Enzyme catalyzed corn fine dried noodles and preparation method thereof

Abstract

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.

Description

technical field [0001] The invention relates to the technical field of miscellaneous grain products, in particular to a kind of corn fine noodles and a preparation method thereof. Background technique [0002] Corn has become one of the most important food crops in northern my country, southwestern mountainous areas and arid regions, and it is also called the world's three major crops together with wheat and rice. Modern medicine has shown that linoleic acid and vitamin E in corn have protective effects on cardiovascular and cerebrovascular; glutathione in corn has anti-cancer effects; corn also has anti-aging effects. According to the latest survey data released by the National Bureau of Statistics in 2012, corn has replaced rice as my country's largest food crop, but it only accounts for about 5% of the total consumption for human consumption. With the gradual improvement of people's living standards and the rapid development of corn deep processing technology, the functi...

AI Technical Summary

Problems solved by technology

Therefore, zein cannot form a gluten network structure, the viscoelasticity is weak, and the processing performance is poor.

Therefore, corn dough has a rough taste and is not suitable for processing into corn noodles and other flour foods when operated alone, which greatly limits the in-depth processing of corn dough and the expanded consumption of corn as food. For this reason, improving the edible quality of corn flour is a solution to corn flour. The key to the narrow use of powder