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Puffing substance with pulp coating layer and preparation method of puffing substance

A technology of puffing and pulp layer, which is applied in food science, food coating, function of food ingredients, etc., to achieve the effect of crisp taste, rich nutrition and easy operation.

Inactive Publication Date: 2017-02-01
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the defects of the prior art, one of the objects of the present invention is to provide a puffed product with a batter layer, which has a dense and crispy coating layer, which can keep the crispy taste of the puffed product for a long time, and at the same time The fiber content of the pulp layer is high, and the puffed inner core is rich in nutritional value, which can avoid malnutrition and obesity caused by excessive consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A puffed product with a paste layer, which is prepared by wrapping the paste layer outside the puffed inner core; 60 parts of wheat flour, 30 parts of rice flour, 5 parts of corn flour, 5 parts of glutinous rice flour, 5 parts of barley powder, tapioca starch 5 parts, 5 parts of sweet potato starch, 7 parts of glucose, 14 parts of white granulated sugar, 13 parts of water; wherein every 60 parts of wheat flour corresponds to the slurry layer prepared from the raw materials of the following parts by weight: 3 parts of water-soluble bacterial cellulose, 3 parts of whey protein powder, 3 parts of carboxymethyl chitosan, 20 parts of water, 10 parts of malt syrup, 5 parts of fructose syrup, 50 parts of white sugar, 17.5 parts of cream, 5 parts of palm oil, 0.018 parts of burnt wheat essence , cream essence 0.018 parts, cocoa powder 10.4 parts.

[0032] The above-mentioned preparation method of the puffed product with the slurry-hanging layer comprises the following steps:

...

Embodiment 2

[0041] A puffed product with a paste layer, which is prepared by wrapping the paste layer outside the puffed inner core; 40 parts of wheat flour, 20 parts of rice flour, 3 parts of corn flour, 3 parts of glutinous rice flour, 3 parts of barley powder, tapioca starch 3 parts, 3 parts of sweet potato starch, 5 parts of glucose, 10 parts of white granulated sugar, 10 parts of water; wherein every 40 parts of wheat flour corresponds to the slurry layer prepared from the following raw materials in parts by weight: 2 parts of water-soluble bacterial cellulose, 2 parts of whey protein powder, 2 parts of carboxymethyl chitosan, 10 parts of water, 8 parts of malt syrup, 3 parts of fructose syrup, 40 parts of white sugar, 15 parts of butter, 4 parts of palm oil, 0.01 part of burnt wheat essence , 0.01 part of cream flavor, 9 parts of cocoa powder.

[0042] The above-mentioned preparation method of the puffed product with the slurry-hanging layer comprises the following steps:

[0043] ...

Embodiment 3

[0051] A puffed product with a paste layer, which is prepared by wrapping the paste layer outside the puffed inner core; 80 parts of wheat flour, 40 parts of rice flour, 8 parts of corn flour, 8 parts of glutinous rice flour, 8 parts of barley powder, tapioca starch 8 parts, 8 parts of sweet potato starch, 9 parts of glucose, 15 parts of white granulated sugar, 14 parts of water; wherein every 80 parts of wheat flour corresponds to the slurry layer prepared from the following raw materials in parts by weight: 5 parts of water-soluble bacterial cellulose, 5 parts of whey protein powder, 5 parts of carboxymethyl chitosan, 30 parts of water, 12 parts of malt syrup, 8 parts of fructose syrup, 60 parts of white sugar, 18 parts of cream, 7 parts of palm oil, 0.02 parts of burnt wheat essence , 0.02 parts of cream flavor, 11 parts of cocoa powder.

[0052] The above-mentioned preparation method of the puffed product with the slurry-hanging layer comprises the following steps:

[005...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a puffing substance with a pulp coating layer and a preparation method of the puffing substance. A puffing inner core of the puffing substance is prepared from 40-80 parts of wheat flour, 20-40 parts of rice flour, 3-8 parts of corn flour, 3-8 parts of glutinous rice flour, 3-8 parts of coix seed flour, 3-8 parts of cassava starch, 3-8 parts of sweet potato starch, 5-9 parts of glucose, 10-15 parts of white granulated powder and 10-14 parts of water; the pulp coating layer is prepared from 2-5 parts of water-soluble bacterial cellulose, 2-5 parts of whey protein powder, 2-5 parts of carboxymethyl chitosan, 15-25 parts of water, 8-12 parts of malt syrup, 3-8 parts of high fructose corn syrup, 40-60 parts of baked barley essence, 15-18 parts of cream, 4-7 parts of plant oil, 0.01-0.02 part of charred wheat essence, 0.01-0.02 part of cream essence and 9-11 parts of cocoa powder. The puffing substance is crisp in mouth feel, rich in nutrition and capable of promoting digestion.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a puffed product with a batter layer and a preparation method thereof. Background technique [0002] With the faster and faster pace of life and the busier work of modern people, many people face the problems of short meal time and insufficient nutrition. Because puffed food is quick and convenient to use, it plays an increasingly important role in consumers' meals. But the taste and nutritional labeling of puffed food on the market are all very single at present, and people's appetite is reduced, and long-term use easily causes obesity and human malnutrition. In view of this, people have also made research and innovation on enriching the taste, flavor and nutritional value of puffed food. For example, Chinese patent CN105341756 discloses a chicken sandwich puffed food, which improves the taste and nutritional value of puffed food by adding chicken to the puffed food. B...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23P20/17A23L29/30A23L33/125A23L29/00A23L29/10
CPCA23V2002/00A23V2200/32A23V2250/5118A23V2250/61A23V2250/5108A23V2250/54252A23V2250/511A23V2250/616A23V2250/606A23V2200/14A23V2200/16
Inventor 张旭东南宾鹏王炎炎董亚
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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