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Multifunctional fermented corn flour and production process thereof

A production process and technology of corn flour, applied in food preparation, food science, application, etc., can solve the problems of rough taste of finished products, low viscoelasticity of corn flour, spicy taste, etc., and achieve good food processing characteristics and palatability, The effect of rich lysine content and delicate taste

Active Publication Date: 2014-06-25
浙江森蓝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of low viscoelasticity, rough taste, poor palatability, pungent taste and indigestibility of the finished corn flour produced by the existing rough processing method, the present invention provides a Multifunctional fermented corn flour and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Ordinary dry corn is destoned, impurity removed, peeled and degerminated to obtain corn dregs, injected into warm water to wash and soak, the water temperature is controlled at 50°C, and 0.03% by weight of amylase and 0.03% by weight of amylase are added at the same time Yeast, continuous heat preservation and fermentation for 47 hours, wash the expanded corn dregs with flowing water until there is no peculiar smell, grind the odorless corn dregs into a slurry without grains, and press the slurry through a plate and frame press until the water content is lower than 8%, and then dry the slurry with a water content of less than 8% through a drying tower to a water content of less than 2%, to obtain a multifunctional fermented corn flour with a surface fineness of 90 mesh, which is packaged and put into storage.

[0029] The fermented corn flour obtained above is roasted to make corn cake or corn bread, which has fine texture, elasticity, good taste, puffiness and refreshin...

Embodiment 2

[0031] Ordinary dry corn is destoned, impurity removed, peeled and degerminated to obtain corn dregs, poured into warm water to wash and soak, the water temperature is controlled at 47°C, and 0.05% by weight of amylase and 0.03% by weight of amylase are added at the same time according to the weight percentage Yeast, continuous heat preservation and fermentation for 50 hours, wash the expanded corn dregs with flowing water until there is no peculiar smell, grind the odorless corn dregs into a slurry without grains, and press the slurry through a plate and frame press until the water content is lower than 8%, and then dry the slurry with a water content of less than 8% through a drying tower to a water content of less than 2%, to obtain a multifunctional fermented corn flour with a surface fineness of 90 mesh, which is packaged and put into storage.

[0032] The fermented corn flour obtained above is made into corn steamed bread, which feels like rubber, has a strong taste, and ...

Embodiment 3

[0034] Ordinary dry corn is destoned, impurity removed, peeled and degerminated to obtain corn dregs, injected into warm water for washing and soaking, the water temperature is controlled at 45°C, and 0.04% by weight of amylase and 0.025% by weight of amylase are added at the same time according to the weight percentage Yeast, continuous heat preservation and fermentation for 48 hours, wash the expanded corn dregs with flowing water until there is no peculiar smell, grind the odorless corn dregs into a slurry without grains, and press the slurry through a plate and frame press until the water content is lower than 8%, and then dry the slurry with a water content of less than 8% through a drying tower to a water content of less than 2%, to obtain a multifunctional fermented corn flour with a surface fineness of 90 mesh, which is packaged and put into storage.

[0035] The fermented corn flour obtained above is steamed to make corn steamed buns, which have a golden color, a corn ...

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Abstract

The invention provides multifunctional fermented corn flour and a production process thereof, relates to the field of processing of corn flour and solves the problems that corn flour prepared by adopting an existing rough processing method is low in viscoelasticity, the mouth feel of a finished product prepared from the corn flour by adopting an existing rough processing method is rough, the palatability is poor, the taste is spicy and the corn flour is not easy to digest. The multifunctional fermented corn flour comprises following components in percentage by weight: 99.92%-99.95% of corn dreg, 0.03%-0.05% of amylase, 0.02%-0.03% of yeast and the balance being water. The surface of the corn flour can pass through a 90-mesh sieve and the flour can pass through a 150-200-meshseive after water is added for kneading; the surface color of the flour keeps faint yellow of corns; the strengthen physicochemical indexes can reach the standard of wheat flour, and preservatives and chemical adhesive substances are not contained; after the flour is mixed, dough has the certain ductility and viscoelasticity; nutritional components are not changed and the mouth feel is fine, smooth, tough, chewy and smooth; after the multifunctional fermented corn flour is eaten, gastric acid is not generated, and bitter and astringent and spicy tastes are not generated; the flavor of the corns is kept and soup is not muddy after a product is boiled.

Description

technical field [0001] The invention relates to the technical field of corn flour processing, in particular to a multifunctional fermented corn flour and a production process thereof. Background technique [0002] Corn is a nutritious and comprehensive food resource, rich in a variety of amino acids, vitamins, trace elements and other substances. Corn is a nutritious and healthy food for the elderly and young people that integrates nutrients. Its nutritional value has attracted more and more attention. However, due to the lack of gluten protein in the structure of corn itself, lack of viscoelasticity, poor flexibility and other reasons, the development of corn products is greatly restricted. Therefore, corn flour as the basic raw material for making food has been limited by existing rough processing methods for a long time. Most corn raw materials have been used as feed and industrial raw materials for a long time, resulting in a great waste of food resources. Contents of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/18A23L7/104
CPCA23L7/104A23L7/198A23L33/185A23V2002/00A23V2250/5486
Inventor 徐建松王莘
Owner 浙江森蓝食品有限公司
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