Flavor puffed food as well as preparation device and preparation technology thereof

Abstract

The invention relates to the field of food processing, in particularly to flavor puffed food as well as a preparation device and a preparation technology thereof. The flavor puffed food takes noodlesas a main material, has the special flavor of noodles and can meet demands of people for diversity of snack types. After the noodles burst after continuous heating, lipoxidase in the noodles is deactivated, the earthy smell of the noodles can be removed, lipids and phenols in the noodles can decomposed through heating into volatile aromatic substances, the burst noodles become porous and fluffy due to quick water vapor evaporation, adsorption of the substances and aromatic components in spices is facilitated, so that the flavor puffed food has the characteristics of strong aroma and lasting aftertaste while reserving the advantages of crispness and good taste of common puffed food and thus has broad market prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flavor puffed food, a preparation device and a preparation process thereof. Background technique [0002] Puffed food is a new type of food that appeared in the late 1960s. It is also called extruded food, explosive food, and light food abroad. It uses potatoes with less water content as the main raw material. After they are pressurized and heated, the volume of the raw material itself expands, and the internal organizational structure also changes. It is made after processing and molding. Because the tissue structure of this kind of food is porous and fluffy, the taste is crispy and sweet, and it has certain nutritional value, so it is very popular among children. [0003] In the production process of puffed food in the prior art, on the one hand, puffing and seasoning are carried out step by step. Because it is difficult to taste, a thick layer of spices is often wrapped aroun...

AI Technical Summary

Problems solved by technology

[0003] In the production process of puffed food in the prior art, on the one hand, puffing and seasoning are carried out step by step. Because it is difficult to taste, a thick layer of spices is often wrapped around the puffed food, causing consumers to consume too much seasoning. Affects health; on the other hand, puffed food mostly uses potatoes as the main ingredient, and its single form cannot meet people's demand for a variety of snacks.

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