CN106418630A - Extruded puffed food and preparation technology thereof - Google Patents
Extruded puffed food and preparation technology thereof Download PDFInfo
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Abstract
The invention provides an extruded puffed food and a preparation technology thereof. The preparation technology of the extruded puffed food provided by the invention uses no grease or chocolate paste as seasoning adhesive media, so that the grease contents in the products are reduced so as to avoid the grease from getting rancid during the shelf lives; thus, the consumers can eat the products safer and healthier. The produced products have no grease or powder on the surfaces, and are natural, mellow and pure in flavor and taste; and the products leaves no stains on the fingers, cloths and other objects, so that the products are more popular among the consumers. The media used in the technology have certain microorganism inhibiting and killing effects, so that microbial contamination during the production processes can be reduced; thus, the produced products are safer. Moreover, the processing technology provided by the invention requires no grinding, heat-preserving or coating devices, and utilizes modern device without addition of new production devices; thus, equipment cost and energy consumption are reduced. In addition, nutritive elements, including essences, spices, vitamins, minerals and the like, can be added during the processes of the technology; and no loss or chemical changes occur to the added materials for no high-temperature or high-pressure processes are performed; thus, the extruded puffed food is healthier for eating.
Description
Technical field
The present invention relates to field of food, more particularly, it relates to a kind of extrusion and puffing food and preparation technology thereof.
Background technology
Cereal extrusion leisure food is to make with cereals raw material corn, wheat, rice, oat, potato, cassava etc.
Raw material, is formed by extruding, seasoning, baking, simultaneously because may bring up barbecue taste, beef flavour, chicken extract taste, fresh shrimp taste etc. during seasoning
Various tastes, can be fabricated to variously-shaped during extruding, such as sheet, pea shape, strip, spherical so that this kind of product same
Production line can produce tens kinds, thus has great development potentiality.Dilated food is being increasingly becoming hundred in recent years
The required consumer goods of surname daily life.The sales volume of the annual leisure food of China reaches tens yuans, wherein corn expanding
The annual production of food about 200,000 tons.A big class as leisure food as can be seen here, cereal dilated food has huge development
Space.
Direct extrusion and puffing food is simple because of process equipment, and yield is big, low production cost and be used widely.It is main
Want technological process as follows：Powder process → batch mixing → extrusion → shaping → baking → seasoning (or coating) → packaging.
ZL200510031839.2 discloses a kind of extruded-puffed potato full-powder food, and this food is sprayed by extrusion billet
Grease and toppings are prepared from, extrusion billet：Grease：Toppings are 1:0.08-0.15:Powdery is first mixed by 0.05-0.15
Described grease and described water is added after stirring, after preparing extrusion billet through extrusion, cutting, baking after being stirred for, spray oil
Fat and toppings are prepared from.
Application number 201310134912.3 is disclosed and a kind of is produced by extruding for raw material with lotus rhizome slag and cornstarch
Dilated food, the dilated food spraying condiment after shaping, drying to moisture packs below 5%.Condiment
Fill a prescription as follows：Seafood taste formula salt the 76%th, monosodium glutamate the 22%th, zanthoxylum powder 2%；Spicy formula chilli powder the 33%th, pepper powder
4%th, refined salt the 48%th, monosodium glutamate the 3%th, five-spice powder 12%；Cumin formula salt the 66%th, cumin powder the 22%th, zanthoxylum powder the 9%th, ginger powder
3%.Its production technology is that flavoring dry powder is directly sprayed on blank surface.
CN1365624A discloses a kind of moisture-proof water-resistant puffed shrimp shreds and compound method thereof.Expanded shrimp cracker sprays edibility
Membrane material, its technical process is as follows：Raw material → mix → add water → stir → be pasted → extrude → be molded → dry → swollen
Change → cooling → spraying → lac → packaging.Spraying film covering method：Expanded rear shrimp cracker is put in the mixer of roller, then will
Lac adds in concentration 15% alcohol, and heating, after temperature 115-120 DEG C is dissolved, is contained in spray gun tank, and spraying 5 minutes overlay films is
Can.
