CN102308942B - Method for processing corn rice - Google Patents
Method for processing corn rice Download PDFInfo
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- CN102308942B CN102308942B CN2011100051921A CN201110005192A CN102308942B CN 102308942 B CN102308942 B CN 102308942B CN 2011100051921 A CN2011100051921 A CN 2011100051921A CN 201110005192 A CN201110005192 A CN 201110005192A CN 102308942 B CN102308942 B CN 102308942B
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Abstract
The invention relates to a production method for a granular food, in particular to the technical field characterized in that agricultural products are deeply processed by improving the content of the resistant starch of corn flour through a hot pasting processing method. The method aims to improve the content of the resistant starch in the corn food and achieve the ideal content (10%) which is most favorable for health. Meanwhile, the product has good palatability and is combined with common staple foods, such as rice and the like to achieve practicality. The production method of the corn rice is characterized by comprising the following steps: (a) degerming and shelling the raw material corn; (b) smashing the degermed and shelled corn to obtain powder; (c) adding water and extruding the corn powder at high temperature to be rice-shaped; and (d) drying the rice-shaped corn. According to the hot pasting technology and the thermal cycling drying technology, the content of the resistant starch in the product is improved to 10%, and the corn rice has good palatability.
Description
Technical field
The present invention relates to a kind of production method of granular food, particularly to improve the resistance starch content of corn flour, utilize hot gelatinization processing method deep processing agricultural product technical field.
Background technology
The World Food Programme and the World Health Organization 2002 are according to relevant scientific research judgement " resistant starch is defined as and is difficult for an absorbed kind of starch in small intestine ", can not be by enzymolysis in small intestine, but in people's intestines and stomach colon, can play with volatile fatty acid a kind of starch structure of fermentation reaction, useful to health.
Contain resistant starch in the food of generally acknowledging in the world wide, the standard content that is conducive to health most is 10%.Make at present the technique of resistant starch both at home and abroad, be mostly to adopt enzymatic method, form the starch based product of high level (60%～70%), Hui Tian uses in food again.General addition can make the resistant starch amount in the food reach 10%.The resistant starch that this method is produced has the shortcoming that mouthfeel is relatively poor, consumption is lower.
Summary of the invention
The object of the invention is to improve the content of resistant starch in the corn based food, with reach 10% this be conducive to healthy desired contents most.Simultaneously, make product have good palatability, and by and companion's usefulness of the staple food commonly used such as rice, reach simply and easily practicality.
The production method of corn rice among the present invention is characterized in that comprising the steps:
(a) the raw material corn is taken off the embryo peeling;
(b) corn that takes off the embryo peeling is pulverized, made its powdering;
(c) above-mentioned corn flour is added water and carry out high temperature extrusion, make it become grain of rice shape;
(d) grain of rice is dried.
Its Raw corn is through natural freeze-drying or air-dry corn;
Wherein pulverizing is to utilize stone to grind principle, adopts pair roller technique to pulverize;
Wherein add the 20-45% that water reaches the corn flour quality; Wherein extrusion temperature is 150 ℃-160 ℃.
Corn flour is added water by the extrusion pressure of extruder spiral promoting shaft and the double action of temperature, and the diameter of the granular rice of extruding is 40mm-60mm;
It is to dry 15-20h under 60 ℃ of-65 ℃ of temperature that the grain of rice is dried, and makes the contained moisture of the grain of rice be down to 12%-15%.
Adopt the cold alternately dry technology of hot gelatinization technique and heat, make the resistance starch content in the product be increased to 10%, and have good palatability.This innovative technology, the one, utilize hot gelatinization technique, make the gelatinization degree of corn flour reach more than 94% (the as a result gelatinization degree of detection is 94.27; The 2nd, in dry run, adopt heating clearing damp, cold wind clearing damp technology to be used alternatingly, make the resistance starch content in the product arrive the effect of breeding.
The application of present technique has good social effect.
The specific embodiment
The production method of corn rice among the present invention is characterized in that comprising the steps:
(a) the raw material corn is taken off the embryo peeling;
(b) corn that takes off the embryo peeling is pulverized, made its powdering;
(c) above-mentioned corn flour is added water and carry out high temperature extrusion, make it become grain of rice shape;
(d) grain of rice is dried.
Usefulness behind the autumn harvest corn is stored in the overhead maize storage house.The benefit of this storage mainly contains, and the one, can accomplish to make corn after the results through the complete after ripening phase, the nutrition in the corncob is absorbed in the corn particle fully, the corn of preservation has been accomplished the nutrition maximization like this; The 2nd, without the physical method drying and dewatering, only need can eliminate disease and pest in the grain through the natural freeze-drying in winter and air-dry, can pre-Anti-moth-eating and grain sex change without medicament fumigating, the medicament residue and the pollution that have also prevented medicament fumigating grain to bring.
The raw material corn is carried out taking off for twice the embryo peeling with peeling machine, make corn lose harsh feeling, when edible, good mouthfeel is arranged, lubricious enteron aisle.
Utilize stone to grind principle the corn of the embryo of peeling, adopt pair roller technique to pulverize, corn flour is filtered with 60 to 100 purpose sieves.
Add water to content at 20-45% in corn flour, then moisture corn flour is squeezed at spiral under the double action of 150 ℃-160 ℃ of the extrusion pressure of spiral promoting shaft of formula extruder and extrusion temperatures, the diameter of extruding is the granular corn rice of 40mm-60mm.Under the double action of the extrusion pressure of the spiral promoting shaft of special parameter and temperature, can make the jellied translucent body of corn flour shape, increased density, strengthened the waxy of corn, make corn have the characteristic of easily boiling with resistant to cook.Cook congee with rice or other cereal etc. when eating, cooking rice over a slow fire can be simultaneously cooked again.This just provides convenience for people's edible corn, has changed idea and the mouthfeel of traditional edible corn.
