Corn baking flour and method for preparing crisp biscuits by using corn baking flour

A technology for crispy biscuits and corn flour is applied to the preparation of crispy biscuits and corn baking flour, and can solve the problems of cumbersome preparation methods, no reference value, poor feasibility, etc., and achieves simple and easy process and considerable profit margins. , the effect of low production cost

Inactive Publication Date: 2018-03-06
梁洪孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Based on many years of production experience, the inventor found that since corn flour does not contain gluten in wheat and does not add gluten as a dough improver, it is impossible to make shaped pure corn that can meet market demand according to the existing baking technology. biscuits; the inventor consulted a large amount of information and found that although many existing documents have recorded biscuit products with pure corn flour components and their preparation processes, they cannot be industrialized at all, either because of poor feasibility or complicated processes and high costs. Fundamentally Transforming Utilization Efficiency of High Yield Corn
CN105076955A Preparation method of special corn flour for b

Method used

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  • Corn baking flour and method for preparing crisp biscuits by using corn baking flour
  • Corn baking flour and method for preparing crisp biscuits by using corn baking flour
  • Corn baking flour and method for preparing crisp biscuits by using corn baking flour

Examples

Experimental program
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Effect test

Embodiment 1

[0025] The method for preparing corn flour for baking specifically includes the following steps.

[0026] (1) Select high-quality corn (preferably colloidal corn) with a water content of 15% at room temperature and pressure to remove impurities, peel, and germ, and grind it into a fine powder to 110 mesh to obtain raw powder for later use.

[0027] (2) Select high-quality corn kernels (preferably colloidal corn) with a water content of 15% at room temperature and pressure to remove impurities, peel, and remove germ; place them in a single-screw extruder with an extruding speed of 1500r / min and an extruding temperature of 180 ℃, the water content after puffing treatment is 10%, the extruded cylindrical material is cut into granules (particle size 10-12mm) with a rotary knife, and ground into fine powder to 110 mesh to obtain cooked powder for later use.

[0028] (3) Add cornstarch into water, stir evenly, the starch concentration is 86%, put it in a single-screw extruder, the s...

Embodiment 2

[0037] The method for preparing corn flour for baking specifically includes the following steps.

[0038] (1) Select high-quality corn (preferably colloidal corn) with a water content of 15% at room temperature and pressure to remove impurities, peel, and germ, and grind it into a fine powder to 110 mesh to obtain raw powder for later use.

[0039] (2) Select high-quality corn kernels (preferably colloidal corn) with a water content of 15% at room temperature and pressure to remove impurities, peel, and remove germ; place them in a single-screw extruder with an extruding speed of 1200r / min and an extruding temperature of 180 °C, the moisture content after puffing treatment is 10.5%, and the extruded cylindrical material is cut into granular shape (particle size is 10-12mm) with a rotary knife, and ground into fine powder to 110 mesh to obtain cooked powder for later use.

[0040] (3) Add cornstarch into water, stir evenly, the starch concentration is 85%, put it in a single-sc...

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Abstract

The invention belongs to the field of foods, and particularly relates to corn baking flour and a method for preparing crisp biscuits by using the corn baking flour. The crisp biscuits prepared by using the corn baking flour comprises the following raw materials in parts by weight: 500-550 parts of the corn baking flour, 1-8 parts of sodium carboxymethyl cellulose (CMC), 1-10 parts of distilled glycerin monostearate, 2-15 parts of aluminum-free double-effect baking powder, 3-15 parts of edible ammonium bicarbonate, 50-250 parts of edible vegetable oil, 40-200 parts of fresh eggs, 30-70 parts ofmaltose syrup, and 30-100 parts of water. The method of the invention is the first one in the country, has been put into production in a large amount, comes to the market, and obtains the recognitionof the consumers. Compared with biscuits containing gluten components such as wheat flour, the crisp biscuits of the invention cause no sticky tooth phenomenon and have a good mouth feel as the biscuits are eaten.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing baked corn flour and crispy biscuits prepared by using the baked corn flour. Background technique [0002] Bakery products, especially some colorful biscuits, have been welcomed by people for a long time, and have become a variety with a large sales volume in the catering industry. Especially in some large and medium-sized cities, it has become a must-have food for people to travel and celebrate festivals. It can be predicted that with the deepening of reform and opening up, with the improvement of people's living standards, the improvement of the quality of baked biscuits and the increase in the variety of biscuits, my country's baked food industry will have a significant improvement in terms of output, production technology, quality, mechanization and automation. A bigger development. Baked food is necessary for people's life. It has high nutritional valu...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D13/047A21D13/062A21D2/18
CPCA21D2/186A21D10/005A21D13/062A21D13/047
Inventor 梁洪孝
Owner 梁洪孝
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