CN102524682A - Method for processing multicolor and multi-flavor puffed food - Google Patents
Method for processing multicolor and multi-flavor puffed food Download PDFInfo
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- CN102524682A CN102524682A CN2012100042626A CN201210004262A CN102524682A CN 102524682 A CN102524682 A CN 102524682A CN 2012100042626 A CN2012100042626 A CN 2012100042626A CN 201210004262 A CN201210004262 A CN 201210004262A CN 102524682 A CN102524682 A CN 102524682A
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Abstract
The invention discloses a method for processing multicolor and multi-flavor puffed food. The method sequentially comprises the following steps of: 1) kneading pumpkin flour and corn flour to obtain pumpkin dough and corn dough, and rolling the pumpkin dough and the corn dough to form dough sheets with the same thicknesses; 2) stacking the two dough sheets, rolling until the thicknesses of the dough sheets are 1.6 to 1.9 millimeters, and performing roll cutting for forming; and 3) heating the stacked sheets, baking to form a semi-finished product, spraying oil on the surface of the semi-finished product, scattering seasonings, and packaging to form a finished product. By the processing method, the puffed food with different flavors can be produced by stacking the dough sheets made of the corn flour and the dough sheets made of pumpkin flour; and according to processing method, technical industrialization can be realized by double-rolling production process equipment. In addition, the seasonings are scattered on the surface of the puffed food, so that the puffed food has a special flavor and is diversified in appearance.
Description
Technical field:
The present invention relates generally to field of food producing technology, relates in particular to the processing method of the dilated food of the many tastes of a kind of multicolour.
Background technology:
Dilated food is a kind of novel foodstuff, occupies than big market.Claim extruded food, light food etc. abroad again, be included into scopes such as pot foods, instant food, leisure food, breakfast food in China sometimes.Along with the industrialization development of food, dilated food turns to direction with judicial convenience, diversification of varieties, production scale to be developed.The 3D dilated food of the many tastes of multicolour of development of new has certain nutrient value, is the demand of future market, favored by the consumer.Because the nutritional labeling storage rate of dilated food and digestibility are all than higher, this just explains the nutritional labeling not influence of puffing process to food, and its digestibility is more taller than unpuffed.
General single dough, single taste and the color and luster of adopting of the production of common dilated food.The product special flavour that utilizes the production technology of common dilated food to be made is dull, and color and luster is single.
Summary of the invention:
The object of the invention is exactly in order to remedy the defective of prior art; The processing method of the dilated food of the many tastes of a kind of multicolour is provided; It can avoid single color and luster of dilated food and taste, and 3D food is more conducive to people to improving and enrich the demand of mouthfeel and restraining snacks.
The present invention realizes through following technical scheme:
The processing method of the dilated food of the many tastes of a kind of multicolour is characterized in that: carry out according to following steps successively:
1), get Pmpkin flour and corn flour, and face obtains pumpkin dough and corn dough, with pumpkin dough and corn dough respectively roller prick the dough sheet that is pressed into same thickness;
2), with two kinds of dough sheets and stack, prick through roller again and be depressed into 1.6-1.9mm thickness, roller is cut into type;
3), to the dough sheet heating of stack after the moulding, be baked into semi-finished product, again in the surface of semi-finished oil spout, spread flavoring, last, be packaged as finished product.
The processing method of the dilated food of the many tastes of a kind of multicolour is characterized in that: all be added with farina and converted starch in said Pmpkin flour or the corn flour, its weight proportion is respectively:
Pmpkin flour: 8% farina: 65% converted starch: 10%.
Corn flour: 6% farina: 65% converted starch is: 10%.
The processing method of the dilated food of the many tastes of a kind of multicolour is characterized in that: said oil is palm oil; Said flavoring is tomato flavor or the cheese flavoring of distinguishing the flavor of.
The present invention meets the product of dilated food requirement, satisfies the social development needs; Promote the suitability for industrialized production of dilated food and the progress of process technology.
The present invention compares prior art and has following advantage: the two roller mutual aid system devised for poor peasants skills that adopt innovation; Stack again after roller is pricked respectively with two kinds of differently flavoured doughs and be rolled into double-colored dough; The product that toasts out through moulding can obviously embody at everyways such as color and luster, local flavor, mouthfeels and be diversity, makes product on local flavor, outward appearance, color and luster, all give the people brand-new sensation.
In forming process, the dough that will become reconciled is poured two hoppers respectively into, presses special process parameter adjustment roller and pricks the machine operational factor, can suitably adjust.Then the pumpkin dough sheet that presses is covered on the corn dough sheet, the two-layer dough sheet of folding is depressed into the suitable thickness roller through running roller and is cut into type.
