CN105124434A - Processing method for wheat puffed food - Google Patents

Abstract

The present invention relates to a processing method for a wheat puffed food. The processing method particularly comprises the following steps: (1) wetting wheat by immersion: completely debranning wheat grains which have full particles without mildewed grains to meet a product quality standard, and immersion-wetting the wheat grains with water before puffing for subsequent use, wherein the mass ratio of wheat to water is 30:1, and the water content of the wetted wheat is 17%; (2) during stewing, dissolving white granulated sugar and malt syrup in distilled water, after complete dissolving, adding rapeseed oil, corn starch and seasoning salt, and adding capsaicin, flavoring agents, saponins, peptide sweetener and purple sweet potato anthocyanins after the materials are fused, and stirring the mixture to obtain syrup; (3) preparing stir coating powder; (4) immersing the puffed wheat in the syrup and soaking the wheat for 10-30 minutes, stirring the wheat so as to uniformly coat the wheat with original taste syrup, mixing the stir coating powder with the wheat, and conducting puffing. The present processing method changes the traditional formula, adds a plurality of active ingredients, and prepares a product with rich tastes and novel mouth feel.

Description

A kind of wheat puffed food processing method

Technical field

The present invention relates to technical field of functional food, be specifically related to a kind of wheat puffed food processing method.

Background technology

China is the country be fertile of wheat, and people eat wheat and worn into flour, is made various food, with the former grain wheat person that is made food then without record and report.Pass on from one to another 21 years Christian eras Eastern Han Dynasty to found state monarch, the military Supreme Being Liu Xiu of Chinese light and Wang Mang Great War Central Plains, Liu Xiu is besieged in Mai Ren shop, Henan Zhoukou City by Wang Mang, hungry hard to bear when, one old village woman boils Mai Rentang and allays one's hunger for it, the spirit of Liu Xiu drink is good, break through tight encirclement by the enemy, defeat utterly Wang Mang, after Liu Xiu proclaims oneself emperor, Yu Fengmairendian, bestow the name called Mai Rentang, tell from mouth to mouth with approbation so far always, area, Fuyang is to produce good quality wheat, well-known throughout the country, and produce corn, peanut, mung bean, the coarse cereals such as sesame, but for a long time, with the cheap export trade of raw grain, high price buys processed food, peasant lives in poverty.How to make full use of the advantage that local agricultural product are abundant, suit measures to local conditions, carrying out rural area product deep processing is the road of getting wealth helping peasant to lift oneself out of poverty.

Summary of the invention

It is simple that technical problem to be solved by this invention is to provide a kind of preparation, is of high nutritive value, delicious wheat puffed food processing method.

Technical problem to be solved by this invention realizes by the following technical solutions:

A kind of wheat puffed food processing method, concrete grammar step is as follows:

(1) wheat infiltrates:

Select fruit grain full, without the wheat of mould grain, wheat debranner is clean, by for subsequent use for the wheat water-soaked after decortication before expanded, wheat in mass ratio: water=30:1, requires after soaking that wheat water content is 17%;

(2) liquid syrup preparation:

Take following raw material by weight: distilled water 3000 parts, white granulated sugar 2000 parts, malt syrup 1000 parts, rapeseed oil 50 parts, flavouring 50 parts, cornstarch 500 parts, Escin 2 parts, seasoning salt 160 parts, capsicim 0.4 part, sweet taste peptide 2.5 parts, purple sweet potato cyanidin 10 parts;

When boiling, first add distilled water, white granulated sugar, malt syrup dissolving, again with rapeseed oil, cornstarch and seasoning salt after molten sugar is complete, after material merges, adds capsicim, flavouring, Escin, sweet taste peptide and purple sweet potato cyanidin, stir evenly and obtain liquid syrup;

(3) outer breading preparation:

Take following raw material by weight: lotus root starch 10 parts, ultra micro lotus leaf powder 50 parts, 2 parts, fruit of Chinese magnoliavine seed powder, 1.5 parts, jujube core powder, 0.5 part, grape pip powder, yam flour 2 parts, 5 parts, purple perilla seed powder, 0.5 part, Radix Sorghum vulgare Pers powder, purple sweet potato powder 2 parts, 0.5 part, gumbo seed powder, roasting yellow eel bone meal 0.2 part, corn peptide 0.05 part, motherwort pollen 0.05 part, 0.5 part, white mushroom powder, Flos Caryophylli extract 0.2 part, rape flower extract 0.2 part; Take said components by weight during preparation, put into the container of sterilizing and cleaning up, stir;

(4) soaked wheat is immersed in liquid syrup, soaks 10-30 minute, and stir, wheat surface uniform is made to wrap liquid syrup, then admix outer breading, make wheat surface uniform wrap outer breading, the wheat mixed is sent into bulking equipment and carries out expanding treatment;

Above-mentioned flavouring is formed by the component system of mixing of following parts by weight: stearyl alcohol 10 parts, 20 parts, orange peel powder, alginic acid 2 parts, Herba Menthae powder 0.5 part, beta-schardinger dextrin-0.4 part, jasmine flower extract 0.2 part, purple sweet potato cyanidin 0.3 part; Take said components by weight during preparation, put into the container of sterilizing and cleaning up, stir.

