阅读说明：本技术 一种休闲食品及其制备方法 (Leisure food and preparation method thereof ) 是由 钟威 谭均 周玉 陈涵 陈欢 于 2020-06-30 设计创作，主要内容包括：本发明属于食品加工技术领域,公开了一种休闲食品及其制备方法。本发明以气流膨化的谷物为主要原料,对谷物原料进行调味和营养强化,同时加入坚果、蜜饯、冻干果蔬,针对特殊人群进行营养设计,满足了不同人群每日对营养素摄入量的需求。同时通过对蜜饯进行阻水预处理,解决了蜜饯加入,造成产品回软的技术痛点。(The invention belongs to the technical field of food processing, and discloses a leisure food and a preparation method thereof. According to the invention, the air flow puffed grains are used as main raw materials, the grain raw materials are seasoned and nutrient-enriched, and meanwhile, nuts, preserved fruits and freeze-dried fruits and vegetables are added, so that the nutritional design is carried out for special crowds, and the daily requirement of different crowds on the nutrient intake is met. Meanwhile, the technical pain point of softening of the product caused by adding the preserved fruits is solved by performing water resistance pretreatment on the preserved fruits.)

1. The leisure food is characterized by comprising the following raw materials in parts by weight:

15-22 parts of preserved fruits, 27-40 parts of nuts, 30-45 parts of grains and 15-30 parts of freeze-dried fruits and vegetables.

2. The snack food of claim 1 wherein said confection comprises blueberries, cranberries, strawberries, raisins, blackcurrants, plums, apricots, plums.

3. The snack food of claim 1 wherein said nuts comprise almonds, hazelnuts, walnut kernels, pistachios, and pumpkin seeds.

4. The snack food of claim 1 wherein said cereal is produced by air puffing and comprises rice, wheat, black rice, highland barley, tartary buckwheat, and soy protein.

5. A method of preparing the snack food of any of claims 1 to 4, comprising the steps of:

puffing the grains by airflow to obtain grain flowers, and baking after seasoning;

carrying out anti-oxidation treatment on the preserved fruits, baking and then bagging;

and mixing the baked grain flowers with the nuts and the freeze-dried fruits and vegetables, and bagging.

6. The method as claimed in claim 5, wherein the puffing temperature of the air flow puffing is 170-.

7. The method of claim 5, wherein the antioxidant treatment is the addition of 1-5% antioxidant by weight of the confection to the confection, the antioxidant being a mixture of phospholipids, mono-diglyceride, and VC in a weight ratio of 1:1:7 to 1:1: 16.

8. The method of claim 5, wherein the flavoring formula comprises, by weight, 90-110 parts of cereal flower, 17-56 parts of flavoring powder, 20-80 parts of syrup, and 3-12 parts of corn germ oil.

9. The method of claim 8, wherein the syrup is prepared from maltose 25-35 parts, white sugar 65-75 parts, and water 90-110 parts.

10. A snack food product prepared by the method of any one of claims 5 to 9.

Technical Field

The invention relates to the technical field of food processing, in particular to a leisure food and a preparation method thereof.

Background

At present, the varieties of nuts in the market every day are more, and the independent small packages are adopted so as to control the daily intake. However, the original taste of nuts is single, dried fruits are easy to be shrunken and caked, the overall taste is dry, meanwhile, the candied fruit raw materials are easy to soften due to the combination of high sugar and high moisture content of the candied fruit raw materials and other crisp raw materials, and the oxidation of grease can be accelerated to a certain extent due to the moisture in the candied fruit raw materials, so that the application of the candied fruit raw materials is greatly limited, but the related products added with the candied fruits on the market at present can only delay the softening phenomenon of the candied fruits by adding a drying agent, but the technical problem cannot be completely solved.

Although the meal replacement cereal bar product has satiety, the taste is soft and cannot be accepted by all consumers, the cellulose content is high, the vitamins, minerals and proteins contained in the meal replacement cereal bar product are usually less, the nutrition is not balanced, and the daily required nutrient intake of a human body cannot be met.

Disclosure of Invention

Aiming at the problems in the background art, the invention provides the leisure food and the preparation method thereof, and the leisure food prepared by the formula and the preparation method has rich taste and balanced nutrition; through the anti-oxidation treatment on the preserved fruits, the moisture migration reaction of the preserved fruits is prevented, the application range of the preserved fruits is widened under the condition of ensuring the taste of the preserved fruits, and meanwhile, the technical pain point of the preserved fruit moisture migration is solved.

