Method for producing breakfast food of slice shaped grain with excellent crisp property

A cereal breakfast and production method technology, applied in the field of breakfast snack food production, can solve the problems of loss of chewing feeling, lower product quality, and turning into paste, etc., and achieve uniform and compact structure, excellent brittleness, Moderate effect of crispness

Inactive Publication Date: 2007-07-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cereal breakfast should be soaked in cold milk before eating. During the soaking process, if the product absorbs water quickly, the product will become soft, and in severe cases, it will turn into paste, which will lose the chewing feeling of the product and reduce the quality of the product. quality

Method used

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  • Method for producing breakfast food of slice shaped grain with excellent crisp property

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038]Get 700g of corn flour, 70g of wheat flour, and 70g of oat flour, thus calculating that the required added moisture is 120g, the required added salad oil is 40g, and the total amount of raw materials is 1000g. The protein content of the mixed raw material obtained in this proportion is about 7.3%, the fat content is 8%, and the water content is 22.60%. Place cornmeal, wheat flour and oat flour in a high speed mixer and blend until smooth.

[0039] Based on the above calculated total amount of raw materials of 1000 g, the calculated amount of carrageenan (Kappa) to be added is 1.8 g, and the amount of CMC to be added is 0.72 g.

[0040] Dissolve 1.8g of carrageenan (Kappa) and 0.72g of CMC in 80g of water; add 40g of water and mix well; add 40g of salad oil and mix well. Slowly add this mixture to the grain ingredients being mixed in the high speed mixer and mix on high speed.

[0041] Put the mixed raw materials into the twin-screw extruder. The extrusion conditions ar...

Embodiment 2

[0043] Take 700g of corn flour and 140g of oatmeal. From this, the water to be added is 120g, the salad oil to be added is 40g, and the total amount of raw materials is 1000g. The protein content of the mixed raw material obtained in this proportion is about 7.3%, the fat content is 7.8%, and the water content is 23.50%. Place cornmeal, wheat flour and oat flour in a high speed mixer and blend until smooth.

[0044] Based on the above calculated total amount of raw materials of 1000 g, the calculated amount of carrageenan (Kappa) to be added is 1.8 g, and the amount of CMC to be added is 0.72 g.

[0045] Dissolve 1.8g of carrageenan (Kappa) and 0.72g of CMC in 80g of water; add 40g of water and mix well; add 40g of salad oil and mix well. Slowly add this mixture to the grain material that is being mixed in the high-speed mixer and mix at high speed.

[0046] Put the mixed raw materials into the twin-screw extruder. The extrusion conditions are: the temperature of the extrude...

Embodiment 3

[0048] Get 700g of corn flour, 140g of wheat flour, calculate the moisture that needs to add thus be 120g, the salad oil that needs to add is 40g, and raw material total amount is 1000g. The protein content of the mixed raw material obtained in this proportion is about 7.3%, the fat content is 8.2%, and the water content is 21.50%. Place cornmeal, wheat flour and oat flour in a high speed mixer and blend until smooth.

[0049] Based on the above calculated total amount of raw materials of 1000 g, the calculated amount of carrageenan (Kappa) to be added is 1.8 g, and the amount of CMC to be added is 0.72 g.

[0050] Dissolve 1.8g of carrageenan (Kappa) and 0.72g of CMC in 80g of water; add 35g of water and mix well; add 45g of salad oil and mix well. Slowly add this mixture to the grain material that is being mixed in the high-speed mixer and mix at high speed.

[0051] Put the mixed raw materials into the twin-screw extruder. The extrusion conditions are: the temperature of ...

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Abstract

A crisp grain flake used for breakfast features that it has good crispness even if it is immersed in cold milk for 5 min. Its preparing process and technological parameters including the extruding technique, the ratio of raw materials and the selection of crisping agent are also disclosed.

Description

technical field [0001] The invention relates to a production method for improving product texture properties, more specifically, relates to a production method of breakfast snack food with good crispness and good crispness, which uses grains as raw materials. It belongs to the technical field of food processing. Background technique [0002] All over the world, the sensory quality of food is an important factor to evaluate the quality of food. Different foods need to have the sensory quality of the same kind of food, so as to fully reflect the superiority and value of the product and meet the needs of consumers in all aspects. , in order to prolong the market life of the product. [0003] A. Kita believes that food texture characteristics may be very important to consumers, but unlike color and flavor, which can be used by consumers to indicate the safety of products, texture is used to indicate the standard of food quality. [0004] Brittleness indicates the degree to whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/168A23L1/03A23L1/0532A23L7/117
Inventor 周惠明王亮钱海峰朱科学
Owner JIANGNAN UNIV
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