CN113317446A - Making process of popcorn - Google Patents
Making process of popcorn Download PDFInfo
- Publication number
- CN113317446A CN113317446A CN202110617341.3A CN202110617341A CN113317446A CN 113317446 A CN113317446 A CN 113317446A CN 202110617341 A CN202110617341 A CN 202110617341A CN 113317446 A CN113317446 A CN 113317446A
- Authority
- CN
- China
- Prior art keywords
- weight
- popcorn
- parts
- stirring
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 156
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 118
- 238000000034 method Methods 0.000 title claims description 21
- 230000008569 process Effects 0.000 title claims description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 39
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 39
- 235000005822 corn Nutrition 0.000 claims abstract description 39
- 235000020939 nutritional additive Nutrition 0.000 claims abstract description 26
- 239000010457 zeolite Substances 0.000 claims abstract description 24
- 229910021536 Zeolite Inorganic materials 0.000 claims abstract description 23
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 55
- 241000287420 Pyrus x nivalis Species 0.000 claims description 50
- 239000000796 flavoring agent Substances 0.000 claims description 46
- 235000019634 flavors Nutrition 0.000 claims description 46
- 238000002360 preparation method Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 235000000346 sugar Nutrition 0.000 claims description 30
- 239000011259 mixed solution Substances 0.000 claims description 23
- 235000020357 syrup Nutrition 0.000 claims description 23
- 239000006188 syrup Substances 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 21
- 239000002904 solvent Substances 0.000 claims description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 18
- 239000000047 product Substances 0.000 claims description 17
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 16
- 229920002752 Konjac Polymers 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 16
- 239000006071 cream Substances 0.000 claims description 16
- 239000000252 konjac Substances 0.000 claims description 16
- 235000010485 konjac Nutrition 0.000 claims description 16
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 14
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 14
- 235000019483 Peanut oil Nutrition 0.000 claims description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 239000000839 emulsion Substances 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 239000000312 peanut oil Substances 0.000 claims description 14
- 239000003381 stabilizer Substances 0.000 claims description 14
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 13
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 12
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 12
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 11
- 239000003963 antioxidant agent Substances 0.000 claims description 11
- 230000003078 antioxidant effect Effects 0.000 claims description 11
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- 229940083466 soybean lecithin Drugs 0.000 claims description 11
- 229920001353 Dextrin Polymers 0.000 claims description 10
- 239000004375 Dextrin Substances 0.000 claims description 10
- 235000021302 avocado oil Nutrition 0.000 claims description 10
- 239000008163 avocado oil Substances 0.000 claims description 10
- 235000019425 dextrin Nutrition 0.000 claims description 10
- 239000012065 filter cake Substances 0.000 claims description 10
- -1 maltose compound Chemical class 0.000 claims description 10
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 7
- 235000013734 beta-carotene Nutrition 0.000 claims description 7
- 239000011648 beta-carotene Substances 0.000 claims description 7
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 7
- 229960002747 betacarotene Drugs 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000010408 potassium alginate Nutrition 0.000 claims description 7
- 239000000737 potassium alginate Substances 0.000 claims description 7
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims description 6
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 5
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 125000001409 beta-carotene group Chemical group 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 239000000686 essence Substances 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- 229940029339 inulin Drugs 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 229940035436 maltitol Drugs 0.000 claims description 4
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 239000002202 Polyethylene glycol Substances 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 229920001223 polyethylene glycol Polymers 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 2
- 235000013824 polyphenols Nutrition 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- 235000015872 dietary supplement Nutrition 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 238000007789 sealing Methods 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 12
- 239000008367 deionised water Substances 0.000 description 11
- 229910021641 deionized water Inorganic materials 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 230000001007 puffing effect Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007797 corrosion Effects 0.000 description 3
- 238000005260 corrosion Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000020375 flavoured syrup Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000010520 ghee Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a process for preparing popcorn, which comprises the following steps: pretreating corn kernels; baking zeolite for later use; adding vegetable oil, nutritional additive, pretreated corn kernel and baked zeolite into a popcorn machine, sealing, and heating to obtain popcorn. The popcorn is tasty, refreshing, crisp, tender, crisp and fragrant, has rich nutrition and longer quality guarantee period.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a making process of popcorn.
Background
Popcorn is a popular leisure puffed snack, has soft, fragrant and sweet taste, and is especially common in places such as amusement parks, movie theaters and the like. The corn-containing instant rice is mainly processed from corn, rice and the like, and the traditional preparation method is to put the corn, edible oil and sugar into a popcorn machine for heating and popping. However, the problems of incomplete corn popping, uneven sugar hanging and the like exist, and the taste is influenced and the waste is caused by the residual dummy corn. In addition, the popcorn is moisture-absorbing and has a short shelf life. Therefore, there is a need to improve the sensory properties and quality of popcorn by improving the process of making the popcorn, reducing the percentage of the matte particles of the popcorn, and allowing the sugar solution to be uniformly attached to the surface.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a process for preparing popcorn.
In order to solve the technical problems, the invention adopts the technical scheme that:
a preparation process of popcorn comprises the following steps:
(1) cleaning corn kernels, and freezing at-30 to-10 ℃ for 1.5 to 3 hours; taking out and placing at normal temperature for drying until the water content of the corn kernels is 10-15 wt% to obtain pretreated corn kernels;
(2) baking the cleaned zeolite at 70-100 deg.C for 5-10 min;
(3) placing 40-70 parts by weight of coconut oil and 20-50 parts by weight of nutritional additives into a popcorn machine, and heating for 3-10min at 300rpm of 100 and 200 ℃ of 150; adding 60-100 parts by weight of the pretreated corn kernels and the baked zeolite under stirring at 300rpm of 100-;
(4) adding 30-80 parts by weight of flavor sugar-coated liquid into the primarily processed popcorn under the stirring conditions of 90-120 ℃ and 100-300rpm, stirring for 0.5-2min, and cooling for 1-5min at the fan speed of 2000-3000rpm to obtain the popcorn.
