Purple sweet potato corn flakes and preparation method thereof

A production method and technology of corn flakes, which are applied in the field of food processing, can solve the problems of losing product characteristics, no longer crispy, affecting the taste, etc., and achieve the effects of enriching varieties, preventing moisture absorption, and increasing nutrition

Inactive Publication Date: 2013-02-13
HARBIN PATERNA BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional corn flakes have a disadvantage, that is, after being soaked in liquid food such as soybean milk, porridge, milk, etc., they quickly become soft and no longer crispy, which affects the taste and loses the product characteristics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Weigh 600g of waxy corn flour, 200g of sweet corn flour, and 90g of purple sweet potato flour, and mix them evenly to obtain material A;

[0020] (2) Under the condition of stirring, spray 200g of drinking water evenly into material a, and mix evenly to make material b;

[0021] (3) Feed material b into a preheated twin-screw extruder for extrusion molding, and then granulate and tablet to obtain cornflakes with a thickness of 0.2-0.4 mm;

[0022] (4) Bake the corn flakes at a baking temperature of 150°C for 9 minutes, and when cooled to 55°C, evenly spray 70g of melted beeswax on the surface of the corn flakes, and quickly cool to room temperature to obtain purple potato corn flakes.

Embodiment 2

[0024] (1) Weigh 550g of waxy corn flour, 150g of sweet corn flour, and 80g of purple sweet potato flour, and mix them evenly to obtain material A;

[0025] ⑵Under the condition of stirring, spray 150g of drinking water evenly into the medium a material, and mix evenly to prepare the b material;

[0026] (3) Feed material b into a preheated twin-screw extruder for extrusion molding, and then granulate and tablet to obtain cornflakes with a thickness of 0.2-0.4 mm;

[0027] (4) Bake the corn flakes at a baking temperature of 145° C. and a baking time of 8 minutes. When cooling to 53° C., evenly spray 50 g of melted beeswax on the surface of the corn flakes, and rapidly cool to room temperature to obtain purple potato corn flakes.

Embodiment 3

[0029] (1) Weigh 650g of waxy corn flour, 250g of sweet corn flour, and 100g of purple sweet potato flour, and mix them evenly to prepare material A;

[0030] ⑵Under the condition of stirring, spray 250g of drinking water evenly into the medium a material, and mix evenly to prepare the b material;

[0031] (3) Feed material b into a preheated twin-screw extruder for extrusion molding, and then granulate and tablet to obtain cornflakes with a thickness of 0.2-0.4 mm;

[0032] (4) Bake the corn flakes at a baking temperature of 155° C. for 10 minutes. When cooling to 57° C., evenly spray 80 g of melted beeswax on the surface of the corn flakes, and quickly cool to room temperature to obtain purple potato corn flakes.

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PUM

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Abstract

The invention provides purple sweet potato corn flakes. The purple sweet potato corn flakes are prepared by adopting the following steps: uniformly mixing 55-65 parts by weight of waxy corn powder, 15-25 parts by weight of sweet corn powder, 8-10 parts by weight of purple sweet potato powder and 15-25 parts by weight of water, feeding the mixture into a twin-screw extruder for extrusion forming, then pelleting and tabletting to obtain the corn flakes with the thickness of 0.2-0.4mm, baking the corn flakes, wherein the baking temperature is 150 DEG C+/-5 DEG C, and the baking time is 8-10 minutes, uniformly spraying 5-8 parts by weight of melt beewax on the surfaces of the corn flakes after cooling to 55 DEG C+/-2 DEG C, and rapidly cooling to room temperature, thereby obtaining the purple sweet potato corn flakes. As the beewax is sprayed in the preparation process, compared with the traditional corn flakes, the purple sweet potato corn flakes provided by the invention have better soaking resistance performance in liquid food, and simultaneously can be prevented from absorbing moisture in the storage process. The purple sweet potato powder added in the ingredient and the sprayed beewax increase the nutrition of the corn flakes and enrich the variety of the corn flakes.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a purple potato corn flake and a preparation method thereof. Background technique [0002] Corn flakes are usually made of degermed corn slag or degermed corn flour. Milk, etc. are used as breakfast, which is nutritious, convenient and delicious. [0003] The traditional corn flakes have a disadvantage, that is, after being soaked in liquid food such as soybean milk, porridge, milk, etc., they quickly become soft and no longer crispy, which affects the taste and loses the characteristics of the product. Contents of the invention [0004] The object of the present invention is to provide a kind of purple potato corn flakes, overcome above-mentioned shortcoming by the method for spraying beeswax evenly on its surface. At the same time, the present invention adds purple sweet potato powder to the ingredients of the corn flakes, so that the corn flakes contain purple sweet potato ing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 李娜赵姗姗常洪娟
Owner HARBIN PATERNA BIOTECH DEV
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