Method for processing special maize flour
A processing method and technology of corn flour, which is applied in the field of deep processing of corn, can solve the processing problems such as feed, taste, nutrition and processing performance can not reach the ideal level, so as to improve the food value and increase the market demand , the effect of increasing income
Inactive Publication Date: 2005-11-02
孙树侠 +1
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Problems solved by technology
In recent years, the large-scale industrial production of corn food mainly uses the addition of corn flour, carboxymethyl fiber, safflower gum, sodium alginate, soybean protein isolate, xanthan gum, artemisia gum, etc. to improve the processing properties of corn flour, but Its taste, nutrition and processing performance are not up to the ideal level. Our country is rich in corn resources, high nutritional value and high yield. Since the processing problem cannot be solved, it can only be used as feed. Therefore, accelerating the deep processing of corn is a feasible way out for the development of corn.
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[0015] 1. In the pre-treatment and grits extraction section, first remove impurities and stones from the raw corn, magnetically separate them, and then add 4% to the wet bin to peel and remove the grits. The peeling rate is ≥ 90%, and the germ removal rate is ≥ 90%. Large and medium grits accounted for 58%.
[0016] 2. In the biological fermentation section, bacteria and enzymes are added, and 1-3% compound enzyme is used for fermentation. The compound enzyme is a mixture of protease and cellulase 1:2.5~4, soaking fermented corn grits in heated water to increase water by 50%, and keeping the water temperature at 34±2°C. keep for 32 hours
[0017] 3. The corn grits drying section is dried to dry the corn grits with a moisture content of nearly 50% to 14%, and the temperature is lowered from 120°C to room temperature.
[0018] 4. Puffing and flavoring, the corn grits are puffed, fully matured, cut into short cylinders or discs by a cutting device, and the temperature and moistu...
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Said invention adopts a biological technique to make corn starch and protein be modified and make protein molecules by depolymerized, at the same time adopts an ultramicrofine powder processing technique to break macromolecule of corn to make corn be modified, so that its specific area is increased, its taste is better, and its fineness can be up to 200-300 meshes. Bosides, said invention adopts the selection of mycetes and enzyme to make the normal temp. fermentation time be shortened to 24-28 hr, from original 14-20 days. Said invented specific corn flour can be used for making Chinese traditional dumpling and noodles.
Description
technical field [0001] The invention belongs to the processing method of agricultural products, in particular to the deep processing method of corn Background technique [0002] There are two main techniques for making corn food abroad: alkaline cooking and fermentation. Due to environmental protection issues, developed countries in the world have adopted dry production, while other countries still use wet production. From the perspective of environmental pollution, dry production is the development direction. The technology adopted in the folk production of corn food in our country is to soak the corn in water first, then wet mill it to make corn flour, add elm bark glue, artemisia gum, etc., and then use it to make traditional noodles, dumplings, etc. In recent years, the large-scale industrial production of corn food mainly uses the addition of corn flour, carboxymethyl fiber, safflower gum, sodium alginate, soybean protein isolate, xanthan gum, artemisia gum, etc. to im...
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IPC IPC(8): A23L3/3571A23L7/161
Inventor 孙树侠王汉清张德权王芃佟之振李春红孟岩林琳
Owner 孙树侠