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Fresh flower-series puffed food and preparation method thereof

A technology of puffed food and fresh flowers, which is applied in the direction of food ingredients, functions of food ingredients, and fat-containing food ingredients, etc. It can solve the problems of taste, single traditional shape, taste and aesthetic fatigue, etc., so as to soften blood vessels, eliminate wound healing, improve Effects of Endocrine Disorders

Inactive Publication Date: 2017-07-21
SICHUAN HUIJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Puffed food refers to any food that uses frying, extrusion, sand frying, baking, microwave and other technologies as the curing process. Before and after the curing process, the volume increases significantly and has a certain degree of crispness. Extruded puffed food is extruded puffed food. Extruded and puffed food has been interviewed for a long time for the products produced by advanced technology. However, the taste and shape of this type of puffed food on the market are single and traditional. With the continuous improvement of people's consumption level, food choices are more extensive. Various foods There are so many beautiful things in eyes, so consumers have already experienced taste and aesthetic fatigue for traditional puffed food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 is a preparation method of fresh flower series puffed food, the method comprises the following steps:

[0028] (1) Expansion: Add rice, glutinous rice, millet, wheat, and highland barley with a water content of 10-15% to the popcorn machine at a rate of 1-1.8kg per pot for uniform heating and puffing, and the puffing pressure is controlled at 0.8-1.5Mpa. The color of the finished raw material has the inherent color and flavor of the raw material, and the bulk weight of the puffed grain flower is controlled at 7-10g / 100ml.

[0029] (2) Selection: Pour the puffed grain flowers and flower petals on the selection table, and select the fine particles, foreign matter (including metal foreign matter) and other impurities visible to the naked eye. It is required not to detect any foreign body. Wherein, in the present embodiment, the flower petals are double rose, osmanthus, jasmine, cherry, peach, lotus, pear, peony, crabapple, lilac, Sophora japonica, wintersweet...

Embodiment 2

[0035] Embodiment 2 is a preparation method of fresh flower series puffed food, the method comprises the following steps:

[0036] (1) Expansion: Add rice, glutinous rice, millet, wheat, and highland barley with a water content of 10-15% to the popcorn machine at a rate of 1-1.8kg per pot for uniform heating and puffing, and the puffing pressure is controlled at 0.8-1.5Mpa. The color of the finished cereal flower has the inherent color and flavor of the raw material, and the volume weight of the expanded cereal flower is controlled at 7-10g / 100ml.

[0037] (2) Selection: Pour the puffed grain flowers and flower petals on the selection table, and select the fine particles, foreign matter (including metal foreign matter) and other impurities visible to the naked eye. It is required not to detect any foreign body. In this embodiment, the flower petals are double rose, osmanthus, jasmine, cherry, peach, lotus, pear, peony, crabapple, lilac, Sophora japonica, wintersweet, hibiscus...

Embodiment 3

[0043] Embodiment 3 is a preparation method of fresh flower series puffed food, the method comprises the following steps:

[0044](1) Expansion: Add rice, glutinous rice, millet, wheat, and highland barley with a water content of 10-15% to the popcorn machine at a rate of 1-1.8kg per pot for uniform heating and puffing, and the puffing pressure is controlled at 0.8-1.5Mpa. The color of the finished raw material has the inherent color and flavor of the raw material, and the bulk weight of the puffed grain flower is controlled at 7-10g / 100ml.

[0045] (2) Selection: Pour the puffed grain flowers and flower petals on the selection table, and select the fine particles, foreign matter (including metal foreign matter) and other impurities visible to the naked eye. It is required not to detect any foreign body. In this embodiment, the flower petals are double rose, osmanthus, jasmine, cherry, peach, lotus, pear, peony, crabapple, lilac, Sophora japonica, wintersweet, hibiscus, bauhi...

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PUM

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Abstract

The invention provides fresh flower-series puffed food and a preparation method thereof, belonging to the technical field of production of puffed food. The method comprises the following steps: puffing, baking of cereal flowers, mixing of raw materials, cooking of sugar and stir frying, and molding. According to the invention, the greasy sweet taste of traditional rice krispies treats is discarded via a unique low-sugar process in the invention; a consumer is reminded of the taste of swelled candy rice in his childhood and enjoys the delicate fragrance of natural fresh flowers; the main raw material, i.e., the cereal flowers, is rich in carbohydrates, proteins, fat, dietary fiber and group B elements; rich vitamins and tannic acid in the fresh flowers are capable of maintain beauty, activating blood circulation to dissipate blood stasis, softening blood vessels, protecting the ovaries, enhancing dried skin, promoting digestion and improving endocrine dyscrasia and are also favorable for eliminating fatigue and healing wounds; and since an extruding and puffing process is employed, nutrient loss in the process of processing is maximally reduced, and the fresh flower-series puffed food is safer and more nutritional to eat.

Description

technical field [0001] The invention belongs to the technical field of puffed food production, in particular to a fresh flower series puffed food and a preparation method thereof. Background technique [0002] Puffed food refers to any food that uses frying, extrusion, sand frying, baking, microwave and other technologies as the curing process. Before and after the curing process, the volume increases significantly and has a certain degree of crispness. Extruded puffed food is extruded puffed food. Extruded and puffed food has been interviewed for a long time for the products produced by advanced technology. However, the taste and shape of this type of puffed food on the market are single and traditional. With the continuous improvement of people's consumption level, food choices are more extensive. Various foods There are so many beautiful things in eyes, so consumers have already experienced taste and aesthetic fatigue for traditional puffed food. With the frequent occurr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/191A23L33/10A23L7/178
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2200/318A23V2250/18A23V2250/616A23V2200/15A23V2200/044
Inventor 刘洋严芳钟威李长江吕金刚
Owner SICHUAN HUIJI FOOD
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