Corn strong flour and production method thereof

A technology of corn flour and strong flour, which is applied in application, food preparation, food science and other directions, can solve the problems such as the lack of exertion and utilization of corn nutrition and health care, the difficulty of corn food resources entering the field of staple food, and the non-compliance with food security policies, etc. To achieve the effect of excellent flavor, enhanced elasticity and extensibility, and delicate taste

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 res

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] (1) Preparation of corn flour

[0019] The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand and 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 retained and crushed into Germ corn meal with a particle size of 140 mesh, reserved;

[0020] (2) Acid-base-ester joint infiltration, heat preservation, rolling and grinding, and structural improvement

[0021] Regarding the embryonic corn flour as a benchmark, adjust its water content to 50%. In terms of mass percentage, add 1.0% food grade lactic acid and 0.2% food grade citric acid. The ingredients are thoroughly mixed and dispersed uniformly; then, based on the embryonic corn meal, add 1.5% food-grade sodium bicarbonate and 0.5% monoglyceride stearate, and continue to mix at 35°C. Heat preservation rolling and grinding for 40...

Example Embodiment

[0024] Example 2:

[0025] (1) Preparation of corn flour

[0026] The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand and 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 retained and crushed into Germ corn meal with a particle size of 140 mesh, reserved;

[0027] (2) Acid-base-ester joint infiltration, heat preservation, rolling and grinding, and structural improvement

[0028] Regarding the embryonic corn flour as a benchmark, adjust its water content to 40%. In terms of mass percentage, add 0.5% food grade lactic acid and 0.1% food grade citric acid. The ingredients are thoroughly mixed and dispersed uniformly; then add 0.8% food-grade sodium bicarbonate and 0.3% monoglyceride stearate based on the corn meal with the embryo remaining as a reference, and continue to mix at 30°C Heat preservation ro...

Example Embodiment

[0031] Example 3:

[0032] (1) Preparation of corn flour

[0033] The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand and 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 retained and crushed into Germ corn meal with a particle size of 140 mesh, reserved;

[0034] (2) Acid-base-ester joint infiltration, heat preservation, rolling and grinding, and structural improvement

[0035] Regarding the embryonic corn flour as a benchmark, adjust its water content to 45%, add food grade lactic acid 0.75%, food grade citric acid 0.15%, infiltrate and heat preservation at 33 ℃, mill and grind for 25 min in terms of mass percentage. The ingredients are fully mixed and dispersed uniformly; then, based on the corn meal with the remaining germ as a percentage, add 1.15% food-grade sodium bicarbonate and 0.4% monoglyce...

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Abstract

The invention relates to corn strong 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 and degerming, crushing, acid-fat combined weakening, thermal insulation rolling grinding, high-temperature extrusion, drying, ultrafine grinding and the like to produce corn strong flour possessing good bonding force, plasticity and extensibility. The corn flour of the invention is suitable for adjusting of plastic dough used to process of staple food such as breads, steamed breads, noodles 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. my country is the golden belt of corn. 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 functions of regulating the appetite, nourishing the lungs and ...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
Inventor 王大为刘婷婷张艳荣张雁南
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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