CN114052182A - Preparation process of high-quality delicious-flavor extruded and puffed food - Google Patents
Preparation process of high-quality delicious-flavor extruded and puffed food Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/779—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及了一种高品质风味鲜美的挤压膨化食品的制备工艺，包括以下步骤:（1）预处理：制备抗菌涂层；大麦发芽处理；联合酶解处理；混料；（2）挤压膨化；（3）烘烤；（4）调味；得到挤压膨化食品；本技术方案通过制备抗菌涂层使物料的直接接触部分具备了抗菌功能，使所生产食品更加卫生安全；大麦发芽处理使之产生丰富的淀粉酶；联合酶解处理既脱除了蛋白质的苦味，增加了鲜味，又生成小分子糖利于吸收；在调味阶段添加了乳化剂和被膜剂，在植物油改良谷物膨化后的口感的同时，乳化剂和被膜剂包裹油脂，隔绝氧气，避免了油脂的哈败，延长了食品的保质期。The invention relates to a process for preparing a high-quality and delicious extruded puffed food, comprising the following steps: (1) pretreatment: preparing an antibacterial coating; barley germination treatment; combined enzymatic hydrolysis treatment; mixing; (2) extrusion Pressing and puffing; (3) baking; (4) seasoning; obtaining extruded and puffed food; this technical scheme enables the direct contact part of the material to have an antibacterial function by preparing an antibacterial coating, so that the produced food is more hygienic and safe; barley germination treatment It produces abundant amylase; the combined enzymolysis treatment not only removes the bitterness of the protein, increases the umami taste, but also generates small molecular sugars for absorption; in the seasoning stage, an emulsifier and a coating agent are added, and the vegetable oil improves the grain after puffing. At the same time of the taste, the emulsifier and the coating agent wrap the oil, isolate the oxygen, avoid the failure of the oil, and prolong the shelf life of the food.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation process of high-quality extruded and puffed food with delicious flavor.
Background
The preparation process of the extruded and puffed food is characterized in that powdery or granular food raw materials are puffed into loose and porous structures at high temperature and high pressure, and the puffed protein and carbohydrate are fragrant and crisp in taste, melt in the mouth and easy to be absorbed by human bodies.
With the rapid improvement of living standard, people put forward higher quality requirements on puffed food, and particularly in the aspects of safety and health, flavor and taste, nutrition and health care, the puffed food is hopeful to be made into products with higher safety level, more delicious flavor, more delicate taste and richer nutrition.
Because the microbial safety of the existing extruded and puffed food is not necessary to be ensured by a sterilization process, the flavor is not outstanding, unique and delicious, and the nutrient components are not refined enough, the existing extruded and puffed food is required to be improved in the aspects of food safety, flavor and taste and nutrient supplement.
Disclosure of Invention
The technical problem to be solved by the invention is to make up the defects of the prior art and provide a preparation process of high-quality extruded and puffed food with delicious flavor.
To solve the technical problems, the technical scheme of the invention is as follows:
a preparation process of high-quality extruded and puffed food with delicious flavor comprises the following steps:
(1) pretreatment of
Preparing an antibacterial coating: preparing an antibacterial coating on the inner wall of the material mixing barrel, the die hole of the extrusion and expansion die and the inner wall of the seasoning mixing barrel;
barley germination treatment: spraying water to barley seeds for germination, carrying out vacuum freeze drying on the germinated barley seeds, and then crushing to obtain a barley malt amylase crude extract;
combined enzymolysis treatment: weighing 500-600 parts of cereal powder, 10-50 parts of milk, 1-2 parts of flavourzyme and 10-20 parts of barley malt amylase crude extract by weight, uniformly mixing, and standing to obtain a combined enzymolysis treatment substance;
mixing materials: weighing 10-40 parts by weight of vegetable oil, 5-10 parts by weight of calcium carbonate and 550-650 parts by weight of combined enzymolysis treatment substance, adding the vegetable oil and the calcium carbonate into the combined enzymolysis treatment substance, and uniformly mixing to obtain a mixture;
(2) extruding and puffing
Extruding and puffing the mixture by an extruding and puffing machine to obtain a puffed material;
(3) baking
Placing the puffed material in a baking furnace for baking, and cooling to obtain a baked material;
(4) seasoning
Weighing 65-75 parts of baked materials, 20-25 parts of vegetable oil, 1-2 parts of an emulsifier, 30-60 parts of a coating agent and 4-16 parts of a seasoning by weight, mixing the vegetable oil, the emulsifier, the coating agent and the seasoning together, stirring, emulsifying, homogenizing and then uniformly mixing with the baked materials to obtain the extruded and puffed food.
