CN1919018A - A method for preparing glutinous maize milk powder - Google Patents
A method for preparing glutinous maize milk powder Download PDFInfo
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- CN1919018A CN1919018A CN 200510044463 CN200510044463A CN1919018A CN 1919018 A CN1919018 A CN 1919018A CN 200510044463 CN200510044463 CN 200510044463 CN 200510044463 A CN200510044463 A CN 200510044463A CN 1919018 A CN1919018 A CN 1919018A
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- waxy corn
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Abstract
The invention discloses a preparing method of glutinous corn milk, which comprises the following steps: drying glutinous corn, grinding, desulfurizing under high temperature, soaking, grinding to obtain liquid, enzymolyzing, blending, sterilizing, condensing, isotroping, spraying, drying. The invention removes harmful ingredient, which solves deageing problem of glutinous corn effectively.
Description
Technical field the present invention relates to a kind of preparation method of glutinous maize milk powder, belongs to the food-processing method field.
The background technology waxy corn is the corn variety that adopts hybridization technique to cultivate, and contained nutritional labeling is higher than conventional corn far away.In recent years studies show that waxy corn has the effect of pre-anti-cancer, often edible can help digestion stagnant, reducing phlegm and fever, contact wine poison, replenishing blood for nourishing heart, softening blood vessel can prevent diseases such as coronary heart disease, artery sclerosis, cerebral function failure, thereby is described as " gold food ".
After testing, the contrast of waxy corn and conventional corn, crude fat exceeds 30.9%, and calcic exceeds 33.3%, phosphorously exceeds 28.6%, and iron content exceeds 81.1%, contains zinc and exceeds 66.7%.
But owing to contain a kind of harmful components-sulphur in the waxy corn, there are many limitations in present in addition deep working method, as the glutinous maize milk powder also not appearance on market at present of ready-to-eat food.
Summary of the invention technical problem to be solved by this invention provides a kind of preparation method of glutinous maize milk powder, in order to overcoming the defective of preceding method, and first, solve the desulphurization problem of waxy corn, second, enrich the nutrition of glutinous maize milk powder, improve its taste.
In order to address the above problem, the present invention has adopted following technical scheme.
1, a kind of preparation method of glutinous maize milk powder is characterized in that: mainly comprise following operation, waxy corn dry granular → pulverizing → high temperature sulphur removal → soak → grind is got juice → enzymolysis → mixing → sterilization → concentrate → homogeneous → spray-drying and is made;
Wherein, the high temperature process for sulfur removal is that the waxy corn particle that will pulverize passes through bulking machine, and moment is expanded, 170～180 ℃ of outlet temperatures;
Grind get juice comprise (1), with fiberizer or pulverizer corase grind to 80～100 orders, sieve and get juice, (2), be milled to 150～300 orders with colloid mill are sieved and are got juice, make concentration and be 8～12% waxy corn breast;
Enzyme solution is to be that 8～12% waxy corn breast is warmed to 90 ℃ with concentration, adds the amylase of waxy corn breast amount 0.03～0.05%, is incubated 30 minutes;
Mixing is to add plain chocolate powder or pure fresh milk in the waxy corn Ruzhong, makes the finished product protein content reach 10～12%;
What sterilization was adopted is the tubular type sterilization, and temperature is 135～140 ℃.
For abundant nutrition, improve taste, in mixed processes, also add calcium carbonate, 2% lotus nut starch, 2% sesame and 8～14% the white granulated sugar of waxy corn breast amount 0.3%.
Among the present invention, waxy corn is handled through high temperature puffing, and not only harmful components sulphur is wherein distributed removal, and has solved the living problem of returning of waxy corn, and this is an outstanding effect of the present invention.On the other hand, waxy corn is carried out deep processing, it is superior to make taste, and nutritious milk powder product is another progress of the present invention.Wherein the selection of various nutritional labelings collocation all is going out through the several times test in the selection of swelling temperature, time and the mixed processes.In addition, through enzymolysis processing, the living problem of returning of waxy corn is solved.
The invention will be further described below in conjunction with implementing for the specific embodiment.
Embodiment one
One, selected waxy corn dry granular: require maturation, cleaning, non agricultural chemical residuum.
Two, cleaning and sterilizing: with pure water (PH6～8) cleaning and sterilizing that adds ozone.
Three, pulverize: on pulverizer, be ground into granule.
Four, expanded sulphur removal: expanded time: moment, 170～180 ℃ of outlet temperatures.
Five, soak: will expanded good raw material with PH6～8, waxy corn: 20 ℃ of pure water of water=1: 5 soaked 3 hours, perhaps with 50 ℃ of pure water immersions 1 hour.
Six, corase grind: roughly grind with the fiberizer corase grind or with the stainless steel high speed disintegrator.
Seven, scum juice separates: finish with 80～100 order motor-vibro screens, add pure water to concentration 8～12%.
Eight, fine grinding: adopt the colloid mill fine grinding.
Nine, the secondary scum juice separates: sieve with 150～300 order motor-vibro screens, scum juice separates.
Ten, enzymolysis: with concentration is that 8～12% waxy corn breast is warmed to 90 ℃, adds the amylase of waxy corn breast amount 0.03～0.05%, is incubated 30 minutes.
11, mix: add plain chocolate powder or pure fresh milk in the waxy corn Ruzhong, make the finished product protein content reach 10～12%.
12, sterilization: through the tubular type sterilization, temperature is 135～140 ℃ with the material that mixes.
13, vacuum concentrates: vacuum is concentrated into solid contents 55～65%.
14, homogeneous: the extruding homogeneous is handled in homogenizer.
15, spray-drying: milk powder is made common process.
16, finished product packing.
Embodiment two,
Compare with embodiment one, wherein in mixed processes, also add calcium carbonate, 2% lotus nut starch, 2% sesame and 8～14% the white granulated sugar of waxy corn breast amount 0.3%.
Other is identical with embodiment one.
Claims (2)
1, a kind of preparation method of glutinous maize milk powder is characterized in that: mainly comprise following operation, waxy corn dry granular → pulverizing → high temperature sulphur removal → soak → grind is got juice → enzymolysis → mixing → sterilization → concentrate → homogeneous → spray-drying and is made;
Wherein, the high temperature process for sulfur removal is that the waxy corn particle that will pulverize passes through bulking machine, and moment is expanded, 170～180 ℃ of outlet temperatures;
Grind get juice comprise (1), with fiberizer or pulverizer corase grind to 80～100 orders, sieve and get juice, (2), be milled to 150～300 orders with colloid mill are sieved and are got juice, make concentration and be 8～12% waxy corn breast;
Enzyme solution is to be that 8～12% waxy corn breast is warmed to 90 ℃ with concentration, adds the amylase of waxy corn breast amount 0.03～0.05%, is incubated 30 minutes;
Mixing is to add plain chocolate powder or pure fresh milk in the waxy corn Ruzhong, makes the finished product protein content reach 10～12%;
What sterilization was adopted is the tubular type sterilization, and temperature is 135～140 ℃.
2, the preparation method of glutinous maize milk powder as claimed in claim 1 is characterized in that: in mixed processes, also add calcium carbonate, 2% lotus nut starch, 2% sesame and 8～14% the white granulated sugar of waxy corn breast amount 0.3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100444639A CN100438767C (en) | 2005-08-25 | 2005-08-25 | A method for preparing glutinous maize milk powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100444639A CN100438767C (en) | 2005-08-25 | 2005-08-25 | A method for preparing glutinous maize milk powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1919018A true CN1919018A (en) | 2007-02-28 |
| CN100438767C CN100438767C (en) | 2008-12-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100444639A Expired - Fee Related CN100438767C (en) | 2005-08-25 | 2005-08-25 | A method for preparing glutinous maize milk powder |
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| CN (1) | CN100438767C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823916A (en) * | 2012-09-25 | 2012-12-19 | 江苏沿江地区农业科学研究所 | Corn milk containing kosteletzkya virginica and mulberry leaf components and production method thereof |
| CN103222656A (en) * | 2013-05-06 | 2013-07-31 | 平凉市佳禾农产品加工有限责任公司 | Waxy corn juice processing method |
| CN112890101A (en) * | 2021-03-10 | 2021-06-04 | 重庆食品工业研究所 | Preparation method of rice flour mixing particles |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315136A (en) * | 2000-03-27 | 2001-10-03 | 李树高 | Technology for producing grains flour |
| CN1224324C (en) * | 2002-12-27 | 2005-10-26 | 温书太 | Glutinous-maize instant milk-powder and preparation method |
| CN1559301A (en) * | 2004-03-12 | 2005-01-05 | 金海洙 | Rice beverage, and its prepn. method |
| CN1271941C (en) * | 2005-02-06 | 2006-08-30 | 大连轻工业学院 | High-quality protein nutritive maize flour |
-
2005
- 2005-08-25 CN CNB2005100444639A patent/CN100438767C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823916A (en) * | 2012-09-25 | 2012-12-19 | 江苏沿江地区农业科学研究所 | Corn milk containing kosteletzkya virginica and mulberry leaf components and production method thereof |
| CN102823916B (en) * | 2012-09-25 | 2013-07-10 | 江苏沿江地区农业科学研究所 | Corn milk containing kosteletzkya virginica and mulberry leaf components and production method thereof |
| CN103222656A (en) * | 2013-05-06 | 2013-07-31 | 平凉市佳禾农产品加工有限责任公司 | Waxy corn juice processing method |
| CN103222656B (en) * | 2013-05-06 | 2015-04-15 | 平凉市佳禾农产品加工有限责任公司 | Waxy corn juice processing method |
| CN112890101A (en) * | 2021-03-10 | 2021-06-04 | 重庆食品工业研究所 | Preparation method of rice flour mixing particles |
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| Publication number | Publication date |
|---|---|
| CN100438767C (en) | 2008-12-03 |
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Granted publication date: 20081203 Termination date: 20130825 |