CN115517337B - Puffed granular food for brewing and preparation method thereof - Google Patents

Puffed granular food for brewing and preparation method thereof Download PDF

Info

Publication number
CN115517337B
CN115517337B CN202110641743.7A CN202110641743A CN115517337B CN 115517337 B CN115517337 B CN 115517337B CN 202110641743 A CN202110641743 A CN 202110641743A CN 115517337 B CN115517337 B CN 115517337B
Authority
CN
China
Prior art keywords
puffed
syrup
brewing
oil
food
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.)
Active
Application number
CN202110641743.7A
Other languages
Chinese (zh)
Other versions
CN115517337A (en
Inventor
盛蕾
尹小静
薛建岗
索超
张海斌
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Inner Mongolia Yili Industrial Group Co Ltd
Original Assignee
Inner Mongolia Yili Industrial Group Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Inner Mongolia Yili Industrial Group Co Ltd filed Critical Inner Mongolia Yili Industrial Group Co Ltd
Priority to CN202110641743.7A priority Critical patent/CN115517337B/en
Publication of CN115517337A publication Critical patent/CN115517337A/en
Application granted granted Critical
Publication of CN115517337B publication Critical patent/CN115517337B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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
    • A23L29/04—Fatty acids or derivatives
    • 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
    • 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
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • 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

Abstract

The invention provides puffed granular food for brewing and a preparation method thereof. The puffed particle food for brewing comprises puffed particles, syrup coated on the surfaces of the puffed particles and shredded coconut stuffing soaked in the syrup, wherein the syrup comprises 9-16 parts by weight of vegetable oil, 10-20 parts by weight of binder, 0.05-0.5 part by weight of emulsifier, 0.005-0.1 part by weight of antioxidant and 8-20 parts by weight of water. The puffed particle food for brewing can maintain good crispness in the liquid brewing process, and enrich the mouthfeel of the food.

