CN108813365A - Cereal extrusion and puffing food and its preparation process - Google Patents
Cereal extrusion and puffing food and its preparation process Download PDFInfo
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- CN108813365A CN108813365A CN201810752056.0A CN201810752056A CN108813365A CN 108813365 A CN108813365 A CN 108813365A CN 201810752056 A CN201810752056 A CN 201810752056A CN 108813365 A CN108813365 A CN 108813365A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 47
- 235000013339 cereals Nutrition 0.000 title claims abstract description 46
- 230000001007 puffing effect Effects 0.000 title claims abstract description 44
- 238000002156 mixing Methods 0.000 claims abstract description 60
- 235000016709 nutrition Nutrition 0.000 claims abstract description 36
- 230000035764 nutrition Effects 0.000 claims abstract description 35
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 44
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 5
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- LCJVIYPJPCBWKS-NXPQJCNCSA-N thymosin Chemical compound SC[C@@H](N)C(=O)N[C@H](CO)C(=O)N[C@H](CC(O)=O)C(=O)N[C@@H](C)C(=O)N[C@@H](C)C(=O)N[C@H](C(C)C)C(=O)N[C@H](CC(O)=O)C(=O)N[C@H](C(C)C)C(=O)N[C@H](CO)C(=O)N[C@H](CO)C(=O)N[C@H](CCC(O)=O)C(=O)N[C@H]([C@@H](C)CC)C(=O)N[C@H]([C@H](C)O)C(=O)N[C@H](C(C)C)C(=O)N[C@H](CCCCN)C(=O)N[C@H](CC(O)=O)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCCCN)C(=O)N[C@H](CCC(O)=O)C(=O)N[C@H](CCCCN)C(=O)N[C@H](CCCCN)C(=O)N[C@H](CCC(O)=O)C(=O)N[C@H](C(C)C)C(=O)N[C@H](C(C)C)C(=O)N[C@H](CCC(O)=O)C(=O)N[C@H](CCC(O)=O)C(=O)N[C@@H](C)C(=O)N[C@H](CCC(O)=O)C(O)=O LCJVIYPJPCBWKS-NXPQJCNCSA-N 0.000 description 1
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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
- 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
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23L17/20—Fish 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L29/06—Enzymes
-
- 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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/14—Yeasts or derivatives 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation processes of cereal extrusion and puffing food, include the following steps：I, pretreatment；II, mixing preparation；III, extrusion forming；IV, baking；V, seasoning.Cereal extrusion and puffing food of the present invention is by scientific and reasonable sorting and preparation process, and crispy in taste, nutrition is comprehensively and healthy, improves the comprehensive value of cereal, has a tremendous social and economic benefits.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to without cereal extrusion and puffing food and its preparation process.
Background technique
Snack food is one kind of fast-moving consumer goods, is the food that people are eaten at leisure, rest.Snack food is main
Classification has：Dry fruit, dilated food, candy, meat-based product etc..With the improvement of living standards, snack food is gradually promoted
As daily necessities for people.Wherein dilated food is also known as extruded food, the quick-fried food of spray, light food etc..It is with paddy
Object, potato or beans are primary raw material, are baked, are fried, the modes such as microwave or extruding make the volume expansion of raw material itself, internal
Institutional framework also changed, be made after processed, molding, there is the food of certain loose degree, due to this based food
Institutional framework porous fluffy, crisp taste, crisp sweet tea have certain nutritive value, deep to be liked by the majority of consumers, have wide
Wealthy market prospects.Currently, extrusion technique has become one of most common dilated food production technology, foreign countries are to this technology
Research is more early, makes fast progress.Various countries were not stopped always based on the foods processing technique exploitation of extrusion engineering philosophy.Japan
Just there are more than 300 kinds of dilated food marketings domestic and international early in 1979.Currently, U.S.'s dilated food annual sales amount is more than 1,000,000,000 beauty
Member.China started to develop dilated food in the 1980s, although in starting evening, quickly grow.
With the development of the social economy, people are to the healthy and safe aspect of food also growing interest, to food, tea, beverage
Requirement be also gradually increased, especially taste, nutrition and have special healthcare function in terms of.Extruding on existing market
Although food type is more, in view of it for convenience of fast food, so in food sugar, salt, monosodium glutamate the relatively other foods of content
The amount of product is just more more, and the content of other nutritional benefits element is what for lack, as long-term intake not only influences whether child
Appetite, and excessive flavouring can also generate certain harmfulness to human body in food, cannot have preferable mouthfeel
Meanwhile meeting the needs of people are to mouthfeel and health care.
Therefore, it is necessary to a kind of high nutrition is provided, it is in good taste, and the dilated food with certain health care.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, the present invention provides a kind of cereal extrusion and puffing food and its preparations
Technique.
A kind of preparation process of cereal extrusion and puffing food, includes the following steps：
I, pretreatment；
II, mixing preparation；
III, extrusion forming；
IV, baking；
V, seasoning.
Specifically, the preparation process of the cereal extrusion and puffing food, includes the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
For (40-55)：(1-3)：(8-15), adjusting pH value after mixing is 5.5-6.5, is subsequently added into gained mixture A mass
The enzyme of 0.1-0.5%, stands after mixing, obtains mixture B；；
II, mixing preparation：Mixture B, the matter of the mixture B, white granulated sugar, calcium carbonate is added in white granulated sugar, calcium carbonate
Amount is than being (50-75)：(1-5)：(0.0005-0.001) is uniformly mixed, obtains mixture；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder bulking equipment, treatment temperature is
60-180 DEG C, dissection obtains puff；
IV, baking：Above-mentioned puff is baked at being 80-200 DEG C in temperature, 35-40 DEG C is cooled to, is baked
Object；
V, seasoning：Object, soybean oil, edible essence, nutrition fortifier in mass ratio 10 will be baked：(1-1.5)：(0.5-
0.8)：(0.02-0.2) mixing, obtains cereal extrusion and puffing food after mixing.
Or：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
For (40-55)：(1-3)：(8-15), adjusting pH value after mixing is 4.0-5.0, is subsequently added into gained mixture A mass
The yeast liquid of 0.1-0.5%, after mixing evenly, sealing carries out anaerobic fermentation 6-10h at 20-35 DEG C, obtains mixture B；
II, mixing preparation：Mixture B, the matter of the mixture B, white granulated sugar, calcium carbonate is added in white granulated sugar, calcium carbonate
Amount is than being (50-75)：(1-5)：(0.0005-0.001) is uniformly mixed, obtains mixture；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder bulking equipment, treatment temperature is
60-180 DEG C, dissection obtains puff；
IV, baking：Above-mentioned puff is baked at being 80-200 DEG C in temperature, 35-40 DEG C is cooled to, is baked
Object；
V, seasoning：Object, soybean oil, edible essence, nutrition fortifier in mass ratio 10 will be baked：(1-1.5)：(0.5-
0.8)：(0.02-0.2) mixing, obtains cereal extrusion and puffing food after mixing.
Preferably, the preparation process of the cereal extrusion and puffing food, includes the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
For (40-55)：(1-3)：(8-15), adjusting pH value after mixing is 5.5-6.5, is subsequently added into gained mixture A mass
The enzyme of 0.1-0.5%, stands after mixing, obtains mixture B；PH value is adjusted again to 4.0-5.0, and mixture B mass is added
The yeast liquid of 0.1-0.5%, after mixing evenly, sealing carries out anaerobic fermentation 6-10h at 20-35 DEG C, obtains mixture C；
II, mixing preparation：Mixture C, the matter of the mixture C, white granulated sugar, calcium carbonate is added in white granulated sugar, calcium carbonate
Amount is than being (50-75)：(1-5)：(0.0005-0.001) is uniformly mixed, obtains mixture；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder bulking equipment, treatment temperature is
60-180 DEG C, dissection obtains puff；
IV, baking：Above-mentioned puff is baked at being 80-200 DEG C in temperature, 35-40 DEG C is cooled to, is baked
Object；
V, seasoning：Object, soybean oil, edible essence, nutrition fortifier in mass ratio 10 will be baked：(1-1.5)：(0.5-
0.8)：(0.02-0.2) mixing, obtains cereal extrusion and puffing food after mixing.
The wheat flour is prepared by the following method：Wheat is cleaned, draining, the water of wheat weight 10-15% is added
Carry out wheat wetting, 20-30 DEG C of wheat wetting temperature, tempering time 24-40h, to the wheat after wheat wetting ground to get.
The edible essence packet chive flavor essence, mandarin orange Orange-flavored essence, fruit flavor essence, mint flavored essence, beany flavour essence,
One of pungent fragrance essence, milk fragrance essence, meat taste essence, hard fruity flavor, drinks taste essence, vegetables taste essence are more
Kind.
The chive flavor essence is made of the raw material of following mass parts：10-12 parts of white granulated sugar, 18-20 parts of green onion powder, chicken meal
18-20 parts, 20-22 parts of sodium glutamate, 1.5-2.0 parts of citric acid, 0.05-1 parts of edible salt.
The nutrition fortifier includes one of astaxanthin, glutathione, wheat bran extractive from fermentative or a variety of.
Preferably, the nutrition fortifier presses (1-5) by astaxanthin, glutathione, wheat bran extractive from fermentative：(1-5)：
(1-5)。
Preferably, the baking process is carried out using baking method stage by stage.
It is highly preferred that the baking method stage by stage is：Puff is sequentially sent to four temperature sections to toast, it is described
The temperature range of four temperature sections is respectively 80 ± 5 DEG C, 110 ± 5 DEG C, 90 ± 5 DEG C, 85 ± 5 DEG C, each stage baking in order
Time is 0.5-5min.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：Paddy of the present invention
Object extrusion and puffing food and its logical carbohydrase and yeast liquid of being added of preparation process keep corn expanding more abundant, and by of short duration
Microbial action obtain high nutrition ingredient product, while effectively improving cereal nutritive value, also obtain largely have
Beneficial bacteria has effects that enhancing is immune；Baking procedure had both improved baking by the baking process of rationally setting multistage temperature
Article matter in turn ensures the nutritive value and health-care efficacy of product；It is added to nutrition fortifier, helps to enhance human immunity
Power, having improves eyesight, blood pressure lowering, promotes cell neogenesis and other effects.The present invention by scientific and reasonable sorting and preparation process,
Crispy in taste, nutrition is comprehensively and healthy, improves the comprehensive value of cereal, has a tremendous social and economic benefits.
