CN113785859A - Corn deep-processing leisure food and preparation method thereof - Google Patents
Corn deep-processing leisure food and preparation method thereof Download PDFInfo
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- CN113785859A CN113785859A CN202011443832.2A CN202011443832A CN113785859A CN 113785859 A CN113785859 A CN 113785859A CN 202011443832 A CN202011443832 A CN 202011443832A CN 113785859 A CN113785859 A CN 113785859A
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- 235000005822 corn Nutrition 0.000 title claims abstract description 141
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 238000012545 processing Methods 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 235000013373 food additive Nutrition 0.000 claims abstract description 12
- 239000002778 food additive Substances 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 230000008961 swelling Effects 0.000 claims abstract description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 3
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 3
- 239000004006 olive oil Substances 0.000 claims abstract description 3
- 235000008390 olive oil Nutrition 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
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- 235000013599 spices Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 10
- 238000006386 neutralization reaction Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000011888 snacks Nutrition 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 239000002285 corn oil Substances 0.000 claims description 5
- 235000005687 corn oil Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 4
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical group [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims description 4
- 239000001521 potassium lactate Substances 0.000 claims description 4
- 229960001304 potassium lactate Drugs 0.000 claims description 4
- 235000011085 potassium lactate Nutrition 0.000 claims description 4
- 235000008371 tortilla/corn chips Nutrition 0.000 claims description 4
- QNRATNLHPGXHMA-XZHTYLCXSA-N (r)-(6-ethoxyquinolin-4-yl)-[(2s,4s,5r)-5-ethyl-1-azabicyclo[2.2.2]octan-2-yl]methanol;hydrochloride Chemical compound Cl.C([C@H]([C@H](C1)CC)C2)CN1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OCC)C=C21 QNRATNLHPGXHMA-XZHTYLCXSA-N 0.000 claims description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
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- 208000003643 Callosities Diseases 0.000 claims 2
- 206010020649 Hyperkeratosis Diseases 0.000 claims 2
- 238000007493 shaping process Methods 0.000 claims 1
- 239000004519 grease Substances 0.000 abstract description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical group CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
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- 235000017784 Mespilus germanica Nutrition 0.000 description 2
- 244000182216 Mimusops elengi Species 0.000 description 2
- 235000000560 Mimusops elengi Nutrition 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000007837 Vangueria infausta Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 235000020232 peanut Nutrition 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920002401 polyacrylamide Polymers 0.000 description 1
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- 239000002562 thickening agent Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/42—Tortillas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a corn deep-processing leisure food and a preparation method thereof, wherein the corn deep-processing leisure food comprises the following formula components in parts by weight, an external bottom material, an external seasoning and a food additive composition, wherein the external bottom material comprises the following raw materials in parts by weight, including 1300-1900 parts of corn grains, 450-800 parts of corn flour, 400-700 parts of corn starch, 660-1200 parts of water and 600-1000 parts of soft flour, the external seasoning comprises the following raw materials in parts by weight, 18-30 parts of fine granulated sugar, 50-75 parts of salt, 18-30 parts of olive oil, 18-30 parts of spice and 18-30 parts of soybean protein, and the food additive composition comprises the following raw materials in parts by weight, 6-7.5 parts of swelling agent and 3-4 parts of water retention agent. The invention can lock water and keep a certain amount of grease rate, thereby improving the crisp feeling of the corn deep-processing product.
Description
Technical Field
The invention mainly relates to the technical field of corn deep processing, in particular to a corn deep-processing leisure food and a preparation method thereof.
Background
The corn deep processing is to optimize the industrial structure, prolong the industrial chain, increase the concrete performance of the added value of the product, for example, biological alcohol can be extracted, and the corn is used as alcohol to solve the energy problem, for example: corn germ meal, alcohol germ meal feed, corn bran gunite, corn bran, corn gluten meal, bran and the like.
