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Process for producing instant breakfast samp

A production process and production process technology are applied in the production process field of instant breakfast corn flakes, and can solve the problems of insufficient crispness, poor instant taste, different product taste and the like

Inactive Publication Date: 2009-10-21
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two types of corn flakes can be eaten for breakfast. Due to the difference in the raw material state, the taste of the product is different. Basically, the taste is crisper, the crispness is not enough, and the ready-to-eat taste is not good. It is mainly suitable for brewing and eating.

Method used

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  • Process for producing instant breakfast samp
  • Process for producing instant breakfast samp
  • Process for producing instant breakfast samp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment ( 1

[0084] 1. Selection of raw materials: choose yellow corn or white corn with no mildew, no insect erosion, normal color and odor, and a germination rate of not less than 85%. The maximum fat content is 4.8-5.0% (dry basis), and the maximum fatty acid is 25%. . The maximum impurity content of pre-treated corn should not exceed 3%, the damaged corn should not exceed 5%, the maximum moisture content should not exceed 14%, and the lowest point of vitreous rate should reach 50%.

[0085] 2. Cleaning: iron impurities are removed by magnetic separator, large and small impurities are removed by rotary screen, stones and mud blocks are removed by suction stone remover, and light impurities are removed by suction separator.

[0086] 3. Peeling, degermination and grading: The cleaned corn is adjusted for moisture by a humidifier. After the corn is adjusted by moisture, the skin embryo can be increased in moisture, which is easy to separate the embryo and the endosperm. The speed of the d...

Embodiment ( 2

[0097] 1. Raw material selection: choose yellow corn or white corn with no mildew, no insect erosion, normal color and smell, and a germination rate of not less than 85%. The maximum fat content is 4.8-5.0% (dry basis), and the fatty acid is at most 25%. . The maximum impurity content of pre-treated corn shall not exceed 3%, the maximum content of damaged corn shall not exceed 5%, the maximum moisture content shall not exceed 14%, and the minimum vitreous rate shall reach 50%.

[0098] 2. Cleaning: Remove iron impurities by magnetic separator, remove large and small impurities by rotary sieve, remove stones and mud by suction stone remover, and remove light impurities by suction separator.

[0099] 3. Peeling, degerming and grading: After cleaning, the corn is regulated by the humidity control machine. After the corn is regulated by moisture, the skin germ can increase the moisture, which is easy to separate the germ and endosperm. The speed of the degerminator is 610 rpm whe...

Embodiment ( 3

[0110] 1. Raw material selection: choose yellow corn or white corn with no mildew, no insect erosion, normal color and smell, and a germination rate of not less than 85%. The maximum fat content is 4.8-5.0% (dry basis), and the fatty acid is at most 25%. . The maximum impurity content of pre-treated corn shall not exceed 3%, the maximum content of damaged corn shall not exceed 5%, the maximum moisture content shall not exceed 14%, and the minimum vitreous rate shall reach 50%.

[0111] 2. Cleaning: Remove iron impurities by magnetic separator, remove large and small impurities by rotary sieve, remove stones and mud by suction stone remover, and remove light impurities by suction separator.

[0112] 3. Peeling, degerming and grading: After cleaning, the corn is regulated by the humidity control machine. After the corn is regulated by moisture, the skin germ can increase the moisture, which is easy to separate the germ and endosperm. The speed of the degerminator is 610 rpm whe...

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Abstract

The invention relates to a process for producing an instant breakfast samp, which comprises the technological processes of core selection, cleaning, conditioning treatment, peeling and degermination, classification, corn ballast, soaking, steam boiling, loosening, quenching and tempering, continuous tabletting, drying, microbulking, cooling and packaging. The novel process for producing the instant breakfast samp solves the technical problems of anti-sticking, continuous tabletting, continuous microbulking and the like corn ballast tablet so that the instant breakfast samp cannot be produced industrially for a long time. Through the novel process, the industrial production of the instant breakfast samp appears for the first time domestically, the product quality reaches the advanced level of like products in other countries, and the produced instant breakfast samp has the advantages of low cost, crisp mouthfeel and original pure natural mouthfeel of corn.

Description

Technical field: [0001] The invention relates to a production process of instant breakfast corn flakes, which belongs to the field of food processing. Background technique: [0002] With the development of society and the improvement of people's living standards and the enhancement of people's health awareness, the problem of eating enough has been raised to how to eat nutritiously and eat healthily. People's requirements for their own health are becoming more and more urgent, which provides internal demand motivation for nutrition improvement, and also provides awareness guarantee for nutritious breakfast to go to residents' tables. [0003] At this stage, the breakfast forms of Chinese people can be divided into: eating breakfast at home, eating breakfast outside and not eating breakfast. [0004] At present, it is very common for people to eat breakfast outside in large and medium-sized cities. The main reason is that the pace of life is accelerating. People don’t want t...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/168A23L7/135
Inventor 王显伦韩小贤陈颖张杰李雪芹
Owner HENAN UNIVERSITY OF TECHNOLOGY
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