CN111728005B - Hair-beating leisure food and preparation method thereof - Google Patents
Hair-beating leisure food and preparation method thereof Download PDFInfo
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- CN111728005B CN111728005B CN202010635149.2A CN202010635149A CN111728005B CN 111728005 B CN111728005 B CN 111728005B CN 202010635149 A CN202010635149 A CN 202010635149A CN 111728005 B CN111728005 B CN 111728005B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The invention discloses a puffed leisure food and a preparation method thereof, the puffed leisure food comprises a puffed blank body and slurry wrapped outside the puffed blank body, wherein the puffed blank body is prepared by mixing grain powder, taste characteristic raw materials, a dispersing agent, a bulking agent and water A according to a specific formula and then carrying out extrusion puffing treatment; the coating liquid is prepared from white granulated sugar, edible salt, a taste characteristic raw material B, a dairy product, grease, a foaming raw material, water B and essence according to a specific formula and by adopting a processing mode of mixing for foaming in batches; according to the invention, the puffed blank body and the coating liquid in a whipped state are innovatively mixed together, and the whipped snack food is prepared in a low-temperature baking processing mode, so that the prepared snack food has the characteristics of natural and bright color, uniform and firm appearance, no stickiness, unique and coordinated flavor, crisp taste, chewiness, high value and the like, and well meets the market demand.
Description
Technical Field
The invention relates to the technical field of snack food processing, and particularly provides a puffed snack food and a preparation method thereof.
Background
At present, most of pulp wrapping raw materials of commercial leisure food are simply mixed with powder and oil or simply mixed with powder and water, wherein the former has single taste and low value feeling, and the latter needs to be boiled at high temperature to disperse water, otherwise, the mixed raw materials are layered, piled and poor in uniformity, and green bodies are softened after absorbing water and deformed after being baked, and the green bodies shrink; the raw materials added with the water phase are boiled at high temperature to disperse water, so that the flavor loss is large, and the white granulated sugar is easy to form hard surface shells after being boiled, hard and crisp mouthfeel and poor chewing feeling.
In addition, in the conventional slurry wrapping process, in view of the fact that the blank body cannot be subjected to slurry wrapping in a cold blank due to too high moisture, the blank body can be subjected to high-temperature baking to remove moisture, and then the slurry wrapping non-shrinkage process can be completed. However, if a heat-sensitive material is added into the blank, the blank will fade or become brown when baked at a high temperature, thereby affecting the quality of the product.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
In order to overcome the defects, the preparation method is novel, reasonable and easy to operate, and the prepared puffed snack food has the characteristics of natural and bright color, uniform and firm appearance, no stickiness, unique and harmonious flavor, crisp mouthfeel, chewing feeling, high value feeling and the like.
The technical scheme adopted by the invention for solving the technical problem is as follows: the puffed snack food comprises a puffed blank body and a slurry wrapping liquid wrapping the puffed blank body, wherein the puffed blank body is prepared from the following raw materials in parts by weight: 80-110 parts of cereal powder, 5-80 parts of taste characteristic raw material A1, 1-5 parts of dispersing agent, 0.5-2 parts of leavening agent and 10-3 parts of water;
the wrapping slurry is prepared from the following raw materials in parts by weight: 55-80 parts of white granulated sugar, 0.5-2 parts of edible salt, 15-45 parts of taste characteristic raw materials, 30-65 parts of dairy products, 30-60 parts of grease, 20-80 parts of leavening raw materials, 5-25 parts of water and 2-10 parts of essence, wherein the wrapping pulp is a semi-solid material prepared by leavening and mixing the raw materials;
in addition, the expanded green body and the slurry wrapping liquid are also mixed according to the proportion of 1: (1-2) in a weight ratio.
