CN114403396A - Production method of bubble snacks - Google Patents
Production method of bubble snacks Download PDFInfo
- Publication number
- CN114403396A CN114403396A CN202210023738.4A CN202210023738A CN114403396A CN 114403396 A CN114403396 A CN 114403396A CN 202210023738 A CN202210023738 A CN 202210023738A CN 114403396 A CN114403396 A CN 114403396A
- Authority
- CN
- China
- Prior art keywords
- citric acid
- snack
- corn starch
- raw material
- sodium bicarbonate
- 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.)
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- 235000011888 snacks Nutrition 0.000 title claims abstract description 83
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 234
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 229920002261 Corn starch Polymers 0.000 claims abstract description 38
- 239000008120 corn starch Substances 0.000 claims abstract description 38
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 24
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 24
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 21
- 239000008103 glucose Substances 0.000 claims abstract description 21
- 239000011248 coating agent Substances 0.000 claims abstract description 14
- 238000000576 coating method Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 5
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 235000001727 glucose Nutrition 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000015895 biscuits Nutrition 0.000 claims description 4
- 235000012970 cakes Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000013606 potato chips Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000005496 tempering Methods 0.000 claims description 2
- 210000000214 mouth Anatomy 0.000 abstract description 10
- 210000003296 saliva Anatomy 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000010410 layer Substances 0.000 description 5
- 239000012466 permeate Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 2
- 239000011241 protective layer Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention provides a production method of a bubble snack, which comprises the following steps: snack raw materials, vegetable oil, corn starch, glucose, citric acid and sodium bicarbonate, wherein the ratio of the citric acid to the glucose is 9:1, and the ratio of the citric acid to the corn starch is 1: 2.5. The production method comprises the steps of citric acid modulation, corn starch wrapping, sodium bicarbonate adding, snack raw material processing, material wrapping, drying, packaging and the like. When the snack product enters the oral cavity, the snack product is contacted with the tongue coating, the corn starch layer on the surface of the snack is melted by saliva in the oral cavity, and the citric acid is contacted with the sodium bicarbonate to react to generate bubbles on the surface of the tongue coating, so that on one hand, the taste and the tasting pleasure of the snack product are increased, on the other hand, the generated bubbles can wet the snack product to a certain extent, and the problem of dry oral cavity when the snack product is used is solved.
Description
Technical Field
The invention belongs to the field of snack processing, and particularly relates to a production method of a bubble snack.
Background
Snacks, in general, refer to food products that are consumed three meals a day and overnight. Generally, in addition to three meals a day, the rest of the life is called snack food, so that the snack food is also gradually developed to become an indispensable part of our daily life.
Snacks like potato chips, biscuits, cakes and crispy rice can supplement energy when hunger is caused due to high content of corn starch, are well favored by people, but are high in content of corn starch, so that the condition that the oral cavity of an eater is dried frequently in the eating process, and are single in taste.
Disclosure of Invention
The present invention addresses the deficiencies of the prior art by providing a method of producing a bubble snack.
In order to achieve the purpose, the invention provides the following technical scheme, and the production method of the bubble snack comprises the following formula: snack raw materials, vegetable oil, corn starch, glucose, citric acid and sodium bicarbonate, wherein the ratio of the citric acid to the glucose is 9:1, and the ratio of the citric acid to the corn starch is 1: 2.5.
The production method of the bubble snack comprises the following steps:
s1, blending citric acid, namely putting the blocky citric acid raw material into a grinder, grinding the blocky citric acid raw material by the grinder to destroy the molecular structure inside the citric acid raw material so as to obtain citric acid particles with the diameter of 0.4-0.7mm, adding glucose into the ground citric acid particles in proportion, and uniformly stirring the citric acid particles and the glucose;
s2, wrapping with corn starch, placing the prepared citric acid particles and glucose particles into a corn starch storage tank, and fully stirring the raw materials in the storage tank to fully wrap the citric acid particles with the corn starch;
s3, adding sodium bicarbonate, taking out the citric acid particles coated with the corn starch after the step S2, putting the citric acid particles into a coating disc, adding a sodium bicarbonate raw material into the coating disc, and stirring the coating disc added with the sodium bicarbonate raw material again to fully mix the citric acid raw material coated with the corn starch and the sodium bicarbonate raw material;
s4, treating snack raw materials, namely inserting a plurality of holes in the surface of the snack to be processed and molded by utilizing a needle row, and carrying out molding treatment such as frying, baking and the like on the snack raw materials after the holes are inserted;
s5, wrapping, namely after the steps S1-S4, uniformly scattering mixed tempering materials of citric acid particles and sodium bicarbonate on the surface of the cooled and cooled formed snack raw material;
s6, drying, and after the step S5, drying the snack raw material wrapped with the mixed seasoning of citric acid particles and sodium bicarbonate to ensure that the mixed seasoning is stably attached to the surface of the snack raw material;
and S7, packaging, conveying the shaken snacks to a packaging position through a conveyor, and packaging and boxing.
