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Preparation method of green health food

A health and food technology, applied in the field of food and food manufacturing, can solve the problems of losing the original color, original taste, and indigestibility of corn, and achieve the effect of strong fragrance and crisp taste

Inactive Publication Date: 2017-05-31
韦尚仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some fried, popped, puffed and other corn snacks that have appeared in recent years have improved taste, but some are not easy to digest, and some have lost the original color and taste of corn.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0013] Choose corn with plump grains, bright color, no impurities and no dust, immerse the corn kernels in the boiling liquid and boil for 15 minutes. The pH of the boiling liquid is 12. The boiling liquid is prepared from food grade soda ash and water. Put the boiled corn kernels into the soaking liquid and soak at room temperature for 14 hours, the weight ratio of the soaking liquid to the boiled corn kernels is 1.5:1, the pH value of the soaking liquid is 9.5, and the soaking liquid is also made of food grade caustic soda and water modulated. Knead the soaked corn kernels to make the skin fall off, rinse with water until the pH value of the rinse solution is equal to 8, then drain the corn, the water content of the drained corn is 50%; Corn flour is ground into flour, and the particle size of corn flour is 20 mesh; the corn flour is fed into the extruder and pressed into tortillas, and different templates can be placed in the extruder to make tortillas of different shapes, ...

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PUM

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Abstract

The invention discloses a preparation method of a green health food. The preparation method comprises the following steps: boiling, soaking, peeling, wet grinding, forming and frying. The health food prepared by the technical scheme can realize diversified formation, does not use any food additive at the same time, belongs to the green health foods, is rich in various nutritional components and also keeps own flavor of corns; and as boiling liquid and soaking liquid are both alkaline, a final finished product also contains a little quantity of alkali, and the health product has the characteristics of strong fragrance and crisp taste and is suitable for the taste requirements of modern people.

Description

technical field [0001] The invention belongs to the field of food manufacturing, and in particular relates to a method for preparing green and healthy food. Background technique [0002] my country is rich in corn resources and has many nutrients. Eating corn is beneficial to people's health. However, the traditional cooking method of corn is no longer suitable for people's tastes today, and people have to use corn to make wine or as animal feed. Some fried, popped, puffed and other corn snacks that have appeared in recent years have improved taste, but some are not easy to digest, and some have lost the original color and taste of corn. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of green and healthy food, which does not use food additives, retains the flavor and nutritional components of corn itself, and is suitable for the taste requirements of modern people. [0004] In order to achieve the above object, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/13A23L5/10A23L33/00
Inventor 韦尚仁
Owner 韦尚仁