CN111296801A - Production process of novel healthy puffed food blank - Google Patents

Production process of novel healthy puffed food blank Download PDF

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Publication number
CN111296801A
CN111296801A CN202010121894.5A CN202010121894A CN111296801A CN 111296801 A CN111296801 A CN 111296801A CN 202010121894 A CN202010121894 A CN 202010121894A CN 111296801 A CN111296801 A CN 111296801A
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China
Prior art keywords
potato
potatoes
cooking
blank
portions
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Inventor
盖桂林
缪宜祥
林建珍
王林炳
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Fujian Changding Panpan Foods Co ltd
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Fujian Changding Panpan Foods Co ltd
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Priority to CN202010121894.5A priority Critical patent/CN111296801A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • 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

Abstract

The invention discloses a production process of a healthy novel puffed food blank, which comprises the processes of raw material preparation, potato pretreatment, potato treatment, raw material cooking, extrusion forming, strip chopping, freezing, slicing and drying; according to the production process of the healthy novel puffed food blank, the potato flakes, the potatoes, the plain flour, the corn starch, the cassava starch and the small materials are selected as raw materials, the Chinese yam, the agaric and the raspberry are added in the preparation process of the potato flakes, the nutritional ingredients of the potato flakes are enriched, the ingredients are mutually promoted, the absorption of human bodies to the nutritional substances in the healthy novel puffed food blank is improved, the addition of the small materials is reduced, the contents of pigments, preservatives and the like in the small materials are reduced, and the health and the safety of the healthy novel puffed food blank are guaranteed.

Description

Production process of novel healthy puffed food blank
Technical Field
The invention relates to the technical field of puffed food, in particular to a production process of a novel healthy puffed food blank.
Background
Potatoes contain a large amount of carbohydrates, dietary fibers, proteins, amino acids, minerals, vitamins and the like. The product can be used as staple food, vegetable, or auxiliary food such as potato chips, etc., and can also be used for making starch, vermicelli, brewed wine, etc., and has wide application range.
At present, puffed foods such as potato chips and chips prepared by taking potatoes as main raw materials have high nutritional value, are convenient to eat and are relatively easy to absorb by human bodies, but various additives and auxiliaries are often added to many products in order to obtain more nutrient substances, bright food luster and rich food mouthfeel, so that the safety and health of the products are easily influenced.
Chinese patent CN 103284077B discloses a kiwifruit puffed food and a preparation method thereof, which is prepared from kiwifruit powder, glutinous rice flour, potato starch and white sugar powder. Compared with the existing common puffed food, the kiwi fruit powder prepared by crushing after vacuum low-temperature drying is added, the vacuum puffing technology is adopted, the processing time is short, the puffing temperature is low, the prepared puffed food is crisp and delicious, the original flavor, color and nutrition of kiwi fruit are maintained, the Vc content is more than 130mg/100g, and a new puffed food type is provided for the market.
Chinese patent CN 104473099A discloses a method for making potato puffed food, belonging to the field of food processing. The processing technology adopts 15kg of high gluten flour, 8kg of high-quality wheat flour, 900 g of milk powder, 18kg of potatoes, 22 kg of cane sugar, 3kg of salt and a proper amount of sesame oil as raw materials, and the processing technological process comprises the steps of raw materials → stirring → curing → forming → drying → frying and puffing → deoiling → seasoning → packaging → finished products.
Therefore, aiming at the problems, the invention provides a production process of a novel healthy puffed food blank, which improves the nutrition, safety and health of the puffed food by screening raw materials of potato snowflake whole powder and reducing the addition of small materials in the puffed food blank.
Disclosure of Invention
Aiming at the problems, the invention provides a production process of a novel healthy puffed food blank.
