Preparation method of corn flour for corn baking production

Abstract

The invention discloses a preparation method of corn flour for corn baking production, and belongs to the technical field of food processing, and the preparation method comprises the following steps: (1) preparing green tea powder; (2) corn pretreatment; (3) preparing a sugar coating; (4) carrying out sugar coating treatment; and (5) subzero treatment. According to the preparation method of the corn flour for corn baking production, the raw materials are safe, the proportion is proper, the method is scientific and reasonable, and the finally prepared corn flour improves the taste of traditional corn flour, has remarkable anti-oxidation and anti-aging effects, is suitable for people of all ages to eat and has good economic benefits and market popularization value.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a preparation method of corn flour for making corn pancakes. Background Art

[0002] There are many corn flour foods. Corn contains a large amount of lecithin, linoleic acid, cereal alcohol, vitamin E, cellulose, etc., which have various health care effects such as lowering blood pressure, reducing blood lipids, anti-arteriosclerosis, preventing intestinal cancer, beautifying the skin, and delaying aging. It is also a suitable food for diabetics. Corn flour completely retains the nutritional components and conditioning functions of corn, and improves the disadvantages of poor taste and indigestibility of coarse grain flour foods. Corn is flat in nature and sweet in taste, and can be eaten by most people. It has the effects of benefiting the lungs and calming the mind, strengthening the spleen and promoting appetite, preventing cancer, reducing cholesterol, and strengthening the brain. Corn should not be eaten with field snails, otherwise it will cause poisoning; try to avoid eating with oysters, otherwise it will hinder the absorption of zinc. The specific effects can be summarized as follows: (1) Corn flour contains more calcium and iron, which can prevent hypertension and coronary heart disease; (2) Corn flour contains linoleic acid and vitamin E, which can reduce the cholesterol level in the human body, thereby reducing the occurrence of arteriosclerosis; (3) Coarsely ground corn flour contains a large amount of lysine, which can inhibit tumor growth; (4) Corn flour also contains trace element selenium, which can accelerate the decomposition of oxides in the human body and inhibit malignant tumors; (5) There is rich glutathione in corn flour; (6) The rich dietary fiber in corn flour can promote intestinal peristalsis, shorten the time for food to pass through the digestive tract, reduce the absorption of toxic substances and the stimulation of carcinogens to the colon, and thus reduce the occurrence of colon cancer. Although the nutritional value and health care value of corn flour are significant, the taste of corn flour on the market today is single, the health care effect is not obvious enough, and the number of people who can benefit from it is small, which greatly limits the application of corn flour. Summary of the Invention

[0003] The purpose of the present invention is to provide a preparation method of corn flour for making corn pancakes to solve the deficiencies in the prior art.

[0004] The technical solution adopted by the present invention is as follows: A preparation method of corn flour for making corn pancakes includes the following steps: (1) Preparation of green tea powder: a. Place green tea in a vacuum freeze-drying oven for vacuum freeze-drying treatment, and take it out for standby after completion; b. Place the dried green tea in step a in a corona discharge instrument for corona treatment, and take it out for standby after completion; c. Place the corona-treated green tea in step b and a taste improver in a deep-cooling crusher for crushing treatment according to a weight ratio of 30-40:1, and take it out after completion; (2) Corn pretreatment: a. After removing the cores of the corns, place them in a cryogenic grinder for grinding, and then take them out for standby after completion; b. Place the ground corns from operation a in a corona discharge instrument for corona treatment, and obtain corn powder for standby after completion; (3)Sugar coating preparation: a. Place sugarcane, beet, apple, and corn cobs in a cryogenic grinder for grinding respectively to obtain sugarcane powder, beet powder, apple powder, and corn cob powder for standby; b. Weigh 20 - 30 parts of the sugarcane powder, 7 - 13 parts of the beet powder, 6 - 10 parts of the apple powder, 5 - 7 parts of the corn cob powder, 1 - 2 parts of dextrin, 18 - 22 parts of starch, and 40 - 50 parts of pure water obtained from operation a, and place them in a stirring tank to stir and mix evenly to obtain a mixture for standby; c. Place the mixture obtained from operation b in a pot and boil it until it becomes evenly viscous; (4)Sugar coating coating treatment: Use a fluidized bed to mix the green tea powder obtained in step (1) and the corn powder obtained in step (2) in a weight ratio of 1:8 - 12 to obtain a mixed powder. Suspend the mixed powder in the air, and then add the sugar coating obtained in step (3) to the fluidized bed in the form of spraying. Under the state of suspension and rolling, coat the mixed powder, and then perform cold air drying treatment to obtain a coated body for standby; (5)Cryogenic treatment: Place the coated body obtained in step (4) in liquid nitrogen for 40 - 50 s, then take it out and perform ultrasonic treatment at a specific frequency for 45 - 65 min.

