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Corn steamed bread flour and production method thereof

A production method and a technology for steamed bread flour, which are applied to the field of corn steamed bread flour and its production, can solve the problems of easy pan-stomach acid, less corn, and poor taste, and achieve the effects of rich nutrition, soft and delicious taste, and easy digestion.

Inactive Publication Date: 2012-01-11
周耀英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, up to now, corn flour only accounts for 15-30% in commercially available flour for steamed buns, wheat flour and other auxiliary materials usually exceed 70%, and the content of corn is relatively small. , prone to pangastric acid after eating
These Factors Hinder the Consumption of Corn Bread Flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Select high-protein corn, screen it to remove impurities, pour water and drain it, send it to the peeling machine to remove the corn skin and germ, and then break it into large grains of corn, and then put the corn grains at about 25°C Soak in water for 22 hours, remove the corn and dehydrate it so that the water content of the corn is less than or equal to 20%, then pulverize it and pass through a 150-mesh sieve to become superfine corn flour. The temperature during pulverization is controlled below 38°C.

[0021] (2) Take quantitative corn superfine raw flour, add 30% water by weight, and after mixing evenly, use a double-barreled extrusion curing machine to extrude and mature it into a vermicelli shape of φ=1.2-1.5 mm, extrude and mature The temperature is controlled at 110°C-120°C, and then dried in the sun or in an environment of 32-38°C.

[0022] (3) Grinding the dried corn vermicelli with an ultrafine pulverizer to make the fineness reach more than 200 mesh....

Embodiment 2

[0025] Corn superfine raw flour and corn superfine cooked flour are completed according to the steps (1)-(3) described in Example 1, and then in parts by weight, take 30 parts of corn superfine cooked flour above 200 mesh, 150 mesh 30 parts of superfine raw corn flour, 20 parts of rice flour, 15 parts of millet flour, and 5 parts of soybean protein powder are mixed together and mixed evenly.

Embodiment 3

[0027] Corn superfine raw flour and corn superfine cooked flour are completed according to the steps (1)-(3) described in Example 1, and then in parts by weight, take 35 parts of corn superfine cooked flour above 200 mesh, 150 mesh 25 parts of superfine corn flour, 22 parts of rice flour, 10 parts of millet flour, and 8 parts of soybean protein powder are mixed together and mixed evenly.

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Abstract

The invention discloses corn steamed bread flour and a production method thereof. The corn steamed bread flour is obtained by mixing the following components in parts by weight: 20-40 parts of ultrafine fried corn flour, 20-40 parts of ultrafine raw corn flour, 10-30 parts of rice flour, 10-20 parts of millet flour and 3-8 parts of soy flour. The production method of the steamed bread 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 by weight of water into the raw flour, stirring uniformly, extruding and curing into corn noodles; (4) smashing dry corn noodles into ultrafine fried corn flour of which the fineness is over 200 meshes; and (5) weighing raw materials in the material ratio and fully mixing uniformly. Corn flour accounts for about 60 percent of the corn steamed bread flour. Steamed bread is golden brown in color, has strong corn flavor and rich nutrition, tastes soft and delicious like wheat flour steamed bread and is easy to digest.

Description

technical field [0001] The invention relates to a corn flour and a production method thereof, in particular to a corn flour specially used for making steamed buns and a production method thereof. Background technique [0002] Corn is a nutrient-rich 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, so A variety of corn foods came into being, and corn bread flour is one of them. However, up to now, corn flour only accounts for 15-30% in commercially available flour for steamed buns, wheat flour and other auxiliary materials usually exceed 70%, and the content of corn is relatively small. Steamed steamed buns lack corn flavor and taste not very good. , After eating, it is easy to pan stomach acid. These factors have hindered people's consumption of corn bread flour. Contents of the invention [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 周耀英
Owner 周耀英
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