CN101637239B - Functional sugar-free microwave puffed rice and preparation method thereof - Google Patents
Functional sugar-free microwave puffed rice and preparation method thereof Download PDFInfo
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- CN101637239B CN101637239B CN2009100421300A CN200910042130A CN101637239B CN 101637239 B CN101637239 B CN 101637239B CN 2009100421300 A CN2009100421300 A CN 2009100421300A CN 200910042130 A CN200910042130 A CN 200910042130A CN 101637239 B CN101637239 B CN 101637239B
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Abstract
The invention discloses a functional sugar-free microwave puffed rice and a preparation method thereof; the puffed rice comprises the following raw materials by weight content: 50-85% of burst coin grains, 0-15% of oil/grease components, 1-25% of sugar alcohol, 1-8% of polydextrose, 1-5% of oligoisomaltose, 0.01-0.07% of sucrose trichloride and the rest of water. The invention also discloses a preparation method for functional sugar-free microwave puffed rice. The invention can reduce the fat content of the sugar-free microwave puffed rice by using the reasonable composition of sugar alcohol, polydextrose, oligoisomaltose, and sucrose trichloride and provides sweet mixture, sweet feeing of which is superior to that of cane sugar; and the prepared puffed rice is crisp, has natural and non-greasy sweet feeling, satiety mouth feeling, non-dental decay, low calorie, no obvious effect on the plasma glucose and insulin level and is suitable for requirements of people on good mouth feeling.
Description
Technical field
The present invention relates to a kind of functional sugar-free microwave puffed rice and preparation method thereof, belong to technical field of agricultural product process.
Background technology
Popular in the market is four kinds of main tastes such as the salty sweet taste of butter, butter sweet, chocolate sweet taste and fruit sweet taste, no matter is any taste, without exception contain great amount of fat and high-octane all kinds of sugar, comprise mono-and di-saccharides and polysaccharide; Often edible these health to people can produce great negative effect, for example: high fat of blood, hyperglycaemia and high cholesterol.
A lot of low sugar puffed rices appear now on the market; But the low sugar puffed rice changes high-octane sugar in the raw material into high sweetener mostly; Improve the consumption of oil/fat simultaneously; The puffed rice mouthfeel of only using high sweetener and high fat content is desirable not to the utmost, and the snuff rate of puffed rice and expansion rate are generally not high.
Summary of the invention
The object of the present invention is to provide a kind of functional sugar-free microwave puffed rice, this puffed rice does not contain sucrose and contains oil quantity low, and mouthfeel is full, and heat is low, can satisfy public demand.
Another object of the present invention is to provide the preparation method of above-mentioned functions property sugar-free microwave puffed rice, this preparation method's technology is simple, cost is low.
Functional sugar-free microwave puffed rice provided by the invention is prepared by following raw materials in weight content: pop corn grain 50～85%, oil/fat component 0～15%; Sugar alcohol 1～25%, polydextrose 1～8%, oligoisomaltose 1～5%; Sucralose 0.01～0.07%, surplus are water.
Functional sugar-free microwave puffed rice provided by the invention, the preferred weight content of each raw material is: pop corn grain 60～70%, oil/fat component 2～13%; Sugar alcohol 10～20%, polydextrose 1～6%, oligoisomaltose 2～5%; Sucralose 0.02～0.06%, surplus are water.
Oil according to the invention/fat component is one or more in butter, cream, butter and the oil soluble perfume.
Sugar alcohol according to the invention is one or more in xylitol, maltitol, isomalt, antierythrite and the D-sorbite.
In said components, the fruit ear of pop corn grain and seed are all little than conventional corn, and seed is made up of horny endosperm basically, the structure consolidation, and hard, clear, meeting high temperature has bigger swelling fracture property.