The technical scheme adopted by the invention for solving the problems is as follows: a production process of a novel healthy puffed food blank comprises the following steps:
step I, raw material preparation: weighing the potato snowflake whole flour, the plain flour, the corn starch, the cassava starch, the potatoes and the small materials according to the required weight parts for later use;
step II, pretreatment of potatoes: removing potato peels from the potatoes weighed in the step I by using a peeling machine, and removing rotten parts, tooth eyes and green peel parts of the potatoes by using a tooth remover to obtain the processed potatoes;
step III, potato treatment: washing the potatoes treated in the step II with clear water for 1 to 2 times, draining the water, and pouring the potatoes into a cooking pot to cook for 37 to 42 minutes to obtain cooked potatoes;
step IV, cooking raw materials: adding the potatoes cooked in the step III, the potato snowflake whole flour, the medium gluten flour, the corn starch, the cassava starch and the small materials weighed in the step I into a cooking pot, mixing and stirring for 20-25 seconds, then boiling with steam for 5.0-6.0 minutes to obtain cooked raw materials; wherein the cooking pressure is 0.08MPa to 0.1 MPa;
step V, extrusion forming: extruding and molding the raw materials cooked in the step IV by a double-screw extruder to obtain strip-shaped blanks;
step VI, chopping and freezing: c, after the strip-shaped blank obtained in the step V is chopped by a chopping machine, freezing the blank for 10 to 12 hours under the conditions that the temperature is 15 to 20 ℃ and the humidity is 60 to 70 percent to obtain a frozen blank;
and step VII, slicing and drying: and VI, cutting the frozen blank obtained in the step VI into required sizes by using a slicing machine, and then putting the cut blank into a drying bed for one-time drying to obtain the novel healthy puffed food blank, wherein the drying temperature is 50-65 ℃, the drying time is 5-6 hours, and the moisture of the dried novel healthy puffed food blank is 11.0-12.0%.
Further, in the step I, in the raw material preparation process, the raw materials comprise the following components in parts by weight: 3 to 6 portions of potato snowflake whole powder, 25 to 35 portions of plain flour, 30 to 40 portions of corn starch, 4 to 8 portions of cassava starch, 15 to 25 portions of potato and 2 to 4 portions of small materials.
Furthermore, in the raw material preparation process, the weight parts of the raw materials are as follows: 4 to 5 portions of potato snowflake whole powder, 28 to 32 portions of plain flour, 32 to 38 portions of corn starch, 5 to 7 portions of cassava starch, 18 to 23 portions of potato and 2.5 to 3 and 5 portions of small materials.
Furthermore, the mass ratio of the small materials is 1.0-2.0: 4.0-5.0: 0.05: 0.1: 0.002: 0.001 of white granulated sugar, edible salt, sodium glutamate, sodium bicarbonate, lemon yellow and carmine.
Further, the preparation method of the potato snowflake whole powder comprises the following steps:
step A, according to the mass ratio of 10: 1-2: 3-5: weighing potato, Chinese yam, agaric and raspberry according to the proportion of 0.5, respectively cleaning the weighed potato and Chinese yam, peeling and slicing to obtain potato chips and yam slices for later use;
b, cleaning the agaric and the raspberry weighed in the step A, draining water, chopping, mixing with the potato chips and the yam slices in the step A, cooking for the first time in a cooking machine, cooling to 24.0-26.0 ℃, cooking for the second time, and finally mashing to obtain a mixed muddy material;
and C, spray drying the mixed muddy material obtained in the step B to obtain the potato snowflake whole powder.
The potato contains rich dietary fiber, is beneficial to promoting gastrointestinal motility, dredging intestinal tracts and taking away partial oil and garbage in a body, and has certain functions of relaxing bowels and expelling toxin; the potato also contains abundant vitamin B1、B2、B6Vitamin B such as pantothenic acid, a large amount of high-quality cellulose, trace elements, amino acid, protein, fat, high-quality starch and other nutrient elements. The traditional Chinese medicine believes that the potatoes are neutral in nature, sweet in taste and non-toxic, and can invigorate the spleen and stomach, replenish qi and regulate middle warmer, relieve spasm and pain and relieve constipation; has obvious effects on patients with weakness of the spleen and the stomach, dyspepsia, incoordination between the intestines and the stomach, epigastric pain and abdominal pain and unsmooth defecation.
The yam tuber is thick and succulent, contains rich protein, crude fiber and high-quality starch, and also contains various elements such as potassium, phosphorus, calcium, magnesium, iron, zinc and the like and amino acid, has rich nutritional value, has certain health-care effect, and mainly shows the effects of strengthening the middle-jiao and tonifying deficiency, removing cold and heat evil, strengthening the middle-jiao and replenishing qi, and strengthening the spleen and stomach, and the contained choline and lecithin are beneficial to improving memory and delaying senility.