Specific embodiment
Foregoing invention content of the invention is described in further detail With reference to embodiment, but should not be incited somebody to action
This range for being interpreted as the above-mentioned theme of the present invention is only limitted to following embodiments.
Each raw material and equipment introduction in embodiment：
Wheat, kind are Zheng wheat 7698, and the place of production is Henan Shangqiu Minquan County.
Cornstarch, food grade are provided purchased from Juneng Golden Corn Development Co., Ltd., Shouguang, Shandong.
The preparation method of wheat flour is：Wheat to be cleaned, is drained away the water, the water that wheat weight 12% is added carries out wheat wetting,
28 DEG C of wheat wetting temperature, tempering time for 24 hours, is then milled with Chopin's experiment, the first revolving speed shelling 3min with 200r/min,
Wheat slag obtained by shelling carries out 2 reductions, each reduction time 4min, when reduction the speed of upper grinding roller of the reduction system be
The speed of 325r/min, the next grinding roller are 445r/min, finally obtain wheat flour and wheat bran.
Alpha-amylase, enzyme activity 240U/g, food-grade are purchased from Tianjin Nuo Ao enzyme preparation Co., Ltd.
Saccharomyces cerevisiae, living bacteria count are 20,000,000,000 CFU/g, are purchased from Guangzhou infinitesimal Biotechnology Co., Ltd.
The configuration method of yeast liquid：By 0.05：10 mass ratio mixes saccharomyces cerevisiae and water, at 20 DEG C with
The revolving speed stirring 30min of 150r/min to obtain the final product.
White granulated sugar is purchased from Gaungzhou Huaqiao Sugar Factory.
Calcium carbonate, food-grade, the food grade light-weight calcium carbonate provided purchased from Dexing City Long Sheng calcium carbonate Co., Ltd.
Soybean oil, first-grade edible oil are purchased from Zhejiang benefit Hai Jiali food industry Co., Ltd.
Green onion powder is purchased from Xinghua City Meng Yao Food Co., Ltd.
Chicken meal is purchased from Yangjiang City Gang Yang sweetening treatment business corporation.
Sodium glutamate, CAS：142-47-2, food-grade compare Industrial Co., Ltd. purchased from Shanghai more.
Citric acid, No. CAS：76-92-9, food-grade are purchased from Zhengzhou City Wei Feng Biotechnology Co., Ltd.
The preparation method of chive flavor essence is：10 parts of white granulated sugar, 18 parts of green onion powder, chicken are weighed by the raw material composition of mass parts
18 parts of powder, 20 parts of sodium glutamate, 1.5 parts of citric acid, 0.05 part of edible salt, are stirred after mixing at 20 DEG C with the revolving speed of 25r/min
Mix 30min to obtain the final product.
Astaxanthin, No. CAS：472-61-7, article No. SF, purchased from the gloomy not natural source producer processed in Shaanxi.
Glutathione, No. CAS：70-18-8, food-grade are purchased from Henan Zheng Xing food additives Co., Ltd.
Lactobacillus acidophilus, active lactic acid bacterial content are greater than 10,000,000,000 CFU/g, are purchased from the gloomy not natural source producer in Shaanxi.
The preparation method of wheat bran extractive from fermentative is：According to mass ratio 0.2：1 to preparing the resulting wheat bran of wheat flour
Middle addition water, obtains suspension；The lactobacillus acidophilus that suspension quality 3% is added carries out liquid state fermentation, and fermentation temperature control exists
28 DEG C, fermentation time 36h, it is 6wt% that gained fermentation liquid, which is placed at 90 DEG C and is dried to water content, obtains wheat bran fermentation and mentions
Take object.
Chopin tests mill, model CD1 type, purchased from French Chopin company.
Mixing equipment is V-600 type food blending apparatus, is purchased from Changzhou and positive drying equipment Co., Ltd.
Twin-screw extruder bulking equipment is DSE32- test-type twin-screw Bulking Machine, contains the mechanical limited public affairs of profit purchased from Jinan
Department.
The model kob of microwave oven is purchased from Shenzhen Peng Guang catering appliances Co., Ltd.
