CN103535696B - High-fiber maize-flavored sauce and production method thereof - Google Patents
High-fiber maize-flavored sauce and production method thereof Download PDFInfo
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- CN103535696B CN103535696B CN201310502259.1A CN201310502259A CN103535696B CN 103535696 B CN103535696 B CN 103535696B CN 201310502259 A CN201310502259 A CN 201310502259A CN 103535696 B CN103535696 B CN 103535696B
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- corn
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- kernel
- corn kernel
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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 microsteping 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 measures, every 100 grams of corn heat content 106 kilocalories, cellulose 2.9 grams, 4.0 grams, protein, 1.2 grams, fat, 22.8 grams, carbohydrate, another containing mineral matter element and vitamin etc.The crude fibre contained 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 and wriggle, and 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 that corn is except containing except carbohydrate, protein, fat, and corn is also containing enriching the bioactivators such as dietary fiber, polyunsaturated fatty acid, glutathione, carrotene, lutern, zeaxanthin, riboflavin, isomalto-oligosaccharide, vitamin, calcium, magnesium, selenium.Vitamin content in corn be rice, 5 ~ 10 times of wheat, every 100 grams of corns containing nearly 300 milligrams of calcium, almost close to 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 eyes aging, safeguard that eye eyesight is with healthy.Therefore corn has important function to adjustment human 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 the development level of its producing level and intensive processing industry greatly affects the development of local economy.But because corn food processing is backward in technique, corn eating method is single, corn food mouthfeel is poor; current China precision corn deep processed product mainly with ripe corn kernel for raw material produces cornstarch and corn chemical products; through engineering approaches, industrialization, scale corn food are very few; the dining table of resident be can not see the trace of corn substantially, and the nutritive effect of corn is improving and is safeguarding that people play due effect in healthy far away.Great environmental problem is not only brought in addition in corn chemical products production process, and produce the feed conversion that a large amount of corn protein powders can only tire as low physiology, cause the waste of corn food resource, do not meet the Food Security Policy of country and environmentally friendly production model requirement.
Along with the raising of economic level, the raising of people's living standard and the raising of material progress level, people are not singly to fill the stomach, maintaining basic living necessities when consume food, enjoy the psychology of delicious food to meet simultaneously yet, the fine artistic conception of impression life.Flavouring is food processing or the indispensable food processing auxiliary material of food taste that adjusts in cooking or be in harmonious proportion.The correct application of flavouring obtains color, shape, supports the required of all good ticbit.China is approximately from the Zhou Dynasty, and people nine recognize the substantial connection of diet seasoning with health and the medical usage of flavouring, is particular about because diet cooked by different conversion in time in season flavouring, ensures healthy.Can say there is no cuisines rich and varied, numerous in variety without flavouring; Do not have 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 sauce does not only have clear and definite specific aim in application, and it is main based on saline taste, salt content is more than 10%, not only lack the special dietary such as dietary fiber, vitamin composition in addition, also containing thickener, sweetener, chelating agent and anticorrisive agents etc. such as a large amount of guar gum, gelatin, ethylenediamine tetracid sodium, honey element, titanium dioxide, sodium acetate, potassium sorbate, Sodium Benzoates, entirely bring hidden danger to food security.
Summary of the invention
The invention provides a kind of high microsteping corn flavor tartar sauce and production method thereof; to solve the problem such as current industrialization, the shortage of scale corn food and sauce class flavouring consumption object is indefinite, tartar sauce salt content is too high, auxotrophy; give full play to the trophic function of corn; ensureing the natural flavour mountaineous of product and nutritional quality to greatest extent, is the good merchantable brand of going with rice or bread that people provide safety delicious.