[0005] Furthermore, during the vacuum freeze - drying treatment in step (1) operation a, control the freezing temperature at - 32~ - 26°C, the freezing time at 6 - 10 min, the drying temperature at 50~60°C, and dry until the moisture content is 1~4%.

[0006] Furthermore, during the corona treatment in step (1) operation b, control the voltage at 4~8 kV and the treatment time at 30~40 s.

[0007] Furthermore, the components and their corresponding weight percentages in the taste improver in step (1) operation c are as follows: 6 - hydroxyflavanone 0.3~0.7%, adenosine phosphate 0.6~0.9%, D - sodium gluconate 0.8~0.9%, L - sodium glutamate 0.55~0.75%, tannase 0.1~0.2%, and the balance is pure water.

[0008] Furthermore, during the corona treatment in step (2) operation b, control the voltage at 10~14 kV and the treatment time at 50~60 s.

[0009] Further, when performing the ultrasonic treatment in step (5), the frequency of the ultrasonic wave is controlled to be 20 - 30 kHz.

[0010] The present invention has the following beneficial effects: This application provides a preparation method of corn flour for making corn cakes. The raw materials are safe, the proportion is appropriate, and the method is scientific and reasonable. The finally prepared corn flour improves the taste of traditional corn flour, has significant antioxidant and anti-aging effects, is suitable for people of all ages to eat, and has good economic benefits and market promotion value. Specifically, a kind of green tea powder is added in the preparation of corn flour. If the green tea is directly ground into powder and added, on the one hand, the taste will be bitter, and on the other hand, its health care effect is general. Therefore, this application improves the preparation method of green tea powder. First, the green tea is placed in a vacuum freeze-drying oven for vacuum freeze-drying treatment, effectively protecting the activity of the active ingredients while drying. Then it is placed in a corona discharge instrument for corona treatment. Through discharging, a low-temperature plasma region is formed on the surface of the green tea, thereby improving the surface activity of the green tea. When it is crushed together with the flavor improver, the active ingredients are quickly and efficiently dissolved and homogenously fused with the flavor improver. In the preparation of corn flour, after removing the core of the corn, it is placed in a corona discharge instrument for corona treatment, mainly to improve the surface tension of the corn flour, promote its mutual fusion with the green tea powder, and refine the finished product, thereby improving the quality of the finished product. In this application, in order to further refine the finished product and improve the taste of the finished product, a sugar coating is prepared using sugarcane, beet, dextrin, etc. The sugar coating is used to coat the mixture of green tea powder and corn flour, and then deep cooling treatment is carried out. Due to the rapid temperature drop, a huge internal and external temperature difference is generated. Due to the binding effect of the sugar coating, a huge internal stress is generated. After ultrasonic treatment, the internal stress breaks through the binding of the sugar coating and ejects, thus tightly binding to the surface of the corn flour, and at the same time, the corn flour can be further refined. Specific embodiments

[0011] The technical solutions of the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention. Embodiment 1

[0012] A preparation method of corn flour for making corn cakes includes the following steps: (1) Preparation of green tea powder: a. Place the green tea in a vacuum freeze-drying oven for vacuum freeze-drying treatment, and take it out for standby after completion; b. Place the dried green tea in operation a in a corona discharge instrument for corona treatment, and take it out for standby after completion; c. Place the corona-treated green tea and the flavor improver obtained in operation b into a cryogenic grinder at a weight ratio of 30:1 for grinding, and then take it out after completion; (2)Corn pretreatment: a. Remove the core of the corn and place it in a cryogenic grinder for grinding, and then take it out for standby after completion; b. Place the ground corn obtained in operation a into a corona discharge instrument for corona treatment, and obtain corn flour for standby after completion; (3)Sugar coating preparation: a. Place sugarcane, beet, apple, and corn cob into a cryogenic grinder for grinding respectively to obtain sugarcane powder, beet powder, apple powder, and corn cob powder for standby; b. Weigh 20 parts of sugarcane powder, 7 parts of beet powder, 6 parts of apple powder, 5 parts of corn cob powder, 1 part of dextrin, 18 parts of starch, and 40 parts of pure water obtained in operation a, and place them in a stirring tank to stir and mix evenly to obtain a mixture for standby; c. Place the mixture obtained in operation b into a pot and boil it into a uniform viscous state; (4)Sugar coating coating treatment: Use a fluidized bed to mix the green tea powder obtained in step (1) and the corn powder obtained in step (2) at a weight ratio of 1:8 to obtain a mixed powder. Suspend the mixed powder in the air, and then add the sugar coating obtained in step (3) to the fluidized bed in the form of spraying. Under the state of suspension and rolling, coat the mixed powder, and then perform cold air drying treatment to obtain a coated body for standby; (5)Cryogenic treatment: Place the coated body obtained in step (4) into liquid nitrogen for 40 s, then take it out and perform ultrasonic treatment at a specific frequency for 45 min.

