The corn high-gluten flour produced by this technique can be used to make noodles, dumplings, steamed buns, and other foods. Its production techniques are as follows.
First, enzymatic modification: high-quality corn reject impurities, put into the pool of drinking water soaked, add 0.5% of the weight of yeast yeast, the water temperature to maintain 40-50 °C. Enzymatically immersed for 2 to 3 days, the corn starch can be expanded and modified.
Second, the refining peeled: The enzymatic corn washed with water 2-3 times, into the refiner into a corn slurry, after the 80-100 target shaker to remove the corn kernels and umbilical, or The active filter function of the refiner filters out corn bran and corn umbilicus.
Third, the dehydration process: The filtered corn pulp after pressing to a moisture content of about 30%. The wet noodles at this time can be made directly into noodles such as noodles and steamed bread.
Fourth, drying powder: If the moisture content of about 30% of wet corn as a commercial sale of corn flour, hot air dryer or drying room can be used to dry it into a moisture content of less than 2.5% of corn dry powder, according to market demand, packaging It is sold in 1kg or 5kg plastic bags.