CN113317445A - Elastic spicy strip manufacturing method based on extrusion forming - Google Patents
Elastic spicy strip manufacturing method based on extrusion forming Download PDFInfo
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- CN113317445A CN113317445A CN202110598110.2A CN202110598110A CN113317445A CN 113317445 A CN113317445 A CN 113317445A CN 202110598110 A CN202110598110 A CN 202110598110A CN 113317445 A CN113317445 A CN 113317445A
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- 229940029339 inulin Drugs 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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Images
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/105—Sweet potatoes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for making elastic spicy strips based on extrusion molding, which belongs to the field of food processing and comprises the following steps: sequentially putting medium gluten wheat flour, sweet potato powder, corn flour, soybean flour and edible salt into a stirrer, and uniformly mixing and stirring to obtain a mixture; adding water and natural sweetener into the mixture, and then vibrating and mixing the mixture by using an ultrasonic powder vibrating screen to obtain an elastic mixture; putting the mixture into a single-screw extrusion bulking machine, extruding, curing and expanding the mixture in the bulking machine, and then extruding and discharging the mixture from a die hole of a machine head under high pressure to obtain a blank; soaking in saline water, naturally cooling, and cutting into semi-finished product with standard length by shearing machine; conveying the spicy noodles to a mixer through a conveying belt, adding seasonings, and uniformly stirring to obtain elastic spicy noodles; the method is based on the combination of single screw extrusion and salinity uniformity process, and the obtained elastic spicy strips have the characteristics of uniform salinity distribution, good taste elasticity, oil absorption and flavor.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for making elastic spicy strips based on extrusion forming.
Background
The spicy strips originate from the Yangtze river in Hunan in 1998, and are prepared by using wheat flour as a main raw material and auxiliary materials such as salt, sugar, water and the like as auxiliary materials through extrusion cooking, forming and cutting; then mixing and stirring the spicy hot pepper powder with oil hot pepper, spices and the like to obtain the spicy and hot leisure food. The spicy strips are prepared from medium-strength flour which is a raw material in the preparation process, and the instant food is prepared by blending, extruding, cooking, forming and seasoning. However, with the extension of storage time, the problems of dehydration and aging, hard taste, poor flavor and the like of the spicy strips are easy to occur, and the quality of the product is seriously influenced. And the spicy strips obtained by the current extrusion forming process have insufficient elasticity, the gluten blank is difficult to absorb oil and taste in the seasoning stirring process, the added edible salt is also unevenly distributed, so that the taste is reduced, and the finished product is easy to dry and slagged or soft and stiff in the later period.
The first patent is as follows: CN201810316199.7 discloses a low-salt high-expansion seasoning flour product and a preparation method thereof, wherein the preparation method comprises the following steps: mixing: uniformly mixing wheat flour, sodium chloride, calcium gluconate, carboxymethyl rice starch, inulin and konjac powder to obtain a mixed material; double-screw extrusion and puffing: putting the mixed material into a double-screw extrusion puffing machine for extrusion puffing to obtain a primary blank; cutting and cooling: slitting and cooling the primary blank to obtain a slit and cooled primary blank; seasoning: frying the flavor nucleotide disodium, monosodium glutamate, chili powder and pepper powder with edible oil to obtain a seasoning; and uniformly mixing the seasoning with the primary blank after slitting and cooling to obtain the low-salt high-expansion seasoning flour product. Compared with the traditional seasoning flour product, the seasoning flour product has lower salinity and higher swelling degree while ensuring better mouthfeel. However, the invention adopts double screw extrusion and expansion, the extrusion and expansion degree of flour products is higher, the discharged blank is easy to become light and crisp, and the elasticity is reduced.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a method for making elastic spicy strips based on extrusion forming, which is based on the combination of single-screw extrusion and a salinity-uniformizing process, so that the obtained elastic spicy strips have the characteristics of uniform salinity distribution, good taste elasticity and oil and flavor absorption, and the situations of hard taste and flavor deterioration can not occur in the shelf life.
