Processing technology of low-sugar puffed food

Abstract

The invention discloses a processing technology of low-sugar puffed food. The processing technology comprises the following steps of step 1, performing cleaning; step 2, grinding into powder; step 3,performing liquefaction; step 4, desugaring; step 5, mixing; step 6, puffing; and step 7, baking. The low-sugar puffed food is processed from the desugared cereal powder prepared by starch liquefaction and desugaring treatment, so that the sugar content in the food is reduced, the eating requirements of special populations such as obesity and diabetes are met, the influence on the growth and development of children is avoided, the body health of the children is guaranteed, a natural additive replaces a traditional artificially synthesized additive, the food is non-toxic and easy to digest, improves the food safety, ensures the body health of eaters, thoroughly removes dirt such as dust, grease and the like on the surface of the raw material by using the cleaning solution prepared from water, lemon juice, white vinegar and egg white for ultrasonic cleaning, and improves the purity of the raw material, the puffing effect of the raw materials is ensured, and the food quality is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of low-sugar puffed food. Background technique [0002] Puffed food is made of grains, potatoes or beans as the main raw materials. It is made by puffing processes such as baking, frying, microwave or extrusion, etc. The volume is obviously increased, and a certain degree of puffing is crispy and fragrant. , Different styles of leisure food. Puffed food is increasingly becoming a popular food for consumers due to its delicious and crisp taste, easy to carry and eat, wide application of raw materials, and changeable taste. [0003] However, most of the traditional puffed foods have the following problems: First, more sugar is added, which not only cannot meet the eating needs of special groups such as obesity and diabetes, but also affects the normal development of children when the intake is too large, causing children to be picky eaters , dental...

AI Technical Summary

Problems solved by technology

[0003] However, most of the traditional puffed foods have the following problems: First, more sugar is added, which not only cannot meet the eating needs of special groups such as obesity and diabetes, but also affects the normal development of children when the intake is too large, causing children to be picky eaters , dental caries, obesity, myopia and other problems, which damage the health of children; second, in order to control costs, artificially synthesized additives are widely used to improve the taste, color and aroma of food, which inevitably damages the health of consumers 3. The cleaning strength of the raw materials is not enough to remove dirt such as dust and grease on the surface of the raw materials, which affects the purity of the raw materials and reduces the puffing effect of the raw materials

Images