Ultrafine fried corn flour and production method thereof
A production method and ultra-fine powder technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of hindering the consumption of corn food, indigestion, excessive gastric acid, etc., and achieve high yield, delicate taste, and bright yellow color Effect
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[0015] Example
[0016] (1) Select high-protein corn, select it to remove impurities, drain it with water, send it to a peeling machine to remove the corn skin and germ, and then break it into large corn particles, and then place the corn particles at about 25°C Soaked in the water for 22 hours, remove the corn for dehydration, make the water content of the corn less than or equal to 20%, and then crush it into 150 mesh corn superfine flour. During the crushing process, the temperature is controlled below 38°C.
[0017] (2) Take a quantitative amount of the above corn superfine flour, add 30% water according to its weight, and evenly squeeze it with a double-cylinder extrusion curing machine and mature it into a vermicelli shape of φ = 1.2-1.5 mm, and squeeze and mature it. The temperature is controlled at 110℃-120℃, and then dried in the sun or dried at 32-38℃.
[0018] (3) Grind the dried corn flour noodles with an ultrafine pulverizer to make the fineness reach more than 200 mes...
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