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Manufacturing technique of watermelon-flavor instant corn flakes

A production process and technology of corn flakes, applied in food drying, food science and other directions, can solve problems such as unfavorable human health, and achieve the effect of benefiting human health and reducing oil intake

Inactive Publication Date: 2017-06-06
SUZHOU QIYANG IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fruit-flavored instant corn flakes currently on the market need to add a lot of flavoring agents, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] The manufacturing process of the watermelon flavor instant corn flakes of the present embodiment comprises the following steps:

[0015] (1) Material selection: choose fresh corn kernels, wash and drain, flatten and remove the seed coat; choose fresh watermelon, clean and peel;

[0016] (2) Soaking: Soak the corn kernels for 15 to 25 minutes;

[0017] (3) Cooking: Steam the corn kernels for 5 to 15 minutes with steam at 120 degrees Celsius;

[0018] (4) Forming: Mix corn kernels and watermelon at a weight ratio of 6:4, crush and stir, then form and cut into thin slices;

[0019] (5) Drying: Dry the flakes with hot air until the water content is lower than 7%;

[0020] (6) Packaging: Cool the flakes to room temperature, and then pack them in bags.

[0021] Wherein, in step (2), warm sugar water can be used for soaking corn kernels, the water temperature is between 30 and 45 degrees, and the concentration is 6 to 10%.

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PUM

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Abstract

The invention relates to a manufacturing technique of watermelon-flavor instant corn flakes, belonging to the technical field of food processing. The technique comprises the following steps: material selection, soaking, cooking, forming, drying, packaging and the like. In the whole process of the manufacturing technique of watermelon-flavor instant corn flakes, no additive is added, thereby keeping the original flavor of corn, and being beneficial to human health. In the whole process of the manufacturing technique of watermelon-flavor instant corn flakes, no additive is added, thereby keeping the original flavor of the raw material, and being beneficial to human health. The technique avoids the deep-frying process, and adopts the hot air process requiring less oil, thereby reducing the oil intake of the user.

Description

technical field [0001] The invention relates to a production process of watermelon-flavored instant corn flakes, belonging to the technical field of food processing. Background technique [0002] The fruit-flavored instant corn flakes currently on the market need to add a large amount of flavoring agents, which is not conducive to human health. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a production process of pure natural watermelon-flavored instant corn flakes in view of the deficiencies in the prior art. [0004] In order to solve the above-mentioned technical problems, the technical solution proposed by the present invention is: a manufacturing process of watermelon-flavored instant corn flakes, comprising the following steps: [0005] (1) Material selection: choose fresh corn kernels, wash and drain, flatten and remove the seed coat; choose fresh watermelon, clean and peel; [0006] (2) Soaking: Soak ...

Claims

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Application Information

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IPC IPC(8): A23L7/135A23L19/00A23L5/10
CPCA23V2002/00A23V2300/10
Inventor 姚多妹林燕
Owner SUZHOU QIYANG IND & TRADE
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