In order to realize the purpose, the invention adopts the technical scheme that:
a method for manufacturing elastic spicy strips based on extrusion molding is characterized by comprising the following steps:
step 1, mixing: sequentially putting medium gluten wheat flour, sweet potato powder, corn flour, soybean flour and edible salt into a stirrer, and uniformly mixing and stirring to obtain a mixture;
step 2, mixing: adding water and natural sweeteners into the mixture obtained in the step 1, and then carrying out vibration mixing treatment by using an ultrasonic powder vibration sieve to obtain an elastic mixture;
step 3, extruding and puffing: putting the elastic mixture obtained in the step 2 into a single-screw extrusion bulking machine, extruding, curing and expanding in the bulking machine, and then extruding and discharging from a die hole of a machine head under high pressure to obtain a blank;
step 4, slitting: soaking the blank obtained in the step (3) in saline water for 1-2s, naturally cooling, and cutting into semi-finished products with standard specification length by a shearing machine;
step 5, seasoning: conveying the semi-finished product obtained in the step 4 to a mixer through a conveying belt, adding seasonings, and uniformly stirring to obtain elastic spicy strips;
and 6, packaging: and (5) placing the elastic spicy strips obtained in the step (5) in a brake packaging machine for sealing, packaging and detecting.
Further, in the step 1, the raw materials are calculated according to parts by mass: 30-35 parts of medium gluten wheat flour, 2-5 parts of sweet potato flour, 5-8 parts of corn flour, 6-12 parts of soybean flour and 0.1-0.3 part of edible salt.
Further, the medium gluten wheat flour, the sweet potato flour, the corn flour, the soybean flour and the edible salt in the step 1 are ground into fine powder before being mixed, and the particle size is 70-90 mu m.
Further, in the step 2, water and natural sweeteners are calculated according to parts by mass: 8-10 parts of water and 1-3 parts of natural sweetener.
Further, before the elastic mixture in the step 3 is put into a single-screw extrusion expander, a layer of sweet potato powder with the thickness of 0.04-0.06mm and the particle size of 120-150 μm is scattered on the surface.
Further, the expansion temperature in the step 3 is 190-200 ℃, and the expansion time is 12-15 s.
Further, the preparation process of the brine in the step 3 is as follows: edible salt and water in a mass ratio of 1:14-18 are mixed and stirred until the edible salt is completely dissolved.
Further, the seasoning in the step 5 is prepared by mixing 6-8 parts of edible oil, 0.5-0.8 part of chili powder, 0.1-0.2 part of chili oil and 0.2-0.4 part of pepper powder.
Further, the operating parameters of the single-screw extrusion puffing machine are as follows: the length-diameter ratio (L/D) of the screw is 200-220:1, the compression ratio of the screw is 3-3.5:1, and the rotation number of the screw is 280-300 r/min; the temperature of the first section of sleeve, the second section of sleeve, the third section of sleeve and the fourth section of sleeve of the extruder is respectively 45-50 ℃, 50-80 ℃, 80-130 ℃ and 130-160 ℃.
Further, the standard specification length in step 4 is 140-155 mm.