The technical scheme that the present invention takes comprises the following steps:
(1) corn kernel activation and sofening treatment
By ripe corn kernel, through selection by winnowing, magnetic separation, cleaning showers removes sandstone, metal and dust etc. is edible impurity not, obtain clean without going mouldy, the corn kernel of free from insect pests, 1 ~ 3 times is added by corn kernel mass fraction, temperature is the drinking water of 23 ~ 26 DEG C, and in 23 ~ 26 DEG C of insulation placement 2 ~ 3d, 20 ~ 25KHz ultrasonic activation and sofening treatment is adopted between soak, ultrasonic treatment time 30 ~ 60s, ultrasonic power 200 ~ 500W, interval 30 ~ 90s, repeat ultrasonic wave process 20 ~ 40 times, drop is not except by moisture that corn kernel absorbs, 20 ~ 25 DEG C of circulating water cleaning showers, normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
Airing of being tiled by the corn kernel processed through step () is on the guipure of 2 ~ 3mm in aperture, 4 ~ 8h is placed in the dry ventilated environment of relative humidity 40 ~ 50%, temperature 23 ~ 26 DEG C, its surface contraction, drying, moisture are adjusted and balance naturally, final moisture content controls 40 ~ 50%, give the last natural incubation of corn kernel simultaneously, produce further 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%, containing the corn particle powder enriching high-quality dietary fiber, protein, vitamin isoreactivity composition;
(3) Physical degradation of small molecular, flavouring and organize homogenize process
To extrude in 110 ~ 130 DEG C of high pressure through step (two) process corn flour, carry out corn flour degradation of small molecular and flavouring process, extrusion distance 250mm, time 8 ~ 15s, screw rod quantity 1, without the need to drying process after extruding, immediately by moistening material in rotating speed 6000 ~ 9000r/min cutting and grinding, utilize the high speed shear of cutting knife, clash into, grinding and cavitation, making to fragment under insoluble diedairy fiber moisture state in corn peel can all by the fine pieces of 150 μm of aperture sieve, structural state uniform and smooth, there is strong corn fragrance, soluble dietary fiber accounts for more than 20% of total dietary fiber mass percent,
(4) allotment, filling, sterilization
Step of learning from else's experience (three) is obtained containing the corn flour 100 parts enriching soluble nutritious components and dietary fiber, other batching consumptions are as follows: drinking water 20 ~ 30 parts, maize germ oil 15 ~ 24 parts, light soy sauce 6 ~ 10 parts, bake Paprika 1 ~ 5 part, 1 ~ 3 part, fresh chilli end, refined salt 2 ~ 4 parts, 1 ~ 2 part, fresh green onion end, 0.1 ~ 0.2 part, fresh ginger end, zanthoxylum powder 0.1 ~ 0.2 part, 0.05 ~ 0.1 part, aniseed powder, ground nutmeg 0.03 ~ 0.05 part, Ground Cloves 0.05 ~ 0.08 part, lactic acid 0.1 ~ 0.2 part, flavour nucleotide disodium 0.5 ~ 1.0 part, monosodium glutamate 0.5 ~ 1.0 part,
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80 ~ 100 orders, other batching granularity requirements can all by 120 orders, first purification rank be will all batchings add in square emulsification agitator tank except corn flour in the ultra-clean production environment of 300,000 grades, rotating speed 2500 ~ 3000r/min, after time 8 ~ 12min mixes, sending in jacketed pan heats while stirring adds the corn flour of process simultaneously, stop when material temperature 65 ~ 75 DEG C stirring and heating, purification rank be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container selects pyroceram bottle, then slaking is carried out, sterilization and cooling processing, obtain the tartar sauce with strong corn fragrance, condition is: 110 ~ 115 DEG C of sprays, 25 ~ 35min sterilization, then pressurize is cooled to 35 ~ 40 DEG C.
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 take corn as raw material, be aided with natural flavor, what adopt unique technology to produce is semi-solid non-fermented type composite seasoning sauce, 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 relevant food processing, the choosing of culinary art and consumer.Product has strong corn fragrance, and smear is good, containing enriching high-quality dietary fiber, protein, vitamins and other nutritious components.
The present invention adopts ultrasonic wave to be incubated activation and softening technology improves soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar in corn kernel, amylase isoreactivity component content, and soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and soluble sugar content be minimum increases to 2 times of raw material corn kernel, nicotinic acid is in more than 2 times that the free state of absorption easy to digest, amylase and cellulase activity increase to raw material corn kernel.
The present invention adopts Physical degradation of small molecular, flavouring and organize homogenize process make insoluble diedairy fiber appropriateness degraded and with soluble dietary fiber and amino acid, vitamin, the dispersion of the soluble component formative tissue uniform and delicate such as soluble sugar, product is made both to have had obvious velvet shape fiber, meet the organoleptic requirements of people to dietary fiber " seeing is believing ", give the excellent texture 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 before extruding degraded, soluble dietary fiber accounts for 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, ensure simultaneously product Storage property stable, without the need to heating and edible again.
