CN101129178A - Corn chips for breakfast and method of preparing the same - Google Patents
Corn chips for breakfast and method of preparing the same Download PDFInfo
- Publication number
- CN101129178A CN101129178A CNA2007101395569A CN200710139556A CN101129178A CN 101129178 A CN101129178 A CN 101129178A CN A2007101395569 A CNA2007101395569 A CN A2007101395569A CN 200710139556 A CN200710139556 A CN 200710139556A CN 101129178 A CN101129178 A CN 101129178A
- Authority
- CN
- China
- Prior art keywords
- cornflakes
- corn
- soybean
- emulsifying agent
- phosphate starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Disclosed are corn flakes for breakfast, which comprises corn, soybean, phosphate starch, flavoring agent, vitamins, microelement and emulsifying agent, wherein the weight ratio of corn, soybean and phosphate starch is 500-850 : 450-50 : 50-100. The corn flakes contain proteins, dietary fabrics, multiple vitamins and microelements needed by human body.
Description
Technical field
The invention belongs to a kind of corn flakes and preparation method thereof.
Prior art
China reforms and opens up to the outside world in the last thirty years, and great changes have taken place the people's material life, but because the exploitation of corresponding popular science knowledge and health food is not in time caught up with, national health status is just being followed the western countries track of an overturned cart in the 60 to 70's.The cereal intake descends in the diet, and the consumption of non-staple foodstuff such as meat, egg, milk is then skyrocketing, and irrational dietary structure has caused the incidence of disease of high fat of blood, obesity, artery sclerosis, constipation, diabetes and some cancer sharply to rise.Along with deepening constantly to understanding such as the disease origin cause of formation, prophylactico-therapeutic measures, people are when paying attention to drug therapy, begun progressively to change the diet custom, start with from reasonable adjustment diet structure, and then reaching the purpose of treatment and prevention, this has just produced not only having additional nutrients but also have the staple food product great demand of health-care efficacy.
The health care grain that corn is re-recognized by the world, extremely consumer's attention in areas such as America and Europes in recent years, corn food becomes popular health food in very great demand.A current research of Germany nourishing healthy association shows that in all staple foods, the nutritive value of corn and health-care effect are the highest.
Soybean (being commonly called as soya bean) is high nutrient plant food, protein content is about 38%, its essential amino acid is formed and is fit to the human body needs, for the people more than two years old, it is 100 that the physiology of soybean protein is tired, identical with egg, milk protein, in other words, soybean protein includes whole essential amino acids of sufficient amount needed by human body under the situation of picked-up recommended amounts protein.The formal clause of the relevant soy food product Health Claims that FDA proposes is as follows: " eat the 25g soybean protein every day, can reduce the risk of coronary heart disease.Moreover, modern study is the result also show, the material that has physiologically active in the soybean is also very many, in the project of American National cancer research place 5 years by a definite date " design food " soybean classified as one of six kinds of food that are hopeful most pre-anti-cancer.
Balanced diet is the key concepts of nutrition, and one of them very important notion is the proteinaceous nutrient complementation.The term of this nutrition refers to two or more different albumen mixed edibles can remedy amino acid whose deficiency mutually, thereby improves whole absorptivity, obtains more high nutritive value.Wherein the nutrient protein complementation of soybean and grain (Ru Gu, wheat etc.) is extremely important, and this also is the balanced diet institute promotion energetically that China food nutrition Advisory Board proposes.China's element is a staple food with cereal, wheaten food, and lysine, threonine are lacked, soybean with rice, face is matched not only can replenish these limiting amino acids, can also make soybean sulfur-containing amino acid on the low side relatively itself reach balance.In addition, an other important criteria of balanced diet is that animal/vegetable protein promotes mutually, i.e. " animals and plants complementation ".Soybean occupies very special status in balanced diet, it is unique vegetalitas complete protein, almost can both produce good nutrition complement effect with all animal/vegetable proteins.Soybean and fresh milk are the typical cases of animals and plants complementation, except protein was fully used, the casein in the milk can promote the absorption of calcium in the soybean, and the iron in the soybean can remedy the deficiency of milk iron deficiency, soybean lecithin can reduce the absorption of fat, promotes fat metabolism.
