CN105076955A - Method for preparing corn flour used for baking - Google Patents
Method for preparing corn flour used for baking Download PDFInfo
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- CN105076955A CN105076955A CN201410213545.0A CN201410213545A CN105076955A CN 105076955 A CN105076955 A CN 105076955A CN 201410213545 A CN201410213545 A CN 201410213545A CN 105076955 A CN105076955 A CN 105076955A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
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Abstract
The invention belongs to the technical field of corn flour processing, and concretely relates to a method for preparing corn flour used for baking by using enzyme and microwave to process. The method comprises the following steps: selecting cleaned corn flour and immersing with water, adding glutamine transaminase and uniformly stirring, carrying out an enzyme treatment, draining the corn flour to remove moisture, crushing and performing microwave processing, crushing and sieving to obtain the corn flour used for baking. According to the invention, the enzyme agent and the microwave are used to process the corn flour, the defects of rough mouthfeel and hard swallowing of the corn flour product can be changed, the corn flour has the baking characteristics similar to the low gluten wheat flour, and thereby the corn flour used for baking biscuit, walnut cake, cookies and cakes is obtained. The method employs a wet grinding process, starch damage is little, mouthfeel is good, yield is high, sewage is less, and fragrance of the corn can be fully kept. The processing time of the enzyme agent is short, microwave processing is energy-saving, and the method has the advantages of safety and health, simple process, small investment, low cost, energy saving, environmental protection, less pollution, and the like.
Description
Technical field:
The invention belongs to corn flour processing technique field, be specifically related to a kind of enzyme and the method for special-purpose maize flour is cured in the preparation of microwave treatment corn flour.
Background technology:
Corn is one of Three major grain crops in the world, and China is second-biggest-in-the-world Maize Production state, fat, P elements, Cobastab in corn
2content occupy first of cereal, except containing except protein, crude fibre, mineral matter, abundant amino acid in corn, be also rich in vitamin E and glutathione, long-term edible corn food energy vasodilator, reduce the content of cholesterol in human body, promote gastrointestinal peristalsis, promote body metabolism.Modern study shows, many food corns can preventing hypertension, coronary heart disease, myocardial infarction generation, and there is the effect of delaying cell aging and cerebral functional deterioration.Along with the raising of people's living standard, the change that the eating patterns of urban and rural residents of China are deep, people more and more pay close attention to the nutritive effect of coarse cereals and the health-care effect to human body, advocate thickness and combine and is rooted in the hearts of the people.The coarse cereals such as corn, buckwheat, millet, Chinese sorghum and unpolished rice food are loved by the people, and its market potential is huge.
But but little coarse cereals such as edible corn in the eating habit that people are traditional, mainly the coarse mouthfeel of corn is difficult to swallow, and the effect directly in food is not good.In corn flour, the main component of albumen is alcohol soluble protein and globulin etc., not containing mucedin, the network structure as gluten in wheat flour can not be formed, so manufactured goods lack viscoplasticity, ductility, pliability is also very poor, has a strong impact on edible quality and the processing quality of corn food.And the food grains other than rice and wheats such as family manufacture maize gruel are cumbersome, consuming time longer, be not suitable for modern society's fast pace, above-mentioned defect limits the coarse cereals such as people's edible corn.The consumption of corn is mainly used in the raw material of industry and feed, cheap.
Existing refined maize powder in the market, utilize biofermentation and processing with enzyme preparation dry through defibrination and obtain, the distinctive delicate fragrance of corn is short of after using defibrination processing, biceps is than poor with class wheat flour, and price is higher than same class wheat flour, it is more difficult to promote the use of, and only has dumpling flour and noodle flour, and kind is dull.Lack use amount comparatively large, can for the production of biscuit, peach shortcake, cookies, cake cure special-purpose maize flour and other cures special coarse cereal powder.
Glutamine transaminage is a kind of transferase of catalyzing acyl transfer reaction, and its mechanism of action is for utilizing on peptide chain in glutamine residue or amido, primary amine groups or water on free amino acid.Therefore, glutamine transaminage not only can catalytic protein intermolecular cross-linking, but also can be crosslinked in catalytic molecular.Up-to-date research shows, glutamine transaminage process can improve the protein structure of the non-gluten cereal such as corn, rice, brown rice, oat, millet, Chinese sorghum, form new gluten network, improve the processing characteristics of rain fed crops dough, glutamine transaminage can be utilized to develop various Novel coarse grain food, to meet people's demand multi-level to food grains other than rice and wheat.
