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Sweet corn powder and making method thereof

A technology of sweet corn flour and sweet corn kernels, which is applied in the field of food processing, can solve problems such as no patent literature, and achieve the effect of easy storage and transportation

Inactive Publication Date: 2017-09-12
北京圣伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

After searching, the processing of sweet corn flour has not been reported, and there is no patent document relevant to the application of the present invention

Method used

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  • Sweet corn powder and making method thereof

Examples

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Effect test

Embodiment 1

[0018] A kind of preparation method of sweet corn flour, concrete steps are as follows:

[0019] 1) Take 80 parts of fresh sweet corn kernels to remove impurities, hair and other foreign matter, add water to boil for 10 minutes, and stir well;

[0020] 2) Pass the heated sweet corn kernels and water through a colloid mill, adjust the solid content to 13% with water, pass through a homogenizer, and the operating pressure of the homogenizer is 18Mpa;

[0021] 3) Add 5 parts of white sugar and 15 parts of maltodextrin, and stir well;

[0022] 4) Heat sterilization at 90°C for 40 minutes;

[0023] 5) Cool down to 50°C, spray dry, the inlet temperature of the spray dryer is 170°C-190°C, and the outlet temperature is 70°C-90°C to obtain sweet corn flour.

Embodiment 2

[0025] A kind of preparation method of sweet corn flour, concrete steps are as follows:

[0026] 1) Take 80 parts of fresh sweet corn kernels to remove impurities, hair and other foreign matter, add water to boil for 10 minutes, and stir well;

[0027] 2) Pass the heated sweet corn kernels and water through a colloid mill, adjust the solid content to 13% with water, pass through a homogenizer, and the operating pressure of the homogenizer is 18Mpa;

[0028] 3) Add 8 parts of white sugar and 12 parts of maltodextrin, and stir well;

[0029] 4) Heat sterilization at 90°C for 40 minutes;

[0030] 5) Cool down to 50°C, spray dry, the inlet temperature of the spray dryer is 170°C-190°C, and the outlet temperature is 70°C-90°C to obtain sweet corn flour.

[0031] Described sweet corn flour is carried out nutrient component analysis, and analysis result is shown in Table 1, and Table 1 is the nutrient component analysis table of the sweet corn flour described in embodiment 1, embod...

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Abstract

The invention discloses a making method of sweet corn powder. The sweet corn powder comprises, by weight, 80 parts of fresh sweet corn kernels, 5-10 parts of white granulated sugar and 5-20 parts of maltodextrin. The making method comprises the following steps: uniformly mixing the above raw materials, refining the raw materials, steaming the raw materials, and carrying out spray drying to obtain the sweet corn powder. The sweet corn powder made through the method reserves the fragrance of the fresh sweet corn kernels, reserves the nutritional components of the sweet corn kernels, is easy to store, is convenient to transport, and can be widely applied to the fields of healthcare foods, infant foods, leisure foods and other foods.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to sweet corn flour and a preparation method thereof. Background technique [0002] Sweet corn, also known as vegetable corn or fruit corn, originated in the American continent. As a new type of fruit and vegetable food, it is deeply loved by consumers because of its unique flavor of freshness, sweetness and crispness, and it has been rapidly developed in many countries around the world. Compared with ordinary corn, it has high nutritional value and contains essential amino acids, proteins, sugars and multivitamins. The linoleic acid (unsaturated fatty acid) contained in sweet corn has the effect of lowering blood cholesterol, softening blood vessels and preventing coronary heart disease. The dietary fiber content in sweet corn is 7-9 times that of polished rice and refined noodles. According to medical research, cellulose has at least 5 medical effects on the...

Claims

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Application Information

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IPC IPC(8): A23L7/10
Inventor 崔淑娟刘雪妮王苗苗
Owner 北京圣伦食品有限公司
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