CN111990598A - Preparation method of flavored coarse cereal airflow puffed food - Google Patents
Preparation method of flavored coarse cereal airflow puffed food Download PDFInfo
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 58
- 230000001007 puffing effect Effects 0.000 claims abstract description 15
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 52
- 239000000796 flavoring agent Substances 0.000 claims description 43
- 235000019634 flavors Nutrition 0.000 claims description 43
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 7
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- 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
-
- 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
-
- 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
- A23P30/10—Moulding
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Manufacturing & Machinery (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a flavored coarse cereal air-flow puffed food, which comprises the steps of raw material air-flow puffing, baking, sugar frying, sugar wrapping, seasoning and forming; the preparation method of the flavored coarse cereal airflow puffed food provided by the invention is simple and feasible, effectively ensures the crisp taste of the product in the quality guarantee period, meets the national standard, and is beneficial to long-time preservation.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of flavored coarse cereal airflow puffed food.
Background
The puffed food is prepared from grains, potatoes, beans, fruits, vegetables and the like serving as main raw materials by a puffing process such as baking, frying, microwave or extrusion, and the like, and is a leisure food which is obviously increased in volume, has a certain puffing degree, and is crisp in tissue, vivid in fragrance and various in style.
The existing processing technology of the puffed food mainly takes the seasoning (or no seasoning) after extrusion, frying and baking, such as the snow rice cake, the chips, the shrimp slices and the like, so the existing processing technology of the puffed food is various, but the obtained final product has poor quality, such as being not beneficial to long-time storage, and the aftertaste is reduced.
Disclosure of Invention
The invention provides a preparation method of flavored coarse cereal airflow puffed food for solving the technical problems.
The technical scheme for solving the technical problems is as follows: a preparation method of flavored coarse cereal airflow puffed food comprises the following steps:
A. placing the puffed food raw material in an airflow puffing machine with the pressure of 0.7-1MPa, heating to the temperature of 150 ℃ and 160 ℃, controlling the water content of the puffed food raw material to be 10-15%, and then instantly releasing the pressure of the airflow puffing machine to be normal pressure to obtain puffed food raw material flowers;
B. baking the puffed food raw material flower obtained in the step A at the temperature of 100-115 ℃ to finally obtain the puffed food raw material flower with the water content of 1-2%;
C. mixing palm oil, white granulated sugar, maltose and isomaltitol, and decocting at 210-230 deg.C for 2-5min to obtain sugar-oil mixture;
D. pre-mixing the puffed food raw material flowers obtained finally in the step B with flavor essence, pouring the sugar-oil mixed solution obtained in the step C, quickly stirring and uniformly mixing, then spraying fruit and vegetable powder, and uniformly mixing to obtain a mixture;
E. and D, pouring the mixture obtained in the step D into a mold, compacting, cooling and forming to obtain the product.
The invention has the beneficial effects that: the preparation method of the flavored coarse cereal airflow puffed food provided by the invention is simple and feasible, effectively ensures the crisp taste of the product in the quality guarantee period, meets the national standard, and is beneficial to long-time preservation.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, in the step A, the puffed food raw material is one or a mixture of more of coix seed, buckwheat and triticale.
Further, in the step B, the heating rate during baking is 2-3 ℃/min.
Further, in the step C, the mass ratio of the palm oil, the white granulated sugar, the maltose and the isomalt is (45-55): (33-43): (20-30): (10-20).
Further, in the step D, the mass ratio of the puffed food raw material flower, the flavor essence and the fruit and vegetable powder is (65-75): (5-12): (2-3) in the step D, after the mixed liquid of the flowers, the flavor essence and the sugar oil which are used as the raw materials of the puffed food is uniformly mixed, spraying the fruit and vegetable powder to be uniformly mixed at the temperature of 120-150 ℃.
Further, the flavor essence is sea sedge flavor essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin according to a mass ratio of 20: 40:3:2:2:15: 18.
Further, the flavor essence is lemon flavor essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin according to a mass ratio of 15: 35:3:2:2:23: 20.
Further, the flavor essence is lactobacillus essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin according to the mass ratio of 20: 40:3:2:2:15: 18.
Further, the fruit and vegetable powder is prepared from natural pumpkin powder and maltodextrin according to a mass ratio of (70-90): (10-30) mixing;
further, the fruit and vegetable powder is prepared from natural purple sweet potato powder and maltodextrin according to a mass ratio of (70-90): (10-30) mixing.
