Sucrose-free low-fat turkey-noodle-flavored popcorn and production method thereof

A popcorn and sucrose-free technology, applied in the field of food processing, can solve problems such as single taste, negative impact on human health, and high sucrose content

Pending Publication Date: 2020-10-16
董思悦 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For this reason, the present invention provides a kind of sucrose-free low-fat turkey noodle-flavored puffed popcorn and its preparation method, in order to solve the problem that existing popcorn puffed foods have high calorie content, high sucrose content, single taste and easy negative impact on human health. The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] This example discloses a sucrose-free low-fat turkey noodle-flavored puffed popcorn, which uses 115 parts of special microwave corn kernels, 90 parts of erythritol, 40 parts of chili sauce, 3 parts of tomato sauce, 2 parts of curry powder, black 2 parts of pepper, 3 parts of maltitol, and the balance is water.

[0018] The preparation method of the sucrose-free low-fat turkey noodle-flavored puffed popcorn is as follows: the popcorn is prepared by heating in a microwave oven, the microwave power is 700-800W, and the heating time is 4 minutes. It can be adjusted appropriately according to the actual situation, so that the corn kernels can be completely popped without burning. Put the erythritol in a pot and heat it for boiling. You can add a small amount of water. When the temperature is 95-130°C, add the rest of the ingredients. When the temperature is 95-135°C, add microwave-popped popcorn. Use a soft shovel to evenly wrap the syrup on the popcorn until the syrup is c...

Embodiment 2

[0020] This example discloses a sucrose-free low-fat turkey noodle-flavored puffed popcorn, using 105 parts of special microwave corn kernels, 75 parts of erythritol, 25 parts of chili sauce, 1 part of tomato sauce, 1 part of curry powder, black 2 parts of pepper, 2 parts of maltitol, and the balance is water.

[0021] The preparation method of the sucrose-free low-fat turkey noodle-flavored puffed popcorn is as follows: the popcorn is prepared by heating in a microwave oven, the microwave power is 700-800W, and the heating time is 4 minutes. It can be adjusted appropriately according to the actual situation, so that the corn kernels can be completely popped without burning. Put the erythritol in a pot and heat it for boiling. You can add a small amount of water. When the temperature is 95-130°C, add the rest of the ingredients. When the temperature is 95-135°C, add microwave-popped popcorn. Use a soft shovel to evenly wrap the syrup on the popcorn until the syrup is complete...

Embodiment 3

[0023] This example discloses a sucrose-free low-fat turkey noodle-flavored puffed popcorn, using 118 parts of special microwave corn kernels, 86 parts of erythritol, 42 parts of chili sauce, 3 parts of tomato sauce, 2 parts of curry powder, black 2 parts of pepper, 3 parts of maltitol, and the balance is water.

[0024] The preparation method of the sucrose-free low-fat turkey noodle-flavored puffed popcorn is as follows: the popcorn is prepared by heating in a microwave oven, the microwave power is 700-800W, and the heating time is 4 minutes. It can be adjusted appropriately according to the actual situation, so that the corn kernels can be completely popped without burning. Put the erythritol in a pot and heat it for boiling. You can add a small amount of water. When the temperature is 95-130°C, add the rest of the ingredients. When the temperature is 95-135°C, add microwave-popped popcorn. Use a soft shovel to evenly wrap the syrup on the popcorn until the syrup is comple...

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PUM

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Abstract

The invention discloses sucrose-free low-fat turkey-noodle-flavored popcorn and a production method thereof. The sucrose-free low-fat turkey-noodle-flavored popcorn is produced from the following rawmaterials by weight: 100-130 parts of microwave-safe corn kernels, 65-90 parts of erythritol, 2-8 parts of evaporated milk, 1-4 parts of maltitol, 1-4 parts of tomato sauce, 20-50 parts of chilli sauce, 1-2 parts of black pepper, 1-2 parts of curry powder and/or a food additive, and the balance water. By means of the sucrose-free low-fat turkey-noodle-flavored popcorn and the production method thereof, the problems that existing popcorn-type puffed food has high calories and single flavors, is high in sucrose content, and can easily make a negative impact on health of human bodies are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sucrose-free low-fat turkey noodle-flavored puffed popcorn and a preparation method thereof. Background technique [0002] At present, there are four main flavors popular in the market: buttery salty sweetness, creamy sweetness, chocolate sweetness and fruit sweetness. No matter what kind of taste it is, it contains a lot of fat and high energy sugar , including single and double sugars and polysaccharides; regular consumption of these will have a great negative impact on people's health, such as: hyperlipidemia, hyperglycemia and their complications. [0003] As a new low-calorie sweetener in the food industry, erythritol has the characteristics of low calorific value, good crystallinity, good taste, non-cariogenicity, and safety for diabetics. Its application prospects are extremely broad. In June 1999, the International Committee of Experts on Food Additives (JECFA)...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/174A23L29/30A23L27/00A23L27/10A23L33/00
CPCA23L7/174A23L29/37A23L27/00A23L27/10A23L33/00A23V2002/00A23V2200/30A23V2250/6402A23V2250/6416
Inventor 董思悦付昊天王海莹邹亚红邢彤旭刘星宇梁嘉慧屠星宇吴昕宁
Owner 董思悦
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