The agaric is smooth, tender and delicious, has delicious taste and rich nutrition, and contains rich protein, fat, carbohydrate, cellulose, and multiple vitamins and mineral substances such as riboflavin, nicotinic acid, carotene, calcium, phosphorus, iron and the like. In addition, the protein contained in the agaric is rich in various amino acids, including lysine, leucine and other amino acids essential to human bodies, and has high biological value. The agaric also contains a large amount of colloid, has good lubrication effect on the digestive system of a human body, can eliminate residual food and fibrous substances which are difficult to digest in intestines and stomach, and has dissolving effect on foreign matters such as wood residue, sand dust and the like which are eaten unintentionally; the phospholipid in the agaric is a nutrient for human brain cells and nerve cells, and is a practical and cheap brain tonic for teenagers and brainworkers.
The raspberry fruit has sweet taste, contains sugar, malic acid, citric acid, vitamin C and the like, has higher nutritional value and health care function, contains various nutritional ingredients which are easy to be absorbed by human bodies, and has the functions of promoting the absorption and digestion of other nutritional substances by the human bodies, improving metabolism and enhancing disease resistance.
Furthermore, in the step A, the thickness of the potato chips is 10 mm-12 mm, and the thickness of the yam slices is 8 mm-10 mm.
Furthermore, in the step B, the first cooking time is 3-6 s.
Furthermore, in the step B, the second cooking time is 5 min-8 min.
Furthermore, in the step C, in the spray drying process, the drying temperature is 90-95 ℃, and the drying time is 7-8 hours.
The invention has the advantages that:
(1) according to the production process of the healthy novel puffed food blank, the potato flakes, the potatoes, the plain flour, the corn starch, the cassava starch and the small materials are selected as raw materials, the Chinese yam, the agaric and the raspberry are added in the preparation process of the potato flakes, the nutritional ingredients of the potato flakes are enriched, the ingredients are mutually promoted, the absorption of human bodies to the nutritional substances in the healthy novel puffed food blank is improved, the addition of the small materials is reduced, the contents of pigments, preservatives and the like in the small materials are reduced, and the health and the safety of the healthy novel puffed food blank are ensured;
(2) the production process of the healthy novel puffed food blank selects the self-made potato snowflake whole powder, has comprehensive and healthy nutrition composition, does not need to add preservative, and is prepared by the processes of cooking, extrusion forming, strip chopping, freezing, slicing, drying and the like of raw materials, and the process has simple steps and convenient operation;
(3) the novel healthy puffed food blank prepared by the invention is rich in protein content, contains various vitamins, plant dietary fibers, starch, calcium, magnesium, iron and other trace elements, is prepared by an extrusion molding process, is more beneficial to absorption of a human body, enhances the immunity of the human body, and has multiple effects of strengthening spleen and stomach, tonifying qi and regulating middle warmer, expelling toxin and beautifying, reducing blood pressure and resisting aging.
Detailed Description
The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.
Example 1
A production process of novel health puffed food blank.
The method comprises the following steps:
step I, raw material preparation: weighing the potato snowflake whole flour, the plain flour, the corn starch, the cassava starch, the potatoes and the small materials according to the required weight parts for later use;
in the raw material preparation process, the raw materials comprise the following components in parts by weight: 3kg of potato snowflake whole powder, 25kg of medium gluten flour, 30kg of corn starch, 4kg of cassava starch, 15kg of potatoes and 2kg of small materials; wherein the small materials are prepared from the following raw materials in a mass ratio of 1.0: 4.0: 0.05: 0.1: 0.002: 0.001 of white granulated sugar, edible salt, sodium glutamate, sodium bicarbonate, lemon yellow and carmine.
The preparation method of the potato snowflake whole powder comprises the following steps:
step A, according to the mass ratio of 10: 1: 3: weighing potato, Chinese yam, agaric and raspberry according to the proportion of 0.5, respectively cleaning the weighed potato and Chinese yam, peeling and slicing to obtain potato chips and yam slices for later use; wherein the thickness of the potato chips is 10mm, and the thickness of the yam slices is 8 mm;
step B, cleaning the agaric and the raspberry weighed in the step A, draining water, chopping, mixing with the potato chips and the yam slices in the step A, cooking for 3 seconds in a cooking machine for the first time, cooling to 24.0 ℃, cooking for 5 minutes for the second time, and finally mashing to obtain a mixed muddy material;
and C, spray-drying the mixed muddy material obtained in the step B for 7 hours at the temperature of 90 ℃ to obtain the potato snowflake whole powder.