In said components, various sugar alcohols, polydextrose and oligoisomaltose all have certain physiological regulation function; Through reasonable compatibility, not only can make functional sugar-free microwave puffed rice have special sweet taste mouthfeel, and can also make functional sugar-free microwave puffed rice have a series of functional characteristics.Wherein, the xylitol flavor is cool, sugariness is equivalent to sucrose, and heat is low; The maltitol heat is low, has emulsion stability, can be used as fat substitute, during with high-fat foods food together, can suppress the storage of fat in human body; The pure and mild antierythrite of isomaltoketose has the pure taste as sucrose, does not have bad aftertaste and peculiar smell, can and cover the latter's bad aftertaste and peculiar smell with high sweetener generation synergistic function.Polydextrose is the another name of water-soluble dietary fiber, can reduce sugar in the food, and fat and starch consumption are a kind of food components with health care, can prevent treating constipation fat deposition.Oligoisomaltose can effectively promote the growth and breeding of beneficial bacteria-Bifidobacterium in the human body to be called as " positive growth factor for bifidus "; Be called for short " Oilgosaccharkdes "; Oligoisomaltose has moisture retention, can prevent age of starch, prolongs the holding time of food.Above-mentioned functions property component is all non-to cause carious tooth property, low in calories and plasma glucose and insulin level do not had obvious influence.
In said components; Composite with sugar alcohol, polydextrose and oligoisomaltose; The mouthfeel of functional sugar-free microwave puffed rice is full inadequately, and sweet sense is not enough, so the present invention utilizes high sweetener to improve the puffed rice sugariness; The Sucralose sweet taste is pure, is not with any offending back bitter taste and metal aftertaste; The non-carious tooth property that causes is not participated in body metabolism, and its calorific value is zero, and good stability still keeps its sugariness constant in the high temperature process process with at the lower food of pH value.Use the rationally composite functional sugar-free microwave puffed rice that makes of sugar alcohol, polydextrose, oligoisomaltose and Sucralose to reduce fat content, provide sweet sense to be superior to the sweet mixt of cane-sugar taste.
The preparation method of functional sugar-free microwave puffed rice provided by the invention is: Sucralose, sugar alcohol, polydextrose and the oligoisomaltose of getting the metering ratio; The water dissolving and mixing; Be heated to boiling; Remove impurity and cake mass, get the high thick sweet liquid of glassy yellow, regulating sweet liquid temp is 60 ℃～90 ℃; Add oil/fat component and pop corn grain mixing and stirring and get mixture, place the special-purpose bag of microwave to carry out heating using microwave in the mixture that stirs and to be prepared into functional sugar-free microwave puffed rice.
In above-mentioned preparation method, the power of said microwave is 610～830W, and the time of heating using microwave is 2～5min.
Advantage of the present invention is: use sugar alcohol, polydextrose, oligoisomaltose and the reasonable composite fat content that can reduce functional sugar-free microwave puffed rice of Sucralose, and the sweet mixt that provides sweet sense to be superior to cane-sugar taste, and the puffed rice of preparation is crisp; Sweet sense is oiliness naturally; Mouthfeel is full, and the non-carious tooth property that causes is low in calories; Plasma glucose and insulin level are not had obvious influence, adapt to popular demand good taste.
The specific embodiment
Following examples only are used to set forth the present invention, and protection scope of the present invention is not only to be confined to following examples.Content disclosed by the invention and scope that each parameter is got more than the those of ordinary skill foundation of said technical field all can realize the object of the invention.
Embodiment 1
The functional low fat sugar-free microwave puffed rice that present embodiment provides; Its component and weight content are: 75% pop corn grain, 3.7% butter, 6.0% isomalt, 8.0% maltitol, 2.1% polydextrose, 2.8% oligoisomaltose, 0.06% Sucralose, surplus are water.
The preparation method of above-mentioned functions property low fat sugar-free microwave puffed rice is: with the 0.06g Sucralose in the above-mentioned prescription, 6.0g isomalt, 8.0g maltitol, 2.1g polydextrose, the dissolving of 2.8g oligoisomaltose water; Mix; Be heated to boiling; Remove impurity and cake mass, obtain the high thick sweet liquid of glassy yellow; With 75 ℃ of sweet liquid constant temperature, add 3.7g butter and 75g pop corn mixing and stirring; At last, the mixture that stirs is placed the special-purpose bag of microwave, in said mixture is housed special-purpose bag of microwave place micro-wave oven to pop to pop corn with 800W power microwave 4.1min.
