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Mini popcorn and making method thereof

A popcorn and miniature technology, applied in the field of food processing, can solve the problems of soft taste, poor brittleness, and large popcorn particles, and achieve the effects of sweet taste, good brittleness, good popping rate and puffing rate

Inactive Publication Date: 2016-01-13
SHANGHAI ZHENGRONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The popcorn sold on the market is to control the moisture in the corn kernels to about 13% before popcorn. This kind of popcorn has larger particles, poor brittleness and softer taste.

Method used

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  • Mini popcorn and making method thereof
  • Mini popcorn and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Raw materials for mini popcorn: 10kg of corn, 7kg of palm oil, 11kg of white sugar, 6kg of maltose, 5kg of low-sodium salt, and 0.055kg of β-carotene.

[0042] The preparation method of miniature popcorn comprises the following steps:

[0043] (1) Soak the corn kernels in water so that the moisture content in the corn kernels is 24wt%;

[0044] (2) Add palm oil into an open pot, heat to 180°C, then add the soaked corn kernels in step (1), stir at 300 rpm for 30 seconds, then add white sugar, maltose, low sodium salt, β- Carotene, the material temperature is controlled at 190° C., and the stirring is continued in an open pot for 3 minutes, and the corn kernels are popped to obtain the miniature popcorn.

Embodiment 2

[0046] Micro-popcorn raw materials: corn 10kg, palm oil 7kg, white sugar 11kg, maltose 2kg, isomaltose 2kg, isomaltose 2kg, low sodium salt 5kg, β-carotene 0.055kg.

[0047] The preparation method of miniature popcorn comprises the following steps:

[0048] (1) Soak the corn kernels in water so that the moisture content in the corn kernels is 24wt%;

[0049](2) Add palm oil into an open pot, heat to 180°C, then add the soaked corn kernels in step (1), stir at 300 rpm for 30 seconds, then add white sugar, maltose, isomaltose, and isomalt Sugar, low-sodium salt, β-carotene, the material temperature is controlled at 190° C., and the stirring is continued in an open pot for 3 minutes, and the corn kernels are popped to obtain the miniature popcorn of Example 2.

Embodiment 3

[0051] Raw materials for mini popcorn: 10kg of corn, 7kg of palm oil, 11kg of white sugar, 3kg of maltose, 3kg of isomaltose, 5kg of low-sodium salt, and 0.055kg of β-carotene.

[0052] The preparation method of miniature popcorn comprises the following steps:

[0053] (1) Soak the corn kernels in water so that the moisture content in the corn kernels is 24wt%;

[0054] (2) Add palm oil into the open pot, heat to 180°C, then add the soaked corn grains in step (1), stir at 300 rpm for 30 seconds, then add white sugar, maltose, isomaltose, and low-sodium salt , β-carotene, control the material temperature to be 190° C., continue to stir in an open pot for 3 minutes, pop the corn kernels, and obtain the miniature popcorn of Example 3.

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Abstract

The invention discloses mini popcorn and a making method thereof. The mini popcorn is prepared from, by weight, 90-110 parts of corn kernels, 60-80 parts of oil, 100-120 parts of white granulated sugar, 50-70 parts of maltose compounds, 40-60 parts of salt and 0.45-0.65 part of beta-carotene. According to the mini popcorn, compared with existing popcorn, popcorn particles are smaller, the popcorn brittleness is better, the taste is better, the mini popcorn which is delicious and rich in nutrition is prepared by matching with the unique raw material formula and the processing technology, the appearance shows attractive luminous yellow, the appetite of people can be caused rapidly, the popcorn is delicious, rich in nutrition, sweet but not greasy in taste, low in heat, not prone to coking on surface, obvious influence on the postprandial blood sugar and the insulin level does not exist, various food additives do not exist, the mini popcorn can serve as standing food, a new selection is provided for popcorn food, and more and more captious taste buds of people are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a miniature popcorn and a preparation method thereof. Background technique [0002] Popcorn originated in the Song Dynasty of China. The poet Fan Chengda at that time mentioned the custom of popcorn in various places in Wuzhong during the Shangyuan Festival in his Atlas of Various Popcorn (12 photos) and explained that : "Fried glutinous rice is known as Bu, the name of the valley is Bolou, and the name of Beiren is glutinous rice flower." Why is popcorn called "Bolou"? Popcorn is supposed to imitate the sound of popcorn, because the local dialect calls the sound of thunder "Bolu". Zhao Yi, a scholar of the Qing Dynasty, recorded in his "Eaves Exposure Miscellaneous Notes" a "Poetry of Bolo": "When you enter the Wumen's 100,000 families, every family pops the corn to tell the year. Just put the golden millet in the pot and turn it over. It becomes a white ja...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
CPCA23V2002/00
Inventor 侯敷荣
Owner SHANGHAI ZHENGRONG FOOD CO LTD
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