According to the corn snack food and the preparation method thereof provided by the patent document with the application number of CN201110445747.4, the formula ratio of the raw materials required by the product is as follows: 70-80% of corn, 20-30% of peanut, 5-10% of medlar and 0-10% of additive. The invention aims to overcome the defects of the prior art and provide the corn leisure food which has simple processing technology, good taste, rich nutrition and convenient eating, and can be used as staple food; compared with the prior art, the processing technology is simple, the pure flavor of the corn is preserved, a new way is found for the development of corn products, and the selection of leisure food of people is enriched.
However, the corn deep processing has defects, for example, although the corn snack food can preserve the pure flavor of corn, the oil content of corn flakes is often an important index for determining the crisp taste of corn flakes in the production process, if the water content of corn flakes is too high, and when the corn flakes enter the frying process, the water-containing space in the corn flakes generates more gaps in the corn flakes due to high-temperature vaporization, high-temperature oil is easily filled into the gaps to increase the oil content of the corn flakes, and the water content of the corn flakes is too low, so that the corn flakes are not crisp enough after being fried, and the taste is affected.
Disclosure of Invention
The invention mainly provides a corn deep-processing leisure food and a preparation method thereof, which are used for solving the technical problems in the background technology.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the corn deep-processing leisure food comprises the following formula components in parts by weight:
external hanging bottom material, external seasoning and food additive composition;
the external hanging bottom material comprises the following raw materials in parts by weight;
1300-1900 for corn grains, 450-800 for corn flour, 400-700 for corn starch, 660-1200 for water and 600-1000 for low-gluten flour;
the external seasoning comprises the following raw materials in parts by weight;
18-30 parts of fine granulated sugar, 50-75 parts of salt, 18-30 parts of olive oil, 18-30 parts of spice and 18-30 parts of soybean protein;
the food additive composition comprises the following raw materials in parts by weight;
6-7.5 of swelling agent and 3-4 of moisture retention agent.
Further, the component of the thickening agent is polyacrylamide.
Further, the component of the defoaming agent is diethyl ether.
Compared with the prior art, the invention has the beneficial effects that:
the corn flake is reasonably prepared, so that the swelling agent containing potassium lactate in the food additive is utilized, the corn flake can form bubbles at high temperature in the next baking process, the corn flake is swelled to a certain degree, the crispness degree of the corn flake is improved in the subsequent baking process, and the raw materials and the moisture are quickly combined through the moisture retention agent containing glycerol, so that the moisture in the corn flake is locked to a certain degree, and the moisture of the corn flake is kept and a certain amount of grease content is ensured in the subsequent processing process.
Detailed Description
The present invention will be described more fully hereinafter for the purpose of facilitating an understanding of the invention, but may be embodied in different forms and not limited to the embodiments described herein, which are provided so as to render the disclosure of the invention more thorough and complete.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may be present, and when an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present, as the terms "vertical", "horizontal", "left", "right" and the like are used herein for descriptive purposes only.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and the knowledge of the terms used herein in the specification of the present invention is for the purpose of describing particular embodiments and is not intended to limit the present invention, and the term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
Example 1
The raw materials were weighed according to the data in example 1 in Table 1.
Specifically, the swelling agent is potassium lactate.
Specifically, the component of the water retention agent is glycerin.
According to the technical scheme of the corn deep-processing leisure food, the method for manufacturing the corn deep-processing leisure food comprises the following steps:
screening raw materials: taking the corn kernels in parts by weight, wherein the corn kernels are selected from corn with no pollution, no mildew, no worm damage and full seeds as raw materials, and impurities such as stones, iron wires, soil blocks and the like in the corn are removed before the acid soaking process, so that the influence of the poor-quality corn kernels and the impurities wrapped in the corn kernels on the taste is prevented;
acid and alkali neutralization: soaking corn kernels for 15-17h by using a sulfurous acid solution with the concentration of 0.2% -0.3% and higher than 8-9.5cm of the corn kernels, stirring the corn kernels for 2h every 5h by using a stirrer in the process, immediately taking out the corn kernels subjected to an acid soaking procedure, soaking the corn kernels in edible alkaline water for neutralization, wherein the consumption of the edible alkaline water is 0.8% of the weight of the corn, and the neutralization time is 2-3 h, and stirring the corn kernels by using the stirrer at intervals in the process until the skin membrane and the seed stalks are removed; thus, the effective substances of nicotinic acid and the like in the corn kernels to human bodies are dissociated from the combined type during eating through the acid and alkali treatment in sequence.
