2, soaking, corn soaking method At present, several or dozens of metal cans are generally connected by pipes, and the soaking water is circulated between the cans with a water pump for countercurrent soaking.
3, corn coarse crushing, corn coarse crushing mostly adopts disc crusher. Coarse grinding can be carried out twice. Crushing corn into 4-6 pieces for the first time, and separating germ; The second crushing is more than 10, so that all the germs fall off and the second germ separation is carried out.
4. Isolation of bacteria. At present, the germ separation tank is mainly used in China. The advantage is that the operation is relatively stable, but the disadvantage is that it occupies a large area, consumes a lot of steel and has low separation efficiency, generally not exceeding 85%.
5, corn crushing, the mixture of corn fragments and part of starch after germ separation, in order to extract starch, must be crushed, destroy corn cells, free starch particles, so that fiber and bran are separated.
6, fiber separation and crushing to obtain corn paste. Corn paste not only contains a lot of starch, but also contains fiber and protein. If these substances are not removed, the quality of starch will be affected. Usually, fibers are separated first, and then protein is separated. 、
7. Separation of protein: Starch milk obtained by crushing and separating fibers from corn contains not only a lot of starch, but also protein and fat. It is a mixed suspension of several substances. Although the particles of these substances are small, their specific gravity is different. Therefore, protein can be separated by specific gravity separation. A simple device for separating protein is a launder.
8. Cleaning: After protein is separated from starch milk, it usually contains some water-soluble impurities. In order to improve the purity of starch, washing is necessary. Repeat this for 2-3 times and you can get relatively pure starch.
9. Dehydration: The water content of washed starch is quite high, so it can't be directly dried, so it must be dehydrated first. Generally speaking, centrifuges can be used for dehydration.
10, after drying and dehydration, the moisture content of wet starch is still high, and this wet starch can be used as a finished product. In order to facilitate transportation and storage, it is best to dry and reduce the moisture to below 12%. After drying, the particle size of starch is often irregular, and it must be sorted to become finished starch.
Extended data:
Corn starch is the most widely used starch in cooking. After frying, it tastes crisp. Therefore, corn starch can be added to all dishes that need to be fried and crispy. In cooking methods such as stir-frying, stir-frying, vinegar stir-frying and stir-frying, fresh and tender parts such as chicken, duck, goose, pork, beef and mutton, and seafood such as fish, shrimp and crab are all suitable for starch sizing, and the cooked food is very smooth and delicious.
Corn starch can be used to make corn paste, corn bread, pancakes, corn noodles and so on. , can be divided into degerming corn flour and whole corn flour. From the nutritional value, the degerminated corn flour lost more dietary fiber, vitamin E and unsaturated fatty acids, while the whole corn flour basically retained all the nutrition of corn.
Therefore, when buying corn flour, pay attention to the label and try to buy whole corn flour. There are also some ready-to-eat corn flour on the market. Consumers should pay attention to the ingredient list when buying to see if dextrin, thickener, essence, pigment and other ingredients have been added. If there are too many ingredients, it means that the proportion of corn is correspondingly low, while the ingredients of additives are high.
Baidu encyclopedia-corn starch
People's Network-Each starch has its own unique skills: corn flour, potato flour and starch.
People's Daily Online-New Knowledge of Diet: Corn grits are more nutritious than corn flour.