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Low-fat production process and production line for puffed food

A technology of puffed food and production process, applied in the field of food processing, can solve problems such as unfavorable health, high production cost, high sugar and high fat, etc., and achieve the effects of uniform taste, low raw material cost and crisp taste.

Inactive Publication Date: 2020-04-28
FUJIAN CHANGTING PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Therefore, in view of the above problems, the present invention provides a low-fat production process of puffed food, which solves the problems of high sugar and high fat in traditional extruded puffed food, long-term use is not conducive to health, and the problem of high production cost

Method used

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  • Low-fat production process and production line for puffed food
  • Low-fat production process and production line for puffed food
  • Low-fat production process and production line for puffed food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A low-fat production process of puffed food

[0045] Including the following steps:

[0046] Step 1, weighing raw materials: Weighing the main ingredients by weight. Lemon yellow 0.00025kg, No. 1 small material 0.04kg; slurry ingredients: palm oil 55kg, white sugar powder 10kg, dried egg yolk powder 5kg, monosodium glutamate powder 1kg, heat reaction chicken powder 0.8kg, chicken juice oil flavor 0.1kg, 2 Small ingredients No. 2kg, TBHQ0.003kg, spare; Among them, the small ingredient No. 1 is composed of edible calcium carbonate and rice flour according to the ratio of 0.5:0.8 by mass; the small ingredient No. 2 is composed of chicken powder, salt, sodium glutamate, white Pepper powder and extra hot powder are composed in a mass ratio of 1:3.5:0.5:2.5:0.4;

[0047] Step 2, preparation of the mixed material: mix the main ingredients weighed in step 1 by weight, first stir in the pre-mixer for the first time, first rotate forward for 50s, then reverse for 50s, and then ...

Embodiment 2

[0054] A low-fat production process of puffed food

[0055] Including the following steps:

[0056] Step 1, weighing raw materials: Weighing the main ingredients by weight. Lemon yellow 0.00035kg, No. 1 small ingredient 0.08kg; slurry ingredients: 65kg palm oil, 15kg white sugar powder, 7kg dry egg yolk powder, 3kg monosodium glutamate powder, 1.2kg heat-reactive chicken powder, 0.3kg chicken oil essence, No. 2 small material 4kg, TBHQ0.005kg, spare; Among them, No. 1 small material is composed of edible calcium carbonate and rice flour in a ratio of 0.5:1.2 by mass; No. 2 small material is composed of chicken powder, salt, sodium glutamate, White pepper powder and extra hot powder are composed in a mass ratio of 1:4.5:0.5:2.5:0.4;

[0057] Step 2, preparation of mixed materials: Mix the main ingredients weighed in step 1 by weight, firstly carry out the first stirring in the pre-mixer, first rotate forward for 70s, then reverse for 70s, and then carry out the second stirrin...

Embodiment 3

[0064] A low-fat production process of puffed food

[0065] Including the following steps:

[0066] Step 1, raw material weighing: Weigh the main ingredients by weight and the ingredients are: rice flour 2.5kg, flour 0.9kg, cornstarch 0.5kg, cornflour 0.3kg, potato starch 0.3kg, water 0.1kg, rapeseed oil 0.05kg , lemon yellow 0.00027kg, No. 1 small material 0.05kg; the slurry ingredients are: palm oil 58kg, white sugar powder 11kg, dried egg yolk powder 5kg, monosodium glutamate powder 1kg, heat reaction chicken powder 0.9kg, chicken juice oil flavor 0.1kg, No. 2 small material 2.5kg, TBHQ0.003kg, spare; Among them, No. 1 small material is composed of edible calcium carbonate and rice flour in a mass ratio of 0.5:0.9; No. 2 small material is composed of chicken powder, salt, sodium glutamate , white pepper powder, and extra spicy powder are composed of a mass ratio of 1:3.8:0.5:2.5:0.4;

[0067] Step 2, preparation of mixed materials: mix the main ingredients weighed in step...

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Abstract

The invention discloses a low-fat production process and production line for puffed food. The low-fat production process for puffed food comprises the steps of weighing raw materials, preparing mixedmaterials, preparing puffed primary products, preparing slurry and preparing puffed food. According to the low-fat production process of the puffed food, through controlling of proportioning, mixing and stirring processes of main materials, extrusion puffing parameters and drying temperature and time, the prepared puffed primary product has crisp mouthfeel, more nutrient components are reserved, and rich nutrition and energy can be provided for a human body.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-fat production process and production line of puffed food. Background technique [0002] Puffed food is made of grains, potatoes or beans as the main raw materials. It is made by puffing processes such as baking, frying, microwave or extrusion, etc. It is a kind of crispy tissue with a certain degree of puffing and lifelike fragrance. , Different styles of leisure food. Puffed food has the characteristics of convenient eating, crispy and delicious, nutritious, easy to digest, leisure and fashion. Moreover, the taste of puffed food is better, and the nutrients in food are easier to be absorbed and digested by the human body, which helps to improve physical fitness. Enhance physical fitness. [0003] At present, with the development of the economy and the improvement of living standards, people pay more and more attention to the requirements of physical health, especially the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/178A23L29/30A23L29/00A23P20/10A23P30/10A23P30/20A23P30/34A23P30/38
CPCA23L7/178A23L29/30A23L29/00A23L29/015A23P20/10A23P20/11A23P30/10A23P30/20A23P30/34A23P30/38
Inventor 盖桂林黄登雄孙艳丽王垂庄
Owner FUJIAN CHANGTING PANPAN FOOD CO LTD