CN103330144B - Corn deep-processing snack food and making method thereof - Google Patents
Corn deep-processing snack food and making method thereof Download PDFInfo
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- CN103330144B CN103330144B CN201310317534.2A CN201310317534A CN103330144B CN 103330144 B CN103330144 B CN 103330144B CN 201310317534 A CN201310317534 A CN 201310317534A CN 103330144 B CN103330144 B CN 103330144B
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Abstract
The invention relates to a corn deep-processing snack food and a making method thereof which belongs to the field of food processing. The corn deep-processing snack food is prepared according to the steps of: extruding and puffing 60000-70000 parts of corn flour by weight, 20000-30000 parts of brown rice flour by weight, 10000 parts of wheat flour by weight and 6-8 parts of magnesium stearate by weight into extrusion raw materials, externally coating with backing materials, deep-frying and externally mixing. An extrusion technology is applied to process corn, brown rice and wheat, so that the nutritional values and health-care functions of raw materials are maintained, the tastiness of the food can also be improved, and the digestibility of the food is improved. All the raw materials are extruded and puffed, so that the taste of the food is obviously improved, and the nutritional value of the food is also improved. The raw materials are adopted, are mixed according to reasonable addition amounts and generate a synergistic effect with one another, so that the food can be more easily digested and absorbed by human bodies.
Description
Technical field
The present invention relates to a kind of corn deep processing leisure food and preparation method thereof, belong to food processing field.
Background technology
China is Maize Production and consumption big country.Corn have the laudatory title of life prolonging food, containing rich in protein, fat, vitamin, trace element, cellulose and polysaccharide etc., has the great potential of the high nutrition of exploitation, high biological function food.Corn food, as a kind of food with health care character, often comes across on dining table.
When modern diet is more and more meticulousr, eat the coarse food grains such as corn concerning health care is be necessary very much more, but the food mouthfeel that corn flour is made poor, be not easy digested absorption, become the technical problem of corn deep processing.Along with the development of global economy and the raising of living standards of the people, more and more pay attention to the strengthening of nutrition aspect, advocate the healthy one having become people and pursue and fashion.
Adopt advanced technology, corn processing is become nutrition, easily leisure food, meet modern Man's Demands, also become one of those skilled in the art's technical problem being badly in need of final result.Corn snack food corn flour, coarse rice powder, pearling cone meal are mixed so far there are no relevant report and Related product appear on the market.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of corn deep processing leisure food preparation technology and product, object is to provide a kind of nutritious, instant, take corn as the leisure food of primary raw material, it is applicable to all kinds of crowd, and delicate mouthfeel, is easy to digest and assimilate.
In order to solve the problems of the technologies described above, the present invention is achieved by the following technical solutions:
A preparation method for corn deep processing leisure food, it comprises the steps:
Get malt sugar 1200-2000 weight portion, wheat bran 450-750 weight portion, water 660-1100 weight portion, flour 600-1000 weight portion, edible salt 45-75 weight portion, milk face powder 12-20 weight portion, egg milk face powder 3-5 weight portion, maltodextrin 6-10 weight portion, protein sugar 18-30 weight portion mix, make plug-in bed material for subsequent use;
Get glucose 900-1500 weight portion, white sugar 900-1500 weight portion, milk powder 960-1600 weight portion, fresh milk essence 30.9-51.5 weight portion, vanillic aldehyde 6.3-10.5 weight portion, maltodextrin 93-155 weight portion, vegetable fat powder 63-105 weight portion, protein sugar 1.2-2 weight portion mix, make outer condiment for subsequent use;
Get corn flour 60000-70000 weight portion, brown rice face 20000-30000 weight portion, wheat flour 10000 weight portion, dolomol 6-8 weight portion, join in extruder and carry out expanding treatment, extrusion obtains expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 180-190 DEG C, time 14-16s, be cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
Above-mentioned frying temperature is 185 DEG C, time 15s.
