CN106031412A - Lily puffed food and preparation method thereof - Google Patents
Lily puffed food and preparation method thereof Download PDFInfo
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- CN106031412A CN106031412A CN201510112119.2A CN201510112119A CN106031412A CN 106031412 A CN106031412 A CN 106031412A CN 201510112119 A CN201510112119 A CN 201510112119A CN 106031412 A CN106031412 A CN 106031412A
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- puffed food
- bulbus lilii
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Abstract
The present invention discloses lily puffed food and a preparation method thereof, and belongs to the technical field of food processing. The lily puffed food is processed from lily powder, flour, corn flour, malt sugar and water through gelatinization and extrusion. Compared with the ordinary flour puffed food in the prior art, the puffed food in the invention is supplemented with lily and corn, so the puffed food has special flavor; and the added maltose endows the puffed food with a touch of sweetness and greatly improved color and flavor, and the maltose also has some medicinal effect. The invention provides a novel puffed food for the consumer market, and changes the color, flavor and nutritional value of the ordinary flour puffed food.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of Bulbus Lilii puffed food and preparation side thereof
Method.
Background technology
Puffed food be sixties end occur a kind of novel foodstuff, abroad also known as extruded food, spray quick-fried food
Product, light food etc..It is using the less frumentum of water content, potato class, beans etc. as primary raw material, they
The volumetric expansion of raw material itself, internal organizational structure is made also to there occurs change after pressurization, heat treated,
Make after processed, molding.Due to the organizational structure porous fluffy of this based food, crisp taste, shortcake are sweet,
There is certain nutritive value, invite liking very much of children.But, puffed food is single due to nutrition, energy
Amount is high and is described as " junk food " by people.
Modern study shows, Bulbus Lilii have obvious antitussive, relieving asthma, the effect such as hemostasis, improve lymphocyte
Conversion ratio and the activity of increase liquid immunologic function.Bulbus Lilii can also suppress the growth of tumor.Bulbus Lilii is cleaned,
Boiling, it is edible to put cooling after crystal sugar, both can clearing heat and moistening lung, again can clearing away heart-fire for tranquillization, dryness of the lung disease is had preferably
Therapeutical effect.
Summary of the invention
The technical problem to be solved is a kind of Bulbus Lilii puffed food and preparation method thereof, preparation swollen
Relieving dyspepsia product are nutritious, and profile, mouthfeel are all good, have health-care effect.
To achieve these goals, the technical solution used in the present invention is:
A kind of Bulbus Lilii puffed food, the constituent of this Bulbus Lilii puffed food and weight portion be: Bulbus Lilii powder 30～40
Part, flour 60～80 parts, potato starch 10～20 parts, maltitol powder 10～20 parts, Semen Maydis powder 20～30
Part, water 100～130 parts.
A kind of preparation method of Bulbus Lilii puffed food, its step is as follows:
1) select new fresh Bulbus Lilii, reject impurity, remove black lobe, the rotten heart or the part gone mouldy, clean up, cut
Becoming thickness is the thin slice of 0.5cm, puts in stainless steel disc, is 35 DEG C in vacuum 300～900Pa, temperature
Lower vacuum dehydrating at lower temperature, obtains the crispy slice that moisture is 2%～4%；
2) crispy slice pulverizer step 1 obtained is pulverized, and then sieves with the screen cloth of 90 mesh；
3) in terms of mass fraction, Bulbus Lilii powder 30～40 parts, flour 60～80 parts, potato starch 10～20 parts,
Maltitol powder 10～20 parts, Semen Maydis powder 20～30 parts of mix homogeneously, and the 100～130 parts of stirrings that add water make paste
Shape；
4) atmospheric cooking 15～20min, are then cooled to room temperature；
5) raw material plastotype step 4 obtained；
6) blank of forming being placed in temperature is 40～45 DEG C, and vacuum is to enter under conditions of 400～1000Pa
Row is expanded, and the expanded time is 40～50min；
7) expanded complete after, cool down, pack, be filled with after nitrogen and seal.
Described water all accords with GB5749-2006 standard.
In described step 5, raw material plastotype is shaped as lamellar, spherical, strip, bar-shaped.
