Multiple-grain puffed foods and making method thereof

Abstract

The invention discloses multiple-grain puffed foods. The multiple-grain puffed foods comprise the following raw materials in parts by weight of 20-35 parts of fine bran, 0-30 parts of coarse bran, 5-10 parts of rice bran, 6-10 parts of wheat germs, 9-16 parts of tapioca starch, 0-26 parts of corn starch, 0-36 parts of wheat starch, 4-6 parts of sugar and 0.5-1.5 parts of salt. The multiple-grain puffed foods preferably comprise 20 parts of the fine bran, 5 parts of the coarse bran, 5 parts of the rice bran, 10 parts of the wheat germs, 13 parts of the tapioca starch, 26 parts of the corn starch, 15 parts of the wheat starch, 5.5 parts of the sugar, and 0.5 part of the salt. The invention further discloses a preparation method of the multiple-grain puffed foods. The fine bran, the coarse bran, the rice bran and the wheat germs are introduced to puffed foods, the average rate of the content of bran raw materials is 40% or above, and dietary fibers and minerals are greatly increased. Thetapioca starch, the corn starch and the wheat germs are added, so that the shaping degree, the crisp degree and the mouth feel of the puffed foods are greatly increased; and through various taste changes, the multiple-grain puffed foods can meet requirements of different crowds, and the multiple-grain puffed leisure foods being healthy, delicious, rich in nutrients and good in mouth feel can be obtained.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a multi-grain puffed food and a preparation method thereof. Background technique [0002] Puffed food has developed rapidly in recent years, and various breakfast cereals have flooded the market. However, existing puffed foods generally have problems such as low dietary fiber content and high product calories. Contents of the invention [0003] In order to solve the technical problem of low dietary fiber content and high calorie content of puffed food, the present invention provides a multi-grain puffed food, which innovatively introduces one or more types of by-products of grain processing into puffed food to improve Dietary fiber content of puffed food. [0004] Cereal food, as a healthy food with high nutritional value, has developed rapidly in the world in recent years, and related research and products have also received extensive attention. "Dietary Guidelines for...

AI Technical Summary

Problems solved by technology

[0002] Puffed food has developed rapidly in recent years, and various breakfast cereals have flooded the market. However, existing puffed foods generally have problems such as low dietary fiber content and high product calories.

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