CN111387424A - Closed type leisure puffed food production device and preparation process thereof - Google Patents

Closed type leisure puffed food production device and preparation process thereof Download PDF

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Publication number
CN111387424A
CN111387424A CN202010275044.0A CN202010275044A CN111387424A CN 111387424 A CN111387424 A CN 111387424A CN 202010275044 A CN202010275044 A CN 202010275044A CN 111387424 A CN111387424 A CN 111387424A
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puffed food
temperature
powder
driven gear
flavor
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柳小露
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • A23L29/30—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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • 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
    • 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
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • 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
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
    • B01F27/85—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with two or more stirrers on separate shafts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
    • B01F27/90—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with paddles or arms 
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
    • B01F35/30—Driving arrangements; Transmissions; Couplings; Brakes
    • B01F35/32—Driving arrangements
    • B01F35/323—Driving arrangements for vertical stirrer shafts
    • B01F35/3231—Driving several stirrer shafts, e.g. about the same axis
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
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  • Formation And Processing Of Food Products (AREA)

Abstract

The invention discloses a closed leisure puffed food production device and a preparation process thereof. The closed leisure puffed food production device and the preparation process thereof change the raw material composition of the traditional puffed food, increase the components of badam and agaricus blazei, break through the traditional composition structure, increase various nutrient substances, further improve the nutrient content and variety of the leisure puffed food, and meet the requirements of consumers.

Description

Closed type leisure puffed food production device and preparation process thereof
Technical Field
The invention relates to the technical field of puffed food, in particular to a closed leisure puffed food production device and a preparation process thereof.
Background
The puffed food is a convenient instant food, takes potatoes with low moisture content as a main raw material, and is prepared by crushing, mixing, extruding, heating and the like. The puffed food has the characteristics of porous and fluffy texture structure, crisp and crisp mouthfeel, crisp and sweet taste and high nutritive value, and is deeply loved by consumers. However, the traditional puffed food belongs to a high-calorie and high-fat product, and if the traditional puffed food is eaten for a long time, the situations of energy accumulation, obesity, cardiovascular diseases and the like which are caused by the fact that the food is ingested more than the needs of a human body easily occur, so that the traditional puffed food is not beneficial to the health of the human body.
Chinese patent CN106418630B discloses an extruded and puffed food and a preparation process thereof, wherein the preparation process provided by the invention does not use grease or chocolate slurry as a flavoring bonding medium, so that the grease content in the product is reduced, the rancidity of the grease in the shelf life is avoided, and consumers can eat the food more safely and healthily. The produced product has no grease and powder on the surface, has natural and mellow smell and taste, does not pollute fingers, clothes and other articles, and is more popular with consumers. However, the blank raw materials of the extruded and puffed food have single composition, the product has high heat and high fat, and the preparation process is not closed, so that impurities are easily introduced, and the food safety is influenced.
Chinese patent CN108420099A discloses a flavor puffed food, a preparation device and a preparation process thereof. The flavored puffed food takes the vermicelli as the main material, has special flavor of the vermicelli, and meets the demand of people on variety diversity of snacks. After the vermicelli is continuously heated and popped, the lipoxidase in the vermicelli is inactivated, so that the earthy taste in the vermicelli can be removed, and the lipid and the phenol in the vermicelli can be decomposed into volatile fragrant substances by heating.
In the prior art, in the preparation process of puffed food, potato raw materials are mostly adopted as main materials, the raw materials are single in composition, the nutrient substances are monotonous and limited, the requirements of people on various nutrient components cannot be met, a closed flow is not adopted in the preparation process, impurity pollution is easily brought in the process, and the safety and the health of the puffed food are influenced.
With the improvement of living standard, people pay more and more attention to the health, nutrition and safety of diet, so that the research and development of a closed leisure puffed food production device with rich nutrition and various raw materials and a preparation process thereof are very important.
Disclosure of Invention
Aiming at the problems, the invention provides a closed leisure puffed food production device and a preparation process thereof.
