CN113317446B - A kind of manufacturing process of popcorn - Google Patents

Abstract

The invention discloses a manufacturing process of popcorn, which comprises the following steps: pretreating corn kernels; baking zeolite for standby; adding vegetable oil, nutritional additive, pretreated corn kernels and baked zeolite into a popcorn machine, sealing and heating to obtain popcorn. The popcorn disclosed by the invention is tasty and crisp, tender and crisp, rich in nutrition and long in shelf life.

Description

A kind of manufacturing process of popcorn

technical field

The invention belongs to the technical field of food processing, and in particular relates to a production process of popcorn.

Background technique

Popcorn is a popular casual puffed snack with a soft and sweet taste, especially in playgrounds, movie theaters and other places. It is mainly processed from corn, rice, etc. The traditional production method is to put corn, edible oil, and sugar into a popcorn machine to heat and pop. However, there are problems such as incomplete popping of corn and uneven hanging of sugar, and the remaining dumb corn not only affects the taste, but also causes waste. In addition, popcorn is easy to absorb moisture and has a short shelf life. Therefore, it is necessary to improve the sensory performance and quality of popcorn by improving the manufacturing process of popcorn, reducing the dumb grain rate of popcorn, and making the sugar solution evenly adhere to the surface.

Contents of the invention

Aiming at the deficiencies in the above-mentioned prior art, the present invention provides a process for making popcorn.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A kind of manufacture craft of popcorn, is made up of the following steps:

(1) Wash the corn kernels, freeze them at -30 to -10°C for 1.5-3 hours; take them out and dry them at room temperature until the water content of the corn kernels is 10-15 wt%, to obtain pretreated corn kernels;

(2) Place the cleaned zeolite at a temperature of 70-100°C and bake for 5-10 minutes, and set aside;

(3) Put 40-70 parts by weight of coconut oil and 20-50 parts by weight of nutritional additives into the popcorn machine, heat at 100-300rpm and 150-200°C for 3-10min; add 60- 100 parts by weight of pretreated corn kernels and baked zeolite, the quality of the zeolite is 3-8wt% of the mass of the pretreated corn kernels, and after sealing, heat preservation at a temperature of 130-160°C and a rotation speed of 1800-3000rpm for 2-5min , after sieving out the zeolite, the pre-processed popcorn is obtained;

(4) At 90-120°C and 100-300rpm stirring conditions, add 30-80 parts by weight of flavored sugar-coating liquid to the above-mentioned primary processed popcorn, stir for 0.5-2min, and then cool it at a fan speed of 2000-3000rpm for 1 -5min, get popcorn.

In the present invention, corn is used as the main raw material for producing puffed rice because of containing higher nutritional value. In peanut oil, peanut oil contains more than 80% unsaturated fatty acids, and also contains other rich nutrients. The fatty acid composition of peanut oil is relatively good, easy to use It is digested and absorbed by the human body, and has relatively high nutritional value. As the main edible oil for frying popcorn, in order to prevent bumping during the frying process, zeolite with rich pore structure, high catalytic activity and thermal stability is added to prevent oil temperature. Excessively high potential hazards caused by bumping. In order to increase the mouthfeel and nutritional value of popcorn, nutritional additives are added in the present invention. In order to increase the sweetness of popcorn, improve the taste and antioxidant properties, and extend the shelf life .

The vegetable oil is one or more of soybean oil, coconut oil, corn oil, sunflower oil, linseed oil, castor oil, rapeseed oil, peanut oil, palm oil and olive oil.

In the prior art, in order to make popped jade taste more attractive, a lot of additives such as essence, margarine, and pigment are added. These additives will bring us excess energy and trans fatty acids. Excessive intake of children will lead to obesity. It is not conducive to the growth and development of children, and may even cause hyperactivity in children in the long run, increase the risk of new and old vascular diseases, add excessive food additives, long-term consumption will accumulate in the human body, and may cause potential harm to the human body.

In the present invention, in order to solve the disadvantages of single taste and low nutritional value of popcorn, nutritional additives are added in the process of popcorn preparation, which can not only improve the mouthfeel of popcorn and satisfy the popular fruit-flavored popcorn, but also can Nutrients rich in popcorn. Sydney is not only rich in nutrients such as malic acid, citric acid, vitamins B1, B2, C, and carotene, but also has the effects of curing wind-heat, moistening the lungs, cooling the heart, reducing phlegm, reducing fire, and detoxifying. Popcorn is rich in fruit taste, more refreshing, and rich in nutrition, which is especially beneficial to attract young people and children to eat, helps the human body to absorb trace elements and vitamins, and improves the nutritional value.