According to the invention, corn is used as a main raw material for producing the popcorn due to high nutritional value, peanut oil in the peanut oil contains more than 80% of unsaturated fatty acid and also contains other rich nutrients, the fatty acid composition of the peanut oil is good, the peanut oil is easy to digest and absorb by human bodies, the nutritional value is high, and as a main edible oil for frying the popcorn, in order to prevent the popcorn from being popped, zeolite with rich pore structure, high catalytic activity and thermal stability is added in the frying process, so that the potential hazard caused by the popcorn due to overhigh oil temperature is prevented, in order to increase the taste and the nutritional value of the popcorn, a nutritional additive is added, and a flavor syrup is used for increasing the sweetness of the popcorn, improving the taste and the oxidation resistance and prolonging the shelf life.
The vegetable oil is one or more of soybean oil, coconut oil, corn oil, sunflower seed oil, linseed oil, castor oil, rapeseed oil, peanut oil, palm oil and olive oil.
In the prior art, in order to make the taste of the popcorn more attractive to people, a plurality of additives such as essence, margarine, pigment and the like are added, the additives can bring redundant energy and trans-fatty acid to people, the children intake too much to cause obesity, the children are not beneficial to growth and development, the children hyperactivity can be caused for a long time, the risk of diseases of new and old blood vessels is increased, the excessive food additives are added, the food additives can be accumulated in the human body after being eaten for a long time, and potential harm can be caused to the human body.
In order to overcome the defects of single taste, low nutritional value and the like of the popcorn, the nutritional additive is added in the preparation process of the popcorn, so that the taste of the popcorn can be improved, the popular popcorn with fruit taste can be satisfied, and meanwhile, the nutritional substances of the popcorn can be enriched. The snow pears not only contain rich nutrients such as malic acid, citric acid, vitamin B1, B2, C and carotene, but also have the effects of treating wind-heat, moistening lung, cooling heart, eliminating phlegm, reducing pathogenic fire and detoxifying, and the snow pears are rich in fruit taste, are more tasty and refreshing and rich in nutrition when added into popcorn, are particularly beneficial to attracting teenagers and children to eat, are beneficial to human bodies to absorb trace elements and vitamins and improve the nutritional value.
Specifically, with snow pear clean, obtain the snow pear piece of preliminary treatment after the freeze-drying, obtain super little snow pear powder through superfine rubbing crusher is smashed, be favorable to permeating the inside that enters into the puffed rice, snow pear is very easily by the oxidation, in order not to influence the taste of puffed rice, add the stabilizer when preparing snow pear powder, help slowing down the oxidation of snow pear powder, carboxymethylcellulose sodium has the effect of improvement product organizational structure simultaneously, xanthan gum has the improvement taste, can also have certain anti-oxidant action simultaneously, glycerine plays the effect of moisturizing, make the snow pear powder that prepares at last and obtain have good taste and prolong the shelf life.
Preferably, the preparation method of the nutritional additive is as follows:
s1 pretreatment: peeling and removing core of clean snow pear, cutting into 2-4mm thick slices, freezing at-8-0 deg.C for 30-60min, taking out, vacuum drying at 35-55 deg.C to water content of 3-6 wt% to obtain pretreated snow pear slices;
s2 crushing: crushing the pretreated snow pear slices, and sieving the crushed snow pear slices with a 100-mesh and 500-mesh sieve to obtain snow pear powder;
preparation of S3 solubilizer: weighing 1-5 parts by weight of konjac starch, dissolving in 2-8 parts by weight of water, adjusting pH to 4-6, adding 0.01-0.5 part by weight of alpha-amylase, and performing enzymolysis at 40-55 deg.C for 18-30h to obtain konjac dextrin; placing the konjac dextrin in an environment at 25-35 ℃, adding 1-5 parts by weight of a stabilizer, 3 parts by weight of glycerol, 0.1-1 part by weight of sodium bicarbonate and 3.5 parts by weight of water, stirring for 1-4 hours at 200-400rpm, and centrifuging to obtain a filter cake; the filter cake is dried for 1 to 3 hours in steam at the temperature of 130 ℃ and 170 ℃ and under the pressure of 0.2 to 1MPa to obtain the solubilizer;
s4 finished product: mixing 50-100 parts by weight of snow pear powder and 2-8 parts by weight of solubilizer, and stirring at 200-400rpm for 5-15min to obtain the nutritional additive.
The stabilizer is one or more than two of sorbitol, polyethylene glycol, xanthan gum and sodium carboxymethylcellulose; preferably, the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose in a mass ratio of 3 (1-3).
The traditional popcorn preparation process is to put corn, ghee and sugar into a popcorn machine. However, the method has the problems that part of corn popcorn has high sugar, high fat, high salt and high energy in the preparation process; sugar is not uniformly coated on the surface of the popcorn, so that the edible taste is influenced; the most important point is the short shelf life of conventional popcorn.
The invention aims to prolong the shelf life of the popcorn, improve the taste of the popcorn and improve the popularity of the popcorn. The flavor sugar-coated liquid is added in the preparation process, the defect that the traditional sugar is not uniformly covered on the surface of the popcorn by the flavor sugar-coated liquid is replaced, and other nutritional ingredients and antioxidants are added in the preparation process of the flavor sugar-coated liquid, so that the nutritional value and the quality guarantee period of the popcorn can be further improved.
The flavor sugar-coated liquid is flavor syrup or a mixture of the flavor syrup and flavor cream; preferably, the flavor sugar-coated liquid is prepared by mixing flavor syrup and flavor cream according to the mass ratio of (5-10) to 1;
the flavor syrup is prepared by mixing white granulated sugar and water, dissolving under the condition of heating and stirring, adding oligosaccharide with good hygroscopicity, corrosion resistance and thermal stability, reducing sugar intake on one hand, playing a certain role in corrosion resistance on the other hand, and stirring to obtain emulsion; homogenizing the emulsion, soybean lecithin and antioxidant, decocting the homogenized flavor syrup, and evaporating water to obtain the final flavor syrup.
