Food fibre corn chips and preparation thereof

A technology of dietary fiber and dietary fiber powder, which is applied in the field of puffed and snack food processing to achieve the effects of increasing economic benefits, convenient storage and transportation, and rich nutrition

Inactive Publication Date: 2008-09-17
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The technical problem to be solved by the present invention is to disclose the components of a dietary fiber corn flakes and the content of each component, and to disclose the method for preparing dietary fiber corn flakes, which is to use sticky corn kernels and corn beve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take mature sticky corn granules with a moisture content lower than 12%, and then screen, wash, dry, and crush them to 40 meshes to obtain sticky corn granules; take corn beverage leftovers—corn dregs dietary fiber and dry them until the moisture content is lower than 12% Finally, pulverize to 60 orders to obtain corn dregs dietary fiber powder; 70 kg of sticky corn grain powder and 30 kg of corn dregs dietary fiber powder are mixed and poured into the powder mixer, and add 0.8 kg of auxiliary material salt, 0.02 kg of sucralose, 0.4 kg of essence, 4 kg of palm oil, 0.2 kg of monoglyceride, 0.03 kg of ascorbyl palmitate, 0.4 kg of calcium carbonate, 0.18 kg of zinc lactate, 0.02 kg of ferrous gluconate, after stirring for 10 minutes, gradually add 30 kg of water and stir Uniformly obtain puffed raw materials; feed the puffed raw materials into the twin-screw extruder and heat them in stages to make them puffed. 140°C, the heating temperature at the exit section of the e...

Embodiment 2

[0028] Take mature sticky corn granules with a moisture content lower than 12%, and then screen, wash, dry, and crush them to 40 mesh to obtain sticky corn granules; take corn beverage leftovers—rice dregs dietary fiber, and dry until the moisture content is lower than 12% Finally, pulverize to 60 orders to obtain corn dregs dietary fiber powder; 80 kg of sticky corn grain powder and 20 kg of corn dregs dietary fiber powder are mixed and poured into the powder mixer, and add 0.5 kg of auxiliary material salt, 0.08 kg of sucralose, 10 kg of palm oil, 0.6 kg of monoglyceride, 0.08 kg of ascorbyl palmitate, 0.8 kg of calcium carbonate, 0.08 kg of zinc lactate, 0.04 kg of ferrous gluconate, after stirring for 3 minutes, gradually add 20 kg of water and stir evenly to obtain puffed raw materials ; Send the puffed raw material into the twin-screw extruder and heat it in stages to make it puffed. The heating temperature of the inlet section of the puffing machine is 70°C, generally no...

Embodiment 3

[0030] Take mature sticky corn granules with a moisture content lower than 12%, and screen, wash, dry, and crush them to 60 meshes to obtain sticky corn granules; take corn beverage leftovers—corn dregs dietary fiber and dry them until the moisture content is lower than 12% Finally, pulverize to 40 orders to obtain corn dregs dietary fiber powder; 50 kg of sticky corn grain powder and 50 kg of corn dregs dietary fiber powder are mixed and poured into the powder mixer, and add 0.6 kg of auxiliary material salt, 0.06 kg of sucralose, 0.2 kg of essence, 7 kg of palm oil, 0.3 kg of monoglyceride, 0.06 kg of ascorbyl palmitate, 0.6 kg of calcium carbonate, 0.12 kg of zinc lactate, 0.02 kg of ferrous gluconate, after stirring for 10 minutes, gradually add 10 kg of water and stir Uniformly obtain puffed raw materials; feed the puffed raw materials into the twin-screw extruder and heat them in stages to make them puffed. 160°C, the heating temperature at the exit section of the extrud...

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PUM

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Abstract

The invention relates to a dietary fiber corn flake and a preparation method, belonging to the technical field of puffed and snack food processing, which is characterized in that the components of the dietary fiber corn flake comprise sticky corn grain powder, dietary fiber powder of corn lees, table salt, sucralose, essence, palm oil, monoglyceride, ascorbyl palmitate, calcium carbonic acid, zinc lactate and ferrous gluconate; and the preparation method comprises preparation of the sticky corn grain powder and the dietary fiber powder of corn lees, preparation of the puffing material, puffing, flake pressing, baking and frying with salt. The dietary fiber corn flake and the preparation method have the advantages that the dietary fiber of corn lees is recycled through changing wastes into valuables; the product of dietary fiber corn flake with exquisite taste and high nutritive value is prepared in low cost, which has the characteristics of long shelf life, convenient storage and transportation, rich nutrition, suitability for both the elders and the young, high industrialization and easy nutrition fortification; and the dietary fiber corn flake can not only be eaten as the breakfast food after immersed in hot water or milk, but also be directly eaten as the snack.

Description

technical field [0001] The invention belongs to the technical field of puffed and leisure food processing, and in particular relates to a method for producing sheet-shaped puffed food rich in dietary fiber by using glutinous corn as a raw material. Background technique [0002] Corn has become a popular food crop for people in developed countries today. It is rich in protein, fat, carbohydrates, minerals, vitamins and other nutrients needed by the human body. Its nutritional characteristics are mainly manifested in the following aspects: [0003] (1) Linoleic acid, sitosterol, lecithin, vitamins and other substances contained in corn can lower blood cholesterol and resist arteriosclerosis, which can be similar to drugs such as Yishouning and Maitong; [0004] (2) Calcium contained in corn can prevent and treat high blood pressure, osteoporosis, hand and foot cramps, and promote bone growth in children and adolescents; [0005] (3) The copper element in corn is an indispensa...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/29A23L7/17A23L33/22
Inventor 刘静波林松毅
Owner JILIN UNIV
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