CN102524682B - Method for processing multicolor and multi-flavor puffed food - Google Patents

Method for processing multicolor and multi-flavor puffed food Download PDF

Info

Publication number
CN102524682B
CN102524682B CN201210004262.6A CN201210004262A CN102524682B CN 102524682 B CN102524682 B CN 102524682B CN 201210004262 A CN201210004262 A CN 201210004262A CN 102524682 B CN102524682 B CN 102524682B
Authority
CN
China
Prior art keywords
dough
flour
corn
pumpkin
finished product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201210004262.6A
Other languages
Chinese (zh)
Other versions
CN102524682A (en
Inventor
陈先保
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QIAQIA FOODS CORP
Original Assignee
QIAQIA FOODS CORP
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by QIAQIA FOODS CORP filed Critical QIAQIA FOODS CORP
Priority to CN201210004262.6A priority Critical patent/CN102524682B/en
Publication of CN102524682A publication Critical patent/CN102524682A/en
Application granted granted Critical
Publication of CN102524682B publication Critical patent/CN102524682B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention discloses a method for processing multicolor and multi-flavor puffed food. The method sequentially comprises the following steps of: 1) kneading pumpkin flour and corn flour to obtain pumpkin dough and corn dough, and rolling the pumpkin dough and the corn dough to form dough sheets with the same thicknesses; 2) stacking the two dough sheets, rolling until the thicknesses of the dough sheets are 1.6 to 1.9 millimeters, and performing roll cutting for forming; and 3) heating the stacked sheets, baking to form a semi-finished product, spraying oil on the surface of the semi-finished product, scattering seasonings, and packaging to form a finished product. By the processing method, the puffed food with different flavors can be produced by stacking the dough sheets made of the corn flour and the dough sheets made of pumpkin flour; and according to processing method, technical industrialization can be realized by double-rolling production process equipment. In addition, the seasonings are scattered on the surface of the puffed food, so that the puffed food has a special flavor and is diversified in appearance.

Description

The processing method of the dilated food of the many tastes of a kind of multicolour
technical field:
The present invention relates generally to field of food producing technology, relates in particular to the processing method of the dilated food of the many tastes of a kind of multicolour.
background technology:
Dilated food is a kind of novel foodstuff, occupies larger market.Claim again abroad extruded food, light food etc., in China, be sometimes included into the scopes such as pot foods, instant food, leisure food, breakfast food.Along with the industrialization development of food, dilated food turns to future development with judicial convenience, diversification of varieties, production scale.The 3D dilated food of the many tastes of multicolour of development of new has certain nutritive value, is the demand of future market, favored by consumer.Because nutritional labeling storage rate and the digestibility of dilated food are all higher, this just illustrates that puffing process is on the not impact of the nutritional labeling of food, and its digestibility is more taller than unpuffed.
General single dough, single taste and the color and luster of adopting of production of common dilated food.The product special flavour dullness of utilizing the production technology of common dilated food to be made, color and luster is single.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, the processing method of the dilated food of the many tastes of a kind of multicolour is provided, it can avoid color and luster and the taste that dilated food is single, and 3D food is more conducive to people to improving and enrich the demand of mouthfeel and restraining snacks.
The present invention is achieved by the following technical solutions:
A processing method for the dilated food of the many tastes of multicolour, is characterized in that: according to following steps, carry out successively:
1), get Pmpkin flour and corn flour, and face, obtains pumpkin dough and corn dough, by pumpkin dough and corn dough respectively roller pressure become the dough sheet of same thickness;
2), by two kinds of dough sheets and stack, then through roller pressure to 1.6-1.9mm thickness, roller is cut into type;
3) dough sheet heating, to stack after moulding, be baked into semi-finished product, then in surface of semi-finished oil spout, spread flavoring, last, be packaged as finished product.
A processing method for the dilated food of the many tastes of multicolour, is characterized in that: in described Pmpkin flour or corn flour, be all added with farina and converted starch, its weight proportion is respectively:
Pmpkin flour: 8% farina: 65% converted starch: 10%.
Corn flour: 6% farina: 65% converted starch is: 10%.
A processing method for the dilated food of the many tastes of multicolour, is characterized in that: described oil is palm oil; Described flavoring is tomato or cheese's taste flavoring.
The present invention meets the product of dilated food requirement, meets social development needs; Promote the suitability for industrialized production of dilated food and the progress of process technology.
The present invention has following advantage compared to existing technology: the two roller mutual aid system devised for poor peasants skills that adopt innovation, by two kinds of differently flavoured doughs respectively roller after pricking, stack again and be rolled into double-colored dough, the product that toasts out through moulding can obviously embody as diversity at everyways such as color and luster, local flavor, mouthfeels, make product on local flavor, outward appearance, color and luster all to the brand-new sensation of people.
In forming process, pour respectively the dough of becoming reconciled into two hoppers, by special process parameter adjustment roller, prick machine operational factor, can suitably adjust.Then the pumpkin dough sheet pressing is covered on corn dough sheet, the two-layer dough sheet of folding is depressed into suitable thickness roller through running roller and is cut into type.
In bake process, control baking linear velocity, temperature, according to baking, go out semi-finished product color and luster, can finely tune.
In oil spout technique, oil is that prior heating for dissolving is good.
Advantage of the present invention is:
Two kinds of dough sheets that this process can be made by corn flour and pumpkin powder stack, and produce the dilated food of different taste, and this processing method can, by two rollers bundle production process equipment, realize technology industrialization.In addition, on dilated food surface, sprinkle flavoring, realize local flavor, outward appearance variation.
accompanying drawing explanation:
Fig. 1 is processing process figure of the present invention.
the specific embodiment:
Referring to accompanying drawing.
A processing method for the dilated food of the many tastes of multicolour, is characterized in that: according to following steps, carry out successively:
1), get Pmpkin flour and corn flour, and face, obtains pumpkin dough and corn dough, by pumpkin dough and corn dough respectively roller pressure become the dough sheet of same thickness;
2), by two kinds of dough sheets and stack, then through roller pressure to 1.8mm thickness, roller is cut into type;
3) dough sheet heating, to stack after moulding, be baked into semi-finished product, then in surface of semi-finished oil spout, spread flavoring, last, be packaged as finished product.
In Pmpkin flour or corn flour, be all added with farina and converted starch, its weight proportion is respectively:
Pmpkin flour: 8% farina: 65% converted starch: 10%.
Corn flour: 6% farina: 65% converted starch is: 10%.
Oil is palm oil; Described flavoring is tomato or cheese's taste flavoring.

