CN101558852A - Process for producing instant breakfast samp - Google Patents
Process for producing instant breakfast samp Download PDFInfo
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- CN101558852A CN101558852A CNA2009100648992A CN200910064899A CN101558852A CN 101558852 A CN101558852 A CN 101558852A CN A2009100648992 A CNA2009100648992 A CN A2009100648992A CN 200910064899 A CN200910064899 A CN 200910064899A CN 101558852 A CN101558852 A CN 101558852A
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Abstract
The invention relates to a process for producing an instant breakfast samp, which comprises the technological processes of core selection, cleaning, conditioning treatment, peeling and degermination, classification, corn ballast, soaking, steam boiling, loosening, quenching and tempering, continuous tabletting, drying, microbulking, cooling and packaging. The novel process for producing the instant breakfast samp solves the technical problems of anti-sticking, continuous tabletting, continuous microbulking and the like corn ballast tablet so that the instant breakfast samp cannot be produced industrially for a long time. Through the novel process, the industrial production of the instant breakfast samp appears for the first time domestically, the product quality reaches the advanced level of like products in other countries, and the produced instant breakfast samp has the advantages of low cost, crisp mouthfeel and original pure natural mouthfeel of corn.
Description
Technical field:
The present invention relates to a kind of production technology of instant breakfast samp, belong to food processing field.
Background technology:
Along with the raising of social development living standards of the people, the enhancing of people's health perception has risen to the nutrition of how to eat, the health of eating from the simple problem of having enough.People are more and more urgent to the requirement of self health, for nutrition improvement provides domestic demand power, also provide consciousness guarantee for nutrient breakfast moves towards resident's dining table.
Breakfast form of present stage compatriots can be divided into: the breakfast that eats in, eat out breakfast and do not have breakfast several.
The phenomenon of having breakfast outside the big and medium-sized cities people at present is very general, and tracing it to its cause mainly is the quickening of rhythm of life, and people do not wish the too much time to be spent in the kitchen prepare on breakfast early morning, breakfast consumer group miscellaneous therefore just occurs.And the sanitary condition of real breakfast stand is troubling really, except that the sanitary condition of indivedual hotels and specialized breakfast enterprise is relatively good, most breakfast stand sanitary condition extreme difference, these stands are free in again outside the health supervision, cause a hidden trouble to health of people.Most outside eating person has also noticed these problems, but also be not able in order to save time and for it, people are promptly convenient and time-saving on pressing for and can eating in, breakfast of nutrition health again, people just can avoid taking a long time, eating out because of the breakfast that eats in the contradiction of breakfast nutritious sanitary condition difference like this.
It is exactly congee, steamed bun, sesame seed cake, deep-fried twisted dough sticks and so on earth that the tradition breakfast cereal is put into words at home, and this series products does not still break away from complicated kitchen work state.And present many people have insufficient time to preparation breakfast, thereby just derive the various people that do not have breakfast the person outside and do not have breakfast.Some people's breakfast is based on edible milk, soya-bean milk etc., but the cereal foods that shortage matches with it on the market, and the nutrition of its absorption is just not comprehensive like this, influences breakfast quality.
Along with expanding economy, the raising of living standards of the people, the quickening of rhythm of life, the enhancing of health care consciousness, and the quick growth of dairy husbandry, the market that can predict the cereal nutrient breakfast food will be very big.Only with 400,000,000 urban populations, 100,000,000 family urban family meters were consumed 0.5kg breakfast cereal food in every month as if each household, and annual consumption figure is 600,000,000 kg, about 10,000,000,000 yuan of year amount of consumption.And if this numeral is by national consumption per head also just 1/10 of the U.S..And along with the remarkable improvement of people's quality of life, the increase of the consumption figure of liquid milk, the sales volume of believing the cereal nutrient breakfast food will be huge.
Cornflakes are easy to be accepted by the consumer as a kind of novel breakfast food that makes things convenient for, and this product in the form of sheets, and is faint yellow, and heat is low, and is nutritious, and taste is fragrant and sweet, and mouthfeel, shortcake, crisp are easy to digest and assimilate.Simultaneously, also available boiling water reconstitutes, and makes instant maize gruel.
Instant breakfast samp is not only convenient, nice as making things convenient for breakfast cereal, and is five cereals, is rich in dietary fiber, is of value to healthy.The edible corn sheet, with milk, soya-bean milk, fruit juice, nutrition complement helps absorption balanced in nutrition.Cornflakes are natural quality, have the distinctive fragrance of cereal itself, and instant bagged need not heat, edible efficient and convenient, health.
