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Strengthening maize powder and preparation method thereof

A production method and corn flour technology, which are applied in food preparation, application, food science and other directions, can solve the problems of rough taste, poor viscoelasticity, poor palatability, etc., and achieve retention of nutrients and flavor characteristics, good quality, and increased viscoelasticity. Effect

Inactive Publication Date: 2013-09-04
东莞市圣心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, limited by traditional corn flour rough processing methods and the components of corn itself, pastry foods processed from corn flour have defects such as poor viscoelasticity, rough mouthfeel, and poor palatability.

Method used

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  • Strengthening maize powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] A kind of gluten-enhanced corn flour of the present invention is made up of the raw material of following weight part:

[0076] Main ingredient: modified corn flour 100kg;

[0077] Excipients: gluten powder 28 kg, sodium alginate 0.6 kg, xanthan gum 0.6 kg.

[0078] Make it as follows:

[0079] Step a: preparation of main ingredient modified corn flour

[0080] (a1) Cleaning: Put the crushed corn groats into a washing machine to clean them, and the cleaned corn groats must not be mixed with foreign impurities;

[0081] (a2) Soaking: transfer the cleaned corn groats to a soaking tank, add soaking water at a ratio of 1:8 to the mass ratio of the material to liquid, and add 0.8% of the weight of the corn groats by pullulanase and corn groats 1.2% papain by grain weight, keep the temperature at 55°C, and soak for 6 hours;

[0082] (a3) Refining: Drain the soaking liquid, rinse with clear water for 2-3 times, and then put it into a refiner for rough grinding. The mass ra...

Embodiment 2

[0092] A kind of gluten-enhanced corn flour of the present invention is made up of the raw material of following weight part:

[0093] Main ingredients: modified corn flour 100kg;

[0094] Excipients: gluten powder 35 kg, sodium alginate 0.4 kg, xanthan gum 1.0 kg.

[0095] Make it as follows:

[0096] Step a: preparation of main ingredient modified corn flour

[0097] (a1) Cleaning: Put the crushed corn groats into a washing machine to clean them, and the cleaned corn groats must not be mixed with foreign impurities;

[0098] (a2) Soaking: Transfer the cleaned corn groats to a soaking tank, add soaking water at a ratio of 1:8 to the mass ratio of material to liquid, and add 1.5% of the weight of corn groats by pullulanase and corn groats 0.6% papain by grain weight, keep the temperature at 65°C, and soak for 4 hours;

[0099] (a3) Refining: Drain the soaking liquid, rinse with clear water for 2-3 times, and then put it into a refiner for rough grinding. The mass ratio of ...

Embodiment 3

[0109] A kind of gluten-enhanced corn flour of the present invention is made up of the raw material of following weight portion:

[0110] Main ingredients: modified corn flour 100kg;

[0111] Excipients: gluten powder 30 kg, sodium alginate 0.5 kg, xanthan gum 0.8 kg.

[0112] Make it as follows:

[0113] Step a: preparation of main ingredient modified corn flour

[0114] (a1) Cleaning: Put the crushed corn groats into a washing machine to clean them, and the cleaned corn groats must not be mixed with foreign impurities;

[0115] (a2) Soaking: Transfer the cleaned corn groats to a soaking tank, add soaking water at a ratio of 1:8 to the mass ratio of material to liquid, and add 0.5% of the weight of corn groats by pullulanase and corn groats 1.0% papain by grain weight, keep the temperature at 60°C, and soak for 5 hours;

[0116] (a3) Refining: Drain the soaking liquid, rinse it with clear water for 2-3 times, and then put it into a refiner for rough grinding. The mass rat...

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Abstract

The invention relates to the technical field of maize powder processing, in particular to a strengthening maize powder and a preparation method of the strengthening maize powder. The strengthening maize powder is prepared by taking modified maize powder as a main material and vital gluten, sodium alginate and xanthan gum as auxiliary materials, and processing the main material and the auxiliary materials by the following steps of: (1) cleaning; (2) soaking; (3) grinding; (4) micronizing; (5) carrying out press-filtering and drying; (6) pre-preparing the auxiliary materials; (7) mixing; and (8) metering and packaging. Strength of the maize powder is enhanced through addition of a physical chemical modification process and a food modifying agent as an auxiliary agent in the conventional preparation method of the maize powder; the strengthening maize powder can be directly used for processing foods such as breads, biscuits, and steamed buns and can also be added as the auxiliary materials; the prepared strengthened maize powder not only keeps the original nutrition and flavor of maize, but also is fine and smooth in a mouth feelingh, as well as has good processing performance.

Description

technical field [0001] The invention relates to the technical field of corn flour processing, in particular to a gluten-enhanced corn flour and a preparation method thereof. Background technique [0002] Corn is rich in nutrients and contains a large amount of lecithin, linoleic acid, VE, cellulose, etc. It has various health effects such as lowering blood pressure, lowering blood lipids, anti-cancer and beauty, and delaying aging. It is recognized as a "golden crop". As people pay more and more attention to healthy diet, corn has gradually become an important part of people's dietary structure. However, in the prior art, limited by traditional corn flour rough processing methods and the components of corn itself, pastry foods processed from corn flour have defects such as poor viscoelasticity, rough mouthfeel, and poor palatability. [0003] Therefore, aiming at the deficiencies in the prior art, it is urgent to provide a kind of gluten-enhanced corn flour with viscoelasti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/105A23L1/305A23L7/104
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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