Cleaning and grinding: taking out the neutralized corn grains immediately, washing the corn grains with clear water for 3 times, and grinding the corn grains after draining into powder by a carborundum wheel mill; thereby reducing the influence of acid and alkali solution on the corn kernels in the acid and alkali neutralization process.
Tabletting and forming: taking the external bottom material except the corn kernels and the food additive in parts by weight, and mixing the external bottom material and the cleaned and ground corn kernel powder, stirring, rolling and kneading to enable the raw materials to be uniformly adhered into a dough-shaped blank, then putting the blank into an extrusion molding machine, and flattening and molding into a triangular or rhombic sheet shape, wherein in the process, the corn starch is gelatinized in the extrusion process but does not reach the expansion degree; therefore, the puffing agent containing potassium lactate in the food additive is utilized, so that the corn flakes can form bubbles through high temperature in the next baking process, the corn flakes are expanded to a certain degree, the crispness degree of the corn flakes is improved in the subsequent baking process, the raw materials and the moisture are quickly combined through the moisture retaining agent containing glycerol, the moisture in the corn flakes is locked to a certain degree, and the moisture in the corn flakes is ensured in the next processing process, so that a certain amount of grease content can be ensured while the moisture is maintained.
Baking: the corn flakes after tabletting forming are immediately sent into an oven to be baked, the temperature in the oven is not higher than 160 ℃, in the process, the temperature in the oven is gradually increased, the corn flakes are prevented from being curled and deformed due to high temperature before being shaped, the baking time is determined according to the thickness, and the baking effect is to keep the moisture content of the corn flakes to be lower than 3%.
Cooling and sieving: sending the baked corn flakes into a closed space for cooling, wherein the temperature of the closed space is 20-25 ℃, and in the process, screening fine crumbs in the baked corn flakes by using a screening machine; increasing the integrity of the corn chips during packaging and reducing the risk of the corn chips settling in the oil bath during the next frying step due to sinking in the oil bath.
Frying: soybean oil or corn oil is used and heated to about 190 ℃, the frying time is controlled to about 1min, the soybean oil or the corn oil is fished out, oil is drained, or the frying time is determined according to the thickness, and the fried product has the effect that the moisture content of the corn chips is kept at 2 percent, and the oil content reaches 20 to 25 percent;
seasoning: putting the fried corn flakes into a rotatable cylinder, adding the external seasoning in parts by weight when the temperature of the corn flakes is high, and rotating the cylinder while adding the seasoning to uniformly adhere the seasoning to the corn flakes; thereby improving the taste of the customers when using the corn flakes.
Example 2
The raw materials were weighed according to the data in example 2 of Table 1.
The preparation method is the same as example 1.
Example 3
The raw materials were weighed according to the data in example 3 in Table 1.
The preparation method is the same as example 1.
Example 4
The raw materials were weighed according to the data in example 4 of Table 1.
The preparation method is the same as example 1.
Example 5
The raw materials were weighed according to the data in example 5, corresponding to table one.
(1) And (3) preparing materials: cleaning the weighed raw materials according to the formula, then placing the raw materials into a dryer to be dried at the temperature of 80-120 ℃, and cooling the raw materials to the temperature of 30-40 ℃ for later use;
(2) and crushing: respectively pulverizing the dried raw materials into 120 meshes for later use;
(3) and stirring: mixing the crushed raw materials with peanut powder and medlar powder, adding a proper amount of water, and uniformly stirring;
(4) and drying and puffing the product obtained after stirring to obtain the corn leisure food.
Example 6
The raw materials were weighed according to the data in example 6, corresponding to table one.
The preparation method is the same as example 5.
Example 7
The raw materials were weighed according to the data in example 7, corresponding to table one.
