A method for preparing glutinous maize fermented flour and application thereof

A technology of waxy corn and fermented rice noodles, applied in the fields of application, food preparation, food science, etc., can solve the problems of fermented rice noodles pollution, food poisoning of fermented rice noodles, etc., and achieve the effect of high nutritional value, fine powder quality, and golden color

Inactive Publication Date: 2006-12-20
魏春华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because of its appetizing and refreshing taste, it can relieve summer heat and is easy to digest, so it is very popular with local people. However, food poisoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0055] Example 1:

[0056] (1) Preparation of Waxy Corn Flour

[0057] Preparation by dry grinding method: directly add the peeled and degerminated glutinous corn into a pulverizer to grind into powder, sieve, and the mesh number of the sieve is 80-100 mesh.

[0058] (2) Waxy corn flour fermentation

[0059] Sterilization and disinfection: The chemical disinfectant 0.05% sodium bisulfite is used to clean and disinfect the processing equipment, because sodium bisulfite has strong bacteriostatic and bactericidal effects on Pseudomonas coconut yeast.

[0060] The dry glutinous cornmeal is added with water and stirred, and the amount of water added is to completely impregnate the glutinous cornmeal, and then poured into the fermentation tank. Natural fermentation method is adopted: the fermentation temperature is 15℃-23℃, and the natural fermentation is carried out for 12 days. The pH was 5.5 on days 1-3, 5.0 on days 4-8, and 4.0 on days 10-12, and the fermentation was over.

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Example Embodiment

[0064] Example 2:

[0065] (2) Waxy corn flour fermentation

[0066] Adopt artificial fermentation method: use the inoculated lactic acid bacteria to ferment at 15℃-23℃ for 8 days. On days 1-3 of fermentation, the pH value was 6.9, the pH value dropped to 4.0 on day 4, and the pH value was 3.4 on days 5-8, and the fermentation was over.

[0067] Other conditions of (1) and (2) are the same as those of Example 1.

[0068] The fermented product has pure sour taste, refreshing smell, few or almost no bubbles, indicating that there is no gas-producing bacteria, and the microbiological test result: no infection of Pseudomonas coconut yeast.

Example Embodiment

[0069] Example 3:

[0070] (1) Preparation of Waxy Corn Flour

[0071] Prepared by wet grinding method: soak the peeled and degerminated waxy corn for 12 hours, remove it, add water twice the mass of the waxy corn, put it in the mill and grind it into a slurry, then sieve it with a mesh size of 150 -200 mesh, sieve and set aside for precipitation to remove most of the water, and the amount of water is enough to completely impregnate the glutinous corn flour.

[0072] (2) Waxy corn flour fermentation

[0073] Sterilization and disinfection: The chemical disinfectant sodium bisulfite is used to clean the processing equipment, because sodium bisulfite has strong bacteriostatic and bactericidal effects on Pseudomonas coconut yeast.

[0074] Adopt artificial fermentation method: use the inoculated lactic acid bacteria to ferment at 15℃-23℃ for 8 days. On days 1-3 of fermentation, the pH value was 6.9, the pH value dropped to 4.0 on day 4, and the pH value was 3.4 on days 5-8, an...

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PUM

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Abstract

The invention relates to a method for preparing waxy corn fermentative corn flour and the application in preparing viscous food, such as waxy corn dumplings and noodle. The method is the natural fermentation under artificial control or inoculating fermentation with artificial inoculation of lactic acid bacteria. The preparing process comprises: baking, degerming, washing, immersing, water milling, sifting, fermenting, dewatering and drying. The invention is characterized by specific method, simple process, greatly reduced raw material cost, high nutrient content in product, fine powder, good taste, strong viscosity, no cracking of frozen food after unfreezing, and so on.

Description

Technical field: [0001] The invention belongs to the field of corn deep processing, and in particular relates to a method for preparing fermented rice flour from waxy corn and an application of the fermented rice flour prepared from waxy corn. Background technique: [0002] Chinese patent (CN97107386.4 production of glutinous corn glutinous rice ball powder), discloses a kind of production method of glutinous corn water mill glutinous rice ball powder. Chinese patent (CN02133961.9 production method of glutinous corn yellow cake), except corn, also has raw materials such as small yellow corn, soybean, brown sugar. Chinese patent (CN200510003034.7 preparation method of glutinous corn flour glutinous rice ball flour), except grinding waxy corn flour by wet method, has also added the common yellow corn flour of high-temperature puffing. At present, adopt fermentation method to produce the fermented rice face of waxy corn and also do not see report. [0003] Waxy corn (zea magy...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L7/104
Inventor 魏春华
Owner 魏春华
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