Description

Puffed granular food for brewing and preparation method thereof
Technical Field
The invention relates to the field of puffed foods, in particular to a puffed particle food for brewing and a preparation method thereof.
Background
The puffed food is prepared from grains, potatoes or beans, etc. as main raw materials by puffing process such as baking, frying, microwave or extrusion to obtain crisp food with obviously increased volume and certain puffing degree. The puffed food is increasingly popular food for the consumer due to the characteristics of delicious and crisp taste, convenient carrying and eating, wide raw material application, changeable taste and the like.
At present, puffed granular food which is brewed in milk and other liquid for eating exists in the market, but because the crispness and the puffing degree of the puffed granular food are improved by producing loose small holes, the puffed granular food is easy to absorb water and soften in the brewing process, and the problem of intolerance to brewing exists.
Thus, it would be desirable to have an expanded pellet product that maintains a crispy texture after liquid infusion.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide a puffed particle food for brewing, which can maintain crisp taste after being brewed by liquid.
Another object of the present invention is to provide a method for producing the above puffed pellet food for brewing.
Technical proposal for solving the problems
In order to achieve the above object, one aspect of the present invention provides a puffed pellet food for brewing comprising puffed pellets, syrup coated on the surface of the puffed pellets, and shredded coconut paper soaked in the syrup,
The syrup comprises, by weight, 9-16 parts of vegetable oil, 10-20 parts of a binder, 0.05-0.5 part of an emulsifier, 0.005-0.1 part of an antioxidant and 8-20 parts of water.
Preferably, the average particle size of the shredded coconut stuffing is 0.05-0.3mm, the fat content is more than 50 mass%, and the dietary fiber content is more than 8 mass%.
Preferably, the puffed particles are one or more selected from puffed grains, puffed potatoes and puffed beans, and the grains are preferably one or more selected from rice, wheat and corn. The particle size of the puffed particles is preferably 0.5-2 cm.
Preferably, the vegetable oil is one or more selected from the group consisting of soybean oil, corn oil, sunflower oil, olive oil, rapeseed oil, peanut oil, palm oil, cottonseed oil, coconut oil, almond oil, hazelnut oil and grapeseed oil.
Preferably, the binder is one or two selected from the group consisting of polydextrose and maltodextrin.
Preferably, the emulsifier is one or more selected from phospholipids, mono-di-glycerol fatty acid esters, lactic acid fatty acid glycerides, polyglycerol fatty acid esters and diacetyl tartaric acid mono-di-glycerides.
Preferably, the antioxidant is one or more selected from vitamin E, tea polyphenol palmitate, butyl hydroxy anisole, licorice antioxidant, sodium ascorbate, rosemary extract and phytic acid.
Another aspect of the present invention provides a method for preparing the puffed pellet for brewing, comprising the steps of:
(1) Decocting syrup: melting and mixing vegetable oil, emulsifying agent and antioxidant to obtain a mixed solution, mixing binder and water, stirring and dissolving uniformly, adding the mixed solution, stirring uniformly, and preparing syrup;
(2) Infiltration: spreading shredded coconut into syrup, stirring, and soaking for more than 10 min;
(3) Dry and wet materials are mixed: adding the puffed particles into syrup soaked with shredded coconut, and stirring and mixing to enable the syrup soaked with shredded coconut to be wrapped on the surfaces of the puffed particles;
(4) And (5) baking.
Preferably, in the step (1), the temperature of the water is 50-65 ℃.
Preferably, in the step (2), the desiccated coconut soaking temperature is 40-60 ℃.
Preferably, in the step (4), the baking temperature is 110-150 ℃ and the baking time is 10-40min.
Advantageous effects
According to the puffed particle food for brewing, the syrup contains the grease, the crispness of the puffed particles can be well maintained after soaking, meanwhile, the shredded coconut with high grease content and high fiber content is uniformly wrapped on the surfaces of the puffed particles, the puffed particles can be endowed with certain water-blocking performance, the good crispness is maintained in the liquid brewing process, and the mouthfeel of the food is enriched.
According to the preparation method of the puffed particle food for brewing, the puffed particles are fully wrapped by the syrup, the syrup contains grease and can well maintain the crispness after being soaked, in addition, the volume and the viscosity of the desiccated coconut can be increased by adding the desiccated coconut soaking technology, the desiccated coconut can be fully absorbed by the syrup, the pores of the puffed particles can be adhered after the puffed particles are wrapped, the blocking effect is more excellent, and the puffed particle food with water resistance and the crisp taste can be still maintained after being brewed by liquid can be prepared.
Detailed Description
In the following, specific embodiments of the present invention will be described in more detail for further describing technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.
< Puffed pellet food for brewing >
