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Preparation method of egg puffed food

A technology of puffed food and eggs, which is applied in the field of preparation of puffed eggs food, can solve the problems of few types of egg products and single varieties, and achieve the effect of safe and green processing, easy operation, and lower blood lipids

Inactive Publication Date: 2019-01-29
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Egg powder not only maintains the nutrients that eggs should have, but also has significant functional properties, such as convenient and hygienic use, easy storage and transportation, etc. Compared with fresh eggs, it is more suitable for large-scale food factories. Currently, there are Snack foods with egg powder as the main raw material only have dried eggs, egg rolls, and dry cakes. Compared with other types of snack foods, there are fewer types of egg products and a single variety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] S1: Mixing of raw materials: 31 parts by weight of egg powder, 20 parts by weight of miscellaneous grain powder, 18 parts by weight of potato starch, 8 parts by weight of sucrose, 3 parts by weight of table salt, 20 parts by weight of vegetable oil, and 22 parts by weight of water are placed in a sandwich pot and stirred. uniform;

[0029] Wherein, the egg powder is formed by mixing egg white powder and egg yolk powder in a weight ratio of 3:7; the miscellaneous grain powder is formed by mixing pea powder, oat flour, and sweet potato powder in a weight ratio of 1:1:3.

[0030] S2. Heating and stirring: Stir the product obtained in step S1 at 90°C and a rotation speed of 150r / min for 40min;

[0031] S3. Embryo making: prepare the product obtained in step S2 into a spherical parison with a diameter of 7 mm, and store it at 4°C for 12 hours;

[0032] S4. Microwave puffing: the spherical embryo obtained in step S3 is subjected to two-stage microwave puffing, first with 400...

Embodiment 2

[0035] S1: Mixing of raw materials: 32 parts by weight of egg powder, 20 parts by weight of miscellaneous grain powder, 20 parts by weight of potato starch, 8 parts by weight of sucrose, 3 parts by weight of table salt, 17 parts by weight of vegetable oil, and 25 parts by weight of water are placed in a sandwich pot and stirred. uniform;

[0036] Wherein, the egg powder is formed by mixing egg white powder and egg yolk powder at a weight ratio of 1:9; the miscellaneous grain powder is mixed with pea powder, oat flour, whey powder, and sweet potato powder at a weight ratio of 1:2:1:7 made.

[0037] S2. Heating and stirring: Stir the product obtained in step S1 at 90°C and a rotation speed of 300r / min for 40min;

[0038] S3. Embryo making: prepare the product obtained in step S2 into a spherical parison with a diameter of 7 mm, and store it at 4°C for 12 hours;

[0039] S4. Microwave puffing: the spherical embryo obtained in step S3 is subjected to two-stage microwave puffing,...

Embodiment 3

[0042] S1: Mixing of raw materials: 35 parts by weight of egg powder, 20 parts by weight of miscellaneous grain powder, 18 parts by weight of potato starch, 7 parts by weight of sucrose, 3 parts by weight of table salt, 17 parts by weight of vegetable oil, and 25 parts by weight of water are placed in a sandwich pot and stirred. uniform;

[0043] Wherein, the egg white powder, egg yolk powder, and whole egg powder are mixed in a weight ratio of 1:2:6; :3:4 mixed;

[0044] S2. Heating and stirring: Stir the product obtained in step S1 at 90°C and a rotation speed of 200r / min for 40min;

[0045] S3. Embryo making: prepare the product obtained in step S2 into a spherical parison with a diameter of 7 mm, and store it at 4°C for 12 hours;

[0046] S4. Microwave puffing: the spherical embryo obtained in step S3 is subjected to two-stage microwave puffing, first with 800W power, puffed for 10s, then with 1000W power, puffed for 40s to obtain a puffed product;

[0047] S5. Seasoning ...

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Abstract

The invention discloses a preparation method of a puffed food taking eggs as a main raw material, and belongs to the technical field of processing of puffed foods. The preparation method comprises thefollowing steps: taking egg powder as the main raw material, mixing raw materials, and performing heating and stirring, billet producing, microwave puffing, seasoning and corrosion prevention. The expansion rate of the egg puffed food is 240-270%, the porosity is 25-30 / cm<2>, the taste is crispy, and the quality is good. The preparation method is simple and convenient, complex equipment is not needed, and compared with traditional frying and puffing, the oil content of the product can be remarkably reduced, the product is safe, healthy, supplemented with coarse grains, and rich in nutrition,the application space of the egg powder is expanded, the edible method of the egg product is enriched, and the additional value of the product is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of puffed egg food. Background technique [0002] Puffed food is a new type of food that appeared in the late 1960s. It uses cereals, potatoes, beans, etc. as the main raw materials. They are pressurized and heated to expand the volume of the raw materials themselves, and then prepared by other processes. . Because of the porous and fluffy tissue structure of this kind of food, the taste is crispy and sweet, it is very popular among young people. However, with the improvement of people's living standards and the strengthening of healthy eating awareness, puffed food has also been labeled as "five highs and one excess". That is, high fat, high calorie, high salt, high sugar, and more monosodium glutamate. How to change the formula and processing technology of the existing puffed food to make it meet the development plan of "Healthy China...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/10A23P10/20A23P30/30
CPCA23V2002/00A23L15/20A23L15/30A23L33/10A23P10/20A23P30/30A23V2200/30
Inventor 鲍志杰徐筱孟林松毅
Owner DALIAN POLYTECHNIC UNIVERSITY
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