Corn-rice extra-strong powder treated by biological enzyme and preparation method thereof

A biological enzyme and corn technology, applied in food preparation, food science, pre-baked dough processing, etc., can solve the problems of poor palatability and taste, easy oxidative deterioration and indigestion of corn flour

Inactive Publication Date: 2007-08-08
叶云侠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In Chinese patent CN1363231, the disclosed novel corn food and its preparation method are characterized in that it does not contain any additives such as corn noodles, corn rice cakes, and corn balls. Spicy (flavoured), non-digestible, Chinese patent CN1404750 discloses a fermented corn flour and its production method, which is characterized by adding an enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Get 1000 kilograms of corn kernels, put into the soaking tank, add 300 kilograms of clear water by 30% of the net weight of the corn kernels, in the clear water in the soaking tank, add sodium percarbonate according to the water gross weight ratio of 0.1%, adjust The pH value is 8, soak for 130 minutes, take out the alkaline water in the soaking tank, replace it with clean water for soaking, adjust the pH value to 5.5 with lactic acid, and add a-amylase respectively according to the actual production requirements when the water is heated to 40°C , lactic acid bacteria, after 40 hours of bio-enzyme. Take out the fermented corn kernels, pour off the soaked enzyme solution on the surface of the corn, rinse with clean water several times, dehydrate through a high-speed centrifuge, and dry. When the water content reaches 4%, crush the fermented corn kernels into powder and mix with raw rice flour, Stir the modified starch evenly according to the proportion, put it into the f...

Embodiment 2

[0017] Get 500 kilograms of corn ballast, put into the soaking tank, add 175 kilograms of clear water by 35% of the net weight of the corn ballast, in the clear water in the soaking tank, add sodium percarbonate according to the water gross weight ratio of 0.2%, adjust The pH value is 8.5, soak for 140 minutes, take out the carbon water in the soaking tank, replace it with clean water for soaking, adjust the pH value to 5 with lactic acid, and when the water is heated to 40°C, add protease and lactic acid bacteria respectively according to the actual production requirements. Bioenzyme for 45 hours. Take out the fermented corn slag, pour off the soaked enzyme solution on the surface of the corn, rinse it with clean water for several times, dehydrate it in a high-speed centrifuge, and dry it. When the water content reaches 5%, crush the fermented corn slag into powder and mix it with raw rice flour, Modified starch, stir evenly according to the proportion, put it into the food e...

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PUM

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Abstract

The invention relates to a method for preparing the biological enzymed corn rice powder, which comprises that immerging the corn or corn slag, using alkali liquid to disinfect, exchanging the immerge solution, adjusting pH value, adding enzyme agent and galactenzyme to process the biological enzyme for 40-50h, taking out the enzyme corn or corn slag, spraying water, dewatering eccentrically at high speed, drying, breaking fermented corn or corn slag, mixing it with rice powder and modified amidon, compressing the aged corn rice bar via high temperature and high pressure, breaking, screening the 100-200 deals, to prepare the final product with strong viscoelasticity. The invention powder can be used to prepare cake, or the like, which is abundant in food fiber.

Description

technical field [0001] The invention relates to the technical field of food bio-fermentation, in particular to bio-enzymatic corn and rice extra-strength powder and a preparation method thereof. Background technique [0002] At present, the grain deep-processing industry in various countries is developing rapidly, and new foods that are refined and processed with grain as the main raw material are continuously introduced to meet market consumption needs, such as: Indian three-in-one flour, Israeli compound corn flour, and Chinese corn extra-strength flour. Corn flour is refined, corn bread, biscuits, and cakes are baked to be crispy and refreshing, and corn flour dumplings, steamed stuffed buns, and glutinous rice balls are processed into foods with fillings that are sweet, smooth, and soft, all of which maintain the original corn flavor. In Chinese patent CN1363231, the novel corn food disclosed and its preparation method are characterized in that it does not contain any ad...

Claims

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Application Information

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IPC IPC(8): A23L1/10A21D8/04A23L7/10
Inventor 叶云侠
Owner 叶云侠
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