CN114847474B - Preparation method of large lily puffed food - Google Patents
Preparation method of large lily puffed food Download PDFInfo
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- CN114847474B CN114847474B CN202210564676.8A CN202210564676A CN114847474B CN 114847474 B CN114847474 B CN 114847474B CN 202210564676 A CN202210564676 A CN 202210564676A CN 114847474 B CN114847474 B CN 114847474B
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- 241000234435 Lilium Species 0.000 title claims abstract description 57
- 235000013305 food Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 230000001007 puffing effect Effects 0.000 claims abstract description 41
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- 235000019698 starch Nutrition 0.000 claims abstract description 30
- 239000008107 starch Substances 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
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- 239000002994 raw material Substances 0.000 claims abstract description 15
- RZLVQBNCHSJZPX-UHFFFAOYSA-L zinc sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Zn+2].[O-]S([O-])(=O)=O RZLVQBNCHSJZPX-UHFFFAOYSA-L 0.000 claims abstract description 15
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- 238000000034 method Methods 0.000 claims abstract description 11
- WSVLPVUVIUVCRA-KPKNDVKVSA-N Alpha-lactose monohydrate Chemical compound O.O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O WSVLPVUVIUVCRA-KPKNDVKVSA-N 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 108091005804 Peptidases Proteins 0.000 claims abstract description 8
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- 238000001035 drying Methods 0.000 claims abstract description 6
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- 239000000706 filtrate Substances 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 18
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 6
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- 235000012754 curcumin Nutrition 0.000 claims description 3
- 239000004148 curcumin Substances 0.000 claims description 3
- 229940109262 curcumin Drugs 0.000 claims description 3
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 3
- KINGXFAMZNIVNL-SXQDSXCISA-N safflor yellow A Natural products OC[C@@H]1O[C@H]2[C@H](OC3=C2C(=O)C(=C(O)C=Cc4ccc(O)cc4)C(=O)[C@]3(O)[C@@H]5O[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)[C@@H](O)[C@H]1O KINGXFAMZNIVNL-SXQDSXCISA-N 0.000 claims description 3
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- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 244000276331 Citrus maxima Species 0.000 claims description 2
- 235000001759 Citrus maxima Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 2
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 2
- 235000018889 capsanthin Nutrition 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 235000012658 paprika extract Nutrition 0.000 claims description 2
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- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 8
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- 230000000694 effects Effects 0.000 description 4
- GUBGYTABKSRVRQ-DCSYEGIMSA-N Beta-Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-DCSYEGIMSA-N 0.000 description 3
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- 235000002639 sodium chloride Nutrition 0.000 description 3
- 229930195724 β-lactose Natural products 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 241001634096 Lilium martagon Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000001582 Canarium odontophyllum Species 0.000 description 1
- 235000016299 Canarium odontophyllum Nutrition 0.000 description 1
- 241001648860 Cardiocrinum giganteum Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
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- 229930195727 α-lactose Natural products 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L29/06—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
- A23L33/165—Complexes or chelates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention belongs to the field of food manufacturing, and particularly relates to a preparation method of a large lily puffed food. A method for preparing puffed food of Bulbus Lilii comprises pulping Bulbus Lilii with water, subjecting the obtained slurry to protease enzymolysis, filtering the obtained enzymolysis solution, settling the filtrate to form supernatant and lower starch solution, collecting lower starch solution, and drying to obtain Bulbus Lilii starch; mixing the lily starch, corn flour, alpha-lactose hydrate, salt, vitamin B, zinc sulfate heptahydrate, edible essence and edible pigment into semi-finished product powder, puffing the obtained semi-finished product powder by using an extrusion puffing machine, and obtaining the required lily puffed food after puffing. The lily is used as a raw material, and is processed into the puffed food, so that the lily puffed food is convenient to eat, is crisp and delicious in taste, and meets the requirements of consumers.
Description
Technical Field
The invention belongs to the field of food manufacturing, and particularly relates to a preparation method of a large lily puffed food.
Background
Lilium megaly (Cardiocrinum giganteum (wall.) Makino), also known as lilium, baipi, etc., stem oval, phylloceramiform vein, white flower narrow horn, capsule nearly spherical. The original China is obviously different from lily plants in terms of strong plants and high plants. Is an excellent ornamental plant, and in addition, the bulbs are rich in starch and more than 10 nutrient components, so that the ornamental plant can be eaten. Meanwhile, the lily has higher medicinal value, has light taste, clears heat and relieves cough, relieves chest stuffiness and promotes qi circulation, can be used for treating pulmonary tuberculosis hemoptysis, cough and asthma, infantile hyperpyrexia, stomachache, regurgitation, vomiting and other diseases, and has an anticancer effect as found by modern medical research. Is a plant with ornamental value, edible value and medicinal value, has very wide application development prospect and has great development potential and market value. In order to increase the added value of the lily, deep processing of the lily is necessary to meet the market demand.
