A method for preparing glutinous maize fermented flour and application thereof

A technology of waxy corn and fermented rice noodles, applied in the fields of application, food preparation, food science, etc., can solve the problems of fermented rice noodles pollution, food poisoning of fermented rice noodles, etc., and achieve the effect of high nutritional value, fine powder quality, and golden color

Inactive Publication Date: 2006-12-20
魏春华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because of its appetizing and refreshing taste, it can relieve summer heat and is easy to digest, so it is very popular with local people. However, food poisoning incidents often occur after eating homemade fermented rice noodles. The cause of poisoning is that the fermented rice noodles are contaminated by Pseudomonas coco

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] (1) Preparation of Waxy Corn Flour

[0057] Preparation by dry milling method: the peeled and degermed waxy corn is directly added into a pulverizer to grind into powder, and then sieved with a mesh number of 80-100 mesh.

[0058] (2) Fermentation of waxy corn flour

[0059] Sterilization and disinfection: The chemical disinfectant 0.05% sodium bisulfite is used to clean and disinfect the processing equipment, because sodium bisulfite has a strong antibacterial and bactericidal effect on Pseudomonas coconut yeast.

[0060] Add water to the dry waxy corn flour and stir, the amount of water added is enough to completely soak the waxy corn flour, and pour it into the fermentation tank. Adopt natural fermentation method: fermentation temperature is 15°C-23°C, natural fermentation for 12 days. The pH value is 5.5 on the 1st-3rd day, 5.0 on the 4th-8th day, and 4.0 on the 10th-12th day, and the fermentation ends.

[0061] The fermented product has pure sour taste, refreshi...

Embodiment 2

[0065] (2) Fermentation of waxy corn flour

[0066] Adopt artificial fermentation method: use inoculated lactic acid bacteria to ferment at 15°C-23°C for 8 days. On the 1st-3rd day of fermentation, the pH value was 6.9, the pH value dropped to 4.0 on the 4th day, and the pH value was 3.4 on the 5th-8th day, and the fermentation ended.

[0067] The other conditions of (1) and (2) are the same as in Example 1.

[0068] The fermented product has pure sour taste, refreshing smell, few or almost no bubbles, indicating that there are no gas-producing bacteria. Microbiological test results: no Pseudomonas coconut yeast infection.

Embodiment 3

[0070] (1) Preparation of Waxy Corn Flour

[0071] Preparation by wet milling method: Soak peeled and degermed waxy corn for 12 hours, add water twice the mass of waxy corn after removing it, put it into a mill and grind it into a slurry, and then sieve it with a mesh number of 150 -200 mesh, after sieving, set aside to settle, remove most of the water, the amount of water is enough to completely soak the waxy corn flour.

[0072] (2) Fermentation of waxy corn flour

[0073] Sterilization and disinfection: The chemical disinfectant sodium bisulfite is used to clean and poison the processing equipment, because sodium bisulfite has a strong bacteriostatic and bactericidal effect on Pseudomonas coconut yeast.

[0074] Adopt artificial fermentation method: use inoculated lactic acid bacteria to ferment at 15°C-23°C for 8 days. On the 1st-3rd day of fermentation, the pH value was 6.9, the pH value dropped to 4.0 on the 4th day, and the pH value was 3.4 on the 5th-8th day, and the...

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PUM

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Abstract

The invention relates to a method for preparing waxy corn fermentative corn flour and the application in preparing viscous food, such as waxy corn dumplings and noodle. The method is the natural fermentation under artificial control or inoculating fermentation with artificial inoculation of lactic acid bacteria. The preparing process comprises: baking, degerming, washing, immersing, water milling, sifting, fermenting, dewatering and drying. The invention is characterized by specific method, simple process, greatly reduced raw material cost, high nutrient content in product, fine powder, good taste, strong viscosity, no cracking of frozen food after unfreezing, and so on.

Description

Technical field: [0001] The invention belongs to the field of corn deep processing, and in particular relates to a method for preparing fermented rice flour from waxy corn and an application of the fermented rice flour prepared from waxy corn. Background technique: [0002] Chinese patent (CN97107386.4 production of glutinous corn glutinous rice ball powder), discloses a kind of production method of glutinous corn water mill glutinous rice ball powder. Chinese patent (CN02133961.9 production method of glutinous corn yellow cake), except corn, also has raw materials such as small yellow corn, soybean, brown sugar. Chinese patent (CN200510003034.7 preparation method of glutinous corn flour glutinous rice ball flour), except grinding waxy corn flour by wet method, has also added the common yellow corn flour of high-temperature puffing. At present, adopt fermentation method to produce the fermented rice face of waxy corn and also do not see report. [0003] Waxy corn (zea magy...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L7/104
Inventor 魏春华
Owner 魏春华
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