Existing seasoning technique mainly uses grease spraying blank surface, then spills flavoring；Or flavoring is scattered in grease
In (syrup, chocolate mass) be sprayed at blank surface, or directly toppings are sprinkling upon product surface.If above-mentioned technique makes
Add grindings with using syrup, chocolate mass to need, be incubated, the equipment such as smear, increase cost input and energy consumption.
Due to the particularity of extrusion and puffing food processing technology, will through HTHP, some producers by flavoring and
Nutrient adds in compound before extrusion, but seasoning smell is almost vaporized totally after HTHP, vitamin
The nutrients such as A, vitamin E, vitamin D, vitamin C, folic acid vitamin and Cu, Mn, Mo trace element also have largely
Destroy.Further, semi-finished product are no problem in microbiological indicator, but after adding the flavoring of various local flavor, microorganism
Index abruptly increase, is on the one hand ambient influnence in production process, is more that the various flavorings adding contain more microorganism
And be difficult to kill, cause the microorganism of product to exceed standard.Further, grease is used to suck a lot of fat as product during flavoring adhesive
Fat, consumer is a large amount of can cause grease, heat suction to take in too high with being eaten for a long time, and Nutrition intake is not enough, is easily caused obesity.
Meanwhile, product is during storing, and easily becomes sour compared with fattiness rotten, shortens shelf life, causes food-safety problem.Separately
Outward, if toppings are directly sprinkling upon product surface, easily come off, skewness, causes toppings to waste.
Content of the invention
In view of this, the present invention provides a kind of extrusion and puffing food and preparation technology thereof, the preparation technology that the present invention provides
Extrusion and puffing food microorganism can be solved pollute and food-safety problem spoiled by rancid oil or fat, extend the product shelf phase, reduce and produce
Cost, and nutriment can farthest retain.
The invention provides the preparation technology of a kind of extrusion and puffing food, comprise the following steps：
A) by the water of 6～25 mass parts, the glucide of 0～15 mass parts, the edible alcohol of 57.5～76.5 mass parts
And 0.5～2.5 mass parts essence and flavoring agent mixing, obtain spray coating liquor；
B), after the described spray coating liquor of blank surface spraying after extruded, dry, obtain extrusion and puffing food.
Preferably, described step A) it is specially：
A1) glucide of 0～15 mass parts and the water of 6～25 mass parts are mixed, obtain liquid glucose；
A2) by the edible alcohol mix and blend of described liquid glucose and 57.5～76.5 mass parts, mixed liquor is obtained；
A3) by the essence and flavoring agent mix and blend of described mixed liquor and 0.5～2.5 mass parts, spray coating liquor is obtained.
Preferably, step A2) in, the time of described mix and blend is 10～20min, and rotating speed is 20～50rpm；
Step A3) in, the time of described mix and blend is 10～20min, and rotating speed is 20～50rpm.
Preferably, one or more in white granulated sugar, fructose, glucose and maltose of described glucide.
Preferably, described being sprayed in flavoring machine is carried out, and the rotating speed of described flavoring machine is 5～20rpm,
Preferably, described spray coating liquor is placed in the storage tank of described flavoring machine, and the nozzle flow velocity of described storage tank is 0.2～
1.5kg/ minute.
Preferably, the temperature of described drying is 40～60 DEG C, and the time of described drying is 4～8min.
Preferably, described extruded after the mass ratio of blank and described spray coating liquor be 100：(15～25).
Preferably, described extruded after moisture≤5% of blank.
Present invention also offers the extrusion and puffing food that a kind of above-mentioned preparation technology prepares.