At present, the instant breakfast samp production technology of domestic report is the cornflakes with explained hereafter such as corn powder, boiling, roll compacting, pulverizing, expanded, fermentation, homogeneous, granulation, mold pressings, mouthfeel is more crisp, brew no muscle, mouthfeel is poor, edible as breakfast, can not satisfy people to breakfast requirement.Some research has also related to employing corn quarrel and has produced cornflakes for raw material, but technology is boiling, compressing tablet, baking production, and product is harder, can't directly eat, and must reprocess and could eat, and adds poach and can be processed into maize gruel, and it is edible to be not suitable for breakfast.By data consultation, the external corn flakes of producing has two classes, and a class is the corn flakes of corn flour boiling, compressing tablet, moulding, baking production; One class is the boiling of corn quarrel, compressing tablet, drying, baking process production cornflakes.It is edible that these two classes cornflakes all can be used as breakfast, since feed states difference, product mouthfeel difference, mouthfeel is more crisp basically, and loose degree is not enough, and instant mouthfeel is bad, mainly is fit to brew edible.
Therefore, in order to satisfy the demand of people,, extremely urgent for the improvement of the production technology of existing instant breakfast samp especially for the requirement of the high-quality of instant breakfast samp, good mouthfeel, low price for breakfast.
Summary of the invention:
At the deficiency that existing instant breakfast samp exists in production technology, the invention provides a kind of production technology of new instant breakfast samp, overcome the deficiency in the existing production technology, the present invention is achieved in that
The technological process of production of the present invention is:
Corn selection → cleaning → damping → peel with take off embryo → classification → corn quarrel → immersions → boiling → rake loose → modified → continuous compressing tablet → drying → microbulking → cooling → packing;
Concrete production technology is as follows:
1, raw material is selected: select for use do not have go mouldy, no worm-eaten, color and luster smell normally, germination percentage is not less than 85% yellow maize or white maize, fatty maximum level is 4.8～5.0% (butts), aliphatic acid mostly is 25% most.The corn impurity maximum level of anticipating is no more than 3%, damages corn and is no more than 5%, and the moisture maximum level is no more than 14%, and nature of glass rate minimum point will reach 50%.
2, cleaning: remove iron tramp through magnetic separator, remove big small impurities, remove stone and clod, and remove light impurity through the air draught separator with the suction-type stone remover by roto-siofter.
3, peel, take off embryo and classification: the corn after the cleaning carries out moisture through damping machine to be regulated, and corn can make scytoblastema moisturize after aqueous vapor is regulated, and is easy to separating of embryo and endosperm.Being 610 commentaries on classics/min when the germ separator rotating speed is zero load, is 560～580 commentaries on classics/min during heavy load.Hit through germ separator rotation maize peel, embryo are taken off and with the corn fragmentation.The quarrel, embryo and the skin mixture that take off embryo remove the skin and the powder of lightweight again through the air draught separator, remove maize and scytoblastema that links to each other and skin quarrel mixture through plansifter classification and gravity classification then, thereby obtain uniform particles and pure hard quarrel.Its granularity remains between 4～6mm, and fat content remains on below 1%, and ash content is below 0.6.
4, soak: load weighted corn quarrel is put into steeping tank, add water and add paste agent simultaneously, regulating temperature is 35-45 ℃, soak time 1.5-2.5 hour, and make the corn quarrel can fully absorb moisture, be unlikely to excessively softening again.
5, boiling: soaked corn quarrel is put into precooker, make the abundant gelatinization of corn quarrel starch, reach till the gelatinization degree, digestion time is about 45～90min.
6, rake pine: well-done material by the loose machine of rotary rake, is used antitack agent simultaneously, make the mutual adhesion of material, be uniformly dispersed.
7, modified: as will to harrow corn quarrel behind the pine by modified aging machine equilibrium water conten, and make corn quarrel inside and outside quality unanimity, adhesion when preventing compressing tablet.
8, compressing tablet: the corn quarrel raw material after the dehumidifying is the shot shape, adopts continous way tablet press machine compressing tablet.The gap of regulating during compressing tablet between two rollers is 0.15-0.25mm.
9, drying: cornflakes enter drying machine and carry out drying, and drying machine is a shell insulation, and there is rotary disk inside, and by the motor transmission, its rotating speed can be regulated during work, and cornflakes can thermally equivalent when rotating.Drying machine adopts the hot blast heating, and baking temperature is controlled between 80-100 ℃, and the cornflakes moisture is dropped to below 20% rapidly.
