CN106333247A - Processing method for multi-color, multi-taste puffing food - Google Patents
Processing method for multi-color, multi-taste puffing food Download PDFInfo
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- CN106333247A CN106333247A CN201610756864.5A CN201610756864A CN106333247A CN 106333247 A CN106333247 A CN 106333247A CN 201610756864 A CN201610756864 A CN 201610756864A CN 106333247 A CN106333247 A CN 106333247A
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- semen castaneae
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- 238000003672 processing method Methods 0.000 title claims abstract description 23
- 230000001007 puffing effect Effects 0.000 title abstract description 7
- 235000019640 taste Nutrition 0.000 claims abstract description 27
- 235000021329 brown rice Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 15
- 241000209094 Oryza Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 9
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims description 55
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a processing method for multi-color, multi-taste puffing food. The processing method includes preparing castanea mollissima glutinous rice cake, preparing flammulina velutipes compound sprouting brown rice patches, and overlaying the two specialties and pressing into form, then processing with microwaves. The processing method provided by present invention is a multi-color, multi-taste puffing food processing method, through preparing castanea mollissima cake and overlaying with flammulina velutipes compound sprouting brown rice, to produce puffing food products with different tastes. The processing method can use a two-roll crusher as the processing equipment, to achieve technology industrialization. The present processing method is nutritionally rich, tasteful, with unique flavor. The processing technique of pressing and microwaving can be effective technical means for increasing the nutritional qualities of puffing food, and improving tastes and flavors.
Description
Technical field
The invention belongs to field of food producing technology, the many tastes of more particularly, to a kind of multicolour puffed food plus
Work method.
Background technology
Semen Castaneae has the good reputation of " kings of thousand fruits ", belongs to the first-class fruit of The strong bone of kidney tonifying, life lengthening.Modern study confirms,
The nutritional labeling of Semen Castaneae is not only comprehensively but also abundant, and wherein its protein content is higher more than about 1 times than sweet potato, and fat content is higher than
Rice, 2 times of flour, than high 1.5 times about of Semen Maydiss, rice, Determination of Vitamin C is than fruit such as Fructus Mali pumilae, pears, Fructus Persicae for amino acid content
High 5-10 times, the content of Hu Luosu is 4 times of Semen arachidis hypogaeae.Semen Castaneae also have good prophylaxis of cancer, reduce cholesterol and anti-tampon,
Virus, the effect of bacteria attack.In addition, the unsaturated fatty acid contained by Semen Castaneae and multivitamin, arteriosclerosis, height can be treated
The cardiovascular disease such as blood pressure, heart disease, are also the nutraceutical of anti-aging.Hypertension as caused by old arteriosclerosis,
Just available Semen Castaneae replaces Radix Ginseng to eat.And the nutrient such as its interior glucose, also can allaying tiredness, regain one's strength.Eat suitable daily
The marrons glaces of amount can improve the symptom of vitamin b deficiency disease patient, also can improve chronic tracheitiss.Additionally, Semen Castaneae also contains
There is the multi mineral prime element such as phosphorus, calcium, ferrum, potassium, and contain substantial amounts of amylopectin, when edible, delicate mouthfeel, perfume are glutinous good to eat.
Semen Castaneae not only rich in nutrition content, but also there is very high medical value.Semen Castaneae, sweet in flavor and warm in property, there is nourishing the stomach to be good for
The effects such as spleen, Bu Shen Zhuang waist, strong muscle are invigorated blood circulation.
Sprout brown rice be brown rice is cultivated under uniform temperature, humidity germination after be dried, obtained by plumelet and
The product of the composition of the endosperm with chaff layer.Brown rice after germination treatment remains abundant vitamin, mineral, dietary fiber etc.