The cornflakes breakfast food also can be seen in market at present.The cornflakes product that American-European countries is common, raw material are corn and other filler, as the cornflakes of no fat, and number of patent application: 96195422.The product of seeing on the domestic market, product specification is lower, or the common dilated food that can only dry-eating can not soak, or must soak the elementary processed food of corn that could eat after the long period through boiling or in boiling water.As multi-flavour puffed slice and preparation method thereof, number of patent application: 97112014.5; Sugar-reducing pumpkin bean powder corn flakes, number of patent application: 98125247.8; Or directly process with the former wheat of corn, lysine, the threonine of the needed by human that lacked in the corn do not replenished the field headquarters of going forward side by side and support the corn food of strengthening.As adopt the cornflakes production method of microwave ripening corn, number of patent application: 95102533.3, the milk suit bag, number of patent application: 200510097914.5, there is the defective of many marketing qualities and edible quality aspect in coarse mouthfeel mostly.To adopt soybean that limiting amino acid in the zein is carried out complementary product by the food formula computing system appear in the newspapers.
Summary of the invention
The purpose of this invention is to provide a kind of crisp-fried good to eat corn breakfast food and production method thereof, it can provide the vitamin and the trace element of heat, albumen and dietary fiber and multiple needed by human for human body, but also is rich in multiple physiologically active ingredient.
The present invention adopts the food formula computing system corn and soybean to be carried out the nutrition assembly of science according to balanced diet nutrition notion, strengthened function factors such as the vitamin of needed by human and trace element, be processed to form functional corn breakfast food series of products through special process such as extrusion, ultra-thin compressing tablet, microwave ripening and shortcakeizations.The functional corn breakfast food of exploitation can directly eat, also can in hot and cold milk, promptly steep instant, it is unreasonable and not at the market supply and demand contradictions such as product of special population not only to have solved the breakfast food product nutrition arrangement of present China well, and meet the exploitation direction of international market corn food, make breakfast food nutrient laden more, scientific.
In order to reach the technical scheme that purpose of the present invention adopts be:
Corn flakes of the present invention is made up of corn, soybean, organic phosphate starch, flavouring, vitamin, micro-emulsifying agent, wherein corn: soybean: the weight ratio of organic phosphate starch is 500-850: 450-50: 50-100;
Flavouring consists of: sucrose 50-350g/Kg cornflakes, salt 10-80g/Kg cornflakes, food seasoning 5-20g/Kg cornflakes and emulsifying agent 20-80g/Kg cornflakes;
Vitamin consists of: VB
11-12mg/Kg cornflakes, VB
21-12mg/Kg cornflakes, VB
61-12mg/Kg cornflakes, VB
120.01-0.02mg/Kg cornflakes, nicotinic acid 10-200mg/Kg cornflakes, folic acid 1-2mg/Kg cornflakes, pantothenic acid 10-50mg/Kg cornflakes;
Trace element consists of: calcium 1000-7000mg/Kg cornflakes, iron 10-130mg/Kg cornflakes, zinc 10-130mg/Kg cornflakes.
Preparation method of the present invention is as follows:
(1) with the impurity elimination decortication respectively of corn, soybean, pulverizes, cross the 20-100 sieve, in corn and soybean, add organic phosphate starch and water, fully mix, obtain major ingredient;
(2) major ingredient is added dual-screw pelletizer, under not expanded condition, cause particle;
(3) drying is that standard is adjusted particle humidity, compressing tablet on tablet press machine with not mutual adhesion between the particle;
(4) flavouring, vitamin and trace element and emulsifying agent are deployed into emulsion, in the dressing machine, are sprayed on the cornflakes surface, oven dry;
(5) with cornflakes slaking on microwave equipment, shortcakeization, the sterilization of above-mentioned seasoning oven dry, obtain product.
The ratio of weight and number of described water and corn, soybean and organic phosphate starch raw material sum is 15-25: 100.
Aforesaid emulsifying agent is a soybean lecithin.
Described dual-screw pelletizer condition of work is temperature 20-90 ℃.
The time of described microwave ripening, shortcakeization, sterilization is 1-3min.
The advantage of this product is:
1. formula for a product is reasonable in design: the proportioning of main auxiliary material at first, and according to the nutrition complement principle, the adding proportion of design corn and soybean; The second, according to modern's nutrition present situation, strengthened the vitamin and the trace element of needed by human in the product; The 3rd, in the product batching, use the converted starch of developing voluntarily, improved the sense organ and the processing characteristics of product.
