Purple corn paste and production method thereof

A technology of corn paste and purple corn, which is applied in the field of food processing, can solve the problems of difficult planting, picking, storage, and transportation, high production costs of raw materials, and poor efficacy of anthocyanins, etc., and achieves low cost, wide planting, and good color, fragrance, and taste Effect

Inactive Publication Date: 2010-12-22
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The production cost of raw materials is high, and planting, picking, storage, and transportation are difficult or require strict conditions;
[0004] 2. Low output per unit area, high cos

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1, plain purple corn paste:

[0025] The proportions by weight of each raw material are: purple corn kernels 80, taste nutritional auxiliary materials: 5 sesame seeds, peanut kernels 5, condiments: white sugar 10.

[0026] processing methods:

[0027] Use a pulverizer to crush the purple corn kernels to 14-18 meshes; use a sprayer or existing humidification equipment to spray water on the crushed main ingredients to make the main ingredients contain 20% to 25% of water, and store for 3.5 hours to make the internal and external moisture even Then main material is carried out puffing processing with existing puffing machine, and the control parameter of puffing machine, adopts existing control parameter as feeding speed, pressure, discharge speed, and the puffed main material bar of processing is cut into 1~2cm long The puffed chopped strips; the puffed chopped strips are pulverized into 80 mesh main ingredient powder by a pulverizer;

[0028] Stir-fry sesame an...

Embodiment 2

[0031] Embodiment 2, five-grain purple corn paste:

[0032] The weight ratio of each raw material is: purple corn kernels 50; cereal supplementary materials: 6 yellow corn, 6 millet, 6 rice, 6 oats; taste and nutrition supplementary materials: 6 black sesame seeds, 5 peanut kernels; flavoring agent: 15 white sugar.

[0033] processing methods:

[0034] Mix purple corn kernels with cereal auxiliary materials yellow corn, millet, rice, and oats, and use a pulverizer to crush and process them to 14-18 meshes; use a sprayer or existing humidification equipment to spray water on the crushed raw materials to make the raw materials contain 20% water. % to 25%, stored for 3.5 hours to make the internal and external moisture uniform; then use an extruder for puffing processing, and cut the puffed strips of the main material into 1-2cm long puffed chopped strips; crush the puffed chopped strips into 80 mesh main Powder;

[0035] Stir-fry black sesame and peanut kernels as taste and nu...

Embodiment 3

[0038] Example 3, oatmeal purple corn paste:

[0039] The proportions by weight of each raw material are: purple corn kernels 55; cereal auxiliary materials: oat 20; taste nutritional auxiliary materials: black sesame 5, peanut kernels 5; flavoring agent: white sugar 15.

[0040] processing methods:

[0041] Mix purple corn kernels with oats as a cereal supplementary material, crush and process them to 14-18 mesh with a pulverizer; spray water on the crushed raw materials with a sprayer or existing humidification equipment to make the raw materials contain 20%-25% water, and store for 3 hours Make the internal and external moisture uniform; then extrude the raw materials with an extruder, and cut the processed main material puffed strips into puffed chopped strips with a length of 1 to 2 cm; crush the puffed chopped strips into 80-mesh main material powder through a pulverizer;

[0042] Stir-fry black sesame and peanut kernels as taste and nutritional supplements, pulverize t...

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PUM

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Abstract

The invention relates to a purple corn paste and a production method thereof. The method comprises the following steps: mixing and crushing purple corn grains and frumentum accessories; spraying water and humidifying the crushed raw materials; then, carrying out puffing processing and cutting the major ingredient into short strips; crushing the puffed short strips into major ingredient powder; stir-frying flavor and nutrition accessories to ripeness and crushing the ripe accessories; evenly mixing the flavor and nutrition accessories and the major ingredient powder; carrying out drying and sterilization on the mixture; finally, adding seasoning and evenly mixing the mixture. The invention has the advantages that the purple corn paste is purely natural anthocyanin food, anthocyanin in the purple corn is the best variety in terms of effect among all plant anthocyanins and is superior to other anthocyanin food in terms of food effect; the purple corn paste contains a large amount of purple corn anthocyanin, thus being nutritious and safe to eat; the paste enjoys typical corn food flavor and achieves a good combination of color, aroma and taste; the paste is in line with the traditional dietary habit and meets the demand of mass consumption; the purple corn features high yield of raw material per unit area, low plantation cost and simple cultivation technique, and can be planted widely, thus enjoying abundant sources of the raw material and product processing features simple technology, easy operation, low cost and high economic benefit.

Description

technical field [0001] The invention belongs to a food processing technology, in particular to a purple corn paste and a preparation method thereof. Background technique [0002] Because anthocyanin is a kind of powerful natural antioxidant substance. Eating foods rich in anthocyanins or taking anthocyanin extracts can protect the body from free radical damage, prevent and treat various diseases related to free radicals, such as cancer, heart disease, high blood pressure, premature aging, Diabetes, arthritis, etc. These anthocyanin-rich foods or anthocyanin extract sources are generally colored fruits or crop fruits such as purple grapes, blueberries, oranges, raspberries, and sweet potatoes, as well as colored vegetables and petals. However, the current extraction method has the following defects: [0003] 1. The production cost of raw materials is high, and planting, picking, storage, and transportation are difficult or require strict conditions; [0004] 2. Low output...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/30A23L7/10A23L33/10
Inventor 史振声王志斌李凤海王宏伟吕香玲张喜华王晓东朱敏
Owner SHENYANG AGRI UNIV
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