Preparation method of expanded popcorn and product thereof

A popcorn and puffing technology, applied in food science and other directions, can solve the problems of uneven puffing, blackening and scorching of corn, and achieve the effects of reducing energy consumption, reducing oil absorption and good taste.

Inactive Publication Date: 2016-11-16
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is how to avoid the phenomenon of uneven corn puffing, scorching or blackening, how to reduce the nutritional loss of puffing, and how to make popcorn taste crispy, so as to provide a preparation method of puffed popcorn and its products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Screening and grading: First, remove impurities or unqualified corn from the corn raw material, and then classify the corn according to the size, and divide it into two to three grades according to the situation of the corn raw material. Try to make the corn kernels of the same grade basically the same size to ensure The time required for each subsequent process is the same, and the puffing of the product is consistent, so as to prevent the phenomenon that the small corn kernels are easy to burn when puffing or frying, and the large ones may be insufficiently puffed or not fried thoroughly, which is conducive to the stability of the product. and energy saving.

[0040] 2. Cooking: Put the corn with uniform size after removing impurities into the pot, add water twice the weight of the raw material, boil for 150 minutes, clean and sterilize the corn, and gelatinize and denature the starch in the corn.

[0041] 3. Drying: Dry the cooked corn kernels with hot air, becaus...

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PUM

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Abstract

The invention discloses a method for preparing puffed popcorn. The method comprises the following steps: selecting materials; removing impurities; grading corn kernels by screening, and dividing them into 2-3 grades according to the size of corn kernels; Put even corn kernels of the same grade into the pot, add water according to 1.5-2.5 times the weight of the raw materials, heat and boil for 120-150 minutes; drain the cooked corn kernels, and dry them to reduce the moisture content of the corn kernels to 10.5-14%; expand the dried corn kernels; screen; fry the screened corn kernels in 180-190°C oil for 55-65 seconds; season the corn kernels after frying; The corn kernels are microwave-dried to reduce the moisture content of the corn kernels to less than 3%. The method of the invention lowers the temperature, shortens the time, reduces the loss of nutrients, reduces energy consumption, reduces production costs, maintains a good taste of the product, and prolongs the shelf life.

Description

technical field [0001] The invention relates to the technical field of food, and more specifically relates to a preparation method of puffed popcorn and its products. Background technique [0002] Zeatin has the reputation of longevity food, rich in protein, fat, vitamins, trace elements, cellulose and polysaccharides, etc., and has great potential to develop high nutrition and high biological function food. Its nutritional value exceeds that of flour and rice, and regular consumption can prevent diseases such as arteriosclerosis, cardiovascular and cerebrovascular diseases, cancer, hypercholesterolemia, and high blood pressure. But corn is now mainly used as feed or industrial raw material, and it is far less popular than wheat and rice as direct food or as food processing raw material. The main reason is that corn has a poor taste. The puffed corn kernels refer to the use of corn as raw material to expand the volume of the corn to several times that of the original corn k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/174A23L7/191
Inventor 郑志兵覃思
Owner HUNAN AGRICULTURAL UNIV
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