10, microbulking: dry cornflakes are delivered to the airflow puffing machine, adjust temperature, air velocity and blanking velocity, make the cornflakes generation distinctive fragrance of expanded and corn to a certain degree.Reach directly edible crisp, fragrant and pleasant to taste, steeping and eating the lubricious flexible of mouthfeel.
The water content of cornflakes embryo is approximately about 20%, thickness is 0.4～0.6mm, laminar, it is yellow that color is, enter puffing furnace after, under higher temperature, moisture in the cornflakes is vaporized rapidly, expands outwards to shift out, and makes table and the generation micro-bubble, air spots is sliding, and thickness is little after coming out of the stove increases.Along with the continuous minimizing of moisture, caramelization increases, and product becomes golden yellow by yellow, even is brown, and after baking finished, the moisture in the product dropped to 3～5%, and product is not brought back to life, and can long preservation and never degenerate.
11, cooling and packing: the cornflakes after coming out of the stove are put into air and are carried out nature cooling, and the temperature for the treatment of cornflakes is packed rapidly and sealed preservation during near room temperature, gets damp to prevent cornflakes from absorbing airborne moisture once more.
Beneficial effect:
1, corn quarrel granularity is to the influence of cornflakes quality
Corn quarrel granule size all has bigger influence to suction and gelatinization and cornflakes quality, by research corn quarrel granule size to determine to produce the corn quarrel granularity of cornflakes.
Corn quarrel granularity sees Table 1 to the influence of cornflakes quality
Table 1 corn quarrel granularity is to the influence of cornflakes quality
By experimental result as can be known: raw material granularity is a very important influence factor.When using corn flour, the material after high pressure steams is cyan, and the smell of burning is arranged, and is difficult for compressing tablet, and is second-rate.When raw material corn quarrel granularity was 4～6mm, cornflakes color of making and mouthfeel all were best.Next cornflakes quality of producing with 6～8mm corn quarrel is also good.But because particle diameter is bigger, gelatinization degree is low, needs long gelatinization time.
2, cooking pressure is to the influence of cornflakes quality
Cooking pressure has bigger influence to the gelatinization degree of corn quarrel, is determining gelatinization time.
Cooking pressure sees Table 2 to the influence of cornflakes quality
Table 2 cooking pressure is to the influence of cornflakes quality
By experimental result as can be known: other condition is constant, and gelatinization pressure is a very important influence factor to product quality.The gelatinization hypotony, cornstarch gelatinization fully, and gelatinization time prolongation have hard-core in the corn quarrel, are difficult for compressing tablet; Can suitably accelerate gelatinization though stick with paste hypertonia, the normal gelatinization of starch is excessive, colour-darkening; When the pressure of boiling gelatinization is controlled at 1.4kkg/cm
2The time, the cornflakes color and luster of producing is charming, thick flavor, and easy compressing tablet, mouldability is better and mouthfeel is crisp, and quality is better.When the industrialization continuously cooking, can't reach this pressure, thus the atmospheric cooking that suitability for industrialized production adopts, the proper extension digestion time.
3, digestion time is to the influence of cornflakes quality
Digestion time sees Table 3 to the influence of cornflakes quality
Table 3 digestion time is to the influence of cornflakes quality
By experimental result as can be known: other condition is certain, and digestion time is a significant effects factor equally.Gelatinization time is short, and fully gelatinization of cornstarch is unfavorable for the carrying out that the back processes, and insufficient fragrance, and mouthfeel is relatively poor simultaneously; Gelatinization time is long, then causes the deepening of corn quarrel color and luster, and easy roll banding during compressing tablet, and mouldability is bad, and the product mouthfeel of making is hardened, and when gelatinization time was 120min, product colour was glassy yellow, the fragrance abundance, easily be shaped and mouthfeel crisp.
Showing as corn quarrel on the macroscopic view increases slightly steaming the back volume, and moisture increases, and color and luster is by the original light yellow rufous that becomes, simultaneously and give out special fragrance after the corn gelatinization.On the microcosmic, the amylum body of raw material corn quarrel own is surrounded by one deck protein, and in the process of HTHP gelatinization, starch absorbs the moisture gelatinization and hydrolysis takes place part, and its result makes the corn quarrel be transparence.Maillard reaction takes place in amino acid and sugar, thereby makes the corn quarrel by the original light yellow rufous that becomes.The enzyme inactivation makes the semi-finished product after the gelatinization, the character quite stable, and the gelatinization of starch and caramelization make the corn quarrel that steams that the distinctive fragrance of corn be arranged.
