Preparation method of crispy wolfberry

Abstract

The invention discloses a preparation method of crispy wolfberry and belongs to the technical field of processing of snack foods. A high-voltage pulse electric field and ultrasonic waves cooperate to properly crush walls of wolfberry grains, so that penetrating fluid can sufficiently penetrate into the wolfberry grains; wolfberry and other functional food raw materials are scientifically compounded and organically fused together, and natural shape, color and luster and tissues of the wolfberry grains are not damaged; the crispy wolfberry can balance diet and can be leisure and health-care; the prepared crispy wolfberry has natural color and luster, unique taste and crispy taste, is easy to digest and absorb after being eaten, and does not easily cause heat, so that the crispy wolfberry is suitable for all people and is safe, nutritional, health-care and functional snack food which really meets international and national snack food development directions. The preparation method of the crispy wolfberry has the advantages of simple process, convenience in operation, low-temperature processing of a whole process, low loss of nutritional substances and high efficiency, and large-scale and industrial production can be realized.

Description

technical field [0001] The invention relates to the preparation of snack food, in particular to a preparation method of crispy 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 CN 102669597 B 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%, malt Dextrin 5%-30%, jujube powder 5%-20%, raffinose oligosaccharide 5%-10%, hawthorn powder 2%-5%, honey 1%-5%, black sesame 1%-5% (this Percentage is mass percent, calculated based on the total amount of puffed wolfberry), soaking and filtering clear liquid with cassia seed or chrysanthemum tea is made into bamboo charcoal paste; the defects of the above-mentioned preparation method are: 1. the hygroscopicity of puffed wolfberry is extremely strong, It is easy to absorb water during the "bamboo charcoal coating" process, 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. 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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