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Microbial-dipping waxy corn and method for processing puffed corn food

A technology of waxy corn and microorganisms, which is applied in the confectionary industry, food science, confectionery, etc., can solve the problems of irregular product shape, etc., and achieve the effect of good soaking effect, short soaking time and rich nutrition

Inactive Publication Date: 2010-06-09
齐齐哈尔瑞盛食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention process is simple, but the product shape is irregular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0019] Specific embodiment 1: select ripe full high-quality waxy corn raw material 100Kg for use, remove impurity through cleaning machine, be placed in the sulfurous acid that contains 0.1%-0.2% (w / v) and 10% corn lactic acid bacteria natural fermented liquid, in Soak at 50°C for 15-20 hours. At this time, the corn kernels fully absorb water and swell, and then wash the surface of the corn and drain the water. Put the soaked corn into a tray and put it in a steamer, heat it with 0.1MPa steam for 30 minutes, and take out the tray after the steam dissipates. Pour the steamed corn into the air-cooled car, spread it in the car, turn on the fan, lower the temperature of the corn to 60°C, put it in a closed stainless steel tank, and keep it for 18-24 hours to make the moisture in the corn grains even distributed. Use 85-90°C hot air to dry the moisture of corn kernels to 10-12% before discharging. Use a pressure cooker to puff the corn, screen it, and fry it with vegetable oil at...

specific Embodiment approach 2

[0020] Specific embodiment 2: select mature and plump high-quality waxy corn raw material 100Kg, remove impurities through a cleaning machine, place sulfurous acid containing 0.1% (w / v) and 10% corn lactic acid bacteria natural fermentation liquid, at 50 ℃ Soak for 15-20 hours, at this time, the corn kernels fully absorb water and swell, then the surface of the corn is washed, and the water is drenched. Put the soaked corn into a tray and put it in a steamer, heat it with 0.1MPa steam for 30 minutes, and take out the tray after the steam dissipates. Pour the steamed corn into the air-cooled car, spread it in the car, turn on the fan, lower the temperature of the corn to 60°C, put it in a closed stainless steel tank, and keep it for 18-24 hours to make the moisture in the corn grains even distributed. Use 85-90°C hot air to dry the moisture of corn kernels to 10-12% before discharging. The corn is puffed in a pressure cooker, screened, and the corn fruit is added into the con...

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PUM

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Abstract

The invention discloses a microbial-dipping waxy corn and a method for processing a puffed corn food, and belongs to the field of food biological technical processing. The method comprises the following steps of immersing waxy corns in 0.1 to 0.2 percent of H2SO3 solution that is inoculated with 10 percent of lactic acid bacteria at the temperature of 50 DEG C for 15 to 20 hours, leaching dipped waxy corns with clear water, and draining the water, continuously reusing the soaking solution, heating the waxy corns that are immersed by steam of 0.1MPa for 30 minutes, quickly wind-cooling the waxy corns that are steamed to 60 DEG C, packing the waxy corns into a sealed stainless tank for 10 to 24 hours, drying corn kernels at the temperature ranging from 85 to 90 DEG C, and discharging the corn kernels when the moisture reaches to 10 to 12 percent, puffing the waxy corns by air flows of 1MPa, and obtaining the waxy corn food through classification, frying, flavouring and packing. The frying operation can be eliminated if only a non-fried puffed waxy corn food is to produce. The invention employs a biological technology to break walls of waxy corn cells and soften corn kernels, thereby shortening the immersion time of the waxy corns, and reducing the concentration of the H2SO3 solution. Employing microbes and sulfurous acid to immerse the waxy corns in coordination, the method is characterized by short immersion time and good immersion effect, and the puffed corn food has the advantages of natural golden appearance, slight popping, delicious and crisp taste, fragrant taste, nourishment and the like.

Description

Technical field: [0001] The invention relates to a production method of microbial impregnation and puffed waxy corn fruit, which uses microbial technology to impregnate waxy corn grains, and belongs to the field of food biotechnology processing. Background technique: [0002] Waxy corn, also known as sticky corn, was first discovered in China. It got its name because the dry grain of waxy corn looks waxy. The nutrient content of waxy corn grains is higher than that of ordinary corn, containing 70-75% starch, nearly 100% amylopectin, more than 10% protein, 4-5% fat, 2% multivitamins, and Protein, VA, VB1, VB 2 Both have more fat and VB than rice 2 Yellow corn also contains vitamin A (carotene) that rice and wheat lack. The genetic function of the wx gene in waxy corn is to change the type and nature of corn endosperm starch. Nearly 100% of the starch in the endosperm of waxy corn is amylopectin. More than 20% higher, lysine content is 16% higher than ordinary corn. Becau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/02A23G3/36A23G3/48
Inventor 阎仲黎
Owner 齐齐哈尔瑞盛食品制造有限公司
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