CN1174670A - Maize flour and production technology thereof - Google Patents
Maize flour and production technology thereof Download PDFInfo
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- CN1174670A CN1174670A CN96116481A CN96116481A CN1174670A CN 1174670 A CN1174670 A CN 1174670A CN 96116481 A CN96116481 A CN 96116481A CN 96116481 A CN96116481 A CN 96116481A CN 1174670 A CN1174670 A CN 1174670A
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Abstract
The invented maize noodle use refined maize flour and alpha-maize flour as main raw material and glutelin flour and edible starch etc. as auxiliary material for improving the taste, nutritive component and toughness. The productive steps consist of adding 28-31% of water to the raw material compounded incording to the compounding ratio, mixing, ripening, rolling into sheet, cutting into fine noodles, steam bath, drying and packaging. The available wheat noodles machine can be used to produce the instant maize noodles and dried fine maize noodles. Said noodles features good taste and toughness and improving the nutrient.
Description
The present invention relates to a kind of daily edible corn flour, comprise maize instant noodles and corn dried noodle, with and production technology.
In the prior art, existing is the corn flour of raw material with pure corn, and it is a kind of to be to be pulverized through a cover special equipment by the corn short, bristly hair or beard to be rolled into noodles: another kind is that corn flour cooks after extruder is squeezed into noodles.The former production equipment falls behind, labour intensity is big, and latter's productivity ratio is lower, and corn flour toughness and taste that both produce are relatively poor.
The object of the present invention is to provide preferable corn flour of a kind of toughness and taste and production technology thereof, can utilize existing wheat flour system face equipment to produce.
For achieving the above object, the present invention adopts following technical proposals: corn flour of the present invention is the same with prior art to be that major ingredient is made with the corn.It is characterized in that adding the auxiliary material that improves taste, nutrition and toughness in the raw material, the raw material composition is by weight: major ingredient: refining corn flour 35-50%, α corn flour 29-43%: auxiliary material: Gluten 8-22%.The α corn flour is the corn flour of slaking, has certain toughness; Gluten promptly is pure wheat gluten, is holoprotein, and higher toughness is arranged.Raw material so that above-mentioned major ingredient and auxiliary material are formed can utilize the device fabrication of existing wheat flour system face to go out corn flour, and this corn flour has preferable taste and toughness.
Can also contain high-strength flour 8-22% and food starch 4-10% by weight in the above-mentioned auxiliary material.High-strength flour promptly is that gluten quality content accounts for the wheat flour more than 30%.Food starch can be selected farina or sweet potato starch for use.High-strength flour and starch all can further improve the toughness and the taste of corn flour.Salt, sodium alginate, edible vegetable oil and the edible calcium chloride that can also contain trace in auxiliary material, their energy chemically reactives improve the toughness of corn flour and improve taste.
The production craft step of above-mentioned corn flour can be: (1) produces refining corn flour and α corn flour; (2) by proportioning major ingredient and auxiliary material are poured in the mixing machine, and add 28-31% drinking water, fully mix by weight: the mixing wet feed normal temperature in aging machine behind (3) mix leaves standstill and carried out slaking in 10-15 minute: the wet feed after (4) slaking is with material in flakes through the roll compacting of flaking machine group: (5) sheet band material rolls into noodles through a minute silk machine branch: (6) noodles steam through precooker bathes: (7) noodles are dried to finished product in drying machine; (8) finished product packing.
The preparation method of α corn flour can be: pure corn short, bristly hair or beard (corn after embryo is removed in peeling machine decortication corn short, bristly hair or beard) is worn into fine powder after bulking machine is expanded.The preparation method of α corn flour also can be: refining corn flour adds the water of 28-31% by weight, fully drop into extruder behind the mix and be squeezed into silkworm shape vermicelli, silkworm shape vermicelli in steaming kier or pressure cooker, steam bathed 10-15% minute the semi-finished product of system corn flour of α corn flour, take advantage of in the humid tropical condition input system corn flour production process.
The drying machine of using in the above-mentioned production craft step can be a Fryer of producing fried instant noodle, and then its product is the deep-fry corn instant noodles; Also can be the air drier of producing the oven dry instant noodles, then its product be the oven dry maize instant noodles; Can also be the vermicelli drying device of producing vermicelli, then its product be a corn dried noodle.