The invention has the beneficial effects that: (1) based on the combination of single-screw extrusion and a salinity uniformity process, the obtained elastic spicy strips have the characteristics of uniform salinity distribution, good taste elasticity and oil absorption and flavor, and the situations of hard taste and flavor deterioration can not occur in the shelf life;
(2) the method adopts a method of adding salt twice, wherein the salt is added twice, the salt is added once when the raw materials are mixed, and the salt is added once after the dough is extruded and puffed, so that the salinity of the spicy strips can be better controlled, the salinity is uniform, and the extruded and puffed blank is immersed in the brine, so that gluten can be better shrunk, the air holes are uniformly distributed, the elasticity is further improved, and the oil absorption in the subsequent seasoning is also improved;
(3) the raw materials adopted by the invention comprise the sweet potato powder and the corn flour which belong to coarse dietary fibers, so that the internal organization structure of the blank is improved, the organization structure is looser, the air holes are distributed more uniformly, the elasticity of the blank can be improved, the taste of spicy strips can be improved, the raw materials are easy to cut during discharging, the bonding condition is prevented, the sweet potato powder is wrapped in one layer after extrusion and expansion is carried out, on one hand, the uniform permeation of later-stage saline water and seasonings is facilitated, on the other hand, a rough thin film consisting of the air holes is formed on the surface before extrusion and expansion is added, and the thin film on the surface of the blank which is just extruded is extremely easy to break, so that the oil absorption and flavor absorption are easier in the later-stage processing;
(4) the single-screw extrusion puffing machine adopted by the invention has a puffing effect which is better than a double-screw extrusion pressure difference, but can control the puffing degree more accurately, so that the obtained spicy strips keep elasticity, and the spicy strips are prevented from becoming loose and hard due to high puffing degree.
Drawings
Fig. 1 is a picture of an elastic spicy strip product after mixing.
Detailed Description
For a better understanding of the present invention, embodiments of the present invention are described in detail below with reference to examples, but those skilled in the art will understand that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention.
The operating parameters of the single screw extrusion bulking machine in the following examples are: the length-diameter ratio (L/D) of the screw is 200:1, the compression ratio of the screw is 3:1, and the revolution of the screw is 300 r/min; the temperatures of the first section of sleeve, the second section of sleeve, the third section of sleeve and the fourth section of sleeve of the extruder are 45 ℃, 80 ℃, 130 ℃ and 160 ℃ respectively.
The standard specification length of the spicy strip in the following examples is 140-155 mm.
Example 1:
a method for manufacturing elastic spicy strips based on extrusion molding is characterized by comprising the following steps:
step 1, mixing: sequentially putting medium gluten wheat flour, sweet potato powder, corn flour, soybean flour and edible salt into a stirrer, and uniformly mixing and stirring to obtain a mixture;
step 2, mixing: adding 8 parts of water and 3 parts of natural sweetener into the mixture obtained in the step 1, and beating and mixing the mixture by using a machine to obtain an elastic mixture;
step 3, extruding and puffing: wrapping a layer of sweet potato powder with a thickness of 0.04-0.06mm and a particle size of 120 μm on the surface of the elastic mixture, placing the mixture into a single-screw extrusion puffing machine, extruding, curing and expanding the mixture in the puffing machine at a puffing temperature of 200 ℃ for 12s, and then extruding and discharging the mixture from a die hole of a machine head under high pressure to obtain a blank;
step 4, slitting: and (3) soaking the blank obtained in the step (3) in saline water for 1-2s, wherein the saline water is prepared by the following steps: mixing and stirring edible salt and water in a mass ratio of 1:14 until the edible salt is completely dissolved, naturally cooling, and cutting into semi-finished products with standard specification and length by using a shearing machine;
step 5, seasoning: conveying the semi-finished product obtained in the step 4 into a mixer through a conveying belt, adding seasonings, and uniformly stirring to obtain elastic spicy strips, wherein the seasonings are formed by mixing 8 parts of edible oil, 0.5 part of chilli powder, 0.2 part of chilli oil and 0.2 part of pepper powder;
and 6, packaging: and (5) placing the elastic spicy strips obtained in the step (5) in a brake packaging machine for sealing, packaging and detecting.
Further, in the step 1, the raw materials are calculated according to parts by mass: 30 parts of medium gluten wheat flour, 5 parts of sweet potato flour, 5 parts of corn flour, 12 parts of soybean flour and 0.1 part of edible salt.