4, baking temperature is to the influence of cornflakes quality
The modified back of corn quarrel compressing tablet, drying, baking temperature sees Table 4 to the cornflakes quality influence
Table 4 baking temperature is to the influence of cornflakes quality
By experimental result as can be known: other condition is certain, and during 70～75 ℃ of baking temperatures, the cornflakes quality is better.Baking temperature is low, requires drying time long, and cornflakes are harder, and the baking temperature height easily causes cornflakes that the smell of burning is arranged, and the color and luster browning is difficult for expanded, causes mouthfeel poor.
5, drying time is to the influence of cornflakes quality
Have bigger influence to cornflakes matter structure drying time, and too slow cornflakes idioplasm structure is tight, and too fast cornflakes idioplasm structure is loose, all influences the product puffing quality.
Drying time, the influence to the cornflakes quality saw Table 5
Table 5 drying time is to the influence of cornflakes quality
By experimental result as can be known: other condition is constant, directly affects baking temperature, drying time the complexity of compressing tablet and the shape size of cornflakes.Baking temperature is crossed the low aging speed quickening that then easily causes cornstarch, and drying time is long.The too high outer overdrying of dry back corn quarrel raw material, compressing tablet difficulty and the cornflakes periphery indention shape that is pressed into of then easily forming of baking temperature.Experimental result knows that baking temperature is about 70 ℃, the time, product quality was better when being 20min.
6, swelling temperature is to the influence of cornflakes quality
By experimental result as can be known: other condition one timing, swelling temperature has significant effects to color, the mouthfeel of product.Swelling temperature is on the low side to make product color shallow, and the water content of product do not reach the requirement of regulation, thereby mouthfeel is hardened.Swelling temperature is too high, operate wayward, cause easily expanded excessively, the product colour overstrike produces the smell of burning, and is easily cracked.When swelling temperature was controlled at 280 ℃ of left and right sides, it is golden yellow that the cornflakes color and luster is, and have certain expanded fragrance, and expansion effect is better, product perfume (or spice), crisp good to eat.
Swelling temperature sees Table 6 to the influence of cornflakes quality
Table 6 swelling temperature is to the influence of cornflakes quality
7, the expanded time is to the influence of cornflakes quality
The expanded time of table 7 is to the influence of cornflakes quality
By experimental result as can be known: color, the mouthfeel of expanded time to product has significant effects.The expanded time, the too short product color that makes was shallow, and puffed degree is not enough, and the water content of product do not reach the requirement of regulation, thereby mouthfeel is hardened.The expanded time is long, operate wayward, cause easily expanded excessively, the product colour overstrike produces the smell of burning, and is easily cracked.The expanded time, it is golden yellow that the cornflakes color and luster is, and have certain expanded fragrance when being controlled at the 1min left and right sides, and expansion effect is better, product perfume (or spice), crisp good to eat.
8, orthogonal experiment
Can tentatively determine the basic technology condition by above experiment of single factor, orthogonal experiment process conditions factor level table sees 8, table 10, and experimental result sees Table 9, table 11.
Table 8, orthogonal experiment factor level table
Table 10 orthogonal experiment factor level table
Table 9 Orthogonal experiment results
Table 11 Orthogonal experiment results
The intuitive analysis method:
Can see A from the experimental result scoring
2B
3C
2D
2Score 40 minutes, be reasonable process conditions, make the cornflakes quality of producing better.Its specific condition is corn quarrel granularity 4～6mm, and soak time 180min, cooking pressure are 1.2kgf/cm
2, gelatinization time 120min; In four factors of back, E
2F
2G
3F
3Being maximum score, is a fabrication process condition preferably.That is: baking temperature is 70 ℃, drying time 20min, several 300 ℃ of swelling temperature, 75 seconds expanded time.
Extremum difference analysis:
Process conditions are bigger horizontal combination among selection I, II, the III of each factor preferably, can find out A by above table 9 and table 11 range analysis
2B
3C
2D
2, E
2F
2G
3F
2May be two combinations preferably, its result conforms to substantially with the resulting result of intuitive analysis.
Orthogonal experiment shows that when satisfying above processing technology, cornflakes color and the mouthfeel produced are better.
