CN103461813A - Corn weak flour and production method thereof - Google Patents
Corn weak flour and production method thereof Download PDFInfo
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Abstract
The invention relates to corn weak flour and a production method thereof, and belongs to food processing technologies. The production method comprises: screening mature corn grains to remove impurities, performing dry-method decrustation, crushing, acid-fat combined weakening, rolling grinding, high-temperature extrusion, drying, ultrafine grinding and the like to produce corn weak flour possessing good bonding force and plasticity. The corn flour of the invention is suitable for adjusting of plastic dough used to process of wheaten food such as biscuits, cakes, crisp desserts and the like, so that corn is widened in application scope. The production method has mild conditions, no pollution, no generation of waste residues, waste gases and harmful substances; and no chemical reagents are used, so that the product is safe to take.
Description
Technical field
The invention belongs to food processing field, refer in particular to a kind of corn flour and environment-friendly type processing method thereof.
Background technology
Corn also claims maize, grass family, and the annual herb plant, be one of the cereal crops the most widely that distribute in the world, cultivated area is only second to wheat and paddy rice and occupies the 3rd.Planting range is from Canada and the Russian South America to 40 °, south latitude of 58 ° of north latitude.There are two large famous maize gold ribbons in the whole world, lays respectively at the U.S. and China.Corn is one of China staple crops, and output occupies second place of the world ，Shi China important grain, feed and industrial chemicals.Common grain and industrial corn are arranged, stick waxy corn, corn etc. by its starch composition and mouthfeel feature.
Traditional Chinese medicine research shows: the corn sweet property of distinguishing the flavor of is flat, and have in tune and whet the appetite, the peaceful heart of beneficial lung, clearing away damp-heat, sharp liver and gall, the function such as delay senility.Every 100 gram corns are containing bioactivators such as protein 4.0 grams, fatty 1.2 grams, carbohydrate 22.8 grams and vitamin, dietary fiber, glutathione, zinc, selenium.The linoleic acid contained in corn and vitamin E have the effects such as the cholesterol levels of reduction, the generation of minimizing artery sclerosis; Glutathione has the prevention human body and suffers from cancered function; Selenium can accelerate the human body inner oxide and decompose, and suppresses malignant tumour; In corn, dietary fiber than polished rice, the high 4-10 of smart face doubly, can promote enterocinesia, accelerates to have the eliminating of poisonous and harmful substance, reduces the generation of colon cancer; Corn contains abundant carrotene and luteole, has vision protection and protective effect on cancer risk.In " native place of corn " Mexico, the Year's consumption of corn-dodger reaches 1,200 ten thousand tons more than, and rich or poor high and low all the enjoying a lot of people eats; In developed country and area, corn is used as the source of mineral matters such as supplementing the necessary vitamin of human body, essential fatty acid and iron, magnesium; In disadvantaged country and area, corn is cheap grain ration.
The biceps of dough is to weigh the key index of dough range of application in pastries.Generally hard flour is suitable for producing the elasticity dough products such as bread, steamed bun, steamed twisted roll, hand-pulled noodles, bullet face, middle power powder is suitable for producing the suitable dough products of extensibility such as vermicelli, tough biscuit, pancake, boiled dumpling, and weak power powder is suitable for producing the plastic dough products such as shortbread type biscuit, cake, crisp pastry dessert.Owing to containing more crude fibre in corn, in corn, protein content is on the low side, and be mainly not easily digested alcohol soluble protein, quality is not good enough, amino acid imbalance, therefore lysine, tryptophan and methionine content deficiency, belong to non-nutrition full price food digesting and assimilating corn aspect characteristic.The corn starch pasting temperature is high, easily aging, and it is bad that aging starch mouthfeel becomes, and also causes corn digestibility and nutritive value greatly to reduce; The cornstarch microstructure presents the many prismatics with acute angle, and mouthfeel is thick and stiff, palatability is poor; Zein, containing ergot albumen and glutenin, does not contain mucedin, and therefore, corn dough belongs to the nonelastic dough of high viscosity.The corn dough of the corn flour modulation that to sum up a variety of causes improves without the functionalization transitivity is both nonelastic also without plasticity, can not replace wheat flour to be applied to the processing of the pastries such as biscuit, cake, boiled dumpling.Bibliographical information about corn boiled dumpling powder is arranged on a small quantity at present, but, because complex operation, process technology are difficult for grasping, product quality is restive, correlation technique is popularized and is promoted, almost the can not be substituted corn flour of wheat flour machined surface food of market.