Above-mentioned seasoning salt is made up of the component of following parts by weight: 70 parts, sodium chloride, 19 parts, potassium chloride, edible glucose 0.2 part, 2 parts, vinasse powder, Se-enriched yeast 3 parts, corn peptide 0.2 part, flavour nucleotide disodium 0.08 part, soybean lecithin 0.05 part; During preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, be mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain seasoning salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, have opsonic action to health.

The preparation method of above-mentioned ultra micro lotus leaf powder is as follows:

1) new new lotus leaf is sent into freezing equipment and carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment, then dries to moisture about 12% in the dryer of 55-58 DEG C;

2) by step 1) in dry after lotus leaf send into grinder, continuously grinding 2 hours, cross 200 mesh sieves, pour in reactor and inject steam while stirring, the steam temperature in reactor fully stirs under reaching the condition of 130 DEG C, material is heated evenly, adds thermal agitation 30-60 minute;

3) by step 2) in heating after material be placed on freezing bed, under 0 DEG C of-2 DEG C of condition refrigerate 24 hours, make its crystallization retrogradation, make hydrone from material, analyse drench out;

4) by step 3) in analyse the material block after drench hydrone and send into vacuum tumbler, continuous tumbling 2 hours, make material block softening, broken;

5) material after tumbling is sent into dryer, low temperature drying under the environment of 65-70 DEG C, makes its moisture within 14%;

6) by step 5) in the material of drying utilize ball mill to be milled to 400 orders.

The invention has the beneficial effects as follows: the present invention changes conventional formulation, add plurality of active ingredients, the product taste of preparation is abundant, mouthfeel is novel, ensure that beyond original local flavor, this product is made to have more nutrition, while meeting modern consumer taste demand, be more conducive to people and absorb nourishment and heat.

Detailed description of the invention

The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.

Embodiment 1

A kind of wheat puffed food processing method, concrete grammar step is as follows:

(1) wheat infiltrates:

Select fruit grain full, without the wheat of mould grain, wheat debranner is clean, by for subsequent use for the wheat water-soaked after decortication before expanded, wheat in mass ratio: water=30:1, requires after soaking that wheat water content is 17%;

(2) liquid syrup preparation:

Take following raw material by weight: distilled water 3000 parts, white granulated sugar 2000 parts, malt syrup 1000 parts, rapeseed oil 50 parts, flavouring 50 parts, cornstarch 500 parts, Escin 2 parts, seasoning salt 160 parts, capsicim 0.4 part, sweet taste peptide 2.5 parts, purple sweet potato cyanidin 10 parts;

When boiling, first add distilled water, white granulated sugar, malt syrup dissolving, again with rapeseed oil, cornstarch and seasoning salt after molten sugar is complete, after material merges, adds capsicim, flavouring, Escin, sweet taste peptide and purple sweet potato cyanidin, stir evenly and obtain liquid syrup;

(3) outer breading preparation:

Take following raw material by weight: lotus root starch 10 parts, ultra micro lotus leaf powder 50 parts, 2 parts, fruit of Chinese magnoliavine seed powder, 15 parts, jujube core powder, 05 part, grape pip powder, yam flour 2 parts, 5 parts, purple perilla seed powder, 05 part, Radix Sorghum vulgare Pers powder, purple sweet potato powder 2 parts, 0.5 part, gumbo seed powder, roasting yellow eel bone meal 0.2 part, corn peptide 0.05 part, motherwort pollen 0.05 part, 0.5 part, white mushroom powder, Flos Caryophylli extract 0.2 part, rape flower extract 0.2 part; Take said components by weight during preparation, put into the container of sterilizing and cleaning up, stir;

(4) soaked wheat is immersed in liquid syrup, soaks 10-30 minute, and stir, wheat surface uniform is made to wrap liquid syrup, then admix outer breading, make wheat surface uniform wrap outer breading, the wheat mixed is sent into bulking equipment and carries out expanding treatment;

Above-mentioned flavouring is formed by the component system of mixing of following parts by weight: stearyl alcohol 10 parts, 20 parts, orange peel powder, alginic acid 2 parts, Herba Menthae powder 0.5 part, beta-schardinger dextrin-0.4 part, jasmine flower extract 0.2 part, purple sweet potato cyanidin 0.3 part; Take said components by weight during preparation, put into the container of sterilizing and cleaning up, stir.

