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Puffed food containing lotus-leaf constituent

A technology of puffed food and lotus leaf, which is applied in food preparation, food science, application, etc., to achieve the effect of extending the shelf life, reducing deterioration, and reducing blood fat and fat

Inactive Publication Date: 2009-04-01
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the puffed food containing lotus leaf active ingredients and its preparation method on the market at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of puffed food made from lotus leaves. Firstly, the lotus leaves are ground to a powder that can pass through a 60-mesh sieve, and then dried to the lotus leaf powder with a moisture content of no more than 8% for later use. The content of nuciferine is detected by HPLC About 0.12-0.15%; choose 5 kg of the above-mentioned lotus leaf powder and add it to 100 kg of rice noodles, mix and stir, add water and seasoning prepared by adding 8 kg of salt, monosodium glutamate and chili powder, and stir evenly until the water content is 22-24%. % of the wet billet, use the step-by-step extrusion method to make the wet billet puffed into puffed products. Cut and granulate according to the shape of the product, cool it on the conveyor belt at room temperature for 5 minutes, press it into shape, dry it with microwave or other methods to a moisture content of 3-6%, and then pack it in bags of 25g each. 50g and 100g and other salty and spicy puffed food products. In this way, ...

Embodiment 2

[0017] A puffed food made from lotus leaves is basically the same as in Example 1, except that the seasoning is 6 kilograms of sugar, and finally a sweet puffed food finished product is obtained.

Embodiment 3

[0019] A puffed food made from lotus leaves is basically the same as in Example 1, except that the seasoning is added after puffing, and it is 10 kg of cocoa butter substitute, and the cocoa butter substitute slurry is placed at a constant temperature of 27±0.5°C In the trough, the specified product cut and granulated according to the shape is hung with a cocoa butter substitute coat in the constant temperature trough, and finally a puffed food product with a chocolate flavor is obtained.

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PUM

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Abstract

The invention discloses a puffed food made by lotus leaves. The finished product with a certain shape and taste can be obtained by the following steps: raw materials are added with water and then stirred into wet blank, then the processes of puffing, cutting and granulating, cooling and transporting, rolling and sheeting, and roasting are carried out on the wet blank, and the flavoring is added into one of the processes. The raw materials comprise grain powder and lotus leaver powder which can pass through a 60-mesh sieve with less than or equal to 10% of water content, wherein, the weight ratio of the grain powder and the lotus leaver powder is 1:0.02-0.1, the water content of the wet blank is 20-25%, the adding amount of the flavoring is 5-10% of the total weight of the raw materials, the water content of the finished product is 3-6%, and the weight content of nuciferine in the finished product is 0.002-0.015%. The puffed food of the invention has the advantages of losing weight, reducing fat, promoting urination, relaxing bowels and expelling toxin and is an ideal snack food with the functions of weight loss and health care.

Description

technical field [0001] The invention relates to puffed food, in particular to puffed food containing lotus leaf ingredients. Background technique [0002] Human puffed food is a kind of leisure food, such as snow rice cakes, potato chips, shrimp crackers, popcorn, rice crackers, etc., which are deeply loved by people, especially young people. The preparation method generally includes mixing raw materials with appropriate amount of water It becomes wet billet or raw material directly, after extrusion puffing or frying puffing, cutting and granulation, cooling and conveying, kneading and pressing, baking and other processes, an appropriate amount of seasoning is added in one of the processing steps to prepare A finished product with a certain shape and taste; its raw material is mainly grain powder. In order to enhance the physique of young people, various functional nutrients such as calcium and amino acids are added to the raw materials. [0003] Lotus leaf (NelumbO nucifer...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/18A23L1/217A23L7/161
Inventor 周湘池刘必谦刘凌颜昌威谭慧赵洲胡红辉
Owner NINGBO UNIV
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