Enzyme catalyzed corn fine dried noodles and preparation method thereof
A production method and corn flour technology, which are applied in the field of miscellaneous grain products, can solve the problems of poor processing performance, weak viscoelasticity, and narrow use surface of corn flour, and achieve the effects of good cooking properties and fresh aroma retention.
Pending Publication Date: 2019-12-20
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The invention discloses enzyme catalyzed corn fine dried noodles and a preparation method thereof. The preparation method comprises the following steps: S1, performing enzyme catalysis and puffing oncorn to prepare flour, uniformly stirring 51 parts of the prepared flour and 49 parts of refined wheat flour and then performing mixing to obtain multifunctional enzyme catalyzed corn flour; S2, kneading the multifunctional enzyme catalyzed corn flour which is obtained by mixing to prepare multifunctional enzyme catalyzed corn dough with uniform floccus; S3, enabling the multifunctional enzyme catalyzed corn dough to enter a curing machine through a conveying system and then performing static curing; S4, performing calendaring on the cured multifunctional enzyme catalyzed corn dough through acalendering machine step by step, and then cutting the multifunctional enzyme catalyzed corn dough into primary cut-strips when the calendering thickness is 0.5 mm to 1.2 mm; and S5, enabling the primary cut-strips obtained in the S4 to enter a drying room, taking off the primary cut-strips after 3 hours to 5 hours and then performing secondary strip cutting and cutting the primary cut-strips intosecondary cut-strips, and simultaneously packaging the secondary cut-strips to prepare a finished product. The corn noodles produced by adopting the method are prepared by adopting pure dry flour tobe different from corn noodles which are directly prepared through high-temperature extrusion, and therefore, a fresh fragrant smell and a complete nutrition system of corn can be remained greatly, and a higher cooking property is achieved.
Corn flourExtrusion +3
- Experimental program(1)
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