Production method for Chinese chestnut full nutrition powder puffed food

A technology of puffed food and production method, applied in the field of food processing, can solve the problems of indigestion and absorption of chestnut, restrict the production of chestnut, affect the commerciality, etc., and achieve the effects of filling market gaps, facilitating general promotion, and easy technology to master.

Inactive Publication Date: 2014-12-24
湖北金叶新材料科技有限公司
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the current chestnut storage technology has achieved annual storage, a large number of chestnuts still cannot be digested and absorbed by the fresh food market. It is imperative to develop deep-processed chestnuts that are popular with the masses.
[0004] Due to enzymatic browning and Maillard reaction in the process of chestnut processing, the finished product has a darker color, which affects the commerciality
In addition, since chestnuts are mainly starch, raw chestnuts have no chestnut fragrance, and common processing methods are difficult to form a pleasant chestnut fragrance. As a result of the deep processing experiment, a Chinese chestnut fruit processing technology with broad market prospects and excellent color, fragrance and flavor was introduced, which is suitable for the production of food processing enterprises.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method for Chinese chestnut full nutrition powder puffed food
  • Production method for Chinese chestnut full nutrition powder puffed food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for making milk-flavored chestnut slices, comprising the following steps:

[0027] (1) Ingredients: 40% chestnut nutritious powder, 15% konjac flour, 10% corn flour, 10% sweet potato starch, 10% glutinous rice flour, 8% flour, supplemented with 3% fresh milk powder, 1.5% shallot powder %, 2% white sugar, 0.5% monosodium glutamate for seasoning, first add warm water mixed with honey at 50°C to the above mixture at a ratio of 1:1.1 and stir to form a paste, then add 0.5% vegetable oil to the paste and 0.05% emulsifier, and 0.3% yeast foaming agent, stirred for 15 minutes, and stood still for 10 minutes after the stirring was completed to obtain a dough mixture;

[0028] (2) Cooking and rolling: Put the above dough mixture into the steam box and cook for 10 minutes; the dough that has matured to a certain degree is placed on the conveyor belt of rolling rollers with flywheel bearings on both sides for repeated rolling;

[0029] The rolling roller is the same two ...

Embodiment 2

[0038] A preparation method of seaweed-flavored puffed chestnut strips, comprising the following steps:

[0039](1) Ingredients: 40% chestnut nutritious powder, 10% konjac flour, 5% corn flour, 10% sweet potato starch, 10% glutinous rice flour, 10% flour, supplemented with 10% seaweed powder, 2% white sugar , salt 2%, mustard powder 1% as seasoning, first add warm water mixed with honey at 50°C to the above mixture at a ratio of 1:1.2 and stir to form a paste, then add 0.8% of the paste Vegetable oil and 0.07% emulsifier, and 0.5% yeast foaming agent. Stir for 10 minutes, and let it stand for 10 minutes after the stirring is completed, to obtain a dough mixture that has fermented to a certain extent;

[0040] (2) Cooking and rolling: Put the above dough mixture into the steam box and cook for 15 minutes; the dough that has matured to a certain degree is placed on the conveyor belt of rolling rollers with flywheel bearings on both sides for repeated rolling;

[0041] The roll...

Embodiment 3

[0048] Since the chestnut itself has a unique chestnut fragrance, unlike the potato itself which does not have any fragrance, the processing plan of the original chestnut slices can be made to achieve the retention of the unique fragrance of the processing itself. The specific implementation steps are as follows:

[0049] (1) Ingredients: Chestnut nutrient powder 55%, konjac flour 10%, corn flour 5%, sweet potato starch 10%, glutinous rice flour 10%, flour 5% as raw materials, supplemented with white sugar 2.5%, salt 2%, monosodium glutamate 0.5% is mixed with seasoning, first add warm water mixed with honey at 50°C to the above mixture in a ratio of 1:1.2 and stir to form a paste, then add 1.0% vegetable oil and 0.1% emulsifier, and 0.35% yeast foaming agent. Stir for 15 minutes, then let stand for 8 minutes after stirring;

[0050] (2) Cooking and rolling: Put the above dough mixture into a steamer and cook for 12 minutes; the dough that has matured to a certain degree is ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a production method for a Chinese chestnut full nutrition powder puffed food. The production method comprises the following steps: taking Chinese chestnut flour and konjak flour as main raw materials; adding other raw materials including corn flour, glutinous rice flour, starch, flour and the like; adding honey, pepper powder, butter, chili powder, curcuma powder, table salt and the like to prepare puffed Chinese chestnut sheets or Chinese chestnut strips with different tastes; carrying out steps of preparing materials, agitating, cooking, rolling, cooling and fermenting, carrying out microwave drying and sterilization, cutting, carrying out low-temperature puffing, seasoning, packaging and the like to prepare a finished product. The Chinese chestnut puffed food prepared by the production method is unique is flavor and novel in taste; the crispy degree is higher than similar foods prepared from fresh Chinese chestnuts; compared with Chinese chestnuts fried with sugar and Chinese chestnut cans, the Chinese chestnut puffed food has the advantages of long preservation period and diversified tastes; compared with similar snack foods made of potatoes or sweet potatoes, the nutritive value is unique and the health-care effect is great; compared with a common oil frying or baking puffing technology, the food safety standards and the high-nutrition requirements of the snack foods are met.

Description

technical field [0001] The invention relates to food processing technology, in particular to a production method of puffed food with whole chestnut nutrition powder. Background technique [0002] Chestnut is an important famous and high-quality dried fruit, rich in nutrition, and has the laudatory title of "king of dried fruits" among the people. It is rich in protein, fructose, fat, carotene, vitamins and trace elements, and is rich in nutrition. Its unique chestnut flavor is deeply loved by people. an important way. At the same time, the main ingredient, konjac flour, contains a large amount of high-quality dietary fiber, that is, konjac glucomannan; as a functional food, konjac glucomannan has a certain auxiliary therapeutic effect on lowering blood pressure, lowering blood fat, detoxification and laxative, and controlling blood sugar. The main ingredients are chestnut whole nutrition powder and konjac powder, both of which have high nutritional content and medicinal va...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L1/30A23P1/14A23L33/10A23P30/32
Inventor 何清泉郭嘉廖厚琪刘少洲
Owner 湖北金叶新材料科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap