CN103535696A - High-fiber maize-flavored sauce and production method thereof - Google Patents
High-fiber maize-flavored sauce and production method thereof Download PDFInfo
- Publication number
- CN103535696A CN103535696A CN201310502259.1A CN201310502259A CN103535696A CN 103535696 A CN103535696 A CN 103535696A CN 201310502259 A CN201310502259 A CN 201310502259A CN 103535696 A CN103535696 A CN 103535696A
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- Prior art keywords
- corn
- moisture
- fiber
- maize
- kernel
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Classifications
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- A—HUMAN NECESSITIES
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- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a high-fiber maize-flavored sauce and a production method of the high-fiber maize-flavored sauce, and belongs to a food processing technology. The production method comprises the following steps: carrying out winnowing, magnetic separation and washing on mature maize seeds for removing impurities, adding a certain amount of drinking water for ultrasonically activating and softening, regulating the water content for continuously cultivating, and carrying out wet basis grinding to obtain wet basis maize powder with a certain particle size and rich active ingredients such as high-quality dietary fibers, vitamins, amino acids, soluble sugar, starch enzymes and cellulase; carrying out extruding, degrading, small molecule forming, aroma enhancing, tissue homogenizing, mixing, filling, and sterilizing. The high-fiber maize-flavored sauce is suitable for various consumer groups, can be used for being eaten together with a meal and cooking, and is convenient to eat and good in flavor; a production process of the high-fiber maize-flavored sauce is free from pollution and harmful substances; no chemical or artificially synthesized additive is used, so that the high-fiber maize-flavored sauce is safe to eat.
Description
Technical field
The invention belongs to food processing field, refer in particular to high fiber corn flavor tartar sauce and production method thereof.
Background technology
Corn is annual gramineae plant, has another name called maize, maize, ear of maize, maize etc.Research is measured, 106 kilocalories of every 100 grams of corn heat content, and 2.9 grams of celluloses, 4.0 grams, protein, 1.2 grams, fat, 22.8 grams, carbohydrate, separately containing mineral matter element and vitamin etc.The crude fibre containing in corn is higher 4～10 times than polished rice, smart face.In corn, the magnesium of rich content and dietary fiber can be strengthened intestines wall wriggling, promote the discharge of refuse in body.China's traditional medicine research shows that corn is flat, slightly sweet flavor, the effects such as the peaceful heart of useful lung, spleen benefiting and stimulating the appetite, anti-cancer, norcholesterol, brain tonic.Modern nutriology and medical research show corn except containing carbohydrate, protein, fat, and corn also contains bioactivators such as enriching dietary fiber, polyunsaturated fatty acid, glutathione, carrotene, lutern, zeaxanthin, riboflavin, isomalto-oligosaccharide, vitamin, calcium, magnesium, selenium.Vitamin content in corn is rice, wheat 5～10 times, and every 100 grams of corns, containing nearly 300 milligrams of calcium, almost approach dairy products calcium content.And calcium, glutathione, magnesium, selenium, vitamin E and aliphatic acid by universally acknowledged be the anti-ageing factor, dietary fiber is called as the seventh-largest nutrient that the mankind are indispensable, prevent body abnormal metabolism, maize voxel, zeaxanthin can effectively prevent that eyes are aging, safeguard that eye eyesight is with healthy.Therefore corn has important function to balance the body abnormal metabolism.
China is located in world's corn gold region of growth, is second-biggest-in-the-world Maize Production and country of consumption.Corn is the crop superior resources of China, and it utilizes the development level of degree and intensive processing industry greatly to affect the development of local economy.But because corn food processing is backward in technique, corn eating method is single, corn food mouthfeel is poor; China's precision corn deep processed product is mainly to take ripe corn kernel as raw material production cornstarch and corn chemical products at present; through engineering approaches, industrialization, scale corn food are very few; on resident's dining table, substantially can not see the trace of corn, the nutritive effect of corn is improving and is safeguarding that people bring into play due effect aspect healthy far away.In corn chemical products production process, not only bring great environmental problem in addition, and produce the feed conversion that a large amount of corn protein powders can only be tired as low physiology, cause the waste of corn food resource, do not meet national Food Security Policy and environmentally friendly production model requirement.