The technology that a kind of instant breakfast samp of the present invention is produced, the new technology that instant breakfast samp is produced has been proposed, antiseized, the continuous compressing tablet of corn quarrel compressing tablet, microbulking etc. can not suitability for industrialized production since long-term continuously technical barrier have been solved, realized the suitability for industrialized production of instant breakfast samp at home first, product quality has reached the advanced level of external like product; The corn antiseized technology of continuous pressed-disc technique and corn quarrel compressing tablet that is cut is studied, solved the adhesion problems in the continuous compressing tablet process, for the suitability for industrialized production of corn flakes has been established technical foundation; Solid material continuous swelling technology of the present invention, by adjusting air velocity, airflow direction, material movement path etc. has solved curling, coking problem in the cornflakes puffing process, has guaranteed product quality, has realized the serialization production of cornflakes.And the instant breakfast samp of producing is with low cost, and mouthfeel is more crisp, has kept the original pure natural mouthfeel of corn.
The specific embodiment:
Embodiment (one):
1, raw material is selected: select for use do not have go mouldy, no worm-eaten, color and luster smell normally, germination percentage is not less than 85% yellow maize or white maize, fatty maximum level is 4.8～5.0% (butts), aliphatic acid mostly is 25% most.The corn impurity maximum level of anticipating is no more than 3%, damages corn and is no more than 5%, and the moisture maximum level is no more than 14%, and nature of glass rate minimum point will reach 50%.
2, cleaning: remove iron tramp through magnetic separator, remove big small impurities, remove stone and clod, and remove light impurity through the air draught separator with the suction-type stone remover by roto-siofter.
3, peel, take off embryo and classification: the corn after the cleaning carries out moisture through damping machine to be regulated, and corn can make scytoblastema moisturize after aqueous vapor is regulated, and is easy to separating of embryo and endosperm.Being 610 commentaries on classics/min when the germ separator rotating speed is zero load, is 560～580 commentaries on classics/min during heavy load.Hit through germ separator rotation maize peel, embryo are taken off and with the corn fragmentation.The quarrel, embryo and the skin mixture that take off embryo remove the skin and the powder of lightweight again through the air draught separator, remove maize and scytoblastema that links to each other and skin quarrel mixture through plansifter classification and gravity classification then, thereby obtain uniform particles and pure hard quarrel.Its granularity remains between 4～6mm, and fat content remains on below 1%, and ash content is below 0.6.
4, soak: load weighted corn quarrel is put into steeping tank, add water and add paste agent simultaneously, regulating temperature is 35 ℃, and soak time 1.5 hours makes the corn quarrel can fully absorb moisture, is unlikely to excessively softening again.
5, boiling: soaked corn quarrel is put into precooker, make the abundant gelatinization of corn quarrel starch, reach till the gelatinization degree, digestion time is about 45～90min.
6, rake pine: well-done material by the loose machine of rotary rake, is used antitack agent simultaneously, make the mutual adhesion of material, be uniformly dispersed.
7, modified: as will to harrow corn quarrel behind the pine by modified aging machine equilibrium water conten, and make corn quarrel inside and outside quality unanimity, adhesion when preventing compressing tablet.
8, compressing tablet: the corn quarrel raw material after the dehumidifying is the shot shape, adopts continous way tablet press machine compressing tablet.The gap of regulating during compressing tablet between two rollers is 0.15mm.
9, drying: cornflakes enter drying machine and carry out drying, and drying machine is a shell insulation, and there is rotary disk inside, and by the motor transmission, its rotating speed can be regulated during work, and cornflakes can thermally equivalent when rotating.Drying machine adopts the hot blast heating, and baking temperature is controlled at 80 ℃, and the cornflakes moisture is dropped to below 20% rapidly.
10, microbulking: dry cornflakes are delivered to the airflow puffing machine, adjust temperature, air velocity and blanking velocity, make the cornflakes generation distinctive fragrance of expanded and corn to a certain degree.Reach directly edible crisp, fragrant and pleasant to taste, steeping and eating the lubricious flexible of mouthfeel.
The water content of cornflakes embryo is approximately about 20%, thickness is 0.4～0.6mm, laminar, it is yellow that color is, enter puffing furnace after, under higher temperature, moisture in the cornflakes is vaporized rapidly, expands outwards to shift out, and makes the surface produce micro-bubble, air spots is sliding, and thickness is little after coming out of the stove increases.Along with the continuous minimizing of moisture, caramelization increases, and product becomes golden yellow by yellow, even is brown, and after baking finished, the moisture in the product dropped to 3～5%, and product is not brought back to life, and can long preservation and never degenerate.
