Method for making Zea mayssinesis Kulesh dumpling flour

A production method and technology of waxy corn, which is applied in the field of food processing, can solve the problems of large environmental pollution, long production cycle and large consumption of glutinous corn glutinous rice ball powder, and achieve the effects of delicate taste, golden color, water and energy saving

Inactive Publication Date: 2008-07-09
蹇锐 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Through the inventor's research on the production methods of waxy corn glutinous rice balls in the past, the production cycle of these methods to produce glutinous corn glutinous rice balls in the past was long, and the soaking process required constant soaking and changing water, and the soaking time was as long as 3 weeks. Relatively large, the corresponding pollution to the environment is relatively large, industrial-scale production requires more investment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: Put 100kg of waxy corn into the winnowing machine, remove sand, stone and dust in the waxy corn by winnowing, put the corn after winnowing into clear water and soak for 8-10 minutes, remove, drain and put in Skin machine (or rice milling machine) peels off the skin and germ, and then rinses with water to remove the unremoved corn husk, germ and sundries to obtain clean waxy corn dregs, then add 2 times the amount of water to soak for 30 hours After 30 hours, drain the waxy corn ballast and rinse it with clean water, and grind the treated waxy corn ballast. When milling, add water while milling. After the milling meets the requirements, put the slurry Put it into a centrifuge for centrifugal dehydration, and the obtained powder block is dried with a hot air flow, and the temperature of the air flow is 90°C. The treated waxy corn flour will pass through a 100-mesh sieve and be used as a semi-finished product for later use; 20kg of yellow corn is processed to ...

Embodiment 2

[0017] Example 2: Produced according to the method of Example 1, only two conditions were changed: the soaking time was adjusted to 24 hours, and the air drying temperature was adjusted to 150°C; the rest were according to the original production conditions,

[0018] The waxy corn flour obtained by the above method and conditions and the expanded yellow corn slag are crushed to obtain a fine powder through an 80-mesh sieve for later use, and the above-mentioned two corn flours are uniformly mixed in a weight ratio of 8:2 to obtain waxy corn The finished powder can leave the factory after packaging.

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PUM

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Abstract

The disclosed preparing process comprising the steps of decorticating, de-embryonating, scrubbing, immersing, levigating, de-watering and drying.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method for making glutinous rice ball powder with waxy corn as raw material Background technique [0002] In the existing methods of producing glutinous rice balls, glutinous rice is mostly used as raw material for production. After people gradually realized the nutritional value of "miscellaneous grains", adding "miscellaneous grains" to Chinese traditional food glutinous rice balls, due to the improvement in mouthfeel, viscosity, color and luster Glutinous rice balls that are not as good as glutinous rice are still mainly made of glutinous rice, and corn flour is added. Since glutinous rice is not as nutritious as glutinous corn, and the price is higher than waxy corn, people are constantly exploring the processing method of making glutinous rice balls with glutinous corn as raw material. For example, in the "Preparation Method of Waxy Corn Flour", the patent application...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 朱文炀蹇锐
Owner 蹇锐
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