Step II, pretreatment of potatoes: removing potato peels from the potatoes weighed in the step I by using a peeling machine, and removing rotten parts, tooth eyes and green peel parts of the potatoes by using a tooth remover to obtain the processed potatoes;
step III, potato treatment: washing the potatoes treated in the step II with clear water for 1 time, draining the water, pouring the water into a cooking pot, and cooking for 37 minutes to obtain cooked potatoes;
step IV, cooking raw materials: adding the potatoes cooked in the step III, the potato snowflake whole flour, the medium gluten flour, the corn starch, the cassava starch and the small materials weighed in the step I into a cooking pot, mixing and stirring for 20 seconds, and then boiling for 5.0 minutes by starting steam to obtain cooked raw materials; wherein the cooking pressure is 0.08 MPa;
step V, extrusion forming: extruding and molding the raw materials cooked in the step IV by a double-screw extruder to obtain strip-shaped blanks;
step VI, chopping and freezing: c, after the strip-shaped blank obtained in the step V is chopped by a chopping machine, freezing for 10 hours under the conditions that the temperature is 15 ℃ and the humidity is 60% to obtain a frozen blank;
and step VII, slicing and drying: and VI, cutting the frozen blank obtained in the step VI into required sizes by using a slicing machine, and then putting the cut blank into a drying bed for one-time drying to obtain the novel healthy puffed food blank, wherein the drying temperature is 50 ℃, the drying time is 5 hours, and the moisture of the dried novel healthy puffed food blank is 11.0 percent.
The novel health puffed food blank prepared in the steps is sealed and packaged according to the specification of 25 kg/bag and stored in a cool and dry place.
Example 2
Production process of novel healthy puffed food blank
The method comprises the following steps:
step I, raw material preparation: weighing the potato snowflake whole flour, the plain flour, the corn starch, the cassava starch, the potatoes and the small materials according to the required weight parts for later use;
in the raw material preparation process, the raw materials comprise the following components in parts by weight: 6kg of potato snowflake whole powder, 35kg of medium gluten flour, 40kg of corn starch, 8kg of cassava starch, 25kg of potatoes and 4kg of small materials; wherein the mass ratio of the small materials is 2.0: 5.0: 0.05: 0.1: 0.002: 0.001 of white granulated sugar, edible salt, sodium glutamate, sodium bicarbonate, lemon yellow and carmine.
The preparation method of the potato snowflake whole powder comprises the following steps:
step A, according to the mass ratio of 10: 2: 5: weighing potato, Chinese yam, agaric and raspberry according to the proportion of 0.5, respectively cleaning the weighed potato and Chinese yam, peeling and slicing to obtain potato chips and yam slices for later use; wherein the thickness of the potato chips is 12mm, and the thickness of the yam slices is 10 mm;
step B, cleaning the agaric and the raspberry weighed in the step A, draining water, chopping, mixing with the potato chips and the yam slices in the step A, cooking for 6 seconds in a cooking machine for the first time, cooling to 26.0 ℃, cooking for 8 minutes for the second time, and finally mashing to obtain a mixed muddy material;
and C, spray-drying the mixed muddy material obtained in the step B for 8 hours at the temperature of 95 ℃ to obtain the potato snowflake whole powder.