Further, the fruit and vegetable powder is prepared from natural spinach powder and maltodextrin according to a mass ratio of (70-90): (10-30) mixing.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Test indexes in the following example procedures were measured:
the moisture content is measured according to the method specified in GB/T5009.3 determination of moisture in food;
the acid value is measured according to the method specified in GB/T5009.229 determination of acid value in national food Standard for food safety;
the peroxide value is measured according to the method specified in GB/T5009.227 determination of peroxide value in national food safety standards;
and (3) judging the qualified standard in the product storage period:
moisture content: less than or equal to 7 percent;
acid value: less than or equal to 5 mg/g;
peroxide number: less than or equal to 0.25g/100 g;
sensory: has crisp taste and no foreign flavor
The evaluation by combining the parameters is as follows: the quality of the product is qualified within 9 months of shelf life (constant temperature culture at 37 ℃ for 3 months).
Example 1
The specific operation steps are as follows:
placing the puffed food raw material (one or a mixture of several kinds of puffed food raw material selected from coix seed, buckwheat and triticale) in an airflow puffing machine with the pressure of 0.7-1MPa, heating to the temperature of 150-.
The specific results are shown in table 1 below:
TABLE 1
The above are experimental examples, and it can be seen that, within the process parameters of the present invention, the puffed food material can be expanded to the optimum volume multiple and puffing rate: 6 times of coix seed, the expansion rate can reach 96%; 4 times of buckwheat, the expansion rate can reach 96%; 4 times of triticale and 97% of puffing rate, so that the product of the invention has the best crisp taste.
Example 2
A. Placing the puffed food raw material in an airflow puffing machine with the pressure of 0.8MPa, heating to the temperature of 152 ℃, controlling the water content of the puffed food raw material to be 13%, and then instantly releasing the pressure of the airflow puffing machine to be normal pressure to obtain puffed food raw material flowers, wherein the puffed food raw materials are coix seeds, buckwheat and triticale;
B. baking the puffed food raw material flower obtained in the step A at the temperature of 100-115 ℃, wherein the heating rate is 2-3 ℃/min during baking, and finally obtaining the puffed food raw material flower with the water content of 1-2%;
C. mixing palm oil, white granulated sugar, maltose and isomaltitol, and decocting at 210 ℃ for 3min to obtain a sugar oil mixed solution, wherein the mass ratio of the palm oil to the white granulated sugar to the maltose to the isomaltitol is 45: 43: 20: 12;
D. pre-mixing the puffed food raw material flower finally obtained in the step B with flavor essence, pouring the sugar-oil mixed solution obtained in the step C, quickly stirring and uniformly mixing, controlling the temperature at 120 ℃, then spraying fruit and vegetable powder, and uniformly mixing to obtain a mixture, wherein the mass ratio of the puffed food raw material flower to the flavor essence to the fruit and vegetable powder is 65: 7: 3;
E. and D, pouring the mixture obtained in the step D into a mold, compacting, cooling and forming to obtain the product.
1. The flavor essence is seaweed flavor essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin according to a mass ratio of 20: 40:3:2:2:15: 18.
2. The flavor essence is lemon flavor essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin according to the mass ratio of 15: 35:3:2:2:23: 20.
3. The flavor essence is prepared from lactobacillus essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin according to a mass ratio of 20: 40:3:2:2:15: 18.
When the flavor essence 1 is added into the flavor essence 3, and the puffed food raw material is coix seeds, the final product is coix seed sticks (sea sedge and coix seed flavor);
when the flavor essence 2 is added, the final product is a buckwheat stick (green lemon buckwheat flavor) when the puffed food raw material is buckwheat;
when the flavor essence 3 is added, the final product is a triticale lollipop (lactobacillus triticale flavor) when the puffed food raw material is triticale, and so on.
Meanwhile, one of the following fruit and vegetable powders is selected for the fruit and vegetable powders in the three taste sticks, the fruit and vegetable powders selected by the three taste sticks are the same, and the following 1 st fruit and vegetable powder is selected in the test process.
1. The fruit and vegetable powder is natural pumpkin powder and maltodextrin according to the mass ratio of 7: 3, mixing;
2. the fruit and vegetable powder is prepared from natural purple sweet potato powder and maltodextrin in a mass ratio of 7: 3, mixing;
3. the fruit and vegetable powder is prepared from natural spinach powder and maltodextrin in a mass ratio of 7: 3, and mixing.
Meanwhile, in addition to the change of the taste in the test process, the baking process in the step B is also changed, so that the influence of the baking process on the crispness of the mouthfeel of the product is tested, and the specific results are shown in the following tables 2-6:
1. baking technological parameters: the heating rate is 3 ℃/min, the puffed food raw material flower is baked at 110 ℃, and the water content of the puffed food raw material flower is 1.78%; finished product acceleration test conditions: the temperature was 37 ℃ and the humidity was 70%, and the culture was carried out in a constant temperature and humidity incubator for 3 months, as shown in Table 2 below.
