CN1261520A - Flour making formulation using corn as main raw material - Google Patents

Abstract

The formulation of mixed corn powder includes corn powder 50-85 wt%, fine wheat flour 1-42 wt%, corn starch 2-4 wt%, iodine containing salt 0.4-2 wt%, soda 0.5-1.5 wt% and densifier 0.1-1 wt%. The mixed corn powder is produced by using corn as main material, has enough elasticity and toughness, and has enough lysine, tryptophane and other nutrient components.

Description

A kind of corn is the flour formulation of primary raw material

The invention belongs to the noodle food technical field, being specifically related to a kind of is the flour formulation of primary raw material with the corn.

Now the noodle product on the market is of a great variety, famous line face, dragon whiskers noodles as Foochow in the vermicelli, the palace face of Hebei Hao Cheng, the filamentary silver face of southern area, egg noodle, spring face, Noodles with Vegetables; Instant noodles famous as unification, Chef Kang, also has the daily edible wetted surface of people in addition, the something in common of these Flour product all is to be primary raw material with the wheat, because nutritions such as protein are rich in the wheat Ruzhong, the more important thing is that it is that a few can form gluten, easily make one of the grain of noodles.But, the noodle product that with the wheat is major ingredient has the following disadvantages: the one, at southern area, because wheat soaks without snow-broth and attacks, also pass through frost less, often eat, especially two seasons of autumn in summer, can produce certain side effect to human body, as eating in the human body of back a kind of stewing heart, feeling of oppression and heat are arranged, and be unfavorable for digesting and assimilating, should not be as staple food.The 2nd, though wheat belongs to the high kind of nutrition in numerous coarse food grains, than inferior slightly with corn, it lacks the vitamin and the mineral matter of needed by human body, and simultaneously, because its processing is meticulous, the proteinaceous nutrient composition is fallen by considerable damage.Comparatively speaking, be that major ingredient making noodles nutritionally are better than the wheat noodles with the corn, but because the protein in the corn flour can not form gluten, so can't form noodles.The corn that has related on the market is that the coarse food grain processed food of major ingredient has only cornmeal mush, maize gruel, cornflakes, expanded corn powder etc., aspect corn noodles, owing to solving its viscosity, forming the difficulty of aspects such as gluten, and how further to develop the function of corn food aspect fortification.So far there is not the listing product of success to occur.

The objective of the invention is at the prior art above shortcomings, it is major ingredient, elasticity foot with the corn that one of purpose is to provide a kind of, the flour formulation of good toughness.

Two of purpose of the present invention provides a kind of deficiency that can further remedy nutritions such as corn noodles shortage lysine and tryptophan, and what have multiple enhanced nutrient is the flour formulation of major ingredient with the corn.

Technical scheme of the present invention is as follows:

A kind of corn is the flour formulation of primary raw material, and it contains following component (weight portion):

Corn flour (more than 80 orders) 50-85 part

Smart wheat flour 1-42 part

Cornstarch 2-4 part

Salt compounded of iodine 0.4-2 part

Dietary alkali 0.5-1.5 part

Thickener 0.1-1 part

Also contain decortication soy meal (more than 80 orders) 4-10 part in the flour formulation.Thickener is selected xanthans, methylcellulose, locust bean gum or guar gum for use.

This prescription is selected for use for each component, mainly comes from following consideration:

1. corn flour:

Corn flour is the major ingredient of this prescription, and content accounts for more than 50%, and corn is that a kind of plantation is wide, and nowadays the grain that output is big also be underutilized.Below be the nutrition contrast table of corn flour and wheat flour: (table one)

The nutritional labeling of corn, wheat flour (content in per 100 grams)

Title	Protein (gram)	Fat (gram)	Carbohydrate (gram)	Crude fibre (gram)	Thiamine (milligram)	Riboflavin (milligram)	Niacin (milligram)	Carrotene (milligram)
									Corn flour	????8.5	???4.3	?????72.2	????1.3	????0.34	???0.10	????2.3	????0.1
Smart wheat flour	????7.2	???1.3	?????77.8	????0.2	????0.06	???0.0?7	????1.1	?????/

As seen corn includes the multiple nutrients composition, particularly carbohydrate containing more than 70%, contain protein about 8.5%, contain multivitamin and mineral matter in addition, the nutritive value of (rice, wheat, corn) corn ranks first in three generalized grain kinds, as in 100 gram corn flour, contain 0.1 milligram of carrotene, and rice and wheat flour are 0; Fibre-bearing plain 1.3 restrains, and is rice and wheat flour 2-3 times, contains Cobastab ₁0.31 milligram and wheat flour does not have, so its abundant nutrition is very useful to health.This flour formulation is major ingredient with the corn flour, can make full use of the grain of this high nutritive value.