Embodiment 1
A kind of preparation process of cereal extrusion and puffing food, includes the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
It is 50：2：10,15min is stirred with the revolving speed of 25r/min at 20 DEG C, is then 6 with lemon acid for adjusting pH value, it is mixed that gained is added
The alpha-amylase for closing object A mass 0.2% stirs 15min at 20 DEG C with the revolving speed of 25r/min, stands 8min, obtains mixture
B；
II, mixing preparation：White granulated sugar, calcium carbonate are added in mixture B, wherein the mixture B, white granulated sugar, carbonic acid
The mass ratio of calcium is 60：2：0.0005,20min is stirred with the revolving speed of 25r/min at 20 DEG C, is mixed after mixing
Material；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder, successively passes through three
Temperature region, the temperature of first, second and third temperature region are respectively 60 DEG C, 110 DEG C, 150 DEG C, pass in and out each temperature region institute
Time is 45s, and the revolving speed of twin-screw extruder is respectively 144r/min, by obtaining extruding after the length dissection of 6cm
Object；
IV, baking：Above-mentioned puff is sent into 110 DEG C of microwave ovens and toasts 240s, microwave frequency 50Hz is cooled to
It 35 DEG C, obtains baking object；
V, seasoning：It is in mass ratio 10 by object, soybean oil, chive flavor essence, nutrition fortifier is baked：1.2：0.5：
0.1,20min is stirred with the revolving speed of 25r/min at 20 DEG C, obtains cereal extrusion and puffing food after mixing.
The nutrition fortifier is by astaxanthin, glutathione, wheat bran extractive from fermentative in mass ratio 1：1：1 mixes.
Embodiment 2
A kind of preparation process of cereal extrusion and puffing food, includes the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
It is 50：2：10,15min is stirred with the revolving speed of 25r/min at 20 DEG C, lemon acid for adjusting pH value is continuously added to 5, gained is added
The yeast liquid of mixture A mass 0.2%, stirs 15min at 20 DEG C with the revolving speed of 25r/min, and sealing is detested at 30 DEG C
Aerobe fermentation 8h obtains mixture B；
II, mixing preparation：White granulated sugar, calcium carbonate are added in mixture B, wherein the mixture B, white granulated sugar, carbonic acid
The mass ratio of calcium is 60：2：0.0005,20min is stirred with the revolving speed of 25r/min at 20 DEG C, is mixed after mixing
Material；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder, successively passes through three
Temperature region, the temperature of first, second and third temperature region are respectively 60 DEG C, 110 DEG C, 150 DEG C, pass in and out each temperature region institute
Time is 45s, and the revolving speed of twin-screw extruder is respectively 144r/min, by obtaining extruding after the length dissection of 6cm
Object；
IV, baking：Above-mentioned puff is sent into 110 DEG C of microwave ovens and toasts 240s, microwave frequency 50Hz is cooled to
It 35 DEG C, obtains baking object；
V, seasoning：It is in mass ratio 10 by object, soybean oil, chive flavor essence, nutrition fortifier is baked：1.2：0.5：
0.1,20min is stirred with the revolving speed of 25r/min at 20 DEG C, obtains cereal extrusion and puffing food after mixing.
The nutrition fortifier is by astaxanthin, glutathione, wheat bran extractive from fermentative in mass ratio 1：1：1 mixes.
Embodiment 3
A kind of preparation process of cereal extrusion and puffing food, includes the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
It is 50：2：10,15min is stirred with the revolving speed of 25r/min at 20 DEG C, is then 6 with lemon acid for adjusting pH value, it is mixed that gained is added
The alpha-amylase for closing object A mass 0.2% stirs 15min at 20 DEG C with the revolving speed of 25r/min, stands 8min, obtains mixture
B；Lemon acid for adjusting pH value is continuously added to 5, the yeast liquid of mixture B mass 0.2% is added, with 25r/min at 20 DEG C
Revolving speed stir 15min, sealing, in 30 DEG C of progress anaerobic fermentation 8h, obtain mixture C；
II, mixing preparation：White granulated sugar, calcium carbonate are added in mixture C, wherein the mixture C, white granulated sugar, carbonic acid
The mass ratio of calcium is 60：2：0.0005,20min is stirred with the revolving speed of 25r/min at 20 DEG C, is mixed after mixing
Material；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder, successively passes through three
Temperature region, the temperature of first, second and third temperature region are respectively 60 DEG C, 110 DEG C, 150 DEG C, pass in and out each temperature region institute
Time is 45s, and the revolving speed of twin-screw extruder is respectively 144r/min, by obtaining extruding after the length dissection of 6cm
Object；
IV, baking：Above-mentioned puff is sent into 110 DEG C of microwave ovens and toasts 240s, microwave frequency 50Hz is cooled to
It 35 DEG C, obtains baking object；
V, seasoning：It is in mass ratio 10 by object, soybean oil, chive flavor essence, nutrition fortifier is baked：1.2：0.5：
0.1,20min is stirred with the revolving speed of 25r/min at 20 DEG C, obtains cereal extrusion and puffing food after mixing.
The nutrition fortifier is by astaxanthin, glutathione, wheat bran extractive from fermentative in mass ratio 1：1：1 mixes.