Compared with prior art, the invention provides the preparation technology of a kind of extrusion and puffing food, comprise the following steps：A)
By the water of 6～25 mass parts, the glucide of 0～15 mass parts, the edible alcohol of 57.5～76.5 mass parts and 0.5～
The essence and flavoring agent mixing of 2.5 mass parts, obtains spray coating liquor；B) described extruded after the blank surface described spray coating liquor of spraying
After, dry, obtain extrusion and puffing food.The preparation technology that the present invention provides does not uses grease or chocolate mass to glue as condiment
Close medium, reduce fat content in product, it is to avoid grease becomes sour at shelf life, and consumer is safer to be eaten healthily.Produce
Product surface without grease, powder, just, finger of will not making dirty, clothing and other article, consumer more likes the natural alcohol of smell taste
Like.This technique uses medium have certain suppression and kill microbial action, microorganism in process of producing product can be reduced
Pollute, safer.Further, the present invention provides technology not need to grind, is incubated, smears equipment, uses existing equipment, it is not necessary to
Increase new production equipment, reduce equipment cost and energy consumption.In addition, this technique can add essence and flavoring agent, vitamin mineral
The nutrients such as matter, without HTHP, add material almost without loss and chemical change, edible more healthy.
Brief description
The preparation technology flow chart of the extrusion and puffing food that Fig. 1 provides for the present invention.
Detailed description of the invention
The invention provides the preparation technology of a kind of extrusion and puffing food, comprise the following steps：
A) by the water of 6～25 mass parts, the glucide of 0～15 mass parts, the edible alcohol of 57.5～76.5 mass parts
And 0.5～2.5 mass parts essence and flavoring agent mixing, obtain spray coating liquor；
B) described extruded after the blank surface described spray coating liquor of spraying after, dry, obtain extrusion and puffing food.
The preparation technology providing the present invention below in conjunction with Fig. 1 is described in detail, and the extruding that Fig. 1 provides for the present invention is swollen
The preparation technology flow chart of helping digestion product.
The present invention is first by the water of 6～25 mass parts, the glucide of 0～15 mass parts, 57.5～76.5 mass parts
The essence and flavoring agent mixing of edible alcohol and 0.5～2.5 mass parts, obtains spray coating liquor；
Wherein, described step A) it is specially：
A1) glucide of 0～15 mass parts and the water of 6～25 mass parts are mixed, obtain liquid glucose；
A2) by the edible alcohol mix and blend of described liquid glucose and 57.5～76.5 mass parts, mixed liquor is obtained；
A3) by the essence and flavoring agent mix and blend of described mixed liquor and 0.5～2.5 mass parts, spray coating liquor is obtained.
In certain specific embodiments of the invention, step A2) in, the time of described mix and blend is preferably 10～
20min, rotating speed is preferably 20～50rpm；
Step A3) in, the time of described mix and blend is preferably 10～20min, and rotating speed is preferably 20～50rpm.
The spray coating liquor that the present invention provides, using alcohol as blending agent, has certain suppression and kills microbial action, can
Pollute to reduce microorganism in process of producing product, safer.
In the present invention, described spray coating liquor includes the water of 6～25 mass parts, preferably 10～20 mass parts.
Described spray coating liquor also includes the glucide of 0～15 mass parts, preferably 5～10 mass parts.Described glucide
It is preferably one or more in white granulated sugar, fructose, glucose and maltose.
Described spray coating liquor also includes the edible alcohol of 57.5～76.5 mass parts, preferably 60～70 mass parts.At this
In bright, the concentration of described edible alcohol is 95%～100%.
Described spray coating liquor also includes the essence and flavoring agent of 0.5～2.5 mass parts, preferably 1～2 mass parts.The present invention is to institute
Stating essence and flavoring agent species not specifically limited, the taste according to extrusion and puffing food carries out allocating.In the present invention, when
When described essence and flavoring agent is pressed powder, need, by essence and flavoring agent mistake >=200 mesh sieve of described powder, to obtain essence and flavoring agent thin
Powder.If described essence and flavoring agent is liquid, directly mix with mixed liquor.
