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Sucrose-free low-fat caramel flavored puffed popcorn and preparation method thereof

A popcorn, sucrose-free technology, applied in the field of food processing, can solve the problems of high calorie, high sucrose content, negative impact on human health, etc.

Pending Publication Date: 2020-10-16
董思悦 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the present invention provides a sucrose-free, low-fat, caramel-flavored puffed popcorn and a preparation method thereof to solve the problem that existing popcorn puffed foods have high calorie content and high sucrose content, and are likely to cause negative effects on human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] This example discloses a sucrose-free, low-fat, caramel-flavored puffed popcorn, which consists of 115 parts of microwave-specific corn kernels, 88 parts of erythritol, 15 parts of cream, 8 parts of isomalt, and 4 parts of table salt. The balance is water.

[0018] The preparation method of the above-mentioned sucrose-free, low-fat, caramel-flavored puffed popcorn is as follows: the popcorn is prepared by heating in a microwave oven, the microwave power is 700-800W, and the heating time is 4 minutes. It can be adjusted appropriately according to the actual situation, so that the corn kernels can be completely popped without burning. Put the erythritol in a pot and heat it, add a small amount of water, when the temperature is 95-130°C, add isomalt, when the temperature is 115-127°C, add cream and salt, Continue to boil until the temperature is 95-135°C, add the popcorn prepared by microwave, use a soft shovel to evenly wrap the syrup on the popcorn, until the syrup is c...

Embodiment 2

[0020] This example discloses a sucrose-free, low-fat, caramel-flavored puffed popcorn, which consists of 110 parts of microwave-specific corn kernels, 80 parts of erythritol, 20 parts of cream, 13 parts of isomalt, and 3 parts of table salt. The balance is water.

[0021] The preparation method of the above-mentioned sucrose-free, low-fat, caramel-flavored puffed popcorn is as follows: the popcorn is prepared by heating in a microwave oven, the microwave power is 700-800W, and the heating time is 4 minutes. It can be adjusted appropriately according to the actual situation, so that the corn kernels can be completely popped without burning. Put the erythritol in a pot and heat it, add a small amount of water, when the temperature is 95-130°C, add isomalt, when the temperature is 115-127°C, add cream and salt, Continue to boil until the temperature is 95-135°C, add the popcorn prepared by microwave, use a soft shovel to evenly wrap the syrup on the popcorn, until the syrup is ...

Embodiment 3

[0023] This example discloses a sucrose-free, low-fat, caramel-flavored puffed popcorn, which consists of 120 parts of microwave-specific corn kernels, 87 parts of erythritol, 17 parts of cream, 15 parts of isomalt, and 2 parts of table salt. The balance is water.

[0024] The preparation method of the above-mentioned sucrose-free, low-fat, caramel-flavored puffed popcorn is as follows: the popcorn is prepared by heating in a microwave oven, the microwave power is 700-800W, and the heating time is 4 minutes. It can be adjusted appropriately according to the actual situation, so that the corn kernels can be completely popped without burning. Put the erythritol in a pot and heat it, add a small amount of water, when the temperature is 95-130°C, add isomalt, when the temperature is 115-127°C, add cream and salt, Continue to boil until the temperature is 95-135°C, add the popcorn prepared by microwave, use a soft shovel to evenly wrap the syrup on the popcorn, until the syrup is ...

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PUM

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Abstract

The invention discloses sucrose-free low-fat caramel flavored puffed popcorn and a preparation method thereof. The sucrose-free low-fat caramel flavored puffed popcorn is prepared from the following raw materials in parts by weight: 100-130 parts of special corn kernels for microwaves, 65-90 parts of erythritol, 10-45 parts of single cream, 2-8 parts of evaporated milk, 1-4 parts of maltitol, 6-20parts of isomaltitol, 1-5 parts of table salt and / or a food additive, and the balance of water. The sucrose-free low-fat caramel flavored puffed popcorn solves the problem that an existing popcorn type puffed food has high calorie and high sucrose content and easily causes negative effects on human health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to sucrose-free, low-fat, caramel-flavored puffed popcorn and a preparation method thereof. Background technique [0002] At present, there are four main flavors popular in the market: buttery salty sweetness, creamy sweetness, chocolate sweetness and fruit sweetness. No matter what kind of taste it is, it contains a lot of fat and high energy sugar , including single and double sugars and polysaccharides; regular consumption of these will have a great negative impact on people's health, such as: hyperlipidemia, hyperglycemia and their complications. [0003] As a new low-calorie sweetener in the food industry, erythritol has the characteristics of low calorific value, good crystallinity, good taste, non-cariogenicity, and safety for diabetics. Its application prospects are extremely broad. In June 1999, the International Committee of Experts on Food Additives (JECFA) appro...

Claims

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Application Information

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IPC IPC(8): A23L7/174A23L29/30A23L33/00
CPCA23L7/174A23L29/37A23L33/00A23V2002/00A23V2200/30A23V2250/6402A23V2250/6416A23V2250/6412
Inventor 邹亚红董思悦王海莹付昊天邢彤旭刘星宇梁嘉慧屠星宇吴昕宁
Owner 董思悦
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