CN104621478A - Production method for coating popcorn with sugar - Google Patents
Production method for coating popcorn with sugar Download PDFInfo
- Publication number
- CN104621478A CN104621478A CN201510063374.2A CN201510063374A CN104621478A CN 104621478 A CN104621478 A CN 104621478A CN 201510063374 A CN201510063374 A CN 201510063374A CN 104621478 A CN104621478 A CN 104621478A
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- China
- Prior art keywords
- liquid glucose
- sugared
- sugar
- wrap
- puffed rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/04—Sugar-cookers
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention belongs to the field of food processing, and provides a production method for coating popcorn with sugar. The method comprises the following steps: melting sugar, heating and stirring until the sugar is boiling to obtain molten sugar; adding additive containing starch syrup, grease and emulsifier, stirring until the molten sugar is emulsible; homogenizing the molten sugar; cooking at 155-160 DEG C, detecting the water content of molten sugar, and finishing cooking until the water content of the molten sugar is lower than 3 percent; adding the cooked molten sugar into sugar coating equipment, adding popcorn to obtain sugar coated popcorn, and cooling the sugar coated popcorn in 2-4 minutes. The sugar coated popcorn prepared by adopting the technical scheme has the surface with certain brightness, is tasted crispy when being chewed, and has relatively long preservation period.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of puffed rice, what particularly relate to a kind of puffed rice wraps up in sugared preparation method.
Background technology
Puffed rice, because its taste is soft fragrant and sweet, is a kind of large consumption leisure food, particularly very common in places such as recreation ground, cinema and cinemas.Different consumers likes the puffed rice with different mouthfeel and local flavor, so the category of puffed rice is a lot of in the market, particularly adheres to various flavorings on the surface at puffed rice, forms differently flavoured kind a lot.But the puffed rice general shelf-life of this different flavor kind is not long, and the brightness of surface adhesion material is not good enough, and have crisp not, have impact on mouthfeel.Affect a lot of because have of puffed rice crispy texture, the water content of such as puffed rice be high, in the too high or massecuite of the too high levels of reduced sugar in massecuite, the flavoring water content of adding containing reasons such as invert sugar are too much.
Summary of the invention
For the problems referred to above, what the object of this invention is to provide a kind of puffed rice wraps up in sugared preparation method, solves puffed rice causes brightness not good enough, crisp not and shelf-life not grow on the surface problem because adhering to flavoring.
To this, what the invention provides a kind of puffed rice wraps up in sugared preparation method, comprises the steps:
Step 1): change sugar, heats and is stirred to liquid glucose boiling, obtaining the liquid glucose dissolved;
Step 2): in the liquid glucose dissolved, add the additive comprising starch syrup, grease and emulsifying agent, being stirred to liquid glucose becomes milkiness shape; Described starch syrup is more excellent is at least one in glucose syrup and malt syrup;
Step 3): by step 2) liquid glucose after emulsification carries out homogeneous process;
Step 4): the liquid glucose after step 3) homogeneous is carried out infusion, infusion temperature is 155-160 DEG C, detects the water content of liquid glucose, until the water content of liquid glucose lower than 3% time complete infusion;
Step 5): step 4) is endured well-done liquid glucose and pour into and wrap up in sugared equipment, and add puffed rice, obtain wrapping up in sugared puffed rice, and the cooling of sugared puffed rice is wrapped up in by described in 2 ~ 4min.
Adopt this technical scheme, after infusion, cooled massecuite meets SB/T 10018-2008 standard, can prepare differently flavouredly to wrap up in sugared puffed rice, and obtained sugared puffed rice surface of wrapping up in has certain brightness, crispy in taste when chewing.
As a further improvement on the present invention, described step 1)ization sugar step is: by white granulated sugar and the sugared device of pouring into of water, heat and stir, seething with excitement to liquid glucose; The consumption of described water is 32% ~ 35% of White Sugar Quality; The consumption of described starch syrup is the 20-35% of product gross mass.
Adopt this technical scheme, white granulated sugar fast melt can be made, save energy consumption and time.Wrap up in sugared puffed rice lustrous surface, crispy in taste in order to what make to obtain, the 20-35% that the consumption suggestion of starch syrup is product gross mass, the content of emulsifying agent meets GB-2760 standard-required, and grease ratio presses the recipe requirements of different taste.
