CN112006221A - Cereal crisp food and preparation method thereof - Google Patents
Cereal crisp food and preparation method thereof Download PDFInfo
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- CN112006221A CN112006221A CN202010955504.4A CN202010955504A CN112006221A CN 112006221 A CN112006221 A CN 112006221A CN 202010955504 A CN202010955504 A CN 202010955504A CN 112006221 A CN112006221 A CN 112006221A
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Grain Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a cereal crisp food and a preparation method thereof, and aims to disclose a cereal crisp food which is convenient and rapid, has rich nutrition and does not contain substances which are unfavorable for health and a preparation method thereof, wherein the food comprises 28-32 parts of oatmeal and 16-19 parts of puffed cereal; comprises 1 to 1.5 parts of honey, 4 to 6 parts of white granulated sugar, 1 to 3 parts of coconut powder, 0.47 to 1 part of edible essence and 10 to 25 parts of water-based auxiliary materials; oily auxiliary materials comprising 4 to 5 parts of canola oil, 0.02 to 0.1 part of soybean lecithin and 0.01 to 0.05 part of vitamin E; comprises 0.5 to 1 portion of acetylated distarch oxalate, 0.3 to 0.8 portion of salt, 1 to 2 portions of maltodextrin and 1 to 3 portions of coconut powder. Due to the unique proportion of the food and the avoidance of high-temperature frying, harmful substances which are unfavorable to health can not be generated, and the food is convenient and quick to eat, rich in nutrition, good in eating taste, good in taste, simple and practical in manufacturing process and easy to popularize and apply.
Description
Technical Field
The invention relates to a reconstituted food, in particular to a reconstituted grain crisp food, and also relates to a preparation method of the grain crisp food.
Background
The instant food is popular with the public consumers due to the characteristics of convenience, rapidness, rich nutrition and the like. Currently, cereal food is commonly prepared on the market, and the preparation process of the cereal food mainly adopts a frying processing mode, namely firstly, cereal powder such as wheat flour, oat flour and the like is gelatinized and then sliced for frying. It is well known that after the grains are fried, the high temperature and heat of frying can produce a harmful substance, acrylamide, whose intake can adversely affect the health of the human body. The market still does not have a convenient and quick, nutritious, healthy and safe reconstituted grain food.
Disclosure of Invention
The invention aims to disclose a cereal crisp food which is convenient and quick, has rich nutrition and does not contain substances which are unfavorable for health and a preparation method thereof.
The technical scheme of the invention is realized as follows: aA cereal crisp food comprises 28-32 parts of oatmeal, 16-19 parts of puffed cereal, 16.47-36.5 parts of water-based auxiliary material, 4.03-5.15 parts of oily auxiliary material and 2.8-6.8 parts of solid auxiliary material; the water-based auxiliary materials comprise 1-1.5 parts of honey, 4-6 parts of white granulated sugar, 1-3 parts of coconut powder, 0.47-1 part of edible essence and 10-25 parts of water; the oily auxiliary materials comprise 4 to 5 parts of canola oil, 0.02 to 0.1 part of soybean lecithin andvitamin E0.01-0.05 part; the solid auxiliary materials comprise 0.5-1 part of acetylated distarch oxalate, 0.3-0.8 part of salt, 1-2 parts of maltodextrin and 1-3 parts of coconut powder.
Further, 30 parts of oatmeal, 18 parts of puffed grains, 28.8 parts of water-based auxiliary materials, 4.09 parts of oily auxiliary materials and 4.8 parts of solid auxiliary materials; the water-based auxiliary materials comprise 1 part of honey, 5 parts of white granulated sugar, 2 parts of coconut powder, 0.8 part of edible essence and 20 parts of water; the oily auxiliary materials comprise 4 parts of canola oil, 0.06 part of soybean lecithin andvitamin E0.03 part; the solid auxiliary materials comprise 0.8 part of acetylated distarch oxalate, 0.5 part of salt, 1.5 parts of maltodextrin and 2 parts of coconut powder.