Be to carry out drying under 60 ℃-65 ℃ to process with corn particle at baking temperature, drying time 15-20h.For example in the heating furnace that fan is housed or other blast furnace, toast.
The production method of corn rice of the present invention, also can be used for producing the granular rice of full cereal of all cereals (thing) such as wheat groat, grains of oats, husked kaoliang, paddy rice, millet rice and small coarse cereals, in the manufacture process of corn rice or other granular rice, also can add some food compositions well known to those skilled in the art, as adopt present technique to produce in the process of corn rice and can also add very easily various fortification materials, such as multiple elements such as protein, mineral matter, vitamins, do not deviate from spirit of the present invention.
Claims (4)
1. the production method of a corn rice is characterized in that comprising the steps:
(a) the raw material corn is taken off the embryo peeling;
(b) corn that takes off the embryo peeling is pulverized, made its powdering;
(c) corn flour is added water and carry out high temperature extrusion, utilize hot gelatinization technique to make its gelatinization degree reach 94-94.27%, wherein, extrusion temperature is 150 ℃-160 ℃, adds the 20-45% that water reaches the corn flour quality, makes it become grain of rice shape by described extruding;
(d) grain of rice is dried, be to dry under 60-65 ℃ 15-20 hour at baking temperature, make the contained moisture of the grain of rice be down to 12-15%, and in dry run, adopt heating clearing damp, cold wind clearing damp technology to be used alternatingly, make the resistance starch content in the product reach value-added effect;
Wherein, adopt the cold alternately dry technology of hot gelatinization technique and heat, make the resistance starch content in the product be increased to 10%, and have good palatability.
2. according to claim 1 method, its Raw corn is through natural freeze-drying or air-dry corn.
3. according to claim 1 method, wherein pulverizing is to utilize stone to grind principle, adopts pair roller technique to pulverize.
4. according to claim 1 method, the diameter of the granular grain of rice of wherein extruding is 40mm-60mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100051921A CN102308942B (en) | 2011-01-12 | 2011-01-12 | Method for processing corn rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100051921A CN102308942B (en) | 2011-01-12 | 2011-01-12 | Method for processing corn rice |
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| CN102308942A CN102308942A (en) | 2012-01-11 |
| CN102308942B true CN102308942B (en) | 2013-05-29 |
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| CN2011100051921A Active CN102308942B (en) | 2011-01-12 | 2011-01-12 | Method for processing corn rice |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894289A (en) * | 2012-09-04 | 2013-01-30 | 南昌大学 | Preparation method for cooking-resistant high resistance starch texturized rice |
| CN102823822B (en) * | 2012-09-04 | 2013-10-30 | 吉林农业大学 | Corn recombinant rice and producing method thereof |
| CN103431304A (en) * | 2013-09-06 | 2013-12-11 | 夏华 | Processing method of fresh and tender corn milk powder |
| CN104012843A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried sweet corn particles and preparation method thereof |
| CN104171873A (en) * | 2014-05-14 | 2014-12-03 | 辽宁三源健康金米股份有限公司 | Corn rice processing method capable of improving content of resistant starch |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046447A (en) * | 1989-04-20 | 1990-10-31 | 长春市宽城区食品研究所 | The manufacture method of instant maize gruel |
| CN2678384Y (en) * | 2003-12-23 | 2005-02-16 | 金松亭 | Duoble-screw steaming-boiling shaping rice maker |
| CN101574129A (en) * | 2008-05-07 | 2009-11-11 | 赵庆录 | Production method of corn rice |
-
2011
- 2011-01-12 CN CN2011100051921A patent/CN102308942B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046447A (en) * | 1989-04-20 | 1990-10-31 | 长春市宽城区食品研究所 | The manufacture method of instant maize gruel |
| CN2678384Y (en) * | 2003-12-23 | 2005-02-16 | 金松亭 | Duoble-screw steaming-boiling shaping rice maker |
| CN101574129A (en) * | 2008-05-07 | 2009-11-11 | 赵庆录 | Production method of corn rice |
Non-Patent Citations (1)
| Title |
|---|
| 杜连起.几种新型玉米食品的生产.《粮食与饲料工业》.1995,(第12期),27-29. * |
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Owner name: LIAONING SANYUAN HEALTH GOLDEN RICE CO., LTD. Free format text: FORMER OWNER: ZHAO QINGLU Effective date: 20140619 |
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Effective date of registration: 20140619 Address after: 113300 Fushun City, Liaoning province Qingyuan Manchu Autonomous County town of Qingyuan Village Street (west tobacco companies) Patentee after: LIAONING SANYUAN HEALTH METER LIMITED BY SHARE LTD. Address before: 110000 2-5-2, seven weft Road, Heping District, Liaoning, Shenyang, 10 Patentee before: Zhao Qinglu |
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Address after: 113300 Fushun City, Liaoning province Qingyuan Manchu Autonomous County town of Qingyuan Village Street (west tobacco companies) Patentee after: Liaoning Sanyuan health Polytron Technologies Inc Address before: 113300 Fushun City, Liaoning province Qingyuan Manchu Autonomous County town of Qingyuan Village Street (west tobacco companies) Patentee before: LIAONING SANYUAN HEALTH METER LIMITED BY SHARE LTD. |