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Special flour for full nutritional corn biscuit and production method thereof

A production method and technology of special powder, which is applied in the special powder for full-nutrition corn biscuit and its production field, can solve the problems of low nutrient substance and low content, and achieve the effect of rich corn fragrance, suitable taste and simple baking process

Inactive Publication Date: 2015-09-23
JILIN AGRICULTURAL UNIV
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a special flour for full-nutrition corn crackers and its production method, aiming to solve the problem that the proportion of corn in the corn crackers sold on the market is less than 40%, the content is small, and the nutritional substances are low

Method used

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  • Special flour for full nutritional corn biscuit and production method thereof

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specific Embodiment

[0032] Select waxy corn, screen it to remove impurities, drain it after pouring water, send it to a peeling machine to remove the corn skin and germ, then pulverize it, pass through a 100-mesh sieve, and become waxy corn flour.

[0033] Choose waxy corn, after cleaning, crush the corn kernels through an 80-mesh sieve; add 4% calcium carbonate to the corn flour, stir and mix well, extrude and puff under the condition of feed water content of 30%, and then cut into rice grains , the extrusion temperature is 60°C in the second zone, 85°C in the third zone, 110-125°C in the fourth zone, 50°C in the fifth zone, and 30°C in the sixth zone. The temperature of the die head is 67-75°C. Dry at ℃.

[0034] The dried corn grains are pulverized with a pulverizer to make the fineness reach 100 mesh, and the corn nutrient puffed powder is obtained.

[0035] By weight percentage: blend 55% of waxy corn flour, 20% of nutritious puffed corn flour, 10% of wheat flour, 6% of gluten powder, 5% of...

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Abstract

The present invention discloses a special flour for full nutritional corn biscuits and a production method thereof. The production method includes the following steps: 4% of calcium carbonate is added in the corn flour and stirred to be mixed evenly, and the feed with a water content of 30% is processed by extrusion and puffing and cut into corn granules, and then the corn granules are air-dried or oven-dried; the dried and extruded corn granules are grinded to reach a fineness of above 100 mesh with a grinder, and the nutritional puffed flour is obtained; all the materials are blended together according to the weight percentage of the raw materials, mixed well, and packaged by measurement; the accessory ingredients are added, and then mixed and stirred evenly; the special flour for full nutritional corn biscuits comprises the following components in weight percentage: 55% of waxy corn flour, 20% of nutritional puffed corn flour, 10% of wheat flour, 6% of vital gluten, 5% of soy protein powder and 4% of whey powder. The special flour for full nutritional corn biscuits is rich in calcium, protein and dietary fiber, has strong corn fragrance, is crisp, tasty and digestible, and has high corn content, and the product has good mouthfeel.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a special flour for full-nutrition corn biscuits and a production method thereof. Background technique [0002] Corn is a nutritious food, and people gradually realize the nutritional and health functions of food, so it is very necessary to develop new corn food. For a long time, there are many shortcomings in the products processed with corn as raw material, such as: rough taste, not crisp enough, not easy to digest after eating, etc. Among the "corn biscuits" sold on the market, the proportion of corn only accounts for less than 40%, and the corn content is less, so the nutrients are low, and the unique fragrance of corn is formed by adding flavoring agents. These are all important factors that hinder people's consumption of corn food. Contents of the invention [0003] The purpose of the present invention is to provide a special flour for full-nutrition corn crac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 刘景圣修琳郑明珠蔡丹刘回民张大力闵伟红张浩畅鹏飞
Owner JILIN AGRICULTURAL UNIV
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