CN108271898A - A kind of puffed rice is syrup dedicated and preparation method thereof - Google Patents
A kind of puffed rice is syrup dedicated and preparation method thereof Download PDFInfo
- Publication number
- CN108271898A CN108271898A CN201810122611.1A CN201810122611A CN108271898A CN 108271898 A CN108271898 A CN 108271898A CN 201810122611 A CN201810122611 A CN 201810122611A CN 108271898 A CN108271898 A CN 108271898A
- Authority
- CN
- China
- Prior art keywords
- syrup
- puffed rice
- dedicated
- acid
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of puffed rice is syrup dedicated comprising the following component counted in parts by weight：Sugar：65~75 parts；Water：30~35 parts；Acid：0.8~2.2 part；Dietary alkali：0.5~1.5 part；Stabilizer：0.5~1.5 part；Flavour volatile：0.1~1.0 part.Compared with prior art, the present invention has following advantageous effect：The present invention can make product convenient in production；Face is wider when raw material selects；Consumer is more convenient when using；The swollen quick-fried performance of finished product is more preferable, color and flavor it is more preferable；It is more advantageous to the safe and healthy of control product.
Description
Technical field
It is syrup dedicated and preparation method thereof the present invention relates to a kind of puffed rice, belong to food engineering development field.
Background technology
Manufacturer domestic at present is substantially is divided into sugar packet and oil packet is used by product, and such consumer's operation is more multiple
Miscellaneous, product effect can not embody well.
Producer also using general syrup carry out part that is swollen quick-fried or being food security do not reach requirement or
It is the swollen quick-fried effect that cannot have had.
Invention content
For the defects in the prior art, the object of the present invention is to provide a kind of puffed rice is syrup dedicated and its preparation side
Method.
The present invention is achieved by the following technical solutions：
The present invention provides a kind of puffed rice is syrup dedicated comprising the following component counted in parts by weight：
Preferably, the acid is edible acid.
Preferably, the acid includes citric acid and/or malic acid.
Preferably, the dietary alkali includes sodium bicarbonate and/or edible soda ash.
Preferably, the stabilizer includes one or both of emulsifier and thickener.
Preferably, the flavor agent includes flavorant, concentrate or extract.
A kind of preparation method that puffed rice as the aforementioned is syrup dedicated comprising following steps：
The dissolving and preparation of S1, syrup：Drinking water is added in hot water barrel, to be heated to 92~97 DEG C, is transferred to molten sugared bucket,
It opens high-speed stirred and sugar is added simultaneously；Acid and dietary alkali are stood after being pre-dissolved with room temperature；
The initial reaction of S2, syrup：Syrup is transferred to reaction kettle, opens heating, it is sour when the temperature to being added at 79-81 DEG C
Liquid；It is stirred until homogeneous；
The mid-term preparation of S3, syrup：After syrup stirs evenly, continue to heat, until 88-92 DEG C is closed heating, stands 45-
60min；
S4, the colouring of syrup and the formation of flavor：After standing, lye is added, and continue to stir, time control exists
25-60min；
The allotment of S5, syrup：According to the demand of product, it is in perfumery or stabilizer to be added；
S6, the cooling of syrup and stabilization：The temperature of syrup is set to drop to 20-30 in a short time by temperature cycling device
Between DEG C；
The mouthfeel control of S7, syrup：According to the requirement of product, then impact shear is carried out to syrup under condition of high voltage, makes it
Mouthfeel is more smooth.
Compared with prior art, the present invention has following advantageous effect：
The present invention can make product convenient in production；Face is wider when raw material selects；Consumer is more convenient when using；Finished product
Swollen quick-fried performance is more preferable, color and flavor it is more preferable；It is more advantageous to the safe and healthy of control product.
Specific implementation mode
With reference to specific embodiment, the present invention is described in detail.Following embodiment will be helpful to the technology of this field
Personnel further understand the present invention, but the invention is not limited in any way.It should be pointed out that the ordinary skill of this field
For personnel, without departing from the inventive concept of the premise, various modifications and improvements can be made.These belong to the present invention
Protection domain.