As a further improvement on the present invention, described in step 3), during homogeneous process, the temperature of liquid glucose is 45 ~ 90 DEG C, and the pressure of homogeneous process is 20-30MPa.When liquid glucose temperature is lower than 45 DEG C, the denseness of liquid glucose becomes large, and mobility is poor, is unfavorable for that homogeneous operates; Temperature is too high, and the viscosity of liquid glucose is low, and the effect of homogeneous process neither be fine; 45-90 DEG C of this scope, better can implement homogeneous and operate and reach good effect.In addition, find through test of many times, when the pressure of homogeneous process is 20-30MPa, the fineness of materials after homogeneous can be made to be less than 35 microns, fineness can adopt the scraper plate of chocolate special detection refined mass to detect; Adopt this technical scheme, through this homogeneous process, the cooled massecuite part wrapping up in sugared puffed rice surface compares not through the delicate mouthfeel of homogeneous, and matter structure is more stable.
As a further improvement on the present invention, in step 4) liquid glucose infusion process, detect the water content of liquid glucose, until the water content of liquid glucose lower than 2% time complete infusion.The height of water content directly affects the crunchy sensation wrapping up in sugared puffed rice, it is crisp not that the high too high meeting of water content makes to wrap up in sugared puffed rice, adopt this technical scheme, on-line monitoring or sample testing is adopted to obtain liquid glucose water content, and to liquid glucose water content lower than 2% time complete infusion, ensure that and cooledly wrap up in sugared puffed rice crispy in taste, the shelf-life is longer.
As a further improvement on the present invention, infusion temperature summer described in step 4) is 158-160 degree, and winter is 155-157 degree.Because infusion temperature is far away higher than environment temperature, the height of environment temperature directly affects heat dispersal situations, the temperature in summer is high, dispel the heat slower, the temperature in winter is low, and heat radiation is very fast, and the temperature of infusion has direct relation with the content of reduced sugar, so adopt this technical scheme better can ensure the content of reduced sugar in infusion process, and be unlikely to that content of reducing sugar is too high affects crunchy sensation.
As a further improvement on the present invention, step 4) is in liquid glucose infusion process, and also comprise the content of reducing sugar detected in liquid glucose, at the end of infusion, in liquid glucose, content of reducing sugar is 12-20%.Because it is crisp not that the too high levels of reduced sugar can make to wrap up in sugared puffed rice; Adopt this technical scheme, the content of reducing sugar detected in liquid glucose also makes it remain within the scope of 12-20%, can ensure cooledly to wrap up in sugared puffed rice crispy in taste, and the shelf-life is longer.
As a further improvement on the present invention, infusion in summer temperature is 158-160 degree, and reduced sugar controls at 12-17%; Infusion in winter temperature is 155-157 degree, and reduced sugar controls at 18-22%; Like this, better can ensure that and cooledly wrap up in sugared puffed rice crispy in taste.
Further optimization, the infusion of step 4) liquid glucose can adopt normal pressure infusion, also can adopt and vacuumize infusion.
As a further improvement on the present invention, in described step 5) before adding puffed rice, add flavoring and mix with liquid glucose.Adopt this technical scheme, can be different according to the taste hobby of different crowd to puffed rice, add different flavorings, meet market diversification demand.
As a further improvement on the present invention, in described step 5), wrapping up in liquid glucose temperature in sugared equipment is 135-145 degree.Adopt this technical scheme, in this liquid glucose temperature range, puffed rice adheres to through rolling, and its surface more easily wraps one deck massecuite uniformly.
As a further improvement on the present invention, wrap up in the cooling of sugared puffed rice described in step 5) to be specially: the sugared puffed rice of wrapping up in obtained is put into air cooling equipment and cooled in 2min, and cool time is for being not more than 2min; Described air cooling equipment can adopt Air cooler, and the fan speed of described Air cooler is greater than 2600r/min.Adopt this technical scheme, cool fast, prevent adhesion between particle, and ensure that the crisp of mouthfeel.
As a further improvement on the present invention, also comprise and wrap up in sugared puffed rice by metal detection and packaging to cooled; The environmental requirement of described packaging is: temperature 22-25 DEG C, and relative humidity is not more than 40%; Wrapping up in sugared puffed rice preservation requirement is: package encapsulation, storage temperature is not more than 28 DEG C, and relative humidity is not more than 50%.