After obtaining spray coating liquor, described extruded after the blank surface described spray coating liquor of spraying after, dry, extruded
Dilated food.
In the present invention, described spray coating liquor is preferably being carried out in flavoring machine, and the present invention is to the species of described flavoring machine simultaneously
It is not particularly limited, the flavoring machine that those skilled in the art know altogether.Present invention preferably employs continuous cylinder flavoring machine.
Wherein, by described extruded after blank be placed in continuous cylinder flavoring machine, the present invention is to described extruded
After the preparation method of blank not specifically limited, the extrusion process of the blank that those skilled in the art know altogether.
Preferably, extrusion process of the present invention is specially：
The raw material mixing of blank will be made, addition extruder will be carried out expanded.Wherein, described swelling temperature is preferred
For：One 50-55 DEG C of district, two 130-135 DEG C of districts, three 130-135 DEG C of districts, conveying frequency：30～40Hz, cutting frequency：30～
50Hz.
In the present invention, not specifically limited to the species of raw material of described making blank, according to the taste after expanded
Choose raw material.
In the present invention, the raw material of described making blank preferably includes the composition of following mass parts：
Concrete, long-grained nonglutinous rice is pulverized, crosses 80 mesh sieves, weigh long rice flour 45-55 mass parts, corn flour (more than 80 mesh) 7-10
Mass parts, cornstarch 30-40 mass parts, calcium carbonate 0.6-1.0 mass parts, white sugar powder 2-3 mass parts are placed in mixer
Mixing 5-10min, rotating speed 15-20rpm, add water 1～3 mass parts stirring 4-8min, obtain compound.
Add described compound in extruder carry out expanded, obtain extruded after blank.
Used in the present invention extruded after moisture≤5% of blank.
After obtaining blank, by described extruded after blank be placed in continuous cylinder flavoring machine, described flavoring machine turn
Speed is preferably 5～20rpm, more preferably 10～15rpm.
Described spray coating liquor is placed in the storage tank of described flavoring machine, and the nozzle flow velocity of described storage tank is preferably 0.2～
1.5kg/ minute, more preferably 0.5～1.0kg/ minute.Spray coating liquor is made to be vaporific spraying.
Wherein, described extruded after the mass ratio of blank and described spray coating liquor be preferably 100：(15～25), more excellent
Elect 100 as：(18～23).
Then, the blank being coated with spray coating liquor is dried, obtain extrusion and puffing food.
In the present invention, the temperature of described drying is preferably 40～60 DEG C, more preferably 45～55 DEG C；Described drying when
Between be preferably 4～8min, preferably 5～7min.
After drying, described extrusion and puffing food is packed, obtain final product.
Present invention also offers a kind of extrusion and puffing food using above-mentioned preparation method to prepare.
The preparation technology that the present invention provides does not uses grease or chocolate mass as condiment bonding medium, reduces in product
Fat content, it is to avoid grease becomes sour at shelf life, consumer is safer to be eaten healthily.The product surface produced without grease,
Powder, just, finger of will not making dirty, clothing and other article, consumer more likes the natural alcohol of smell taste.This technique uses and is situated between
Matter has certain suppression and kills microbial action, can reduce microorganism in process of producing product and pollute, safer.Further,
The present invention provides technology not need to grind, is incubated, smears equipment, uses existing equipment, it is not necessary to increase new production equipment, fall
Low equipment cost and energy consumption.In addition, this technique can add the nutrient such as essence and flavoring agent, vitamin and minerals, without
Cross HTHP, add material almost without loss and chemical change, edible more healthy.
In order to be further appreciated by the present invention, the extrusion and puffing food present invention being provided below in conjunction with embodiment and preparation thereof
Technique is described in detail, and protection scope of the present invention is not limited by the following examples.