Raising along with economic level, the raising of the raising of people's living standard and material progress level, people are not singly in order to fill the stomach, maintain basic living necessities when consume food, in order to meet, delicious psychology are enjoyed the fine artistic conception of impression life simultaneously yet.Flavouring is in food processing or the cooking, to adjust or be in harmonious proportion the indispensable food processing auxiliary material of food taste.The correct application of flavouring is acquisition color, shape, supports the essential of all good ticbits.China is approximately from the Zhou Dynasty, and people nine recognize diet seasoning and healthy substantial connection and the medical usage of flavouring, are particular about because of different conversion in time in season flavouring and cook diet, guarantee healthy.Can say there is no cuisines rich and varied, numerous in variety without flavouring; There is no flavouring, all food is all by overshadowed, dull, flat and insipid; There is no flavouring, just there is no bright cooking culture.Tartar sauce is various in style in the market, and as catsup, wasabi, thick chilli sauce, flour paste, soya sauce etc., in the coming years, sauce class flavouring will keep higher growth rate of market.But most tartar sauces not only do not have clear and definite specific aim in application, and mainly take saline taste as main, salt content surpasses 10%, not only lack in addition the special dietary compositions such as dietary fiber, vitamin, also contain thickener, sweetener, chelating agent and the anticorrisive agents etc. such as a large amount of guar gums, gelatin, ethylenediamine tetracid sodium, honey element, titanium dioxide, sodium acetate, potassium sorbate, Sodium Benzoate, entirely bring hidden danger to food security.
Summary of the invention
The invention provides a kind of high fiber corn flavor tartar sauce and production method thereof; the problems such as current industrialization, the shortage of scale corn food and sauce class flavouring consumption object are indefinite to solve, tartar sauce salt content is too high, auxotrophy; give full play to the trophic function of corn; guarantee to greatest extent the natural flavour mountaineous and nutritional quality of product, for people provide safety the delicious good merchantable brand of going with rice or bread.
The technical scheme that the present invention takes is to comprise the following steps:
(1) corn kernel activation and softening processing
By ripe corn kernel, through selection by winnowing, magnetic separation, spray cleans removes sandstone, metal and dust etc. is edible impurity not, obtain clean without going mouldy, the corn kernel of free from insect pests, by corn kernel mass fraction, add 1～3 times, temperature is the drinking water of 23～26 ℃, and place 2～3d in 23～26 ℃ of insulations, between soak, adopt 20～25KHz ultrasonic activation and softening processing, ultrasonic treatment time 30～60s, ultrasonic power 200～500W, interval 30～90s, repeating ultrasonic wave processes 20～40 times, drop is except the moisture not absorbed by corn kernel, 20～25 ℃ of circulating water sprays clean, normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
On the guipure that is 2～3mm in aperture by the corn kernel tiling airing of processing through step (), in the dry ventilated environment of 23～26 ℃ of relative humidity 40～50%, temperature, place 4～8h, make that shrink on its surface, dry, moisture is adjusted and balance naturally, final moisture content is controlled at 40～50%, give the last natural incubation of corn kernel simultaneously, further produce and accumulate the physiological activators such as free amino acid, vitamin, soluble sugar, enzyme.Then pulverization process under wet basis state, obtaining granularity is 2～4mm, moisture 40～50%, contains the corn particle powder that enriches high-quality dietary fiber, protein, vitamin isoreactivity composition;
(3) Physical degradation of small molecular, flavouring and organize homogenize to process
To process corn flour through step (two) extrudes in 110～130 ℃ of high pressure, carrying out corn flour degradation of small molecular and flavouring processes, extrusion is apart from 250mm, time 8～15s, 1 of screw rod quantity, after extruding, without dry, process, immediately by moistening material in rotating speed 6000～9000r/min cutting and grinding, utilize the high speed shear of cutting knife, clash into, grind and cavitation, making under insoluble diedairy fiber moisture state, to fragment in corn peel can be all by the tiny fragment of 150 μ m aperture sieve, structural state uniform and smooth, there is strong corn fragrance, soluble dietary fiber accounts for the more than 20% of total dietary fiber mass percent,
(4) allotment, filling, sterilization
The step of learning from else's experience (three) makes containing 100 parts of corn flour that enrich soluble nutritious components and dietary fiber, other batching consumptions are as follows: 20～30 parts of drinking water, 15～24 parts of maize germ oils, 6～10 parts of light soy sauces, bake 1～5 part of Paprika, 1～3 part, fresh chilli end, 2～4 parts of refined salt, 1～2 part, bright green onion end, 0.1～0.2 part, fresh ginger end, 0.1～0.2 part of zanthoxylum powder, 0.05～0.1 part, aniseed powder, 0.03～0.05 part of ground nutmeg, 0.05～0.08 part of Ground Cloves, 0.1～0.2 part of lactic acid, 0.5～1.0 part of flavour nucleotide disodium, 0.5～1.0 part of monosodium glutamate,
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80～100 orders, other batching granularity requirements can be all by 120 orders, first purifying rank, be will except corn flour, all batchings add in square emulsification agitator tank in the ultra-clean production environment of 300,000 grades, rotating speed 2500～3000r/min, after time 8～12min mixes, send in jacketed pan and heat while stirring and add the corn flour of processing simultaneously, when 65～75 ℃ of material temperatures, stop stirring and heating, purifying rank, be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container is selected pyroceram bottle, then carry out slaking, sterilization and cooling processing, obtain having the tartar sauce of strong corn fragrance, condition is: 110～115 ℃ of sprays, 25～35min sterilization, then pressurize is cooled to 35～40 ℃.
