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Method for making corn flakes with fruit flavor

A production method and technology of corn flakes, applied in food preparation, application, food science, etc., to achieve the effect of convenience in eating, lowering the level of cholesterol and triglyceride, and quickly providing calories

Inactive Publication Date: 2010-06-23
王让玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The varieties of corn flakes sold in the market today have various flavors such as rice, milk, and mellow, but there is no fruit flavor corn flakes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] 1. Raw material selection: use hard dent corn with no mildew, no insects, normal color and smell, germination rate not less than 90%, imperfect kernels not more than 5%, and moisture content not more than 14%. remove impurities;

[0015] 2. Watering: Put the cleaned corn into 92°C hot water for 3-5 minutes to make the water content reach 16%, so as to facilitate peeling;

[0016] 3. Peeling and extracting the germ: Use a rice mill to grind, peel and slightly crush the germ, then sieve and grind to separate the corn husk, germ and endosperm, then separate and classify through suction, remove the skin, germ and corn flour, and obtain pure corn grits;

[0017] 4. Soaking: Put the corn dregs into boiling water, soak for 40-50 minutes, keep the water temperature in the pot at 98-100°C, and remove when the moisture content of the corn dregs is 30%-50%;

[0018] 5. Cooking: Add salt, malt and other seasonings and water to the corn grits, so that the water content of the corn...

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Abstract

The invention discloses a method for making corn flakes with a fruit flavor and aims to provide a method for making corn flakes which have rich nutrients, nice taste and a fruit flavor and can quickly provide heat. The method comprises the process steps of raw material selection, watering, peeling, embryo extracting, soaking, cooking, drying, material mixing and roasting. The product of the invention can lower the level of cholesterol and triglyceride in blood, has certain treatment effect on hypertension and cardiovascular diseases and has the functions of clearing heat, downbearing fire, moisturizing dryness, freeing bowels and resisting cancer.

Description

technical field [0001] The invention relates to a method for making fruity corn flakes. Background technique [0002] Corn flakes are a typical breakfast cereal. As a fast food, they are popular with people for their long shelf life and convenience, especially in European and American countries. The varieties of corn flakes sold in the market today have various flavors such as rice flavor, milk flavor, mellow flavor, etc., but there is no fruit flavor corn flakes. Contents of the invention [0003] The purpose of the invention is to provide a kind of fruity corn flakes with good taste and rich vitamin content. [0004] The technical scheme adopted in the present invention is: [0005] 1. Raw material selection: use hard dent corn with no mildew, no insects, normal color and smell, germination rate not less than 90%, imperfect kernels not more than 5%, and moisture content not more than 14%. remove impurities; [0006] 2. Watering: Put the cleaned corn into 92°C hot wat...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/22A23L7/117
Inventor 王让玲
Owner 王让玲
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