CN102919711A - Blackcurrant cornflake and production method of same - Google Patents
Blackcurrant cornflake and production method of same Download PDFInfo
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- CN102919711A CN102919711A CN2012104863862A CN201210486386A CN102919711A CN 102919711 A CN102919711 A CN 102919711A CN 2012104863862 A CN2012104863862 A CN 2012104863862A CN 201210486386 A CN201210486386 A CN 201210486386A CN 102919711 A CN102919711 A CN 102919711A
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Abstract
The invention provides a blackcurrant cornflake and a production method of the same. The blackcurrant cornflake can be produced via the following production method which comprises the following steps: uniformly mixing 55-65 parts by weight of waxy corn flour, 20-30 parts by weight of sweet corn flour, and 10-20 parts by weight of blackcurrant juice; conveying the ingredients into a double-screw extruder to perform extrusion moulding; preparing cornflake with a thickness of 0.2-0.4 mm via granulating and flake-pressing; roasting the cornflake for 8-10 minutes at a temperature of 150+/-5 DEG C; cooling to 55+/-2 DEG C; uniformly spraying 5-8 parts by weight of melted beewax on the surface of the cornflake; and rapidly cooling to a room temperature. As the beewax is sprayed during the production process, the soaking resistance of the blackcurrant cornflake provided by the invention in a liquid food is better than the soaking resistance of the traditional cornflake, and the blackcurrant cornflake can also be prevented from absorbing moisture during a storage process simultaneously. Via the added natural blackcurrant juice and the sprayed beewax in the ingredients, the nutrition of the cornflake is enhanced, and the varieties of the cornflake are enriched.
Description
Technical field
The invention belongs to food processing field, relate to a kind of blackcurrant 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 blackcurrant cornflakes, overcome above-mentioned shortcoming by the method at its surface uniform spraying beeswax.Simultaneously the present invention has added black gallon juice in the cornflakes batching, make cornflakes contain the blackcurrant 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 blackcurrant cornflakes.
The invention provides a kind of blackcurrant cornflakes, these blackcurrant cornflakes can be made by following preparation method: with glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, black gallon juice 10～20 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 black gallon juice is blackcurrant Normal juice.
The invention provides a kind of preparation method of blackcurrant 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 black gallon juice 10～20 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 blackcurrant cornflakes.
Black gallon juice divides blackcurrant Normal juice and blackcurrant inspissated juice, and blackcurrant Normal juice forms as raw material squeezes take fresh blackcurrant, does not add also not sugaring of water.Commodity blackcurrant Normal juice usually adopts the again packing or add with concentrated black gallon juice that the water recovery makes of freezing blackcurrant Normal juice.Blackcurrant Normal juice has the taste smell of natural black gallon, and has kept the main nutrient composition of blackcurrant.
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 at the thickness of blackcurrant cornflakes surface spraying, the more anti-immersion of thicker blackcurrant 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 blackcurrant cornflakes will be affected, therefore, in order to take into account anti-bubble and mouthfeel, beeswax should be not very few at the quantity for spray on blackcurrant cornflakes surface, also too much unsuitable, should select a suitable consumption.
Owing to sprayed beeswax in manufacturing process, the anti-bubble of blackcurrant cornflakes of the present invention in liquid food is better than traditional cornflakes, can also prevent blackcurrant cornflakes moisture absorption in storage process simultaneously.The natural black gallon 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 150g black gallon 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 ℃, melts good beeswax 70g to the spraying of cornflakes surface uniform, rapidly but to room temperature, makes the blackcurrant cornflakes.
Embodiment 2
⑴ take by weighing glutinous corn powder 550g, corn powder 200g, mixes, and makes a material;
⑵ spray into the 100g black gallon 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 ℃, melts good beeswax 50g to the spraying of cornflakes surface uniform, is cooled to rapidly room temperature, makes the blackcurrant cornflakes.
Embodiment 3
⑴ take by weighing glutinous corn powder 650g, corn powder 300g, mixes, and makes a material;
⑵ spray into the 200g black gallon 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 ℃, melts good beeswax 80g to the spraying of cornflakes surface uniform, is cooled to rapidly room temperature, makes the blackcurrant 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 blackcurrant cornflakes, these blackcurrant cornflakes can be made by following preparation method: with glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, black gallon juice 10～20 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 blackcurrant Normal juice according to black gallon juice claimed in claim 1.
5. the preparation method of blackcurrant 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 black gallon juice 10～20 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 blackcurrant cornflakes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104863862A CN102919711A (en) | 2012-11-27 | 2012-11-27 | Blackcurrant cornflake and production method of same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104863862A CN102919711A (en) | 2012-11-27 | 2012-11-27 | Blackcurrant cornflake and production method of same |
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| Publication Number | Publication Date |
|---|---|
| CN102919711A true CN102919711A (en) | 2013-02-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104863862A Pending CN102919711A (en) | 2012-11-27 | 2012-11-27 | Blackcurrant cornflake and production method of same |
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Citations (5)
| 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 |
| CN1709071A (en) * | 2005-05-10 | 2005-12-21 | 大连轻工业学院 | Nutrient maize flour containing fruit and/or vegetable and its preparation method |
| CN1754458A (en) * | 2005-09-08 | 2006-04-05 | 郑州英普实业有限公司 | Polynary vegetable food and its preparation 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 CN2012104863862A patent/CN102919711A/en active Pending
Patent Citations (5)
| 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 |
| CN1709071A (en) * | 2005-05-10 | 2005-12-21 | 大连轻工业学院 | Nutrient maize flour containing fruit and/or vegetable and its preparation method |
| CN1754458A (en) * | 2005-09-08 | 2006-04-05 | 郑州英普实业有限公司 | Polynary vegetable food and its preparation method |
| CN101744180A (en) * | 2008-12-11 | 2010-06-23 | 王让玲 | Method for making corn flakes with fruit flavor |
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Application publication date: 20130213 |