阅读说明：本技术 一种肉味低能量营养爆米花及其制备方法 (Meat-flavored low-energy nutritional popcorn and preparation method thereof ) 是由 方向 许静 张赟彬 王思佳 冯奇 于 2019-10-25 设计创作，主要内容包括：本发明公开了一种牛肉味低能量营养爆米花的制备方法,其制备工艺包括：通过浸泡、煎煮、过滤以及喷雾干燥制得肉味复合调味料和功能营养增强剂,将肉味复合调味料、功能营养增强剂以及牛肉精粉混合、搅拌,制得爆米花专用调味粉。将美国爆裂玉米通过气爆设备制得原味爆米花,然后与爆米花专用调味粉混合搅拌,进行裹粉、过筛、冷却,制得牛肉味低能量营养爆米花,最后进行成品包装。本发明解决了传统爆米花可满足大众对新颖爆米花口味的需求,具有口感丰富、低能量、营养健康的特点。(The invention discloses a preparation method of beef-flavored low-energy nutritional popcorn, which comprises the following steps: the special seasoning powder for popcorn is prepared by soaking, decocting, filtering and spray drying to prepare meat flavor compound seasoning and functional nutrition enhancer, and mixing and stirring the meat flavor compound seasoning, the functional nutrition enhancer and the beef flavor powder. Preparing original popcorn from American popcorn by air-blasting equipment, mixing with special flavoring powder for popcorn, stirring, wrapping with powder, sieving, cooling to obtain low-energy nutritional popcorn with beef flavor, and packaging. The invention solves the problem that the traditional popcorn can meet the requirements of the public on the taste of the novel popcorn, and has the characteristics of rich taste, low energy, nutrition and health.)

1. A preparation method of beef-flavored low-energy nutritional popcorn is characterized by comprising the following steps:

step 1: preparing the meat-flavor compound seasoning:

weighing 5-10 parts of beef, 1-5 parts of tsaoko amomum fruits, 1-3 parts of pepper, 2-3 parts of hot pepper, 1-2 parts of pepper and 1-4 parts of turmeric according to parts by weight, adding water, decocting for 15min, stopping heating, adding 4-8 parts of edible salt, 0.1-2 parts of flavour development nucleotide disodium, 4-8 parts of xylitol and 1-3 parts of yeast extract, stirring and uniformly mixing, decocting for 5min, filtering by a 200-mesh screen to obtain a uniform solution, and performing spray drying to obtain the meat flavor compound seasoning with the water content of 1-3 wt%;

step 2: preparation of functional nutrition enhancer:

weighing 0.5-2 parts of bighead atractylodes rhizome, 0.5-2 parts of angelica dahurica, 0.5-1.5 parts of fructus amomi and 0.5-1.5 parts of dried orange peel according to parts by weight, adding water, decocting for 20min at 100 ℃, filtering by a 200-mesh net to obtain a uniform solution, performing spray drying to obtain powder with the water content of 0.5-3 wt%, and then fully mixing with 0.5-3 parts of spirulina powder to obtain the functional nutrition enhancer;

and step 3: preparing special seasoning powder for popcorn:

fully stirring the meat flavor compound seasoning prepared in the step 1, the functional nutrition enhancer prepared in the step 2 and the beef flavor powder according to the mass ratio of 1 (2-3) to 1, and uniformly mixing to prepare special seasoning powder for popcorn;

and 4, step 4: the preparation process of the popcorn comprises the following steps:

putting the corns into an air explosion device for air explosion, putting the popcorn which is popped into a powder wrapping device containing the special seasoning powder for the popcorn prepared in the step 3 for wrapping, sieving, cooling and packaging the popcorn finished product; wherein the mass ratio of the corn to the special seasoning powder for popcorn is (1-2) to 1.

2. The method for preparing beef flavor low-energy nutrition popcorn as claimed in claim 1, wherein the spray drying process used in the preparation of the meat flavor compound seasoning in step 1 and the preparation of the functional nutrition enhancer in step 2 is: the air inlet temperature is 180 ℃ and 200 ℃, and the air outlet temperature is 70 ℃.

3. The method for preparing beef flavor low-energy nutritional popcorn as claimed in claim 1, wherein the popcorn is prepared by air explosion method in step 4, the power of the air explosion equipment is 2kw, the air outlet temperature is 160-.

4. The method for preparing beef-flavored low-energy nutritional popcorn as claimed in claim 1, wherein the stirring speed of the flour coating device in step 4 is 65r/min, and the flour coating time is 60 s.

5. Beef-flavored low-energy nutritional popcorn prepared by the method according to any one of claims 1 to 4.

Technical Field

The invention relates to a preparation method of low-energy beef-flavor popcorn, and belongs to the technical field of application food.

Background

The traditional popcorn is prepared by taking popcorn as a raw material and adopting an oil popping device, sequentially adding coconut oil, special powdered sugar for the popcorn (containing sugar, essence, spice, salt, emulsifier and the like) and the popcorn, mixing, stirring and heating at high temperature, wherein a large amount of powdered sugar and coconut oil are required for the popcorn prepared by the oil popping method, the popcorn prepared by the process contains a large amount of sugar and fat, the heat content in each 100g of the popcorn reaches 387 kilocalories, the content of saturated fatty acid reaches 14.5g, and excessive intake of energy and saturated fatty acid can not only make people fat, but also bring cardiovascular disease risks, so that the traditional popcorn has larger health hidden danger and is not in accordance with the modern healthy life concept of pursuing low heat by people; secondly, the popcorn prepared by the current oil popping method mainly takes caramel-flavored popcorn as a main material, has single taste, is too sweet and greasy in taste, and cannot meet the requirement of people on novel taste.

Disclosure of Invention

The invention aims to solve the technical problem of providing the beef-flavored low-energy nutritional popcorn and the preparation method thereof, and solves the problems of single taste, high sugar content, high oil content, high energy and high heat of the popcorn in the prior art.

In order to solve the technical problem, the invention provides a preparation method of beef-flavored low-energy nutritional popcorn, which is characterized by comprising the following steps:

step 1: preparing the meat-flavor compound seasoning:

weighing 5-10 parts of beef, 1-5 parts of tsaoko amomum fruits, 1-3 parts of pepper, 2-3 parts of hot pepper, 1-2 parts of pepper and 1-4 parts of turmeric according to parts by weight, adding water, decocting for 15min, stopping heating, adding 4-8 parts of edible salt, 0.1-2 parts of flavour development nucleotide disodium, 4-8 parts of xylitol and 1-3 parts of yeast extract, stirring and uniformly mixing, decocting for 5min, filtering by a 200-mesh screen to obtain a uniform solution, and performing spray drying to obtain the meat flavor compound seasoning with the water content of 1-3 wt%;

step 2: preparation of functional nutrition enhancer:

weighing 0.5-2 parts of bighead atractylodes rhizome, 0.5-2 parts of angelica dahurica, 0.5-1.5 parts of fructus amomi and 0.5-1.5 parts of dried orange peel according to parts by weight, adding water, decocting for 20min at 100 ℃, filtering by a 200-mesh net to obtain a uniform solution, performing spray drying to obtain powder with the water content of 0.5-3%, and then fully mixing with 0.5-3 parts of spirulina powder to obtain the functional nutrition enhancer;

and step 3: preparing special seasoning powder for popcorn:

fully stirring the meat flavor compound seasoning prepared in the step 1, the functional nutrition enhancer prepared in the step 2 and the beef flavor powder according to the mass ratio of 1 (2-3) to 1, and uniformly mixing to prepare special seasoning powder for popcorn;

and 4, step 4: the preparation process of the popcorn comprises the following steps:

putting the corns into an air explosion device for air explosion, putting the popcorn which is popped into a powder wrapping device containing the special seasoning powder for the popcorn prepared in the step 3 for wrapping, sieving, cooling and packaging the popcorn finished product; wherein the mass ratio of the corn to the special seasoning powder for popcorn is (1-2) to 1.

Preferably, in the preparation of the meat flavor compound seasoning in the step 1 and the preparation of the functional nutrition enhancer in the step 2, the adopted spray drying processes are as follows: the air inlet temperature is 180 ℃ and 200 ℃, and the air outlet temperature is 70 ℃.

Preferably, the popcorn is prepared by adopting an air explosion method in the step 4, the power of the air explosion equipment is 2kw, and the air outlet temperature is 160-.

Preferably, the stirring speed of the powder wrapping equipment in the step 4 is 65r/min, and the powder wrapping time is 60 s.

The invention also provides the beef-flavored low-energy nutritional popcorn prepared by the method.

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

(1) according to the preparation method of the beef-flavored low-energy nutritional popcorn, an advanced gas explosion process is adopted in the process, the defect that the popcorn can be produced only by adding powdered sugar and oil in the traditional oil explosion process is overcome, and the use of powdered sugar and oil is reduced, so that the energy of the popcorn is greatly reduced; in the aspect of material selection, salty taste mainly taking beef flavor is selected as a new taste of the popcorn, the popcorn is endowed with a brand-new taste, meanwhile, in order to increase the nutritional efficacy of the popcorn, components such as bighead atractylodes rhizome and fructus amomi are added, the popcorn has the effects of promoting gastrointestinal functions, strengthening spleen, supplementing qi, reducing blood sugar and the like, is suitable for the digestion-aiding requirement during movie theatre viewing, enables the popcorn to be more nutritional and healthy, and really meets the dual requirements of diversified taste and nutrition of consumers.

(2) The preparation method has reasonable process, easily obtained raw materials, easily controlled reaction, suitability for industrial production and huge market advantages.

Detailed Description

The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and such equivalents may fall within the scope of the present invention as defined in the appended claims.

Disodium ribonucleotide, xylitol snail and spirulina powder, 500g of food grade, produced by Wanbang industries, Inc. in Henan; yeast extract, Zhengzhou Jinnuo Biotechnology Co., Ltd., food grade 500 g; beef flavor powder, Qingdao feast Dachu food Co Ltd, food grade 500 g.