In the bake process, control baking linear velocity, temperature go out the semi-finished product color and luster according to baking, can finely tune.
In the oil spout technology, oil is that prior heating for dissolving is good.
Advantage of the present invention is:
This process can stack through two kinds of dough sheets that corn flour and pumpkin powder are processed, and produces the dilated food of different taste, and this processing method can be pricked production process equipment by two rollers, the realization technology industrialization.In addition, sprinkle flavoring, realize local flavor, outward appearance variation on the dilated food surface.
Description of drawings:
Fig. 1 is processing process figure of the present invention.
The specific embodiment:
Referring to accompanying drawing.
The processing method of the dilated food of the many tastes of a kind of multicolour is characterized in that: carry out according to following steps successively:
1), get Pmpkin flour and corn flour, and face obtains pumpkin dough and corn dough, with pumpkin dough and corn dough respectively roller prick the dough sheet that is pressed into same thickness;
2), with two kinds of dough sheets and stack, prick through roller again and be depressed into 1.8mm thickness, roller is cut into type;
3), to the dough sheet heating of stack after the moulding, be baked into semi-finished product, again in the surface of semi-finished oil spout, spread flavoring, last, be packaged as finished product.
All be added with farina and converted starch in Pmpkin flour or the corn flour, its weight proportion is respectively:
Pmpkin flour: 8% farina: 65% converted starch: 10%.
Corn flour: 6% farina: 65% converted starch is: 10%.
Oil is palm oil; Said flavoring is tomato flavor or the cheese flavoring of distinguishing the flavor of.
Claims (3)
1. the processing method of the dilated food of the many tastes of multicolour is characterized in that: carry out according to following steps successively:
1), get Pmpkin flour and corn flour, respectively and face, obtain pumpkin dough and corn dough, with pumpkin dough and corn dough respectively roller prick the dough sheet that is pressed into same thickness;
2), with two kinds of dough sheets and stack, prick through roller again and be depressed into 1.6-1.9 mm thickness, roller is cut into type;
3), to the dough sheet heating of stack after the moulding, be baked into semi-finished product, again in the surface of semi-finished oil spout, spread flavoring, last, be packaged as finished product.
2. the processing method of the dilated food of the many tastes of a kind of multicolour according to claim 1; It is characterized in that: all be added with farina and converted starch in said Pmpkin flour or the corn flour, its weight proportion is respectively: Pmpkin flour: 8% farina: 65% converted starch: 10%;
Corn flour: 6% farina: 65% converted starch is: 10%.
3. the processing method of the dilated food of the many tastes of a kind of multicolour according to claim 1 is characterized in that: said oil is palm oil; Said flavoring is tomato flavor or the cheese flavoring of distinguishing the flavor of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210004262.6A CN102524682B (en) | 2012-01-09 | 2012-01-09 | Method for processing multicolor and multi-flavor puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210004262.6A CN102524682B (en) | 2012-01-09 | 2012-01-09 | Method for processing multicolor and multi-flavor puffed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102524682A true CN102524682A (en) | 2012-07-04 |
| CN102524682B CN102524682B (en) | 2014-04-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210004262.6A Active CN102524682B (en) | 2012-01-09 | 2012-01-09 | Method for processing multicolor and multi-flavor puffed food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005297A (en) * | 2012-12-04 | 2013-04-03 | 福娃集团有限公司 | Brown rice roll and preparation method thereof |
| CN103783401A (en) * | 2014-01-21 | 2014-05-14 | 安徽科技学院 | Instant crispy pumpkin patches and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256888A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin bean powder corn flakes |
-
2012
- 2012-01-09 CN CN201210004262.6A patent/CN102524682B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256888A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin bean powder corn flakes |
Non-Patent Citations (2)
| Title |
|---|
| 李焕荣等: "南瓜脆片制作工艺的研究", 《农产品加工•学刊》 * |
| 李焕荣等: "南瓜脆片制作工艺的研究", 《农产品加工•学刊》, no. 2, 28 February 2007 (2007-02-28), pages 26 - 29 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005297A (en) * | 2012-12-04 | 2013-04-03 | 福娃集团有限公司 | Brown rice roll and preparation method thereof |
| CN103005297B (en) * | 2012-12-04 | 2013-11-13 | 福娃集团有限公司 | Brown rice roll and preparation method thereof |
| CN103783401A (en) * | 2014-01-21 | 2014-05-14 | 安徽科技学院 | Instant crispy pumpkin patches and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102524682B (en) | 2014-04-30 |
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