2. production technology possesses advanced and applicable property: at first, for guaranteeing sheet type and even minimal thickness, adopt twin screen extrusion apparatus, at not expanded condition compacted under; The second, adopt microwave shortcakeization, slaking, drying equipment, design complete process conditions, improved the organoleptic quality and the inherent quality of product; The 3rd, be combined to form continuous production device, simplified operating procedure, improved production efficiency.
3. product and domestic cornflakes product relatively have significantly selling point, on the one hand than popcorn sheet and boiling cornflakes, have improved the crisp brittleness of product, and be directly edible crisp not hard, soaks the continuous profit of eating mouth feel, insoluble not mashed; On the other hand, strengthened the function nutrition composition, made product have more the market competitiveness.
The specific embodiment
Embodiment 1
(1) with the impurity elimination decortication respectively of corn, soybean, pulverizes, cross 20 mesh sieves, in 5Kg corn flour and 4.5Kg soy meal, add the 0.5Kg organic phosphate starch, add 2.5Kg water, fully mix, obtain major ingredient;
(2) major ingredient is added dual-screw pelletizer, under the condition of 90 ℃ of temperature, cause particle;
(3) drying is that standard is adjusted particle humidity, compressing tablet on tablet press machine with not mutual adhesion between the particle;
(4) with sucrose 616g, salt 968g and food seasoning 240g, VB
113mg, VB
213mg, VB
613mg, VB
120.15mg, nicotinic acid 130mg, folic acid 13mg, pantothenic acid 130mg, calcium 28g, iron 130mg, zinc 130mg and soybean lecithin 250g are deployed into emulsion, are sprayed on the cornflakes surface in the dressing machine, oven dry;
(5) with cornflakes slaking on microwave equipment, shortcakeization, the sterilization 1min of above-mentioned seasoning oven dry, obtain product.
Embodiment 2
(1) with the impurity elimination decortication respectively of corn, soybean, pulverizes, cross 100 mesh sieves, in 8.5Kg corn and 0.5Kg soybean, add the 1.0Kg organic phosphate starch, add 1.5Kg water, fully mix, obtain major ingredient;
(2) major ingredient is added dual-screw pelletizer, under the condition of 30 ℃ of temperature, cause particle;
(3) drying is that standard is adjusted particle humidity, compressing tablet on tablet press machine with not mutual adhesion between the particle;
(4) with sucrose 5762g, salt 172g and food seasoning 83g, VB
1150mg, VB
2150mg, VB
6150mg, VB
120.3mg, nicotinic acid 2900mg, folic acid 30mg, pantothenic acid 750mg, calcium 115g, iron 1910mg, zinc 1910mg and soybean lecithin 329g are deployed into emulsion, are sprayed on the cornflakes surface in the dressing machine, oven dry;
(5) with cornflakes slaking on microwave equipment, shortcakeization, the sterilization 1.5min of above-mentioned seasoning oven dry, obtain product.
Embodiment 3
(1) with the impurity elimination decortication respectively of corn, soybean, pulverizes, cross 40 mesh sieves, in 7.5Kg corn and 1.25Kg soybean, add the 1.25Kg organic phosphate starch, add 1.8Kg water, fully mix, obtain major ingredient;
(2) major ingredient is added dual-screw pelletizer, under the condition of 55 ℃ of temperature, cause particle;
(3) drying is that standard is adjusted particle humidity, compressing tablet on tablet press machine with not mutual adhesion between the particle;
(4) with sucrose 1000g, salt 400g and food seasoning 200g, VB
1143mg, VB
2143mg, VB
6143mg, VB
120.24mg, nicotinic acid 2410mg, folic acid 24mg, pantothenic acid 600mg, calcium 51g, iron 1565mg, zinc 1565mg and soybean lecithin 400g are deployed into emulsion, are sprayed on the cornflakes surface in the dressing machine, oven dry;
(5) with cornflakes slaking on microwave equipment, shortcakeization, the sterilization 2.2min of above-mentioned seasoning oven dry, obtain product.
