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Compound corn chip

A technology of corn flakes and corn, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of backward technology and forming methods, single taste of corn flakes, and low nutritional content, and achieve high toughness, good molding, and nutritional value. Improved effect

Inactive Publication Date: 2009-07-01
正源控股股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the existing technical information about corn processing, it can be seen that its technology and molding methods are backward, and the corn flakes have a single taste, are not easy to slag, have few nutrients, and are not easy to digest, and should be greatly improved.

Method used

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  • Compound corn chip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] see figure 1 , the preparation steps of the composite corn flakes are as follows:

[0026] 1), the preparation of dry powder raw material:

[0027] ①. Preparation of cooked corn flour:

[0028] Get 50 kilograms of raw corn powders and extrude and puff them in a conventional way and crush them to 95% to pass through a 200 mesh sieve, and form cooked corn flour with the remaining coarser flour for subsequent use;

[0029] ②. Preparation of corn fermentation powder:

[0030] a, select 50 kilograms of raw corn flour that has crossed a 60-mesh sieve, add 0.75 kilograms of yeast and 50 kilograms of water to ferment;

[0031] b. Steam the fermented raw corn flour for 60 minutes to fully gelatinize the starch;

[0032] c. Properly break the lumped corn flour after steaming and gelatinization, and then dry it in two stages at 60-65°C for 1 hour, and at 50-55°C for 4 hours until the moisture content is 15. ~18%;

[0033] d, pulverize the above-mentioned dried corn flour, th...

Embodiment 2

[0043] The preparation steps and the values ​​of the raw materials in this embodiment are exactly the same as those in the previous embodiment. The difference is that to prepare corn fermentation powder, add 1 kg of yeast and 55 kg of water for fermentation; steam the fermented raw corn flour for 50 minutes in time to fully gelatinize the starch; The shaped corn flour is properly broken, and then dried in two stages at 60-65°C for 1.5 hours and 50-55°C for 3 hours until the water content is 15-18%; the mixing ratio of dry powder is:

[0044] Cooked corn flour: corn fermentation powder: potato flake powder: modified starch: wheat starch: corn starch: soybean flour: dextrin: lecithin: whey powder = 25:25:32:3.5:2.5:6:3:1.5: 0.25:0.25;

[0045] The emulsifier added by the first stirring is:

[0046]Take 100 kg of the above-mentioned mixed dry powder and transport it into a high-speed mixer, add 2 kg of glycerol monostearate melted into a liquid state by spraying while stirring,...

Embodiment 3

[0051] The preparation steps of the present embodiment and the value of the corn flour raw material are exactly the same as those of the first two embodiments. The difference is that the preparation of corn fermentation powder adds 0.75 kg of yeast and 55 kg of water for fermentation; the fermented raw corn flour is steamed in a steamer for 55 minutes in time to fully gelatinize the starch; The shaped corn flour is properly broken, and then dried in two stages at 60-65°C for 1.3 hours and 50-55°C for 3.5 hours until the water content is 15-18%; the mixing ratio of dry powder is:

[0052] Cooked corn flour: corn fermented powder: potato flour: modified starch: wheat starch: corn starch: soybean flour: dextrin: lecithin: whey powder = 20.9: 26: 32: 3: 2: 6: 1.5: 2: 0.2∶0.2;

[0053] The emulsifier added by the first stirring is:

[0054] Take 100 kg of the above-mentioned mixed dry powder and transport it into a high-speed mixer, add 1 kg of glyceryl monostearate melted into a...

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Abstract

The present invention relates to a kind of composite corn chips, belonging to the field of food processing technology. It is made up by using cooked corn flour, corn fermented flour, potato powder, snow flour, modified starch, wheat starch, corn starch, soybean starch, dextrin, lecithin and milk powder through a certain preparation process. Said preparation process includes the following steps: mixing them according to a certain mixing ratio, stirring them, adding emulsifying agent, secondary stirring, adding liquid material, metal detection, rolling, forming, deep-frying, deoiling, flavouring and cooling so as to obtain the invented product.

Description

technical field [0001] The invention relates to the technical field of food processing. In particular, it relates to the preparation technology of composite food pieces. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for the taste of food. Thereby various compound foods that mix different raw materials together also arise at the historic moment. Composite potato chips disclosed in the article "Composite Potato Chip Processing Technology and Its Special Equipment" (see "Grain and Oil Processing and Food Machinery" No. 3, 2004) are based on potato flakes and mixed with corn flour. Starch, potato starch, corn flour, etc. are produced by the following process: dry powder mixing—first stirring (adding emulsifier)—secondary stirring (adding liquid material)—metal detection—calendering—forming—frying—deoiling—seasoning— Weighing—canning (bagging)—cooling—nitrogen filling and sealing—testing—boxing—storage. Corn...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L7/13
Inventor 王春鸣
Owner 正源控股股份有限公司
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