Extruded puffed food and preparation technology thereof

A preparation process and puffed food technology, which is applied in the food field, can solve the problems of microbial contamination of extruded puffed food, prolong product shelf life, reduce production costs, etc., and achieve the effects of reducing oil content, reducing equipment costs, and eating healthier

Active Publication Date: 2017-02-22
贝因美(杭州)食品研究院有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In view of this, the present invention provides an extruded puffed food and its preparation process. The preparation process provided by the present invention can solve the food safety problems of

Method used

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  • Extruded puffed food and preparation technology thereof
  • Extruded puffed food and preparation technology thereof
  • Extruded puffed food and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] The present invention provides a preparation process of extruded food, including the following steps:

[0029] A) Mix 6-25 parts by mass of water, 0-15 parts by mass of carbohydrates, 57.5-76.5 parts by mass of edible alcohol, and 0.5-2.5 parts by mass of flavors and fragrances to obtain spray liquid;

[0030] B) After spraying the spraying liquid on the surface of the extruded blank, it is dried to obtain an extruded food.

[0031] The following combination figure 1 The preparation process provided by the present invention is described in detail, figure 1 It is a flow chart of the preparation process of the extruded food provided by the present invention.

[0032] The present invention first mixes 6-25 parts by mass of water, 0-15 parts by mass of carbohydrates, 57.5-76.5 parts by mass of edible alcohol, and 0.5-2.5 parts by mass of flavors and fragrances to obtain spray liquid;

[0033] Wherein, the step A) is specifically:

[0034] A1) Mixing 0-15 parts by mass of carbohydrates...

Example Embodiment

[0063] Example 1

[0064] Dissolve 15kg of white granulated sugar in 25kg of pure water, add 57.5kg of 95% edible alcohol, stir for 10-20 minutes, stirring speed 35rpm, then put it through a 200-mesh sieve 2.5kg of powdered flavors and fragrances and stir for 10-20 minutes. Continue to stir in the storage tank at a stirring speed of 35 rpm to obtain spray liquid.

[0065] Crush the indica rice, pass through an 80 mesh sieve, weigh 50 kg of indica rice flour, corn flour (above 80 mesh) 8.5 kg, corn starch 36.2 kg, calcium carbonate 0.8 kg, and white sugar powder 2.5 kg in a mixer and mix for 5 minutes at 18 rpm , Add 2kg of water and stir for 5min. The mixture is added to the extruder. The expansion temperature is 50°C in the first zone, 130°C in the second zone, 130°C in the third zone, feeding frequency: 30Hz, cutting frequency: 50Hz. Blank 1 is obtained, and dried at 60°C for 4 minutes to obtain blank 2.

[0066] Take 400kg of blank 2 (moisture content ≤5%) after shaping and bak...

Example Embodiment

[0067] Example 2

[0068] Dissolve 15 kg of fructose in 6 kg of pure water, add 76.5 kg of 95% edible alcohol, stir for 10-20 minutes at a stirring speed of 35 rpm, and then pass through a 200-mesh sieve 2.5 kg of powdered flavors and fragrances and stir for 10-20 minutes. Continue to stir in the material tank at a stirring speed of 35 rpm to obtain spray liquid.

[0069] Crush the indica rice, pass through an 80 mesh sieve, weigh 50 kg of indica rice flour, corn flour (above 80 mesh) 8.5 kg, corn starch 36.2 kg, calcium carbonate 0.8 kg, and white sugar powder 2.5 kg in a mixer and mix for 5 minutes at 18 rpm , Add 2kg of water and stir for 5min. The mixture is added to the extruder. The expansion temperature is 50°C in the first zone, 130°C in the second zone, 130°C in the third zone, feeding frequency: 30Hz, cutting frequency: 50Hz. Blank 1 is obtained, and dried at 60°C for 4 minutes to obtain blank 2.

[0070] Take 200kg of blank 2 (moisture content ≤5%) after shaping and bak...

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Abstract

The invention provides an extruded puffed food and a preparation technology thereof. The preparation technology of the extruded puffed food provided by the invention uses no grease or chocolate paste as seasoning adhesive media, so that the grease contents in the products are reduced so as to avoid the grease from getting rancid during the shelf lives; thus, the consumers can eat the products safer and healthier. The produced products have no grease or powder on the surfaces, and are natural, mellow and pure in flavor and taste; and the products leaves no stains on the fingers, cloths and other objects, so that the products are more popular among the consumers. The media used in the technology have certain microorganism inhibiting and killing effects, so that microbial contamination during the production processes can be reduced; thus, the produced products are safer. Moreover, the processing technology provided by the invention requires no grinding, heat-preserving or coating devices, and utilizes modern device without addition of new production devices; thus, equipment cost and energy consumption are reduced. In addition, nutritive elements, including essences, spices, vitamins, minerals and the like, can be added during the processes of the technology; and no loss or chemical changes occur to the added materials for no high-temperature or high-pressure processes are performed; thus, the extruded puffed food is healthier for eating.

Description

technical field [0001] The invention relates to the field of food, in particular to an extruded puffed food and a preparation process thereof. Background technique [0002] Grain extruded puffed snack food is made of corn, wheat, rice, oats, potatoes, cassava, etc. as raw materials, through extrusion, seasoning, and baking. Juicy, fresh shrimp and other flavors can be made into various shapes when extruded, such as flakes, peas, strips, and balls, so that dozens of varieties can be produced with the same production line, so Has great potential for development. In recent years, puffed food is gradually becoming a necessary consumer product in people's daily life. The annual sales of leisure food in my country reaches several billion yuan, of which the annual output of puffed grain food is about 200,000 tons. It can be seen that as a large category of snack food, cereal puffed food has huge room for development. [0003] Direct extrusion puffed food is widely used because ...

Claims

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Application Information

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IPC IPC(8): A23P30/34A23P20/18
Inventor 邢晓伟钱锋杨文智陈义保张妹陈利忠
Owner 贝因美(杭州)食品研究院有限公司
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