As a further improvement of the present invention, the cereal flour is at least one of rice flour, corn flour and wheat flour;
the taste characteristic raw material A adopts at least two of purple sweet potato powder, citric acid, matcha powder, egg white chlorella powder, corn flour and pumpkin powder;
the dispersant adopts special dispersing grease; the swelling agent adopts calcium carbonate;
the taste characteristic raw material B adopts at least two of fruit powder, fruit puree, citric acid, matcha powder, egg white chlorella powder and green bean paste;
the dairy product adopts at least one of milk powder and condensed milk; the whipping raw material adopts at least one of cream, butter and fresh cheese.
As a further improvement of the invention, the taste characteristic raw material A is prepared from purple sweet potato powder and citric acid in a weight ratio of (1-2): (0.2-0.5) preparing; or the taste characteristic raw material A is prepared from matcha powder and mung bean paste according to the weight ratio (1-3): (1-3) preparing; or the taste characteristic raw material A is prepared from corn flour and pumpkin powder in a weight ratio (1-2): (0.2-0.6) preparing;
the taste characteristic raw material B is prepared from fruit powder, fruit puree and citric acid in a weight ratio of (1-2): (1.5-2): (0.05-0.1) preparing; or the taste characteristic raw material B is prepared from matcha powder and mung bean paste according to the weight ratio (1-3): (1-3) preparing;
the dairy product is prepared from milk powder and condensed milk according to the weight ratio (1-2): (1.5-4) preparing; the whipping raw material comprises the following components in parts by weight (1-4): (4-8): (1-5) preparing.
The invention also provides a preparation method of the puffed leisure food, which comprises the following preparation steps:
step 1), preparing the puffed blank: weighing grain powder, a taste characteristic raw material A, a dispersing agent, a swelling agent and water A according to a formula ratio, uniformly mixing the raw materials, and then feeding the mixture into an extrusion swelling machine for swelling treatment to obtain a swelled body; then cutting and shaping the obtained puffed body to obtain puffed strips meeting the appearance requirement of the product; then cooling the obtained puffed strips to normal temperature to obtain the puffed blank with the water content of less than 10%;
step 2), preparing the slurry wrapping liquid: 2a) pretreatment: according to the characteristics of the components in the taste characteristic raw material B, dividing the components in the taste characteristic raw material B into dry taste characteristic raw materials and wet taste characteristic raw materials; dividing the components in the dairy product into a powdery dairy product and a liquid dairy product according to the characteristics of the components in the dairy product; maintaining the temperature of the grease at 20-40 ℃, and maintaining the temperature of the water B at 10-30 ℃; 2b) putting the foaming raw material with the formula amount into foaming equipment, and performing foaming treatment for 3-10 min at a stirring speed of 500-1000 rpm to obtain a semi-solid foaming material A for later use; 2c) firstly, sequentially adding white granulated sugar, edible salt, dry-state taste characteristic raw materials, powdery dairy products and grease with the temperature of 20-40 ℃ into a beating device according to the formula amount, beating at the stirring speed of 50-500 rpm for 2-5 min, sequentially adding wet-state taste characteristic raw materials, liquid dairy products and water B with the temperature of 10-30 ℃ into the beating device, and beating at the stirring speed of 500-1000 rpm for 3-10 min to obtain a beating material B; 2d) sequentially adding the obtained leavening material A and essence with the formula amount into the leavening material B, and performing leavening treatment for 1-5 min at a stirring speed of 50-500 rpm to obtain uniform and full semi-solid wrapping liquid; then maintaining the temperature of the slurry wrapping liquid at 5-20 ℃ for later use;
step 3), putting the puffed blank body in a formula amount into mixing equipment, slowly pouring the slurry wrapping liquid in the formula amount and at the temperature of 5-20 ℃ into the mixing equipment, stirring and mixing the two materials under the condition that the working temperature of the mixing equipment is maintained at 5-30 ℃, and stopping stirring until the materials are uniformly stirred and are not adhered to each other to obtain a wet semi-finished product;
step 4), feeding the obtained wet semi-finished product into an oven, and baking for 10-25 min at the baking temperature of 80-120 ℃ to obtain a dry semi-finished product; then placing the obtained dry semi-finished product in an environment with the temperature of 20-30 ℃ and the humidity of below 70% for natural cooling for 10-30 min to obtain the leavened leisure food; and then packaging and warehousing.
