Corn is not only the ration of people and the "king of feeds", but also an important industrial raw material. More than 3000 kinds of industrial products can be processed. The rapid development of China's corn industry processing, the consumption of corn has increased significantly, has a major impact on China's and even the world's corn supply and demand balance and circulation pattern.

It is of great importance to fully understand and in-depth study the important role of the maize industry's processing development and its impact, and to formulate scientific development countermeasures for actively carrying out good food macroeconomic regulation and control, maintaining the balance between corn supply and demand, and promoting the healthy development of China's economy. .

I. Corn starch

The corn starch industry is the basis of the corn processing industry. Corn starch can be used to develop multi-level corn utilization. Corn kernels contain 75% starch, 10.6% protein, and 4.9% fat. Its processing technology is as follows:

Soaking allows the corn grain to absorb a certain amount of water and soften it. In order to shorten the soaking time and prevent the microbial fermentation during the soaking process, the protein and the starch can be easily separated. In addition to adding water for a long time during soaking, the temperature should be increased and the microbial inhibitor should be added (the temperature is usually controlled at about 50C to be a microbial inhibitor of the sulfur crop). The soaking water is recycled between several large soaking tanks and discharged when the water solids content reaches 6-10%, for extraction of solids or for production of lactate.

Coarse Grinding De-embryo The soft-seed kernels were broken with a machine, and the gap between the two grinding pieces was adjusted to obtain a paste containing protein, starch, germ, and skin. The bottom of the infusion trough is then separated (oil is dried for oil extraction), and the starch, protein, etc. is discharged from the bottom of the trough and washed with water in a blender to remove soluble matter.

Fine grinding and separating use vertical steel grinder, use powerful centrifugal force to burst the pieces, then use vibrating screen to remove fiber and sugar, etc. (for feed use), and feed the mixture of protein and starch into centrifuge, using centrifugal force. The two substances are separated and discharged from the two rows of the centrifuge, respectively, to separate the protein and the starch.

Drying and smashing use the centrifuge to shake off excess water. After drying and crushing, it is made into corn starch.

Second, corn jelly

Corn starch is used as raw material to produce soft candy. Generally, the starch has high viscosity and must be modified before it can be used as stabilizer and filling agent in manufacturing. The production of modified starch is generally more acid method, that is, starch and water in the constant mixing to prepare a ratio of raw about 1.18 starch milk (the amount of water is about 1.2 times the weight of starch). The amount of acid added was 13.5% of the weight of the starch (general use of food industry hydrochloric acid, concentration 32%, specific gravity 1.16). The temperature is controlled at 37-37.5C, and stirring is continued for 2-2.5 hours, and the temperature is measured every 15 minutes. 10 minutes before the end of the reaction began to cool, and the use of alkaline surface to the pH of 5.5-6, and then centrifuged to remove salt, degenerate starch.

The denatured wet starch can be used directly for the production of starch fudge. If it is used for semi-soft candy production, it needs to be dried to a moisture content of less than 10%. After centrifugation, the water content of starch is 34-36%. The initial temperature of starch drying should not be higher than 50-55C. The final temperature should not be higher than 80-85C. If the temperature is too high, gelatinization of starch will increase. Up to 10% water content, it can be cooled and sieved. The fineness requirement is below 100 mesh.

Starch is a column beam that forms a soft candy skeleton. When soft candy is produced, the amount of modified starch is about 10%, generally controlled at 7-15%. The key to making soft candy is to have good transparency and stability. The formula is: white sugar 43.5%, starch syrup 43.5%, modified starch 12.4%, citric acid 0.5%, perfume 0.06%, pigment 0.01% or less.

The production of soft candy requires the use of sugar under atmospheric pressure. A large amount of water must be added. The amount is 7-8 times that of starch. At present, it is a gel that turns starch into a network structure, so that sugar and water can be fully adsorbed on the net. Between the gaps, the starch is first formulated into starch milk and placed in a steam pot with stirring. The volume of the pan is 200 kg, the stirring speed is 26 rpm, the steam pressure is 2.5 kg/cm2, and the temperature is 120-150C. To syrup concentration contains about 70% of total solids. Then cast molding, but still water 30%, so must be dehydrated and dried, can be carried out in the drying room, dried starch fudge, from the continuous forming machine sieve powder, part sieved out, but also mixed with sand and then dried, temperature 50- 55C, the final packaging factory.

Three, corn fans

1. There are two kinds of corn processing methods: Add the appropriate amount of water to cornstarch (summer use cold water, winter use warm water, add about 150-200g of water per half kilogram of starch), mix wet dough and steam it to make its surface After gelatinization, it is squeezed into a fan in a molding machine, and then steamed to fully gelatinize the starch. After cooling, it is dried and served. 2, the use of flow leakage method to produce fans, the equipment is mainly a funnel, this method requires the use of low viscosity, high strength starch as raw materials. Its operation method and extrusion method are basically the same.

Corn fans must choose straight chain

Maize varieties with high starch content (such as Golden Queen and Horse teeth). The reason is that after gelatinization and cooling of amylose, its molecules will recrystallize, so that the fans will have a certain pull, while the varieties with relatively high amylose content will not show significant recrystallization after starch lagoonization. Can't be used to make fans.

