CN1197479C - Method for making green environment-protection type nutrient maize flour - Google Patents

Method for making green environment-protection type nutrient maize flour Download PDF

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Publication number
CN1197479C
CN1197479C CNB031210686A CN03121068A CN1197479C CN 1197479 C CN1197479 C CN 1197479C CN B031210686 A CNB031210686 A CN B031210686A CN 03121068 A CN03121068 A CN 03121068A CN 1197479 C CN1197479 C CN 1197479C
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China
Prior art keywords
flour
maize
corn
nutrition
powder
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Expired - Fee Related
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CNB031210686A
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Chinese (zh)
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CN1437871A (en
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韩柱
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韩柱
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Abstract

The present invention relates to a making method of green environmental protection nutrition maize flour, which solves a problem that maize which is milled has no viscoelasticity or water saturation property. The present invention is characterized in that ultra-fine pulverization is carried out first, the maize is immersed to be saturated, the water saturation content of the maize is from 35 to 60%, the maize is milled into 80 to 100 meshes to make slurry, and the slurry is dried into flour after negative pressure dryness; secondly, bulking is carried out, the maize is extruded and swelled into pre-pasting, the water content of the pre-pasted maize is from 0.5 to 1.5%, and then, the maize is milled into 80 to 100 meshes flour; finally, mixing is carried out, 40% of ultra-fine pulverization maize flour, 40% of bulking maize flour, 15% of wheat flour and 5% of soybean flour are uniformly stirred and mixed, and the mixture is packed. The present invention nutrition maize flour which is green has environmental protection; the viscoelasticity and the water saturation property of the nutrition maize flour are better, the nutrition maize flour can be made into finished products of dumplings, bread, cakes, steamed bread, cold noodles or rice noodles, etc. for people, and the nutrition maize flour has wide accommodation range.

Description

The preparation method of environmental type nutrition maize flour
Technical field:
The present invention relates to a kind of preparation method of nutraceutical, especially the preparation method of environmental type nutrition maize flour.
Background technology:
Corn is one of China's main food, particularly three provinces in the northeast of China Maize Production ground especially, full grains, the protein content height, nutrient content is abundant, particularly contains the trace element of needed by human, as trace elements of selenium, paddy light liver peptide, crude fibre etc., be that other cereal is incomparable.But aspect the corn development and application, only be confined to raw-material initial stage exploitation, as size quarrel, corn flour and food additives and livestock feed etc., use traditional handicraft to be difficult to it is ground more than 80 orders, inconvenience develops in deep processing, reason is exactly not have viscoplasticity and full water-based after the corn powder process, can not processing with the same food of flour, as boiled dumpling, bread, cake, steamed bun, huyashi-chuuka (cold chinese-style noodles) or rice noodles etc.
Summary of the invention:
In order to overcome the deficiency that does not have viscoplasticity and full water-based after the corn powder process, the invention provides a kind of preparation method of environmental type nutrition maize flour, use this method will have after the corn powder process with flour the same viscoplasticity and full water-based.
Adoptable technical scheme is: the preparation method of this environmental type nutrition maize flour, comprise corn, advanced row filter corn, go beanstalk, cleaning, littleization then is promptly under 10~20 ℃ of temperature, with corn soaking 5~15 hours, make the full water yield of corn 35%~60%, slurrying when grinding to form 80~100 orders again is dried to powder through negative pressure drying with slurry, sieves, packs; Secondly expanded, be about to corn and under 100~120 ℃ of temperature and 4~8 atmospheric pressure, extrude and expand into pre-gelatinization, make corn water content after the pre-gelatinization 0.5%~1.5%, grind to form 80~100 purpose powder again, sieve, pack; Mix at last, corn flour, 40% expanded corn powder and 15% high rigidity of soft tissues degree wheat flour, 5% soy meal of 40% littleization evenly mixed, pack and get final product.
Therefore this beneficial effect of the invention is: because the corn flour that this method of use is made is in full process, only adopt the mechanical-physical mode to carry out, the raw material that adopts is corn, soybean and the wheat flour of nature output, and do not add any catalyst, additive and chemical agent, the novel bacterial of also not deriving, the order number reaches 80~100 orders, environmental protection; Viscoplasticity and full water-based are good behind the adding warm water, can equally be made into as finished products such as boiled dumpling, bread, cake, steamed bun, huyashi-chuuka (cold chinese-style noodles) or rice noodles with flour, and edible for people, accommodation is extensive.
The specific embodiment:
Below with the present invention is further illustrated:
The preparation method of this environmental type nutrition maize flour comprises corn, at first screens corn, removes beanstalk, cleaning, carries out according to following steps:
A. littleization is promptly under 10~20 ℃ of temperature, with corn soaking 5~15 hours, make the full water yield of corn 35%~60%, slurrying when grinding to form 80~100 orders again is dried to powder through negative pressure drying with slurry, sieve, pack, this moment, this became powder still not have viscoplasticity and full water-based;
B. expanded, be about to corn and under 100~120 ℃ of temperature and 4~8 atmospheric pressure, extrude and expand into pre-gelatinization, make corn water content after the pre-gelatinization, grind to form 80~100 purpose powder again 0.5%~1.5%, sieve, pack, this moment, this became powder to have viscoplasticity and full water-based;
C. mix, corn flour, 40% expanded corn powder and 15% high rigidity of soft tissues degree wheat flour, 5% soy meal of 40% littleization are evenly mixed, packing gets final product, its nutritional labeling is balanced more, viscoplasticity and full water-based all reach the wheat flour standard, can be made into finished products such as boiled dumpling, bread, cake, steamed bun, huyashi-chuuka (cold chinese-style noodles) or rice noodles, edible for people, accommodation is extensive.
Finished product that the corn flour that uses this method to make processes and conventional corn powder contrast effect:
The finished product that this invention is made The conventional corn powder
Can make boiled dumpling Can not make
Mouthfeel is fine and smooth Coarse mouthfeel
Add 30% warm water, dough has viscoplasticity Add 30% warm water, dough is loose, does not have viscoplasticity
The steamed bun bulkiness of making reaches 20~30% Can not be bulk
The noodles of making have biceps Can not make noodles
Stuffy in the time of 10~30 ℃, do not go mouldy in 8 months Stuffy in the time of 10~30 ℃, go mouldy after in 1 month
Because the overall process of preparation method only adopts the process of mechanical-physical, raw materials used all is corn, soybean and the wheat flour of nature output, does not add any catalyst, additive and chemicals, and can not derive novel bacterial; Have environmental protection, edible reliable, convenient, also make corn flour have viscoplasticity and full water-based simultaneously, can equally be made into as finished products such as boiled dumpling, bread, cake, steamed bun, huyashi-chuuka (cold chinese-style noodles) or rice noodles with flour, edible for people, accommodation is extensive.