Embodiment 2
The functional low fat sugar-free microwave puffed rice that present embodiment provides; Its component and weight content are: 70% pop corn grain, 5.0% butter, 4.0% xylitol, 8.0% antierythrite, 3.5% maltitol, 4.5% polydextrose, 2.5% oligoisomaltose, 0.04% Sucralose, surplus are water.
The preparation method of above-mentioned functions property low fat sugar-free microwave puffed rice is: with the 0.04g Sucralose in the above-mentioned prescription, 4.0g xylitol, 8.0g antierythrite, 3.5g maltitol, 4.5g polydextrose, the dissolving of 2.5g oligoisomaltose water; Mix; Be heated to boiling; Remove impurity and cake mass, obtain the high thick sweet liquid of glassy yellow; With 75 ℃ of sweet liquid constant temperature, add 5.0g butter and 70g pop corn mixing and stirring; At last, the mixture that stirs is placed the special-purpose bag of microwave, in said mixture is housed special-purpose bag of microwave place micro-wave oven to pop to pop corn with 800W power microwave 3.7min.
Embodiment 3
The functional low fat sugar-free microwave puffed rice that present embodiment provides; Its component and weight content are: 65% pop corn grain, 10.0% butter, 6.5% antierythrite, 8.1% maltitol, 2.0% D-sorbite, 2.5% polydextrose, 3.4% oligoisomaltose, 0.04% Sucralose, surplus are water.
The preparation method of above-mentioned functions property low fat sugar-free microwave puffed rice is: with the 0.04g Sucralose in the above-mentioned prescription, 6.5g antierythrite, 8.1g maltitol, 2.0g D-sorbite, 2.5g polydextrose, the dissolving of 3.4g oligoisomaltose water; Mix; Be heated to boiling; Remove impurity and cake mass, obtain the high thick sweet liquid of glassy yellow; With sweet liquid constant temperature to 75 ℃, add 10.0g butter and 65g pop corn mixing and stirring; At last, the mixture that stirs is placed the special-purpose bag of microwave, in said mixture is housed special-purpose bag of microwave place micro-wave oven to pop to pop corn with 800W power microwave 2.9min.
Embodiment 4
The functional low fat sugar-free microwave puffed rice that present embodiment provides; Its component and weight content are: 65% pop corn grain, 8.5% cream, 7.5% xylitol, 7.5% D-sorbite, 3.5% polydextrose, 3.5% oligoisomaltose, 0.04% Sucralose, surplus are water.
The preparation method of above-mentioned functions property low fat sugar-free microwave puffed rice is: with the 0.04g Sucralose in the above-mentioned prescription, 7.5g xylitol, 7.5g D-sorbite, 3.5g polydextrose, the dissolving of 3.5g oligoisomaltose water; Mix; Be heated to boiling; Remove impurity and cake mass, obtain the high thick sweet liquid of glassy yellow; With 75 ℃ of sweet liquid constant temperature, add 8.5g cream and 65g pop corn mixing and stirring; At last, the mixture that stirs is placed the special-purpose bag of microwave, in said mixture is housed special-purpose bag of microwave place micro-wave oven to pop to pop corn with 750W power heating using microwave 4.5min.
Embodiment 5
The functional low fat sugar-free microwave puffed rice that present embodiment provides; Its component and weight content are: 85% pop corn grain, 2.0% butter, 2.0% isomalt, 3.0% maltitol, 1.0% polydextrose, 1.0% oligoisomaltose, 0.02% Sucralose, surplus are water.
The preparation method of above-mentioned functions property low fat sugar-free microwave puffed rice is: with the 0.02g Sucralose in the above-mentioned prescription, 2.0g isomalt, 3.0g maltitol, 1.0g polydextrose, the dissolving of 1.0g oligoisomaltose water; Mix; Be heated to boiling; Remove impurity and cake mass, obtain the high thick sweet liquid of glassy yellow; With 75 ℃ of sweet liquid constant temperature, add 2.0g butter and 85g pop corn mixing and stirring; At last, the mixture that stirs is placed the special-purpose bag of microwave, in said mixture is housed special-purpose bag of microwave place micro-wave oven to pop to pop corn with 750W power microwave 5min.
