CN103461813A - Corn weak flour and production method thereof - Google Patents

Abstract

The invention relates to corn weak flour and a production method thereof, and belongs to food processing technologies. The production method comprises: screening mature corn grains to remove impurities, performing dry-method decrustation, crushing, acid-fat combined weakening, rolling grinding, high-temperature extrusion, drying, ultrafine grinding and the like to produce corn weak flour possessing good bonding force and plasticity. The corn flour of the invention is suitable for adjusting of plastic dough used to process of wheaten food such as biscuits, cakes, crisp desserts and the like, so that corn is widened in application scope. The production method has mild conditions, no pollution, no generation of waste residues, waste gases and harmful substances; and no chemical reagents are used, so that the product is safe to take.

Description

Corn weak flour and production method thereof

technical field

The invention belongs to the field of food processing, in particular to corn flour and an environment-friendly processing method thereof.

Background technique

Maize, also known as corn, is an annual herbaceous plant in the Gramineae family. It is one of the most widely distributed food crops in the world, and its planting area ranks third after wheat and rice. The planting range is from Canada and Russia at 58°N latitude to South America at 40°S latitude. There are two famous corn golden belts in the world, located in the United States and China. Corn is one of the main crops in my country, and its output ranks second in the world. It is an important food, feed and chemical raw material in my country. According to its starch composition and taste characteristics, there are common grain and industrial corn, glutinous corn, sweet corn, etc.

Traditional Chinese medicine research shows that: corn tastes sweet and flat, has the functions of regulating the appetite, nourishing the lungs and calming the heart, clearing dampness and heat, benefiting the liver and gallbladder, and delaying aging. Every 100 grams of corn contains 4.0 grams of protein, 1.2 grams of fat, 22.8 grams of carbohydrates and biologically active substances such as vitamins, dietary fiber, glutathione, zinc, and selenium. The linoleic acid and vitamin E contained in corn can lower cholesterol levels and reduce the occurrence of arteriosclerosis; glutathione can prevent the human body from suffering from cancer; selenium can accelerate the decomposition of oxides in the human body and inhibit malignant tumors; Fiber is 4-10 times higher than polished rice and refined noodles, which can promote intestinal peristalsis, accelerate the elimination of toxic and harmful substances, and reduce the occurrence of colon cancer; corn is rich in carotene and zeaxanthin, which can protect eyesight and prevent cancer. In Mexico, the "hometown of corn", the annual consumption of corn tortillas reaches as much as 12 million tons, and people, rich or poor, like to eat them very much; in developed countries and regions, corn is used as a supplement of vitamins, essential fatty acids and A source of minerals such as iron and magnesium; in poor countries and regions, corn is a cheap ration.

The gluten strength of dough is a key index to measure the application range of dough in noodle food. In general, strong flour is suitable for the production of elastic dough products such as bread, steamed buns, Hanamaki, ramen, elastic noodles, etc.; medium flour is suitable for the production of dough products with proper extensibility such as dried noodles, tough biscuits, pancakes, dumplings, etc.; weak flour is suitable for production Plastic dough products such as short biscuits, cakes, pastries, etc. Because corn contains a lot of crude fiber, the protein content in corn is low, and it is mainly gliadin that is not easily digested and absorbed by the human body. The quality is poor, the amino acid is unbalanced, and the content of lysine, tryptophan and methionine is insufficient. Therefore, corn is a non-nutritive complete food in terms of digestion and absorption characteristics. Corn starch has a high gelatinization temperature and is easy to age. The taste of aged starch deteriorates, which also greatly reduces the digestion and absorption rate and nutritional value of corn; the microstructure of corn starch presents a polygonal shape with sharp angles, and the taste is rough and poor in palatability; Corn protein does not contain ergot protein and glutenin, that is, it does not contain gluten protein. Therefore, corn dough is a highly viscous and inelastic dough. To sum up various reasons, corn dough prepared from corn flour without functionalization and physical properties improvement has neither elasticity nor plasticity, and cannot replace wheat flour in the processing of biscuits, pastries, dumplings and other noodle foods. There are a small amount of literature reports about corn dumpling flour at present, but due to cumbersome operation, difficult processing technology, difficult control of product quality, relevant technology has not been popularized and promoted, and there is almost no corn flour that can replace wheat flour processed noodles in the market.

At present, my country's corn is mainly used as raw material for feed and chemical products. The corn used for rations and food industry accounts for about 5% of the total corn output, which is only about 2.5 million tons. However, the food industry in major corn-producing countries such as the United States and Mexico consumes more than 10% of their corn production. my country has a large population and a small area of arable land per capita, making it a major food importer. The unbalanced consumption of corn is contrary to the country's food security policy. A large amount of corn resources are used in non-food fields, which not only does not conform to my country's current food security policy, but also causes people to ignore the research on corn food processing technology and make it difficult for corn food resources to enter the staple food. field, resulting in the waste of corn food resources, so that the nutritional and health effects of corn are far from being brought into play and utilized. Adopting advanced and convenient methods to improve the taste of corn, give full play to its natural food properties, and ensure the supply of high-quality rations and food is the only way for the healthy and sustainable development and utilization of corn resources.

Contents of the invention

The invention provides a kind of weak corn powder and its production method, which changes the current situation that corn is widely used as feed and chemical raw materials, optimizes the taste of corn staple food, makes the product easy to digest and absorb, provides delicious corn food, and exerts the special characteristics of corn. Nutritious and health-care functions, improve the edible value and commodity value of corn, and create greater economic and social benefits.

The technical scheme that the present invention takes comprises the following steps:

(1) Preparation of germ corn flour

The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside;

(2) Weakening, infiltration and improvement of tissue structure of acid fat

Based on the germ corn flour, adjust its water content to 40%-50%, and add 0.5%-1.2% of food-grade lactic acid, 0.1%-0.2% of food-grade citric acid, and 0.5% of corn germ oil in terms of mass percentage -1.0%, thermal insulation rolling and grinding at 30-35°C for 30-40min, so that the various ingredients are fully mixed, dispersed evenly and blended with each other, and then extruded at a temperature of 145-150°C to improve the structure of corn flour and enhance plasticity , when extruding, the material travels 120cm in the extrusion cavity, the material flow rate is 30-60cm/min, and the material import and export cross-sectional area ratio is 30:1;

(3) Variable temperature drying, ultrafine grinding

The above-mentioned extrudates are placed in airtight anaerobic conditions at 25-30°C for 3-5h to further improve the microstructure and tissue state of the extruded corn, then dry with hot air at 60°C for 1-3h, and then hot-air at 80°C After drying for 1-2 hours, the dried material was cyclone crushed to obtain weak corn powder with a particle size of 180 mesh.

The corn raw material of the present invention is the mature grain of common grain and industrial corn.

The invention has the advantages of adopting the technologies of acid and fat weakening, thermal insulation rolling and grinding and tissue improvement, endowing corn flour with proper binding force, reducing the viscosity of corn dough, enhancing the plasticity of corn, so that it can partially or completely replace wheat flour for biscuits, cakes and dumplings For the production of iso-noodle food, it has been tested that the extensibility of corn weak flour is less than 8cm, and the stretching time is less than 4min, which meets the quality requirements of weak flour. The noodle food produced with it as raw material has delicate taste and excellent flavor. The product of the invention is environmentally friendly, has no pollution, produces no waste, and is easy to operate, broadens the application range of corn in food processing, and provides a nutritious and convenient staple food raw material.

Detailed ways

The corn raw material of the present invention is the mature grain of common grain and industrial corn.

Example 1:

(1) Preparation of germ corn flour

The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside;

(2) Weakening, infiltration and improvement of tissue structure of acid fat

Based on the germ-free corn flour, adjust its water content to 50%, and add 1.2% food-grade lactic acid, 0.2% food-grade citric acid, and 1.0% corn germ oil in terms of mass percentage, and heat-preserve, roll and grind at 35°C For 40 minutes, the various ingredients are fully mixed, dispersed evenly and blended with each other, and then extruded at a temperature of 150°C to improve the structure of corn flour and enhance plasticity. When extruding, the material travels 120cm in the extrusion cavity, and the material flow rate is 30cm/min , The material import and export sectional area ratio is 30:1.

(3) Variable temperature drying, ultrafine grinding

The above-mentioned extrudates were placed in airtight anaerobic conditions at 30°C for 5 hours to further improve the microstructure and tissue state of the extruded corn, and then dried with hot air at 60°C for 3 hours, and then dried with hot air at 80°C for 2 hours. Pulverize to obtain corn weak powder with a particle size of 180 mesh.

Example 2:

(1) Preparation of germ corn flour

The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside;

(2) Weakening, infiltration and improvement of tissue structure of acid fat

Based on the germ corn flour, adjust its water content to 40%, and add 0.5% of food-grade lactic acid, 0.1% of food-grade citric acid, and 0.5% of corn germ oil in terms of mass percentage, heat preservation, rolling and grinding at 30°C For 30 minutes, the various ingredients are fully mixed, dispersed evenly and blended with each other, and then extruded at a temperature of 145°C to improve the structure of corn flour and enhance plasticity. When extruding, the material travels 120cm in the extrusion cavity, and the material flow rate is 60cm/min , The material import and export sectional area ratio is 30:1.

(3) Variable temperature drying, ultrafine grinding

The above-mentioned extrudates were placed in an airtight anaerobic condition at 25°C for 3 hours to further improve the microstructure and tissue state of the extruded corn, and then dried with hot air at 60°C for 1 hour, and then dried with hot air at 80°C for 1 hour, and the dry matter was cyclone Pulverize to obtain corn weak powder with a particle size of 180 mesh.

Example 3:

(1) Preparation of germ corn flour

The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside;

(2) Weakening, infiltration and improvement of tissue structure of acid fat

Based on the germ corn flour, adjust its water content to 45%, and add 0.85% of food-grade lactic acid, 0.15% of food-grade citric acid, and 0.75% of corn germ oil in terms of mass percentage, and heat-preserve, roll and grind at 33°C 35 minutes to make the various ingredients fully mixed, dispersed evenly and blended with each other; then extruded at a temperature of 147 ° C to improve the structure of corn flour and enhance plasticity. During extrusion, the material travels 120 cm in the extrusion cavity, and the material flow rate is 45 cm/min , the material import and export sectional area ratio is 30:1;

(3) Variable temperature drying, ultrafine grinding

The above-mentioned extrudates were placed in airtight anaerobic conditions at 27°C for 4 hours to further improve the microstructure and tissue state of the extruded corn, then dried with hot air at 60°C for 2 hours, and then dried with hot air at 80°C for 1.5 hours. Cyclone crushing to obtain weak corn flour with a particle size of 180 mesh.

Example 4:

(1) Preparation of germ corn flour

The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside;

(2) Weakening, infiltration and improvement of tissue structure of acid fat

Based on the germ-free corn flour, adjust its water content to 50%, and add 0.5% food-grade lactic acid, 0.2% food-grade citric acid, and 1.0% corn germ oil in terms of mass percentage, and heat-preserve, roll and grind at 32°C For 30 minutes, the various ingredients are fully mixed, dispersed evenly and blended with each other, and then extruded at a temperature of 145°C to improve the structure of corn flour and enhance plasticity. When extruding, the material travels 120cm in the extrusion cavity, and the material flow rate is 30cm/min , The material import and export sectional area ratio is 30:1.

(3) Variable temperature drying, ultrafine grinding

The above-mentioned extrudates were placed in airtight anaerobic conditions at 28°C for 3 hours to further improve the microstructure and tissue state of the extruded corn, and then dried with hot air at 60°C for 3 hours, and then dried with hot air at 80°C for 1 hour. Pulverize to obtain corn weak powder with a particle size of 180 mesh.

Claims (2)

1. a weak corn flour is characterized in that it is obtained by the following steps: (1) Preparation of germ corn flour The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside; (2) Weakening, infiltration and improvement of tissue structure of acid fat Based on the germ corn flour, adjust its water content to 40%-50%, and add 0.5%-1.2% of food-grade lactic acid, 0.1%-0.2% of food-grade citric acid, and 0.5% of corn germ oil in terms of mass percentage -1.0%, thermal insulation rolling and grinding at 30-35°C for 30-40min, and then extruded at a temperature of 145-150°C. During extrusion, the material travels 120cm in the extrusion cavity, and the material flow rate is 30-60cm/min. The cross-sectional area ratio of import and export is 30:1; (3) Variable temperature drying, ultrafine grinding The above-mentioned extrudates are placed in airtight anaerobic conditions at 25-30°C for 3-5h, then hot-air dried at 60°C for 1-3h, and then hot-air-dried at 80°C for 1-2h, and the dried matter is cyclone pulverized to obtain Corn weak flour with a particle size of 180 mesh. 2. the production method of corn weak meal as claimed in claim 1 is characterized in that comprising the following steps: (1) Preparation of germ corn flour The mature corn kernels are subjected to winnowing and magnetic separation to remove inedible impurities such as husks, weeds, sand, stones, and metals. After screening and removing impurities, the petals are broken by dry method to completely remove the corn husks, but the germ corn is kept and crushed into Germ corn flour with a particle size of 140 mesh, set aside; (2) Weakening, infiltration and improvement of tissue structure of acid fat Based on the germ corn flour, adjust its water content to 40%-50%, and add 0.5%-1.2% of food-grade lactic acid, 0.1%-0.2% of food-grade citric acid, and 0.5% of corn germ oil in terms of mass percentage -1.0%, thermal insulation rolling and grinding at 30-35°C for 30-40min, and then extruded at a temperature of 145-150°C. During extrusion, the material travels 120cm in the extrusion cavity, and the material flow rate is 30-60cm/min. The cross-sectional area ratio of import and export is 30:1; (3) Variable temperature drying, ultrafine grinding The above-mentioned extrudates are placed in airtight anaerobic conditions at 25-30°C for 3-5h, then hot-air dried at 60°C for 1-3h, and then hot-air-dried at 80°C for 1-2h, and the dried matter is cyclone pulverized to obtain Corn weak flour with a particle size of 180 mesh.