As a further improvement of the present invention, in the step 1), the extrusion-expansion machine is a twin-screw extrusion-expansion machine, the twin-screw extrusion-expansion machine is divided into three zones, and the temperature of each zone is: the temperature of the preheating zone is 30-60 ℃, the temperature of the extrusion zone is 80-140 ℃, and the temperature of the puffing zone is 140-180 ℃.
As a further improvement of the invention, in the step 1), the obtained puffed body is cut and shaped to obtain cylindrical puffed strips with the diameter of 0.5-2 cm and the length of 3-6 cm; and naturally cooling the obtained puffed strips for 5-25 min at normal temperature to obtain the puffed blank with the water content of less than 10%.
As a further improvement of the invention, the taste characteristic raw material B is prepared from fruit powder, fruit puree and citric acid in a weight ratio of (1-2): (1.5-2): (0.05-0.1) preparing; or the taste characteristic raw material B is prepared from matcha powder and mung bean paste according to the weight ratio (1-3): (1-3) preparing; the fruit powder and the matcha powder belong to dry-state taste characteristic raw materials, and the fruit puree, the citric acid and the mung bean paste belong to wet-state taste characteristic raw materials;
the dairy product is prepared from milk powder and condensed milk according to the weight ratio (1-2): (1.5-4), wherein the milk powder is a powdery milk product, and the condensed milk is a liquid milk product.
The beneficial effects of the invention are: according to the invention, the puffed blank body and the beating-state slurry wrapping liquid are innovatively combined together and supplement each other, so that the prepared leisure food has the characteristics of natural and bright color, uniform and firm appearance, no stickiness, unique and coordinated flavor, crisp mouthfeel, chewing feeling, high value feeling and the like; in addition, the invention also adopts a low-temperature baking processing mode, which not only can ensure that the color of the leisure food is not damaged, but also can ensure that the taste and the aroma of the leisure food reach the optimal state, and further improves the value of the product.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples.
The invention discloses a leavening leisure food and a preparation method thereof, the preparation method is novel, reasonable and easy to operate, and the leavening leisure food prepared by the preparation method has the characteristics of natural and bright color, uniform and firm appearance, no stickiness, unique and coordinated flavor, crisp mouthfeel, chewing feeling, high value feeling and the like. The main reason for realizing the method is that the raw material formula and the preparation method of the leisure food for hair development are optimized, and the method is specifically described as follows:
firstly, preparing the leavening leisure food
1) Preparing the puffed blank
In examples 1 to 6, the puffed blank was prepared according to the following preparation methods, based on the raw materials in parts by weight and the process parameters described in table 1:
1a) weighing grain powder, a taste characteristic raw material A, a dispersing agent, a swelling agent and water A according to the formula ratio, uniformly mixing the raw materials, and then feeding the mixture into an extrusion swelling machine for swelling treatment to obtain a swelled body; wherein, extrusion bulking machine chooses twin-screw extrusion bulking machine for use, and this twin-screw extrusion bulking machine divide into three districts, and the temperature in each district is: the temperature of the preheating zone is 30-60 ℃, the temperature of the extrusion zone is 80-140 ℃, the temperature of the expansion zone is 140-180 ℃, the speed of a main machine of the double-screw extrusion expansion machine is 90-140 Hz, and the feeding speed is 8-17 Hz;
1b) cutting and shaping the obtained puffed body to obtain a cylindrical puffed strip with the diameter of 0.5-2 cm and the length of 3-6 cm; and naturally cooling the obtained puffed strips for 5-25 min at normal temperature to obtain the puffed blank with the water content of less than 10%.
