Buckwheat non-fried puffed food and preparation method thereof

A puffed food, non-fried technology, applied in the direction of food drying, food ingredients, food forming, etc., to achieve the effect of improving postprandial blood sugar, improving memory, and enriching the types of buckwheat diet

Inactive Publication Date: 2016-10-12
内蒙古清谷新禾有机食品集团有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no report on the preparation of non-fried and additive-free puffed food with buckwheat as the main raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0036] The present invention also provides a method for preparing buckwheat non-fried puffed food, comprising the following steps:

[0037] 1) Preparation of raw materials

[0038] 1.1) Preparation of buckwheat flour:

[0039] Take husked sweet buckwheat and tartary buckwheat respectively, screen, wash, filter water, and grind to 100 mesh with a pulverizer after drying, and set aside; the fineness of sweet buckwheat powder and tartary buckwheat powder are both 100 mesh;

[0040] 1.2) oat flour oat flour meeting national standards;

[0041] 2) Weighing: Weigh the following components according to parts by mass: 62-70 parts of sweet buckwheat flour; 18-25 parts of tartary buckwheat flour; 8-15 parts of oat flour; 35-40 parts of edible water;

[0042] 3) Mixing:

[0043] Add the weighed sweet buckwheat powder, tartary buckwheat powder and oat flour into the blender and mix well, then add drinking water and stir for 5min-10min, so that the sweet buckwheat powder, tartary buckwhea...

Embodiment 1

[0059] A method for preparing buckwheat non-fried puffed food, comprising the following steps:

[0060] 1) Preparation of raw materials

[0061] 1.1) Preparation of buckwheat flour:

[0062] Take husked sweet buckwheat and tartary buckwheat respectively, screen, wash, filter water, and after drying, crush and sieve with a pulverizer for subsequent use; the fineness of sweet buckwheat powder and tartary buckwheat powder are both 100 mesh;

[0063] 1.2) oat flour oat flour meeting national standards;

[0064] 2) Weighing: Weigh the following components according to parts by mass: 66 parts of sweet buckwheat flour; 22 parts of tartary buckwheat flour; 12 parts of oat flour; 38 parts of edible water;

[0065] 3) Mixing:

[0066] Add the weighed sweet buckwheat powder, tartary buckwheat powder and oat flour into the mixer and mix evenly, then add drinking water and stir for 8 minutes to fully mix the sweet buckwheat powder, tartary buckwheat powder, oat flour and drinking water,...

Embodiment 2

[0082] 1) Preparation of raw materials

[0083] 1.1) Preparation of buckwheat flour:

[0084] Take husked sweet buckwheat and tartary buckwheat respectively, screen, wash, filter water, and after drying, crush and sieve with a pulverizer for subsequent use; the fineness of sweet buckwheat powder and tartary buckwheat powder are both 100 mesh;

[0085] 1.2) oat flour oat flour meeting national standards;

[0086] 2) Weighing: Weigh the following components according to parts by mass: 62 parts of sweet buckwheat flour; 25 parts of tartary buckwheat flour; 8 parts of oat flour; 40 parts of edible water;

[0087] 3) Mixing:

[0088] Add the weighed sweet buckwheat flour, tartary buckwheat flour and oat flour into the mixer and mix evenly, then add edible water and stir for 5 minutes to fully mix the sweet buckwheat flour, tartary buckwheat flour, oat flour and edible water, and maintain the water content of the flour at 40%;

[0089] 4) Extrude once:

[0090] Introduce noodle...

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PUM

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Abstract

The invention discloses buckwheat non-fried puffed food, which is prepared from the following ingredients in parts by mass: 62 parts to 70 parts of common buckwheat powder, 18 parts to 25 parts of tartary buckwheat powder, 8 parts to 15 parts of oat powder and 35 parts to 40 parts of drinking water. The invention also discloses a preparation method of the buck wheat non-fried puffed food. The method comprises the following steps of raw material preparation, weighing, material mixing, primary extrusion, secondary extrusion, drying, segment cutting, puffing, temperature reduction and fixed quantity packaging. The buck wheat non-fried puffed food belongs to non-fried puffed food; in addition, no any additive is added; the nutrition is rich; the food is crisp, fragrant and delicious; the buckwheat diet types of people are enriched; the buck wheat non-fried puffed food is favorable for body health, and is suitable for all people groups to eat.

Description

technical field [0001] The application belongs to the field of food processing, and in particular relates to a buckwheat non-fried puffed food and a preparation method thereof. Background technique [0002] Puffed food is a new type of food developed internationally in recent years. It uses grains, beans, potatoes, vegetables, etc. as raw materials, and is processed by puffing equipment to produce a variety of, exquisite in shape, rich in nutrition, crispy and delicious food. Therefore, a large category of food has been formed uniquely. As far as puffed food is concerned, because it is mostly fried food, the volume of the food itself is expanded several times after pressurization, heating and other processes. Since it is a convenient fast food, the content of sugar, salt and monosodium glutamate in the food is relatively high. The amount of other foods is more, while the content of other beneficial nutrients is very small. For example, long-term intake will not only affect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/165A23L33/00A23P30/25
CPCA23V2002/00A23V2200/326A23V2200/3262A23V2200/328A23V2200/332A23V2200/30A23V2300/10
Inventor 郭金龙董建国马德刚
Owner 内蒙古清谷新禾有机食品集团有限责任公司
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