Adopting this technical scheme, carrying out metal detection to wrapping up in sugared puffed rice, ensure that its metallics content is in the scope of food safety requirements; Carry out control to environment temperature can ensure cooledly to wrap up in sugared puffed rice and can not stick together; Relative humidity is controlled, can ensure cooledly to wrap up in sugared puffed rice and can not affect crunchy sensation because of the moisture absorbed in air; Employing packs, and storage temperature is not higher than 28 DEG C, and relative humidity is preserved under being not more than the condition of 50% can ensure that wrapping up in sugared puffed rice has the longer shelf-life, can reach 270 days.
Compared with prior art, beneficial effect of the present invention is:
This preparation method is by the puffed rice surface sugar material of roller coating, grease processization sugar, emulsification, homogeneous, infusion, formation water content is low, cool after have the massecuite of certain brightness; Stick to puffed rice surface with after other flavoring for mixture, the puffed rice of various local flavor can be obtained; Adopt technical scheme of the present invention, the massecuite after infusion meets SB/T 10018-2008 standard, can prepare differently flavouredly to wrap up in sugared puffed rice, and obtained sugared puffed rice surface of wrapping up in has certain brightness, crispy in taste when chewing, and shelf life of products is longer.
Detailed description of the invention
Below preferably embodiment of the present invention is described in further detail.
Embodiment 1
Step 1): change sugar, by white granulated sugar and the sugared device of pouring into of water, heat and stir, to liquid glucose boiling, liquid glucose temperature is 105 ~ 106 degree, obtains the liquid glucose dissolved, and wherein, the consumption of described water is 35% of White Sugar Quality;
Step 2): in the liquid glucose dissolved, add isomaltooligosaccharide syrup, Guangdong malt syrup, pacify good butter and soybean lecithin, being stirred to liquid glucose becomes milkiness shape;
Step 3): by step 2) liquid glucose after emulsification carries out homogeneous process, and during homogeneous process, the temperature of liquid glucose is 85 degree, and the pressure of homogeneous process is 20MPa;
Step 4): the liquid glucose after step 3) homogeneous is carried out normal pressure infusion, infusion in summer temperature is 158-160 DEG C, detects the water content of liquid glucose, until the water content of liquid glucose lower than 3% time complete infusion, and the content detecting reduced sugar in liquid glucose is 18%;
Step 5): step 4) is endured well-done liquid glucose and pour into and wrap up in sugared machine, add puffed rice, obtain wrapping up in sugared puffed rice, and in 2min, the sugared puffed rice of wrapping up in obtained is put in Air cooler and cooled, fan speed is 2800r/min, puffed rice seethes ground fast cooling in Air cooler, and cool time is 2 minutes, obtains NAly between particle wrapping up in sugared puffed rice.
Through detecting, obtained to wrap up in sugared puffed rice surface glossy, and entrance is crisp.
Embodiment 2
Step 1): change sugar, by Korea S's white granulated sugar and the sugared device of 35% pouring into of water, heat and stir, to liquid glucose boiling, liquid glucose temperature is 105 ~ 106 degree, obtains the liquid glucose dissolved, and wherein, the consumption of described water is 32% of Korea S's White Sugar Quality;
Step 2): in the liquid glucose dissolved, add isomaltooligosaccharide syrup, Guangdong malt syrup, pacify good butter and soybean lecithin, being stirred to liquid glucose becomes milkiness shape;
Step 3): by step 2) liquid glucose after emulsification carries out homogeneous process, and during homogeneous process, the temperature of liquid glucose is 75 degree, and the pressure of homogeneous process is 25MPa;
Step 4): the liquid glucose after step 3) homogeneous is carried out normal pressure infusion, infusion in winter temperature is 155-157 DEG C, detects the water content of liquid glucose, until the water content of liquid glucose lower than 2% time complete infusion;
Step 5): step 4) is endured well-done liquid glucose and pour into and wrap up in sugared machine, add chocolate mix with liquid glucose after, add puffed rice again, wrap up in after sugar completes, obtain wrapping up in sugared puffed rice, and rapidly the sugared puffed rice of wrapping up in obtained is put in Air cooler and cooled in 1min, fan speed is 2900r/min, puffed rice seethes ground fast cooling in Air cooler, and cool time is 1.5 minutes, obtains NAly between particle wrapping up in sugared puffed rice;
Step 6): cooled puffed rice is carried out metal detection is qualified; And pack, make-up room environment: temperature 22 DEG C, relative humidity 23%.
