Ultrafine fried corn flour and production method thereof

Abstract

The invention discloses ultrafine fried corn flour and a production method thereof. The content of corn in the ultrafine fried corn flour is 100 percent, and the fineness is greater than 200 meshes. The production method of the fried corn flour comprises the following steps of: (1) cleaning corn, peeling and degerming; (2) smashing and sieving with a 150-mesh sieve to obtain ultrafine raw corn flour; (3) adding 30 percent of water into the raw flour, stirring uniformly, extruding, curing into corn noodles, and airing or drying; and (4) smashing dry corn noodles into corn flour over 200 meshes. The ultrafine fried corn flour is yellow in color, has high viscosity after being added with water, and can be prepared into special flour with strong corn flavor such as noodle flour, dumpling flour, biscuit flour, steamed bread flour, full-moon dumpling flour and the like after being mixed with ultrafine raw corn flour and a small amount of wheat flour or buckwheat flour, rice flour and sticky rice flour. The production method has the advantages of easiness, high yield and capability of keeping the original color and nutritional ingredients of corn.

Description

technical field [0001] The invention relates to a corn flour and a production method thereof, in particular to a superfine cooked corn flour which can be used as a base material and added with other flours to produce various foods and a production method thereof. Background technique [0002] Corn is a nutritious food, which contains crude fiber, amino acids and trace elements that rice and wheat can't match. People have clearly realized the high nutritional value and health care function of corn, and hope to eat corn food frequently. Yet for a long time the corn food that is made with common corn flour as raw material has rough mouthfeel, not chewy, indigestible after eating, many pangastric acid etc. deficiencies, have hindered people to the consumption of corn food. I applied for the Chinese patent "Production Method of Corn Superfine Flour" in 2004. The announcement number is CN1736209. The corn superfine flour produced basically solves the above-mentioned shortcomings, ...

AI Technical Summary

Problems solved by technology

However, for a long time, the corn food made from ordinary corn flour has always been rough in taste, not chewy, difficult to digest after eating, and more gastric acid, etc., which hinders people's consumption of corn food

I applied for the Chinese patent "Production Method of Corn Superfine Flour" in 2004. The announcement number is CN1736209. The corn superfine flour produced basically solves the above-mentioned shortcomings, and can be directly produced without adding any other materials. Delicate corn instant noodles and corn paste with strong corn flavor, but this kind of corn flour still has certain deficiencies when it is intended to be used as steamed bun flour, noodle flour, dumpling flour, biscuit flour and Lantern Festival flour.