Embodiment 1
White granulated sugar 15kg is dissolved in 25kg pure water, the edible alcohol 57.5kg adding concentration to be 95%, stirs 10～20
Minute, mixing speed 35rpm, then put into 200 eye mesh screen powdered flavor spices 2.5kg stirring within 10～20 minutes, put in storage tank
Continue stirring, mixing speed 35rpm, obtain spray coating liquor.
Long-grained nonglutinous rice is pulverized, crosses 80 mesh sieves, weigh long rice flour 50kg, corn flour (more than 80 mesh) 8.5kg, cornstarch
36.2kg, calcium carbonate 0.8kg, white sugar powder 2.5kg are placed in mixer mixing 5min, rotating speed 18rpm, add water 2kg stirring
5min.Compound adds in extruder, swelling temperature：One 50 DEG C of district, two 130 DEG C of districts, three 130 DEG C of districts, conveying frequency：
30Hz, cutting frequency：50Hz.Obtain blank 1, dry 4min through 60 DEG C, obtain blank 2.
Round shape, bakee after blank 2 (moisture≤5%) 400kg, put continuous cylinder flavoring machine, rotating speed 5 revs/min, adjust spray
Mouth flow velocity 0.2/ minute, makes spray coating liquor be vaporific spraying, spray coating liquor usage amount 60kg.After spraying completes, blank conveyer belt proceeds to dry
60 DEG C of drying in dry equipment, drying time 8 minutes, get final product finished product packing after cooling, obtain patent formulation 1 product.
Embodiment 2
Fructose 15kg is dissolved in 6kg pure water, the edible alcohol 76.5kg adding concentration to be 95%, stirs 10～20 points
Clock, mixing speed 35rpm, then put into 200 eye mesh screen powdered flavor spices 2.5kg stirring within 10～20 minutes, put storage tank relaying
Continuous stirring, mixing speed 35rpm, obtain spray coating liquor.
Long-grained nonglutinous rice is pulverized, crosses 80 mesh sieves, weigh long rice flour 50kg, corn flour (more than 80 mesh) 8.5kg, cornstarch
36.2kg, calcium carbonate 0.8kg, white sugar powder 2.5kg are placed in mixer mixing 5min, rotating speed 18rpm, add water 2kg stirring
5min.Compound adds in extruder, swelling temperature：One 50 DEG C of district, two 130 DEG C of districts, three 130 DEG C of districts, conveying frequency：
30Hz, cutting frequency：50Hz.Obtain blank 1, dry 4min through 60 DEG C, obtain blank 2.
Round shape, bakee after blank 2 (moisture≤5%) 200kg, put continuous cylinder flavoring machine, rotating speed 20 revs/min, adjust
Nozzle flow velocity 1.5/ minute, makes feed liquid be vaporific spraying, spray coating liquor usage amount 50kg, and after spraying completes, blank conveyer belt proceeds to dry
40 DEG C of drying in dry equipment, drying time 4 minutes, get final product finished product packing after cooling, obtain patent formulation 2 product.
Embodiment 3
White granulated sugar 10kg is dissolved in 21kg pure water, the edible alcohol 68.5kg adding concentration to be 100%, stirs 10～20
Minute, mixing speed 35rpm, then put into liquid essence spices 0.5kg stirring within 10～20 minutes, put in storage tank continue stirring, stir
Mix speed 35rpm, obtain spray coating liquor.
Long-grained nonglutinous rice is pulverized, crosses 80 mesh sieves, weigh long rice flour 50kg, corn flour (more than 80 mesh) 8.5kg, cornstarch
36.2kg, calcium carbonate 0.8kg, white sugar powder 2.5kg are placed in mixer mixing 5min, rotating speed 18rpm, add water 2kg stirring
5min.Compound adds in extruder, swelling temperature：One 50 DEG C of district, two 130 DEG C of districts, three 130 DEG C of districts, conveying frequency：
30Hz, cutting frequency：50Hz.Obtain blank 1, dry 4min through 60 DEG C, obtain blank 2.
