CN107692000A - A kind of production method of corn flour - Google Patents
A kind of production method of corn flour Download PDFInfo
- Publication number
- CN107692000A CN107692000A CN201710914031.1A CN201710914031A CN107692000A CN 107692000 A CN107692000 A CN 107692000A CN 201710914031 A CN201710914031 A CN 201710914031A CN 107692000 A CN107692000 A CN 107692000A
- Authority
- CN
- China
- Prior art keywords
- corn
- mesh
- corn flour
- flour
- production method
- 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.)
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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
- A23L7/198—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
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of production method of corn flour, comprise the following steps：S1：The preliminary working of decontamination and peeling is carried out to ready corn；S2：De- embryo is carried out to the corn after peeling to handle and crush to obtain 3mm corn particle；S3：3mm corn particle is subjected to fine grinding, wears into powdery；S4：The corn of powdery is screened, filters out 100 mesh to the corn flour of 120 mesh；S5：By the corn flour of 100 mesh to 120 mesh, Extruding twice, and cuts into corn section at a high temperature of 150 degree.S6：Corn flour is ground into after corn section is dried；S7：Corn flour after grinding is screened, the corn flour for filtering out 80 mesh to 120 mesh obtains available corn flour.
Description
Technical field
The present invention relates to foodstuff processing technology field, particularly a kind of production method of corn flour.
Background technology
Dumpling is the faric class pastries of Chinese tradition, and thin skin filling is tender, delicious flavour, shaped like human ear, and lunar tooth, have flat
Also known as, as the period of Three Kingdoms is referred to as " crescent moon won ton ", the Northern and Southern Dynasties claim in period " won ton ", and the Tang Dynasty claims " moon a shape of laying down for food, dumpling bait, powder angle etc.
Won ton ", Song Dynasty are referred to as " silver coin ", and the Yuan Dynasty is referred to as " flat food ", and the Qing Dynasty is referred to as " dumpling ".It is China's holy doctor the Eastern Han Dynasty according to dumpling is passed
Zhang Zhongjing invent first, be the deep traditional characteristicses food liked by Chinese people, there are the Spring Festival holidays to eat in Chinese many places
The custom of dumpling.But no matter its cladding of any dumpling is modulated with wheat flour at present.
Corn is to be distributed one of widest cereal crops in the world, and cultivated area is only second to wheat and rice and occupies the 3rd
Position.Corn is one of China staple crops, and yield is only second to the U.S. and occupies second place of the world, is the important grain in China, feed
With industrial chemicals.Physiological activator of the corn rich in needed by human body various nutrients and with dysregulation metabolic function, its
It is sweet mild-natured, there is the function such as appetizing, beneficial lung calming heart, clearing away damp-heat, sharp liver and gall in adjusting, be referred to as the health food of the mankind.But
Because conventional corn food flavor and processing characteristics are poor, the not specially treated wheat flour that can not substitute processes corresponding pastries,
China's corn is mainly used in feed and chemical products raw materials for production at present, and corn is constituted about for grain ration and the corn of food industry
5% or so of total output.China human mortality is numerous, per capita area of cultivated farmland is few.A large amount of consumption corn resources are used for non food area, no
Meet China's Food Security Policy, also cause ignorance and corn food resource category of the people to corn food processing technical research
Property and the performance of effect, cause the waste of corn food resource.Assigned using advanced, convenient, green foods processing technique beautiful
The excellent mouthfeel of rice food, play its natural food attribute, ensure the supply of high-quality grain ration and food, be maize economy must
Right developing direction.
As people consume desired raising, the trend that dumpling has become food service industry is done with maize flour, but market
On the most viscosity of maize flour dumpling flour sold it is inadequate, taste is not pure, and additive is more, can not meet the taste of people.
The content of the invention
It is an object of the invention to for problem above, there is provided one kind can produce modest viscosity, and taste is fragrant and sweet, and nothing adds
Add the method for the corn flour of agent.
A kind of production method of corn flour, it is characterised in that comprise the following steps：
S1：The preliminary working of decontamination and peeling is carried out to ready corn；
S2：De- embryo is carried out to the corn after peeling to handle and crush to obtain 3mm corn particle；
S3：3mm corn particle is subjected to fine grinding, wears into powdery；
S4：The corn of powdery is screened, filters out 100 mesh to the corn flour of 120 mesh；
S5：By the corn flour of 100 mesh to 120 mesh, Extruding twice, and cuts into corn section at a high temperature of 150 degree；
S6：Corn flour is ground into after corn section is dried；
S7：Corn flour after grinding is screened, the corn flour for filtering out 80 mesh to 120 mesh obtains available corn
Flour.
