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Refined corn flour

A technology of corn flour and corn flour, which is applied in food science, food preservation, food ingredients as taste improvers, etc. It can solve the problems of easy mold, unfavorable health, and difficulty in keeping fresh, and achieve the effect of convenient eating, simple preparation, and easy absorption

Inactive Publication Date: 2017-04-26
HECHI CITY AGRI SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the nutritional value of corn is high, the taste of the cornmeal produced now is poor. The rice produced is easy to paste soup, broken, not resistant to cooking, difficult to keep fresh, easy to mold, etc., and its output is low, quality is unstable, and the cost is high. , so the benefit is poor, not only did not achieve the expected nutritional effect, but it is not good for the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: Select pollution-free corn as raw material to make cornmeal and corn puffed powder, and weigh according to the following raw materials, 80 kilograms of corn flour, 10 kilograms of wheat flour, 30 kilograms of corn puffed powder, 6 grams of magnesium oxide, and 60 grams of protease After weighing, cornmeal and corn puffed powder are mixed with magnesia and protease and packaged to obtain a refined cornmeal product of the present invention.

Embodiment 2

[0011] Embodiment 2: select pollution-free corn as raw material to make cornmeal and corn puffed powder, and weigh according to the following raw materials, 85 kilograms of corn flour, 15 kilograms of wheat flour, 50 kilograms of corn puffed powder, 3 grams of magnesium oxide, protease 20 grams, after weighing, cornmeal and corn puffed powder are mixed with magnesia and protease and packaged to obtain a kind of refined cornflour of the present invention.

Embodiment 3

[0012] Embodiment 3: select pollution-free corn as raw material to make 60 purpose corn flour and corn puffed powder, and weigh by following raw materials, 90 kilograms of corn flour, 20 kilograms of wheat flour, 10 kilograms of corn puffed flour, 8 grams of magnesium oxide, 40 grams of protease, after weighing, cornmeal and corn puffed powder are mixed with magnesia and protease and packaged to obtain a kind of refined corn flour of the "Jinxianghe brand" product of the present invention.

[0013] The refined corn flour provided by the invention is simple to prepare, convenient to eat, smooth in mouthfeel, chewy, delicious in taste, rich in nutrition, easy to absorb; stable in quality, good in taste, and the prepared rice is not sticky soup, continuous strips, Due to the addition of a small amount of additives, the long preservation period greatly improves the taste and solves many long-standing problems of corn noodles; the preservation period can reach more than one month at...

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PUM

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Abstract

The invention discloses refined corn flour. The refined corn flour is mainly prepared from corn flour and is obtained by mixed packing of the corn flour, wheat flour, puffed corn flour, magnesium oxide and protease. Preferably, the refined corn flour is prepared from, by weight, 80-90% of corn flour, 10-20% of wheat flour, 10-50% of puffed corn powder, 0.001-0.005% of magnesium oxide and 0.01-0.05% of protease. The refined corn flour is simple to prepare, convenient to eat, smooth and delicious in taste, highly chewy, rich in nutrition and easily absorbable.

Description

technical field [0001] The invention relates to a refined corn flour, in particular to a flour with good taste, delicious taste and high nutritional value, which is prepared by mixing and packaging corn flour, magnesium oxide and protease with corn flour as the main material. Background technique [0002] At present, with the improvement of people's living standards, people's dietary requirements for three meals a day are also increasing, especially for the cooking of whole grains. The simplicity and roughness have now been refined and refined, and people's cooking and catering have gone up several steps. Scientific cooking is the greatest pursuit of modern people. People understand that various vegetables, meat and other foods cannot replace the nutritional value of coarse grains. Coarse grains are a kind of food with comprehensive nutrition. Coarse grains are rich in protein, fat, amino acid and other vitamins. Modern science believes that the nutritional value of coarse ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/00A23L3/3571A23L3/358
CPCA23L3/3571A23L3/358A23V2002/00A23V2200/14A23V2250/15A23V2300/10A23V2250/161
Inventor 侯青光卢亚妮韦林汕黄柄壬
Owner HECHI CITY AGRI SCI RES INST