Deep-fried puffed particle as well as preparation method and application thereof

A technology for frying, puffing, and granulation, applied in the field of food processing, can solve the problems of single flavor, unable to maintain crispy taste for a long time, unable to maintain crispy taste, etc., and achieve the effect of simple operation and easy control.

Inactive Publication Date: 2016-12-07
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the requirements for the taste and flavor of daily snack foods are getting higher and higher, especially for the diversification of food flavors, more and more innovations in taste are sought, such as cakes, ice cream, and ice cream that are common in the market today. In products such as sundae and sundae, it is usually chosen to add some puffed particles to increase the crispy taste of the product, or to add puffed particles to the crispy skin of ice cream, ice cream, etc., but at present, more are Crushed biscuits, broken cones, etc. are used as crispy toppings, or mixed into cakes, sundaes, etc., such as Oreo biscuits, etc. usually cannot maintain its original crispy taste
In addition, although there are some puffed granules that are specially used as crispy skin add-ons or additives such as cakes, ice cream, ice cream, sundaes, etc. on the market, the existing puffed granules have a single taste and flavor, and usually cannot be maintained for a long time. Crispy taste, can keep brittle for a long time without softening the taste is usually harder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The fried puffed granules in this example are prepared from the following raw materials in parts by weight: 25 parts of wheat flour, 1 part of corn starch, 2 parts of red bean powder, 2 parts of black rice flour, 1 part of maltodextrin, 2 parts of white sugar, palm 0.4 parts of oil, 0.36 parts of salt, 0.01 parts of phospholipids, 0.05 parts of red bean essence, 0.05 parts of red date essence, 1 part of calcium carbonate, and 4 parts of water.

[0031] The preparation method of fried puffed granules in this embodiment comprises the following steps:

[0032] 1) According to the formula, take the white sugar and grind it to get white sugar powder, and set aside; take palm oil and heat it to 40°C, melt it to get liquid oil, set aside; take the spare white sugar powder, liquid oil, wheat flour, cornstarch, and red bean powder , black rice flour, maltodextrin, salt, emulsifier, red bean essence, red date essence, calcium carbonate and water, stir for 1 to 2 minutes, and mix ...

Embodiment 2

[0038] The fried puffed granules in this example are prepared from the following raw materials in parts by weight: 20 parts of wheat flour, 0.5 part of cornstarch, 1 part of red bean powder, 1 part of black rice flour, 0.5 part of maltodextrin, 1 part of white sugar, palm 0.1 part of oil, 0.01 part of salt, 0.005 part of phospholipid, 0.01 part of red bean essence, 0.01 part of red date essence, 0.2 part of calcium carbonate, and 2 parts of water.

[0039] The preparation method of fried puffed granules in this embodiment comprises the following steps:

[0040] 1) According to the formula, take the white sugar and grind it to get white sugar powder, and set aside; take palm oil and heat it to 40°C, melt it to get liquid oil, set aside; take the spare white sugar powder, liquid oil, wheat flour, cornstarch, and red bean powder , black rice flour, maltodextrin, salt, emulsifier, red bean essence, red date essence, calcium carbonate and water, stir for 1 to 2 minutes, and mix wel...

Embodiment 3

[0046] The fried puffed granules in this example are prepared from the following raw materials in parts by weight: 30 parts of wheat flour, 2 parts of cornstarch, 1.5 parts of red bean powder, 1.5 parts of black rice flour, 2 parts of maltodextrin, 4 parts of white sugar, palm 1 part of oil, 0.6 parts of salt, 0.1 part of phospholipid, 0.1 part of red bean essence, 0.1 part of red date essence, 2 parts of calcium carbonate, and 6 parts of water.

[0047] The preparation method of fried puffed granules in this embodiment comprises the following steps:

[0048] 1) According to the formula, take the white sugar and grind it to get white sugar powder, and set aside; take palm oil and heat it to 40°C, melt it to get liquid oil, set aside; take the spare white sugar powder, liquid oil, wheat flour, corn starch, red bean powder , black rice flour, maltodextrin, salt, emulsifier, red bean essence, red date essence, calcium carbonate and water, stir for 1 to 2 minutes, and mix well to ...

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PUM

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Abstract

The invention relates to the technical field of food processing, and particularly discloses a deep-fried puffed particle as well as a preparation method and an application of the deep-fried puffed particle. The puffed particle is prepared from the following materials: 20-30 parts of wheat flour, 0.5-2 parts of corn starch, 1-3 parts of red bean powder, 1-3 parts of black rice flour, 0.5-2 parts of maltodextrin, 1-4 parts of white granulated sugar, 0.1-1 part of vegetable oil, 0.01-0.6 part of edible salt, 0.005-0.1 part of emulgator, 0.01-0.1 part of red bean essence, 0.01-0.1 part of red date essence, 0.2-2 parts of calcium carbonate, and 2-6 parts of water. The various materials work together, the prepared puffed particle has the fragrance of the red bean and the flavor or the black rice as well as proper sweet and salty flavors, and the crisp taste can be kept for a long period of time. The product can be used as a crispy external hanging part of an ice cream or a mixed material of desserts like a cake, the ice cream and a sundae; the special salty fragrant sweet chocolate flavor and the crispy fine taste are given to the product; the value of the product is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fried puffed granules and a preparation method and application thereof. Background technique [0002] With the improvement of people's living standards, the requirements for the taste and flavor of daily snack foods are getting higher and higher, especially for the diversification of food flavors, more and more innovations in taste are sought, such as cakes, ice cream, and ice cream that are common in the market today. In products such as sundae and sundae, it is usually chosen to add some puffed particles to increase the crispy taste of the product, or to add puffed particles to the crispy skin of ice cream, ice cream, etc., but at present, more are Crushed biscuits, broken cones, etc. are used as crispy toppings, or mixed into cakes, sundaes, etc., such as Oreo biscuits, etc. It usually cannot maintain its original crispy taste. In addition, although there are some pu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L33/10
Inventor 张旭东南宾鹏董亚陈秀廷王炎炎
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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