Specifically, the Sydney pears are washed and freeze-dried to obtain pretreated pear slices, which are pulverized by a superfine pulverizer to obtain superfine pear powder, which is conducive to penetration into the interior of popcorn. Sydney is easy to be oxidized. In order not to affect the popcorn The mouthfeel of rice flower, adding a stabilizer when preparing pear powder, helps to slow down the oxidation of pear powder. At the same time, sodium carboxymethyl cellulose can improve the structure of the product. Xanthan gum can improve the taste and also have a certain Antioxidant effect, glycerin plays a role in water retention, so that the finally prepared pear powder has a good taste and prolongs the shelf life.

Preferably, the preparation method of the nutritional additive is as follows:

S1 Pretreatment: Peel and core the clean pears, cut them into 2-4mm thick slices, freeze them at -8-0°C for 30-60min, take them out and vacuum dry them at 35-55°C until the moisture content is reached 3-6wt% to obtain pretreated pear slices;

S2 crushing: crushing the above-mentioned pretreated pear slices, passing through a 100-500 mesh sieve to obtain pear powder;

Preparation of S3 solubilizer: Weigh 1-5 parts by weight of konjac starch, dissolve it in 2-8 parts by weight of water, adjust the pH to 4-6, add 0.01-0.5 parts by weight of α-amylase, and enzymolyze it at 40-55°C for 18 -30h to obtain konjac dextrin; place konjac dextrin at 25-35°C, add 1-5 parts by weight of stabilizer, 3 parts by weight of glycerin, 0.1-1 parts by weight of sodium bicarbonate and 3.5 parts by weight of water, 200- Stir at 400rpm for 1-4h, centrifuge to obtain a filter cake; place the filter cake at 130-170°C and steam-dry at a pressure of 0.2-1MPa for 1-3h to obtain a solubilizer;

S4 finished product: mix 50-100 parts by weight of pear powder and 2-8 parts by weight of solubilizer, and stir at 200-400 rpm for 5-15 minutes to obtain a nutritional additive.

The stabilizer is one or more of sorbitol, polyethylene glycol, xanthan gum, sodium carboxymethyl cellulose; preferably, the stabilizer is xanthan gum and carboxymethyl cellulose Sodium is a mixture of mass ratio 3:(1-3).

In the traditional popcorn preparation process, corn, ghee, and sugar are put into a popcorn machine and prepared together. However, in the process of preparation by this method, there will be problems of high sugar, high fat, high salt, and high energy in some corn popcorns; the surface of popcorns is not evenly coated with sugar, which affects the taste of eating; the most important point is that traditional popcorns Shelf life is short.

The invention aims to prolong the shelf life of the popcorn, improve the mouthfeel of the popcorn at the same time, and increase the popularity of the popcorn. Flavored sugar-coated liquid was added during the preparation process to replace the shortcomings of traditional sugar covering uneven popcorn surface. At the same time, other nutrients and antioxidants were added during the preparation of flavored sugar-coated liquid, which can further improve Nutritional value and shelf life of popcorn.

The flavored sugar-coating liquid is a mixture of flavored syrup or flavored syrup and flavored cream; preferably, the flavored sugar-coated liquid is formed by mixing flavored syrup and flavored cream in a mass ratio of (5-10): 1;

The flavor syrup is made by mixing white granulated sugar and water, dissolving under the condition of heating and stirring, and then adding oligosaccharides with good hygroscopicity, antiseptic performance and thermal stability. On the one hand, it can reduce sugar intake, on the other hand, it can play After reaching a certain antiseptic performance, stir to obtain an emulsion; homogenize the emulsion, soybean lecithin and antioxidants, boil the homogenized flavored syrup, evaporate its water, and finally obtain the flavored syrup.

Specifically, the preparation method of the flavor syrup is as follows:

S1. Dissolving and pretreatment: mix 40-80 parts by weight of white sugar with 30-60 parts by weight of water, stir at 70-100°C and 300-700 rpm until the white sugar is completely dissolved, and add 10-30 parts by weight of maltose compound , stirred at 50-80°C and 400-600rpm for 10-30min to obtain an emulsion;

S2. Finished product: Add 5-15 parts by weight of soybean lecithin and 2-8 parts by weight of antioxidant to the above-mentioned emulsion to obtain a mixed solution. Homogenize for 1-4 minutes, then cook at 80-110°C until the water content is 1-5wt%, and cool to obtain flavored syrup.