12 months product storage at normal temperature shelf-lifves.
Corn kernel of the present invention is all kind corn ripe seeds such as conventional corn, glutinous corn or corn.
Advantage of the present invention: the present invention be take corn as raw material, be aided with natural flavor, adopt the semi-solid non-fermented type composite seasoning sauce that is of unique technique production, production does not add additive and the exogenous food enrichments such as any artificial compound essence, pigment, anticorrisive agent, thickener and sweetener in producing, product edible safety, with strong points, there is distinct consumption characteristic, be convenient to choosing of relevant food processing, culinary art and consumer.Product has strong corn fragrance, and smear is good, contains and enriches high-quality dietary fiber, protein, vitamins and other nutritious components.
The present invention adopts ultrasonic wave insulation activation and softening technology to improve soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar, amylase isoreactivity component content in corn kernel, and soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and soluble sugar content be minimum to be increased to 2 times of raw material corn kernel, free state, amylase and the cellulase activity of nicotinic acid in absorption easy to digest and increase to the more than 2 times of raw material corn kernel.
The present invention adopts Physical degradation of small molecular, flavouring and organize homogenize to process to make the degraded of insoluble diedairy fiber appropriateness and with soluble dietary fiber and amino acid, vitamin, the dispersion of the soluble component formative tissue uniform and delicate such as soluble sugar, make product both there is obvious velvet shape fiber, meet the sense organ requirement of people to dietary fiber " seeing is believing ", give the good mouthfeel of the soft and smooth exquisiteness of goods simultaneously, material is without wheaty flavor, there is strong corn fragrance, soluble component content is 2～5 times that extrude before degraded, soluble dietary fiber accounts for the more than 20% of total dietary fiber mass percent, and soluble dietary fibre content only accounts for 2.4% of total dietary fiber in untreated corn.
The present invention adopts pure natural spice to adjust product special flavour in addition, does not add any artificial compound essence, edible safety; Adopt square emulsification to mix and strengthen mixing evenness, spray slaking sterilization, give the mouthfeel of the tender exquisiteness of goods, guarantee that product Storage property is stable simultaneously, without again heating, be edible.
The present invention has greatly improved corn nourishment situation, increase substantially the content of bioactivator and nutrient in corn, for people provide the nutrient excellent product of safety, instant, promote economic benefit ，Shi China Maize Industry benign development of corn processing enterprise.