The technical scheme adopted by the invention for solving the problems is as follows: a preparation process of leisure puffed food comprises the following steps:
step one, raw material preparation: respectively weighing 14.0-18.0 parts of corn starch, 30.0-40.0 parts of flour, 20.0-30.0 parts of cassava starch, 4.0-6.0 parts of badam powder, 3.0-5.0 parts of agaricus blazei murill powder, 0.4-0.8 part of white granulated sugar, 0.8-1.6 parts of edible salt, 0.8-1.6 parts of baking powder and 1.0-3.0 parts of flavor small materials according to parts by weight for later use;
the leisure puffed food is added with the badam powder and the agaricus blazei murill powder on the basis of the traditional potato and cereal raw materials, wherein the badam powder is rich in nutrition, contains rich protein, dietary fiber, calcium, vitamin E, vitamin B2, nicotinic acid, carotene, digestive enzyme and the like, does not contain cholesterol, can improve sleep and body immunity after being eaten for a long time, has the performances of clearing lung, allaying hunger, dispelling cold, dispelling wind, stopping diarrhea and the like, and is a good health care tonic; the agaricus blazei powder contains various active polysaccharides, fatty acids, proteins, vitamins, nicotinic acid, cellulose, steroids and the like, has certain effects of preventing and resisting tumors, can improve body immunity, strengthen body resistance, promote the hematopoietic function of human bone marrow, protect liver and kidney functions, obviously enhance the functions of an immune system, reduce blood sugar and blood fat, regulate blood pressure, resist allergy and the like.
Step two, extrusion forming to prepare a blank: mixing the corn starch, the flour, the cassava starch, the badam powder and the agaricus blazei powder weighed in the step one for 10-20 min to be uniform, then adding the white granulated sugar, the edible salt, the baking powder and the water weighed in the step one, stirring at the speed of 50-200 r/min for 10-15 min, and extruding and puffing the obtained mixed material by an extrusion puffing machine to obtain a blank;
step three, preparing the leisure puffed food: and (4) spraying the small flavor materials weighed in the step one on the surface of the blank obtained in the step two, standing for 5-10 min, and drying to obtain the leisure puffed food.
Further, in the step one, the preparation method of the badam powder comprises the following steps: removing the shell of the badam, drying for 6-8 hours at the temperature of 65-85 ℃, frying the dried badam at the temperature of 45-65 ℃, and crushing to 200-250 meshes, wherein the moisture content of the dried badam is 3.0-5.0%.
Further, in the first step, the preparation method of the agaricus blazei murill powder comprises the following steps: removing roots and impurities from fresh agaricus blazei murill, cleaning, airing for 8-10 hours at the temperature of 35-42 ℃, blanching for 60-70 seconds by hot water at the temperature of 98-108 ℃, draining, cutting into blocks, drying for 30-45 minutes at the temperature of 40-45 ℃ and under the vacuum degree of-65 kPa-95 kPa, and finally crushing to 180-200 meshes to obtain the agaricus blazei murill.
Further, in the first step, the flavor of the flavor small seasoning is any one of chicken juice flavor, squid flavor, sea sedge flavor and onion flavor.
Further, in the second step, the water content in the mixed material is 65-70%.
Further, in the second step, in the extrusion puffing process: the temperature of the extrusion and expansion I area is 85-95 ℃, the temperature of the II area is 100-110 ℃, the temperature of the III area is 115-125 ℃, the temperature of the IV area is 130-140 ℃, the temperature of the V area is 145-150 ℃, the feeding speed is 60-100 g/min, and the rotating speed of the screw is 120-240 r/min.
Further, in the third step, the drying specifically comprises: firstly, the temperature is kept at 45-55 ℃ for 3-5 minutes, and then the mixture is dried at 60-80 ℃ for 8-16 minutes.
The invention also aims to provide the closed leisure puffed food production device, which comprises a bulking machine, a coating device and a drying device, wherein a feed hopper is arranged at a feed inlet of the bulking machine, the feed hopper comprises a hopper-shaped part and a cylindrical part which is connected and arranged at the upper end of the hopper-shaped part, a partition plate is arranged in the cylindrical part and divides the interior of the cylindrical part into two mixing cavities, a blanking plate is movably arranged at the bottom of the cylindrical part, a blanking port is arranged on the blanking plate and can selectively communicate the hopper-shaped part with the mixing cavities, and a stirring device is further arranged in the feed hopper and can selectively stir the materials in the two mixing cavities.
Further, agitating unit includes puddler one, puddler two, support and actuating mechanism, the support sets up on the bulking machine, puddler one with puddler two all rotate the setting and are in on the support, puddler one stretches into a compounding intracavity, puddler two stretches into another compounding intracavity, actuating mechanism sets up on the support, actuating mechanism can the selective drive puddler one with puddler two.
