104 results about "Cornflakes" patented technology

The invention discloses a method for making corn flakes with a fruit flavor and aims to provide a method for making corn flakes which have rich nutrients, nice taste and a fruit flavor and can quickly provide heat. The method comprises the process steps of raw material selection, watering, peeling, embryo extracting, soaking, cooking, drying, material mixing and roasting. The product of the invention can lower the level of cholesterol and triglyceride in blood, has certain treatment effect on hypertension and cardiovascular diseases and has the functions of clearing heat, downbearing fire, moisturizing dryness, freeing bowels and resisting cancer.

The invention discloses multi-flavor rainbow oatmeal meal-replacing powder and a preparation method thereof, and relates to the technical field of food processing. The multi-flavor rainbow oatmeal meal-replacing powder is prepared from the following raw materials: 50 to 80 parts of oatmeal, 10 to 40 parts of corn flakes, 0 to 30 parts of raisin, 0 to 20 parts of medlar, 0 to 20 parts of creamer, 0 to 20 parts of purple sweet potato, 0 to 40 parts of corn, 0 to 60 parts of red dates, 0 to 10 parts of matcha, 0 to 20 parts of blueberry powder, 0 to 40 parts of mung bean, 0 to 20 parts of black sesame, 0 to 20 parts of lycium ruthenicum murray, 0 to 30 parts of black rice, 1 to 10 parts of konjac flour and 10 to 30 parts of xylitol which are prepared into the meal-replacing powder of different flavors. The meal-replacing powder adopts five-color foods as raw materials for nutrition arrangement; the raw materials are clear in source, discernible, and rich in variety; the multi-flavor rainbow oatmeal meal-replacing powder can not only be pleasant to eyes to increase appetite, but also supply people with balanced nourishment, thereby ensuring the improvement on the organic health level. Long-term use of the meal-replacing powder has the effects of benefiting liver and stomach, keeping young, caring skin, and increasing immunity of a human body, and can improve the health levels of sub-health people and obese people.

A composite feed for calf is proportionally prepared from steam pressed corn flakes, steam pressed soybean flakes, soybean peel, cotton seed dregs, distilled corn generated by preparing alcohol, distilled grains generated by preparing beer, and edible salt through mixing, pulverizing and packing.

The invention relates to a corn and a product thereof, in particular relates to a nutritional corn flake and a preparation method thereof and belongs to the technical field of food processing. The method is characterized in that corn serves a raw material; and after the corn is smashed and husks and plumules are removed, the corn is steamed and cooked at high pressure and is sliced and dried to obtain a finished product. The nutritional corn flake disclosed by the invention is sweet and delicious, can be blended into various tastes, such as saline taste, flat taste, fruit taste, milk fragrance taste and the like according to the tastes of different crowds, is directly eaten or blended with boiling water, can quickly provide heat requirement for people and is a grain food with abundant nutrition.

The invention relates to high-fiber corn flake healthy food and a production method thereof, belonging to the food processing technology. The method comprises the following steps of: screening corn seeds to remove inedible impurities; rinsing, drying and crushing to obtain pure corn meal; adding a proper amount of high-quality corn dietary fiber, flavor endowing agent and the like, and adjusting the components; and preparing the corn flake healthy food with abnormal metabolism regulation functions such as shaping, resisting constipation and the like by the technology integrating separation and recombination, quick cropping and forming. The product is crispy, has good flavor, is suitable for all consumer groups, and can be taken as leisure food as well as snack or staple food. In the production process, the raw materials are completely used, the production of pollution, waste slag, waste gas and harmful substances is avoided, and the food is safe to eat because no chemical reagent is used.