Above-mentioned plug-in bed material the best is mixed made by malt sugar 1600 weight portion, wheat bran 600 weight portion, water 880 weight portion, flour 800 weight portion, edible salt 60 weight portion, milk face powder 16 weight portion, egg milk face powder 4 weight portion, maltodextrin 8 weight portion, protein sugar 24 weight portion; Outer condiment the best is mixed made by glucose 1200 weight portion, white sugar 1200 weight portion, milk powder 1280 weight portion, fresh milk essence 41.2 weight portion, vanillic aldehyde 8.4 weight portion, maltodextrin 124 weight portion, vegetable fat powder 84 weight portion, protein sugar 1.6 weight portion; Expanded raw material the best is made up of corn flour 65000 weight portion, brown rice face 25000 weight portion, wheat flour 10000 weight portion, dolomol 7 weight portion.
Above-mentioned swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min.
A kind of corn deep processing leisure food product, it is prepared from by described parts by weight by following raw material:
Plug-in bed material is mixed made by malt sugar 1200-2000 weight portion, wheat bran 450-750 weight portion, water 660-1100 weight portion, flour 600-1000 weight portion, edible salt 45-75 weight portion, milk face powder 12-20 weight portion, egg milk face powder 3-5 weight portion, maltodextrin 6-10 weight portion, protein sugar 18-30 weight portion;
Outer condiment is mixed made by glucose 900-1500 weight portion, white sugar 900-1500 weight portion, milk powder 960-1600 weight portion, fresh milk essence 30.9-51.5 weight portion, vanillic aldehyde 6.3-10.5 weight portion, maltodextrin 93-155 weight portion, vegetable fat powder 63-105 weight portion, protein sugar 1.2-2 weight portion;
Expanded raw material is made up of corn flour 60000-70000 weight portion, brown rice face 20000-30000 weight portion, wheat flour 10000 weight portion, dolomol 6-8 weight portion extrusion.
Advantage of the present invention and beneficial effect as follows:
Extrusion technique is applied to corn, brown rice and wheat processing, has both remained nutritive value and the health care of raw material itself, its palatability can have been improved again, improve the digestibility of food.In extruder, starch under the acting in conjunction of high pressure, high temperature and shearing, high molecular structural bond fracture and make it become low molecular product, as the Isosorbide-5-Nitrae in starch structure-glycosidic bond fracture becomes glucose, maltose etc.And more chief reason is under high temperature, high pressure, degraded makes the hydrogen bond rupture between starch molecule, and thus it there occurs gelatinization.Fat content after extrusion in puff obviously reduces; Dietary fiber content in puff slightly increases.Each raw material is by after extrusion, and products taste obtains obvious improvement, and nutritive value also improves.Adopt above-mentioned raw materials, carry out compatibility by reasonable volume, between each raw material, produce synergy, advantageously in human consumption and absorption, improve palatability.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein is just in order to explain the present invention, is not intended to limit the present invention.
Method in following embodiment, if no special instructions, is conventional method.
Percentage composition in following embodiment if no special instructions, is mass percentage.
embodiment 1:
The preparation method of the present embodiment corn deep processing leisure food is as follows:
Get malt sugar 1600g, wheat bran 600g, water 880g, flour 800g, edible salt 60g, milk face powder 16g, egg milk face powder 4g, maltodextrin 8g, protein sugar 24g mix, make plug-in bed material for subsequent use;
Get glucose 1200g, white sugar 1200g, milk powder 1280g, fresh milk essence 41.2g, vanillic aldehyde 8.4g, maltodextrin 124g, vegetable fat powder 84g, protein sugar 1.6g mix, make outer condiment for subsequent use;
Get corn flour 70kg, brown rice face 20kg, wheat flour 10kg, dolomol 7g, joins in extruder and carries out expanding treatment, swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min extrusion obtain expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 185 DEG C, time 15s, is cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
embodiment 2
The preparation method of the present embodiment corn deep processing leisure food is as follows:
Get malt sugar 1600g, wheat bran 600g, water 880g, flour 800g, edible salt 60g, milk face powder 16g, egg milk face powder 4g, maltodextrin 8g, protein sugar 24g mix, make plug-in bed material for subsequent use;