Embodiment 4
(1) with the impurity elimination decortication respectively of corn, soybean, pulverizes, cross 40 mesh sieves, in 7.0Kg corn and 2.5Kg soybean, add the 0.5Kg organic phosphate starch, add 2.0Kg water, fully mix, obtain major ingredient;
(2) major ingredient is added dual-screw pelletizer, under the condition of 65 ℃ of temperature, cause particle;
(3) drying is that standard is adjusted particle humidity, compressing tablet on tablet press machine with not mutual adhesion between the particle;
(4) with sucrose 2000g, salt 450g and food seasoning 80g, VB
180mg, VB
280mg, VB
680mg, VB
120.15mg, nicotinic acid 800mg, folic acid 15mg, pantothenic acid 260mg, calcium 75g, iron 900mg, zinc 900mg and soybean lecithin 600g are deployed into emulsion, are sprayed on the cornflakes surface in the dressing machine, oven dry;
(5) with cornflakes slaking on microwave equipment, shortcakeization, the sterilization 2.0min of above-mentioned seasoning oven dry, obtain product.
Claims (5)
1. corn flakes, it is characterized in that corn flakes is made up of corn, soybean, organic phosphate starch, flavouring, vitamin, trace element and emulsifying agent, wherein corn: soybean: the weight ratio of organic phosphate starch is 500-850: 450-50: 50-100;
Flavouring consists of: sucrose 50-350g/Kg cornflakes, salt 10-80g/Kg cornflakes, food seasoning 5-20g/Kg cornflakes and emulsifying agent 20-80g/Kg cornflakes;
Vitamin consists of: VB
11-12mg/Kg cornflakes, VB
21-12mg/Kg cornflakes, VB
61-12mg/Kg cornflakes, VB
120.01-0.02mg/Kg cornflakes, nicotinic acid 10-200mg/Kg cornflakes, folic acid 1-2mg/Kg cornflakes, pantothenic acid 10-50mg/Kg cornflakes;
Trace element consists of: calcium 1000-7000mg/Kg cornflakes, iron 10-130mg/Kg cornflakes, zinc 10-130mg/Kg cornflakes.
2. a kind of corn flakes as claimed in claim 1 is characterized in that described emulsifying agent is a soybean lecithin.
3. the preparation method of a kind of corn flakes as claimed in claim 1 or 2 is characterized in that comprising the steps:
(1) with the impurity elimination decortication respectively of corn, soybean, pulverizes, cross the 20-100 sieve, in corn and soybean, add organic phosphate starch and water, fully mix, obtain major ingredient;
(2) major ingredient is added dual-screw pelletizer, under not expanded condition, cause particle;
(3) drying is that standard is adjusted particle humidity, compressing tablet on tablet press machine with not mutual adhesion between the particle;
(4) flavouring, vitamin and trace element and emulsifying agent are deployed into emulsion, in the dressing machine, are sprayed on the cornflakes surface, oven dry;
(5) with cornflakes slaking on microwave equipment, shortcakeization, the sterilization of above-mentioned seasoning oven dry, obtain product.
The ratio of weight and number of described water and corn, soybean and organic phosphate starch raw material sum is 15-25: 100.
4. the preparation method of a kind of corn flakes as claimed in claim 3 is characterized in that described dual-screw pelletizer condition of work is temperature 20-90 ℃.