Microwave, as the new-type energy of one, has certain advantage compared with traditional energy: firing rate is fast, material is heated evenly, thermal efficiency is high, is easy to control.The advantage of heating using microwave is different from unique principle of heating of other heating means from it.Conventional mode of heating is all the surface of first heating object, and then heat passes to inside by surface, and with heating using microwave, then can direct heating object inside.Processed wet corn powder by microwave, its viscoplasticity and ductility increase, and improve the processing characteristics of corn flour.
The present invention utilizes enzyme preparation and microwave to process coarse cereals such as corn flour, makes its goods change the defect of coarse mouthfeel difficulty hypopharynx, improves curing degree, viscoplasticity, the ductility of the coarse cereals such as corn flour, have the baking property that low-gluten wheat flour is similar.
Summary of the invention:
1, the object of the invention is under the prerequisite retaining the coarse cereals nutritions such as corn, improve processing quality and the edible quality of the coarse cereals such as corn flour, make the coarse cereals such as corn flour have the similar baking property of low-gluten wheat flour, change defects such as curing when coarse cereals goods eat the difficult hypopharynx of coarse mouthfeel.
2, select degerming corn quarrel water of having peeled to clean up rear immersion, add glutamine transaminage and stir and carry out ferment treatment, then corn quarrel is filtered dry moisture and pulverizes, the corn flour after pulverizing is obtained curing special-purpose maize flour through microwave treatment again.The present invention utilizes enzyme preparation and microwave to process corn flour, improve curing degree, viscoplasticity, the ductility of corn flour, make the coarse cereals such as corn flour have the similar baking property of low-gluten wheat flour, obtain being suitable for producing biscuit, peach shortcake, cookies, cake cure special-purpose maize flour.It comprises following detailed step:
1) enzyme-added immersion operation: select the non-glutinous corn that protein content is greater than 8%, corn obtains corn quarrel after decortication degerming is cleaned out, and corn quarrel size is that every corn is broken into 4-6 sheet.The use that is cut by corn water is immersed in water temperature 20-30 DEG C after rinsing well, and in the water of PH6.0-7.0, material-water ratio is 1: 0.8-1.2, add glutamine transaminage be 200-500U/L to concentration range and stir, soak time is 3-6 hour, is then filtered dry, and the time of being filtered dry is 2-4 hour.
2) pulverizing process: pulverize with the wet feed Special grinder for disintegrating that sieve aperture is 0.5-0.6mm, obtains full by 0.6mm sieve aperture, and moisture is the wet corn powder of 26-34%.
3) microwave treatment operation: after pulverizing, wet corn powder leaves standstill 30 minutes to 60 minutes, allows wet corn powder cool with inner moisture balanced again, then uses microwave treatment, under the condition of microwave power 5-10KW, and process 2-6Min.
4) operation is pulverized and sieved: the corn flour moisture after microwave treatment is lower than 14.0%, be cooled to normal temperature, pulverized 120 mesh sieves, gained be produce biscuit, peach shortcake, cookies, cake cure special-purpose maize flour, cure the usage ratio that special-purpose maize flour substitutes wheat flour and reach as high as 100%.
3, advantage of the present invention: use glutamine transaminage to be carry out enzymolysis at normal temperatures and pressures, and enzyme processing time is shorter, therefore corn quarrel can not cause miscellaneous bacteria to be fermented when soaking, and ensure that the safety and sanitation of product.Corn quarrel selects wet disintegrating process, and the damage of product starch is little, mouthfeel good, yield is high, greatly reduces the sewage using corn defibrination to produce, and fully can retain the delicate fragrance of corn flour.Microwave treatment has heating Quick uniform and energy-conservation advantage, convenient control.Therefore the present invention have food safety and sanitation, simple for process, invest little, cost is low, energy-conserving and environment-protective, advantage that pollution is few.
Detailed description of the invention:
Following embodiment is for illustration of the present invention.
Embodiment 1: cure special-purpose maize flour
1) enzyme-added immersion operation: select the non-glutinous corn that protein content is greater than 8%, corn obtains corn quarrel after decortication degerming is cleaned out, and corn quarrel size is that every corn is broken into 4-6 sheet.The use that is cut by corn water is immersed in water temperature 25 DEG C after rinsing well, and in the water of PH7.0, material-water ratio is 1: 1, adds glutamine transaminage concentration to 400U/L to stir, and soak time is 4 hours, is then filtered dry, the time of being filtered dry is 2 hours.
2) pulverizing process: pulverize with the wet-material disintegrator that sieve aperture is 0.6mm, obtains full by 0.6mm sieve aperture, and moisture is the wet corn powder of 30.6%.
3) microwave treatment operation: after gained wet corn powder is left standstill 50 minutes, then process with microwave, under the condition of microwave power 8KW, process 3.5Min.
