Method for producing corn flour

Abstract

The invention discloses a method for producing corn flour. The method comprises that a mixture of corn kernels with the content smaller than 30% and corn grit is conveyed into a heat preservation soaking tank, water at the temperature of 24-32 DEG C is injected into the tank for soaking the mixture, the mixture is subjected to heat preservation for 24-72 hours so that the mixture fully absorbs water to be expanded and saturated, the soaked mixture of the corn kernels and the corn grit is washed with clear water and then is fed into a pulping machine for pulping, the pulp is screened to form flour pulp with the fineness of 100 meshes or more, water is added into the flour pulp so that a liquid material with the concentration of 35-40% is formed, a high-pressure spray pump atomizes and sprays the liquid material with the concentration of 35-40% into a hot air drying tower, the liquid material is dried, hot air drives the atomized liquid materials to be dried in a downstream mode, an air-powder mixture at an outlet of the drying tower enters a cyclone catcher, the cyclone catcher separates corn flour from the hot air and the separated corn flour is cooled and packaged. The corn flouris good in taste, the complete nutrition of corn is reserved, the varieties of corn food processing can be increased, the corrosion resistance and the mildew resistance are improved, and the corn flour is beneficial to transportation and storage.

Description

technical field [0001] The invention relates to a method for producing corn flour, which belongs to the field of grain processing. Background technique [0002] Corn is a traditional food crop in my country. It has rich nutritional value, but its food taste is poor, which leads to extremely low economic value of corn, farmers' low enthusiasm for planting, and is not conducive to the adjustment of agricultural planting industry structure. The production of corn flour with good edible taste and good taste is conducive to the adjustment of the structure of agricultural planting and the improvement of the economic benefits of the corn industry. The traditional method of processing corn flour widely uses the dry method, that is, the corn raw material containing less than 14% moisture is sent to the mill for grinding, and the fineness is usually around 40 mesh. It is difficult to obtain the same fineness as wheat with dry grinding equipment, which is one of the main factors for t...

AI Technical Summary

Problems solved by technology

Dry processed corn flour, its starch molecules are arranged in the dominant position of β-type, and there are few α-type molecular arrangements, so the taste is rough, and it lacks the physical characteristics of processing (extensibility, extensibility), and it is difficult to industrialize the production of corn dumplings , corn noodles, corn instant noodles, etc.

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