Specifically, the preparation method of the flavor syrup comprises the following steps:
s1, dissolving and pretreating: mixing 40-80 parts by weight of white granulated sugar and 30-60 parts by weight of water, stirring at 70-100 ℃ and 300-600 rpm until the white granulated sugar is completely dissolved, adding 10-30 parts by weight of maltose compound, and stirring at 50-80 ℃ and 400-600rpm for 10-30min to obtain an emulsion;
s2, finished product: adding 5-15 parts by weight of soybean lecithin and 2-8 parts by weight of antioxidant into the emulsion to obtain a mixed solution, homogenizing the mixed solution at 60-80 ℃ and 15-30MPa for 1-4min, decocting at 80-110 ℃ until the water content is 1-5 wt%, and cooling to obtain the flavor syrup.
The maltose compound is any one of isomaltulose and isomaltose; preferably, the maltose based compound is isomaltulose. The antioxidant is beta-carotene and/or tea polyphenol.
The preparation method of the flavored cream comprises the following steps:
mixing grape essence, maltitol, erythritol and avocado oil at a mass ratio of (0.2-0.5) (0.1-0.3) to 250, and heating at 45-50 deg.C for 15-30 min; adding artificial cream, wherein the mass ratio of the artificial cream to the avocado oil is 1 (8-10); heating to 50-55 deg.C, stirring at 50-80rpm for 25-35 min; adding potassium alginate, and stirring for 15-30min, wherein the mass ratio of potassium alginate to avocado oil is (0.3-0.5): 250; cooling to room temperature to obtain the final product.
The preparation method of the artificial cream comprises the following steps: adding inulin into water according to the mass ratio of 1 (5-10), and performing ultrasonic treatment at 75-80 ℃ for 10-20min under the ultrasonic conditions of 30-40kHz and 250-350W to obtain a mixed solution A; adding soybean lecithin into peanut oil according to the mass ratio of 1 (15-20), stirring for 30-50min at the temperature of 95-100 ℃, and stirring at the speed of 50-100rpm to obtain a mixed solution B; and adding the mixed solution A into the mixed solution B according to the mass ratio of 1 (3-5), uniformly mixing, and standing for 10-15h at the temperature of 3-10 ℃ to obtain the compound.
Popcorn is prepared by the above preparation method.
The invention has the beneficial effects that: the popcorn of the invention has rich nutrition, is tasty and crisp, is soft and fragrant, and has simple and convenient preparation process. According to the invention, the flavor sugar-coated liquid is added in the preparation process of the popcorn, and the oligosaccharide contained in the flavor sugar-coated liquid has corrosion resistance and hygroscopicity, and simultaneously contains natural antioxidant substances, so that the mouthfeel and the sensory performance of the popcorn can be improved, and the shelf life can be prolonged.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of some raw materials in this application:
examples zeolites were purchased from minbo mineral products ltd, lingshou county, cat #: fs-3, particle size: 2mm, specific gravity: 2.6 to 2.7.
In the examples, konjac starch was purchased from Jiangsu Ofu Biotech limited, cat #: sdf-0010, protein content: 93% and food grade.
In the examples, alpha-amylase was purchased from cambium hupehensis chemical company, cat #: 20180313, content of effective substances: 90%, enzyme activity: 10 ten thousand U/g and food grade.
Corn kernels, peanut oil, snow pears, isomaltose, isomaltulose, soybean lecithin, white granulated sugar, glycerol, sodium carboxymethylcellulose, xanthan gum, beta-carotene, avocado oil, potassium alginate, maltitol, erythritol, grape essence and inulin which are all sold in markets and are in food grade.
Example 1
A preparation process of popcorn comprises the following steps:
(1) cleaning semen Maydis, and freezing at-20 deg.C for 2 hr; taking out and placing the corn kernels at normal temperature for drying until the water content of the corn kernels is 12 wt% to obtain pretreated corn kernels;
(2) baking the cleaned zeolite at 90 deg.C for 8 min;
(3) putting 50 parts by weight of peanut oil and 30 parts by weight of nutritional additives into a popcorn machine, and heating at 200rpm and 160 ℃ for 5 min; adding 80 parts by weight of the pretreated corn kernels and baked zeolite under stirring at 200rpm, wherein the mass of the zeolite is 6% of that of the pretreated corn kernels, sealing, keeping the temperature at 150 ℃ and the rotating speed at 2500rpm for 3min, and screening out the zeolite to obtain the primary processed popcorn;
(4) adding 50 weight parts of flavor sugar-coated liquid into the primarily processed popcorn under the stirring conditions of 100 ℃ and 200rpm, stirring for 1min, and cooling for 3min at the fan speed of 2400rpm to obtain the popcorn.
The preparation method of the nutritional additive comprises the following steps:
s1 pretreatment: peeling and removing core of clean snow pear, cutting into 3mm thick slices, freezing at-4 deg.C for 45min, taking out, vacuum drying at 45 deg.C to water content of 4 wt%, to obtain pretreated snow pear slices;
s2 finished product: and (3) crushing the pretreated snow pear slices, and sieving the crushed snow pear slices with a 300-mesh sieve to obtain the nutritional additive.
The flavor sugar-coated liquid is flavor syrup; the preparation method of the flavor syrup comprises the following steps:
s1, dissolving and pretreating: mixing 60 parts by weight of white granulated sugar with 40 parts by weight of deionized water, stirring at 80 ℃ and 500rpm until the white granulated sugar is completely dissolved, adding 20 parts by weight of maltose compound, and stirring at 60 ℃ and 500rpm for 20min to obtain emulsion; the maltose compound is isomaltose;
s2, finished product: adding 10 weight parts of soybean lecithin into all the emulsions, mixing to obtain a mixed solution, homogenizing at 75 deg.C and 25MPa for 3min, decocting at 100 deg.C until the water content is 2 wt%, and cooling to obtain flavored syrup.
