uniformly distributed, the gas impacted by the air flow is carbon dioxide, the air flow temperature is 10-20 ℃, and the impact time is 3-8 seconds.
  4. 4. The vacuum low-temperature frying processing method of green heart broad beans according to claim 1, wherein a composite microbial inoculum comprising lactobacillus plantarum and streptococcus thermophilus is further added before the two-stage variable-temperature fermentation in the step S4, the addition amount is 0.15% -0.35% of the weight of the broad beans, and the oxygen concentration of the fermentation environment is controlled to be 3% -8%.
  5. 5. The method for processing green heart broad beans by vacuum low-temperature frying according to claim 1, wherein microwave-assisted drying is further included between the steps S5 and S6, wherein freeze-thawing broad beans are placed in a microwave environment with the frequency of 2450MHz, and are dried for 10-20 minutes at 50-60 ℃ so that the moisture of the broad beans is uniformly reduced to 15% -18%.
  6. 6. The vacuum low-temperature frying method of green heart broad beans according to claim 1, wherein the frying oil in the step S6 is high-oleic sunflower seed oil or rice oil, and 0.02% -0.06% of tea polyphenol is added to the oil before frying as a natural antioxidant.
  7. 7. The vacuum low-temperature frying processing method of green heart broad beans according to claim 1 is characterized in that the vacuum frying in the step S6 adopts a dynamic temperature changing process, wherein the initial frying is carried out for 0-20 minutes, the oil temperature is controlled to be 75-85 ℃, the middle frying is carried out for 20-40 minutes, the oil temperature is increased to 88-92 ℃, the later frying is carried out for 40-70 minutes, the oil temperature is further increased to 92-98 ℃, and the oil mass ratio in the whole process is controlled to be 10:1-15:1.
  8. 8. The method for processing green heart broad beans by vacuum low-temperature frying according to claim 1, wherein the oil content of broad beans after frequency conversion centrifugal deoiling in the step S7 is less than or equal to 10%, the water content is less than or equal to 2.5%, and the crisp degree of the product is more than or equal to 850 g.s-1.
  9. 9. The vacuum low-temperature frying method for green heart broad beans, which is disclosed in claim 1, is characterized in that the composite seasoning in the step S8 comprises, by weight, 1-2 parts of table salt, 0.6-1.2 parts of yeast extract, 0.2-0.6 parts of vine pepper oil and 0.05-0.15 parts of rosemary extract, based on 100 parts by weight of low-fat broad beans.
  10. 10. The vacuum low-temperature frying method for green heart broad beans according to claim 1, wherein the packaging in the step S8 adopts an aluminum foil-polyamide composite film, the packaging is filled with nitrogen and then is placed in a light-resistant environment, the green heart broad beans are stored at 4-25 ℃, and the shelf life of the product is more than 18 months.

Description

Vacuum low-temperature frying processing method for green heart broad beans Technical Field The application relates to the technical field of food processing engineering, in particular to a vacuum low-temperature frying processing method of green heart broad beans. Background The green heart broad beans are used as high-quality coarse cereal raw materials with homology of medicine and food, are developed around the high-valued and diversified development of agricultural products in the technical field of food processing engineering, are deeply fused with modern processing technology through the traditional technology, are widely used for producing products such as leisure food, seasonings, canned food, bean products and nutrition-enhanced food, the processing process comprises the whole-flow technology of cleaning, sorting, color protection, dehydration, frying/baking/fermenting/puffing, seasoning, sterilization, packaging and the like, are suitable for industrial production lines and special food processing scenes, the green heart broad beans are high in characteristic suitability of raw materials, are rich in protein, dietary fiber, vitamins and minerals, the green embryo gives unique color and flavor, can efficiently retain nutritional ingredients and sensory characteristics through technological optimization in processing, are wide in compatibility of the processing technology, can be suitable for traditional fermentation, the seasoning technology is also suitable for developing healthy and convenient products by combining the modern technologies such as freeze drying, microcapsule embedding, ultrahigh pressure sterilization and the like, and the requirements of low oil, low salt content, no addition and the like can be realized by flexibly adjusting technological parameters. Related green heart broad beans are treated by conventional cleaning, color protection, frying or baking, but the technologies often depend on high-temperature and high-oil processes, so that the products are easy to have high oil content, insufficient crunchiness, fading of natural color and luster and loss of nutritional ingredients, and the requirements of health, low fat and retention of sensory quality are difficult to meet at the same time. Disclosure of Invention The application provides a vacuum low-temperature frying processing method of green-heart broad beans, which aims to solve the problems of high oil content, insufficient crunchiness, fading of natural color and loss of nutrients of products caused by conventional cleaning, color protection, frying or baking of related green-heart broad beans. The application provides a green heart broad bean vacuum low-temperature frying processing method, which adopts the following technical scheme: A green heart broad bean vacuum low-temperature frying processing method comprises the following steps: S1, raw material pretreatment, namely selecting green broad beans, and removing mildew particles to obtain clean broad beans; s2, soaking, namely placing the clean broad beans into a soaking solution, and soaking for 10-30 hours at 18-28 ℃ under the assistance of ultrasonic waves with the frequency of 30-50 kHz to obtain softened broad beans; S3, carrying out uniform micropore puncture on the softened broad beans, wherein the puncture depth is 1/5-1/3 of the thickness of the broad beans, and after puncture, adopting air flow with the pressure of 0.2-0.5 MPa to impact the surface of the broad beans so as to obtain puffed broad beans; S4, two-stage variable temperature fermentation, namely fermenting the puffed broad beans for 10-20 hours at the temperature of 8-15 ℃ and the relative humidity of 85-90%, and standing for 5-10 hours at the temperature of 0-5 ℃ to obtain fermented broad beans; s5, gradient freezing-thawing cycle, namely pre-freezing fermented broad beans for 1-2 hours at-12 ℃, deep-freezing the fermented broad beans for 2-4 hours at a temperature below-30 ℃, and thawing and balancing for 1-2 hours at-2 ℃ to obtain frozen and thawed broad beans; S6, vacuum low-temperature sectional frying, namely placing the frozen and thawed broad beans under the condition of vacuum degree of 0.088-0.095 MPa, frying for 25-40 minutes at 75-85 ℃ and frying for 20-50 minutes at 88-98 ℃ to obtain primary fried broad beans; S7, frequency conversion centrifugal deoiling, namely deoiling the primary fried broad beans at a low speed of 300-500 r/min for 2-3 minutes under the vacuum degree of 0.080-0.085 MPa, and then deoiling at a high speed of 600-800 r/min for 2-4 minutes to obtain the low-fat broad beans; S8, active seasoning and barrier packaging, namely adding a composite seasoning containing natural antioxidants into the low-fat broad beans, and adopting a high-barrier aluminum film to carry out nitrogen filling packaging to obtain a finished product. By adopting the technical scheme, the continuous synergistic process from ultrasonic auxiliary soaking, micropore-airflow combined treatment,