The specific embodiment
Embodiment 1:
(1) corn kernel activation and softening processing
By ripe corn kernel, through selection by winnowing, magnetic separation, spray cleans removes sandstone, the impurity such as metal and dust, obtains clean without going mouldy, the corn kernel of free from insect pests, adds 1 times by corn kernel mass fraction, temperature is the drinking water of 23 ℃, and places 3d in 23 ℃ of insulations, adopts 20KHz ultrasonic activation and softening processing between soak, ultrasonic treatment time 30s, ultrasonic power 500W, interval 30s, repeat ultrasonic wave and process 20 times, detect corn kernel soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar, amylase isoreactivity composition situation of change, works as soluble dietary fiber, vitamin E, vitamin C, lysine, minimum 2 times of increasing to raw material corn kernel of tryptophan and soluble sugar content, the free state of nicotinic acid in absorption easy to digest, amylase and cellulase activity increase to the more than 2 times of raw material corn kernel, corn kernel finishes activation and softening processing when soft flexible, drop is except the moisture not absorbed by corn kernel, and 20 ℃ of circulating water sprays clean, and normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
On the guipure that is 2～3mm in aperture by the corn kernel tiling airing of processing through step (), in relative humidity 40%, in the dry ventilated environment that temperature is 23 ℃, place 8h, its surface is shunk, dry, moisture is adjusted and balance naturally, final moisture content is controlled at 40%, give the last natural incubation of corn kernel simultaneously, further produce and accumulation free amino acid, vitamin, soluble sugar, the physiological activators such as enzyme, then pulverization process under wet basis state, obtaining granularity is 2mm, , moisture 40%, contain and enrich high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize to process
To process corn flour through step (two) extrudes in 110 ℃ of high pressure, carrying out corn flour degradation of small molecular and flavouring processes, extrusion is apart from 250mm, time 15s, 1 of screw rod quantity, because action time is short, thereby retained to greatest extent thermal sensitivity nutriment, after extruding, without dry, process, immediately the high-speed cutting under rotating speed 6000r/min condition of moistening material is pulverized, utilize the high speed shear of cutting knife, clash into, the comprehensive functions such as grinding and hole, making under insoluble diedairy fiber moisture state, to fragment in corn peel can be all by the tiny fragment of 150 μ m aperture sieve, structural state uniform and smooth, there is strong corn fragrance, soluble dietary fiber accounts for the more than 20% of total dietary fiber mass percent,
(4) allotment, filling, sterilization
The step of learning from else's experience (three) makes containing 100 parts of corn flour that enrich soluble nutritious components and dietary fiber, and other batching consumptions are as follows: 20 parts of drinking water, 15 parts of maize germ oils, 6 parts of light soy sauces, bake 1 part of Paprika, 1 part, fresh chilli end, 2 parts of refined salt, 1 part, bright green onion end, 0.1 part, fresh ginger end, 0.1 part of zanthoxylum powder, 0.05 part, aniseed powder, 0.03 part of ground nutmeg, 0.05 part of Ground Cloves, 0.1 part of lactic acid, 0.5 part of flavour nucleotide disodium, 0.5 part of monosodium glutamate;
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80 orders, other batching granularity requirements can be all by 120 orders, first purify rank be will be except corn flour in the ultra-clean production environment of 300,000 grades all batchings add in square emulsification agitator tank, after rotating speed 2500r/min, time 12min mix, send in jacketed pan and heat while stirring and add the corn flour of processing simultaneously, when 65 ℃ of material temperatures, stop stirring and heating, purifying rank, be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container is selected pyroceram bottle.Then carry out slaking, sterilization and cooling processing, obtain having the tartar sauce of strong corn fragrance, process conditions are: 110 ℃ of sprays, 35min sterilization, then pressurize is cooled to 35 ℃.12 months product storage at normal temperature shelf-lifves.
Corn kernel of the present invention is all kind corn ripe seeds such as conventional corn, glutinous corn or corn.
Embodiment 2:
(1) corn kernel activation and softening processing
By ripe corn kernel, through selection by winnowing, magnetic separation, spray cleans removes sandstone, metal and dust etc. is edible impurity not, obtains clean without going mouldy, the corn kernel of free from insect pests, adds 3 times by corn kernel mass fraction, temperature is the drinking water of 26 ℃, and places 2d in 26 ℃ of insulations, adopts 25KHz ultrasonic activation and softening processing between soak, ultrasonic treatment time 60s, ultrasonic power 200W, interval 90s, repeat ultrasonic wave and process 40 times, detect corn kernel soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar, amylase isoreactivity composition situation of change, works as soluble dietary fiber, vitamin E, vitamin C, lysine, minimum 2 times of increasing to raw material corn kernel of tryptophan and soluble sugar content, the free state of nicotinic acid in absorption easy to digest, amylase and cellulase activity increase to the more than 2 times of raw material corn kernel, corn kernel finishes activation and softening processing when soft flexible, drop is except the moisture not absorbed by corn kernel, and 25 ℃ of circulating water sprays clean, and normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