Comparative example 1
Substantially the same as in example 1; the difference is only that no nutritional additives are added.
Example 2
A preparation process of popcorn comprises the following steps:
(1) cleaning semen Maydis, and freezing at-20 deg.C for 2 hr; taking out and placing the corn kernels at normal temperature for drying until the water content of the corn kernels is 12 wt% to obtain pretreated corn kernels;
(2) baking the cleaned zeolite at 90 deg.C for 8 min;
(3) putting 50 parts by weight of peanut oil and 30 parts by weight of nutritional additives into a popcorn machine, and heating at 200rpm and 160 ℃ for 5 min; adding 80 parts by weight of the pretreated corn kernels and the baked zeolite under stirring at 200rpm, wherein the mass of the zeolite is 6% of that of the pretreated corn kernels, sealing, keeping the temperature at 150 ℃ and the rotating speed at 2500rpm for 3min, and screening out the zeolite to obtain the primarily processed popcorn;
(4) adding 50 weight parts of flavor sugar-coated liquid into the primarily processed popcorn under the stirring conditions of 100 ℃ and 200rpm, stirring for 1min, and cooling for 3min at the fan speed of 2400rpm to obtain the popcorn.
The preparation method of the nutritional additive comprises the following steps:
s1 pretreatment: peeling and removing core of clean snow pear, cutting into 3mm thick slices, freezing at-4 deg.C for 45min, taking out, vacuum drying at 45 deg.C to water content of 4 wt%, to obtain pretreated snow pear slices;
s2 crushing: crushing the pretreated snow pear slices, and sieving the crushed snow pear slices with a 300-mesh sieve to obtain snow pear powder;
preparation of S3 solubilizer: weighing 2.5 parts by weight of konjac starch, dissolving in 2.5 parts by weight of deionized water, adjusting the pH to 4.5, adding 0.05 part by weight of alpha-amylase, and performing enzymolysis at 50 ℃ for 24 hours to obtain konjac dextrin; placing the konjac dextrin in an environment at 30 ℃, adding 3 parts by weight of a stabilizer, 3 parts by weight of glycerol, 0.5 part by weight of sodium bicarbonate and 3.5 parts by weight of deionized water, stirring for 3 hours at 300rpm, and centrifuging to obtain a filter cake; drying the filter cake in steam at 150 ℃ and 0.5MPa for 2h to obtain the solubilizer; the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose in a mass ratio of 3: 2;
s4 finished product: and (3) mixing 70 parts by weight of snow pear powder and 5 parts by weight of solubilizer, and stirring at 300rpm for 10min to obtain the nutritional additive.
The flavor sugar-coated liquid is flavor syrup; the preparation method of the flavor syrup comprises the following steps:
s1, dissolving and pretreating: mixing 60 parts by weight of white granulated sugar with 40 parts by weight of deionized water, stirring at 80 ℃ and 500rpm until the white granulated sugar is completely dissolved, adding 20 parts by weight of maltose compound, and stirring at 60 ℃ and 500rpm for 20min to obtain emulsion; the maltose compound is isomaltose;
s2, finished product: adding 10 weight parts of soybean lecithin into the emulsion to obtain a mixed solution, homogenizing the mixed solution at 75 ℃ and 25MPa for 3min, decocting at 100 ℃ until the water content is 2 wt%, and cooling to obtain the flavor syrup.
Example 3
A preparation process of popcorn comprises the following steps:
(1) cleaning semen Maydis, and freezing at-20 deg.C for 2 hr; taking out and placing the corn kernels at normal temperature for drying until the water content of the corn kernels is 12 wt% to obtain pretreated corn kernels;
(2) baking the cleaned zeolite at 90 deg.C for 8 min;
(3) putting 50 parts by weight of peanut oil and 30 parts by weight of nutritional additives into a popcorn machine, and heating at 200rpm and 160 ℃ for 5 min; adding 80 parts by weight of the pretreated corn kernels and baked zeolite under stirring at 200rpm, wherein the mass of the zeolite is 6% of that of the pretreated corn kernels, sealing, keeping the temperature at 150 ℃ and the rotating speed at 2500rpm for 3min, and screening out the zeolite to obtain the primary processed popcorn;
(4) adding 50 weight parts of flavor sugar-coated liquid into the primarily processed popcorn under the stirring conditions of 100 ℃ and 200rpm, stirring for 1min, and cooling for 3min at the fan speed of 2400rpm to obtain the popcorn.
The preparation method of the nutritional additive comprises the following steps:
s1 pretreatment: peeling and removing core of clean snow pear, cutting into 3mm thick slices, freezing at-4 deg.C for 45min, taking out, vacuum drying at 45 deg.C to water content of 4 wt%, to obtain pretreated snow pear slices;
s2 crushing: crushing the pretreated snow pear slices, and sieving the crushed snow pear slices with a 300-mesh sieve to obtain snow pear powder;
preparation of S3 solubilizer: weighing 2.5 parts by weight of konjac starch, dissolving in 2.5 parts by weight of deionized water, adjusting the pH to 4.5, adding 0.05 part by weight of alpha-amylase, and performing enzymolysis at 50 ℃ for 24 hours to obtain konjac dextrin; placing the konjac dextrin in an environment at 30 ℃, adding 3 parts by weight of a stabilizer, 3 parts by weight of glycerol, 0.5 part by weight of sodium bicarbonate and 3.5 parts by weight of deionized water, stirring for 3 hours at 300rpm, and centrifuging to obtain a filter cake; drying the filter cake in steam at 150 ℃ and 0.5MPa for 2h to obtain the solubilizer; the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose in a mass ratio of 3: 2;
s4 finished product: mixing 70 parts by weight of snow pear powder and 5 parts by weight of solubilizer, and stirring at 300rpm for 10min to obtain the nutritional additive;
the flavor sugar-coated liquid is flavor syrup; the preparation method of the flavor syrup comprises the following steps:
s1, dissolving and pretreating: mixing 60 parts by weight of white granulated sugar with 40 parts by weight of deionized water, stirring at 80 ℃ and 500rpm until the white granulated sugar is completely dissolved, adding 20 parts by weight of maltose compound, and stirring at 60 ℃ and 500rpm for 20min to obtain emulsion; the maltose compound is isomaltose;
s2, finished product: adding 10 parts by weight of soybean lecithin and 5 parts by weight of antioxidant into the emulsion to obtain a mixed solution, homogenizing the mixed solution at 75 ℃ and 25MPa for 3min, decocting at 100 ℃ until the water content is 2 wt%, and cooling to obtain a flavored syrup; the antioxidant is beta-carotene.
