CN103932028A - High-strength corn flour and preparation method thereof - Google Patents
High-strength corn flour and preparation method thereof Download PDFInfo
- Publication number
- CN103932028A CN103932028A CN201410151986.2A CN201410151986A CN103932028A CN 103932028 A CN103932028 A CN 103932028A CN 201410151986 A CN201410151986 A CN 201410151986A CN 103932028 A CN103932028 A CN 103932028A
- Authority
- CN
- China
- Prior art keywords
- technology
- corn
- corn flour
- strength
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 26
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 26
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 26
- 235000005822 corn Nutrition 0.000 title claims abstract description 26
- 235000013312 flour Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000005516 engineering process Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 4
- 238000001192 hot extrusion Methods 0.000 claims abstract description 4
- 239000012528 membrane Substances 0.000 claims abstract description 4
- 230000007935 neutral effect Effects 0.000 claims abstract description 4
- 230000001007 puffing effect Effects 0.000 claims abstract description 4
- 238000007670 refining Methods 0.000 claims abstract description 4
- 230000001590 oxidative effect Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 208000003643 Callosities Diseases 0.000 abstract 1
- 229920000832 Cutin Polymers 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 102000004316 Oxidoreductases Human genes 0.000 abstract 1
- 108090000854 Oxidoreductases Proteins 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000004048 modification Effects 0.000 abstract 1
- 238000012986 modification Methods 0.000 abstract 1
- 238000012536 packaging technology Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 235000019833 protease Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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 discloses a preparation method of high-strength corn flour, which aims at solving the problems that the corn product has single food material, the nutrition is unbalanced and the mouthfeel is poor. The method is characterized in that an ultra-fine crushing technology is used, hard cutin corn particles are taken as mediums, and common corns are taken as raw materials, local modification is implemented on a molecular structure by using the modern biological engineering technology, so that a molecular chain is properly adjusted and grafted; refining is carried out after instant physical gelatinization. The technological processes are as follows: high-frequency treatment, decomposition and combination, cell crushing and instantly releasing are adopted, and a bioengineering technology, a hot extrusion technology, a puffing technology, a membrane technology, a microwave technology and a novel packaging technology are adopted. The high-strength corn flour comprises the following components by weight part: 14-24kg of corn flour, 10-16kg of puffed powder, 1-2g of oxidase, and 100g of neutral yeast proteinase. The high-strength corn flour has the advantages of sweet taste, pure flavor, and abundant and natural contained nutrient substance, and is especially applicable to being eaten by people liking coarse grain food.
Description
Technical field:
The present invention is specifically related to a kind of corn high-strength flour and preparation method thereof, belongs to the technical field of food manufacturing, is adapted to like crowd's application of coarse food.
Background technology:
Known to inventor, at present, existing prepared food is main mainly with fine-flour greatly, add some hot steamings and roll curing agent and the additive composition eaten raw, owing to adopting, raw material are more single, unbalanced, so nice, but nutrition is not abundant, this is also the more popular reason place that prepared food instant food are not quite trusted, and especially just more cannot meet the crowd who likes coarse food.
Summary of the invention;
Object of the present invention is exactly for making up above deficiency, and the one providing is balanced in nutrition abundant, best in quality, has pure natural, pollution-free, and mouthfeel is better, more given play to the characteristic after corn modified, convenient corn high-strength flour of digesting and assimilating and preparation method thereof.
The present invention realizes like this, described corn high-strength flour and preparation method thereof, it is characterized in that utilizing subtle powder smash technology, taking grit type corneous as medium, conventional corn is raw material, utilize modern biotechnology to carry out part to molecular structure and modify, strand is suitably adjusted and grafting, and by refining forming after moment physics gelatinization.Its technological process, adopts high frequency processing, decomposition and combination, cell pulverization, abrupt release, adopts biotechnology, Hot-extrusion, puffing technique, membrane technology, microwave technology and new packing technique.Its batching component weight ratio is: corn flour 14---24 kilograms, and swelling powder 10---16 kilograms of oxidizing ferment 1-2 gram, 100 grams of neutral endotrypsins.
