Puffed corn cake production method
A production method and corn technology, applied in the field of deep processing of miscellaneous grains, can solve problems such as high cost and complicated production process, and achieve the effect of improving thermal expansion performance
Inactive Publication Date: 2015-05-13
李志清
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[0010] The present invention will be described in detail below through the accompanying drawings and examples.
[0011] A method for making puffed corn cakes, specifically making puffed corn cakes through the following processes:
[0012] (1) Make mixed rice flour: mix glutinous rice and corn at a mass ratio of 1:3-30, mix 600g of raw materials, rinse with water twice, soak for 1-10h at 10-30°C, drain the water, After being crushed by a crusher, corn husks and embryos are removed, then expanded by an extruder, sealed and stored for 10-30 hours to balance the water, and then expanded at 200-260°C for 20-100s to obtain puffed corn cakes.
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The invention relates o a puffed corn cake production method, and belongs to the technical field of deep processing of coarse cereals. According to the present invention, the puffed corn cake is produced through the following steps based on the composition characteristics of the corn, wherein the steps comprise: mixing corn and glutinous rice according to an appropriate ratio, rinsing 2 times with clear water, draining, crushing with a crusher, removing corn skin and germ, and puffing by using a puffing machine to prepare the puffed corn cake. The puffed corn cake of the present invention has characteristics of simple preparation, reasonable formula, convenient taking and high nutritional value, has functions of middle jiao occlusion regulating, appetite increase, lung benefitting, heart quieting, dampness-heat clearing, liver and gallbladder benefitting, aging resistance and the like, and further has advantages of long shelf life, easy eating, and easy carrying.
Description
technical field [0001] The invention relates to a method for making puffed corn cake, and belongs to the technical field of deep processing of miscellaneous grains. Background technique [0002] Puffed food usually uses starch-rich grains, beans, potatoes, etc. as the main raw materials. Starch in raw materials plays a vital role in the puffing process. starch content and properties. Theoretically, corn can also be puffed to obtain puffed rice cakes through a process similar to rice. According to our research, it is found that untreated corn is not suitable for the production of puffed rice cakes due to its own composition characteristics. The quality of the product has a negative impact, so the present invention takes different measures to improve its thermal puffing properties for the composition characteristics of corn. [0003] Corn is not suitable for making puffed rice cakes due to its high protein and amylose content. However, if the amylose content can be reduced...
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Inventor 李志清
Owner 李志清
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