[0013] During the vacuum freeze-drying treatment described in operation a of step (1), control the freezing temperature at -32 °C, the freezing time at 6 min, the drying temperature at 50 °C, and dry until the moisture content is 1%.

[0014] During the corona treatment described in operation b of step (1), control the voltage at 4 kV and the treatment time at 30 s.

[0015] The components and corresponding weight percentages in the flavor improver described in operation c of step (1) are: 6-hydroxyflavanone 0.3%, adenosine phosphate 0.6%, D-sodium gluconate 0.8%, L-sodium glutamate 0.55%, tannase 0.1%, and the balance is pure water.

[0016] During the corona treatment described in operation b of step (2), control the voltage at 10 kV and the treatment time at 50 s.

[0017] In the ultrasonic treatment described in step (5), the frequency of the ultrasonic wave is controlled to be 20 kHz. Example 2

[0018] A preparation method of corn flour for making corn pancakes, comprising the following steps: (1) Preparation of green tea powder: a. Place the green tea in a vacuum freeze-drying oven for vacuum freeze-drying treatment, and take it out for standby after completion; b. Place the dried green tea in operation a in a corona discharge instrument for corona treatment, and take it out for standby after completion; c. Place the green tea after corona treatment in operation b and the flavor improver in a deep-cooling crusher for crushing treatment according to a weight ratio of 30 - 40:1, and take it out after completion; (2) Corn pretreatment: a. Remove the cores of the corns and place them in a deep-cooling crusher for crushing treatment, and take it out for standby after completion; b. Place the crushed corns in operation a in a corona discharge instrument for corona treatment, and obtain corn flour for standby after completion; (3) Preparation of sugar coating: a. Place sugarcane, beet, apple, and corn cob in a deep-cooling crusher for crushing treatment respectively to obtain sugarcane powder, beet powder, apple powder, and corn cob powder for standby; b. Weigh 25 parts of the sugarcane powder, 10 parts of the beet powder, 8 parts of the apple powder, 6 parts of the corn cob powder, 1.5 parts of dextrin, 20 parts of starch, and 45 parts of pure water obtained in operation a, and place them in a stirring tank to stir and mix evenly to obtain a mixture for standby; c. Place the mixture obtained in operation b in a pot and boil it into a uniform viscous state; (4) Sugar coating coating treatment: Use a fluidized bed to mix the green tea powder obtained in step (1) and the corn flour obtained in step (2) according to a weight ratio of 1:10 to obtain a mixed powder. Suspend the mixed powder in the air, and then add the sugar coating obtained in step (3) to the fluidized bed in the form of spraying. Under the state of suspension and rolling, wrap the mixed powder, and then perform cold air drying treatment to obtain a coated body for standby; (5) Deep cooling treatment: Place the coated body obtained in step (4) in liquid nitrogen for 45 s, take it out, and then perform ultrasonic treatment at a specific frequency for 55 min.

[0019] During the vacuum freeze-drying treatment described in step (1) operation a, control the freezing temperature to be -29 °C, the freezing time to be 8 min, the drying temperature to be 55 °C, and dry until the moisture content is 2.5%.

[0020] During the corona treatment described in step (1) operation b, the control voltage is 6 kV and the treatment time is 35 s.

[0021] The ingredients and corresponding weight percentages of the taste improver in step (1) operation c are as follows: 0.5% 6-hydroxyflavanone, 0.75% adenosine phosphate, 0.85% sodium D-gluconate, 0.65% sodium L-glutamate, 0.15% tannase, and the balance is pure water.

[0022] During the corona treatment described in step (2) operation b, the voltage is controlled to be 10-14 kV and the treatment time is 50-60 s.