Furthermore, the driving mechanism comprises a motor, a gear assembly, a first ratchet wheel and a second ratchet wheel, the first ratchet wheel is connected and arranged at the top end of the first stirring rod, the second ratchet wheel is connected and arranged at the top end of the second stirring rod, the direction of the first ratchet wheel is opposite to that of the second ratchet wheel, a driving gear of the gear assembly is arranged on an output shaft of the motor, a first driven gear and a second driven gear of the gear assembly are both rotatably arranged on the support, the rotating directions of the first driven gear and the second driven gear are the same, a first pawl matched with the first ratchet wheel is arranged on the first driven gear, and a second pawl matched with the second ratchet wheel is arranged on the second driven gear.
Furthermore, a torsion spring is arranged between the first pawl and the first driven gear, and a torsion spring is arranged between the second pawl and the second driven gear.
Furthermore, a plurality of first pawls are arranged on the first driven gear, and a plurality of second pawls are arranged on the second driven gear.
Furthermore, one side of feeder hopper is provided with the cylinder, the flitch connection sets up on the piston rod of cylinder.
Furthermore, a pair of material guide grooves are formed in the top of the cylindrical portion and correspond to the material mixing cavities one to one.
The invention has the advantages that:
(1) the leisure puffed food prepared by the invention changes the raw material composition of the traditional puffed food, increases the components of badam and agaricus blazei, breaks through the traditional composition structure, increases various nutrient substances, further improves the nutrient content and variety of the leisure puffed food, and meets the requirements of consumers;
(2) the leisure puffed food prepared by the invention is convenient to eat, has various nutrients and rich mouthfeel, has good crisp feeling, is easy to digest, absorb and utilize, has low fat and health, and has health-care effects of enhancing body immunity and building body after being eaten for a long time;
(3) the preparation process of the leisure puffed food is simple, and a closed production device is used, so that the loss of nutrient components is less, the raw materials are healthy and safe, the composition is scientific and healthy, the puffed food is convenient for human body to absorb, and the leisure puffed food has a wide market value;
(4) the bulking machine in the closed leisure puffed food production device can realize that the two mixing cavities alternately supply materials to the bulking machine when in work, and has high working efficiency.
Drawings
In order to more clearly illustrate the advancement of the closed-type puffed food production apparatus and the process for preparing the same of the present invention, the following is made. In the drawings:
fig. 1 is a schematic view of the construction of the bulking machine of the present invention.
Fig. 2 is a schematic view of a partial structure of the bulking machine of the present invention.
Fig. 3 is a schematic view of the structure at a-a in fig. 2.
Fig. 4 is a schematic view of the structure at B-B in fig. 2.
Description of reference numerals: the device comprises a bulking machine 100, a stirring device 200, a feed hopper 1, a cylindrical part 11, a partition plate 111, a mixing cavity 112, a bucket-shaped part 12, a guide chute 13, a blanking plate 2, a blanking port 21, a cylinder 3, a first stirring rod 41, a second stirring rod 42, a support 5, a lower transverse plate 51, an upper transverse plate 52, a driving mechanism 6, a motor 61, a driving gear 62, a first driven gear 63, a second driven gear 64, a first ratchet 65, a second ratchet 66, a first pawl 67, a second pawl 68 and a torsion spring 69.
Detailed Description
The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.
Example 1
Preparation process of leisure puffed food
The method comprises the following steps:
step one, raw material preparation: weighing 14.0kg of corn starch, 30.0kg of flour, 20.0kg of cassava starch, 4.0kg of badam powder, 3.0kg of agaricus blazei murill powder, 0.4kg of white granulated sugar, 0.8kg of edible salt, 0.8kg of baking powder and 1.0kg of flavor small materials according to parts by weight respectively for later use; wherein the flavor of the flavor condiment is chicken juice flavor;
the preparation method of the badam powder comprises the following steps: removing the shell of the badam, drying for 6 hours at the temperature of 65 ℃, frying the dried badam at the temperature of 45 ℃, and crushing to 200 meshes, wherein the moisture content of the dried badam is 3.0%; the preparation method of the agaricus blazei murill powder comprises the following steps: removing root and impurities from fresh Agaricus blazei Murill, cleaning, air drying at 35 deg.C for 8 hr, blanching with 98 deg.C hot water for 60s, draining, cutting into blocks, drying at 40 deg.C under-65 kPa for 30 min, and pulverizing to 180 mesh.
