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Corn bread prepared flour preparing technology and product of corn bread prepared flour

A technology of cornbread and prefabricated flour, which is applied in baked food, dough processing, baking, etc. It can solve the problems of poor air retention ability of dough, easy shrinkage and wrinkling, and dry taste, so as to improve the taste and improve digestion and absorption. rate, increasing the effect of viscoelasticity

Inactive Publication Date: 2013-10-09
DIAOBINGSHAN AOWA FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a cornbread prefabricated flour preparation process and its products, the purpose of which is to overcome the aroma and taste of non-fermented food, dry taste, fast aging and freshness of bread made from non-wheat bread flour. Short, easy to shrink and wrinkle skin, poor softness, poor gas holding capacity of the dough during the production process, and easy to collapse. The bread made by using the bread flour of the present invention is rich in nutrition and good in palatability

Method used

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  • Corn bread prepared flour preparing technology and product of corn bread prepared flour

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Use a daily processing 50T corn dregs flour co-production line, select 20T of corn with a cutin rate greater than 90%, and obtain 2T of 180-mesh corn flour for use; use 1T of 180-mesh corn flour as the raw material for extrusion and extrude into the extruder for extrusion Puffing treatment to obtain 0.9T puffed corn balls with a diameter of 3 cm. The temperature of the three zones of the puffing machine is set within the range of 110°C-190°C. Use a pulverizer to crush the puffed corn balls through a 180-mesh sieve to obtain puffed corn powder for later use;

[0023] Get the above-mentioned prepared corn puffed flour 45kg, corn raw flour 45kg, 5kg wheat gluten flour, 4kg gluten powder, 1kg tapioca starch, 0.2kg azodicarbonamide, α-amylase 0.75kg, cellulase 0.75kg kg, obtained by slow stirring and mixing with a mixer for 20 minutes.

[0024] The above-mentioned corn flour is preferably 180-mesh corn flour obtained by cleaning the raw corn twice, peeling the corn three tim...

Embodiment 2

[0027] Use a daily processing 50T corn dregs flour co-production line, select 20T of corn with a cutin rate greater than 90%, and obtain 2T of 180-mesh corn flour for use; use 1T of 180-mesh corn flour as the raw material for extrusion and extrude into the extruder for extrusion Puffing treatment to obtain 0.9T puffed corn balls with a diameter of 3 cm. The temperature of the three zones of the puffing machine is set within the range of 110°C-190°C. Use a pulverizer to crush the puffed corn balls through a 180-mesh sieve to obtain puffed corn powder for later use;

[0028] Get the above-mentioned prepared corn puffed powder 25kg, corn raw flour 60 kg, 9 kg wheat high-gluten flour, 10kg gluten powder, 1kg tapioca starch, 0.2kg azodicarbonamide, 0.72kg α-amylase, 0.72kg cellulose The enzyme is obtained by slow stirring and mixing with a mixer for 30 minutes.

[0029] The above-mentioned corn flour is preferably 180-mesh corn flour obtained by cleaning the raw corn twice, peeling...

Embodiment 3

[0032] Using a 50T daily processing line for co-production of corn dregs powder, select 20T of corn with a cutin rate greater than 90% to process 20T of 180-mesh corn flour for later use, use 1T of 180-mesh corn flour as raw material for extrusion and extrude into the extrusion extruder Puffing treatment to obtain 0.9T puffed corn balls with a diameter of 3 cm. The temperature of the three zones of the puffing machine is set within the range of 110°C-190°C. Use a pulverizer to crush the puffed corn balls through a 180-mesh sieve to obtain puffed corn powder for later use;

[0033] Get the above-mentioned prepared corn puffed powder 35kg, corn raw flour 50 kg, 9 kg wheat high-gluten flour, 5kg gluten powder, 1kg tapioca starch, 0.2kg azodicarbonamide, 0.75kg α-amylase, 0.75kg cellulose The enzyme is obtained by slow stirring and mixing with a mixer for 15 minutes.

[0034] The above-mentioned corn flour is preferably 180-mesh corn flour obtained by cleaning the raw corn twice, ...

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Abstract

The invention discloses a corn bread prepared flour preparing technology and a product of corn bread prepared flour and belongs to the technical field of food processing. The corn bread prepared flour product is composed of the following raw materials of, by weight, 25-50 parts of corn puffing flour, 40-60 parts of cornstarch, 4-9 parts of wheat high gluten flour, 3-10 parts of vital gluten, 0.8-1.2 parts of cassava starch, 0.15-0.25 part of azodicarbonamide, 0.6-0.8 part of a-amylase and 0.6-0.8 part of cellulose. According to the corn bread prepared flour preparing technology and the product of the corn bread prepared flour, the problems that bread not made of wheat bread flour lacks the fragrance and the taste of fermented food and is dry in taste, rapid in aging, short in freshness preservation, prone to shrinkage and wrinkling and poor in soft degree, and the air preservation capacity of dough is poor and prone to collapse in the process of preparation are solved.

Description

technical field [0001] The invention relates to a preparation process of cornbread prefabricated flour and its products. It is prepared by using corn flour as the main raw material and adding high-gluten wheat flour, gluten powder, azodicarbonamide, tapioca starch, enzyme preparation and other raw materials. , belongs to the technical field of food processing. Background technique [0002] When modern food is becoming more and more refined, eating more coarse grains such as corn is very necessary for health care, but corn has a poor taste, poor cooking quality, and is not easy to digest. Bread is a popular convenience food, rich in protein, carbohydrates and other nutrients, easy to eat, suitable for all ages. With the development of the global economy and the improvement of people's living standards, more and more attention has been paid to the strengthening of nutrition, and advocating health has become a pursuit and fashion of people. [0003] General non-wheat bread ha...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/00
Inventor 王本正石太渊张良臣鲁明于淼王小鹤迟吉捷禹祥云
Owner DIAOBINGSHAN AOWA FOOD GRP
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