Further, the blueberry yoghurt comprises at least one of 3.7-4.5 parts of banana slices, 3.5-4 parts of red grapes, 2-4 parts of pumpkin seeds, 1.5-3 parts of cranberries, 3.5-4 parts of coconut slices, 2-5 parts of freeze-dried strawberry cubes, 1.5-3 parts of dried blueberries, 2-3 parts of purple sweet potato yam rings, 1-2 parts of almond kernels, 2-4 parts of strawberry yoghurt blocks, 2.5-4 parts of strawberry slices and/or 2-4 parts of blueberry yoghurt blocks.
Further, the blueberry yogurt comprises at least one of 4.1 parts of banana chips, 3.8 parts of red grapes, 3 parts of pumpkin seeds, 1.8 parts of cranberries, 3.7 parts of coconut slices, 4 parts of freeze-dried strawberry dices, 2.2 parts of dried blueberries, 2.5 parts of purple sweet potato and yam rings, 1.5 parts of almond kernels, 3 parts of strawberry yogurt blocks, 3 parts of strawberry chips and/or 3 parts of blueberry yogurt blocks.
The puffed grain of the present invention refers to whole wheat and/or whole wheat flakes.
A method for preparing a cereal crisp food comprises the following steps:
firstly, adsorbing 28-32 parts of oatmeal and 16-19 parts of puffed grains by using food strong magnetic equipment, adsorbing for 10s in 7000-12000 high magnetism, and screening and filtering in filtering equipment;
step two, preparing water-based auxiliary materials, melting 1-1.5 parts of honey and 4-6 parts of white granulated sugar according to 10-25 parts of warm water at 42-56 ℃, and then adding 1-3 parts of coconut powder and 0.47-1 part of edible essence in sequence for melting; preparing solid auxiliary materials, namely adding 0.5-1 part of acetylated distarch oxalate, 0.3-0.8 part of salt, 1-2 parts of maltodextrin and 1-3 parts of coconut powder into a food mixer, stirring at the stirring speed of 80-120r/min, and mixing for 10-30 s; preparing oily auxiliary materials by mixing 4-5 parts of canola oil, 0.02-0.1 part of soybean lecithinVitamin E0.01-0.05 part, stirring for 10-30s at 20-25 ℃ at 30-60r/min in a food stirrer;
pouring the water-based auxiliary materials into a stirring cylinder, adding 4-6 parts of white granulated sugar, stirring at 30-40r/min until the white granulated sugar is completely dissolved, adding a small amount of solid auxiliary materials for multiple times, and stirring at 60-90r/min for 80-150 s; adding a small amount of oily adjuvants for several times, and stirring at 60-80r/min for 80-150 s; finally, adding the product obtained in the step one, and stirring forward and backward at a low speed for 90-120s at 10-30 r/min;
feeding the material obtained in the step three to a conveyer belt through a material port, rapidly cooling to 15 ℃, roughly rolling to 1.0-1.3cm through a rolling shaft, and finely rolling to 0.5-0.8cm through the rolling shaft;
step five, preheating the steel strip furnace for 35-55min under the conditions that the air inlet pressure is 0.03-0.05MPa, the pure circulating air pressure is 20-25KPa and the blower pressure is 2-3KPa, so that the steel strip furnace starts to be baked after the temperature reaches the set temperature;
the tunnel furnace parameters are set as shown in the following table:
step six, cooling and hardening the product obtained in the step five, conveying the discharged product into a cooling room by a food-grade conveyer belt, quickly cooling to 20-35 ℃, primarily shaping, and refrigerating at 10-15 ℃ for 1-2 hours;
and step seven, shock-absorbing molding is carried out on the materials obtained in the step six, and the vibrating screen is started to crush and mold the materials under a screen of 1.2-2.5 cm.
The cereal crisp food prepared by the invention does not need to be fried at high temperature, does not generate harmful substances which are unfavorable for health, and is a relatively healthy reconstituted food. Convenient and fast eating, rich nutrition, good edible taste, good taste, simple and practical preparation process, and easy popularization and application.
Detailed Description
Example 1: a cereal crisp food comprises 280 g of oatmeal, 160 g of puffed cereal, 164.7 g of aqueous auxiliary material, 40.3 g of oily auxiliary material and 28 g of solid auxiliary material; wherein the water-based auxiliary materials comprise 10 g of honey, 40 g of white granulated sugar, 10 g of coconut powder, 4.7 g of edible essence and 100 g of water; oily auxiliary materials comprise 40 g of canola oil, 0.2 g of soybean lecithin andvitamin E0.1 g; the solid auxiliary materials comprise 5 g of acetylated distarch oxalate, 3 g of salt, 10 g of maltodextrin and 10 g of coconut powder.