Step two, extrusion forming to prepare a blank: mixing the corn starch, the flour, the cassava starch, the badam powder and the agaricus blazei powder which are weighed in the step one for 10min to be uniform, then adding the white granulated sugar, the edible salt, the baking powder and the water which are weighed in the step one, stirring for 10min at the speed of 50 revolutions per minute, and extruding and puffing the obtained mixed material with the water content of 65% by using an extruding and puffing machine to obtain a blank;
in the above, the extrusion puffing process: the temperature of the extrusion and expansion I zone is 85 ℃, the temperature of the extrusion and expansion II zone is 100 ℃, the temperature of the extrusion and expansion III zone is 115 ℃, the temperature of the extrusion and expansion IV zone is 130 ℃, the temperature of the extrusion and expansion V zone is 145 ℃, the feeding speed is 60g/min, and the screw rotation speed is 120 r/min.
Step three, preparing the leisure puffed food: and (3) spraying the small flavor materials weighed in the first step on the surface of the blank obtained in the second step, standing for 5min, preserving the heat for 3min at the temperature of 45 ℃, and then drying for 8min at the temperature of 60 ℃ to obtain the leisure puffed food.
Example 2
Preparation process of leisure puffed food
The method comprises the following steps:
step one, raw material preparation: respectively weighing 18.0kg of corn starch, 40.0kg of flour, 30.0kg of cassava starch, 6.0kg of badam powder, 5.0kg of agaricus blazei murill powder, 0.8kg of white granulated sugar, 1.6kg of edible salt, 1.6kg of baking powder and 3.0kg of flavor small materials according to parts by weight for later use; wherein the flavor of the flavor condiment is squid flavor;
the preparation method of the badam powder comprises the following steps: removing the shell of the badam, drying for 8 hours at the temperature of 85 ℃, frying the dried badam at the temperature of 65 ℃, and crushing to 250 meshes, wherein the moisture content of the dried badam is 5.0%; the preparation method of the agaricus blazei murill powder comprises the following steps: removing root and impurities from fresh Agaricus blazei Murill, cleaning, air drying at 42 deg.C for 10 hr, blanching with 108 deg.C hot water for 70s, draining, cutting into blocks, drying at 45 deg.C under-95 kPa for 45 min, and pulverizing to 200 mesh.
Step two, extrusion forming to prepare a blank: mixing the corn starch, the flour, the cassava starch, the badam powder and the agaricus blazei powder which are weighed in the step one for 20min to be uniform, then adding the white granulated sugar, the edible salt, the baking powder and the water which are weighed in the step one, stirring for 15min at the speed of 200 revolutions per minute, and extruding and puffing the obtained mixed material with the water content of 70% by using an extruding and puffing machine to obtain a blank;
in the above, the extrusion puffing process: the temperature of the extrusion and expansion I zone is 95 ℃, the temperature of the extrusion and expansion II zone is 110 ℃, the temperature of the extrusion and expansion III zone is 125 ℃, the temperature of the extrusion and expansion IV zone is 140 ℃, the temperature of the extrusion and expansion V zone is 150 ℃, the feeding speed is 100g/min, and the screw rotation speed is 240 r/min.
Step three, preparing the leisure puffed food: and (3) spraying the small flavor materials weighed in the first step on the surface of the blank obtained in the second step, standing for 10min, preserving the heat for 5min at the temperature of 55 ℃, and then drying for 16 min at the temperature of 80 ℃ to obtain the leisure puffed food.
Example 3
Preparation process of leisure puffed food
The method comprises the following steps:
step one, raw material preparation: weighing 15.0kg of corn starch, 32.0kg of flour, 22.0kg of cassava starch, 4.5kg of badam powder, 3.5kg of agaricus blazei murill powder, 0.5kg of white granulated sugar, 1.0kg of edible salt, 1.0kg of baking powder and 1.5kg of flavor small materials according to parts by weight respectively for later use; wherein the flavor of the flavor condiment is seaweed flavor;
the preparation method of the badam powder comprises the following steps: removing the shell of the badam, drying at 70 ℃ for 6.5 hours, frying the dried badam at 50 ℃ and crushing to 210 meshes, wherein the moisture content of the dried badam is 3.5%; the preparation method of the agaricus blazei murill powder comprises the following steps: removing root and impurities from fresh Agaricus blazei Murill, cleaning, air drying at 37 deg.C for 8.5 hr, blanching with 100 deg.C hot water for 62s, draining, cutting into blocks, drying at 41 deg.C under-70 kPa for 35 min, and pulverizing to 200 mesh.