Claims (5)
1. a functional sugar-free microwave puffed rice is characterized in that, is prepared by following raw materials in weight content: pop corn grain 50～85%; Oil/fat component 0～15%, sugar alcohol 1～25%, polydextrose 1～8%; Oligoisomaltose 1～5%; Sucralose 0.01～0.07%, surplus are water, and wherein said oil/fat component is one or more in butter, cream, butter and the oil soluble perfume.
2. functional sugar-free microwave puffed rice according to claim 1 is characterized in that, the weight content of each raw material is: pop corn grain 60～70%; Oil/fat component 2～13%; Sugar alcohol 10～20%, polydextrose 1～6%, oligoisomaltose 2～5%; Sucralose 0.02～0.06%, surplus are water.
3. functional sugar-free microwave puffed rice according to claim 1 and 2 is characterized in that, said sugar alcohol is one or more in xylitol, maltitol, isomalt, antierythrite and the D-sorbite.
4. the preparation method of the described functional sugar-free microwave puffed rice of claim 1; It is characterized in that, get Sucralose, sugar alcohol, polydextrose and the oligoisomaltose of metering ratio, the water dissolving and mixing; Be heated to boiling; Remove impurity and cake mass, get the high thick sweet liquid of glassy yellow, regulating sweet liquid temp is 60 ℃～90 ℃; Add oil/fat component and pop corn grain mixing and stirring and get mixture, place the special-purpose bag of microwave to carry out heating using microwave in the mixture that stirs and to be prepared into functional sugar-free microwave puffed rice.
5. the preparation method of functional sugar-free microwave puffed rice according to claim 4 is characterized in that, the power of said microwave is 610～830W, and the time of heating using microwave is 2～5min.
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| CN2009100421300A CN101637239B (en) | 2009-08-26 | 2009-08-26 | Functional sugar-free microwave puffed rice and preparation method thereof |
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| CN2009100421300A CN101637239B (en) | 2009-08-26 | 2009-08-26 | Functional sugar-free microwave puffed rice and preparation method thereof |
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| CN101637239A CN101637239A (en) | 2010-02-03 |
| CN101637239B true CN101637239B (en) | 2012-05-30 |
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| CN103637096A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Wine flavor popcorn and preparation method thereof |
| CN103621911B (en) * | 2013-12-13 | 2015-04-15 | 山东商业职业技术学院 | Functional microwave popcorn and preparation method thereof |
| CN104719770A (en) * | 2013-12-19 | 2015-06-24 | 江南大学 | Sugar-free microwave popcorn formula |
| CN104068346B (en) * | 2014-07-08 | 2016-07-20 | 北京市营养源研究所 | A kind of low-yield puffed rice |
| CN104171973A (en) * | 2014-07-08 | 2014-12-03 | 北京市营养源研究所 | Healthy sugar-free popcorn with function of relaxing bowel |
| CN104171972A (en) * | 2014-07-08 | 2014-12-03 | 北京市营养源研究所 | Sugar-free popcorn with weight-losing and body-shaping characteristics |
| CN104431800A (en) * | 2014-11-29 | 2015-03-25 | 蒙敏雪 | Popcorn of various tastes and preparation methods thereof |
| WO2017077027A1 (en) * | 2015-11-05 | 2017-05-11 | Koninklijke Philips N.V. | Method and device for cooking cereal grains |
| CN107302927A (en) * | 2016-04-18 | 2017-10-31 | 张毅 | A kind of low trans fatty acid puffed rice grease and preparation method thereof |
| CN110973280A (en) * | 2019-12-17 | 2020-04-10 | 泛亚（武汉）食品科技有限公司 | Popcorn oil |
| CN111772106A (en) * | 2020-07-07 | 2020-10-16 | 董思悦 | Sucrose-free low-fat caramel-flavored puffed rice and preparation method thereof |
| CN111772105A (en) * | 2020-07-07 | 2020-10-16 | 董思悦 | Sucrose-free low-fat turkey-flavored puffed rice and preparation method thereof |
| CN115836720A (en) * | 2022-12-12 | 2023-03-24 | 湖南省作物研究所 | Popcorn and production method thereof |
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