The maltose compound is any one of isomaltulose and isomaltose; preferably, the maltose compound is isomaltulose. The antioxidant is β-carotene and/or tea polyphenols.

The preparation method of described flavor cream is as follows:

Mix grape essence, maltitol, erythritol and avocado oil in mass ratio (0.2-0.5)(0.1-0.3):(0.1-0.3):250, heat at 45-50°C for 15-30min; then add Margarine, the mass ratio of the margarine to avocado oil is 1:(8-10); warming up to 50-55°C and stirring for 25-35min at a stirring rate of 50-80rpm; adding potassium alginate and continuing to stir for 15-30min , the mass ratio of potassium alginate to avocado oil is (0.3-0.5): 250; cooled to room temperature, that is.

The preparation method of the artificial cream is as follows: add inulin into water at a mass ratio of 1:(5-10), ultrasonicate at 75-80°C for 10-20min, ultrasonic conditions are 30-40kHz, 250-350W, to obtain a mixed solution A; Add soybean lecithin to peanut oil at a mass ratio of 1:(15-20), stir at 95-100°C for 30-50min at a stirring rate of 50-100rpm to obtain a mixed solution B; mix the mixed solution A at a mass ratio of 1:( 3-5) Add it to the mixed solution B, mix well, and let it stand at 3-10°C for 10-15h to obtain.

A kind of popcorn is obtained by adopting the above-mentioned production process.

Beneficial effects of the invention: the popcorn of the invention is rich in nutrition, refreshing and crispy, tender and crispy, and has a simple and convenient manufacturing process. The present invention adds flavored sugar-coating liquid in the production process of popcorn, and the oligosaccharides contained in it have antiseptic and hygroscopic properties, and also contain natural antioxidant substances, which can not only improve the sensory properties of the taste and fragrance of popcorn, Shelf life can also be extended.

Detailed ways

The above content of the present invention will be further described in detail below in conjunction with specific embodiments, but it should not be understood that the scope of the above subject of the present invention is limited to the following examples.

Introduction of some raw materials in this application:

The zeolite in the examples was purchased from Lingshou County Ningbo Mineral Products Co., Ltd., item number: fs-3, particle size: 2mm, specific gravity: 2.6-2.7.

In the examples, konjac starch was purchased from Jiangsu Aofu Biotechnology Co., Ltd., article number: sdf-0010, protein content: 93%, food grade.

In the examples, α-amylase was purchased from Hubei Dibai Chemical Co., Ltd., article number: 20180313, active substance content: 90%, enzyme activity: 100,000 U/g, food grade.

Corn kernels, peanut oil, Sydney, isomaltulose, isomaltulose, soybean lecithin, white sugar, glycerin, sodium carboxymethylcellulose, xanthan gum, β-carotene, avocado oil, potassium alginate, maltitol , erythritol, grape essence, and inulin are all commercially available and food grade.

Example 1

A kind of manufacture craft of popcorn, is made up of the following steps:

(1) Wash the corn kernels, freeze them at -20°C for 2 hours; take them out and dry them at room temperature until the water content of the corn kernels is 12 wt%, to obtain pretreated corn kernels;

(2) Place the cleaned zeolite at a temperature of 90°C and bake for 8 minutes, and set aside;

(3) 50 parts by weight of peanut oil and 30 parts by weight of nutritional additives are put into the popcorn machine, heated at 200 rpm and 160° C. for 5 minutes; 80 parts by weight of pretreated corn kernels and roasted zeolite are added under stirring at 200 rpm, the resulting The quality of the zeolite is 6% of the quality of the pretreated corn kernels. After sealing, it is kept at a temperature of 150° C. and a rotating speed of 2500 rpm for 3 minutes. After the zeolite is screened out, the pre-processed popcorn is obtained;

(4) Add 50 parts by weight of the flavored sugar-coating liquid to the above-mentioned primary processed popcorn under stirring conditions of 100° C. and 200 rpm, stir for 1 minute, and then place it under a fan speed of 2400 rpm to cool for 3 minutes to obtain popcorn.

The preparation method of the nutritional additive is as follows:

S1 pretreatment: peel and remove the core of the clean pear, cut into 3mm thick slices, freeze at -4°C for 45min, take it out and place it at 45°C for vacuum drying until the water content is 4wt%, to obtain the pretreated pear piece;

S2 finished product: crushing the above-mentioned pretreated pear slices and passing through a 300-mesh sieve to obtain nutritional additives.