Comparative example 2
Substantially the same as in example 3; the only difference is that the stabilizer is xanthan gum.
Comparative example 3
Substantially the same as in example 3; the only difference is that the stabilizer is sodium carboxymethyl cellulose.
Example 4
Substantially the same as in example 3, except that the maltose-based compound is isomaltulose.
Example 5
A preparation process of popcorn comprises the following steps:
(1) cleaning semen Maydis, and freezing at-20 deg.C for 2 hr; taking out and placing the corn kernels at normal temperature for drying until the water content of the corn kernels is 12 wt% to obtain pretreated corn kernels;
(2) baking the cleaned zeolite at 90 deg.C for 8 min;
(3) putting 50 parts by weight of peanut oil and 30 parts by weight of nutritional additives into a popcorn machine, and heating at 200rpm and 160 ℃ for 5 min; adding 80 parts by weight of the pretreated corn kernels and baked zeolite under stirring at 200rpm, wherein the mass of the zeolite is 6% of that of the pretreated corn kernels, sealing, keeping the temperature at 150 ℃ and the rotating speed at 2500rpm for 3min, and screening out the zeolite to obtain the primary processed popcorn;
(4) adding 50 weight parts of flavor sugar-coated liquid into the primarily processed popcorn under the stirring conditions of 100 ℃ and 200rpm, stirring for 1min, and cooling for 3min at the fan speed of 2400rpm to obtain the popcorn.
The preparation method of the nutritional additive comprises the following steps:
s1 pretreatment: peeling and removing core of clean snow pear, cutting into 3mm thick slices, freezing at-4 deg.C for 45min, taking out, vacuum drying at 45 deg.C to water content of 4 wt%, to obtain pretreated snow pear slices;
s2 crushing: crushing the pretreated snow pear slices, and sieving the crushed snow pear slices with a 300-mesh sieve to obtain snow pear powder;
preparation of S3 solubilizer: weighing 2.5 parts by weight of konjac starch, dissolving in 2.5 parts by weight of deionized water, adjusting the pH to 4.5, adding 0.05 part by weight of alpha-amylase, and performing enzymolysis at 50 ℃ for 24 hours to obtain konjac dextrin; placing the konjac dextrin in an environment at 30 ℃, adding 3 parts by weight of a stabilizer, 3 parts by weight of glycerol, 0.5 part by weight of sodium bicarbonate and 3.5 parts by weight of deionized water, stirring for 3 hours at 300rpm, and centrifuging to obtain a filter cake; drying the filter cake in steam at 150 ℃ and 0.5MPa for 2h to obtain the solubilizer; the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose in a mass ratio of 3: 2;
s4 finished product: mixing 70 parts by weight of snow pear powder and 5 parts by weight of solubilizer, and stirring at 300rpm for 10min to obtain the nutritional additive;
the flavor sugar-coated liquid is prepared by mixing flavor syrup and flavor cream according to the mass ratio of 8: 1;
the preparation method of the flavor syrup comprises the following steps:
s1, dissolving and pretreating: mixing 60 parts by weight of white granulated sugar with 40 parts by weight of deionized water, stirring at 80 ℃ and 500rpm until the white granulated sugar is completely dissolved, adding 20 parts by weight of maltose compound, and stirring at 60 ℃ and 500rpm for 20min to obtain emulsion; the maltose-based compound is isomaltulose;
s2, finished product: adding 10 parts by weight of soybean lecithin and 5 parts by weight of antioxidant into the emulsion to obtain a mixed solution, homogenizing the mixed solution at 75 ℃ and 25MPa for 3min, decocting at 100 ℃ until the water content is 2 wt%, and cooling to obtain a flavored syrup; the antioxidant is beta-carotene.
The preparation method of the flavored cream comprises the following steps:
mixing grape essence, maltitol, erythritol and avocado oil according to the mass ratio of 0.3:0.2:0.2:250, and heating at 46 ℃ for 20 min; adding artificial cream, wherein the mass ratio of the artificial cream to the avocado oil is 1: 9; heating to 52 ℃ and stirring for 30min at the stirring speed of 50 rpm; adding potassium alginate, and continuously stirring for 20min, wherein the mass ratio of the potassium alginate to the avocado oil is 0.45: 250; cooling to room temperature to obtain the final product. The preparation method of the artificial cream comprises the following steps: adding inulin into deionized water according to the mass ratio of 1:6, and performing ultrasonic treatment at 78 ℃ for 15min under the ultrasonic condition of 35kHz and 300W to obtain a mixed solution A; adding soybean lecithin into peanut oil according to the mass ratio of 1:18, stirring for 35min at 98 ℃, and stirring at the speed of 80rpm to obtain a mixed solution B; and adding the mixed solution A into the mixed solution B according to the mass ratio of 1:4.5, uniformly mixing, and standing for 10 hours at 4 ℃ to obtain the composite material. The popcorn obtained in example 5 was subjected to sensory evaluation by the method of test example 1, and the sensory evaluation results were: 10 points of mouth feel, 9 points of color and luster, 10 points of appearance, 10 points of fragrance and 39 points of total weight.