Disclosure of Invention
In order to solve the defects of the prior art, the preparation method of the large lily puffed food is provided, and the large lily puffed food prepared by the method is delicious, crisp and convenient to carry and eat.
The aim of the invention is realized by the following technical scheme:
a preparation method of a large lily puffed food comprises the following steps:
1) Pulping the large lily scales by adding water, and carrying out protease enzymolysis on the obtained slurry, wherein the enzymolysis temperature is 45-50 ℃ and the enzymolysis time is 20-30 minutes;
2) Filtering the enzymolysis liquid obtained in the step 1), settling the filtrate to form supernatant and lower-layer starch liquid, collecting the lower-layer starch liquid, and drying to obtain the prepared large lily starch;
3) Mixing the following raw materials in parts by weight to prepare semi-finished powder:
50-80 parts of lily starch, 20-30 parts of corn flour, 15-20 parts of alpha-lactose hydrate, 3-5 parts of salt, 3-5 parts of vitamin B, 2-3 parts of zinc sulfate heptahydrate, 0.2-0.3 part of edible essence and 0.001-0.003 part of edible pigment;
4) And (3) puffing the semi-finished product powder obtained in the step (3) by using an extrusion puffing machine, wherein steam tempering is not required before the semi-finished product powder enters a puffing bin, and the required large lily puffed food can be obtained after puffing is finished.
Preferably, the lily bulb flakes and water are mixed and pulped according to a weight ratio of 1:2.
Preferably, the protease is added in an amount of 0.5% by weight of the lilium martagon scale.
Preferably, the edible essence is any one of orange essence, grape essence, strawberry essence and banana essence.
Preferably, the edible pigment is any one of curcumin, safflower yellow, lac red, pummelo peel, capsanthin, capsicum orange, corn yellow and radish red.
Preferably, the puffing temperature is 120-150 ℃ and the rotating speed of the puffing machine is 200-300 r/min.
The lily is used as a raw material, and is processed into the puffed food, so that the lily puffed food is convenient to eat, is crisp and delicious in taste, and meets the requirements of consumers. The puffing technology can reduce the nutrition loss of the lily, the puffing technology changes the appearance and the internal structure of the food, and the insoluble long-chain starch is cut into water-soluble short-chain starch, dextrin and sugar, so that insoluble substances in the puffed food are reduced, and water-soluble substances are increased, thereby being more beneficial to digestion and absorption of intestines and stomach.
The vitamin B and the zinc sulfate heptahydrate are added, so that the vitamin B and zinc sulfate heptahydrate can be used as a nutrition enhancer of vitamin B and zinc elements. Vitamin B is water-soluble vitamin, and has effects in regulating metabolism, maintaining skin and muscle health, and enhancing immune and nervous system functions. The zinc element can participate in the action of various enzymes in the body, and has the effects of promoting the growth and development and improving the taste sense.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the embodiments of the present invention are not limited to the scope indicated by the examples. These examples are provided only for illustrating the present invention and are not intended to limit the scope of the present invention. Further, after reading the present disclosure, those skilled in the art may make various modifications to the present disclosure, and such equivalent variations are also within the scope of the present disclosure as defined in the appended claims.
Example 1
Harvesting large lily bulbs, peeling the bulbs, cleaning for 3 times to remove sediment, adding 2 times of water by weight for pulping, collecting the obtained slurry, adding protease according to the weight of 0.5% of the large lily bulbs, carrying out enzymolysis for 20 minutes at 45 ℃, filtering the enzymolysis liquid, naturally settling the obtained enzymolysis liquid for 4 hours, forming supernatant and lower starch liquid, collecting the lower starch liquid, and drying at 80 ℃ to obtain the standby large lily starch.
Selecting mildew-free corn particles, crushing, sieving with a 40-mesh sieve, and taking the undersize to obtain the standby corn flour.
The semi-finished powder is prepared by mixing the following raw materials in parts by weight:
50 parts of large lily starch, 20 parts of corn flour, 15 parts of alpha-lactose hydrate, 3 parts of salt, 3 parts of vitamin B, 2 parts of zinc sulfate heptahydrate, 0.2 part of edible essence and 0.001 part of edible pigment;
the water content of the lily starch, corn flour, salt, vitamins, edible essence and edible pigment is 3 percent. The zinc sulfate heptahydrate is of food grade, the edible essence is orange essence, and the edible pigment is curcumin.
