| 摘要 |
PURPOSE:To obtain corn flakes having excellent texture and flavor and high nutritive value by uniformly hydrating whole grain maize, adding an emulsifying agent, steaming and heating under pressure, drying the surface of the treated maize, flattening, drying and roasting. CONSTITUTION:Water is absorbed in whole grain maize so as to make the maize uniformly absorb 30-34 water content. The hydrated maize is blended with 0.5-1wt.% emulsifying agent (e.g. glycerol fatty acid ester) based on the weight of the maize before water absorption and, if necessary, sugar, salt, fats and oils, etc., steamed and heated under pressure (under 1.5-2.5 kg/cm<2> for 40-120 minutes), subjected to surface drying, flattened, dried and roasted to give the objective corn flakes having 8-15wt.% water content. |