Embodiment 1
The present invention provides a kind of puffed rice is syrup dedicated comprising the following component counted in parts by weight：
A kind of preparation method that puffed rice as the aforementioned is syrup dedicated comprising following steps：
The dissolving and preparation of S1, syrup：Drinking water is added in hot water barrel, to be heated to 92~97 DEG C, is transferred to molten sugared bucket,
It opens high-speed stirred and sugar is added simultaneously；Acid and dietary alkali are stood after being pre-dissolved with room temperature；
The initial reaction of S2, syrup：Syrup is transferred to reaction kettle, opens heating, it is sour when the temperature to being added at 79-81 DEG C
Liquid；It is stirred until homogeneous；
The mid-term preparation of S3, syrup：After syrup stirs evenly, continue to heat, until 88-92 DEG C is closed heating, stands 45-
60min；
S4, the colouring of syrup and the formation of flavor：After standing, lye is added, and continue to stir, time control exists
25-60min；
The allotment of S5, syrup：According to the demand of product, it is in perfumery or stabilizer to be added；
S6, the cooling of syrup and stabilization：The temperature of syrup is set to drop to 20-30 in a short time by temperature cycling device
Between DEG C；
The mouthfeel control of S7, syrup：According to the requirement of product, then impact shear is carried out to syrup under condition of high voltage, makes it
Mouthfeel is more smooth.
Embodiment 2
The present invention provides a kind of puffed rice is syrup dedicated comprising the following component counted in parts by weight：
A kind of preparation method that puffed rice as the aforementioned is syrup dedicated comprising following steps：
The dissolving and preparation of S1, syrup：Drinking water is added in hot water barrel, to be heated to 92~97 DEG C, is transferred to molten sugared bucket,
It opens high-speed stirred and sugar is added simultaneously；Acid and dietary alkali are stood after being pre-dissolved with room temperature；
The initial reaction of S2, syrup：Syrup is transferred to reaction kettle, opens heating, it is sour when the temperature to being added at 79-81 DEG C
Liquid；It is stirred until homogeneous；
The mid-term preparation of S3, syrup：After syrup stirs evenly, continue to heat, until 88-92 DEG C is closed heating, stands 45-
60min；
S4, the colouring of syrup and the formation of flavor：After standing, lye is added, and continue to stir, time control exists
25-60min；
The allotment of S5, syrup：According to the demand of product, it is in perfumery or stabilizer to be added；
S6, the cooling of syrup and stabilization：The temperature of syrup is set to drop to 20-30 in a short time by temperature cycling device
Between DEG C；
The mouthfeel control of S7, syrup：According to the requirement of product, then impact shear is carried out to syrup under condition of high voltage, makes it
Mouthfeel is more smooth.
Specific embodiments of the present invention are described above.It is to be appreciated that the invention is not limited in above-mentioned
Particular implementation, those skilled in the art can make various deformations or amendments within the scope of the claims, this not shadow
Ring the substantive content of the present invention.
Claims (7)
1. a kind of puffed rice is syrup dedicated, which is characterized in that including the following component counted in parts by weight：
2. puffed rice as described in claim 1 is syrup dedicated, which is characterized in that the acid is edible acid.
3. puffed rice as claimed in claim 2 is syrup dedicated, which is characterized in that the acid includes citric acid and/or apple
Tartaric acid.
4. puffed rice as described in claim 1 is syrup dedicated, which is characterized in that the dietary alkali includes sodium bicarbonate and/or food
Use soda ash.
5. puffed rice as described in claim 1 is syrup dedicated, which is characterized in that the stabilizer includes emulsifier and thickener
One or both of.
6. puffed rice as described in claim 1 is syrup dedicated, which is characterized in that the flavor agent includes flavorant, concentration
Object or extract.
