| 摘要 |
The traditional processes intended to manufacture corn masa and tortillas at an industrial or semi-industrial level for producing fresh masa and dehydrated flours from nixtamalized corn masa involve long processing times (8h-15h), high volumes of water for the production thereof, generation of effluents (water residues containing lime and grain fragments) and large processing areas, said processes resulting in a substantial loss of nutritional components in the grain; the quality of the final product being affected by empirical methods used in each step of the process. The inventive method involves a process for pre-braking grains; a process for conditioning the fragments thus obtained by using water and lime; and a process for drying and/or milling said fragments by an extruder. The advantages of the method are the following: a) an integral use of the grain; b) a quick and continuous processing step without effluents by means of screw or double-screw extruders: c) the use of reduced spaces and labour for performing the process; d) the obtention of masa and flours for manufacturing tortillas having excellent sensorial and texture properties. The present method may be applied in small, medium and large enterprises producing fresh masa and instantaneous flours for obtaining tortillas and derivatives thereof.
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