Fourth, corn flakes

The corn flakes are flaked, pale yellow, fat-free, nutrient-rich, mellow and delicious, and easily digested and absorbed. Soy milk, porridge, milk, juice, etc. are served as breakfast, which is very convenient.

There are two kinds of processing methods: one is to use corn peel endosperm as raw material, and the processed seasoning is processed into cooking, pressing, baking and other processes to make a finished product, which is called steaming processing method; and the seasoning is squeezed to make After being gelatinized, the product is then finished by cutting and baking. During the extrusion process, the added spices are mainly sugar, salt, spices, etc., and some also add appropriate amounts of calcium, soy protein and so on.

In addition, corn flour which has been dehulled and exfoliated is treated with acid and alkali, ground into flakes, and baked and fried to make corn fried chips.

Five, corn bread

2.5 kg of raw corn flour, 2.5 kg of flour, 300 g of fresh sweet potato silk, and the right amount of salt and dry yeast.

The method is to first knead 1 kilogram of corn flour and 1 kilogram of flour with a proper amount of warm water and knead the dough. Dry yeast into a small amount of boiling water and knead the dough in a warm place. Use hot water to keep the remaining 1.5 kilograms of corn flour soup well. After cooling to lukewarm, knead with the dough that has been kneaded before. Then, another 1.5 kg of flour, 300 g of fresh sweet potato silk and a suitable amount of salt are gradually kneaded into the dough. Do not knead the dough until the dough is kneaded. The dough is cut into pieces and placed in a bread mold, and the molds are fermented together at a higher temperature. When the dough swelled by twice its volume due to fermentation, it was placed in an oven and the bread was baked at a temperature of 176-190C. This kind of corn bread has a golden color and a good taste.

Six, corn cake

Production process Corn flap (comminuted corn kernels) - blisters - refining - fermentation - Add appropriate amount of alkali neutralizing - add a little sugar - electric baking - hair cake.

Preparation of raw materials 1. After the processed corn flaps are poured into cooling water, the skin dregs floating on the water are salvaged and washed for more than 12 hours. 2. When refining, first wash the water-soaked corn flap once, then grind it into a paste that is not lean and can be free flowing. 3. Maize slurry is fermented with dried noodles or dried fresh yeast. After 12-24 hours, the corn pulp is bubbled and cracked (if corn flour must pass through 46 or 52 mesh/inch of fine corn flour, stir in cold water to form a paste. shape

The main equipment (1) electric oven is the main equipment for baking cakes. A six-piece stainless steel plate 50 cm long and 10 cm wide was placed in a rectangular wooden box about 30 cm long and 45 cm wide, divided into five compartments. A wooden cover was used on the wooden box and a wooden box was placed under the wooden box. The bottom plate is an electric baking box. (2) The electric oven requires 380 V three-phase direct current. On the three heads, it is required to be separated from each other in phase and out of phase with each other. Each phase current is about 70-75 amps, and the three-phase currents must be basically balanced. If the current of each phase is too different, it will cause the grid cakes to be ripe and sloppy at the same time.

Operation method (1) The electric baking box is balanced and placed on a console covered with a layer of insulating rubber, and cleaned with water. (2) After the prepared corn syrup is mixed well, cover the wooden lid with a quantitative container in an electric oven (1 kg of corn slurry per square). (3) The operator leaves the electric heating box 2 meters away, opens the button switch, and can be heated for 3-4 minutes after power-on. After the power is turned off, the cover can be removed and the hair cake can be peeled off and removed.

Seven, corn vinegar

Peel the corn kernels, remove them with clear water, and then remove them in a clean bamboo basket. Hang them under the eaves. Sprinkle the water every 3-5 days. Put the moldy water into the water tank. Add 10 grams for every 2.5 kg of corn. - 15 kg, 0.5 kg of brown sugar, and then use a plastic cloth to seal the cylinder, and it will become vinegar after more than 10 days.

Eight, corn candy

The main raw materials are corn, barley malt and sesame.

Equipment utensils iron pot 2, port 2, wood case, hot knife.

Process Maize rice dregs → Adding water → Initial steaming → Mixing malt → Re-steaming → Fermentation → Filtration → Molasses → Case → Finished product.

Production Method

1. The corn is first crushed by fermentation, and is prepared at a ratio of 22.5 kg of water (20 kg in summer) per 50 kg of corn slag. Stir it evenly and stack it for 5 hours. Then put it on the raft in the pot and add the amount in the pot. After the water is heated and steamed till it matures, mix it in 35% barley paste (barley soaked in warm water and germinate in a greenhouse, and pulverize the bud into a paste), and then steam in the pot for about half an hour. , Take out the fermentation in the cylinder.

2, boiled and fermented with filter cloth to filter out the waste residue, the sugar juice into the pot and add fire to the system, two hours later with the scoop repeatedly raised, while stirring with a stick, so that the more thicker, more sugar When the juice is flaky and difficult to agitate, the wood is changed again and the simmering is continued until it is provoked with a wooden stick and the wind is brittle. After shovelling, use a wooden shovel to shovel out the case.

3, the case will be made on the wooden scoop shovel will be on the wooden case, flat on the cutting board, with a hot knife cut into the length of the short section, and then sticking peeling sesame Serve. Quality requirements: color beige, sweet and crunchy, non-stick teeth.

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