CN107319335A - A kind of processing method of the expanded rice cracker of sandwich blueberry - Google Patents
A kind of processing method of the expanded rice cracker of sandwich blueberry Download PDFInfo
- Publication number
- CN107319335A CN107319335A CN201710658654.7A CN201710658654A CN107319335A CN 107319335 A CN107319335 A CN 107319335A CN 201710658654 A CN201710658654 A CN 201710658654A CN 107319335 A CN107319335 A CN 107319335A
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- China
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- blueberry
- processing method
- sandwich
- rice cracker
- expanded rice
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- Pending
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 34
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 34
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 34
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000019685 rice crackers Nutrition 0.000 title claims abstract description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000001125 extrusion Methods 0.000 abstract description 7
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 229940083466 soybean lecithin Drugs 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 238000005461 lubrication Methods 0.000 abstract description 2
- 238000003825 pressing Methods 0.000 abstract description 2
- 238000010008 shearing Methods 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention is on a kind of processing method of the sandwich expanded rice cracker of blueberry, it is characterized in that by being developed and utilized to blueberry pomace, add in traditional extrusion leisure food, the shortage supplemented with it in terms of dietary fiber and vitamin, while improving taste；Lubrication can be played a part of by adding soybean lecithin, help to make its delicate mouthfeel fragrant and sweet；And soybean lecithin is as a kind of emulsifying agent, have it is stronger emulsify, disperse, humidification；And product puffed degree is improved by way of reducing pressing materials viscosity.By the extruding and shearing of high intensity, strengthen expansion effect, while moisture is reduced, be conducive to extending the shelf life.
Description
Technical field
The present invention relates to food processing field, a kind of processing method of the expanded rice cracker of sandwich blueberry is related generally to.
Background technology
Blueberry is a kind of nutritious small berries, and one of five big healthy fruit are chosen as by the World Food Programme.Blueberry
Pomace is the processing byproduct of blueberry juice, and it contains the nutriments and active component of many, such as anthocyanidin, flavonols etc.,
With anti-oxidant, anti-cancer, many effects such as enhancing immune function of human body.In recent years, blueberry juice processing industry develops fast in China
Suddenly, it is traditional for pomace directly discarded processing mode, the wasting of resources is produced, environmental pollution is caused.Jiao Yanjin exists《Profit
The technical study of extrusion and puffing food is produced with blueberry pomace》In using blueberry pomace as raw materials for production, utilize twin (double) screw extruder
Extrusion is carried out, a kind of blueberry taste puffed leisure food is have developed；To blueberry pomace and the composition of blueberry dilated food
Analyzed；The supplementary material of dilated product is optimized with when extrusion process.
The content of the invention
The present invention enriches nutrition and the active material of dilated food to promote the utilization of blueberry accessory substance, and promotes it
There is provided a kind of processing method of the sandwich expanded rice cracker of blueberry for mouthfeel.
A kind of processing method of the expanded rice cracker of sandwich blueberry, it is characterised in that it is made up of following step：
1）, blueberry pomace is put into 50-55 DEG C of baking oven and baked 24-26 hour, the particle such as removal wherein larger carpopodium, and
Blueberry pomace is carried out to be crushed to 60-80 mesh；
2）, by corn quarrel with step 1 gained blueberry powder with 8:1-2 ratio mixing, adds 6-8% xylitols, 2.5-3% and eats
Oil, 0.5-0.6% soybean lecithins, are sufficiently mixed, and it is pre- to enter twin-screw extruder with 30-35rpm rate of feeding
Heat, it is 9-11% to control moisture addition, and sets terminal temperature to be 130-150 DEG C, spiral charging is carried out, in driving screw rotating speed
180-190rpm, and then extrusion waits and cuts into chunks into hollow cylinder；
3）, by defatted milk, edible pectin and egg white with 20:3:Uniform, freeze forming after sieving is beaten in 5-6 ratio mixing, will
Its squeeze into step 2 gained puff it is hollow in；
4）, by step 3 gains in 120-130 DEG C of baking 30-35 seconds, be cooled to nitrogen charging encapsulation after room temperature and preserve.
