Processing technology of corn fruit

Corn mainly contains nutrients such as starch, protein and fat. Regular consumption can reduce the cholesterol content in human blood. The product obtained by processing the corn by puffing, sugar staining and baking has a fragrant, crisp, sweet and salty flavor. Corn is suitable for the production of small and medium-sized enterprises, self-employed and laid-off workers.

First, product formula

Fruity corn fruit formula: 10 kg of puffed corn, 8 liters of sugar, 200 g of salt, 200 ml of edible essence.

Strange corn fruit formula: 10 kg of puffed corn, 30 g of MSG, 8 liters of sugar, 300 g of cooked sesame, 300 g of salt, 100 g of chili noodles, 300 g of pepper, 200 g of spiced powder, and the amount of ginger powder.

Second, the process

Raw material selection - puffing - selection - classification - mixing - baking - cooling - finished products - cooling - sugar

Third, the operation points

1. Raw material selection

Select the moldy corn and impurities in the raw corn.

2. Puffing

Use an external heating type extruder (ie, simple popcorn machine), put 1 to 2 kg of corn into the casing, fasten the closed pressure switch, and heat up quickly. The temperature inside the casing reaches 150-180 °C, and the body is turned. The rotation speed is 60-80 rpm, which causes a certain pressure to be generated in the casing. As the temperature increases, the pressure gradually increases. About 3 to 5 minutes, when the pressure reaches 700-800 kPa, the heating is stopped immediately, and the temperature is slowly opened. The pressure switch is gradually depressurized until the pressure is zero, and the puffed Corn Kernels are poured into a container for use.

3. The unqualified corn kernels such as burnt and unexpanded are selected and classified according to the particle size, and the grade is 2 to 1.5 cm, the second grade is 1.6 to 1 cm, and the third grade is less than 1 cm.

4. Sugar

According to the ratio of 10 kg of white sugar and 20 kg of water, first add water to the pot, then add white sugar, heat and stir to melt the white sugar, boil for 15 minutes, remove the foam, and the obtained sugar liquid is cooled for use.

5. Mixing

Mix all kinds of excipients according to the formula, then pour the corn fruit and the top material and mix well.

6. bake

Quickly remove the mixed corn kernels, place them in a baking pan and bake them in the oven. When baking, first raise the temperature of the oven to 150 ° C, and then put the corn fruit in a constant temperature to bake, the baking time is 30 minutes. During the baking process, use the wooden shovel or wooden spoon to turn the corn kernels 3 to 4 times. The first time is to turn after baking for 10-15 minutes, and the subsequent flipping depends on the actual situation. When turning over, you should pay attention to the action not to be drastic, so as to avoid material breakage.

7. cool down

After the baked corn kernels are baked, they are turned with a wooden shovel in time to avoid sticking, and the finished product is cooled after being cooled in a container.