Production method of artichoke puffed food

A production method and artichoke puffing technology are applied in the production field of artichoke puffed food, can solve problems such as artichokes being difficult to store, and achieve the effects of enhancing immunity, less fat and delicate taste

Inactive Publication Date: 2015-02-18
王林林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that artichoke is not easy to store, and to provide a method for making artichoke puffed food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of puffed artichoke food, concrete operation steps are:

[0020] A. Raw material selection: select fresh artichoke without impurities, edible corn starch, native eggs, white sugar with a purity of 99.9%, peanut oil that is light yellow, transparent and clear, refined salt containing 99.5% sodium chloride and flour as raw materials;

[0021] B. Preparation of artichoke powder: fresh artichoke → remove impurities → dry → crush and sieve → refrigerate for later use;

[0022] C. Production of puffed food:

[0023] a. Mixing material: Prepare the material according to the above formula, put it into the mixer with a rotating speed of 6500 rpm, and add 60% of water for 10 minutes;

[0024] b. Curing and molding: curing by twin-screw extrusion curing machine, and then molded by the abrasive tool of the machine head to make it uniform in size and uniform in thickness;

[0025] c. Drying: Dry the formed billet at 75°C for 3-4 hours to become a dry b...

Embodiment 2

[0031] A kind of preparation method of puffed artichoke food, concrete operation steps are:

[0032] A. Raw material selection: select fresh artichoke without impurities, edible cornstarch, wolfberry, white sugar with a purity of 99.9%, soybean oil that is light yellow, transparent and clear, refined salt containing 99.5% sodium chloride and flour as raw materials;

[0033] B. Preparation of artichoke powder: fresh artichoke → remove impurities → dry → crush and sieve → refrigerate for later use;

[0034] C. Production of puffed food:

[0035] a. Mixing materials: Prepare materials according to the above formula, put into a mixer with a rotating speed of 8500 rpm, and add 55% of water for 8 minutes;

[0036] b. Curing and molding: curing by twin-screw extrusion curing machine, and then molded by the abrasive tool of the machine head to make it uniform in size and uniform in thickness;

[0037] c. Drying: Dry the formed billet at 55°C for 12 hours to become a dry billet with ...

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PUM

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Abstract

The invention discloses a production method of artichoke puffed food, and belongs to the field of food processing. The production method is characterized in that 15 kg of corn starch, 20 kg of strong flour, 5 kg of artichoke, 8 kg of brown sugar, 1 kg of salt, 500 g of milk and appropriate amount of soybean oil are taken as raw materials; and the processing technology is as follows: the raw materials are subjected to mixing, curing, forming, drying, frying puffing, deoiling, seasoning and packaging to prepare a finished product. The production method of the artichoke puffed food has the benefits as follows: the product is crisp, tasty, delicate in taste and aromatic in flavor, and has the unique flavor of the artichoke; the product has low calories and a little fat, contains rich dietary fiber, has the functions of oxidation resistance, immunity boosting and aging slowing, facilitates reduction of cholesterol and blood lipid concentration as well as liver protection and choleretic performance and is a nutritious and healthy local flavor snack.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of artichoke puffed food. Background technique [0002] Artichoke: also known as chrysanthemum thistle, artichoke, French lily, etc., is a perennial herb of the genus Artichoke in the family Asteraceae. The flower buds of artichoke are rich in nutrients. Medical research has found that every 100 grams of edible part contains 3.27 grams of protein and 0.15 grams of fat. 5.4 grams of dietary fiber, 10.51 grams of carbohydrates, vitamin A160 international units, 68 mg of folic acid, 1.046 mg of niacin, 44 mg of calcium, 90 mg of phosphorus, and 60 mg of magnesium. Dietary fiber from dietary fiber helps to control constipation and lowers the level of low-density lipoprotein cholesterol in the intestines through bonding. It also has other valuable activities and uses, such as antibacterial activity. [0003] Fresh artichokes are not easy to store, and being processed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L33/00A23L7/13A23V2002/00A23V2250/5116A23V2200/3262A23V2200/30A23V2200/324A23V2200/302
Inventor 王林林
Owner 王林林
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