Cereal extruded puffed food and preparation technology thereof

A technology of puffed food and preparation process, which is applied in the directions of food ingredients containing natural extracts, food ingredients containing organic compounds, food ingredients, etc. Crispy effect

Inactive Publication Date: 2018-11-16
曾杨列
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many types of puffed food on the existing market, in view of its convenience and fast food, the content of sugar, salt and monosodium glutamate in the food is relatively more than that of other foods, while the content of other beneficial nutrients is very small, such as Long-term intake will not only affect children's appetite, but also excessive seasoning in food will also cause certain harm to the human body. It can no longer satisfy people's needs for taste and health care while having a good taste

Method used

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  • Cereal extruded puffed food and preparation technology thereof
  • Cereal extruded puffed food and preparation technology thereof

Examples

Experimental program
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preparation example Construction

[0042] The preparation method of wheat flour is as follows: wash the wheat, drain the water, add 12% of the weight of the wheat to moisten the wheat, the temperature of the wheat is 28°C, the time of the wheat is 24h, and then use the Chopin experimental mill to grind the flour, first at 200r / The rotating speed of min is skin milled 3min, and the obtained wheat dregs of leather mill carries out 2 times of heart grinding, and each time of heart grinding is 4min, and the speed of the upper grinding roller of described heart grinding system during heart grinding is 325r / min, and the speed of lower grinding roller is 445r / min, finally get wheat flour and wheat bran.

[0043] α-amylase, with an enzyme activity of 240 U / g, food grade, was purchased from Tianjin Nuoao Enzyme Co., Ltd.

[0044] Saccharomyces cerevisiae, with an effective viable count of 20 billion CFU / g, was purchased from Guangzhou Weiyuan Biotechnology Co., Ltd.

[0045] The preparation method of yeast liquid: mix...

Embodiment 1

[0063] A preparation process for grain extrusion puffed food, comprising the following steps:

[0064] Ⅰ. Pretreatment: Mix wheat flour, cornstarch, and water, wherein the mass ratio of wheat flour, cornstarch, and water is 50:2:10, stir at 20°C at a speed of 25r / min for 15min, then use citric acid Adjust the pH value to 6, add α-amylase with 0.2% mass of the obtained mixture A, stir at 20° C. at a speed of 25 r / min for 15 minutes, and let it stand for 8 minutes to obtain mixture B;

[0065] Ⅱ. Mixing and deployment: add white granulated sugar and calcium carbonate to mixture B, wherein the mass ratio of the mixture B, white granulated sugar and calcium carbonate is 60:2:0.0005, stir at 20°C at a speed of 25r / min for 20min, After mixing evenly, a mixture is obtained;

[0066] Ⅲ. Extrusion molding: The above-mentioned mixture is extruded and extruded by a twin-screw extruder, and passes through three temperature zones in sequence. The temperatures of the first, second and thir...

Embodiment 2

[0071] A preparation process for grain extrusion puffed food, comprising the following steps:

[0072] Ⅰ. Pretreatment: Mix wheat flour, cornstarch, and water, wherein the mass ratio of wheat flour, cornstarch, and water is 50:2:10, stir at 20°C at a speed of 25r / min for 15min, and continue to add citric acid Adjust the pH value to 5, add 0.2% yeast liquid of the obtained mixture A, stir at 20°C at a speed of 25r / min for 15min, seal it, and perform anaerobic fermentation at 30°C for 8h to obtain mixture B;

[0073] Ⅱ. Mixing and deployment: add white granulated sugar and calcium carbonate to mixture B, wherein the mass ratio of the mixture B, white granulated sugar and calcium carbonate is 60:2:0.0005, stir at 20°C at a speed of 25r / min for 20min, After mixing evenly, a mixture is obtained;

[0074] Ⅲ. Extrusion molding: The above-mentioned mixture is extruded and extruded by a twin-screw extruder, and passes through three temperature zones in sequence. The temperatures of th...

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Abstract

The invention discloses a cereal extruded puffed food and a preparation technology thereof. The preparation technology comprises the following steps: I) pretreatment; II) mixed blending; III) extrusion moulding; IV) baking; and V) seasoning. The cereal extruded puffed food is obtained through scientific and reasonable material selection and the preparation technology, has the characteristics of crispy mouthfeel, comprehensive nutrition, and healthy performance, increases the comprehensive value of cereal, and generates large social benefit and economic benefit.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a grain-free extruded puffed food and a preparation process thereof. Background technique [0002] Snack food is a category of fast-moving consumer goods, and it is the food that people eat during their leisure and rest. The main categories of leisure food are: dried fruit, puffed food, candy, meat food, etc. With the improvement of living standards, leisure food is being gradually upgraded to become the daily necessities of the common people. Among them, puffed food is also called extruded food, sprayed food, light food and so on. It uses grains, potatoes or beans as the main raw material, and the volume of the raw material itself is expanded by baking, frying, microwave or extrusion, and the internal organizational structure is also changed. It is made after processing and molding. Foods with a certain degree of crispness are deeply loved by consumers and have broad ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L7/191A23L17/40A23L29/00A23L33/105A23L33/135A23L33/14A23L33/18
CPCA23V2002/00A23L7/17A23L7/191A23L17/20A23L17/40A23L29/06A23L33/105A23L33/135A23L33/14A23L33/18A23V2200/30A23V2200/324A23V2250/2042A23V2250/21A23V2200/326A23V2250/31A23V2250/76
Inventor 曾杨列
Owner 曾杨列
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