Method for producing corn flour
A technology of corn flour and corn, which is applied in the field of grain processing, can solve the problems of rough taste, corn flour mold and deterioration, difficult industrial production of corn dumplings, etc., and achieve the effect of good taste and control of mold and deterioration
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specific Embodiment approach 2
[0014] According to the method of Embodiment 1, the whole grain corn is blanched and then immersed in water at 28 ° C, and sodium percarbonate of 0.1% of the total weight of corn and water is added, soaked for 60 minutes, and the residual bacteria and Aspergillus flavus are killed. , wash twice with clean water, soak the whole corn in water at 28°C, add 0.03% lactic acid bacteria in the total weight of corn and water, keep warm for 72 hours, wash twice with clean water, process with a refiner, and grind out The noodle pulp is passed through a sieving machine to remove large fibers above 80 meshes to obtain noodle pulp, and then dehydrated with a plate and frame filter press to obtain wet noodle blocks with a moisture content of 37-45%, and then dried with an instant hot air dryer. At 240-300 ° C, the temperature in the dryer furnace is 110-240 ° C, and the time is 3 seconds, then the flour with a water content of 3% is collected by a cyclone catcher, and the flour is packaged a...
specific Embodiment approach 3
[0015] According to the method of Embodiment 1, the whole grain corn is blanched and then soaked in water at 60°C, adding 0.1% sodium percarbonate of the total weight of corn and water, and soaking for 30 minutes to kill residual bacteria and Aspergillus flavus. , wash twice with clean water, soak the whole corn in water at 60°C, add 0.01% lactic acid bacteria in the total weight of corn and water, keep warm for 24 hours, wash twice with clean water, process with a refiner, and grind out The noodle pulp is passed through a sieving machine to remove large fibers above 80 meshes to obtain noodle pulp, and then dehydrated with a plate and frame filter press to obtain wet noodle blocks with a moisture content of 37-45%, and then dried with an instant hot air dryer. At 240-300 ° C, the temperature in the dryer furnace is 110-240 ° C, and the time is 2 seconds, then the flour with a water content of 8% is collected by a cyclone catcher, and the flour is packaged and stored after cool...
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