And (3) puffing the obtained semi-finished product powder by using an extrusion puffing machine, wherein steam tempering treatment is not required before the semi-finished product powder enters a puffing bin, water is not required to be added into the raw materials for mixing, and the required large lily puffed food can be obtained after puffing is finished, wherein the puffing temperature is 120 ℃, and the rotating speed of the puffing machine is 200r/min.
Example 2
Harvesting large lily bulbs, peeling the bulbs, cleaning for 3 times to remove sediment, adding 2 times of water by weight for pulping, collecting the obtained slurry, adding protease according to the weight of the 0.5% large lily bulbs, carrying out enzymolysis for 25 minutes at 48 ℃, filtering the enzymolysis liquid, naturally settling the obtained enzymolysis liquid for 5 hours, forming supernatant and lower starch liquid, collecting the lower starch liquid, and drying at 85 ℃ to obtain the standby large lily starch.
Selecting mildew-free corn particles, crushing, sieving with a 40-mesh sieve, and taking the undersize to obtain the standby corn flour.
The semi-finished powder is prepared by mixing the following raw materials in parts by weight:
60 parts of large lily starch, 25 parts of corn flour, 16 parts of alpha-lactose hydrate, 4 parts of salt, 4 parts of vitamin B, 2.5 parts of zinc sulfate heptahydrate, 0.25 part of edible essence and 0.002 part of edible pigment;
the water content of the lily starch, corn flour, salt, vitamins, edible essence and edible pigment is 4 percent. The zinc sulfate heptahydrate is food grade, the edible essence is grape essence, and the edible pigment is safflower yellow.
And (3) puffing the obtained semi-finished product powder by using an extrusion puffing machine, wherein steam tempering treatment is not required before the semi-finished product powder enters a puffing bin, water is not required to be added into the raw materials for mixing, and the required large lily puffed food can be obtained after puffing is finished, wherein the puffing temperature is 130 ℃, and the rotating speed of the puffing machine is 260r/min.
Example 3
Harvesting large lily bulbs, peeling the bulbs, cleaning for 3 times to remove sediment, adding 2 times of water by weight for pulping, collecting the obtained slurry, adding protease according to the weight of 0.5% of the large lily bulbs, carrying out enzymolysis for 30 minutes at 50 ℃, filtering the enzymolysis liquid, naturally settling the obtained enzymolysis liquid for 6 hours, forming supernatant and lower starch liquid, collecting the lower starch liquid, and drying at 90 ℃ to obtain the standby large lily starch.
Selecting mildew-free corn particles, crushing, sieving with a 40-mesh sieve, and taking the undersize to obtain the standby corn flour.
The semi-finished powder is prepared by mixing the following raw materials in parts by weight:
80 parts of large lily starch, 30 parts of corn meal, 20 parts of alpha-lactose hydrate, 5 parts of salt, 5 parts of vitamin B, 3 parts of zinc sulfate heptahydrate, 0.3 part of edible essence and 0.003 part of edible pigment;
the water content of the lily starch, corn flour, salt, vitamins, edible essence and edible pigment is 5%. The zinc sulfate heptahydrate is of food grade, the edible essence is strawberry essence, and the edible pigment is lac.
And (3) puffing the obtained semi-finished product powder by using an extrusion puffing machine, wherein steam tempering treatment is not required before the semi-finished product powder enters a puffing bin, water is not required to be added into the raw materials for mixing, and the required large lily puffed food can be obtained after puffing is finished, wherein the puffing temperature is 150 ℃, and the rotating speed of the puffing machine is 300r/min.
The vitamin B is water-soluble vitamin, the dry puffing treatment is adopted, the raw materials are not required to be mixed by adding water, and the steam tempering step is not required after the raw materials are mixed. The loss of vitamin B can be reduced, the alpha-lactose hydrate and the zinc sulfate heptahydrate both contain crystal water, and are gasified and volatilized in the puffing stage to generate more small holes, so that the puffing effect is more obvious, the internal structure of the obtained large lily puffed food is more loose, and the taste is more crisp. Puffing is equivalent to high-temperature sterilization at one time, and is less prone to deterioration after sealing.
In order to examine the effect of alpha-lactose hydrate and zinc sulfate heptahydrate on the obtained lilium martagon puffed food, the following comparative experiment was performed.