Step II, pretreatment of potatoes: removing potato peels from the potatoes weighed in the step I by using a peeling machine, and removing rotten parts, tooth eyes and green peel parts of the potatoes by using a tooth remover to obtain the processed potatoes;
step III, potato treatment: washing the potatoes treated in the step II with clear water for 2 times, draining the water, pouring the water into a cooking pot, and cooking for 42 minutes to obtain cooked potatoes;
step IV, cooking raw materials: adding the potatoes cooked in the step III, the potato snowflake whole flour, the medium gluten flour, the corn starch, the cassava starch and the small materials weighed in the step I into a cooking pot, mixing and stirring for 25 seconds, and then boiling for 6.0 minutes by starting steam to obtain cooked raw materials; wherein the cooking pressure is 0.1 MPa;
step V, extrusion forming: extruding and molding the raw materials cooked in the step IV by a double-screw extruder to obtain strip-shaped blanks;
step VI, chopping and freezing: c, after the strip-shaped blank obtained in the step V is chopped by a chopping machine, freezing for 12 hours under the conditions that the temperature is 20 ℃ and the humidity is 70% to obtain a frozen blank;
and step VII, slicing and drying: and VI, cutting the frozen blank obtained in the step VI into required sizes by using a slicing machine, and then putting the cut blank into a drying bed for one-time drying to obtain the novel healthy puffed food blank, wherein the drying temperature is 65 ℃, the drying time is 6 hours, and the moisture of the dried novel healthy puffed food blank is 12.0 percent.
The novel health puffed food blank prepared in the steps is sealed and packaged according to the specification of 25 kg/bag and stored in a cool and dry place.
Example 3
Production process of novel healthy puffed food blank
The method comprises the following steps:
step I, raw material preparation: weighing the potato snowflake whole flour, the plain flour, the corn starch, the cassava starch, the potatoes and the small materials according to the required weight parts for later use;
in the raw material preparation process, the raw materials comprise the following components in parts by weight: 4kg of potato snowflake whole powder, 28kg of medium gluten flour, 32kg of corn starch, 5kg of cassava starch, 18kg of potatoes and 2.5kg of small materials; wherein the mass ratio of the small materials is 1.2: 4.2: 0.05: 0.1: 0.002: 0.001 of white granulated sugar, edible salt, sodium glutamate, sodium bicarbonate, lemon yellow and carmine.
The preparation method of the potato snowflake whole powder comprises the following steps:
step A, according to the mass ratio of 10: 1.2: 3.5: weighing potato, Chinese yam, agaric and raspberry according to the proportion of 0.5, respectively cleaning the weighed potato and Chinese yam, peeling and slicing to obtain potato chips and yam slices for later use; wherein the thickness of the potato chips is 12mm, and the thickness of the yam slices is 10 mm;
step B, cleaning the agaric and the raspberry weighed in the step A, draining water, chopping, mixing with the potato chips and the yam slices in the step A, cooking for 4s in a cooking machine for the first time, cooling to 24.5 ℃, cooking for 6min for the second time, and finally mashing to obtain a mixed muddy material;
and C, spray-drying the mixed muddy material obtained in the step B for 8 hours at the temperature of 91 ℃ to obtain the potato snowflake whole powder.
Step II, pretreatment of potatoes: removing potato peels from the potatoes weighed in the step I by using a peeling machine, and removing rotten parts, tooth eyes and green peel parts of the potatoes by using a tooth remover to obtain the processed potatoes;
step III, potato treatment: washing the potatoes treated in the step II with clear water for 2 times, draining the water, pouring the water into a cooking pot, and cooking for 38 minutes to obtain cooked potatoes;
step IV, cooking raw materials: adding the potatoes cooked in the step III, the potato snowflake whole flour, the medium gluten flour, the corn starch, the cassava starch and the small materials weighed in the step I into a cooking pot, mixing and stirring for 22 seconds, and then boiling for 6.0 minutes by starting steam to obtain cooked raw materials; wherein the cooking pressure is 0.1 MPa;
step V, extrusion forming: extruding and molding the raw materials cooked in the step IV by a double-screw extruder to obtain strip-shaped blanks;
step VI, chopping and freezing: c, after the strip-shaped blank obtained in the step V is chopped by a chopping machine, freezing for 10.5 hours under the conditions that the temperature is 16 ℃ and the humidity is 62 percent to obtain a frozen blank;
and step VII, slicing and drying: and VI, cutting the frozen blank obtained in the step VI into required sizes by using a slicing machine, and then putting the cut blank into a drying bed for one-time drying to obtain the novel healthy puffed food blank, wherein the drying temperature is 55 ℃, the drying time is 6 hours, and the moisture of the dried novel healthy puffed food blank is 11.2 percent.
