CN1456104A - Glutinous corn custard and producing method thereof - Google Patents
Glutinous corn custard and producing method thereof Download PDFInfo
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- CN1456104A CN1456104A CN 03119544 CN03119544A CN1456104A CN 1456104 A CN1456104 A CN 1456104A CN 03119544 CN03119544 CN 03119544 CN 03119544 A CN03119544 A CN 03119544A CN 1456104 A CN1456104 A CN 1456104A
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- waxy corn
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Abstract
A glutinous corn gruel is prepared from glutinous corn, sugar, fresh corn paste, malt dextrin, nutritive additive and water through peeling the glutinous corn grains, pulverizing, coarse grinding, immersing in water at 50-80 deg.C for 10 hr or longer, proportionally mixing it with others, preboiling and high-temp steam sterilizing. Its advantages are rich nutrients and good enjoyment for eating it.
Description
Technical field the present invention relates to a kind of waxy corn custard and manufacture method thereof.
Technical background is along with the development of society, and people's living standard improves constantly, and food is more and more smart, and people have faded from memory at leisure to coarse food grain.Yet as time goes by, but lacked some organic element useful in the food, caused increasing of cases such as various diseases such as artery sclerosis, cardiovascular and cerebrovascular diseases, obesity, hypertension, coronary heart disease to a certain extent health.Under this background, back to nature is pursued green, and the feed five cereals become consumption fashion day by day.
The nutrient composition content of corn is maximum in the five cereals, and it is the most extensive to grow; And waxy corn is to adopt hybridization technique to cultivate the corn variety that forms, and nutritional labeling is higher than conventional corn again far away, and in general, it is than the high 1-2 of conventional corn nutritional labeling times (table one).Research experiment finds that waxy corn has preventing cancer function, and often edible stagnant, the reducing phlegm and fever of helping digestion, relieving alcoholism, replenishing blood for nourishing heart, softening blood vessel effectively prevent diseases such as coronary heart disease, artery sclerosis, brain function decline, thereby is described as " gold food ".The eating method of present this new product is more single, is that the method and the Related product of custard series products do not appear in the newspapers with its deep processing.
As everyone knows, China is again the big country that produces corn, occupies the second place of the world, so adopt waxy corn to carry out deep processing as raw material, the source is abundant comparatively speaking.
The contrast of table one waxy corn ingredient and conventional corn
| Variety name | Capacity g/ gram | Moisture content % | Crude protein % | Crude fat % | Crude fibre % | Total energy kilocalorie/kilogram | Total starch | Calcium % | Phosphorus % | Copper milligram/kilogram | Iron milligram/kilogram | Zinc milligram/kilogram |
| Waxy corn | ??740 | ??9.42 | ??9.33 | ??4.53 | ?1.85 | ??4095.5 | ??72.8 | ??0.04 | ??0.27 | ??10.56 | ????90.55 | ??31.17 |
| Conventional corn | ??710 | ??11.44 | ??9.72 | ??3.46 | ??2.43 | ??3600 | ??74.9 | ??0.012 | ??0.21 | ??8.5 | ????50.0 | ??18.7 |
| Ratio | ??1.042 | ??0.96 | ??1.309 | ??1.1377 | ??3.333 | ??1.286 | ??1.242 | ????1.811 | ??1.667 |
Summary of the invention the purpose of this invention is to provide that a kind of mouthfeel is excellent, the waxy corn custard product of comprehensive nutrition and its manufacture method, and this manufacture method is under the prerequisite of guaranteeing product quality, effect, and cost is more reasonable, each component science more of arranging in pairs or groups.
To achieve these goals, the present invention has adopted following technical scheme:
A kind of waxy corn custard comprises following component, 100 parts of waxy corns (weight portion, down together), and sugared 10---25 part, 50 parts of bright cornmeal mushes, maltodextrin 100-20 part, component 0-20 part is added in nutrition, and the pure water of said components gross weight 20-60%.
Wherein the selection of sugared content is a key of the present invention, if content is low excessively, must influence mouthfeel, if too high then not only lost the natural taste of waxy corn, and manufacturing cost is higher, breaks away from the popular level of consumption.Through experimental demonstration repeatedly, selected aforementioned proportion.
The selection of bright cornmeal mush content also is a key of the present invention, if content is low excessively, influences the delicate fragrance taste of this product, and too high levels then manufacturing cost is higher.
In order to make the product nutritional labeling abundanter, taste is more pleasant, can add any one or two kinds of in white fungus 5--15 part, dried longan pulp 4--10 part.
The selection of these component ratios also is a key of the present invention.Wherein white fungus, dried longan pulp be because cost is higher, and consumption is lower, but its lower limit can guarantee the good mouthfeel and the nutrition of expectation fully.
Its manufacture method is: after waxy corn is pulverized through machine barking one, roughly grind to the 15--20 order, in 50--80 ℃ water, soak more than 10 hours, adding component with sugar, maltodextrin and finished bright cornmeal mush, nutrition again mixes in proportion, it is moderate to hardness then it to be precooked, the edibility requirement; After high-temperature steam (100--125 ℃) sterilization make more than 30 minutes; Sugar wherein melts with pure water in advance, filters and removes impurity.
The selection of sterilizing time and temperature is an another critical process of the present invention, temperature cross low or sterilizing time not enough, be difficult to reach the sterilization requirement, shelf life of products falls short of; And the too high ruined problem of nutritional labeling that causes of temperature.100--125 ℃ of sterilization passed through the several times experiment and determined more than 30 minutes.
In order to make the waxy corn particle have certain rigidity, be convenient to pulverize, easily come off and epidermis is soft, before machine barking, preferably earlier it is dried to losing 2/3 above moisture, moistening at its surface sprinkling again.This way has obtained unexpected decortication effect.
In order to make this product have the delicate fragrance taste of natural waxy corn, bright cornmeal mush be bright corncob after bright grain is cut off in cleaning, again through the fine grinding pulping, add that pure water makes after filtering.
The present invention has following characteristics: (1), product contain nutritional labelings such as abundant crude protein, crude fat, crude fibre and calcium, phosphorus, copper, iron, zinc, the proportioning science, mouthfeel delicate fragrance, the quality exquisiteness is particularly suitable for old man child and patients on the cycle of recovery.(2), manufacture method is simple, manufacturing cost is reasonable, is convenient to large scale application.(3), can different colors be arranged by the kind of waxy corn, several as milky, milk yellow, purple, black, light red etc.
The specific embodiment further specifies the present invention below in conjunction with embodiment.
Embodiment one
The bright fringe of selected maturation zone slurry waxy corn is through peeling, go and must, cut off bright grain behind the cleaning and sterilizing.The aquatic foods grain is cleaned and removal impurity, and the fine grinding pulping is bright cornmeal mush after the filtration, stand-by.
Take by weighing sucrose 12KG, sucrose is melted stand-by with the 60KG pure water.
Take by weighing waxy corn dry granular 100KG, dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.After machine barking-pulverizing, roughly grind to the 15--20 order, soak in 50--80 ℃ water more than 10 hours, soak more than 10 hours in 50--80 ℃ of pure water, water temperature is high more, and soak time is short more, soaks 20 hours such as 55 ℃, and 80 ℃ were soaked 10 hours.Add maltodextrin 10KG then, the bright cornmeal mush 45KG that makes, and change good sucrose water.Mix, in pot, precooked tinning 2 hours.Be finished product through high-temperature steam (100--125 ℃) sterilization more than 30 minutes again.
Embodiment two
The bright fringe of selected maturation zone slurry waxy corn is through peeling, go and must, cut off bright grain behind the cleaning and sterilizing.The aquatic foods grain is cleaned and removal impurity, and the fine grinding pulping is bright cornmeal mush after the filtration, stand-by.
Take by weighing sucrose 20KG, sucrose is melted stand-by with the 80KG pure water.
Take by weighing white fungus 6KG, clean the back sterilization, and it is stand-by to be ground into strip.
Take by weighing waxy corn dry granular 100KG, dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.After machine barking-pulverizing, roughly grind to the 15--20 order, soak in 50--80 ℃ water more than 10 hours, soak more than 10 hours in 50--80 ℃ of pure water, water temperature is high more, and soak time is short more, soaks 20 hours such as 55 ℃, and 80 ℃ were soaked 10 hours.Add maltodextrin 10KG then, the bright cornmeal mush 45KG that makes, white fungus 6KG, and change good sucrose water.Mix, in pot, precooked tinning 2 hours.Be finished product through high-temperature steam (100--125 ℃) sterilization more than 30 minutes again.
Embodiment three
The bright fringe of selected maturation zone slurry waxy corn is through peeling, go and must, cut off bright grain behind the cleaning and sterilizing.The aquatic foods grain is cleaned and removal impurity, and the fine grinding pulping is bright cornmeal mush after the filtration, stand-by.
Take by weighing sucrose 25KG, sucrose is melted stand-by with the 110KG pure water.
Take by weighing longan 6KG, clean the back sterilization, and it is stand-by to be ground into strip.
Take by weighing waxy corn dry granular 100KG, dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.After machine barking-pulverizing, roughly grind to the 15--20 order, soak in 50--80 ℃ water more than 10 hours, soak more than 10 hours in 50--80 ℃ of pure water, water temperature is high more, and soak time is short more, soaks 20 hours such as 55 ℃, and 80 ℃ were soaked 10 hours.Add maltodextrin 10KG then, the bright cornmeal mush 45KG that makes, longan ear 6KG, and change good sucrose water.Mix, in pot, precooked tinning 2 hours.Be finished product through high-temperature steam (100--125 ℃) sterilization more than 30 minutes again.
Embodiment four
The bright fringe of selected maturation zone slurry waxy corn is through peeling, go and must, cut off bright grain behind the cleaning and sterilizing.The aquatic foods grain is cleaned and removal impurity, and the fine grinding pulping is bright cornmeal mush after the filtration, stand-by.
Take by weighing sucrose 25KG, sucrose is melted stand-by with the 110KG pure water.
Take by weighing longan 6KG, clean the back sterilization, and it is stand-by to be ground into strip.
Take by weighing white fungus 6KG, clean the back sterilization, and it is stand-by to be ground into strip.
Take by weighing waxy corn dry granular 100KG, dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.After machine barking-pulverizing, roughly grind to the 15--20 order, soak in 50--80 ℃ water more than 10 hours, soak more than 10 hours in 50--80 ℃ of pure water, water temperature is high more, and soak time is short more, soaks 20 hours such as 55 ℃, and 80 ℃ were soaked 10 hours.Add maltodextrin 10KG then, the bright cornmeal mush 60KG that makes, dried longan pulp 6KG, white fungus 6KG, and change good sucrose water.Mix, in pot, precooked tinning 2 hours.Be finished product through high-temperature steam (100--125 ℃) sterilization more than 30 minutes again.
Claims (5)
1, a kind of waxy corn custard, it is characterized in that: it comprises following component, 100 parts of (weight portions of waxy corn, down together), sugared 10-25 part, bright cornmeal mush 40-60 part, maltodextrin 10-20 part, nutrition are added component 0-20 part, and the pure water of the 20-60% of said components gross weight.
2, waxy corn custard according to claim 1 is characterized in that: it is any one or two kinds of in white fungus 5-15 part, dried longan pulp 4-10 part that component is added in described nutrition.
3, the manufacture method of waxy corn custard according to claim 1 and 2, it is characterized in that: waxy corn is through after machine barking-pulverizing, roughly grind to the 15-20 order, in 50-80 ℃ water, soak more than 10 hours, adding component with maltodextrin, sugar and finished bright cornmeal mush, nutrition again mixes in proportion, it is moderate to hardness then it to be precooked, the edibility requirement; After high-temperature steam (100-125 ℃) sterilization make more than 30 minutes; Sugar wherein melts with pure water in advance, filters and removes impurity.
4, the manufacture method of waxy corn custard according to claim 3 is characterized in that: before the waxy corn machine barking, at first it dried to losing 2/3 above moisture, and moistening at its surface sprinkling again.
5, the manufacture method of waxy corn custard according to claim 3 is characterized in that: bright cornmeal mush is bright corncob after bright grain is cut off in cleaning, again through the fine grinding pulping, add that pure water makes after filtering.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 03119544 CN1456104A (en) | 2003-03-11 | 2003-03-11 | Glutinous corn custard and producing method thereof |
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| CN 03119544 CN1456104A (en) | 2003-03-11 | 2003-03-11 | Glutinous corn custard and producing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342420A (en) * | 2011-09-08 | 2012-02-08 | 石台县徽农农业经济合作有限公司 | Corn soup and preparation method thereof |
| CN103461908A (en) * | 2013-09-26 | 2013-12-25 | 华中农业大学 | Chinese yam rice soup and production method thereof |
| CN106213169A (en) * | 2016-08-04 | 2016-12-14 | 贵州老锄头红稗食品科技有限公司 | Red barnyard grass Chinese yam rice soup and preparation method thereof |
| CN105661212B (en) * | 2016-04-01 | 2018-11-30 | 廊坊师范学院 | The preparation method of corn tremella clear-juice beverage |
-
2003
- 2003-03-11 CN CN 03119544 patent/CN1456104A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342420A (en) * | 2011-09-08 | 2012-02-08 | 石台县徽农农业经济合作有限公司 | Corn soup and preparation method thereof |
| CN103461908A (en) * | 2013-09-26 | 2013-12-25 | 华中农业大学 | Chinese yam rice soup and production method thereof |
| CN105661212B (en) * | 2016-04-01 | 2018-11-30 | 廊坊师范学院 | The preparation method of corn tremella clear-juice beverage |
| CN106213169A (en) * | 2016-08-04 | 2016-12-14 | 贵州老锄头红稗食品科技有限公司 | Red barnyard grass Chinese yam rice soup and preparation method thereof |
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