Blueberry cornflake and production method of same

A production method and corn flakes technology, applied in the field of food processing, can solve the problems of losing product characteristics, no longer crispy, affecting 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

[0020] (1) Weigh 600g of waxy corn flour and 250g of sweet corn flour, and mix them evenly to prepare material A;

[0021] (2) Under the condition of stirring, spray 150g blueberry juice evenly into material a, and mix evenly to prepare material b;

[0022] (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;

[0023] (4) Bake the cornflakes 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 cornflakes, and quickly cool to room temperature to prepare blueberry cornflakes.

Embodiment 2

[0025] (1) Weigh 550g of waxy corn flour and 200g of sweet corn flour, and mix them evenly to prepare material A;

[0026] (2) Under the condition of stirring, spray 100g of blueberry juice evenly into the medium a material, and mix evenly to prepare the b material;

[0027] (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;

[0028] (4) Bake the cornflakes at a baking temperature of 145°C for a baking time of 8 minutes. When cooled to 53°C, evenly spray 50g of melted beeswax on the surface of the cornflakes, and quickly cool to room temperature to prepare blueberry cornflakes.

Embodiment 3

[0030] (1) Weigh 650g of waxy corn flour and 300g of sweet corn flour, and mix them evenly to prepare material A;

[0031] (2) Under the condition of stirring, spray 200g blueberry juice evenly into the medium a material, and mix evenly to prepare the b material;

[0032] (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;

[0033] (4) Bake the corn flakes at a baking temperature of 155° C. for 10 minutes. When cooled to 57° C., spray 80 g of melted beeswax evenly on the surface of the corn flakes, and quickly cool to room temperature to prepare blueberry corn flakes.

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PUM

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Abstract

The invention provides a blueberry cornflake and a production method of the same. The blueberry cornflake can be produced via the following production method which comprises the following steps: uniformly mixing 55-65 parts by weight of waxy corn flour, 20-30 parts by weight of sweet corn flour, and 10-20 parts by weight of blueberry juice; conveying the ingredients into a double-screw extruder to perform extrusion moulding; preparing cornflake with a thickness of 0.2-0.4 mm via granulating and flake-pressing; roasting the cornflake for 8-10 minutes at a temperature of 150+/-5 DEG C; cooling to 55+/-2 DEG C; uniformly spraying 5-8 parts by weight of melted beewax on the surface of the cornflake; and rapidly cooling to a room temperature. As the beewax is sprayed during the production process, the soaking resistance of the blueberry cornflake provided by the invention in a liquid food is better than the soaking resistance of the traditional cornflake, and the blueberry cornflake can also be prevented from absorbing moisture during a storage process simultaneously. Via the added natural blueberry juice and the sprayed beewax in the ingredients, the nutrition of the cornflake is enhanced, and the varieties of the cornflake are enriched.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a blueberry 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 blueberry corn flakes, overcome above-mentioned shortcoming by the method for spraying beeswax evenly on its surface. At the same time, the invention adds blueberry juice to the ingredients of the corn flakes, so that the corn flakes contain blueberry components, which not only increases the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 佟晓芳李娜常洪娟赵姗姗
Owner HARBIN PATERNA BIOTECH DEV
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