Secondary puffed spicy strip and making method thereof

A technology of secondary puffing and spicy strips, which is applied in the field of food processing, can solve the problems of not easy to fix oil, too small pores of spicy strips, serious loss, etc., and achieve the effect of increasing solid oil rate, complete starch gelatinization, and large expansion degree

Inactive Publication Date: 2020-10-16
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
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  • Claims
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Problems solved by technology

And in this spicy stick industry of over 60 billion yuan, the losses caused by these problems are extremely serious
In the spicy strip industry, due to the small and uneven pores of the spicy strips, raw materials are wasted to a certain extent, and the oil is not easy to fix, resulting in a series of major losses

Method used

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  • Secondary puffed spicy strip and making method thereof

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Embodiment 1

[0026] This embodiment provides a secondary puffed spicy strips and a preparation method thereof, the preparation method comprising:

[0027] S1: Primary expansion: Mix low-gluten wheat flour, mannitol and lactitol evenly, and then extrude and expand to obtain raw material powder after primary expansion; The powder feeding speed after the powder is fully expanded is 1.8kg / min;

[0028] S2: crush the raw material powder after primary expansion until passing through a 60-mesh sieve;

[0029] S3: secondary puffing: the raw material powder obtained after step S2 is pulverized, mixed evenly with edible salt, monoglyceride and water, and then extruded and puffed to obtain a semi-finished spicy bar billet; the condition of extrusion puffing is: the speed at which the powder is started 0.5kg / min, and the powder feeding speed after the raw material powder is fully expanded is 1.8kg / min;

[0030] Relative to the total weight of raw material powder, edible salt and monoglyceride, the a...

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Abstract

The invention discloses a secondary puffed spicy strip and a making method thereof. The preparation method comprises the following steps S1, performing primary puffing: uniformly mixing low-gluten wheat flour, mannitol and lactitol, and performing extrusion puffing so as to obtain raw material powder after the primary puffing; S2, crushing the raw material powder; S3, performing secondary puffing:uniformly mixing the raw material powder obtained after crushing in the step S2 with edible salt, monoglyceride and water, and performing extrusion puffing so as to obtain semi-finished spicy strip blanks; and S4, preparing a finished product: uniformly mixing the semi-finished product spicy strip blanks with the stirring material to obtain the secondary puffed spicy strip. Mannitol and lactitolused in the method can be melted in the one-time puffing process and are tightly combined with wheat starch, more hydrogen bonds are formed inside, water is fixed in the product, the effect of inhibiting product aging is achieved; and meanwhile, two-time puffing treatment is adopted, blank pores can be effectively increased, the blank oil fixing rate can be increased, and the method has great application value in the food industry.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a secondary puffed spicy bar and a preparation method thereof. Background technique [0002] In the spicy strips industry, problems such as aging of spicy strips, uneven pores, too small pores, and easy separation of oil from the green body of spicy strips exist widely. In this spicy stick industry of over 60 billion yuan, the losses caused by these problems are extremely serious. In the spicy strip industry, due to the small and uneven pores of the spicy strips, raw materials are wasted to a certain extent, and it is not easy to fix the oil, resulting in a series of major losses. Contents of the invention [0003] The purpose of the present invention is to solve the above problems. In view of the above situation, before making the base of spicy strips, first mix mannitol, lactitol and low-gluten wheat flour, then puff the mixed powder, and finally use ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L7/191
CPCA23L7/17A23L7/191A23V2002/00
Inventor 王学东杨恒张玉东胡先勤高震唐梦琦丁贝贝刘艺璇
Owner WUHAN POLYTECHNIC UNIVERSITY
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