According to the parts, the oatmeal and the puffed grain are adsorbed by a food strong magnetic device, adsorbed for 10s in 9000 high magnetic field, and screened and filtered in a filtering device. Preparing water-based auxiliary materials, melting honey and white granulated sugar with 100 g of warm water with 48 ℃, and then adding coconut powder and edible essence in sequence for melting. Preparing solid auxiliary materials, adding acetylated distarch oxalate, salt, maltodextrin and coconut powder into a food mixer, stirring at the speed of 120r/min, and mixing for 30 s. Preparing oily adjuvant, and stirring canola oil, soybean phospholipid and vitamin E at 20 deg.C for 25s at 50r/min in a food stirrer. Pouring the prepared water-based auxiliary materials into a stirring cylinder, adding 50 g of white granulated sugar, stirring at 40r/min until the white granulated sugar is completely dissolved, adding a small amount of prepared solid auxiliary materials for many times, and stirring at 70r/min for 100 s; adding a small amount of oily auxiliary materials for many times, and continuously stirring for 100s at the speed of 80 r/min; and finally, adding the adsorbed oatmeal and the puffed grains, and stirring at low speed for 90s positively and negatively at the speed of 20 r/min. Feeding the prepared material to a conveyer belt through a material port, rapidly cooling to 15 ℃, roughly rolling to 1.3cm through a rolling shaft, and finely rolling to 0.8cm through the rolling shaft; preheating the steel belt furnace for 45min under the conditions that the air inlet pressure is 0.03MPa, the pure circulating air pressure is 20KPa and the blower pressure is 2KPa, and baking the steel belt furnace after the temperature of the steel belt furnace reaches the set temperature;
the tunnel furnace parameters are set as shown in the following table:
and (3) cooling and hardening the obtained materials, conveying the discharged products into a cooling chamber by a food-grade conveying belt, rapidly cooling to 25 ℃, performing preliminary shaping, refrigerating at 15 ℃ for 1-2h, then performing shock forming on the materials, and opening a vibrating screen to crush and form the materials under a screen of 2.5 cm.
Example 2:
a cereal crisp food comprises 320 g of oatmeal, 190 g of puffed cereal, 360.5 g of aqueous auxiliary material, 51.5 g of oily auxiliary material and 68 g of solid auxiliary material; wherein the water-based auxiliary materials comprise 15 g of honey, 60 g of white granulated sugar, 25 g of coconut powder, 5.2 g of edible essence and 180 g of water; oily auxiliary materials comprise 45 g of canola oil, 0.8 g of soybean lecithin andvitamin E0.3 g; the solid auxiliary materials comprise 8 g of acetylated distarch oxalate, 5 g of salt, 20 g of maltodextrin and 25 g of coconut powder.
According to the parts, the oatmeal and the puffed grain are adsorbed by a food strong magnetic device, adsorbed for 10s in 9000 high magnetic field, and screened and filtered in a filtering device. Preparing water-based auxiliary materials, melting honey and white granulated sugar with 100 g of 45 ℃ warm water, and then adding coconut powder and edible essence in sequence for melting. Preparing solid auxiliary materials, adding acetylated distarch oxalate, salt, maltodextrin and coconut powder into a food mixer, stirring at the speed of 120r/min, and mixing for 30 s. Preparing oily adjuvant, and stirring canola oil, soybean phospholipid and vitamin E at 20 deg.C for 25s at 50r/min in a food stirrer. Pouring the prepared water-based auxiliary materials into a stirring cylinder, adding 50 g of white granulated sugar, stirring at 40r/min until the white granulated sugar is completely dissolved, adding a small amount of prepared solid auxiliary materials for many times, and stirring at 70r/min for 100 s; adding a small amount of oily auxiliary materials for many times, and continuously stirring for 100s at the speed of 80 r/min; and finally, adding the adsorbed oatmeal and the puffed grains, and stirring at low speed for 90s positively and negatively at the speed of 20 r/min. Feeding the prepared material to a conveyer belt through a material port, rapidly cooling to 15 ℃, roughly rolling to 1.3cm through a rolling shaft, and finely rolling to 0.8cm through the rolling shaft; preheating the steel belt furnace for 45min under the conditions that the air inlet pressure is 0.03MPa, the pure circulating air pressure is 20KPa and the blower pressure is 2KPa, and baking the steel belt furnace after the temperature of the steel belt furnace reaches the set temperature;
the tunnel furnace parameters are set as shown in the following table:
and (3) cooling and hardening the obtained materials, conveying the discharged products into a cooling chamber by a food-grade conveying belt, rapidly cooling to 25 ℃, performing preliminary shaping, refrigerating at 15 ℃ for 1-2h, then performing shock forming on the materials, and opening a vibrating screen to crush and form the materials under a screen of 2.5 cm.