In order to achieve the purpose, the invention adopts a technical scheme that:

the leisure food comprises the following raw materials in parts by weight:

15-22 parts of preserved fruits, 27-40 parts of nuts, 30-45 parts of grains and 15-30 parts of freeze-dried fruits and vegetables.

Further, the preserves comprise blueberries, cranberries, strawberries, raisins, blackcurrants, plums, apricots and plums.

Further, the nuts include almond kernels, hazelnuts, walnut kernels, pistachio nuts and pumpkin seed kernels.

Further, the grain is prepared by airflow puffing, and comprises rice, wheat, black rice, highland barley, tartary buckwheat and soybean protein.

The invention adopts another technical scheme that:

a method for preparing a snack food, the method comprising the steps of:

puffing the grains by airflow to obtain grain flowers, and baking after seasoning, wherein the baking temperature is 105-115 ℃, the baking time is 10-30min, and the moisture content of the grain flowers is less than or equal to 4.5%;

carrying out anti-oxidation treatment on the preserved fruits, baking at the temperature of 110-130 ℃ for 20-50min, and then bagging;

and mixing the baked grain flowers with the nuts and the freeze-dried fruits and vegetables, and bagging.

Further, the puffing temperature of the airflow puffing is 170-300 ℃, the puffing time is 25-50s, the moisture content of the blank is 9-15%, and the feeding speed is 800-1200 g/min.

Further, the rotating speed of the seasoning is 80-120 r/min, and the time is 1-3 min.

Further, the antioxidant treatment is to add antioxidant which accounts for 1-5% of the weight of the preserved fruits into the preserved fruits, wherein the antioxidant is a mixture of phospholipid, mono-diglyceride and VC, and the weight ratio of the mixture of phospholipid, mono-diglyceride and VC is 1:1:7-1:1: 16.

Furthermore, the moisture content in the preserved fruits is less than or equal to 7.5 percent.

Furthermore, the seasoning formula comprises, by weight, 90-110 parts of cereal flower, 17-56 parts of seasoning powder, 20-80 parts of syrup and 3-12 parts of corn germ oil.

Further, the syrup is decocted for 3-10min at the temperature of 90-110 ℃ according to the weight parts of 25-35 parts of maltose, 65-75 parts of white sugar and 90-110 parts of water.

Further, the processing technology of the nuts comprises the steps of shelling the nuts, baking at the temperature of 140 ℃ for 100-; the processing technology of the freeze-dried fruits and vegetables comprises the steps of utilizing a freeze dryer to pre-cool materials for 4-5 hours at-40 to-50 ℃, then vacuumizing, increasing the temperature of the materials from-50 ℃ to-30 ℃ through a gap circulating pump, controlling the temperature increase speed to be 5-10 ℃/h, maintaining the temperature for about 10 hours at-25 to-30 ℃, starting automatic heating, increasing the temperature of the materials from-25 ℃ to 20 ℃, controlling the temperature increase speed to be 5 ℃/h, and taking out the materials after the temperature increase is completed.

The invention also discloses a leisure food prepared by the method.

Compared with the prior art, the invention has the beneficial effects that:

1. the airflow puffing treatment is carried out on the grains, the original shape and the nutritional value of the grain raw materials are guaranteed to the maximum extent, the taste level of the grain flowers is obviously increased after the seasoning treatment, and the addition of other raw materials (preserved fruits, nuts and freeze-dried fruits and vegetables) not only increases the nutritional value of the product, but also makes the appearance and the color of the product joyful. According to the latest international nutrition concept, by performing nutrition analysis on each raw material and then performing elaborate nutrition collocation, the problem of monotonous flavor and unbalanced nutrition of the traditional product is solved, necessary nutrition is met, satiety is enhanced, and taste and visual enjoyment is brought.

2. According to the invention, the moisture in the raw materials of the preserved fruit is locked by pretreating the preserved fruit by using the antioxidant, so that the moisture migration reaction is prevented, the problem that the taste of the product is soft after the preserved fruit is combined with other low-moisture materials (such as grain flowers, freeze-dried fruits and nuts) is solved, the application range of the preserved fruit is widened under the condition of ensuring the taste of the preserved fruit, and the technical pain point of the preserved fruit in the industry of moisture migration is also solved.

Detailed Description

For further understanding of the present invention, the method and effects of the present invention will be described in further detail with reference to specific examples. It should be noted that the present embodiment is only for further illustration of the present invention and should not be construed as limiting the scope of the present invention, and that those skilled in the art can make modifications and adjustments in a non-essential way based on the above disclosure.