Preparation method of instant corn flour
A corn flour, instant technology, applied in food science, food ingredients, food drying and other directions, can solve the problems of high cost, complex processing technology, waste of corn nutrients, etc. quality effect
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Embodiment 1
[0025] A preparation method of instant corn flour, comprising the following steps:
[0026] (1) After cleaning, removing impurities, drying, crushing and peeling the high-quality corn kernels, adjusting the moisture content to 10%, adding them to the extruder, and extruding at a pressure of 0.5MPa and a temperature of 150°C, and the puffed product is After the temperature dropped to room temperature, it was immediately pulverized and passed through an 80-mesh sieve to obtain puffed corn flour;
[0027] (2) After soaking the puffed corn flour in a sodium bicarbonate solution with a pH of 7.8 at 50°C for 12 hours, adding 5 times its weight of pure water with a temperature of 50°C, the motor speed is 2000r / min and a single cycle Under the conditions, JMS-50 colloid mill was used for wet beating treatment to obtain pretreated corn slurry;
[0028] (3) Treat the pretreated corn steep liquor at 90°C for 8 minutes, place it in a water bath at 50°C for cooling and keep the temperatur...
Embodiment 2
[0033] (1) After cleaning, removing impurities, drying, crushing and peeling the high-quality corn kernels, adjusting the moisture content to 25%, adding them to the extruder, and extruding at a pressure of 1.5 MPa and a temperature of 250 ° C. After the temperature dropped to room temperature, it was immediately pulverized and passed through an 80-mesh sieve to obtain puffed corn flour;
[0034](2) After soaking the puffed corn flour in a sodium bicarbonate solution with a pH of 8.2 at 60°C for 12 hours, adding 8 times its weight of pure water with a temperature of 60°C, the motor speed is 3500r / min, a single cycle Under the conditions, JMS-50 colloid mill was used for wet beating treatment to obtain pretreated corn slurry;
[0035] (3) Treat the pretreated corn steep liquor at 100°C for 8 minutes, place it in a water bath at 60°C for cooling and keep the temperature constant, adjust the pH to 9.5 with 1 mol / L sodium hydroxide solution, and then add the quality of the corn st...
Embodiment 3
[0040] (1) After cleaning, removing impurities, drying, crushing and peeling high-quality corn kernels, adjusting the moisture content to 10%, adding them to the extruder, and extruding at a pressure of 1.0 MPa and a temperature of 200 ° C, the puffed product is After the temperature dropped to room temperature, it was immediately pulverized and passed through an 80-mesh sieve to obtain puffed corn flour;
[0041] (2) After soaking the puffed corn flour in a sodium bicarbonate solution with a pH of 7.8 at 60°C for 12 hours, adding 7 times its weight of pure water with a temperature of 55°C, the speed of the motor is 3000r / min and the single-cycle operation is carried out. Under the conditions, JMS-50 colloid mill was used for wet beating treatment to obtain pretreated corn slurry;
[0042] (3) Treat the pretreated corn steep liquor at 95°C for 8 minutes, place it in a water bath at 55°C for cooling and keep the temperature constant, adjust the pH to 9.5 with 1 mol / L sodium hyd...
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