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Sugar-containing type microwave popcorn and the process technology thereof

A processing method and technology of popcorn, applied in application, food preparation, food science and other directions, can solve the problems of sweeteners harmful to health, decreased crispness of popcorn, uneven sweetness, etc., and achieve pure flavor, good taste, calorie high effect

Inactive Publication Date: 2010-05-26
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. Excessive use of sweeteners is harmful to health;
[0004] 2. Decrease the brittleness of popcorn, resulting in poor taste and sweetness;
[0005] 3. Uneven sweetness, often bitter or not sweet in a bag of popcorn
[0006] 4. The popcorn is uneven and the color is inconsistent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The formula of the sugar-containing microwave popcorn is: 80 grams of popped corn with a water content of 12.0%, 16.5 grams of anhydrous shortening, 5.5 grams of soybean hydrogenated oil, and 13 grams of 75-mesh white sugar powder.

[0020] Technological process: take anhydrous shortening and soybean hydrogenated oil and heat to 80°C to melt, then add popped corn kernels, then add white sugar powder, mix well, and pack.

Embodiment 2

[0022] The formula of the sugar-containing microwave popcorn is: 85 grams of popped corn with a water content of 12%, 15 grams of anhydrous shortening, 5 grams of soybean hydrogenated oil, and 10 grams of 60-mesh white sugar powder.

[0023] Technological process: take anhydrous shortening and soybean hydrogenated oil and heat to 80°C to melt, then add popped corn kernels, then add white sugar powder, mix well, and pack.

Embodiment 3

[0025] The formula of the sugar-containing microwave popcorn is: 90 grams of popped corn with a water content of 12.0%, 9 grams of anhydrous shortening, 3 grams of soybean hydrogenated oil, and 13 grams of 75-mesh white sugar powder.

[0026] Technological process: take anhydrous shortening and soybean hydrogenated oil and heat to 80°C to melt, then add popped corn kernels, then add white sugar powder, mix well, and pack.

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PUM

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Abstract

The invention relates to a kind of sugar-containing microwave pop corn and the processing technique, which is characterized in that comprised components and their proportion are as follows: pop corn particles with water content being 12.0% 75-90; waterless shortening oil and soybean hydrogenated oil 10-25, sugar powder 5-20; the weight ratio between waterless shortening oil and soybean hydrogenated oil is 2-3: 1. The invention is characterized by no over-fired and bag-paste condition, easy to control pop time, no safety risk for food addictive, preservation of natural physical properties and nutritional value, high heat value, nice taste, homogenous color and adjustable sugar content.

Description

technical field [0001] The invention belongs to a food and food processing technology thereof. Background technique [0002] Microwave popcorn is a favorite nutritious snack, which has the advantages of rich nutrition, crisp taste, sweet and delicious, convenient and quick, and derived from nature. However, sugar-containing microwave popcorn will burn sugar, popcorn and packaging bags when popping, and stick to the bag. In order to solve these problems, the existing method is to greatly reduce the amount of sugar, and to ensure the sweetness by adding a large amount of sweetener. This method has the following problems: [0003] 1. Excessive use of sweeteners is harmful to health; [0004] 2. Decrease the brittleness of popcorn, resulting in poor taste and sweetness; [0005] 3. Uneven sweetness, often bitter or not sweet in a bag of popcorn. [0006] 4. The popcorn popping is uneven and the color is inconsistent. [0007] 5. It contains less sugar, and the adjustable r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/18A23L7/174
Inventor 史振声张喜华李凤海王志斌
Owner SHENYANG AGRI UNIV
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