The flavor coating liquid is a flavor syrup; the preparation method of the flavor syrup is as follows:

S1. Dissolution and pretreatment: Mix 60 parts by weight of white sugar and 40 parts by weight of deionized water, stir at 80°C and 500 rpm until the white sugar is completely dissolved, add 20 parts by weight of maltose compound, and stir at 60°C and 500 rpm 20min, to obtain the emulsion; the maltose compound is isomaltose;

S2. Finished product: Add 10 parts by weight of soybean lecithin to all the above-mentioned emulsions and mix to obtain a mixed solution. Put the mixed solution at 75°C and homogenize at a homogenizing pressure of 25MPa for 3 minutes, and then boil it at 100°C. When the water content is 2wt%, it is cooled to obtain flavored syrup.

Comparative example 1

It is basically the same as Example 1; the only difference is that no nutritional additives are added.

Example 2

A kind of manufacture craft of popcorn, is made up of the following steps:

(1) Wash the corn kernels, freeze them at -20°C for 2 hours; take them out and dry them at room temperature until the water content of the corn kernels is 12 wt%, to obtain pretreated corn kernels;

(2) Place the cleaned zeolite at a temperature of 90°C and bake for 8 minutes, and set aside;

(3) 50 parts by weight of peanut oil and 30 parts by weight of nutritional additives are put into the popcorn machine, heated at 200 rpm and 160° C. for 5 minutes; 80 parts by weight of pretreated corn kernels and roasted zeolite are added under stirring at 200 rpm, the resulting The quality of the zeolite is 6% of the quality of the pretreated corn kernels. After sealing, the temperature is 150° C. and the rotation speed is 2500 rpm, and the temperature is kept for 3 minutes. After the zeolite is screened out, the pre-processed popcorn is obtained;

(4) Add 50 parts by weight of the flavored sugar-coating liquid to the above-mentioned primary processed popcorn under stirring conditions of 100° C. and 200 rpm, stir for 1 minute, and then place it under a fan speed of 2400 rpm to cool for 3 minutes to obtain popcorn.

The preparation method of the nutritional additive is as follows:

S1 pretreatment: peel and remove the core of the clean pear, cut into 3mm thick slices, freeze at -4°C for 45min, take it out and place it at 45°C for vacuum drying until the water content is 4wt%, to obtain the pretreated pear piece;

S2 crushing: crushing the above-mentioned pretreated pear slices, and passing through a 300-mesh sieve to obtain pear powder;

Preparation of S3 solubilizer: Weigh 2.5 parts by weight of konjac starch, dissolve it in 2.5 parts by weight of deionized water, adjust the pH to 4.5, add 0.05 parts by weight of α-amylase, and enzymolyze it at 50°C for 24 hours to obtain konjac dextrin; konjac paste Refined at 30°C, added 3 parts by weight of stabilizer, 3 parts by weight of glycerin, 0.5 parts by weight of sodium bicarbonate and 3.5 parts by weight of deionized water, stirred at 300 rpm for 3 hours, and centrifuged to obtain a filter cake; put the filter cake in Steam drying at 150°C and a pressure of 0.5MPa for 2 hours to obtain a solubilizer; the stabilizer is a mixture of xanthan gum and sodium carboxymethylcellulose in a mass ratio of 3:2;

S4 finished product: mix 70 parts by weight of snow pear powder and 5 parts by weight of solubilizer, and stir at 300 rpm for 10 minutes to obtain a nutritional additive.

The flavor coating liquid is a flavor syrup; the preparation method of the flavor syrup is as follows:

S1. Dissolution and pretreatment: Mix 60 parts by weight of white sugar and 40 parts by weight of deionized water, stir at 80°C and 500 rpm until the white sugar is completely dissolved, add 20 parts by weight of maltose compound, and stir at 60°C and 500 rpm 20min, to obtain the emulsion; the maltose compound is isomaltose;

S2. Finished product: Add 10 parts by weight of soybean lecithin to the above-mentioned emulsion to obtain a mixed solution, place the mixed solution at 75°C and a homogenizing pressure of 25MPa for 3 minutes, and then boil it at 100°C until the water content is 2wt%, cooling to obtain flavored syrup.