Above-mentioned seasoning salt is made up of the component of following parts by weight: 70 parts, sodium chloride, 19 parts, potassium chloride, edible glucose 0.2 part, 2 parts, vinasse powder, Se-enriched yeast 3 parts, corn peptide 0.2 part, flavour nucleotide disodium 0.08 part, soybean lecithin 0.05 part; During preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, be mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain seasoning salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, have opsonic action to health.

The preparation method of above-mentioned ultra micro lotus leaf powder is as follows:

1) new new lotus leaf is sent into freezing equipment and carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment, then dries to moisture about 12% in the dryer of 55-58 DEG C;

2) by step 1) in dry after lotus leaf send into grinder, continuously grinding 2 hours, cross 200 mesh sieves, pour in reactor and inject steam while stirring, the steam temperature in reactor fully stirs under reaching the condition of 130 DEG C, material is heated evenly, adds thermal agitation 30-60 minute;

3) by step 2) in heating after material be placed on freezing bed, under 0 DEG C of-2 DEG C of condition refrigerate 24 hours, make its crystallization retrogradation, make hydrone from material, analyse drench out;

4) by step 3) in analyse the material block after drench hydrone and send into vacuum tumbler, continuous tumbling 2 hours, make material block softening, broken;

5) material after tumbling is sent into dryer, low temperature drying under the environment of 65-70 DEG C, makes its moisture within 14%;

6) by step 5) in the material of drying utilize ball mill to be milled to 400 orders.

More than show and describe general principle of the present invention and 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 describe in above-described embodiment and description just illustrates 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.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (1)

1. a wheat puffed food processing method, is characterized in that method step is as follows:

(1) wheat infiltrates:

Select fruit grain full, without the wheat of mould grain, wheat debranner is clean, by for subsequent use for the wheat water-soaked after decortication before expanded, wheat in mass ratio: water=30:1, requires after soaking that wheat water content is 17%;

(2) liquid syrup preparation:

Take following raw material by weight: distilled water 3000 parts, white granulated sugar 2000 parts, malt syrup 1000 parts, rapeseed oil 50 parts, flavouring 50 parts, cornstarch 500 parts, Escin 2 parts, seasoning salt 160 parts, capsicim 0.4 part, sweet taste peptide 2.5 parts, purple sweet potato cyanidin 10 parts;

When boiling, first add distilled water, white granulated sugar, malt syrup dissolving, again with rapeseed oil, cornstarch and seasoning salt after molten sugar is complete, after material merges, adds capsicim, flavouring, Escin, sweet taste peptide and purple sweet potato cyanidin, stir evenly and obtain liquid syrup;

(3) outer breading preparation:

Take following raw material by weight: lotus root starch 10 parts, ultra micro lotus leaf powder 50 parts, 2 parts, fruit of Chinese magnoliavine seed powder, 1.5 parts, jujube core powder, 0.5 part, grape pip powder, yam flour 2 parts, 5 parts, purple perilla seed powder, 0.5 part, Radix Sorghum vulgare Pers powder, purple sweet potato powder 2 parts, 0.5 part, gumbo seed powder, roasting yellow eel bone meal 0.2 part, corn peptide 0.05 part, motherwort pollen 0.05 part, 0.5 part, white mushroom powder, Flos Caryophylli extract 0.2 part, rape flower extract 0.2 part; Take said components by weight during preparation, put into the container of sterilizing and cleaning up, stir;

(4) soaked wheat is immersed in liquid syrup, soaks 10-30 minute, and stir, wheat surface uniform is made to wrap liquid syrup, then admix outer breading, make wheat surface uniform wrap outer breading, the wheat mixed is sent into bulking equipment and carries out expanding treatment;

Above-mentioned flavouring is formed by the component system of mixing of following parts by weight: stearyl alcohol 10 parts, 20 parts, orange peel powder, alginic acid 2 parts, Herba Menthae powder 0.5 part, beta-schardinger dextrin-0.4 part, jasmine flower extract 0.2 part, purple sweet potato cyanidin 0.3 part; Take said components by weight during preparation, put into the container of sterilizing and cleaning up, stir.