The invention discloses a corn flake capable of invigorating kidney and improving eyesight, mainly comprising the following raw materials in parts by weight: 30-55 parts of corn flour, 10-20 parts of soybean flour, 18-42 parts of oat flour, 1-3 parts of radix scrophulariae, 5-10 parts of morinda officinalis, 1-5 parts of cordyceps sinensis, 5-10 parts of medlars, 3-10 parts of red dates, 2-8 parts of maltodextrin, 5-10 parts of xylitol, 10-15 parts of maltitol and 0.1-0.4 part of malt essence. The product has the advantages of uniform granule, abundant nutrients, good taste, unique flavor and convenience for eating, integrates the health-care functions of the materials into a whole, has the effects of warming the kidney and strengthening the yang, tonifying spleen for nourishing qi, nourishing liver and the kidney, replenishing vital essence to improve the eyesight, strengthening muscles and bones and dispelling rheumatism, also has the effects of clearing away the heat and reducing the fire, nourishing the body fluid and reducing the levels of cholesterol and triglyceride which are contained in blood, thereby having a certain curative effect on hypertension and cardiovascular diseases; in addition, the invention has the effects of clearing away the heat and reducing the fire, moistening the dryness and relaxing the bowels, and resisting the cancers.

The invention discloses a production method of whole-grain corn flakes, and belongs to the technical field of grain processing. The whole-grain corn flakes are produced by adopting the steam explosion technology and the starch ageing technology. The method comprises the following steps: (1) cleaned corn particles are dipped by clear water, and are added into a steam explosion cylinder for curing through steam explosion; (2) the corn particles are put into a high-temperature refrigeration house for ageing; (3) the corn particles are passed in a tablet press for tabletting, drying, cooling and packaging to obtain the whole-grain corn flakes. The method has the following advantages: the steam explosion technology is adopted to cure the corn raw materials; the ageing technology is adopted to improve the content of digestion resisting starch; the product has the digestion resisting starch with higher level; the utilization rate of nutritional health substances such as phenols and flavones is largely improved; the whole-grain corn flakes are particularly suitable for patients suffering from diabetes mellitus and cardiovascular diseases.

The invention relates to a dietary fiber corn flake and a preparation method, belonging to the technical field of puffed and snack food processing, which is characterized in that the components of the dietary fiber corn flake comprise sticky corn grain powder, dietary fiber powder of corn lees, table salt, sucralose, essence, palm oil, monoglyceride, ascorbyl palmitate, calcium carbonic acid, zinc lactate and ferrous gluconate; and the preparation method comprises preparation of the sticky corn grain powder and the dietary fiber powder of corn lees, preparation of the puffing material, puffing, flake pressing, baking and frying with salt. The dietary fiber corn flake and the preparation method have the advantages that the dietary fiber of corn lees is recycled through changing wastes into valuables; the product of dietary fiber corn flake with exquisite taste and high nutritive value is prepared in low cost, which has the characteristics of long shelf life, convenient storage and transportation, rich nutrition, suitability for both the elders and the young, high industrialization and easy nutrition fortification; and the dietary fiber corn flake can not only be eaten as the breakfast food after immersed in hot water or milk, but also be directly eaten as the snack.

The invention discloses nutrient nut corn flake which comprises the following components by weight percent: 10-16% of germinated brown rice, 18-24% of milled rice with embryo, 6-12% of filbert, 17-23% of walnut, 7-13% of almond and 24-29% of peanut. Pulp is prepared by grinding the raw materials, stirring with water, milling by using a rubber mill, saccharifying and carrying out pregelatinization, the pulp is coated and dried to obtain flakes, the flakes are crushed and separated to obtain crude pieces of preset sizes, and the crude pieces are dried in air so as to obtain the nutrient nut corn flake. The nutrient nut corn flake disclosed by the invention comprises nutrient components of multiple nuts, is balance is energy, is particularly applicable to children, pregnant women, the old and weak people, can be instantly taken, and is convenient to eat.

A combined weighing apparatus allowing an increase in the accuracy of combined weighing or combined counting for weighed materials. Since one unit of weighing device for large charge is always selected in a selection process, a target weight value is substantially reduced. Accordingly, the reduced target weight is uniformly divided by two units of weighing devices for small charge. As a result, the accuracy of the combined weighing of cornflakes or the combined counting of tablets can be increased.

