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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 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) Acid-base ester joint infiltration, thermal insulation rolling and grinding, and structural improvement

[0021] Based on the germ corn flour, adjust its water content to 50%, and add 1.0% of food-grade lactic acid and 0.2% of food-grade citric acid in terms of mass percentage, infiltrate and heat-preserve, roll and grind for 30 minutes under the condition of 35°C, so that each The ingredients are fully mixed and dispersed evenly; then based on the germ corn flour and in terms of mass percentage, add 1.5% food-grade sodium bicarbonate and 0.5% m...

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) Acid-base ester joint infiltration, thermal insulation rolling and grinding, and structural improvement

[0028] Taking the germ corn flour as a benchmark, adjust its water content to 40%, and add 0.5% of food-grade lactic acid and 0.1% of food-grade citric acid in terms of mass percentage, infiltrate and heat-preserve, roll and grind for 20 minutes under the condition of 30°C, so that each The two ingredients are fully mixed and dispersed evenly; then based on the corn flour with germ, 0.8% food grade sodium bicarbonate and 0.3% monoglyceride stear...

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) Acid-base ester joint infiltration, thermal insulation rolling and grinding, and structural improvement

[0035]Based on the germ corn flour, adjust its water content to 45%, and add 0.75% of food-grade lactic acid and 0.15% of food-grade citric acid in terms of mass percentage, infiltrate and heat-preserve, roll and grind for 25 minutes under the condition of 33°C, so that each The ingredients are fully mixed and dispersed evenly; then, based on the germ corn flour and in terms of mass percentage, add 1.15% food-grade sodium bicarbonate and 0.4% mo...

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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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