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Sweet potato-flavor puffed food and preparation method thereof

A puffed product and sweet potato technology, which is applied in food science, food ingredients as taste improvers, functions of food ingredients, etc., can solve the problems of single taste and flavor, insufficient nutrition, and insufficient crisp taste, etc., and achieve simple operation and easy control Effect

Inactive Publication Date: 2017-02-08
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the puffed products currently used in cakes, ice cream, ice cream, sundaes, and breakfast have the defects of too single taste and flavor, not crisp enough, and not rich in nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A sweet potato-flavored puffed product, prepared from the following raw materials in parts by weight: 25 parts of wheat flour, 5 parts of sweet potato starch, 2 parts of rice flour, 2 parts of coix seed powder, 2 parts of corn flour, 1.5 parts of anhydrous glucose, water-soluble 1.5 parts of bacterial cellulose, 1.5 parts of phospholipid, 1.5 parts of monoglyceride, 0.08 part of red date extract, 0.05 part of roasted sweet potato flavor, 0.03 part of egg oil flavor, 0.02 part of steviol glycoside, 8 parts of water.

[0025] The preparation method of above-mentioned sweet potato flavor puffed product, concrete operation steps are:

[0026] 1) Take white granulated sugar and crush it to get white granulated sugar powder for later use; take wheat flour, sweet potato starch, rice flour, coix seed powder and corn flour and mix them evenly for later use and sieve to obtain a mixed powder for later use; take anhydrous glucose, white sugar powder, water-soluble Bacterial cellul...

Embodiment 2

[0031] A sweet potato-flavored puffed product, prepared from the following raw materials in parts by weight: 20 parts of wheat flour, 3 parts of sweet potato starch, 1 part of rice flour, 1 part of barley powder, 1 part of corn flour, 1 part of anhydrous glucose, water-soluble 1 part of bacterial cellulose, 1 part of phospholipid, 1 part of monoglyceride, 0.05 part of red date extract, 0.04 part of roasted sweet potato flavor, 0.02 part of egg oil flavor, 0.01 part of steviol glycoside, 5 parts of water.

[0032] The preparation method of above-mentioned sweet potato flavor puffed product, concrete operation steps are:

[0033] 1) Take white granulated sugar and crush it to get white granulated sugar powder for later use; take wheat flour, sweet potato starch, rice flour, coix seed powder and corn flour and mix them evenly for later use and sieve to obtain a mixed powder for later use; take anhydrous glucose, white sugar powder, water-soluble Bacterial cellulose, monoglyceride...

Embodiment 3

[0038] A sweet potato-flavored puffed product, prepared from the following raw materials in parts by weight: 30 parts of wheat flour, 6 parts of sweet potato starch, 3 parts of rice flour, 3 parts of coix seed powder, 3 parts of corn flour, 2 parts of anhydrous glucose, water-soluble 2 parts of bacterial cellulose, 2 parts of phospholipid, 2 parts of monoglyceride, 1 part of jujube extract, 0.1 part of roasted sweet potato flavor, 0.05 part of egg oil flavor, 0.05 part of steviol glycoside, 10 parts of water.

[0039] The preparation method of above-mentioned sweet potato flavor puffed product, concrete operation steps are:

[0040] 1) Take white granulated sugar and crush it to get white granulated sugar powder for later use; take wheat flour, sweet potato starch, rice flour, coix seed powder and corn flour and mix them evenly for later use and sieve to obtain a mixed powder for later use; take anhydrous glucose, white sugar powder, water-soluble Bacterial cellulose, monoglyc...

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PUM

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Abstract

The invention relates to the technical field of food processing, specifically to a sweet potato-flavor puffed food and a preparation method thereof. The sweet potato-flavor puffed food is prepared from the following raw materials (by weight): 20-30 parts of wheat flour, 3-6 parts of sweet potato starch, 1-3 parts of rice flour, 1-3 parts of coix seed flour, 1-3 parts of corn flour, 1-2 parts of anhydrous dextrose, 1-2 parts of water-soluble bacterial cellulose, 1-2 parts of phosphatide, 1-2 parts of monostearin, 0.05-1 part of a red date extract product, 0.04-0.1 part of roasted sweet potato essence, 0.02-0.05 part of egg oil essence, 0.01-0.05 part of a sweetener and 5-10 parts of water. The various raw materials have a synergistic effect within a limited range of use amount. The prepared puffed food is endowed with rich and palatable sweet potato flavor, is crispy in mouthfeel, has nutrients and flavor, has high fiber content and has an effect of promoting digestion. The preparation method is simple to operate and is suitable for industrial promotion and application.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sweet potato-flavored puffed product and a preparation method 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 and flavor of the product, or to add puffed particles to the crispy skin such as ice cream and ice cream; there are also some puffed grains mixed Dried fruits, nuts, etc. are soaked in milk for breakfast. However, most of the puffed products currently used in cakes, ice cream, ice cream, sundaes, and breakfast have the defects of too singl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L33/10A23L33/125A23L33/24
CPCA23V2002/00A23V2200/30A23V2200/14
Inventor 张旭东李春阳南宾鹏董亚王炎炎
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD