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Preparation method for puffed sandwich crispy date

A technology of crispy jujubes and sandwiches, which is applied in the field of preparation of puffed sandwiched crispy jujubes, which can solve the problems of affecting the appearance and the effect of crispness and looseness, high content of fried puffed oil, and large damage to natural nutrients, and achieves low water activity, The effect of crispy products and perfect nutritional structure

Inactive Publication Date: 2014-03-12
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, deep-frying and puffing has a high oil content, which will greatly damage the natural nutrients in the raw materials of fruits and vegetables, and will cause rancidity.
Extrusion puffing is only limited to processing jujube slices and cannot maintain the shape of jujube
There are not many puffed products that maintain the shape of jujube. The patent CN9100103.4 discloses a method for making a sandwich fruit. It is to remove the pit from the jujube and embed it in the heart of peanuts, lotus seeds, cashews, etc., and then put it in an oven for roasting. However, this method takes too long, and the jujubes are severely shrunk, which affects the appearance and the effect of crispness and looseness

Method used

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  • Preparation method for puffed sandwich crispy date

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Preparation of puffed sandwich crisp jujube

[0025] 1. Jujube pretreatment: Take about 5Kg of fresh jujube, select, wash, remove the core, cut, and evenly wet (the plastic bag is sealed at 4°C and wet for 24 hours), and 4.5Kg of pitted jujube is obtained;

[0026] 2. Almond pretreatment: after selection and swelling of almonds with the same amount of fresh jujube, microwave primary puffing (power 90w / g puffing for 1min) to obtain primary puffed almonds;

[0027] 3. Integration of raw materials: stuff the pre-expanded almonds into the jujube pitted in the previous step to obtain 5.4Kg of integrated jujube;

[0028] 4. Pressure difference puffing: first open the preheating device of the puffing tank, open the puffing tank when the temperature in the tank reaches 75°C, put the jujubes integrated in the previous step neatly and evenly into the puffing tank, close the tank and open it Pressurize the valve, close the valve when the pressure reaches 0.5MPa, and maintain t...

Embodiment 2

[0032] 1. Preparation of puffed sandwich crisp jujube

[0033] 1. Jujube pretreatment: Take about 5Kg of fresh jujubes, select, wash, remove the core, cut, and evenly wet (sealed in a plastic bag and wet at 10°C for 24 hours), to obtain 4.5Kg of pitted jujubes;

[0034] 2. Almond pretreatment: after selection and swelling of almonds with the same amount of fresh jujube, microwave primary puffing (power 90w / g puffing for 1min) to obtain primary puffed almonds;

[0035] 3. Integration of raw materials: stuff the pre-expanded almonds into the jujube pitted in the previous step to obtain 5.4Kg of integrated jujube;

[0036] 4. Pressure difference puffing: first open the preheating device of the puffing tank, open the puffing tank when the temperature in the tank reaches 80°C, put the jujubes integrated in the previous step neatly and evenly into the puffing tank, close the tank and open it Pressurize the valve, close the valve when the pressure reaches 0.5MPa, and maintain the co...

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Abstract

The invention discloses a preparation method for a puffed sandwich crispy date. A differential-pressure puffing technique is adopted, the method is simple and safe, any additive is not required to be added, the product effect is good, the appearance of the red date is better kept, the Vc, polysaccharide and dietary fiber of the red date and rich protein and unsaturated fatty acid of almond are combined to enable the snack food to have more comprehensive nutrients, most importantly, the problems of high oil and fat content, oily taste, serious destroy of nutritional ingredients and short expiration date in the deep-frying and puffing are avoided, and as a result, the snack food is green, safe and nutritious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing puffed crispy jujube sandwiches. Background technique [0002] At present, puffed food processing technology is mainly divided into vacuum frying, atmospheric frying, microwave puffing, extrusion puffing. Most of the puffed jujube series products currently on the market belong to fried puffing and extrusion puffing. However, deep-frying and puffing has a high oil content, which greatly damages the natural nutrients in the raw materials of fruits and vegetables, and there will be rancidity problems. Extrusion puffing is only limited to the processing of jujube slices and cannot maintain the shape of jujube. There are not many puffed products that maintain the shape of jujube. The patent CN9100103.4 discloses a method for making a sandwich fruit. It is to remove the pit from the jujube and embed it in the heart of peanuts, lotus seeds, cashews, etc., ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23P1/14A23L19/00A23P30/32
CPCA23P30/30A23L5/10A23L19/03A23L33/00A23V2002/00A23V2200/30
Inventor 牛芬洁陈静罗仓学姚双全聂双喜刘秀宇
Owner GUANGXI UNIV
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