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Industrialized production method of germinated corn sandbag

A production method and technology for corn, applied in the directions of gardening methods, botanical equipment and methods, gardening tools/equipment, etc., can solve the problems of acceptance, taste and edibleness, etc., achieve good taste, good taste and appearance, and curb hardening. Effect

Active Publication Date: 2022-02-18
GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although germinated corn contains a variety of ingredients that promote human health and prevent and treat diseases, its taste and edible properties are not easily accepted by people
At present, there is no report that germinated corn is used as filling to prepare food. In order to meet the needs of consumers with different tastes and improve the nutritional value and functional characteristics of sandbags, the development of germinated corn sandbags is a problem to be solved at present.

Method used

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  • Industrialized production method of germinated corn sandbag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Active dry yeast was added to 10 times the volume of water at 35° C. under agitation, and then left to stand for 20 minutes to obtain activated yeast.

[0032] To prepare sprouted corn grits:

[0033] A, preparation of dough: first dry 10 parts of germinated corn, adopt microwave vacuum drying, put germinated corn in vacuum microwave oven and dry, vacuum degree is 10kPa, microwave dosage 5W / g, microwave drying process according to " heating 60s, intermittent 25s , Heating for 60s, and intermittent for 25s" are alternately performed, and the total drying time is 8 minutes. Then mill to obtain polished rice and rice bran, pulverize the obtained polished rice, and carry out superfine pulverization of the rice bran, mix the pulverized polished rice and rice bran with 50 parts of flour, 0.4 part of yeast, 2 parts of gluten powder, and 40 parts of water, and make dough Dough, proofed at 30°C for 5 hours, rolled to make dough, set aside;

[0034] B. Take 10 parts of germinat...

Embodiment 2

[0041] Active dry yeast was added to 12 times the volume of water at 40° C. under agitation, and then left to stand for 40 minutes to obtain activated yeast.

[0042] To prepare sprouted corn grits:

[0043] A, the preparation of dough: first dry 20 parts of germinated corn, adopt microwave vacuum drying, put germinated corn to dry in vacuum microwave oven, vacuum degree is 10kPa, microwave dosage 5W / g, microwave drying process is according to " heating 60s, intermittent 30s , heating for 60s, and intermittent for 30s" are performed alternately, and the total drying time is 5 minutes. Then mill to obtain polished rice and rice bran, pulverize the obtained polished rice, and carry out superfine pulverization of the rice bran, mix the pulverized polished rice and rice bran with 60 parts of flour, 0.5 part of yeast, 4 parts of gluten, and 42 parts of water, and make a flour mixture. Dough, proofed at 40°C for 1 hour, rolled to make dough, set aside;

[0044] B. Take 10 parts of...

Embodiment 3

[0051] Active dry yeast was added to 11 times the volume of 38°C water under stirring, and then left to stand for 35 minutes to obtain activated yeast.

[0052] To prepare sprouted corn grits:

[0053] A, the preparation of dough: first dry 30 parts of germinated corn, adopt microwave vacuum drying, put germinated corn to dry in vacuum microwave oven, vacuum degree is 12kPa, microwave dose 8W / g, microwave drying process is according to " heating 50s, intermittent 25s , Heating for 50s, intermittent 25s" program alternately, the total drying time is 7min. Then grind to obtain polished rice and rice bran, pulverize the obtained polished rice, and carry out superfine pulverization of the rice bran, mix the pulverized polished rice and rice bran with 70 parts of flour, 0.6 part of yeast, 6 parts of gluten, and 45 parts of water, and make a flour mixture. Dough, proofed at 35°C for 3 hours, rolled to make dough, set aside;

[0054] B. Take 10 parts of germinated corn and add 25 p...

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Abstract

The industrial production method of germinated corn sandbags belongs to the technical field of germinated corn, and comprises the following steps: A, preparation of dough: milling germinated corn to obtain polished rice and rice bran, pulverizing the obtained polished rice, superfinely pulverizing the rice bran, and taking the pulverized Polished rice, rice bran, flour, yeast, gluten, and water are mixed, and the dough is formed into dough, proofed, rolled into dough, and set aside; B. Take germinated corn and add water to beat it, then add glucoamylase for saccharification treatment, and homogenize to obtain Homogenize, then add germinated corn and mix, ripen to obtain germinated corn sand; C, wrap germinated corn sand with dough to obtain germinated corn sand buns, wake up, steam at controlled temperature, cool to obtain germinated corn sand bags. The germinated corn sandbag produced by the invention has both health care and mouthfeel, is rich in functional components, has good mouthfeel and appearance, has a soft mouthfeel, a plump and upright appearance, and has a mellow corn fragrance.

Description

technical field [0001] The invention belongs to the technical field of germinated corn and relates to preparing sandbags from germinated corn, in particular to an industrial production method for germinated corn sandbags. Background technique [0002] Sandbags are loved by people as a traditional staple food in China, and they are a kind of food that is popular among the public. The variety of sandbags is relatively simple, mainly red bean paste buns, which can no longer satisfy the public's pursuit in terms of taste and taste. [0003] Germinated corn is a product made by germinating corn, and its nutritional value and functional properties are superior to ordinary corn. During the germination process of corn, a large number of zymogens are activated and released, which degrades macromolecular substances such as starch and protein in the seeds, and generates small molecular substances that are easily digested and absorbed by the human body. The nutritional value is improve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/25A01G7/06
CPCA01G7/06A23B9/14A23B9/26A23L3/3472A23L7/104A23L7/107A23L7/115A23L7/25A23L33/10A23L33/185A23P20/25A23V2002/00
Inventor 刘敬科赵巍张爱霞任素芬李少辉刘莹莹张佳丽
Owner GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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