Corn noodles prepared by utilizing corn in dough stage and production method thereof

A technology of corn noodles and wax ripening period, which is applied in the field of edible noodles, can solve the problems of lack of viscoelasticity and ductility of corn, different particle sizes of mixed raw materials, and easy breaking of corn noodles in muddy soup, so as to prevent intestinal diseases and Effects of cancer, increased viscosity, and increased elasticity

Inactive Publication Date: 2017-12-15
湖北十星杂粮食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the corn flour processed from corn on the market has low nutrient content and rough taste, and the different particle sizes of mixed raw materials destroy the smooth taste of noodles; Elasticity and ductility make the corn noodles easy to break in muddy soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] A corn noodle made from wax-ripened corn, which consists of the following raw and auxiliary components in terms of mass ratio:

[0026] 20% corn flour, 65% flour, 1% salt, 8% gluten, 6.5% soybean flour in the wax ripening stage; wherein: the flour is selected from wheat germ powder.

[0027] A kind of preparation method of the corn noodle that utilizes wax ripe period corn to make comprises the following steps:

[0028] Step 1. Extraction of corn juice in the wax ripening period: after the corn cobs in the wax ripening period are picked, the corn kernels and corn ears are separated by a grading device, and the separated corn kernels are squeezed into The juice is separated by a 50-mesh filter sieve to obtain corn juice and corn dregs respectively, for subsequent use;

[0029] Step 2, preparation of corn flour in the wax ripening stage: put the corn grits prepared in step 1 into water, remove the coat of corn granules floating on the water surface, then dehydrate the mi...

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PUM

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Abstract

The invention discloses corn noodles prepared by utilizing corn in a dough stage and a production method thereof. The corn noodles comprise the following ingredient and auxiliary ingredient constituents in a mass ratio: corn flour in the dough stage 15%-25%, flour 60%-70%, salt 0.5%-2%, vital wheat gluten flour 5%-10% and soybean powder 5%-8%. The corn noodles are prepared through the operation steps of preparing corn juice and corn the corn flour with the corn in the dough stage, performing mixing, performing dough kneading, performing fermentation, , performing rolling, performing slicing, performing drying, performing cutting, etc. According to the invention, through utilizing the characteristic of complementary physical properties and nutrients of the corn in the dough stage, soybeans, etc., the adopted production method provided by the invention guarantees that the biological activity of nutritional health care components is not damaged to the greatest extent; and the corn noodles have certain health care efficacy.

Description

technical field [0001] The invention relates to the technical field of edible noodles, in particular to a corn noodle made from wax-ripened corn and a preparation method thereof. Background technique [0002] Noodles are a health food that is easy to make, convenient to eat, rich in nutrition, can be a staple food and fast food, and is accepted and loved by people. [0003] Corn, also known as maize, corn, etc., is an annual herbaceous plant of the grass family. It is the food crop with the highest total output in the world and is also recognized as a "golden crop" in the world. It is known as a longevity food. Its fat, phosphorus, and vitamin B2 content The content ranks first in cereals. In the wax ripening stage, the dry weight of the middle part of the corn ear is close to the maximum, the protein content is high, and the endosperm is waxy. Its unique fragrance and taste are deeply loved by people. Compared with the mature dried corn grains, the main starch constitutin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L11/00A23L33/00
CPCA23L7/109A23L11/07A23L33/00A23V2002/00A23V2200/326A23V2200/332
Inventor 喻俊
Owner 湖北十星杂粮食品有限公司
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