The present invention significantly improves corn nourishment situation, increase substantially the content of bioactivator and nutrient in corn, for people provide the nutrient excellent product of safety, instant, promote the economic benefit of corn processing enterprise, make China's Maize Industry benign development.
Detailed description of the invention
Embodiment 1:
(1) corn kernel activation and sofening treatment
By ripe corn kernel, through selection by winnowing, magnetic separation, cleaning showers 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 DEG C, and places 3d in 23 DEG C of insulations, adopts 20KHz ultrasonic activation and sofening treatment between soak, ultrasonic treatment time 30s, ultrasonic power 500W, interval 30s, repeat ultrasonic wave process 20 times, detect corn kernel soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar, amylase isoreactivity composition transfer situation, works as soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and minimum 2 times of increasing to raw material corn kernel of soluble sugar content, nicotinic acid is in the free state of absorption easy to digest, amylase and cellulase activity increase to more than 2 times of raw material corn kernel, corn kernel terminates activation and sofening treatment time soft flexible, and drop removes not by the moisture that corn kernel absorbs, 20 DEG C of circulating water cleaning showers, and normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
Airing of being tiled by the corn kernel processed through step () is on the guipure of 2 ~ 3mm in aperture, in relative humidity 40%, 8h is placed in the dry ventilated environment of temperature 23 DEG C, its surface is shunk, dry, moisture adjusts and balance naturally, final moisture content controls 40%, give the last natural incubation of corn kernel simultaneously, further generation 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%, containing enriching high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize process
To extrude in 110 DEG C of high pressure through step (two) process corn flour, carry out corn flour degradation of small molecular and flavouring process, extrusion distance 250mm, time 15s, screw rod quantity 1, because action time is short, thus heat-sensitive nutrition is remained to greatest extent, without the need to drying process after extruding, 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 to fragment under insoluble diedairy fiber moisture state in corn peel can all by the fine pieces of 150 μm of aperture sieve, structural state uniform and smooth, there is strong corn fragrance, soluble dietary fiber accounts for more than 20% of total dietary fiber mass percent,
(4) allotment, filling, sterilization
Step of learning from else's experience (three) is obtained containing the corn flour 100 parts enriching soluble nutritious components and dietary fiber, and other batching consumptions are as follows: drinking water 20 parts, maize germ oil 15 parts, light soy sauce 6 parts, bakes Paprika 1 part, 1 part, fresh chilli end, refined salt 2 parts, fresh 1 part, green onion end, 0.1 part, fresh ginger end, zanthoxylum powder 0.1 part, 0.05 part, aniseed powder, ground nutmeg 0.03 part, Ground Cloves 0.05 part, lactic acid 0.1 part, flavour nucleotide disodium 0.5 part, monosodium glutamate 0.5 part;
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80 orders, other batching granularity requirements can all by 120 orders, first be will after except corn flour, all batchings add in square emulsification agitator tank, rotating speed 2500r/min, time 12min mix in the ultra-clean production environment of 300,000 grades in purification rank, sending in jacketed pan heats while stirring adds the corn flour of process simultaneously, stop when material temperature 65 DEG C stirring and heating, be that 100,000 grades of ultra-clean chambers carry out filling and sealing in purification rank, packing container selects pyroceram bottle.Then carry out slaking, sterilization and cooling processing, obtain the tartar sauce with strong corn fragrance, process conditions are: 110 DEG C of sprays, 35min sterilization, then pressurize is cooled to 35 DEG C.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 sofening treatment
By ripe corn kernel, through selection by winnowing, magnetic separation, cleaning showers 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 DEG C, and places 2d in 26 DEG C of insulations, adopts 25KHz ultrasonic activation and sofening treatment between soak, ultrasonic treatment time 60s, ultrasonic power 200W, interval 90s, repeat ultrasonic wave process 40 times, detect corn kernel soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar, amylase isoreactivity composition transfer situation, works as soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and minimum 2 times of increasing to raw material corn kernel of soluble sugar content, nicotinic acid is in the free state of absorption easy to digest, amylase and cellulase activity increase to more than 2 times of raw material corn kernel, corn kernel terminates activation and sofening treatment time soft flexible, and drop removes not by the moisture that corn kernel absorbs, 25 DEG C of circulating water cleaning showers, and normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