Step two, extrusion forming to prepare a blank: mixing the corn starch, the flour, the cassava starch, the badam powder and the agaricus blazei powder weighed in the step one for 12min to be uniform, then adding the white granulated sugar, the edible salt, the baking powder and the water weighed in the step one, stirring for 11min at the speed of 100 revolutions per minute, and extruding and puffing the obtained mixed material with the water content of 66% by using an extruding and puffing machine to obtain a blank;
in the above, the extrusion puffing process: the temperature of the extrusion expansion I zone is 88 ℃, the temperature of the extrusion expansion II zone is 102 ℃, the temperature of the extrusion expansion III zone is 117 ℃, the temperature of the extrusion expansion IV zone is 132 ℃, the temperature of the extrusion expansion V zone is 146 ℃, the feeding speed is 70g/min, and the screw rotation speed is 160 r/min.
Step three, preparing the leisure puffed food: and (3) spraying the small flavor materials weighed in the first step on the surface of the blank obtained in the second step, standing for 6min, preserving the heat for 5min at the temperature of 47 ℃, and then drying for 10min at the temperature of 65 ℃ to obtain the leisure puffed food.
Example 4
Preparation process of leisure puffed food
The method comprises the following steps:
step one, raw material preparation: weighing 17.0kg of corn starch, 38.0kg of flour, 28.0kg of cassava starch, 5.5kg of badam powder, 4.5kg of agaricus blazei murill powder, 0.7kg of white granulated sugar, 1.4kg of edible salt, 1.4kg of baking powder and 2.5kg of flavor small materials according to parts by weight respectively for later use; wherein, the flavor of the flavor condiment is onion flavor;
the preparation method of the badam powder comprises the following steps: removing the shell of the badam, drying at 83 ℃ for 7.5 hours, frying the dried badam at 60 ℃, and crushing to 240 meshes, wherein the moisture content of the dried badam is 4.5%; the preparation method of the agaricus blazei murill powder comprises the following steps: removing root and impurities from fresh Agaricus blazei Murill, cleaning, air drying at 40 deg.C for 9.5 hr, blanching with 106 deg.C hot water for 68s, draining, cutting into pieces, drying at 44 deg.C under-85 kPa for 43 min, and pulverizing to 180 mesh.
Step two, extrusion forming to prepare a blank: mixing the corn starch, the flour, the cassava starch, the badam powder and the agaricus blazei powder weighed in the step one for 18min to be uniform, then adding the white granulated sugar, the edible salt, the baking powder and the water weighed in the step one, stirring for 14min at the speed of 160 revolutions per minute, and extruding and puffing the obtained mixed material with the water content of 68% by using an extruding and puffing machine to obtain a blank;
in the above, the extrusion puffing process: the temperature of the extrusion and expansion I zone is 93 ℃, the temperature of the extrusion and expansion II zone is 108 ℃, the temperature of the extrusion and expansion III zone is 122 ℃, the temperature of the extrusion and expansion IV zone is 138 ℃, the temperature of the extrusion and expansion V zone is 149 ℃, the feeding speed is 90g/min, and the screw rotation speed is 220 r/min.
Step three, preparing the leisure puffed food: and (3) spraying the small flavor materials weighed in the first step on the surface of the blank obtained in the second step, standing for 9min, preserving the heat for 3min at the temperature of 52 ℃, and then drying for 14min at the temperature of 75 ℃ to obtain the leisure puffed food.
Example 5
Preparation process of leisure puffed food
The method comprises the following steps:
step one, raw material preparation: weighing 16.0kg of corn starch, 35.0kg of flour, 25.0kg of cassava starch, 5.0kg of badam powder, 4.0kg of agaricus blazei murill powder, 0.6kg of white granulated sugar, 1.1kg of edible salt, 1.1kg of baking powder and 2.0kg of flavor small materials according to parts by weight respectively for later use; wherein the flavor of the flavor condiment is chicken juice flavor;
the preparation method of the badam powder comprises the following steps: removing the shell of the badam, drying at 75 ℃ for 7 hours, frying the dried badam at 55 ℃, and crushing to 230 meshes, wherein the moisture content of the dried badam is 4.0%; the preparation method of the agaricus blazei murill powder comprises the following steps: removing root and impurities from fresh Agaricus blazei Murill, cleaning, air drying at 39 deg.C for 9 hr, blanching with 103 deg.C hot water for 65s, draining, cutting into blocks, drying at 43 deg.C under-80 kPa for 38 min, and pulverizing to 190 mesh.