On the guipure that is 2～3mm in aperture by the corn kernel tiling airing of processing through step (), in the dry ventilated environment of 26 ℃ of relative humidity 50%, temperature, place 4h, make that shrink on its surface, dry, moisture is adjusted and balance naturally, final moisture content is controlled at 50%, give the last natural incubation of corn kernel simultaneously, further produce and accumulate the physiological activators such as free amino acid, vitamin, soluble sugar, enzyme.Then pulverization process under wet basis state, obtaining granularity is 4mm, moisture 50%, contains the corn particle powder that enriches high-quality dietary fiber, protein, vitamin isoreactivity composition;
(3) Physical degradation of small molecular, flavouring and organize homogenize to process
To process corn flour through step (two) extrudes in 130 ℃ of high pressure, carrying out corn flour degradation of small molecular and flavouring processes, extrusion is apart from 250mm, time 8s, 1 of screw rod quantity, because action time is short, thereby retained to greatest extent thermal sensitivity nutriment, after extruding, without dry, process, immediately the high-speed cutting under rotating speed 9000r/min condition of moistening material is pulverized, utilize the high speed shear of cutting knife, clash into, the comprehensive functions such as grinding and hole, making under insoluble diedairy fiber moisture state, to fragment in corn peel can be all by the tiny fragment of 150 μ m aperture sieve, structural state uniform and smooth, there is strong corn fragrance,
(4) allotment, filling, sterilization
The step of learning from else's experience (three) makes containing 100 parts of corn flour that enrich soluble nutritious components and dietary fiber, and other batching consumptions are as follows: 30 parts of drinking water, 24 parts of maize germ oils, 10 parts of light soy sauces, bake 5 parts of Paprikas, 3 parts, fresh chilli end, 4 parts of refined salt, 2 parts, bright green onion end, 0.2 part, fresh ginger end, 0.2 part of zanthoxylum powder, 0.1 part, aniseed powder, 0.05 part of ground nutmeg, 0.08 part of Ground Cloves, 0.2 part of lactic acid, 1.0 parts of flavour nucleotide disodiums, 1.0 parts of monosodium glutamates;
In above-mentioned batching, chilli powder or cayenne pepper granularity are 100 orders, other batching granularity requirements can be all by 120 orders, first purify rank be will be except corn flour in the ultra-clean production environment of 300,000 grades all batchings add in square emulsification agitator tank, after rotating speed 3000r/min, time 8min mix, send in jacketed pan and heat while stirring and add the corn flour of processing simultaneously, when 75 ℃ of material temperatures, stop stirring and heating, purifying rank, be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container is selected pyroceram bottle.Then carry out slaking, sterilization and cooling processing, obtain having the tartar sauce of strong corn fragrance, process conditions are: 115 ℃ of sprays, 25min sterilization, then pressurize is cooled to 40 ℃.
12 months product storage at normal temperature shelf-lifves.
Corn kernel of the present invention is all kind corn ripe seeds such as conventional corn, glutinous corn or corn.
Embodiment 3:
(1) corn kernel activation and softening processing
By ripe corn kernel, through selection by winnowing, magnetic separation, spray cleans removes sandstone, the impurity such as metal and dust, obtains clean without going mouldy, the corn kernel of free from insect pests, adds 2 times by corn kernel mass fraction, temperature is the drinking water of 25 ℃, and places 2.5d in 25 ℃ of insulations, adopts 22KHz ultrasonic activation and softening processing between soak, ultrasonic treatment time 45s, ultrasonic power 350W, interval 60s, repeat ultrasonic wave and process 30 times, detect corn kernel soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar, amylase isoreactivity composition situation of change, works as soluble dietary fiber, vitamin E, vitamin C, lysine, minimum 2 times of increasing to raw material corn kernel of tryptophan and soluble sugar content, the free state of nicotinic acid in absorption easy to digest, amylase and cellulase activity increase to the more than 2 times of raw material corn kernel, corn kernel finishes activation and softening processing when soft flexible, drop is except the moisture not absorbed by corn kernel, and 22 ℃ of circulating water sprays clean, and normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
On the guipure that is 2～3mm in aperture by the corn kernel tiling airing of processing through step (), in relative humidity 45%, in the dry ventilated environment that temperature is 25 ℃, place 6h, its surface is shunk, dry, moisture is adjusted and balance naturally, final moisture content is controlled at 45%, give the last natural incubation of corn kernel simultaneously, further produce and accumulation free amino acid, vitamin, soluble sugar, the physiological activators such as enzyme, then pulverization process under wet basis state, obtaining granularity is 3mm, moisture 45%, contain and enrich high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize to process
To process corn flour through step (two) extrudes in 120 ℃ of high pressure, carrying out corn flour degradation of small molecular and flavouring processes, extrusion, apart from 1 of 250mm, time 12s, screw rod quantity, because action time is short, thereby has retained thermal sensitivity nutriment to greatest extent.After extruding, without dry, process, immediately the high-speed cutting under rotating speed 7500r/min condition of moistening material is pulverized, utilize the comprehensive functions such as high speed shear, shock, grinding and hole of cutting knife, making under insoluble diedairy fiber moisture state, to fragment in corn peel can be all by the tiny fragment of 150 μ m aperture sieve, structural state uniform and smooth, has strong corn fragrance;
(4) allotment, filling, sterilization
