Corn raw materials → cleaning → acid soaking → alkali neutralization → cleaning, draining → crushing → extrusion molding → baking → sieving → frying → seasoning → packaging → finished products.

2. Key points of operation

(1) raw materials

Choose pollution-free, mildew-free, moth-eaten and whole-grain corn as raw materials. Impurities such as stones, iron wires and clods in corn should be removed before the acid soaking process.

(2) Acid bubbles

Soak corn seeds 16 ~ 18 hours with 0.2% ~ 0.3% sulfurous acid solution and stir for 3 times. The liquid level of the solution is higher than that of corn seeds 10 cm.

(3) Alkali neutralization

Corn soaked in acid solution is immediately neutralized with lime water, and the amount of lime is 0.8% of the weight of corn. The neutralization time is 2 ~ 3 hours, and stirring is carried out from time to time.

(4) Cleaning and drainage

The neutralized corn kernels were immediately washed with clear water for three times and then drained.

(5) grinding

Put the drained corn seeds into a flat-axis diamond grinding wheel and grind them into fine tea.

(6) extrusion molding

Wet fine tea immediately enters the extrusion molding machine and is flattened into triangular or rhombic sheets, each side is about 3 cm long and the thickness is about 2 mm. In the extrusion process, corn starch has been gelatinized, but it has not yet reached the degree of puffing.

(7) baking

The molded cornflakes will be immediately sent to the oven for baking. The temperature in the oven should not be higher than 160℃, and the temperature should be gradually increased, otherwise the corn flakes will easily curl and deform. After baking, the moisture content of corn flakes should be controlled at about 13%. If the moisture content is too high, the surface of cornflakes is easy to bubble after frying.

(8) sieving

There are fine crumbs in the baked cornflakes, which should be sifted out.

(9) frying

Use refined soybean oil or corn oil, the oil temperature is about 190℃, and the frying time is about 1 min. Take out the oil control and dry it. The water content of fried products should be below 2% and the oil content should reach 20% ~ 25%.

(10) seasoning

The fried corn flakes are put into an inclined rotatable cylinder, and when the temperature of the corn flakes is high, various seasonings are added, and the seasoning-rotating cylinder is added at the same time, so that the seasonings are uniformly attached to the corn flakes. The added seasonings mainly include cream, skimmed milk powder, vitamins, mineral elements such as calcium, zinc and iron, and condiments such as sugar and salt.

(1 1) packaging

After the cornflakes are cooled, they are quantitatively packed into plastic bags and sealed.

3. Product standards

(1) sensory index

Color: light brown, no burning phenomenon; Taste and fragrance: it has the special flavor of corn and the normal taste and fragrance of condiments, and has no odor such as mildew and spicy taste; State, impurities: flake, no impurities.

(2) Physical and chemical indexes

Moisture ≤ 5%, lead (calculated As Pb) ≤ 0.2mg/kg, arsenic (calculated as As) ≤ 0.2mg/kg.

(3) Health indicators

Total bacteria ≤ 1 000 /g, coliform ≤30/ 1 000 g, and pathogenic bacteria shall not be detected.