Popcorn and method of making same

By using compound sugar powder and pretreatment technology, the problems of traditional popcorn being sticky and not crispy have been solved, resulting in popcorn with uniform syrup, crispy texture, and natural sweetness, thus improving the product's edibility and health benefits.

CN120788137BActive Publication Date: 2026-05-01BEIJING GINGKO GRP BIOLOGICAL TECH CO LTD
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Patent Information

Application Number
CN202511116832.4
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2025-08-11
Publication Date
2026-05-01
Estimated Expiration
2045-08-11

AI Technical Summary

Technical Problem

Traditional popcorn has a sticky, moisture-absorbing surface syrup that makes it less crispy, affecting its taste and appearance. Furthermore, uneven syrup distribution leads to inconsistent sweetness.

Method used

It uses a compound sugar powder formula, including isomaltitol, trehalose, allulose, natural inulin and licorice extract powder, combined with the pretreatment of steviol glycosides and glucosyl steviol glycosides. Through heating, a uniform syrup layer is formed, which improves the crispness and the uniformity of syrup coating, and prevents moisture absorption and collapse.

Benefits of technology

This results in popcorn that is non-sticky, crispy, and perfectly shaped, with evenly distributed syrup and a natural sweetness, enhancing the product's edible quality and health benefits.

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Abstract

The application provides popcorn and a preparation method thereof, and relates to the technical field of popcorn. The popcorn is prepared from pretreated corn kernels, oil and fat components and composite sugar powder. The composite sugar powder comprises isomaltulose, trehalose, allulose, natural inulin and licorice extract powder. The pretreated corn kernels are prepared from corn kernels, stevioside and glucose-based stevioside. The popcorn provided by the application can meet the characteristics of not being sticky, having a crisp taste and not being collapsed in shape. By compounding multiple functional sugar and natural extracts, the technical problems of being sticky, not having a crisp taste and having inconsistent sweet taste distribution in traditional popcorn are solved.
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