CN102919722A - Coffee cornflake and preparation method thereof - Google Patents
Coffee cornflake and preparation method thereof Download PDFInfo
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- CN102919722A CN102919722A CN2012104864013A CN201210486401A CN102919722A CN 102919722 A CN102919722 A CN 102919722A CN 2012104864013 A CN2012104864013 A CN 2012104864013A CN 201210486401 A CN201210486401 A CN 201210486401A CN 102919722 A CN102919722 A CN 102919722A
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- coffee
- cornflakes
- cornflake
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- corn powder
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Abstract
The invention provides a coffee cornflake. The coffee cornflake is prepared by the following preparation method: uniformly mixing 55-65 weight parts of waxy corn powder, 20-30 weight parts of sweet corn powder, 2-4 weight parts of coffee powder and 15-25 weight parts of water; feeding the mixture to a twin-screw extruder for extruding and forming; pelleting and tabletting the extruded and formed mixture to prepare a cornflake which is 0.2-0.4 millimeter thick; roasting the cornflake at 150 DEG C plus (minus) 5 DEG C for 8-10 minutes; uniformly spraying 5-8 weight parts of molten bee wax to the surface of the cornflake when the roasted cornflake is cooled to 55 DEG C plus (minus) 2 DEG C, quickly cooling the roasted cornflake to the room temperature to acquire the coffee cornflake. The bee wax is added in the preparation process, and so soaking resistance of the coffee cornflake in liquid food is better than that of the traditional cornflake; simultaneously, the coffee cornflake can be prevented from absorbing moisture in a storage process. The coffee powder and the sprayed bee wax are added to the ingredients, so that the nutrition of the cornflake is increased, and the variety of the cornflakes is enriched.
Description
Technical field
The invention belongs to food processing field, relate to a kind of coffee 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 coffee cornflakes, overcome above-mentioned shortcoming by the method at its surface uniform spraying beeswax.Simultaneously the present invention has added ground coffee in the cornflakes batching, make cornflakes contain coffee component, 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 coffee cornflakes.
The invention provides a kind of coffee cornflakes, these coffee cornflakes can be made by following preparation method: with glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, ground coffee 2-4 weight portion, water 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 is the coffee cornflakes.
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 ground coffee is instant coffee powder.
The invention provides a kind of preparation method of coffee cornflakes, the method comprises the step of following order:
(1) glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, ground coffee 2-4 weight portion are mixed, make a material;
(2) under the condition that stirs, water 15～25 weight portions are sprayed in a material equably, mix and make the b material;
(3) the b material is sent 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;
(4) 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 is the coffee cornflakes.
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 coffee cornflakes surface spraying, the more anti-immersion of thicker coffee 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 coffee 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 coffee cornflakes surface, also too much unsuitable, should select a suitable consumption.
Owing to having sprayed beeswax in manufacturing process, the anti-bubble of coffee cornflakes of the present invention in liquid food is better than traditional cornflakes, can also prevent coffee cornflakes moisture absorption in storage process simultaneously.The ground coffee of adding 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
(1) takes by weighing glutinous corn powder 600g, corn powder 250g, ground coffee 30g, mix, make a material;
(2) under the condition that stirs, the 200g drinking water is sprayed in a material equably, mix and make the b material;
(3) the b material is sent into extrusion modling in the preheated twin (double) screw extruder, again through granulation, compressing tablet, make the cornflakes that thickness is the 0.2-0.4 millimeter;
(4) cornflakes are toasted, 150 ℃ of baking temperatures, 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 coffee cornflakes.
Embodiment 2
(1) takes by weighing glutinous corn powder 550g, corn powder 200g, ground coffee 20g, mix, make a material;
(2) under the condition that stirs, the 150g drinking water is sprayed in the middle a material equably, mix and make the b material;
(3) the b material is sent into extrusion modling in the preheated twin (double) screw extruder, again through granulation, compressing tablet, make the cornflakes that thickness is the 0.2-0.4 millimeter;
(4) cornflakes are toasted, 145 ℃ of baking temperatures, 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 coffee cornflakes.
Embodiment 3
(1) takes by weighing glutinous corn powder 650g, corn powder 300g, ground coffee 40g, mix, make a material;
(2) under the condition that stirs, the 250g drinking water is sprayed in the middle a material equably, mix and make the b material;
(3) the b material is sent into extrusion modling in the preheated twin (double) screw extruder, again through granulation, compressing tablet, make the cornflakes that thickness is the 0.2-0.4 millimeter;
(4) cornflakes are toasted, 155 ℃ of baking temperatures, 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 coffee 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 coffee cornflakes, these coffee cornflakes can be made by following preparation method: with glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, ground coffee 2-4 weight portion, water 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 is the coffee cornflakes.
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 instant coffee powder according to ground coffee claimed in claim 1.
5. the preparation method of coffee cornflakes, the method comprises the step of following order:
(1) glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, ground coffee 2-4 weight portion are mixed, make a material;
(2) under the condition that stirs, water 15～25 weight portions are sprayed in a material equably, mix and make the b material;
(3) the b material is sent 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;
(4) 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 is the coffee cornflakes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104864013A CN102919722A (en) | 2012-11-27 | 2012-11-27 | Coffee cornflake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104864013A CN102919722A (en) | 2012-11-27 | 2012-11-27 | Coffee cornflake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102919722A true CN102919722A (en) | 2013-02-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012104864013A Pending CN102919722A (en) | 2012-11-27 | 2012-11-27 | Coffee cornflake and preparation method thereof |
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| CN (1) | CN102919722A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013063033A (en) * | 2011-09-16 | 2013-04-11 | Kirin Beverage Corp | Packaged beverage using roasted corn powder, and method for producing the same |
| CN103564341A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Coffee-flavored rice crust |
Citations (4)
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|---|---|---|---|---|
| CN1179906A (en) * | 1997-05-14 | 1998-04-29 | 杨明臣 | Multi-flavour puffed slice and its preparing method |
| WO1999002043A1 (en) * | 1997-07-11 | 1999-01-21 | Kellogg Company | Method of extending bowl life of a cereal-based food product |
| 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 CN2012104864013A patent/CN102919722A/en active Pending
Patent Citations (4)
| 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 |
| WO1999002043A1 (en) * | 1997-07-11 | 1999-01-21 | Kellogg Company | Method of extending bowl life of a cereal-based food product |
| 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 (4)
| Title |
|---|
| 俊辉: "如何制作玉米片", 《江西农机》, no. 2, 15 April 1999 (1999-04-15) * |
| 宋文娟: "时尚新品咖啡玉米", 《农产品加工》, no. 5, 15 May 2009 (2009-05-15), pages 28 - 29 * |
| 巫东堂等: "酥化早餐玉米片加工技术研究", 《农业工程学报》, vol. 21, no. 1, 31 January 2005 (2005-01-31), pages 163 - 166 * |
| 未知: "《互动百科》", 11 April 2012, article "咖啡玉米糯", pages: 1 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013063033A (en) * | 2011-09-16 | 2013-04-11 | Kirin Beverage Corp | Packaged beverage using roasted corn powder, and method for producing the same |
| CN103564341A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Coffee-flavored rice crust |
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Application publication date: 20130213 |