Nutritional labeling, creates multiple functional active components having and promoting health simultaneously, such as γ-aminobutyric acid (γ-
Aminobutyric acid, gaba) there is brain-strengthening, blood pressure lowering and the effect preventing senile dementia, phytic acid has anticancer
With the function of blood fat reducing, oryzanol has reduction cholesterol and antithrombotic function.Sprout brown rice and its product are that have extensively
The functional food of new generation of biological activity, but in sprout brown rice, lysine and two kinds of essential amino acids of threonine are restricted amino
Acid.Research shows, the Flammulina velutiper (Fr.) Sing not only multiple nutritional components such as rich in proteins, vitamin, ucleosides, aminoacid, and contains
Several functions active component such as dietary fiber, Flammukinan, immune modulator etc., have reduction cholesterol, promote gastrointestinal
The critical functions such as wriggling, antitumor, enhancing immunity.By compounding Flammulina velutiper (Fr.) Sing make amino acid content enrich, composition complete and
Compound function leisure puffed food rich in dietary fiber, expand Flammulina velutiper (Fr.) Sing and sprout brown rice product processing technique field and
Product type, exploitation and quality evaluation to compound functional snacks are significant.
Extruding and puffing technology as a kind of economical and practical new processing method with its low production cost, production efficiency high,
Shape of product is various, product nutritive loss is widely used in food production the advantages of little.Puffed food is a kind of novel foodstuff,
Occupy larger market.Abroad also known as extruded food, light food etc., sometimes it is included into snack food, instant food, leisure in China
The scopes such as food, breakfast food.With the industrialization development of food, puffed food is with judicial convenience, diversification of varieties, production scale
Turn to direction to develop.The 3d puffed food developing the new many tastes of multicolour has certain nutritive value, is future market
Demand, favored by consumers.Because the nutritional labeling storage rate of puffed food and digestibility are all that comparison is high, this just says
Bright puffing process does not have an impact to the nutritional labeling of food, and its digestibility is more taller than unpuffed.
The production of common puffed food typically adopts single dough, single taste and color and luster.Using common puffed food
The product special flavour that production technology is made is dull, and color and luster is single.
Content of the invention
The invention aims to shortcoming present in solution prior art, and the many tastes of a kind of multicolour proposing
The processing method of puffed food.
For achieving the above object, the following technical scheme of present invention offer:
A kind of processing method of the puffed food of the many tastes of multicolour, specifically includes following steps:
S1, shelling: Semen Castaneae used by testing is taken out from freezer, first with knife by Semen Castaneae shell opener, are preferred with not injuring kernel of Semen Castaneae Mollissimae,
Take out after placing 2-3 min in the boiling water boiled and dry in the air cool, with handss, chestnut shell is peelled off, and Chestnut Kernel Coating is removed clean, obtain
Complete kernel of Semen Castaneae Mollissimae；
S2, color fixative: first the kernel of Semen Castaneae Mollissimae stripping first is used 85-95 DEG C of hydro-thermal scald 1.5-2.5 min, the Semen Castaneae after heat treatment is more
Easily cut into slices, the Semen Castaneae after burn is cut into the thin slice of 3.6-4.2mm, then carries out color retention；
S3, dry powder processed: the Semen Castaneae after color fixative is put in blast drier, 40-50 DEG C of design temperature, time 5.5-
6.5h, takes out baking oven after preliminarily dried, and even wet 0.8-1.2h, places in drying machine and 7-9h is dried, treat Semen Castaneae at room temperature
Put in high speed disintegrator after being completely dried, make rice-chestnut powder, load hermetic bag after crossing 40 mesh sieves standby；
S4, the making of Chinese chestnut cake embryo: flour, rice-chestnut powder, glutinous rice flour, potato starch are added water mix homogeneously in proportion, makes raw material
Group's original water content is 35% about, and the dough modulating is pressed into square biscuit through noodle cutter；
S5, by after sprout brown rice and drying Flammulina velutiper (Fr.) Sing pulverize, cross 55-65 mesh sieve；
S6, Flammulina velutiper (Fr.) Sing and sprout brown rice are mixed in proportion, load after adjusting material moisture in plastics valve bag quenched overnight, obtain
To dough；
The s7 and then dough roller pressure in s6 is become the dough sheet of 1.5-5mm thickness；
S8, the dough sheet in the square biscuit and s7 in s4 is stacked, then through roller pressure to 1.5-1.8mm thickness, roller is cut
Molding；
S9, it is then placed in being dried in thermostatic drying chamber, until water content as little as adds 20%, dried cake embryo carries out subsequently micro- again
Ripple technique, makes puffed food.