Get glucose 1200g, white sugar 1200g, milk powder 1280g, fresh milk essence 41.2g, vanillic aldehyde 8.4g, maltodextrin 124g, vegetable fat powder 84g, protein sugar 1.6g mix, make outer condiment for subsequent use;
Get corn flour 60kg, brown rice face 30kg, wheat flour 10kg, dolomol 7g, joins in extruder and carries out expanding treatment, swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min extrusion obtain expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 190 DEG C, time 14s, is cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
embodiment 3
The preparation method of the present embodiment corn deep processing leisure food is as follows:
Get malt sugar 1600g, wheat bran 600g, water 880g, flour 800g, edible salt 60g, milk face powder 16g, egg milk face powder 4g, maltodextrin 8g, protein sugar 24g mix, make plug-in bed material for subsequent use;
Get glucose 1200g, white sugar 1200g, milk powder 1280g, fresh milk essence 41.2g, vanillic aldehyde 8.4g, maltodextrin 124g, vegetable fat powder 84g, protein sugar 1.6g mix, make outer condiment for subsequent use;
Get corn flour 65kg, brown rice face 25kg, wheat flour 10kg, dolomol 6g, joins in extruder and carries out expanding treatment, swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min extrusion obtain expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 180 DEG C, time 16s, is cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
embodiment 4
The preparation method of the present embodiment corn deep processing leisure food is as follows:
Get malt sugar 1200g, wheat bran 450g, water 660g, flour 600g, edible salt 45g, milk face powder 12g, egg milk face powder 3g, maltodextrin 6g, protein sugar 18g mix, make plug-in bed material for subsequent use;
Get glucose 900g, white sugar 900g, milk powder 960g, fresh milk essence 30.9g, vanillic aldehyde 6.3g, maltodextrin 93g, vegetable fat powder 63g, protein sugar 1.2g mix, make outer condiment for subsequent use;
Get corn flour 62kg, brown rice face 28kg, wheat flour 10kg, dolomol 8g, joins in extruder and carries out expanding treatment, swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min extrusion obtain expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 185 DEG C, time 15s, is cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
embodiment 5
The preparation method of the present embodiment corn deep processing leisure food is as follows:
Get malt sugar 1200g, wheat bran 450g, water 660g, flour 600g, edible salt 45g, milk face powder 12g, egg milk face powder 3g, maltodextrin 6g, protein sugar 18g mix, make plug-in bed material for subsequent use;
Get glucose 900g, white sugar 900g, milk powder 960g, fresh milk essence 30.9 g, vanillic aldehyde 6.3g, maltodextrin 93g, vegetable fat powder 63g, protein sugar 1.2g mix, make outer condiment for subsequent use;
Get corn flour 63kg, brown rice face 27kg, wheat flour 10kg, dolomol 8g, joins in extruder and carries out expanding treatment, swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min extrusion obtain expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 190 DEG C, time 14s, is cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
embodiment 6
The preparation method of the present embodiment corn deep processing leisure food is as follows:
Get malt sugar 1200g, wheat bran 450g, water 660g, flour 600g, edible salt 45g, milk face powder 12g, egg milk face powder 3g, maltodextrin 6g, protein sugar 18g mix, make plug-in bed material for subsequent use;
Get glucose 900g, white sugar 900g, milk powder 960g, fresh milk essence 30.9g, vanillic aldehyde 6.3g, maltodextrin 93g, vegetable fat powder 63g, protein sugar 1.2g mix, make outer condiment for subsequent use;
Get corn flour 66kg, brown rice face 24kg, wheat flour 10kg, dolomol 6g, joins in extruder and carries out expanding treatment, swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min extrusion obtain expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 180 DEG C, time 16s, is cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
embodiment 7
The preparation method of the present embodiment corn deep processing leisure food is as follows:
Get malt sugar 2000g, wheat bran 750g, water 1100g, flour 1000g, edible salt 75g, milk face powder 20g, egg milk face powder 5g, maltodextrin 10g, protein sugar 30g mix, make plug-in bed material for subsequent use;
Get glucose 1500g, white sugar 1500g, milk powder 1600g, fresh milk essence 51.5g, vanillic aldehyde 10.5g, maltodextrin 155g, vegetable fat powder 105g, protein sugar 2g mix, make outer condiment for subsequent use;
