CN104207028A - Preparation method of puffed tomato-flavored wheat kernels - Google Patents
Preparation method of puffed tomato-flavored wheat kernels Download PDFInfo
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- CN104207028A CN104207028A CN201410429007.5A CN201410429007A CN104207028A CN 104207028 A CN104207028 A CN 104207028A CN 201410429007 A CN201410429007 A CN 201410429007A CN 104207028 A CN104207028 A CN 104207028A
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- wheat
- tomato
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparation method of puffed tomato-flavored wheat kernels and belongs to the technical field of food processing. The preparation method comprises the following steps: (1) puffing wheat kernels into puffed wheat kernels by a wheat kernel puffing machine; (2) weighting 1-3 kg of white granulated sugar, 1-3 kg of malt syrup, 0.01-0.04 kg of salt and 0.3-0.6 kg of tomato powder respectively, mixing and uniformly stirring to form a mixture; (3) pouring the mixture into a heating boiler, heating the mixture to 120-140 DEG C, pouring 1-5 kg of puffed wheat kernels into the boiler, uniformly stirring to make each wheat kernel adhered with the mixture, pouring out the wheat kernels, ventilating and drying at 80-90 DEG C for 10-20 minutes; (4) weighting and packaging. The preparation method has features of low treatment cost, convenient process, high production efficiency, stable quality of the prepared puffed wheat kernels, and industrialization.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of leisure food.
Background technology
Along with growth in the living standard, leisure food is deeply by the food that broad masses of the people like always.Leisure food is being promoted gradually becomes the daily required consumer goods of the common people, and along with the raising of expanding economy and the level of consumption, consumer constantly increases for the demand of leisure food quantity and quality.
Wheat Middle nutrition composition enriches, except containing except protein, starch, calcium, phosphorus, iron, also containing Cobastab, amylase, oleic acid, linoleic acid etc.Motherland's medical science is thought, wheat nature and flavor are sweet to be slightly cold, and enters the heart, spleen, kidney three warp, and effects such as having kidney-nourishing mental-tranquilization, adjust stomach, heat extraction quenches the thirst, has higher edibility and medical value.
Summary of the invention
The present invention is nutritious according to wheat groat, the feature of medicine-food two-purpose, provides a kind of preparation method of tomato wheat popped rice, is prepared into a kind of leisure food, to enrich wheat groat deep processed product kind.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for tomato wheat popped rice, comprises the steps:
(1) wheat benevolence wheat rice bulking machine expanded one-tenth wheat popped rice is first got;
(2) take 1 ~ 3 kilogram of white granulated sugar, 1 ~ 3 kilogram of maltose, 0.01 ~ 0.04 kilogram of edible salt, 0.3 ~ 0.6 kilogram of tomato meal respectively, put together and stir, make mixed liquor;
(3) above-mentioned mixed liquor is poured in heating kettle, be heated to 120 ~ 140 DEG C, 1 ~ 5 kilogram of wheat popped rice is poured in pot and turns evenly, allow each wheat popped rice all be stained with mixed liquor, pour out, aeration-drying 10 ~ 20 minutes at 80 ~ 90 DEG C;
(4) weighing and bagging.
The present invention has the following advantages:
1, processing cost is low, and process easy, production efficiency is high, and obtained popped rice constant product quality, can industrialization.
2, the popped rice product prepared according to the present invention not only nutritious, instant, crisp and refreshing fragrant and sweet, entrance namely crisp, leave a lasting and pleasant impression or aftertaste, and easy to carry, be convenient to preserve, not containing anticorrisive agent and pigment, edible safety is relieved, is a kind of health-oriented products having nutrition and local flavor concurrently.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme of the present invention is further described; but be not limited thereto; everyly technical solution of the present invention modified or equivalent to replace, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
embodiment 1:
A kind of tomato wheat popped rice, is prepared from according to following steps:
1, wheat benevolence wheat rice bulking machine expanded one-tenth wheat popped rice (parameter is according to machine description operation) is first got;
2, take 2.5 kilograms of white granulated sugars, 2 kilograms of maltoses, 0.025 kilogram of edible salt, 0.5 kilogram of tomato meal respectively, put together and stir, make mixed liquor;
3, above-mentioned mixed liquor is poured in heating kettle, be heated to 130 DEG C, 3 kilograms of wheat popped rices are poured in pot and turns evenly, allow each wheat popped rice all be stained with mixed liquor, pour out, aeration-drying 15 minutes at 85 DEG C;
4, weighing and bagging.
embodiment 2:
As different from Example 1, described tomato wheat popped rice is prepared from by 2 kilograms of wheat popped rices, 1.5 kilograms of white granulated sugars, 1.5 kilograms of maltoses, 0.015 kilogram of edible salt, 0.3 kilogram of tomato meal the present embodiment.
embodiment 3:
As different from Example 1, described tomato wheat popped rice is prepared from by 4 kilograms of wheat popped rices, 2.0 kilograms of white granulated sugars, 2.5 kilograms of maltoses, 0.035 kilogram of edible salt, 0.4 kilogram of tomato meal the present embodiment.