TABLE 2
According to the data, the moisture of the raw material flower is 1.78%, and the product can keep a crisp mouthfeel within 9 months of shelf life.
2. Baking technological parameters: the heating rate is 3 ℃/min, the puffed food raw material flower is baked at 110 ℃, and the water content of the puffed food raw material flower is 0.68 percent; the puffed food with the moisture content is fragile due to too low moisture content, and the formed product has poor forming property, broken surface, easy fracture and slag falling, and is not feasible by direct judgment from sense organs.
3. Baking technological parameters: the heating rate is 3 ℃/min, the raw material flower is baked at 110 ℃, and the water content of the raw material flower of the puffed food is 4.5 percent; finished product acceleration test conditions: the temperature was 37 ℃ and the humidity was 70%, and the culture was carried out in a constant temperature and humidity incubator for 3 months, as shown in Table 3 below.
TABLE 3
As can be seen, the taste of the product is not crisp in the culture period of 60 days, and the index of crisp taste in the quality guarantee period of 9 months cannot be met.
4. Baking technological parameters: heating at a rate of 3 deg.C/min, baking at 110 deg.C, and puffing to obtain puffed food with water content of 1%; finished product acceleration test conditions: the temperature was 37 ℃ and the humidity was 70%, and the culture was carried out in a constant temperature and humidity incubator for 3 months, as shown in Table 4 below.
TABLE 4
It can be seen that the water content of the raw material flower is 1%, and the product has a crisp taste within 9 months of shelf life.
5. Baking technological parameters: the heating rate is 3 ℃/min, the raw material flower is baked at 110 ℃, and the water content of the raw material flower of the puffed food is 2%; finished product acceleration test conditions: the temperature was 37 ℃ and the humidity was 70%, and the culture was carried out in a constant temperature and humidity incubator for 3 months, as shown in Table 5 below.
TABLE 5
It can be seen that the water content of the raw material flower is 2%, and the product has crisp taste within 9 months of shelf life.
6. Baking technological parameters: the heating rate is 3 ℃/min, the raw material flower is baked at 110 ℃, and the water content of the raw material flower of the puffed food is 2.5 percent; finished product acceleration test conditions: the temperature was 37 ℃ and the humidity was 70%, and the culture was carried out in a constant temperature and humidity incubator for 3 months, as shown in Table 6 below.
TABLE 6
It can be seen that the taste of the product is not crisp in the culture period of 74 days, and the index of crisp taste in the quality guarantee period of 9 months cannot be met.
As can be seen from the experimental example 2, the moisture of the raw material flowers is controlled to be 1-2%, and the crisp mouthfeel of the product can be continuously maintained in the shelf life.
Example 3
The influence of different processing temperatures on the color of the natural fruit and vegetable powder is mainly tested;
the fruit and vegetable powder is natural pumpkin powder and maltodextrin according to the mass ratio of 7: 3 mixing, abbreviated as pumpkin powder;
the fruit and vegetable powder is prepared from natural purple sweet potato powder and maltodextrin in a mass ratio of 7: 3 mixing, namely purple sweet potato powder;
the fruit and vegetable powder is prepared from natural spinach powder and maltodextrin in a mass ratio of 7: 3, mixing, namely spinach powder.
The method comprises the following specific steps:
D. pre-mixing the puffed food raw material flowers obtained finally in the step B with flavor essence, pouring the sugar-oil mixed solution obtained in the step C, quickly stirring and uniformly mixing, controlling the temperature at 120-;
the variety of the fruit and vegetable powder is changed, the temperature control before the fruit and vegetable powder is added is realized, other operation steps and process parameters are the same, and the test results are shown in the following table 7:
TABLE 7
From the above data it can be seen that: the heating temperature of the fruit and vegetable powder is 120-150 ℃, and the color of the product is in the optimal state: purple sweet potato powder (purple red), pumpkin powder (ginger yellow) and spinach powder (light green).
