CN109770159A - A kind of preparation method and its product of popcorn flower - Google Patents
A kind of preparation method and its product of popcorn flower Download PDFInfo
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- CN109770159A CN109770159A CN201711126029.4A CN201711126029A CN109770159A CN 109770159 A CN109770159 A CN 109770159A CN 201711126029 A CN201711126029 A CN 201711126029A CN 109770159 A CN109770159 A CN 109770159A
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Abstract
A kind of preparation method of popcorn flower of the present invention, this method comprises the following steps: sorting；Impurity elimination；Niblet is classified by screening, is divided into 2-3 grades by niblet size；Boiling: the niblet of the same level-one of uniform size after impurity elimination is put into pot, water is added by 1.5-2.5 times of raw material weight, heating is boiled 120-150 minutes；Well-done niblet is drained the water, is dried, the moisture of niblet is made to drop to 10.5~14%；Obtained drying niblet is subjected to extruding；Screening；Niblet after screening is put into 180-190 DEG C of oil 55-65 seconds fried；Niblet is seasoned after frying；To seasoned niblet carry out microwave drying, make the moisture of niblet drop within 3% to get.The method of the present invention reduces temperature, shortens the time, reduces the loss of nutrition, reduces energy consumption, the mouthfeel for reducing production cost, and having kept product, and extends the shelf-life.
Description
Technical field
The present invention relates to food technology fields, are more particularly to the preparation method and its product of a kind of popcorn flower.
Background technique
Corn is known as the laudatory title of life prolonging food, protein rich in, fat, vitamin, microelement, cellulose and
Polysaccharide etc. has exploitation high nutrition, the great potential of high biological function food.Its nutritive value is more than flour, rice, often
The diseases such as edible energy prevention of arterial hardening, cardiovascular and cerebrovascular disease, cancer, hypercholesterolemia, hypertension.But corn is primarily now
Be as feed or the raw material of industry, and as grain it is directly edible or as raw materials of food processing be far from wheat and rice by
People welcome, and main cause is that corn mouthfeel is poor.And the niblet of extruding is referred to and is made using corn as raw material by airflow puffing
Corn volume reaches several times of former niblet, and the niblet after extruding is because its mouthfeel crisp-fried is crisp, along with full of nutrition, and deep is disappeared
Expense person likes.But at present in the method for production popcorn, although volume is big after the popcorn extruding of an extruding, bulking process
Simply, energy consumption is not high, but often there is dumb person or pellet in a shotgun cartridge in puffing process, so that the digestion temperament and interest or health of digestion person is influenced,
And it is easy moisture absorption resurgence, mouthfeel is also not crisp enough, stores and is easily broken in transportational process.And existing secondary puffing technique
There are some problems.If digestion time wants 3 hours or so, boiling is complete 10% or less moisture drying to.There are also second of extrudings
After so that frying temperature is reached 205~210 DEG C, deep-fat frying time has 80~100 seconds, this not only increases energy consumption, also makes corn
Nutritive loss is more.Therefore, it is necessary to improve to existing puffing technique.
Summary of the invention
(1) technical problems to be solved
How the technical problem to be solved in the present invention is to how avoid corn puffing uneven, it is charred or the phenomenon that blackening
Puffed nutritious loss is reduced, how to make popcorn mouthfeel crisp-fried crisp, and the preparation method and its system of a kind of popcorn flower are provided
Product
(2) technical solution
In order to solve the above-mentioned technical problems, the present invention provides a kind of preparation method of popcorn flower, this method includes
Following steps:
Step 1: sorting: full grains are selected, without the niblet for going mouldy and damaging by worms；
Step 2: impurity elimination: the impurity in selection by winnowing, magnetic separation removal niblet is utilized；
Step 3: classification: niblet is classified by screening, is divided into 2-3 grades by niblet size；To guarantee afterwards
Consistent the time required in each procedure, product extruding is consistent, thus prevent niblet is small in extruding or frying to be easily charred,
Big possibility puffed degree is inadequate or fries impermeable phenomenon, is conducive to the stabilization and energy conservation of product.
Step 4: boiling: the niblet of the same level-one of uniform size after impurity elimination is put into pot, by raw material weight
1.5-2.5 times is added water, and heating is boiled 120-150 minutes；This step becomes starch gelatinization in corn corn cleaning and sterilization
Property, or so half an hour time is saved compared with prior art.
Step 5: drying: well-done Corn Crude being drained the water, is dried, make the moisture of niblet drop to 10.5~
14%；The prior art will make moisture be reduced to 7~10%, therefore the present invention can save dry time and thermal energy, similarly
Or so half an hour time is saved under drying condition compared with prior art.
