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Corn flour processing technology and corn flour

A technology of corn flour and processing technology, which is applied in the field of food processing and can solve the problems of poor taste of corn flour

Pending Publication Date: 2018-09-04
崔景福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of this application is to provide a kind of corn flour processing technology, to solve the problem of poor taste of corn flour

Method used

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  • Corn flour processing technology and corn flour
  • Corn flour processing technology and corn flour
  • Corn flour processing technology and corn flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of processing technology of corn flour, comprises the steps:

[0034] 1) Impurity removal: remove moldy kernels and impurities in corn kernels;

[0035] 2) Peeling: Use a corn peeling machine to peel the corn after impurity removal, and the corn husks are collected using a cyclone separator;

[0036] 3) degerming: use a degerming machine to degerm the peeled corn;

[0037] 4) Pulverization: use a corn grain grinder to pulverize the degerminated corn grains, and each grain is broken into 3 to 4 parts;

[0038] 5) Drying: use a hot air drier to dry the corn dregs obtained by crushing at 110° C. in 40% by weight of the total weight;

[0039] 6) sifting: pass the dried corn ballast and the remaining undried corn ballast through a 120-mesh sieve respectively;

[0040] 7) Mixing: Mix the two parts of sieves obtained after sieving evenly to obtain corn flour.

Embodiment 2

[0042] A kind of processing technology of corn flour, comprises the steps:

[0043] 1) Impurity removal: remove moldy kernels and impurities in corn kernels;

[0044] 2) Peeling: Use a corn peeling machine to peel the corn after impurity removal, and the corn husks are collected using a cyclone separator;

[0045] 3) degerming: use a degerming machine to degerm the peeled corn;

[0046] 4) Pulverization: use a corn grain grinder to pulverize the degerminated corn grains, and each grain is broken into 3 to 4 parts;

[0047] 5) Drying: use a hot air dryer to dry the corn dregs obtained by crushing at 115° C. in 45% by weight of the total weight;

[0048] 6) sifting: pass the dried corn ballast and the remaining undried corn ballast through a 120-mesh sieve respectively;

[0049] 7) Mixing: Mix the two parts of sieves obtained after sieving evenly to obtain corn flour.

Embodiment 3

[0051] A kind of processing technology of corn flour, comprises the steps:

[0052] 1) Impurity removal: remove moldy kernels and impurities in corn kernels;

[0053] 2) Peeling: Use a corn peeling machine to peel the corn after impurity removal, and the corn husks are collected using a cyclone separator;

[0054] 3) degerming: use a degerming machine to degerm the peeled corn;

[0055] 4) Pulverization: use a corn grain grinder to pulverize the degerminated corn grains, and each grain is broken into 3 to 4 parts;

[0056] 5) Drying: use a hot air drier to dry the corn dregs obtained by crushing at 120° C. for 50% by weight of the total weight;

[0057] 6) sifting: pass the dried corn ballast and the remaining undried corn ballast through a 120-mesh sieve respectively;

[0058] 7) Mixing: Mix the two parts of sieves obtained after sieving evenly to obtain corn flour.

[0059] Corn flour sensory evaluation in embodiment 1 to 3

[0060] 1. Evaluation method

[0061] Accord...

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PUM

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Abstract

The invention discloses a corn flour processing technology and the corn flour. The processing technology comprises the following steps: impurity removal, peeling, degerming, pulverizing drying, sieving and mixing. By adopting the processing technology disclosed by the invention, the purposes of improving the grade and quality of the made corn flour and reducing moisture bearing are achieved, thereby realizing the technical effects of superior grade and intense fragrance of the corn flour processed by the steps, and solving the technical problems of low grade and poor mouthfeel of the corn flour due to unreasonable process design and low-quality materials used and selected.

Description

technical field [0001] The present application relates to the technical field of food processing, in particular, to a corn flour processing method and corn flour. Background technique [0002] There is no grade of corn flour, only the thickness. Cornmeal is rich in nutrients, and there are yellow cornmeal and white cornmeal according to the color. There are many cornmeal foods. In the United States and other countries, research has found that corn contains a lot of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose, etc., which can lower blood pressure, lower blood fat, resist arteriosclerosis, prevent intestinal cancer, and beautify the skin. , anti-aging and other health effects, and it is also a good product for diabetics. [0003] The existing technologies for producing corn flour are all to directly grind corn kernels, or directly grind the corn after peeling and degerming. The corn flour produced by these two methods has a rough mouthfeel, poor taste, and s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
CPCA23L7/198
Inventor 丛跃全崔景福
Owner 崔景福