Get corn flour 69kg, brown rice face 21kg, wheat flour 10kg, dolomol 7g, joins in extruder and carries out expanding treatment, swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min extrusion obtain expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 182 DEG C, time 14s, is cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
embodiment 8
The preparation method of the present embodiment corn deep processing leisure food is as follows:
Get malt sugar 2000g, wheat bran 750g, water 1100g, flour 1000g, edible salt 75g, milk face powder 20g, egg milk face powder 5g, maltodextrin 10g protein sugar 30g mix, make plug-in bed material for subsequent use;
Get glucose 1500g, white sugar 1500g, milk powder 1600g, fresh milk essence 51.5g, vanillic aldehyde 10.5g, maltodextrin 155g, vegetable fat powder 105g, protein sugar 2g mix, make outer condiment for subsequent use;
Get corn flour 68kg, brown rice face 22kg, wheat flour 10kg, dolomol 7g, joins in extruder and carries out expanding treatment, swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600g/min, screw speed 240r/min extrusion obtain expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 188 DEG C, time 14s, is cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
embodiment 9
The preparation method of the present embodiment corn deep processing leisure food is as follows:
Get malt sugar 2000g, wheat bran 750g, water 1100g, flour 1000g, edible salt 75g, milk face powder 20g, egg milk face powder 5g, maltodextrin 10g, protein sugar 30g mix, make plug-in bed material for subsequent use;
Get glucose 1500g, white sugar 1500g, milk powder 1600g, fresh milk essence 51.5g, vanillic aldehyde 10.5g, maltodextrin 155g, vegetable fat powder 105g, protein sugar 2g mix, make outer condiment for subsequent use;
Get corn flour 65kg, brown rice face 25kg, wheat flour 10kg, dolomol 7g, joins in extruder and carries out expanding treatment, swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min extrusion obtain expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 186 DEG C, time 15s, is cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
The target level of product quality that embodiment of the present invention 1-9 makes is as follows:
Form: outward appearance is substantially complete, size is even, and size is basically identical on request.
Color and luster: color and luster is normal, basically identical, has the due color and luster of this kind.
Taste, flavour: possess the due fragrance of this product, without burnt bitter taste and other peculiar smell, taste is consistent.
Tissue: interior tissue is even, and the similar glutinous rice flour stick of product appearance, do not stick to one's teeth, entrance is crisp.
Health: free from admixture, free from extraneous odour, total number of bacteria≤30000cfu/g, coliform≤90cfu/100g, pathogenic bacteria must not detect, arsenic≤0.5mg/100g, lead≤1.0mg/100g.
The product nutrition table that embodiment of the present invention 1-9 makes is as follows:
Table 1: nutrition table
| Sequence number | Project | Assay | NRV% |
| 1 | Energy, KJ/100g | 2400-2460 | 28-29 |
| 2 | Protein, g/100g | 3.5-3.7 | 5-7 |
| 3 | Fat, g/100g | 38.1-38.7 | 63-65 |
| 4 | Carbohydrate, g/100g | 56.0-56.6 | 18-20 |
| 5 | Sodium, mg/100g | 502-509 | 24-26 |
Claims (5)
1. a preparation method for corn deep processing leisure food, is characterized in that it comprises the steps:
Get malt sugar 1200-2000 weight portion, wheat bran 450-750 weight portion, water 660-1100 weight portion, flour 600-1000 weight portion, edible salt 45-75 weight portion, milk face powder 12-20 weight portion, egg milk face powder 3-5 weight portion, maltodextrin 6-10 weight portion, protein sugar 18-30 weight portion mix, make plug-in bed material for subsequent use;
Get glucose 900-1500 weight portion, white sugar 900-1500 weight portion, milk powder 960-1600 weight portion, fresh milk essence 30.9-51.5 weight portion, vanillic aldehyde 6.3-10.5 weight portion, maltodextrin 93-155 weight portion, vegetable fat powder 63-105 weight portion, protein sugar 1.2-2 weight portion mix, make outer condiment for subsequent use;
Get corn flour 60000-70000 weight portion, brown rice face 20000-30000 weight portion, wheat flour 10000 weight portion, dolomol 6-8 weight portion, join in extruder and carry out expanding treatment, extrusion obtains expanded raw material, after expanded raw material shaping, fried by carrying out outside the plug-in bed material bridging to raw material prepared, frying temperature 180-190 DEG C, time 14-16s, be cooled to normal temperature after control oil, mix with the outer condiment prepared, both.
