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Manufacturing method of popcorn

A production method and technology of popcorn, which is applied in the field of food processing, can solve the problems of tooth damage, children's serious injury, inconvenience, etc., and achieve the effect of increasing crispness and excellent taste

Inactive Publication Date: 2013-01-16
GUIZHOU XUYANG FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the current method of making popcorn only expands the corn once, so that there are some dumb or iron in the made popcorn, these dumb or iron are inedible and relatively hard because of unexpanded or insufficient expansion, if the dumb or After the iron is eaten by mistake, it is easy to cause damage to the teeth of the eater, and it may also cause stomach diseases to the eater, especially the damage to children is greater, so that children need adults to choose for them when eating, which is very inconvenient
And the existing technology only goes through one puffing, so that the crispness of the cornflakes produced is not enough, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: A method for making popcorn. Firstly, impurities are removed from the corn and insect-damaged and moldy corn is removed. The next steps are as follows: (1) Primary puffing: Put the clean corn into boiling water and boil for 2.8 hours to make the corn reach five maturity; (2) Drying or sun drying: Dry the primary puffed corn Or dry, so that the weight percentage of its moisture remains at 7%; (3) secondary puffing: the corn that is dried or dried and retained between 7% of the moisture is put into an expander and sealed, and the corn is sealed under a pressure of Heating under the condition of 10Mpa, after heating for 10 minutes, it will be made into popcorn; then the prepared popcorn will be further processed, the specific steps are as follows: (1) Peeling and screening: put the popcorn after secondary puffing into Peel in the peeling machine, and then screen out the damaged popcorn; (2) frying: put the popcorn that has been peeled and screened into an oil...

Embodiment 2

[0015] Embodiment 2: A method for making popcorn. Firstly, impurities are removed from the corn and insect-eaten, damaged and moldy corn are removed. The next steps are as follows: (1) Primary puffing: Put the clean corn into boiling water and boil for 3.2 hours to make the corn reach five maturity; (2) Drying or sun drying: Dry the primary puffed corn Or dry, so that the weight percentage of its moisture remains at 10%; (3) secondary puffing: the corn that is dried or dried and retained between 10% of the moisture is put into an expander and sealed, and the corn is sealed under a pressure of Heating under the condition of 11Mpa, after heating for 11 minutes, it is made into popcorn; then further processing the prepared popcorn, the specific steps are as follows: (1) Peeling and screening: put the popcorn after secondary expansion into Peel the skin in the peeling machine, and then screen out the damaged popcorn; (2) frying: put the popcorn that has been peeled and screened in...

Embodiment 3

[0016] Embodiment 3: A method for making popcorn. Firstly, the corn is cleaned of impurities and the corn that is damaged by insects and moldy is removed. The next steps are as follows: (1) Primary puffing: Put the clean corn into boiling water and boil for 3 hours to make the corn reach five maturity; (2) Drying or sun drying: Dry the primary puffed corn Or dry, so that the weight percentage of its moisture remains at 9%; (3) secondary puffing: the corn that is dried or dried and kept between 9% of the moisture is put into the puffer and sealed, and the pressure is Heating is carried out under the condition of 10.5Mpa, and after heating for 10.5 minutes, popcorn is made; then the popcorn is further processed, and the specific steps are as follows: (1) Peeling and screening: Put the popcorn after the second expansion Put the corn in the peeling machine for peeling, and then screen out the damaged popcorn; (2) fry: put the popcorn that has been peeled and screened into an oil p...

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PUM

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Abstract

The invention discloses a manufacturing method of popcorn, comprising the following steps: (1) one-time puffing: putting clean corn in boiling water to be boiled for 2.8-3.2 hours; (2) drying or sun-drying: drying or sun-drying the one-time puffed corn to let the weight percentage of water content to remain in 7-10%; (3) secondary-time puffing: putting the corn which is dried or sun-dried and hasthe weight percentage of water content remaining in 7-10% in a puffer to be sealed, heating under the condition of 10-11 MPa of pressure for 10-11 minutes, and manufacturing the popcorn. The manufacturing method of the popcorn can completely puff the popcorn, and the manufactured popcorn hardly generates the situation of dumb or hard seeds, and is very safe and crisp and has good mouth feel in eating.

Description

technical field [0001] The invention relates to a method for preparing popcorn, which belongs to the technical field of food processing. Background technique [0002] Popcorn is a kind of puffed food made by puffing corn as raw material. It has been loved by the masses for its unique taste and rich nutrition. But the current method of making popcorn only expands the corn once, so that there are some dumb or iron in the made popcorn, these dumb or iron are inedible and relatively hard because of unexpanded or insufficient expansion, if the dumb or After the iron is eaten by mistake, it is easy to cause damage to the teeth of the eater, and may also cause stomach diseases to the eater, especially to children, which makes children need adults to choose for them when eating, which is very inconvenient. And the existing technology only goes through one puffing, so that the crispness of the cornflakes produced is not enough, and the taste is not good. There has long been a searc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/18A23L7/183
CPCY02A40/90
Inventor 徐祖芳颜永序陈少生杨祖萍颜永政
Owner GUIZHOU XUYANG FOOD GROUP