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Method for producing fully expanded whole-grain corn

A technology of puffed corn and processing method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of troublesome process, poor safety and bad appearance, etc.

Active Publication Date: 2012-04-11
杭州姚生记食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sales volume of corn food made by this technology was very good when it first entered the market, but it gradually shrank. There is also a burnt smell, and the air puffing process is more troublesome, the safety is not good, the output is limited, and the market will shrink over time

Method used

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  • Method for producing fully expanded whole-grain corn
  • Method for producing fully expanded whole-grain corn
  • Method for producing fully expanded whole-grain corn

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Peeling of corn Dry the harvested raw waxy corn germ to a water content of less than 10%, then soak it in an alkaline solution, remove the draining liquid for 1 minute, rinse and drain, and then put the corn into a peeling machine to remove After peeling, the corn is rinsed with water and soaked overnight in an acidic solution; wherein, the concentration of the lye is 2% to 9%, and the pH of the acidic solution is 2 to 5.

[0023] (2) After the corn is boiled and dried, the corn is soaked, taken out, put into boiling water and boiled for 1-2 hours, rinsed with clean water for 20 seconds after being taken out, and spread on the stainless steel mesh shelf with a thickness of 1-3 cm. Put it in a cold storage at 2-4°C for 24-72 hours to age, dry it at a constant temperature of 60°C until the water content is about 15%, then pack it in a woven bag, put it in a cold storage at 2-4°C for 5-15 days and age it again for later use.

[0024] (3) Frying, breading, and packaging...

Embodiment 2

[0029] The difference from Example 1 is that the temperature of the alkali solution in the step (1) is 80° C., the concentration is 2%, and the soaking time is 20 minutes; the pH of the acidic solution is 2, the temperature is 60° C., and the soaking time is 12 hours.

[0030] Cook in the step (2) for 1 hour and then take it out and wash it with clear water. The thickness of the corn covered by the stainless steel mesh layer frame is 1 cm. The first aging time is 24 hours, the constant temperature drying temperature is 50°C, the moisture content of the corn after constant temperature drying is 14%, and the second aging time is 15 days.

[0031] The frying time in the step (3) is 6 minutes, the oil temperature is controlled at 180° C., immersed in cold coconut oil for 3 minutes, removed and drained for 5 minutes, and coated with flour when the temperature drops to 70° C.

Embodiment 3

[0033] The difference from Example 1 is that in the step (1), the temperature of the alkali solution is 40° C., the concentration is 9%, and the soaking time is 10 minutes; the pH of the acidic solution is 5, the temperature is 40° C., and the soaking time is 6 hours.

[0034] Cook in the step (2) for 2 hours and then wash it with clear water after being fished out. The thickness of the corn paved on the stainless steel mesh layer frame is 3cm. The first aging time is 72 hours, the constant temperature drying temperature is 70°C, the water content of the corn after constant temperature drying is 14%, and the second aging time is 5 days.

[0035] The frying time in the step (3) is 3 minutes, the oil temperature is controlled at 210° C., immersed in cold coconut oil for 1 minute, removed and drained for 1 minute, and coated with flour when the temperature drops to 50° C.

[0036] Combine below Figure 1 to Figure 3 Specifically illustrate the peeling machine among the present i...

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Abstract

The invention discloses a method for producing fully expanded whole-grain corn, comprising the following steps: (1) shelling the core, drying the picked raw waxy corn embryos, dipping in alkali liquid, taking outside and draining, washing, draining, starting a peeler, putting the corn which is drained to the peeler, washing the corn after being peeled, and dipping in acidic liquid for one night, wherein the concentration of the alkali liquid is 2%-9%, the pH value of the acidic liquid is 2-5; (2) boiling and drying the corn, taking the corn outside the acidic liquid, putting in water to boil for 1-2 hours, taking outsides, washing with clean water, flatly paving in a refrigerated storage at 2-4 degrees centigrade to age, and drying after being aged at constant temperature; and (3) frying,wrapping with powder, and packaging. The invention changes the traditional technology which is to firstly fry, then peel and expand, or firstly boil, then peel and fry; and the invention firstly peels, then pasting, and finally frying. The corn has beautiful appearance after being fried and expanded, has crisp taste, obviously improves the additional value of the process, and enlarges the consumer market.

Description

technical field [0001] The invention relates to a method for processing fried puffed corn. Background technique [0002] Waxy corn contains richer nutrients and better palatability than ordinary corn, and the grains are soft and fragrant, with thin skin and no residue, rich in content, easy to digest and absorb, so waxy corn has broad processing prospects. At present, waxy corn processed products are mainly used for feed, with low added value. Only by making them into fashionable snack foods can they have higher added value. [0003] The corn whole fruit snack foods sold on the market currently include coffee corn and golden beans. The technological process mainly includes cooking, drying, air puffing, frying, peeling, mixing sugar and other processes. Chinese invention patent (public number 101253959, Publication date (September 3, 2008) discloses a method for making fried corn food. The corn with full grains and bright color is selected as the raw material. It is made by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
Inventor 项方献来明乔崔书成吴晓明吴国卿
Owner 杭州姚生记食品有限公司
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