Specifically, in the step (1), an antibacterial coating is prepared by ion exchange on the inner wall of the material mixing barrel, the die hole of the extrusion and expansion die and the inner wall of the seasoning mixing barrel, and the zirconium sodium phosphate immobilized zinc and cerium cation coating is prepared, wherein the atomic ratio of Zn2+ to Ce3+ is 0.4-0.8.
Specifically, in the step (1), in the barley germination treatment stage, water is sprayed to barley seeds for germination for 4-6 days at 15-20 ℃; the freeze-drying vacuum degree of vacuum freeze-drying is 5-10 Pa, the freeze-drying temperature is 5-10 ℃, and the freeze-drying time is 24-48 h.
Specifically, in the step (1), in the barley germination treatment stage, the grinding is ultramicro grinding, and the ultramicro grinding fineness is 300-400 meshes.
Specifically, in the step (1), an enzymolysis treatment stage is combined, the standing temperature is 30-37 ℃, and the standing time is 2-4 hours.
Specifically, in the step (2), the extrusion-expansion machine is a twin-screw extrusion-expansion device, and the extrusion-expansion parameters are as follows: the material rotation speed is 100-200 r/min, the temperatures of the first zone, the second zone and the third zone of the machine barrel are respectively 50-70 ℃, 90-130 ℃, 140-180 ℃, and the cutting length is 0.5-5 cm.
Specifically, in the step (3), the baking temperature is 80-150 ℃, smoking materials are filled around the baking oven, the smoking materials are one or more of peels, flowers, plants and branches and leaves, and the temperature is cooled to 35-40 ℃ to obtain the baked product.
Specifically, the pericarp is one or more of orange peel, shaddock peel, lemon peel, orange peel and orange peel, the flowers and plants are one or more of rose, Chinese rose, chamomile, jasmine and tea flower, and the branches and leaves comprise one or more of tea branches and leaves, pine branches and leaves and cypress branches and leaves.
Specifically, in the step (4), the emulsifier is one or more of phospholipid, sucrose ester and monoglyceride.
Specifically, in the step (4), the coating agent is soluble soybean polysaccharide.
The invention can achieve the following beneficial effects:
(1) the antibacterial coating is prepared on the inner wall of the material mixing barrel, the die hole of the extrusion and expansion die and the inner wall of the seasoning mixing barrel, so that the direct contact part of the material and the material mixing barrel, the extrusion and expansion die and the seasoning mixing barrel has the antibacterial function, and the produced food is more sanitary and safer.
(2) The barley seeds are germinated to generate rich amylase, then the barley malts are subjected to vacuum freeze drying and superfine grinding, and then the barley malts are combined with flavourzyme to carry out enzymolysis on the cereal powder, hydrolyze protein and starch, and dissociate hydrophobic amino acid at carboxyl terminal of bitter peptides, so that the bitterness of medium-high degree enzymolysis products, particularly plant sources, is obviously reduced, the hydrolyzed amino acid provides more amino acid precursors for Maillard reaction, and contributes to rich aroma and taste.
(3) The unique flavor of the puffed food is given by filling the smoking materials such as fruit peels, flowers, plants, branches and leaves and the like around the baking oven.