Comparative example 1
A kind of preparation process of cereal extrusion and puffing food, includes the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
It is 50：2：10,15min is stirred with the revolving speed of 25r/min at 20 DEG C, obtains mixture；
II, mixing preparation：White granulated sugar, calcium carbonate are added in mixture, wherein the mixture, white granulated sugar, calcium carbonate
Mass ratio be 60：2：0.0005,20min is stirred with the revolving speed of 25r/min at 20 DEG C, obtains mixture after mixing；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder, successively passes through three
Temperature region, the temperature of first, second and third temperature region are respectively 60 DEG C, 110 DEG C, 150 DEG C, pass in and out each temperature region institute
Time is 45s, and the revolving speed of twin-screw extruder is respectively 144r/min, by obtaining extruding after the length dissection of 6cm
Object；
IV, baking：Above-mentioned puff is sent into 110 DEG C of microwave ovens and toasts 240s, microwave frequency 50Hz is cooled to
It 35 DEG C, obtains baking object；
V, seasoning：It is in mass ratio 10 by object, soybean oil, chive flavor essence, nutrition fortifier is baked：1.2：0.5：
0.1,20min is stirred with the revolving speed of 25r/min at 20 DEG C, obtains cereal extrusion and puffing food after mixing.
The nutrition fortifier is by astaxanthin, glutathione, wheat bran extractive from fermentative in mass ratio 1：1：1 mixes.
Embodiment 4
A kind of preparation process of cereal extrusion and puffing food, includes the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
It is 50：2：10,15min is stirred with the revolving speed of 25r/min at 20 DEG C, is then 6 with lemon acid for adjusting pH value, it is mixed that gained is added
The alpha-amylase for closing object A mass 0.2% stirs 15min at 20 DEG C with the revolving speed of 25r/min, stands 8min, obtains mixture
B；Lemon acid for adjusting pH value is continuously added to 5, the yeast liquid of mixture B mass 0.2% is added, with 25r/min at 20 DEG C
Revolving speed stir 15min, sealing, in 30 DEG C of progress anaerobic fermentation 8h, obtain mixture C；
II, mixing preparation：White granulated sugar, calcium carbonate are added in mixture C, wherein the mixture C, white granulated sugar, carbonic acid
The mass ratio of calcium is 60：2：0.0005,20min is stirred with the revolving speed of 25r/min at 20 DEG C, is mixed after mixing
Material；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder, successively passes through three
Temperature region, the temperature of first, second and third temperature region are respectively 60 DEG C, 110 DEG C, 150 DEG C, pass in and out each temperature region institute
Time is 45s, and the revolving speed of twin-screw extruder is respectively 144r/min, by obtaining extruding after the length dissection of 6cm
Object；
IV, baking：Above-mentioned puff is sent into microwave oven and is toasted stage by stage, the baking of the industrial microwave oven
Roasting temperature, which controls, is：First, second, third and fourth phase temperature is respectively 110 DEG C, 85 DEG C, 95 DEG C, 90 DEG C, each temperature stage baking
Time used is 60s, and microwave frequency 50Hz is cooled to 35 DEG C, obtains baking object；
V, seasoning：It is in mass ratio 10 by object, soybean oil, chive flavor essence, nutrition fortifier is baked：1.2：0.5：
0.1,20min is stirred with the revolving speed of 25r/min at 20 DEG C, obtains cereal extrusion and puffing food after mixing.
The nutrition fortifier is by astaxanthin, glutathione, wheat bran extractive from fermentative in mass ratio 1：1：1 mixes.
Embodiment 5
A kind of preparation process of cereal extrusion and puffing food, includes the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
It is 50：2：10,15min is stirred with the revolving speed of 25r/min at 20 DEG C, is then 6 with lemon acid for adjusting pH value, it is mixed that gained is added
The alpha-amylase for closing object A mass 0.2% stirs 15min at 20 DEG C with the revolving speed of 25r/min, stands 8min, obtains mixture
B；Lemon acid for adjusting pH value is continuously added to 5, the yeast liquid of mixture B mass 0.2% is added, with 25r/min at 20 DEG C
Revolving speed stir 15min, sealing, in 30 DEG C of progress anaerobic fermentation 8h, obtain mixture C；
II, mixing preparation：White granulated sugar, calcium carbonate are added in mixture C, wherein the mixture C, white granulated sugar, carbonic acid
The mass ratio of calcium is 60：2：0.0005,20min is stirred with the revolving speed of 25r/min at 20 DEG C, is mixed after mixing
Material；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder, successively passes through three
Temperature region, the temperature of first, second and third temperature region are respectively 60 DEG C, 110 DEG C, 150 DEG C, pass in and out each temperature region institute
Time is 45s, and the revolving speed of twin-screw extruder is respectively 144r/min, by obtaining extruding after the length dissection of 6cm
Object；
IV, baking：Above-mentioned puff is sent into microwave oven and is toasted stage by stage, the baking of the industrial microwave oven
Roasting temperature, which controls, is：First, second, third and fourth phase temperature is respectively 85 DEG C, 95 DEG C, 90 DEG C, 110 DEG C, each temperature stage baking
Time used is 60s, and microwave frequency 50Hz is cooled to 35 DEG C, obtains baking object；
V, seasoning：It is in mass ratio 10 by object, soybean oil, chive flavor essence, nutrition fortifier is baked：1.2：0.5：
0.1,20min is stirred with the revolving speed of 25r/min at 20 DEG C, obtains cereal extrusion and puffing food after mixing.
