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A snack food and puffing technology, applied in the direction of food science, etc., can solve the problems of excessive trans fatty acid, affecting food hygiene, safety, quality, acid value, peroxide value, etc., achieve rich taste and solve the effect of excessive trans fatty acid
Inactive Publication Date: 2016-04-20
QINGDAO CHANGLONG POWER EQUIP
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Abstract
Description
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Problems solved by technology
With the advancement of science, researchers have found that if the fried food is stored for a long time, it is easy to oxidize, resulting in excessive acid value, peroxide value, and trans fatty acid, which seriously affects the hygiene, safety and quality of food. , the invention provides a puffed food, the puffed snack food has the characteristics of crispy taste, easy to carry, suitable for all ages and excellent health care functions
Method used
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Examples
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Effect test
Embodiment 1
[0017] 30-50 parts of black bean powder, 3-5 parts of chili powder, 1-3 parts of concentrated fruit juice, 15-25 parts of black rice flour, 4-6 parts of white sugar, 2-4 parts of protein powder, 50-60 parts of mashed potatoes, seaweed 15-25 parts of flour, 5-7 parts of olive oil, 4-6 parts of table salt, 40-50 parts of black buckwheat flour, 50-60 parts of purple yam starch, and 80-100 parts of milk.
Embodiment 2
[0019] A kind of puffed snack food, comprises following formula composition according to mass parts:
[0020] 30 parts of black bean powder, 3 parts of chili powder, 1 part of concentrated fruit juice, 15 parts of black rice flour, 4 parts of white sugar, 2 parts of protein powder, 50 parts of mashed potatoes, 15 parts of seaweed powder, 5 parts of olive oil, 4 parts of table salt, black 40 parts of buckwheat flour, 50 parts of purple yam starch, and 80 parts of milk.
Embodiment 3
[0022] A kind of puffed snack food, comprises following formula composition according to mass parts:
[0023] 40 parts of black bean powder, 4 parts of chili powder, 2 parts of concentrated fruit juice, 20 parts of black rice flour, 5 parts of white sugar, 3 parts of protein powder, 55 parts of mashed potatoes, 20 parts of seaweed powder, 6 parts of olive oil, 5 parts of table salt, black 45 parts of buckwheat flour, 55 parts of purple yam starch, 90 parts of milk.
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PUM
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Abstract
The invention discloses puffed snack food. The puffed snack food is made of, by weight, 30-50 parts of black bean meal, 3-5 parts of pepper meal, 1-3 parts of concentrated juice, 15-25 parts of black rice flour, 4-6 parts of white granulated sugar, 2-4 parts of protein powder, 50-60 parts of mashed potatoes, 15-25 parts of porphyra powder, 5-7 parts of olive oil, 4-6 parts of salt, 40-50 parts of black buckwheat flour, 50-60 parts of purple yam starch and 80-100 parts of milk. The original frying traditional process of puffed food is changed, the strong taste of the food is kept, the problems that the appearance of the food is influenced, and if the food is stored for a long time, trans-fatty acids is prone to exceed the standard are solved, and the produced puffed food has high safety and sanitation quality.
Description
technical field [0001] The invention belongs to the field of food and relates to puffed snack food. Background technique [0002] Puffed food is a new type of food that appeared in the late 1960s. It is also called extruded food, explosive food, light food, etc. abroad. It uses cereals, potatoes, beans, etc. with less moisture as the main raw materials. After pressurization and heat treatment, the volume of the raw material itself expands, and the internal structure also changes, and it is made after processing and molding. But in order to improve the taste, most of the puffed food is fried. With the advancement of science, researchers have found that if the fried food is stored for a long time, it is easy to oxidize, resulting in excessive acid value, peroxide value, and trans fatty acid, which seriously affects the hygiene, safety and quality of food. , the invention provides a puffed food, the puffed snack food has the characteristics of crispy taste, easy to carry, sui...
Claims
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Application Information
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