Claims (1)

1. a processing method for the dilated food of the many tastes of multicolour, is characterized in that: according to following steps, carry out successively:
1), get Pmpkin flour and corn flour, respectively and face, obtain pumpkin dough and corn dough, by pumpkin dough and corn dough respectively roller pressure become the dough sheet of same thickness;
2), by two kinds of dough sheets and stack, then through roller pressure to 1.6-1.9 mm thickness, roller is cut into type;
3) dough sheet heating, to stack after moulding, be baked into semi-finished product, then in surface of semi-finished oil spout, spread flavoring, last, be packaged as finished product;
In described Pmpkin flour or corn flour, be all added with farina and converted starch, its weight proportion is respectively:
Pmpkin flour: 8% farina: 65% converted starch: 10%;
Corn flour: 6% farina: 65% converted starch is: 10%;
Described oil is palm oil; Described flavoring is tomato or cheese's taste flavoring.
CN201210004262.6A 2012-01-09 2012-01-09 Method for processing multicolor and multi-flavor puffed food Active CN102524682B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210004262.6A CN102524682B (en) 2012-01-09 2012-01-09 Method for processing multicolor and multi-flavor puffed food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210004262.6A CN102524682B (en) 2012-01-09 2012-01-09 Method for processing multicolor and multi-flavor puffed food

Publications (2)

Publication Number Publication Date
CN102524682A CN102524682A (en) 2012-07-04
CN102524682B true CN102524682B (en) 2014-04-30

Family

ID=46333726

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210004262.6A Active CN102524682B (en) 2012-01-09 2012-01-09 Method for processing multicolor and multi-flavor puffed food

Country Status (1)

Country Link
CN (1) CN102524682B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103005297B (en) * 2012-12-04 2013-11-13 福娃集团有限公司 Brown rice roll and preparation method thereof
CN103783401B (en) * 2014-01-21 2015-03-11 安徽科技学院 Instant crispy pumpkin patches and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1256888A (en) * 1998-12-17 2000-06-21 马占田 Sugar-reducing pumpkin bean powder corn flakes

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1256888A (en) * 1998-12-17 2000-06-21 马占田 Sugar-reducing pumpkin bean powder corn flakes

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
南瓜脆片制作工艺的研究;李焕荣等;《农产品加工•学刊》;20070228(第2期);26-29 *
学刊》.2007,(第2期),26-29.
李焕荣等.南瓜脆片制作工艺的研究.《农产品加工&#8226

Also Published As

Publication number Publication date
CN102524682A (en) 2012-07-04

Similar Documents

Publication Publication Date Title
US5514397A (en) Process for making a layered dough sheet product
CN102870844B (en) Industrial flow-line production process of fried flour cake
CN103891850B (en) Potato semi hard biscuit and making method thereof
CN100462010C (en) A method for preparing multi-layer tough biscuit
CN101223954A (en) Sandwich noodle and producing method thereof
CN102960391B (en) Production equipment and production process of crisp and tough two-layer cake
CN101642213A (en) Cereal puffing food and manufacturing process thereof
CN103329974A (en) Sesame/mung bean biscuit and production method thereof
CN102524682B (en) Method for processing multicolor and multi-flavor puffed food
CN101513204A (en) Leisure food and preparation method thereof
US20110287153A1 (en) Hot press for creating an ornamental design in already cooked food products
CN101984832B (en) Baked steamed bread and manufacturing method thereof
CN105432718A (en) Quick-freeze hand-grab cake and preparation method thereof
CN104799224A (en) Processing process for strip potato chips
CN102715587A (en) Production method of sesame cashew nut
CN102972468A (en) Ox-horn meal package and preparation method thereof
CN202958617U (en) Crisp and malleable double-layer biscuit production device
CN101380034A (en) Carrot cake
CN1099563A (en) Double-layer biscuit producing process
CN102960392A (en) Industrial flow line production technology of multilayer vegetable sandwich steamed bread and cakes
CN109349397A (en) A kind of preparation method of crisp sweets
RU171945U1 (en) DEVICE FOR DRUM TYPE MACHINE FOR PRODUCTION OF PRODUCTS FROM A LAYERED TEST CASE WITH A START
CN201444877U (en) Seasoned stuffing noodle marker
CN103767054A (en) Fast food processing method for packing food by thin biscuit
EP2561761A1 (en) Method for manufacturing crackers from thin armenian lavash bread (embodiments)

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant