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Microwave-puffed almond and grain nutrition chip and preparation method thereof

A technology of microwave puffing and production methods, applied in food preparation, application, food science, etc., can solve problems such as difficulty in maintaining a slim figure, low nutritional value, excessive obesity, etc., and achieve intestinal health promotion, high nutritional value, and increased satiety Belly effect

Inactive Publication Date: 2013-07-31
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, more and more children are becoming obese due to eating too much junk snack food, which makes parents very worried; fashion white-collar workers lack exercise, want to eat convenient puffed snacks but are afraid that it will be difficult to keep slim
With the gradual improvement of living standards, people's lifestyles and consumption concepts have undergone major changes. At present, most of the puffed foods sold on the market have low nutritional value, which can no longer meet people's growing demand for nutrition and health.

Method used

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  • Microwave-puffed almond and grain nutrition chip and preparation method thereof
  • Microwave-puffed almond and grain nutrition chip and preparation method thereof
  • Microwave-puffed almond and grain nutrition chip and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Weigh 200g of almonds, 225g of glutinous rice, and 75g of oats, grind them to 80 mesh, add 20g of cheese powder, and mix well to obtain a mixed powder;

[0033] (2) Deployment: Weigh 10g of white sugar and 10g of salt and dissolve them in an appropriate amount of water; add fully dissolved salt and sugar water into the mixed powder prepared in step (1), and stir evenly;

[0034] (3) kneading the dough: kneading the material (dough) evenly stirred in step (2) repeatedly to increase the cohesiveness between the molecules of the substance until a smooth and uniform dough is formed;

[0035] (4) Cooking: steam the dough made in step (3) with atmospheric pressure steam for about 15-20 minutes, steam the dough until translucent, and ensure that the starch is fully gelatinized;

[0036] (5) Cooling: Cool the dough steamed in step (4) to about 30°C, avoiding the inactivation of the yeast added later due to excessive temperature, or aging and slag loss due to aging at low te...

Embodiment 2

[0044] (1) Weigh 150g of almonds, 250g of glutinous rice, and 100g of oats, grind them to 80 mesh, add 20g of cheese powder, and mix the mixed powder evenly;

[0045] (2) Deployment: Weigh 10g of white sugar and 10g of salt and dissolve them in an appropriate amount of water; add fully dissolved salt and sugar water into the mixed powder prepared in step (1), and stir evenly;

[0046] (3) kneading the dough: kneading the material (dough) evenly stirred in step (2) repeatedly to increase the cohesiveness between the molecules of the substance until a smooth and uniform dough is formed;

[0047] (4) Cooking: steam the dough prepared in step (3) with atmospheric pressure steam for about 15 to 20 minutes, steam the dough until translucent, and ensure that the starch is fully gelatinized;

[0048] (5) cooling: cool the dough steamed in step (4) to about 30°C;

[0049] (6) Add yeast powder: weigh an appropriate amount of yeast powder, fully dissolve it with water at about 30°C, and...

Embodiment 3

[0056] (1) Weigh 175g of almonds, 225g of glutinous rice, and 100g of oats, grind them to 80 mesh, add 20g of cheese powder, and mix well to obtain a mixed powder;

[0057] (2) Deployment: Weigh 10g of white sugar and 10g of salt and dissolve them in an appropriate amount of water; add fully dissolved salt and sugar water into the mixed powder prepared in step (1), and stir evenly;

[0058] (3) kneading the dough: kneading the material (dough) evenly stirred in step (2) repeatedly to increase the cohesiveness between the molecules of the substance, until a uniform dough with a smooth surface is formed;

[0059] (4) Cooking: steam the dough prepared in step (3) with atmospheric pressure steam for about 15 to 20 minutes, steam the dough until translucent, and ensure that the starch is fully gelatinized;

[0060] (5) cooling: cool the dough steamed in step (4) to about 30°C;

[0061] (6) Add yeast powder: take an appropriate amount of yeast powder (the amount of yeast powder is ...

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Abstract

The invention discloses a microwave-puffed almond and grain nutrition chip and a preparation method thereof. The microwave-puffed almond and grain nutrition chip is mainly prepared from 30-40% of almond, 10-30% of oat and 40-50% of sticky rice in addition with 2-10% of grated cheese, 1-5% of white granulated sugar and 1-5% of table salt. In the microwave-puffing almond and grain nutrition chip, the main raw materials, namely almond, sticky rice and oat, are perfectly matched, proper matching and definite proportion can guarantee balanced nutrition and increase the satiety, and the weight can be controlled while energy is supplemented; in addition, the microwave-puffed almond and grain nutrition chip is delicious, is convenient to eat and has the effects of beautifying, supplementing calcium, resisting pressure, promoting intestine health and supplementing nutrition and energy; residual grease and trans fatty acid brought by frying are avoided; and the microwave-puffed almond and grainnutrition chip has the advantages of low moisture content, long shelf life, little production equipment investment, time and energy saving, low cost, high profit and important popularization and application prospect.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and relates to a novel nut-grain composite snack food and a preparation method thereof, in particular to an apricot grain nutritional crisp and a preparation method thereof. Background technique [0002] Puffed food refers to a type of crispy food with a certain degree of puffing, which is made from grains, beans, potatoes, etc., through puffing processes such as baking, frying or extrusion. It has the characteristics of various varieties, crisp texture, delicious taste, easy to carry, and easy to digest and absorb nutrients. As a kind of snack food, puffed food is deeply loved and welcomed by consumers, especially teenagers. However, fried puffed food is more harmful to the human body, such as high oil content, which can easily lead to obesity; repeated high-temperature heating of oil will produce toxic and harmful substances, which will easily cause the destruc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/18A23L1/29A23L1/36A23L25/00A23L33/00
Inventor 宋贤良叶盛英麦秋燕石洵许碧莹龚燕敏
Owner SOUTH CHINA AGRI UNIV