Example 3:
a cereal crisp food comprises 300 g of oatmeal, 140 g of puffed cereal, 320.5 g of aqueous auxiliary material, 50.5 g of oily auxiliary material and 65 g of solid auxiliary material; wherein the water-based auxiliary materials comprise 10 g of honey, 58 g of white granulated sugar, 25 g of coconut powder, 5.2 g of edible essence and 180 g of water; oily auxiliary materials comprise 45 g of canola oil, 0.8 g of soybean lecithin andvitamin E0.3 g; the solid auxiliary materials comprise 8 g of acetylated distarch oxalate, 5 g of salt, 20 g of maltodextrin and 25 g of coconut powder.
According to the parts, the oatmeal and the puffed grain are adsorbed by a food strong magnetic device, adsorbed for 10s in 9000 high magnetic field, and screened and filtered in a filtering device. Preparing water-based auxiliary materials, melting honey and white granulated sugar with 100 g of 45 ℃ warm water, and then adding coconut powder and edible essence in sequence for melting. Preparing solid auxiliary materials, adding acetylated distarch oxalate, salt, maltodextrin and coconut powder into a food mixer, stirring at the speed of 120r/min, and mixing for 30 s. Preparing oily adjuvant, and stirring canola oil, soybean phospholipid and vitamin E at 20 deg.C for 25s at 50r/min in a food stirrer. Pouring the prepared water-based auxiliary materials into a stirring cylinder, adding 50 g of white granulated sugar, stirring at 40r/min until the white granulated sugar is completely dissolved, adding a small amount of prepared solid auxiliary materials for many times, and stirring at 70r/min for 100 s; adding a small amount of oily auxiliary materials for many times, and continuously stirring for 100s at the speed of 80 r/min; and finally, adding the adsorbed oatmeal and the puffed grains, and stirring at low speed for 90s positively and negatively at the speed of 20 r/min. Feeding the prepared material to a conveyer belt through a material port, rapidly cooling to 15 ℃, roughly rolling to 1.3cm through a rolling shaft, and finely rolling to 0.8cm through the rolling shaft; preheating the steel belt furnace for 45min under the conditions that the air inlet pressure is 0.03MPa, the pure circulating air pressure is 20KPa and the blower pressure is 2KPa, and baking the steel belt furnace after the temperature of the steel belt furnace reaches the set temperature;
the tunnel furnace parameters are set as shown in the following table:
and (3) cooling and hardening the obtained materials, conveying the discharged products into a cooling chamber by a food-grade conveying belt, rapidly cooling to 25 ℃, performing preliminary shaping, refrigerating at 15 ℃ for 1-2h, then performing shock forming on the materials, and opening a vibrating screen to crush and form the materials under a screen of 2.5 cm.
The blueberry yogurt also comprises at least one of the following components of 37 g of banana chips, 35 g of red grapes, 20 g of pumpkin seeds, 15 g of cranberries, 40 g of coconut slices, 20 g of freeze-dried strawberry dices, 30 g of dried blueberries, 30 g of purple sweet potato and yam rings, 20 g of almond kernels, 20 g of strawberry yogurt blocks, 40 g of strawberry chips or 25 g of blueberry yogurt blocks.
One or more of the banana slices, the red grapes, the pumpkin seeds, the cranberries, the coconut slices, the freeze-dried strawberry dices, the dried blueberries, the purple sweet potato yam rings, the almond kernels, the strawberry yogurt blocks, the strawberry slices and the blueberry yogurt blocks can be added into the prepared and molded food (the food obtained after the seventh step) according to the requirements of actual products, so that the taste, the mouthfeel and the nutrition of the food are better.