Preferably, the raw materials quality ratio of described flour, rice-chestnut powder, glutinous rice flour and potato starch is: 3-5:5-7:7-9.
Preferably, the raw material optimum quality ratio of described flour, rice-chestnut powder, glutinous rice flour and potato starch is: 4:6:8.
Preferably, the raw material mass mixture ratio of described pin mushroom and sprout brown rice is 1:16.
Preferably, the technological parameter of described continuous microwave treatment is as follows: the microwave oven expanded time is 95-105s, and power is
500-540w, design temperature is 145-160 DEG C.
Preferably, the technological parameter of described continuous microwave treatment is as follows: the microwave oven expanded time is 100s, and power is 520w,
Design temperature is 150 DEG C, and under this process conditions, products obtained therefrom puffed degree is 2.9, the puffed food of prepared taste good.
The technique effect of the present invention and advantage: a kind of processing side of the puffed food of the many tastes of multicolour that the present invention provides
Method, compounds sprout brown rice and stacks by making Chinese chestnut cake embryo and Flammulina velutiper (Fr.) Sing, produce the puffed food of different taste, and should
Processing method can prick production process equipment by double roller, realizes technology industrialization, comprehensive nutrition of the present invention, good mouthfeel, local flavor
Uniqueness, extruding microwave treatment technology can be used as improving puffed food nutritional quality, improve the effective technology means of taste flavor.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that specific embodiment described herein is only in order to explain the present invention, not
For limiting the present invention.Based on the embodiment in the present invention, those of ordinary skill in the art are not before making creative work
Put the every other embodiment being obtained, broadly fall into the scope of protection of the invention.
Embodiment 1
A kind of processing method of the puffed food of the many tastes of multicolour, specifically includes following steps:
S1, shelling: Semen Castaneae used by testing is taken out from freezer, first with knife by Semen Castaneae shell opener, are preferred with not injuring kernel of Semen Castaneae Mollissimae,
Take out after placing 2 min in the boiling water boiled and dry in the air cool, with handss, chestnut shell is peelled off, and Chestnut Kernel Coating is removed clean, obtained
Whole kernel of Semen Castaneae Mollissimae；
S2, color fixative: first the kernel of Semen Castaneae Mollissimae stripping first is scalded 1.5min with 85 DEG C of hydro-thermal, the Semen Castaneae after heat treatment is more easy to cut into slices,
Semen Castaneae after burn is cut into, the thin slice of 3.6mm, then carries out color retention；
S3, dry powder processed: the Semen Castaneae after color fixative is put in blast drier, 40 DEG C of design temperature, time 5.5h, treats preliminary
Take out baking oven after drying, even wet 0.8h, places in drying machine and 7h is dried at room temperature, treat that Semen Castaneae puts into height after being completely dried
In fast pulverizer, make rice-chestnut powder, load hermetic bag after crossing 40 mesh sieves standby；
S4, the making of Chinese chestnut cake embryo: flour, rice-chestnut powder, glutinous rice flour, potato starch are added water mixing all for 3:5:7 in proportion
Even, making raw material roll into a ball original water content is 35% about, and the dough modulating is pressed into square biscuit through noodle cutter；
S5, by after sprout brown rice and drying Flammulina velutiper (Fr.) Sing pulverize, cross 55 mesh sieves；
S6, Flammulina velutiper (Fr.) Sing and sprout brown rice are pressed raw material mass mixture ratio is that 1:16 mixes, and after adjusting material moisture, loading plastics are self-styled
Bag in quenched overnight, obtain dough；
The s7 and then dough roller pressure in s6 is become the dough sheet of 1.5mm thickness；
S8, the dough sheet in the square biscuit and s7 in s4 is stacked, then through roller pressure to 1.5mm thickness, roller is cut into
Type；
S9, it is then placed in being dried in thermostatic drying chamber, until water content as little as adds 20%, dried cake embryo carries out subsequently micro- again
Ripple technique, the technological parameter of continuous microwave treatment is as follows: the microwave oven expanded time is 95s, and power is 500w, and design temperature is 145
DEG C, make puffed food.