(4) By adding the emulsifier and the coating agent into the vegetable oil, the taste of the puffed grains is improved, the content of unsaturated fatty acid is increased, the emulsifier and the coating agent are added, and the oil is coated by stirring, emulsifying and homogenizing, so that oxygen is isolated, the rancidity of the oil is avoided, and the quality guarantee period of the food is prolonged.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
Example 1
A preparation process of high-quality extruded and puffed food with delicious flavor comprises the following steps:
(1) pretreatment of
Preparing an antibacterial coating: preparing zinc and cerium cation (Zn-Ce @ ZrPs) coating immobilized by sodium zirconium phosphate through ion exchange on the inner wall of the material mixing barrel, the die hole of the extrusion and expansion die and the inner wall of the seasoning mixing barrel, wherein Zn is2+And Ce3+Is 0.43;
barley germination treatment: weighing 1.09kg of barley seeds, and spraying water to the barley seeds for germination for 98h at 15.6 ℃; vacuum freeze drying germinated barley seed at 6.4 deg.C under 5.2Pa for 27 hr; then carrying out superfine grinding to obtain a coarse extract of the barley malt amylase, wherein the superfine grinding fineness reaches 325 meshes;
combined enzymolysis treatment: weighing 51.42kg of rice flour, 1.06kg of milk and 0.14kg of flavourzyme, uniformly mixing the rice flour, the milk and the flavourzyme with the barley malt amylase crude extract, and standing the mixture for 155min at 31.3 ℃ to obtain a combined enzymolysis treatment substance;
mixing materials: weighing 1.27kg of soybean oil and 0.57kg of calcium carbonate, adding into the combined enzymolysis product, and mixing uniformly to obtain a mixture.
(2) Extruding and puffing
Extruding and puffing the mixture by adopting a double-screw extruding and puffing machine to obtain a puffed material; the parameters of extrusion and puffing are as follows: the material rotation speed is 122.4r/min, the temperatures of the first zone, the second zone and the third zone of the machine barrel are respectively 51.7 ℃, 92.3 ℃ and 144.1 ℃, and the cutting length is 0.56 cm.
(3) Baking
Baking the puffed material in a baking oven, filling smoking material around the baking oven, wherein the smoking material is pericarpium Citri Tangerinae, baking at 86.3 deg.C for 6min, and cooling to 35.2 deg.C to obtain baked material.
(4) Seasoning
Weighing 20.81kg of linseed oil, 0.11kg of sucrose ester, 3.23kg of soluble soybean polysaccharide and 4.61kg of seasoning, mixing together, stirring for 5min at the rotating speed of 2000 rpm; emulsifying for 5min at 4000 rpm; homogenizing under 40MPa for 5min, adding the above baked materials into a flavoring mixing barrel, and mixing to obtain extruded puffed food.
Example 2
A preparation process of high-quality extruded and puffed food with delicious flavor comprises the following steps:
(1) pretreatment of
Preparing an antibacterial coating: preparing zinc and cerium cation (Zn-Ce @ ZrPs) coating immobilized by sodium zirconium phosphate through ion exchange on the inner wall of the material mixing barrel, the die hole of the extrusion and expansion die and the inner wall of the seasoning mixing barrel, wherein Zn is2+And Ce3+Is 0.64;
barley germination treatment: weighing 1.56kg of barley seeds, spraying water to the barley seeds for germination for 118h at 17.3 ℃; vacuum freeze-drying germinated barley seeds at 7.1 deg.C under 7.8Pa for 39 hr; then carrying out superfine grinding to obtain a coarse extract of the barley malt amylase, wherein the superfine grinding fineness reaches 355 meshes;
combined enzymolysis treatment: weighing 55.79kg of millet flour, 3.59kg of milk and 0.17kg of flavourzyme, uniformly mixing the millet flour, the milk and the flavourzyme with the barley malt amylase crude extract, and standing the mixture for 192min at the temperature of 34.2 ℃ to obtain a combined enzymolysis treatment substance;
mixing materials: weighing 2.63kg of coconut oil and 0.79kg of calcium carbonate, adding into the combined enzymolysis product, and mixing uniformly to obtain a mixture.
(2) Extruding and puffing
Extruding and puffing the mixture by adopting a double-screw extruding and puffing machine to obtain a puffed material; the parameters of extrusion and puffing are as follows: the material rotation speed is 159r/min, the temperatures of the first zone, the second zone and the third zone of the machine barrel are respectively 61.8 ℃, 117.2 ℃ and 169.2 ℃, and the cutting length is 3.13 cm.
(3) Baking
Baking the puffed material in a baking oven, filling smoking material around the baking oven, wherein the smoking material is flos Rosae chinensis, baking at 121.4 deg.C for 7min, and cooling to 37.1 deg.C to obtain baked material.
(4) Seasoning
Weighing 23.11kg of safflower seed oil, 0.18kg of phospholipid, 4.91kg of soluble soybean polysaccharide and 10.60kg of seasoning, mixing together, stirring for 7min at the rotating speed of 2500 rpm; emulsifying for 7min at 3500 rpm; homogenizing under 35MPa for 7min, adding the above baked materials into a flavoring mixing barrel, and mixing to obtain extruded puffed food.
