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Corn high-gluten flour and preparation method thereof

A technology of high-gluten flour and corn flour, applied in food preparation, application, food science, etc., can solve the problems of complex production process, poor market competitiveness, high production cost, etc., achieve simple preparation process, low cost, and improve flour quality The effect of the characteristic

Inactive Publication Date: 2013-06-05
TIANJIN LILIJIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process of this patented technology is complicated, there are many types of enzymes added, the production cost is high, and the market competitiveness is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Prepare corn grits

[0034] Put corn kernels with a moisture content of 14% into a vibrating sieve for vibrating sieve removal, remove shrunken kernels and other impurities in the corn kernels, and obtain corn raw materials;

[0035] Putting the above-mentioned corn raw material into a crusher for crushing treatment, so that the particle size of the corn raw material reaches 10-14 mesh, and then putting the crushed corn raw material into a vibrating sieve, sieving out the skin and germ, and obtaining corn grits;

[0036] 2. Preparation of refined corn flour

[0037] Putting the above-mentioned corn grits into a pulverizer for pulverization until the particle size of the corn grits is 60 mesh to obtain refined corn flour;

[0038] 3. Preparation of puffed corn flour

[0039] Add drinking water to the corn grits, stir evenly, and let stand for 10 minutes to obtain corn grits with a water content of 24%, wherein the weight ratio of corn grits to drinking water is 1:0....

Embodiment 2

[0045] 1. Prepare corn grits

[0046] Putting corn grains with a moisture content of 13% into a vibrating sieve for vibrating sieve removal to remove shrunken grains and other impurities in the corn grains to obtain corn raw materials;

[0047] Putting the above-mentioned corn raw material into a crusher for crushing treatment, so that the particle size of the corn raw material reaches 10-14 mesh, and then putting the crushed corn raw material into a vibrating sieve, sieving out the skin and germ, and obtaining corn grits;

[0048] 2. Preparation of refined corn flour

[0049] Putting the above-mentioned corn grits into a pulverizer for pulverization until the particle size of the corn grits is 80 mesh to obtain refined corn flour;

[0050] 3. Preparation of puffed corn flour

[0051] Add drinking water to the corn grits, stir evenly, and let stand for 5 minutes to obtain corn grits with a water content of 28%, wherein the weight ratio of corn grits to drinking water is 1:0....

Embodiment 3

[0057] 1. Prepare corn grits

[0058] Putting corn kernels with a moisture content of 10% into a vibrating sieve for vibrating sieve removal to remove shrunken kernels and other impurities in the corn kernels to obtain corn raw materials;

[0059] Putting the above-mentioned corn raw material into a crusher for crushing treatment, so that the particle size of the corn raw material reaches 10-14 mesh, and then putting the crushed corn raw material into a vibrating sieve, sieving out the skin and germ, and obtaining corn grits;

[0060] 2. Preparation of refined corn flour

[0061] Putting the above-mentioned corn grits into a pulverizer for pulverization until the particle size of the corn grits is 90 mesh to obtain refined corn flour;

[0062] 3. Preparation of puffed corn flour

[0063] Add drinking water to the corn grits, stir evenly, and let stand for 10 minutes to obtain corn grits with a water content of 25%, wherein the weight ratio of corn grits to drinking water is ...

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Abstract

The invention discloses corn high-gluten flour and a preparation method thereof. The preparation method comprises the following steps of adding water into corn grits, uniformly stirring, carrying out extrusion puffing treatment to obtain puffed corn flour, adding purified corn flour and glucose oxidase into the puffed corn flour, and uniformly stirring to obtain the corn high-gluten flour. The preparation method has simple processes and a low cost. The flour dough of the corn high-gluten flour has good ductility and viscoelasticity and a fine, fresh and smooth taste and can be processed into various foods.

Description

technical field [0001] The invention relates to a deep processing method of corn as food, in particular to a preparation method of high-gluten corn flour. Background technique [0002] Corn is one of the most widely distributed food crops in the world, second only to wheat and rice in planting area. In my country, corn is one of the three major food crops, with an annual planting area of ​​25 million square meters, mainly distributed in the corn production areas of Northeast and North China and parts of Southwest and Northwest China. The use of corn by humans has generally gone through three stages: as human rations, livestock feed and industrial production raw materials, among which feed consumption is the most important consumption channel of corn, accounting for about 70% of the total consumption. As one of the main food crops in the world, corn has attracted extensive attention due to its abundant output and renewable resource advantages. The corn deep processing indust...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/105A23L7/104
Inventor 韩万景
Owner TIANJIN LILIJIN FOOD
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