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Black tea cornflake and production method of same

A production method and technology of corn flakes, applied in the field of food processing, can solve problems such as no longer crispy, affect the taste, lose product characteristics, etc., and achieve the effects of preventing moisture absorption, increasing nutrition, and enriching varieties

Inactive Publication Date: 2013-02-13
HARBIN PATERNA BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional corn flakes have a disadvantage, that is, after being soaked in liquid food such as soybean milk, porridge, milk, etc., they quickly become soft and no longer crispy, which affects the taste and loses the product characteristics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Weigh 600g of waxy corn flour, 250g of sweet corn flour, and 30g of black tea powder, and mix them evenly to prepare material a;

[0020] (2) Under the condition of stirring, spray 200g of drinking water evenly into material a, and mix evenly to prepare material b;

[0021] (3) Feed material b into a preheated twin-screw extruder for extrusion molding, and then granulate and tablet to obtain corn flakes with a thickness of 0.2-0.4 mm;

[0022] (4) Bake the corn flakes at a temperature of 150°C for 9 minutes. When cooled to 55°C, spray 70g of melted beeswax evenly on the surface of the corn flakes and quickly cool down to room temperature to prepare black tea corn flakes .

Embodiment 2

[0024] (1) Weigh 550g of waxy corn flour, 200g of sweet corn flour, and 20g of black tea powder, and mix them evenly to prepare material a;

[0025] (2) Under the condition of stirring, spray 150g of drinking water evenly into the material a, and mix evenly to prepare the material b;

[0026] (3) Feed material b into a preheated twin-screw extruder for extrusion molding, and then granulate and tablet to obtain corn flakes with a thickness of 0.2-0.4 mm;

[0027] (4) Bake the corn flakes at a temperature of 145°C for 8 minutes. When cooled to 53°C, spray 50g of melted beeswax evenly on the surface of the corn flakes, and quickly cool down to room temperature to prepare black tea corn flakes .

Embodiment 3

[0029] (1) Weigh 650g of waxy corn flour, 300g of sweet corn flour and 40g of black tea powder, and mix them evenly to prepare material a;

[0030] (2) Under the condition of stirring, spray 250g of drinking water evenly into the material a, and mix evenly to prepare the material b;

[0031] (3) Feed material b into a preheated twin-screw extruder for extrusion molding, and then granulate and tablet to obtain corn flakes with a thickness of 0.2-0.4 mm;

[0032] (4) Bake the corn flakes at a temperature of 155°C for 10 minutes, and when cooled to 57°C, spray 80g of melted beeswax evenly on the surface of the corn flakes, and quickly cool to room temperature to obtain black tea corn flakes .

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Abstract

The invention provides a black tea cornflake and a production method of the same. The black tea cornflake can be produced via the following production method which comprises the following steps: uniformly mixing 55-65 parts by weight of waxy corn flour, 20-30 parts by weight of sweet corn flour, 2-4 parts by weight of black tea flour, and 15-25 parts by weight of water; conveying the ingredients into a double-screw extruder to perform extrusion moulding; preparing cornflake with a thickness of 0.2-0.4 mm via granulating and flake-pressing; roasting the cornflake for 8-10 minutes at a temperature of 150+ / -5 DEG C; cooling to 55+ / -2 DEG C; uniformly spraying 5-8 parts by weight of melted beewax on the surface of the cornflake; and rapidly cooling to a room temperature, and then obtaining the black tea cornflake. As the beewax is sprayed during the production process, the soaking resistance of the black tea cornflake provided by the invention in a liquid food is better than the soaking resistance of the traditional cornflake, and the black tea cornflake can also be prevented from absorbing moisture during a storage process simultaneously. Via the added black tea flour and the sprayed beewax in the ingredients, the nutrition of the cornflake is enhanced, and the varieties of the cornflake are enriched.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to black tea corn flakes and a preparation method thereof. Background technique [0002] Corn flakes are usually made of degermed corn slag or degermed corn flour. Milk, etc. are used as breakfast, which is nutritious, convenient and delicious. [0003] The traditional corn flakes have a disadvantage, that is, after being soaked in liquid food such as soybean milk, porridge, milk, etc., they quickly become soft and no longer crispy, which affects the taste and loses the characteristics of the product. Contents of the invention [0004] The object of the present invention is to provide a kind of black tea corn flakes, overcome above-mentioned shortcoming by the method for spraying beeswax evenly on its surface. At the same time, the invention adds black tea powder to the ingredients of the corn flakes, so that the corn flakes contain black tea ingredients, which not only increases th...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 佟晓芳李娜常洪娟赵姗姗
Owner HARBIN PATERNA BIOTECH DEV
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