Example 3
(1) Pretreatment of
Preparing an antibacterial coating: preparing zinc and cerium cation (Zn-Ce @ ZrPs) coating immobilized by sodium zirconium phosphate through ion exchange on the inner wall of the material mixing barrel, the die hole of the extrusion and expansion die and the inner wall of the seasoning mixing barrel, wherein Zn is2+And Ce3+Is 0.78;
barley germination treatment: weighing 1.96kg of barley seeds, and spraying water to the barley seeds for germination for 140h at the temperature of 20.2 ℃; vacuum freeze-drying germinated barley seeds at 9.8 deg.C under 9.4Pa for 46 h; then carrying out superfine grinding to obtain a coarse extract of the barley malt amylase, wherein the superfine grinding fineness reaches 400 meshes;
combined enzymolysis treatment: weighing 59.53kg of corn flour, 4.97kg of milk and 0.18kg of flavourzyme, uniformly mixing the corn flour, the milk and the flavourzyme with the barley malt amylase crude extract, and standing for 233min at 36.8 ℃ to obtain a combined enzymolysis treatment product;
mixing materials: 3.86kg of palm oil and 0.97kg of calcium carbonate are weighed and added into the combined enzymolysis product, and the mixture is obtained after uniform mixing.
(2) Extruding and puffing
Extruding and puffing the mixture by adopting a double-screw extruding and puffing machine to obtain a puffed material; the parameters of extrusion and puffing are as follows: the material rotation speed is 194r/min, the temperatures of the first zone, the second zone and the third zone of the machine barrel are 69 ℃, 127 ℃ and 176 ℃, and the cutting length is 4.93 cm.
(3) Baking
Baking the puffed material in a baking oven, filling smoking material around the baking oven, wherein the smoking material is tea tree branch and leaf, baking at 148.9 deg.C for 8min, and cooling to 39.1 deg.C to obtain baked material.
(4) Seasoning
Weighing 24.12kg of walnut oil, 0.19kg of monoglyceride, 5.89kg of soluble soybean polysaccharide and 15.74kg of seasoning, mixing together, and stirring for 10min at the rotating speed of 1000 rpm; emulsifying for 10min at 3000 rpm; homogenizing under 30MPa for 10min, adding the above baked materials into a flavoring mixing barrel, and mixing to obtain extruded puffed food.
Comparative example 1
(4) Seasoning: weighing 20.81kg of linseed oil and 4.61kg of seasoning, mixing together, stirring for 5min at the rotating speed of 2000 rpm; emulsifying for 5min at 4000 rpm; homogenizing under 40MPa for 5min, adding the mixture and the baked material into a flavoring mixing barrel, and mixing to obtain extruded puffed food.
The rest of the procedure was the same as in example 1.
Comparative example 2
(4) Seasoning: weighing 23.11kg of safflower oil and 10.60kg of seasoning, mixing together, stirring for 7min at the rotation speed of 2500 rpm; emulsifying for 7min at 3500 rpm; homogenizing under 35MPa for 7min, adding with the baked material into a flavoring mixing barrel, and mixing to obtain extruded puffed food.
The rest of the procedure was the same as in example 2.
Comparative example 3
(4) Seasoning: weighing 24.12kg of walnut oil and 15.74kg of seasoning, mixing together, stirring for 10min at the rotating speed of 1000 rpm; emulsifying for 10min at 3000 rpm; homogenizing under 30MPa for 10min, adding the mixture and the baked material into a flavoring mixing barrel, and mixing to obtain the extruded puffed food.
The rest of the procedure was the same as in example 3.
Through an oven acceleration test, the extruded and puffed food is placed in an oven at 63 ℃ for 30 days, the quality is qualified after the emulsifier and the coating agent are added, and various detection indexes are shown in the following table.
The above description is only a part of the embodiments of the present invention, and the scope of the present invention is not limited to the above embodiments, and it should be noted that, for those skilled in the art, several modifications and decorations can be made without departing from the spirit of the present invention.
