CN107467479B - method for making elemi puffed food - Google Patents
method for making elemi puffed food Download PDFInfo
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- CN107467479B CN107467479B CN201710706927.0A CN201710706927A CN107467479B CN 107467479 B CN107467479 B CN 107467479B CN 201710706927 A CN201710706927 A CN 201710706927A CN 107467479 B CN107467479 B CN 107467479B
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- 239000004862 elemi Substances 0.000 title abstract description 20
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing an elemi puffed food, which comprises the following steps: (1) preparation of main materials in the pretreatment (2): placing the elegans powder, the okra extract, the onions and the celery into a grinder, pulping for 18-30 min at a stirring speed of 1000-2000 r/min, adding the meat paste, the sorghum flour, the bean curd residue and the buckwheat flour, and uniformly stirring to obtain a main material; (3) preparing a mixture: adding a seasoning into the main material, uniformly stirring, putting into a high-voltage pulse electric field treatment chamber, acting for 100 mu s under the conditions that the pulse intensity is 1200V/cm and the number of pulses is 40, and then putting into an infrared drying oven to dry until the moisture content is 25-30% to obtain a mixture; (4) and (5) puffing treatment. The elemene puffed food prepared by the invention can be used as a snack in a meal for patients with hyperglycemia/diabetes mellitus to assist in sugar control and sugar stabilization.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of food, in particular to a method for preparing an elemi puffed food.
[ background of the invention ]
Diabetes is a group of metabolic diseases characterized by chronic hyperglycemia due to various causes such as heredity and environment. The symptoms of polydipsia and polyuria of the diabetic patients are in direct proportion to the severity of the disease conditions. The blood sugar is increased, the urine sugar is increased, and osmotic diuresis can be triggered, so that the symptom of diuresis is caused; blood sugar is increased, a large amount of water is lost, the blood osmotic pressure is correspondingly increased, and the hyperthrome can stimulate the thirst center of the hypothalamus, so that the symptoms of thirst and polydipsia are caused; due to the relative or absolute deficiency of insulin, glucose in the body cannot be utilized, and protein and fat consumption is increased, so that weakness and weight loss are caused; to compensate for lost sugar, maintain body movement, require more food intake; this forms the typical "more than three or less" symptom. However, it is noteworthy that the more a patient eats, the higher the blood glucose level, the more urine glucose is lost, the more hunger is felt, and finally, the vicious circle is caused. Therefore, diabetic patients have a low meal and a high meal.
At present, diabetes patients mainly take medicines and inject insulin for treatment, and meanwhile, the patients emphasize eating less and eating more meals in the aspect of diet and strengthen exercise in the aspect of life. The condition of the patients with hyperglycemia and diabetes of office workers is limited, and the patients cannot eat more than a few meals on diet.
the elemena is used as a medicine and food dual-purpose resource, has a long eating history in Guangxi, Guangdong, Hainan, Fujian and other places in China, has high content of crude starch and crude fiber and low content of crude fat, crude protein and pectin, and has the effects of cooling blood, relieving inflammation, reducing blood sugar and the like. Although annual output of the eleven is more than 30 ten thousand tons, a commercial product is not formed at the present stage due to limited product development strength, and a large amount of resources are wasted. Okra is a plant distributed from tropical zone to subtropical zone, and the mucus of okra contains water-soluble pectin and mucin, so that the okra can slow down sugar absorption, reduce the demand of human body on insulin, inhibit cholesterol absorption, improve blood fat and remove toxin; the rich carotenoid in okra can maintain the normal secretion and action of insulin and balance blood sugar value, and is a good medicine for reducing blood sugar. Therefore, the development of a low-sugar, nutritional and hunger-resistant snack product suitable for the patients with hyperglycemia/diabetes to eat in a meal is certainly helpful for controlling and stabilizing sugar and improving the treatment effect.
