| 摘要 |
A process for puffing vegetables, tuberous plants and pulses, is provided. The invention further provides the puffed vegetables, tuberous plants and pulses obtained. The process includes a drying and a puffing step. After drying the vegetables, tuberous plants and pulses are puffed. In practice, the vegetables, tuberous plants and/or pulses are puffed after drying on a belt dryer. The product to be puffed should expediently be blanched first and/or pre-soaked or steamed. The process according to the invention is particularly suitable for use on carrot slices, potato slices or potato cubes, pieces of celeriac, brown haricot beans, white haricot beans, green peas, yellow peas, red beans, kidney beans and lentils. Pre-drying leads to the formation of a dense surface layer which becomes porous during puffing, but does not lead to irregular formation and does not cause poor rehydration either. The drying time is of course dependent on the product to be dried and the moisture content. The product obtained is especially suited for use in instant food. |