Current China corn is mainly used in feed and chemical products raw materials for production, accounts for greatly 5% left and right of corn total output for the corn of grain ration and food industry, is only 2,500,000 tons of left and right.And the main maize area state food industrial consumption corns such as the U.S., Mexico are greater than 10% of its output.China is populous, per capita area of cultivated farmland is few, belongs to food import big country.Unbalanced and the national Food Security Policy of corn consumption is runed counter to, a large amount of consumption corn resources are for the non-food stuff field, not only do not meet the current Food Security Policy of China, also cause people to be difficult to enter the staple food field to ignorance and the corn food resource of corn food processing technical research, cause the waste of corn food resource, make the nutrition health-care functions of corn be brought into play far away and utilize.Employing is advanced, method is improved the food flavor of corn easily, brings into play its natural food attribute, guarantees the supply of high-quality grain ration and food, is the only way that the corn resources sustainable health development utilizes.
Summary of the invention
The invention provides the weak power powder of a kind of corn and production method thereof, change current corn in a large number for the present situation of feed, industrial chemicals, optimize the food flavor of corn staple food, make goods be easy to digest and assimilate, delicious good to eat corn food is provided, the special alimentary health-care function of performance corn, edibility and the commodity value of raising corn, create larger economic benefit and social benefit.
The technical scheme that the present invention takes comprises the following steps:
(1) stay the preparation of embryo corn flour
Ripe corn kernel is processed and removed the not edible impurity such as cot, weeds, sandstone and metal through selection by winnowing, magnetic separation, and after impurity is removed in screening, dry method is broken lobe, remove maize peel fully, but retain the plumule corn, being ground into granularity is that 140 purposes are stayed the embryo corn flour, standby;
(2) sour fat reduction, infiltration and institutional framework improvement
Take that this stays the embryo corn flour as benchmark, adjusting its water content is 40%-50%, by percentage to the quality, add food stage lactic acid 0.5%-1.2%, food stage citric acid 0.1%-0.2%, maize germ oil 0.5%-1.0%, under 30-35 ℃ of condition, 30-40min is ground in the insulation rolloff, make various compositions fully mix, be uniformly dispersed and blending mutually, then extrude processing in temperature 145-150 ℃, improvement corn flour institutional framework, strengthen plasticity, material stroke 120cm in extruding cavity while extruding, material flow 30-60cm/min, the material import and export sectional area ratio is 30: 1;
(3) alternating temperature drying, ultra-fine grinding
Above-mentioned extrudate closing anaerobic under 25-30 ℃ of condition is placed 3-5h, further microstructure and the structural state of corn extruded in improvement, then heated-air drying 1-3h under 60 ℃ of conditions, heated-air drying 1-2h under 80 ℃ of conditions again, dry thing whirlwind is pulverized, and obtaining granularity is the weak power powder of 180 purpose corns.
The ripe seed that maize raw material of the present invention is common grain and industrial corn.
Advantage of the present invention is to adopt sour fat to weaken, be incubated rolloff to grind and organize improving technology, give corn flour suitable adhesion, reduce the corn dough stickiness, strengthen corn plasticity, make it can partly or entirely replace the production of wheat flour for pastries such as biscuit, cake, boiled dumplings, the weak power powder extensibility of corn is less than 8cm after testing, and the section of the drawing time is less than 4min, meets weak power powder quality requirements.It is good to take its pastries delicate mouthfeel, local flavor of producing as raw material.Environment friendly and pollution-free in production of the present invention, without generation of waste materials, easy to operate, widened corn range of application in food processing, a kind of staple food raw-food material of nutritious, instant is provided.
The specific embodiment
The ripe seed that maize raw material of the present invention is common grain and industrial corn.
Embodiment 1:
(1) stay the preparation of embryo corn flour
Ripe corn kernel is processed and removed the not edible impurity such as cot, weeds, sandstone and metal through selection by winnowing, magnetic separation, and after impurity is removed in screening, dry method is broken lobe, remove maize peel fully, but retain the plumule corn, being ground into granularity is that 140 purposes are stayed the embryo corn flour, standby;
(2) sour fat reduction, infiltration and institutional framework improvement
Take that this stays the embryo corn flour as benchmark, adjusting its water content is 50%, by percentage to the quality, add food stage lactic acid 1.2%, food stage citric acid 0.2%, maize germ oil 1.0%, under 35 ℃ of conditions, 40min is ground in the insulation rolloff, make various compositions fully mix, be uniformly dispersed and blending mutually, then extrude processing in 150 ℃ of temperature, improvement corn flour institutional framework, strengthen plasticity, material stroke 120cm in extruding cavity while extruding, material flow 30cm/min, the material import and export sectional area ratio is 30: 1.
