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Production method for Chinese chestnut full nutrition powder puffed food

A technology of puffed food and a production method, applied in the field of food processing, can solve the problems of indigestion and absorption of chestnut, restrict the production of chestnut, dark color of finished product, etc., and achieve the effects of filling a market gap, facilitating general promotion, and having unique taste.

Inactive Publication Date: 2013-12-18
湖北金叶新材料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the current chestnut storage technology has achieved annual storage, a large number of chestnuts still cannot be digested and absorbed by the fresh food market. It is imperative to develop deep-processed chestnuts that are popular with the masses.
[0004] Due to enzymatic browning and Maillard reaction in the process of chestnut processing, the finished product has a darker color, which affects the commerciality
In addition, since chestnuts are mainly starch, raw chestnuts have no chestnut fragrance, and common processing methods are difficult to form a pleasant chestnut fragrance. As a result of the deep processing experiment, a Chinese chestnut fruit processing technology with broad market prospects and excellent color, fragrance and flavor was introduced, which is suitable for the production of food processing enterprises.

Method used

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  • Production method for Chinese chestnut full nutrition powder puffed food
  • Production method for Chinese chestnut full nutrition powder puffed food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A manufacturing method of milk-flavored chestnut slices, including the following steps:

[0027] (1) Ingredients: 40% chestnut whole nutrient powder, 15% konjac flour, 10% corn flour, 10% sweet potato starch, 10% glutinous rice flour, 8% flour as raw materials, supplemented by fresh milk powder 3%, chive powder 1.5 %, white sugar 2%, monosodium glutamate 0.5% are seasonings to mix, first add 50℃ warm water mixed with honey to the above mixture in a ratio of 1:1.1, stir and mix into a paste, then add 0.5% vegetable oil to the paste Mix with 0.05% emulsifier and 0.3% yeast foaming agent for 15 minutes. After mixing, let it stand for 10 minutes to obtain a dough mixture;

[0028] (2) Steaming and rolling: Put the above-mentioned dough mixture into a steamer and cook for 10 minutes; the dough that has matured to a certain extent is placed on the conveyor belt of rolling rollers equipped with flywheel bearings on both sides for repeated rolling;

[0029] The rolling roller is the ...

Embodiment 2

[0038] A method for making seaweed-flavored puffed chestnut strips includes the following steps:

[0039] (1) Ingredients: 40% chestnut whole nutrient powder, 10% konjac flour, 5% corn flour, 10% sweet potato starch, 10% glutinous rice flour, 10% flour as raw materials, supplemented by 10% seaweed fine powder, 2% white sugar , Table salt 2%, mustard powder 1% as seasonings to mix, first add 50℃ warm water mixed with honey to the above mixture at a ratio of 1:1.2 to make a paste, then add 0.8% vegetable oil and 0.07% emulsifier, and 0.5% yeast foaming agent. Stir for 10 minutes. After stirring, let it stand for 10 minutes to obtain a dough mixture fermented to a certain degree;

[0040] (2) Cooking and rolling: Put the above dough mixture into the steamer and cook for 15 minutes; the dough that has been matured to a certain extent is placed on the conveyor belt of rolling rollers equipped with flywheel bearings on both sides for repeated rolling;

[0041] The rolling roller is the s...

Embodiment 3

[0048] Since the chestnut itself has a unique chestnut fragrance, which is different from the potato itself without any fragrance, the original chestnut slice processing plan can be made to realize the preservation of its own unique fragrance. The specific implementation steps are as follows:

[0049] (1) Ingredients: 55% chestnut whole nutrient powder, 10% konjac flour, 5% corn flour, 10% sweet potato starch, 10% glutinous rice flour, 5% flour as raw materials, supplemented by 2.5% white sugar, 2% salt, and MSG Mix 0.5% as seasoning, first add 50℃ warm water mixed with honey to the above mixture at a ratio of 1:1.2 to form a paste, then add 1.0% vegetable oil and 0.1% emulsifier to the paste, and 0.35% yeast foaming agent. Stir for 15 minutes, and let stand for 8 minutes after stirring;

[0050] (2) Steaming and rolling: Put the above-mentioned dough mixture into the steamer and cook for 12 minutes; the dough that has been matured to a certain extent is placed on the conveyor be...

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Abstract

The invention relates to a production method for a Chinese chestnut full nutrition powder puffed food. The production method comprises the following steps: taking Chinese chestnut flour and konjak flour as main raw materials; adding other raw materials including corn flour, glutinous rice flour, starch, flour and the like; adding honey, pepper powder, butter, chili powder, curcuma powder, table salt and the like to prepare puffed Chinese chestnut sheets or Chinese chestnut strips with different tastes; carrying out steps of preparing materials, agitating, cooking, rolling, cooling and fermenting, carrying out microwave drying and sterilization, cutting, carrying out low-temperature puffing, seasoning, packaging and the like to prepare a finished product. The Chinese chestnut puffed food prepared by the production method is unique is flavor and novel in taste; the crispy degree is higher than similar foods prepared from fresh Chinese chestnuts; compared with Chinese chestnuts fried with sugar and Chinese chestnut cans, the Chinese chestnut puffed food has the advantages of long preservation period and diversified tastes; compared with similar snack foods made of potatoes or sweet potatoes, the nutritive value is unique and the health-care effect is great; compared with a common oil frying or baking puffing technology, the food safety standards and the high-nutrition requirements of the snack foods are met.

Description

Technical field [0001] The invention relates to food processing technology, in particular to a production method of chestnut full nutritional powder puffed food. Background technique [0002] Chestnut is an important famous dried fruit, rich in nutrition, and is known as the "king of dried fruit" among the folks. It is rich in protein, fructose, fat, carotene, vitamins and trace elements. It is rich in nutrients. Its unique chestnut fragrance is popular with people. It has always been a best-selling product in domestic and foreign trade. It is also a source of farmers to improve planting structure and get rich. An important way. At the same time, the main ingredient konjac flour contains a large amount of high-quality dietary fiber, namely konjac glucomannan; as a functional food, konjac glucomannan has certain auxiliary therapeutic effects on lowering blood pressure, lowering blood fat, detoxification, laxative, and controlling blood sugar. The main ingredients are chestnut wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/30A23P1/14A23L33/10A23P30/32
Inventor 何清泉郭嘉廖厚琪刘少洲
Owner 湖北金叶新材料科技有限公司
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