CN104054785A - Puffing sandwich corn crisp and preparation method thereof - Google Patents
Puffing sandwich corn crisp and preparation method thereof Download PDFInfo
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- CN104054785A CN104054785A CN201410277155.XA CN201410277155A CN104054785A CN 104054785 A CN104054785 A CN 104054785A CN 201410277155 A CN201410277155 A CN 201410277155A CN 104054785 A CN104054785 A CN 104054785A
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Abstract
The invention relates to a puffing sandwich corn crisp and a preparation method thereof. The puffing sandwich corn crisp is made from the following ingredients: 30-40% of corn flour, 5-10% of rice flour, 2-5% of black bean flour, 20-30% of cream, 15-20% of powdered sugar, 1-3% of yolk powder, 1-3% of milk powder and 1-4% of chocolate powder. The preparation method comprises the following steps: (1) removing impurities from raw materials; (2) crushing and sieving; (3) preparing stuffing; (4) extruding grains and filling the stuffing; (5) shaping; (6) baking; (7) packaging. The puffing sandwich corn crisp has the characteristics of rich nutrition, rich starch, protein, fat, amino acid, multivitamin, mineral substance and cellulose, crisp taste, attractive fragrance and suitability for mass consumption.
Description
Technical field
The present invention relates to food production processing technique field, specifically a kind of expanded sandwich corn crisp and preparation method thereof.
Background technology
Corn has the health-care efficacy of anticancer health care, is not only to can be used as staple food but also can be used as the edible coarse food grain good merchantable brand of leisure food easily in people's daily life.China is world's Maize Production the second big country, and annual production reaches 9,000 ten thousand tons of left and right, and corn is one of Major Foods of the northern China people.According to surveying and determination, in every 100g corn, contain protein 8.5g, fat 4.3g, carbohydrate 72.2g, calcium 22.0mg, phosphorus 210.0mg, iron 1.6mg, also contains carrotene, vitamin B1, vitamin B2 and nicotinic acid etc., the often edible effectively outbreak of preventing hypertension, coronary heart disease and myocardial infarction, and there is the effect that delays cerebral functional deterioration.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of formula and arranges in pairs or groups reasonably, facilitates expanded sandwich corn crisp of processing and fabricating and preparation method thereof.Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of expanded sandwich corn crisp, made by following component:
Corn flour 30～40%, rice meal 5～10%, black bean powder 2～5%, cream 20～30%, powdered sugar 15～20%, yolk powder 1～3%, milk powder 1～3%, chocolate powder 1～4%.
A preparation method for expanded sandwich corn crisp, described preparation method comprises the following steps:
(1) raw material impurity elimination: remove the foreign material such as the sandstone in corn, rice, black soya bean with stone remover;
(2) pulverize and sieve: the rice after removal of impurities and black soya bean are crushed to respectively to 20～30 orders, after the corn after removal of impurities being peeled with Corn shresher, be crushed to 20～30 orders, powdered sugar, yolk powder, milk powder, chocolate powder are crossed to 60～80 mesh sieves, by pure cream heating and melting, be then cooled to 40 DEG C of left and right;
(3) fillings processed: white sand Icing Sugar, yolk powder, milk powder, chocolate powder are added in cream by said ratio, stir;
(4) cereal extrusion and stuffed: above-mentioned corn flour, rice meal, black bean powder are weighed by appointment proportioning, mix, after mixing, material moisture remains on 12～14%, and this mixed material, by twin-screw extruder, has been extruded expanded by sandwich grinding tool uniformly and stably, fillings is pushed by sandwich machine simultaneously, inject uniformly expanded shortcake through sandwich mould, together squeeze out with expanded material, while extruding, material moisture is down to 9～10%;
(5) integer: the material after stuffed is extruded from nib, after trimmer twice moulding roll-in, is cut into certain length, and thickness is expanded sandwich corn crisp food uniformly;
(6) baking: the popcorn shortcake after above-mentioned moulding is put into baking box;
(7) packaging: product seals with polyethylene plastic film by pillow type packing machine.
Temperature through twin-screw extruder in described step (4) is controlled at 130～170 DEG C, and pressure is controlled at 0.5～1MPa.
Baking temperature in described step (6) is 90～100 DEG C, and baking time is 5～10min.
The invention has the beneficial effects as follows: the expanded sandwich corn crisp product the present invention relates to possesses following characteristics: nutritious comprehensive, be rich in starch, protein, fat, amino acid, multivitamin, mineral matter and a large amount of cellulose and mouthfeel crisp, fragrance is tempting, is applicable to mass consumption.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below the present invention is further set forth.
Embodiment mono-:
Choose following raw material proportioning: corn flour 37.5%, rice meal 7.5%, black bean powder 4%, cream 26%, powdered sugar 18%, yolk powder 2%, milk powder 2%, chocolate powder 3%, preparation process is as follows:
(1) raw material impurity elimination: remove the foreign material such as the sandstone in corn, rice, black soya bean with stone remover.