Embodiment 2
A kind of processing method of the puffed food of the many tastes of multicolour, specifically includes following steps:
S1, shelling: Semen Castaneae used by testing is taken out from freezer, first with knife by Semen Castaneae shell opener, are preferred with not injuring kernel of Semen Castaneae Mollissimae,
Take out after placing 2min in the boiling water boiled and dry in the air cool, with handss, chestnut shell is peelled off, and Chestnut Kernel Coating is removed clean, obtain complete
Kernel of Semen Castaneae Mollissimae；
S2, color fixative: first the kernel of Semen Castaneae Mollissimae stripping first is scalded 2min with 85 DEG C of hydro-thermal, the Semen Castaneae after heat treatment is more easy to cut into slices, will
Semen Castaneae after burn is cut into the thin slice of 4mm, then carries out color retention；
S3, dry powder processed: the Semen Castaneae after color fixative is put in blast drier, 45 DEG C of design temperature, time 6h, treats tentatively to do
Take out baking oven after dry, even wet 1h, places in drying machine and 8h is dried at room temperature, treat that Semen Castaneae puts into high speed powder after being completely dried
In broken machine, make rice-chestnut powder, load hermetic bag after crossing 40 mesh sieves standby；
S4, the making of Chinese chestnut cake embryo: flour, rice-chestnut powder, glutinous rice flour, potato starch are added water mixing all for 4:6:8 in proportion
Even, making raw material roll into a ball original water content is 35% about, and the dough modulating is pressed into square biscuit through noodle cutter；
S5, by after sprout brown rice and drying Flammulina velutiper (Fr.) Sing pulverize, cross 60 mesh sieves；
S6, Flammulina velutiper (Fr.) Sing and sprout brown rice are pressed raw material mass mixture ratio is that 1:16 mixes, and after adjusting material moisture, loading plastics are self-styled
Bag in quenched overnight, obtain dough；
The s7 and then dough roller pressure in s6 is become the dough sheet of 3.5mm thickness；
S8, the dough sheet in the square biscuit and s7 in s4 is stacked, then through roller pressure to 1.6mm thickness, roller is cut into
Type；
S9, it is then placed in being dried in thermostatic drying chamber, until water content as little as adds 20%, dried cake embryo carries out subsequently micro- again
Ripple technique, the technological parameter of continuous microwave treatment is as follows: the microwave oven expanded time is 100s, and power is 520w, and design temperature is 150
DEG C, under this process conditions, products obtained therefrom puffed degree is 2.9, the puffed food of prepared taste good.
