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Method for preparing corn food by using enzyme and the application thereof

A corn and food technology, applied in the field of grain deep processing, can solve the problems of corn husk and germ

Inactive Publication Date: 2007-09-26
魏春华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN200510090992.2 A germinated corn nutritional high-gluten flour, the invention discloses a germinated corn nutritional high-gluten flour, which aims to improve the nutritional value of the product and solve the problem that corn husks and germs are difficult to be fully utilized as food
The method and application of the present invention for converting cornstarch with high-temperature-resistant α-amylase have not been reported in the preparation of crispy corn, crispy cornflakes, corn tea and instant corn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation of crispy corn with high temperature resistant α-amylase

[0026] Process flow:

[0027] Corn sorting→peeling→screening peeled corn kernels→immersion in 0.2%-0.5% enzyme solution for 24-48 hours, adding calcium chloride 70-90mg calcium ions / kg water, immersion temperature at room temperature, pH value natural→boiling or drying After moisture, steam for 40-60 minutes, the temperature is 90-105 ° C, and the corn can reach six maturity → hot air drying or frying → roasting and popping or puffing until popping → packaging → the finished product is crispy corn.

[0028] Requirements for the crispy corn process: the rice corn kernels are required to bloom and have large deformation, the cooking time is short, and the fried corn kernels should be fried evenly without hard core. Generally, after the water is evaporated, the finished product can be obtained by roasting until bursting or puffing. Steaming should be moderate, roasting or puffing until popping, the co...

Embodiment 2

[0030] Preparation of crispy corn flakes with high temperature resistant α-amylase

[0031] Process flow:

[0032] Corn sorting→peeling→screening and dehulling corn kernels→immersion in 0.2%-0.5% enzyme solution for 24-48 hours, adding calcium chloride 70-90mg calcium ion / kg water, immersion temperature at room temperature, natural pH value→boiling or drying After moisture, steam for 40-60 minutes, the optimum temperature is 90-105°C, when the corn reaches six maturity → bake to remove some moisture → cut into pieces → press into pieces → dry → pack → finished crispy corn flakes

[0033] Product features: It retains the original characteristics and flavor of corn, improves the nutritional value, and has no starch retrograde phenomenon, so that the crispy corn flakes have good water solubility and easy cooking, and have the effect of treating hyperlipidemia, high blood pressure and diabetes and other diseases and preventive effects.

Embodiment 3

[0035] Preparation of corn tea with high temperature resistant α-amylase

[0036] Process flow:

[0037] Corn sorting → 0.2%-0.5% enzyme solution immersion for 24-48 hours, add calcium chloride 70-90mg calcium ion / kg water, immersion temperature room temperature, pH value natural → boil or control the water and steam for 40-60 minutes , the optimum temperature is 90-105°C, and the corn can reach six maturity → fry and dry → pack → finished corn tea

[0038] Corn tea maintains the original rice fragrance, and after enzyme treatment, the nutrients are more conducive to human body absorption, the taste is better, and the corn fragrance is stronger.

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PUM

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Abstract

The invention relates to a method for using enzyme to prepare corn food, used on crisp corn, crisp corn sheet, corn tea and instant corn. The invention uses biological enzyme to transfer the amidon of corn, to avoid amidon regeneration, improve corn taste, and improve smell and crisp. And the preparation comprises that cleaning corn, removing skin, selecting the skin-removed corn, immerging in enzyme solution, boiling in water, steaming, drying via hot air, frying in pot, packing and outputting final product. The invention uses modern biological technique, to realize easy functional food.

Description

Technical field: [0001] The invention belongs to the field of grain deep processing, and in particular relates to a method for preparing corn food with enzyme and its application. Background technique: [0002] Chinese patent CN03103225.7 is a convenient corn meal and its preparation method. The invention discloses that the corn meal is made by crushing and peeling, crushing and screening, adding water and stirring, fumigation and ripening, and tableting and granulation. Chinese patent CN91110951.X is a production method of corn crackers. The invention discloses a production method of corn crackers, which is completed by the following steps: selection→peeling→soaking→separation→steaming→expansion→pressing→slicing→frying→baking→cooling and subpackaging . Chinese patent CN95105518.6 is a processing method of corn food. The invention discloses that the method includes the following steps: raw material pretreatment→grinding→pyrolysis gelatinization→blending ingredients→press mo...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/164A23L1/168A23L1/182A23L7/117A23L7/143
Inventor 魏春华
Owner 魏春华
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