The present invention compared with prior art, have following conspicuous outstanding feature and remarkable advantage: this corn flour still is primary raw material with the corn, and added the auxiliary material that improves taste, nutrition and toughness, thin-skinned tough, the delicate mouthfeel of the corn of producing, non muddy soup, unbroken noodles, nutrition is abundanter.The production technology of this corn flour is more reasonable, can utilize the former complete equipment of wheat flour system face not do any change, need only increase the equipment of producing corn flour and get final product.
Be described further below in conjunction with embodiment:
Embodiment one: this routine corn flour raw material composition is by weight: major ingredient is: 70 orders are made with extra care corn flour 37%, α corn flour 33%; Auxiliary material is: Gluten 9%, high-strength flour 13%, farina 6.15%, salt 1.3%, sodium alginate 0.25%, edible vegetable oil 0.1% and edible calcium chloride 0.2%.The production craft step of this corn flour is: (1) produces refining corn flour and α corn flour, (2) by proportioning major ingredient and auxiliary material are poured in the mixing machine, and add 31% drinking water by weight, abundant mix, (3) the mixing wet feed normal temperature in aging machine behind the mix leaves standstill and carried out slaking in 10-15 minute, (4) wet feed after the slaking is with material in flakes through the roll compacting of flaking machine group, (5) sheet band material rolls into noodles through a minute silk machine branch, (6) noodles steam at precooker and bathe, (7) noodles are dried to finished product in drying machine, (8) finished product packing.The method of producing refining corn flour adopts prior art: (1) corn is through the screen equipment cleaning, (2) go embryo to become the corn short, bristly hair or beard through the peeling machine decortication, (3) through melon formula or beater disintegrating machine corase grind, its granularity is 40 orders, (4) through the cone flour mill fine grinding, its granularity be 70 orders refining corn flour.The method of producing the α corn flour is: get pure corn short, bristly hair or beard and wear into fine powder after bulking machine is fully expanded, the granularity of its requirement is identical with above-mentioned refining corn flour with method.The drying machine that adopts in the production craft step is to produce oil to explode the Fryer of instant noodles, so product is the corn fried instant noodle.
Embodiment two: present embodiment is same as the previously described embodiments basically, different is: the method for producing the α corn flour is: refining corn flour adds 31% water by weight, fully drop into extruder behind the mix and be squeezed into silkworm shape vermicelli, silkworm shape vermicelli in steaming kier or pressure cooker, steam bathed 10-15 minute the semi-finished product of system corn flour of α corn flour, wet condition is just as in the raw material input system corn flour production process while hot.The drying machine that adopts in the corn flour production craft step is for producing the vermicelli drying device of vermicelli, so product is a corn dried noodle.
Claims (7)
1, a kind of daily edible corn flour is that major ingredient is made with the corn, it is characterized in that adding the auxiliary material that improves taste, nutrition and toughness in the raw material, and the raw material composition is by weight: major ingredient: refining corn flour 35-50%
α corn flour 29-43% auxiliary material: Gluten 8-22%
2, corn flour according to claim 1 is characterized in that also containing in the auxiliary material high-strength flour 8-22% and food starch 4-10% by weight.
3, corn flour according to claim 1 and 2 is characterized in that also containing in the auxiliary material micro-salt, sodium alginate, edible vegetable oil and edible calcium chloride.
4, according to the production technology of the described corn flour of claim 1, it is characterized in that production craft step is: (1) produces refining corn flour and α corn flour; (2) by proportioning major ingredient and auxiliary material are poured in the mixing machine, and add 28-31% drinking water, fully mix by weight: the mixing wet feed normal temperature in aging machine behind (3) mix leaves standstill and carried out slaking in 10-15 minute: the wet feed after (4) slaking is with material in flakes through the roll compacting of flaking machine group; (5) sheet band material rolls into noodles through a minute silk machine branch; (6) noodles steam through precooker and bathe: (7) noodles are dried to finished product in drying machine: (8) finished product packing.
5, corn flour production technology according to claim 4, it is characterized in that the method for producing the α corn flour is: pure corn short, bristly hair or beard is worn into fine powder after expanded.
6, corn flour production technology according to claim 4, it is characterized in that the method for producing the α corn flour is: refining corn flour adds the water of 28-31% by weight, fully mix drops into extruder and is squeezed into silkworm shape vermicelli, silkworm shape vermicelli in steaming kier or heavy pot, steam bathed 10-15 minute the semi-finished product of system corn flour of α corn flour, take advantage of in the humid tropical condition input system corn flour production process.