Embodiment 3
A kind of processing method of the puffed food of the many tastes of multicolour, specifically includes following steps:
S1, shelling: Semen Castaneae used by testing is taken out from freezer, first with knife by Semen Castaneae shell opener, are preferred with not injuring kernel of Semen Castaneae Mollissimae,
Take out after placing 3 min in the boiling water boiled and dry in the air cool, with handss, chestnut shell is peelled off, and Chestnut Kernel Coating is removed clean, obtained
Whole kernel of Semen Castaneae Mollissimae；
S2, color fixative: first the kernel of Semen Castaneae Mollissimae stripping first is scalded 2.5 min with 95 DEG C of hydro-thermal, the Semen Castaneae after heat treatment is more easy to cut into slices,
Semen Castaneae after burn is cut into the thin slice of 4.2mm, then carries out color retention；
S3, dry powder processed: the Semen Castaneae after color fixative is put in blast drier, 50 DEG C of design temperature, time 6.5h, treats preliminary
Take out baking oven after drying, even wet 1.2h, places in drying machine and 9h is dried at room temperature, treat that Semen Castaneae puts into height after being completely dried
In fast pulverizer, make rice-chestnut powder, load hermetic bag after crossing 40 mesh sieves standby；
S4, the making of Chinese chestnut cake embryo: flour, rice-chestnut powder, glutinous rice flour, potato starch are added water mixing all for 5:7:9 in proportion
Even, making raw material roll into a ball original water content is 35% about, and the dough modulating is pressed into square biscuit through noodle cutter；
S5, by after sprout brown rice and drying Flammulina velutiper (Fr.) Sing pulverize, cross 65 mesh sieves；
S6, Flammulina velutiper (Fr.) Sing and sprout brown rice are pressed raw material mass mixture ratio is that 1:16 mixes, and after adjusting material moisture, loading plastics are self-styled
Bag in quenched overnight, obtain dough；
The s7 and then dough roller pressure in s6 is become the dough sheet of 5mm thickness；
S8, the dough sheet in the square biscuit and s7 in s4 is stacked, then through roller pressure to 1.8mm thickness, roller is cut into type；
S9, it is then placed in being dried in thermostatic drying chamber, until water content as little as adds 20%, dried cake embryo carries out subsequently micro- again
Ripple technique, the technological parameter of continuous microwave treatment is as follows: the microwave oven expanded time is 105s, and power is 540w, and design temperature is 160
DEG C, make puffed food.
In sum: a kind of processing method of the puffed food of the many tastes of multicolour that the present invention provides, with traditional skill
Art is compared, with expanded front material and be not added with Flammulina velutiper (Fr.) Sing sprout brown rice dilated product compared with, Flammulina velutiper (Fr.) Sing compound sprout brown rice swollen
Change total amino acid content, the TEAA of product, the content of arginine and lysine is significantly improved, and it is radially expanded
Rate, gelatinization degree, water-soluble sex index and l* value significantly reduce, and a*, b* and △ e value is notable to be raised, and shows that Flammulina velutiper (Fr.) Sing compounds germination rough
The browning degree of rice dilated product is larger；Meanwhile, the processing side of the puffed food of the many tastes of a kind of multicolour that the present invention provides
Method, compounds sprout brown rice and stacks by making Chinese chestnut cake embryo and Flammulina velutiper (Fr.) Sing, produce the puffed food of different taste, and should
Processing method can prick production process equipment by double roller, realizes technology industrialization, comprehensive nutrition of the present invention, good mouthfeel, local flavor
Uniqueness, extruding microwave treatment technology can be used as improving puffed food nutritional quality, improve the effective technology means of taste flavor.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, it still may be used
To modify to the technical scheme described in foregoing embodiments, or equivalent is carried out to wherein some technical characteristics,
All any modification, equivalent substitution and improvement within the spirit and principles in the present invention, made etc., should be included in the present invention's
Within protection domain.