Further, the snack can be at least one of potato chips, biscuits, cakes and crispy rice.
In summary, compared with the prior art, the invention has the following beneficial effects:
1. in the step S1, the activity of citric acid particles is reduced by mixing glucose in citric acid, and further, a layer of corn starch is wrapped on the surfaces of the citric acid particles, so that a corn starch protective layer is formed on the surfaces of the citric acid particles again on the basis of activity reduction, and the citric acid particles and sodium bicarbonate are blocked, so that the reaction between the citric acid and the sodium bicarbonate in the preparation process of the snack is avoided;
2. when tasting snack snacks, the snacks are contacted with the tongue coating in the oral cavity, the corn starch layer on the surfaces of the snacks is melted by saliva in the oral cavity, so that the citric acid particles are contacted with the sodium bicarbonate to react, and bubbles are generated on the surfaces of the tongue coating, so that the mouthfeel and tasting pleasure of snack products are increased, the bubbles generated on the other hand can wet the snack products to a certain extent, and the problem of dry oral cavity when the snack products are used is solved.
3. The holes are formed in the snack raw material through the needle rows, so that the modified material can permeate into the snack while being attached to the surface of the snack, and the mouthfeel of the snack is further improved
Detailed Description
The embodiment of the invention provides a production method of a bubble snack, which comprises the following steps: the snack food comprises snack raw materials, vegetable oil, corn starch, glucose, citric acid and sodium bicarbonate, wherein the ratio of the citric acid to the glucose is 9:1, the ratio of the citric acid to the corn starch is 1:2.5, and the snack food can be at least one of potato chips, biscuits, cakes and rice crust.
The preparation method comprises the following steps:
s1, citric acid preparation:
primarily crushing a citric acid raw material stored in a warehouse, crushing a large citric acid into a plurality of small blocks, putting the broken small citric acid blocks into a grinder, destroying the molecular structure in the citric acid raw material through the grinder to obtain citric acid particles with the diameter of 0.4-0.7mm, adding glucose into the ground citric acid particles according to a proportion, uniformly stirring the citric acid particles and the glucose to fully fuse the citric acid and the glucose, and primarily reducing the activity of the citric acid through the addition of the glucose;
s2, coating by corn starch:
placing the mixed citric acid and glucose into a storage tank of corn starch, fully stirring the citric acid and the corn starch in the storage tank, fully coating the corn starch on the peripheral side of the citric acid, and controlling the citric acid coated with the corn starch not to fall outside and contact with air;
s3, sodium bicarbonate addition:
after the step S2, the citric acid particles wrapped with the corn starch are taken out, the citric acid particles are placed into a wrapping disc, a sodium bicarbonate raw material is added into the wrapping disc, the wrapping disc added with the sodium bicarbonate raw material is stirred again, so that the citric acid raw material wrapped with the corn starch and the sodium bicarbonate raw material are fully mixed, and the periphery side of the citric acid is wrapped with a corn starch layer to block the citric acid from the corn starch, so that the contact reaction between the citric acid and the corn starch is avoided;
s4, snack raw material treatment:
inserting a plurality of holes in the surface of the snack to be processed and molded by using the needle row, and carrying out molding treatment such as frying, baking and the like on the snack raw materials after the holes are inserted;
s5, wrapping:
after the steps of S1-S4, uniformly scattering mixed seasoning materials of citric acid particles and sodium bicarbonate on the surface of the cooled and cooled formed snack raw material, so that the mixed seasoning materials are fully attached to the surface of the snack, and the seasoning materials can permeate into the snack while being attached to the surface of the snack due to the fact that the surface of the snack is inserted into a plurality of holes through a pin row, so that the taste of the snack is further improved;
s6, drying:
after the step of S5, drying the snack raw material wrapped with the mixed modified material of citric acid particles and sodium bicarbonate to ensure that the mixed modified material is stably attached to the surface of the snack raw material, thereby completing the preparation of the bubble snack;
s7, packaging:
and (4) cooling the dried snacks, conveying the cooled snacks to a packaging machine through a conveyor, and packaging and sealing the snacks.
In the step S1, the activity of citric acid particles is reduced by mixing glucose in citric acid, and further, a layer of corn starch is wrapped on the surfaces of the citric acid particles, so that a corn starch protective layer is formed on the surfaces of the citric acid particles again on the basis of activity reduction, and the citric acid particles and sodium bicarbonate are blocked, so that the reaction between the citric acid and the sodium bicarbonate in the preparation process of the snack is avoided;
a plurality of holes are formed in the snack raw material through the needle row, so that the modified material can permeate into the snack while being attached to the surface of the snack, and the mouthfeel of the snack is further improved;
when tasting snacks, the snacks are contacted with the tongue coating after entering the oral cavity, the saliva in the oral cavity melts the corn starch layer on the surfaces of the snacks, so that the citric acid is contacted with the sodium bicarbonate to react, and bubbles are generated on the surfaces of the tongue coating, so that on one hand, the taste and the tasting pleasure of the snack products are increased, on the other hand, the generated bubbles can wet the snack products to a certain extent, and the problem of dry oral cavity when the snack products are used is solved.
