Multifunctional fermented corn flour and its production process

A corn flour and multi-functional technology, applied in the field of corn flour processing, can solve the problems of rough taste, low viscoelasticity of corn flour, and spicy taste of finished products, and achieve the effects of shortening the kneading time, improving the taste, and prolonging the preservation time.

Active Publication Date: 2016-02-17
浙江森蓝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of low viscoelasticity, rough taste, poor palatability, pungent taste and indigestibility of the finished corn flour produced by the existing rough processing method, the present invention provides a Multifunctional fermented corn flour and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Ordinary dry corn is stoned, impurity-removed, peeled and degerminated to obtain corn ballast, which is injected into warm water for washing and soaking, and the water temperature is controlled at 50°C. Yeast, keep fermenting continuously for 47 hours, use flowing water to wash the expanded corn ballast until there is no peculiar smell, grind the odor-free corn ballast into a slurry with no granular feel, and press this slurry through a plate and frame press until the water content is lower than 8%, and then dry the slurry with a moisture content of less than 8% through a drying tower to a moisture content of less than 2% to obtain a multi-functional fermented corn flour with a surface fineness of 90 meshes, which is packaged and stored.

[0029] The above-obtained fermented corn flour is baked into corn cake or corn bread, and the texture is delicate, elastic, good in mouthfeel, bulky and refreshing, and the corn is fragrant and easy to digest and absorb.

Embodiment 2

[0031] Ordinary dry corn was stoned, impurity-removed, peeled and degerminated to obtain corn ballast, which was injected into warm water for washing and soaking, and the water temperature was controlled at 47°C. Yeast, keep fermenting continuously for 50h, use flowing water to wash the expanded corn ballast until there is no peculiar smell, grind the odor-free corn ballast into a slurry with no granular feel, and press this slurry through a plate and frame press until the water content is lower than 8%, and then dry the slurry with a moisture content of less than 8% through a drying tower to a moisture content of less than 2% to obtain a multi-functional fermented corn flour with a surface fineness of 90 meshes, which is packaged and stored.

[0032] The above-obtained fermented corn flour is made into corn nests, which have a rubber-like hand feeling and a fragrant taste, which can be appreciated by both the refined and the popular.

Embodiment 3

[0034] Ordinary dry corn is stoned, impurity-removed, peeled and degerminated to obtain corn ballast, which is injected into warm water for washing and soaking, and the water temperature is controlled at 45°C. Yeast, keep fermenting continuously for 48h, use flowing water to wash the expanded corn ballast until there is no peculiar smell, grind the odor-free corn ballast into a slurry with no granular feel, and press this slurry through a plate and frame press until the water content is lower than 8%, and then dry the slurry with a moisture content of less than 8% through a drying tower to a moisture content of less than 2% to obtain a multi-functional fermented corn flour with a surface fineness of 90 meshes, which is packaged and stored.

[0035] The above-obtained fermented corn flour is steamed to make corn steamed buns, which are golden in color and luster, have corn aroma, have good elasticity, delicate mouthfeel and rich nutrition.

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PUM

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Abstract

The invention provides multifunctional fermented corn flour and a production process thereof, relates to the field of processing of corn flour and solves the problems that corn flour prepared by adopting an existing rough processing method is low in viscoelasticity, the mouth feel of a finished product prepared from the corn flour by adopting an existing rough processing method is rough, the palatability is poor, the taste is spicy and the corn flour is not easy to digest. The multifunctional fermented corn flour comprises following components in percentage by weight: 99.92%-99.95% of corn dreg, 0.03%-0.05% of amylase, 0.02%-0.03% of yeast and the balance being water. The surface of the corn flour can pass through a 90-mesh sieve and the flour can pass through a 150-200-meshseive after water is added for kneading; the surface color of the flour keeps faint yellow of corns; the strengthen physicochemical indexes can reach the standard of wheat flour, and preservatives and chemical adhesive substances are not contained; after the flour is mixed, dough has the certain ductility and viscoelasticity; nutritional components are not changed and the mouth feel is fine, smooth, tough, chewy and smooth; after the multifunctional fermented corn flour is eaten, gastric acid is not generated, and bitter and astringent and spicy tastes are not generated; the flavor of the corns is kept and soup is not muddy after a product is boiled.

Description

technical field [0001] The invention relates to the technical field of corn flour processing, in particular to a multifunctional fermented corn flour and a production process thereof. Background technique [0002] Corn is a nutritious and comprehensive food resource, rich in a variety of amino acids, vitamins, trace elements and other substances. Corn is a nutritional and health food for the elderly and young people, and its nutritional value is more and more people's attention. However, the development of corn products is greatly restricted due to the lack of gluten protein in the structure of corn itself, lack of viscoelasticity, and poor flexibility. Therefore, the corn flour as the basic raw material for making food has been limited by the existing rough processing methods for a long time. The finished product has rough taste, poor palatability, spicy taste and indigestion, resulting in hyperacidity, bitterness, unpalatable and anorexia. The raw materials of corn have b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104
CPCA23L7/104A23L7/198A23L33/185A23V2002/00A23V2250/5486
Inventor 徐建松王莘
Owner 浙江森蓝食品有限公司
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