Preparation method for puffing medlar

Abstract

The present invention discloses a preparation method for puffing medlar, and belongs to the technical field of snack food processing. By synergistically adopting high-pressure pulsed electric field and ultrasonic wave for moderate wall break of medlar fruits, a permeation solution can fully penetrate into the medlar fruits. Medlar and other functional food materials are scientifically compounded and fuse as a whole without destroying the natural shape, color and texture of medlar fruits, not only can balance diet, but also can serve for leisure and health. The prepared puffing medlar has natural color, unique taste and crisp mouthfeel, is easy to digest and absorb without suffering from excessive internal heat after eating, is suitable for all types of people, and is a safe, nutritional and healthy functional snack food truly consistent with the development directions of international and domestic snack food. The present invention has a simple process and is easy to operate, the whole process is conducted at low temperature such that the nutrient loss is low. The preparation method has high efficiency and can achieve large-scale and industrialized production.

Description

technical field [0001] The invention relates to the preparation of snack food, in particular to a preparation method of puffed wolfberry. Background technique [0002] Snack food, as the name suggests, is casual snacks or pastries after dinner and between meals. They should be low-calorie, delicious, satisfy people's appetite between meals and "teeth grinding" pastime, and are not easy to eat small foods that affect the main meal. "Food is the most important thing for the people", but now people don't just stay on the surface of eating, but want to make eating healthier and more leisurely. Under such a diet concept, domestic leisure food has developed rapidly. With the development of the leisure food industry and the improvement of people's living standards, leisure food has begun to be close to people's lives, and more people have focused on health and nutrition. Snack food manufacturers around the world are promoting that snack food can be a part of a healthy and balance...

AI Technical Summary

Problems solved by technology

Chinese patent CN102669597B discloses a processing method of bamboo charcoal wolfberry. First, the wolfberry is subjected to low-temperature vacuum puffing, and then "bamboo charcoal coat" is pasted with bamboo charcoal paste. Bamboo charcoal powder 3%-30%, starch 5%-40%, maltodextrin 5%-30%, red date powder 5%-20%, raffinose oligosaccharide 5%-10%, hawthorn powder 2%-5%, honey 1%-5%, black sesame 1%-5% (the percentage here is the mass percentage, based on the total amount of puffed wolfberry), soak and filter the clear liquid with cassia seed or chrysanthemum tea to make bamboo charcoal paste; the defects of the above-mentioned preparation method are: 1. the puffed wolfberry is extremely water-absorbent, The "bamboo charcoal coating" process is easy to absorb water, which seriously affects the crispness of wolfberry. Even if it is dried quickly, it will not restore the original brittleness; 2. The product loses the natural color and shape of wolfberry in appearance, which reduces the product grade and consumption. 3. The nutritional value of bamboo charcoal food is controversial in my country, and the market prospect is not optimistic

The defects of the above-mentioned preparation method are: 1. The wolfberry is peeled and cut after being cleaned, the process is complicated, the operation is very inconvenient, and large-scale and industrial production cannot be realized; 2. The active ingredients of the wolfberry are easily lost and oxidized; 3. The finished product is goji berries, fruit sticks or fruit slices, which destroys the natural shape of goji berries

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