CN104719770A - Sugar-free microwave popcorn formula - Google Patents
Sugar-free microwave popcorn formula Download PDFInfo
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- CN104719770A CN104719770A CN201310703168.4A CN201310703168A CN104719770A CN 104719770 A CN104719770 A CN 104719770A CN 201310703168 A CN201310703168 A CN 201310703168A CN 104719770 A CN104719770 A CN 104719770A
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- sugar
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- puffed rice
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- stevioside
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Abstract
The invention discloses a sugar-free microwave popcorn formula which is composed of the following components by mass: 70%-95% of small-size maize, 5%-25% of oil, 0.1%-0.5% of stevia sugar, and balance of water. Through use of the natural sweetening agent stevia sugar for replacement of white sugar or an artificial synthetic sweetening agent in traditional microwave popcorn, production of acrylamide can be avoided, the produced popcorn is soft, crisp, moderate and pure in sweetness, sugar-free, low in calorific value, and more suitable for people with obesity, diabetes, and the like to eat.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of formula of sugar-free microwave puffed rice.
Background technology
Puffed rice is a kind of dilated food deeply liked by everybody, and wherein microwave popcorn is a kind of puffed rice made by microwave-oven-heating specially.With the puffed rice of produced in conventional processes, due to heating using microwave Quick uniform, sanitation and hygiene, the characteristic such as pollution-free, the nutritional labeling of corn can be retained to greatest extent, and mouthfeel palatable crisp more, fast easy to make, be particularly suitable for the occasions such as family party leisure and use.But microwave can accelerate the Maillard reaction of food, Maillard reaction is then the committed step that Acrylamide in Foods (Am) produces.This seminar have studied the impact of microwave on acrylamide content in puffed rice, and experiment shows no matter adopt which kind of expanded mode, and high sugared puffed rice more easily produces more acrylamide, and proposes the detection method of Am
[1].As everyone knows, acrylamide has neurotoxicity, causes gene mutation, carcinogenic etc.With veterinary science research institute, German federal consumer health protection in 2002 requires that in every 1kg food, Am content must at below 1000ug.
Stevioside is a kind of tetracyclic diterpene compound extracted from STEVIA REBAUDIANA, has high sugariness, low-calorie characteristic, and its sugariness is 200-350 times of sweetness of cane sugar, but heat is only 1/300 of sucrose.Wherein content the highest for this is for husband's glycosides (stevioside, St), taste matter the best be then Rebaudiodside A (Arebaudioside A, RA), the two content accounts for more than 80% of stevioside altogether.Except as sweetener, stevioside also has the effects such as adjuvant therapy of diabetes, hypertension, hyperglycaemia.The more important thing is stevioside Heat stability is good, use under being applicable to high-temperature operation.This patent mainly adopts the sweetener such as sucrose, asccharin, acesulfame potassium in stevioside replacement traditional microwave popcorn formulation, and Maillard reaction can not occur stevioside, also just reduces the content of acrylamide in puffed rice from source; And adopt non-trans-fatty acid as grease, a kind of sugar-free microwave puffed rice can be obtained, be more applicable to obesity, diabetic population eats.
Summary of the invention
The object of the present invention is to provide a kind of formula of sugar-free microwave puffed rice.The puffed rice sugariness that the formula that this patent provides is produced is moderate, and soft crisp, acrylamide content is low, meets people to mouthfeel and healthy dual pursuit.
For achieving the above object, the present invention adopts following technical scheme:
1, a formula for sugar-free microwave puffed rice, is characterized in that formula components quality group becomes: small-size maize 70%-95%, grease 5%-25%, stevioside 0.1%-0.5%, and surplus is water.
2, the formula of a kind of sugar-free microwave puffed rice according to claim 1, is characterized in that stevioside is that this replaces husband's glycosides, rebaudioside A or be the two mixture.
3, the formula of a kind of sugar-free microwave puffed rice according to claim 1, is characterized in that grease is not containing coconut oil, the palm oil of trans-fatty acid.
4, the formula of a kind of sugar-free microwave puffed rice according to claim 1, is characterized in that stevioside is with after water-soluble solution, fully mixes with small-size maize, then in micro-wave oven, heats 2-4min with high fire.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in detail, and its object is only better content of the present invention is described but and does not limit the present invention in any way.
Embodiment 1
Take this for husband's glycosides St0.1g, be sprayed on 140g small-size maize after dissolving with 10mL; Add coconut oil 10g again, with microwave bag special good seal; Put into the high fire (800W) of micro-wave oven and heat 3min.
Comparative example 1
With in 20g cane sugar substitution embodiment 1, this is for husband's glycosides, and other conditions are identical.Both contrasts Forming popcorn, all more than 90%, replaces the micro-Huang of puffed rice outward appearance that husband's glycosides is sweetener bright, without being charred phenomenon with this.Both sugarinesses are close, but more lasting with this puffed rice sweet taste produced for sweetener for husband's glycosides.The content of the acrylamide of two kinds of puffed rices is determined, the latter 1050ug/kg, far away higher than the 186ug/kg of the puffed rice produced for sweetener for husband's glycosides with this according to the method in bibliography 1.
