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Multi-flavor and multi-nutrient puffed food and preparation method thereof

A puffed food, multi-nutrition technology, applied in the field of food processing, can solve the problems of only seeking crispness, high fat content, monotonous nutrients, etc., and achieves the effects of good color and fragrance, low fat content, and strong appetite.

Inactive Publication Date: 2015-10-07
唐银玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of puffed food on the market now, usually they only want to be crispy, not soft, monotonous in nutrition, high in fat content, and a lot of preservatives and pigments are added. Eating more is harmful to the human body.
Therefore, it cannot well meet the consumption requirements of modern people.

Method used

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  • Multi-flavor and multi-nutrient puffed food and preparation method thereof
  • Multi-flavor and multi-nutrient puffed food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-18

[0034] Table 1 is the semi-finished product formula of embodiment 1-6:

[0035] Table 1 The semi-finished product formula of embodiment 1-6, kg

[0036] Example

Example 1

Example 2

Example 3

Example 4

Example 5

Example 6

corn starch

30

30

25

25

40

45

Wheat flour

40

40

35

35

40

30

garlic powder

0.7

0.7

0.9

0.9

0.8

0.8

salt

0.1

0.1

0.2

0.2

0.3

0.3

glutinous rice flour

-

20

25

25

30

30

pumpkin pulp

7

10

8

6

-

-

sweet potato pulp

-

-

4

8

20

16

[0037] Table 2 is the semi-finished product formula of embodiment 7-12:

[0038] The semi-finished product formula of table 2 embodiment 7-12

[0039]

[0040] Table 3 is the semi-finished product formula of embodiment 13-18:

[0041] The semi-finished product formula of table 3 e...

Embodiment 19-24

[0072] The semi-finished product formula and boiled sugar formula of embodiment 19-24 correspond to the formula of embodiment 1-6 respectively, and the preparation method of embodiment 19-24 product is as follows:

[0073] (1) Process flow of semi-finished products:

[0074] Put the semi-finished formula raw materials into the blender and stir evenly, put them into the lower hopper of the extruder, adjust the heating in zone 1-5 to the set temperature, set the temperature in zone 1-5 to 90-180°C respectively, and wait When the temperature of each zone rises to the set temperature, the main engine speed system and the feeding system can be started, and the raw ingredients are extruded from the barrel and screw;

[0075] At this time, you should check whether the raw material is fully matured. After the raw material is fully matured, close the machine head with the mold installed, tighten the screw of the machine head, and start the pelletizing system of the machine head after t...

Embodiment 25-30

[0082] The semi-finished product formula of embodiment 25-30 corresponds to the formula of embodiment 7-12 respectively, and the preparation method of embodiment 25-30 product is as follows:

[0083] (1) Process flow of semi-finished products:

[0084] Put the semi-finished formula raw materials into the blender and stir evenly, put them into the lower hopper of the extruder, adjust the heating in zone 1-5 to the set temperature, set the temperature in zone 1-5 to 90-180°C respectively, and wait When the temperature of each zone rises to the set temperature, the main engine speed system and the feeding system can be started, and the raw ingredients are extruded from the barrel and screw;

[0085] At this time, you should check whether the raw material is fully matured. After the raw material is fully matured, close the machine head with the mold installed, tighten the screw of the machine head, and start the pelletizing system of the machine head after the clinker is extruded ...

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Abstract

The invention provides a multi-flavor and multi-nutrient puffed food which is prepared by coating a sugar layer or a coating of chocolate with cocoa butter alternatives on a semiproduct which is parched and puffed or fried and puffed. The semiproduct comprises the following raw materials in parts by weight: 30-50 parts of corn starch, 30-50 parts of wheat flour, 0.5-1.0 part of garlic powder, 0.05-0.5 part of table salt and one or more of 5-20 parts of pumpkin paste, carrot paste and sweet potato paste. The product is good in taste, fragile, crispy and gentle, and contains relatively more nutrients and less fat. No additives and raising agents are needed to be added. The product is excellent in color, fragrance and taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a multi-flavor and multi-nutrient puffed food and a preparation method thereof. Background technique [0002] There are many kinds of puffed food on the market now, usually they only want to be crispy, not soft, monotonous in nutritional content, high in fat content, and a lot of preservatives and pigments are added. Eating too much is harmful to the human body. Therefore, the consumption requirements of modern people cannot be well met. The inventor has nearly 20 years of experience and technology in the production of puffed food. In order to overcome the above problems, a brand-new puffed food has been developed through nearly two years of careful research and development. change. Add many types of organic vegetables that are beneficial to the human body, with more nutrients and low fat content, without adding any leavening agents, preservatives and pigments. The p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
CPCA23V2002/00A23V2250/5118
Inventor 唐银玉
Owner 唐银玉
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