11, cooling and packing: the cornflakes after coming out of the stove are put into air and are carried out nature cooling, and the temperature for the treatment of cornflakes is packed rapidly and sealed preservation during near room temperature, gets damp to prevent cornflakes from absorbing airborne moisture once more.
Embodiment (two):
1, raw material is selected: select for use do not have go mouldy, no worm-eaten, color and luster smell normally, germination percentage is not less than 85% yellow maize or white maize, fatty maximum level is 4.8～5.0% (butts), aliphatic acid mostly is 25% most.The corn impurity maximum level of anticipating is no more than 3%, damages corn and is no more than 5%, and the moisture maximum level is no more than 14%, and nature of glass rate minimum point will reach 50%.
2, cleaning: remove iron tramp through magnetic separator, remove big small impurities, remove stone and clod, and remove light impurity through the air draught separator with the suction-type stone remover by roto-siofter.
3, peel, take off embryo and classification: the corn after the cleaning carries out moisture through damping machine to be regulated, and corn can make scytoblastema moisturize after aqueous vapor is regulated, and is easy to separating of embryo and endosperm.Being 610 commentaries on classics/min when the germ separator rotating speed is zero load, is 560～580 commentaries on classics/min during heavy load.Hit through germ separator rotation maize peel, embryo are taken off and with the corn fragmentation.The quarrel, embryo and the skin mixture that take off embryo remove the skin and the powder of lightweight again through the air draught separator, remove maize and scytoblastema that links to each other and skin quarrel mixture through plansifter classification and gravity classification then, thereby obtain uniform particles and pure hard quarrel.Its granularity remains between 4～6mm, and fat content remains on below 1%, and ash content is below 0.6.
4, soak: load weighted corn quarrel is put into steeping tank, add water and add paste agent simultaneously, regulating temperature is 40 ℃, and soak time 2 hours makes the corn quarrel can fully absorb moisture, is unlikely to excessively softening again.
5, boiling: soaked corn quarrel is put into precooker, make the abundant gelatinization of corn quarrel starch, reach till the gelatinization degree, digestion time is about 45～90min.
6, rake pine: well-done material by the loose machine of rotary rake, is used antitack agent simultaneously, make the mutual adhesion of material, be uniformly dispersed.
7, modified: as will to harrow corn quarrel behind the pine by modified aging machine equilibrium water conten, and make corn quarrel inside and outside quality unanimity, adhesion when preventing compressing tablet.
8, compressing tablet: the corn quarrel raw material after the dehumidifying is the shot shape, adopts continous way tablet press machine compressing tablet.The gap of regulating during compressing tablet between two rollers is 0.2mm.
9, drying: cornflakes enter drying machine and carry out drying, and drying machine is a shell insulation, and there is rotary disk inside, and by the motor transmission, its rotating speed can be regulated during work, and cornflakes can thermally equivalent when rotating.Drying machine adopts the hot blast heating, and baking temperature is controlled at 90 ℃, and the cornflakes moisture is dropped to below 20% rapidly.
10, microbulking: dry cornflakes are delivered to the airflow puffing machine, adjust temperature, air velocity and blanking velocity, make the cornflakes generation distinctive fragrance of expanded and corn to a certain degree.Reach directly edible crisp, fragrant and pleasant to taste, steeping and eating the lubricious flexible of mouthfeel.
The water content of cornflakes embryo is approximately about 20%, thickness is 0.4～0.6mm, laminar, it is yellow that color is, enter puffing furnace after, under higher temperature, moisture in the cornflakes is vaporized rapidly, expands outwards to shift out, and makes the surface produce micro-bubble, air spots is sliding, and thickness is little after coming out of the stove increases.Along with the continuous minimizing of moisture, caramelization increases, and product becomes golden yellow by yellow, even is brown, and after baking finished, the moisture in the product dropped to 3～5%, and product is not brought back to life, and can long preservation and never degenerate.
11, cooling and packing: the cornflakes after coming out of the stove are put into air and are carried out nature cooling, and the temperature for the treatment of cornflakes is packed rapidly and sealed preservation during near room temperature, gets damp to prevent cornflakes from absorbing airborne moisture once more.