Example 4
A. Placing the puffed food raw material in an airflow puffing machine with the pressure of 0.8MPa, heating to the temperature of 155 ℃, controlling the water content of the puffed food raw material to be 13%, and then instantly releasing the pressure of the airflow puffing machine to be normal pressure to obtain puffed food raw material flowers, wherein the puffed food raw materials are coix seeds, buckwheat and triticale;
B. b, baking the puffed food raw material flowers obtained in the step A at the temperature of 110 ℃, wherein the heating rate is 3 ℃/min during baking, and finally obtaining the puffed food raw material flowers with the water content of 1.5%;
C. uniformly mixing 480 parts of palm oil, 400 parts of white granulated sugar, 220 parts of maltose and 200 parts of isomaltitol 100-containing sugar, and decocting for 5min at the temperature of 210 ℃ to obtain a sugar-oil mixed solution;
D. pre-mixing 680 parts of the puffed food raw material flower finally obtained in the step B with 80 parts of flavor essence, pouring the sugar-oil mixed solution obtained in the step C, quickly stirring and uniformly mixing, controlling the temperature at 130 ℃, and then spraying 25 parts of fruit and vegetable powder and uniformly mixing to obtain a mixture;
E. and D, pouring the mixture obtained in the step D into a mold, compacting, cooling and forming to obtain the product.
1. The flavor essence is seaweed flavor essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin according to a mass ratio of 20: 40:3:2:2:15: 18.
2. The flavor essence is lemon flavor essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin according to the mass ratio of 15: 35:3:2:2:23: 20.
3. The flavor essence is prepared from lactobacillus essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin according to a mass ratio of 20: 40:3:2:2:15: 18.
When the flavor essence 1 is added into the flavor essence 3, and the puffed food raw material is coix seeds, the final product is coix seed sticks (sea sedge and coix seed flavor);
when the flavor essence 2 is added, the final product is a buckwheat stick (green lemon buckwheat flavor) when the puffed food raw material is buckwheat;
when the flavor essence 3 is added, the final product is a triticale lollipop (lactobacillus triticale flavor) when the puffed food raw material is triticale, and so on.
The fruit and vegetable powder is natural pumpkin powder and maltodextrin according to the mass ratio of 7: 3, mixing;
in example 4, the effect of controlling the relationship between the amount of isomalt used and the quality of the product of the present invention is shown below:
1. the amount of isomalt used is 100 parts, and the test results are shown in Table 8;
2. the amount of isomalt used is 0 part, and the test results are shown in Table 9;
3. the usage amount of isomalt is 50 parts, and the test results are shown in a table 10;
4. the amount of isomalt used is 220 parts, and the test results are shown in Table 11;
5. the amount of isomalt used was 150 parts, and the test results are shown in Table 12;
6. the amount of isomalt used was 200 parts, and the test results are shown in Table 13.
Finished product acceleration test conditions: the temperature is 37 ℃, the humidity is 70%, and the specific results are shown in the following tables 8-13 after the culture in the constant temperature and humidity incubator for 3 months.
TABLE 8
From the above data it can be seen that: the addition of 100 parts of isomalt can ensure that all indexes of the product are normal after the fruit and vegetable powder is added. Meanwhile, if no abnormality exists in the sense aspect, the quality of the product can reach the quality guarantee period of 9 months.
TABLE 9
The above data show that: and (3) judging that the product quality is unqualified if the product without adding isomaltitol has a peroxide value exceeding 0.25g/100g in the guarantee period from 78 days in the culture period.
Watch 10
From the above data it can be seen that: the adding amount of the isomaltitol is 50 parts, the requirement of controlling the moisture in the shelf life of the product cannot be met, and when the product is tested on the 80 th day in an accelerated test, the moisture rises to enable the taste of the product to be not crisp, so that the quality of the product is judged to be unqualified.
TABLE 11
From the above data it can be seen that: the adding amount of the isomaltitol is 220 parts, the moisture control requirement in the product shelf life cannot be met, the taste of the product is not crisp due to moisture rising when the product is tested at 71 days in an accelerated test, and the quality of the product is determined to be unqualified if the peroxide value exceeds the national standard of 0.25g/100 g.
TABLE 12
From the above data it can be seen that: the addition of 150 parts of isomalt can ensure that the product has normal indexes and the best effect after the fruit and vegetable powder is added. Meanwhile, if no abnormality exists in the sense aspect, the quality of the product can reach the quality guarantee period of 9 months.