The invention have the benefit that the fluffy delicious and crisp of puffed food of production, there is the perfume (or spice) of Bulbus Lilii and cooked maize
Taste, just melt in the mouth, there is light sweet taste, production process is not added with any preservative and other chemical reagent,
Green.Natural, it is snack food suitable for both young.
Detailed description of the invention
The technical problem to be solved is a kind of Bulbus Lilii puffed food and preparation method thereof, preparation swollen
Relieving dyspepsia product are nutritious, and profile, mouthfeel are all good, have health-care effect.The present invention is entered one in conjunction with the embodiments
Step illustrates, does not constitute and limits the scope of the present invention.
Embodiment 1
1) select new fresh Bulbus Lilii, reject impurity, remove black lobe, the rotten heart or the part gone mouldy, clean up,
It is cut into the thin slice that thickness is 0.5cm, puts in stainless steel disc, be 35 DEG C in vacuum 300～500Pa, temperature
Lower vacuum dehydrating at lower temperature, obtains the crispy slice that moisture is 2%；
2) crispy slice pulverizer step 1 obtained is pulverized, and then sieves with the screen cloth of 90 mesh；
3) in terms of mass fraction, Bulbus Lilii powder 30 parts, 80 parts of flour, potato starch 10 parts, maltitol powder
20 parts, 30 parts of mix homogeneously of Semen Maydis powder, and the 130 parts of stirrings that add water make pasty state；
4) atmospheric cooking 20min, is then cooled to room temperature；
5) raw material plastotype step 4 obtained；
6) blank of forming being placed in temperature is 40 DEG C, vacuum be carry out under conditions of 400～800Pa swollen
Changing, the expanded time is 50min；
7) expanded complete after, cool down, pack, be filled with after nitrogen and seal.
Embodiment 2
1) select new fresh Bulbus Lilii, reject impurity, remove black lobe, the rotten heart or the part gone mouldy, clean up,
It is cut into the thin slice that thickness is 0.5cm, puts in stainless steel disc, be 35 DEG C in vacuum 700～900Pa, temperature
Lower vacuum dehydrating at lower temperature, obtains the crispy slice that moisture is 3%；
2) crispy slice pulverizer step 1 obtained is pulverized, and then sieves with the screen cloth of 90 mesh；
3) in terms of mass fraction, Bulbus Lilii powder 35 parts, 70 parts of flour, potato starch 15 parts, maltitol powder
15 parts, 25 parts of mix homogeneously of Semen Maydis powder, and the 120 parts of stirrings that add water make pasty state；
4) atmospheric cooking 18min, is then cooled to room temperature；
5) raw material plastotype step 4 obtained；
6) blank of forming being placed in temperature is 43 DEG C, and vacuum is to carry out under conditions of 800～1000Pa
Expanded, the expanded time is 45min；
7) expanded complete after, cool down, pack, be filled with after nitrogen and seal.
Embodiment 3
1) select new fresh Bulbus Lilii, reject impurity, remove black lobe, the rotten heart or the part gone mouldy, clean up,
It is cut into the thin slice that thickness is 0.5cm, puts in stainless steel disc, be 35 DEG C in vacuum 500～900Pa, temperature
Lower vacuum dehydrating at lower temperature, obtains the crispy slice that moisture is 4%；
2) crispy slice pulverizer step 1 obtained is pulverized, and then sieves with the screen cloth of 90 mesh；
3) in terms of mass fraction, Bulbus Lilii powder 40 parts, 60 parts of flour, potato starch 20 parts, maltitol powder
10 parts, 20 parts of mix homogeneously of Semen Maydis powder, and the 100 parts of stirrings that add water make pasty state；
4) atmospheric cooking 15min, is then cooled to room temperature；
5) raw material plastotype step 4 obtained；
6) blank of forming being placed in temperature is 40 DEG C, vacuum be carry out under conditions of 600～900Pa swollen
Changing, the expanded time is 40min；
7) expanded complete after, cool down, pack, be filled with after nitrogen and seal.
Claims (3)
1. a Bulbus Lilii puffed food, it is characterised in that in terms of mass parts, is made up of following raw material:
Bulbus Lilii powder 30～40 parts, flour 60～80 parts, potato starch 10～20 parts, maltitol powder 10～20
Part, Semen Maydis powder 20～30 parts, water 100～130 parts.