Through detecting, obtained to wrap up in sugared puffed rice surface glossy, and entrance is crisp, 270 days shelf-lifves.
Embodiment 3
Step 1): change sugar, Korea S's white granulated sugar and water are poured in sugar dissolving kettle, heats and stir, to liquid glucose boiling, liquid glucose temperature is 105 ~ 106 degree, obtains the liquid glucose dissolved, and wherein, the consumption of described water is 33% of Korea S's White Sugar Quality;
Step 2): pumped in mixing and emulsifying pot by the liquid glucose dissolved, add Shandong Lu Zhou malt syrup, refined palm oil or hydrogenated vegetable oil and soybean lecithin, stir 5 minutes, stirring liquid glucose becomes milkiness shape;
Step 3): by step 2) liquid glucose after emulsification carries out homogeneous process, and during homogeneous process, the temperature of liquid glucose is 88 degree, and the pressure of homogeneous process is 30MPa;
Step 4): weighed by the liquid glucose after step 3) homogeneous and pour electric superconduction sugar boiler into and carry out normal pressure infusion, infusion temperature is the water content of 157-159 DEG C, on-line checkingi liquid glucose, until the water content of liquid glucose lower than 2% time complete infusion; The content detecting reduced sugar in liquid glucose is 15%;
Step 5): step 4) is endured well-done liquid glucose and pour into and wrap up in sugared machine, add after flavoring mixes with liquid glucose, add puffed rice again, wrap up in after sugar completes, obtain flavoured popcorn, and rapidly the flavoured popcorn obtained is put in Air cooler in 1min and cool, fan speed is 2800r/min, puffed rice seethes ground cooling fast in Air cooler, and cool time is 2 minutes, obtains NA flavoured popcorn between particle;
Step 6): cooled puffed rice is carried out metal detection is qualified; And pack, make-up room environment: temperature 22 DEG C, relative humidity 23%; Packed by obtained flavoured popcorn, and be kept at temperature and be not more than 28 DEG C, relative humidity is not more than in the environment of 50%.
Through detecting, obtained flavoured popcorn surface is glossy, and entrance is crisp, and the shelf-life of product reaches 270 days.
Comparative example 1
Step 1): change sugar, by Korea S's white granulated sugar and the sugared device of 30% pouring into of water, heat and stir, to liquid glucose boiling, liquid glucose temperature is 103 ~ 105 degree, obtains the liquid glucose dissolved, and wherein, the consumption of described water is 30% of Korea S's White Sugar Quality;
Step 2): in the liquid glucose dissolved, add isomaltooligosaccharide syrup, Guangdong malt syrup, pacify good butter and soybean lecithin, being stirred to liquid glucose becomes milkiness shape;
Step 3): by step 2) liquid glucose after emulsification carries out homogeneous process, and during homogeneous process, the temperature of liquid glucose is 78 degree, and the pressure of homogeneous process is 10MPa;
Step 4): the liquid glucose after step 3) homogeneous is carried out normal pressure infusion, infusion temperature is 155-157 DEG C, and detect the water content of liquid glucose, when the water content of liquid glucose is 5%, infusion terminates;
Step 5): step 4) is endured well-done liquid glucose and pour into and wrap up in sugared machine, add puffed rice again, wrap up in after sugar completes, obtain wrapping up in sugared puffed rice, and rapidly the sugared puffed rice of wrapping up in obtained is put in Air cooler and cooled in 2min, fan speed is 2500r/min, and puffed rice seethes ground cooling fast in Air cooler, cool time is 3 minutes, and what obtain cooling wraps up in sugared puffed rice;
Obtained to wrap up in sugared puffed rice surface lackluster, obscure, and the sticky hand in surface is not crisp.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, all should be considered as belonging to protection scope of the present invention.
Claims (10)
1. puffed rice wrap up in a sugared preparation method, it is characterized in that: comprise the following steps:
Step 1): change sugar, heats and is stirred to liquid glucose boiling, obtaining the liquid glucose dissolved;
Step 2): in the liquid glucose dissolved, add the additive comprising starch syrup, grease and emulsifying agent, being stirred to liquid glucose becomes milkiness shape;
Step 3): by step 2) liquid glucose after emulsification carries out homogeneous process;
Step 4): the liquid glucose after step 3) homogeneous is carried out infusion, infusion temperature is 155-160 DEG C, detects the water content of liquid glucose, until the water content of liquid glucose lower than 3% time complete infusion;
Step 5): step 4) is endured well-done liquid glucose and add and wrap up in sugared equipment, add puffed rice, obtain wrapping up in sugared puffed rice, and the cooling of sugared puffed rice is wrapped up in by described in 2 ~ 4min.