Round shape, bakee after blank (moisture≤5%) 200kg, put continuous cylinder flavoring machine, rotating speed 12 revs/min, adjust spray
Mouth flow velocity 0.8kg/ minute, makes feed liquid be vaporific spraying, spray coating liquor usage amount 40kg, and after spraying completes, blank conveyer belt proceeds to dry
50 DEG C of drying in dry equipment, drying time 6 minutes, get final product finished product packing after cooling, obtain patent formulation 3 product.
Comparative example 1
Long-grained nonglutinous rice is pulverized, crosses 80 mesh sieves, weigh long rice flour 50kg, corn flour (more than 80 mesh) 8.5kg, cornstarch
36.2kg, calcium carbonate 0.8kg, white sugar powder 2.5kg are placed in mixer mixing 5min, rotating speed 18rpm, add water 2kg stirring
5min.Compound adds in extruder, swelling temperature：One 50 DEG C of district, two 130 DEG C of districts, three 130 DEG C of districts, conveying frequency：
30Hz, cutting frequency：50Hz.Obtain blank 1, dry 4min through 60 DEG C, obtain blank 2.
Gained blank 2 is inputted in cylinder flavoring machine, spray the vegetable fat mixed liquor of the spices of liquid essence containing 0.75kg
36.75kg, spray coating liquor flow velocity 1.5kg/min, drum rotation speed 15rpm.Obtain conventional formulation 1 product.
Comparative example 2
Long-grained nonglutinous rice is pulverized, crosses 80 mesh sieves, weigh long rice flour 50kg, corn flour (more than 80 mesh) 8.5kg, cornstarch
36.2kg, calcium carbonate 0.8kg, white sugar powder 2.5kg are placed in mixer mixing 5min, rotating speed 18rpm, add water 2kg stirring
5min.Compound adds in extruder, swelling temperature：One 50 DEG C of district, two 130 DEG C of districts, three 130 DEG C of districts, conveying frequency：
30Hz, cutting frequency：50Hz.Obtain blank 1, dry 4min through 60 DEG C, obtain blank 2.
Gained blank 2 is inputted in cylinder flavoring machine, spray the vegetable fat mixed liquor of the spices of powdered flavor containing 1.2kg
37.2kg, spray coating liquor flow velocity 1.5kg/min, drum rotation speed 15rpm.Obtain conventional formulation 2 product.
Comparative example 3
Long-grained nonglutinous rice is pulverized, crosses 80 mesh sieves, weigh long rice flour 50kg, corn flour (more than 80 mesh) 8.5kg, cornstarch
36.2kg, calcium carbonate 0.8kg, white sugar powder 2.5kg are placed in mixer mixing 5min, rotating speed 18rpm, add water 2kg stirring
5min.Compound adds in extruder, swelling temperature：One 50 DEG C of district, two 130 DEG C of districts, three 130 DEG C of districts, conveying frequency：
30Hz, cutting frequency：50Hz.Obtain blank 1, dry 4min through 60 DEG C, obtain blank 2.
Inputting gained blank 2 in cylinder flavoring machine, limit is sprayed vegetable fat limit and is spread spices powder, wherein vegetable fat consumption
36kg, spices powder 5.0kg, spray coating liquor flow velocity 1.5kg/min, drum rotation speed 15rpm.Obtain conventional formulation 3 product.
Embodiment 4
Total plate count content, fat content, fat peroxide in the dilated food that above-described embodiment and comparative example are produced
Change value and acid value data analysis；Accelerated test 3 months, survey under conditions of temperature 37 DEG C, relative humidity 75% by product simultaneously
Fixed output quota product peroxide value and acid value change, reach the reference value during shelf-life as product.