Embodiment 2
Take rebaudioside A 0.1g, be sprayed on 140g small-size maize after dissolving with 10mL; Add coconut oil 10g again, with microwave bag special good seal; Put into the high fire of micro-wave oven (800W) 3min.Forming popcorn 92%, similar, only slightly sweet in mouthfeel in the micro-Huang of color and luster and embodiment 1.The acrylamide content measured in puffed rice is 192.5ug/kg.
Embodiment 3
Take stevioside 0.15g (this is 55% for husband's glycosides content, and Rebaudiodside A is 40%, and all the other are other glucosides), be sprayed on 140g small-size maize after dissolving with 10mL; Add coconut oil 10g again, with microwave bag special good seal; Put into the high fire of micro-wave oven (800W) 3min.Forming popcorn is 88%, the micro-Huang of color and luster, sugariness and comparative example 1 similar, but slightly offending pleasant impression.
Embodiment 4
Take this for husband's glycosides St0.1g, be sprayed on 140g small-size maize after dissolving with 10mL; Add palm oil 10g again, with microwave bag special good seal; Put into the high fire of micro-wave oven (800W) 3min.Forming popcorn is 95%, is similar in the mouthfeel of puffed rice and embodiment 1.
Embodiment 5
Take this for husband's glycosides St0.5g, be sprayed on 200g small-size maize after dissolving with 15mL; Add coconut oil 15g again, with good seal in microwave bag special; Put into the high fire of micro-wave oven (800W) 3min.Forming popcorn 92.5%, the micro-Huang of color and luster, mouthfeel is partially sweet.
Embodiment 6
Take rebaudioside A 0.1g, be sprayed on 140g small-size maize after dissolving with 10mL; Add coconut oil 20g again, with good seal in microwave bag special; Put into the high fire of micro-wave oven (800W) 3min.Forming popcorn 88%, the micro-Huang of color and luster is bright, and sugariness is close with embodiment 2.
Claims (4)
1. a formula for sugar-free microwave puffed rice, is characterized in that formula components quality group becomes: small-size maize 70%-95%, grease 5%-25%, stevioside 0.1%-0.5%, and surplus is water.
2. the formula of a kind of sugar-free microwave puffed rice according to claim 1, is characterized in that stevioside is that this replaces husband's glycosides, rebaudioside A or be the two mixture.
3. the formula of a kind of sugar-free microwave puffed rice according to claim 1, is characterized in that grease is not containing coconut oil, the palm oil of trans-fatty acid.
4. the formula of a kind of sugar-free microwave puffed rice according to claim 1, is characterized in that stevioside is with after water-soluble solution, fully mixes with small-size maize, then in micro-wave oven, heats 2-4min with high fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310703168.4A CN104719770A (en) | 2013-12-19 | 2013-12-19 | Sugar-free microwave popcorn formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310703168.4A CN104719770A (en) | 2013-12-19 | 2013-12-19 | Sugar-free microwave popcorn formula |
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| Publication Number | Publication Date |
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| CN104719770A true CN104719770A (en) | 2015-06-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310703168.4A Pending CN104719770A (en) | 2013-12-19 | 2013-12-19 | Sugar-free microwave popcorn formula |
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| CN (1) | CN104719770A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637239A (en) * | 2009-08-26 | 2010-02-03 | 广东省食品工业研究所 | Functional sugar-free microwave puffed rice and preparation method thereof |
| CN102731589A (en) * | 2007-09-17 | 2012-10-17 | 百事可乐公司 | Steviol glycoside isomers |
| CN102925518A (en) * | 2012-10-31 | 2013-02-13 | 江南大学 | Method for preparing rebaudioside by use of stevioside |
-
2013
- 2013-12-19 CN CN201310703168.4A patent/CN104719770A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102731589A (en) * | 2007-09-17 | 2012-10-17 | 百事可乐公司 | Steviol glycoside isomers |
| CN101637239A (en) * | 2009-08-26 | 2010-02-03 | 广东省食品工业研究所 | Functional sugar-free microwave puffed rice and preparation method thereof |
| CN102925518A (en) * | 2012-10-31 | 2013-02-13 | 江南大学 | Method for preparing rebaudioside by use of stevioside |
Non-Patent Citations (3)
| Title |
|---|
| 刘超等: ""高效液相色谱法测定甜叶菊糖中的甜叶菊和莱鲍迪苷A"", 《分析试验室》 * |
| 彭明明: ""最受欢迎的7种食用油"", 《环境》 * |
| 粮食大辞典编辑委员会: "《粮食大辞典》", 31 December 2009, 北京物资出版社 * |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20161223 Address after: 18 No. 224237 Yancheng City Tonghai Dongtai coastal economic zone in Jiangsu Province Road Applicant after: Dongtai Nashengte Biological Technology Co. Ltd. Address before: 1800 No. 214122 Jiangsu city of Wuxi Province Li Lake Avenue Applicant before: Jiangnan Univ |
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Application publication date: 20150624 |
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| RJ01 | Rejection of invention patent application after publication |