The invention is applicable to the technical field of food processing and provides an instant oat product and a preparation method thereof. The instant oat product comprises raw materials in parts byweight as follows: 50-80 parts of a fermented oat mixture, 20-40 parts of corn flakes, 10-30 parts of tartary buckwheat flakes, 30-40 parts of chia seeds and 10-30 parts of almonds; and the fermentedoat mixture is prepared from fermented oats, mulberries and purple cabbage as raw materials through high-temperature mixing and baking. The instant oat product is rich in vegetable protein and dietaryfiber, content of total polyphenol, general flavone and protein of the fermented oats is increased compared with that of common oats, besides, the fermented oat mixture which is prepared from the fermented oats by cooperation with the mulberries rich in alpha-glucosaccharase inhibiting substances and the purple cabbage through compounding not only can effectively prevent postprandial hyperglycemia and prevent obesity and hyperlipidaemia, but also enriches flavor of a product by addition of fruit and vegetable powder, and with the corn flakes, the tartary buckwheat flakes, the chia seeds and the almonds as auxiliary materials for compounding, vitamins and mineral elements are further supplemented, and the product nutrition is more comprehensive and more balance.

The invention provides a coffee cornflake. The coffee cornflake is prepared by the following preparation method: uniformly mixing 55-65 weight parts of waxy corn powder, 20-30 weight parts of sweet corn powder, 2-4 weight parts of coffee powder and 15-25 weight parts of water; feeding the mixture to a twin-screw extruder for extruding and forming; pelleting and tabletting the extruded and formed mixture to prepare a cornflake which is 0.2-0.4 millimeter thick; roasting the cornflake at 150 DEG C plus (minus) 5 DEG C for 8-10 minutes; uniformly spraying 5-8 weight parts of molten bee wax to the surface of the cornflake when the roasted cornflake is cooled to 55 DEG C plus (minus) 2 DEG C, quickly cooling the roasted cornflake to the room temperature to acquire the coffee cornflake. The bee wax is added in the preparation process, and so soaking resistance of the coffee cornflake in liquid food is better than that of the traditional cornflake; simultaneously, the coffee cornflake can be prevented from absorbing moisture in a storage process. The coffee powder and the sprayed bee wax are added to the ingredients, so that the nutrition of the cornflake is increased, and the variety of the cornflakes is enriched.

The invention provides a black tea cornflake and a production method of the same. The black tea cornflake can be produced via the following production method which comprises the following steps: uniformly mixing 55-65 parts by weight of waxy corn flour, 20-30 parts by weight of sweet corn flour, 2-4 parts by weight of black tea flour, and 15-25 parts by weight of water; conveying the ingredients into a double-screw extruder to perform extrusion moulding; preparing cornflake with a thickness of 0.2-0.4 mm via granulating and flake-pressing; roasting the cornflake for 8-10 minutes at a temperature of 150+/-5 DEG C; cooling to 55+/-2 DEG C; uniformly spraying 5-8 parts by weight of melted beewax on the surface of the cornflake; and rapidly cooling to a room temperature, and then obtaining the black tea cornflake. As the beewax is sprayed during the production process, the soaking resistance of the black tea cornflake provided by the invention in a liquid food is better than the soaking resistance of the traditional cornflake, and the black tea cornflake can also be prevented from absorbing moisture during a storage process simultaneously. Via the added black tea flour and the sprayed beewax in the ingredients, the nutrition of the cornflake is enhanced, and the varieties of the cornflake are enriched.