Wherein concrete data see below Tables 1 and 2：
Table 1 Product checking data
Table 2 product accelerated test checks data after 3 months
From the point of view of above-mentioned detection data, the product that the present invention provides is in content of microorganisms, fat content, acid value, peroxide value
It is superior to comparative example；After the product that the present invention provides accelerates 3 months, peroxide value index and acid value are without significant change.And contrast
Using vegetable oil formulation product to accelerate after 3 months in example, peroxide value and acid value all significantly change, and peroxide value index is close to GB
17401-2014《National food safety standard dilated food》The index upper limit, acid value index alreadys more than national food safety standard
The upper limit, belongs to and does not conforms to product.
Embodiment 5
The dilated food produce carrying out above-described embodiment and comparative example sensory evaluation；Simultaneously by product in temperature 37
DEG C, relative humidity 75% under conditions of accelerated test 3 months, again carry out sensory evaluation, evaluation result see table 3 and table 4.
Table 3. patent formulation and conventional formulation Analyses Methods for Sensory Evaluation Results
Table 4. patent formulation and conventional formulation accelerate 3 months after Analyses Methods for Sensory Evaluation Results
In terms of sense organ, obvious rancid flavor occurred after conventional formulation product is accelerated, and patent formulation sense organ with
Room temperature is deposited without being clearly distinguished from.Can be seen that the invention of this technology has aobvious compared with the prior art by above-mentioned quantization contrast
The effect writing and advantage.
Embodiment 6
Embodiment preparation technology is as follows：
White granulated sugar 10kg is dissolved in 21kg pure water, adds edible alcohol 68.5kg, stir 10～20 minutes, mixing speed
35rpm, then put into liquid essence spices 0.5kg, vitamin (dispensing：VB1, VB2, VA, VC, VD, VE, maltodextrin) premix
1.25kg stirring is put and is continued stirring, mixing speed 35rpm in storage tank for 10～20 minutes, obtains spray coating liquor, and paddle persistently stirs
Mix.
Long-grained nonglutinous rice is pulverized, crosses 80 mesh sieves, weigh long rice flour 50kg, corn flour (more than 80 mesh) 8.5kg, cornstarch
36.2kg, calcium carbonate 0.8kg, white sugar powder 2.5kg are placed in mixer mixing 5min, rotating speed 18rpm, add water 2kg stirring
5min.Compound adds in extruder, swelling temperature：One 50 DEG C of district, two 130 DEG C of districts, three 130 DEG C of districts, conveying frequency：
30Hz, cutting frequency：50Hz.Obtain blank 1, dry 4min through 60 DEG C, obtain blank 2.
Round shape, bakee after blank 2 (moisture≤5%) 200kg, put continuous cylinder flavoring machine, rotating speed 12 revs/min, adjust
Nozzle flow velocity 0.8kg/ minute, makes feed liquid be vaporific spraying, spray coating liquor usage amount 40kg, and after spraying completes, blank conveyer belt proceeds to
50 DEG C of drying in drying plant, drying time 6 minutes, get final product finished product packing after cooling.”
To invention formula and preparation technology production sample before and after spraying respectively by " sulphur in GB/T5009.84-2003 food
In the mensuration of amine element (vitamin B1), GB/T5009.85-2003 food, mensuration, the GB5413.18-2010 food of riboflavin are pacified
Ascorbic mensuration, GB5413.9-2010 national food safety standard infant in full national standard infant food and dairy products
The mensuration of vitamin A. D. E in food and dairy products ", detects wherein VB1, VB2, VA, VC, VD, VE content.The results are shown in Table 5.
