CN101011119A - Corn-rice extra-strong powder treated by biological enzyme and preparation method thereof - Google Patents
Corn-rice extra-strong powder treated by biological enzyme and preparation method thereof Download PDFInfo
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- CN101011119A CN101011119A CNA2007100717211A CN200710071721A CN101011119A CN 101011119 A CN101011119 A CN 101011119A CN A2007100717211 A CNA2007100717211 A CN A2007100717211A CN 200710071721 A CN200710071721 A CN 200710071721A CN 101011119 A CN101011119 A CN 101011119A
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Abstract
The invention relates to a method for preparing the biological enzymed corn rice powder, which comprises that immerging the corn or corn slag, using alkali liquid to disinfect, exchanging the immerge solution, adjusting pH value, adding enzyme agent and galactenzyme to process the biological enzyme for 40-50h, taking out the enzyme corn or corn slag, spraying water, dewatering eccentrically at high speed, drying, breaking fermented corn or corn slag, mixing it with rice powder and modified amidon, compressing the aged corn rice bar via high temperature and high pressure, breaking, screening the 100-200 deals, to prepare the final product with strong viscoelasticity. The invention powder can be used to prepare cake, or the like, which is abundant in food fiber.
Description
Technical field
The present invention relates to corn-rice refined powder of biological food fermentation technical field, particularly biology enzymeization and preparation method thereof.
Background technology
At present, it is rapid that various countries' grain adds industry development deeply, the food that the fine finishining that continuous release is primary raw material with grain makes new advances, satisfy the market comsupton demand, for example: India's Ternary flour, Israel's composite maize flour, Chinese maize refined powder, adopt above-mentioned fine finishining to go out corn flour, it is tasty and refreshing to bake out Corn bread, biscuit, cake crisp-fried, and refined maize powder boiled dumpling, steamed stuffed bun, the rice dumpling that the process cored food sweet cunning of distinguishing the flavor of is soft, all keeps original corn fragrance.Among the Chinese patent CN1363231, disclosed novel corn food and preparation method thereof, it is characterized in that it does not contain the corn noodles of any additives, corn cake, corn group, this preparation method obtains a meter corn flour and processes above-mentioned food, palatability is poor, taste pungent (assorted flower face flavor), nondigestible, among the Chinese patent CN1404750, disclosed a kind of cassiri and production method thereof, its feature adds the enzyme preparation glucose oxidase in corn flour, pass through biofermentation, make the corn flour oxidation Decomposition, make cassiri, process the corn dumpling wrapper, corn rice dumpling skin, Maiz cake, weak point, this method easy oxidation deterioration of corn flour that ferments influences food viscoplasticity.
Summary of the invention
The purpose of this invention is to provide a kind of corn-rice refined powder through fermented by biological enzyme, preserve corn, rice original flavor, the corn biscuit that is baked out, corn flour moon cake, Corn bread goods, crisp-fried are tasty and refreshing, delicious oiliness.
The present invention is directed to an above-mentioned technical difficult problem, made following technical scheme:
Corn-rice refined powder of biology enzymeization of the present invention and preparation method thereof is as follows:
At first iblet or corn quarrel are put into steeping tank; press the corn nt wt net weight; add 30～35% water loggings bubble; in soaking water liquid; press the weight ratio of water; add 0.1～0.3% SODIUM PERCARBONATE; pH value is 8～8.5; soaked 130～140 minutes; kill various fungies harmful on the corn surface; behind the aspergillus flavus; extract out in the jar and soak alkaline water; the swap-in clear water; arrange pH value with lactic acid; be 5.0～6.5, when water temperature reaches 40 ℃～45 ℃, by the production actual requirement; add a-amylase or protease respectively; lactic acid bacteria; process biology enzymeization 40～50 hours is taken out and is fermented iblet or corn quarrel, drenches and removes corn surface soak; wash multipass with clear water; again through the supercentrifuge dehydration; oven dry; moisturely reach at 4～6% o'clock, fermented maize grain or corn quarrel are ground into powder and uncooked rice powder; converted starch, in proportion; stir; put into the food single lead screw ex truding briquetting machine, by the corn-rice bar of HTHP squeezing, maturing, after cooling; the corn-rice bar; through ultra-fine grinding; cross 100～200 orders, the corn-rice refined powder of the biology enzymeization that makes.
The corn-rice refined powder of said biology enzymeization, technology processing corn staple food Noodles goods carry out and face, dough slaking routinely, rubbing, down agent, make musculus cutaneus the mooncake filling bag is advanced in the musculus cutaneus, bake, ripe corn moon cake crisp-fried is tasty and refreshing, delicious non-greasy.