Example 2:
a method for manufacturing elastic spicy strips based on extrusion molding is characterized by comprising the following steps:
step 1, mixing: sequentially putting medium gluten wheat flour, sweet potato powder, corn flour, soybean flour and edible salt into a stirrer, and uniformly mixing and stirring to obtain a mixture;
step 2, mixing: adding 10 parts of water and 1 part of natural sweetener into the mixture obtained in the step 1, and beating and mixing the mixture by using a machine to obtain an elastic mixture;
step 3, extruding and puffing: wrapping a layer of sweet potato powder with a thickness of 0.04-0.06mm and a particle size of 150 μm on the surface of the elastic mixture, placing the mixture into a single-screw extrusion puffing machine, extruding, curing and expanding the mixture in the puffing machine at a puffing temperature of 190 ℃ for 15s, and then extruding and discharging the mixture from a die hole of a machine head under high pressure to obtain a blank;
step 4, slitting: and (3) soaking the blank obtained in the step (3) in saline water for 1-2s, wherein the saline water is prepared by the following steps: mixing and stirring edible salt and water in a mass ratio of 1:15 until the edible salt is completely dissolved, naturally cooling, and cutting into semi-finished products with standard specification and length by using a shearing machine;
step 5, seasoning: conveying the semi-finished product obtained in the step 4 into a mixer through a conveying belt, adding seasonings, and uniformly stirring to obtain elastic spicy strips, wherein the seasonings are formed by mixing 6 parts of edible oil, 0.8 part of chilli powder, 0.1 part of chilli oil and 0.4 part of pepper powder;
and 6, packaging: and (5) placing the elastic spicy strips obtained in the step (5) in a brake packaging machine for sealing, packaging and detecting.
Further, in the step 1, the raw materials are calculated according to parts by mass: 35 parts of medium gluten wheat flour, 2 parts of sweet potato powder, 8 parts of corn flour, 6 parts of soybean flour and 0.3 part of edible salt.
Example 3:
a method for manufacturing elastic spicy strips based on extrusion molding is characterized by comprising the following steps:
step 1, mixing: sequentially putting medium gluten wheat flour, sweet potato powder, corn flour, soybean flour and edible salt into a stirrer, and uniformly mixing and stirring to obtain a mixture;
step 2, mixing: adding 9 parts of water and 2 parts of natural sweetener into the mixture obtained in the step 1, and beating and mixing the mixture by using a machine to obtain an elastic mixture;
step 3, extruding and puffing: wrapping a layer of sweet potato powder with a thickness of 0.04-0.06mm and a particle size of 130 μm on the surface of the elastic mixture, placing the mixture into a single-screw extrusion bulking machine, extruding, curing and expanding the mixture in the bulking machine at a bulking temperature of 195 ℃ for 14s, and then extruding and discharging the mixture from a die hole of a machine head under high pressure to obtain a blank;
step 4, slitting: and (3) soaking the blank obtained in the step (3) in saline water for 1-2s, wherein the saline water is prepared by the following steps: mixing and stirring edible salt and water in a mass ratio of 1:18 until the edible salt is completely dissolved, naturally cooling, and cutting into semi-finished products with standard specification and length by using a shearing machine;
step 5, seasoning: will be described.
Conveying the semi-finished product obtained in the step 4 into a mixer through a conveying belt, adding seasonings, and uniformly stirring to obtain elastic spicy strips, wherein the seasonings are formed by mixing 7 parts of edible oil, 0.6 part of chilli powder, 0.1 part of chilli oil and 0.3 part of pepper powder;
and 6, packaging: and (5) placing the elastic spicy strips obtained in the step (5) in a brake packaging machine for sealing, packaging and detecting.
Further, in the step 1, the raw materials are calculated according to parts by mass: 32 parts of medium gluten wheat flour, 4 parts of sweet potato powder, 7 parts of corn flour, 10 parts of soybean flour and 0.2 part of edible salt.
Comparative example 1:
comparative example 1 is different from example 1 in that the brine soaking operation after the extrusion-expansion in step 4 is omitted, and the other contents are the same as example 1.
Comparative example 2:
comparative example 2 differs from example 1 in that the surface of the potato flour dough before extrusion in step 3 is omitted and the rest is the same as in example 1.
The elastic spicy strips obtained in examples 1-3 and comparative examples 1-2 were subjected to technical index tests, and the test results are shown in table 1.