The food mechanisms related to the manufacturing process are all the existing food mechanisms and comprise food strong magnetic adsorption equipment, food baking equipment, food stirring equipment, food processing equipment, a food fan and the like.
The oatmeal, the puffed grains, the honey, the white granulated sugar, the coconut powder, the edible essence, the canola oil, the soybean lecithin, the vitamin E, the acetylated distarch ethanediol ester, the salt and the maltodextrin are all existing ready-made food raw and auxiliary materials and can be purchased from the market.
The banana chips, the red grapes, the pumpkin seeds, the cranberries, the coconut chips, the freeze-dried strawberry dices, the dried blueberries, the purple sweet potato yam rings, the almond kernels, the strawberry yogurt blocks, the strawberry chips and the blueberry yogurt blocks are also food materials prepared from plants and can be purchased in the market.
Claims (5)
1. A cereal crisp food is characterized by comprising the following components in percentage by weight: comprises 28 to 32 parts of oatmeal, 16 to 19 parts of puffed grain, 16.47 to 36.5 parts of water-based auxiliary material, 4.03 to 5.15 parts of oily auxiliary material and 2.8 to 6.8 parts of solid auxiliary material;
the water-based auxiliary materials comprise 1-1.5 parts of honey, 4-6 parts of white granulated sugar, 1-3 parts of coconut powder, 0.47-1 part of edible essence and 10-25 parts of water;
the oily auxiliary materials comprise 4 to 5 parts of canola oil, 0.02 to 0.1 part of soybean lecithin andvitamin E0.01-0.05 part;
the solid auxiliary materials comprise 0.5-1 part of acetylated distarch oxalate, 0.3-0.8 part of salt, 1-2 parts of maltodextrin and 1-3 parts of coconut powder.
2. The cereal crisp food as claimed in claim 1, wherein the oatmeal is 30 parts, the puffed cereal is 18 parts, the aqueous adjuvant is 28.8 parts, the oily adjuvant is 4.09 parts, and the solid adjuvant is 4.8 parts;
the water-based auxiliary materials comprise 1 part of honey, 5 parts of white granulated sugar, 2 parts of coconut powder, 0.8 part of edible essence and 20 parts of water;
the oily auxiliary materials comprise 4 parts of canola oil, 0.06 part of soybean lecithin andvitamin preparationElement E0.03 part;
the solid auxiliary materials comprise 0.8 part of acetylated distarch oxalate, 0.5 part of salt, 1.5 parts of maltodextrin and 2 parts of coconut powder.
3. The cereal crisp food according to claim 1 or 2, characterized by further comprising at least one of 3.7-4.5 parts of banana chips, 3.5-4 parts of red grapes, 2-4 parts of pumpkin seeds, 1.5-3 parts of cranberries, 3.5-4 parts of coconut chips, 2-5 parts of freeze-dried strawberry cubes, 1.5-3 parts of dried blueberries, 2-3 parts of purple potato yam rings, 1-2 parts of almond kernels, 2-4 parts of strawberry yogurt blocks, 2.5-4 parts of strawberry chips and/or 2-4 parts of blueberry yogurt blocks.
4. The cereal crisp food according to claim 3, characterized by further comprising at least one of the following components, 4.1 parts of banana chips, 3.8 parts of red grapes, 3 parts of pumpkin seeds, 1.8 parts of cranberries, 3.7 parts of coconut chips, 4 parts of freeze-dried strawberry dices, 2.2 parts of dried blueberries, 2.5 parts of purple potato yam circles, 1.5 parts of almond kernels, 3 parts of strawberry yogurt pieces, 3 parts of strawberry chips and/or 3 parts of blueberry yogurt pieces.