7, corn flour production technology according to claim 4 is characterized in that drying machine is to produce oil to explode the Fryer of instant noodles, perhaps produces the air drier of oven dry instant noodles or the vermicelli drying device of production vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96116481A CN1073818C (en) | 1996-08-23 | 1996-08-23 | Maize flour and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96116481A CN1073818C (en) | 1996-08-23 | 1996-08-23 | Maize flour and production technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1174670A true CN1174670A (en) | 1998-03-04 |
| CN1073818C CN1073818C (en) | 2001-10-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96116481A Expired - Fee Related CN1073818C (en) | 1996-08-23 | 1996-08-23 | Maize flour and production technology thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1073818C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067862C (en) * | 1998-09-11 | 2001-07-04 | 中国人民解放军59162部队 | Instant straight corn noodles and production process thereof |
| CN100334969C (en) * | 2005-05-12 | 2007-09-05 | 河北农业大学 | Special corn flour |
| CN102308947A (en) * | 2011-02-25 | 2012-01-11 | 周耀英 | Corn dumpling flour and production method thereof |
| CN102308954A (en) * | 2011-02-25 | 2012-01-11 | 周耀英 | Corn noodle flour and production method thereof |
| CN102771701A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Strengthening maize powder and preparation method thereof |
| CN104605262A (en) * | 2015-01-26 | 2015-05-13 | 曹兴志 | Preparation technology of corn noodles |
| CN104982822A (en) * | 2015-06-09 | 2015-10-21 | 安徽正宇面粉有限公司 | Bake cooked crisp layer instant noodles and preparation method thereof |
| CN105995522A (en) * | 2016-05-26 | 2016-10-12 | 万全县中通农产品有限公司 | Waxy corn instant noodles and preparation method thereof |
| CN106858318A (en) * | 2017-03-06 | 2017-06-20 | 陈瑕 | One kind spends strange lotus rhizome corn dried noodle and preparation method thereof |
| CN107252045A (en) * | 2017-06-30 | 2017-10-17 | 承德鑫达食品有限公司 | Spun gold face and the preparation method in spun gold face |
| CN108323686A (en) * | 2018-01-11 | 2018-07-27 | 延边阿拉里机械设备制造有限公司 | A kind of preparation method of corn noodles |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056988A (en) * | 1990-06-01 | 1991-12-18 | 张炳林 | Production of instant corn noodles |
| CN1117797A (en) * | 1993-09-18 | 1996-03-06 | 吉林市迎心玉米食品厂 | Instant noodles made from maize meal and processing method thereof |
-
1996
- 1996-08-23 CN CN96116481A patent/CN1073818C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067862C (en) * | 1998-09-11 | 2001-07-04 | 中国人民解放军59162部队 | Instant straight corn noodles and production process thereof |
| CN100334969C (en) * | 2005-05-12 | 2007-09-05 | 河北农业大学 | Special corn flour |
| CN102308947A (en) * | 2011-02-25 | 2012-01-11 | 周耀英 | Corn dumpling flour and production method thereof |
| CN102308954A (en) * | 2011-02-25 | 2012-01-11 | 周耀英 | Corn noodle flour and production method thereof |
| CN102771701A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Strengthening maize powder and preparation method thereof |
| CN102771701B (en) * | 2012-07-19 | 2013-09-04 | 东莞市圣心食品有限公司 | Strengthening maize powder and preparation method thereof |
| CN104605262A (en) * | 2015-01-26 | 2015-05-13 | 曹兴志 | Preparation technology of corn noodles |
| CN104982822A (en) * | 2015-06-09 | 2015-10-21 | 安徽正宇面粉有限公司 | Bake cooked crisp layer instant noodles and preparation method thereof |
| CN105995522A (en) * | 2016-05-26 | 2016-10-12 | 万全县中通农产品有限公司 | Waxy corn instant noodles and preparation method thereof |
| CN106858318A (en) * | 2017-03-06 | 2017-06-20 | 陈瑕 | One kind spends strange lotus rhizome corn dried noodle and preparation method thereof |
| CN106858318B (en) * | 2017-03-06 | 2021-02-02 | 陈瑕 | Huaqi lotus root and corn fine dried noodles and preparation method thereof |
| CN107252045A (en) * | 2017-06-30 | 2017-10-17 | 承德鑫达食品有限公司 | Spun gold face and the preparation method in spun gold face |
| CN108323686A (en) * | 2018-01-11 | 2018-07-27 | 延边阿拉里机械设备制造有限公司 | A kind of preparation method of corn noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1073818C (en) | 2001-10-31 |
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