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Fruit layer coated puffed food and preparation method thereof

A fruit-strength and fruit-strength technology, applied in the cocoa, confectionery, confectionery industry and other directions, can solve the problems of single taste, complex production process, unbalanced ratio, etc., and achieve compact and dense pulp, rich milk flavor and structure soft effect

Inactive Publication Date: 2017-09-05
青岛春溢食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, at present, the coated and puffed snack foods on the market have complex production processes, high requirements for product quality control in the production process, and a single taste. Traditional coated puffed snack foods mostly have flavors such as peanuts and chocolate. , while focusing on energy supplementation, the improvement of the taste is ignored. Due to the fusion of fruits and pastries, the product formula and process requirements are relatively high. The research and development of similar products of Guolijia, and the addition of a large number of food additives to traditional coated puffed snack foods in order to prolong the shelf life of the products reduce the natural health of the food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A fruit frame, comprising the following raw materials in parts by weight:

[0037] 720 parts of karaoke bars, 240 parts of cream, 248 parts of milk powder, 120 parts of meringue, 544 parts of maltose, 560 parts of cornstarch, 64 parts of compound candy moisture retention agent, 12.8 parts of salt, 300 parts of dried blackberry fruit, 348 parts of water .

[0038] A method for preparing the fruit frame, comprising the following steps:

[0039] S1: Mix the maltose, cornstarch, compound candy moisture retaining agent and 75% of the water by weight and then boil it. During the process of obtaining, it needs to be stirred continuously to prevent the syrup from sinking to the bottom and appear sticky bottom phenomenon, and the syrup can be obtained after boiling;

[0040] S2: Put the meringue, salt and remaining water into the blender, first stir at a speed of 70r / min for 1min, until the raw materials are evenly mixed, then stir at a speed of 280r / min for 5min, and beat unt...

Embodiment 2

[0054] A fruit frame, comprising the following raw materials in parts by weight:

[0055] 900 parts karaoke sticks, 300 parts cream, 310 parts milk powder, 150 parts meringue, 680 parts maltose, 700 parts cornstarch, 80 parts moisturizing agent for compound candies, 16 parts salt, 400 parts dried blueberries, 435 parts water .

[0056] A method for preparing the fruit frame, comprising the following steps:

[0057] S1: Mix the maltose, cornstarch, compound candy moisture retaining agent and 80% of the water by weight and then boil it. During the process of obtaining, it needs to be stirred continuously to prevent the syrup from sinking to the bottom and appear sticky bottom phenomenon, and the syrup can be obtained after boiling;

[0058] S2: Put the meringue, salt and remaining water into the blender, first stir at a speed of 82r / min for 2 minutes, until the raw materials are evenly mixed, then stir at a speed of 292r / min for 6 minutes, and beat until dry foaming, get foam...

Embodiment 3

[0072] A fruit frame, comprising the following raw materials in parts by weight:

[0073] 1080 parts of karaoke bars, 360 parts of cream, 372 parts of milk powder, 180 parts of meringue, 816 parts of maltose, 840 parts of cornstarch, 96 parts of compound candy moisture retention agent, 19.2 parts of salt, 500 parts of dried blackberry fruit, 522 parts of water .

[0074] A method for preparing the fruit frame, comprising the following steps:

[0075] S1: Mix the maltose, cornstarch, compound candy moisture retaining agent and 78% of the water by weight and then boil it. During the process of obtaining, it needs to be stirred continuously to prevent the syrup from sinking to the bottom and appear sticky bottom phenomenon, and the syrup can be obtained after boiling;

[0076] S2: Put the meringue, salt and remaining water into the blender, first stir at a speed of 80r / min for 1min, until the raw materials are evenly mixed, then stir at a speed of 285r / min for 5min, and beat un...

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PUM

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Abstract

The present invention relates to fruit layer coated puffed food and a preparation method thereof. The fruit layer coated puffed food comprises the following raw materials in parts by weight: 720-1,080 parts of calories rods, 240-360 parts of cream, 248-372 parts of milk powder, 120-180 parts of protein cream, 544-816 parts of maltose, 560-840 parts of corn starch, 64-96 parts of a compound candy water retaining agent, 12.8-19.2 parts of salt, 300-500 parts of dried fruits and 348-522 parts of water. The provided fruit layer coated puffed food is moderate in sourness and sweetness, and not sweet and greasy, can enhance vitality, and is free of any additives, long in shelf life, healthy and nature, simple in preparation technology, and high in production yield.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fruit stand and a preparation method thereof. Background technique [0002] As a kind of snack food, Snickers is deeply loved by consumers. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher, especially for coated puffed snack foods. Whether it is in terms of color varieties or taste grades, consumers have higher and higher requirements. [0003] However, at present, the coated and puffed snack foods on the market have complex production processes, high requirements for product quality control in the production process, and a single taste. Traditional coated puffed snack foods mostly have flavors such as peanuts and chocolate. , while focusing on energy supplementation, the improvement of the taste is ignored. Due to the fusion of fruits and pastries, the product formula and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/54A23G3/48A23G3/46
CPCA23G3/46A23G3/48A23G3/54A23G2220/20A23V2002/00A23V2200/14A23V2200/16A23V2250/5118A23V2250/54A23V2250/616A23V2250/6406A23V2250/6416
Inventor 丁淑娥潘建伟
Owner 青岛春溢食品有限公司
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