CN102860453A - Waxy corn flour and preparation process thereof - Google Patents
Waxy corn flour and preparation process thereof Download PDFInfo
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- CN102860453A CN102860453A CN201110194797XA CN201110194797A CN102860453A CN 102860453 A CN102860453 A CN 102860453A CN 201110194797X A CN201110194797X A CN 201110194797XA CN 201110194797 A CN201110194797 A CN 201110194797A CN 102860453 A CN102860453 A CN 102860453A
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- lactic acid
- corn
- acid bacteria
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Abstract
The invention relates to a processing process of food, particularly relates to waxy corn flour and a preparation process thereof and belongs to processing processes of agricultural and sideline products. The corn flour is produced through fermentation after lactic acid bacteria are added, starch is modified through a biological method, application properties similar to wheat flour are formed, and defects such as the bitter flavor and the rough taste are eliminated through a biodegradation technology. Lactic acid bacteria fermentation is conducted, a few enzymes are added to increase the viscosity, organic nutrient substances in corn are precipitated, and the special flavor of products is improved. Simultaneously, lactic acid bacteria act upon carbohydrates in a fermentation solution, fermentation is conducted to produce lactic acid, the PH value of the solution is reduced, and the growth of other microorganisms is restrained.
Description
Technical field
The present invention relates to a kind of processing method of food, be specifically related to a kind of glutinous corn powder and preparation method thereof, belong to the agricultural byproducts processing method.
Background technology
At present along with socioeconomic development, people are for security and diversified attention and the pursuit of food, the food thickness collocation of special requirement on daily dining table, mouthfeel and nutritive value require more and more higher, corn is as a kind of healthy food, and there are the shortcomings such as coarse mouthfeel, food flavor are pungent in the corn food of its conventional method processing.Wherein, waxy corn has palatability preferably, higher viscosity and digestibility, though glutinous corn powder has higher viscosity, but the gluten-free type albumen of raw material own, lack viscoelasticity, pliability is poor, the dough characters that makes is relatively poor, and coarse mouthfeel is not suitable for the pastries such as processing and fabricating noodles, dumpling.
Summary of the invention
The objective of the invention is provides a kind of glutinous corn powder and preparation method thereof for overcoming above-mentioned the deficiencies in the prior art part.This corn flour forms through fermentation by adding lactic acid bacteria, and the method by biology makes starch conversion, forms the application feature similar to wheat flour, and by defectives such as biodegradation technique alleviation bitter taste, coarse mouthfeels.Adopting lactobacillus-fermented to add a small amount of enzyme increases viscosity, and the organic nutrient substance in the corn is separated out, and improves product special flavour.Lactic acid bacteria acts on the glucide fermentation generation lactic acid in the zymotic fluid simultaneously, and solution PH descends, and has suppressed other microbial growths.
The present invention realizes with following technical scheme: a kind of glutinous corn powder is characterized in that: this corn flour forms through fermentation by adding lactic acid bacteria, and described lactic acid bacteria addition is 4%, and the initial PH that ferments is 6.0, and fermentation time is 48h, and fermentation temperature is 35-39 ℃.
Prepare the method for glutinous corn powder claimed in claim 1, it is characterized in that: the method comprises the steps:
(1) preliminary treatment of glutinous corn powder: waxy corn grains is processed into meal after removing the foreign material such as dust, sandstone;
(2) add lactic acid bacteria: get waxy corn meal 100g, add 150mL warm water, add the cellulase of glutinous corn powder 0.1% mass fraction, pH with the lactic acid regulator solution, the an amount of lactic acid bacteria of desinfection chamber access, the addition of lactic acid bacteria adds take the percentage of glutinous corn powder and water gross weight as benchmark;
(3) biofermentation: will inoculate good waxy corn meal and put into electro-heating standing-temperature cultivator and cultivate;
(4) drying: carry out in electric heating constant-temperature blowing drying box, temperature is 50 ℃, after the drying waxy corn meal is worn into 120 purpose fine powders;
(5) gelatinization: the waxy corn fine powder of milled is made 15% corn steep liquor, be placed on and carry out gelatinization in the electric-heated thermostatic water bath, gelatinization point is 95 ℃, is cooled to room temperature after the gelatinization fully, gets finished product.
Advantage of the present invention is: this corn flour forms through fermentation by adding lactic acid bacteria, and the method by biology makes starch conversion, forms the application feature similar to wheat flour, and by defectives such as biodegradation technique alleviation bitter taste, coarse mouthfeels.Adopting lactobacillus-fermented to add a small amount of enzyme increases viscosity, and the organic nutrient substance in the corn is separated out, and improves product special flavour.Lactic acid bacteria acts on the glucide fermentation generation lactic acid in the zymotic fluid simultaneously, and solution PH descends, and has suppressed other microbial growths.
The specific embodiment
Embodiment,
A kind of glutinous corn powder, this corn flour forms through fermentation by adding lactic acid bacteria, and described lactic acid bacteria addition is 4%, and the initial PH that ferments is 6.0, and fermentation time is 48h, fermentation temperature is 35-39 ℃.