The novel health puffed food blank prepared in the steps is sealed and packaged according to the specification of 25 kg/bag and stored in a cool and dry place.
Example 4
Production process of novel healthy puffed food blank
The method comprises the following steps:
step I, raw material preparation: weighing the potato snowflake whole flour, the plain flour, the corn starch, the cassava starch, the potatoes and the small materials according to the required weight parts for later use;
in the raw material preparation process, the raw materials comprise the following components in parts by weight: 5kg of potato snowflake whole powder, 32kg of medium gluten flour, 38kg of corn starch, 7kg of cassava starch, 23kg of potatoes and 3,5kg of small materials; wherein the small materials are mixed by the mass ratio of 1.8: 4.8: 0.05: 0.1: 0.002: 0.001 of white granulated sugar, edible salt, sodium glutamate, sodium bicarbonate, lemon yellow and carmine.
The preparation method of the potato snowflake whole powder comprises the following steps:
step A, according to the mass ratio of 10: 1.8: 4.5: weighing potato, Chinese yam, agaric and raspberry according to the proportion of 0.5, respectively cleaning the weighed potato and Chinese yam, peeling and slicing to obtain potato chips and yam slices for later use; wherein the thickness of the potato chips is 10mm, and the thickness of the yam slices is 8 mm;
step B, cleaning the agaric and the raspberry weighed in the step A, draining water, chopping, mixing with the potato chips and the yam slices in the step A, cooking for 5 seconds in a cooking machine for the first time, cooling to 25.5 ℃, cooking for 7 minutes for the second time, and finally mashing to obtain a mixed muddy material;
and C, spray-drying the mixed muddy material obtained in the step B for 7 hours at the temperature of 94 ℃ to obtain the potato snowflake whole powder.
Step II, pretreatment of potatoes: removing potato peels from the potatoes weighed in the step I by using a peeling machine, and removing rotten parts, tooth eyes and green peel parts of the potatoes by using a tooth remover to obtain the processed potatoes;
step III, potato treatment: washing the potatoes treated in the step II with clear water for 1 time, draining the water, pouring the water into a cooking pot, and cooking for 41 minutes to obtain cooked potatoes;
step IV, cooking raw materials: adding the potatoes cooked in the step III, the potato snowflake whole flour, the medium gluten flour, the corn starch, the cassava starch and the small materials weighed in the step I into a cooking pot, mixing and stirring for 24 seconds, and then boiling for 5.0 minutes by starting steam to obtain cooked raw materials; wherein the cooking pressure is 0.08 MPa;
step V, extrusion forming: extruding and molding the raw materials cooked in the step IV by a double-screw extruder to obtain strip-shaped blanks;
step VI, chopping and freezing: c, after the strip-shaped blank obtained in the step V is chopped by a chopping machine, freezing for 11.5 hours under the conditions that the temperature is 19 ℃ and the humidity is 68% to obtain a frozen blank;
and step VII, slicing and drying: and VI, cutting the frozen blank obtained in the step VI into required sizes by using a slicing machine, and then putting the cut blank into a drying bed for one-time drying to obtain the novel healthy puffed food blank, wherein the drying temperature is 63 ℃, the drying time is 5 hours, and the moisture of the dried novel healthy puffed food blank is 11.8%.
The novel health puffed food blank prepared in the steps is sealed and packaged according to the specification of 25 kg/bag and stored in a cool and dry place.
Example 5
Production process of novel healthy puffed food blank
The method comprises the following steps:
step I, raw material preparation: weighing the potato snowflake whole flour, the plain flour, the corn starch, the cassava starch, the potatoes and the small materials according to the required weight parts for later use;
in the raw material preparation process, the raw materials comprise the following components in parts by weight: 4.5kg of potato snowflake whole powder, 30kg of medium gluten flour, 35kg of corn starch, 6kg of cassava starch, 20kg of potatoes and 3.0kg of small materials; wherein the small materials are mixed by the mass ratio of 1.5: 4.5: 0.05: 0.1: 0.002: 0.001 of white granulated sugar, edible salt, sodium glutamate, sodium bicarbonate, lemon yellow and carmine.
