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Multi-flavor multi-nutrient puffed pumpkin chips suitable for high-blood-glucose people to eat and process

A technology of puffed pumpkin and high blood sugar, which is applied to the functions, applications, and food sciences of food ingredients. Heartburn and the effect of preventing high cholesterol

Inactive Publication Date: 2018-12-21
SHANDONG GAOTANGYONGWANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the French fries made by this method have complex ingredients, and it is unknown whether the effects of each ingredient conflict with each other
In addition, this type of method, due to the complexity of raw material components, will affect the taste of French fries, and also bring the disadvantage of difficult processing technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Example 1. The multi-flavored and multi-nutritional puffed pumpkin French fries suitable for people with high blood sugar are made from dough after frying and degreasing. % potato starch, the rest is steamed or boiled pumpkin puree, and the moisture content of the dough is controlled at 30-38%.

[0053] Said dough contained 0.02% salt and 0.2% sugar by weight.

[0054] Its production process comprises the following steps:

[0055] Step 1: Prepare materials

[0056] Peel and deseed the squash and steam or boil it.

[0057] Step 2: Make the Dough

[0058] Pour the peeled and steamed pumpkin puree into the dough mixer while it is still hot, then gradually add other dough ingredients and stir. During the dough mixing process, continuously measure the water content of the dough to form a dough with a water content of about 35%. Due to the extremely high water content and high temperature of the freshly steamed pumpkin puree, the kneading surface is even and efficient. ...

Embodiment 2

[0072] Example 2. The multi-flavored and multi-nutritional puffed pumpkin French fries suitable for people with high blood sugar are made from dough after frying and degreasing. % potato starch, 4% pumpkin powder, and the rest are water, and the moisture content of the dough is controlled at 30-38%.

[0073] The dough contains 0.02% salt and / or 0.8% sugar by weight.

[0074] Its production process comprises the following steps:

[0075] Step 1: Prepare materials

[0076] Step 2: Make the Dough

[0077] The dough ingredients are mixed in a mixer to form a dough with a moisture content of 35%.

[0078] Step 3: Low Temperature Extrusion

[0079] The above-mentioned dough was put into a screw extruder for texture improvement treatment, and the temperature of the extruder was controlled at 60°C.

[0080] Step 4: Forming

[0081] The dough extruded by the extruder is shaped.

[0082] Step 5: Dry

[0083] For the formed dough, the water content of the dried dough is controll...

Embodiment 3

[0091] Example 3. The multi-flavored and multi-nutritional puffed pumpkin French fries suitable for people with high blood sugar are made from dough after frying and degreasing. % potato starch, the rest is pumpkin pulp, and the water content of the dough is controlled at 30%.

[0092] The dough contains 0.05% salt by weight.

[0093]Its production process comprises the following steps:

[0094] Step 1: Prepare materials

[0095] Puree the pumpkin into a pumpkin pulp.

[0096] Step 2: Make the Dough

[0097] Put the pumpkin pulp into the mixer, gradually sprinkle the whole potato flour and potato starch into the mixer, and mix in the mixer to form a dough with a water content of 30%.

[0098] Step 3: Low Temperature Extrusion

[0099] Put the above dough into a screw extruder for texture improvement, and the temperature of the extruder is controlled at 70°C.

[0100] Step 4: Forming

[0101] The dough extruded by the extruder is shaped.

[0102] Step 5: Dry

[0103] ...

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Abstract

The invention discloses multi-flavor multi-nutrient puffed pumpkin chips suitable for high-blood-glucose people to eat and a process, which belongs to the technical field of food processing. The pumpkin chips are prepared by deep frying dough and removing the oil, the dough is prepared from mashed potato, potato starch and pumpkin, and the water content of the dough is controlled at 30 to 38 percent. The production process comprises the following steps: preparing materials, producing dough, extruding at a low temperature, molding, drying, sealing standing, and deep frying. The multi-flavor multi-nutrient puffed pumpkin chips produced by adopting the civil process provided by the invention have the characteristics of attractive color, crispy taste, fragrant glutinousness, deliciousness, capable of being instantly molten in mouth, no oily feeling, and capability of promoting production of body fluid and nourishing the lung and are very suitable for the high-blood-glucose people to eat.

Description

technical field [0001] The invention relates to the technical field of food processing and preparation, in particular to multi-flavor and multi-nutrition puffed pumpkin chips suitable for people with high blood sugar and a process thereof. Background technique [0002] Potato chips occupy an important position in my country's non-staple food industry. They have high nutritional value and medicinal value. They are rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose. They contain trace elements, Nutrient elements such as amino acid, protein, fat and high-quality starch. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can provide a large amount of heat energy for human beings. There are many flavors of French fries on the market, most of which are flavored with monosodium glu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L19/00A23L5/10A23L5/20A23L33/00A23L29/30
CPCA23V2002/00A23L5/13A23L5/17A23L5/20A23L19/01A23L19/19A23L29/30A23L33/00A23V2200/328A23V2200/314A23V2250/5118
Inventor 李义文
Owner SHANDONG GAOTANGYONGWANG FOOD CO LTD
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