[ summary of the invention ]
the invention aims to provide a method for making low-sugar, nutritional and hunger-resistant elemi puffed food with loose mouthfeel, and the prepared elemi puffed food can be used as a snack in a meal for patients with hyperglycemia/diabetes mellitus to assist in sugar control and sugar stabilization.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a method for preparing an elemi puffed food comprises the following steps:
(1) pretreatment: soaking the elegans in an acid solution for 10-18 h, cleaning, directly placing the elegans in a boiler for deastringency treatment for 10-15 min at the temperature of 105-115 ℃, taking out the deastringency treated elegans, soaking the deastringency treated elegans in cold water at the temperature of 1-4 ℃ for 2-6 h, then placing the elegans in a freezing chamber, cooling to-17 to-34 ℃ at the speed of 3-6 ℃/min, freeze-drying for 36-50 h, and finally grinding to obtain elegans powder;
(2) Preparation of main materials: putting 25-35 parts by weight of olive powder, 15-20 parts by weight of okra extract, 10-15 parts by weight of onion and 0-10 parts by weight of celery into a grinding machine, pulping at a stirring speed of 1000-2000 r/min for 18-30 min, adding 5-10 parts by weight of meat paste, 5-10 parts by weight of sorghum powder, 5-8 parts by weight of bean curd residue and 0-10 parts by weight of buckwheat powder, and uniformly stirring to obtain a main material;
(3) Preparing a mixture: adding 5-10 parts of seasoning into 100 parts of main material by weight, uniformly stirring, putting into a high-voltage pulse electric field treatment chamber, acting for 100 mu s under the conditions that the pulse intensity is 1200V/cm and the number of pulses is 40, and then putting into an infrared drying oven to dry until the moisture content is 25-30% to obtain a mixed material;
(4) Puffing: and putting the mixture into a double-screw extruder, extruding and puffing under the conditions that the sleeve temperature is 70-85 ℃, the feeding speed is 20-35 r/min and the screw rotating speed is 250-350 r/min to form particles, and finally packaging to obtain the olive expanding food.
In the present invention, as a further illustration, the okra extract of step (2) is prepared by the following method: according to the weight parts, 100 parts of okra are cut into blocks, dried for 5-10 hours at the temperature of 50-65 ℃, put into a reactor, and then mixed according to the material-liquid ratio of 1: adding deionized water at a ratio of 30-45, adjusting the pH value to 6.0-6.6, leaching for 20-35 min under the conditions of microwave power of 500-700W, temperature of 60-70 ℃ and infrared irradiation power of 600-800W, filtering, concentrating filtrate, and drying in vacuum to obtain the okra extract.
In the invention, as a further description, the acidic solution in the step (1) is an acetic acid solution with a mass fraction of 0.4-1.2%.
in the invention, as a further illustration, the meat paste in the step (2) is meat paste prepared from one or more of beef, rabbit meat, chicken, duck meat, pork, venison, goose meat, quail meat, finless eel, sea cucumber, carp, crucian carp, cod, loach, tilapia and mackerel.
in the invention, as a further description, the seasoning in the step (2) is one or more of mogroside, stevioside, cinnamon powder, garlic powder, ginger powder, apple powder, strawberry powder, papaya powder, chicken essence powder, beef essence powder and edible iodized salt.
In the invention, as a further explanation, the packaging manner in the step (4) is filling or bagging.
The invention has the following beneficial effects:
1. The method adopts the technical means of acid leaching, high-temperature deastringency and freeze drying to the elegans, so that the internal structure of the elegans becomes loose, and the subsequent puffing treatment steps are facilitated. The method comprises the steps of carrying out acid leaching treatment on the elegans, so that the internal structure of the elegans is corroded in an acid solution environment, and becomes loose; then the astringent taste of the elemene is destroyed under the high temperature condition by adopting the technical means of high temperature deastringency, the astringent taste of the elemene is removed, and the defect of hard quality of the elemene can be preliminarily improved; finally, freeze drying is adopted, so that water molecules in the elegans are cooled, the volume of the water molecules is expanded, the internal structure of the elegans is expanded from inside to outside, the defect that the elegans are hard is thoroughly changed, and preconditions are provided for the subsequent expansion processing step.
2. The preparation method adopts high-voltage pulse treatment in the preparation process of the mixture, can promote the cell permeability in the tissue structure of the main material to be improved, is beneficial to the subsequent drying treatment step, shortens the drying time, and preserves most of the nutrient substances in the main material.
3. The invention provides convenience for patients with hyperglycemia and diabetes, especially for the patients who unconditionally realize 'less eating more meals', and the product of the invention can assist in stabilizing sugar.
4. compared with the existing hypoglycemic health products and hypoglycemic drugs, the product developed by the invention has low cost and is more easily accepted by consumers; and the product is easy to form, loose in taste, fragrant and crisp and easy to be accepted by consumers.
