Preparation method of corn flour

A technology for enzymatically hydrolyzing corn flour and corn, applied in dairy products, milk preparations, and other dairy products, can solve the problems of unsatisfactory consumers and poor product taste, and achieve long shelf life, refreshing taste, and improved stability sexual effect

Inactive Publication Date: 2017-05-31
南昌泰康食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although corn has been widely recognized by consumers as a healthy food, when corn is used as a direct food raw material, the taste of the product is not good, which can only meet consumers' needs for high nutrition and high health care characteristics of corn, but cannot satisfy consumers' demand for nutrition. , health and taste comprehensive needs

Method used

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  • Preparation method of corn flour
  • Preparation method of corn flour
  • Preparation method of corn flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Required raw material formula: corn kernels 1000g, sodium tripolyphosphate 0.5g, sodium citrate 0.2g, cellulase 4g, medium temperature α-amylase 4g, D-sodium erythorbate 0.5g, baking soda 0.5g.

[0068] The preparation method of enzymolysis corn flour of the present invention comprises the following steps:

[0069] 1) Fully pulverize the corn kernels, pass through 80 mesh, and there are no obvious large particles to the naked eye.

[0070] 2) In the cooking tank, the mass ratio of corn and water is 1:4, turn on the stirring equipment, after the corn is cooked to become corn paste, add sodium tripolyphosphate and sodium citrate, and stir evenly.

[0071] 3) The corn particles are made smaller through colloidal grinding. During the colloidal grinding process, flowing cold water is added at the same time to make the grinding more complete. After the colloidal grinding, all the materials enter the enzymatic hydrolysis tank.

[0072] 4) In the enzymatic hydrolysis tank, adj...

Embodiment 2

[0079] Required raw material formula: corn kernels 1000g, sodium tripolyphosphate 0.2g, sodium citrate 0.5g, cellulase 2g, medium temperature α-amylase 2g, D-sodium erythorbate 1g, baking soda 0.3g.

[0080] The preparation method of enzymolysis corn flour of the present invention comprises the following steps:

[0081] 1) The corn kernels are fully pulverized, passing through 120 mesh, and there are no obvious large particles to the naked eye.

[0082] 2) In the cooking tank, the mass ratio of corn and water is 1:4, turn on the stirring equipment, after the corn is cooked to become corn paste, add sodium tripolyphosphate and sodium citrate, and stir evenly.

[0083] 3) The corn particles are made smaller through colloidal grinding. During the colloidal grinding process, flowing cold water is added at the same time to make the grinding more complete. After the colloidal grinding, all the materials enter the enzymatic hydrolysis tank.

[0084] 4) In the enzymatic hydrolysis ta...

Embodiment 3

[0090] Embodiment 3: a kind of corn drink, it is characterized in that: raw material formula is by mass percentage: enzymolysis corn flour 6%, white sugar 6%, whole milk powder 0.4%, sodium citrate 0.04%, pectin 0.16%, carrageenan 0.15%, 0.05% sucrose ester, 0.1% essence, and the balance is water;

[0091] Its preparation process is:

[0092] 1) Add 50% water in the cooking tank, turn on the steam and heat the water to 70°C; weigh enzymatically hydrolyzed corn flour, pour it into the cooking tank and stir evenly, add 40% white sugar, whole milk powder and sodium citrate to obtain the ingredients Liquid A;

[0093] 2) Mix the remaining 60% white sugar with pectin, carrageenan, and sucrose ester, add it into feed liquid A, stir for 15 minutes, and pass through a colloid mill to obtain feed liquid B;

[0094] 3) Send the feed liquid after the colloid mill into the storage tank, add the essence and stir, and finally add the remaining 50% water; pass through the homogenizer, the ...

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Abstract

The invention discloses a preparation method of starch-free enzymolysis corn flour. The preparation method comprises the following steps: pre-crushing, cooking, defibrination, enzymolysis, filtration, concentration, homogenization, sterilization, spray drying, and packaging. The preparation method provided by the invention specifically comprises the steps of pre-crushing corn grains firstly, then putting the crushed corn grains into a cooking kettle for preliminary cooking, then adding sodium tripolyphosphate and sodium citrate, and passing the mixture through a colloid mill; and adding medium-temperature alpha-amylase into an enzymolysis tank for enzymolysis, lowering the temperature, adding cellulase for enzymolysis, adding sodium D-isoascorbate and sodium bicarbonate after enzymolysis, performing filtration, concentration, homogenization and sterilization, and finally, performing spray drying to prepare the enzymolysis corn flour. The starch in corns is thoroughly removed from the enzymolysis corn flour prepared by the method, the mouthfeel is significantly improved, and the phenomenon of retrogradation agglomeration in a later period of a corn beverage can also be solved.

Description

technical field [0001] The invention relates to food processing technology, in particular to a preparation method of enzymolysis corn flour. Background technique [0002] Corn contains a lot of nutritional and health-care substances, including glutathione, which is an anti-cancer factor; riboflavin, vitamins and other nutrients contained in corn have a great effect on preventing heart disease, cancer and other diseases; it is rich in Vitamin C has longevity and beauty effects. The nutrients contained in the corn germ tip can enhance the metabolism of the human body, adjust the function of the nervous system, make the skin tender and smooth, inhibit and delay the generation of wrinkles, and have a corresponding regulating effect on acne-prone skin. [0003] Corn is the most suitable variety of raw materials for industrial processing among the three major food crops, and it is also the most processed food crop at present. Although corn has been widely recognized by consumers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10A23C9/152A23C9/156
CPCA23C9/152A23C9/156A23C2240/15
Inventor 马小明曾友明余飞彭风江
Owner 南昌泰康食品科技有限公司
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