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Method of manufacturing corn dumpling powder

A technology of dumpling flour and corn flour, which is applied in food preparation, grain processing, food science, etc., can solve the problems of non-sticky corn flour and rough taste, and achieve low cost, golden color, strong and smooth taste Effect

Inactive Publication Date: 2008-01-23
冯家彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problem of no stickiness and rough taste of corn flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1, ① puffing thermometer 120 ℃ or 130 ℃;

[0012] ②Puffed corn is crushed to 80 mesh;

[0013] ③Puffed and crushed corn is mixed with unexpanded 80-mesh corn flour in a ratio of 1:1 or 1:1.2;

[0014] In order to improve the local flavor of dumpling powder, appropriate flour can be added in a ratio of 1: (0.5-2).

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PUM

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Abstract

The invention discloses a preparation method of core powder, which is characterized in that: the techinics procedure is as follows: the tegmen of core is extracted by dehuller; crash the corn power after extracting tegmen to 20 to 40 items; add the broken corn into the water of 2 to 5 per cent to process swelling by a bulking machine when the temperature is between 120 to 180 DEG C.; the swelled corn powder is crashed into 80 items; put the broken swelling corn into the 1 to 1.3 times corn powder of 80 items. The corn dumpling powder with forceful and smooth mouthfeel and has nature fragrance of the corn. The production techinics are simple and easy to practice with low cost, which is suitable for mass consumption.

Description

technical field [0001] The invention relates to a preparation method of corn flour. Specifically, it relates to a preparation method of corn dumpling flour. Background technique [0002] At present, corn is loved by people because of its high nutritional value and functions of disease prevention and treatment. But corn due to its special molecular arrangement order. The flour produced by direct milling has no stickiness and cannot be used to make dumpling noodles like wheat flour. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preparation method of corn flour. Solve the problem that corn flour has no stickiness and rough taste. [0004] Technical scheme of the present invention is as follows: [0005] A preparation method of corn flour, characterized in that: the process steps are as follows: [0006] 1. The corn is peeled off by the peeling machine; [0007] 2. Grind the peeled corn to the upper 20-40 mesh; [0008]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B5/02A23L1/10A23L7/10
Inventor 冯家彪
Owner 冯家彪
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