Example 3

A kind of manufacture craft of popcorn, is made up of the following steps:

(1) Wash the corn kernels, freeze them at -20°C for 2 hours; take them out and dry them at room temperature until the water content of the corn kernels is 12 wt%, to obtain pretreated corn kernels;

(2) Place the cleaned zeolite at a temperature of 90°C and bake for 8 minutes, and set aside;

(3) 50 parts by weight of peanut oil and 30 parts by weight of nutritional additives are put into the popcorn machine, heated at 200 rpm and 160° C. for 5 minutes; 80 parts by weight of pretreated corn kernels and roasted zeolite are added under stirring at 200 rpm, the resulting The quality of the zeolite is 6% of the quality of the pretreated corn kernels. After sealing, it is kept at a temperature of 150° C. and a rotating speed of 2500 rpm for 3 minutes. After the zeolite is screened out, the pre-processed popcorn is obtained;

(4) Add 50 parts by weight of the flavored sugar-coating liquid to the above-mentioned primary processed popcorn under stirring conditions of 100° C. and 200 rpm, stir for 1 minute, and then place it under a fan speed of 2400 rpm to cool for 3 minutes to obtain popcorn.

The preparation method of the nutritional additive is as follows:

S1 pretreatment: peel and remove the core of the clean pear, cut into 3mm thick slices, freeze at -4°C for 45min, take it out and place it at 45°C for vacuum drying until the water content is 4wt%, to obtain the pretreated pear piece;

S2 crushing: crushing the above-mentioned pretreated pear slices, and passing through a 300-mesh sieve to obtain pear powder;

Preparation of S3 solubilizer: Weigh 2.5 parts by weight of konjac starch, dissolve it in 2.5 parts by weight of deionized water, adjust the pH to 4.5, add 0.05 parts by weight of α-amylase, and enzymolyze it at 50°C for 24 hours to obtain konjac dextrin; konjac paste Refined at 30°C, added 3 parts by weight of stabilizer, 3 parts by weight of glycerin, 0.5 parts by weight of sodium bicarbonate and 3.5 parts by weight of deionized water, stirred at 300 rpm for 3 hours, and centrifuged to obtain a filter cake; put the filter cake in Steam drying at 150°C and a pressure of 0.5MPa for 2 hours to obtain a solubilizer; the stabilizer is a mixture of xanthan gum and sodium carboxymethylcellulose in a mass ratio of 3:2;

S4 finished product: mix 70 parts by weight of pear powder and 5 parts by weight of solubilizer, and stir at 300 rpm for 10 minutes to obtain a nutritional additive;

The flavor coating liquid is a flavor syrup; the preparation method of the flavor syrup is as follows:

S1. Dissolution and pretreatment: Mix 60 parts by weight of white sugar and 40 parts by weight of deionized water, stir at 80°C and 500 rpm until the white sugar is completely dissolved, add 20 parts by weight of maltose compound, and stir at 60°C and 500 rpm 20min, to obtain the emulsion; the maltose compound is isomaltose;

S2. Finished product: Add 10 parts by weight of soybean lecithin and 5 parts by weight of antioxidant to the above-mentioned emulsion to obtain a mixed solution, place the mixed solution at 75°C and homogenize at a homogenizing pressure of 25MPa for 3 minutes, and then heat it at 100°C Boil until the water content is 2wt%, and cool to obtain flavor syrup; the antioxidant is β-carotene.

Comparative example 2

It is substantially the same as Example 3; its difference is only that the stabilizing agent is xanthan gum.

Comparative example 3

It is substantially the same as Example 3; its difference is only that the stabilizer is sodium carboxymethyl cellulose.

Example 4

Basically the same as Example 3, the only difference is that the maltose compound is isomaltulose.

Example 5

A kind of manufacture craft of popcorn, is made up of the following steps:

(1) Wash the corn kernels, freeze them at -20°C for 2 hours; take them out and dry them at room temperature until the water content of the corn kernels is 12 wt%, to obtain pretreated corn kernels;

(2) Place the cleaned zeolite at a temperature of 90°C and bake for 8 minutes, and set aside;

(3) 50 parts by weight of peanut oil and 30 parts by weight of nutritional additives are put into the popcorn machine, heated at 200 rpm and 160° C. for 5 minutes; 80 parts by weight of pretreated corn kernels and roasted zeolite are added under stirring at 200 rpm, the resulting The quality of the zeolite is 6% of the quality of the pretreated corn kernels. After sealing, it is kept at a temperature of 150° C. and a rotating speed of 2500 rpm for 3 minutes. After the zeolite is screened out, the pre-processed popcorn is obtained;

(4) Add 50 parts by weight of the flavored sugar-coating liquid to the above-mentioned primary processed popcorn under stirring conditions of 100° C. and 200 rpm, stir for 1 minute, and then place it under a fan speed of 2400 rpm to cool for 3 minutes to obtain popcorn.

