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Making method of compound instant corn paste

A production method and corn paste technology, which are applied in the food field, can solve the problems of high niacin and cannot be absorbed and utilized by the human body, and achieve the effects of prolonging the shelf life, shortening the crushing time, and improving the peeling quality and yield.

Inactive Publication Date: 2017-07-21
王会文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although eating corn has many advantages, due to the high content of niacin in corn, 63% to 74% of which are conjugated niacin that cannot be absorbed and utilized by the human body, long-term consumption of single corn food may cause pellagra, diarrhea and The occurrence of diseases such as dementia

Method used

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  • Making method of compound instant corn paste

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Experimental program
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Effect test

Embodiment 1

[0029] A kind of preparation method of compound instant corn paste provided by the invention comprises the following steps:

[0030] (1) Selection of raw materials: select corn kernels with large buds, full grains, waxy and insect-free;

[0031] (2) Pretreatment of raw materials: the corn kernels selected in step (1) are initially screened by a vibrating sieve and placed in a specific gravity destoner to remove impurities in the corn kernels;

[0032] (3) Drying: put the corn kernels through step (2) into a dryer, and dry them for 20-30 minutes, so that the moisture content of the corn kernels is reduced to 12-14%, so as to obtain dry corn kernels;

[0033] If the moisture content of the tested corn kernels is greater than 14%, it needs to be dried, and if the moisture content of the tested corn kernels is exactly 12-14%, it does not need to be dried.

[0034] (4) Peeling and making grits: add 5 to 10% deionized water to the dry corn grains obtained in step (3), stir evenly a...

Embodiment 2

[0051] The preparation method of another kind of composite instant corn paste provided by the invention comprises the following steps:

[0052] (1) Selection of raw materials: select corn kernels with large buds, full grains, waxy and insect-free;

[0053] (2) Pretreatment of raw materials: the corn kernels selected in step (1) are initially screened by a vibrating sieve and placed in a specific gravity destoner to remove impurities in the corn kernels;

[0054] (3) Drying: put the corn kernels through step (2) into a dryer, and dry them for 20-30 minutes, so that the moisture content of the corn kernels is reduced to 12-14%, so as to obtain dry corn kernels;

[0055] If the moisture content of the tested corn kernels is greater than 14%, it needs to be dried, and if the moisture content of the tested corn kernels is exactly 12-14%, it does not need to be dried.

[0056] (4) Peeling and making grits: add 5 to 10% deionized water to the dry corn grains obtained in step (3), st...

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PUM

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Abstract

The invention discloses a making method of compound instant corn paste. The making method includes following steps: selecting raw materials; pre-treating the raw materials; drying; husking to make broken grains; curing for sterilization; crushing; weighing the materials; mixing and packaging; inspecting for warehousing. Hard husk and germ of corn niblets are removed through husking to make broken grains, so that eating mouth feel of corn is improved, crushing rate of the corn is lowered, and crushing time is shortened. In addition, substances like cereal and bean are doped into corn flour, so that the compound instant corn paste is strong in aroma and balanced in nutrition, and diseases caused by the fact that most eaters eat corn only can be reduced; the compound instant corn paste is free of caking during instant dissolution, quick in gelatinization reaction and convenient and quick to eat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing compound instant corn paste. Background technique [0002] Zeatin is known as a longevity food. It is rich in protein, trace elements, cellulose and polysaccharides. Its nutritional value exceeds that of flour and rice. Regular consumption can prevent diseases such as arteriosclerosis, cardiovascular and cerebrovascular diseases, and high blood pressure. Although eating corn has many advantages, due to the high content of niacin in corn, 63% to 74% of which are conjugated niacin that cannot be absorbed and utilized by the human body, long-term consumption of single corn food may cause pellagra, diarrhea and diseases such as dementia. Corn paste has become the best-selling product in corn food because of its delicious taste and convenient eating. Among them, corn flour is mixed with cereals, beans and other substances, which not only has a strong fragrance and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 王会文
Owner 王会文
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