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Special-purpose maize flour

A technology of corn flour and amylase, applied in the field of special corn flour, can solve the problems of rough taste, nutrient imbalance, and many nutrient losses, etc.

Inactive Publication Date: 2006-06-21
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention aims at the problems of poor processing suitability, rough taste, unbalanced nutrients and more specific nutritional loss in general processing existing in corn flour. The different effects of corn flour, the use of gluten flour, soybean protein powder, sodium alginate, and guar gum can improve the gluten and water retention of corn flour, and the principle that the viscosity of corn flour increases after aging treatment completes the present invention

Method used

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  • Special-purpose maize flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] Example 1 Preparation of Refined Corn Flour

[0083] The ratio of 1000ppm neutral protease aqueous solution to corn is 2: 1, soak at 42°C for 6 hours, then wash with clean water, soak at 35°C with 1000ppm glucose oxidase for 6 hours, wash and dry, and the water content of the grain is 18%; then Mill the treated corn without peeling and germ, and pass the prepared corn flour through a CB39 sieve to obtain refined corn flour, coarse corn flour, and colorless corn hulls. The weight ratio of the three is 89:9:2.

Embodiment 2

[0084] Example 2 Special corn flour for dumplings

[0085] Composition: Refined corn flour 92, gluten flour 8, guar gum 0.6, sodium alginate 0.5, cellulase 0.00015, glucose oxidase 0.0001 (expressed by weight ratio).

[0086] Preparation: Mix refined corn flour, gluten flour, guar gum, sodium alginate, cellulase, and glucose oxidase in the dough mixer in the above ratio.

Embodiment 3

[0087] Example 3 Special corn flour for steamed bread

[0088] Composition: Refined corn flour 84, cooked corn flour 8, gluten flour 8, sodium alginate 0.05, cellulase 0.00015, amylase 0.0001 (expressed by weight ratio).

[0089] Preparation: Mix refined corn flour, gluten flour, mature corn flour, sodium alginate, cellulase, and amylase in the dough mixer according to the above ratio, and pack them into bags.

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Abstract

The present invention discloses one kind of special corn powder superior to available corn powder, which has poor processing performance, coarse mouth feeling, unbalanced nutrients and other merits. The special corn powder is produced based on the different effects of neutral proteinase, glucose oxidase, alpha-mylase and cellulase on corn or corn powder, and by means of glutelin powder, soybean powder, sodium alginate and guar gum to raise the stiffness and water preserving capability of corn powder and cooking to raise the viscosity of corn powder. The special corn powder is treated with enzyme preparation and natural flour additive while its nutritive components are maintained. The special corn powder may be special dumpling corn powder, special steamed bread corn powder, special self-fermenting steamed bread corn powder, special noodles corn powder, special cake corn powder, etc.

Description

technical field [0001] The invention relates to a special corn flour and belongs to the technical field of flour improvement and its processing. Background technique [0002] Corn has always been regarded as a coarse grain, and the edible portion accounts for 1 / 8 of the output, which is out of balance, and there are few types of food, limited to simple foods such as corn bread and porridge. With the improvement of people's living standards, under the guidance of "never tire of fine food", coarse grains, the staple food in the past, once quietly retreated to the "second line". The ills of human beings - Improper diet structure can not guarantee the comprehensive supply of nutrition, but also damage the health; at the same time, eating too much or excessive fat, sweet, nourishing, greasy food causes some nutrition excess, resulting in improper diet structure. There are more and more patients with "rich diseases" such as high blood pressure, diabetes, and cardiovascular and ce...

Claims

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Application Information

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IPC IPC(8): A23L7/10A21D2/08
Inventor 贾英民田益玲李慧静
Owner HEBEI AGRICULTURAL UNIV.
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