Embodiment (three):
1, raw material is selected: select for use do not have go mouldy, no worm-eaten, color and luster smell normally, germination percentage is not less than 85% yellow maize or white maize, fatty maximum level is 4.8～5.0% (butts), aliphatic acid mostly is 25% most.The corn impurity maximum level of anticipating is no more than 3%, damages corn and is no more than 5%, and the moisture maximum level is no more than 14%, and nature of glass rate minimum point will reach 50%.
2, cleaning: remove iron tramp through magnetic separator, remove big small impurities, remove stone and clod, and remove light impurity through the air draught separator with the suction-type stone remover by roto-siofter.
3, peel, take off embryo and classification: the corn after the cleaning carries out moisture through damping machine to be regulated, and corn can make scytoblastema moisturize after aqueous vapor is regulated, and is easy to separating of embryo and endosperm.Being 610 commentaries on classics/min when the germ separator rotating speed is zero load, is 560～580 commentaries on classics/min during heavy load.Hit through germ separator rotation maize peel, embryo are taken off and with the corn fragmentation.The quarrel, embryo and the skin mixture that take off embryo remove the skin and the powder of lightweight again through the air draught separator, remove maize and scytoblastema that links to each other and skin quarrel mixture through plansifter classification and gravity classification then, thereby obtain uniform particles and pure hard quarrel.Its granularity remains between 4～6mm, and fat content remains on below 1%, and ash content is below 0.6.
4, soak: load weighted corn quarrel is put into steeping tank, add water and add paste agent simultaneously, regulating temperature is 45 ℃, and soak time 2.5 hours makes the corn quarrel can fully absorb moisture, is unlikely to excessively softening again.
5, boiling: soaked corn quarrel is put into precooker, make the abundant gelatinization of corn quarrel starch, reach till the gelatinization degree, digestion time is about 45～90min.
6, rake pine: well-done material by the loose machine of rotary rake, is used antitack agent simultaneously, make the mutual adhesion of material, be uniformly dispersed.
7, modified: as will to harrow corn quarrel behind the pine by modified aging machine equilibrium water conten, and make corn quarrel inside and outside quality unanimity, adhesion when preventing compressing tablet.
8, compressing tablet: the corn quarrel raw material after the dehumidifying is the shot shape, adopts continous way tablet press machine compressing tablet.The gap of regulating during compressing tablet between two rollers is 0.25mm.
9, drying: cornflakes enter drying machine and carry out drying, and drying machine is a shell insulation, and there is rotary disk inside, and by the motor transmission, its rotating speed can be regulated during work, and cornflakes can thermally equivalent when rotating.Drying machine adopts the hot blast heating, and baking temperature is controlled at 100 ℃, and the cornflakes moisture is dropped to below 20% rapidly.
10, microbulking: dry cornflakes are delivered to the airflow puffing machine, adjust temperature, air velocity and blanking velocity, make the cornflakes generation distinctive fragrance of expanded and corn to a certain degree.Reach directly edible crisp, fragrant and pleasant to taste, steeping and eating the lubricious flexible of mouthfeel.
The water content of cornflakes embryo is approximately about 20%, thickness is 0.4～0.6mm, laminar, it is yellow that color is, enter puffing furnace after, under higher temperature, moisture in the cornflakes is vaporized rapidly, expands outwards to shift out, and makes the surface produce micro-bubble, air spots is sliding, and thickness is little after coming out of the stove increases.Along with the continuous minimizing of moisture, caramelization increases, and product becomes golden yellow by yellow, even is brown, and after baking finished, the moisture in the product dropped to 3～5%, and product is not brought back to life, and can long preservation and never degenerate.
11, cooling and packing: the cornflakes after coming out of the stove are put into air and are carried out nature cooling, and the temperature for the treatment of cornflakes is packed rapidly and sealed preservation during near room temperature, gets damp to prevent cornflakes from absorbing airborne moisture once more.