Claims (10)
1. A preparation process of high-quality extruded and puffed food with delicious flavor is characterized by comprising the following steps:
(1) pretreatment of
Preparing an antibacterial coating: preparing an antibacterial coating on the inner wall of the material mixing barrel, the die hole of the extrusion and expansion die and the inner wall of the seasoning mixing barrel;
barley germination treatment: spraying water to barley seeds for germination, carrying out vacuum freeze drying on the germinated barley seeds, and then crushing to obtain a barley malt amylase crude extract;
combined enzymolysis treatment: weighing 500-600 parts of cereal powder, 10-50 parts of milk, 1-2 parts of flavourzyme and 10-20 parts of barley malt amylase crude extract by weight, uniformly mixing, and standing to obtain a combined enzymolysis treatment substance;
mixing materials: weighing 10-40 parts by weight of vegetable oil, 5-10 parts by weight of calcium carbonate and 550-650 parts by weight of combined enzymolysis treatment substance, adding the vegetable oil and the calcium carbonate into the combined enzymolysis treatment substance, and uniformly mixing to obtain a mixture;
(2) extruding and puffing
Extruding and puffing the mixture by an extruding and puffing machine to obtain a puffed material;
(3) baking
Placing the puffed material in a baking furnace for baking, and cooling to obtain a baked material;
(4) seasoning
Weighing 65-75 parts of baked materials, 20-25 parts of vegetable oil, 1-2 parts of an emulsifier, 30-60 parts of a coating agent and 4-16 parts of a seasoning by weight, mixing the vegetable oil, the emulsifier, the coating agent and the seasoning together, stirring, emulsifying, homogenizing and then uniformly mixing with the baked materials to obtain the extruded and puffed food.
2. The process for preparing high-quality extruded and puffed food with delicious flavor according to claim 1, wherein in step (1), the antibacterial coating is prepared by ion exchange on the inner wall of the material mixing barrel, the die holes of the extrusion and puffing die and the inner wall of the flavoring mixing barrel, and the zinc and cerium cation coating carried by sodium zirconium phosphate is prepared, wherein Zn is2+And Ce3+The atomic ratio of (A) is 0.4 to 0.8.
3. The process for preparing the high-quality extruded and puffed food with delicious flavor according to claim 1, wherein in the step (1), the barley seeds are sprayed with water for germination for 4-6 days at 15-20 ℃ in the barley germination treatment stage; the freeze-drying vacuum degree of vacuum freeze-drying is 5-10 Pa, the freeze-drying temperature is 5-10 ℃, and the freeze-drying time is 24-48 h.
4. The preparation process of the high-quality delicious-flavor extruded and puffed food according to claim 1, wherein in the step (1), barley is subjected to germination treatment, and the crushing is ultrafine crushing, and the ultrafine crushing fineness is 300-400 meshes.
5. The preparation process of the high-quality extruded and puffed food with delicious flavor according to claim 1, wherein in the step (1), the enzymolysis treatment stage is combined, the standing temperature is 30-37 ℃, and the standing time is 2-4 hours.
6. The process for preparing high-quality extruded and puffed food with delicious flavor according to claim 1, wherein in the step (2), the extrusion puffing machine is a double-screw extrusion puffing device, and the extrusion puffing parameters are as follows: the material rotation speed is 100-200 r/min, the temperatures of the first zone, the second zone and the third zone of the machine barrel are respectively 50-70 ℃, 90-130 ℃, 140-180 ℃, and the cutting length is 0.5-5 cm.
7. The preparation process of the high-quality delicious-flavor extruded and puffed food according to claim 1, wherein in the step (3), the baking temperature is 80-150 ℃, smoking materials are filled around a baking oven, the smoking materials are one or more of peels, flowers, plants, branches and leaves, and the temperature is cooled to 35-40 ℃ to obtain the baked food.
8. The process of claim 7, wherein the pericarp is one or more of orange peel, shaddock peel, lemon peel, orange peel, and mandarin orange peel, the flowers and plants are one or more of rose, Chinese rose, chamomile, jasmine, and camellia, and the branches and leaves include one or more of tea branches and leaves, pine branches and leaves, and cypress branches and leaves.
9. The process for preparing a high-quality, delicious and tasty extruded and puffed food according to claim 1, wherein in the step (4), the emulsifier is one or more of phospholipid, sucrose ester and monoglyceride.
10. The process for preparing high-quality extruded and puffed food with delicious flavor according to claim 1, wherein in the step (4), the coating agent is soluble soybean polysaccharide.
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