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Corn high-strength flour, corn slimming noodle and preparing method

A technology of high-gluten flour and corn flour, which is applied in the field of high-gluten corn flour and corn flour products, can solve the problems of easy breaking of noodles, lack of taste and nutrition, unsatisfactory toughness, viscosity, and cooking resistance of pasta, and achieve Good toughness, increased viscosity, and rich nutrition

Inactive Publication Date: 2009-01-14
郭洪伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Corn flour can be used to make porridge, steamed buns, noodles and other pasta, but due to the nature of corn flour itself, the toughness, viscosity and cooking resistance of the pasta made by it are not ideal, especially the noodles are easy to break and the soup is muddy.
[0003] China Patent No. 03142011.7: The corn flour produced by this patent using the enzymatic method of glucose oxidase and neutral yeast protease effectively overcomes the shortcomings of the above-mentioned common corn flour products, but because the main component of corn flour is starch, neutral yeast protease It mainly degrades the protein in corn flour, and cannot hydrolyze the main component of corn flour, starch, so the viscosity and texture of the enzymatic corn flour are still not ideal, and the taste and nutrition of the food made from it are also lacking to a certain extent. , and the application as a diet food has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 18% corn puffed powder, 80% refined corn flour, 0.05% α-amylase, 0.2% glucose oxidase, 1.75% neutral yeast protease; mix the above components evenly by weight and put them into the bio-enzyme machine Stir the enzymatic reaction at medium temperature for 15 minutes.

[0018] Among them, the preparation method of corn puffed powder: peeling and degerming the corn kernels after selection, adding water until the water content is 19%, keeping it for two hours, extruding and puffing with a screw extruder, crushing and sieving, the fineness is required to be 100 mesh; The expansion temperature is 140°C.

[0019] The preparation method of refined corn flour: the corn kernels are selected and peeled, degermed, crushed and sieved by a pulverizer, and the fineness is required to be 120 mesh.

Embodiment 2

[0021] 45% corn puffed powder, 50% refined corn flour, 0.06% α-amylase, 0.15% glucose oxidase, 4.79% neutral yeast protease; mix the above components evenly by weight and put them into the bio-enzyme machine Stir the enzymatic reaction at medium temperature for 20 minutes.

[0022] The preparation method of corn puffed powder: peeling and degerming the corn kernels after selection, adding water until the moisture content is 21% and keeping it for two hours, extruding and puffing with a screw extruder, crushing and sieving, the fineness is required to be 100 mesh; puffing temperature is 140°C.

[0023] The preparation method of refined corn flour: the corn kernels are selected and peeled, degermed, crushed and sieved by a pulverizer, and the fineness is required to be 110 mesh.

Embodiment 3

[0025] 31% corn puffed powder, 65% refined corn flour, 0.04% α-amylase, 0.18% glucose oxidase, 3.78% neutral yeast protease; mix the above components evenly according to the proportion and weight and put them into the biological enzymatic machine Stir the enzymatic reaction at medium temperature for 18 minutes.

[0026] The preparation method of corn puffed powder: peeling and degerming the corn kernels after selection, adding water until the moisture content is 20% and keeping it for two hours, extruding and puffing with a screw extruder, crushing and sieving, the fineness requirement is 100 mesh; puffing temperature is 140°C.

[0027] The preparation method of refined corn flour: the corn kernels are selected and peeled, degermed, crushed and sieved by a pulverizer, and the fineness is required to be 100 mesh.

[0028] Preparation of corn slimming noodles:

[0029] Embodiment one

[0030] 80% corn high-gluten flour and 10% konjac flour, 6% pumpkin powder, 2.5% bitter gour...

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Abstract

The invention relates to corn high gluten flour, corn weight losing noodles, and preparation methods thereof, wherein, preparation method of the corn high gluten flour: the weight percent of all components is as follows: 18 percent to 45 percent of corn puffing powder, 50 percent to 80 percent of refined corn flour, 0.04 percent to 0.06 percent of Alpha-amylase, 0.15 percent to 0.2 percent of glucose oxidase, and 1 percent to 5 percent of neutral endotrypsin; all the components are evenly mixed by the proportion and put into a biological enzyme digestion machine to be stirred and have enzyme digestion reaction for 15min to 20min under normal temperature. In the invention, Alpha-amylase is added in the enzyme digestion reaction, so that the corn high fine meal viscosity is obviously improved, the toughness is good and the nutrition is rich; noodles prepared by mixing the corn high gluten flour and auxiliary materials has the function of losing weight.

Description

technical field [0001] The invention relates to high-gluten corn flour and corn high-gluten flour products and their preparation methods, in particular to high-gluten corn flour and corn slimming noodles and their preparation methods. Background technique [0002] Corn flour is a deep-processed product of corn. It is known as "golden food" because of its high nutritional content and health effects such as anti-cancer and blood-fat reduction. Corn flour can be used to make porridge, steamed buns, noodles and other pasta, but due to the nature of corn flour itself, the toughness, viscosity and cooking resistance of the pasta made by it are not ideal, especially the noodles are easy to break and the soup is muddy. [0003] China Patent No. 03142011.7: The corn flour produced by this patent using the enzymatic method of glucose oxidase and neutral yeast protease effectively overcomes the shortcomings of the above-mentioned common corn flour products, but because the main compone...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/18A23L1/216A23L1/212A23L1/337A23L1/29A23L1/307A61K36/899A61P3/04A23L7/17
Inventor 郭洪伟郭笑袆姜芃圆
Owner 郭洪伟
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