CN111772106A - 一种无蔗糖低脂焦糖味膨化爆米花及其制备方法 - Google Patents
一种无蔗糖低脂焦糖味膨化爆米花及其制备方法 Download PDFInfo
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- 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
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/37—Sugar alcohols
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种无蔗糖低脂焦糖味膨化爆米花及其制备方法,由以下含量的原料制备而成:微波专用玉米粒100‑130份,赤藓糖醇65‑90份,稀奶油10‑45份,淡奶2‑8份,麦芽糖醇1‑4份,异麦芽酮糖醇6‑20份,食盐1‑5份和/或食品添加剂,余量为水。本发明解决了现有爆米花类膨化食品热量高、蔗糖含量高,对人体健康易造成负面影响的问题。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种无蔗糖低脂焦糖味膨化爆米花及其制备方法。
背景技术
目前市场上流行的是黄油咸甜味、奶油甜味、巧克力甜味和水果甜味等四种主要口味,无论是哪一种口味,无一例外的含有大量的脂肪和高能量的各类糖,包括单双糖和多糖;经常食用这些对人们的健康会产生极大的负面影响,譬如:高血脂、高血糖及其并发症。
赤藓糖醇作为一种在食品行业新兴的低热量甜味剂,具有热值低、结晶性好、口感好、无致龋性、对糖尿病人安全等特点,其应用前景极为广泛。1999年6月国际食品添加剂专家委员会(JECFA)批准赤藓糖醇作为食用甜味剂,且无需规定ADI值。赤藓糖醇甜味纯正,其甜味特性酷似蔗糖,相对甜度为蔗糖的70%~80%,用于爆米花的生产,可使爆米花保持甜香口感的同时,大幅降低热量。
发明内容
为此,本发明提供一种无蔗糖低脂焦糖味膨化爆米花及其制备方法,以解决现有爆米花类膨化食品热量高、蔗糖含量高,对人体健康易造成负面影响的问题。
为了实现上述目的,本发明提供如下技术方案:
根据本发明的第一方面,公开了一种无蔗糖低脂焦糖味膨化爆米花,由以下含量的原料制备而成:微波专用玉米粒100-130份,赤藓糖醇65-90份,稀奶油10-45份,淡奶2-8份,麦芽糖醇1-4份,异麦芽酮糖醇6-20份,食盐1-5份和/或食品添加剂,余量为水。
进一步地,所述食品添加剂包括可食用的香精香料。
根据本发明的第二方面,公开了一种无蔗糖低脂焦糖味膨化爆米花的制备方法,所述制备方法为:
利用微波设备加热制备爆米花,使玉米粒完全爆开,且无焦糊;
赤藓糖醇放入锅中加热熬制,可加极少量水,至温度为95-130℃时,加入其他辅料,至温度为95-135℃时,加入微波制备的爆米花,用软铲将糖浆均匀裹在爆米花上,至糖浆全部裹上爆米花,锅底无剩余,即制作完成。
进一步地,所述微波炉的功率为700~800W,加热时间为2~5min。
进一步地,所述微波设备或采用烤箱、风热设备、冻干设备再次加工爆米花,使产品含水量进一步降低。
本发明具有如下优点:
本发明公开了一种无蔗糖低脂焦糖味膨化爆米花及其制备方法,制备出的焦糖味爆米花营养健康,低脂肪低能量,代谢热量极低,致龋性低,表面不易焦化,对餐后血糖水平影响较小,不易造成脂肪积累;口感极佳,香甜可口,酥脆美味,不易对人体健康造成影响。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本实施例公开了一种无蔗糖低脂焦糖味膨化爆米花,选用微波专用玉米粒115份,赤藓糖醇88份,稀奶油15份,异麦芽酮糖醇8份,食盐4份,余量为水。
上述无蔗糖低脂焦糖味膨化爆米花的制备方法为:利用微波炉加热制备爆米花,微波功率为700~800W,加热时间4min。可依据实际情况适当调整,使玉米粒能完全爆开,且无焦糊即可。将赤藓糖醇放入锅中加热熬制,可加极少量水,至温度为95-130℃时,加入异麦芽酮糖醇,至温度为115-127℃时,加入稀奶油和盐,继续熬制,至温度为95-135℃时,加入微波制备的爆米花,用软铲将糖浆均匀裹在爆米花上,至糖浆全部被裹上爆米花,锅底无剩余,再使用烘干箱80℃烘干30分钟,即制作完成。