It is to be understood that the described embodiments are merely a few embodiments of the invention and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (3)
1. A production method of a bubble snack is characterized in that the formula is as follows: snack raw materials, vegetable oil, corn starch, glucose, citric acid and sodium bicarbonate, wherein the ratio of the citric acid to the glucose is 9:1, and the ratio of the citric acid to the corn starch is 1: 2.5.
2. The method of claim 1 for producing a bubble snack, wherein the method of preparation comprises:
s1, blending citric acid, namely putting the blocky citric acid raw material into a grinder, grinding the blocky citric acid raw material by the grinder to destroy the molecular structure inside the citric acid raw material so as to obtain citric acid particles with the diameter of 0.4-0.7mm, adding glucose into the ground citric acid particles in proportion, and uniformly stirring the citric acid particles and the glucose;
s2, wrapping with corn starch, placing the prepared citric acid particles and glucose particles into a corn starch storage tank, and fully stirring the raw materials in the storage tank to fully wrap the citric acid particles with the corn starch;
s3, adding sodium bicarbonate, taking out the citric acid particles coated with the corn starch after the step S2, putting the citric acid particles into a coating disc, adding a sodium bicarbonate raw material into the coating disc, and stirring the coating disc added with the sodium bicarbonate raw material again to fully mix the citric acid raw material coated with the corn starch and the sodium bicarbonate raw material;
s4, treating snack raw materials, namely inserting a plurality of holes in the surface of the snack to be processed and molded by utilizing a needle row, and carrying out molding treatment such as frying, baking and the like on the snack raw materials after the holes are inserted;
s5, wrapping, namely after the steps S1-S4, uniformly scattering mixed tempering materials of citric acid particles and sodium bicarbonate on the surface of the cooled and cooled formed snack raw material;
s6, drying, and after the step S5, drying the snack raw material wrapped with the mixed seasoning of citric acid particles and sodium bicarbonate to ensure that the mixed seasoning is stably attached to the surface of the snack raw material;
and S7, packaging, conveying the shaken snacks to a packaging position through a conveyor, and packaging and boxing.
3. A method of producing a bubble snack in accordance with claim 2, wherein: the snack can be at least one of potato chips, biscuits, cakes and crispy rice.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210023738.4A CN114403396A (en) | 2022-01-10 | 2022-01-10 | Production method of bubble snacks |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210023738.4A CN114403396A (en) | 2022-01-10 | 2022-01-10 | Production method of bubble snacks |
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| CN202210023738.4A Pending CN114403396A (en) | 2022-01-10 | 2022-01-10 | Production method of bubble snacks |
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| CN112753972A (en) * | 2021-01-13 | 2021-05-07 | 黄天明 | Multi-flavor bubble potato chips and preparation method thereof |
| CN112868869A (en) * | 2021-02-05 | 2021-06-01 | 洽洽食品股份有限公司 | Processing method of bubble nuts |
| CN112970801A (en) * | 2021-03-26 | 2021-06-18 | 上海早苗食品有限公司 | Baking powder and preparation method thereof |
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2022
- 2022-01-10 CN CN202210023738.4A patent/CN114403396A/en active Pending
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|---|---|---|---|---|
| US5747092A (en) * | 1996-04-25 | 1998-05-05 | Nabisco Technology Company | Production of crispy wheat-based snacks having surface bubbles |
| US6491959B1 (en) * | 2000-10-13 | 2002-12-10 | Kraft Foods Holdings, Inc. | Production of crispy corn-based snacks having surface bubbles |
| CN1507455A (en) * | 2001-03-30 | 2004-06-23 | �ֵ����� | Food product with prolonged energy release |
| CN108244193A (en) * | 2018-04-04 | 2018-07-06 | 广东新盟食品有限公司 | A kind of soda cream biscuit for enhancing human metabolism function is done and preparation method thereof |
| CN110584011A (en) * | 2019-10-29 | 2019-12-20 | 陈永福 | Spicy broad bean leisure snack and preparation method thereof |
| CN112293709A (en) * | 2020-10-27 | 2021-02-02 | 三只松鼠股份有限公司 | Bubble shelled melon seeds and production method thereof |
| CN112753972A (en) * | 2021-01-13 | 2021-05-07 | 黄天明 | Multi-flavor bubble potato chips and preparation method thereof |
| CN112868869A (en) * | 2021-02-05 | 2021-06-01 | 洽洽食品股份有限公司 | Processing method of bubble nuts |
| CN112970801A (en) * | 2021-03-26 | 2021-06-18 | 上海早苗食品有限公司 | Baking powder and preparation method thereof |
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