Maize processing

Corn rice is made from fine corn flour as raw material (it can also add other nutrients according to a certain proportion), and is processed by adding water, mixing, expanding, cooling, drying and screening. Grains of rice, like rice, are pale yellow and semi-gelatinized and have a certain degree of transparency. People who had eaten this rice generally reflected that cooking with this kind of material was better than using cornmeal and corn residue as a good meal, and it had a good taste and was smooth and delicious. 1, raw materials and formula: The main raw materials for corn starch, broken rice and flour. In addition, it is necessary to add a small amount of solidifying agents such as calcium chloride, alum, alkalis, and dry enzymes. Starch quality must be better; flour is best used with high gluten content in the strong powder or medium thin powder, in order to enhance the binding force; broken rice can increase flavor, reduce the transparency of rice. In order to increase the nutritional value, vitamins and lysine can be added. The best blending ratio is 40% starch, 40% thin flour, and 20% ground rice flour. Or starch 50%, strong powder 30%, broken rice flour 20%. 2, processing methods. (1) Mix. According to the amount of formula, raw materials and nutritional enhancer (13.27 grams per kilogram of vitamins, 6.5 grams of calcium, about 1 gram of lysine), into the mixer to fully mix, and add the appropriate amount of warm water and a small amount of salt (0 .2%), and then fully stirred to make the flour group moisture content of 35% -37%. (2) Granulation. The dough is pressed into a wide belt with a roller presser and then sent through a granulator with a rice-shaped die (granulators are available in various types, such as roller and extrusion, and roller-type granulators. The major diameter of the rice die is 0.8 cm, and the minor diameter is 0.3 cm.The extrusion granulator is substantially the same as the spiral heart-shaped crushing press. After the material is extruded, it is extruded from the die hole, but Process parameters are complex and technical requirements are high.) The dough is pressed into grains under pressure, and then the rice grains are separated and screened with a separator, and the powder is screened out. (3) cooking. Approximately 40% of the rice grain containing water was treated with steam on a conveyor belt for 3-5 minutes to form a protective film on the surface of rice grains and kill pests and microorganisms. (4) Drying. The temperature is generally 39°C and the drying time is approximately 40 minutes. After drying, the water content of the corn rice is reduced to about 13%, and then separated by cooling water, and then reduced to 11% to 11.5%, which can be stored and consumed.


Pumpkin Seed kernel

Pumpkin seed kernels grow in Northwest and Northeast origin of China and have different types of seeds. Shine Skin Pumpkin Seed kernel, Snow White Pumpkin Seed kernel and GWS (Grown without shell) are three main type of Pumpkin Seed Kernel that commonly see in the market. Pumpkin seed kernel is also known as pepita. It is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically rather flat and asymmetrically oval, and green in color and may have a white outer hull. Some cultivars are hulless, and are grown only for their seed. Our company has one production line specially process all kind of pumpkin seed kernel.




Pumpkin Seed Kernel



Pumpkin Seed Kernel

Pumpkin Seed Kernel,Pumpkin Kernels,Pumpkin Oil,Raw Pumpkin Kernels

Ningxia Shun Yuan Tang Herbal Biotech Co., Ltd. , http://www.nxshunyuantang.com

Posted on