CN113317446A - Making process of popcorn - Google Patents
Making process of popcorn Download PDFInfo
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- 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
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- oil
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- 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
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- 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
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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.
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