Test example 1
Sensory evaluation: the popcorn prepared in examples 1 to 4 and comparative examples 1 to 3 were subjected to sensory evaluation by an evaluation group consisting of trained evaluators, and the taste (10 points), color (10 points), appearance (10 points), and flavor (10 points) of the popcorn were subjected to sensory evaluation according to the evaluation criteria in table 1, and the total score was 40 points, which was the sum of the four. The sensory evaluation results are shown in Table 2.
TABLE 1 evaluation criteria
TABLE 2 sensory evaluation results
Taste of the product | Color | Outer shape | Fragrance | Total score | |
Example 1 | 6 minutes | 8 is divided into | 7 points of | 7 points of | 28 minutes |
Example 2 | 8 is divided into | 8 is divided into | 8 is divided into | 8 is divided into | 32 points of |
Example 3 | 9 minutes | 9 minutes | 9 minutes | 9 minutes | 36 points of |
Example 4 | 9 minutes | 9 minutes | 10 minutes | 9 minutes | 37 minutes |
Comparative example 1 | 2 is divided into | 6 minutes | 6 minutes | 2 is divided into | 16 minutes |
Comparative example 2 | 9 minutes | 8 is divided into | 8 is divided into | 9 minutes | 34 minutes to |
Comparative example 3 | 8 is divided into | 9 minutes | 9 minutes | 8 is divided into | 34 minutes to |
From the above results, the nutritional additive is added, so that the popularity of people to the popcorn can be obviously improved, and the snow pear powder is added into the popcorn, so that the popcorn is rich in the fruit taste of the popcorn, so that the original popcorn is more tasty and refreshing, has strong fragrance, is delicious and tasty, has sweet but not greasy taste, can also improve higher nutritional value, and can more easily meet the taste buds of people. Meanwhile, the xanthan gum and the sodium carboxymethyl cellulose are added into the solubilizer of the nutritional additive, so that the taste of the popcorn is improved, the sodium carboxymethyl cellulose can play a role in improving the tissue, the moisture is not easy to volatilize, the product yield can be improved, nutrient substances in the popcorn can enter the popcorn more easily in the preparation process, the snow pear powder in the popcorn is improved, and the taste is improved; in addition, the beta-carotene is added in the preparation process of the flavor syrup, the beta-carotene can stimulate taste buds of a human body and improve the food calling rate, and meanwhile, the color is orange, so that the appearance and the color of the popcorn can be effectively improved, and the popcorn can be favored by people.
Test example 2
And (3) detection results of the popcorn: after the preparation of the popcorn prepared in examples 1 to 3 and comparative examples 1 to 3, the percentage of the matte grains and the iron grains was counted, and at the same time, 100 grains were randomly selected from each group of the popcorn, and the sugar hanging uniformity was counted, and the specific statistical results are shown in table 3.
The matte grain rate is (mass of matte grains + mass of iron grains)/mass of corn grains multiplied by 100%; the sugar hanging uniformity is that the surface of each popcorn is not more than 60 percent, and the popcorn is considered to be uneven in sugar hanging.
TABLE 3 popcorn test results statistics
From the above results, the popcorn prepared by the present invention has excellent sugar hanging uniformity and excellent popcorn efficiency, and the ultra-miniature snow pear powder has a very small diameter, so that the voids of the popcorn are increased during the popcorn frying process, the snow pear powder enters the interior of the popcorn, and the sodium carboxymethyl cellulose can improve the texture, and the moisture is not easily volatilized, thereby further promoting the nutritional additives to effectively permeate into the popcorn by adding the solubilizer during the preparation process of the popcorn, improving the product yield, and in addition, the sodium bicarbonate in the solubilizer is decomposed at high temperature to generate carbon dioxide, thereby improving the popcorn efficiency of the popcorn.
Test example 3
And (3) testing the swelling degree: the popcorn prepared in examples 1 to 3 and comparative examples 1 to 3 were popped, sieved, and the puffing degree of the whole popcorn was calculated, and 50 grains were measured and averaged, and the results are shown in table 4.
The expansion degree (%) - (volume after expansion-volume before expansion)/volume before expansion x 100%;
TABLE 4 puffing degree test
Degree of swelling (%) | |
Example 1 | 306% |
Comparative example 1 | 227% |
Example 2 | 374% |
Example 3 | 406% |
Comparative example 2 | 386% |
Comparative example 3 | 394% |
From the above test results, it can be seen that the addition of the nutritional additive during the preparation of the popcorn effectively promotes the puffing degree of the popcorn, because the snow pear powder has a very small diameter, and the voids of the popcorn increase during the deep-fried popcorn process, and the snow pear powder enters the interior thereof, thereby further promoting the addition of the solubilizing agent during the preparation of the popcorn to effectively promote the penetration of the nutritional additive into the interior of the popcorn; in addition, sodium bicarbonate in the solubilizing agent decomposes at high temperature to generate carbon dioxide, thereby increasing the popcorn ratio. Meanwhile, the addition of the solubilizer can also increase the puffing degree of the popcorn to a certain degree, the sodium carboxymethyl cellulose can play a role in improving the tissue, the moisture is not easy to volatilize, the durability of the original shape of the popcorn can be maintained, and the puffing degree of the popcorn can be further improved to a certain degree.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The making process of the popcorn is characterized by comprising the following steps:
(1) cleaning corn kernels, and freezing at-30 to-10 ℃ for 1.5 to 3 hours; taking out and placing at normal temperature for drying until the water content of the corn kernels is 10-15 wt% to obtain pretreated corn kernels;
(2) baking the cleaned zeolite at 70-100 deg.C for 5-10 min;
(3) placing 40-70 parts by weight of vegetable oil and 20-50 parts by weight of nutritional additives into a popcorn machine, and heating at 300rpm of 100 and 200 ℃ of 150 and for 3-10 min; adding 60-100 parts by weight of the pretreated corn kernels and the baked zeolite under stirring at 300rpm of 100-;
(4) adding 30-80 parts by weight of flavor sugar-coated liquid into the primarily processed popcorn under the stirring condition of 90-120 ℃ and 100-300rpm, and stirring for 0.5-2min, wherein the flavor sugar-coated liquid is flavor syrup or a mixture of the flavor syrup and flavor cream; then cooling for 1-5min at the fan speed of 2000-3000rpm to obtain the popcorn.
