Microwave puffing Chinese chestnut food and manufacturing method thereof
A technology of microwave puffing and production methods, which is applied in the field of food processing, can solve problems such as the inability to meet the requirements of dietary fiber intake, insufficient vitamin and cellulose nutritional supplements, and huge waste of chestnut resources, so as to increase the shelf life, balance nutrition, and avoid Effects of Food Contamination
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Embodiment 1
[0069] Mix rice flour, chestnut flour and glutinous rice flour in a weight ratio of 40:10:7.5 to make a mixed flour, add water to the mixed flour at a ratio of 80g water / 100g mixed flour, and form a dough, at 100°C After steaming for 30 minutes, make a cake base with a thickness of 2.5mm, age it at 4°C for 12 hours, then dry it at 50°C for 3 hours, and finally place the dried cake base in a microwave with a power of 800w Heated in a heating tool for 150s to produce a product with a sensory score of 97.
Embodiment 2
[0071] Mix rice flour, chestnut flour, glutinous rice flour and millet flour in a weight ratio of 40:10:9:7.5 to make mixed flour, add water to the mixed flour at a ratio of 70g water / 100g mixed flour, and form a dough After steaming at 100°C for 30 minutes, a cake base with a thickness of 2.5mm was made, aged at 4°C for 3 hours, then dried at 50°C for 1 hour, and finally the dried cake base was placed in The product was heated for 180s in a microwave heating tool with a power of 800w, and the sensory score was 95 points.
Embodiment 3
[0073] Mix rice flour, chestnut flour, glutinous rice flour and soybean protein powder in a weight ratio of 40:10:7.5:5 to make mixed flour, add water in the ratio of 70g water / 100g mixed flour to the mixed flour, and form After steaming the dough at 100°C for 30 minutes, make a cake base with a thickness of 2.5mm, age it at 4°C for 3 hours, then dry it at 50°C for 2 hours, and finally place the dried cake base Heated in a microwave heating tool with a power of 800w for 150s to produce a product with a sensory score of 94.
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