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Instant whole-wheat crisp chips and making method thereof

A technology of chips and noodles, which is applied in the field of preparing ready-to-eat whole-wheat chips, can solve the problems of nutrient damage, wheat nutrient loss, etc., and achieve the effects of eating convenience, reducing processing costs, and reducing energy consumption

Pending Publication Date: 2018-12-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the whole wheat products on the market use wheat flour as the basic raw material. During the preparation process of wheat flour, it will inevitably cause the destruction of nutritional components. Processing causes serious loss of wheat nutrients

Method used

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  • Instant whole-wheat crisp chips and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of ready-to-eat wholemeal crisp, its preparation method comprises the steps:

[0029] (1) Soaking, the complete wheat grains are completely submerged in water at a room temperature of 24°C until the water content of the wheat grains is 35wt%;

[0030] (2) Cooking, the wheat grains processed in step (1) are boiled in water for 10min;

[0031] (3) extruding, adding the wheat grains cooked through step (2) while hot into a twin-screw extruder (feed speed 11kg / h, the outer diameter of the die head is 1.5mm, and the screw speed is 70r / min; twin-screw extruder The temperature settings of the four zones in the press sleeve are: 65°C, 90°C, 90°C, 60°C, 60°C) for extrusion treatment to obtain strip-shaped extrudates;

[0032] (4) tablet pressing, the strip extrudate obtained in step (3) is pressed into a thickness of 1mm, a dough sheet with a width of 14.5cm, and further cut into a square dough sheet with a side length of 1.8cm;

[0033] (5) Drying, spread the square no...

Embodiment 2

[0036] A kind of ready-to-eat wholemeal crisp, its preparation method comprises the steps:

[0037] (1) Soaking, completely submerging the whole wheat grains in water at a room temperature of 24°C until the water content of the wheat grains is 40wt%;

[0038] (2) Cooking, the wheat grains processed in step (1) are boiled in water for 5min;

[0039] (3) extruding, adding the wheat grains cooked through step (2) while hot into a twin-screw extruder (feed speed 11kg / h, the outer diameter of the die head is 1.5mm, and the screw speed is 60r / min; twin-screw extruder The temperature settings of the four zones in the press sleeve are: 65°C, 70°C, 70°C, 60°C, 60°C) for extrusion treatment to obtain strip-shaped extrudates;

[0040] (4) tablet pressing, the strip extrudate obtained in step (3) is pressed into a thickness of 1mm, a dough sheet with a width of 14.5cm, and further cut into a square dough sheet with a side length of 3.0cm;

[0041] (5) Drying, spread the square noodles p...

Embodiment 3

[0044] A kind of ready-to-eat wholemeal crisp, its preparation method comprises the steps:

[0045] (1) Soaking, the complete wheat grains are completely submerged in water at a room temperature of 24°C until the water content of the wheat grains is 37wt%;

[0046] (2) cooking, the wheat grains that step (1) is processed is boiled in water for 25min;

[0047] (3) extruding, adding the wheat grains cooked through step (2) while hot into a twin-screw extruder (feed speed 11kg / h, the outer diameter of the die head is 1.5mm, and the screw speed is 100r / min; twin-screw extruder The temperature settings of the four zones in the press sleeve are: 65°C, 110°C, 110°C, 60°C, 60°C) for extrusion treatment to obtain strip-shaped extrudates;

[0048] (4) tablet pressing, the strip extrudate obtained in step (3) is pressed into a thickness of 1mm, a dough sheet with a width of 14.5cm, and further cut into square dough sheets with a side length of 3.0cm;

[0049] (5) Drying, evenly spread ...

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Abstract

Provided is instant whole-wheat crisp chips. A making method of the instant whole-wheat crisp chips comprises the steps that complete wheat grains are used as raw materials, full soaking is performedto make wheat to have saturated water absorption amount, and then cooking, extrusion, tableting and microwave vacuum drying are performed to prepare the instant whole-wheat crisp chips. No man-made additive is added during processing, extrusion and drying are performed under the low-temperature condition, the current trend to 'clean label' foods is conformed, meanwhile the complete wheat grains are processed into crisp chips, the crisp chips are a true sense of whole-wheat food, and the current whole-wheat trend is conformed.

Description

technical field [0001] The invention relates to the technical field of whole grain food processing, in particular to a method for preparing ready-to-eat whole grain crisps by using wheat grains as raw materials through twin-screw extrusion and microwave vacuum drying technology. Background technique [0002] Whole grain foods are rich in dietary fiber, resistant starch, oligosaccharides, vitamins, trace elements, phenols and phytoestrogens such as lignans, plant sterols and other nutrients that play an important role in the prevention of certain diseases. The beneficial substances in whole grains work synergistically to lower cholesterol, insulin and glucose responses, lower blood pressure, act as antioxidants, bind carcinogens, reduce colon transit time, and reduce the risk of heart disease, cancer and type 2 diabetes. After the resistant starch reaches the colon, it is fermented and decomposed by the intestinal flora into short-chain fatty acids such as butyrate and acetat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L5/30
CPCA23L5/34A23L7/117A23L7/126A23L7/139A21D13/02A23P30/20A23L3/54
Inventor 周星鲍王璐金征宇赵建伟王金鹏孟婷婷王韧
Owner JIANGNAN UNIV
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