2. according to claim 1ly wrap up in sugared preparation method, it is characterized in that: described step 1)ization sugar step is: by white granulated sugar and the sugared device of pouring into of water, heat and stir, seething with excitement to liquid glucose; The consumption of described water is 32% ~ 35% of White Sugar Quality; The consumption of described starch syrup is the 20-35% of product gross mass.
3. according to claim 1ly wrap up in sugared preparation method, it is characterized in that: described in step 3), during homogeneous process, the temperature of liquid glucose is 45 ~ 90 DEG C, the pressure of homogeneous process is 20-30MPa.
4. according to claim 1ly wrap up in sugared preparation method, it is characterized in that: in described step 4), detect the water content of liquid glucose, until the water content of liquid glucose lower than 2% time complete infusion.
5. according to claim 1ly wrap up in sugared preparation method, it is characterized in that: in described step 4), also comprise the content of reducing sugar detected in liquid glucose, at the end of infusion, in liquid glucose, content of reducing sugar is 12-20%.
6. according to claim 1ly wrap up in sugared preparation method, it is characterized in that: infusion temperature summer described in step 4) is 158-160 degree, and winter is 155-157 degree.
7. according to claim 1 ~ 6 any one, wrap up in sugared preparation method, it is characterized in that: in described step 5) before adding puffed rice, first add flavoring and mix with liquid glucose.
8. according to claim 1 ~ 6 any one, wrap up in sugared preparation method, it is characterized in that: in described step 5), wrapping up in liquid glucose temperature in sugared equipment is 135-145 degree.
9. according to claim 1 ~ 6 any one, wrap up in sugared preparation method, it is characterized in that: wrap up in the cooling of sugared puffed rice described in step 5) and be specially: the sugared puffed rice of wrapping up in obtained being put into air cooling equipment and cooled in 2min, being cooled to the time of normal temperature for being not more than 2min.
10. according to claim 1 ~ 6 any one, wrap up in sugared preparation method, it is characterized in that: also comprise and wrap up in sugared puffed rice carry out metal detection and packaging to cooled; The environmental requirement of described packaging is: temperature 22-25 DEG C, and relative humidity is not more than 40%; Wrapping up in sugared puffed rice preservation requirement is: package encapsulation, storage temperature is not more than 28 DEG C, and relative humidity is not more than 50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510063374.2A CN104621478A (en) | 2015-02-06 | 2015-02-06 | Production method for coating popcorn with sugar |
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| CN201510063374.2A CN104621478A (en) | 2015-02-06 | 2015-02-06 | Production method for coating popcorn with sugar |
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| CN104621478A true CN104621478A (en) | 2015-05-20 |
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| CN201510063374.2A Pending CN104621478A (en) | 2015-02-06 | 2015-02-06 | Production method for coating popcorn with sugar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109965062A (en) * | 2017-12-28 | 2019-07-05 | 江西恒顶食品有限公司 | A kind of preparation method of cream taste frozen rice sugar |
| CN113080377A (en) * | 2021-04-25 | 2021-07-09 | 安徽李永明清真食品有限公司 | Popcorn and preparation method thereof |
| CN113287718A (en) * | 2021-05-28 | 2021-08-24 | 上海正荣食品有限公司 | Nutrient miniature popcorn and production method thereof |
| CN113317446A (en) * | 2021-06-03 | 2021-08-31 | 上海正荣食品有限公司 | Making process of popcorn |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965062A (en) * | 2017-12-28 | 2019-07-05 | 江西恒顶食品有限公司 | A kind of preparation method of cream taste frozen rice sugar |
| CN113080377A (en) * | 2021-04-25 | 2021-07-09 | 安徽李永明清真食品有限公司 | Popcorn and preparation method thereof |
| CN113287718A (en) * | 2021-05-28 | 2021-08-24 | 上海正荣食品有限公司 | Nutrient miniature popcorn and production method thereof |
| CN113317446A (en) * | 2021-06-03 | 2021-08-31 | 上海正荣食品有限公司 | Making process of popcorn |
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