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Puffed food processing method taking pine nuts as core

A technology of puffed food and processing method, which is applied in the field of food processing, can solve the problems of high calorie, low added value and unsuitability of chocolate, and achieve the effects of short time consumption, high processing efficiency and balanced nutrition

Inactive Publication Date: 2016-06-22
李亦琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing processing method of pine nuts is usually frying, eating too much is easy to get angry, and the added value is low. At present, there are also compound foods with pine nuts wrapped in chocolate shells on the market, but because the calories of chocolate are too high, it is easy to cause obesity. not suitable for everyone

Method used

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  • Puffed food processing method taking pine nuts as core
  • Puffed food processing method taking pine nuts as core

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The puffed food processing method with pine nuts as the core of the present invention comprises the following steps: (1) frying the pine nuts and removing the shells and membranes to obtain the pine nuts; (2) making dough; (3) wrapping the pine nuts and placing the pine nuts in On the dough, the dough is curled and closed to form an open container with a cavity and an opening, and the volume of the pine nuts is smaller than the volume of the internal cavity of the dough; (4) inject jam, inject the jam from the opening of the dough, and the jam is full of the inner wall of the cavity of the dough and The gap between the pine nuts; (5) Sealing and throwing round, the opening of the dough is closed and then sent to the rounding machine for rounding; (6) Vacuum frying, under the conditions of oil temperature 100°C and vacuum degree 0.05MPa, the rounding The finished material is sent to a closed container for frying for 5-10 minutes; (7) Centrifugal deoiling, under the condit...

Embodiment 2-6

[0030] In embodiment 2-6, each step is basically the same as embodiment 1, and the parameters of frying step and deoiling step are with reference to table 1:

[0031]

Example 2 Example 3 Example 4 Example 5 Example 6 Fried Vacuum 0.65MPa 0.08MPa 0.06MPa 0.07MPa 0.05MPa frying temperature 102℃ 105℃ 103℃ 104℃ 101℃ frying time 6min 8min 9min 10min 7min Deoiling vacuum 0.08MPa 0.08MPa 0.06MPa 0.07MPa 0.05MPa

[0032] Table 1

[0033] In embodiment 2-6, the distribution ratio of dough ingredients is with reference to Table 2:

[0034]

Example 2 Example 3 Example 4 Example 5 Example 6 High-gluten flour 55％ 57％ 58％ 59％ 60％ Dendrobium officinale powder 8％ 7％ 6％ 5％ 8％ white sugar 5％ 3％ 3％ 3％ 4％ Compound Baking Powder 0.35％ 0.5％ 0.45％ 0.3％ 0.5％

[0035] Table 2

[0036] See the following table 3 for the distribution ratio of wafer shell ingre...

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Abstract

The invention provides a puffed food processing method taking pine nuts as the core, of which the mouthfeel levels are rich, the technological standard is controllable, and the product is green and healthy. The method comprises the following steps: (1) removing the shell and coat from the pine nuts to obtain pine nut kernels; (2) preparing a wrapper; (3) wrapping the pine nut kernels; (4) injecting jam; (5) sealing and rounding; (6) performing vacuum frying; (7) centrifuging to remove oil; (8) preparing a wafer shell; (9) attaching icing; and (10) sterilizing and packaging, i.e. after high-temperature sterilization, vacuum packaging is performed to obtain a finished product. The method provided by the invention has the following beneficial effects: the processed food has rich mouthfeel levels and balanced nutrition and realizes a healthcare effect; the costs of the accessory processing method and the raw materials are relatively low, and the product is safe without side effects and has high added value; the processing method has high automation degree and facilitates large-scale mass production; and moreover, the processing procedure is compact and reasonable and takes a short time, and the processing efficiency is high.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a puffed food processing method with pine nuts as the core. Background technique [0002] Pine nuts are rich in nutrition. Every 100 grams of pine nuts contains 16.7 grams of protein, 63.5 grams of fat, 4.6 grams of crude fiber, 78 mg of calcium, 236 mg of phosphorus, and 6.7 mg of iron. It has a good therapeutic effect. The fat contained in pine nuts is mostly unsaturated fatty acids such as linoleic acid and linoleic acid necessary for the human body. It has the effect of softening blood vessels, can enhance the elasticity of blood vessels, maintain the normal state of capillaries, reduce blood lipids, prevent cardiovascular diseases and Laxative effect. Pine nuts contain a lot of minerals such as calcium, iron, phosphorus, etc., which can provide rich nutrients to body tissues, strengthen muscles and bones, and eliminate fatigue. It not only has excellent taste, but also has c...

Claims

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Application Information

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IPC IPC(8): A23L7/13A23L25/00A23L5/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/1614A23V2250/1578A23V2250/056A23V2250/1842A23V2250/032A23V2250/708A23V2250/5114A23V2250/5432
Inventor 李亦琴
Owner 李亦琴
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