Instant whole wheat crisps and preparation method thereof

US11291223B2 · kind B2 · utility

Assignee

• Jiangnan University · CN

Inventors

• Xing Zhou · Wuxi, CN
• Wanglu Bao · Wuxi, CN
• Zhengyu Jin · Wuxi, CN
• Jianwei Zhao · Wuxi, CN
• Jinpeng Wang · Beijing, CN
• Tingting Meng · Wuxi, CN
• Ren Wang · Beijing, CN

Key dates

• Filing date: Aug 12, 2019
• Grant date: Apr 5, 2022
• Expiry date: Aug 4, 2040

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23P30/20
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.