One embodiment of the invention provides a puffed pellet food for brewing, which comprises puffed pellets, syrup coated on the surfaces of the puffed pellets, and shredded coconut paper soaked in the syrup.
The puffed particles include, but are not limited to puffed grains, puffed potatoes, puffed beans, etc., and can be one or more. The puffed pellet is not particularly limited as long as the raw materials such as grains, potatoes, beans and the like are puffed by a method commonly used in the art, and for example, an extrusion puffing process may be used to produce the puffed pellet. Preferably, the particle size of the puffed particles is 0.5-2 cm.
The grain is not particularly limited, and examples thereof include rice, wheat, corn, and the like, and may be one or more.
The potato is not particularly limited, and examples thereof include potato, yam, sweet potato, and the like, and may be one or more.
The beans are not particularly limited, and examples thereof include red beans, green beans, soybeans, red beans, and the like, and may be one kind or a plurality of kinds.
The average grain diameter of the shredded coconut is 0.05-0.3mm, the fat content is more than 50 mass percent, and the dietary fiber content is more than 8 mass percent.
If the average particle size of the shredded coconut is too small, voids may be present during the encapsulation of the expanded beads, causing the expanded beads to absorb water and soften during brewing; if the average particle size of the shredded coconut is too large, the shredded coconut and syrup may not adhere firmly, resulting in poor shredded coconut soaking and blocking effects.
The average particle size of the shredded coconut meat can be measured, for example, by a vernier caliper, the fat content can be measured, for example, by the method specified in GB 5009.6, and the dietary fiber content can be measured, for example, by the method specified in GB 5009.88.
The shredded coconut stuffing can be commercially available or can be prepared by methods commonly used in the art. The preparation method comprises removing shell and skin from coconut meat, cleaning, shaving, squeezing juice, and oven drying.
The syrup comprises, by weight, 9-16 parts of vegetable oil, 10-20 parts of a binder, 0.05-0.5 part of an emulsifier, 0.005-0.1 part of an antioxidant and 8-20 parts of water.
The vegetable oils include, but are not limited to, soybean oil, corn oil, sunflower oil, olive oil, rapeseed oil, peanut oil, palm oil, cottonseed oil, coconut oil, almond oil, hazelnut oil, grape seed oil, etc., one or more may be used. The content of the vegetable oil in the syrup is preferably 12-15 parts.
The binder is not particularly limited, and is preferably one or both of polydextrose and maltodextrin, more preferably polydextrose. By using the polydextrose to replace the white granulated sugar, the binding property of the polydextrose is utilized to ensure that the shredded coconut is adhered to the surface of the puffed particles, and the hard mouthfeel of the puffed particles caused by using the white granulated sugar is improved. The content of the binder in the syrup is preferably 15-20 parts.
The emulsifier includes, but is not limited to, phospholipids, mono-di-glycerol fatty acid esters, lactic acid fatty acid glycerides, polyglycerol fatty acid esters, diacetyl tartaric acid mono-di-glycerides, and the like, and one kind or a plurality of kinds may be used. The fatty acid in the mono-diglycerol fatty acid ester, lactic acid fatty acid glyceride and polyglycerol fatty acid ester can be oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, lauric acid, etc. The content of the emulsifier in the syrup is preferably 0.1 to 0.2 part.
The antioxidants include, but are not limited to, vitamin E, tea polyphenols palmitate, butyl hydroxy anisole, licorice antioxidants, sodium ascorbate, rosemary extract, phytic acid, etc., and one or more may be used. The content of the antioxidant in the syrup is preferably 0.006-0.008 parts.
Preferably, in the puffed pellet food for brewing according to the present invention, the proportion of the puffed pellet, the syrup and the shredded coconut may be 50 to 75 parts by weight as long as the syrup and the shredded coconut soaked in the syrup are sufficiently wrapped on the surface of the puffed pellet: 25-50 parts of: 8-20 parts, more preferably 50-70 parts: 30-42 parts of: 10-13 parts. If the content of the syrup is too small, the syrup is difficult to fully wrap the surface of the puffed particles, and the water blocking performance of the puffed particles cannot be fully endowed; if the syrup is used in an excessive amount, the taste tends to become hard, affecting the crispness of the puffed pellet.
According to the puffed particle food for brewing, the syrup contains the grease, the crispness of the puffed particles can be well maintained after being soaked, meanwhile, the shredded coconut stuffing with high grease content is uniformly wrapped on the surfaces of the puffed particles, a certain water-blocking performance can be given to the puffed particles, and good crispness is maintained in the liquid brewing process.
The puffed granular food for brewing can be brewed by liquid such as milk or soaked in liquid such as milk.
The liquid used for brewing or soaking is not particularly limited, and examples thereof include milk products such as cow milk, goat milk, and yogurt; water, soybean milk, etc., or liquid beverage prepared by mixing milk powder, yoghurt powder, etc. with water. When the puffed food for brewing is brewed or soaked, the temperature of the liquid is preferably 40 ℃ or lower.