Watch 13
From the above data it can be seen that: by adding 200 parts of isomaltitol, the indexes of the product after the fruit and vegetable powder is added can be normal. Meanwhile, if no abnormality exists in the sense aspect, the quality of the product can reach the quality guarantee period of 9 months.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The preparation method of the flavored coarse cereal airflow puffed food is characterized by comprising the following steps of:
A. placing the puffed food raw material in an airflow puffing machine with the pressure of 0.7-1MPa, heating to the temperature of 150 ℃ and 160 ℃, controlling the water content of the puffed food raw material to be 10-15%, and then instantly releasing the pressure of the airflow puffing machine to be normal pressure to obtain puffed food raw material flowers;
B. baking the puffed food raw material flower obtained in the step A at the temperature of 100-115 ℃ to finally obtain the puffed food raw material flower with the water content of 1-2%;
C. mixing palm oil, white granulated sugar, maltose and isomaltitol, and decocting at 210-230 deg.C for 2-5min to obtain sugar-oil mixture;
D. pre-mixing the puffed food raw material flowers obtained finally in the step B with flavor essence, pouring the sugar-oil mixed solution obtained in the step C, quickly stirring and uniformly mixing, then spraying fruit and vegetable powder, and uniformly mixing to obtain a mixture;
E. and D, pouring the mixture obtained in the step D into a mold, compacting, cooling and forming to obtain the product.
2. The method for preparing the flavored coarse cereal airflow puffed food according to claim 1, wherein in the step A, the puffed food raw material is one or a mixture of coix seed, buckwheat and triticale.
3. The method for preparing the flavored coarse cereal puffed food according to claim 1, wherein in the step B, the heating rate during baking is 2-3 ℃/min.
4. The preparation method of the flavored cereal puffed food according to claim 1, wherein in step C, the mass ratio of palm oil, white granulated sugar, maltose and isomalt is (45-55): (33-43): (20-30): (10-20).
5. The preparation method of the flavored coarse cereal airflow puffed food according to claim 1, wherein in the step D, the mass ratio of the puffed food raw material flowers, flavor essence and fruit and vegetable powder is (65-75): (5-12): (2-3) in the step D, after the mixed liquid of the flowers, the flavor essence and the sugar oil which are used as the raw materials of the puffed food is uniformly mixed, spraying the fruit and vegetable powder to be uniformly mixed at the temperature of 120-150 ℃.
6. The preparation method of the flavored coarse cereal puffed food according to claim 5, wherein the flavored essence is a seaweed-flavored essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin in a mass ratio of 20: 40:3:2:2:15: 18.
7. The preparation method of the flavored coarse cereal puffed food according to claim 5, wherein the flavor essence is lemon flavor essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin in a mass ratio of 15: 35:3:2:2:23: 20.
8. The preparation method of the flavored coarse cereal puffed food according to claim 5, wherein the flavor essence is lactobacillus essence, white granulated sugar, edible salt, silicon dioxide, citric acid, edible glucose and maltodextrin in a mass ratio of 20: 40:3:2:2:15: 18.
9. The preparation method of the flavored coarse cereal airflow puffed food according to claim 5, wherein the fruit and vegetable powder is natural pumpkin powder and maltodextrin in a mass ratio of (70-90): (10-30) mixing;
or the fruit and vegetable powder is natural purple sweet potato powder and maltodextrin according to the mass ratio (70-90): (10-30) mixing.
10. The preparation method of the flavored coarse cereal puffed food according to claim 5, wherein the fruit and vegetable powder is natural spinach powder and maltodextrin in a mass ratio of (70-90): (10-30) mixing.
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| JPH0568501A (en) * | 1991-07-15 | 1993-03-23 | Terumo Corp | Puffed food, soup-like food and production of puffed food |
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| CN108065205A (en) * | 2017-12-30 | 2018-05-25 | 河南恒宇食品科技股份有限公司 | crisp puffed food and preparation method thereof |
| CN108813365A (en) * | 2018-07-10 | 2018-11-16 | 曾杨列 | Cereal extrusion and puffing food and its preparation process |
| CN108967487A (en) * | 2018-07-25 | 2018-12-11 | 四川米老头食品工业集团股份有限公司 | A kind of baking-type dilated food and preparation method thereof |
| CN109007604A (en) * | 2018-06-28 | 2018-12-18 | 四川徽记食品股份有限公司 | A kind of preparation method of coarse cereals nut mixing breakfast |
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| JPH0568501A (en) * | 1991-07-15 | 1993-03-23 | Terumo Corp | Puffed food, soup-like food and production of puffed food |
| CN1775077A (en) * | 2004-11-15 | 2006-05-24 | 呼和浩特市科力乳制品研究所 | Milk puffed oat cake and its production mehtod |
| CN108065205A (en) * | 2017-12-30 | 2018-05-25 | 河南恒宇食品科技股份有限公司 | crisp puffed food and preparation method thereof |
| CN109007604A (en) * | 2018-06-28 | 2018-12-18 | 四川徽记食品股份有限公司 | A kind of preparation method of coarse cereals nut mixing breakfast |
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