All-lotus powder extruded and puffed food and production method thereof

A production method and technology for puffed food, which are applied in the directions of food preparation, food forming, food science, etc., to achieve the effects of rich fragrance and flavor, various shapes and tastes, good puffing degree and nutrient absorption rate

Inactive Publication Date: 2013-03-27
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]In order to solve the above problems that the raw materials are picky in the production of lotus root powder and the beneficial substances in the lotus root are not fully utilized, the present invention provides a whole lotus root powder extruded puffed food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (3) Put the color-protected lotus root slices into boiling water at 100°C for 3 minutes, drain, and use microwave drying with a drying power of 800W and a drying time of 12 minutes;

[0030] (4) The whole lotus root powder is obtained by crushing the dried lotus root slices, the crushed particle size is 100 mesh, and the physical and chemical nutritional composition indicators are measured: moisture content 8.96%, ash content 3.85%, crude protein content 14.24%, crude fat content 2.08% , the total sugar content is 26.69%;

[0031] (5) Adjust the moisture content of the whole lotus root powder to 14%, extrude and puff it through an extruder, then dry and spray to obtain a cylindrical puffed food with the unique fragrance and flavor of lotus root. The extrusion process conditions are as follows: the temperature combination of the first zone to the fourth zone of the barrel is 40°C-70°C-130°C-150°C respectively, the feeding speed is 30 g / min, the screw speed is 140 rpm, an...

Embodiment 2

[0036] (3) Blanch the color-protected lotus root slices in boiling water at 100°C for 3 minutes, drain, and dry using microwave with a drying power of 1000W and a drying time of 10 minutes;

[0037] (4) The dried lotus root slices are crushed to obtain the whole lotus root powder, the crushed particle size is 120 mesh, and the physical and chemical nutritional components are measured: moisture content 8.17%, ash content 3.67%, crude protein content 14.10%, crude fat content 2.21% , the total sugar content is 27.04%;

[0038] (5) Adjust the moisture content of whole lotus root starch to 20%, extrude and puff it through an extruder, then dry and spray to obtain hexagonal star-shaped curry-flavored whole lotus root powder puffed food. The extrusion process conditions are as follows: the temperature combination of the first zone to the fourth zone of the barrel is 60°C-80°C-140°C-160°C, the feeding speed is 40 g / min, the screw speed is 160 rpm, and the hexagonal star shape is sele...

Embodiment 3

[0043] (3) Blanch the color-protected lotus root slices in boiling water at 100°C for 3 minutes, drain, and use microwave drying with a drying power of 1500W and a drying time of 8 minutes;

[0044] (4) The dried lotus root slices are crushed to obtain the whole lotus root powder, the crushed particle size is 100 mesh, and the physical and chemical nutritional composition indicators are measured: moisture content 8.08%, ash content 3.92%, crude protein content 14.31%, crude fat content 2.21% , the total sugar content is 25.83%;

[0045](5) The moisture content of whole lotus root powder is adjusted to 24%, extruded and puffed by an extruder, then dried and sprayed to obtain plum-shaped seafood-flavored whole lotus root powder puffed food. The extrusion process conditions are as follows: the temperature combination of the first zone to the fourth zone of the barrel is 60°C-80°C-140°C-160°C, the feeding speed is 35 g / min, the screw speed is 150 rpm, and the plum blossom is selec...

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PUM

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Abstract

The invention belongs to the deep-processing field of agricultural products, and relates to a production method for all-lotus powder extruded and puffed food. The production method comprises the following steps of: cleaning and cutting the lotus into sheets, protecting the color, drying, crushing, extruding and puffing, drying and spraying to obtain the all-lotus powder extruded and puffed food of different shaped and mouthfeels. The production method provided by the invention uses market fresh lotus as the material, so that not only can all nutrient resources of the lotus be utilized, but also the edibility, digestibility and mouthfeel of the lotus product are improved. The extruding and puffing process of the all-lotus powder is optimized; the produced puffed food has a regular and uniform shape, a porous structure, good puffing degree and nutrition absorption rate; the shapes and tastes of the product are various and can be randomly adjusted, so that the lotus has a special strong faint scent. Besides, the all-lotus powder is directly edible or can be further processed to snack foods of other types.

Description

technical field [0001] The invention belongs to the field of intensive processing of agricultural products, and relates to a whole lotus root flour extruded puffed food and a production method thereof. Background technique [0002] lotus root ( Nelumbo nucifera Gaertn) is referred to as lotus, also known as lotus dish, lotus root, hibiscus, etc. It is mainly eaten with fat and tender rhizomes, and is an important and unique aquatic plant. It contains protein, vitamins, iron, calcium, alkaloids and other substances that are beneficial to human health, and has high edible and medicinal value. "Shen Nong's Herbal Classic" listed it as the top grade. According to statistics, lotus root is mainly cultivated in my country's Hubei, Hunan, Jiangsu, Henan, Shandong, Anhui, Guangdong, Zhejiang and other provinces, with an annual planting area of ​​more than 6 million mu and an output of more than 7 million tons, accounting for 90% of the world's total output. More than 80%. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23P1/12A23P1/14A23L19/10A23P30/20A23P30/34
Inventor 陈锋亮赵晓燕王宪昌李明华崔莉
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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