The preparation method of the potato snowflake whole powder comprises the following steps:
step A, according to the mass ratio of 10: 1.5: 4: weighing potato, Chinese yam, agaric and raspberry according to the proportion of 0.5, respectively cleaning the weighed potato and Chinese yam, peeling and slicing to obtain potato chips and yam slices for later use; wherein the thickness of the potato chips is 11mm, and the thickness of the yam slices is 9 mm;
step B, cleaning the agaric and the raspberry weighed in the step A, draining water, chopping, mixing with the potato chips and the yam slices in the step A, cooking for 5 seconds in a cooking machine for the first time, cooling to 25.0 ℃, cooking for 6 minutes for the second time, and finally mashing to obtain a mixed muddy material;
and C, spray-drying the mixed muddy material obtained in the step B at the temperature of 93 ℃ for 7.5 hours to obtain the potato snowflake whole powder.
Step II, pretreatment of potatoes: removing potato peels from the potatoes weighed in the step I by using a peeling machine, and removing rotten parts, tooth eyes and green peel parts of the potatoes by using a tooth remover to obtain the processed potatoes;
step III, potato treatment: washing the potatoes treated in the step II with clear water for 2 times, draining the water, pouring the water into a cooking pot, and cooking for 40 minutes to obtain cooked potatoes;
step IV, cooking raw materials: adding the potatoes cooked in the step III, the potato snowflake whole flour, the medium gluten flour, the corn starch, the cassava starch and the small materials weighed in the step I into a cooking pot, mixing and stirring for 23 seconds, and then boiling for 5.5 minutes by starting steam to obtain cooked raw materials; wherein the cooking pressure is 0.09 MPa;
step V, extrusion forming: extruding and molding the raw materials cooked in the step IV by a double-screw extruder to obtain strip-shaped blanks;
step VI, chopping and freezing: c, after the strip-shaped blank obtained in the step V is chopped by a chopping machine, freezing for 11 hours under the conditions that the temperature is 18 ℃ and the humidity is 65% to obtain a frozen blank;
and step VII, slicing and drying: and VI, cutting the frozen blank obtained in the step VI into required sizes by using a slicing machine, and then putting the cut blank into a drying bed for one-time drying to obtain the novel healthy puffed food blank, wherein the drying temperature is 60 ℃, the drying time is 5.5 hours, and the moisture of the dried novel healthy puffed food blank is 11.5 percent.
The novel health puffed food blank prepared in the steps is sealed and packaged according to the specification of 25 kg/bag and stored in a cool and dry place.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (9)

1. The production process of the healthy novel puffed food blank is characterized by comprising the following steps:
step I, raw material preparation: weighing the potato snowflake whole flour, the plain flour, the corn starch, the cassava starch, the potatoes and the small materials according to the required weight parts for later use;
step II, pretreatment of potatoes: removing potato peels from the potatoes weighed in the step I by using a peeling machine, and removing rotten parts, tooth eyes and green peel parts of the potatoes by using a tooth remover to obtain the processed potatoes;
step III, potato treatment: washing the potatoes treated in the step II with clear water for 1 to 2 times, draining the water, and pouring the potatoes into a cooking pot to cook for 37 to 42 minutes to obtain cooked potatoes;
step IV, cooking raw materials: adding the potatoes cooked in the step III, the potato snowflake whole flour, the medium gluten flour, the corn starch, the cassava starch and the small materials weighed in the step I into a cooking pot, mixing and stirring for 20-25 seconds, then boiling with steam for 5.0-6.0 minutes to obtain cooked raw materials; wherein the cooking pressure is 0.08MPa to 0.1 MPa;
step V, extrusion forming: extruding and molding the raw materials cooked in the step IV by a double-screw extruder to obtain strip-shaped blanks;
step VI, chopping and freezing: c, after the strip-shaped blank obtained in the step V is chopped by a chopping machine, freezing the blank for 10 to 12 hours under the conditions that the temperature is 15 to 20 ℃ and the humidity is 60 to 70 percent to obtain a frozen blank;
and step VII, slicing and drying: and VI, cutting the frozen blank obtained in the step VI into required sizes by using a slicing machine, and then putting the cut blank into a drying bed for one-time drying to obtain the novel healthy puffed food blank, wherein the drying temperature is 50-65 ℃, the drying time is 5-6 hours, and the moisture of the dried novel healthy puffed food blank is 11.0-12.0%.
