Puffed badam kernels and preparation method thereof

The invention discloses puffed badam kernels and a preparation method thereof, and belongs to the field of food processing. According to the puffed badam kernels and the preparation method thereof, the badam kernels are cleaned and soaked in feed liquid to be tasty; and then after drying, the water...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: YANG HUAN, PENG HUI, ZHENG JIE, NI WEICHAO
Format: Patent
Sprache:chi ; eng
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Beschreibung
Zusammenfassung:The invention discloses puffed badam kernels and a preparation method thereof, and belongs to the field of food processing. According to the puffed badam kernels and the preparation method thereof, the badam kernels are cleaned and soaked in feed liquid to be tasty; and then after drying, the water content of the badam kernels is controlled at 30-40%, and in the water content interval, the pressure difference puffing effect of the badam kernels is good. The amount of water vapor in an internal structural unit is not much greater than the amount consumed by expansion operation, excess moisturecannot degrade the quality of products, the water vapor can provide sufficient force to form a porous structure in the puffing process, thus the hardness of the products is decreased, the products arepuffed, and thus the problems of existing badam kernels are hard in quality, difficult to be tasty and hard in mouthfeel are solved. 本发明公开了一种膨化巴旦木仁及其制备方法,属于食品加工领域。本发明的膨化巴旦木仁及其制备方法,巴旦木仁清洗后经料液浸泡入味;再经干燥,将巴旦木仁的含水量控制在30-40%,在此含水量区