2. The process of making popcorn of claim 1, wherein the flavor syrup is prepared by:
s1, dissolving and pretreating: mixing 40-80 parts by weight of white granulated sugar and 30-60 parts by weight of water, stirring at 70-100 ℃ and 300-600 rpm until the white granulated sugar is completely dissolved, adding 10-30 parts by weight of maltose compound, and stirring at 50-80 ℃ and 400-600rpm for 10-30min to obtain an emulsion;
s2, finished product: adding 5-15 parts by weight of soybean lecithin and 2-8 parts by weight of antioxidant into the emulsion to obtain a mixed solution, homogenizing the mixed solution at 60-80 ℃ and 15-30MPa for 1-4min, decocting at 80-110 ℃ until the water content is 1-5 wt%, and cooling to obtain the flavor syrup.
3. The process for producing popcorn according to claim 2, wherein the maltose-based compound is any one of isomaltulose and isomaltose.
4. The process of making popcorn of claim 1, wherein the flavored cream is prepared by the following method:
mixing grape essence, maltitol, erythritol and avocado oil at a mass ratio of (0.2-0.5) (0.1-0.3) to 250, and heating at 45-50 deg.C for 15-30 min; adding artificial cream, wherein the mass ratio of the artificial cream to the avocado oil is 1 (8-10); heating to 50-55 deg.C, stirring at 50-80rpm for 25-35 min; adding potassium alginate, and stirring for 15-30min, wherein the mass ratio of potassium alginate to avocado oil is (0.3-0.5): 250; cooling to room temperature to obtain the final product.
5. The process for making popcorn of claim 4, wherein the artificial cream is prepared by the following method: adding inulin into water according to the mass ratio of 1 (5-10), and performing ultrasonic treatment at 75-80 ℃ for 10-20min under the ultrasonic conditions of 30-40kHz and 250-350W to obtain a mixed solution A; adding soybean lecithin into peanut oil according to the mass ratio of 1 (15-20), stirring for 30-50min at the temperature of 95-100 ℃, and stirring at the speed of 50-100rpm to obtain a mixed solution B; and adding the mixed solution A into the mixed solution B according to the mass ratio of 1 (3-5), uniformly mixing, and standing for 10-15h at the temperature of 3-10 ℃ to obtain the compound.
6. The process for making popcorn of claim 1, wherein the vegetable oil is one or more of soybean oil, coconut oil, corn oil, sunflower oil, linseed oil, castor oil, rapeseed oil, peanut oil, palm oil and olive oil.
7. The process of making popcorn of claim 1, wherein the nutritional supplement is prepared by the following method:
s1 pretreatment: peeling and removing core of clean snow pear, cutting into 2-4mm thick slices, freezing at-8-0 deg.C for 30-60min, taking out, vacuum drying at 35-55 deg.C to water content of 3-6 wt% to obtain pretreated snow pear slices;
s2 crushing: crushing the pretreated snow pear slices, and sieving the crushed snow pear slices with a 100-mesh and 500-mesh sieve to obtain snow pear powder;
preparation of S3 solubilizer: weighing 1-5 parts by weight of konjac starch, dissolving in 2-8 parts by weight of water, adjusting pH to 4-6, adding 0.01-0.5 part by weight of alpha-amylase, and performing enzymolysis at 40-55 deg.C for 18-30h to obtain konjac dextrin; placing the konjac dextrin in an environment at 25-35 ℃, adding 1-5 parts by weight of a stabilizer, 3 parts by weight of glycerol, 0.1-1 part by weight of sodium bicarbonate and 3.5 parts by weight of water, stirring for 1-4 hours at 200-400rpm, and centrifuging to obtain a filter cake; the filter cake is dried for 1 to 3 hours in steam at the temperature of 130 ℃ and 170 ℃ and under the pressure of 0.2 to 1MPa to obtain the solubilizer;
s4 finished product: mixing 50-100 parts by weight of snow pear powder and 2-8 parts by weight of solubilizer, and stirring at 200-400rpm for 5-15min to obtain the nutritional additive.
8. The process for making popcorn of claim 7, wherein the stabilizer is one or more than two of sorbitol, polyethylene glycol, xanthan gum, sodium carboxymethylcellulose.
