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Pumpkin cornflake and preparation method thereof

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

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 pumpkin powder, 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 a baking time of 9 minutes. When cooled to 55° C., evenly spray 70 g of melted beeswax on the surface of the corn flakes, and quickly cool to room temperature to obtain pumpkin corn flakes.

Embodiment 2

[0024] (1) Weigh 550g of waxy corn flour, 150g of sweet corn flour, and 80g of pumpkin powder, 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 pumpkin corn flakes.

Embodiment 3

[0029] (1) Weigh 650g of waxy corn flour, 250g of sweet corn flour, and 100g of pumpkin powder, 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. and a baking time of 10 minutes. When cooling to 57° C., evenly spray 80 g of melted beeswax on the surface of the corn flakes, and rapidly cool to room temperature to obtain pumpkin corn flakes.

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Abstract

The invention provides a pumpkin cornflake. The pumpkin cornflake is prepared by the following preparation method: uniformly mixing 55-65 weight parts of waxy corn powder, 15-25 weight parts of sweet corn powder, 8-10 weight parts of pumpkin powder and 15-25 weight parts of water; feeding the mixture to a twin-screw extruder for extruding and forming; pelleting and tabletting the extruded and formed mixture to prepare a cornflake which is 0.2-0.4 millimeter thick; roasting the cornflake at 150 DEG C plus (minus) 5 DEG C for 8-10 minutes; uniformly spraying 5-8 weight parts of molten bee wax to the surface of the cornflake when the roasted cornflake is cooled to 55 DEG C plus (minus) 2 DEG C, quickly cooling the roasted cornflake to the room temperature to acquire the pumpkin cornflake. The bee wax is added in the preparation process, and so soaking resistance of the pumpkin cornflake in liquid food is better than that of the traditional cornflake; simultaneously, the pumpkin cornflake can be prevented from absorbing moisture in a storage process. The pumpkin powder and the sprayed bee wax are added to the ingredients, so that the nutrition of the cornflake is increased, and the variety of the cornflakes is enriched.

Description

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

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 赵彤
Owner HARBIN PATERNA BIOTECH DEV
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