< Preparation method of puffed pellet food for brewing >
Another embodiment of the present invention provides a method for preparing the puffed pellet food for brewing, comprising the steps of:
(1) Decocting syrup: melting and mixing vegetable oil, emulsifying agent and antioxidant to obtain mixed solution, mixing binder with water, stirring to dissolve uniformly, adding above mixed solution, stirring uniformly, and making into syrup;
(2) Infiltration: spreading shredded coconut into syrup, stirring, and soaking for more than 10 min;
(3) Dry and wet materials are mixed: adding the puffed particles into syrup soaked with shredded coconut, and stirring and mixing to fully wrap the syrup soaked with shredded coconut on the surfaces of the puffed particles;
(4) And (5) baking.
The puffed particles are produced by producing loose small holes to improve the crispness and puffing degree, so that the puffed particles are easy to absorb water and soften in the brewing process. According to the preparation method of the puffed particle food for brewing, the syrup fully wraps the puffed particles, and the syrup contains grease and can well maintain the crispness of the puffed particles after being soaked. Furthermore, by increasing the desiccated coconut infiltration process, the desiccated coconut can fully absorb syrup to increase the volume and viscosity of the desiccated coconut, and the desiccated coconut can adhere to the pores of the puffed particles after wrapping the puffed particles, so that the desiccated coconut has more excellent barrier effect. By the preparation method, the puffed granular food with water resistance and keeping crisp taste after being brewed by liquid can be prepared.
If the infiltration process is not used or the infiltration time of the shredded coconut in the syrup is less than 10 minutes, the shredded coconut is difficult to fully absorb the syrup, the effect of adhering the pores of the puffed particles cannot be fully exerted, and the crispness of the puffed particles after being brewed by liquid cannot be fully maintained.
Preferably, in the step (1), the temperature of the water is the usual temperature for boiling syrup, and may be 50-65 ℃.
In the step (2), the shredded coconut stuffing is soaked after the syrup is boiled, and the soaking temperature can be 40-60 ℃.
Preferably, in the step (4), the baking temperature is 110-150 ℃ and the baking time is 10-40min.
The present invention will be specifically described below by way of examples and comparative examples, but the present invention is not limited to the following examples. Modifications and variations of the following embodiments are also included in the scope of the present invention, within the scope not exceeding the gist of the present invention. The raw materials and equipment used in the present invention are all common materials and equipment in the art unless otherwise specified. Unless otherwise specified, "parts" means "parts by weight".
The puffed cereal used in the examples comprises rice, wheat and corn (weight ratio of 1:1:1) as main ingredients, and is prepared by the processes of flour blending, stirring, extrusion puffing, baking, screening, metal detection, packaging and the like. The average particle size of the shredded coconut stuffing used in the examples was 0.2mm.
Example 1
(1) Decocting syrup: sequentially adding 10g of 55 ℃ water and 16g of polydextrose into an electric heating stirring pot, stirring and dissolving uniformly, adding 10g of mixed solution formed by mixing liquefied coconut oil, phospholipid and vitamin E according to the weight ratio of 12:0.1:0.006, and stirring uniformly to prepare syrup.
(2) Infiltration: 10g of shredded coconut stuffing is uniformly sprinkled into syrup, stirred uniformly and soaked for 20min.
(3) Dry and wet materials are mixed: and mixing 50g of puffed grains with syrup soaked in shredded coconut so that the shredded coconut fully wraps the surface of the puffed grains.
(4) Baking: spreading the puffed cereal prepared in the step (3) in a baking tray, and placing in a baking oven at 130 ℃ for 16min to obtain puffed cereal food for brewing.
(5) Brewing: and (3) infusing the puffed cereal food for infusing prepared in the step (4) into warm milk at 40 ℃.
Example 2
(1) Decocting syrup: sequentially adding 12g of 55 ℃ water and 18g of polydextrose into an electric heating stirring pot, stirring and dissolving uniformly, adding 12g of mixed solution formed by mixing liquefied coconut oil, phospholipid and vitamin E according to the weight ratio of 13:0.15:0.007, and stirring uniformly to prepare syrup.
(2) Infiltration: 13g of shredded coconut stuffing is uniformly sprinkled into syrup, stirred uniformly and soaked for 15min.
(3) Dry and wet materials are mixed: and then stirring and mixing 60g of puffed grains with syrup soaked in shredded coconut so that the shredded coconut fully wraps the surface of the puffed grains.
(4) Baking: spreading the puffed cereal prepared in the step (3) in a baking tray, and placing in a baking oven at 130 ℃ for 16min to obtain puffed cereal food for brewing.
(5) Brewing: and (3) infusing the puffed cereal food for infusing prepared in the step (4) into refrigerated yogurt at 4 ℃.
Example 3