The invention provides a blueberry cornflake and a production method of the same. The blueberry cornflake can be produced via the following production method which comprises the following steps: uniformly mixing 55-65 parts by weight of waxy corn flour, 20-30 parts by weight of sweet corn flour, and 10-20 parts by weight of blueberry juice; conveying the ingredients into a double-screw extruder to perform extrusion moulding; preparing cornflake with a thickness of 0.2-0.4 mm via granulating and flake-pressing; roasting the cornflake for 8-10 minutes at a temperature of 150+/-5 DEG C; cooling to 55+/-2 DEG C; uniformly spraying 5-8 parts by weight of melted beewax on the surface of the cornflake; and rapidly cooling to a room temperature. As the beewax is sprayed during the production process, the soaking resistance of the blueberry cornflake provided by the invention in a liquid food is better than the soaking resistance of the traditional cornflake, and the blueberry cornflake can also be prevented from absorbing moisture during a storage process simultaneously. Via the added natural blueberry juice and the sprayed beewax in the ingredients, the nutrition of the cornflake is enhanced, and the varieties of the cornflake are enriched.

The invention discloses a method for preparing instant corn flakes which are free of additives, instant and rich in selenium through dry method tableting. The preparation method is characterized by comprising the following steps: taking biological selenium nutrient enriched selenium-rich corns as a raw material, conducting processes of cleaning, removing the peel, degerming, grinding into coarse powder, curing, grinding into fine powder, dry method tableting, and quantitative subpackaging to obtain the instant selenium-rich corn flakes free of additives, wherein each of the corn flakes is 1 cm long, 1 cm wide and 0.1 cm thick; the instant time is shorter than 10 seconds; the selenium content is 10-250 micrograms per 10 grams. The preparation method disclosed by the invention not only realizes preparation of the instant corn flour without additives, which is fine and smooth in taste and flavored in puffing corn flour, but also realizes selenium quantitation to provide appropriate and scientific selection for different populations with selenium supplementing requirements.

The invention discloses a combined nutrition breakfast food. The nutrition breakfast is prepared from a component I (nutritional powder) and a component II (an intuitive solid), wherein the component I prepared by mixing skim milk powder, soybean protein isolate powder, strawberry powder and white granulated sugar is solid mixing type nutritional powder and the component II prepared by mixing corn flakes, oatmeal, apple chips and carrot slices is the intuitive solid. Compared with the prior art, the combined nutrition breakfast disclosed by the invention can comprehensively and regularly provide energy and nutrition required by breakfast. According to the modern consumption concept combined with fashionable elements in the market, the product is output in a form of nutritional powder+intuitive solid. When the breakfast food is eaten, solid and liquid are matched, so that the breakfast food not only is lubricant and fine and smooth like liquid, but also is full and abundant like solid. The raw material source is wide, the nutritions of the breakfast are multivariant; the fat content is relative less on the premise of ensuring basic requirement of the body, and thus being beneficial for health.

The invention relates to a making method of instant cornflakes, and belongs to the technical field of food processing. The making method comprises the following steps: selecting fresh corn kernels, soaking the selected fresh corn kernels, cooking the soaked fresh corn kernels, forming cornflakes, deep-frying the formed cornflakes, drying the deep-fried cornflakes, respectively inspecting the dried cornflakes and packaging the qualified cornflakes. Through the adoption of making method of the instant cornflakes, fresh corns are made into the cornflakes, and the original taste and the original nutrition of the corns are fundamentally maintained.

The invention provides a banana cornflake. The banana cornflake is prepared by the following preparation method: uniformly mixing 55-65 weight parts of waxy corn powder, 20-30 weight parts of sweet corn powder, 2-4 weight parts of banana powder and 15-25 weight parts of water; feeding the mixture to a twin-screw extruder for extruding and forming; pelleting and tabletting the extruded and formed mixture to prepare a cornflake which is 0.2-0.4 millimeter thick; roasting the cornflake at 150 DEG C plus (minus) 5 DEG C for 8-10 minutes; uniformly spraying 5-8 weight parts of molten bee wax to the surface of the cornflake when the roasted cornflake is cooled to 55 DEG C plus (minus) 2 DEG C, quickly cooling the roasted cornflake to the room temperature to acquire the banana cornflake. The bee wax is added in the preparation process, and so soaking resistance of the banana cornflake in liquid food is better than that of the traditional cornflake; simultaneously, the banana cornflake can be prevented from absorbing moisture in a storage process. The banana powder and the sprayed bee wax are added to the ingredients, so that the nutrition of the cornflake is increased, and the variety of the cornflakes is enriched.