Airing of being tiled by the corn kernel processed through step () is on the guipure of 2 ~ 3mm in aperture, 4h is placed in the dry ventilated environment of relative humidity 50%, temperature 26 DEG C, its surface contraction, drying, moisture are adjusted and balance naturally, final moisture content controls 50%, give the last natural incubation of corn kernel simultaneously, produce further 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%, containing the corn particle powder enriching high-quality dietary fiber, protein, vitamin isoreactivity composition;
(3) Physical degradation of small molecular, flavouring and organize homogenize process
To extrude in 130 DEG C of high pressure through step (two) process corn flour, carry out corn flour degradation of small molecular and flavouring process, extrusion distance 250mm, time 8s, screw rod quantity 1, because action time is short, thus heat-sensitive nutrition is remained to greatest extent, without the need to drying process after extruding, 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 to fragment under insoluble diedairy fiber moisture state in corn peel can all by the fine pieces of 150 μm of aperture sieve, structural state uniform and smooth, there is strong corn fragrance,
(4) allotment, filling, sterilization
Step of learning from else's experience (three) is obtained containing the corn flour 100 parts enriching soluble nutritious components and dietary fiber, and other batching consumptions are as follows: drinking water 30 parts, maize germ oil 24 parts, light soy sauce 10 parts, bakes Paprika 5 parts, 3 parts, fresh chilli end, refined salt 4 parts, fresh 2 parts, green onion end, 0.2 part, fresh ginger end, zanthoxylum powder 0.2 part, 0.1 part, aniseed powder, ground nutmeg 0.05 part, Ground Cloves 0.08 part, lactic acid 0.2 part, flavour nucleotide disodium 1.0 parts, monosodium glutamate 1.0 parts;
In above-mentioned batching, chilli powder or cayenne pepper granularity are 100 orders, other batching granularity requirements can all by 120 orders, first be will after except corn flour, all batchings add in square emulsification agitator tank, rotating speed 3000r/min, time 8min mix in the ultra-clean production environment of 300,000 grades in purification rank, sending in jacketed pan heats while stirring adds the corn flour of process simultaneously, stop when material temperature 75 DEG C stirring and heating, be that 100,000 grades of ultra-clean chambers carry out filling and sealing in purification rank, packing container selects pyroceram bottle.Then carry out slaking, sterilization and cooling processing, obtain the tartar sauce with strong corn fragrance, process conditions are: 115 DEG C of sprays, 25min sterilization, then pressurize is cooled to 40 DEG C.
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 sofening treatment
By ripe corn kernel, through selection by winnowing, magnetic separation, cleaning showers 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 DEG C, and places 2.5d in 25 DEG C of insulations, adopts 22KHz ultrasonic activation and sofening treatment between soak, ultrasonic treatment time 45s, ultrasonic power 350W, interval 60s, repeat ultrasonic wave process 30 times, detect corn kernel soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar, amylase isoreactivity composition transfer situation, works as soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and minimum 2 times of increasing to raw material corn kernel of soluble sugar content, nicotinic acid is in the free state of absorption easy to digest, amylase and cellulase activity increase to more than 2 times of raw material corn kernel, corn kernel terminates activation and sofening treatment time soft flexible, and drop removes not by the moisture that corn kernel absorbs, 22 DEG C of circulating water cleaning showers, and normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
Airing of being tiled by the corn kernel processed through step () is on the guipure of 2 ~ 3mm in aperture, in relative humidity 45%, 6h is placed in the dry ventilated environment of temperature 25 DEG C, its surface is shunk, dry, moisture adjusts and balance naturally, final moisture content controls 45%, give the last natural incubation of corn kernel simultaneously, further generation 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%, containing enriching high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize process
