A starch-based porous, crunchy, nutritious snack food and method for making same

By using molecular gastronomy and colloid technology to prepare porous, crispy composite gel-type embryos, the problems of nutritional imbalance and aging in starch-based snack foods have been solved, resulting in easily digestible, crispy starch-based snack foods with multi-layered textures and balanced nutrition.

CN117137077BActive Publication Date: 2025-12-05SHAANXI NORMAL UNIV
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Patent Information

Application Number
CN202311269147.6
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-09-27
Publication Date
2025-12-05
Estimated Expiration
2043-09-27

AI Technical Summary

Technical Problem

Existing starch-based snack foods are prone to nutritional imbalances, indigestion, and high levels of aged starch during processing, and also pose safety risks due to chemical additives.

Method used

Using molecular gastronomy and colloid technologies, through processes such as gelatinization, sol preparation, fermentation and foaming, and low-temperature curing and dehydration, porous and crispy composite gel embryos are prepared using gelatinizing dispersants, protein gel stabilizers, lipid gel stabilizers and foaming agents. Combined with quick-freezing and vacuum freeze-drying, an easily digestible and crispy starch-based snack food is formed.

Benefits of technology

It achieves the crispy texture and multi-layered taste of starch-based snack foods, reduces the content of aged starch, reduces fat intake, avoids chemical additives, and is nutritionally balanced and easy to digest.

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Abstract

The application discloses a starch-based porous, crisp and nutritious leisure food and a preparation method thereof. The starch food is added into sterilized fresh milk, broken, mixed with well-foamed light cream and egg white after being cooked and gelatinized, and then edible yeast is added after cooling; then, the mixture is formed after being molded, fermented, rapidly frozen, pre-frozen and freeze-dried, and the finished product can be coated with chocolate, edible gel and butter to form an outer coating. The starch-based porous, crisp and nutritious leisure food prepared by the application has a pleasant aroma, a crisp taste, a clear level, is easy to digest and balanced in nutrition, and no chemical preservative, artificial pigment or other harmful substances are added in the preparation process.
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