Step 6: extruding: the drying niblet that step 5 is obtained carries out extruding；Corn content is than existing when due to extruding
Have that technology is low, the time that air pressure reaches 10Mpa when extruding wants short.Therefore the speed of extruding can be improved.
Step 7: it screening: is removed by screening the epidermis that extruding is fallen off, plumule and broken corn；This step can subtract
The oil consumption of few next procedure.
Step 8: fried: niblet after screening to be put into 180-190 DEG C of oil 55-65 seconds fried；Frying of the invention
Temperature and time all decreases.Fried purpose is to keep niblet more crisp-fried crisp, but if the excessively high overlong time of frying temperature,
It can make some nutrient loss in product, fat content in product can also increased significantly, is unfavorable for consumer health.Therefore originally
Invention is compared with the conventional method: one is the reduction of energy consumption；Second is that it is oily excessive to prevent product from eating, prevent nutritive loss excessive, thus
Be conducive to health；Third is that extending grease uses the time.
Step 9: seasoning: niblet is seasoned after fried；
Step 10: it is dry: to seasoned niblet carry out microwave drying to get.Microwave drying can guarantee the shortcake of product
It is crisp, and extend the shelf life of product.
Preferably, in step 1, the niblet is mature sweet corn kernel and/or waxy corn grains.
Preferably, in step 5, the drying is heated-air drying.Since starch has occurred corn during the cooking process
Gelatinization, therefore niblet is tacky, is easy agglomeration in the drying process, stirring with heated-air drying and frequently, to guarantee that corn is equal
Even drying.
Preferably, in step 5, the drying makes the moisture of niblet drop to 11~12%.
Preferably, in step 6, extruding airflow puffing equipment extruding, air pressure reaches in bulking equipment
10Mpa。
Preferably, in step 8, the frying is to be put into frying 60 seconds in 1 85 DEG C of oil；
Preferably, in step 9, the seasoning is to be modulated into spiced, acid, cumin.
Preferably, microwave drying condition: temperature is 80 DEG C, and the time is 90 seconds.
Preferably, described method includes following steps:
Step 1: sorting: full grains are selected, without the waxy corn grains for going mouldy and damaging by worms；
Step 2: impurity elimination: the impurity in selection by winnowing removal niblet is utilized；
Step 3: classification: niblet is classified by screening, is divided into 2 grades by niblet size；
Step 4: boiling: the niblet of the same level-one of uniform size after impurity elimination is put into pot, by the 2 of raw material weight
Water is added again, heating is boiled 150 minutes；
Step 5: drying: well-done niblet is drained the water, and carries out heated-air drying, make the moisture of niblet drop to 11~
12%；
Step 6: extruding: the drying niblet that step 5 is obtained carries out extruding, and air pressure reaches 10Mpa in bulking equipment；
Step 7: screening: the corn by screening epidermis, plumule and broken upright stone tablet that extruding is fallen off removes；
Step 8: fried: niblet after screening to be put into 185 DEG C of oil 60 seconds fried；
Step 9: seasoning: niblet is seasoned after fried, spiced niblet is made；
Step 10: dry: microwave drying to be carried out to seasoned niblet, temperature is 80 DEG C, and the time is 90 seconds, dry
Afterwards to obtain the final product.
(3) beneficial effect
The method of the present invention reduces temperature in boiling, drying, frying, shortens the time, therefore effectively reduces battalion
Feeding loss, reduces energy consumption, shortens the processing technology time, reduces production cost.Due to being dropped than existing frying temperature
20 DEG C low, deep-fat frying time saves 30 seconds than original, can effectively reduce niblet and absorb grease, and can prevent corn
In some nutrient loss, the generation of the harmful substance in frying course can also be reduced, and can extend grease use the time.This
Inventive method increases microwave drying: can effectively control in niblet moisture drying to the mouth within 3%, having kept product
Sense, extends the shelf life.
Specific embodiment
Embodiments of the present invention are described in further detail below with reference to embodiment.Following embodiment is for illustrating this
Invention, but cannot be used to limit the scope of the invention.
Embodiment 1
1. sieving and grading: being that maize raw material is removed impurity or underproof corn first, then divide corn by size
Grade, divides two-stage to three-level, makes the niblet size of same grade almost the same, as far as possible to guarantee according to the case where maize raw material
Consistent the time required in later each procedure, product extruding is consistent, to prevent niblet small in extruding or frying
It is easily charred, big possibility puffed degree is inadequate or fries impermeable phenomenon, is conducive to the stabilization and energy conservation of product.