To extrude in 120 DEG C of high pressure through step (two) process corn flour, carry out corn flour degradation of small molecular and flavouring process, extrusion distance 250mm, time 12s, screw rod quantity 1, because action time is short, thus remains heat-sensitive nutrition to greatest extent.Without the need to drying process after extruding, immediately the high-speed cutting under rotating speed 7500r/min condition of moistening material is pulverized, utilize the comprehensive functions such as the high speed shear of cutting knife, shock, grinding and hole, making to fragment under insoluble diedairy fiber moisture state in corn peel can all by the fine pieces of 150 μm of aperture sieve, structural state uniform and smooth, has strong corn fragrance;
(4) allotment, filling, sterilization
Step of learning from else's experience (three) is obtained containing the corn flour 100 parts enriching soluble nutritious components and dietary fiber, and other batching consumptions are as follows: drinking water 25 parts, maize germ oil 20 parts, light soy sauce 8 parts, bakes Paprika 3 parts, 2 parts, fresh chilli end, refined salt 3 parts, fresh 1.5 parts, green onion end, 0.15 part, fresh ginger end, zanthoxylum powder 0.15 part, 0.08 part, aniseed powder, ground nutmeg 0.04 part, Ground Cloves 0.06 part, lactic acid 0.15 part, flavour nucleotide disodium 0.8 part, monosodium glutamate 0.8 part;
In above-mentioned batching, chilli powder or cayenne pepper granularity are 100 orders, other batching granularity requirements can all by 120 orders, first be will after except corn flour, all batchings add in square emulsification agitator tank, rotating speed 2800r/min, time 10min mix in the ultra-clean production environment of 300,000 grades in purification rank, sending in jacketed pan heats while stirring adds the corn flour of process simultaneously, stop when material temperature 70 DEG C stirring and heating, be that 100,000 grades of ultra-clean chambers carry out filling and sealing in purification rank, packing container selects pyroceram bottle.Then carry out slaking, sterilization and cooling processing, obtain the tartar sauce with strong corn fragrance, process conditions are: fountain 112 DEG C, 30min sterilization, and then pressurize is cooled to 37 DEG C.
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 sofening treatment
By ripe corn kernel, through selection by winnowing, magnetic separation, cleaning showers 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 DEG C, and places 3d in 26 DEG C of insulations, adopts 23KHz ultrasonic activation and sofening treatment between soak, ultrasonic treatment time 30s, ultrasonic power 500W, interval 90s, repeat ultrasonic wave process 20 times, detect corn kernel soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid and soluble sugar, amylase isoreactivity composition transfer situation, works as soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and minimum 2 times of increasing to raw material corn kernel of soluble sugar content, nicotinic acid is in the free state of absorption easy to digest, amylase and cellulase activity increase to more than 2 times of raw material corn kernel, corn kernel terminates activation and sofening treatment time soft flexible, and drop removes not by the moisture that corn kernel absorbs, 26 DEG C of circulating water cleaning showers, and normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
The corn kernel tiling airing processed through (one) is on the guipure of 2 ~ 3mm in aperture, in relative humidity 50%, 8h is placed in the dry ventilated environment of temperature 26 DEG C, its surface is shunk, dry, moisture adjusts and balance naturally, final moisture content controls 40%, give the last natural incubation of corn kernel simultaneously, further generation and accumulation free amino acid, vitamin, soluble sugar, the physiological activators such as enzyme, then pulverization process under wet basis state, obtaining granularity for obtaining granularity is 3mm, moisture 40%, containing enriching high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize process
To extrude in 130 DEG C of high pressure through step (two) process corn flour, carry out corn flour degradation of small molecular and flavouring process, extrusion distance 250mm, time 15s, screw rod quantity 1, because action time is short, thus remains heat-sensitive nutrition to greatest extent.Without the need to drying process after extruding, immediately the high-speed cutting under rotating speed 9000r/min condition of moistening material is pulverized, utilize the comprehensive functions such as the high speed shear of cutting knife, shock, grinding and hole, making to fragment under insoluble diedairy fiber moisture state in corn peel can all by the fine pieces of 150 μm of aperture sieve, structural state uniform and smooth, has strong corn fragrance;
(4) allotment, filling, sterilization
Step of learning from else's experience (three) is obtained containing the corn flour 100 parts enriching soluble nutritious components and dietary fiber, and other batching consumptions are as follows: drinking water 20 parts, maize germ oil 24 parts, light soy sauce 6 parts, bakes Paprika 5 parts, 1 part, fresh chilli end, refined salt 4 parts, fresh 1 part, green onion end, 0.1 part, fresh ginger end, zanthoxylum powder 0.2 part, 0.05 part, aniseed powder, ground nutmeg 0.05 part, Ground Cloves 0.05 part, lactic acid 0.2 part, flavour nucleotide disodium 0.5 part, monosodium glutamate 1.0 parts;