Claims (6)
1. a kind of processing method of the puffed food of the many tastes of multicolour is it is characterised in that specifically include following steps:
S1, shelling: Semen Castaneae used by testing is taken out from freezer, first with knife by Semen Castaneae shell opener, are preferred with not injuring kernel of Semen Castaneae Mollissimae,
Take out after placing 2-3 min in the boiling water boiled and dry in the air cool, with handss, chestnut shell is peelled off, and Chestnut Kernel Coating is removed clean, obtain
Complete kernel of Semen Castaneae Mollissimae；
S2, color fixative: first the kernel of Semen Castaneae Mollissimae stripping first is used 85-95 DEG C of hydro-thermal scald 1.5-2.5 min, the Semen Castaneae after heat treatment is more
Easily cut into slices, the Semen Castaneae after burn is cut into the thin slice of 3.6-4.2mm, then carries out color retention；
S3, dry powder processed: the Semen Castaneae after color fixative is put in blast drier, 40-50 DEG C of design temperature, time 5.5-
6.5h, takes out baking oven after preliminarily dried, and even wet 0.8-1.2h, places in drying machine and 7-9h is dried, treat Semen Castaneae at room temperature
Put in high speed disintegrator after being completely dried, make rice-chestnut powder, load hermetic bag after crossing 40 mesh sieves standby；
S4, the making of Chinese chestnut cake embryo: flour, rice-chestnut powder, glutinous rice flour, potato starch are added water mix homogeneously in proportion, makes raw material
Group's original water content is 35% about, and the dough modulating is pressed into square biscuit through noodle cutter；
S5, by after sprout brown rice and drying Flammulina velutiper (Fr.) Sing pulverize, cross 55-65 mesh sieve；
S6, Flammulina velutiper (Fr.) Sing and sprout brown rice are mixed in proportion, load after adjusting material moisture in plastics valve bag quenched overnight, obtain
To dough；
The s7 and then dough roller pressure in s6 is become the dough sheet of 1.5-5mm thickness；
S8, the dough sheet in the square biscuit and s7 in s4 is stacked, then through roller pressure to 1.5-1.8mm thickness, roller is cut
Molding；
S9, it is then placed in being dried in thermostatic drying chamber, until water content as little as adds 20%, dried cake embryo carries out subsequently micro- again
Ripple technique, makes puffed food.
2. a kind of puffed food of the many tastes of multicolour according to claim 1 processing method it is characterised in that: described
The raw materials quality ratio of flour, rice-chestnut powder, glutinous rice flour and potato starch is: 3-5:5-7:7-9.
3. a kind of puffed food of the many tastes of multicolour according to claim 2 processing method it is characterised in that: described
The raw material optimum quality ratio of flour, rice-chestnut powder, glutinous rice flour and potato starch is: 4:6:8.
4. a kind of puffed food of the many tastes of multicolour according to claim 1 processing method it is characterised in that: described
The raw material mass mixture ratio of pin mushroom and sprout brown rice is 1:16.
5. a kind of puffed food of the many tastes of multicolour according to claim 1 processing method it is characterised in that: described
The technological parameter of continuous microwave treatment is as follows: the microwave oven expanded time is 95-105s, and power is 500-540w, and design temperature is
145-160℃.
6. a kind of puffed food of the many tastes of multicolour according to claim 5 processing method it is characterised in that: described
The technological parameter of continuous microwave treatment is as follows: the microwave oven expanded time is 100s, and power is 520w, and design temperature is 150 DEG C, here
Under process conditions, products obtained therefrom puffed degree is 2.9, the puffed food of prepared taste good.
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| CN107259358A (en) * | 2017-08-04 | 2017-10-20 | 安徽红云食品有限公司 | A kind of processing method of the crisp high protein rice cake of expanded crab |
| CN107319468A (en) * | 2017-08-09 | 2017-11-07 | 合肥徽徽逗食品有限公司 | A kind of preparation method of the fried melon seeds Chinese chestnut cake of milk fruit wine taste |
| CN107432425A (en) * | 2017-09-06 | 2017-12-05 | 张永霞 | A kind of Chinese chestnut oat microwave bulking food |
| CN107836632A (en) * | 2017-09-25 | 2018-03-27 | 佛山科学技术学院 | A kind of konjaku lotus leaf dilated food and preparation method thereof |
| CN109329349A (en) * | 2018-11-07 | 2019-02-15 | 岳西县良中电子商务有限公司 | A kind of enoki mushroom roots compound the method that swelling powder prepares nutrition digestion biscuit with sprouted unpolished rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107259358A (en) * | 2017-08-04 | 2017-10-20 | 安徽红云食品有限公司 | A kind of processing method of the crisp high protein rice cake of expanded crab |
| CN107319468A (en) * | 2017-08-09 | 2017-11-07 | 合肥徽徽逗食品有限公司 | A kind of preparation method of the fried melon seeds Chinese chestnut cake of milk fruit wine taste |
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