2. The production process according to claim 1, wherein in the step I, in the raw material preparation process, the raw materials comprise the following raw materials in parts by weight: 3 to 6 portions of potato snowflake whole powder, 25 to 35 portions of plain flour, 30 to 40 portions of corn starch, 4 to 8 portions of cassava starch, 15 to 25 portions of potato and 2 to 4 portions of small materials.
3. The production process according to claim 2, wherein in the raw material preparation process, the raw materials comprise the following components in parts by weight: 4 to 5 portions of potato snowflake whole powder, 28 to 32 portions of plain flour, 32 to 38 portions of corn starch, 5 to 7 portions of cassava starch, 18 to 23 portions of potato and 2.5 to 3 and 5 portions of small materials.
4. The production process according to claim 2, wherein the small materials are prepared from the following raw materials in a mass ratio of 1.0-2.0: 4.0-5.0: 0.05: 0.1: 0.002: 0.001 of white granulated sugar, edible salt, sodium glutamate, sodium bicarbonate, lemon yellow and carmine.
5. The production process of claim 2, wherein the preparation method of the potato flakes comprises the following steps:
step A, according to the mass ratio of 10: 1-2: 3-5: weighing potato, Chinese yam, agaric and raspberry according to the proportion of 0.5, respectively cleaning the weighed potato and Chinese yam, peeling and slicing to obtain potato chips and yam slices for later use;
step B, cleaning the agaric and the raspberry weighed in the step A, draining water, chopping, uniformly mixing with the potato chips and the yam slices in the step A, cooking in a cooking machine for the first time, cooling to 24.0-26.0 ℃, cooking for the second time, and finally mashing to obtain a mixed muddy material;
and C, spray drying the mixed muddy material obtained in the step B to obtain the potato snowflake whole powder.
6. The process of claim 5 wherein in step A, the potato slices are 10mm to 12mm thick and the yam slices are 8mm to 10mm thick.
7. The production process according to claim 5, wherein in the step B, the first cooking time is 3s to 6 s.
8. The production process according to claim 5, wherein in the step B, the second cooking time is 5-8 min.
9. The production process according to claim 5, wherein in the step C, the drying temperature is 90-95 ℃ and the drying time is 7-8 hours in the spray drying process.
CN202010121894.5A 2020-02-27 2020-02-27 Production process of novel healthy puffed food blank Pending CN111296801A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112155206A (en) * 2020-10-10 2021-01-01 龙岩市农业科学研究所 Application of dendrobium officinale in puffed food, puffed food and processing method

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Publication number Priority date Publication date Assignee Title
US4228196A (en) * 1979-10-02 1980-10-14 The United States Of America As Represented By The Secretary Of Agriculture Process for preparing precooked potato products
CN1891071A (en) * 2005-07-08 2007-01-10 湖南农业大学 Extruded-puffed potato full-powder food and its processing method
CN105124490A (en) * 2015-09-25 2015-12-09 南陵县襄荷产业协会 Production process of seafood flavor potato puffed food
CN105124489A (en) * 2015-09-06 2015-12-09 甘肃乡草坊土特产品有限公司 Method for processing snow biscuits by utilizing whole potato flour

Patent Citations (4)

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Publication number Priority date Publication date Assignee Title
US4228196A (en) * 1979-10-02 1980-10-14 The United States Of America As Represented By The Secretary Of Agriculture Process for preparing precooked potato products
CN1891071A (en) * 2005-07-08 2007-01-10 湖南农业大学 Extruded-puffed potato full-powder food and its processing method
CN105124489A (en) * 2015-09-06 2015-12-09 甘肃乡草坊土特产品有限公司 Method for processing snow biscuits by utilizing whole potato flour
CN105124490A (en) * 2015-09-25 2015-12-09 南陵县襄荷产业协会 Production process of seafood flavor potato puffed food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112155206A (en) * 2020-10-10 2021-01-01 龙岩市农业科学研究所 Application of dendrobium officinale in puffed food, puffed food and processing method
CN112155206B (en) * 2020-10-10 2023-08-29 龙岩市农业科学研究所 Application of dendrobium candidum in puffed food, puffed food and processing method

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Application publication date: 20200619