Table 1: unit: parts by weight of
2) Preparing the coating slurry
In examples 7 to 10, the coating slurry was prepared according to the following preparation methods, based on the raw material weight parts and the process parameters described in table 2:
2a) pretreatment: according to the characteristics of the components in the taste characteristic raw material B, dividing the components in the taste characteristic raw material B into dry taste characteristic raw materials and wet taste characteristic raw materials; dividing the components in the dairy product into a powdery dairy product and a liquid dairy product according to the characteristics of the components in the dairy product; maintaining the temperature of the grease at 20-40 ℃, and maintaining the temperature of the water B at 10-30 ℃; 2b) putting the foaming raw material with the formula amount into foaming equipment, and performing foaming treatment for 3-10 min (defined as primary stirring processing) at a stirring speed of 500-1000 rpm to obtain a semisolid foaming material A for later use; 2c) firstly, sequentially adding white granulated sugar, edible salt, dry-state taste characteristic raw materials, powdery dairy products and grease with the temperature of 20-40 ℃ into a foaming device according to the formula amount, carrying out foaming treatment at the stirring speed of 50-500 rpm for 2-5 min (defined as secondary stirring processing, and the color of the mixed material after secondary stirring is slightly white), then sequentially adding wet-state taste characteristic raw materials, liquid dairy products and water B with the temperature of 10-30 ℃ into the foaming device, and carrying out foaming treatment at the stirring speed of 500-1000 rpm for 3-10 min (defined as third stirring processing), thus obtaining a foaming material B; 2d) sequentially adding the obtained leavening material A and essence with the formula amount into the leavening material B, and performing leavening treatment for 1-5 min (defined as fourth stirring processing) at a stirring speed of 50-500 rpm to obtain uniform and full semi-solid wrapping slurry; and then, maintaining the temperature of the slurry wrapping liquid at 5-20 ℃ (so as to avoid the damage of a beating state caused by overhigh or overlow temperature, and further to avoid insufficient swelling degree, poor taste and color change after slurry wrapping) for later use.
Preferably, the taste characteristic raw material B is prepared from fruit powder, fruit puree and citric acid in a weight ratio of (1-2): (1.5-2): (0.05-0.1) preparing a composition (the taste characteristic raw material B can show fruit tastes of different colors due to different colors of fruit powder and fruit puree), or the taste characteristic raw material B is prepared from matcha powder and green bean paste according to the weight ratio of (1-3): (1-3) preparing; the fruit powder and the matcha powder belong to dry-state taste characteristic raw materials, and the fruit puree, the citric acid and the mung bean paste belong to wet-state taste characteristic raw materials. The dairy product is prepared from milk powder and condensed milk according to the weight ratio (1-2): (1.5-4), wherein the milk powder is a powdery milk product, and the condensed milk is a liquid milk product. The whipping raw material comprises the following components in parts by weight (1-4): (4-8): (1-5) preparing.
Table 2: unit: parts by weight
3) And preparing the leavening leisure food
Examples 11-16 the whipped snack food was made according to the raw material combinations described in table 3 and according to the following preparation method:
firstly, putting the expanded green body with the formula amount into mixing equipment, slowly pouring the slurry wrapping liquid with the formula amount and the temperature of 5-20 ℃ into the mixing equipment, stirring and mixing the two materials under the condition of maintaining the working temperature of the mixing equipment to be 5-30 ℃ until the two materials are uniformly stirred and are not adhered, and stopping stirring to obtain a wet semi-finished product; then, the obtained wet semi-finished product is sent into an oven and is baked for 10-25 min at the baking temperature of 80-120 ℃ to obtain a dry semi-finished product; then placing the obtained dry semi-finished product in an environment with the temperature of 20-30 ℃ and the humidity of below 70% for natural cooling for 10-30 min to obtain the leavened leisure food; and then packaging and warehousing.
Table 3:
second, product sensory evaluation
The intermediate products (such as the expanded green body and the wrapping liquid) and the final products (the puffed snack food) prepared by the method are evaluated in an organoleptic manner.