4) operation is pulverized and sieved: the corn flour moisture after microwave treatment is 13.7%, be cooled to normal temperature, pulverized 120 mesh sieves, gained be produce biscuit, peach shortcake, cookies, cake etc. cure special-purpose maize flour, cure the usage ratio that special-purpose maize flour substitutes wheat flour and reach as high as 100%.
Embodiment 2: cure special buckwheat
1) enzyme-added immersion operation: the buckwheat after cleaning out removing clever shell, water temperature 25 DEG C is immersed in after rinsing well with water, in the water of PH7.0, material-water ratio is 1: 1, adding glutamine transaminage concentration to 400U/L stirs, soak time is 3.0 hours, is then filtered dry, and the time of being filtered dry is 2 hours.
2) pulverizing process: pulverize with the wet-material disintegrator that sieve aperture is 0.6mm, obtains full by 0.6mm sieve aperture, and moisture is the wet buckwheat of 30.4%.
3) microwave treatment operation: the buckwheat that wet by gained left standstill after 45 minutes, then used microwave treatment, under the condition of microwave power 8KW, process 3.6Min.
4) operation is pulverized and sieved: the buckwheat moisture after microwave treatment is 13.5%, be cooled to normal temperature, pulverized 120 mesh sieves, gained be produce biscuit, peach shortcake, cookies, cake etc. cure special buckwheat, cure the usage ratio that special buckwheat substitutes wheat flour and reach as high as 100%.
Embodiment 3: cure special millet powder
1) enzyme-added immersion operation: will shell millet after cleaning out, water temperature 25 DEG C is immersed in after rinsing well with water, in the water of PH7.0, material-water ratio is 1: 1, adding glutamine transaminage concentration to 400U/L stirs, soak time is 3.0 hours, is then filtered dry, and the time of being filtered dry is 2 hours.
2) pulverizing process: pulverize with the wet-material disintegrator that sieve aperture is 0.6mm, obtains full by 0.6mm sieve aperture, and moisture is the wet millet powder of 30.1%.
3) microwave treatment operation: the millet powder that wet by gained left standstill after 50 minutes, then used microwave treatment, under the condition of microwave power 8KW, process 3.5Min.
4) operation is pulverized and sieved: the millet powder moisture after microwave treatment is 13.6%, be cooled to normal temperature, pulverized 120 mesh sieves, gained be produce biscuit, peach shortcake, cookies, cake etc. cure special millet powder, cure the usage ratio that special millet powder substitutes wheat flour and reach as high as 100%.
Embodiment 4: cure special sorghum flour
1) enzyme-added immersion operation: will shell sorghum rice after cleaning out, water temperature 25 DEG C is immersed in after rinsing well with water, in the water of PH7.0, material-water ratio is 1: 1, adding glutamine transaminage concentration to 400U/L stirs, soak time is 4 hours, is then filtered dry, and the time of being filtered dry is 2 hours.
2) pulverizing process: pulverize with the wet-material disintegrator that sieve aperture is 0.6mm, obtains full by 0.6mm sieve aperture, and moisture is the wet sorghum flour of 30.5%.
3) microwave treatment operation: the sorghum flour that wet by gained left standstill after 50 minutes, then used microwave treatment, under the condition of microwave power 8KW, process 3.5Min.
4) operation is pulverized and sieved: the sorghum flour moisture after microwave treatment is 13.5%, be cooled to normal temperature, pulverized 120 mesh sieves, gained be produce biscuit, peach shortcake, cookies, cake etc. cure special sorghum flour, cure the usage ratio that special sorghum flour substitutes wheat flour and reach as high as 100%.。
Embodiment 5: cure special coarse rice powder
1) enzyme-added immersion operation: by the non-waxy brown rice after cleaning out, water temperature 25 DEG C is immersed in after rinsing well with water, in the water of PH7.0, material-water ratio is 1: 1, adding glutamine transaminage concentration to 400U/L stirs, soak time is 6 hours, is then filtered dry, and the time of being filtered dry is 2 hours.
2) pulverizing process: pulverize with the wet-material disintegrator that sieve aperture is 0.6mm, obtains full by 0.6mm sieve aperture, and moisture is the wet coarse rice powder of 29.5%.
3) microwave treatment operation: the coarse rice powder that wet by gained left standstill after 60 minutes, then used microwave treatment, under the condition of microwave power 8KW, process 4.0Min.
4) operation is pulverized and sieved: the coarse rice powder moisture after microwave treatment is 13.8%, be cooled to normal temperature, pulverized 120 mesh sieves, gained be produce biscuit, peach shortcake, cookies, cake etc. cure special coarse rice powder, cure the usage ratio that special coarse rice powder substitutes wheat flour and reach as high as 100%.
