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Method for producing corn flour

A technology of corn flour and corn, which is applied in the field of grain processing, can solve the problems of corn flour moldy deterioration, rough taste, transportation and storage restrictions, etc., and achieve the effect of controlling moldy deterioration and good taste

Active Publication Date: 2008-03-19
张子飚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dry-processed corn flour usually contains about 14% water, especially in summer, the aspergillus flavus and miscellaneous bacteria contained in corn flour are easy to make corn flour moldy and deteriorate, which is harmful to human body, so transportation and storage are limited
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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 2

[0014] According to the method of Embodiment 1, the whole grain corn is blanched and then immersed in water at 28 ° C, and sodium percarbonate of 0.1% of the total weight of corn and water is added, soaked for 60 minutes, and the residual bacteria and Aspergillus flavus are killed. , wash twice with clean water, soak the whole corn in water at 28°C, add 0.03% lactic acid bacteria in the total weight of corn and water, keep warm for 72 hours, wash twice with clean water, process with a refiner, and grind out The noodle pulp is passed through a sieving machine to remove large fibers above 80 meshes to obtain noodle pulp, and then dehydrated with a plate and frame filter press to obtain wet noodle blocks with a moisture content of 37-45%, and then dried with an instant hot air dryer. At 240-300 ° C, the temperature in the dryer furnace is 110-240 ° C, and the time is 3 seconds, then the flour with a water content of 3% is collected by a cyclone catcher, and the flour is packaged a...

specific Embodiment approach 3

[0015] According to the method of Embodiment 1, the whole grain corn is blanched and then soaked in water at 60°C, adding 0.1% sodium percarbonate of the total weight of corn and water, and soaking for 30 minutes to kill residual bacteria and Aspergillus flavus. , wash twice with clean water, soak the whole corn in water at 60°C, add 0.01% lactic acid bacteria in the total weight of corn and water, keep warm for 24 hours, wash twice with clean water, process with a refiner, and grind out The noodle pulp is passed through a sieving machine to remove large fibers above 80 meshes to obtain noodle pulp, and then dehydrated with a plate and frame filter press to obtain wet noodle blocks with a moisture content of 37-45%, and then dried with an instant hot air dryer. At 240-300 ° C, the temperature in the dryer furnace is 110-240 ° C, and the time is 2 seconds, then the flour with a water content of 8% is collected by a cyclone catcher, and the flour is packaged and stored after cool...

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Abstract

The corn flour producing process includes the following steps: soaking corn grains in water, blanching at 80-100deg.c for 1-3 min, soaking in water with sodium percarbonate in 0.1 wt% of corn and water at 28-60deg.c for 30-60 min, water washing, soaking in water with lactic acid bacteria in 0.01 wt% of corn and water at 28-60deg.c for 24-72 hr, water washing, milling into milk in a mill, taking 80 mesh below slurry, dewatering and drying to obtain corn flour in 3-8 %, cooling and packing. Thus produced corn flour is delicious, and has the whole nutritious components of corn maintained, and is favorable 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] The dry method is widely used in the traditional processing of corn flour. Generally, corn contains less than 14% moisture, and it will not deteriorate during transportation and storage. It is called safe water. Corn with safe moisture is difficult to obtain the same fineness as wheat with dry grinding equipment, which is one of the main factors of rough taste. In particular, whole corn flour has an extremely rough taste and is difficult to swallow. In order to improve the taste, the corn flour is processed by peeling and degerming. Dietary fiber, which is recognized as the fourth largest nutrient in the world, mainly exists in corn bran. Nutrients of blood lipids have been removed, and the main component of corn flour actually provided to people is cornstarch. Dry-processed corn flour usually contains about 14% ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 张子飚
Owner 张子飚
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