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Fried puffed biscuit containing shrimp shell powder or chitin additive and application

A technology of frying puffed and puffed biscuits, which is applied in the food field to achieve the effect of reducing the percentage, increasing the hardness, and increasing the content of resistant starch

Pending Publication Date: 2022-03-25
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding shrimp shells or chitin to raw materials to improve the physicochemical properties, microstructure and digestion properties of fried foods has so far been rarely reported.

Method used

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  • Fried puffed biscuit containing shrimp shell powder or chitin additive and application
  • Fried puffed biscuit containing shrimp shell powder or chitin additive and application
  • Fried puffed biscuit containing shrimp shell powder or chitin additive and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The fried puffed biscuits containing shrimp shell powder additives provided in this example are mainly made of the following raw materials: mixed flour of wheat flour and glutinous rice flour, shrimp shell powder, yeast powder, salt, soda powder, eggs and water, wherein wheat flour and glutinous rice The mass ratio of the powder is 11:3, and based on the total mass of the mixed powder of wheat flour and glutinous rice flour, the added amount of the shrimp shell powder or chitin additive is 8%.

[0042] The main components of fried biscuits are wheat flour and glutinous rice flour, which are obtained by frying with rapeseed oil or soybean oil as the medium. The ratio is stirred and mixed evenly, then shrimp shell powder (SS) is added to the wheat flour-glutinous rice flour mixed flour with 8% (based on the total mass of wheat flour and glutinous rice flour) and stirred evenly, and 0.7% yeast powder, 3% salt, 3% soda powder, 36% eggs and 10% water (based on the total mass...

Embodiment 2

[0044] The difference from Example 1 is that the additive is chitin.

Embodiment 3

[0046] The fried puffed biscuits containing shrimp shell powder additives provided in this example are mainly made of the following raw materials: mixed flour of wheat flour and glutinous rice flour, shrimp shell powder, yeast powder, salt, soda powder, eggs and water, wherein wheat flour and glutinous rice The mass ratio of the flour is 11:3, and the added amount of the shrimp shell powder or chitin additive is 10% based on the total mass of the mixed flour of wheat flour and glutinous rice flour.

[0047] The preparation method refers to Example 1.

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PUM

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Abstract

The invention discloses a fried puffed biscuit containing shrimp shell powder or chitin additive, which is mainly prepared from the following raw materials: wheat flour and glutinous rice flour mixed powder, shrimp shell powder or chitin additive, yeast powder, salt, soda ash, egg and water, the mass part ratio of wheat flour to glutinous rice flour is (10-12): (2-4), and based on the total mass of the wheat flour and glutinous rice flour mixed powder, the mass part ratio of the shrimp shell powder or chitin additive to the yeast powder to the salt to the soda ash to the egg is (10-12): (2-4). The addition amount of the shrimp shell powder or chitin additive is 8-12%. The invention further discloses application of the shrimp shell powder or chitin additive in improving the performance of the fried puffed biscuit. The performance comprises physicochemical properties, texture characteristics, color and digestion characteristics.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fried puffed biscuit containing shrimp shell powder or chitin additive and the application of the shrimp shell powder or chitin additive in improving the performance of the fried puffed biscuit. Background technique [0002] Crayfish (Procambarus clarkii), also known as Procambarus clarkii, is very popular because of its high protein content, soft meat and easy digestion. It has strong adaptability, fast growth and high yield. During the processing of crayfish, a large amount of solid waste of shrimp heads and shells will be generated, accounting for about 48%-56% of the total weight of shrimp (Sachindra and Bhaskar, 2008). At present, most of them are directly treated as garbage, causing serious environmental pollution and waste of resources during the process. [0003] Shrimp shells mainly contain a large amount of protein (20%–30%), chitin (20%–30%), and calcium c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/34A21D2/18A21D13/06A21D13/062
CPCA21D2/34A21D2/181A21D13/06A21D13/062
Inventor 白婵廖涛熊光权朱继国王炬光邱亮鉏晓艳李海蓝耿胜荣汪文青
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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