Step two, extrusion forming to prepare a blank: mixing the corn starch, the flour, the cassava starch, the badam powder and the agaricus blazei powder weighed in the step one for 15min to be uniform, then adding the white granulated sugar, the edible salt, the baking powder and the water weighed in the step one, stirring for 13min at the speed of 120 revolutions per minute, and extruding and puffing the obtained mixed material with the water content of 68% by using an extruding and puffing machine to obtain a blank;
in the above, the extrusion puffing process: the temperature of the extrusion and expansion I zone is 90 ℃, the temperature of the extrusion and expansion II zone is 105 ℃, the temperature of the extrusion and expansion III zone is 120 ℃, the temperature of the extrusion and expansion IV zone is 135 ℃, the temperature of the extrusion and expansion V zone is 148 ℃, the feeding speed is 80g/min, and the screw rotation speed is 180 r/min.
Step three, preparing the leisure puffed food: and (3) spraying the small flavor materials weighed in the first step on the surface of the blank obtained in the second step, standing for 8min, preserving the heat for 4min at the temperature of 50 ℃, and then drying for 12min at the temperature of 70 ℃ to obtain the leisure puffed food.
Example 6
A closed leisure puffed food production device comprises a puffing machine 100, a coating device and a drying device, wherein as shown in figure 1, a feed hopper 1 is arranged at a feed inlet of the puffing machine 100, the feed hopper 1 comprises a hopper-shaped part 12 and a cylindrical part 11 connected and arranged at the upper end of the hopper-shaped part 12, a partition plate 111 is arranged in the cylindrical part 11, the inside of the cylindrical part 11 is divided into two mixing cavities 112 by the partition plate 111, a pair of guide chutes 13 is arranged at the top of the cylindrical part 11, the pair of guide chutes 13 is in one-to-one correspondence with the pair of mixing cavities 112, a blanking plate 2 is movably arranged at the bottom of the cylindrical part 11, a blanking port 21 is arranged on the blanking plate 2, an air cylinder 3 is arranged at one side of the feed hopper 1, the blanking plate 2 is connected and arranged on a piston rod of the air cylinder 3, so that the blanking port 21 can selectively communicate the hopper-shaped part 12, the stirring device 200 can selectively stir the materials in the two mixing chambers 112.
As shown in fig. 2, the stirring device 200 includes a first stirring rod 41, a second stirring rod 42, a support 5 and a driving mechanism 6, the support 5 is disposed on the top of the bulking machine 100, the first stirring rod 41 and the second stirring rod 42 are both rotatably disposed on the lower horizontal plate 51 of the support 5, the first stirring rod 41 extends into one mixing cavity 112, the second stirring rod 42 extends into the other mixing cavity 112, the driving mechanism 6 includes a motor 61, a gear assembly, a first ratchet 65 and a second ratchet 66, the first ratchet 65 is connected to the top end of the first stirring rod 41, the second ratchet 66 is connected to the top end of the second stirring rod 42, the first ratchet 65 and the second ratchet 66 are opposite in direction, the motor 61 is disposed on the upper horizontal plate 52 of the support 5, a driving gear 62 of the gear assembly is connected to the output shaft of the motor 61, the first driven gear 63 and the second driven gear 64 of the gear assembly are both rotatably disposed on the bottom of the upper horizontal plate 52, and the driving gear 62 is respectively engaged with the first driven gear 63 and the second, the driven gear I63 is provided with four pawls I67 which are matched with the ratchet I65, a torsion spring 69 is arranged between each pawl I67 and the driven gear I63, the driven gear II 64 is provided with four pawls II 68 which are matched with the ratchet II 66, a torsion spring 69 is arranged between each pawl II 68 and the driven gear II 64, when the motor 61 rotates in the forward direction, the motor 61 drives the first driven gear 63 and the second driven gear 64 to rotate clockwise through the driving gear 62, since the first ratchet 65 and the second ratchet 66 are in opposite directions, the first driven gear 63 drives the first stirring rod 41 to rotate through the first pawl 67, when the motor 61 rotates reversely, the motor 61 drives the first driven gear 63 and the second driven gear 64 to rotate counterclockwise through the driving gear 62, and at this time, the second driven gear 64 drives the second stirring rod 42 to rotate through the second pawl 68, and the first stirring rod 41 does not rotate.