The step of learning from else's experience (three) makes containing 100 parts of corn flour that enrich soluble nutritious components and dietary fiber, and other batching consumptions are as follows: 25 parts of drinking water, 20 parts of maize germ oils, 8 parts of light soy sauces, bake 3 parts of Paprikas, 2 parts, fresh chilli end, 3 parts of refined salt, 1.5 parts, bright green onion end, 0.15 part, fresh ginger end, 0.15 part of zanthoxylum powder, 0.08 part, aniseed powder, 0.04 part of ground nutmeg, 0.06 part of Ground Cloves, 0.15 part of lactic acid, 0.8 part of flavour nucleotide disodium, 0.8 part of monosodium glutamate;
In above-mentioned batching, chilli powder or cayenne pepper granularity are 100 orders, other batching granularity requirements can be all by 120 orders, first purify rank be will be except corn flour in the ultra-clean production environment of 300,000 grades all batchings add in square emulsification agitator tank, after rotating speed 2800r/min, time 10min mix, send in jacketed pan and heat while stirring and add the corn flour of processing simultaneously, when 70 ℃ of material temperatures, stop stirring and heating, purifying rank, be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container is selected pyroceram bottle.Then carry out slaking, sterilization and cooling processing, obtain having the tartar sauce of strong corn fragrance, process conditions are: 112 ℃ of fountains, 30min sterilization, then pressurize is cooled to 37 ℃.
12 months product storage at normal temperature shelf-lifves.
Corn kernel of the present invention is all kind corn ripe seeds such as conventional corn, glutinous corn or corn.
Embodiment 4:
(1) corn kernel activation and softening processing
By ripe corn kernel, through selection by winnowing, magnetic separation, spray cleans removes sandstone, the impurity such as metal and dust, obtains clean without going mouldy, the corn kernel of free from insect pests, adds 3 times by corn kernel mass fraction, temperature is the drinking water of 23 ℃, and places 3d in 26 ℃ of insulations, adopts 23KHz ultrasonic activation and softening processing between soak, ultrasonic treatment time 30s, ultrasonic power 500W, interval 90s, repeat ultrasonic wave and process 20 times, detect corn kernel soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar, amylase isoreactivity composition situation of change, works as soluble dietary fiber, vitamin E, vitamin C, lysine, minimum 2 times of increasing to raw material corn kernel of tryptophan and soluble sugar content, the free state of nicotinic acid in absorption easy to digest, amylase and cellulase activity increase to the more than 2 times of raw material corn kernel, corn kernel finishes activation and softening processing when soft flexible, drop is except the moisture not absorbed by corn kernel, and 26 ℃ of circulating water sprays clean, and normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
On the guipure that the corn kernel tiling airing of processing through () is 2～3mm in aperture, in relative humidity 50%, in the dry ventilated environment that temperature is 26 ℃, place 8h, its surface is shunk, dry, moisture is adjusted and balance naturally, final moisture content is controlled at 40%, give the last natural incubation of corn kernel simultaneously, further produce and accumulation free amino acid, vitamin, soluble sugar, the physiological activators such as enzyme, then pulverization process under wet basis state, obtaining granularity is 3mm for obtaining granularity, moisture 40%, contain and enrich high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize to process
To process corn flour through step (two) extrudes in 130 ℃ of high pressure, carrying out corn flour degradation of small molecular and flavouring processes, extrusion, apart from 1 of 250mm, time 15s, screw rod quantity, because action time is short, thereby has retained thermal sensitivity nutriment to greatest extent.After extruding, without dry, process, immediately the high-speed cutting under rotating speed 9000r/min condition of moistening material is pulverized, utilize the comprehensive functions such as high speed shear, shock, grinding and hole of cutting knife, making under insoluble diedairy fiber moisture state, to fragment in corn peel can be all by the tiny fragment of 150 μ m aperture sieve, structural state uniform and smooth, has strong corn fragrance;
(4) allotment, filling, sterilization
The step of learning from else's experience (three) makes containing 100 parts of corn flour that enrich soluble nutritious components and dietary fiber, and other batching consumptions are as follows: 20 parts of drinking water, 24 parts of maize germ oils, 6 parts of light soy sauces, bake 5 parts of Paprikas, 1 part, fresh chilli end, 4 parts of refined salt, 1 part, bright green onion end, 0.1 part, fresh ginger end, 0.2 part of zanthoxylum powder, 0.05 part, aniseed powder, 0.05 part of ground nutmeg, 0.05 part of Ground Cloves, 0.2 part of lactic acid, 0.5 part of flavour nucleotide disodium, 1.0 parts of monosodium glutamates;
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80～100 orders, other batching granularity requirements can be all by 120 orders, first purify rank be will be except corn flour in the ultra-clean production environment of 300,000 grades all batchings add in square emulsification agitator tank, after rotating speed 3000r/min, time 12min mix, send in jacketed pan and heat while stirring and add the corn flour of processing simultaneously, when 65 ℃ of material temperatures, stop stirring and heating, purifying rank, be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container is selected pyroceram bottle.Then carry out slaking, sterilization and cooling processing, obtain having the tartar sauce of strong corn fragrance, process conditions are: 115 ℃ of fountains, 35min sterilization, then pressurize is cooled to 35 ℃.12 months product storage at normal temperature shelf-lifves.
