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Puffed snack food and preparation method thereof

A snack food and puffing technology, applied in the field of puffed snack food and its preparation, can solve the problems of excessive trans fatty acids, affecting food hygiene, safety and quality, easy oxidation, etc., and achieve the effects of rich taste and solving excessive trans fatty acids.

Inactive Publication Date: 2015-03-25
QINGDAO DERUN BATTERY MATERIALS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the advancement of science, researchers have found that if the fried food is stored for a long time, it is easy to oxidize, resulting in excessive acid value, peroxide value, and trans fatty acid, which seriously affects the hygiene, safety and quality of food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 40-60 parts of purple sweet potato, 10-20 parts of black rice, 70-90 parts of sweet potato, 2-8 parts of salt, 50-70 parts of flour, 50-60 parts of starch, 10-20 parts of malt syrup, 4-6 parts of cooking oil 4-8 parts of white sugar, 1-3 parts of whole milk powder, 2-4 parts of pepper, 1-2 parts of vanillin, 1-3 parts of curry powder, and 100-200 parts of water.

Embodiment 2

[0023] A kind of puffed snack food, comprises following formula composition according to mass parts:

[0024] 60 parts of purple sweet potato, 20 parts of black rice, 90 parts of sweet potato, 8 parts of salt, 70 parts of flour, 60 parts of starch, 20 parts of malt syrup, 6 parts of cooking oil, 8 parts of white sugar, 3 parts of whole milk powder, 4 parts of pepper 2 parts of vanillin, 3 parts of curry powder, 200 parts of water;

[0025] Or 40 parts of purple sweet potato, 10 parts of black rice, 70 parts of sweet potato, 2 parts of salt, 50 parts of flour, 50 parts of starch, 10 parts of malt syrup, 4 parts of edible oil, 4 parts of white sugar, 1 part of whole milk powder, pepper 2 parts, 1 part vanillin, 1 part curry powder, 100 parts water;

[0026] Or 50 parts of purple potato, 15 parts of black rice, 80 parts of sweet potato, 6 parts of salt, 60 parts of flour, 55 parts of starch, 15 parts of malt syrup, 5 parts of edible oil, 6 parts of white sugar, 2 parts of whole ...

Embodiment 3

[0028] A puffed snack food, comprising the following ingredients in parts by mass: 40-60 parts of purple sweet potato, 10-20 parts of black rice, 70-90 parts of sweet potato, 2-8 parts of table salt, 50-70 parts of flour, 50-20 parts of starch 60 parts, 10-20 parts of malt syrup, 4-6 parts of edible oil, 4-8 parts of white sugar, 1-3 parts of whole milk powder, 2-4 parts of pepper, 1-2 parts of vanillin, 1 part of curry powder ~3 parts, 100~200 parts of water.

[0029] Its preparation method steps are:

[0030] (1) Clean the purple sweet potato, send it into a slicer to form slices with a thickness of 1-1.5mm, and keep it in an oven at 70-80°C for 2-3 hours for drying treatment, and take black rice, sweet potato and dried Purple potato chips are mixed and crushed into powder, passed through a 60-mesh sieve, and added with flour, starch, and whole milk powder to obtain a mixed powder;

[0031] (2) Add the mixed powder described in (1) into water, edible oil, maltose syrup, sa...

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PUM

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Abstract

The invention discloses a puffed snack food and a preparation method thereof. The puffed snack food comprises the following raw material componentsin part by weight: 40 to 60 parts of purple sweet potatoes, 10 to 20 parts of black rice, 70 to 90 parts of sweet potatoes, 2 to 8 parts of salt, 50 to 70 parts of flour, 50 to 60 parts of starch, 10 to 20 parts of maltose syrup, 4 to 6 parts of edible oil, 4 to 8 parts of white granulated sugar, 1 to 3 parts of whole milk powder, 2 to 4 parts of ground pepper, 1 to 2 parts of vanillin, and 1 to 3 parts of curry powder. The puffed snack food is prepared by crushing, mixing, extruding, drying and seasoning. By changing the traditional process of crude oil frying, the puffed snack food keeps a rich taste, and the problems that the sense of food is affected, and trans fatty acids exceed standard due to long-time placement are also solved, so that the produced puffed food has high safety and sanitary quality.

Description

technical field [0001] The invention belongs to the field of food and relates to a puffed snack food and a preparation method thereof. Background technique [0002] Puffed food is a new type of food that appeared in the late 1960s. It is also called extruded food, explosive food, light food, etc. abroad. It uses cereals, potatoes, beans, etc. with less moisture as the main raw materials. After pressurization and heat treatment, the volume of the raw material itself expands, and the internal structure also changes, and it is made after processing and molding. But in order to improve the taste, most of the puffed food is fried. With the advancement of science, researchers have found that if the fried food is stored for a long time, it is easy to oxidize, resulting in excessive acid value, peroxide value, and trans fatty acid, which seriously affects the hygiene, safety and quality of food. . Contents of the invention [0003] The technical problem solved by the present in...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/00A23L19/10
Inventor 李春霞
Owner QINGDAO DERUN BATTERY MATERIALS
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