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Corn weak flour and production method thereof

A corn flour and corn technology, applied in the fields of application, food preparation, food science, etc., can solve the problems that corn nutrition and health care function is not exerted and utilized, corn food resources are difficult to enter the field of staple food, and it does not conform to food security policies. Excellent flavor, delicate taste, and the effect of enhancing plasticity

Active Publication Date: 2013-12-25
吉林省长吉图开发建设现代农业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The unbalanced consumption of corn is contrary to the country's food security policy. A large amount of corn resources are used in non-food fields, which not only does not conform to my country's current food security policy, but also causes people to ignore the research on corn food processing technology and make it difficult for corn food resources to enter the staple food. field, resulting in the waste of corn food resources, so that the nutritional and health effects of corn are far from being brought into play and utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Preparation of germ corn flour

[0019] The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside;

[0020] (2) Weakening, infiltration and improvement of tissue structure of acid fat

[0021] Based on the germ-free corn flour, adjust its water content to 50%, and add 1.2% food-grade lactic acid, 0.2% food-grade citric acid, and 1.0% corn germ oil in terms of mass percentage, and heat-preserve, roll and grind at 35°C For 40 minutes, the various ingredients are fully mixed, dispersed evenly and blended with each other, and then extruded at a temperature of 150°C to improve the structure of corn flour and enhance plasticity. When extruding, the material travels...

Embodiment 2

[0025] (1) Preparation of germ corn flour

[0026] The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside;

[0027] (2) Weakening, infiltration and improvement of tissue structure of acid fat

[0028] Based on the germ corn flour, adjust its water content to 40%, and add 0.5% of food-grade lactic acid, 0.1% of food-grade citric acid, and 0.5% of corn germ oil in terms of mass percentage, heat preservation, rolling and grinding at 30°C For 30 minutes, the various ingredients are fully mixed, dispersed evenly and blended with each other, and then extruded at a temperature of 145°C to improve the structure of corn flour and enhance plasticity. When extruding, the materi...

Embodiment 3

[0032] (1) Preparation of germ corn flour

[0033] The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside;

[0034] (2) Weakening, infiltration and improvement of tissue structure of acid fat

[0035] Based on the germ corn flour, adjust its water content to 45%, and add 0.85% of food-grade lactic acid, 0.15% of food-grade citric acid, and 0.75% of corn germ oil in terms of mass percentage, and heat-preserve, roll and grind at 33°C 35 minutes to make the various ingredients fully mixed, dispersed evenly and blended with each other; then extruded at a temperature of 147 ° C to improve the structure of corn flour and enhance plasticity. During extrusion, the material t...

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Abstract

The invention relates to corn weak flour and a production method thereof, and belongs to food processing technologies. The production method comprises: screening mature corn grains to remove impurities, performing dry-method decrustation, crushing, acid-fat combined weakening, rolling grinding, high-temperature extrusion, drying, ultrafine grinding and the like to produce corn weak flour possessing good bonding force and plasticity. The corn flour of the invention is suitable for adjusting of plastic dough used to process of wheaten food such as biscuits, cakes, crisp desserts and the like, so that corn is widened in application scope. The production method has mild conditions, no pollution, no generation of waste residues, waste gases and harmful substances; and no chemical reagents are used, so that the product is safe to take.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to corn flour and an environment-friendly processing method thereof. Background technique [0002] Maize, also known as corn, is an annual herbaceous plant in the Gramineae family. It is one of the most widely distributed food crops in the world, and its planting area ranks third after wheat and rice. The planting range is from Canada and Russia at 58°N latitude to South America at 40°S latitude. There are two famous corn golden belts in the world, located in the United States and China. Corn is one of the main crops in my country, and its output ranks second in the world. It is an important food, feed and chemical raw material in my country. According to its starch composition and taste characteristics, there are common grain and industrial corn, glutinous corn, sweet corn, etc. [0003] Traditional Chinese medicine research shows that: corn tastes sweet and flat, has the function...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
Inventor 刘婷婷张艳荣王大为张雁凌
Owner 吉林省长吉图开发建设现代农业投资有限公司
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