Deep-fried puffed particle as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses a deep-fried puffed particle as well as a preparation method and an application of the deep-fried puffed particle. The puffed particle is prepared from the following materials: 20-30 parts of wheat flour, 0.5-2 parts of corn starch, 1-3 parts of red bean powder, 1-3 parts of black rice flour, 0.5-2 parts of maltodextrin, 1-4 parts of white granulated sugar, 0.1-1 part of vegetable oil, 0.01-0.6 part of edible salt, 0.005-0.1 part of emulgator, 0.01-0.1 part of red bean essence, 0.01-0.1 part of red date essence, 0.2-2 parts of calcium carbonate, and 2-6 parts of water. The various materials work together, the prepared puffed particle has the fragrance of the red bean and the flavor or the black rice as well as proper sweet and salty flavors, and the crisp taste can be kept for a long period of time. The product can be used as a crispy external hanging part of an ice cream or a mixed material of desserts like a cake, the ice cream and a sundae; the special salty fragrant sweet chocolate flavor and the crispy fine taste are given to the product; the value of the product is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fried puffed granules and a preparation method and application thereof. Background technique [0002] With the improvement of people's living standards, the requirements for the taste and flavor of daily snack foods are getting higher and higher, especially for the diversification of food flavors, more and more innovations in taste are sought, such as cakes, ice cream, and ice cream that are common in the market today. In products such as sundae and sundae, it is usually chosen to add some puffed particles to increase the crispy taste of the product, or to add puffed particles to the crispy skin of ice cream, ice cream, etc., but at present, more are Crushed biscuits, broken cones, etc. are used as crispy toppings, or mixed into cakes, sundaes, etc., such as Oreo biscuits, etc. It usually cannot maintain its original crispy taste. In addition, although there are some pu...

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the requirements for the taste and flavor of daily snack foods are getting higher and higher, especially for the diversification of food flavors, more and more innovations in taste are sought, such as cakes, ice cream, and ice cream that are common in the market today. In products such as sundae and sundae, it is usually chosen to add some puffed particles to increase the crispy taste of the product, or to add puffed particles to the crispy skin of ice cream, ice cream, etc., but at present, more are Crushed biscuits, broken cones, etc. are used as crispy toppings, or mixed into cakes, sundaes, etc., such as Oreo biscuits, etc. usually cannot maintain its original crispy taste

In addition, although there are some puffed granules that are specially used as crispy skin add-ons or additives such as cakes, ice cream, ice cream, sundaes, etc. on the market, the existing puffed granules have a single taste and flavor, and usually cannot be maintained for a long time. Crispy taste, can keep brittle for a long time without softening the taste is usually harder