As shown in fig. 1, in the operation process of the bulking machine 100, when one mixing chamber 112 supplies the material to the bulking machine 100, the stirring device 200 can mix and stir the material in the other mixing chamber 112, so that the two mixing chambers 112 alternately supply the material to the bulking machine 100, and the operation efficiency is high.
Examples of the experiments
To further illustrate the improvement of the puffed snack food of the present invention, basic performance tests were performed on the puffed snack foods prepared in examples 1 to 5 of the present invention.
The detection items comprise total colony content, fat peroxide value and acid value, and specific test results are shown in the following table 1:
table 1 results of basic performance tests of leisure puffed foods prepared in examples 1 to 5 of the present invention
Figure BDA0002444463800000111
Figure BDA0002444463800000121
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (14)

1. The preparation process of the leisure puffed food is characterized by comprising the following steps of:
step one, raw material preparation: respectively weighing 14.0-18.0 parts of corn starch, 30.0-40.0 parts of flour, 20.0-30.0 parts of cassava starch, 4.0-6.0 parts of badam powder, 3.0-5.0 parts of agaricus blazei murill powder, 0.4-0.8 part of white granulated sugar, 0.8-1.6 parts of edible salt, 0.8-1.6 parts of baking powder and 1.0-3.0 parts of flavor small materials according to parts by weight for later use;
step two, extrusion forming to prepare a blank: mixing the corn starch, the flour, the cassava starch, the badam powder and the agaricus blazei powder weighed in the step one for 10-20 min to be uniform, then adding the white granulated sugar, the edible salt, the baking powder and the water weighed in the step one, stirring at the speed of 50-200 r/min for 10-15 min, and extruding and puffing the obtained mixed material by an extrusion puffing machine to obtain a blank;
step three, preparing the leisure puffed food: and (4) spraying the small flavor materials weighed in the step one on the surface of the blank obtained in the step two, standing for 5-10 min, and drying to obtain the leisure puffed food.
2. The process of claim 1, wherein in step one, the badam powder is prepared by: removing the shell of the badam, drying for 6-8 hours at the temperature of 65-85 ℃, frying the dried badam at the temperature of 45-65 ℃, and crushing to 200-250 meshes, wherein the moisture content of the dried badam is 3.0-5.0%.
3. The process according to claim 1, wherein the Agaricus blazei Murill powder is prepared by the following steps: removing roots and impurities from fresh agaricus blazei murill, cleaning, airing for 8-10 hours at the temperature of 35-42 ℃, blanching for 60-70 seconds by hot water at the temperature of 98-108 ℃, draining, cutting into blocks, drying for 30-45 minutes at the temperature of 40-45 ℃ and under the vacuum degree of-65 kPa-95 kPa, and finally crushing to 180-200 meshes to obtain the agaricus blazei murill.
4. The preparation process of claim 1, wherein in the first step, the flavor of the flavor small seasoning is any one of chicken juice flavor, squid flavor, sea sedge flavor and onion flavor.
5. The preparation process according to claim 1, wherein in the second step, the moisture content in the mixed material is 65-70%.
6. The preparation process according to claim 1, wherein in the second step, in the extrusion puffing process: the temperature of the extrusion and expansion I area is 85-95 ℃, the temperature of the II area is 100-110 ℃, the temperature of the III area is 115-125 ℃, the temperature of the IV area is 130-140 ℃, the temperature of the V area is 145-150 ℃, the feeding speed is 60-100 g/min, and the rotating speed of the screw is 120-240 r/min.
7. The preparation process according to claim 1, wherein in step three, the drying specifically comprises: firstly, the temperature is kept at 45-55 ℃ for 3-5 minutes, and then the mixture is dried at 60-80 ℃ for 8-16 minutes.
