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Multipurpose maize enriched flour and production method thereof

A nutritional flour and production method technology, applied in the fields of application, multi-step food processing, food ultrasonic treatment, etc., can solve the problems of corn flour nutritional deficiencies, rough taste, bad taste, etc., to improve nutritional status, process performance, and taste And the effect of excellent flavor and reducing the sharpness of particles

Active Publication Date: 2014-01-22
吉林省长吉图开发建设现代农业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a multi-purpose corn nutritional flour and a production method thereof to solve the shortage of industrialized and large-scale corn staple food products, the nutritional deficiencies of corn flour, rough taste, bad taste and other problems; stimulate the activity of nutritional components in corn, improve The nutritional value of corn food provides people with multi-purpose corn flour that can be used in the processing of various noodle foods, and provides raw materials for the processing of high-quality corn food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Activation induction and increment of corn kernel nutrients

[0023] The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and moths. Drinking water at 25°C, and keep it at 25°C for 3 days, during the heat preservation period, use 20KHz ultrasonic activation and softening treatment, ultrasonic treatment time 30s, ultrasonic power 500W, interval 30s, repeat ultrasonic treatment 50 times; detect soluble dietary fiber and vitamins in corn kernels E. Changes of active ingredients such as vitamin C, lysine, tryptophan, niacin, soluble sugar, and amylase, when the content of soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, and soluble sugar is the least Increased to twice that of raw corn kernels, niacin is in a free state that is easy to digest and absorb, the activity of amylase and cellulase is increased to more than ...

Embodiment 2

[0033] (1) Activation induction and increment of corn kernel nutrients

[0034] The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove inedible impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and insects, and add 4 times, Drinking water with a temperature of 28°C, and keep it at 28°C for 2 days. During the heat preservation period, use 25KHz ultrasonic activation and softening treatment. The ultrasonic treatment time is 60s, the ultrasonic power is 200W, and the interval is 90s. Repeat the ultrasonic treatment 20 times to drain the undamaged corn kernels The absorbed water is sprayed with running water at 25°C, and the surface water is dried by air shower at room temperature;

[0035] (2) Limited dehydration, peeling, high shear crushing and grinding

[0036] Spread the corn kernels treated in step (1) on a flat plate and place them in a ventilated environment with a relative humidity of ...

Embodiment 3

[0044] (1) Activation induction and increment of corn kernel nutrients

[0045] The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove inedible impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and insects, and add 3 times, Drinking water with a temperature of 26.5°C is kept at 26.5°C for 2.5 days. During the heat preservation period, 22KHz ultrasonic wave is used for activation and softening treatment. The ultrasonic treatment time is 45s, the ultrasonic power is 350W, and the interval is 60s. The moisture absorbed by the grains is sprayed with running water at 24.5°C, and the surface moisture is dried by air shower at room temperature;

[0046] (2) Limited dehydration, peeling, high shear crushing and grinding

[0047] Spread the corn kernels treated in step (1) flat on a flat plate, and place them in a ventilated environment with a relative humidity of 65% and a temperature of 30°C for 5...

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Abstract

The invention relates to multipurpose maize enriched flour and a production method thereof, belonging to food processing technology. The production method comprises the steps of performing winnowing, magnetic separation, spraying washing on flowing water to remove impurities, and carrying out nutrient ultrasonic activation induction and increment, peeling, high-shear crushing and grinding, variable-frequency microwave drying, sterilization, high-frequency vibration ultrafine crushing and other treatment to produce multipurpose maize flour which is rich in vitamin, amino acid and soluble saccharides, amylase and other nutrients and bioactive constituents, and the multipurpose maize enriched flour product has thick maize fragrance, and can be used as raw materials for processing cooked wheaten food such as bread, biscuits, steamed bread, dumplings, noodles, steamed cake and the like. The production conditions of the product are mild to well maintain the natural nutrients therein; no pollution and harmful substances are generated in the production process, any chemical and artificial synthesis additives are not used, so that the multipurpose maize enriched flour is safe to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a multipurpose corn nutritional flour and a production method thereof. Background technique [0002] Staple food refers to the main food on the table and the main source of energy required by the human body. Since the staple food is the main source of carbohydrates, especially starch, grains such as rice, wheat, and corn with starch as the main component, and tuber foods such as potatoes and sweet potatoes are regarded as staple foods by people in different regions. For our country, the staple food is mainly cereal crop products, such as rice, white flour, corn and their products. In rural areas, cereals account for more than 80% of the energy provided by residents' three meals a day, while urban residents also account for more than 50%. Nutrition studies have shown that the appropriate dietary energy composition is: energy from carbohydrates is 55% to 65%, energy from fat is 20%...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L5/57A23L7/198A23V2002/00A23V2300/38A23V2300/48A23V2300/50
Inventor 王大为刘婷婷张艳荣张雁凌
Owner 吉林省长吉图开发建设现代农业投资有限公司
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