The preparation method of the nutritional additive is as follows:

S1 pretreatment: peel and remove the core of the clean pear, cut into 3mm thick slices, freeze at -4°C for 45min, take it out and place it at 45°C for vacuum drying until the water content is 4wt%, to obtain the pretreated pear piece;

S2 crushing: crushing the above-mentioned pretreated pear slices, and passing through a 300-mesh sieve to obtain pear powder;

Preparation of S3 solubilizer: Weigh 2.5 parts by weight of konjac starch, dissolve it in 2.5 parts by weight of deionized water, adjust the pH to 4.5, add 0.05 parts by weight of α-amylase, and enzymolyze it at 50°C for 24 hours to obtain konjac dextrin; konjac paste Refined at 30°C, added 3 parts by weight of stabilizer, 3 parts by weight of glycerin, 0.5 parts by weight of sodium bicarbonate and 3.5 parts by weight of deionized water, stirred at 300 rpm for 3 hours, and centrifuged to obtain a filter cake; put the filter cake in Steam drying at 150°C and a pressure of 0.5MPa for 2 hours to obtain a solubilizer; the stabilizer is a mixture of xanthan gum and sodium carboxymethylcellulose in a mass ratio of 3:2;

S4 finished product: mix 70 parts by weight of pear powder and 5 parts by weight of solubilizer, and stir at 300 rpm for 10 minutes to obtain a nutritional additive;

The flavored sugar-coating liquid is formed by mixing flavored syrup and flavored cream in a mass ratio of 8:1;

The preparation method of described flavor syrup is as follows:

S1. Dissolution and pretreatment: Mix 60 parts by weight of white sugar and 40 parts by weight of deionized water, stir at 80°C and 500 rpm until the white sugar is completely dissolved, add 20 parts by weight of maltose compound, and stir at 60°C and 500 rpm 20min, to obtain the emulsion; the maltose compound is isomaltulose;

S2. Finished product: Add 10 parts by weight of soybean lecithin and 5 parts by weight of antioxidant to the above-mentioned emulsion to obtain a mixed solution, place the mixed solution at 75°C and homogenize at a pressure of 25MPa for 3 minutes, and then heat it at 100°C boil until the water content is 2wt%, and cool to obtain flavor syrup; the antioxidant is β-carotene.

The preparation method of described flavor cream is as follows:

Mix grape essence, maltitol, erythritol and avocado oil in a mass ratio of 0.3:0.2:0.2:250, heat at 46°C for 20min; then add margarine, the mass ratio of margarine to avocado oil is 1:9; heat up to 52°C and stir for 30 minutes at a stirring rate of 50 rpm; then add potassium alginate and continue stirring for 20 minutes, the mass ratio of potassium alginate to avocado oil is 0.45:250; cool to room temperature to obtain the product. The preparation method of the artificial cream is as follows: adding inulin into deionized water at a mass ratio of 1:6, ultrasonicating at 78° C. for 15 min under ultrasonic conditions of 35 kHz and 300 W, to obtain a mixture A; adding soybean lecithin at a mass ratio of 1:18 Add it to peanut oil, stir at 98°C for 35 minutes, and the stirring rate is 80rpm to obtain the mixed solution B; add the mixed solution A to the mixed solution B at a mass ratio of 1:4.5 and mix evenly, and stand at 4°C for 10 hours to obtain the product. With reference to the method of Test Example 1, the popcorn obtained in Example 5 was sensory evaluated, and the sensory evaluation results were: 10 points for mouthfeel, 9 points for color, 10 points for appearance, 10 points for fragrance, and 39 points for total score.

test case 1

Sensory evaluation: the puffed rice prepared by embodiment 1-4 and comparative example 1-3 is carried out sensory evaluation, and evaluation group is made up of professionally trained evaluators, according to the evaluation standard of table 1 respectively to the mouthfeel of puffed rice (10 points ), color (10 points), appearance (10 points), and fragrance (10 points) for sensory evaluation, and the scoring result is the sum of the four, with a total score of 40 points. The sensory evaluation results are shown in Table 2.