8. The closed leisure puffed food production device according to claims 1 to 7, characterized by comprising a puffing machine (100), a coating device and a drying device, wherein a feed hopper (1) is arranged at a feed inlet of the puffing machine (100), the feed hopper (1) comprises a bucket-shaped part (12) and a cylindrical part (11) which is connected and arranged at the upper end of the bucket-shaped part (12), a partition plate (111) is arranged in the cylindrical part (11), the partition plate (111) divides the interior of the cylindrical part (11) into two mixing cavities (112), a blanking plate (2) is movably arranged at the bottom of the cylindrical part (11), a blanking port (21) is arranged on the blanking plate (2), the blanking port (21) can selectively communicate the bucket-shaped part (12) with the mixing cavities (112), and a stirring device (200) is further arranged in the feed hopper (1), the stirring device (200) can selectively stir the materials in the two mixing cavities (112).
9. The closed type leisure puffed food production device according to claim 8, characterized in that the stirring device (200) comprises a first stirring rod (41), a second stirring rod (42), a support (5) and a driving mechanism (6), wherein the support (5) is arranged on the puffing machine (100), the first stirring rod (41) and the second stirring rod (42) are both rotatably arranged on the support (5), the first stirring rod (41) extends into one mixing cavity (112), the second stirring rod (42) extends into the other mixing cavity (112), the driving mechanism (6) is arranged on the support (5), and the driving mechanism (6) can selectively drive the first stirring rod (41) and the second stirring rod (42).
10. The closed type leisure puffed food production device according to claim 9, characterized in that the driving mechanism (6) comprises a motor (61), a gear assembly, a first ratchet wheel (65) and a second ratchet wheel (66), the first ratchet wheel (65) is connected and arranged at the top end of the first stirring rod (41), the second ratchet wheel (66) is connected and arranged at the top end of the second stirring rod (42), the first ratchet wheel (65) and the second ratchet wheel (66) are in opposite directions, a driving gear (62) of the gear assembly is arranged on an output shaft of the motor (61), a first driven gear (63) and a second driven gear (64) of the gear assembly are both rotatably arranged on the bracket (5), the rotation directions of the first driven gear (63) and the second driven gear (64) are the same, and a first pawl (67) matched with the first ratchet wheel (65) is arranged on the first driven gear (63), and a second pawl (68) matched with the second ratchet wheel (66) is arranged on the second driven gear (64).
11. The closed type leisure puffed food production device according to claim 10, characterized in that a torsion spring (69) is arranged between the first pawl (67) and the first driven gear (63), and a torsion spring (69) is arranged between the second pawl (68) and the second driven gear (64).
12. The closed type leisure puffed food production device according to claim 11, characterized in that a plurality of first pawls (67) are arranged on the first driven gear (63), and a plurality of second pawls (68) are arranged on the second driven gear (64).
13. The closed type leisure puffed food production device according to claim 8, characterized in that a cylinder (3) is arranged at one side of the feed hopper (1), and the blanking plate (2) is connected and arranged on a piston rod of the cylinder (3).
14. The closed type leisure puffed food production device according to claim 8, characterized in that a pair of material guiding grooves (13) are arranged on the top of the cylindrical part (11), and the material guiding grooves (13) correspond to the mixing cavities (112) one by one.
CN202010275044.0A 2020-04-09 2020-04-09 Closed type leisure puffed food production device and preparation process thereof Pending CN111387424A (en)

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CN203814576U (en) * 2014-05-16 2014-09-10 赵薇薇 Machine capable of producing double-color puffed food or puffing two materials simultaneously
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CN209076596U (en) * 2018-11-09 2019-07-09 天津瑞利鑫环保科技有限公司 The stir mixing storehouse of stir mixing device
CN110075740A (en) * 2019-04-30 2019-08-02 重庆好弟兄食品有限公司 Alternative expression material blending device
CN110236135A (en) * 2019-06-22 2019-09-17 陆泓企 A kind of dilated food and its manufacture craft

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CN103766864A (en) * 2013-12-31 2014-05-07 上海大山合菌物科技股份有限公司 Mushroom-fragrance puffed snack food and preparation method thereof
CN103798669A (en) * 2014-03-04 2014-05-21 赣州天绿生化科技有限公司 Navel orange puffed food and preparation system
CN203814576U (en) * 2014-05-16 2014-09-10 赵薇薇 Machine capable of producing double-color puffed food or puffing two materials simultaneously
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* Cited by examiner, † Cited by third party
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