Nutrient detection Data Comparison before and after table 5 spraying
| Nutrient | Unit | Detection data before spraying | Invention formula theoretical content | Data are detected after spraying |
| Vitamin B1 | mg/100g | 0.03 | 0.51 | 0.53 |
| Vitamin B2 | mg/100g | 0.02 | 0.51 | 0.53 |
| Vitamin C | mg/100g | 0 | 40.1 | 40.1 |
| Vitamin E | mg/100g | 0.175 | 5.028 | 5.195 |
| Vitamin A | ug/100g | 0 | 400.208 | 398.582 |
| Vitamin D | ug/100g | 0 | 8.105 | 8.121 |
As shown in Table 5, contrasting with theoretical values, after discovery spraying, detection data and gross data are without significant difference,
Illustrate that the present invention provides preparation process will not destroy the nutrient of interpolation, almost without loss.
In extrusion pressing puffing process, the change of VC and VA is bigger, and VC loss late reaches 30%, and VA loss late reaches 50%, and cereal is former
Material is the main source of B family vitamin, and VB2 is more stable, and retention is up to 92%, but VB1 retention is only 52%.VE and VD
Unstability due to self, it is easier to the destruction of hot and humid environment.
The present invention uses spraying after expanded molding, it is to avoid various vitamin hot and humid environments destroy, and through compared with low temperature
After spending short time drying, pack.Product storage condition is dried, and does not contains additional fat, will not produce and have oxidizing property
Free radical, ensure that stablizing of within shelf-life nutrient.
Claims (10)
1. the preparation technology of an extrusion and puffing food, it is characterised in that comprise the following steps：
A) by the water of 6～25 mass parts, the glucide of 0～15 mass parts, 57.5～76.5 mass parts edible alcohol and
The essence and flavoring agent mixing of 0.5～2.5 mass parts, obtains spray coating liquor；
B), after the described spray coating liquor of blank surface spraying after extruded, dry, obtain extrusion and puffing food.
2. preparation technology according to claim 1, it is characterised in that described step A) it is specially：
A1) glucide of 0～15 mass parts and the water of 6～25 mass parts are mixed, obtain liquid glucose；
A2) by the edible alcohol mix and blend of described liquid glucose and 57.5～76.5 mass parts, mixed liquor is obtained；
A3) by the essence and flavoring agent mix and blend of described mixed liquor and 0.5～2.5 mass parts, spray coating liquor is obtained.
3. preparation technology according to claim 2, it is characterised in that step A2) in, the time of described mix and blend is 10
～20min, rotating speed is 20～50rpm；
Step A3) in, the time of described mix and blend is 10～20min, and rotating speed is 20～50rpm.
4. preparation technology according to claim 1, it is characterised in that described glucide is selected from white granulated sugar, fructose, grape
One or more in sugar and maltose.
5. preparation technology according to claim 1, it is characterised in that described being sprayed in flavoring machine is carried out, described seasoning
The rotating speed of machine is 5～20rpm.
6. preparation technology according to claim 5, it is characterised in that described spray coating liquor is placed in the storage tank of described flavoring machine
In, the nozzle flow velocity of described storage tank is 0.2～1.5kg/ minute.
7. preparation technology according to claim 1, it is characterised in that the temperature of described drying is 40～60 DEG C, described baking
The dry time is 4～8min.
8. preparation technology according to claim 1, it is characterised in that described extruded after blank and described spray coating liquor
Mass ratio be 100：(15～25).
9. preparation technology according to claim 1, it is characterised in that described extruded after blank moisture≤
5%.
10. the extrusion and puffing food being prepared by the preparation technology described in claim 1～9 any one.
Priority Applications (1)
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Cited By (3)
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| CN107296239A (en) * | 2017-07-02 | 2017-10-27 | 阜阳市雪伟食品有限公司 | Puffed shrimp cracker and processing method thereof |
| CN108030050A (en) * | 2017-12-19 | 2018-05-15 | 安徽强旺调味食品有限公司 | A kind of Islamic compound seasoner for extrusion and puffing food |
| CN110997843A (en) * | 2017-08-25 | 2020-04-10 | Ppg工业俄亥俄公司 | Metal can coated with shellac-containing coating |
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| CN106418630B (en) | 2019-10-18 |
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