Wet preparation method of instant whole-corn nutrition snowflake tablets

Abstract

The invention provides a wet preparation method of instant whole-corn nutrition snowflake tablets. The method takes dry corn kernels (whole corn) containing seed coats and germs as a raw material, andcomprises the following steps that (1) the raw material is pretreated; (2) the dry corn kernels are soaked in a lactic acid solution; (3) the dry corn kernels are grinded into pulp; (4) the corn pulpis subjected to enzymolysis with neutral protease; (5) the corn pulp is homogenized; (6) the homogeneous pulp is subjected to roller pregelatinization and pre-drying to obtain corn paste; (7) the corn paste is subjected to roller drying to obtain the corn tablets of which the water content is not higher than 8%; (8) the corn tablets are crushed and sieved; (9) the corn snowflake tablets are subjected to microwave sterilization; (10) inner packaging, metal detection and outer packaging are carried out. The wet preparation method of the instant whole-corn nutrition snowflake tablets can improvethe nutritional value of the corn snowflake tablets, improve the brewing performance and taste of the corn snowflake tablets, and reduce the energy consumption.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a wet preparation method of instant whole corn nutritional snow flakes. Background technique [0002] Corn is one of the main traditional food crops in my country, and its planting quantity and planting range are second only to rice. Corn grains contain a wide variety of nutrients. Studies have shown that dry corn contains 6% to 9% of protein, 3% to 5% of fat, 70% to 80% of starch and potassium, magnesium, selenium, etc. essential trace elements. Corn bran contains a large amount of dietary fiber and some phenolic substances, including 20% ​​to 40% of hemicellulose and 10% to 30% of cellulose. Dietary fiber in corn bran is an essential substance for normal human metabolism, and compared with dietary fiber in other grains, the dietary fiber contained in corn bran has a low content of phytic acid, which has little effect on the metabolism of mineral elements in the huma...

AI Technical Summary

Problems solved by technology

[0003] Corn flakes are a kind of instant food made from corn. They are favored by consumers for their rich nutrition and convenience. It is produced by dry method-extrusion puffing method, that is, after the corn grits are crushed, water is added through the preparation process, and the material is extruded and puffed under high temperature and high pressure conditions of 160-200 ° C, 0.7-1.0 MPa, crushed and sieved. , so there are the following problems: 1. The use of corn grits as raw material and the high temperature in the production process reduce the nutritional value of corn flakes and weaken the flavor of corn; 2. The corn is subjected to high temperature, high pressure and high shear force in the production process. , will break the hydrogen bonds between starches, degrade starch, affect the gelatinization characteristics of starch, and thus affect the reconstitution of products; 3. The extrusion method needs to be operated under high temperature and high pressure, and the energy consumption is high

Images