Fried and puffed food and preparation method thereof

A technology of puffed food and its production method, which is applied in the field of snack food, can solve the problems of insufficient nutrient content, low nutrient content, and affecting children's appetite, etc., and achieve the effect of strong three-dimensional effect, crisp taste, and prominent product shape

Inactive Publication Date: 2016-04-20
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First, the content of seasonings such as sugar, salt, and monosodium glutamate in food is relatively high; second, the raw materials are relatively sin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A fried puffed food is made from the following raw materials in parts by weight:

[0056] 6 servings cornmeal

[0057] 4 parts wheat flour

[0058] 0.5 part whole wheat flour

[0059] Whole oat flour 0.5 parts

[0060] 1.3 parts white sugar powder

[0061] 0.03 parts of edible salt

[0062] Calcium carbonate 0.3 parts

[0063] 1.1 parts of water.

[0064] The preparation method of the fried puffed food comprises the following steps:

[0065] (1) mixed powder

[0066] Weigh the raw materials according to the above parts by weight, mix cornmeal, wheat flour, whole wheat flour, whole oat flour, white sugar powder, edible salt, and calcium carbonate for 1 minute, then add water, stir and mix for 2 minutes, and mix well to obtain a mixture mix powder;

[0067] (2) extrusion molding

[0068] The mixed and blended powder prepared in step (1) is extruded by a twin-screw extruder, uniformly fed by an automatic feeder, passed through four temperature zones in sequence, ex...

Embodiment 2

[0074] A fried puffed food is made from the following raw materials in parts by weight:

[0075] 7 servings of cornmeal

[0076] 3 parts wheat flour

[0077] 0.8 parts of whole wheat flour

[0078] 1 part whole oat flour

[0079] 1 part powdered sugar

[0080] 0.04 parts of edible salt

[0081] Calcium carbonate 0.2 parts

[0082] 1 part water.

[0083] The preparation method of the fried puffed food comprises the following steps:

[0084] (1) mixed powder

[0085] Weigh the raw materials according to the above parts by weight, stir and mix cornmeal, wheat flour, whole wheat flour, whole oat flour, white sugar powder, edible salt, calcium carbonate for 1.5 minutes, then add water, stir and mix for 3 minutes, and mix well to obtain a mixture mix powder;

[0086] (2) extrusion molding

[0087] The mixed and blended powder prepared in step (1) is extruded by a twin-screw extruder, uniformly fed by an automatic feeder, passed through four temperature zones in sequence, e...

Embodiment 3

[0093] A fried puffed food is made from the following raw materials in parts by weight:

[0094] 8 servings cornmeal

[0095] 2 parts wheat flour

[0096] 1 part whole wheat flour

[0097] 1 part whole oat flour

[0098] 0.9 parts white sugar powder

[0099] 0.05 parts of edible salt

[0100] Calcium carbonate 0.1 parts

[0101] 0.9 parts of water.

[0102] The preparation method of the fried puffed food comprises the following steps:

[0103] (1) mixed powder

[0104] Weigh the raw materials according to the above parts by weight, stir and mix cornmeal, wheat flour, whole wheat flour, whole oat flour, white sugar powder, edible salt, calcium carbonate for 2 minutes, then add water, stir and mix for 4 minutes, and mix well to obtain a mixture mix powder;

[0105] (2) extrusion molding

[0106] The mixed and blended powder prepared in step (1) is extruded by a twin-screw extruder, uniformly fed by an automatic feeder, passed through four temperature zones in sequence,...

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PUM

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Abstract

The invention relates to the technical field of leisure food, particularly discloses fried and puffed food and further discloses a preparation method of the fried and puffed food. The fried and puffed food is prepared from raw materials in parts by weight as follows: 6-8 parts of corn flour, 2-4 parts of wheat flour, 0.5-1 part of whole wheat flour, 0.5-1 part of whole oat powder, 0.9-1.3 parts of white sugar powder, 0.03-0.05 parts of edible salt, 0.1-0.3 parts of calcium carbonate and 0.9-1.1 parts of water. Through scientific and reasonable material selection and preparation, the fried and puffed food has the advantages as follows: the food is regular and uniform in shape, has the strong three-dimensional sense and tastes crisper than ordinary puffed products; natural cereals such as the corn flour, the wheat flour, the whole wheat flour, the whole oat powder and the like are used as the raw materials, and the food is comprehensive in nutrition and healthy; various flavors can be blended by adding different edible flavorings such as a milk flavoring during frying, and requirements of more consumers are met.

Description

technical field [0001] The invention relates to the technical field of leisure food, in particular to a fried puffed food, and also relates to a preparation method thereof. Background technique [0002] Snack food is a category of fast-moving consumer goods, and it is the food that people eat during their leisure and rest. The main categories of leisure food are: dried fruit, puffed food, candy, meat-based food, etc. With the improvement of living standards, leisure food has become one of the foods that are loved by the broad masses of the people. Come into the supermarket, will see leisure food such as potato chips, French fries, shrimp cracker, snow cake, preserved fruit, preserved plum, peanut, pine nut, almond, American pistachio, fillet, jerky, spiced fried meat. Leisure food is being promoted gradually becomes the daily essential consumer goods of the common people, and along with the raising of the expanding economy and the level of consumption, the consumer also con...

Claims

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Application Information

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IPC IPC(8): A23L7/17
Inventor 张旭东董亚温泉南宾朋王凤霞陈秀廷王炎炎
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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