It is an advantage of the invention that：
A kind of processing method of sandwich expanded rice cracker of blueberry of the present invention, blueberry pomace is developed and utilized, and adds traditional squeeze
Press in puffed leisure food, the shortage supplemented with it in terms of dietary fiber and vitamin, while improving taste.Expanded
Soybean lecithin is added in food can play a part of lubrication, help to make its delicate mouthfeel fragrant and sweet；And soybean lecithin is used as one
Kind of emulsifying agent, have it is stronger emulsify, disperse, humidification；And it is expanded by way of reducing pressing materials viscosity to improve product
Degree.Using xylitol as sweetener, make this product more health-nutrition, can be selected as the leisure food of diabetes patient.It is expanded
It is machined with beneficial to the water-soluble substances content improved in starchy material, the product processed by extrusion is advantageously in human body
Digest and assimilate.By the extruding and shearing of high intensity, heat is caused to increase, the gelatinization speed increase of starch, macromolecular substances
Rapid cleavage, moisture is completely vaporized rapidly, and pressure sprays reducing suddenly in a flash for die head in material, and material tissue is produced rapidly
Raw many spileholes, external manifestation reduces for product density, and expansion effect improves；Moisture is reduced, and is conducive to extension to guarantee the quality
Phase.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of the expanded rice cracker of sandwich blueberry, it is characterised in that it is made up of following step：
1）, blueberry pomace is put into 50 DEG C of baking oven and baked 24 hours, remove the particles such as wherein larger carpopodium, and by blueberry
Pomace carries out being crushed to 80 mesh；
2）, by corn quarrel with step 1 gained blueberry powder with 8:1 ratio mixing, adds 6% xylitol, 3% edible oil, 0.6%
Soybean lecithin, is sufficiently mixed, and is preheated with 30rpm rate of feeding into twin-screw extruder, and control moisture adds
Dosage is 9%, and sets terminal temperature to be 150 DEG C, carries out spiral charging, in driving screw rotating speed 190rpm, so extrusion into
Hollow cylinder, waits and cuts into chunks；
3）, by defatted milk, edible pectin and egg white with 20:3:Uniform, freeze forming after sieving, by it is beaten in 5 ratio mixing
Squeeze into step 2 gained puff it is hollow in；
4）, by step 3 gains in 125 DEG C of bakings 30 seconds, be cooled to nitrogen charging encapsulation after room temperature and preserve.
Claims (5)
1. a kind of processing method of the expanded rice cracker of sandwich blueberry, it is characterised in that it is made up of following step：
1）, blueberry pomace is put into 50-55 DEG C of baking oven and baked 24-26 hour, the particle such as removal wherein larger carpopodium, and
Blueberry pomace is pulverized and sieved；
2）, by corn quarrel with step 1 gained blueberry powder with 8:1-2 ratio mixing, adds 6-8% xylitols, 2.5-3% and eats
Oil, 0.5-0.6% soybean lecithins, are sufficiently mixed, and it is pre- to enter twin-screw extruder with 30-35rpm rate of feeding
Heat, controls moisture addition, and sets terminal temperature, carries out spiral charging, in driving screw rotating speed 180-190rpm, and then extrudes
It is expanded into hollow cylinder, wait and cut into chunks；
3）, by defatted milk, edible pectin and egg white with 20:3:Uniform, freeze forming after sieving is beaten in 5-6 ratio mixing, will
Its squeeze into step 2 gained puff it is hollow in；
4）, step 3 gains are subjected to baking, be cooled to after room temperature nitrogen charging encapsulation and preserve.
2. the processing method of a kind of sandwich expanded rice cracker of blueberry according to claim 1, it is characterised in that step 1 is crushed to
60-80 mesh.
3. the processing method of a kind of sandwich expanded rice cracker of blueberry according to claim 1, it is characterised in that step 2 moisture adds
Dosage is 9-11%.
4. a kind of processing method of sandwich expanded rice cracker of blueberry according to claim 1, it is characterised in that step 2 end temperature
Spend for 130-150 DEG C.
5. a kind of processing method of sandwich expanded rice cracker of blueberry according to claim 1, it is characterised in that step 4 baking
Cheng Wei：In 120-130 DEG C of baking 30-35 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658654.7A CN107319335A (en) | 2017-08-04 | 2017-08-04 | A kind of processing method of the expanded rice cracker of sandwich blueberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658654.7A CN107319335A (en) | 2017-08-04 | 2017-08-04 | A kind of processing method of the expanded rice cracker of sandwich blueberry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319335A true CN107319335A (en) | 2017-11-07 |
Family
ID=60225237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710658654.7A Pending CN107319335A (en) | 2017-08-04 | 2017-08-04 | A kind of processing method of the expanded rice cracker of sandwich blueberry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319335A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606254A (en) * | 2018-03-14 | 2018-10-02 | 安徽金太阳食品有限公司 | A kind of rice cracker snack food production method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229819A (en) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | Purple potato bar sandwich rice cracker and making method thereof |
| CN103734619A (en) * | 2013-12-31 | 2014-04-23 | 上海大山合菌物科技股份有限公司 | Salty fresh edible fungi aromatic rice fruit and preparation method thereof |
| CN104068345A (en) * | 2013-03-29 | 2014-10-01 | 成都市棒棒娃实业有限公司 | Sandwich puffed crisp rice roll and preparation method thereof |
| CN106031413A (en) * | 2015-03-19 | 2016-10-19 | 中国海洋大学 | Method for producing blueberry puffed food by using blueberry fruit residue |
-
2017
- 2017-08-04 CN CN201710658654.7A patent/CN107319335A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068345A (en) * | 2013-03-29 | 2014-10-01 | 成都市棒棒娃实业有限公司 | Sandwich puffed crisp rice roll and preparation method thereof |
| CN103229819A (en) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | Purple potato bar sandwich rice cracker and making method thereof |
| CN103734619A (en) * | 2013-12-31 | 2014-04-23 | 上海大山合菌物科技股份有限公司 | Salty fresh edible fungi aromatic rice fruit and preparation method thereof |
| CN106031413A (en) * | 2015-03-19 | 2016-10-19 | 中国海洋大学 | Method for producing blueberry puffed food by using blueberry fruit residue |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606254A (en) * | 2018-03-14 | 2018-10-02 | 安徽金太阳食品有限公司 | A kind of rice cracker snack food production method |
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Application publication date: 20171107 |