Prepare the method for glutinous corn powder claimed in claim 1, it is characterized in that: the method comprises the steps:
(1) preliminary treatment of glutinous corn powder: waxy corn grains is processed into meal after removing the foreign material such as dust, sandstone;
(2) add lactic acid bacteria: get waxy corn meal 100g, add 150mL warm water, add the cellulase of glutinous corn powder 0.1% mass fraction, pH with the lactic acid regulator solution, the an amount of lactic acid bacteria of desinfection chamber access, the addition of lactic acid bacteria adds take the percentage of glutinous corn powder and water gross weight as benchmark;
(3) biofermentation: will inoculate good waxy corn meal and put into electro-heating standing-temperature cultivator and cultivate;
(4) drying: carry out in electric heating constant-temperature blowing drying box, temperature is 50 ℃, after the drying waxy corn meal is worn into 120 purpose fine powders;
(5) gelatinization: the waxy corn fine powder of milled is made 15% corn steep liquor, be placed on and carry out gelatinization in the electric-heated thermostatic water bath, gelatinization point is 95 ℃, is cooled to room temperature after the gelatinization fully, gets finished product.
Claims (2)
1. glutinous corn powder is characterized in that: this corn flour forms through fermentation by adding lactic acid bacteria, and described lactic acid bacteria addition is 4%, and the fermentation Initial pH is 6.0, and fermentation time is 48h, and fermentation temperature is 35-39 ℃.
2. prepare the method for glutinous corn powder claimed in claim 1, it is characterized in that: the method comprises the steps:
(1) preliminary treatment of glutinous corn powder: waxy corn grains is processed into meal after removing the foreign material such as dust, sandstone;
(2) add lactic acid bacteria: get waxy corn meal 100g, add 150mL warm water, add the cellulase of glutinous corn powder 0.1% mass fraction, pH with the lactic acid regulator solution, the an amount of lactic acid bacteria of desinfection chamber access, the addition of lactic acid bacteria adds take the percentage of glutinous corn powder and water gross weight as benchmark;
(3) biofermentation: will inoculate good waxy corn meal and put into electro-heating standing-temperature cultivator and cultivate;
(4) drying: carry out in electric heating constant-temperature blowing drying box, temperature is 50 ℃, after the drying waxy corn meal is worn into 120 purpose fine powders;
(5) gelatinization: the waxy corn fine powder of milled is made 15% corn steep liquor, be placed on and carry out gelatinization in the electric-heated thermostatic water bath, gelatinization point is 95 ℃, is cooled to room temperature after the gelatinization fully and gets finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110194797XA CN102860453A (en) | 2011-07-07 | 2011-07-07 | Waxy corn flour and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110194797XA CN102860453A (en) | 2011-07-07 | 2011-07-07 | Waxy corn flour and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102860453A true CN102860453A (en) | 2013-01-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201110194797XA Pending CN102860453A (en) | 2011-07-07 | 2011-07-07 | Waxy corn flour and preparation process thereof |
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| CN (1) | CN102860453A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404779A (en) * | 2013-04-28 | 2013-11-27 | 王瑞文 | Sweet and glutinous corn flour |
| CN103844193A (en) * | 2014-03-11 | 2014-06-11 | 黑龙江省农垦科学院农畜产品综合利用研究所 | Coarse cereal dried noodles and fabrication method thereof |
| CN104721652A (en) * | 2015-02-11 | 2015-06-24 | 江苏大学 | Lactobacillus fermented barley meal as well as preparation method and application thereof |
| CN105341802A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Preparation method of non ready-to-eat edible modified cassava flour |
| CN107897692A (en) * | 2017-11-16 | 2018-04-13 | 李元兵 | A kind of manufacture craft of ferment steamed sponge cake dry powder and the steamed sponge cake that ferments |
-
2011
- 2011-07-07 CN CN201110194797XA patent/CN102860453A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404779A (en) * | 2013-04-28 | 2013-11-27 | 王瑞文 | Sweet and glutinous corn flour |
| CN103844193A (en) * | 2014-03-11 | 2014-06-11 | 黑龙江省农垦科学院农畜产品综合利用研究所 | Coarse cereal dried noodles and fabrication method thereof |
| CN104721652A (en) * | 2015-02-11 | 2015-06-24 | 江苏大学 | Lactobacillus fermented barley meal as well as preparation method and application thereof |
| CN105341802A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Preparation method of non ready-to-eat edible modified cassava flour |
| CN105341802B (en) * | 2015-11-30 | 2019-06-14 | 广西大学 | A kind of preparation method of the edible modified cassava whole-powder of non-instant type |
| CN107897692A (en) * | 2017-11-16 | 2018-04-13 | 李元兵 | A kind of manufacture craft of ferment steamed sponge cake dry powder and the steamed sponge cake that ferments |
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Application publication date: 20130109 |