1) And sensory evaluation of the expanded green body
The expanded green bodies prepared in the embodiments 1-6 of the invention are subjected to sensory evaluation, the evaluation items of the sensory evaluation mainly comprise color, crispness and flavor quality, and the specific sensory evaluation results are shown in the following table 4:
TABLE 4 sensory evaluation results of the puffed base materials obtained in examples 1 to 6 of the present invention
As can be seen from table 4: the puffed blank prepared in the embodiments 1-6 of the invention has moderate hardness and mouthfeel, good looseness, chewy texture, obvious characteristic flavor, natural color and good look.
The expanded green bodies prepared in the embodiments 1 to 6 of the present invention have the above advantages, and the present invention is mainly benefited by the improvement and innovation of the raw material formula and the preparation method of the expanded green bodies, which are specifically represented as follows: firstly, a taste characteristic raw material A is added into a raw material formula of the puffed blank body, and the taste characteristic raw material A is preferably at least two of purple sweet potato powder, citric acid, matcha powder, egg white chlorella powder, corn flour and pumpkin powder; on one hand, the use of the taste characteristic raw material A not only can enable the characteristic flavor of the puffed blank body to be obvious and the taste to be rich, but also enables the puffed blank body to present natural and bright color, the appearance is very attractive, and the overall value of the product is high; on the other hand, when the puffing agent is used for realizing the crisp taste of the puffing blank body, the taste characteristic raw material A can play a very good auxiliary optimization role in the crisp degree of the puffing blank body, so that the integral crisp property of the puffing blank body is remarkably improved. When the puffed blank is prepared, the puffed blank is cooled and subsequently coated with slurry after extrusion forming and shaping treatment without baking treatment, so that the color change of the puffed blank caused by browning or oxidation after high-temperature baking can be avoided, the color of the puffed blank is ensured not to be damaged, the appearance attractiveness of the puffed blank is improved, a baking procedure can be saved, and the production cost is reduced. Dispersing agent is added into the raw material formula of the expanded green body, and the dispersing agent preferably adopts special oil (such as vegetable oil) for dispersion; on one hand, the use of the special oil for dispersion can ensure that all raw materials in the formula of the puffed blank body are uniformly mixed, thereby effectively improving the taste of the puffed blank body; on the other hand, the special grease for dispersion can also be used for erecting a 'protection net' in the tissues of the puffed blank body, so that the 'protection net' can support the whole puffed blank body to be not deformed and not to shrink when meeting water even if the puffed blank body is not baked and cold blank slurry is subsequently coated, and the appearance attractiveness of a product is ensured.
2) Sensory evaluation of the coating slip
Sensory evaluation is respectively carried out on the wrapping pulp prepared in the embodiments 7-10 of the invention, the evaluation items of the sensory evaluation mainly comprise the whipping state and the flavor quality, and the specific sensory evaluation results are shown in the following table 5:
TABLE 5 sensory evaluation results of the coating slurries obtained in examples 7 to 10 of the present invention
As can be seen from table 5: the coating liquids prepared in examples 7 to 10 of the present invention are all uniform materials in a whipped state, and have a distinct characteristic flavor (e.g., matcha flavor or fruit flavor).
The coating slurry prepared in the embodiments 7 to 10 of the present invention has the above advantages, and the improvement and innovation of the raw material formula and the preparation method of the coating slurry mainly benefit from the present invention are specifically shown in the following: firstly, the raw material formula of the pulp wrapping liquid is added with the taste characteristic raw material B, so that the pulp wrapping liquid has obvious matcha flavor or fruit flavor and the like, is very unique, and is bright in color and high in overall value of the product. The invention also optimizes the preparation method of the wrapping slurry, such as: a. optimally controlling the temperature of the grease and the water B; b. the method adopts a processing mode of batch foaming and mixing, and optimally controls the technological parameters during each section of foaming and processing, and specifically comprises the following steps: firstly, roughly dividing all raw materials into three groups according to the characteristics of the raw materials, wherein the leavening raw materials are used as a first group of raw materials, the white granulated sugar, the edible salt, the dry-state taste characteristic raw materials, the powdery dairy product and the grease are used as a second group of raw materials, the wet-state taste characteristic raw materials, the liquid dairy product and the water B are used as a third group of raw materials, and then, the steps are as follows: firstly, beating a first group of raw materials to obtain a beating material A; sequentially feeding the second and the third groups of raw materials, mixing and beating to obtain a beating material B; and then mixing and foaming the foaming material B and the foaming material A, thereby effectively avoiding the defects of uneven mixing, layering, poor foaming effect and the like, obtaining the uniform and full semi-solid wrapping slurry, and providing good basic guarantee for the appearance and the taste of subsequent products.