7. a kind of preparation method that puffed rice as described in claim 1 is syrup dedicated, which is characterized in that include the following steps：
The dissolving and preparation of S1, syrup：Drinking water is added in hot water barrel, to be heated to 92~97 DEG C, is transferred to molten sugared bucket, opens
Sugar is added simultaneously in high-speed stirred；Acid and dietary alkali are stood after being pre-dissolved with room temperature；
The initial reaction of S2, syrup：Syrup is transferred to reaction kettle, heating is opened, acid solution is added when the temperature to 79-81 DEG C；
It is stirred until homogeneous；
The mid-term preparation of S3, syrup：After syrup stirs evenly, continue to heat, until 88-92 DEG C is closed heating, stands 45-60min；
S4, the colouring of syrup and the formation of flavor：After standing, lye is added, and continue to stir, time control is in 25-
60min；
The allotment of S5, syrup：According to the demand of product, it is in perfumery or stabilizer to be added；
S6, the cooling of syrup and stabilization：By temperature cycling device make the temperature of syrup drop in a short time 20-30 DEG C it
Between；
The mouthfeel control of S7, syrup：According to the requirement of product, then impact shear is carried out to syrup under condition of high voltage, makes its mouthfeel
It is more smooth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810122611.1A CN108271898A (en) | 2018-02-07 | 2018-02-07 | A kind of puffed rice is syrup dedicated and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810122611.1A CN108271898A (en) | 2018-02-07 | 2018-02-07 | A kind of puffed rice is syrup dedicated and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108271898A true CN108271898A (en) | 2018-07-13 |
Family
ID=62808010
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810122611.1A Pending CN108271898A (en) | 2018-02-07 | 2018-02-07 | A kind of puffed rice is syrup dedicated and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108271898A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011569A (en) * | 2019-12-17 | 2020-04-17 | 泛亚（武汉）食品科技有限公司 | Candy for popcorn |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040223A (en) * | 1989-01-05 | 1990-03-07 | 中国人民解放军空军石家庄医院 | A kind of preparation technology of syrup with colouring of sugar |
| CN1994111A (en) * | 2006-08-25 | 2007-07-11 | 华南理工大学 | Method for preparing sugar-converted syrup |
| CN102258110A (en) * | 2011-08-25 | 2011-11-30 | 福州市食品工业研究所 | Pearl barley popcorn and processing method thereof |
| CN105420420A (en) * | 2015-11-10 | 2016-03-23 | 苏州工业园区尚融科技有限公司 | Preparation method of low-conversion syrup |
-
2018
- 2018-02-07 CN CN201810122611.1A patent/CN108271898A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040223A (en) * | 1989-01-05 | 1990-03-07 | 中国人民解放军空军石家庄医院 | A kind of preparation technology of syrup with colouring of sugar |
| CN1994111A (en) * | 2006-08-25 | 2007-07-11 | 华南理工大学 | Method for preparing sugar-converted syrup |
| CN102258110A (en) * | 2011-08-25 | 2011-11-30 | 福州市食品工业研究所 | Pearl barley popcorn and processing method thereof |
| CN105420420A (en) * | 2015-11-10 | 2016-03-23 | 苏州工业园区尚融科技有限公司 | Preparation method of low-conversion syrup |
Non-Patent Citations (1)
| Title |
|---|
| 李柏强: "《玉米综合加工技术》", 30 September 1988 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011569A (en) * | 2019-12-17 | 2020-04-17 | 泛亚（武汉）食品科技有限公司 | Candy for popcorn |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104351869B (en) | Black Box Tracing compound juice beverage and preparation method thereof | |
| CN103931978A (en) | Heat-resisting baking fruit jam | |
| CN103315282B (en) | A kind of tomato ketchup and preparation method thereof | |
| CN107028146A (en) | Natural palm sugar flavour enhancer and preparation method thereof | |
| CN108271898A (en) | A kind of puffed rice is syrup dedicated and preparation method thereof | |
| CN106072344B (en) | Crab cream taste shelled melon seed and preparation method thereof | |
| CN108771173A (en) | A kind of petal jelly and preparation method | |
| CN106974237A (en) | A kind of sea salt jelly and preparation method thereof | |
| CN107751737A (en) | A kind of sandwich cake made of glutinous rice served cold in summer of fruity and preparation method thereof | |
| CN105077013B (en) | The preparation method of quick-frozen red date taste noodle | |
| CN101233946A (en) | Hemp seed beverage and producing method thereof | |
| CN109998072A (en) | Additive-free lotus paste preparation method for material | |
| CN105123946A (en) | Sorbet-flavored beverage and preparation method thereof | |
| CN101926474A (en) | Method for preparing tofu with sea tangle-konjak | |
| CN107581342A (en) | A kind of processing method of tea flavour candied date | |
| CN108659137A (en) | A kind of gellan gum and its production method and application with double gelling temps | |
| CN103798610A (en) | Method for prolonging quality guarantee period of industrialized corn paste through heat sterilization | |
| CN106261528A (en) | A kind of mandarin orange cake and processing method thereof | |
| CN104982992A (en) | Tomato health beverage and preparation method thereof | |
| CN105077016B (en) | The preparation method of water chestnut taste quick frozen noodle | |
| CN108783229A (en) | A kind of production method of hand-pulled noodles | |
| CN107440022A (en) | A kind of crystal konjaku and preparation method thereof | |
| CN106923263A (en) | Passion fruit bean jelly and preparation method thereof | |
| CN106261534A (en) | A kind of chrysanthemum cake and processing method thereof | |
| CN106136068A (en) | A kind of Semen Fagopyri Esculenti cake and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180713 |
|
| RJ01 | Rejection of invention patent application after publication |