2. the preparation method of a kind of corn deep processing leisure food according to claim 1, is characterized in that described frying temperature is 185 DEG C, time 15s.
3. the preparation method of a kind of corn deep processing leisure food according to claim 1, is characterized in that described plug-in bed material is mixed made by malt sugar 1600 weight portion, wheat bran 600 weight portion, water 880 weight portion, flour 800 weight portion, edible salt 60 weight portion, milk face powder 16 weight portion, egg milk face powder 4 weight portion, maltodextrin 8 weight portion, protein sugar 24 weight portion; Outer condiment is mixed made by glucose 1200 weight portion, white sugar 1200 weight portion, milk powder 1280 weight portion, fresh milk essence 41.2 weight portion, vanillic aldehyde 8.4 weight portion, maltodextrin 124 weight portion, vegetable fat powder 84 weight portion, protein sugar 1.6 weight portion; Expanded raw material is made up of corn flour 65000 weight portion, brown rice face 25000 weight portion, wheat flour 10000 weight portion, dolomol 7 weight portion.
4. the preparation method of a kind of corn deep processing leisure food according to claim 1, is characterized in that described swelling temperature 130-140 DEG C, moisture content of material 22-24%, rate of feeding 600 g/min, screw speed 240r/min.
5. a corn deep processing leisure food product, is characterized in that it is prepared from by described parts by weight by following raw material:
Plug-in bed material is mixed made by malt sugar 1200-2000 weight portion, wheat bran 450-750 weight portion, water 660-1100 weight portion, flour 600-1000 weight portion, edible salt 45-75 weight portion, milk face powder 12-20 weight portion, egg milk face powder 3-5 weight portion, maltodextrin 6-10 weight portion, protein sugar 18-30 weight portion; Outer condiment is mixed made by glucose 900-1500 weight portion, white sugar 900-1500 weight portion, milk powder 960-1600 weight portion, fresh milk essence 30.9-51.5 weight portion, vanillic aldehyde 6.3-10.5 weight portion, maltodextrin 93-155 weight portion, vegetable fat powder 63-105 weight portion, protein sugar 1.2-2 weight portion; Expanded raw material is made up of corn flour 60000-70000 weight portion, brown rice face 20000-30000 weight portion, wheat flour 10000 weight portion, dolomol 6-8 weight portion extrusion.
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| CN105077031A (en) * | 2015-08-20 | 2015-11-25 | 安徽米乐食品有限公司 | Method for processing puffed wheat food |
| CN105124434A (en) * | 2015-09-09 | 2015-12-09 | 安徽徽普生物科技有限责任公司 | Processing method for wheat puffed food |
| CN105145775A (en) * | 2015-10-10 | 2015-12-16 | 郑州荣利达食品有限公司 | Crispy biscuit and making method thereof |
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| CN1125521A (en) * | 1994-12-28 | 1996-07-03 | 游承明 | Brown rice cracker and its processing technology |
| CN1151252A (en) * | 1995-11-28 | 1997-06-11 | 唐世海 | Ribes burejense crisp and its prodn. tech. |
| CN1934996A (en) * | 2006-07-17 | 2007-03-28 | 王春鸣 | Compound corn chip |
| CN101040684A (en) * | 2007-04-28 | 2007-09-26 | 王有为 | Method for preparing unpolished rice food by using enzyme and the application thereof |
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| CN102940204A (en) * | 2012-11-27 | 2013-02-27 | 山东省农业科学院作物研究所 | Multi-cereal staple food flour and production method thereof |
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2013
- 2013-07-26 CN CN201310317534.2A patent/CN103330144B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1125521A (en) * | 1994-12-28 | 1996-07-03 | 游承明 | Brown rice cracker and its processing technology |
| CN1151252A (en) * | 1995-11-28 | 1997-06-11 | 唐世海 | Ribes burejense crisp and its prodn. tech. |
| CN1934996A (en) * | 2006-07-17 | 2007-03-28 | 王春鸣 | Compound corn chip |
| CN101040684A (en) * | 2007-04-28 | 2007-09-26 | 王有为 | Method for preparing unpolished rice food by using enzyme and the application thereof |
| CN101946890A (en) * | 2010-05-11 | 2011-01-19 | 赵萍 | Method for processing high dietary fiber food by utilizing potato residue |
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