实施例2
本实施例公开了一种无蔗糖低脂焦糖味膨化爆米花,选用微波专用玉米粒110份,赤藓糖醇80份,稀奶油20份,异麦芽酮糖醇13份,食盐3份,余量为水。
上述无蔗糖低脂焦糖味膨化爆米花的制备方法为:利用微波炉加热制备爆米花,微波功率为700~800W,加热时间4min。可依据实际情况适当调整,使玉米粒能完全爆开,且无焦糊即可。将赤藓糖醇放入锅中加热熬制,可加极少量水,至温度为95-130℃时,加入异麦芽酮糖醇,至温度为115-127℃时,加入稀奶油和盐,继续熬制,至温度为95-135℃时,加入微波制备的爆米花,用软铲将糖浆均匀裹在爆米花上,至糖浆全部被裹上爆米花,锅底无剩余,再使用烘干箱80℃烘干30分钟,即制作完成。
实施例3
本实施例公开了一种无蔗糖低脂焦糖味膨化爆米花,选用微波专用玉米粒120份,赤藓糖醇87份,稀奶油17份,异麦芽酮糖醇15份,食盐2份,余量为水。
上述无蔗糖低脂焦糖味膨化爆米花的制备方法为:利用微波炉加热制备爆米花,微波功率为700~800W,加热时间4min。可依据实际情况适当调整,使玉米粒能完全爆开,且无焦糊即可。将赤藓糖醇放入锅中加热熬制,可加极少量水,至温度为95-130℃时,加入异麦芽酮糖醇,至温度为115-127℃时,加入稀奶油和盐,继续熬制,至温度为95-135℃时,加入微波制备的爆米花,用软铲将糖浆均匀裹在爆米花上,至糖浆全部被裹上爆米花,锅底无剩余,再使用烘干箱80℃烘干30分钟,即制作完成。
实施例4
本实施例公开了一种无蔗糖低脂焦糖味膨化爆米花,选用微波专用玉米粒105份,赤藓糖醇70份,稀奶油30份,异麦芽酮糖醇10份,食盐4份,余量为水。
上述无蔗糖低脂焦糖味膨化爆米花的制备方法为:利用微波炉加热制备爆米花,微波功率为700~800W,加热时间4min。可依据实际情况适当调整,使玉米粒能完全爆开,且无焦糊即可。将赤藓糖醇放入锅中加热熬制,可加极少量水,至温度为95-130℃时,加入异麦芽酮糖醇,至温度为115-127℃时,加入稀奶油和盐,继续熬制,至温度为95-135℃时,加入微波制备的爆米花,用软铲将糖浆均匀裹在爆米花上,至糖浆全部被裹上爆米花,锅底无剩余,再使用烘干箱80℃烘干30分钟,即制作完成。
通过上述方法制备出的焦糖味爆米花营养健康,低脂肪低能量,代谢热量极低,致龋性低,表面不易焦化,对餐后血糖水平影响较小,不易造成脂肪积累;口感极佳,香甜可口,酥脆美味,不易对人体健康造成影响。
虽然,上文中已经用一般性说明及具体实施例对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (5)
1.一种无蔗糖低脂焦糖味膨化爆米花,其特征在于,由以下含量的原料制备而成:微波专用玉米粒100-130份,赤藓糖醇65-90份,稀奶油10-45份,淡奶2-8份,麦芽糖醇1-4份,异麦芽酮糖醇6-20份,食盐1-5份和/或食品添加剂,余量为水。
2.如权利要求1所述的一种无蔗糖低脂焦糖味膨化爆米花,其特征在于,所述食品添加剂包括可食用的香精香料。
3.一种无蔗糖低脂焦糖味膨化爆米花的制备方法,其特征在于,所述制备方法为:
利用微波设备加热制备爆米花,使玉米粒完全爆开,且无焦糊;
赤藓糖醇放入锅中加热熬制,可加极少量水,至温度为95-130℃时,加入其他辅料,至温度为95-135℃时,加入微波制备的爆米花,用软铲将糖浆均匀裹在爆米花上,至糖浆全部裹上爆米花,锅底无剩余,即制作完成。
4.如权利要求3所述的一种无蔗糖低脂焦糖味膨化爆米花的制备方法,其特征在于,所述微波炉的功率为700~800W,加热时间为2~5min。
5.如权利要求3所述的一种无蔗糖低脂焦糖味膨化爆米花的制备方法,其特征在于,所述微波设备或采用烤箱、风热设备、冻干设备再次加工爆米花,使产品含水量进一步降低。
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CN104068346A (zh) * | 2014-07-08 | 2014-10-01 | 北京市营养源研究所 | 一种低能量爆米花 |
CN105124439A (zh) * | 2015-09-21 | 2015-12-09 | 张爱丽 | 一种焦糖爆米花 |
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