9. The process of claim 2, wherein the antioxidant is beta-carotene and/or tea polyphenol.
10. Popcorn obtained by the production process according to any one of claims 1 to 8.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110617341.3A CN113317446B (en) | 2021-06-03 | 2021-06-03 | Manufacturing process of popcorn |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110617341.3A CN113317446B (en) | 2021-06-03 | 2021-06-03 | Manufacturing process of popcorn |
Publications (2)
Publication Number | Publication Date |
---|---|
CN113317446A true CN113317446A (en) | 2021-08-31 |
CN113317446B CN113317446B (en) | 2023-05-19 |
Family
ID=77419458
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110617341.3A Active CN113317446B (en) | 2021-06-03 | 2021-06-03 | Manufacturing process of popcorn |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113317446B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115836720A (en) * | 2022-12-12 | 2023-03-24 | 湖南省作物研究所 | Popcorn and production method thereof |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62228245A (en) * | 1985-11-13 | 1987-10-07 | House Food Ind Co Ltd | Popcorn in container |
US5750166A (en) * | 1996-08-29 | 1998-05-12 | Golden Valley Microwave Foods, Inc. | Composition and method for flavoring popcorn product |
CN101124126A (en) * | 2002-03-18 | 2008-02-13 | 康阿格拉食品股份有限公司 | Flavoured popcorn product |
CN103621911A (en) * | 2013-12-13 | 2014-03-12 | 山东商业职业技术学院 | Functional microwave popcorn and preparation method thereof |
CN104222868A (en) * | 2014-09-15 | 2014-12-24 | 苏州口水娃食品有限公司 | Nutritional fruity popcorns and preparation method thereof |
CN104621478A (en) * | 2015-02-06 | 2015-05-20 | 深圳美里特嘉实业有限公司 | Production method for coating popcorn with sugar |
CN105231133A (en) * | 2015-11-24 | 2016-01-13 | 上海正荣食品有限公司 | Mini popcorn and making method thereof |
CN107156658A (en) * | 2017-05-08 | 2017-09-15 | 济南大学 | A kind of nutrition and health care corn puffed rice and preparation method thereof |
CN107242446A (en) * | 2017-07-05 | 2017-10-13 | 山东省农业科学院玉米研究所 | A kind of method that utilization fresh corn prepares puffed rice |
CN110771800A (en) * | 2019-10-25 | 2020-02-11 | 上海应用技术大学 | Meat-flavored low-energy nutritional popcorn and preparation method thereof |
-
2021
- 2021-06-03 CN CN202110617341.3A patent/CN113317446B/en active Active
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62228245A (en) * | 1985-11-13 | 1987-10-07 | House Food Ind Co Ltd | Popcorn in container |
US5750166A (en) * | 1996-08-29 | 1998-05-12 | Golden Valley Microwave Foods, Inc. | Composition and method for flavoring popcorn product |
CN101124126A (en) * | 2002-03-18 | 2008-02-13 | 康阿格拉食品股份有限公司 | Flavoured popcorn product |
CN103621911A (en) * | 2013-12-13 | 2014-03-12 | 山东商业职业技术学院 | Functional microwave popcorn and preparation method thereof |
CN104222868A (en) * | 2014-09-15 | 2014-12-24 | 苏州口水娃食品有限公司 | Nutritional fruity popcorns and preparation method thereof |
CN104621478A (en) * | 2015-02-06 | 2015-05-20 | 深圳美里特嘉实业有限公司 | Production method for coating popcorn with sugar |
CN105231133A (en) * | 2015-11-24 | 2016-01-13 | 上海正荣食品有限公司 | Mini popcorn and making method thereof |
CN107156658A (en) * | 2017-05-08 | 2017-09-15 | 济南大学 | A kind of nutrition and health care corn puffed rice and preparation method thereof |
CN107242446A (en) * | 2017-07-05 | 2017-10-13 | 山东省农业科学院玉米研究所 | A kind of method that utilization fresh corn prepares puffed rice |
CN110771800A (en) * | 2019-10-25 | 2020-02-11 | 上海应用技术大学 | Meat-flavored low-energy nutritional popcorn and preparation method thereof |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115836720A (en) * | 2022-12-12 | 2023-03-24 | 湖南省作物研究所 | Popcorn and production method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN113317446B (en) | 2023-05-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100976354B1 (en) | Method for preparing smoked duck products, and smoked duck products prepared by the method | |
CN114376208A (en) | Snow pear and white fungus soup and processing method thereof | |
CN113317446B (en) | Manufacturing process of popcorn | |
CN106722658A (en) | A kind of preparation method of crab oil taste shelled melon seed | |
KR101240510B1 (en) | Manufacturing method of chicken emulsion sausages using citrus peel fiber | |
KR102001956B1 (en) | The manufacturing method for bread containging much embryo bud of rice and using goat's milk | |
CN106418204A (en) | Preparation method of instant rice bran powder | |
CN110973456A (en) | Preparation method and application of saffron extract colorant and beetroot extract colorant | |
CN113287718B (en) | Nutrient miniature popcorn and production method thereof | |
KR20130119138A (en) | Making method of cookie comprising rice powder | |
KR20180093462A (en) | Manufacturing methods of the rice gruel boiled in hazelnut juice that contains the bones of eel. | |
CN111264855A (en) | Pitaya-flavored bamboo bird's nest jelly and preparation method thereof | |
CN109170116A (en) | Without natural persimmon Sorbet of milk Sugarless type and preparation method thereof | |
KR101617012B1 (en) | Boiled fish paste including capsosiphon fulvescens and tunas, and manufacturing method thereof | |
CN104304370A (en) | Method for producing Nervilia Fordii leaf food | |
KR102388050B1 (en) | Method for Preparing Smoked Duck Products with BambooExtract and Collagen | |
KR101546467B1 (en) | A rice cake which can make instantly for relieving hangover and method for preparing the same | |
KR102651530B1 (en) | Hemp steak manufacturing method using hemp seed cake and hemp steak produced thereby | |
KR20140063042A (en) | Processed food comprising puffed red ginseng with high absorption power and preparation method thereof | |
KR101170682B1 (en) | The red ginseng jam for semiarid red ginseng and pumpkin and the producing method thereof | |
KR102005280B1 (en) | Fish fillet dumpings having a high-protein/low-pat property and a exellent texture of food and manufacturing method thereof | |
KR20170103199A (en) | Manufacturing method for high nutrition rice embryo coated with royal jelly composition | |
KR101966120B1 (en) | Noodle made of Canada potato and shrimp and manufacturing method of the same | |
KR20240036238A (en) | A Persimmon Water Jelly Manufacturing Method | |
CN116420789A (en) | Walnut milk containing Chinese honeylocust fruits and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right |
Effective date of registration: 20230602 Address after: 831100 ERGONG village, Sangong Town, Changji City, Changji Hui Autonomous Prefecture, Xinjiang Uygur Autonomous Region Patentee after: XINJIANG JIARUIZE WISDOM AGRICULTURAL SCIENCE AND TECHNOLOGY DEVELOPMENT CO.,LTD. Address before: 201106 No. 1444, Lane 130, Zhai Zhai Road, Shanghai, Minhang District Patentee before: SHANGHAI ZHENGRONG FOOD Co.,Ltd. |
|
TR01 | Transfer of patent right |