Corn flour can be used to make a variety of food products such as noodles, dumplings, steamed buns, and more. The production process involves several key steps, each designed to ensure the quality and versatility of the final product. Here's an improved and detailed version of the process:
Corn flour is typically produced through a series of carefully controlled stages. The first step involves enzymatic modification. High-quality corn, free from impurities, is soaked in clean water at a temperature of 40–50°C. A small amount of Yeast proteinase, approximately 0.5% of the weight of the corn, is added to the water. This helps break down the proteins and allows the starch to swell more effectively. The soaking process lasts for about 2–3 days, during which the corn is fully prepared for the next stage.
After soaking, the corn is washed thoroughly with water, changing the water 2–3 times to remove any remaining impurities and odors. Once cleaned, the corn is ground into a fine paste using a refiner. The kernels are then passed through an 80–100 mesh vibrating sieve to separate the husks and germ, ensuring only the starchy part remains.
The next step is dehydration. The cleaned corn pulp is pressed to reduce its moisture content to around 30%. This wet mixture can then be directly fed into a mixing machine and processed into various forms, such as noodles or dough, using an extrusion molding machine. This step gives the product its desired texture and shape.
If the final product is intended to be sold as dry corn flour rather than used immediately, it undergoes further drying. The wet corn paste is placed in a hot air dryer until the moisture content drops below 2.5%. Once dried, the flour is packaged into bags according to market demand, with different weights available for consumers. Before being released to the market, the product must pass inspection by the local quality control department to ensure it meets all necessary safety and quality standards.
This entire process ensures that the corn flour produced is not only high in quality but also versatile enough to be used in a wide range of culinary applications. Whether it’s made into noodles, dumplings, or simply sold as a commercial flour, the end result is a nutritious and functional ingredient that can be enjoyed in many ways.
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