(1) Decocting syrup: sequentially adding 20g of 55 ℃ water and 20g of polydextrose into an electric heating stirring pot, stirring and dissolving uniformly, adding 15g of mixed solution formed by mixing palm oil, diacetyl tartaric acid mono-diglyceride and sodium ascorbate which are fused into liquid state according to the weight ratio of 15:0.08:0.008, and stirring uniformly to prepare syrup.
(2) Infiltration: 17g of shredded coconut stuffing is uniformly sprinkled into syrup, stirred uniformly and soaked for 30min.
(3) Dry and wet materials are mixed: and then stirring and mixing 70g of puffed grains with syrup soaked in shredded coconut so that the shredded coconut fully wraps the surface of the puffed grains.
(4) Baking: spreading the puffed cereal prepared in the step (3) in a baking tray, and placing in a baking oven at 130 ℃ for 16min to obtain puffed cereal food for brewing.
(5) Brewing: and (3) soaking the milk powder in hot water, cooling to 40 ℃, and soaking the puffed cereal food for soaking prepared in the step (4).
Example 4
(1) Decocting syrup: sequentially adding 10g of 55 ℃ water and 15g of maltodextrin into an electric heating stirring pot, stirring and dissolving uniformly, adding 10g of mixed solution formed by mixing liquid coconut oil, phospholipid and vitamin E in a weight ratio of 12:0.1:0.006, and stirring uniformly to prepare syrup.
(2) Infiltration: 10g of shredded coconut stuffing is uniformly sprinkled into syrup, stirred uniformly and soaked for 25min.
(3) Dry and wet materials are mixed: and mixing 50g of puffed grains with syrup soaked in shredded coconut so that the shredded coconut fully wraps the surface of the puffed grains.
(4) Baking: spreading the puffed cereal prepared in the step (3) in a baking tray, and placing in a baking oven at 130 ℃ for 16min to obtain puffed cereal food for brewing.
(5) Brewing: soaking the yoghurt powder in warm water, cooling to 25 ℃, and soaking the puffed cereal food for soaking prepared in the step (4).
Comparative example 1
A puffed cereal for brewing was prepared and brewed in warm milk at 40℃in the same manner as in example 1, except that 10g of oat flour was used instead of shredded coconut.
Comparative example 2
A puffed cereal food for brewing was prepared and brewed in warm milk at 40 ℃ in the same manner as in example 1, except that 50g of puffed cereal, 10g of shredded coconut, and syrup prepared in step (1) were stirred and mixed uniformly in the dry and wet material mixing step without using the infiltration process.
Comparative example 3
A puffed cereal product for brewing was produced and brewed in warm milk at 40 ℃ in the same manner as in example 1, except that 16g of white granulated sugar was used instead of polydextrose.
Comparative example 4
Puffed cereal food for brewing was prepared and brewed in warm milk at 40 ℃ in the same manner as in example 1, except that the desiccated coconut immersion time was adjusted to 5min.
Test examples
1. Sensory testing of products
The products prepared in examples 1 to 4 and comparative examples 1 to 4 were tasted after soaking for 3 minutes by 50 tasters, and the crunchiness was scored according to the criteria shown in table 1, and then the average score was recorded in table 2 below as the sensory test result of the product.
TABLE 1
Crisp sensory evaluation Scoring of
Is very not crisp 1 Minute
Is relatively not crisp 2 Minutes
In general 3 Minutes
Relatively crisp 4 Parts of
Is very crisp 5 Minutes
Table 2 sensory test results
It can be seen from the above table that the puffed pellet products of examples 1-4 with added desiccated coconut infiltration process are still capable of maintaining a very crispy mouthfeel after infusion. In contrast, in comparative examples 1 to 2, in which the desiccated coconut infiltration process was not performed, the crunchiness of the puffed pellets could not be sufficiently maintained after brewing. In addition, in comparative example 3 using white granulated sugar as a binder, the puffed pellet food was hard and crunchy. In addition, in comparative example 4, the desiccated coconut was soaked for less than 10 minutes, and it was difficult for the desiccated coconut to fully absorb the syrup, and the effect of adhering the pores of the puffed particles could not be fully exerted, and the crispness of the puffed particles could not be fully maintained after brewing.
2. Grain bubble resistance
The puffed cereal foods prepared in examples 1 to 4 and comparative examples 1 to 4 were immersed in milk at 40℃and the time until the cereal became completely soft and no crispness was observed upon chewing was taken as the brew softening time, and the results are shown in Table 3.
TABLE 3 time to grain soaking
As can be seen from the above table, the puffed pellet products of examples 1-4 with increased desiccated coconut infiltration process all had a brew softening time of over 8 minutes. In contrast, the puffed pellet of comparative examples 1-2, which did not undergo the desiccated coconut infiltration process, had a brew softening time of less than 5 minutes. In addition, in comparative example 4, the desiccated coconut was immersed for less than 10 minutes, the effect of adhering the pores of the puffed pellet could not be fully exerted, and the time for softening by brewing was less than 6 minutes.
Possibility of industrial application
The puffed particle food for brewing can maintain good crispness in the liquid brewing process, and enrich the mouthfeel of the food.

