Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Rhizoma polygonati puffed food

A technology of puffed food and Polygonatum, applied in the field of puffed food, can solve the problems of lack of health care function and single nutrition, achieve the effect of enriching categories, overcoming single nutritional elements, and improving use value

Inactive Publication Date: 2018-03-27
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to address the above problems, to provide a Polygonatum puffed food; to solve the technical problems in the prior art that the puffed food has single nutrition and does not have the function of health care.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Rhizoma polygonati puffed food
  • Rhizoma polygonati puffed food
  • Rhizoma polygonati puffed food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of sealwort puffed food of the present embodiment, comprises the component of following mass fraction: 100 parts of mixed rice flour, 11 parts of sealwort powder, 5 parts of white granulated sugar, 4 parts of water, 0.3 part of cyclamate; The powder is mixed at a mass ratio of 3:7.

[0043] The sealwort puffed food is made by the following methods:

[0044] (1) Prepare raw materials

[0045]① Preparation of mixed rice flour: Grind japonica rice and glutinous rice into powder with a production-type stainless steel grinder, and repeat the grinding three times. It is advisable for the powder to pass through a 60-mesh sieve; , stir evenly, and pass through a 60-mesh sieve to obtain mixed rice flour, set aside.

[0046] Glutinous rice flour and japonica rice flour can also be purchased directly.

[0047] ② Preparation of compound enzyme solution: dissolving flavor protease (enzyme activity 50000U / g) and cellulase (enzyme activity 50000U / g) in water to obtain flavor...

Embodiment 2～5

[0054] Adopt the same method as embodiment 1 to prepare and obtain sealwort puffed food, and the mass parts of mixed rice flour, sealwort powder, white granulated sugar and cyclamate are the same (100 parts of mixed rice flour, 11 parts of sealwort powder, white 5 parts of granulated sugar, 0.3 part of cyclamate), but the mass parts of water are different, and are set to 3 parts, 5 parts, 7 parts, 9 parts successively.

[0055] Take the prepared Polygonatum puffed food, and ask 6 students and teachers to perform sensory evaluation on the product according to the scoring standards, and score in strict accordance with the sensory evaluation scoring table (Table 1).

[0056] Table 1

[0057]

[0058] For scoring results, see figure 1 .

[0059] Depend on figure 1 It can be seen that on the basis of mixing 100 parts of rice flour + 11 parts of Polygonatum powder + 5 parts of white sugar + 0.3 parts of cyclamate, when adding different mass parts of water, the quality of the p...

Embodiment 6～9

[0061] Adopt the same method as embodiment 1 to prepare and obtain sealwort puffed food, and the mass parts of mixed rice flour, white granulated sugar, cyclamate, water are identical (100 parts of mixed rice flour, 5 parts of white granulated sugar, water 5 parts) in embodiment 6~9 part, 0.3 part of cyclamate), but the quality parts of Polygonatum powder are different, which are set to 10 parts, 12 parts, 14 parts, 16 parts successively.

[0062] Take the prepared Polygonatum puffed food, and ask 6 students and teachers to perform sensory evaluation on the product according to the scoring standards, and score in strict accordance with the sensory evaluation scoring table.

[0063] For scoring results, see figure 2 .

[0064] Depend on figure 2 It can be seen that on the basis of mixing 100 parts of rice noodles + 5 parts of white sugar + 5 parts of water + 0.3 parts of cyclamate, when different mass parts of Polygonatum powder are added, the quality of the puffed products...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Enzyme activityaaaaaaaaaa
Login to View More

Abstract

The invention provides a rhizoma polygonati puffed food, and belongs to the technical field of foods. The rhizoma polygonati puffed food comprises the following components in parts by mass: 100 partsof mixed rice flour, 10-16 parts of rhizoma polygonati powder, 1-7 parts of white granulated sugar, and 3-9 parts of water. The rhizoma polygonati is creatively used for making the rhizoma polygonatipuffed food. Based on a conventional rhizoma polygonati eating method, a new field is provided, and the use value of the rhizoma polygonati is further increased, and the relevant rhizoma polygonati food varieties are enriched.

Description

technical field [0001] The invention relates to a puffed food, in particular to a sealwort puffed food. Background technique [0002] Puffed food is a new type of food produced in the late 1960s. It is called extruded food, explosive food, light food and so on abroad. It uses cereals, potatoes, beans, etc. with less water content as the main raw materials. After pressurization and heat treatment, the volume of the raw materials themselves becomes expanded, and the internal organizational structure also changes. After processing, forming made later. Because the tissue structure of puffed food is generally porous and fluffy, the taste is crisp, the taste is sweet, and it also has certain nutritional value, so it is loved by the majority of young people. And because the equipment for producing this kind of puffed food is very simple in structure, easy to operate, less in equipment investment, and quick in profit, it develops very rapidly and shows great explosive power and vi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/183A23L33/10A23L5/20A23P10/22
CPCA23L5/25A23L7/183A23L33/10A23P10/22
Inventor 袁秋萍丁慧丽朱海琪钱云李秀华杨群飞曹国萍周正礼
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com