Table 1 Evaluation Criteria

Table 2 Sensory evaluation results

Taste color shape fragrance total score Example 1 6 points 8 points 7 points 7 points 28 points Example 2 8 points 8 points 8 points 8 points 32 points Example 3 9 points 9 points 9 points 9 points 36 points Example 4 9 points 9 points 10 points 9 points 37 points Comparative example 1 2 minutes 6 points 6 points 2 minutes 16 points Comparative example 2 9 points 8 points 8 points 9 points 34 points Comparative example 3 8 points 9 points 9 points 8 points 34 points

From the above results, it can be seen that the addition of nutritional additives can obviously increase the public's love for popcorn. Adding pear powder to popcorn will have a fruity taste of popcorn, making the original popcorn more refreshing, rich in aroma, and delicious. , The taste is sweet but not greasy, and it can also improve the nutritional value, making it easier to satisfy people's taste buds. At the same time, xanthan gum and sodium carboxymethylcellulose are added to the solubilizer of nutritional additives, which not only increases the taste of popcorn, but also sodium carboxymethylcellulose can improve the tissue and make the water less volatile , can increase the product yield, make it easier for nutrients to enter the inside of the popcorn during the preparation process, increase the pear powder inside the popcorn, and improve the taste; in addition, β-carotene is added during the preparation of the flavored syrup , β-carotene can stimulate the taste buds of the human body and increase the rate of food attraction. At the same time, the color is orange, which can effectively improve the appearance and color of popcorn, so it is more popular with the public.

test case 2

Popcorn detection result: with the popcorn prepared by embodiment 1-3 and comparative example 1-3, count the percentage of dummy grains and iron grains after the preparation is finished. Sugar uniformity, the specific statistical results are shown in Table 3.

Dumb grain rate = (dumb grain mass + iron grain mass) / corn kernel mass × 100%; the uniformity of hanging candy is that the hanging candy of each popcorn does not exceed 60% of the surface, which is regarded as uneven hanging sugar.

Table 3 Popcorn detection results statistics

As can be seen from the above results, the popcorn prepared by the present invention has a very good uniformity of hanging sugar, and the popping rate is also very good. The diameter of the ultra-miniature pear powder is very small, and the gaps of the popcorn increase during the frying and popping process. , Sydney powder thus enters its interior, and at the same time sodium carboxymethyl cellulose can play a role in tissue improvement, and can make the water less volatile, which further promotes the addition of solubilizers in the popcorn preparation process, which can effectively promote the penetration of nutritional additives Inside the popcorn, the product yield can be increased. In addition, the sodium bicarbonate in the solubilizer decomposes at high temperature to produce carbon dioxide, thereby increasing the popcorn rate of the popcorn.

Test case 3

Puffing degree test: After popping the popcorns prepared in Examples 1-3 and Comparative Examples 1-3, sieve, calculate the puffing degree of complete popcorns, take 50 grains for detection, and take the average value, the results are shown in Table 4.

Puffing degree (%)=(volume after puffing-volume before puffing)/volume before puffing×100%;

Table 4 Puffing degree test

Expansion (%) Example 1 306% Comparative example 1 227% Example 2 374% Example 3 406% Comparative example 2 386% Comparative example 3 394%

From the above test results, it can be seen that adding nutritional additives in the popcorn preparation process can effectively promote the puffing degree of popcorn. This enters into its interior, which further promotes the addition of solubilizer in the popcorn preparation process, which can effectively promote the penetration of nutritional additives into the interior of popcorn; in addition, the sodium bicarbonate in the solubilizer decomposes at high temperature to produce carbon dioxide, thereby improving the popcorn. flower rate. At the same time, the addition of solubilizer can also increase the puffing degree of popcorn to a certain extent, and sodium carboxymethyl cellulose can play a role in tissue improvement, and can make the water less volatile, and can maintain the persistence of the original shape of popcorn , and then to a certain extent, it can also improve the puffing degree of popcorn.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (7)