[ detailed description ] embodiments
Example 1:
1. preparation of early stage
Preparing an okra extract: according to the weight portion, 100 portions of okra are cut into blocks, dried for 5 hours at the temperature of 50 ℃, put into a reactor, and then mixed according to the material-liquid ratio of 1: 30, adjusting the pH value to 6.0, leaching for 20min under the conditions of microwave power of 500W, temperature of 60 ℃ and infrared radiation power of 600W, filtering, concentrating the filtrate, and drying in vacuum to obtain the okra extract.
The material prepared in the earlier stage is used for the following method for preparing the elemi puffed food.
2. A method for preparing an elemi puffed food comprises the following steps:
(1) Pretreatment: soaking elemene in 0.4 wt% acetic acid solution for 10h, cleaning, directly placing into a boiler, performing deastringency treatment at 105 deg.C for 10min, taking out the deastringency treated elemene, soaking in 1 deg.C cold water for 2h, placing into a freezing chamber, cooling to-17 deg.C at 3 deg.C/min, freeze drying for 36h, and mincing to obtain elemene powder;
(2) Preparation of main materials: putting 25 parts of olive powder, 15 parts of okra extract and 10 parts of onion into a grinder, pulping for 18min at a stirring speed of 1000r/min, adding 1 part of beef paste, 3 parts of ricefield eel paste, 1 part of sea cucumber paste, 5 parts of sorghum powder and 5 parts of bean curd residue, and uniformly stirring to obtain a main material;
(3) Preparing a mixture: adding 5 parts of mogroside into 100 parts of main materials by weight, uniformly stirring, putting into a high-voltage pulse electric field treatment chamber, acting for 100 mu s under the conditions that the pulse intensity is 1200V/cm and the number of pulses is 40, and then putting into an infrared drying oven to dry until the moisture content is 25% to obtain a mixture;
(4) puffing: putting the mixture into a double-screw extruder, extruding and puffing under the conditions that the sleeve temperature is 70 ℃, the feeding speed is 20r/min and the screw rotating speed is 250r/min to form particles, and finally bagging to obtain the elemi puffed food.
Example 2:
1. Preparation of early stage
Preparing an okra extract: according to the weight portion, 100 portions of okra are cut into blocks, dried for 6 hours at the temperature of 55 ℃, put into a reactor, and then mixed according to the material-liquid ratio of 1: adding deionized water at a ratio of 32, adjusting pH to 6.1, leaching for 28min under microwave power of 550W, temperature of 67 deg.C and infrared irradiation power of 750W, filtering, concentrating the filtrate, and vacuum drying to obtain Abelmoschus esculentus extract.
The material prepared in the earlier stage is used for the following method for preparing the elemi puffed food.
2. A method for preparing an elemi puffed food comprises the following steps:
(1) Pretreatment: soaking elemene in 0.5 wt% acetic acid solution for 13h, cleaning, directly placing into a boiler, removing astringency at 108 deg.C for 11min, taking out, soaking in 2 deg.C cold water for 3h, placing into a freezing chamber, cooling to-20 deg.C at 4 deg.C/min, freeze drying for 40h, and mincing to obtain elemene powder;
(2) preparation of main materials: putting 27 parts of olive powder, 16 parts of okra extract, 13 parts of onion and 1 part of celery in a grinder, pulping for 20min at a stirring speed of 1500r/min, adding 2 parts of rabbit meat paste, 1 part of carp meat paste, 2 parts of chicken meat paste, 2 parts of duck meat paste, 6 parts of sorghum powder, 7 parts of bean curd residue and 2 parts of buckwheat powder, and uniformly stirring to obtain a main material;
(3) Preparing a mixture: adding 2 parts of stevioside, 2 parts of cinnamon powder and 2 parts of garlic powder into 100 parts of main materials according to parts by weight, uniformly stirring, putting into a high-voltage pulse electric field treatment chamber, acting for 100 mu s under the conditions that the pulse intensity is 1200V/cm and the pulse number is 40, and then putting into an infrared drying oven to dry until the moisture content is 26% to obtain a mixture;
(4) Puffing: and putting the mixture into a double-screw extruder, extruding and puffing under the conditions that the sleeve temperature is 73 ℃, the feeding speed is 26r/min and the screw rotating speed is 300r/min to form particles, and finally filling to obtain the elemi puffed food.
Example 3:
1. Preparation of early stage
Preparing an okra extract: according to the weight portion, 100 portions of okra are cut into blocks, dried for 8 hours at the temperature of 59 ℃, put into a reactor, and then mixed according to the material-liquid ratio of 1: adding deionized water at a ratio of 37, adjusting pH to 6.2, leaching for 24min under microwave power of 600W, temperature of 65 deg.C and infrared irradiation power of 700W, filtering, concentrating the filtrate, and vacuum drying to obtain Abelmoschus esculentus extract.
