CN101744180A - Method for making corn flakes with fruit flavor - Google Patents

Abstract

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.

Description

A kind of preparation method of corn flakes with fruit flavor

Technical field

The present invention relates to a kind of preparation method of corn flakes with fruit flavor.

Background technology

Cornflakes are a kind of typical breakfast cereal preparations, and with its long shelf-life, advantages such as instant are subjected to liking of people as a kind of fast food, and are especially very in vogue in American-European countries.Nowadays the cornflakes kind of market sale has various tastes such as Mi Xiang, milk, sweet-smelling, does not have fruity taste cornflakes only.

Summary of the invention

The purpose of this invention is to provide the corn flakes with fruit flavor that a kind of mouthfeel is good, vitamin content is abundant.

The technical solution adopted in the present invention is:

1, raw material is selected: select for use do not have go mouldy, free from insect pests, color and luster smell are normal, germination percentage is not less than 90%, unsound grain is no more than 5%, to be no more than 14% hard dent corn be raw material to moisture, removal of contamination;

2, water: the corn after will clearing up is put into 92 ℃ of hot water and was soaked into 3-5 minute, makes its water content reach 16%, in order to decortication;

3, embryo is carried in peeling: grind the slightly broken embryo of carrying of decortication with the rice mill mill, after screen mill, maize peel, embryo and endosperm are separated, separated sieve classification through air draught then, remove skin, plumule and corn flour, obtain pure maize pulp;

4, soak: maize pulp is put into boiling water, soaked 40-50 minute, water temperature maintenance is 98-100 ℃ in the pot, when the maize pulp moisture is pulled out during for 30%-50%;

5, boiling: add flavoring and water such as salt, Fructus Hordei Germinatus in hominy grits, make that hominy grits is moisture to reach 20%～35%, the vapour cooking hominy grits of using 1.47 * 105 handkerchiefs then is to gelatinization fully;

6, oven dry: the broken knot of maize pulp agglomerate of boiling is the shot shape, 80-90 ℃ of oven dry down;

7, batching: the adding water content is 30% concentrated macaque juice, employing tablet press machine, is pressed into the cornflakes that thickness is the 0.2-0.4 millimeter;

8, baking: 250～350 ℃ of temperature, the time is 20～150 seconds, and moisture is reduced to about 10%.

Product of the present invention is nutritious, and taste is fine, the taste that fruit is arranged of food; Instant can provide heat fast; Can reduce the cholesterol in the blood and the level of triglyceride, hypertension, angiocardiopathy are had certain curative effect, heat-clearing and fire-reducing, moistening dryness for relaxing bowels, anticancer effect are arranged simultaneously.

The specific embodiment

1, raw material is selected: select for use do not have go mouldy, free from insect pests, color and luster smell are normal, germination percentage is not less than 90%, unsound grain is no more than 5%, to be no more than 14% hard dent corn be raw material to moisture, removal of contamination;

2, water: the corn after will clearing up is put into 92 ℃ of hot water and was soaked into 3-5 minute, makes its water content reach 16%, in order to decortication;

3, embryo is carried in peeling: grind the slightly broken embryo of carrying of decortication with the rice mill mill, after screen mill, maize peel, embryo and endosperm are separated, separated sieve classification through air draught then, remove skin, plumule and corn flour, obtain pure maize pulp;

4, soak: maize pulp is put into boiling water, soaked 40-50 minute, water temperature maintenance is 98-100 ℃ in the pot, when the maize pulp moisture is pulled out during for 30%-50%;

5, boiling: add flavoring and water such as salt, Fructus Hordei Germinatus in hominy grits, make that hominy grits is moisture to reach 20%～35%, the vapour cooking hominy grits of using 1.47 * 105 handkerchiefs then is to gelatinization fully;

6, oven dry: the broken knot of maize pulp agglomerate of boiling is the shot shape, 80-90 ℃ of oven dry down;

7, batching: the adding water content is 30% concentrated macaque juice, employing tablet press machine, is pressed into the cornflakes that thickness is the 0.2-0.4 millimeter;

8, baking: 250～350 ℃ of temperature, the time is 20～150 seconds, and moisture is reduced to about 10%.

Claims (1)

1. the preparation method of a corn flakes with fruit flavor is characterized in that, it may further comprise the steps:

(1) raw material is selected: select for use do not have go mouldy, free from insect pests, color and luster smell are normal, germination percentage is not less than 90%, unsound grain is no more than 5%, to be no more than 14% hard dent corn be raw material to moisture, removal of contamination;

(2) water: the corn after will clearing up is put into 92 ℃ of hot water and was soaked into 3-5 minute, makes its water content reach 16%, in order to decortication;

(3) embryo is carried in peeling: grind the slightly broken embryo of carrying of decortication with the rice mill mill, after screen mill, maize peel, embryo and endosperm are separated, separated sieve classification through air draught then, remove skin, plumule and corn flour, obtain pure maize pulp;

(4) soak: maize pulp is put into boiling water, soaked 40-50 minute, water temperature maintenance is 98-100 ℃ in the pot, when the maize pulp moisture is pulled out during for 30%-50%;

(5) boiling: add flavoring and water such as salt, Fructus Hordei Germinatus in hominy grits, make that hominy grits is moisture to reach 20%～35%, the vapour cooking hominy grits of using 1.47X 105 handkerchiefs then is to gelatinization fully;

(6) oven dry: the broken knot of maize pulp agglomerate of boiling is the shot shape, 80-90 ℃ of oven dry down;

(7) batching: the adding water content is 30% concentrated macaque juice, employing tablet press machine, is pressed into the cornflakes that thickness is the 0.2-0.4 millimeter;

(8) baking: 250～350 ℃ of temperature, the time is 20～150 seconds, and moisture is reduced to about 10%.