Corn kernel of the present invention is all kind corn ripe seeds such as conventional corn, glutinous corn or corn.
Claims (4)
1. a high fiber corn flavor tartar sauce, is characterized in that it is obtained by the following step:
(1) corn kernel activation and softening processing
By ripe corn kernel, through selection by winnowing, magnetic separation, spray cleans removes sandstone, metal and dust etc. is edible impurity not, obtain clean without going mouldy, the corn kernel of free from insect pests, by corn kernel mass fraction, add 1～3 times, temperature is the drinking water of 23～26 ℃, and place 2～3d in 23～26 ℃ of insulations, between soak, adopt 20～25KHz ultrasonic activation and softening processing, ultrasonic treatment time 30～60s, ultrasonic power 200～500W, interval 30～90s, repeating ultrasonic wave processes 20～40 times, drop is except the moisture not absorbed by corn kernel, 20～25 ℃ of circulating water sprays clean, normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
On the guipure that is 2～3mm in aperture by the corn kernel tiling airing of processing through step (), in relative humidity 40～50%, in the dry ventilated environment that temperature is 23～26 ℃, place 4～8h, its surface is shunk, dry, moisture is adjusted and balance naturally, final moisture content is controlled at 40～50%, give the last natural incubation of corn kernel simultaneously, further produce and accumulation free amino acid, vitamin, soluble sugar, the physiological activators such as enzyme, then pulverization process under wet basis state, obtaining granularity is 2～4mm, moisture 40～50%, contain and enrich high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize to process
To process corn flour through step (two) extrudes in 110～130 ℃ of high pressure, carrying out corn flour degradation of small molecular and flavouring processes, extrusion is apart from 250mm, time 8～15s, 1 of screw rod quantity, after extruding, without dry, process, immediately by moistening material in rotating speed 6000～9000r/min cutting and grinding, utilize the high speed shear of cutting knife, clash into, grind and cavitation, making under insoluble diedairy fiber moisture state, to fragment in corn peel can be all by the tiny fragment of 150 μ m aperture sieve, structural state uniform and smooth, there is strong corn fragrance, soluble dietary fiber accounts for the more than 20% of total dietary fiber mass percent,
(4) allotment, filling, sterilization
The step of learning from else's experience (three) makes containing 100 parts of corn flour that enrich soluble nutritious components and dietary fiber, other batching consumptions are as follows: 20～30 parts of drinking water, 15～24 parts of maize germ oils, 6～10 parts of light soy sauces, bake 1～5 part of Paprika, 1～3 part, fresh chilli end, 2～4 parts of refined salt, 1～2 part, bright green onion end, 0.1～0.2 part, fresh ginger end, 0.1～0.2 part of zanthoxylum powder, 0.05～0.1 part, aniseed powder, 0.03～0.05 part of ground nutmeg, 0.05～0.08 part of Ground Cloves, 0.1～0.2 part of lactic acid, 0.5～1.0 part of flavour nucleotide disodium, 0.5～1.0 part of monosodium glutamate,
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80～100 orders, other batching granularity requirements can be all by 120 orders, first purifying rank, be will except corn flour, all batchings add in square emulsification agitator tank in the ultra-clean production environment of 300,000 grades, rotating speed 2500～3000r/min, after time 8～12min mixes, send in jacketed pan and heat while stirring and add the corn flour of processing simultaneously, when 65～75 ℃ of material temperatures, stop stirring and heating, purifying rank, be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container is selected pyroceram bottle, then carry out slaking, sterilization and cooling processing, obtain having the tartar sauce of strong corn fragrance, condition is: 110～115 ℃ of sprays, 25～35min sterilization, then pressurize is cooled to 35～40 ℃.
