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Chocolate corn flake and method for preparing same

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

Inactive Publication Date: 2013-02-27
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] ⑴ Weigh 600g of waxy corn flour, 250g of sweet corn flour, and 30g of cocoa powder, and mix them evenly to prepare material a;

[0021] (2) Under the condition of stirring, spray 200g of drinking water into material a evenly, and mix evenly to prepare material b;

[0022] (3) Feed the material b into a preheated twin-screw extruder for extrusion, then granulate and compress to obtain corn flakes with a thickness of 0.2-0.4 mm;

[0023] ⑷Bake the corn flakes at a baking temperature of 150°C and a baking time of 9 minutes. When cooled to 55°C, spray 70g of melted beeswax on the surface of the corn flakes and quickly cool to room temperature to obtain chocolate corn flakes.

Embodiment 2

[0025] ⑴ Weigh 550g of waxy corn flour, 200g of sweet corn flour, and 20g of cocoa powder, and mix them evenly to prepare material a;

[0026] ⑵ Under the condition of stirring, spray 150g of drinking water into the medium a material evenly, and mix evenly to obtain the b material;

[0027] (3) Feed the material b into a preheated twin-screw extruder for extrusion, then granulate and compress to obtain corn flakes with a thickness of 0.2-0.4 mm;

[0028] ⑷Bake the corn flakes at a baking temperature of 145°C and a baking time of 8 minutes. When cooled to 53°C, spray 50g of melted beeswax on the surface of the corn flakes evenly and quickly cool to room temperature to obtain chocolate corn flakes.

Embodiment 3

[0030] ⑴ Weigh 650g of waxy corn flour, 300g of sweet corn flour, and 40g of cocoa powder, and mix them evenly to prepare material a;

[0031] (2) Under the condition of stirring, spray 250g of drinking water into the medium a material evenly, and mix evenly to obtain the b material;

[0032] (3) Feed the material b into a preheated twin-screw extruder for extrusion, then granulate and compress to obtain corn flakes with a thickness of 0.2-0.4 mm;

[0033] ⑷Bake the corn flakes at a baking temperature of 155°C, and a baking time of 10 minutes. When cooled to 57°C, spray 80g of melted beeswax on the surface of the corn flakes and quickly cool to room temperature to prepare chocolate corn flakes.

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Abstract

The invention provides a chocolate corn flake which can be prepared through steps of mixing, by weight, 55 parts to 65 parts of waxy corn powder, 20 parts to 30 parts of sweet corn powder, 2 parts and 4 parts of cocoa powder and 15 parts to 25 parts of water evenly, feeding the mixture into a double screw extruding machine to be extruded and molded, subjecting the mixture to granulation and sheeting to manufacture corn flakes with thickness in a range of 0.2mm to 0.4mm, roasting the corn flakes at a temperature of 150 DEG C+ / - 5 DEG C for 8 minutes to 10 minutes, cooling the roasted corn flakes to 55 DEG C + / - 2 DEG C, spraying 5 parts to 8 parts of molten bee-wax on surfaces of the corn flakes evenly and cooling the corn flakes to a room temperature to obtain the chocolate corn flake. As bee-wax is sprayed in a preparing process, soaking resistance of the corn flake in liquid foods is better than that of tradition corn flakes, and moisture absorption in a storage process of the chocolate corn flake can be effectively prevented simultaneously. Nutrition of the chocolate corn is added as the cocoa powder is added and the bee-wax is sprayed, so that varieties of the chocolate corn flakes are enriched.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to a chocolate corn flakes and a preparation method thereof. Background technique [0002] Corn flakes are usually made of degerminated corn ballast or degerminated corn flour. They are light yellow, in a uniform thickness, almost no fat, mellow and crisp, easy to digest and absorb, and can be combined with soy milk, porridge, As breakfast, milk is nutritious, convenient and delicious. [0003] The traditional corn flakes have a shortcoming, that is, after soaking in liquid foods such as soy milk, rice porridge, milk, etc., it quickly becomes soft and no longer crispy, which affects the taste and loses the product characteristics. Summary of the invention [0004] The object of the present invention is to provide a chocolate corn flakes, which overcomes the above-mentioned shortcomings by uniformly spraying beeswax on its surface. At the same time, the present invention adds cocoa powder to t...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30
Inventor 赵云财
Owner HARBIN PATERNA BIOTECH DEV
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