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Method for preparing sweet arrowhead starch crisps by bulking

A technology of citrus citrus and starch, which is applied in the field of puffing to produce sweet citrus citrus starch chips, which can solve the problems of low added value of the product and affect the enthusiasm of citrus citrus, and achieve the effects of beautiful appearance, increased added value, and improved enthusiasm

Inactive Publication Date: 2011-02-09
扬州裕源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Farmers’ income from planting citrus mushrooms is only 400-500 yuan per mu, and the added value of the products is very low, which affects farmers’ enthusiasm for planting citrus mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] Put the arrowroot starch and water into the blender with a weight ratio of 1-1.5:1, then add sugar with a weight of 5.3-10.5% of the starch of the arrow, salt with a weight of 0.1-0.5% of the starch of the arrow, and the weight of the starch of the mushroom Starch 0.01-0.1% puffing agent, stir for 10-15 minutes, mix evenly, and form a viscous product; adding a small amount of sugar and salt is to remove the bitterness and astringency of Ziji mushroom starch, and the added weight is 5.3-10.5 % of sugar, on the one hand, to remove the bitter taste of the starch of Shiitake mushrooms, and on the other hand, for seasoning. Pour the viscous product into the mold, scrape off the excess product with a flat plate, put the mold on the baking machine, bake at 60-70°C for 30-45 minutes, turn the mold upside down, and the semi-finished product will automatically fall off from the mold. Collect semi-finished products. Because the models in the mold can be in different shapes, the s...

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PUM

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Abstract

The invention discloses a method for preparing sweet arrowhead starch crisps by bulking and belongs to the technical field of food processing. The method comprises the following steps of: placing the arrowhead starch and water into a blender according to the weight ratio of arrowhead starch to water of 1-1.5:1; adding sugar, salt, and a swelling agent in amounts which are 5.3 to 10.5 percent, 0.1 to 0.5 percent and 0.01 to 0.1 percent based on the weight of the arrowhead starch; stirring and mixing uniformly and pouring the mixture into a die; baking at the temperature of between 60 and 70 DEG C for 30 to 45 minutes; placing the baked product in a bulking machine and bulking to obtain the arrowhead starch crisps; and packaging the arrowhead starch crisps with aluminum foil bags by using a food gas flush packaging machine and warehousing. The method is scientific and environmentally-friendly; synthesis additives, such as a preservative, artificial color and the like are not added in the whole process; the arrowhead starch crisps prepared by the bulking preparation method are crispy and delicious, preserve nutrition components and have color, fragrance and flavor; and the additional value of arrowhead is increased, the enthusiasm of peasants for planting the arrowhead is increased, and the arrowhead starch crisps produced by using the die have attractive appearance.

Description

technical field [0001] The invention discloses a method for puffing and making sweet twig mushroom starch chips, which belongs to the technical field of food processing. Background technique [0002] Shiitake mushroom is a low-fat, low-calorie plant rich in vitamins and various minerals, and is a popular food. However, most of the currently cultivated Ziji mushrooms are consumed as common vegetables, except for some exports. Farmers' income from planting citrus mushrooms is only 400-500 yuan per mu, and the added value of the products is very low, which affects farmers' enthusiasm for planting citrus mushrooms. It has always been the eager expectation of the citrus mushroom growers to further process the citrus citrus starch into convenience food, further improve the nutritional value and flavor of the citrus citrus starch, increase the added value of citrus citrus products, and increase farmers' enthusiasm for planting citrus citrus. Contents of the invention [0003] T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 汪泽海朱瑞华王芳周劲松陆清华
Owner 扬州裕源食品有限公司