CN1222309A

CN1222309A - Corn flour and the food thereof

Info

Publication number: CN1222309A
Application number: CN98122135A
Authority: CN
Inventors: 李福玉
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-12-12
Filing date: 1998-12-12
Publication date: 1999-07-14

Abstract

Corn flour is produced through maintaining corn grains at 120-180 deg.c temperature and (14.7-49)x10 to the power 4 Pa pressure for 3-15 min and puffing to increase the volume and viscosity while preserving the fragrance of corn. It may be used to make smooth corn gruel or make instant noodles with relatively high toughness and elasticity.

Description

A kind of corn flour and food thereof

The present invention relates to a kind of corn flour and food thereof, belong to food technology field.

Corn nourishment is abundant, and the edibility height is called as " gold cereal ", and its status in China's grain-production is only second to the rice wheat, and per unit area yield is only second to paddy rice, sweet potato, is the northern China rural area and the southwestern mountain area people's main food.The traditional food that the food of making of corn flour also generally becomes local people to be liked.But it is not enough that it exists: the one, and the corn flour particle after pulverizing is harder, and maize gruel is to add corn flour infusion certain hour in the boiling water of boiling usually, could eat after making its flour particle slaking; But can't be with boiling water directly punching out becomes congee edible to corn flour.The 2nd, corn flour viscosity is low, and is low with the corn noodles toughness and the elasticity of its processing, frangibility.People are instant after more can't brewing with boiling water.Along with improving constantly of people's living standard, the corn diet structure is improved, make things convenient for people's lives, be the problem that present society needs to be resolved hurrily.

The object of the present invention is to provide a kind of nutrition and local flavor to keep inconvenience, corn flour that is convenient for people to live and food thereof can become congee to eat or are edible with corn noodles, the dough sheet brewed in hot water of this processing with the hot water punching out.

Technical scheme of the present invention is achieved in that it is through screening impurity elimination 1, pulverize 2, heating pressurization 3, and expanded one-tenth piece 4, cooling 5 is ground into powder 6 and sieves and 7 processes; Heat heating-up temperature T=120 ℃～180 ℃ in the pressurization operation 3, moulding pressure P=14.7 * 10 ⁴Pa～49 * 10 ⁴Pa, retention time t=3min～8min.

A kind of embodiment preferably of the present invention is: in the operation 7 of sieving, the sieve aperture of used sieve sheet is 60 orders～150 orders.

The food that utilizes above-mentioned corn flour to make, its characteristics are: contain (by % weight) corn flour 70～85%, starch 2～16%, all the other are the water of this measurement.

The present invention another preferably embodiment be: it also comprises the expanded bean powder of (by % weight) 4～8%.

Because the cooked maize flour volume that the present invention adopts bulking process to add to be pressed into increases, viscosity increases, and has kept corn flour food special delicate fragrance flavor, is used as and reconstitutes congee, and it is smooth to enter the mouth; Having stronger toughness and elasticity with this corn noodles of making, dough sheet food, is edible with brewed in hot water.Made things convenient for people's life, especially people's instant food of going out operation or travelling on official business.

Description of drawings:

Fig. 1 is processing process figure of the present invention;

Fig. 2 is the processing process figure of the embodiment of the invention three.

Below in conjunction with accompanying drawing the specific embodiment of the present invention is further described.

Embodiment one, and is shown in Figure 1.Corn particle is through operation 1 screening impurity elimination; Be processed into flour through operation 2 pulverizing; After operation 3 is heated to temperature T=165 ℃ with corn flour, be pressurized to pressure P=24.5 * 10 ⁴Pa, retention time t=5min; After operation 4 expanded one-tenth pieces, after operation 5 coolings, be ground into popcorn flour through operation 6 again, again through operation 7 peeling of sieving, after operation 8 test packages.The sieve aperture of operation 7 used sieve sheets is 100 orders.

Embodiment two.Make the 100g maize gruel.Get popcorn flour 15g (15%) and insert in the container, pour into 85 ℃ hot water 85g (85%) reconstitute the maize gruel edible.

Embodiment three, and is shown in Figure 2.Make 100Kg popcorn noodles or corn dough sheet.Get popcorn flour 78Kg (78%), starch 3.6Kg (3.6%), expanded bean powder 5Kg (5%).Both mix in container and stir evenly with water, starch according to operation 1, are heated to 90 ℃ through operation 2 and make its mixture be pasted into scattered paste shape; By operation 3 popcorn flour, expanded bean powder are put into container and be mixed into dough,, the sheet of compound calendering is cut into strip through slitting molding procedure 5 after compound calendering procedure 4 is processed into the uniform sheet of thickness with dough; Noodles drying operation 6 oven dry of slitting moulding after operation 7 is cut off, enter operation 8 test packages at last.The finished product water content of processing 100Kg is usually at 1Kg%～8Kg% (1%～8%).In packaging bag, also can add the seasoning bag that flavoring is housed as required.

Be to increase the nutrition or the taste flavor of popcorn noodles, can in popcorn flour, put into the flour such as expanded mung bean, jowar of certain proportion weight as required; Can also put into the powder of the ripe edible oil of some, ripe birds, beasts and eggs or ripe animal flesh (chicken or pork or beef).

Eating method: popcorn noodles or corn dough sheet are put into bowl, pour 85 ℃～100 ℃ hot water into and add the parked thermoplastic of bowl lid after 5 minutes～10 minutes, half water in the bowl is poured out, it is edible that remaining water is put into condiment.

Claims

1, a kind of corn flour is characterized in that: it is through screening impurity elimination (1), pulverize (2), and heating pressurization (3), expanded one-tenth piece (4), cooling (5) is ground into that powder (6) and sieve (7) process; Temperature T in heating pressurization (3) operation is 120 ℃～180 ℃, and pressure P is 14.7 * 10 ⁴Pa～49 * 10 ⁴Pa, retention time t are 3min～15min.

2, corn flour according to claim 1 is characterized in that: in (7) operation of sieving, used sieve sheet hole count is 60 orders～150 orders.

3, a kind of food that utilizes the described corn flour of claim 1 to make is characterized in that: it contains (by % weight) corn flour 70～85%, starch 2～16%, and all the other are the water of aequum.

4, food according to claim 3 is characterized in that: it also comprises the expanded bean powder of (by % weight) 4～8%.