3) Sensory evaluation of the puffed snack
Sensory evaluation is respectively carried out on the puffed leisure food prepared in the embodiments 11 to 16 of the invention, the evaluation items of the sensory evaluation mainly comprise appearance, taste and flavor quality, and the specific sensory evaluation results are shown in the following table 6:
TABLE 6 sensory evaluation results of the puffed snack foods of examples 11 to 16 of the present invention
As can be seen from table 6: the leisure food prepared by the embodiment 11-16 of the invention has the advantages of uniform and firm appearance, bright color, no stickiness, obvious characteristic flavor, loose mouthfeel, chewiness and no tooth sticking. The puffed leisure food prepared in the embodiments 11 to 16 of the present invention has the above advantages, and the improvement and innovation of the raw material formula and the preparation method are specifically shown in the following steps: the puffed blank and the slurry in a whipped state are innovatively combined together and supplement each other, so that the prepared leisure food has the characteristics of natural and bright color, uniform and firm appearance, no stickiness, unique and coordinated flavor, crisp mouthfeel, chewing feeling, high price and the like; the invention also optimizes the baking process of the wet semi-finished product, adopts a low-temperature baking processing mode, not only can ensure that the color of the leisure food is not damaged, but also can ensure that the taste and the aroma of the leisure food reach the optimal state, and further improves the value of the product.
In conclusion, by optimizing the raw material formula and the preparation method, the prepared leavening leisure food has the characteristics of natural and bright color, uniform and firm appearance, no stickiness, unique and coordinated flavor, crisp mouthfeel, chewing feeling, high value feeling and the like.
The above-mentioned embodiments are only for illustrating the composition and efficacy of the invention, and are not to be construed as limiting the scope of the invention, therefore, all changes in equivalent structure and similar modifications which do not depart from the invention are deemed to be within the scope of the invention.
Claims (7)
1. The utility model provides a beat and send out snack food, includes the popped body and wrap up in the outer thick liquid that wraps up of popped body, its characterized in that: the expanded green body is prepared from the following raw materials in parts by weight: 80-110 parts of cereal powder, 5-80 parts of taste characteristic raw material A1, 1-5 parts of dispersing agent, 0.5-2 parts of leavening agent and 10-3 parts of water;
the wrapping slurry is prepared from the following raw materials in parts by weight: 55-80 parts of white granulated sugar, 0.5-2 parts of edible salt, 15-45 parts of taste characteristic raw materials, 30-65 parts of dairy products, 30-60 parts of grease, 20-80 parts of leavening raw materials, 5-25 parts of water and 2-10 parts of essence, wherein the wrapping pulp is a semi-solid material prepared by leavening and mixing the raw materials;
in addition, the expanded green body and the slurry wrapping liquid are also mixed according to the proportion of 1: (1-2) mixing;
the dispersant adopts special dispersing grease; the whipping raw material adopts at least one of cream, butter and fresh cheese;
the preparation method of the puffed leisure food comprises the following preparation steps:
step 1), preparing the puffed blank: weighing grain powder, a taste characteristic raw material A, a dispersing agent, a swelling agent and water A according to the formula ratio, uniformly mixing the raw materials, and then feeding the mixture into an extrusion swelling machine for swelling treatment to obtain a swelled body; then cutting and shaping the obtained puffed body to obtain puffed strips meeting the appearance requirement of the product; then cooling the obtained puffed strips to normal temperature to obtain the puffed blank with the water content of less than 10%;
