CN102919698A - Kiwi fruit corn flakes and preparation method thereof - Google Patents
Kiwi fruit corn flakes and preparation method thereof Download PDFInfo
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- CN102919698A CN102919698A CN2012104863735A CN201210486373A CN102919698A CN 102919698 A CN102919698 A CN 102919698A CN 2012104863735 A CN2012104863735 A CN 2012104863735A CN 201210486373 A CN201210486373 A CN 201210486373A CN 102919698 A CN102919698 A CN 102919698A
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Abstract
The invention provides kiwi fruit corn flakes. The kiwi fruit corn flakes are prepared by adopting the following steps: uniformly mixing 55-65 parts by weight of waxy corn powder, 20-30 parts by weight of sweet corn powder and 15-25 parts by weight of kiwi fruit juice, 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 kiwi fruit corn flakes. As the beewax is sprayed in the preparation process, compared with the traditional corn flakes, the kiwi fruit 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 kiwi fruit powder added in the ingredient and the sprayed beewax increase the nutrition of the corn flakes and enrich the variety of the corn flakes.
Description
Technical field
The invention belongs to food processing field, relate to a kind of Kiwi berry cornflakes and preparation method thereof.
Background technology
Cornflakes normally to take off embryo corn quarrel or to take off the embryo corn flour and make as raw material, are faint yellow, are the uniform sheet of thickness, fatty hardly, aromatic crisp, be easy to digestion, absorb, can be equipped with soya-bean milk, gruel, milk etc. as breakfast, nutrition, convenience, good to eat.
Traditional cornflakes have a shortcoming, are exactly soon deliquescing after the liquid foods such as soya-bean milk, gruel, milk soak, and are no longer crisp, affect mouthfeel, also lost selling point.
Summary of the invention
The object of the present invention is to provide a kind of Kiwi berry cornflakes, overcome above-mentioned shortcoming by the method at its surface uniform spraying beeswax.Simultaneously the present invention has added kiwi-fruit juice in the cornflakes batching, make cornflakes contain the Kiwi berry composition, has not only increased the nutrition of cornflakes, has also enriched the kind of cornflakes.
The present invention also provides the preparation method of above-mentioned Kiwi berry cornflakes.
The invention provides a kind of Kiwi berry cornflakes, these Kiwi berry cornflakes can be obtained by following preparation method: with glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, kiwi-fruit juice 15～25 weight portions mix, send into extrusion modling in the twin (double) screw extruder, again through granulation, compressing tablet, make the cornflakes that thickness is the 0.2-0.4 millimeter, cornflakes are toasted, 150 ℃ ± 5 ℃ of baking temperatures, stoving time 8-10 minute, when being cooled to 55 ℃ ± 2 ℃, melt good beeswax 5～8 weight portions to the spraying of cornflakes surface uniform, the fast room temperature that is cooled to of speed.
The dry waxy corn that described glutinous corn powder refers to peel, take off embryo is that raw material is through pulverizing, cross the glutinous corn powder that 60 mesh sieves make;
The dry corn that described corn powder refers to peel, take off embryo is that raw material is through pulverizing, cross the corn powder that 60 mesh sieves make;
Described kiwi-fruit juice is Kiwi berry Normal juice.
The invention provides a kind of preparation method of Kiwi berry cornflakes, the method comprises the step of following order:
⑴ mix glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, makes a material;
⑵ spray into kiwi-fruit juice 15～25 weight portions equably in a material under the condition that stirs, and mixes to make the b material;
⑶ send the b material into extrusion modling in the twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 150 ℃ ± 5 ℃ of baking temperatures, and stoving time 8-10 minute, when being cooled to 55 ℃ ± 2 ℃, melt good beeswax 5～8 weight portions to the spraying of cornflakes surface uniform, the fast room temperature that is cooled to of speed is the Kiwi berry cornflakes.
Kiwi-fruit juice divides Kiwi berry Normal juice and Kiwi berry inspissated juice, and Kiwi berry Normal juice forms as raw material squeezes take fresh Kiwi berry, does not add also not sugaring of water.Commodity Kiwi berry Normal juice usually adopts the again packing or add with concentrated kiwi-fruit juice that the water recovery makes of freezing Kiwi berry Normal juice.Kiwi berry Normal juice has the taste smell of natural Kiwi berry, and has kept the main nutrient composition of Kiwi berry.
Beeswax is the secretion of worker bee wax gland, and its main component is organic acid, free fatty, free alkyl alcohol, carbohydrate, carotenoid, vitamin A, aromatic substance etc.When beeswax is applied to food industry, be often used as fruit glaze agent, be used for the surface spraying of food or outer coatings etc., it has well anti-suction, anti-moisture absorption effect.The beeswax that is used for food should meet the requirement of GB GB/T 24314-2009 " beeswax ".
Beeswax is determining its anti-immersion degree in liquid food in the thickness of Kiwi berry cornflakes surface spraying, the more anti-immersion of thicker Kiwi berry cornflakes of spraying, namely can keep not deliquescing of longer time at liquid food, but spraying is blocked up, when edible, can produces the wax sense, mouthfeel and the crisp degree of Kiwi berry cornflakes will be affected, therefore, in order to take into account anti-bubble and mouthfeel, beeswax should be not very few in the amount of Kiwi berry cornflakes surface spraying, also too much unsuitable, should select a suitable consumption.
Owing to sprayed beeswax in manufacturing process, the anti-bubble of Kiwi berry cornflakes of the present invention in liquid food is better than traditional cornflakes, can also prevent Kiwi berry cornflakes moisture absorption in storage process simultaneously.The natural kiwi-fruit juice that adds in the batching and the beeswax of spraying have increased the trophism of cornflakes, and have enriched the kind of cornflakes.