Corn high-strength flour of the present invention and preparation method thereof, there is apparatus and process advanced person terse, technical know-how has innovation, and product directly, in the face of the people's dietetic nutrition structure, are conducive to the exploitation of downstream product as corn dumpling flour, noodles, steamed sponge cake, bread and sticky steamed buns stuffed with sweetened bean paste, the rice dumpling etc.Adopt biotechnology to make zein, starch conversion to food industrialization future development, the convenient people's nutrient balance is with healthy, adopt subtle powder smash technology to make its corn mouthfeel better, more given play to the characteristic after corn modified, the convenient advantage of digesting and assimilating.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail,
Embodiment 1:
Adopting weight ratio is corn flour 14---24 kilograms, swelling powder 10---16 kilograms of oxidizing ferment 1-2 gram, in the proportion that neutral endotrypsin is 100 grams.Adopt high frequency processing, decomposition and combination, cell pulverization, abrupt release, adopt biotechnology, Hot-extrusion, puffing technique, membrane technology, microwave technology and new packing technique.Utilize subtle powder smash technology, taking grit type corneous as medium, conventional corn is raw material, utilizes modern biotechnology to carry out part to molecular structure and modifies, strand is suitably adjusted and grafting, and by refining forming after moment physics gelatinization.
Claims (3)
1. corn high-strength flour preparation method, it is characterized in that utilizing subtle powder smash technology, taking grit type corneous as medium, conventional corn is raw material, utilize modern biotechnology to carry out part to molecular structure and modify, strand is suitably adjusted and grafting, and by refining forming after moment physics gelatinization.
2. corn high-strength flour preparation method as claimed in claim 1, it is characterized in that technological process, adopt high frequency processing, decomposition and combination, cell pulverization, abrupt release, adopt biotechnology, Hot-extrusion, puffing technique, membrane technology, microwave technology and new packing technique.
3. corn high-strength flour preparation method as claimed in claim 1, is characterized in that its batching component weight ratio is: corn flour 14---24 kilograms, and swelling powder 10---16 kilograms of oxidizing ferment 1-2 gram, 100 grams of neutral endotrypsins.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410151986.2A CN103932028A (en) | 2014-04-09 | 2014-04-09 | High-strength corn flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410151986.2A CN103932028A (en) | 2014-04-09 | 2014-04-09 | High-strength corn flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932028A true CN103932028A (en) | 2014-07-23 |
Family
ID=51180113
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410151986.2A Pending CN103932028A (en) | 2014-04-09 | 2014-04-09 | High-strength corn flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932028A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61100168A (en) * | 1984-10-20 | 1986-05-19 | Nippon Riyuutsuu Kaihatsu:Kk | Processed maize food |
| CN1342421A (en) * | 2000-09-08 | 2002-04-03 | 李树高 | Technology for producing refined high-toughness nutritive corn flour |
| CN1476774A (en) * | 2002-08-20 | 2004-02-25 | 李京杭 | Coarse food grain gaojin flour |
| CN1579211A (en) * | 2003-08-01 | 2005-02-16 | 汤兆铮 | Enzymatic maize powder and its processing method |
| CN101341943A (en) * | 2008-08-16 | 2009-01-14 | 郭洪伟 | Corn high-strength flour, corn slimming noodle and preparing method |
| CN103125850A (en) * | 2011-11-24 | 2013-06-05 | 天津市粒粒金食品有限公司 | Corn high-gluten flour and preparation method thereof |
-
2014
- 2014-04-09 CN CN201410151986.2A patent/CN103932028A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61100168A (en) * | 1984-10-20 | 1986-05-19 | Nippon Riyuutsuu Kaihatsu:Kk | Processed maize food |
| CN1342421A (en) * | 2000-09-08 | 2002-04-03 | 李树高 | Technology for producing refined high-toughness nutritive corn flour |
| CN1476774A (en) * | 2002-08-20 | 2004-02-25 | 李京杭 | Coarse food grain gaojin flour |
| CN1579211A (en) * | 2003-08-01 | 2005-02-16 | 汤兆铮 | Enzymatic maize powder and its processing method |
| CN101341943A (en) * | 2008-08-16 | 2009-01-14 | 郭洪伟 | Corn high-strength flour, corn slimming noodle and preparing method |
| CN103125850A (en) * | 2011-11-24 | 2013-06-05 | 天津市粒粒金食品有限公司 | Corn high-gluten flour and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 1034680WSS: "玉米高筋粉可行性分析报告", 《HTTPS://WENKU.BAIDU.COM/VIEW/4F12983A580216FC700AFD91.HTML》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140723 |