step 2), preparing the slurry coating liquid: 2a) pretreatment: according to the characteristics of the components in the taste characteristic raw material B, dividing the components in the taste characteristic raw material B into dry taste characteristic raw materials and wet taste characteristic raw materials; dividing the components in the dairy product into a powdery dairy product and a liquid dairy product according to the characteristics of the components in the dairy product; maintaining the temperature of the grease at 20-40 ℃, and maintaining the temperature of the water B at 10-30 ℃; 2b) putting the foaming raw material with the formula amount into foaming equipment, and performing foaming treatment for 3-10 min at a stirring speed of 500-1000 rpm to obtain a semi-solid foaming material A for later use; 2c) firstly, sequentially adding white granulated sugar, edible salt, dry-state taste characteristic raw materials, powdery dairy products and grease with the temperature of 20-40 ℃ into beating equipment according to the formula amount, beating for 2-5 min at the stirring speed of 50-500 rpm, sequentially adding wet-state taste characteristic raw materials, liquid dairy products and water B with the temperature of 10-30 ℃ into the beating equipment, and beating for 3-10 min at the stirring speed of 500-1000 rpm to obtain beating material B; 2d) sequentially adding the obtained beating material A and essence with the formula amount into the beating material B, and beating at a stirring speed of 50-500 rpm for 1-5 min to obtain uniform and full semi-solid wrapping slurry; then maintaining the temperature of the slurry wrapping liquid at 5-20 ℃ for later use;
step 3), putting the puffed blank body in a formula amount into mixing equipment, slowly pouring the slurry wrapping liquid in the formula amount and at the temperature of 5-20 ℃ into the mixing equipment, stirring and mixing the two materials under the condition that the working temperature of the mixing equipment is maintained at 5-30 ℃, and stopping stirring until the materials are uniformly stirred and are not adhered to each other to obtain a wet semi-finished product;
step 4), feeding the obtained wet semi-finished product into an oven, and baking for 10-25 min at the baking temperature of 80-120 ℃ to obtain a dry semi-finished product; then placing the obtained dry semi-finished product in an environment with the temperature of 20-30 ℃ and the humidity of below 70% for natural cooling for 10-30 min to obtain the leavened leisure food; and then packaging and warehousing.
2. The whipped snack food of claim 1, wherein: the cereal powder is at least one of rice flour, corn flour and wheat flour;
the taste characteristic raw material A adopts at least two of purple sweet potato powder, citric acid, matcha powder, egg white chlorella powder, corn flour and pumpkin powder;
the swelling agent adopts calcium carbonate;
the taste characteristic raw material B adopts at least two of fruit powder, fruit puree, citric acid, matcha powder, egg white stone chlorella powder and green bean paste;
the dairy product adopts at least one of milk powder and condensed milk.
3. The whipped snack food of claim 2, wherein: the taste characteristic raw material A is prepared from purple sweet potato powder and citric acid in a weight ratio of (1-2): (0.2-0.5) preparing; or the taste characteristic raw material A is prepared from matcha powder and mung bean paste according to the weight ratio (1-3): (1-3) preparing; or the taste characteristic raw material A is prepared from corn flour and pumpkin powder in a weight ratio (1-2): (0.2-0.6) preparing;
the taste characteristic raw material B is prepared from fruit powder, fruit puree and citric acid in a weight ratio of (1-2): (1.5-2): (0.05-0.1) preparing; or the taste characteristic raw material B is prepared from matcha powder and mung bean paste according to the weight ratio (1-3): (1-3) preparing;
the dairy product is prepared from milk powder and condensed milk according to the weight ratio (1-2): (1.5-4) preparing; the whipping raw material comprises the following components in parts by weight (1-4): (4-8): (1-5) preparing.