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80 ~ 100 orders, other batching granularity requirements can all by 120 orders, first be will after except corn flour, all batchings add in square emulsification agitator tank, rotating speed 3000r/min, time 12min mix in the ultra-clean production environment of 300,000 grades in purification rank, sending in jacketed pan heats while stirring adds the corn flour of process simultaneously, stop when material temperature 65 DEG C stirring and heating, be that 100,000 grades of ultra-clean chambers carry out filling and sealing in purification rank, packing container selects pyroceram bottle.Then carry out slaking, sterilization and cooling processing, obtain the tartar sauce with strong corn fragrance, process conditions are: fountain 115 DEG C, 35min sterilization, and then pressurize is cooled to 35 DEG C.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 microsteping corn flavor tartar sauce, is characterized in that it is obtained by the following step:
(1) corn kernel activation and sofening treatment
By ripe corn kernel, through selection by winnowing, magnetic separation, cleaning showers removes sandstone, metal and dust etc. is edible impurity not, obtain clean without going mouldy, the corn kernel of free from insect pests, 1 ~ 3 times is added by corn kernel mass fraction, temperature is the drinking water of 23 ~ 26 DEG C, and in 23 ~ 26 DEG C of insulation placement 2 ~ 3d, 20 ~ 25KHz ultrasonic activation and sofening treatment is adopted between soak, ultrasonic treatment time 30 ~ 60s, ultrasonic power 200 ~ 500W, interval 30 ~ 90s, repeat ultrasonic wave process 20 ~ 40 times, drop is not except by moisture that corn kernel absorbs, 20 ~ 25 DEG C of circulating water cleaning showers, normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
Airing of being tiled by the corn kernel processed through step () is on the guipure of 2 ~ 3mm in aperture, in relative humidity 40 ~ 50%, 4 ~ 8h is placed in the dry ventilated environment of temperature 23 ~ 26 DEG C, its surface is shunk, dry, moisture adjusts and balance naturally, final moisture content controls 40 ~ 50%, give the last natural incubation of corn kernel simultaneously, further generation 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%, containing enriching high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize process
To extrude in 110 ~ 130 DEG C of high pressure through step (two) process corn particle powder, carry out corn particle powder degradation of small molecular and flavouring process, extrusion distance 250mm, time 8 ~ 15s, screw rod quantity 1, without the need to drying process after extruding, immediately by moistening material in rotating speed 6000 ~ 9000r/min cutting and grinding, utilize the high speed shear of cutting knife, clash into, grinding and cavitation, making to fragment under insoluble diedairy fiber moisture state in corn peel can all by the fine pieces of 150 μm of aperture sieve, structural state uniform and smooth, there is strong corn fragrance, soluble dietary fiber accounts for more than 20% of total dietary fiber mass percent,
(4) allotment, filling, sterilization
Step of learning from else's experience (three) is obtained containing the corn flour 100 parts enriching soluble nutritious components and dietary fiber, other batching consumptions are as follows: drinking water 20 ~ 30 parts, maize germ oil 15 ~ 24 parts, light soy sauce 6 ~ 10 parts, bake Paprika 1 ~ 5 part, 1 ~ 3 part, fresh chilli end, refined salt 2 ~ 4 parts, 1 ~ 2 part, fresh green onion end, 0.1 ~ 0.2 part, fresh ginger end, zanthoxylum powder 0.1 ~ 0.2 part, 0.05 ~ 0.1 part, aniseed powder, ground nutmeg 0.03 ~ 0.05 part, Ground Cloves 0.05 ~ 0.08 part, lactic acid 0.1 ~ 0.2 part, flavour nucleotide disodium 0.5 ~ 1.0 part, monosodium glutamate 0.5 ~ 1.0 part,
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80 ~ 100 orders, other batching granularity requirements can all by 120 orders, first purification rank be will all batchings add in square emulsification agitator tank except corn flour in the ultra-clean production environment of 300,000 grades, rotating speed 2500 ~ 3000r/min, after time 8 ~ 12min mixes, sending in jacketed pan heats while stirring adds the corn flour of process simultaneously, stop when material temperature 65 ~ 75 DEG C stirring and heating, purification rank be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container selects pyroceram bottle, then slaking is carried out, sterilization and cooling processing, obtain the tartar sauce with strong corn fragrance, condition is: 110 ~ 115 DEG C of sprays, 25 ~ 35min sterilization, then pressurize is cooled to 35 ~ 40 DEG C.
