发明名称 |
CONTINUOUS ENZYMATIC PRECOOKING FOR THE PRODUCTION OF AN INSTANT CORN FLOUR FOR SNACK AND TORTILLA |
摘要 |
Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend a s a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase solution effects a partial hydrolysis of bran a nd starchy cell-walls with a controlled gelatinization and reduced conditioning and corn solid loss in wastewater. Moisture content is then stabilized after washing, followed by milling and drying at a high temperature for a short ti me to produce a partial gelatinization in the ground kernel, cooling and furthe r drying the dried~milled particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a light bran fraction for integral flour or feed use, remilling and sieving th e coarser particle to produce an instant corn flour for snack chip and corn- based food, and admixing the fine particle with lime to obtain a masa flour for tortillas and the like. |
申请公布号 |
CA2495148(A1) |
申请公布日期 |
2004.03.11 |
申请号 |
CA20032495148 |
申请日期 |
2003.08.28 |
申请人 |
BARRERA, ROBERTO GONZALEZ |
发明人 |
RUBIO, FELIPE A.;CONTRERAS, ROBERTO;RUBIO, MANUEL J.;RAMIREZ, JUAN FERNANDO |
分类号 |
A21D13/00;A23L1/10;A23L1/105;B02B1/08;B02B5/02 |
主分类号 |
A21D13/00 |
代理机构 |
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