Claims (6)
1, a kind of production technology of instant breakfast samp is characterized in that: the technological process of production is: corn selection → cleaning → damping → peel with take off embryo → classification → corn quarrel → immersions → boiling → rake loose → modified → continuous compressing tablet → drying → microbulking → cooling → packing;
Concrete production technology is as follows
A, raw material select: select for use do not have go mouldy, no worm-eaten, color and luster smell normally, germination percentage is not less than 85% yellow maize or white maize, fatty maximum level is 4.8～5.0% (butts), aliphatic acid mostly is 25% most; The corn impurity maximum level of anticipating is no more than 3%, damages corn and is no more than 5%, and the moisture maximum level is no more than 14%, and nature of glass rate minimum point will reach 50%;
B, cleaning: remove iron tramp through magnetic separator, remove big small impurities, remove stone and clod, and remove light impurity through the air draught separator with the suction-type stone remover by roto-siofter;
C, peel, take off embryo and classification: the corn after the cleaning carries out moisture through damping machine to be regulated, and corn can make scytoblastema moisturize after aqueous vapor is regulated, and is easy to separating of embryo and endosperm; Being 610 commentaries on classics/min when the germ separator rotating speed is zero load, is 560～580 commentaries on classics/min during heavy load; Hit through germ separator rotation maize peel, embryo are taken off and with the corn fragmentation; The quarrel, embryo and the skin mixture that take off embryo remove the skin and the powder of lightweight again through the air draught separator, remove maize and scytoblastema that links to each other and skin quarrel mixture through plansifter classification and gravity classification then, thereby obtain uniform particles and pure hard quarrel; Its granularity remains between 4～6mm, and fat content remains on below 1%, and ash content is below 0.6;
D, immersion: load weighted corn quarrel is put into steeping tank, add water and add paste agent simultaneously, regulating temperature is 35-45 ℃, soak time 1.5-2.5 hour, and make the corn quarrel can fully absorb moisture, be unlikely to excessively softening again;
E, boiling: soaked corn quarrel is put into precooker, make the abundant gelatinization of corn quarrel starch, reach till the gelatinization degree, digestion time is about 45～90min;
F, rake pine: well-done material by the loose machine of rotary rake, is used antitack agent simultaneously, make the mutual adhesion of material, be uniformly dispersed;
G, modified: will harrow corn quarrel behind the pine by modified aging machine equilibrium water conten, and make corn quarrel inside and outside quality unanimity, adhesion when preventing compressing tablet;
H, compressing tablet: the corn quarrel raw material after the dehumidifying is the shot shape, adopts continous way tablet press machine compressing tablet; The gap of regulating during compressing tablet between two rollers is about 0.15-0.25mm;
I, drying; Cornflakes enter drying machine and carry out drying, and drying machine is the insulation of shell, and there is rotary disk inside, and by the motor transmission, its rotating speed can be regulated during work, and cornflakes can thermally equivalent when rotating; Drying machine adopts the hot blast heating, and baking temperature is controlled between 80-100 ℃, makes the cornflakes moisture drop to below 20% rapidly;
J, microbulking: dry cornflakes are delivered to the airflow puffing machine, adjust temperature, air velocity and blanking velocity, make the cornflakes generation distinctive fragrance of expanded and corn to a certain degree; Reach directly edible crisp, fragrant and pleasant to taste, steeping and eating the lubricious flexible of mouthfeel;
K, cooling and packing: the cornflakes after coming out of the stove are put into air and are carried out nature cooling, and the temperature for the treatment of cornflakes is packed rapidly and sealed preservation during near room temperature, gets damp to prevent cornflakes from absorbing airborne moisture once more.
2, the production technology of a kind of instant breakfast samp according to claim 1 is characterized in that: in immersion process, regulating temperature is 35-45 ℃, soak time 1.5-2.5 hour.
3, the production technology of a kind of instant breakfast samp according to claim 1 is characterized in that: in digestion process, digestion time is about 45～90min.
4, the production technology of a kind of instant breakfast samp according to claim 1 is characterized in that: the gap of regulating when compressing tablet between two rollers is about 0.15-0.25mm.
5, the production technology of a kind of instant breakfast samp according to claim 1 is characterized in that: in dry run, baking temperature is controlled between 80-100 ℃.
6, the production technology of a kind of instant breakfast samp according to claim 1 is characterized in that: in the microbulking operation, the water content of cornflakes embryo is approximately about 20%, thickness is 0.4～0.6mm, laminar, it is yellow that color is, enter puffing furnace after, under higher temperature, moisture in the cornflakes is vaporized rapidly, expands outwards to shift out, and makes the surface produce micro-bubble, air spots is sliding, and thickness is little after coming out of the stove increases; Along with the continuous minimizing of moisture, caramelization increases, and product becomes golden yellow by yellow, even is brown, and after baking finished, the moisture in the product dropped to 3～5%, and product is not brought back to life, and can long preservation and never degenerate.
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| CN103815295A (en) * | 2012-11-17 | 2014-05-28 | 屯留县老爷山生态农业综合开发有限公司 | Method for preparing cornflake porridge |
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