1. a kind of manufacture craft of popcorn is characterized in that, is made up of following steps: (1) Wash the corn kernels, freeze them at -30~-10°C for 1.5-3 hours; take them out and dry them at room temperature until the water content of the corn kernels is 10-15wt% to obtain pretreated corn kernels; (2) Bake the cleaned zeolite at 70-100°C for 5-10 minutes and set aside; (3) Put 40-70 parts by weight of vegetable oil and 20-50 parts by weight of nutritional additives into the popcorn machine, heat at 100-300 rpm and 150-200 ° C for 3-10 minutes; add 60-100 parts by weight while stirring at 100-300 rpm Parts by weight of pretreated corn kernels and baked zeolite, the quality of the zeolite is 3-8wt% of the mass of pretreated corn kernels, and after sealing, the temperature is 130-160 ° C and the rotation speed is 1800-3000rpm. 2-5min, After sieving out the zeolite, the pre-processed popcorn is obtained; (4) At 90-120°C and 100-300rpm stirring conditions, add 30-80 parts by weight of flavored sugar-coating liquid to the above-mentioned primary processed popcorn, and stir for 0.5-2min. The flavored sugar-coated liquid is flavor syrup and flavor The mixture of cream; then cool it for 1-5min under the fan speed of 2000-3000rpm to get popcorn; The preparation method of the nutritional additive is as follows: S1 Pretreatment: Peel and core the clean pears, cut them into 2-4mm thick slices, freeze them at -8-0°C for 30-60min, take them out and vacuum dry them at 35-55°C until the moisture content is reached 3-6wt% to obtain pretreated pear slices; S2 crushing: crushing the above-mentioned pretreated pear slices, passing through a 100-500 mesh sieve to obtain pear powder; Preparation of S3 solubilizer: Weigh 1-5 parts by weight of konjac starch, dissolve it in 2-8 parts by weight of water, adjust the pH to 4-6, add 0.01-0.5 parts by weight of α-amylase, and enzymolyze it at 40-55°C for 18 -30h to obtain konjac dextrin; place konjac dextrin at 25-35°C, add 1-5 parts by weight of stabilizer, 3 parts by weight of glycerin, 0.1-1 parts by weight of sodium bicarbonate and 3.5 parts by weight of water, 200- Stir at 400rpm for 1-4h, centrifuge to obtain a filter cake; place the filter cake at 130-170°C and steam-dry at a pressure of 0.2-1MPa for 1-3h to obtain a solubilizer; S4 finished product: mix 50-100 parts by weight of pear powder and 2-8 parts by weight of solubilizer, stir at 200-400rpm for 5-15min to obtain nutritional additives; the stabilizer is xanthan gum and sodium carboxymethyl cellulose Mass ratio 3: (1-3) mixture; The preparation method of described flavor cream is as follows: Mix grape essence, maltitol, erythritol and avocado oil in mass ratio (0.2-0.5):(0.1-0.3):(0.1-0.3):250, heat at 45-50°C for 15-30min; Add margarine, the mass ratio of margarine to avocado oil is 1: (8-10); heat up to 50-55°C and stir for 25-35min at a stirring rate of 50-80rpm; then add potassium alginate and continue stirring for 15- After 30 minutes, the mass ratio of potassium alginate to avocado oil is (0.3-0.5): 250; cooled to room temperature, ready to be obtained. 2. the manufacture craft of popcorn as claimed in claim 1 is characterized in that, the preparation method of described flavor syrup is as follows: S1. Dissolving and pretreatment: mix 40-80 parts by weight of white sugar with 30-60 parts by weight of water, stir at 70-100°C and 300-700 rpm until the white sugar is completely dissolved, and add 10-30 parts by weight of maltose compound , stirred at 50-80°C and 400-600rpm for 10-30min to obtain an emulsion; S2. Finished product: Add 5-15 parts by weight of soybean lecithin and 2-8 parts by weight of antioxidant to the above-mentioned emulsion to obtain a mixed solution. Homogenize for 1-4 minutes, then boil at 80-110°C until the water content is 1-5wt%, and cool to obtain flavored syrup. 3. The manufacturing process of popcorn as claimed in claim 2, wherein the maltose compound is any one of isomaltulose and isomaltulose. 4. The production process of popcorn as claimed in claim 1, characterized in that the preparation method of the artificial cream is as follows: adding inulin to water at a mass ratio of 1: (5-10), and ultrasonicating at 75-80°C 10-20min, ultrasonic conditions 30-40kHz, 250-350W, to obtain a mixture A; add soybean lecithin to peanut oil at a mass ratio of 1: (15-20), stir at 95-100°C for 30-50min, stirring speed 50-100rpm to obtain the mixed solution B; add the mixed solution A to the mixed solution B at a mass ratio of 1: (3-5), mix evenly, and stand at 3-10°C for 10-15h to obtain the product. 5. the manufacture craft of puffed rice as claimed in claim 1 is characterized in that, described vegetable oil is soybean oil, coconut oil, corn oil, sunflower oil, linseed oil, castor oil, rapeseed oil, peanut oil, palm oil and One or more of the two types of olive oil. 6. The manufacture craft of popcorn as claimed in claim 2, is characterized in that, described antioxidant is β-carotene and/or tea polyphenol. 7. A kind of popcorn, adopts the manufacturing process described in any one of claim 1-6 to obtain.