Formula and making method of high dietary fiber snack food

Abstract

The invention provides a formula and a making method of high dietary fiber snack food, and relates to the field of processing of snack food. The method comprises the steps of finishing and cleaning vegetables, blanching, cooling and draining off; carrying out or not carrying out hot air drying and rehydration, adding aroma enhancing and color blending materials, then cooking and seasoning according to the formula, dishing up and spreading out, preforming and then carrying out vacuum microwave drying to obtain a finished product with a water content of 3-7%. According to the formula, the high dietary fiber snack food is prepared from 60-65% of the vegetables, 10-12% of the aroma enhancing and color blending materials, 6-8% of water, 4-5% of starch, 13-16% of trehalose and 0.08-0.1% of monosodium glutamate. The high dietary fiber snack food is prepared by using the conventional vegetables as the main raw material, is high in preservation rate of nutritional ingredient, crisp in texture and bright in color, does not have the disadvantages of fried food, and is short in production cycle, low in cost and high in market acceptance, thus having a good application prospect.

Description

technical field [0001] The invention relates to the field of leisure food processing, in particular to a formula and a preparation method of a high dietary fiber leisure food. Background technique [0002] In modern society, due to the refined development of food structure, problems such as vitamin C deficiency and insufficient intake of dietary fiber have become more and more serious. The incidence of obesity, diabetes, coronary heart disease, cancer and other affluent diseases continues to increase. As food, vegetables are an important part of the human diet, and are the main source of nutrients such as vitamins, trace elements, and dietary fiber necessary for the human body. Supplementing the intake of vegetable foods has become an urgent problem. But, because some people often do not like to eat vegetables because of hobbies, in order to solve this problem, it is a new way to make vegetables into delicious snack food. [0003] According to market analysis, the current v...

AI Technical Summary

Problems solved by technology

[0003] According to market analysis, the current vegetable snack food mainly has the following four forms: The first is puffed food represented by various potato chips. Avoid the production of some harmful substances. At the same time, the product has high oil content and greasy taste. At present, its sales volume has shown a gradual downward trend; the second is fruit and vegetable crisp products, represented by vacuum fried or air puffed products, due to the needs of processing methods , its raw materials are often limited to fruits and tuber vegetables with high dry matter content, such as apples, bananas, carrots, water chestnuts, taro, etc. Leafy vegetables cannot be processed; the third is biscuits containing vegetable powder or granules, such products The appearance of the food is also based on the supplement of dietary fiber and vitamins, but because the content of vegetable ingredients is very low, and the content of starch and oil is high, the concept of "dietary fiber to promote digestion" is only for publicity; the fourth is seaweed as a typical vegetable. Paper food, this type of food was first invented by Japan, with a wide range of raw materials, and currently only Japan has the capacity for large-scale production. China's vegetable paper products are limited to seaweed products, and its research and development have always been lagging behind