The invention provides purple sweet potato corn flakes. The purple sweet potato corn flakes are prepared by adopting the following steps: uniformly mixing 55-65 parts by weight of waxy corn powder, 15-25 parts by weight of sweet corn powder, 8-10 parts by weight of purple sweet potato powder and 15-25 parts by weight of water, feeding the mixture into a twin-screw extruder for extrusion forming, then pelleting and tabletting to obtain the corn flakes with the thickness of 0.2-0.4mm, baking the corn flakes, wherein the baking temperature is 150 DEG C+/-5 DEG C, and the baking time is 8-10 minutes, uniformly spraying 5-8 parts by weight of melt beewax on the surfaces of the corn flakes after cooling to 55 DEG C+/-2 DEG C, and rapidly cooling to room temperature, thereby obtaining the purple sweet potato corn flakes. As the beewax is sprayed in the preparation process, compared with the traditional corn flakes, the purple sweet potato corn flakes provided by the invention have better soaking resistance performance in liquid food, and simultaneously can be prevented from absorbing moisture in the storage process. The purple sweet potato powder added in the ingredient and the sprayed beewax increase the nutrition of the corn flakes and enrich the variety of the corn flakes.

The invention relates to a method for using enzyme to prepare corn food, used on crisp corn, crisp corn sheet, corn tea and instant corn. The invention uses biological enzyme to transfer the amidon of corn, to avoid amidon regeneration, improve corn taste, and improve smell and crisp. And the preparation comprises that cleaning corn, removing skin, selecting the skin-removed corn, immerging in enzyme solution, boiling in water, steaming, drying via hot air, frying in pot, packing and outputting final product. The invention uses modern biological technique, to realize easy functional food.

The invention discloses a rapid live pig breeding method. According to the method, piglets after delivery for 16 days are weaned, the piglets are fed by the aid of compound feed and basal feed after being weaned for 1-30 days, the piglets are fed by the aid of the compound feed in the morning and the evening every day once and fed by the aid of the basal feed at the noon, and daily feeding amount of the compound feed and the basal feed is 1-1.6kg. The compound feed is prepared from, by weight, 30 parts of cassava slag, 25 parts of corn flakes, 8-10 parts of common perilla leaves, 8-10 parts of white mulberry leaves, 4-6 parts of seaweed meal, 2-3 parts of cinnamyl aldehyde, 1-3 parts of weeping forsythia fruits, 0.3-0.5 part of beta-glucanase, 6-8 parts of coconut shreds and 1-2 parts of kelp. The method can effectively prevent trophic diarrhea problem of the piglets weaned after different seasons, immunity of the piglets is effectively improved, and the weight gain rate of the piglets is increased, so that slaughtering of the piglets is accelerated.

The invention discloses hogskin-contained blueberry jam and a preparation method thereof. The hogskin-contained blueberry jam is characterized by being prepared from the following raw materials in parts by weight: 250 to 260 parts of blueberry, 2 to 3 parts of lavender, 1 to 2 parts of bunge cherry seeds, 2 to 2.5 parts of radix aucklandiae, 1.8 to 2 parts of rhizoma cibotii, 3 to 4 parts of loofah sponge, 1.5 to 2 parts of black bamboo roots, 1.9 to 2.4 parts of villose themeda rhizome, 8 to 9 parts of pear juice, 3 to 4 parts of asparagus granules, 5 to 6 parts of cabbage, 7 to 8 parts of kumquat, 3 to 4 parts of black tea leaves, 40 to 44 parts of hogskin, 20 to 30 parts of biscuit crumbs, 30 to 40 parts of corn flakes, 30 to 35 parts of sweetened bean paste, and 7 to 8 parts of nutrition additives. The hogskin-contained blueberry jam provided by the invention is beautiful in color and lustre, has a good taste; after eating, the mouth of an eater is full of fragrance; various fruits and vegetables are added, so that vitamins can be provided for a human body; the added hogskin can be used for supplying collagen to the human body; in addition, the hogskin-contained blueberry jam provided by the invention further contains multiple herbal medicine components, has health-care efficacy, and has the effects of tonifying liver and kidney, dredging collaterals and promoting blood circulation.

