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Microwave puffing Chinese chestnut food and manufacturing method thereof

A technology of microwave puffing and production methods, which is applied in the field of food processing, can solve problems such as the inability to meet the requirements of dietary fiber intake, insufficient vitamin and cellulose nutritional supplements, and huge waste of chestnut resources, so as to increase the shelf life, balance nutrition, and avoid Effects of food contamination

Active Publication Date: 2015-07-22
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chestnut is rich in nutrients and contains a lot of nutrients such as starch, protein, fat and B vitamins. It is known as the "king of dried fruits". It is native to my country. In my country, chestnut resources are abundant and the annual output is high. However, fresh chestnut It is easy to deteriorate and not easy to preserve. Therefore, the waste of chestnut resources caused by the deterioration of chestnuts every year is huge
[0003] Although chestnut is nutritious, it has certain defects in the process of eating: first, although chestnut contains 8 kinds of essential amino acids for human body, its total content is less, which is only similar to the content in flour; second, the cellulose in chestnut The content of chestnuts is also lower than that of other grains, which cannot meet the requirements of the human body for dietary fiber intake; third, raw chestnuts are not easy to digest, while cooked food is easy to stagnate.
[0004] In the prior art, in addition to steaming, boiling, frying, and cooking of chestnuts, the processing methods of chestnuts also have some deep processing, such as making instant batter with chestnut powder, making milk tea powder with chestnut powder, or mixing chestnut powder with other ingredients. Plant powder or food additives are mixed to make puffed food, such as Chinese patent CN1460431A, which discloses a chestnut food and its processing technology. Food additives such as sweeteners are added to the chestnut food. These food additives will bring health problems to the human body ; Another example is Chinese patent CN101099583A, which discloses a processing method of chestnut puffed products, which only adds cassava flour in chestnut powder, which is insufficient for nutritional supplements such as vitamins and cellulose. At the same time, swirl puffing can introduce heavy metal impurities in food , there are food safety issues

Method used

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  • Microwave puffing Chinese chestnut food and manufacturing method thereof
  • Microwave puffing Chinese chestnut food and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] Mix rice flour, chestnut flour and glutinous rice flour in a weight ratio of 40:10:7.5 to make a mixed flour, add water to the mixed flour at a ratio of 80g water / 100g mixed flour, and form a dough, at 100°C After steaming for 30 minutes, make a cake base with a thickness of 2.5mm, age it at 4°C for 12 hours, then dry it at 50°C for 3 hours, and finally place the dried cake base in a microwave with a power of 800w Heated in a heating tool for 150s to produce a product with a sensory score of 97.

Embodiment 2

[0071] Mix rice flour, chestnut flour, glutinous rice flour and millet flour in a weight ratio of 40:10:9:7.5 to make mixed flour, add water to the mixed flour at a ratio of 70g water / 100g mixed flour, and form a dough After steaming at 100°C for 30 minutes, a cake base with a thickness of 2.5mm was made, aged at 4°C for 3 hours, then dried at 50°C for 1 hour, and finally the dried cake base was placed in The product was heated for 180s in a microwave heating tool with a power of 800w, and the sensory score was 95 points.

Embodiment 3

[0073] Mix rice flour, chestnut flour, glutinous rice flour and soybean protein powder in a weight ratio of 40:10:7.5:5 to make mixed flour, add water in the ratio of 70g water / 100g mixed flour to the mixed flour, and form After steaming the dough at 100°C for 30 minutes, make a cake base with a thickness of 2.5mm, age it at 4°C for 3 hours, then dry it at 50°C for 2 hours, and finally place the dried cake base Heated in a microwave heating tool with a power of 800w for 150s to produce a product with a sensory score of 94.

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Abstract

The invention discloses a microwave puffing Chinese chestnut food and a manufacturing method thereof. In the Chinese chestnut food, Chinese chestnut powder, rice flour, and glutinous rice flour are used as raw materials, and nutrition enrichment supplements such as millet flour or soybean protein powder and the like are selectively added; after microwave puffing, the Chinese chestnut food has balanced nutrition, crispy tastes and is easy to eat and digest; moreover, the chestnut food is unlikely to cause adverse feelings such as flatulence and the like. The manufacturing method of the microwave puffing food is simple, feasible, easy to operate and widely used.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of puffed chestnut food. Background technique [0002] Chestnut is rich in nutrients and contains a lot of nutrients such as starch, protein, fat and B vitamins. It is known as the "king of dried fruits". It is native to my country. In my country, chestnut resources are abundant and the annual output is high. However, fresh chestnut It is easy to deteriorate and not easy to preserve. Therefore, the waste of chestnut resources caused by the deterioration of chestnuts every year is huge. [0003] Although chestnut is nutritious, it has certain defects in the process of eating: first, although chestnut contains 8 kinds of essential amino acids for human body, its total content is less, which is only similar to the content in flour; second, the cellulose in chestnut The content is also lower than that of other grains, which cannot meet the requirements of the human ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L1/18A23L1/29A23L7/165
CPCA23L7/161A23L25/00A23L33/00A23V2002/00A23V2200/30
Inventor 綦菁华秦岭徐扬刘鹏庞美霞王芳
Owner BEIJING UNIV OF AGRI
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