(2) pulverize and sieve: the rice after removal of impurities and black soya bean are crushed to respectively to 20 orders, after with Corn shresher, the corn after removal of impurities being peeled, are crushed to 20 orders; Powdered sugar, yolk powder, milk powder, chocolate powder are crossed to 60 mesh sieves; By pure cream heating and melting, be then cooled to 40 DEG C of left and right.
(3) fillings processed: white sand Icing Sugar, yolk powder, milk powder, chocolate powder are added in cream by said ratio, stir.
(4) cereal extrusion and stuffed: above-mentioned corn flour, rice meal, black bean powder are weighed by said ratio, mix, after mixing, material moisture remains on 12%; This mixed material passes through twin-screw extruder, through 140 DEG C of high temperature, after 0.5MPa high pressure, extrude uniformly and stably expanded by sandwich grinding tool, fillings is pushed by sandwich machine simultaneously, inject uniformly expanded shortcake through sandwich mould, together squeeze out with expanded material, while extruding, material moisture is down to 9%.
(5) integer: the material after stuffed is extruded from nib, after trimmer twice moulding roll-in, is cut into certain length, and thickness is expanded sandwich corn crisp food uniformly.
(6) baking: the popcorn shortcake after above-mentioned moulding is put into baking box, 100 DEG C of baking 5min.
(7) packaging: product seals with polyethylene plastic film by pillow type packing machine, sealing, attractive in appearance, neat.
Embodiment bis-:
Choose following raw material proportioning: corn flour 30%, rice meal 10%, black bean powder 5%, cream 30%, powdered sugar 20%, yolk powder 3%, milk powder 1%, chocolate powder 1%, preparation process is as follows:
(1) raw material impurity elimination: remove the foreign material such as the sandstone in corn, rice, black soya bean with stone remover.
(2) pulverize and sieve: the rice after removal of impurities and black soya bean are crushed to respectively to 30 orders, after with Corn shresher, the corn after removal of impurities being peeled, are crushed to 30 orders; Powdered sugar, yolk powder, milk powder, chocolate powder are crossed to 80 mesh sieves; By pure cream heating and melting, be then cooled to 40 DEG C of left and right.
(3) fillings processed: white sand Icing Sugar, yolk powder, milk powder, chocolate powder are added in cream by said ratio, stir.
(4) cereal extrusion and stuffed: above-mentioned corn flour, rice meal, black bean powder are weighed by said ratio, mix, after mixing, material moisture remains on 14%; This mixed material passes through twin-screw extruder, through 170 DEG C of high temperature, after 1MPa high pressure, extrude uniformly and stably expanded by sandwich grinding tool, fillings is pushed by sandwich machine simultaneously, inject uniformly expanded shortcake through sandwich mould, together squeeze out with expanded material, while extruding, material moisture is down to 10%.
(5) integer: the material after stuffed is extruded from nib, after trimmer twice moulding roll-in, is cut into certain length, and thickness is expanded sandwich corn crisp food uniformly.
(6) baking: the popcorn shortcake after above-mentioned moulding is put into baking box, 90 DEG C of baking 8min.
(7) packaging: product seals with polyethylene plastic film by pillow type packing machine, sealing, attractive in appearance, neat.
Embodiment tri-:
Choose following raw material proportioning: corn flour 40%, rice meal 5%, black bean powder 5%, cream 22%, powdered sugar 20%, yolk powder 1%, milk powder 3%, chocolate powder 4%, preparation process is as follows:
(1) raw material impurity elimination: remove the foreign material such as the sandstone in corn, rice, black soya bean with stone remover.
(2) pulverize and sieve: the rice after removal of impurities and black soya bean are crushed to respectively to 25 orders, after with Corn shresher, the corn after removal of impurities being peeled, are crushed to 25 orders; Powdered sugar, yolk powder, milk powder, chocolate powder are crossed to 70 mesh sieves; By pure cream heating and melting, be then cooled to 40 DEG C of left and right.
(3) fillings processed: white sand Icing Sugar, yolk powder, milk powder, chocolate powder are added in cream by said ratio, stir.
(4) cereal extrusion and stuffed: above-mentioned corn flour, rice meal, black bean powder are weighed by said ratio, mix, after mixing, material moisture remains on 13%; This mixed material passes through twin-screw extruder, through 130 DEG C of high temperature, after 0.8MPa high pressure, extrude uniformly and stably expanded by sandwich grinding tool, fillings is pushed by sandwich machine simultaneously, inject uniformly expanded shortcake through sandwich mould, together squeeze out with expanded material, while extruding, material moisture is down to 9.5%.
(5) integer: the material after stuffed is extruded from nib, after trimmer twice moulding roll-in, is cut into certain length, and thickness is expanded sandwich corn crisp food uniformly.
(6) baking: the popcorn shortcake after above-mentioned moulding is put into baking box, 95 DEG C of baking 10min.
(7) packaging: product seals with polyethylene plastic film by pillow type packing machine, sealing, attractive in appearance, neat.
