Dry-and-wet combined preparation method of instant corn nutrition snowflake tablets

A snow flakes, combined technology, applied in the field of preparation of instant corn nutritional snow flakes, can solve the problems of reducing the content of reducing sugar and free amino acids, affecting the gelatinization characteristics of starch, affecting the brewability of products, etc., to improve the brewability , retain nutrients and flavor substances, easy to control the effect

Active Publication Date: 2019-06-18
SICHUAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the corn flakes obtained by this method have a roasted flavor and good color, there are the following problems: 1. The content of resistant starch is reduced, and the high temperature and pressure in the extrusion process will cause a gap between reducing sugars and free amino acids in the corn. Maillard reaction occurs between them, which reduces the content of reducing sugar and free amino acids, resulting in the weakening of the effectiveness of amino acids. Corn grits raw materials will lose vitamins, especially water-soluble vitamins, under the action of high-temperature, high-pressure friction and evaporation of water. The loss rate reaches 50%, which greatly reduces its nutritional value; 2. During the production process, corn grits are subjected to high temperature, high pressure, and high shear force, which will cause hydrogen bond breaks between starches, starch degradation, and affect the gelatinization properties of starch. Thus affecting the reconstitution of the product; 3. The extrusion method needs to be operated under high temperature and high pressure, and the energy consumption is relatively high

Method used

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  • Dry-and-wet combined preparation method of instant corn nutrition snowflake tablets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] In the present embodiment, the process steps of preparing instant corn nutritional snow flakes are as follows:

[0038] (1) Dry puffing powder making

[0039] The dry corn grits are crushed with a pulverizer and passed through a 20-mesh sieve, and then the corn flour obtained by sieving is prepared by adding tap water to moisten the corn flour. The amount of tap water added is 3.5% of the weight of the corn flour, and then the prepared corn flour The corn flour is fed into the twin-screw extrusion extruder, extruded and expanded at 180°C and 0.8MPa, and then the extruded and expanded product is pulverized with a pulverizer, passed through a 20-mesh sieve, and the expanded corn obtained by sieving The flour is subjected to magnetic separation to obtain puffed corn flour that meets the requirements;

[0040] (2) Soak dried corn grits

[0041] Measure 50 parts by weight of dry corn grits that have no mildew, no peculiar smell, no insects, and normal color, put them into ...

Embodiment 2

[0055] In the present embodiment, the process steps of preparing instant corn nutritional snow flakes are as follows:

[0056] (1) Dry puffing powder making

[0057] The dry corn grits are crushed with a pulverizer and passed through a 20-mesh sieve, and then the corn flour obtained by sieving is prepared by adding distilled water to moisten the corn flour. The amount of distilled water added is 3.6% of the weight of the corn flour, and then the prepared corn flour The corn flour is fed into the twin-screw extrusion extruder, extruded and expanded at 160°C and 0.9 MPa, and then the extruded and expanded product is pulverized with a pulverizer, passed through a 20-mesh sieve, and the expanded corn obtained by sieving The flour is subjected to magnetic separation to obtain puffed corn flour that meets the requirements;

[0058] (2) Soak dried corn grits

[0059] Measure 70 parts by weight of dry corn grits without mildew, no peculiar smell, no insects, and normal color, put it...

Embodiment 3

[0073] In the present embodiment, the process steps of preparing instant corn nutritional snow flakes are as follows:

[0074] (1) Dry puffing powder making

[0075] Add dry corn grits with 4% of its weight in tap water, and expand it with an air-flow expander under a pressure of 0.8 MPa, then grind the expanded product with a pulverizer, pass through a 20-mesh sieve, and perform the puffing of the expanded corn flour obtained by sieving. Magnetic separation to obtain puffed corn flour that meets the requirements;

[0076] (2) Soak dried corn grits

[0077] Measure 60 parts by weight of dry corn grits without mildew, no peculiar smell, no insects, and normal color, put it into a jacketed pot, add 120 parts by weight of tap water at 30°C to soak for 4 hours, and then remove the soaking water;

[0078] (3) Refining

[0079] Measure 40 parts by weight of the puffed corn flour prepared in step (1), send it to the colloid mill feeding hopper together with the corn grits soaked i...

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Abstract

The invention provides a dry-and-wet combined preparation method of instant corn nutrition snowflake tablets. The method comprises the following steps that (1) dry corn grits are prepared into extruded corn powder by using dry-way extrusion; (2) by weight, 50-90 parts of dry corn grits are soaked; (3) by weight, 10-50 parts of the extruded corn powder prepared in step (1) and the corn grits soakedin step (2) are grinded into pulp together; (4) the corn pulp obtained by grinding is subjected to roller pregelatinization and pre-drying to obtain corn paste; (5) the corn paste is subjected to roller drying to obtain the corn tablets of which the water content is not higher than 8%; (6) the corn tablets are crushed and sieved; (7) the corn snowflake tablets are subjected to microwave sterilization; (8), inner packaging, metal detection and outer packaging are carried out. The dry-and-wet combined preparation method of the instant corn nutrition snowflake tablets not only can improve the nutritional value of the corn snowflake tablets, have the baking aroma and color of a dry-way product and have good brewing performance, but also can reduce the energy consumption.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of instant corn nutrition flakes. Background technique [0002] Corn has rich nutritional value and health care function. In addition to nutrients such as carbohydrates, protein, fat, and carotene, corn also contains seven "anti-aging agents", namely calcium, glutathione, vitamins, magnesium, selenium, vitamin E, and fatty acids. Among them, nearly 300 mg of calcium can be extracted per 100 grams of corn, and rich calcium can achieve the effect of lowering blood pressure. Glutathione contained in corn is an anti-cancer factor, it can combine with some carcinogens to make it lose its carcinogenicity; glutathione is also a longevity factor, it generates glutathione with the participation of selenium Peptide oxidase has the functions of restoring youth and delaying aging. Natural vitamin E has the functions of promoting cell division, delaying aging, lowering s...

Claims

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Application Information

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IPC IPC(8): A23L7/135A23L3/01A23L3/40
Inventor 吕远平孔茂竹余佳熹孔露陈德长曾珍黄锐姚太勇
Owner SICHUAN UNIV
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