Above-mentioned weight composition and proportioning are: the corn flour 90～95% of fermentation, and uncooked rice powder 2～5%, converted starch 3～5%, preferred weight composition and proportioning are: cassiri 93%, uncooked rice powder 4%, converted starch 3%.
Beneficial effect of the present invention: with the corn flour of biology enzymeization and uncooked rice powder, converted starch, stir in proportion, corn-rice bar through the HTHP squeezing, maturing, carry out ultra-fine grinding, cross 100 orders～200 orders, make the strong biology enzyme corn-rice refined powder of viscoplasticity, technology is processed various food routinely, through baking ripe Corn bread, biscuit, moon cake, crisp-fried is tasty and refreshing, delicious non-greasy is rich in dietary fiber, is a kind of accurately machined staple food corn-rice of coarse food grain refined powder that the consumption market is arranged.
The invention will be further described to utilize embodiment below, but content of the present invention is not limited only to content related among the embodiment.
The specific embodiment
The corn-rice refined powder preparation side of the biology enzymeization of present embodiment carries out according to the following steps:
Embodiment 1:
Get 1000 kilograms of iblets, put into steeping tank, add 30% the 300 kilograms of clear water press the iblet nt wt net weight, in the clear water in steeping tank, than 0.1% ratio, be added into SODIUM PERCARBONATE in the water gross weight, transferring pH value is 8, soaks 130 minutes, extracts alkaline water in the steeping tank out, the swap-in clear water soaks, and transfers pH value with lactic acid, is 5.5, when the water heating reaches 40 ℃, by the production actual requirement, add a-amylase, lactic acid bacteria respectively, process biology enzymeization 40 hours.The iblet that taking-up ferments drenches and goes to soak enzyme liquid on the corn surface, washes multipass with clear water, through supercentrifuge dehydration, dry, moisturely reach at 4% o'clock, the fermented maize grain is ground into powder and uncooked rice powder, converted starch, stir in proportion, put into the food single lead screw ex truding briquetting machine, through the corn-rice bar of HTHP squeezing, maturing, corn-rice bar to be cooled, carry out ultra-fine grinding, cross 120 orders, the corn-rice refined powder of the biology enzymeization that makes.
The corn-rice refined powder of said biology enzymeization, technology is carried out and face, dough slaking routinely, and rubbing, following agent make musculus cutaneus, and will make the mooncake filling bag advances in the musculus cutaneus, bakes ripe tasty and refreshing, the delicious non-greasy of corn moon cake, crisp-fried.
The present invention's composition and proportioning by weight is: cassiri 93%, uncooked rice powder 4%, converted starch 3%.
Embodiment 2:
Get 500 kilograms of corns quarrel, put into steeping tank, add and press be cut 175 kilograms of clear water of 35% of nt wt net weight of corn, in the clear water in steeping tank, than 0.2% ratio, be added into SODIUM PERCARBONATE in the water gross weight, transferring pH value is 8.5, soaks 140 minutes, extracts carbon water in the steeping tank out, the swap-in clear water soaks, transferring pH value with lactic acid is 5, when the water heating reaches 40 ℃, by the production actual requirement, add protease, lactic acid bacteria respectively, process biology enzymeization 45 hours.The corn quarrel that taking-up ferments is drenched and is gone to soak enzyme liquid on the corn surface, washes multipass with clear water, through supercentrifuge dehydration,, moisturely reach at 5% o'clock by oven dry, fermented maize quarrel is ground into powder and uncooked rice powder, converted starch, stir in proportion, put into the food single lead screw ex truding briquetting machine, through the corn-rice bar of HTHP squeezing, maturing, corn-rice bar to be cooled, carry out ultra-fine grinding, cross 200 orders, the corn-rice refined powder of the biology enzymeization that makes.
The present invention's composition and proportioning by weight is: cassiri 90%, uncooked rice powder 5%, converted starch 5%.
Claims (2)
1, corn-rice refined powder of a kind of biology enzymeization and preparation method thereof.Its preparation method comprises step down; at first iblet or corn quarrel are put into steeping tank; press the corn nt wt net weight; being added into 30～35% clear water soaks; in soaking water liquid; press the water gross weight than adding 0.1%～0.3% SODIUM PERCARBONATE; pH value is 8～8.5; soak time is 130～140 minutes; extract out in the jar and soak alkaline water; swap-in same amount clear water; transferring pH value with lactic acid is 5.0～6.5; when water temperature reaches 40 ℃～45 ℃; by the production actual requirement; add a-amylase or protease respectively; lactic acid bacteria;, take out and ferment iblet or corn quarrel after 40～50 hours through biology enzymeization, drench and go to the corn surface to soak enzyme liquid; wash multipass with clear water; again through supercentrifuge dehydration, oven dry moisturely reaches at 4～6% o'clock; it is characterized in that iblet or the corn quarrel that will ferment are ground into powder and uncooked rice powder; converted starch; stir in proportion, put into the food single lead screw ex truding briquetting machine, through the corn-rice bar of HTHP squeezing, maturing; corn-rice bar to be cooled; carry out ultra-fine grinding, cross 100～200 orders, the corn-rice refined powder of the biology enzymeization that makes.