The invention provides a meat pigeon feed. The meat pigeon feed is prepared from the following components in proportion: 96% of a basal feed and 4% of a Chinese herbal medicine additive, wherein the basal feed is prepared from the following raw materials in parts by weight: 15-25 parts of sorghum, 10-20 parts of unhulled rice, 15-20 parts of barley, 10-15 parts of vegetable powder, 10-15 parts of corn flakes and 8-12 parts of insect powder; and the Chinese herbal medicine additive is prepared from the following raw materials in parts by weight: 12-18 parts of herba lysimachiae and 10-15 parts of radix salviae miltiorrhizae. According to the meat pigeon feed disclosed by the invention, the sorghum, the unhulled rice, the barley and the corn are used as main raw materials, so that the daily growth requirements of meat pigeons can be met; the vegetable powder and the insect powder are matched, so that the palatability of the feed is improved, the feed is comprehensive in nutrients, and quick growth of the meat pigeons can be promoted. According to the feed, the Chinese herbal medicine additive including natural Chinese herbal medicine raw materials including the herba lysimachiae, the radix salviae miltiorrhizae and the like is also in reasonable compatibility, so that the feed is capable of clearing away heart fire and replenishing blood, the organism immunity of the meat pigeons can be enhanced, and the meat quality and the mouth feel of the meat pigeons can be promoted.

The invention belongs to the technical field of food processing, and relates to corn flakes, particularly to piper sarmentosum flavor health corn flakes which are made by combining piper sarmentosum submicron powder, flavoring agents and corn flakes. Effective components of piper sarmentosum, garlic, purple perilla, peanuts, momordica grosvenori and liquorice are added into the corn flakes, so that the piper sarmentosum flavor health corn flakes have a comprehensive range of health benefits of invigorating spleen and replenishing qi, clearing away heat and toxic materials, lowering blood pressure, regulating blood sugar level, expelling of toxin and cleansing, preventing gastrointestinal diseases, moistening lung to arrest cough and strengthening body resistance, and have more diverse health-care properties than those of the traditional corn flakes. The corn flakes are also specially spicy, rich in taste and unique in flavor, and can meet the needs of different markets and people.

The invention discloses a pure corn ice cream cone. The cone is prepared by using corn as a main ingredient instead of traditional flour, corns have high content of dietary fibers and are hardly molded, and have a good molding effect and high nutritional value after dried egg powder and konjaku flour are added, since gulcomannan in the konjaku flour has a geling performance; the original crispness can be relatively well kept under a high temperature condition, water-absorbed or softened cone and other situations cannot occur; and the preservation period of the ice cream cone can be over 6 months since the dried egg powder is added, and no chemical preservative is added, so that the ice cream cone is safe and healthy. Corn flakes prepared by using a twin-screw extruder have high nutritional value, and the subsequent processing process does not need heating and is convenient to operate.

The invention discloses a cheese corn crisp chip capable of maintaining human intestinal flora and a preparation method thereof, the cheese corn crisp chip comprises the following raw materials by weight: 70-100 parts of corn flour, 4-8 parts of refined vegetable oil, 10-30 parts of edible corn starch, 2-8 parts of food additives comprising distarch phosphate, phospholipid and sodium bicarbonate,4-10 parts of white granulated sugar, 8-15 parts of smoked cheese-flavored flavoring powder, 2-5 parts of edible salt and 3 to 5 parts of food flavor. The cheese corn crisp chip is safe and healthy, retains the unique flavor of cheese on the taste, is convenient for people to eat, maintains the crisp taste of corn flakes, has simple preparation process, low processing cost, green and natural raw materials, and high health care and nutritional value, and is easy to carry around and suitable for all kinds of people to eat.