(3) alternating temperature drying, ultra-fine grinding
Above-mentioned extrudate closing anaerobic under 30 ℃ of conditions is placed 5h, further microstructure and the structural state of corn extruded in improvement, heated-air drying 3h under 60 ℃ of conditions then, then under 80 ℃ of conditions heated-air drying 2h, dry thing whirlwind is pulverized, and obtaining granularity is the weak power powder of 180 purpose corns.
Embodiment 2:
(1) stay the preparation of embryo corn flour
Ripe corn kernel is processed and removed the not edible impurity such as cot, weeds, sandstone and metal through selection by winnowing, magnetic separation, and after impurity is removed in screening, dry method is broken lobe, remove maize peel fully, but retain the plumule corn, being ground into granularity is that 140 purposes are stayed the embryo corn flour, standby;
(2) sour fat reduction, infiltration and institutional framework improvement
Take that this stays the embryo corn flour as benchmark, adjusting its water content is 40%, by percentage to the quality, add food stage lactic acid 0.5%, food stage citric acid 0.1%, maize germ oil 0.5%, under 30 ℃ of conditions, 30min is ground in the insulation rolloff, make various compositions fully mix, be uniformly dispersed and blending mutually, then extrude processing in 145 ℃ of temperature, improvement corn flour institutional framework, strengthen plasticity, material stroke 120cm in extruding cavity while extruding, material flow 60cm/min, the material import and export sectional area ratio is 30: 1.
(3) alternating temperature drying, ultra-fine grinding
Above-mentioned extrudate closing anaerobic under 25 ℃ of conditions is placed 3h, further microstructure and the structural state of corn extruded in improvement, heated-air drying 1h under 60 ℃ of conditions then, then under 80 ℃ of conditions heated-air drying 1h, dry thing whirlwind is pulverized, and obtaining granularity is the weak power powder of 180 purpose corns.
Embodiment 3:
(1) stay the preparation of embryo corn flour
Ripe corn kernel is processed and removed the not edible impurity such as cot, weeds, sandstone and metal through selection by winnowing, magnetic separation, and after impurity is removed in screening, dry method is broken lobe, remove maize peel fully, but retain the plumule corn, being ground into granularity is that 140 purposes are stayed the embryo corn flour, standby;
(2) sour fat reduction, infiltration and institutional framework improvement
Take that this stays the embryo corn flour as benchmark, adjusting its water content is 45%, by percentage to the quality, add food stage lactic acid 0.85%, food stage citric acid 0.15%, under 0.75%, 33 ℃ of condition of maize germ oil, 35min is ground in the insulation rolloff, makes various compositions fully mix, be uniformly dispersed and blending mutually; Then extrude processing in 147 ℃ of temperature, improvement corn flour institutional framework, strengthen plasticity, material stroke 120cm in extruding cavity while extruding, and material flow 45cm/min, the material import and export sectional area ratio is 30: 1;
(3) alternating temperature drying, ultra-fine grinding
Above-mentioned extrudate closing anaerobic under 27 ℃ of conditions is placed 4h, further microstructure and the structural state of corn extruded in improvement, heated-air drying 2h under 60 ℃ of conditions then, then under 80 ℃ of conditions heated-air drying 1.5h, dry thing whirlwind is pulverized, and obtaining granularity is the weak power powder of 180 purpose corns.
Embodiment 4:
(1) stay the preparation of embryo corn flour
Ripe corn kernel is processed and removed the not edible impurity such as cot, weeds, sandstone and metal through selection by winnowing, magnetic separation, and after impurity is removed in screening, dry method is broken lobe, remove maize peel fully, but retain the plumule corn, being ground into granularity is that 140 purposes are stayed the embryo corn flour, standby;
(2) sour fat reduction, infiltration and institutional framework improvement
Take that this stays the embryo corn flour as benchmark, adjusting its water content is 50%, by percentage to the quality, add food stage lactic acid 0.5%, food stage citric acid 0.2%, maize germ oil 1.0%, under 32 ℃ of conditions, 30min is ground in the insulation rolloff, make various compositions fully mix, be uniformly dispersed and blending mutually, then extrude processing in 145 ℃ of temperature, improvement corn flour institutional framework, strengthen plasticity, material stroke 120cm in extruding cavity while extruding, material flow 30cm/min, the material import and export sectional area ratio is 30: 1.
(3) alternating temperature drying, ultra-fine grinding
Above-mentioned extrudate closing anaerobic under 28 ℃ of conditions is placed 3h, further microstructure and the structural state of corn extruded in improvement, heated-air drying 3h under 60 ℃ of conditions then, then under 80 ℃ of conditions heated-air drying 1h, dry thing whirlwind is pulverized, and obtaining granularity is the weak power powder of 180 purpose corns.
