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.
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[0021] A method for making corn noodles, comprising the steps of:
[0022] S1: Stir and mix 51 parts of enzymatic corn puffed flour and 49 parts of refined wheat flour to form multifunctional enzymatic corn flour;
[0023] S2: Slowly add 25--32 parts of water to the multifunctional enzymatic corn flour obtained in the S1 step and make a uniform flocculent multifunctional enzymatic corn dough;
[0024] S3: The multifunctional enzymatic corn dough obtained in the S2 step is entered into the ripening machine through the conveying system for static ripening for 10-20 minutes, and the static ripening temperature is 20-30°C to obtain the ripened corn dough after ripening;
[0025] S4: the mature corn dough obtained in the S3 step is gradually rolled by a calender, and cut into primary cut strips when the calendered thickness is 0.5--1.2mm;
[0026] S5: Put the primary cut strips obtained in S4 into the drying room through the transmission system, and after 3-5 hours, take off the s...
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