Corn flour can be transformed into a variety of food products such as noodles, dumplings, steamed buns, and more. The production process involves several key steps that ensure the quality and versatility of the final product. Here's an improved and detailed version of the original content:
Corn flour can be used to make a wide range of foods, including noodles, dumplings, and steamed bread. The production technology typically includes the following steps:
1. **Enzymatic Modification**
The process begins by soaking high-quality corn kernels in clean water at a temperature of 40-50°C. A small amount of Yeast proteinase—about 0.5% of the corn’s weight—is added to the water. This helps break down the corn’s structure, allowing the starch to swell and become more reactive. The soaking period usually lasts for 2-3 days, during which the corn is fully modified.
2. **Grinding and Separation**
After soaking, the corn is washed thoroughly with water, changing the water 2-3 times to remove impurities and odors. It is then ground using a refiner, and the outer husk and germ are separated through an 80-100 mesh vibrating sieve. This step ensures that only the starchy endosperm remains for further processing.
3. **Dehydration and Shaping**
The resulting corn pulp is pressed to reduce its moisture content to approximately 30%. This wet paste can then be directly mixed and processed into noodles or dough using an extrusion molding machine. This method allows for the direct production of various forms of corn-based food products.
4. **Drying and Packaging (for Commercial Use)**
If the corn flour is intended for sale as a dry product rather than being used immediately, it is dried using a hot air dryer until the moisture content is below 2.5%. Once dried, the flour is packaged into bags according to market demand, with different weights available. Before being released to the market, the product must pass quality inspections conducted by local authorities to ensure it meets safety and quality standards.
This comprehensive process highlights how corn flour can be efficiently transformed into multiple food items while maintaining nutritional value and texture. Whether used in fresh forms like noodles or as a dry ingredient, corn flour offers great flexibility in culinary applications.
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