There are many kinds of breakfast. Nowadays, people know how to keep in good health, which leads many people to be very concerned about what kind of breakfast to eat, so that their bodies can get more adequate nutrition, such as corn flakes, which are whole grains with rich and colorful nutrients, but before cooking, corn should be soaked in clear water for a period of time.

Selection of raw materials: corn residue can be used directly. Corn residue should be peeled and germinated, washed and screened. For large-scale production, it is necessary to select corn residue with neat particle shape for processing. Soaking: soak the corn residue in boiling water for 1~2 hours, and control the water content of the soaked corn residue within 42%.

Cooking: Rinse the soaked corn residue with clear water for 3-5 times, put it in a pressure cooker for cooking about 1 hour, and then naturally decompress. After cooling to normal temperature for 3~4 hours, corn residue particles do not adhere to each other and are in a loose state. The corn residue in this state has a neat shape after tabletting and will not stick to the drum. Tablet pressing: directly tablet the cooled corn residue on a tablet press. The moisture content of corn residue before entering the machine should be controlled between 35~38%. When tabletting, the roller distance is about 0.3~0.5 mm Drying: Put the tabletted cornflakes into a drying oven at about 200℃, and the baking time varies according to the thickness of the flakes. After drying, it can be sold in bags.

Nutrition and production technology, technology and equipment of cereal breakfast cornflakes

First, the nutrition of corn

Corn is an annual gramineous plant, also known as corn, cob and maize, which is the staple food in some areas. Corn is a good health care product in coarse grains, which is quite beneficial to human health. Nicotinic acid and other components in corn have the characteristics of stimulating gastrointestinal peristalsis and accelerating fecal excretion, and can prevent and treat constipation, enteritis and intestinal cancer.

Breakfast cornflakes are a kind of corn flour as the main raw material, with sugar, various vitamins and minerals. After a certain amount of water is added, it is fully kneaded, steamed, shaped, tabletted and baked to make suitable slices. In modern processing, a twin-screw extruder is usually used to fully knead, cook and cut the corn flour mixture after adding water. Corn flakes are a cereal breakfast food, usually eaten with milk.