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Composite nutrition-type puffed cereal food and manufacturing method thereof

A puffed grain and nutritional technology, applied in the field of snack food, can solve the problems of high fat and cholesterol content, low nutrient content, and single taste, and achieve the effect of low fat and cholesterol content, comprehensive and healthy nutrition, and rich shapes

Inactive Publication Date: 2019-01-04
焦作荣利达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But as far as the current puffed food is concerned, there are the following problems: 1. It mainly uses white sugar, cyclamate and other materials as sweeteners, and the taste is single; , unable to meet the nutritional needs of consumers; 3. High in calories, high in fat and cholesterol, not suitable for people who lose weight and people with high blood lipids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A complex nutritional puffed cereal food made from the following raw materials by weight:

[0053] Quinoa flour 25kg

[0054] Rice flour 8kg

[0055] Solid Malt Extract 5kg

[0056] Wheat Germ 5kg

[0057] White sugar powder 1.5kg

[0058] Calcium carbonate 0.5kg

[0059] Edible salt 0.02kg

[0060] 900ml of water.

[0061] The preparation method of the compound nutritional puffed cereal food comprises the following steps:

[0062] (1) mixed powder

[0063]Weigh raw materials by weight: quinoa flour, rice flour, solid malt extract, wheat germ, white sugar powder, calcium carbonate, edible salt; take 900ml of water; then quinoa flour, rice flour, solid malt extract, wheat germ, white sugar Powder, calcium carbonate, and edible salt were mixed and stirred for 2 minutes, after stirring evenly, water was added, and then stirred and mixed for 4 minutes, and mixed evenly to obtain a mixed and prepared flour dough;

[0064] (2) Molding

[0065] The mixed and blended ...

Embodiment 2

[0070] A compound nutritional puffed cereal food, made of the following raw materials in parts by weight:

[0071] Quinoa flour 24kg

[0072] Rice flour 8kg

[0073] Solid Malt Extract 8kg

[0074] Wheat Germ 8kg

[0075] White sugar powder 1.5kg

[0076] Calcium carbonate 0.5kg

[0077] Edible salt 0.02kg

[0078] 900ml of water.

[0079] The preparation method of the compound nutritional puffed cereal food comprises the following steps:

[0080] (1) mixed powder

[0081] Weigh raw materials by weight: quinoa flour, rice flour, solid malt extract, wheat germ, white sugar powder, calcium carbonate, edible salt; take 900ml of water; then quinoa flour, rice flour, solid malt extract, wheat germ, white sugar Powder, calcium carbonate, and edible salt were mixed and stirred for 2 minutes, after stirring evenly, water was added, and then stirred and mixed for 4 minutes, and mixed evenly to obtain a mixed and prepared flour dough;

[0082] (2) Molding

[0083] The mixed an...

Embodiment 3

[0088] A compound nutritional puffed cereal food, made of the following raw materials in parts by weight:

[0089] Quinoa flour 22kg

[0090] Rice flour 6kg

[0091] Solid Malt Extract 5kg

[0092] Wheat Germ 5kg

[0093] White sugar powder 1.4kg

[0094] Calcium carbonate 0.4kg

[0095] Edible salt 0.015kg

[0096] 850ml of water.

[0097] The preparation method of the compound nutritional puffed cereal food comprises the following steps:

[0098] (1) mixed powder

[0099] Weigh raw materials by weight: quinoa flour, rice flour, solid malt extract, wheat germ, white sugar powder, calcium carbonate, edible salt; take 850ml of water; then quinoa flour, rice flour, solid malt extract, wheat germ, white sugar Powder, calcium carbonate, and edible salt were mixed and stirred for 1 minute, after stirring evenly, water was added, and then stirred and mixed for 2 minutes, and mixed evenly to obtain a mixed and prepared flour dough;

[0100] (2) Molding

[0101] The mixed an...

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Abstract

The invention relates to puffed food technology field and discloses composite nutrition-type puffed cereal food and a manufacturing method thereof. The composite nutrition-type puffed cereal food comprises, by weight, 22-27 parts of a quinoa flour, 6-10 parts of a rice flour, 5-10 parts of solid malt extract, 5-10 parts of a wheat germ, 1.4 to 1.6 parts of white sugar powder, 0.4 to 0.6 parts of calcium carbonate , 0.015-0.025 parts of edible salt, and 0.85-0.95 parts of water. The composite nutrition-type puffed cereal food has a sweet taste and has the special taste of quinoa. The quinoa flour, the rice flour, the wheat germ and the like are taken as raw materials so that the food has low calorie, low fat and cholesterol, and comprehensive and healthy nutrition. When the food is used incombination with dairy products, the taste of dairy products can be improved. The monotony of traditional puffed cereal foods and the homogenization of the puffed cereal foods in a market are broken through, and the new use of puffed products is developed.

Description

technical field [0001] The invention relates to the technical field of leisure food, in particular to a compound nutritional puffed cereal food, and also relates to a preparation method thereof. Background technique [0002] Puffed food is a food made from raw materials such as cereals, potatoes, beans, etc. with less water content, which are processed by pressure and heat. The tissue structure of the food is porous and fluffy, and the taste is crispy and sweet, and is very popular among people. With the development of the economy and the improvement of consumption levels, consumers' requirements for the quality of puffed food are also increasing. [0003] But as far as the current puffed food is concerned, there are the following problems: 1. It mainly uses white sugar, cyclamate and other materials as sweeteners, and the taste is single; , unable to meet the nutritional needs of consumers; 3. High in calories, high in fat and cholesterol, not suitable for people who lose...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/38
Inventor 张旭东姚红利胡亚丽陈秀廷魏彦婷
Owner 焦作荣利达食品有限公司
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