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A kind of preparation method of popcorn

A popcorn and corn technology, applied in the direction of food science, etc., can solve problems such as hindering the market prospect of popcorn, affecting consumers' preference for popcorn, and affecting the taste of popcorn

Active Publication Date: 2022-07-22
遵义椒源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It can be seen that in the prior art, during the preparation process of popcorn, the epidermis on the surface of corn kernels is not peeled off, but after the popcorn is formed by puffing, the skin in the popcorn is removed by sieving, but, For the sieving after the formation of corn flakes, only the corn husks that can be separated from the corn kernels during the puffing process can only be removed, and the corn husks that adhere to the corn cannot be removed; while the corn husks are mainly fibrous components, and the entrance is rough and extremely It greatly affects the taste of popcorn, affects consumers' preference for popcorn, and hinders the market prospect of popcorn

Method used

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  • A kind of preparation method of popcorn
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) mix and soak the corn kernels of the complete granules with water according to the mass ratio of 1:1.5 until the corn kernels are full of water absorption, and the full corn kernels are obtained;

[0028] (2) pierce the plump corn kernels, dehydrate to a moisture content of 10%, and place them in a peeling machine to peel;

[0029] (3) Boil the dehulled corn in boiling water for 1 hour, dry or sun-dry until the moisture content is maintained at 13%; then place it in the extruder to seal, control the pressure to heat at 12MPa for 0.5min, and then pass through the dehulling and screening, so that the The popcorn obtained by the sealing treatment in the extruder is put into a peeling machine to peel, and then the damaged popcorn is screened and removed.

Embodiment 2

[0031] (1) mix and soak the corn kernels of the complete granules with water according to the mass ratio of 1:2.5 until the corn kernels are full of water absorption, and the full corn kernels are obtained;

[0032] (2) pierce the plump corn kernels, dehydrate to a moisture content of 20%, and place them in a peeling machine to peel;

[0033] (3) Boil the dehulled corn in boiling water for 2 hours, dry or sun-dry until the moisture content is maintained at 17%; then place it in the extruder to seal, control the pressure to heat at 14 MPa for 1 min, and then pass through the peeling and screening, so that the puffed The popcorn obtained by the sealing treatment in the container is put into a peeling machine to peel, and then the damaged popcorn is screened and removed.

Embodiment 3

[0035] (1) mix and soak the corn kernels of the complete granules with water according to the mass ratio of 1:2 until the corn kernels are full of water absorption, and the full corn kernels are obtained;

[0036] (2) pierce the plump corn kernels, dehydrate to a moisture content of 15%, and place them in a peeling machine to peel;

[0037] (3) Boil the dehulled corn in boiling water for 1.5h, dry or sun-dry until the moisture content is maintained at 15%; then place it in the extruder to seal, control the pressure and heat it at 13MPa for 0.8min, and then pass through dehulling and screening to make The popcorn obtained through the sealing treatment in the extruder is put into a peeling machine to peel, and then the damaged popcorn is screened and removed.

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Abstract

The invention relates to the technical field of snack food preparation, in particular to a method for preparing popcorn. After removing impurities, soaking until plump, puncturing, dehydrating and peeling, the corn kernels are pre-peeled, and then boiled in boiling water, dried or sun-dried , so that the moisture can be adjusted twice, which helps to seal the puffing in the extruder, improve the puffing rate, avoid the appearance of dumb and iron, combined with the control of moisture, pressure and heating time, so that the popcorn can retain the flavor of corn, and can Fully puffed, with good crunch and great taste.

Description

technical field [0001] The invention relates to the technical field of leisure food preparation, in particular to a method for preparing popcorn. Background technique [0002] Corn is known as a longevity food. It is rich in protein, fat, cellulose, trace elements and polysaccharides. It has great potential to develop high-nutrition and high-biological functional foods. Its nutritional value exceeds that of flour and rice. Regular consumption of corn can prevent Arteriosclerosis, cardiovascular and cerebrovascular diseases, cancer, hypercholesterolemia, hypertension and other diseases. However, at present, corn is mainly used as animal feed or industrial raw material, and it is far less popular than wheat and rice as a food for direct consumption or as a food processing raw material. The main reason is that the taste of corn is poor. And popcorn is to expand the corn kernels through high-pressure air flow, so that the volume of the corn is increased, making its taste crispy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/178A23L5/00
CPCA23L7/178A23L7/197
Inventor 颜永政叶家先杨祖萍徐涛何红瑾
Owner 遵义椒源食品有限公司