But also there is the nutrition aspect in corn and makes the noodles defective, and as the lysine and the tryptophan of its shortage of staff's body necessity, in addition, the contained niacin content in 100 gram corn flour of corn is 2.3 milligrams, is mating type more, can not be absorbed by the body.Also have, simple corn flour can't form gluten.Because corn flour above shortcomings, the present invention selects for use smart wheat flour, decortication soy meal and dietary alkali to replenish the nutrition of its shortage again, be in harmonious proportion that it is difficult for absorbed nutrition, and make it have viscosity, elasticity, make it can finally form noodle product by adding thickener.

2. smart wheat flour:

Though smart wheat flour has its deficiency aspect nutrition, in this prescription with it as corn complementation component, but the some shortcomings of balance corn flour.At first be that part remedies the shortcoming that protein in the corn flour can not form gluten, because smart wheat flour Jia Shui is when becoming dough, gliadin in the flour and glutenin meeting imbibition, combine according to certain rules mutually, form spongiform network structure, the skeleton of Here it is gluten is made the strong and high resilience of its biceps of food.Next is the protein content 7.2% in its endosperm, can both be absorbed by the body well, can further replenish the nutritive value of corn protein.Secondly, wheat flour can strengthen the mouthfeel of this prescription, remedies simple corn flour deficiency in this respect again.

3. decortication soy meal:

This prescription adds decortication soy meal, the significantly nutrition of this prescription of enhancing.The decortication soy meal has high nutritive value, referring to table two:

Protein of decortication soybean and necessary amino acid content

Dietary protein origin	Protein content (%)	Must form (gram/16 gram N) by amino acid
												Different from propylhomoserin	Leucine	Lysine	Methionine	Cystine	The network propylhomoserin	Phenylalanine	Threonine	Tryptophan	Valine
		The decortication soybean	????47.5	?4.9	?7.9	?6.5	?1.5	??1.2	???3.6	??5.4	??3.8											??0.9	??5.4

Selecting from science and technology department of " soybean protein technology " Ministry of Commerce 1984.8 visible soy meals the most significant is its protein content, and up to 40%, vitamin content is also abundanter in addition.Think that according to the study the amino acid from its protein is formed and contents of essential amino acids, its amino acid whose composition is similar to animal protein, is unique human optimal nutrient excellent product that can replace animal protein.In addition, the characteristics that soybean protein amino acid is formed are lysine content height, and methionine content is low, and grain protein is different with it, lysine as corn lacks, the lysine content deficiency of wheat, methionine content is higher, and the soy meal of therefore will peeling adds in this prescription, can significantly improve the protein content of this product, the deficiency that simultaneously can replenish lysine in corn, the wheat realizes nutrition complement with corn, wheat, makes the nutrition of this product more become reasonable.

Therefore, select for use above-mentioned three kinds of materials to match, can reach the purpose of Food fortification.

Related food is strengthened, and is a direction of food development in recent years, and the reason of its appearance is: the content imbalance of the nutritional labeling that needed by human body is wanted in grain, and what have is many, and what have lacks, and can not satisfy the needs (referring to table three) of human nutrition.

Enhanced nutrient commonly used in grain and the food thereof

Nutrient	Grain and food thereof
		Thiamine, riboflavin, niacin	Polished rice, smart face
Carrotene	Cereal, flour
		Iron	Cereal, flour
Protein	Cereal, flour, bread
		Amino acid	Cereal preparation, flour, bread