Claims (6)
1. cure a preparation method for special-purpose maize flour, the steps include: the non-glutinous corn selecting protein content to be greater than 8%, corn obtains corn quarrel after decortication degerming is cleaned out, and corn quarrel size is that every corn is broken into 4-6 sheet.The use that is cut by corn water is immersed in water temperature 20-30 DEG C after rinsing well, and in the water of PH6.0-7.0, material-water ratio is 1: 0.8-1.2, add glutamine transaminage be 200-500U/L to concentration range and stir, soak time is 3-6 hour, is then filtered dry moisture, and the time of being filtered dry is 2-4 hour.Pulverize and sieve with the wet feed Special grinder for disintegrating that sieve aperture is 0.5-0.6mm, obtain full by 0.6mm sieve aperture, moisture is the wet corn powder of 26-34%.After pulverizing, wet corn powder leaves standstill after 30 minutes to 60 minutes, then through microwave treatment, under the condition of microwave power 5-10KW, process 2-6Min.After microwave treatment, the moisture of corn flour is lower than 14.0%, be cooled to normal temperature, pulverized 120 mesh sieves, gained be produce biscuit, peach shortcake, cookies, cake cure special-purpose maize flour, cure the usage ratio that special-purpose maize flour substitutes wheat flour and reach as high as 100%.
2. as claimed in claim 1, a kind of preparation method curing special-purpose maize flour, it is characterized in that: selected corn is the non-waxy conventional corn that protein content is greater than 8%, corn is obtained corn quarrel after decortication degerming is cleaned out, and corn quarrel granule size is that every corn is broken into 4-6 sheet.
3. as claimed in claim 1, a kind of preparation method curing special-purpose maize flour is characterized in that: the use that is cut by corn water is immersed in water temperature 20-30 degree after rinsing well, in the water of PH6.0-7.0, material-water ratio is 1: 0.8-1.2, add glutamine transaminage be 200-500U/L to concentration range and stir, soak time is 3-6 hour.
4. as claimed in claim 1, a kind of preparation method curing special-purpose maize flour, is characterized in that: pulverize with the wet feed Special grinder for disintegrating that sieve aperture is 0.5-0.6mm, obtains full by 0.6mm sieve aperture, and moisture is the wet corn powder of 26-34%.
5. as claimed in claim 1, a kind of preparation method curing special-purpose maize flour, is characterized in that: after microwave treatment, the moisture requirement of corn flour is lower than 14.0%, is cooled to normal temperature, and after pulverizing, fineness degree wanted 120 mesh sieves.
6. the invention is not restricted to for corn, also can be used for non-waxy coarse cereals and the non-waxy brown rice such as buckwheat, millet, Chinese sorghum, with effect same after the process of corn quarrel, its goods change the defect that coarse mouthfeel difficulty is swallowed, there is the baking property that low-gluten wheat flour is similar, can produce and be suitable for curing special buckwheat, cure special millet powder, cure special sorghum flour and toasting special coarse rice powder of biscuit, peach shortcake, cookies, cake etc., cure the usage ratio that special coarse cereal powder substitutes wheat flour and reach as high as 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410213545.0A CN105076955A (en) | 2014-05-18 | 2014-05-18 | Method for preparing corn flour used for baking |
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| CN201410213545.0A CN105076955A (en) | 2014-05-18 | 2014-05-18 | Method for preparing corn flour used for baking |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234978A (en) * | 2016-07-29 | 2016-12-21 | 四川旅游学院 | A kind of preparation method of high tendon character Semen Maydis powder |
| CN109588451A (en) * | 2018-12-27 | 2019-04-09 | 江西中医药大学 | A kind of preparation method of high kudzuvine root starch content nutrient biscuit |
| CN109619400A (en) * | 2018-12-29 | 2019-04-16 | 中南林业科技大学 | Bake the preparation method of dedicated coarse rice powder |
-
2014
- 2014-05-18 CN CN201410213545.0A patent/CN105076955A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234978A (en) * | 2016-07-29 | 2016-12-21 | 四川旅游学院 | A kind of preparation method of high tendon character Semen Maydis powder |
| CN109588451A (en) * | 2018-12-27 | 2019-04-09 | 江西中医药大学 | A kind of preparation method of high kudzuvine root starch content nutrient biscuit |
| CN109588451B (en) * | 2018-12-27 | 2021-12-07 | 江西中医药大学 | Preparation method of high-pueraria-starch-content nutritional biscuits |
| CN109619400A (en) * | 2018-12-29 | 2019-04-16 | 中南林业科技大学 | Bake the preparation method of dedicated coarse rice powder |
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