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Preparation method for instant corn flour

A corn flour and corn technology, applied in food preparation, food forming, food science and other directions, can solve problems such as heating inconvenience, and achieve the effects of convenient portability, simple and easy production process, and stable quality.

Inactive Publication Date: 2011-04-20
CHANGSHU YUSHAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to ripen corn. For example, there is a vacuum-packed corn cob cooked food on the market. Although this kind of corn food has the advantage of being convenient to carry, it also has the disadvantage of inconvenient heating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Preparation of puffed corn flour

[0033] Select clean and mildew-free high-quality corn kernels with a water content of no more than 14%, after cleaning (removing impurities such as dust, sand and gravel), peeling, breaking slag (to the size of 2 pieces), extracting embryos, crushing through a 40-mesh sieve, adding 2% water is mixed well and put into the twin-screw extruder for expansion, and the expansion temperature is controlled: 60°C for zone I, 120°C for zone II, and 150°C for zone III. The puffed corn cobs are pulverized and passed through a 40-mesh sieve.

[0034] 2. Preparation of puffed rice flour

[0035] Select fresh, clean, mildew-free rice with a moisture content of no more than 14%, crush it through a 40-mesh sieve, add 2% water and mix well, carry out puffing according to the above conditions, and crush the puffed rice through a 40-mesh sieve.

[0036] 3. Raw material mixing

[0037] Mix 50 parts of puffed corn flour, 10 parts of puffed corn flour ...

Embodiment 2

[0039] 1. Preparation of puffed corn flour

[0040] Select clean and mildew-free high-quality corn kernels with a moisture content of no more than 14%, after cleaning (removing impurities such as dust, sand and gravel), peeling, breaking slag (to the size of 3 pieces), extracting embryos, crushing through a 70-mesh sieve, adding 7% water is mixed well and put into the twin-screw extruder for expansion, and the expansion temperature is controlled: 60°C for zone I, 130°C for zone II, and 150°C for zone III. The puffed rice is pulverized and passed through a 70-mesh sieve.

[0041] 2. Preparation of puffed rice flour

[0042] Select fresh, clean, mildew-free rice with a moisture content of no more than 14%, crush it through a 70-mesh sieve, add 7% water and mix well, carry out puffing according to the above conditions, and crush the puffed rice sticks through a 70-mesh sieve.

[0043] 3. Raw material mixing

[0044] Mix 80 parts of puffed corn flour, 30 parts of puffed corn fl...

Embodiment 3

[0046] 1. Preparation of puffed corn flour

[0047] Select clean and mildew-free high-quality corn kernels with a moisture content of no more than 14%, after cleaning (removing impurities such as dust, sand and gravel), peeling, breaking slag (to the size of 4 pieces), extracting embryos, crushing through a 100-mesh sieve, adding 15% of water is mixed well and put into the twin-screw extruder for expansion, and the expansion temperature is controlled: 60°C for zone I, 130°C for zone II, and 160°C for zone III. The puffed rice is pulverized and passed through a 100-mesh sieve.

[0048] 2. Preparation of puffed rice flour

[0049] Select fresh, clean, mildew-free rice with a moisture content of no more than 14%, crush it through a 100-mesh sieve, add 15% water and mix well, perform puffing according to the above conditions, and crush the puffed rice sticks through a 100-mesh sieve.

[0050] 3. Raw material mixing

[0051] Mix 100 parts of puffed corn flour, 50 parts of puffed...

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Abstract

The invention discloses a preparation method for instant corn flour. The method comprises the following steps of: selecting, cleaning, peeling, slagging, degerminating, refining and bulking and grinding; adding 2 to 15 percent of water into the corn flour; mixing uniformly, bulking and grinding the mixed product to prepare the bulked corn flour; selecting the fresh, clean and non-mildewed high-quality rice; grinding the rice into rice flour of 40 to 100 meshes; adding 2 to 15 percent of water into the rice flour, mixing uniformly, bulking and then grinding the mixed product to prepare the bulked rice flour; mixing 50 to 100 parts of bulked corn flour, 10 to 50 parts of bulked rice flour and 5 to 30 parts of maltodextrin uniformly to prepare the instant corn flour. The corn flour prepared by the preparation method has the advantages of convenience in carrying and eating by filling water. In addition, the process technology is in accordance with the requirement of environment friendliness and energy conservation, low in equipment costs and simple and feasible in production and has steady quality.

Description

technical field [0001] The invention belongs to the field of nutritional miscellaneous grain instant food processing technology, and in particular relates to a preparation method of instant corn flour. Background technique [0002] Corn, also known as corn, corn, corn, etc., was originally one of the staple foods in many areas of my country. Traditional Chinese medicine believes that corn is flat in nature and sweet in taste, beneficial to qi, invigorating the spleen, and dehumidifying and laxative. Modern medicine believes that corn not only contains protein, fat, starch, dietary fiber, vitamins, calcium, phosphorus, iron, etc. common to cereal foods, but also has more prominent nutritional value. The main nutrients contained in corn are as follows: [0003] 1. Corn oil: Corn oil contains more than 4% fat, which is 2.5 times that of rice and 3 times that of flour. The characteristics of corn oil are: the content of essential fatty acid linoleic acid is as high as 56%, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/29A23L1/18A23P1/06A23P1/14A23L7/117A23L7/165A23P10/40A23P30/38
Inventor 陆国初
Owner CHANGSHU YUSHAN FOOD
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