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Cooked multi-vitamin corn powder obtained through low-temperature baking

A low-temperature baking and corn flour technology, applied in the field of cooked multi-dimensional corn flour, can solve the problems of corn nutrition loss, damage, etc., and achieve the effect of increasing added value, meeting consumer demand, and increasing selection.

Inactive Publication Date: 2014-10-22
程长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, corn has been favored and has become a popular health food; at present, corn processed products are mainly corn starch and starch deep-processed products, peeled and degermed corn flour and corn grits; the cooked corn flour that has been made publicly is After high-temperature frying and puffing, the nutrition of corn suffers a lot of loss due to high-temperature processing; now corn flour is used to adjust the taste of corn flour in the market, and too many additives will cause harm to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of low-temperature baked multi-dimensional corn flour, wherein the preparation method of multi-dimensional health corn flour comprises as follows:

[0022] (1) Select corn and auxiliary materials that are free from insects, mildew, deterioration, and impurities as raw materials. 1. The composition of health-preserving multi-dimensional nutritional corn flour includes: 400 grams of corn, 120 grams of auxiliary materials; 2. The composition of auxiliary materials includes: 50 grams of japonica rice, 40 grams of wheat, and 30 grams of soybeans.

[0023] (2) Use low-temperature baking equipment to bake the washed corn into low-temperature baked cooked corn. The temperature in the baking box is set to 60°C, and the baking time is 300 minutes; the washed and processed auxiliary materials (japonica rice, wheat, soybeans) are baked and processed by low-temperature baking equipment to prepare low-temperature baked auxiliary materials (cooked japonica rice, c...

Embodiment 2

[0028] Embodiment 2: a kind of low-temperature baked multi-dimensional corn flour, wherein the preparation method of multi-dimensional vegetable corn flour comprises as follows:

[0029] (1) Select corn and auxiliary materials that are free from insects, mildew, deterioration, and impurities as raw materials. 1. The multi-dimensional vegetable corn flour consists of 400 grams of corn and 100 grams of auxiliary materials; 2. The auxiliary materials include: 30 grams of carrot powder, 30 grams of spinach powder, and 40 grams of pumpkin powder.

[0030] (2) Use low-temperature baking equipment to bake the washed corn into low-temperature baked cooked corn. The temperature in the baking box is set to 60°C, and the baking time is 300 minutes; the washed and processed auxiliary materials (Carrot powder, sweet potato powder, spinach powder) are made and baked with low-temperature baking equipment respectively, and the auxiliary materials (cooked carrot powder, cooked pumpkin powder, ...

Embodiment 3

[0035] Embodiment 3: a kind of low-temperature baked multidimensional corn flour, wherein the preparation method of multidimensional yam corn flour comprises as follows:

[0036] (1) Select corn and auxiliary materials that are free from insects, mildew, deterioration, and impurities as raw materials. 1. Duowei yam corn flour consists of: 400 grams of corn, 120 grams of auxiliary materials; 2. The auxiliary materials are: 60 grams of yam powder, 30 grams of wolfberry powder, and 30 grams of sweet potato powder.

[0037] (2) Use low-temperature baking equipment to bake the washed corn into low-temperature baked cooked corn. The temperature in the baking box is set to 60°C, and the baking time is 300 minutes; the washed and processed auxiliary materials (Yam powder, wolfberry powder, sweet potato powder) were baked and processed by low-temperature baking equipment to prepare low-temperature baked auxiliary materials (cooked yam powder, cooked wolfberry powder, cooked sweet potat...

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PUM

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Abstract

A cooked multi-vitamin corn powder obtained through low-temperature baking comprises, in percent by weight, 50-80% of corn and 20-50% of an auxiliary material. The auxiliary material is composed of a kind of food raw material or multiple kinds of food raw materials. By adding the auxiliary material, the taste and the nutritional compositions of the multi-vitamin corn powder are adjusted, and the multi-vitamin corn powder is green foodstuff without adding any additives. The production technology of the multi-vitamin corn powder comprises: performing more than ten operation processes such as screening, impurity removing, cleaning, low-temperature baking, sterilization, crushing and grinding, packaging and the like on corn and the auxiliary material, so as to prepare the multi-vitamin corn powder. The finished product multi-vitamin corn powder has the powder particle size of 80-1000 mesh and the water content less than 8%. The temperature in a baker is set at about 50-100 DEG C, and the baking time is set at 200-400 min. The multi-vitamin corn powder has the nutrition characteristics of corn, and is increased in nutrition of fruits and vegetable powder and grains cereals. The multi-vitamin corn powder with multiple tastes and a large amount of nutrients has the effect of dietetic invigoration, and helps to simplify the preparation process for eating and dietary therapy.

Description

technical field [0001] The invention relates to a food, especially a cooked multidimensional corn flour without additives processed by low-temperature baking equipment Background technique [0002] Corn is recognized as a golden crop in the world. From the point of view of the same origin of medicine and food, corn is sweet and flat in nature and taste, and it returns to the stomach and bladder meridian. From the perspective of dietary therapy, corn has multiple functions, such as appetizing, choleretic, laxative, diuretic, softening blood vessels, delaying cell aging, anti-cancer and anti-cancer. It is very suitable for patients with hypertension, hyperlipidemia, atherosclerosis, senile constipation, chronic cholecystitis, and dysuria. Corn husks are rich in cellulose and hemicellulose, and also contain more starch and a certain amount of glucose, fat, protein, B vitamins, pigments and other substances. Dietary fiber in corn can resist digestion and absorption by the huma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L33/00A23L5/10A23L7/198A23V2002/00A23V2300/24
Inventor 程长青
Owner 程长青
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