5. A method for preparing a cereal crisp food comprises the following steps:
firstly, adsorbing 28-32 parts of oatmeal and 16-19 parts of puffed grains by using food strong magnetic equipment, adsorbing for 10s in 7000-12000 high magnetism, and screening and filtering in filtering equipment;
step two, preparing water-based auxiliary materials, melting 1-1.5 parts of honey and 4-6 parts of white granulated sugar according to 10-25 parts of warm water at 42-56 ℃, and then adding 1-3 parts of coconut powder and 0.47-1 part of edible essence in sequence for melting; preparing solid auxiliary materials, namely adding 0.5-1 part of acetylated distarch oxalate, 0.3-0.8 part of salt, 1-2 parts of maltodextrin and 1-3 parts of coconut powder into a food mixer, stirring at the stirring speed of 80-120r/min, and mixing for 10-30 s; preparing oily auxiliary materials by mixing 4-5 parts of canola oil, 0.02-0.1 part of soybean lecithinVitamin E0.01-0.05 part, stirring for 10-30s at 20-25 ℃ at 30-60r/min in a food stirrer;
pouring the water-based auxiliary materials into a stirring cylinder, adding 4-6 parts of white granulated sugar, stirring at 30-40r/min until the white granulated sugar is completely dissolved, adding a small amount of solid auxiliary materials for multiple times, and stirring at 60-90r/min for 80-150 s; adding a small amount of oily adjuvants for several times, and stirring at 60-80r/min for 80-150 s; finally, adding the product obtained in the step one, and stirring forward and backward at a low speed for 90-120s at 10-30 r/min;
feeding the material obtained in the step three to a conveyer belt through a material port, rapidly cooling to 15 ℃, roughly rolling to 1.0-1.3cm through a rolling shaft, and finely rolling to 0.5-0.8cm through the rolling shaft;
step five, preheating the steel strip furnace for 35-55min under the conditions that the air inlet pressure is 0.03-0.05MPa, the pure circulating air pressure is 20-25KPa and the blower pressure is 2-3KPa, so that the steel strip furnace starts to be baked after the temperature reaches the set temperature;
the tunnel furnace parameters are set as shown in the following table:
step six, cooling and hardening the product obtained in the step five, conveying the discharged product into a cooling room by a food-grade conveyer belt, quickly cooling to 20-35 ℃, primarily shaping, and refrigerating at 10-15 ℃ for 1-2 hours;
and step seven, shock-absorbing molding is carried out on the materials obtained in the step six, and the vibrating screen is started to crush and mold the materials under a screen of 1.2-2.5 cm.
The cereal crisp food prepared by the invention does not need to be fried at high temperature, does not generate harmful substances which are unfavorable for health, is convenient and quick to eat, rich in nutrition, good in eating taste, good in taste, simple and practical in preparation process, and easy to popularize and apply.
The puffed grain of the present invention refers to whole wheat and/or whole wheat flakes.
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| CN202010955504.4A CN112006221A (en) | 2020-09-11 | 2020-09-11 | Cereal crisp food and preparation method thereof |
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| CN202010955504.4A CN112006221A (en) | 2020-09-11 | 2020-09-11 | Cereal crisp food and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517337A (en) * | 2021-06-09 | 2022-12-27 | 内蒙古伊利实业集团股份有限公司 | Puffed granular food for brewing and preparation method thereof |
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| US20080181991A1 (en) * | 2007-01-29 | 2008-07-31 | Golden Temple Of Oregon, Llc | Flake cereal or chip and method for making same |
| CN105050425A (en) * | 2013-02-05 | 2015-11-11 | 桂格燕麦公司 | Crunchy granola clusters and products prepared therefrom |
| CN110447718A (en) * | 2019-08-07 | 2019-11-15 | 欧扎克(天津)食品有限公司 | A kind of Yoghourt fruit oatmeal and preparation method thereof |
-
2020
- 2020-09-11 CN CN202010955504.4A patent/CN112006221A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080181991A1 (en) * | 2007-01-29 | 2008-07-31 | Golden Temple Of Oregon, Llc | Flake cereal or chip and method for making same |
| CN105050425A (en) * | 2013-02-05 | 2015-11-11 | 桂格燕麦公司 | Crunchy granola clusters and products prepared therefrom |
| CN110447718A (en) * | 2019-08-07 | 2019-11-15 | 欧扎克(天津)食品有限公司 | A kind of Yoghourt fruit oatmeal and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517337A (en) * | 2021-06-09 | 2022-12-27 | 内蒙古伊利实业集团股份有限公司 | Puffed granular food for brewing and preparation method thereof |
| CN115517337B (en) * | 2021-06-09 | 2024-04-30 | 内蒙古伊利实业集团股份有限公司 | Puffed granular food for brewing and preparation method thereof |
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Application publication date: 20201201 |