4. A method of preparing a whipped snack food product as defined in any of claims 1-3, wherein: the preparation method comprises the following preparation steps:
step 1), preparing the puffed blank: weighing grain powder, a taste characteristic raw material A, a dispersing agent, a swelling agent and water A according to a formula ratio, uniformly mixing the raw materials, and then feeding the mixture into an extrusion swelling machine for swelling treatment to obtain a swelled body; then cutting and shaping the obtained puffed body to obtain puffed strips meeting the appearance requirement of the product; then cooling the obtained puffed strips to normal temperature to obtain the puffed blank with the water content of less than 10%;
step 2), preparing the slurry wrapping liquid: 2a) pretreatment: according to the characteristics of the components in the taste characteristic raw material B, dividing the components in the taste characteristic raw material B into dry taste characteristic raw materials and wet taste characteristic raw materials; dividing the components in the dairy product into a powdery dairy product and a liquid dairy product according to the characteristics of the components in the dairy product; maintaining the temperature of the grease at 20-40 ℃, and maintaining the temperature of the water B at 10-30 ℃; 2b) putting the foaming raw material with the formula amount into foaming equipment, and performing foaming treatment for 3-10 min at a stirring speed of 500-1000 rpm to obtain a semi-solid foaming material A for later use; 2c) firstly, sequentially adding white granulated sugar, edible salt, dry-state taste characteristic raw materials, powdery dairy products and grease with the temperature of 20-40 ℃ into a beating device according to the formula amount, beating at the stirring speed of 50-500 rpm for 2-5 min, sequentially adding wet-state taste characteristic raw materials, liquid dairy products and water B with the temperature of 10-30 ℃ into the beating device, and beating at the stirring speed of 500-1000 rpm for 3-10 min to obtain a beating material B; 2d) sequentially adding the obtained beating material A and essence with the formula amount into the beating material B, and beating at a stirring speed of 50-500 rpm for 1-5 min to obtain uniform and full semi-solid wrapping slurry; then maintaining the temperature of the slurry wrapping liquid at 5-20 ℃ for later use;
step 3), putting the puffed blank body in a formula amount into mixing equipment, slowly pouring the slurry wrapping liquid in the formula amount and at the temperature of 5-20 ℃ into the mixing equipment, stirring and mixing the two materials under the condition that the working temperature of the mixing equipment is maintained at 5-30 ℃, and stopping stirring until the materials are uniformly stirred and are not adhered to each other to obtain a wet semi-finished product;
step 4), feeding the obtained wet semi-finished product into an oven, and baking for 10-25 min at the baking temperature of 80-120 ℃ to obtain a dry semi-finished product; then placing the obtained dry semi-finished product in an environment with the temperature of 20-30 ℃ and the humidity of below 70% for natural cooling for 10-30 min to obtain the leavened leisure food; and then packaging and warehousing.
5. The method of preparing a whipped snack food as defined in claim 4, wherein: in the step 1), the extrusion-expansion machine is a double-screw extrusion-expansion machine, which is divided into three zones, and the temperature of each zone is: the temperature of the preheating zone is 30-60 ℃, the temperature of the extrusion zone is 80-140 ℃, and the temperature of the puffing zone is 140-180 ℃.
6. The method for preparing a whipped snack food according to claim 4, characterized in that: in the step 1), the obtained puffed body is cut and shaped to obtain cylindrical puffed strips with the diameter of 0.5-2 cm and the length of 3-6 cm; and naturally cooling the obtained puffed strips for 5-25 min in a normal temperature environment to obtain the puffed blank with the water content of less than 10%.
7. The method of preparing a whipped snack food as defined in claim 4, wherein: the taste characteristic raw material B is prepared from fruit powder, fruit puree and citric acid in a weight ratio of (1-2): (1.5-2): (0.05-0.1) preparing; or the taste characteristic raw material B is prepared from matcha powder and mung bean paste according to the weight ratio (1-3): (1-3) preparing; wherein the fruit powder and the matcha powder belong to dry-state taste characteristic raw materials, and the fruit puree, the citric acid and the green bean paste belong to wet-state taste characteristic raw materials;
the dairy product is prepared from milk powder and condensed milk according to the weight ratio (1-2): (1.5-4), wherein the milk powder is a powdery milk product, and the condensed milk is a liquid milk product.
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