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Spicy strips and preparation method thereof

A technology for spicy strips and highland barley flour, applied in the field of spicy strips and their preparation, can solve the problems of high oil content, unfavorable health of consumers, excessive additive content, etc., and achieves the advantages of reducing fat content, avoiding adding preservatives, and reducing dosage. Effect

Inactive Publication Date: 2019-07-19
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the taste of traditional spicy strips is good, there are many safety problems: oil-immersed and deep-fried techniques are used, and the oil content is high, which is not conducive to the health of the eaters. In addition, some small workshops use expired oil or repeatedly used to save costs. Waste oil; a large amount of coloring agents, sweeteners, preservatives, such as carmine, acesulfame potassium, sodium saccharin, cyclamate, potassium sorbate, etc., with excessive additive content

Method used

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  • Spicy strips and preparation method thereof
  • Spicy strips and preparation method thereof
  • Spicy strips and preparation method thereof

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preparation example Construction

[0038] The present invention also proposes a method for preparing spicy strips as described above, combining figure 1 The schematic flow chart of an embodiment of the preparation method of the shown spicy strips, in this embodiment, the preparation method of the spicy strips comprises the following steps:

[0039] Step S10, mixing high-gluten wheat flour, highland barley flour, soybean flour, yellow corn flour, beef flour, part of salt and part of white sugar to obtain a mixed material.

[0040] Step S20, mixing the mixed material with water and sending it into an extruder for extruding and puffing, and then cutting into strips to obtain the primary spicy strips.

[0041] The existing method of preparing spicy strips is usually to mix the mixed material with water, make dough, and then bake it into dry spicy strips. The spicy strips produced by this preparation method are usually more flexible in taste, and in this embodiment , have adopted the highland barley powder that weigh...

Embodiment 1

[0056] The highland barley flour (the content of β-glucan in the highland barley flour is 5wt%) is pulverized, passed through a 80-mesh sieve, and set aside; the yellow corn flour is pulverized, passed through a 100-mesh sieve, set aside.

[0057] Mix high-gluten wheat flour, highland barley flour, soybean flour, yellow corn flour, beef flour, part of salt and part of white sugar to obtain a mixed material.

[0058] The mixed material and water are mixed and sent into the extruder for extruding and puffing, and then cut into strips to obtain the first product of spicy strips. The process parameters of the extruder are that the solid feeding speed is 10kg / h, and the feeding screw speed is 70r / h. min, the screw speed of the extruder is 100r / min, and the temperatures of the extrusion and puffing zones 1 to 5 are 110°C, 150°C, 180°C, 200°C, and 160°C in sequence.

[0059] The primary spicy strips were microwave-dried at 110° C. with a microwave drying frequency of 300 MHz to obtai...

Embodiment 2

[0063] The highland barley flour (the content of β-glucan in the highland barley flour is 8wt%) is pulverized, passed through a 80-mesh sieve, and set aside; the yellow corn flour is pulverized, passed through a 100-mesh sieve, set aside.

[0064] Mix high-gluten wheat flour, highland barley flour, soybean flour, yellow corn flour, beef flour, part of salt and part of white sugar to obtain a mixed material.

[0065] The mixed material and water are mixed and sent into the extruder for extruding and puffing, and then cut into strips to obtain the first product of spicy strips. The process parameters of the extruder are that the solid feeding speed is 10kg / h, and the feeding screw speed is 60r / h. min, the screw speed of the extruder is 98r / min, and the temperatures of the extrusion and puffing zones 1 to 5 are 120°C, 155°C, 190°C, 210°C, and 165°C in sequence.

[0066] The primary spicy strips were microwave-dried at 110° C. with a microwave drying frequency of 300 GHz to obtain...

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Abstract

The invention discloses spicy strips and a preparation method thereof, and relates to the technical field of food processing. The spicy strips comprise the following raw materials in parts by weight of 40-50 parts of high-gluten wheat flour, 30-40 parts of hulless barley powder, 5-10 parts of soybean flour, 5-10 parts of yellow corn flour, 0.5-1 part of powdered beef, 1-5 parts of fat replacements, 1-5 parts of vegetable oil, 1-2 parts of table salt, 2-3 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 0.1-0.5 part of spice powder and 5-10 parts of water. The invention aimsto provide spicy strips which are low in fat content, healthy and safe.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to spicy strips and a preparation method thereof. Background technique [0002] Latiao is a kind of snack that is very popular among children and teenagers. The main raw materials are wheat flour and chili pepper. It is delicious and cheap, and has a wide range of sales. Traditional spicy strips are usually made by mixing wheat flour, salt, white sugar and water to obtain wet gluten, then baking it into roasted gluten, and then mixing the roasted gluten, seasoning and vegetable oil to taste. Although the taste of traditional spicy strips is good, there are many safety problems: oil immersion and frying techniques are used, and the oil content is high, which is not conducive to the health of the eaters. In addition, some small workshops use expired oil or repeatedly used to save costs. Waste oil; a large amount of coloring agents, sweeteners, preservatives, such as carmine, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L11/00
CPCA23L7/117A23L11/07
Inventor 吕庆云祝东品周梦舟
Owner WUHAN POLYTECHNIC UNIVERSITY
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