Claims (1)

1, a kind of preparation method of environmental type nutrition maize flour comprises corn, at first screens corn, removes beanstalk, cleaning, it is characterized in that:
A. littleization promptly under 10~20 ℃ of temperature, with corn soaking 5~15 hours, makes the full water yield of corn 35%~60%, and slurrying when grinding to form 80~100 orders again is dried to powder with slurry behind negative pressure drying, sieve, pack;
B. expanded, be about to corn and under 100~120 ℃ of temperature and 4~8 atmospheric pressure, extrude and expand into pre-gelatinization, make corn water content after the pre-gelatinization 0.5%~1.5%, grind to form 80~100 purpose powder again, sieve, pack;
C. mix, corn flour, 40% expanded corn powder and 15% high rigidity of soft tissues degree wheat flour, 5% soy meal of 40% littleization evenly mixed, pack and get final product.
CNB031210686A 2003-03-24 2003-03-24 Method for making green environment-protection type nutrient maize flour Expired - Fee Related CN1197479C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB031210686A CN1197479C (en) 2003-03-24 2003-03-24 Method for making green environment-protection type nutrient maize flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB031210686A CN1197479C (en) 2003-03-24 2003-03-24 Method for making green environment-protection type nutrient maize flour

Publications (2)

Publication Number Publication Date
CN1437871A CN1437871A (en) 2003-08-27
CN1197479C true CN1197479C (en) 2005-04-20

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Family Applications (1)

Application Number Title Priority Date Filing Date
CNB031210686A Expired - Fee Related CN1197479C (en) 2003-03-24 2003-03-24 Method for making green environment-protection type nutrient maize flour

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CN (1) CN1197479C (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101513236B (en) * 2009-04-03 2011-08-10 李长金 Mung bean rice noodle and production method thereof
CN102511721A (en) * 2011-12-23 2012-06-27 塔城市鹏坤玉米食品有限责任公司 Comprehensive nutrition powder and preparation method thereof
CN103340224A (en) * 2013-07-26 2013-10-09 调兵山市奥娃食品集团有限责任公司 Corn bread prepared flour preparing technology and product of corn bread prepared flour
CN105211164A (en) * 2015-10-24 2016-01-06 无锡商业职业技术学院 A kind of preparation method of nutrient health bread
CN106578865A (en) * 2016-11-25 2017-04-26 河池市农业科学研究所 Refined corn flour

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