Select from " grain and food " Hubei Province Science and Technology Association (eight) and strengthen grain and food as seen from the above table, cereal exists bigger auxotrophy, mainly be the Protein content deficiency, lack human indispensable amino acid such as lysine, threonine, tryptophan.The vitamin of the grain that machining accuracy is higher and the loss of mineral matter are also bigger, in the grain and food manufacture process, as expanded unreasonable, fried instant noodle etc., also can cause multivitamin and amino acid whose loss to destroy.Therefore, in order to give full play to the trophic function of grain, promote health, it is very necessary that some grain and food is carried out fortification.At present, condensed food has become a big class in the food in many countries.The country that has has also stipulated to carry out Food fortification on decree.As food and drug administration (EDA) be to condensed food add that the mechanism of substantial responsibility is born in nutrition and sale etc., it by formulate food standard, the reinforcement standard is controlled.USA in recent years regulation flour, bread, flour, corn flour, noodles and rice etc. must be strengthened some nutrient.Japan, Canada carry out Food fortification country early.1978, Canadian health and social work department developed, its flour enrichment plan.The purpose of strengthening is to replenish some nutrient of the special needs that lacked in the grain, gives full play to the trophic function of grain.It should be noted that, here said reinforcement, be by adding some nutrient, make nutritive value of food more perfect, required hardening agent, the vitamin that the useful organisms cultural method is made, the hardening agent solvent that has industrialness to produce, though this strengthening effect is good, price is very high, and what have may also have side effect.And mostly China's tradition is to strengthen staple food with non-staple foodstuff (meat, eggs, newborn class), to remedy the deficiency of nutrient such as protein in the staple food, but often contain higher cholesterol in the non-staple foodstuff, can cause hypertension, artery sclerosis or coronary heart disease etc., therefore should not too much take in.The Food fortification way that the different fully external and Chinese tradition of this product are walked, this prescription is to adopt to strengthen flour and rice with coarse food grain, therefore some shortcomings of non-staple foodstuff both can have been avoided, can reach some advantages that non-staple foodstuff has again, three's complementation, make it to have rich in protein, amino acid, vitamin and mineral matter, realize that best nutrition arrangement forms condensed food.

4. cornstarch:

Have thickening, bond effect, its objective is the mouthfeel that increases this product, make this product after boiling, outward appearance is bright and clean, tasty and refreshing.

5. salt compounded of iodine:

Improve the water absorption of gluten, increase dough elasticity, simultaneously, increase trace iodine.

6. dietary alkali:

One of effect is to make the mating type niacin in the corn flour be decomposed into free niacin, and it can be absorbed by the body; Two of effect is to make noodles steaming, being difficult for when boiling sticking with paste soup, and is lubricious tasty and refreshing.

7. thickener:

It is the pass chain that can finally be made into noodles in this prescription.Because it is well-known that corn has high nutritive value, but, cause it not to be made into noodles as wheat flour because its protein can not form gluten.And in this prescription, add the selected thickener of the present invention, and just can address this problem, the thickener in this prescription is to choose in xanthans, methylcellulose, locust bean gum, guar gum.

1. xanthans:

Main Ingredients and Appearance: by 2.8 parts of D-glucose, 3 parts of D-mannoses and 29 parts of polysaccharide macromolecular compounds that the D-glucuronic acid is formed.

Performance: shallow steaming is light brown powder, is with smelly slightly.Be soluble in the hot and cold water, solution neutral, warm water disperses, and emulsification becomes stable hydrophily thickness colloid.The viscosity of low concentration solution is also very high.Viscosity is temperature influence not, and 0-100 ℃ of scope, viscosity are 1-0.9Pa.s.Be subjected to the simple mechanical impact invertibity variation phenomenon of colloidal sol and gel can occur when temperature-resistant.Stir then viscosity decline, leaving standstill then, viscosity raises.Near viscosity stabilization neutral.Stable to acid and salt, add then viscosity rising of salt.Share the effect that multiplies each other with locust bean gum etc., can improve elasticity.

2. methylcellulose:

Composition: a kind of methyl ether of cellulose.

Performance and purposes: white yellowish or light grey granule filamentous or powder.Odorless, tasteless has hygroscopicity.The aqueous solution is neutral, and normal temperature is stable down, and high temperature then produces gelatification and precipitation.When having inorganic salts to exist, viscosity is risen.Methoxyl content 25%-33%.

Effect: thickener, stabilizing agent, adhesive.

3. guar gum

Have another name called melon glue, guar gum.

Form: D-galactolipin, D-mannose, protein, fiber and ash content.

Proterties: outward appearance is for white or yellowish-brown powder, particle, sheet, nothing are smelt or scent of slightly slightly.Easily suction in water, water-retaining property is strong, solution viscosity is bigger, and acid-base value is apparent neutral, acid resistance, alkali resistance, chemical property is stable.