5. the preparation method of a kind of corn flakes as claimed in claim 3 is characterized in that the time of described microwave ripening, shortcakeization, sterilization is 1-3min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101395569A CN101129178A (en) | 2007-09-29 | 2007-09-29 | Corn chips for breakfast and method of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101395569A CN101129178A (en) | 2007-09-29 | 2007-09-29 | Corn chips for breakfast and method of preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101129178A true CN101129178A (en) | 2008-02-27 |
Family
ID=39126711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101395569A Pending CN101129178A (en) | 2007-09-29 | 2007-09-29 | Corn chips for breakfast and method of preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101129178A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965955A (en) * | 2010-10-27 | 2011-02-09 | 江南大学 | Compound nutrient grain food of beans and grains for breakfast and preparation method thereof |
| CN101263880B (en) * | 2008-04-24 | 2011-05-11 | 吉林大学 | Food fibre corn chips and preparation thereof |
| CN102630867A (en) * | 2012-05-15 | 2012-08-15 | 安徽燕之坊食品有限公司 | Extrusion processing method of nutritious breakfast cereals |
| CN102919724A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Cherry cornflake and preparation method thereof |
| CN103070354A (en) * | 2013-02-06 | 2013-05-01 | 国家粮食局科学研究院 | Processing method of whole-grain instant porridge |
| CN104381862A (en) * | 2014-10-28 | 2015-03-04 | 陈国勇 | Piper sarmentosum flavor health corn flakes |
| CN105029221A (en) * | 2015-07-28 | 2015-11-11 | 安徽倮倮米业有限公司 | Crispy breakfast nutritional rice flakes and preparation method thereof |
| CN105285681A (en) * | 2015-10-22 | 2016-02-03 | 滨州麒林农牧机械有限公司 | Preparation method of nutritional complete crop tablet |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
-
2007
- 2007-09-29 CN CNA2007101395569A patent/CN101129178A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263880B (en) * | 2008-04-24 | 2011-05-11 | 吉林大学 | Food fibre corn chips and preparation thereof |
| CN101965955A (en) * | 2010-10-27 | 2011-02-09 | 江南大学 | Compound nutrient grain food of beans and grains for breakfast and preparation method thereof |
| CN102630867A (en) * | 2012-05-15 | 2012-08-15 | 安徽燕之坊食品有限公司 | Extrusion processing method of nutritious breakfast cereals |
| CN102630867B (en) * | 2012-05-15 | 2013-04-17 | 安徽燕之坊食品有限公司 | Extrusion processing method of nutritious breakfast cereals |
| CN102919724A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Cherry cornflake and preparation method thereof |
| CN103070354A (en) * | 2013-02-06 | 2013-05-01 | 国家粮食局科学研究院 | Processing method of whole-grain instant porridge |
| CN104381862A (en) * | 2014-10-28 | 2015-03-04 | 陈国勇 | Piper sarmentosum flavor health corn flakes |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN105029221A (en) * | 2015-07-28 | 2015-11-11 | 安徽倮倮米业有限公司 | Crispy breakfast nutritional rice flakes and preparation method thereof |
| CN105285681A (en) * | 2015-10-22 | 2016-02-03 | 滨州麒林农牧机械有限公司 | Preparation method of nutritional complete crop tablet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101129178A (en) | Corn chips for breakfast and method of preparing the same | |
| Verma et al. | Value added products from nutri-cereals: Finger millet (Eleusine coracana) | |
| US20070087107A1 (en) | Food products containing legume products and processes for producing the food products | |
| KR101661333B1 (en) | Mealworm shake and the manufacture Method for one meal | |
| Wójtowicz et al. | Selected physical properties, texture and sensory characteristics of extruded breakfast cereals based on wholegrain wheat flour | |
| JP4322813B2 (en) | Hypoglycemic food and method for producing the same | |
| CN102349624A (en) | Extruded puffed fiber food and preparation method thereof | |
| CN1021539C (en) | Mfg. process of strengthening fibre meals adding flour | |
| CN110973613A (en) | Plant composite powder composition suitable for weight-losing crowd, product suitable for weight-losing crowd and application | |
| CN104256361B (en) | Additive-free five cereals nutrient instant noodles and production method thereof | |
| CN101263880B (en) | Food fibre corn chips and preparation thereof | |
| CN104256619A (en) | Activated oat fiber nutrient and preparation method thereof | |
| RU2732917C1 (en) | Whole-grain protein chips and their production method | |
| Anwar et al. | Nutritional quality, amino acid profiles, protein digestibility corrected amino acid scores and antioxidant properties of fried tofu and seitan | |
| KR20150024040A (en) | Functional cereal that has blood glucose lowering-activity and manufacturing method thereof | |
| CN101467604A (en) | Nourishing rice flour and method for processing the same | |
| CN107279308A (en) | A kind of processing method of diet nutrient meat | |
| CN106333247A (en) | Processing method for multi-color, multi-taste puffing food | |
| CN108552468A (en) | A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof | |
| CN104920995A (en) | Pumpkin nutritional rice and preparation method thereof | |
| CN105124381B (en) | A kind of composite brown rice nutraceutical and its production method | |
| JPS6137059A (en) | Food fiber reinforcing agent composed mainly of processed wheat bran | |
| CN104413110A (en) | Cake containing five kinds of coarse grains | |
| CN103120332A (en) | Fresh processed whitebait muddy bone flesh restaurant food and manufacturing method thereof | |
| CN105105122A (en) | Grain and potato meat-vegetable mushroom staple food product series with reasonable food structure, energy and amino acid components |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080227 |