Method for producing pumpkin-flavored instant cornflakes

A production method and technology of corn flakes, which are applied in the field of food processing, can solve the problems of high fiber content, great gap between taste and nutritional value, etc., and achieve the effect of rich nutrition and rich taste

Inactive Publication Date: 2015-08-12
苏州科谷米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] The nutritional value of corn is high, and at the same time, the fiber content is high. The existing soak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] The preparation method of the pumpkin flavor instant cornflakes of the present embodiment comprises the following steps:

[0017] (1) Material selection: choose fresh corn kernels, wash and drain, flatten and remove the seed coat; choose fresh pumpkin, wash and peel;

[0018] (2) Soaking: Soak the corn kernels for 30 to 45 minutes to fully absorb the water;

[0019] (3) Cooking: steam the pumpkin and soaked corn kernels at 130 degrees Celsius for 15 to 20 minutes;

[0020] (4) Forming: Mix steamed corn kernels and pumpkin at a weight ratio of 8:2, crush, stir, then form and slice;

[0021] (5) Frying: Fry the cut corn flakes for 90 to 150 seconds at an oil temperature of 170 to 210 degrees Celsius; then remove and drain;

[0022] (6) Drying: Dry the fried corn flakes with hot air until the water content is lower than 8%;

[0023] (7) Sorting and packaging: the dried cornflakes are divided into bags after passing the inspection.

[0024] When it needs to be adjusted ...

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PUM

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Abstract

The present invention relates to a method for producing pumpkin-flavored instant cornflakes, and belongs to the technical field of food processing. The producing method comprises the following steps: selecting materials, soaking, cooking, forming, frying, drying, and sorting and packaging. Through the method for producing pumpkin-flavored instant cornflakes, fresh corns are made into the cornflakes, so that original taste and nutrition of the corns are fundamentally maintained.

Description

technical field [0001] The invention relates to a method for making pumpkin-flavored instant corn flakes, which belongs to the technical field of food processing. Background technique [0002] Corn has high nutritional value and high fiber content. The existing soaked corn flakes are all made of corn flour, and their taste, taste and nutritional value are greatly different from those of fresh corn. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a method for making instant corn flakes with fresh corn as raw material in view of the deficiencies in the prior art. [0004] The technical scheme that the present invention proposes for solving the above-mentioned technical problems is: a kind of preparation method of pumpkin-flavored instant cornflakes, comprises the following steps: [0005] (1) Material selection: choose fresh corn kernels, wash and drain, flatten and remove the seed coat; choose fresh pumpkin, wash...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30A23L1/275
Inventor 徐晓军曹小明翁汝
Owner 苏州科谷米业有限公司
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