2. high microsteping 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 microsteping corn flavor tartar sauce, is characterized in that comprising the following steps:
(1) corn kernel activation and sofening treatment
By ripe corn kernel, through selection by winnowing, magnetic separation, cleaning showers removes sandstone, metal and dust etc. is edible impurity not, obtain clean without going mouldy, the corn kernel of free from insect pests, 1 ~ 3 times is added by corn kernel mass fraction, temperature is the drinking water of 23 ~ 26 DEG C, and in 23 ~ 26 DEG C of insulation placement 2 ~ 3d, 20 ~ 25KHz ultrasonic activation and sofening treatment is adopted between soak, ultrasonic treatment time 30 ~ 60s, ultrasonic power 200 ~ 500W, interval 30 ~ 90s, repeat ultrasonic wave process 20 ~ 40 times, drop is not except by moisture that corn kernel absorbs, 20 ~ 25 DEG C of circulating water cleaning showers, normal temperature wind drenches and dries up surface moisture,
(2) moisture regulates and continues to cultivate and wet basis pulverizing
Airing of being tiled by the corn kernel processed through step () is on the guipure of 2 ~ 3mm in aperture, in relative humidity 40 ~ 50%, 4 ~ 8h is placed in the dry ventilated environment of temperature 23 ~ 26 DEG C, its surface is shunk, dry, moisture adjusts and balance naturally, final moisture content controls 40 ~ 50%, give the last natural incubation of corn kernel simultaneously, further generation 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%, containing enriching high-quality dietary fiber, protein, the corn particle powder of vitamin isoreactivity composition,
(3) Physical degradation of small molecular, flavouring and organize homogenize process
To extrude in 110 ~ 130 DEG C of high pressure through step (two) process corn particle powder, carry out corn particle powder degradation of small molecular and flavouring process, extrusion distance 250mm, time 8 ~ 15s, screw rod quantity 1, without the need to drying process after extruding, immediately by moistening material in rotating speed 6000 ~ 9000r/min cutting and grinding, utilize the high speed shear of cutting knife, clash into, grinding and cavitation, making to fragment under insoluble diedairy fiber moisture state in corn peel can all by the fine pieces of 150 μm of aperture sieve, structural state uniform and smooth, there is strong corn fragrance, soluble dietary fiber accounts for more than 20% of total dietary fiber mass percent,
(4) allotment, filling, sterilization
Step of learning from else's experience (three) is obtained containing the corn flour 100 parts enriching soluble nutritious components and dietary fiber, other batching consumptions are as follows: drinking water 20 ~ 30 parts, maize germ oil 15 ~ 24 parts, light soy sauce 6 ~ 10 parts, bake Paprika 1 ~ 5 part, 1 ~ 3 part, fresh chilli end, refined salt 2 ~ 4 parts, 1 ~ 2 part, fresh green onion end, 0.1 ~ 0.2 part, fresh ginger end, zanthoxylum powder 0.1 ~ 0.2 part, 0.05 ~ 0.1 part, aniseed powder, ground nutmeg 0.03 ~ 0.05 part, Ground Cloves 0.05 ~ 0.08 part, lactic acid 0.1 ~ 0.2 part, flavour nucleotide disodium 0.5 ~ 1.0 part, monosodium glutamate 0.5 ~ 1.0 part,
In above-mentioned batching, chilli powder or cayenne pepper granularity are 80 ~ 100 orders, other batching granularity requirements can all by 120 orders, first purification rank be will all batchings add in square emulsification agitator tank except corn flour in the ultra-clean production environment of 300,000 grades, rotating speed 2500 ~ 3000r/min, after time 8 ~ 12min mixes, sending in jacketed pan heats while stirring adds the corn flour of process simultaneously, stop when material temperature 65 ~ 75 DEG C stirring and heating, purification rank be that 100,000 grades of ultra-clean chambers carry out filling and sealing, packing container selects pyroceram bottle, then slaking is carried out, sterilization and cooling processing, obtain the tartar sauce with strong corn fragrance, condition is: 110 ~ 115 DEG C of sprays, 25 ~ 35min sterilization, then pressurize is cooled to 35 ~ 40 DEG C.
4. the production method of high microsteping 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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