CN103919054A - 一种海鲜膨化米果及其制作工艺 - Google Patents
一种海鲜膨化米果及其制作工艺 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种海鲜膨化米果及其制作工艺,属于食品领域,它是由下述重量份的原料组成:大米5.5kg,玉米3.4kg,大豆1.1kg,白砂糖1.3kg,海鲜鱼粉900g,食盐50g,香精50g,水1.5kg,然后经原料处理、混合调味、挤压膨化、干燥冷却、包装工序最终获得产品。该发明的有益之处在于:提供一种海鲜膨化米果及其制作工艺,解决解决目前市场上还缺乏一种营养丰富的海鲜味膨化米果的问题,该膨化米果具有海鲜风味,香甜松脆可口,有丰富的碳水化合物、蛋白质、脂肪、膳食纤维、维生素、谷氨酸等,能开胃除烦、调脂、降压、抗衰老等作用。
Description
技术领域
本发明涉及一种食品领域,具体涉及一种海鲜膨化米果及其制作工艺。
背景技术
米果,作为一种传统的零食,其酥脆香甜,内馅回味悠长,物美价廉,携带方便等优点,满足不同消费群体的要求,深受人们的喜爱,但是,目前市场上米果品种、口味单一,限制了米果的发展,随着人们生活水平不断提高,消费者在要求更多口味的同时,对休闲类食品提出了更高的需求,希望在品尝美味的同时,又能够起养生、调理的作用,又能富有更多种类的营养成分,且目前市场上还缺乏一种营养丰富的海鲜味膨化米果。
发明内容
为了克服背景技术的缺点与不足之处,本发明的目的在于提供一种海鲜膨化米果及其制作工艺,解决目前市场上还缺乏一种营养丰富的海鲜味膨化米果的问题。
本发明的目的是通过以下技术方案来实现:
一种海鲜膨化米果及其制作工艺,其包括以下步骤:
称取以下原料:大米5.5kg,玉米3.4kg,大豆1.1kg,白砂糖1.3kg,海鲜鱼粉900g,食盐50g,香精50g,水1.5kg;
(1)原料处理:将大米、大豆分别磨成细粉,过80目筛,再将玉米经脱皮机脱去外皮磨成细粉,过80目筛;
(2)混合调味:按配方配比将白砂糖、海鲜鱼粉、食盐、香精和步骤(1)处理得到的原料一起进行充分搅拌混合,然后加水,使混合料总水分含量达15%-23%;
(3)挤压膨化:将步骤(2)得到的混合料送入喂料机,由喂料机送入物料进行挤压膨化,挤压温度为160-180℃,物料在简体内停留时间8-12s,从模孔挤出的米果由旋转切割刀切成圆球状,膨化率达96%;
(4)干燥冷却:挤出的膨化米果水分较高,需经热风干燥机干燥,干燥至水分6%-8%为止,然后迅速冷却;
(5)包装:用铝塑复合薄膜袋定量包装,即为成品。
所述玉米营养丰富:含有碳水化合物、蛋白质、脂肪、膳食纤维,可以说玉米是当之无愧的“第一黄金主食”,营养专家称,玉米所含的“全能营养”适合各个年龄段的人群食用,其丰富的谷氨酸能促进大脑发育,是儿童最好的“益智食物”;所含维生素B族能调节神经,是适合白领的“减压食品”;富含的亚油酸、钙质,能帮助调脂、降压,高纤维含量则使玉米成为很好的“刮肠食物”,能预防中年发福,此外,玉米中富含的谷胱甘肽是最有效的抗癌成分,其所含丰富的维生素E也能帮助抗衰老,软化血管。
所述鱼粉粗脂肪含量高,鱼粉的有效能值高,生产中以鱼粉为原料很容易配成高能量饲料;富含B族维生素,尤以维生素B12、B2含量高,还含有维生素A、D和维生素E等脂溶性维生素;鱼粉是良好的矿物质来源,钙、磷的含量很高,且比例适宜,所有磷都是可利用磷;鱼粉的含硒量很高,可达2mg/kg以上,此外,鱼粉中碘、锌、铁、硒的含量也很高,并含有适量的砷;鱼粉中含有促生长的未知因子,这种物质还没有提纯成化合物,这种物质可刺激动物生长发育。
本发明的有益效果为:提供一种海鲜膨化米果及其制作工艺,解决解决目前市场上还缺乏一种营养丰富的海鲜味膨化米果的问题,该膨化米果具有海鲜风味,香甜松脆可口,有丰富的碳水化合物、蛋白质、脂肪、膳食纤维、维生素、谷氨酸等,能开胃除烦、调脂、降压、抗衰老等作用。
具体实施方式
下面结合本发明实施例一种海鲜膨化米果及其制作工艺进行详细描述。
应当明确,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种海鲜膨化米果及其制作工艺,其包括以下步骤:
称取以下原料:大米5.5kg,玉米3.4kg,大豆1.1kg,白砂糖1.3kg,海鲜鱼粉900g,食盐50g,香精50g,水1.5kg;
(1)原料处理:将大米、大豆分别磨成细粉,过80目筛,再将玉米经脱皮机脱去外皮磨成细粉,过80目筛;