2. high fiber corn flavor tartar sauce according to claim 1, is characterized in that described corn kernel is all kind corn ripe seeds such as conventional corn, glutinous corn or corn.
3. a production method for high fiber corn flavor tartar sauce, is characterized in that comprising the following steps:
(1) corn kernel activation and softening processing
By ripe corn kernel, through selection by winnowing, magnetic separation, spray cleans removes sandstone, metal and dust etc. is edible impurity not, obtain clean without going mouldy, the corn kernel of free from insect pests, by corn kernel mass fraction, add 1～3 times, temperature is the drinking water of 23～26 ℃, and place 2～3d in 23～26 ℃ of insulations, between soak, adopt 20～25KHz ultrasonic activation and softening processing, ultrasonic treatment time 30～60s, ultrasonic power 200～500W, interval 30～90s, repeating ultrasonic wave processes 20～40 times, drop is except the moisture not absorbed by corn kernel, 20～25 ℃ of circulating water sprays clean, normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
On the guipure that is 2～3mm in aperture by the corn kernel tiling airing of processing through step (), in relative humidity 40～50%, in the dry ventilated environment that temperature is 23～26 ℃, place 4～8h, its surface is shunk, dry, moisture is adjusted and balance naturally, final moisture content is controlled at 40～50%, give the last natural incubation of corn kernel simultaneously, further produce and accumulation free amino acid, vitamin, soluble sugar, the physiological activators such as enzyme, then pulverization process under wet basis state, obtaining granularity is 2～4mm, moisture 40～50%, contain and enrich high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize to process
To process corn flour through step (two) extrudes in 110～130 ℃ of high pressure, carrying out corn flour degradation of small molecular and flavouring processes, extrusion is apart from 250mm, time 8～15s, 1 of screw rod quantity, after extruding, without dry, process, immediately by moistening material in rotating speed 6000～9000r/min cutting and grinding, utilize the high speed shear of cutting knife, clash into, grind and cavitation, making under insoluble diedairy fiber moisture state, to fragment in corn peel can be all by the tiny fragment of 150 μ m aperture sieve, structural state uniform and smooth, there is strong corn fragrance, soluble dietary fiber accounts for the more than 20% of total dietary fiber mass percent,
(4) allotment, filling, sterilization
The step of learning from else's experience (three) makes containing 100 parts of corn flour that enrich soluble nutritious components and dietary fiber, other batching consumptions are as follows: 20～30 parts of drinking water, 15～24 parts of maize germ oils, 6～10 parts of light soy sauces, bake 1～5 part of Paprika, 1～3 part, fresh chilli end, 2～4 parts of refined salt, 1～2 part, bright green onion end, 0.1～0.2 part, fresh ginger end, 0.1～0.2 part of zanthoxylum powder, 0.05～0.1 part, aniseed powder, 0.03～0.05 part of ground nutmeg, 0.05～0.08 part of Ground Cloves, 0.1～0.2 part of lactic acid, 0.5～1.0 part of flavour nucleotide disodium, 0.5～1.0 part of monosodium glutamate,
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80～100 orders, other batching granularity requirements can be all by 120 orders, first purifying rank, be will except corn flour, all batchings add in square emulsification agitator tank in the ultra-clean production environment of 300,000 grades, rotating speed 2500～3000r/min, after time 8～12min mixes, send in jacketed pan and heat while stirring and add the corn flour of processing simultaneously, when 65～75 ℃ of material temperatures, stop stirring and heating, purifying rank, be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container is selected pyroceram bottle, then carry out slaking, sterilization and cooling processing, obtain having the tartar sauce of strong corn fragrance, condition is: 110～115 ℃ of sprays, 25～35min sterilization, then pressurize is cooled to 35～40 ℃.
4. the production method of high fiber corn flavor tartar sauce according to claim 3, is characterized in that described corn kernel is all kind corn ripe seeds such as conventional corn, glutinous corn or corn.
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