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MANUFACTURING METHOD OF PUFFED CEREAL SNACK FOR INSTANT GRUEL, AND PUFFED CEREAL SNACK AND INSTANT GRUEL MANUFACTED BY THE METHOD
MANUFACTURING METHOD OF PUFFED CEREAL SNACK FOR INSTANT GRUEL, AND PUFFED CEREAL SNACK AND INSTANT GRUEL MANUFACTED BY THE METHOD
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机译：燃料谷穗零食的制造方法，采用膨化谷物零食和膨胀谷物零食和瞬间稀粥
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摘要
The present invention relates to a method for producing a grain puff snack for instant porridge production, a grain puff snack by the method, and an instant porridge product, and more particularly, to a method comprising the steps of immersing whole grains in water to infiltrate moisture into the inside of the whole grains; , generating cracks by irradiating the whole grains impregnated with moisture with microwaves, immersing the cracked whole grains in konjac colloids, and immersing the whole grains in the konjac colloids with a moisture content of 13~ Drying to 18%, pulverizing the dried whole grains to have a particle diameter of 1 to 2 mm, and crushing the pulverized grains at a temperature of 100 to 150° C. and a pressure of 20 to 40 kg/cm 2 A step of melting and gelling for ~10 seconds, and puffing by discharging the gelled grains at atmospheric temperature and atmospheric pressure, wherein the konjac colloid is 3,000 to 5,000 water for 100 parts by weight of konjac powder at a temperature of 35 to 50 ° C. It is characterized in that it is prepared by adding and mixing 10 to 20 parts by weight of the hot water extract of nipa palm buds by weight. According to the present invention, there are advantages in that there is no nutrient destruction of grains, the nutritional value is maximized, and the sensory preference is also improved due to excellent texture and flavor.
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机译：本发明涉及一种用于生产速溶粥生产的谷物酥液的方法，通过该方法的谷物粉扑零食，以及一种瞬间粥产物，更具体地，涉及一种方法，包括一种方法，包括浸入水中浸润的整个谷物的步骤水分进入整个颗粒的内部; ，通过用微波照射浸渍水分的全谷物产生裂缝，将裂解的全颗粒浸入Konjac胶体中，并将整个颗粒浸入Konjac胶体中，水分含量为13〜干燥至18％，将干燥的全谷物粉碎具有1至2mm的粒径，并将粉碎的晶粒在100至150℃的温度下，压力为20至40kg / cm 2的熔化步骤〜10秒，并膨胀在大气温度和大气压下排出胶凝晶粒，其中康康胶体在35至50℃的温度下为100重量份Konjac粉末为3,000至5,000水。其特征在于它通过加入和混合制备10至20重量份NIPA棕榈芽的热水提取物重量。根据本发明，存在没有营养破坏谷物的优点，营养值最大化，并且由于优异的质地和风味，感觉偏好也得到改善。
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