Functional sugar-free microwave puffed rice and preparation method thereof

A functional and popcorn technology, applied in food preparation, application, food science, etc., can solve the problems of unsatisfactory taste of popcorn, low popcorn rate and puffing rate of popcorn, and achieve full taste and low calorie Effect

Inactive Publication Date: 2010-02-03
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many low-sugar popcorns on the market, but most low-sugar popcorns replace the high-energy sugar in the raw materials with high-intensity sweeteners, and increase the amoun

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The functional low-fat and sugar-free microwave popcorn provided by this embodiment has the following components and weight content: 75% popped corn kernels, 3.7% butter, 6.0% isomalt, 8.0% maltitol, 2.1% polydextrose , 2.8% isomaltooligosaccharide, 0.06% sucralose, and the balance is water.

[0019] The preparation method of the above-mentioned functional low-fat sugar-free microwave popcorn is: add 0.06g sucralose, 6.0g isomalt, 8.0g maltitol, 2.1g polydextrose, 2.8g isomalt-oligosaccharide Dissolve in water, mix evenly, heat to boiling, remove impurities and lumpy substances, and obtain a bright yellow, high-viscosity sweet liquid; keep the temperature of the sweet liquid at 75°C, add 3.7g of butter and 75g of popped corn and mix well; finally, stir The uniform mixture is placed in a microwave special bag, and the microwave special bag containing the above mixture is placed in a microwave oven with a power of 800W for 4.1 minutes until the popcorn pops.

Embodiment 2

[0021] The functional low-fat and sugar-free microwave popcorn provided by this embodiment has the following components and weight content: 70% popped corn kernels, 5.0% butter, 4.0% xylitol, 8.0% erythritol, 3.5% maltitol , 4.5% polydextrose, 2.5% isomaltooligosaccharide, 0.04% sucralose, and the balance is water.

[0022] The preparation method of the above-mentioned functional low-fat sugar-free microwave popcorn is: 0.04g sucralose, 4.0g xylitol, 8.0g erythritol, 3.5g maltitol, 4.5g polydextrose, 2.5g Dissolve g isomaltooligosaccharide in water, mix evenly, heat to boiling, remove impurities and lumpy substances, and obtain a bright yellow, high-viscosity sweet liquid; keep the sweet liquid at a constant temperature of 75°C, add 5.0g of butter and 70g of popcorn, mix and stir evenly Finally, place the evenly stirred mixture in a special microwave bag, and place the special microwave bag containing the above mixture in a microwave oven with a power of 800W for 3.7 minutes u...

Embodiment 3

[0024] The functional low-fat and sugar-free microwave popcorn provided by this embodiment has the following components and weight content: 65% popped corn kernels, 10.0% butter, 6.5% erythritol, 8.1% maltitol, 2.0% sorbitol , 2.5% polydextrose, 3.4% isomaltooligosaccharide, 0.04% sucralose, and the balance is water.

[0025] The preparation method of the above-mentioned functional low-fat sugar-free microwave popcorn is: 0.04g sucralose, 6.5g erythritol, 8.1g maltitol, 2.0g sorbitol, 2.5g polydextrose, 3.4 Dissolve g isomaltooligosaccharide in water, mix evenly, heat to boiling, remove impurities and lumpy substances, and obtain a bright yellow, high-viscosity sweet liquid; keep the temperature of the sweet liquid at 75°C, add 10.0g of butter and 65g of popcorn, mix and stir Uniform; Finally, put the evenly stirred mixture in a special microwave bag, put the microwave special bag containing the above mixture in a microwave oven and microwave at 800W for 2.9 minutes until the ...

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PUM

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Abstract

The invention discloses a functional sugar-free microwave puffed rice and a preparation method thereof; the puffed rice comprises the following raw materials by weight content: 50-85% of burst coin grains, 0-15% of oil/grease components, 1-25% of sugar alcohol, 1-8% of polydextrose, 1-5% of oligoisomaltose, 0.01-0.07% of sucrose trichloride and the rest of water. The invention also discloses a preparation method for functional sugar-free microwave puffed rice. The invention can reduce the fat content of the sugar-free microwave puffed rice by using the reasonable composition of sugar alcohol,polydextrose, oligoisomaltose, and sucrose trichloride and provides sweet mixture, sweet feeing of which is superior to that of cane sugar; and the prepared puffed rice is crisp, has natural and non-greasy sweet feeling, satiety mouth feeling, non-dental decay, low calorie, no obvious effect on the plasma glucose and insulin level and is suitable for requirements of people on good mouth feeling.

Description

technical field [0001] The invention relates to functional sugar-free microwave popcorn and a preparation method thereof, belonging to the technical field of agricultural product processing. Background technique [0002] At present, there are four main flavors popular in the market: buttery salty sweetness, creamy sweetness, chocolate sweetness and fruit sweetness. No matter what kind of taste it is, it contains a lot of fat and high energy sugar , including monosaccharides and disaccharides and polysaccharides; regular consumption of these will have a great negative impact on people's health, such as: hyperlipidemia, hyperglycemia and hypercholesterolemia. [0003] There are many low-sugar popcorns on the market, but most low-sugar popcorns replace the high-energy sugar in the raw materials with high-intensity sweeteners, and increase the amount of oil / fat at the same time. Only high-intensity sweeteners and high-fat popcorns have the same taste It is ideal, and the poppin...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/30A23L1/09A23L7/174
Inventor 张素娟崔炳群梁营蒋启国
Owner GUANGDONG FOOD IND INST
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