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Anti-freezing corn paste and preparation method thereof

A technology of corn and corn flour, which is applied in the direction of dairy products, milk preparations, applications, etc., can solve the problem of sensory quality degradation and other problems, and achieve the effects of soft graininess, low product hardness, and good processing characteristics

Pending Publication Date: 2021-12-24
吉林省农嫂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, most of the existing corn puree products on the market are stored in the freezer. After long-term transportation and storage, the viscosity of the product changes greatly, and the sensory quality drops significantly, which puts forward higher requirements for the antifreeze performance of the product.

Method used

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  • Anti-freezing corn paste and preparation method thereof
  • Anti-freezing corn paste and preparation method thereof
  • Anti-freezing corn paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 is prepared according to the following steps:

[0024] (1) Pass through a 60-mesh sieve after pulverizing corn dregs to collect corn flour with uniform particle size and uniform color;

[0025] (2) Prepare according to the following formula: 20g corn flour, 70g water, 20g milk powder, 5g xylitol;

[0026] (3) Steam the mixed sample in step (2) at 85° C. for 15 minutes through a steaming oven;

[0027] (4) Add excipients to the sample in step (3): 8g of whipped cream, 0.1g of compound antifreeze (glyceryl monostearate: sucrose fatty acid ester 1:1), mix and prepare, and stir for 5 minutes with a mixer ;

[0028] (5) Sterilize at 121°C for 15s and cool down;

[0029] (6) Vacuum packaging, frozen preservation.

Embodiment 2

[0031] Embodiment 2 is prepared according to the following steps:

[0032] (1) Pass through 80 mesh sieves after pulverizing corn dregs, collect and obtain the corn flour with uniform particle size and uniform color;

[0033] (2) Prepare according to the following formula: 20g corn flour, 70g water, 20g milk powder, 5g xylitol;

[0034] (3) Steam the mixed sample in step (2) at 85° C. for 15 minutes through a steaming oven;

[0035] (4) Add excipients to the sample in step (3): 8g of whipped cream, 0.1g of compound antifreeze (glyceryl monostearate: sucrose fatty acid ester 1:1), mix and prepare, and stir for 8 minutes with a mixer ;

[0036] (5) Sterilize at 121°C for 15s and cool down;

[0037] (6) Vacuum packaging, frozen storage.

Embodiment 3

[0039] Embodiment 3 is prepared according to the following steps:

[0040] (1) Pass through a 100-mesh sieve after pulverizing corn dregs to collect corn flour with uniform particle size and uniform color;

[0041] (2) Prepare according to the following formula: 20g corn flour, 70g water, 20g milk powder, 5g xylitol;

[0042] (3) Steam the mixed sample in step (2) at 85° C. for 15 minutes through a steaming oven;

[0043] (4) Add excipients to the sample in step (3): 8g of whipping cream, 0.1g of compound antifreeze (glycerol monostearate and sucrose fatty acid ester 1:1), mix and prepare, and stir for 10min with a mixer ;

[0044] (5) Sterilize at 121°C for 15s and cool down;

[0045] (6) Vacuum packaging, frozen storage.

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Abstract

The invention provides an anti-freezing corn paste and a preparation method thereof. The anti-freezing corn paste is prepared by taking corn grit as a raw material through raw material acceptance check, crushing, sieving, blending, steaming, auxiliary material adding, sterilizing and packaging, wherein the crushing is performed for 10-15 minutes by using a crusher, and the blending is performed by using the following components in percentage by weight: 10-20% of corn flour, 10-20% of milk powder, 2-5% of xylitol, 0.1-0.2% of composite antifreeze agent, 5-10% of auxiliary additive and 50-70% of water, the steaming temperature is 75-95 DEG C, steaming time is 10-20 minutes, and auxiliary materials are unsalted butter or butter and a composite anti-freezing agent. The obtained corn paste product has the advantages of a high protein content, good frozen storage stability, delicate taste, fragrant and sweet flavor and uniform texture, and can be applied to infant complementary food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an antifreeze corn puree and a preparation method thereof. Background technique [0002] Maize, formerly known as maize, ranks third among grain crops in terms of planting area and yield, second only to wheat and rice. Corn has high nutritional value and processing properties among staple food crops. In addition to being rich in protein, carbohydrates, and fat, corn endosperm is rich in starch, vitamins, and antioxidants. For example, corn is rich in vitamin B6 and niacin, which have good effects on diseases such as stomach problems, enteritis, and constipation. preventive effect. Corn germ contains high fat, minerals and B vitamins. [0003] Corn is usually used as a staple food or an auxiliary material for simple cooking and processing, with low added value. With the improvement of people's living standards and the popularization of the concept of health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23C9/156
CPCA23C9/154A23C9/156
Inventor 齐新江刘友刚张丹
Owner 吉林省农嫂食品有限公司
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