Claims (10)

1. A puffed granular food for brewing comprises puffed granules, syrup coated on the surface of the puffed granules, and shredded coconut stuffing soaked in the syrup, wherein the average particle size of the shredded coconut stuffing is 0.05-0.3mm, the fat content is more than 50 mass%, the dietary fiber content is more than 8 mass%,
The syrup comprises 9 to 16 parts by weight of vegetable oil, 10 to 20 parts by weight of binder, 0.05 to 0.5 part by weight of emulsifier, 0.005 to 0.1 part by weight of antioxidant and 8 to 20 parts by weight of water,
Wherein the proportion of the puffed particles, the syrup and the shredded coconut stuffing is 50-75 parts by weight: 25-50 parts of: 8-20 parts of a binding agent which is one or two selected from polydextrose and maltodextrin,
Wherein the infiltration time of the shredded coconut stuffing in the syrup is more than 10 min.
2. The puffed pellet food for brewing of claim 1 wherein the puffed pellet is one or more selected from the group consisting of puffed cereal, puffed potato, and puffed legumes.
3. The puffed pellet food for brewing of claim 2 wherein the puffed cereal is one or more selected from the group consisting of rice, wheat, corn.
4. The puffed pellet food for brewing of claim 2 wherein the puffed pellets have a particle size of 0.5 to 2cm.
5. The puffed pellet food for brewing of claim 1 wherein the vegetable oil is one or more selected from the group consisting of soybean oil, corn oil, sunflower oil, olive oil, canola oil, peanut oil, palm oil, cottonseed oil, coconut oil, almond oil, hazelnut oil, and grape seed oil.
6. The puffed pellet food for brewing of claim 1 wherein the emulsifier is one or more selected from the group consisting of phospholipids, mono-di-glycerol fatty acid esters, lactic acid fatty acid glycerides, polyglycerol fatty acid esters, and diacetyl tartaric acid mono-di-glycerides.
7. The puffed pellet food for brewing of claim 1 wherein the antioxidant is one or more selected from the group consisting of vitamin E, tea polyphenol palmitate, butyl hydroxy anisole, licorice antioxidants, sodium ascorbate, rosemary extract and phytic acid.
8. A method for preparing the puffed pellet food for brewing according to any of claims 1 to 7, comprising the steps of:
(1) Decocting syrup: melting and mixing vegetable oil, emulsifying agent and antioxidant to obtain a mixed solution, mixing binder and water, stirring and dissolving uniformly, adding the mixed solution, stirring uniformly, and preparing syrup;
(2) Infiltration: spreading shredded coconut into syrup, stirring, and soaking for more than 10 min;
(3) Dry and wet materials are mixed: adding the puffed particles into syrup soaked with shredded coconut, and stirring and mixing to enable the syrup soaked with shredded coconut to be wrapped on the surfaces of the puffed particles;
(4) And (5) baking.
9. The production process according to claim 8, wherein in the step (1), the temperature of water is 50 to 65 ℃; in the step (2), the infiltration temperature of the shredded coconut stuffing is 40-60 ℃.
10. The preparation method according to claim 8, wherein in the step (4), the baking temperature is 110-150 ℃ and the baking time is 10-40min.
CN202110641743.7A 2021-06-09 2021-06-09 Puffed granular food for brewing and preparation method thereof Active CN115517337B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110641743.7A CN115517337B (en) 2021-06-09 2021-06-09 Puffed granular food for brewing and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110641743.7A CN115517337B (en) 2021-06-09 2021-06-09 Puffed granular food for brewing and preparation method thereof