The nutrition fortifier is by astaxanthin, glutathione, wheat bran extractive from fermentative in mass ratio 1：1：1 mixes.
Embodiment 6
A kind of preparation process of cereal extrusion and puffing food, includes the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water
It is 50：2：10,15min is stirred with the revolving speed of 25r/min at 20 DEG C, is then 6 with lemon acid for adjusting pH value, it is mixed that gained is added
The alpha-amylase for closing object A mass 0.2% stirs 15min at 20 DEG C with the revolving speed of 25r/min, stands 8min, obtains mixture
B；Lemon acid for adjusting pH value is continuously added to 5, the yeast liquid of mixture B mass 0.2% is added, with 25r/min at 20 DEG C
Revolving speed stir 15min, sealing, in 30 DEG C of progress anaerobic fermentation 8h, obtain mixture C；
II, mixing preparation：White granulated sugar, calcium carbonate are added in mixture C, wherein the mixture C, white granulated sugar, carbonic acid
The mass ratio of calcium is 60：2：0.0005,20min is stirred with the revolving speed of 25r/min at 20 DEG C, is mixed after mixing
Material；
III, extrusion forming：Extrusion is carried out to above-mentioned mixture using twin-screw extruder, successively passes through three
Temperature region, the temperature of first, second and third temperature region are respectively 60 DEG C, 110 DEG C, 150 DEG C, pass in and out each temperature region institute
Time is 45s, and the revolving speed of twin-screw extruder is respectively 144r/min, by obtaining extruding after the length dissection of 6cm
Object；
IV, baking：Above-mentioned puff is sent into microwave oven and is toasted stage by stage, the baking of the industrial microwave oven
Roasting temperature, which controls, is：First, second, third and fourth phase temperature is respectively 85 DEG C, 110 DEG C, 95 DEG C, 90 DEG C, each temperature stage baking
Time used is 60s, and microwave frequency 50Hz is cooled to 35 DEG C, obtains baking object；
V, seasoning：It is in mass ratio 10 by object, soybean oil, chive flavor essence, nutrition fortifier is baked：1.2：0.5：
0.1,20min is stirred with the revolving speed of 25r/min at 20 DEG C, obtains cereal extrusion and puffing food after mixing.
The nutrition fortifier is by astaxanthin, glutathione, wheat bran extractive from fermentative in mass ratio 1：1：1 mixes.
Embodiment 7
Substantially the same manner as Example 6, difference is only in that：The nutrition fortifier presses quality by astaxanthin, glutathione
Than 1：1 mixes.
Embodiment 8
Substantially the same manner as Example 6, difference is only in that：The nutrition fortifier is extracted by glutathione, wheat bran fermentation
Object in mass ratio 1：1 mixes.
Embodiment 9
Substantially the same manner as Example 6, difference is only in that：The nutrition fortifier is by astaxanthin, wheat bran extractive from fermentative
In mass ratio 1：1 mixes.
Test case 1
Physicochemical property test：According to the journal of writings of Chen Fengliang《Wheat breed quality and Extrusion Products physicochemical property
Relationship》Test method in 1.5 sections surveys the physical parameter that object is baked in 1-9 of the embodiment of the present invention and comparative example 1
Examination.
Each group result is as shown in table 1 below, compares each group test result, obtains P < 0.05 by statistical analysis method, shows
Sample average difference has statistical significance.
Table 1：Sensory evaluation test result table
Test result in comparison sheet 1 in 1-3 of the embodiment of the present invention in the preparation process of cereal extrusion and puffing food it is found that add
Add enzyme and/or saccharomycete, obtains corn flour extruding by microbial action more abundant；Segmentation is used in baking simultaneously to dry
Roasting method improves baked items matter, has preferable water imbibition, water solubility, the low equal physicochemical characteristics of baking object hardness, product mouth
Feel finer and smoother, more preferably.
Test case 2
Health-care effect test：Selection takes the healthy Kunming mouse of weight 20g or so, and half male and half female is randomly divided into 2 groups,
It is divided into thymus index and cleans up two big groups of index.10 groups are further divided into per big group, 10 mouse of every group manage identical, 2-
10 groups are fed respectively
Embodiment 1-9 cereal extrusion and puffing food, the 1st group is control group, and stomach-filling same amount of normal saline, daily stomach-filling is
0.1g/kg (presses Mice Body restatement), and the tested time is 48d.Thymus index calculates：Fasting 16h after tested takes off after weighing
Cervical vertebra is put to death, and thymus gland is taken to weigh, and to the thymus gland organ index of each test mice and is cleaned up index and is detected.Thymus index=chest
Gland quality (mg)/mouse weight (g)；Clean up index calculating：It after 21d is administered, is deprived of food but not water, weighs, every mouse tail
It is injected intravenously 5 times of diluted india inks (0.1mL/10g), the 2min (t after injection1) and 12min (t2), respectively from the intraocular corner of the eyes
Veniplex takes 20 μ L of blood, and is dissolved in 2.0m L0.1wt%Na2CO3In aqueous solution, 10min is stood after mixing, is used
0.1wt%Na2CO3Solution makees blank control pipe, (is purchased from the 3rd analysis instrument factory of Shanghai) on 721 type spectrophotometers,
Absorbance value (A) is surveyed at 680nm, cytophagy is as follows with index K value representation formula is cleaned up：
K=(log A1-log A2)/(t2-t1)
Compare each group test result, P < 0.05 is obtained by statistical analysis method, shows that sample average difference has statistics
Meaning is learned, specific test result is shown in Table 2.
