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Processing method of sandwich blueberry expanded rice fruits

A processing method, the technology of blueberry pomace, applied in food coating, the function of food ingredients, food ingredients as emulsifiers, etc., can solve the problems of environmental pollution, waste of resources, etc., to increase the content of water-soluble substances and extend the shelf life , Delicate and sweet taste

Inactive Publication Date: 2017-11-07
ANHUI HONGYUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the blueberry juice processing industry has developed rapidly in my country, but the traditional disposal of pomace directly wastes resources and causes environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of processing method of sandwich blueberry puffed rice cracker is characterized in that it is made up of following steps:

[0014] 1) Bake the blueberry pomace in an oven at 50°C for 24 hours, remove the larger fruit stems and other particles, and crush the blueberry pomace to 80 mesh;

[0015] 2) Mix the corn dregs with the blueberry powder obtained in step 1 at a ratio of 8:1, then add 6% xylitol, 3% edible oil, and 0.6% soybean lecithin, mix thoroughly, and feed at a feeding speed of 30rpm Preheat the twin-screw extrusion extruder, control the amount of water added to 9%, and set the end temperature to 150°C, carry out screw feeding, and the main screw speed is 190rpm, and then extrude and expand into hollow cylinders, and cut into sections ;

[0016] 3) Mix skimmed milk, edible pectin and egg white in a ratio of 20:3:5, beat evenly, sieve, freeze and shape, and squeeze it into the puffed product hollow obtained in step 2;

[0017] 4) Bake the product obtain...

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PUM

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Abstract

The invention relates to a processing method of sandwich blueberry expanded rice fruits. The processing method is characterized in that blueberry fruit residues are developed and utilized, and added into the traditional extruded and expanded leisure food so as to supplement the shortage of the blueberry fruit residues in the aspects of dietary fiber and vitamin and the like and simultaneously improve the taste; soybean phospholipid is added and can play a role in lubrication so as to be conductive to allowing the taste to be fine and sweet; as an emulsifying agent, the soybean phospholipid has stronger effects of emulsification, dispersion and moistening; and the product expansibility is improved by a mode of reducing the viscosity of extruded materials. The processing method has the advantages that by high-strength extrusion and shearing, the expanding effect can be enhanced, and meanwhile, the water content can be reduced and the benefit for prolonging the quality guarantee period can be achieved.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of stuffed blueberry puffed rice crackers. Background technique [0002] Blueberry is a small nutritious berry, which has been selected as one of the top five healthy fruits by the World Food and Agriculture Organization. Blueberry pomace is a by-product of blueberry juice processing, which contains many nutrients and active ingredients, such as anthocyanins, flavonols, etc., which have many functions such as anti-oxidation, anti-cancer, and enhancing human immune function. In recent years, the blueberry juice processing industry has developed rapidly in my country, but the traditional disposal method of directly discarding the pomace has resulted in waste of resources and environmental pollution. Jiao Yanjin used blueberry pomace as the production raw material in "Research on the Technology of Producing Extruded Puffed Food Using Blueberry Pomace", and us...

Claims

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Application Information

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IPC IPC(8): A23L7/161A23L19/00A23P20/25A23L29/10A23L33/125A23L33/00
CPCA23L7/161A23L19/01A23L29/10A23L33/00A23L33/125A23P20/25A23V2002/00A23V2200/328A23V2200/222A23V2200/14A23V2250/2106
Inventor 童教兵宗京华卢正旺
Owner ANHUI HONGYUN FOOD