Preferably, the bulking equipment pressure of the step S5 is 2Mpa.
Beneficial effects of the present invention are：It is expanded twice by being carried out to 3mm iblet, it is expanded after corn section dry again
Grinding obtains corn flour, in the case where not adding any additive, obtains the fragrant and sweet corn flour of modest viscosity, taste.
Embodiment
The present invention is described in detail with reference to embodiments.
Embodiment
A kind of production method of corn flour, comprises the following steps：
S1：The preliminary working of decontamination and peeling is carried out to ready corn；
S2：De- embryo is carried out to the corn after peeling to handle and crush to obtain 3mm corn particle；
S3：3mm corn particle is subjected to fine grinding, wears into powdery；
S4：The corn of powdery is screened, filters out 100 mesh to the corn flour of 120 mesh；
S5：By the corn flour of 100 mesh to 120 mesh, Extruding twice, and cuts into corn section at a high temperature of 150 degree.
S6：Corn flour is ground into after corn section is dried；
S7：Corn flour after grinding is screened, the corn flour for filtering out 80 mesh to 120 mesh obtains available corn
Flour.
Wherein, step S5 bulking equipment pressure is 2Mpa.
Wherein, corn raw materials preferentially select high corneous.
Embodiment of above is only limitted to the explanation present invention, rather than limitation of the present invention.Although with reference to embodiment to this hair
It is bright to be described in detail, it will be understood by those within the art that, to technical scheme carry out it is various combination,
Modification or equivalent substitution, without departure from the spirit and scope of technical solution of the present invention, it should cover the right in the present invention
Among claimed range.
Claims (2)
1. a kind of production method of corn flour, it is characterised in that comprise the following steps：
S1：The preliminary working of decontamination and peeling is carried out to ready corn；
S2：De- embryo is carried out to the corn after peeling to handle and crush to obtain 3mm corn particle；
S3：3mm corn particle is subjected to fine grinding, wears into powdery；
S4：The corn of powdery is screened, filters out 100 mesh to the corn flour of 120 mesh；
S5：By the corn flour of 100 mesh to 120 mesh, Extruding twice, and cuts into corn section at a high temperature of 150 degree.
S6：Corn flour is ground into after corn section is dried；
S7：Corn flour after grinding is screened, the corn flour for filtering out 80 mesh to 120 mesh obtains available maize flour
Powder.
2. the production method of a kind of corn flour according to claim 1, it is characterised in that the expanded of step S5 sets
Standby pressure is 2Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710914031.1A CN107692000A (en) | 2017-09-30 | 2017-09-30 | A kind of production method of corn flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710914031.1A CN107692000A (en) | 2017-09-30 | 2017-09-30 | A kind of production method of corn flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107692000A true CN107692000A (en) | 2018-02-16 |
Family
ID=61175734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710914031.1A Pending CN107692000A (en) | 2017-09-30 | 2017-09-30 | A kind of production method of corn flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107692000A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222309A (en) * | 1998-12-12 | 1999-07-14 | 李福玉 | Corn flour and the food thereof |
| CN101002600A (en) * | 2007-01-15 | 2007-07-25 | 郭洪伟 | Method for producing high gluten granule made from corn |
| JP2008211987A (en) * | 2007-02-28 | 2008-09-18 | Kagome Co Ltd | Method for producing puffed food |
-
2017
- 2017-09-30 CN CN201710914031.1A patent/CN107692000A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222309A (en) * | 1998-12-12 | 1999-07-14 | 李福玉 | Corn flour and the food thereof |
| CN101002600A (en) * | 2007-01-15 | 2007-07-25 | 郭洪伟 | Method for producing high gluten granule made from corn |
| JP2008211987A (en) * | 2007-02-28 | 2008-09-18 | Kagome Co Ltd | Method for producing puffed food |
Non-Patent Citations (1)
| Title |
|---|
| 陆启玉等主编: "《食品工艺学》", 30 September 1998, 河南科学技术出版社出版 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180216 |
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| RJ01 | Rejection of invention patent application after publication |