Wherein, examples 1 to 4 are corn deep-processed snack foods prepared by the invention, examples 5 to 7 are corn deep-processed snack foods prepared by a traditional process, and the corn deep-processed snack foods prepared by the examples 1 to 7 and commercial corn deep-processed snack foods are subjected to a comparative test: 50 parts of the corn deep-processed leisure food prepared in the embodiments 1 to 7 and 50 parts of the commercially available corn deep-processed leisure food are respectively taken and distributed to different crowds for eating, and the using effect of the later test is shown in table three.
Table two: corn flake sensory evaluation item (score)
Table three: taste test of corn deep-processed snack foods prepared in examples 1 to 7 and comparative commercial corn deep-processed snack foods
The specific operation mode of the invention is as follows:
firstly, taking the corn kernels in parts by weight, selecting the corn kernels which are free of pollution, mildew and worm damage and full in kernel as a raw material, soaking the corn kernels for 15-17h by using a sulfurous acid solution with the concentration of 0.2% -0.3% and higher than 8-9.5cm of the corn kernels, stirring the corn kernels for 2h every 5h by using a stirrer, immediately taking out the corn kernels subjected to an acid soaking process and soaking the corn kernels in edible alkaline water for neutralization, wherein the consumption of the edible alkaline water is 0.8% of the weight of the corn, the neutralization time is 2-3 h, stirring the corn kernels by using the stirrer at intervals in the process until a skin membrane and a kernel stalk are removed, immediately taking out the neutralized corn kernels and washing the corn kernels for 3 times by using clear water, putting the corn kernels subjected to dry moisture in a carborundum wheel mill for grinding into powder, and taking the external hanging bottom materials, the food additives and the washing base materials in the external hanging bottom materials in parts by weight, draining the external hanging materials, and the food additives and the washing the powder, Stirring and rolling the ground corn grain powder to enable the raw materials to be uniformly adhered into a dough-shaped blank, then putting the blank into an extrusion molding machine, flattening and molding the blank into a triangular or rhombic sheet shape, wherein in the process, corn starch is gelatinized by the extrusion process but does not reach the expansion degree, then immediately sending the corn sheet after the sheet forming into an oven for baking, wherein the temperature in the oven is not higher than 160 ℃, in the process, the temperature in the oven is gradually increased to avoid the corn sheet from being curled and deformed due to high temperature before the corn sheet is molded, the baking time is determined according to the thickness, the baking effect is to keep the moisture content of the corn sheet to be lower than 3 percent, then sending the baked corn sheet into a closed space for cooling, wherein the temperature of the closed space is 20-25 ℃, in the process, a screening machine is used for screening fine crumbs in the baked corn sheet, and then soybean oil or corn oil is used, heating to about 190 ℃, controlling the frying time to about 1min, fishing out, draining oil, or determining the frying time according to the thickness, wherein the fried product effect is that the moisture content of the corn flakes is kept at 2 percent, the oil content reaches 20-25 percent, finally putting the fried corn flakes into a rotatable cylinder, adding the external seasonings according to the weight parts when the temperature of the corn flakes is higher, and rotating the cylinder while adding the seasonings in the process to uniformly adhere the seasonings on the corn flakes
It is to be understood that the invention is not limited to the specific embodiments described above, but is intended to cover such insubstantial modifications of the inventive process concepts and solutions, or their direct application to other applications without such modifications, without departing from the scope of the invention.
Claims (4)
1. The corn deep-processing leisure food is characterized by comprising the following formula components in parts by weight:
external hanging bottom material, external seasoning and food additive composition;
the external hanging bottom material comprises the following raw materials in parts by weight;
1300-1900 for corn grains, 450-800 for corn flour, 400-700 for corn starch, 660-1200 for water and 600-1000 for low-gluten flour;
the external seasoning comprises the following raw materials in parts by weight;
18-30 parts of fine granulated sugar, 50-75 parts of salt, 18-30 parts of olive oil, 18-30 parts of spice and 18-30 parts of soybean protein;
the food additive composition comprises the following raw materials in parts by weight;
6-7.5 of swelling agent and 3-4 of moisture retention agent.
2. The corn deep-processing leisure food as claimed in claim 1, wherein the component of the puffing agent is potassium lactate.