2, require the corn-rice refined powder and preparation method thereof of 1 described a kind of biology enzymeization according to patent, it is characterized in that above-mentioned weight composition and proportioning are: the corn flour 90～95% of fermentation, uncooked rice powder 2～5%, converted starch 3～5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100717211A CN101011119A (en) | 2007-02-01 | 2007-02-01 | Corn-rice extra-strong powder treated by biological enzyme and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100717211A CN101011119A (en) | 2007-02-01 | 2007-02-01 | Corn-rice extra-strong powder treated by biological enzyme and preparation method thereof |
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| CN101011119A true CN101011119A (en) | 2007-08-08 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623065B (en) * | 2009-07-30 | 2012-02-08 | 南昌大学 | Preparation method of fermented rice sticks |
| CN101824092B (en) * | 2009-06-30 | 2012-06-06 | 山东福田糖醇有限公司 | Soaking technology for preparing corn starch |
| CN102657250A (en) * | 2012-05-22 | 2012-09-12 | 天津市月坛学生营养餐配送有限公司 | Steamed corn-bread flour foodstuff and method for producing same |
| CN103211163A (en) * | 2013-04-15 | 2013-07-24 | 刘良忠 | Processing method of deproteinized rice |
| CN103461813A (en) * | 2013-09-26 | 2013-12-25 | 吉林农业大学 | Corn weak flour and production method thereof |
| CN103461814A (en) * | 2013-09-26 | 2013-12-25 | 吉林农业大学 | Corn strong flour and production method thereof |
| CN103519080A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Method for processing corn mixed flour pastry |
| CN103564310A (en) * | 2013-10-30 | 2014-02-12 | 武汉轻工大学 | Flour product suitable for patients suffering from kidney disease and processing method thereof |
| CN103564306A (en) * | 2013-10-30 | 2014-02-12 | 刘良忠 | Refined rice suitable for patients suffering from kidney disease and processing method thereof |
| CN105120671A (en) * | 2013-04-11 | 2015-12-02 | 焙乐道有限责任公司 | Dough or batter comprising functionalized grains |
| CN110452943A (en) * | 2019-08-26 | 2019-11-15 | 厦门市民安创享实业有限公司 | A kind of novel plant starch biology coagulating agent and preparation method thereof |
-
2007
- 2007-02-01 CN CNA2007100717211A patent/CN101011119A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101824092B (en) * | 2009-06-30 | 2012-06-06 | 山东福田糖醇有限公司 | Soaking technology for preparing corn starch |
| CN101623065B (en) * | 2009-07-30 | 2012-02-08 | 南昌大学 | Preparation method of fermented rice sticks |
| CN102657250A (en) * | 2012-05-22 | 2012-09-12 | 天津市月坛学生营养餐配送有限公司 | Steamed corn-bread flour foodstuff and method for producing same |
| CN105120671A (en) * | 2013-04-11 | 2015-12-02 | 焙乐道有限责任公司 | Dough or batter comprising functionalized grains |
| CN103211163A (en) * | 2013-04-15 | 2013-07-24 | 刘良忠 | Processing method of deproteinized rice |
| CN103461813B (en) * | 2013-09-26 | 2014-11-05 | 吉林农业大学 | Corn weak flour and production method thereof |
| CN103461814A (en) * | 2013-09-26 | 2013-12-25 | 吉林农业大学 | Corn strong flour and production method thereof |
| CN103461813A (en) * | 2013-09-26 | 2013-12-25 | 吉林农业大学 | Corn weak flour and production method thereof |
| CN103519080A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Method for processing corn mixed flour pastry |
| CN103564310A (en) * | 2013-10-30 | 2014-02-12 | 武汉轻工大学 | Flour product suitable for patients suffering from kidney disease and processing method thereof |
| CN103564306A (en) * | 2013-10-30 | 2014-02-12 | 刘良忠 | Refined rice suitable for patients suffering from kidney disease and processing method thereof |
| CN103564310B (en) * | 2013-10-30 | 2015-03-18 | 武汉轻工大学 | Flour product suitable for patients suffering from kidney disease and processing method thereof |
| CN110452943A (en) * | 2019-08-26 | 2019-11-15 | 厦门市民安创享实业有限公司 | A kind of novel plant starch biology coagulating agent and preparation method thereof |
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Open date: 20070808 |