2. the preparation method of a Bulbus Lilii puffed food, it is characterised in that specifically comprise the following steps that
1) select new fresh Bulbus Lilii, reject impurity, remove black lobe, the rotten heart or the part gone mouldy, clean up, cut
Becoming thickness is the thin slice of 0.5cm, puts in stainless steel disc, is 35 DEG C in vacuum 300～900Pa, temperature
Lower vacuum dehydrating at lower temperature, obtains the crispy slice that moisture is 2%～4%；
2) crispy slice pulverizer step 1 obtained is pulverized, and then sieves with the screen cloth of 90 mesh；
3) in terms of mass fraction, by Bulbus Lilii powder 30～40 parts, flour 60～80 parts, potato starch 10～20
Part, maltitol powder 10～20 parts, Semen Maydis powder 20～30 parts of mix homogeneously, and the 100～130 parts of stirring systems that add water
Become pasty state；
4) atmospheric cooking 15～20min, are then cooled to room temperature；
5) raw material plastotype step 4 obtained；
6) blank of forming being placed in temperature is 40～45 DEG C, and vacuum is to enter under conditions of 400～1000Pa
Row is expanded, and the expanded time is 40～50min；
7) expanded complete after, cool down, pack, be filled with after nitrogen and seal.
The preparation method of a kind of Bulbus Lilii puffed food the most according to claim 2, it is characterised in that: described
Step 5 is shaped as lamellar, spherical, strip, bar-shaped with raw material plastotype.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510112119.2A CN106031412A (en) | 2015-03-16 | 2015-03-16 | Lily puffed food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510112119.2A CN106031412A (en) | 2015-03-16 | 2015-03-16 | Lily puffed food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106031412A true CN106031412A (en) | 2016-10-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510112119.2A Pending CN106031412A (en) | 2015-03-16 | 2015-03-16 | Lily puffed food and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006808A (en) * | 2017-04-10 | 2017-08-04 | 梁德政 | A kind of processing method of banana dilated food |
| CN109247533A (en) * | 2018-08-28 | 2019-01-22 | 安徽大大食品有限公司 | A kind of lily dilated food |
| CN109315720A (en) * | 2017-08-01 | 2019-02-12 | 兰州大学淮安高新技术研究院 | Extruding instant lily bulb is dry and preparation method thereof |
| CN113841838A (en) * | 2021-09-07 | 2021-12-28 | 广东展翠食品股份有限公司 | Composite puffed food containing fingered citron functional components and preparation method thereof |
| CN114847474A (en) * | 2022-05-23 | 2022-08-05 | 广西壮族自治区林业科学研究院 | Preparation method of lily puffed food |
| CN114868912A (en) * | 2022-05-23 | 2022-08-09 | 广西壮族自治区林业科学研究院 | Preparation method of low-fat food |
-
2015
- 2015-03-16 CN CN201510112119.2A patent/CN106031412A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006808A (en) * | 2017-04-10 | 2017-08-04 | 梁德政 | A kind of processing method of banana dilated food |
| CN109315720A (en) * | 2017-08-01 | 2019-02-12 | 兰州大学淮安高新技术研究院 | Extruding instant lily bulb is dry and preparation method thereof |
| CN109247533A (en) * | 2018-08-28 | 2019-01-22 | 安徽大大食品有限公司 | A kind of lily dilated food |
| CN113841838A (en) * | 2021-09-07 | 2021-12-28 | 广东展翠食品股份有限公司 | Composite puffed food containing fingered citron functional components and preparation method thereof |
| CN114847474A (en) * | 2022-05-23 | 2022-08-05 | 广西壮族自治区林业科学研究院 | Preparation method of lily puffed food |
| CN114868912A (en) * | 2022-05-23 | 2022-08-09 | 广西壮族自治区林业科学研究院 | Preparation method of low-fat food |
| CN114847474B (en) * | 2022-05-23 | 2024-04-12 | 广西壮族自治区林业科学研究院 | Preparation method of large lily puffed food |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161019 |
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| WD01 | Invention patent application deemed withdrawn after publication |