The present invention utilizes advanced extruding and puffing technology on twin-screw extrusion equipment, according to above-mentioned three kinds of embodiment, taking corn flour, rice meal, black bean powder as major ingredient, pure cream is medium, the raw materials such as yolk powder, milk powder, powdered sugar, chocolate powder are diluted, be made into sandwich material, when puff is extruded, sandwich material injected in puffed cereal food, through the sandwich pot foods of a class of being processed into.Such food nutrition is enriched, is is easily digested and assimilated, mouthfeel is crisp, unique flavor, is deeply subject to liking of each age group consumer.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what in above-described embodiment and description, describe is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. an expanded sandwich corn crisp, is characterized in that: be made up of following component:
Corn flour 30～40%, rice meal 5～10%, black bean powder 2～5%, cream 20～30%, powdered sugar 15～20%, yolk powder 1～3%, milk powder 1～3%, chocolate powder 1～4%.
2. the preparation method of a kind of expanded sandwich corn crisp according to claim 1, is characterized in that: described preparation method comprises the following steps:
(1) raw material impurity elimination: remove the foreign material such as the sandstone in corn, rice, black soya bean with stone remover;
(2) pulverize and sieve: the rice after removal of impurities and black soya bean are crushed to respectively to 20～30 orders, after the corn after removal of impurities being peeled with Corn shresher, be crushed to 20～30 orders, powdered sugar, yolk powder, milk powder, chocolate powder are crossed to 60～80 mesh sieves, by pure cream heating and melting, be then cooled to 40 DEG C of left and right;
(3) fillings processed: white sand Icing Sugar, yolk powder, milk powder, chocolate powder are added in cream by said ratio, stir;
(4) cereal extrusion and stuffed: above-mentioned corn flour, rice meal, black bean powder are weighed by appointment proportioning, mix, after mixing, material moisture remains on 12～14%, and this mixed material, by twin-screw extruder, has been extruded expanded by sandwich grinding tool uniformly and stably, fillings is pushed by sandwich machine simultaneously, inject uniformly expanded shortcake through sandwich mould, together squeeze out with expanded material, while extruding, material moisture is down to 9～10%;
(5) integer: the material after stuffed is extruded from nib, after trimmer twice moulding roll-in, is cut into certain length, and thickness is expanded sandwich corn crisp food uniformly;
(6) baking: the popcorn shortcake after above-mentioned moulding is put into baking box;
(7) packaging: product seals with polyethylene plastic film by pillow type packing machine.
3. the preparation method of a kind of expanded sandwich corn crisp according to claim 2, is characterized in that: the temperature through twin-screw extruder in described step (4) is controlled at 130～170 DEG C, and pressure is controlled at 0.5～1MPa.
4. the preparation method of a kind of expanded sandwich corn crisp according to claim 2, is characterized in that: the baking temperature in described step (6) is 90～100 DEG C, and baking time is 5～10min.
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| CN201410277155.XA CN104054785A (en) | 2014-06-19 | 2014-06-19 | Puffing sandwich corn crisp and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543792A (en) * | 2014-12-02 | 2015-04-29 | 宁夏万齐米业有限公司 | Wolfberry fruit cookies and production method thereof |
| CN105962139A (en) * | 2016-05-11 | 2016-09-28 | 湖南农业大学 | Preparation method of prepared Furong fish steak |
| CN109105747A (en) * | 2018-09-04 | 2019-01-01 | 武汉轻工大学 | A kind of low fat highland barley extrusion rice volume and its processing method |
| CN109430543A (en) * | 2018-11-07 | 2019-03-08 | 山东路斯宠物食品股份有限公司 | A kind of sandwich pet grain and its processing method |
| CN109430544A (en) * | 2018-11-07 | 2019-03-08 | 山东路斯宠物食品股份有限公司 | A kind of sandwich crisp and its processing method of pet |
| CN109463416A (en) * | 2018-11-07 | 2019-03-15 | 刘海涛 | A kind of Nutritive Rice shortcake and preparation method thereof |
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| CN2304257Y (en) * | 1997-07-14 | 1999-01-20 | 关恩泽 | Rice crust with fillings |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543792A (en) * | 2014-12-02 | 2015-04-29 | 宁夏万齐米业有限公司 | Wolfberry fruit cookies and production method thereof |
| CN105962139A (en) * | 2016-05-11 | 2016-09-28 | 湖南农业大学 | Preparation method of prepared Furong fish steak |
| CN109105747A (en) * | 2018-09-04 | 2019-01-01 | 武汉轻工大学 | A kind of low fat highland barley extrusion rice volume and its processing method |
| CN109105747B (en) * | 2018-09-04 | 2021-12-24 | 武汉轻工大学 | Low-fat highland barley extruded and puffed rice roll and processing method thereof |
| CN109430543A (en) * | 2018-11-07 | 2019-03-08 | 山东路斯宠物食品股份有限公司 | A kind of sandwich pet grain and its processing method |
| CN109430544A (en) * | 2018-11-07 | 2019-03-08 | 山东路斯宠物食品股份有限公司 | A kind of sandwich crisp and its processing method of pet |
| CN109463416A (en) * | 2018-11-07 | 2019-03-15 | 刘海涛 | A kind of Nutritive Rice shortcake and preparation method thereof |
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Application publication date: 20140924 |