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Nutritional corn flake and preparation method thereof

A corn flakes and nutrition technology, applied in the field of food processing, can solve the problems of single variety and stay, and achieve the effect of rich nutrition

Inactive Publication Date: 2012-05-30
张晓雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Corn is a high-yielding crop that is produced in most areas of our country. The traditional processing is to use it for feed processing after threshing. In recent years, people generally pay attention to the diversification of food and the nutritional value of corn. However, the varieties It is relatively simple, and most of them stay at the stage of processing corn paste and corn flour. Corn accounts for the majority of the popular breakfast foods abroad.

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0010] A nutritional corn flakes and a preparation method thereof, characterized in that the method comprises the following steps:

[0011] (1) Get fresh corn and grind it to corn grits, and use a peeling machine to remove bran and germ;

[0012] (2) Soak the corn grits in boiling water for 1-2 hours, the water content of the corn grits is 42%, put it into high-pressure cooking for 1-2 hours, add sucrose or rock sugar, salt, stir evenly, and naturally cool to room temperature;

[0013] (3) Dry the corn grits in step (2) until the water content is 20%, press them into thin slices on a tablet machine, and then bake the pressed corn flakes in an oven at 200°C for 1-2 minutes. Pouch and seal.

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PUM

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Abstract

The invention relates to a corn and a product thereof, in particular relates to a nutritional corn flake and a preparation method thereof and belongs to the technical field of food processing. The method is characterized in that corn serves a raw material; and after the corn is smashed and husks and plumules are removed, the corn is steamed and cooked at high pressure and is sliced and dried to obtain a finished product. The nutritional corn flake disclosed by the invention is sweet and delicious, can be blended into various tastes, such as saline taste, flat taste, fruit taste, milk fragrance taste and the like according to the tastes of different crowds, is directly eaten or blended with boiling water, can quickly provide heat requirement for people and is a grain food with abundant nutrition.

Description

technical field [0001] The invention relates to corn and its products, in particular to nutritious corn flakes and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Corn is a high-yielding crop that is produced in most areas of our country. The traditional processing is to use it for feed processing after threshing. In recent years, people generally pay attention to the diversification of food and the nutritional value of corn. However, the varieties It is relatively simple, and most of them stay at the stage of processing corn paste and corn flour. Corn accounts for the majority of the popular breakfast foods abroad. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art, and provide a kind of nutritious corn flakes and its preparation method. The method uses corn as raw material, after crushing, removing bran and germ, high-pres...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 张晓雷
Owner 张晓雷
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