Low-fat crisp seasoning powder and preparation method thereof

A brittle, flour product technology, applied in the direction of food ingredients as gelling agent, function of food ingredients, food forming, etc., can solve problems such as potential harm, high salt body, high oil, etc., to increase the amount of dietary fiber , Crispy taste, the effect of reducing the amount of lipids

Pending Publication Date: 2017-10-20
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problems of high oil, high salt and potential harm to the body caused by the use of too many additives in traditional seasoning noodle products, and to provide a low-fat, low-salt, no additives, crispy taste, and healthy nutrition. New seasoning noodle products

Method used

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  • Low-fat crisp seasoning powder and preparation method thereof
  • Low-fat crisp seasoning powder and preparation method thereof
  • Low-fat crisp seasoning powder and preparation method thereof

Examples

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preparation example Construction

[0022] Another aspect of the present invention provides a kind of preparation method of described low-fat brittle seasoning noodle product, and this preparation method comprises the steps:

[0023] (1) Flour mixing: fully mix wheat flour, soybean fiber powder, inulin, konjac powder, salt and water;

[0024] (2) Twin-screw extrusion expansion: the mixed material obtained in step (1) is put into a twin-screw extrusion extruder for extrusion expansion to obtain a primary billet;

[0025] (3) Slitting and cooling: Slitting and cooling the primary billets in turn;

[0026] (4) Secondary puffing with low pressure difference: performing low-pressure secondary puffing on the cooled primary billet, and vacuum heating and dehydration to obtain puffed billets with a honeycomb structure;

[0027] (5) Grinding and seasoning: grind white sugar, monosodium glutamate, dried chili powder and Chinese prickly ash and mix uniformly to obtain seasoning, then fully vibrate and mix the seasoning wi...

Embodiment 1

[0039] The preparation method of the low-fat brittle seasoning noodle product of the present embodiment is:

[0040] (1) Flour mixing: get a certain amount of wheat flour, soybean fiber powder, inulin, konjac fine powder, salt and water and fully mix;

[0041] (2) Twin-screw extrusion puffing: put the mixed material obtained in step (1) into the sleeve of the twin-screw extrusion puffing machine, open the water valve of the twin-screw extrusion puffing machine, and push through the screw and unload the mold The heating effect makes the dough in a high pressure state up to 6MPa and a high temperature of about 190°C. The dough is extruded through the die mouth, the pressure suddenly drops, the water evaporates rapidly, and the dough expands accordingly. Due to the loss of water, a large amount of heat is taken away, so that the temperature of the dough suddenly drops to about 60-80 ° C, so that the dough is solidified and shaped, and obtained primary billet;

[0042] (3) Slitt...

Embodiment 2

[0048] The preparation method of this example is the same as that of Example 1. The amount of raw materials used in this example is shown in Table 1, and the properties of the prepared product are shown in Table 3 and Table 5.

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PUM

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Abstract

The invention discloses a low-fat crisp seasoning powder product and a preparation method thereof. The low-fat crisp seasoning powder product is prepared from the following raw materials in parts by mass: 60-70 parts of wheat flour, 3-7 parts of soybean fiber powder, 2-6 parts of inulin, 0.5-1 part of konjac powder, 1-2 parts of table salt, 2-3 parts of white granulated sugar, 0.7-0.9 part of monosodium glutamate, 0.3-0.5 part of dry red pepper powder, 0.01-0.03 part of Chinese prickly ash and 20-22 parts of water. According to the low-fat crisp seasoning powder product and the preparation method thereof disclosed by the invention, natural ingredients including the soybean fiber powder, the konjac powder and the inulin are applied, no preservative components and no fat components are added, the dosage of lipide is reduced, the fat content is reduced from 17% to 1.2%, and besides, the prepared product is crisp in mouth feel and has definite health-care efficacy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a low-fat brittle seasoning noodle and a preparation method thereof. Background technique [0002] Traditional seasoning flour products usually use a kind of wheat flour (generally medium and high-gluten wheat flour) as the main raw material, which is a kind of flexible and soft snack food obtained after extrusion, puffing and seasoning. The processing process is as follows: After mixing wheat flour, salt, white sugar and other raw materials, put the fully mixed powder into the single-screw extrusion extruder, mature it, and cut the produced products according to the proportion, and then add seasoning to the mix , liquid oil (all its condiments are mixed with oil), and many products are also added with chemical preservatives during the early powder mixing or late mixing, and finally weighed and packaged. But this snack food also has potential negative eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L33/21A23L33/125A23L29/244A23P30/34
CPCA23L7/17A23L29/244A23L33/125A23L33/21A23P30/34A23V2002/00A23V2250/5116A23V2250/5062A23V2250/5066A23V2200/32A23V2200/326A23V2200/3262A23V2200/308A23V2200/228A23V2200/222
Inventor 王学东唐晨希胡先勤吕庆云王盛莉王洋洋
Owner WUHAN POLYTECHNIC UNIVERSITY
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