| 摘要 |
An improved extrusion process for making a reconstitutable instant refried bean product, the process comprises: introducing a bean grind into a co-rotating twin screw extruder; adding sufficient water to the extruder to elevate the moisture content of the bean grind to be in the range of 25-40 percent by weight; heating the bean grind to a temperature in the range of 100 degree C to 180 degree C; extruding the cooked bean grind; the improvement comprises: advancing and massaging the bean grind towards an extrusion die to gelatinize the bean starch and still maintain starch granule integrity in forming a bean dough; selecting a die restriction such that pressure necessary to force such bean dough through the die is approximately equal to the vapour pressure of steam built up due to the product temperatures generated inside the extruder, and by virtue of die selection minimizing expansion and retrogradation of such bean dough; exploding such bean dough from the die as the steam and product escape. |