3. The corn deep-processed snack food of claim 1, wherein the moisture retention agent comprises glycerin.
4. The method for making corn deep-processed leisure food as claimed in claims 1 to 3, characterized by comprising the following steps:
screening raw materials: taking the corn kernels in parts by weight, wherein the corn kernels are prepared from pollution-free, mildew-free, worm-eating-free and full-grained corns as raw materials, and removing impurities such as stones, iron wires, soil blocks and the like in the corns before the acid soaking process;
acid and alkali neutralization: soaking corn kernels for 15-17h by using a sulfurous acid solution with the concentration of 0.2% -0.3% and higher than 8-9.5cm of the corn kernels, stirring the corn kernels for 2h every 5h by using a stirrer in the process, immediately taking out the corn kernels subjected to an acid soaking procedure, soaking the corn kernels in edible alkaline water for neutralization, wherein the consumption of the edible alkaline water is 0.8% of the weight of the corn, and the neutralization time is 2-3 h, and stirring the corn kernels by using the stirrer at intervals in the process until the skin membrane and the seed stalks are removed;
cleaning and grinding: taking out the neutralized corn grains immediately, washing the corn grains with clear water for 3 times, and grinding the corn grains after draining into powder by a carborundum wheel mill;
tabletting and forming: taking the external bottom material except the corn kernels and the food additive in parts by weight, and mixing the external bottom material and the cleaned and ground corn kernel powder, stirring, rolling and kneading to enable the raw materials to be uniformly adhered into a dough-shaped blank, then putting the blank into an extrusion molding machine, and flattening and molding into a triangular or rhombic sheet shape, wherein in the process, the corn starch is gelatinized in the extrusion process but does not reach the expansion degree;
baking: immediately conveying the corn flakes subjected to tabletting forming into an oven for baking, wherein the temperature in the oven is not higher than 160 ℃, and in the process, the temperature in the oven is gradually increased to avoid the corn flakes from curling and deforming due to high temperature before shaping, the baking time is determined according to the thickness, and the baking effect is to keep the moisture content of the corn flakes to be lower than 3%;
cooling and sieving: sending the baked corn flakes into a closed space for cooling, wherein the temperature of the closed space is 20-25 ℃, and in the process, screening fine crumbs in the baked corn flakes by using a screening machine;
frying: soybean oil or corn oil is used and heated to about 190 ℃, the frying time is controlled to about 1min, the soybean oil or the corn oil is fished out, oil is drained, or the frying time is determined according to the thickness, and the fried product has the effect that the moisture content of the corn chips is kept at 2 percent, and the oil content reaches 20 to 25 percent;
seasoning: putting the fried corn flakes into a rotatable cylinder, adding the external seasoning in parts by weight while the temperature of the corn flakes is high, and rotating the cylinder while adding the seasoning to uniformly adhere the seasoning to the corn flakes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011443832.2A CN113785859A (en) | 2020-12-08 | 2020-12-08 | Corn deep-processing leisure food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1934996A (en) * | 2006-07-17 | 2007-03-28 | 王春鸣 | Compound corn chip |
| CN101263880A (en) * | 2008-04-24 | 2008-09-17 | 吉林大学 | Food fibre corn chips and preparation thereof |
| CN103689443A (en) * | 2013-12-26 | 2014-04-02 | 严德华 | Making method of twice puffing and peeling corn |
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2020
- 2020-12-08 CN CN202011443832.2A patent/CN113785859A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1934996A (en) * | 2006-07-17 | 2007-03-28 | 王春鸣 | Compound corn chip |
| CN101263880A (en) * | 2008-04-24 | 2008-09-17 | 吉林大学 | Food fibre corn chips and preparation thereof |
| CN103689443A (en) * | 2013-12-26 | 2014-04-02 | 严德华 | Making method of twice puffing and peeling corn |
Non-Patent Citations (1)
| Title |
|---|
| 吴文惠: "《粮油籽粒贮藏与食品加工技术》", 内蒙古教育出版社, pages: 155 * |
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Application publication date: 20211214 |