TABLE 1
TABLE 2 distribution of pores in the cross section of spicy food
| Pore contrast | Number of pores | Air hole extension degree | |
| Example 1 | 0.45 | 40-45 | 1.34 |
| Example 2 | 0.42 | 52-54 | 1.42 |
| Example 3 | 0.51 | 49-53 | 1.30 |
| Comparative example 1 | 0.78 | 34-38 | 1.63 |
| Comparative example 2 | 0.83 | 30-35 | 1.72 |
As can be seen from tables 1 and 2, the obtained elastic spicy strips have the characteristics of uniform salinity distribution, good taste elasticity, no tooth adhesion, oil absorption and taste absorption, and have red and bright gloss, and no obvious blank primary color can be seen.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above-described embodiments. Those skilled in the art should appreciate that many modifications and variations are possible in light of the above teaching without departing from the scope of the invention.
Claims (8)
1. A method for manufacturing elastic spicy strips based on extrusion molding is characterized by comprising the following steps:
step 1, mixing: sequentially putting medium gluten wheat flour, sweet potato powder, corn flour, soybean flour and edible salt into a stirrer, and uniformly mixing and stirring to obtain a mixture;
step 2, mixing: adding water and natural sweeteners into the mixture obtained in the step 1, and then carrying out vibration mixing treatment by using an ultrasonic powder vibration sieve to obtain an elastic mixture;
step 3, extruding and puffing: putting the elastic mixture obtained in the step 2 into a single-screw extrusion bulking machine, extruding, curing and expanding in the bulking machine, and then extruding and discharging from a die hole of a machine head under high pressure to obtain a blank;
step 4, slitting: soaking the blank obtained in the step (3) in saline water for 1-2s, naturally cooling, and cutting into semi-finished products with standard specification length by a shearing machine;
step 5, seasoning: conveying the semi-finished product obtained in the step 4 to a mixer through a conveying belt, adding seasonings, and uniformly stirring to obtain elastic spicy strips;
and 6, packaging: and (5) placing the elastic spicy strips obtained in the step (5) in a brake packaging machine for sealing, packaging and detecting.
2. The method for making the elastic spicy strips based on extrusion molding according to claim 1, wherein the raw materials in the step 1 are calculated by mass: 30-35 parts of medium gluten wheat flour, 2-5 parts of sweet potato flour, 5-8 parts of corn flour, 6-12 parts of soybean flour and 0.1-0.3 part of edible salt.
3. The method as claimed in claim 1, wherein the wheat flour, sweet potato flour, corn flour, soybean flour, and edible salt are ground into fine powder with a particle size of 70-90 μm before being mixed in step 1.
4. The method for making the elastic spicy strips based on extrusion molding according to claim 1, wherein the water and the natural sweeteners in the step 2 are calculated by the following weight parts: 8-10 parts of water and 1-3 parts of natural sweetener.
5. The method as claimed in claim 1, wherein a layer of sweet potato powder with a thickness of 0.04-0.06mm and a particle size of 120-150 μm is sprinkled on the surface of the elastic mixture in step 3 before the mixture is put into the single screw extrusion-expansion machine.
6. The method as claimed in claim 1, wherein the temperature of the step 3 is 190-200 ℃ and the time of the step 3 is 12-15 s.
7. The method for making elastic spicy strips based on extrusion molding as claimed in claim 1, wherein the process of making brine in step 3 is: edible salt and water in a mass ratio of 1:14-18 are mixed and stirred until the edible salt is completely dissolved.
8. The method for making elastic spicy strips based on extrusion molding according to claim 1, wherein the seasoning in the step 5 is prepared by mixing 6 to 8 parts of edible oil, 0.5 to 0.8 part of chili powder, 0.1 to 0.2 part of chili oil and 0.2 to 0.4 part of pepper powder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115517328A (en) * | 2022-02-14 | 2022-12-27 | 安徽燕之坊食品有限公司 | Buckwheat cooked food and production process thereof |
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