Crispy fagopyrum tataricum pieces and processing method thereof

A processing method and a technology for crisp chips, applied in the field of tartary buckwheat chips and their processing, can solve the problems of long puffing time and high oil absorption rate of the embryo body, and achieve the effects of enriching the original taste, reducing the oil absorption rate and reducing the puffing time.

Active Publication Date: 2020-06-23
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the process of making tartary buckwheat chips in the prior art, there is a problem that the puffing time of the embryo body is long and the oil absorption rate is high when the embryo body is expanded; Drying, so that the surface of the embryo body is completely dry, but the interior still retains moisture, and the surface is completely dry to prevent the oil droplets from splashing out when the embryo body is fried; the interior still retains moisture to prevent the internal moisture from producing gas due to high temperature when the embryo body is fried , so that the embryo body expands rapidly, reducing the puffing time, thereby reducing the oil absorption rate of the embryo body, and at the same time, the gas will form uniform vesicles on the crispy chips, forming a unique appearance

Method used

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  • Crispy fagopyrum tataricum pieces and processing method thereof
  • Crispy fagopyrum tataricum pieces and processing method thereof
  • Crispy fagopyrum tataricum pieces and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A processing method for tartary buckwheat chips, comprising the steps of:

[0040] S1. Material mixing: 11-13 parts by weight of tartary buckwheat powder, 8-10 parts by weight of mature tartary buckwheat powder, 2.5-3.5 parts by weight of pregelatinized modified starch, 23-25 ​​parts by weight of cornstarch, 23- 25 parts by weight of flour, 5.5 to 7 parts by weight of rice flour, 0.8 to 1 part by weight of white sugar, 0.15 to 0.17 parts by weight of salt, 0.25 to 0.35 parts by weight of sodium bicarbonate, 0.25 to 0.35 parts by weight of chicken powder, 0.12-0.13 parts by weight of garlic powder, 0.014-0.016 parts by weight of sweetness modifying essence and 16-17 parts by weight of water are uniformly mixed, and left for 10-20 minutes;

[0041] S2. Embryo body processing: the single-screw extruder is preheated first, and the mixed material is put into the single-screw extruder for cooking. After the process parameters are stabilized, it is pulled out by the conveyor b...

Embodiment 2

[0050] A processing method for tartary buckwheat chips, comprising the steps of:

[0051] S1. Material mixing: 11-13 parts by weight of tartary buckwheat powder, 8-10 parts by weight of mature tartary buckwheat powder, 2.5-3.5 parts by weight of pregelatinized modified starch, 23-25 ​​parts by weight of cornstarch, 23- 25 parts by weight of flour, 5.5 to 7 parts by weight of rice flour, 0.8 to 1 part by weight of white sugar, 0.15 to 0.17 parts by weight of salt, 0.25 to 0.35 parts by weight of sodium bicarbonate and 16 to 17 parts by weight of water are uniformly mixed , and leave it for 10-20 minutes;

[0052] S2. Embryo body processing: the single-screw extruder is preheated first, and the mixed material is put into the single-screw extruder for cooking. After the process parameters are stabilized, it is pulled out by the conveyor belt, and the shape is smooth and the thickness is consistent. then slice;

[0053] S3. Embryo body treatment: drying the sliced ​​embryo body ...

Embodiment 3

[0061] A processing method for tartary buckwheat chips, comprising the steps of:

[0062] S1. Material mixing: 11-13 parts by weight of tartary buckwheat powder, 8-10 parts by weight of mature tartary buckwheat powder, 2.5-3.5 parts by weight of pregelatinized modified starch, 23-25 ​​parts by weight of cornstarch, 23- 25 parts by weight of flour, 5.5 to 7 parts by weight of rice flour, 0.8 to 1 part by weight of white sugar, 0.15 to 0.17 parts by weight of salt, 0.25 to 0.35 parts by weight of sodium bicarbonate and 16 to 17 parts by weight of water are uniformly mixed , and leave it for 10-20 minutes;

[0063] S2. Embryo body processing: the single-screw extruder is preheated first, and the mixed material is put into the single-screw extruder for cooking. After the process parameters are stabilized, it is pulled out by the conveyor belt, and the shape is smooth and the thickness is consistent. then slice;

[0064] S3. Embryo body treatment: drying the sliced ​​embryo body ...

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Abstract

The invention relates to crispy fagopyrum tataricum pieces and a processing method thereof, belongs to the technical field of food processing and aims to problems that in the prior art, a process formaking crispy fagopyrum tataricum pieces is long in embryoid body puffing time and high in oil absorption rate in embryoid body puffing. The processing method of the crispy fagopyrum tataricum pieces,which is provided by the invention, comprises the following steps: firstly, mixing various materials, performing aging so as to obtain embryoid bodies, and sequentially performing drying treatment, high-temperature instantaneous oil frying and high-temperature hot air flow puffing on the embryoid bodies. By adopting the preparation method provided by the invention, the embryoid bodies can be dried for multiple times at different steps, surfaces of the embryoid bodies can be completely dried, but moisture is stilled retained in the embryoid bodies, and oil droplets of the embryoid bodies can be prevented from being splashed out when being fried with oil if the surfaces are completely dried; if the moisture is stilled retained in the embryoid bodies, air can be generated by the moisture inside because of a high temperature when the embryoid bodies are fried with oil, the embryoid bodies can be rapidly swelled, the puffing time can be shortened, then the oil absorption rate of the embryoid bodies can be reduced, meanwhile, uniform small vesicles can be formed on the crispy pieces by the air in oil frying, and thus a unique appearance can be formed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tartary buckwheat chip and a processing method thereof. Background technique [0002] Tartary buckwheat is a rare medicinal and edible crop in nature. Because of its special growth environment, tartary buckwheat is rich in selenium, which can naturally supplement selenium to the human body. It has excellent nutritional and health value and extraordinary therapeutic effect . Tartary buckwheat is known as "the king of five grains", which can lower blood pressure, blood sugar and blood fat. Tartary buckwheat has unique, comprehensive and rich nutritional components, and has good medicinal properties, and has various nutritional components necessary for the human body. Tartary buckwheat has the effect of laxative and detoxification, and it is also called "cleaning grass" among the people. Tartary buckwheat can also be roasted and made into tea, drinking it every day has ...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L7/10A23L29/30A23L5/10
CPCA23L7/117A23L7/198A23L29/30A23L5/11A23L5/10A23V2002/00A23V2250/1576A23V2250/1614
Inventor 王珺姜九来杜航
Owner CHACHA FOOD CO LTD
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