Four, specific embodiment
Embodiment 1
⑴ take by weighing glutinous corn powder 600g, corn powder 250g, mixes, and makes a material;
⑵ spray into the 200g kiwi-fruit juice equably in a material under the condition that stirs, and mixes to make the b material;
⑶ send the b material into extrusion modling in the preheated twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 150 ℃ of baking temperatures, and stoving time 9 minutes when being cooled to 55 ℃, melting good beeswax 70g to the spraying of cornflakes surface uniform, and rapidly but to room temperature, makes the Kiwi berry cornflakes.
Embodiment 2
⑴ take by weighing glutinous corn powder 550g, corn powder 200g, mixes, and makes a material;
⑵ spray into the 150g kiwi-fruit juice equably in the middle a material under the condition that stirs, and mixes and make the b material;
⑶ send the b material into extrusion modling in the preheated twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 145 ℃ of baking temperatures, and stoving time 8 minutes when being cooled to 53 ℃, melting good beeswax 50g to the spraying of cornflakes surface uniform, and is cooled to rapidly room temperature, makes the Kiwi berry cornflakes.
Embodiment 3
⑴ take by weighing glutinous corn powder 650g, corn powder 300g, mixes, and makes a material;
⑵ spray into the 250g kiwi-fruit juice equably in the middle a material under the condition that stirs, and mixes and make the b material;
⑶ send the b material into extrusion modling in the preheated twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 155 ℃ of baking temperatures, and stoving time 10 minutes when being cooled to 57 ℃, melting good beeswax 80g to the spraying of cornflakes surface uniform, and is cooled to rapidly room temperature, makes the Kiwi berry cornflakes.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (5)
1. the invention provides a kind of Kiwi berry cornflakes, these Kiwi berry cornflakes can be obtained by following preparation method: with glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, kiwi-fruit juice 15～25 weight portions mix, send into extrusion modling in the twin (double) screw extruder, again through granulation, compressing tablet, make the cornflakes that thickness is the 0.2-0.4 millimeter, cornflakes are toasted, 150 ℃ ± 5 ℃ of baking temperatures, stoving time 8-10 minute, when being cooled to 55 ℃ ± 2 ℃, melt good beeswax 5～8 weight portions to the spraying of cornflakes surface uniform, the fast room temperature that is cooled to of speed.
2. the dry waxy corn that refers to peel, take off embryo according to glutinous corn powder claimed in claim 1 is that raw material is through pulverizing, cross the glutinous corn powder that 60 mesh sieves make.
3. the dry corn that refers to peel, take off embryo according to corn powder claimed in claim 1 is that raw material is through pulverizing, cross the corn powder that 60 mesh sieves make.
4. be Kiwi berry Normal juice according to kiwi-fruit juice claimed in claim 1.
5. the preparation method of Kiwi berry cornflakes, the method comprises the step of following order:
⑴ mix glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, makes a material;
⑵ spray into kiwi-fruit juice 15～25 weight portions equably in a material under the condition that stirs, and mixes to make the b material;
⑶ send the b material into extrusion modling in the twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 150 ℃ ± 5 ℃ of baking temperatures, and stoving time 8-10 minute, when being cooled to 55 ℃ ± 2 ℃, melt good beeswax 5～8 weight portions to the spraying of cornflakes surface uniform, the fast room temperature that is cooled to of speed is the Kiwi berry cornflakes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104863735A CN102919698A (en) | 2012-11-27 | 2012-11-27 | Kiwi fruit corn flakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104863735A CN102919698A (en) | 2012-11-27 | 2012-11-27 | Kiwi fruit corn flakes and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102919698A true CN102919698A (en) | 2013-02-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012104863735A Pending CN102919698A (en) | 2012-11-27 | 2012-11-27 | Kiwi fruit corn flakes and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905147A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Chinese gooseberry and corn instant noodles and production process thereof |
| EP3578055A1 (en) | 2018-06-04 | 2019-12-11 | Gat Givat Haim Cooperative Society For Preservation of Agricultrual Products Ltd. | Fruit flavoured compositions as additive to farinaceous based material, process for their preparation and products containing the composition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179906A (en) * | 1997-05-14 | 1998-04-29 | 杨明臣 | Multi-flavour puffed slice and its preparing method |
| CN1242169A (en) * | 1998-07-01 | 2000-01-26 | 贵格麦片公司 | Animated food, food additive and method |
| CN101744180A (en) * | 2008-12-11 | 2010-06-23 | 王让玲 | Method for making corn flakes with fruit flavor |
-
2012
- 2012-11-27 CN CN2012104863735A patent/CN102919698A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179906A (en) * | 1997-05-14 | 1998-04-29 | 杨明臣 | Multi-flavour puffed slice and its preparing method |
| CN1242169A (en) * | 1998-07-01 | 2000-01-26 | 贵格麦片公司 | Animated food, food additive and method |
| CN101744180A (en) * | 2008-12-11 | 2010-06-23 | 王让玲 | Method for making corn flakes with fruit flavor |
Non-Patent Citations (1)
| Title |
|---|
| 巫东堂 等: "酥化早餐玉米片加工技术的研究", 《农业工程学报》, vol. 21, no. 1, 31 January 2005 (2005-01-31) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905147A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Chinese gooseberry and corn instant noodles and production process thereof |
| EP3578055A1 (en) | 2018-06-04 | 2019-12-11 | Gat Givat Haim Cooperative Society For Preservation of Agricultrual Products Ltd. | Fruit flavoured compositions as additive to farinaceous based material, process for their preparation and products containing the composition |
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Application publication date: 20130213 |