Comparative example 1
With reference to the process of example 3, the only difference is that the alpha-lactose hydrate in the raw material for the semi-finished powder prepared in example 3 is replaced by beta-lactose, which has two isomers, the alpha-lactose usually contains one molecule of crystal water, and the beta-lactose has no crystal water.
Comparative example 2
With reference to the process of example 3, the only difference is that the zinc sulphate heptahydrate in the raw material of the semi-finished powder prepared in example 3 is replaced by anhydrous zinc sulphate.
Comparative example 3
With reference to the process of example 3, the only difference is that the alpha-lactose hydrate, zinc sulfate heptahydrate in the raw material of the semi-finished powder prepared in example 3 is replaced by beta-lactose, anhydrous zinc sulfate, respectively.
The puffing degree of the products obtained in examples and comparative examples was measured, and the results are shown in Table 1.
TABLE 1 Effect of Dabai puffed food
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Expansion degree | 2.31 | 2.33 | 2.38 | 1.89 | 2.17 | 1.02 |
The product prepared by the technology has better puffing effect, crisp and natural taste and unique taste of the lily, and the puffed food meets the market demand and has wide prospect.
Claims (6)
1. A method for preparing a large lily puffed food, which is characterized by comprising the following steps:
1) Pulping the large lily scales by adding water, and carrying out protease enzymolysis on the obtained slurry, wherein the enzymolysis temperature is 45-50 ℃ and the enzymolysis time is 20-30 minutes;
2) Filtering the enzymolysis liquid obtained in the step 1), settling the filtrate to form supernatant and lower-layer starch liquid, collecting the lower-layer starch liquid, and drying to obtain the prepared large lily starch;
3) Mixing the following raw materials in parts by weight to prepare semi-finished powder:
50-80 parts of lily starch, 20-30 parts of corn flour, 15-20 parts of alpha-lactose hydrate, 3-5 parts of salt, 3-5 parts of vitamin B, 2-3 parts of zinc sulfate heptahydrate, 0.2-0.3 part of edible essence and 0.001-0.003 part of edible pigment;
4) And (3) puffing the semi-finished product powder obtained in the step (3) by using an extrusion puffing machine, wherein steam tempering is not required before the semi-finished product powder enters a puffing bin, and the required large lily puffed food can be obtained after puffing is finished.
2. The method for preparing the large lily puffed food according to claim 1 is characterized in that the large lily scales and water are mixed and pulped according to a weight ratio of 1:2.
3. The method for preparing the large lily puffed food according to claim 1 is characterized in that the protease addition amount is 0.5% of the weight of large lily scales.
4. The method for preparing the large lily puffed food according to claim 1, wherein the edible essence is any one of orange essence, grape essence, strawberry essence and banana essence.
5. The method for preparing the large lily puffed food according to claim 1, wherein the edible pigment is any one of curcumin, safflower yellow, lac red, pummelo peel, capsanthin, capsicum orange, corn yellow and radish red.
6. The method for preparing the large lily puffed food according to claim 1 is characterized in that the puffing temperature is 120-150 ℃ and the rotating speed of a puffing machine is 200-300 r/min.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806678A (en) * | 2006-02-10 | 2006-07-26 | 兰州甜甜百合有限公司 | Lily health-caring nutrition starch and preparation method thereof |
| CN103652239A (en) * | 2013-12-09 | 2014-03-26 | 贵州梵净天馨生物科技有限公司 | Lilium brownii starch soft sweet and preparation method thereof |
| CN106031412A (en) * | 2015-03-16 | 2016-10-19 | 董志富 | Lily puffed food and preparation method thereof |
| CN108652011A (en) * | 2017-04-01 | 2018-10-16 | 易佑铁 | A kind of production method of lily starch |
| CN109247533A (en) * | 2018-08-28 | 2019-01-22 | 安徽大大食品有限公司 | A kind of lily dilated food |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806678A (en) * | 2006-02-10 | 2006-07-26 | 兰州甜甜百合有限公司 | Lily health-caring nutrition starch and preparation method thereof |
| CN103652239A (en) * | 2013-12-09 | 2014-03-26 | 贵州梵净天馨生物科技有限公司 | Lilium brownii starch soft sweet and preparation method thereof |
| CN106031412A (en) * | 2015-03-16 | 2016-10-19 | 董志富 | Lily puffed food and preparation method thereof |
| CN108652011A (en) * | 2017-04-01 | 2018-10-16 | 易佑铁 | A kind of production method of lily starch |
| CN109247533A (en) * | 2018-08-28 | 2019-01-22 | 安徽大大食品有限公司 | A kind of lily dilated food |
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