(2)混合调味:按配方配比将白砂糖、海鲜鱼粉、食盐、香精和步骤(1)处理得到的原料一起进行充分搅拌混合,然后加水,使混合料总水分含量达15%-23%;
(3)挤压膨化:将步骤(2)得到的混合料送入喂料机,由喂料机送入物料进行挤压膨化,挤压温度为160-180℃,物料在简体内停留时间8-12s,从模孔挤出的米果由旋转切割刀切成圆球状,膨化率达96%;
(4)干燥冷却:挤出的膨化米果水分较高,需经热风干燥机干燥,干燥至水分6%-8%为止,然后迅速冷却;
(5)包装:用铝塑复合薄膜袋定量包装,即为成品。
本发明提供一种海鲜膨化米果及其制作工艺,解决解决目前市场上还缺乏一种营养丰富的海鲜味膨化米果的问题,该膨化米果具有海鲜风味,香甜松脆可口,有丰富的碳水化合物、蛋白质、脂肪、膳食纤维、维生素、谷氨酸等,能开胃除烦、调脂、降压、抗衰老等作用。
这里本发明的描述和应用是说明性的,并非想将本发明的范围限制在上述实施例中。这里所披露的实施例的变形和改变是可能的,对于那些本领域的普通技术人员来说实施例的替换和等效的各种部件是公知的。本领域技术人员应该清楚的是,在不脱离本发明的精神或本质特征的情况下,本发明可以以其它形式、结构、布置、比例,以及用其它组件、材料和部件来实现。在不脱离本发明范围和精神的情况下,可以对这里所披露的实施例进行其它变形和改变。
Claims (1)
1. 一种海鲜膨化米果及其制作工艺,其特征在于以下步骤:
称取以下原料:大米5.5kg,玉米3.4kg,大豆1.1kg,白砂糖1.3kg,海鲜鱼粉900g,食盐50g,香精50g,水1.5kg;
(1)原料处理:将大米、大豆分别磨成细粉,过80目筛,再将玉米经脱皮机脱去外皮磨成细粉,过80目筛;
(2)混合调味:按配方配比将白砂糖、海鲜鱼粉、食盐、香精和步骤(1)处理得到的原料一起进行充分搅拌混合,然后加水,使混合料总水分含量达15%-23%;
(3)挤压膨化:将步骤(2)得到的混合料送入喂料机,由喂料机送入物料进行挤压膨化,挤压温度为160-180℃,物料在简体内停留时间8-12s,从模孔挤出的米果由旋转切割刀切成圆球状,膨化率达96%;
(4)干燥冷却:挤出的膨化米果水分较高,需经热风干燥机干燥,干燥至水分6%-8%为止,然后迅速冷却;
(5)包装:用铝塑复合薄膜袋定量包装,即为成品。
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104621477A (zh) * | 2015-01-29 | 2015-05-20 | 沈阳师范大学 | 一种复合保健膨化米果的制备方法 |
CN105942295A (zh) * | 2016-06-02 | 2016-09-21 | 白山鞍食品(漳州)有限公司 | 海产品膨化食品的制作工艺 |
CN106036560A (zh) * | 2016-06-02 | 2016-10-26 | 白山鞍食品(漳州)有限公司 | 一种海鲜膨化条的制备方法 |
CN108606254A (zh) * | 2018-03-14 | 2018-10-02 | 安徽金太阳食品有限公司 | 一种米果休闲食品制作方法 |
CN114947159A (zh) * | 2022-05-27 | 2022-08-30 | 河南米立方食品有限公司 | 一种粗粮膨化食品生产工艺 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104621477A (zh) * | 2015-01-29 | 2015-05-20 | 沈阳师范大学 | 一种复合保健膨化米果的制备方法 |
CN105942295A (zh) * | 2016-06-02 | 2016-09-21 | 白山鞍食品(漳州)有限公司 | 海产品膨化食品的制作工艺 |
CN106036560A (zh) * | 2016-06-02 | 2016-10-26 | 白山鞍食品(漳州)有限公司 | 一种海鲜膨化条的制备方法 |
CN108606254A (zh) * | 2018-03-14 | 2018-10-02 | 安徽金太阳食品有限公司 | 一种米果休闲食品制作方法 |
CN114947159A (zh) * | 2022-05-27 | 2022-08-30 | 河南米立方食品有限公司 | 一种粗粮膨化食品生产工艺 |
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