The material prepared in the earlier stage is used for the following method for preparing the elemi puffed food.
2. a method for preparing an elemi puffed food comprises the following steps:
(1) pretreatment: soaking elemene in 0.7 wt% acetic acid solution for 12h, cleaning, directly placing into a boiler, removing astringency at 107 deg.C for 11min, taking out, soaking in 2 deg.C cold water for 5h, placing into a freezing chamber, cooling to-22 deg.C at a speed of 5 deg.C/min, freeze drying for 39h, and mincing to obtain elemene powder;
(2) Preparation of main materials: putting 27 parts of the olive powder, 18 parts of the okra extract, 14 parts of the onion and 8 parts of the celery into a grinder, pulping at a stirring speed of 1700r/min for 23min, adding 1 part of the pork paste, 1 part of the deer paste, 1 part of the crucian carp paste, 2 parts of the goose paste, 1 part of the quail paste, 8 parts of the sorghum powder, 6 parts of the bean curd residue and 3 parts of the buckwheat powder, and uniformly stirring to obtain a main material;
(3) Preparing a mixture: adding 2 parts of ginger powder, 1 part of apple powder, 1 part of strawberry powder and 2 parts of papaya powder into 100 parts of main materials by weight, uniformly stirring, putting into a high-voltage pulse electric field treatment chamber, acting for 100 mu s under the conditions that the pulse intensity is 1200V/cm and the pulse number is 40, and then putting into an infrared drying oven to dry until the moisture content is 28% to obtain a mixture;
(4) Puffing: and putting the mixture into a double-screw extruder, extruding and puffing under the conditions that the sleeve temperature is 79 ℃, the feeding speed is 31r/min and the screw rotating speed is 275r/min to form particles, and finally filling to obtain the elemi puffed food.
Example 4:
1. Preparation of early stage
Preparing an okra extract: according to the weight portion, 100 portions of okra are cut into blocks, dried for 10 hours at the temperature of 65 ℃, put into a reactor, and then mixed according to the material-liquid ratio of 1: adding deionized water at a ratio of 45, adjusting pH to 6.6, leaching for 35min under microwave power of 700W, temperature of 70 deg.C and infrared irradiation power of 800W, filtering, concentrating the filtrate, and vacuum drying to obtain Abelmoschus esculentus extract.
The material prepared in the earlier stage is used for the following method for preparing the elemi puffed food.
2. a method for preparing an elemi puffed food comprises the following steps:
(1) pretreatment: soaking elemene in 1.2 wt% acetic acid solution for 18h, cleaning, directly placing into a boiler, removing astringency at 115 deg.C for 15min, taking out, soaking in 4 deg.C cold water for 6h, placing into a freezing chamber, cooling to-34 deg.C at a speed of 6 deg.C/min, freeze drying for 50h, and mincing to obtain elemene powder;
(2) Preparation of main materials: putting 35 parts of elegans powder, 20 parts of okra extract, 15 parts of onion and 10 parts of celery into a grinding machine, pulping for 30min at a stirring speed of 2000r/min, adding 1 part of cod meat paste, 1 part of loach meat paste, 2 parts of tilapia meat paste, 6 parts of mackerel meat paste, 10 parts of sorghum powder, 8 parts of bean curd residue and 10 parts of buckwheat powder, and uniformly stirring to obtain a main material;
(3) preparing a mixture: adding 2 parts of chicken essence powder, 2 parts of beef essence powder and 6 parts of edible iodized salt into 100 parts of main materials according to parts by weight, uniformly stirring, putting into a high-voltage pulse electric field treatment chamber, acting for 100 mu s under the conditions that the pulse intensity is 1200V/cm and the pulse number is 40, and then putting into an infrared drying oven to dry until the water content is 30% to obtain a mixture;
(4) puffing: putting the mixture into a double-screw extruder, extruding and puffing under the conditions that the sleeve temperature is 85 ℃, the feeding speed is 35r/min and the screw rotating speed is 350r/min to form particles, and finally filling or bagging to obtain the elemi expanded food.
