Preparation method of corn flour granules

Abstract

The invention provides a preparation method of corn flour granules, and belongs to the technical field of food, and the preparation method comprises the following steps of: peeling and cooking corn with a cooking degree of 85%; airing the well-done corn or drying the well-done corn by using drying equipment; conducting corn processing and grain taking; processing niblet into coarse slag, fine slag, coarse powder and ultrafine powder; separating coarse slag and powder during coarse slag processing, and secondarily processing the coarse slag into fine slag and coarse powder; secondarily processing the powder into ultrafine powder by using ultrafine crushing equipment; packaging the coarse slag, the fine slag and the coarse powder into bags according to 1-5kg / bag; and adding 0%-10% of granulated sugar into the ultrafine powder, and performing packaging into bags. According to the preparation method, the finished product is convenient to carry and store; original ecological green products are selected as raw materials, so that the product is healthier; the problem that the taste of corn flour is not easy to accept is solved; the product has the taste of green corn, and is easier to store and more in purposes than the green corn; the components of corn are reserved to the greatest extent, and the nutritional value is higher.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method of corn flour granules. Background technique [0002] The current corn ingredients are all processed from fully mature corn. The taste of mature corn is generally slightly astringent and difficult to swallow. Although some people know how to make coarse grains carefully, they are not known to many people, so the amount of use and consumption is different. high. Although the taste of immature fresh corn is very delicious, it is picked when the corn is 50%-60% mature. To maintain this taste, the original ingredients can only be frozen or steamed and then frozen for storage. Frozen storage and transportation will generate high costs. When the stored corn is used, about one-half of the effective part is a great waste. This makes boiled corn a seasonal ingredient, as well as a snack, ancillary ingredient. Contents of the invention [0003] In view of the above-...

AI Technical Summary

Problems solved by technology

[0003] In view of the above-mentioned technical deficiencies, the purpose of the present invention is to provide a preparation method of corn flour granules, the finished product is easy to carry and store; the original ecological green product is selected as raw material, which is healthier; the problem that the taste of corn flour is not easy to be accepted is improved; The product has the taste of tender corn, and is easier to preserve and has more uses than tender corn; it retains the ingredients of corn to the greatest extent and has higher nutritional value