Use: food industry aspect thickener.

4. locust bean gum:

Composition: D-galactolipin and D-mannose.

Proterties: outward appearance is yellow-white powder slightly, and flat or granular substance does not have and smells or frowziness slightly, is partly dissolved in the cold water, is heated to more than 80 ℃ then moltenly entirely, or is transparent thick liquid.

Effect: thickening stabilizing agent.

Above-mentioned four kinds of thickeners all have thickening power to corn flour, make corn flour can form gluten, and gluten content is at 26-32%, and suitable for making noodles, particularly locust bean gum and xanthans have the effect of multiplying each other fully, more make Flour product have elasticity and plasticity.

This prescription has also taken into full account the balance of the nutrition that each composition had to the selection of each component deal, and it is required to make it both to satisfy health, keeps the flavour of food products based on corn again.

System face method of the present invention is identical with conventional system face aspect.

In sum, the present invention has the following advantages:

1. be that primary raw material is aided with smart wheat flour and thickener is made Flour product with the corn flour, overcome the shortcoming that simple corn can not form gluten, enriched the kind of corn food.

2. with smart wheat flour and decortication soy meal corn flour is carried out nutrition complement and reinforcement in the present invention, make this product both have a corn food local flavor, have the character of nourishing reinforced food again.With respect to existing all kinds of Flour product, abundant nutritive value is arranged more.

3. the raw material of Cai Yonging all is the common grain of using, and preparation does not have specific (special) requirements again, and product cost is low, holds easy for consumers to acceptly, and its manufacturing cost calculation of price is referring to table four:

(corn flour, wheat flour, decortication soy meal were by 75: 12.6: 5 various materials of proportioning for manufacturing cost

Shared price) (unit/T)

Direct material		Auxiliary material		The direct labor		Manufacturing expense
							Corn flour	????1475.00	Fuel	??25	The wage for workmen	??150	????80
Flour	????277.20	Water power	??50	Other	??35
							Soybean	????170.00	Other	??15
Cornstarch	????101.20
							Salt, alkali	????33.00
Methylcellulose	????115.00
							Xanthans	????120.00
Add up to	????2291.40		??90		??185	????80

Manufacturing cost=direct material (comprising auxiliary material)+direct labor+manufacturing expense

＝2291.4(+90.00)+185.00+80.00

=2646.4 (unit/T) promptly, 2.646 yuan/kg, 1.323 yuan/500g

Below be embodiments of the invention

Title ratio embodiment	Smart corn flour	Smart wheat flour	The decortication soy meal	Cornstarch	Salt compounded of iodine	Dietary alkali	Methylcellulose	Xanthans	Guar gum	Locust bean gum
											????1 ????2 ????3 ????4 ????5 ????6	??50 ??60 ??70 ??75 ??80 ??85	??42 ??32 ??16.3 ??8.2 ??7.1 ??1	????4.6 ????4 ????8 ????10 ????5 ????5.5	????2 ????2 ????3 ????3.5 ????4 ????4	??0.5 ??1 ??1 ??1.5 ??1.5 ??2	??0.5 ??0.5 ??1 ??1 ??1.5 ??1.5	????0.4 ????0.5	??0.5 ??0.7 ??0.5	??0.8	??0.9

In the above-mentioned prescription:

The product that xanthans adopts pavilion biological products Co., Ltd in the Xinhe River, Hebei biochemistry factory, the Shandong Zibo etc. to produce.

Locust bean gum adopts the product of Shanghai local products company.

Claims (3)

1. flour formulation that corn is a primary raw material, contain following component (weight portion):

Corn flour (more than 80 orders) 50-85 part

Smart wheat flour 1-42 part

Cornstarch 2-4 part

Salt compounded of iodine 0.4-2 part

Dietary alkali 0.5-1.5 part

Thickener 0.1-1 part

2. a kind of corn according to claim 1 is the flour formulation of primary raw material, it is characterized in that also containing in the flour formulation decortication soy meal (more than 80 orders) 4-10 part.

3. a kind of corn according to claim 1 and 2 is the flour formulation of primary raw material, it is characterized in that described thickener selects xanthans, methylcellulose, locust bean gum or guar gum for use.