Table 2：Health-care effect tests test result table
| Sample | Thymus gland organ index/(mgg-1) | Clean up index |
| Control group | 3.11 | 5.13 |
| Embodiment 1 | 4.70 | 6.60 |
| Embodiment 2 | 4.63 | 6.53 |
| Embodiment 3 | 4.91 | 6.89 |
| Embodiment 4 | 5.13 | 7.21 |
| Embodiment 5 | 5.06 | 7.10 |
| Embodiment 6 | 5.31 | 7.46 |
| Embodiment 7 | 4.35 | 6.48 |
| Embodiment 8 | 4.61 | 6.12 |
| Embodiment 9 | 4.45 | 5.91 |
Thymus gland is the important immune organ of human body, and major function is to generate T lymphocyte and secretion thymosin extrasin, is participated in thin
Born of the same parents are immune, therefore thymus gland organ index can reflect the power of body's immunity to a certain extent；Cleaning up index is in blood flow
The rate that foreign matter is removed by macrophage, cleans up that index is bigger, then carbon particle clearance ability is stronger, and carbon particle clearance ability is reacted
The phagocytic activity of monocyte, the phagocytic activity of monocyte are one of the main indicators for reflecting its immune function.It can from table 2
To find out, 6 cereal extrusion and puffing food of embodiment is strong using astaxanthin, glutathione, the nutrition of wheat bran extractive from fermentative combination
Agent, relatively to embodiment 7-9, (nutrition fortifier is astaxanthin, paddy Guang to its thymus gland organ index with index is cleaned up after mouse is edible
Any two kinds of the mixture of sweet peptide, wheat bran extractive from fermentative) and comparative example 3 (being not added with nutrition fortifier) have and significantly mention
Height illustrates that cereal extrusion and puffing food of the present invention has the effect of strengthen immunity.
The above described is only a preferred embodiment of the present invention, limitation in any form not is done to the present invention, therefore
The equivalent or simple change that all principles described according to the invention patent design are done, is included in the scope of protection of the patent of the present invention
It is interior；Those skilled in the art can make various modifications or additions to the described embodiments
Or be substituted in a similar manner, without departing from structure of the invention or beyond the scope defined by this claim,
It is within the scope of protection of the invention.
Claims (10)
1. a kind of preparation process of cereal extrusion and puffing food, which is characterized in that include the following steps：
I, pretreatment；
II, mixing preparation；
III, extrusion forming；
IV, baking；
V, seasoning.
2. the preparation process of cereal extrusion and puffing food as described in claim 1, which is characterized in that include the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water is
(40-55)：(1-3)：(8-15), adjusting pH value after mixing is 5.5-6.5, is subsequently added into gained mixture A mass 0.1-
0.5% enzyme, stands after mixing, obtains mixture B；；
II, mixing preparation：By white granulated sugar, calcium carbonate be added mixture B, the mixture B, white granulated sugar, calcium carbonate mass ratio
For (50-75)：(1-5)：(0.0005-0.001) is uniformly mixed, obtains mixture；
III, extrusion forming：Extrusion, treatment temperature 60- are carried out to above-mentioned mixture using twin-screw extruder bulking equipment
180 DEG C, dissection obtains puff；
IV, baking：Above-mentioned puff is baked at being 80-200 DEG C in temperature, is cooled to 35-40 DEG C, obtains baking object；
V, seasoning：Object, soybean oil, edible essence, nutrition fortifier in mass ratio 10 will be baked：(1-1.5)：(0.5-0.8)：
(0.02-0.2) mixing, obtains cereal extrusion and puffing food after mixing.
3. the preparation process of cereal extrusion and puffing food as described in claim 1, which is characterized in that include the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water is
(40-55)：(1-3)：(8-15), adjusting pH value after mixing is 4.0-5.0, is subsequently added into gained mixture A mass 0.1-
0.5% yeast liquid, after mixing evenly, sealing carries out anaerobic fermentation 6-10h at 20-35 DEG C, obtains mixture B；
II, mixing preparation：By white granulated sugar, calcium carbonate be added mixture B, the mixture B, white granulated sugar, calcium carbonate mass ratio
For (50-75)：(1-5)：(0.0005-0.001) is uniformly mixed, obtains mixture；
III, extrusion forming：Extrusion, treatment temperature 60- are carried out to above-mentioned mixture using twin-screw extruder bulking equipment
180 DEG C, dissection obtains puff；
IV, baking：Above-mentioned puff is baked at being 80-200 DEG C in temperature, is cooled to 35-40 DEG C, obtains baking object；
V, seasoning：Object, soybean oil, edible essence, nutrition fortifier in mass ratio 10 will be baked：(1-1.5)：(0.5-0.8)：
(0.02-0.2) mixing, obtains cereal extrusion and puffing food after mixing.