Claims (10)
1. a kind of preparation method of popcorn flower, which is characterized in that this method comprises the following steps:
Step 1: sorting: full grains are selected, without the niblet for going mouldy and damaging by worms；
Step 2: impurity elimination: the impurity in selection by winnowing, magnetic separation removal niblet is utilized；
Step 3: classification: niblet is classified by screening, is divided into 2-3 grades by niblet size；
Step 4: boiling: the niblet of the same level-one of uniform size after impurity elimination is put into pot, by the 1.5- of raw material weight
2.5 times of addition water, heating are boiled 120-150 minutes；
Step 5: drying: well-done niblet is drained the water, is dried, the moisture of niblet is made to drop to 10.5--14%；
Step 6: extruding: the drying niblet that step 5 is obtained carries out extruding；
Step 7: it screening: is removed by screening the epidermis that extruding is fallen off, plumule and broken corn；
Step 8: fried: niblet after screening to be put into 180-190 DEG C of oil 55-65 seconds fried；
Step 9: seasoning: niblet is seasoned after fried；
Step 10: it is dry: microwave drying is carried out to seasoned niblet, make the moisture of niblet drop within 3% to get.
2. the preparation method of popcorn flower according to claim 1, which is characterized in that in step 1, the corn
Grain is mature sweet corn kernel and/or waxy corn grains.
3. the preparation method of popcorn flower according to claim 1, which is characterized in that in step 5, described is dry
Dry is heated-air drying.
4. the preparation method of popcorn flower according to claim 1, which is characterized in that dry described in step 5
The moisture of niblet is set to drop to 11~12%.
5. the preparation method of popcorn flower according to claim 1, which is characterized in that in step 6, described is swollen
Change and use airflow puffing equipment extruding, air pressure reaches 10Mpa in bulking equipment.
6. the preparation method of popcorn flower according to claim 1, which is characterized in that in step 8, the oil
It fries 60 seconds fried to be put into 185 DEG C of oil.
7. the preparation method of popcorn flower according to claim 1, which is characterized in that in step 9, the tune
Taste is to be modulated into spiced, acid, cumin.
8. the preparation method of popcorn flower according to claim 1, which is characterized in that microwave drying condition: temperature is
80 DEG C, the time is 90 seconds.
9. the preparation method of popcorn flower according to claim 1-8, which is characterized in that this method includes such as
Lower step:
Step 1: sorting: full grains are selected, without the waxy corn grains for going mouldy and damaging by worms；
Step 2: impurity elimination: the impurity in selection by winnowing removal niblet is utilized；
Step 3: classification: niblet is classified by screening, is divided into 2 grades by niblet size；
Step 4: boiling: the niblet of the same level-one of uniform size after impurity elimination is put into pot, by raw material weight 2 extraordinarily
Enter water, heating is boiled 150 minutes；
Step 5: drying: well-done niblet is drained the water, and carries out heated-air drying, the moisture of niblet is made to drop to 11~12%；
Step 6: extruding: the drying niblet that step 5 is obtained carries out extruding, and air pressure reaches 10Mpa in bulking equipment；
Year rapid seven: it screening: is removed by screening the epidermis that extruding is fallen off, plumule and broken corn；
Step 8: fried: niblet after screening to be put into 185 DEG C of oil 60 seconds fried；
Step 9: seasoning: niblet is seasoned after fried, spiced niblet is made；
Step 10: dry: microwave drying to be carried out to seasoned niblet, temperature is 80 DEG C, and the time is 90 seconds, after drying i.e.
?.
10. popcorn flower made from the preparation method of the described in any item popcorn flowers of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711126029.4A CN109770159A (en) | 2017-11-14 | 2017-11-14 | A kind of preparation method and its product of popcorn flower |
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| CN201711126029.4A CN109770159A (en) | 2017-11-14 | 2017-11-14 | A kind of preparation method and its product of popcorn flower |
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| CN109770159A true CN109770159A (en) | 2019-05-21 |
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| CN201711126029.4A Pending CN109770159A (en) | 2017-11-14 | 2017-11-14 | A kind of preparation method and its product of popcorn flower |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111328989A (en) * | 2020-04-09 | 2020-06-26 | 贵州旭阳食品（集团）有限公司 | Popcorn processing method |
-
2017
- 2017-11-14 CN CN201711126029.4A patent/CN109770159A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111328989A (en) * | 2020-04-09 | 2020-06-26 | 贵州旭阳食品（集团）有限公司 | Popcorn processing method |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190521 |