Claims (4)
1. a preparation method for tomato wheat popped rice, is characterized in that described method step is as follows:
(1) wheat benevolence wheat rice bulking machine expanded one-tenth wheat popped rice is first got;
(2) take 1 ~ 3 kilogram of white granulated sugar, 1 ~ 3 kilogram of maltose, 0.01 ~ 0.04 kilogram of edible salt, 0.3 ~ 0.6 kilogram of tomato meal respectively, put together and stir, make mixed liquor;
(3) above-mentioned mixed liquor is poured in heating kettle, be heated to 120 ~ 140 DEG C, 1 ~ 5 kilogram of wheat popped rice is poured in pot and turns evenly, allow each wheat popped rice all be stained with mixed liquor, pour out, aeration-drying 10 ~ 20 minutes at 80 ~ 90 DEG C;
(4) weighing and bagging.
2. the preparation method of tomato wheat popped rice according to claim 1, is characterized in that described tomato wheat popped rice is prepared from by 3 kilograms of wheat popped rices, 2.5 kilograms of white granulated sugars, 2 kilograms of maltoses, 0.025 kilogram of edible salt, 0.5 kilogram of tomato meal.
3. the preparation method of tomato wheat popped rice according to claim 1, is characterized in that described tomato wheat popped rice is prepared from by 2 kilograms of wheat popped rices, 1.5 kilograms of white granulated sugars, 1.5 kilograms of maltoses, 0.015 kilogram of edible salt, 0.3 kilogram of tomato meal.
4. the preparation method of tomato wheat popped rice according to claim 1, is characterized in that described tomato wheat popped rice is prepared from by 4 kilograms of wheat popped rices, 2.0 kilograms of white granulated sugars, 2.5 kilograms of maltoses, 0.035 kilogram of edible salt, 0.4 kilogram of tomato meal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410429007.5A CN104207028A (en) | 2014-08-28 | 2014-08-28 | Preparation method of puffed tomato-flavored wheat kernels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410429007.5A CN104207028A (en) | 2014-08-28 | 2014-08-28 | Preparation method of puffed tomato-flavored wheat kernels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207028A true CN104207028A (en) | 2014-12-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410429007.5A Pending CN104207028A (en) | 2014-08-28 | 2014-08-28 | Preparation method of puffed tomato-flavored wheat kernels |
Country Status (1)
| Country | Link |
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| CN (1) | CN104207028A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308533A (en) * | 2018-01-14 | 2018-07-24 | 名沙食品（江苏）有限公司 | A kind of tomato popped rice ball and manufacture craft |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218630A (en) * | 1997-12-05 | 1999-06-09 | 马元德 | Fragrance of five cereals |
| CN1340997A (en) * | 1999-02-23 | 2002-03-20 | Smtm集团公司 | Mixture of popcorn kerneles and pellets |
| CN101606659A (en) * | 2009-07-14 | 2009-12-23 | 漯河联泰食品有限公司 | The manufacture craft of raw grain expanded leisure food |
| CN102240000A (en) * | 2011-07-11 | 2011-11-16 | 广东轻工职业技术学院 | Puffed crispy glutinous rice chips with various tastes and production method thereof |
| CN102524683A (en) * | 2012-02-20 | 2012-07-04 | 四川省农业科学院作物研究所 | Low-straight-chain-starch-content wheat seed raw material for puffing food and manufactured food |
| CN102550621A (en) * | 2010-12-30 | 2012-07-11 | 费从宇 | Oat nut strip and processing technology thereof |
| CN103391723A (en) * | 2011-02-23 | 2013-11-13 | 康尼格拉食品Rdm公司 | Ingredient delivery system for popcorn kernels |
-
2014
- 2014-08-28 CN CN201410429007.5A patent/CN104207028A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218630A (en) * | 1997-12-05 | 1999-06-09 | 马元德 | Fragrance of five cereals |
| CN1340997A (en) * | 1999-02-23 | 2002-03-20 | Smtm集团公司 | Mixture of popcorn kerneles and pellets |
| CN101606659A (en) * | 2009-07-14 | 2009-12-23 | 漯河联泰食品有限公司 | The manufacture craft of raw grain expanded leisure food |
| CN102550621A (en) * | 2010-12-30 | 2012-07-11 | 费从宇 | Oat nut strip and processing technology thereof |
| CN103391723A (en) * | 2011-02-23 | 2013-11-13 | 康尼格拉食品Rdm公司 | Ingredient delivery system for popcorn kernels |
| CN102240000A (en) * | 2011-07-11 | 2011-11-16 | 广东轻工职业技术学院 | Puffed crispy glutinous rice chips with various tastes and production method thereof |
| CN102524683A (en) * | 2012-02-20 | 2012-07-04 | 四川省农业科学院作物研究所 | Low-straight-chain-starch-content wheat seed raw material for puffing food and manufactured food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308533A (en) * | 2018-01-14 | 2018-07-24 | 名沙食品（江苏）有限公司 | A kind of tomato popped rice ball and manufacture craft |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |