CN102919700A - Bitter gourd corn flakes and preparation method thereof - Google Patents
Bitter gourd corn flakes and preparation method thereof Download PDFInfo
- Publication number
- CN102919700A CN102919700A CN2012104863754A CN201210486375A CN102919700A CN 102919700 A CN102919700 A CN 102919700A CN 2012104863754 A CN2012104863754 A CN 2012104863754A CN 201210486375 A CN201210486375 A CN 201210486375A CN 102919700 A CN102919700 A CN 102919700A
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- Prior art keywords
- cornflakes
- corn
- balsam pear
- powder
- corn flakes
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Links
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 41
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 41
- 240000008042 Zea mays Species 0.000 title claims abstract description 40
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 40
- 235000005822 corn Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000302512 Momordica charantia Species 0.000 title claims description 36
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 36
- 235000013871 bee wax Nutrition 0.000 claims abstract description 20
- 238000005507 spraying Methods 0.000 claims abstract description 14
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 35
- 235000018365 Momordica dioica Nutrition 0.000 claims description 35
- 239000000463 material Substances 0.000 claims description 20
- 239000012166 beeswax Substances 0.000 claims description 16
- 238000005469 granulation Methods 0.000 claims description 7
- 230000003179 granulation Effects 0.000 claims description 7
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 235000021056 liquid food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 5
- 238000001816 cooling Methods 0.000 abstract 2
- 241000482268 Zea mays subsp. mays Species 0.000 abstract 1
- 235000020383 bitter gourd juice Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- -1 gruel Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 125000005233 alkylalcohol group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000007524 organic acids Chemical group 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
Landscapes
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Fodder In General (AREA)
Abstract
The invention provides bitter gourd corn flakes. The bitter gourd corn flakes are prepared by adopting the following steps: uniformly mixing 55-65 parts by weight of waxy corn powder, 20-30 parts by weight of sweet corn powder, 2-4 parts by weight of bitter gourd juice and 15-25 parts by weight of water, feeding the mixture into a twin-screw extruder for extrusion forming, then pelleting and tabletting to obtain the corn flakes with the thickness of 0.2-0.4mm, baking the corn flakes, wherein the baking temperature is 150 DEG C+/-5 DEG C, and the baking time is 8-10 minutes, uniformly spraying 5-8 parts by weight of melt beewax on the surfaces of the corn flakes after cooling to 55 DEG C+/-2 DEG C, and rapidly cooling to room temperature, thereby obtaining the bitter gourd corn flakes. As the beewax is sprayed in the preparation process, compared with the traditional corn flakes, the bitter gourd corn flakes provided by the invention have better soaking resistance performance in liquid food, and simultaneously can be prevented from absorbing moisture in the storage process. The natural bitter gourd powder added in the ingredient and the sprayed beewax increase the nutrition of the corn flakes and enrich the variety of the corn flakes.
Description
Technical field
The invention belongs to food processing field, relate to a kind of balsam pear cornflakes and preparation method thereof.
Background technology
[0002] cornflakes normally to take off embryo corn quarrel or to take off the embryo corn flour and make as raw material, are faint yellow, are the uniform sheet of thickness, fatty hardly, aromatic crisp, be easy to digestion, absorb, can be equipped with soya-bean milk, gruel, milk etc. as breakfast, nutrition, convenience, good to eat.
Traditional cornflakes have a shortcoming, are exactly soon deliquescing after the liquid foods such as soya-bean milk, gruel, milk soak, and are no longer crisp, affect mouthfeel, also lost selling point.
Summary of the invention
The object of the present invention is to provide a kind of balsam pear cornflakes, overcome above-mentioned shortcoming by the method at its surface uniform spraying beeswax.Simultaneously the present invention has added balsam pear powder in the cornflakes batching, make cornflakes contain the balsam pear composition, has not only increased the nutrition of cornflakes, has also enriched the kind of cornflakes.
The present invention also provides the preparation method of above-mentioned balsam pear cornflakes.
The invention provides a kind of balsam pear cornflakes, these balsam pear cornflakes can be made by following preparation method: with glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, balsam pear powder 2-4 weight portion, water 15～25 weight portions mix, send into extrusion modling in the twin (double) screw extruder, again through granulation, compressing tablet, make the cornflakes that thickness is the 0.2-0.4 millimeter, cornflakes are toasted, 150 ℃ ± 5 ℃ of baking temperatures, stoving time 8-10 minute, when being cooled to 55 ℃ ± 2 ℃, melt good beeswax 5～8 weight portions to the spraying of cornflakes surface uniform, the fast room temperature that is cooled to of speed is the balsam pear cornflakes.
The dry waxy corn that described glutinous corn powder refers to peel, take off embryo is that raw material is through pulverizing, cross the glutinous corn powder that 60 mesh sieves make;
The dry corn that described corn powder refers to peel, take off embryo is that raw material is through pulverizing, cross the corn powder that 60 mesh sieves make;
The invention provides a kind of preparation method of balsam pear cornflakes, the method comprises the step of following order:
⑴ mix glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, balsam pear powder 2-4 weight portion, makes a material;
⑵ spray into water 15～25 weight portions equably in a material under the condition that stirs, and mixes to make the b material;
⑶ send the b material into extrusion modling in the twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 150 ℃ ± 5 ℃ of baking temperatures, and stoving time 8-10 minute, when being cooled to 55 ℃ ± 2 ℃, melt good beeswax 5～8 weight portions to the spraying of cornflakes surface uniform, the fast room temperature that is cooled to of speed is the balsam pear cornflakes.
Balsam pear powder has the commercially available prod, has balsam pear powder to sell such as Tianjin just like fruit food industry Co., Ltd.
Beeswax is the secretion of worker bee wax gland, and its main component is organic acid, free fatty, free alkyl alcohol, carbohydrate, carotenoid, vitamin A, aromatic substance etc.When beeswax is applied to food industry, be often used as fruit glaze agent, be used for the surface spraying of food or outer coatings etc., it has well anti-suction, anti-moisture absorption effect.The beeswax that is used for food should meet the requirement of GB GB/T 24314-2009 " beeswax ".
Beeswax is determining its anti-immersion degree in liquid food at the thickness of balsam pear cornflakes surface spraying, the more anti-immersion of thicker balsam pear cornflakes of spraying, namely can keep not deliquescing of longer time at liquid food, but spraying is blocked up, when edible, can produces the wax sense, mouthfeel and the crisp degree of balsam pear cornflakes will be affected, therefore, in order to take into account anti-bubble and mouthfeel, beeswax should be not very few at the quantity for spray on balsam pear cornflakes surface, also too much unsuitable, should select a suitable consumption.
Owing to having sprayed beeswax in manufacturing process, the anti-bubble of balsam pear cornflakes of the present invention in liquid food is better than traditional cornflakes, can also prevent balsam pear cornflakes moisture absorption in storage process simultaneously.The balsam pear powder that adds in the batching and the beeswax of spraying have increased the trophism of cornflakes, and have enriched the kind of cornflakes.
Four, specific embodiment
Embodiment 1
⑴ take by weighing glutinous corn powder 600g, corn powder 250g, balsam pear powder 30g, mixes, and makes a material;
⑵ spray into the 200g drinking water equably in a material under the condition that stirs, and mixes to make the b material;
⑶ send the b material into extrusion modling in the preheated twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 150 ℃ of baking temperatures, and stoving time 9 minutes when being cooled to 55 ℃, melts good beeswax 70g to the spraying of cornflakes surface uniform, rapidly but to room temperature, makes the balsam pear cornflakes.
Embodiment 2
⑴ take by weighing glutinous corn powder 550g, corn powder 200g, balsam pear powder 20g, mixes, and makes a material;
⑵ spray into the 150g drinking water equably in the middle a material under the condition that stirs, and mixes and make the b material;
⑶ send the b material into extrusion modling in the preheated twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 145 ℃ of baking temperatures, and stoving time 8 minutes when being cooled to 53 ℃, melts good beeswax 50g to the spraying of cornflakes surface uniform, is cooled to rapidly room temperature, makes the balsam pear cornflakes.
Embodiment 3
⑴ take by weighing glutinous corn powder 650g, corn powder 300g, balsam pear powder 40g, mixes, and makes a material;
⑵ spray into the 250g drinking water equably in the middle a material under the condition that stirs, and mixes and make the b material;
⑶ send the b material into extrusion modling in the preheated twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 155 ℃ of baking temperatures, and stoving time 10 minutes when being cooled to 57 ℃, melts good beeswax 80g to the spraying of cornflakes surface uniform, is cooled to rapidly room temperature, makes the balsam pear cornflakes.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (4)
1. the invention provides a kind of balsam pear cornflakes, these balsam pear cornflakes can be made by following preparation method: with glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, balsam pear powder 2-4 weight portion, water 15～25 weight portions mix, send into extrusion modling in the twin (double) screw extruder, again through granulation, compressing tablet, make the cornflakes that thickness is the 0.2-0.4 millimeter, cornflakes are toasted, 150 ℃ ± 5 ℃ of baking temperatures, stoving time 8-10 minute, when being cooled to 55 ℃ ± 2 ℃, melt good beeswax 5～8 weight portions to the spraying of cornflakes surface uniform, the fast room temperature that is cooled to of speed is the balsam pear cornflakes.
2. the dry waxy corn that refers to peel, take off embryo according to glutinous corn powder claimed in claim 1 is that raw material is through pulverizing, cross the glutinous corn powder that 60 mesh sieves make.
3. the dry corn that refers to peel, take off embryo according to corn powder claimed in claim 1 is that raw material is through pulverizing, cross the corn powder that 60 mesh sieves make.
4. the preparation method of balsam pear cornflakes, the method comprises the step of following order:
⑴ mix glutinous corn powder 55～65 weight portions, corn powder 20～30 weight portions, balsam pear powder 2-4 weight portion, makes a material;
⑵ spray into water 15～25 weight portions equably in a material under the condition that stirs, and mixes to make the b material;
⑶ send the b material into extrusion modling in the twin (double) screw extruder, again through granulation, compressing tablet, makes the cornflakes that thickness is the 0.2-0.4 millimeter;
⑷ toast cornflakes, 150 ℃ ± 5 ℃ of baking temperatures, and stoving time 8-10 minute, when being cooled to 55 ℃ ± 2 ℃, melt good beeswax 5～8 weight portions to the spraying of cornflakes surface uniform, the fast room temperature that is cooled to of speed is the balsam pear cornflakes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104863754A CN102919700A (en) | 2012-11-27 | 2012-11-27 | Bitter gourd corn flakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104863754A CN102919700A (en) | 2012-11-27 | 2012-11-27 | Bitter gourd corn flakes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919700A true CN102919700A (en) | 2013-02-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104863754A Pending CN102919700A (en) | 2012-11-27 | 2012-11-27 | Bitter gourd corn flakes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102919700A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999002043A1 (en) * | 1997-07-11 | 1999-01-21 | Kellogg Company | Method of extending bowl life of a cereal-based food product |
| CN1242169A (en) * | 1998-07-01 | 2000-01-26 | 贵格麦片公司 | Animated food, food additive and method |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
| CN101744180A (en) * | 2008-12-11 | 2010-06-23 | 王让玲 | Method for making corn flakes with fruit flavor |
-
2012
- 2012-11-27 CN CN2012104863754A patent/CN102919700A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999002043A1 (en) * | 1997-07-11 | 1999-01-21 | Kellogg Company | Method of extending bowl life of a cereal-based food product |
| CN1242169A (en) * | 1998-07-01 | 2000-01-26 | 贵格麦片公司 | Animated food, food additive and method |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
| CN101744180A (en) * | 2008-12-11 | 2010-06-23 | 王让玲 | Method for making corn flakes with fruit flavor |
Non-Patent Citations (2)
| Title |
|---|
| 俊辉: "如何制作玉米片", 《江西农机》 * |
| 张艳荣: "高纤维即食玉米片双螺杆挤出工艺", 《食品科学》 * |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20130213 |