Claims (2)
1. the weak power powder of a corn it is characterized in that being obtained by the following step:
(1) stay the preparation of embryo corn flour
Ripe corn kernel is processed and removed the not edible impurity such as cot, weeds, sandstone and metal through selection by winnowing, magnetic separation, and after impurity is removed in screening, dry method is broken lobe, remove maize peel fully, but retain the plumule corn, being ground into granularity is that 140 purposes are stayed the embryo corn flour, standby;
(2) sour fat reduction, infiltration and institutional framework improvement
Take that this stays the embryo corn flour as benchmark, adjusting its water content is 40%-50%, by percentage to the quality, add food stage lactic acid 0.5%-1.2%, food stage citric acid 0.1%-0.2%, maize germ oil 0.5%-1.0%, under 30-35 ℃ of condition, 30-40min is ground in the insulation rolloff, then in temperature 145-150 ℃, extrudes processing, material stroke 120cm in extruding cavity while extruding, material flow 30-60cm/min, the material import and export sectional area ratio is 30: 1;
(3) alternating temperature drying, ultra-fine grinding
Above-mentioned extrudate closing anaerobic under 25-30 ℃ of condition is placed 3-5h, heated-air drying 1-3h under 60 ℃ of conditions then, then under 80 ℃ of conditions heated-air drying 1-2h, dry thing whirlwind is pulverized, obtaining granularity is the weak power powder of 180 purpose corns.
2. the production method of the weak power powder of corn as claimed in claim 1, is characterized in that comprising the following steps:
(1) stay the preparation of embryo corn flour
Ripe corn kernel is processed and removed the not edible impurity such as cot, weeds, sandstone and metal through selection by winnowing, magnetic separation, and after impurity is removed in screening, dry method is broken lobe, remove maize peel fully, but retain the plumule corn, being ground into granularity is that 140 purposes are stayed the embryo corn flour, standby;
(2) sour fat reduction, infiltration and institutional framework improvement
Take that this stays the embryo corn flour as benchmark, adjusting its water content is 40%-50%, by percentage to the quality, add food stage lactic acid 0.5%-1.2%, food stage citric acid 0.1%-0.2%, maize germ oil 0.5%-1.0%, under 30-35 ℃ of condition, 30-40min is ground in the insulation rolloff, then in temperature 145-150 ℃, extrudes processing, material stroke 120cm in extruding cavity while extruding, material flow 30-60cm/min, the material import and export sectional area ratio is 30: 1;
(3) alternating temperature drying, ultra-fine grinding
Above-mentioned extrudate closing anaerobic under 25-30 ℃ of condition is placed 3-5h, heated-air drying 1-3h under 60 ℃ of conditions then, then under 80 ℃ of conditions heated-air drying 1-2h, dry thing whirlwind is pulverized, obtaining granularity is the weak power powder of 180 purpose corns.
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Cited By (5)
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| CN104799161A (en) * | 2014-01-27 | 2015-07-29 | 辽宁神舟农牧发展集团米业有限公司 | Fine processing method of corn flour |
| CN105918376A (en) * | 2016-06-27 | 2016-09-07 | 吉林农业大学 | Special flour for edible mushroom cake containing corn and five cereals and production method of special flour |
| CN108029961A (en) * | 2017-12-27 | 2018-05-15 | 吉林农业大学 | One kind is without seitan without allergy corn potato nutritional noodles and its production method |
| CN108041119A (en) * | 2017-12-27 | 2018-05-18 | 吉林农业大学 | A kind of full cereal five cereals biscuit of gluten free edible bacterium and its production method |
| CN108094895A (en) * | 2017-12-27 | 2018-06-01 | 吉林农业大学 | A kind of non-fried healthy five cereals crisp noodles of no seitan and its production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN105918376A (en) * | 2016-06-27 | 2016-09-07 | 吉林农业大学 | Special flour for edible mushroom cake containing corn and five cereals and production method of special flour |
| CN108029961A (en) * | 2017-12-27 | 2018-05-15 | 吉林农业大学 | One kind is without seitan without allergy corn potato nutritional noodles and its production method |
| CN108041119A (en) * | 2017-12-27 | 2018-05-18 | 吉林农业大学 | A kind of full cereal five cereals biscuit of gluten free edible bacterium and its production method |
| CN108094895A (en) * | 2017-12-27 | 2018-06-01 | 吉林农业大学 | A kind of non-fried healthy five cereals crisp noodles of no seitan and its production method |
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