4. the preparation process of cereal extrusion and puffing food as described in claim 1, which is characterized in that include the following steps：
I, pretreatment：Wheat flour, cornstarch, water are mixed, wherein the mass ratio of the wheat flour, cornstarch, water is
(40-55)：(1-3)：(8-15), adjusting pH value after mixing is 5.5-6.5, is subsequently added into gained mixture A mass 0.1-
0.5% enzyme, stands after mixing, obtains mixture B；PH value is adjusted again to 4.0-5.0, and mixture B mass 0.1- is added
0.5% yeast liquid, after mixing evenly, sealing carries out anaerobic fermentation 6-10h at 20-35 DEG C, obtains mixture C；
II, mixing preparation：By white granulated sugar, calcium carbonate be added mixture C, the mixture C, white granulated sugar, calcium carbonate mass ratio
For (50-75)：(1-5)：(0.0005-0.001) is uniformly mixed, obtains mixture；
III, extrusion forming：Extrusion, treatment temperature 60- are carried out to above-mentioned mixture using twin-screw extruder bulking equipment
180 DEG C, dissection obtains puff；
IV, baking：Above-mentioned puff is baked at being 80-200 DEG C in temperature, is cooled to 35-40 DEG C, obtains baking object；
V, seasoning：Object, soybean oil, edible essence, nutrition fortifier in mass ratio 10 will be baked：(1-1.5)：(0.5-0.8)：
(0.02-0.2) mixing, obtains cereal extrusion and puffing food after mixing.
5. the preparation process of cereal extrusion and puffing food as described in claim any one of 2-4, which is characterized in that the wheat flour
It is prepared by the following method：Wheat is cleaned, draining, the water that wheat weight 10-15% is added carries out wheat wetting, wheat wetting temperature
20-30 DEG C, tempering time 24-40h, to the wheat after wheat wetting ground to get.
6. the preparation process of cereal extrusion and puffing food as described in claim any one of 2-4, which is characterized in that described to toast
Baking method carries out Cheng Caiyong stage by stage；The baking method stage by stage is：Puff is sequentially sent to four temperature sections to carry out
Baking, the temperature range of four temperature sections in order be respectively 80 ± 5 DEG C, 110 ± 5 DEG C, 90 ± 5 DEG C, 85 ± 5 DEG C, often
A stage baking time is 0.5-5min.
7. the preparation process of cereal extrusion and puffing food as described in claim any one of 2-4, which is characterized in that the edible perfume (or spice)
Spermatophore includes chive flavor essence, fruit flavor essence, mint flavored essence, beany flavour essence, pungent fragrance essence, milk fragrance essence, meat
One of taste essence, hard fruity flavor, drinks taste essence, vegetables taste essence are a variety of.
8. the preparation process of cereal extrusion and puffing food as described in claim any one of 2-4, which is characterized in that the nutrition is strong
Agent includes one of astaxanthin, glutathione, wheat bran extractive from fermentative or a variety of.
9. the preparation process of cereal extrusion and puffing food as claimed in claim 7, which is characterized in that the edible essence is chive
Taste essence, the chive flavor essence are made of the raw material of following mass parts：10-12 parts of white granulated sugar, 18-20 parts of green onion powder, chicken meal
18-20 parts, 20-22 parts of sodium glutamate, 1.5-2.0 parts of citric acid, 0.05-1 parts of edible salt.
10. a kind of cereal extrusion and puffing food is prepared using any one of claim 1-9 the method.
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| CN109363084A (en) * | 2018-12-06 | 2019-02-22 | 北京市粮食科学研究院 | A kind of more cereal puffing foods and preparation method thereof |
| CN111990598A (en) * | 2020-09-03 | 2020-11-27 | 四川徽记食品股份有限公司 | Preparation method of flavored coarse cereal airflow puffed food |
| CN114052182A (en) * | 2021-09-29 | 2022-02-18 | 菏泽中禾健元生物科技有限公司 | Preparation process of high-quality delicious-flavor extruded and puffed food |
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| CN109363084A (en) * | 2018-12-06 | 2019-02-22 | 北京市粮食科学研究院 | A kind of more cereal puffing foods and preparation method thereof |
| CN111990598A (en) * | 2020-09-03 | 2020-11-27 | 四川徽记食品股份有限公司 | Preparation method of flavored coarse cereal airflow puffed food |
| CN114052182A (en) * | 2021-09-29 | 2022-02-18 | 菏泽中禾健元生物科技有限公司 | Preparation process of high-quality delicious-flavor extruded and puffed food |
| CN114052182B (en) * | 2021-09-29 | 2024-04-16 | 菏泽中禾健元生物科技有限公司 | Preparation process of high-quality delicious-flavor extruded puffed food |
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