Publications (2)

Publication Number Publication Date
CN115517337A CN115517337A (en) 2022-12-27
CN115517337B true CN115517337B (en) 2024-04-30

Family

ID=84694536

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110641743.7A Active CN115517337B (en) 2021-06-09 2021-06-09 Puffed granular food for brewing and preparation method thereof

Country Status (1)

Country Link
CN (1) CN115517337B (en)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3959498A (en) * 1972-05-15 1976-05-25 Nabisco, Inc. Emulsified oil and sugar cereal coating and incorporating same
JPS58107149A (en) * 1981-12-17 1983-06-25 Lotte Co Ltd Expanded snack
KR20170031361A (en) * 2015-09-11 2017-03-21 박민철 Method for manufacturing brown rice cereal
CN109259090A (en) * 2018-09-07 2019-01-25 焦作荣利达食品有限公司 A kind of Yoghourt taste puffed cereal food and preparation method thereof
CN111642693A (en) * 2020-05-25 2020-09-11 洽洽食品股份有限公司 Oatmeal and processing method thereof
CN112006221A (en) * 2020-09-11 2020-12-01 广东一家人食品有限公司 Cereal crisp food and preparation method thereof
CN112868866A (en) * 2019-11-29 2021-06-01 内蒙古伊利实业集团股份有限公司 Baked cereal product and preparation method thereof
CN112868712A (en) * 2019-11-29 2021-06-01 内蒙古伊利实业集团股份有限公司 Blocky low-sugar high-dietary-fiber crispy cereal snack and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3959498A (en) * 1972-05-15 1976-05-25 Nabisco, Inc. Emulsified oil and sugar cereal coating and incorporating same
JPS58107149A (en) * 1981-12-17 1983-06-25 Lotte Co Ltd Expanded snack
KR20170031361A (en) * 2015-09-11 2017-03-21 박민철 Method for manufacturing brown rice cereal
CN109259090A (en) * 2018-09-07 2019-01-25 焦作荣利达食品有限公司 A kind of Yoghourt taste puffed cereal food and preparation method thereof
CN112868866A (en) * 2019-11-29 2021-06-01 内蒙古伊利实业集团股份有限公司 Baked cereal product and preparation method thereof
CN112868712A (en) * 2019-11-29 2021-06-01 内蒙古伊利实业集团股份有限公司 Blocky low-sugar high-dietary-fiber crispy cereal snack and preparation method thereof
CN111642693A (en) * 2020-05-25 2020-09-11 洽洽食品股份有限公司 Oatmeal and processing method thereof
CN112006221A (en) * 2020-09-11 2020-12-01 广东一家人食品有限公司 Cereal crisp food and preparation method thereof

Also Published As

Publication number Publication date
CN115517337A (en) 2022-12-27

Similar Documents

Publication Publication Date Title
JP2018046855A (en) Food product containing coffee cherry particulate
CA2686824C (en) Granola and granola products containing chocolate and methods of preparation
WO2010045025A1 (en) Fruit and vegetable snacks
RU2293467C1 (en) Method for producing of fatty filler for confectionery sugary or farinaceous products
KR20130119137A (en) Manufacturing method of cereal bar comprising rice
CN109007193A (en) A kind of formula and preparation method thereof baking chocolate cream
CN111642693A (en) Oatmeal and processing method thereof
CN103478377B (en) Fruit and vegetable crunchy candy and processing method thereof
US3589914A (en) Crisp,bacon flavored chips and foods containing term
CN104621314B (en) A kind of coconut chocolate composition and preparation method thereof
CN115517337B (en) Puffed granular food for brewing and preparation method thereof
KR20150124254A (en) Method of manufacturing the chocolate confectionery using popping brown rice
KR102364270B1 (en) Ball type baked Yukwa containing sweet persimmon
CN107439925A (en) Mixed nuts pasta tea and preparation technology
CN112056440A (en) Method for making crisp black chocolate beans
KR102150401B1 (en) Method for producing sweet persimmon manju
CA2634536A1 (en) Beverage, food composition and methods of making same
CN114208921B (en) Chocolate sauce for stuffed dumplings and preparation method thereof
KR20210038067A (en) Method for Manufacturing 2 stages aging chestnut bread and chestnut bread manufactured by the same
CN104381402A (en) Espresso and pineapple cake and processing technology thereof
CN104663829A (en) Novel matcha green bean cake production method
KR102228346B1 (en) Manufacturing method of Nut Songpyeon and Nut Songpyeon
RU2755477C1 (en) Method for producing confectionery products
KR101233980B1 (en) Meal substitute composition comprising comprising walnut and preparation method thereof
CN105876622A (en) Production process of low temperature resistant frozen pastry

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant