High-fiber additive-free pure-corn noodle and environment-friendly production method thereof

A technology of corn noodles without additives, applied in the field of food processing, which can solve the problems of unscientific and reasonable production technology and use of food additives, hidden dangers in food quality, safety and hygiene, and unscientific use of food additives, so as to improve palatability Sexuality and sensory quality, improvement of food value and commodity value, and good storage stability

Active Publication Date: 2014-02-05
吉林省正源食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention provides a high-fiber additive-free pure corn noodle and its green production method to solve the current food additive production technology and use in the corn noodle processing. The residues of harmful substances in food exceed the standard, and there are hidden dangers in food quality, safety and hygiene, which seriously affect people's health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Preparation of active high-fiber pure corn flour

[0020] Take the mature grains of common grain corn, clean and remove inedible impurities, soak in hot water at 95°C for 2 minutes, wash to remove floating dust, drain and place in a closed container for 3 minutes under high-pressure steam at 0.15MPa, and then reduce to normal pressure. Take it out, crush it into a particle size of 160 mesh active high-fiber pure corn flour, set aside;

[0021] (2) Tissue improvement, fine crushing

[0022] The above-mentioned high-fiber pure corn flour is adjusted to a water content of 52%, spirally milled and extruded at a temperature of 165°C, a pressure of 18MPa, and a time of 1min. Thaw and slow down, air-dry, improve the structure of corn flour, enhance its viscoelasticity, improve the cohesive force of corn flour, and then pulverize to obtain the improved corn flour with a particle size of 160 mesh, and set aside;

[0023] (3) Blending, kneading and forming

[0024] Each 10...

Embodiment 2

[0027] (1) Preparation of active high-fiber pure corn flour

[0028] Take the mature grains of common grain corn, clean and remove inedible impurities, soak in hot water at 100°C for 5 minutes, wash to remove floating dust, drain and place in a closed container under the condition of 0.20MPa for high-pressure steam swelling for 8 minutes, and then reduce to normal pressure, Take it out, crush it into a particle size of 200 mesh active high-fiber pure corn flour, set aside;

[0029] (2) Tissue improvement, fine crushing

[0030] The above-mentioned high-fiber pure corn flour is adjusted to a water content of 55%, spirally milled and extruded at a temperature of 180°C, a pressure of 20MPa, and a time of 2 minutes, and then the extrudate is frozen at -10°C for 8 hours, and then thawed naturally at room temperature Slowing, air-drying, improving the structure of corn flour, enhancing its viscoelasticity, improving the cohesive force of corn flour, and then pulverizing to obtain t...

Embodiment 3

[0035] (1) Preparation of active high-fiber pure corn flour

[0036] Take the mature grains of common grain corn, clean them to remove inedible impurities, soak them in hot water at 97°C for 3.5 minutes, wash them to remove floating dust, drain them, and place them in a closed container under the condition of 0.17MPa for high-pressure steam swelling for 5.5 minutes, and then lower them to normal temperature. Press, take out, and pulverize into active high-fiber pure corn flour with a particle size of 180 mesh, and set aside;

[0037] (2) Tissue improvement, fine crushing

[0038] The above-mentioned high-fiber pure corn flour is adjusted to a water content of 53%, spirally milled and extruded at a temperature of 180°C, a pressure of 18MPa, and a time of 2 minutes. Thaw and slow down, air-dry, improve the structure of corn flour, enhance its viscoelasticity, improve the cohesive force of corn flour, and then pulverize to obtain the improved corn flour with a particle size of 1...

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PUM

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Abstract

The invention relates to high-fiber additive-free pure-corn noodle and an environment-friendly production method thereof, belonging to a food processing technology. The preparation method of the high-fiber additive-pure pure-corn noodle comprises the steps of after impurities are removed through screening ripen corn kernels, melting and expanding through high-pressure steam, crushing, improving textures, carrying out fine-crushing, blending, forming and the like to produce the high-fiber additive-free pure-corn noodle. The high-fiber additive-free pure-corn noodle produced by adopting the invention has the advantages of being good in binding force, proper in extensibility and flexibility, good in boiling fastness, and pure in corn flavor, improving the digestibility of the corn foods, and developing the main food function and the nutrition health care function of the corn. The production method is mild in conditions in a production process, does not adopt any chemical and biological synthesis technologies, is free of pollution, waste residue, waste steam and harmful substances, and realizes the environment-friendly production; no non-corn grain raw materials and products are added, thus the pure flavor of the corn is ensured; no gluten fortifier, thickening colloid, enzyme preparation or preservative is added, no chemical reagents are used, thus the eating safety is ensured.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to pure corn noodles and a green production method thereof. Background technique [0002] Traditional noodles are a kind of strip-shaped noodle food made of wheat flour as the main raw material, with or without adding other grain flour and bean flour, adding water and forming dough, sheeting, cutting, or kneading, pulling, kneading and other methods. Noodles can be wide or narrow, long or short, and can be processed into wet noodles or dried into dried noodles in various forms. There are many ways to eat noodles. They can be steamed, boiled, fried, stewed, fried, mixed, etc. They are suitable for both hot and cold. They can be used as staple food or fast food. Different varieties and flavors can be prepared according to consumption habits and personal preferences. , Easy to eat, nutritious noodle food. Therefore, noodles have become accepted and loved healthy food by people all over...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
CPCA23L5/30A23L7/109A23L33/00A23V2002/00A23V2200/30A23V2300/38
Inventor 王大为刘婷婷张艳荣张雁凌
Owner 吉林省正源食品有限责任公司
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