[0023] During the ultrasonic treatment in step (5), the frequency of the ultrasonic wave is controlled to be 20-30 kHz. Example 3

[0024] A method for preparing cornmeal for producing corn pancakes comprises the following steps: (1) Preparation of green tea powder: a. Place the green tea in a vacuum freeze drying oven for vacuum freeze drying and remove after completion; b. The dried green tea in operation a is placed in a corona discharge apparatus for corona treatment, and after completion, remove and set aside; c. The green tea and taste improver after corona treatment in operation b are placed in a cryogenic grinder in a weight ratio of 40:1 for pulverization and removed after completion; (2) Corn pretreatment: a. Remove the corn core and place it in a deep-cooled grinder for grinding. After grinding, take it out for later use; b. The crushed corn in operation a is placed in a corona discharge apparatus for corona treatment, and after completion, the corn flour is ready for use; (3) Sugar coating preparation: a. The sugar cane, beets, apples and corn cobs were placed in a cryogenic pulverizer for pulverization to obtain sugar cane powder, beet powder, apple powder and corn cob powder for standby use; b Weigh the corresponding weight portions of sugarcane powder obtained in operation a 30 parts, beet powder 13 parts, apple powder 10 parts, corn cob powder 7 parts, dextrin 2 parts, starch 22 parts, 50 parts of pure water placed together in a stirring tank and stirred to mix, the mixture was set aside; c. Place the mixture obtained in operation b in a pot and cook until it becomes a uniform viscous state; (4) Sugar coating treatment: Using a fluidized bed, the green tea powder obtained in step (1) and the corn powder obtained in step (2) are mixed evenly at a weight ratio of 1:12 to obtain a mixed powder. The mixed powder is suspended in the air, and then the sugar coating obtained in step (3) is added to the fluidized bed in a spray form. Under the state of suspension and rolling, the mixed powder is wrapped, and then cold air drying treatment is carried out to obtain a coated body for standby; (5) Cryogenic treatment: The coated body obtained in step (4) is placed in liquid nitrogen for 50 s and then taken out and subjected to ultrasonic treatment at a specific frequency for 65 min.

[0025] During the vacuum freeze-drying treatment described in operation a of step (1), the freezing temperature is controlled at -26°C, the freezing time is 10 min, the drying temperature is 60°C, and the drying is carried out until the moisture content is 4%.

[0026] During the corona treatment described in operation b of step (1), the voltage is controlled at 8 kV and the treatment time is 40 s.

[0027] The components and corresponding weight percentages in the flavor improver described in operation c of step (1) are as follows: 6-hydroxyflavanone 0.7%, adenosine phosphate 0.9%, D-sodium gluconate 0.9%, L-sodium glutamate 0.75%, tannase 0.2%, and the balance is pure water.

[0028] During the corona treatment described in operation b of step (2), the voltage is controlled at 14 kV and the treatment time is 60 s.

[0029] During the ultrasonic treatment described in step (5), the frequency of the ultrasonic wave is controlled at 30 kHz.

[0030] Comparative Example 1 Compared with Example 2, this Comparative Example 1 omits the entire process of preparing green tea powder in step (1) and omits the green tea powder in step (4). The method steps except this are the same.

[0031] Comparative Example 2 Compared with Example 2, in the corn pretreatment of step (2), the entire process of operation b is omitted. The method steps except this are the same.

[0032] Comparative Example 3 Compared with Example 2, this Comparative Example 3 omits the entire processes of preparing sugar coating in step (3) and sugar coating treatment in step (4), and replaces the coated body in step (6) with the mixed powder obtained by mixing the green tea powder obtained in step (1) and the corn powder obtained in step (2) evenly at a weight ratio of 1:12. The method steps except this are the same.

[0033] Comparative Example 4 In Comparative Example 4 compared with Example 2, in the cryogenic treatment of step (5), the ultrasonic treatment process is omitted, and the method steps except this are the same.

[0034] Comparative Example 5 In Comparative Example 5 compared with Example 2, the entire process of cryogenic treatment in step (5) is omitted, and the method steps except this are the same.

[0035] Control group The application number is: A preparation method of instant food Tianmo disclosed in CN201410769203.7. Specifically refer to the preparation method of corn flour in this invention.

[0036] In order to compare the effects of this application, this application conducts a gavage experiment on SPF-grade mice. Specifically: (1) Establishment of the experimental system: Purchase 70 healthy 2-month-old SPF-grade mice with nearly identical physical sizes from the Animal Experiment Center of Wuhan University. After adapting and feeding them in the SPF-grade animal house for 7 days, randomly divide them into 7 groups, with 10 mice in each group. Then, use the corn flour prepared by the methods of Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, and the corn flour prepared by the method of the control group to conduct gavage on each group of mice simultaneously. The gavage time is from 9:00 to 9:30 every morning, and continuous gavage is carried out for 4 weeks. All mice are allowed to eat and drink freely during the experiment; (2) Preparation of plasma: After the last gavage of the mice, fast them for 12 h, allow them to drink water freely, take blood from the eyeballs, place it in a centrifuge tube containing 1% sodium heparin, centrifuge at 4°C and 5000 rpm for 15 min, and collect the plasma; (3) Detection of SOD activity: According to the SOD kit, use the plasma prepared in step (2) to measure the SOD activity of each group of experimental mice, and count the experimental results.

