CN108936212A - 一种玉米碴的加工方法 - Google Patents
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种玉米碴的加工方法,包括以下步骤:将进入蜡熟期后3‑5天的玉米采收,然后运送到加工车间,去壳、去须,选择无霉变、无虫蛀的玉米备用;将准备好的玉米送入脱粒机进行脱粒,并清洗,然后送入脱皮机脱皮,破碎后制成玉米碴;第一次蒸煮:脱皮后的玉米碴送入蒸柜蒸煮,然后喷冷水,晾干表面水分,最后冷风吹干;第二次蒸煮:第一次蒸煮好后进行第二次蒸煮,完全蒸熟后,再次冷风吹干;将二次蒸煮后的玉米碴送入烘干机进行烘干,然后定量包装。本发明制作出的玉米碴营养成分损失少,口感香甜,方便食用,经过两次脱皮,减少了玉米碴的粗粮感。
Description
技术领域
本发明属于玉米加工技术领域,具体涉及一种玉米碴的加工方法。
背景技术
玉米碴是一种玉米经过加工出来的方便食用和保存的食品,玉米一直都被誉为长寿食品,含有丰富的蛋 白质、脂肪、维生素、微量元素、纤维素等,最新研究指出,玉米中含有一种抗癌因子——谷胱甘肽。国内外营养学家给予玉米很高的评价,认为:玉米中所含谷胱甘肽其有抗癌作用,它可与人体内多种致癌物质结合,能使这些物质失去致癌性;玉米中所含纤维素是一种不能为人体吸收的碳水化合物,可降低人的肠道内致癌物质的浓度,并减少分泌毒素的腐质在肠道内的积累,从而减少结肠癌和直肠癌的发病率;玉米中所含木质素,可使人体内的“巨噬细胞”的活力提高2-3 倍,从而抑制癌瘤的发生;玉米中还含大量的矿物质镁,食物中的镁具有明显的防癌效果。但是目前市场上制作的玉米碴口感较差,营养损失严重,烹饪不方便。
发明内容
为解决上述问题,本发明的目的是提供一种玉米碴的加工方法。
一种玉米碴的加工方法,包括以下步骤:
(1)将进入蜡熟期后3-5天的玉米采收,然后运送到加工车间,去壳、去须,选择无霉变、无虫蛀的玉米备用;
(2)将准备好的玉米送入脱粒机进行脱粒,并清洗,然后送入脱皮机脱皮,破碎后制成玉米碴;
(3)第一次蒸煮:脱皮后的玉米碴送入蒸柜蒸煮,然后喷冷水,晾干表面水分,最后冷风吹干;
(4)第二次蒸煮:第一次蒸煮好后进行第二次蒸煮,完全蒸熟后,再次冷风吹干;
(5)将二次蒸煮后的玉米碴送入烘干机进行烘干,然后定量包装。
进一步的,所述脱皮时是经过两次脱皮。
进一步的,所述第一次蒸煮时玉米的熟度为80%以上。
本发明玉米碴的加工方法,与现有技术相比,其有益效果在于:本发明制作出的玉米碴营养成分损失少,口感香甜,方便食用,经过两次脱皮,减少了玉米碴的粗粮感。
具体实施方式
以下结合实施例对本发明的原理和特征进行描述,所举实施例只用于解释本发明,并非用于限定本发明的范围。
一种玉米碴的加工方法,包括以下步骤:
(1)将进入蜡熟期后3-5天的玉米采收,然后运送到加工车间,去壳、去须,选择无霉变、无虫蛀的玉米备用;
(2)将准备好的玉米送入脱粒机进行脱粒,并清洗,然后送入脱皮机脱皮,经过两次脱皮后,破碎后制成玉米碴;
(3)第一次蒸煮:脱皮后的玉米碴送入蒸柜蒸煮,玉米熟度为80%以上停止蒸煮,然后喷冷水,晾干表面水分,最后冷风吹干;
(4)第二次蒸煮:第一次蒸煮好后进行第二次蒸煮,完全蒸熟后,再次冷风吹干;
(5)将二次蒸煮后的玉米碴送入烘干机进行烘干,然后定量包装。
本发明所制得的玉米碴的使用方法为:方法一:用35℃-45℃的水浸泡后晾干表面水分,然后入甑蒸熟即可食用;方法二:将大米煮到七分到八分熟,然后控干水分,拌入淘洗干净的玉米碴中,入甑蒸熟即可食用。
本发明的保护范围不限于具体实施方式所公开的技术方案,凡是依据本发明的技术实质对以上实施例所作的任何修改、等同替换、改进等,均落入本发明的保护范围。
Claims (3)
1.一种玉米碴的加工方法,其特征在于:包括以下步骤:
(1)将进入蜡熟期后3-5天的玉米采收,然后运送到加工车间,去壳、去须,选择无霉变、无虫蛀的玉米备用;
(2)将准备好的玉米送入脱粒机进行脱粒,并清洗,然后送入脱皮机脱皮,破碎后制成玉米碴;
(3)第一次蒸煮:脱皮后的玉米碴送入蒸柜蒸煮,然后喷冷水,晾干表面水分,最后冷风吹干;
(4)第二次蒸煮:第一次蒸煮好后进行第二次蒸煮,完全蒸熟后,再次冷风吹干;
(5)将二次蒸煮后的玉米碴送入烘干机进行烘干,然后定量包装。
2.如权利要求1所述的玉米碴的加工方法,其特征在于:所述脱皮时是经过两次脱皮。
3.如权利要求1所述的玉米碴的加工方法,其特征在于:所述第一次蒸煮时玉米的熟度为80%以上。
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102461797A (zh) * | 2010-11-04 | 2012-05-23 | 袁珍虎 | 一种即食玉米粒的加工方法 |
CN104872520A (zh) * | 2015-06-03 | 2015-09-02 | 新民市巨流河村中伟玉米种植专业合作社 | 玉米的深加工方法及制得产品的食用方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN102461797A (zh) * | 2010-11-04 | 2012-05-23 | 袁珍虎 | 一种即食玉米粒的加工方法 |
CN104872520A (zh) * | 2015-06-03 | 2015-09-02 | 新民市巨流河村中伟玉米种植专业合作社 | 玉米的深加工方法及制得产品的食用方法 |
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