Product evaluation test:
50 hyperglycemia/diabetes patients of different age groups were organized, and divided into 5 age groups, each age group being 10 patients, wherein the proportion of men to women was 1: 1, requiring it to be in full agreement with other life conditions, 9 a.m. every day: the food is eaten at 30 g of the elemi expanded food, the blood sugar value of the food after 2 hours of eating is measured and recorded, common rice is selected as a reference, and the products of the embodiments 1 to 4 of the invention are taken as experimental products. The evaluation was performed for 5 months in the order of example 1, example 2, example 3, example 4 and the control group, and the evaluation results are shown in Table 2, with the evaluation indexes shown in Table 1 being recorded for 1 month each.
Table 1:
| evaluation criteria | Score of |
| The postprandial blood glucose mean value is obviously larger than the blank blood glucose mean value | 1 minute from |
| The difference between the postprandial blood sugar average value and the blank blood sugar average value is not significant | 0 point (min) |
| the postprandial blood glucose mean value is obviously smaller than the blank blood glucose mean value | 1 minute (1) |
table 2:
as can be seen from table 1 in conjunction with table 2: the higher the fraction is, the better the effect of the product of the invention for assisting in reducing and stabilizing the sugar is. In the experiment, the scores of the experimental groups 1-4 are all above 6 points, which shows that the product of the invention can really assist the hyperglycemia/diabetes patients to stabilize or reduce the blood sugar compared with the common staple food, and especially has better effect on the patients with better digestion and absorption and the patients of 30-50 years old.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (6)
1. A method for preparing an elegans puffed food is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment: soaking the elegans in an acid solution for 10-18 h, cleaning, directly placing the elegans in a boiler for deastringency treatment for 10-15 min at the temperature of 105-115 ℃, taking out the deastringency treated elegans, soaking the deastringency treated elegans in cold water at the temperature of 1-4 ℃ for 2-6 h, then placing the elegans in a freezing chamber, cooling to-17 to-34 ℃ at the speed of 3-6 ℃/min, freeze-drying for 36-50 h, and finally grinding to obtain elegans powder;
(2) Preparation of main materials: putting 25-35 parts by weight of olive powder, 15-20 parts by weight of okra extract, 10-15 parts by weight of onion and 0-10 parts by weight of celery into a grinding machine, pulping at a stirring speed of 1000-2000 r/min for 18-30 min, adding 5-10 parts by weight of meat paste, 5-10 parts by weight of sorghum powder, 5-8 parts by weight of bean curd residue and 0-10 parts by weight of buckwheat powder, and uniformly stirring to obtain a main material;
(3) Preparing a mixture: adding 5-10 parts of seasoning into 100 parts of main material by weight, uniformly stirring, putting into a high-voltage pulse electric field treatment chamber, acting for 100 mu s under the conditions that the pulse intensity is 1200V/cm and the number of pulses is 40, and then putting into an infrared drying oven to dry until the moisture content is 25-30% to obtain a mixed material;
(4) Puffing: and putting the mixture into a double-screw extruder, extruding and puffing under the conditions that the sleeve temperature is 70-85 ℃, the feeding speed is 20-35 r/min and the screw rotating speed is 250-350 r/min to form particles, and finally packaging to obtain the olive expanding food.
2. The method of claim 1, wherein the expanded olive food is prepared by the following steps: the okra extract in the step (2) is prepared by the following method: according to the weight parts, 100 parts of okra are cut into blocks, dried for 5-10 hours at the temperature of 50-65 ℃, put into a reactor, and then mixed according to the material-liquid ratio of 1: adding deionized water at a ratio of 30-45, adjusting the pH value to 6.0-6.6, leaching for 20-35 min under the conditions of microwave power of 500-700W, temperature of 60-70 ℃ and infrared irradiation power of 600-800W, filtering, concentrating filtrate, and drying in vacuum to obtain the okra extract.
3. the method of claim 1, wherein the expanded olive food is prepared by the following steps: the acid solution in the step (1) is an acetic acid solution with the mass fraction of 0.4-1.2%.
4. The method of claim 1, wherein the expanded olive food is prepared by the following steps: the meat paste in the step (2) is prepared from one or more of beef, rabbit meat, chicken, duck meat, pork, venison, goose meat, quail meat, finless eel, sea cucumber, carp, crucian, cod, loach, tilapia and mackerel.
5. the method of claim 1, wherein the expanded olive food is prepared by the following steps: the seasoning in the step (3) is one or more of mogroside, stevioside, cinnamon powder, garlic powder, ginger powder, apple powder, strawberry powder, papaya powder, chicken essence powder, beef essence powder and edible iodized salt.
6. the method of claim 1, wherein the expanded olive food is prepared by the following steps: the packaging mode in the step (4) is canning or bagging.
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