[0037] The specific experimental comparison data are shown in Table 1 below: Table 1

[0038] It can be seen from Table 1 above that this application provides a preparation method of corn flour for making corn pancakes. The raw materials are safe, the ratio is appropriate, the method is scientific and reasonable. The finally prepared corn flour improves the taste of traditional corn flour, has significant antioxidant and anti-aging effects, is suitable for people of all ages to eat, and has good economic benefits and market promotion value.

[0039] The above are only the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments shown. Any changes made in accordance with the concept of the present invention, or equivalent embodiments modified into equivalent changes, should still be within the protection scope of the present invention when they do not exceed the spirit covered by the specification.

Claims

1. A method for preparing cornmeal for corn cake production, characterized in that: The steps include: (1) Preparation of green tea powder: a. Place the green tea in a vacuum freeze drying oven for vacuum freeze drying and remove after completion; b. The dried green tea in operation a is placed in a corona discharge apparatus for corona treatment, and after completion, remove and set aside; c. Place the green tea and taste improver after corona treatment in operation b in a weight ratio of 30 to 40:1 together in a cryogenic grinder for pulverization, and remove after completion; (2) Corn pretreatment: a. Remove the corn core and place it in a deep-cooled grinder for grinding. After grinding, take it out for later use; b. The crushed corn in operation a is placed in a corona discharge apparatus for corona treatment, and after completion, the corn flour is ready for use; (3) Sugar coating preparation: a. The sugar cane, beets, apples and corn cobs were placed in a cryogenic pulverizer for pulverization to obtain sugar cane powder, beet powder, apple powder and corn cob powder for standby use; b. Weigh the corresponding weight portions of 20 to 30 parts of sugarcane powder obtained in operation a, 7 to 13 parts of beet powder, 6 to 10 parts of apple powder, 5 to 7 parts of corn cob powder, 1 to 2 parts of dextrin, 18 to 22 parts of starch, and 40 to 50 parts of pure water together in a stirring tank and stir to mix, and the mixture is set aside; c. Place the mixture obtained in operation b in a pot and cook until it becomes a uniform viscous state; (4) Sugar coating treatment: The green tea powder obtained in step (1) and the corn flour obtained in step (2) are mixed in a weight ratio of 1:8 to 12 using a fluidized bed to obtain a mixed powder, the mixed powder is suspended in the air, and then the sugar coating obtained in step (3) is added to the fluidized bed in the form of a spray, and the mixed powder is coated in a suspended and rolling state, and then cold air drying is performed to obtain a coated body for use; (5) Cryogenic treatment: The coating obtained in step (4) is placed in liquid nitrogen for 40 to 50 seconds, then taken out and subjected to ultrasonic treatment at a specific frequency for 45 to 65 minutes.

2. The method for preparing cornmeal for corn cake production according to claim 1, characterized in that: During the vacuum freeze drying treatment in step (1) operation a, the freezing temperature is controlled to be -32 to -26°C, the freezing time is 6 to 10 minutes, the drying temperature is 50 to 60°C, and the drying is performed until the moisture content is 1 to 4%.

3. The method for preparing cornmeal for corn cake production according to claim 1, characterized in that: During the corona treatment described in step (1) operation b, the voltage is controlled to be 4-8 kV and the treatment time is 30-40 s.

4. The method for preparing cornmeal for corn cake production according to claim 1, characterized in that: The ingredients and corresponding weight percentages of the taste improver in step (1) operation c are as follows: 0.3-0.7% 6-hydroxyflavanone, 0.6-0.9% adenosine phosphate, 0.8-0.9% sodium D-gluconate, 0.55-0.75% sodium L-glutamate, 0.1-0.2% tannase, and the balance is pure water.

5. The method for preparing cornmeal for corn cake production according to claim 1, characterized in that: During the corona treatment described in step (2) operation b, the voltage is controlled to be 10-14 kV and the treatment time is 50-60 s.

6. The method for preparing cornmeal for corn cake production according to claim 1, characterized in that: During the ultrasonic treatment in step (5), the frequency of the ultrasonic wave is controlled to be 20-30 kHz.

Images