Corn flakes equipment

A recent study by the German Association of Nutrition and Health showed that corn has the highest nutritional value and health benefits in all staple foods. This continuous study of heart disease and cancer can be prevented over the course of a year. Experts compare the nutritional value and health effects of corn, rice, wheat, and other staple foods. It was found that corn, rice, and wheat with very high vitamin content were 5-10 times higher. At the same time, experts who are also surprised by the fact that corn contains many nutrients and health-care substances. In addition to containing carbohydrates, proteins, fats, carotene, corn also contains riboflavin, vitamins and other nutrients. These substances are very desirable for preventing heart disease, cancer and other diseases. The study also showed that the nutritional value of specialty corn is higher than that of normal corn. For example, sweet corn has higher protein, vegetable oil and vitamin content than normal 1-2 times higher corn; "life element" content, selenium 8-10 times; it contains 17 amino acids, there are more than 13 species Normal corn. The German nutritionist Professor Lachmann, who is responsible for this research with seven kinds of “anti-agents” pointed out that today’s proof is that the most effective nutrition and health care is over 50 substances, which contain seven types of corn—calcium, Gluten, glutathione, magnesium, selenium, vitamin E and fatty acids. Cellulosic plants accelerate the excretion of carcinogens and other toxic substances; natural vitamin E has the functions of promoting cell division, delaying aging, lowering serum cholesterol, preventing skin lesions, and also reducing atherosclerosis and brain function decline. The researchers pointed out that corn contains lutein, which can combat eye aging. In addition, eating corn can inhibit the side effects of anti-cancer drugs on the human body to stimulate brain cells to improve people's spirit and memory.

It can be seen that corn is more balanced and nutritious, and cereals are rare types of food.

2 Cereal breakfast corn flakes

Definition: corn flakes breakfast cereal is the main raw material corn flour, add sugar, various vitamins, mineral raw materials, add a certain amount of water system fully kneading, cooking aging, molding, compression, in order to establish a suitable baking table. After modern processing usually twin screw extruders are used to complete the purchase, the water mixture of corn flour is kneaded in a full system, steam cured and pelletized to form, corn flakes breakfast cereal is a food that is usually associated with the consumption of milk.

History: Cornflakes were invented in the United States by Michigan City, USA medical doctor Dr. Case Kellogg (in Keith Kellogg). In the late 19th century, their patients were promoted to restore and looked for a basic food for a healthy vegetarian diet. They are a recipe for boiling, pressure and hot dry corn, and write a thin plate of crisp food. Add a little salt and consume. From 1906 it was the accidentally invented American Virgin case. The Kellogg School's newly formed company, Battle Creek Baked Corn Chips, was marketed. In 1922, the company changed its name to "Kellogg" (Kellogg) from the concept of cornflakes and cereals, Harvey is a production method in wheat and rice, based on this, then there are a lot of corn And other items related to food.

Mexican corn flakes

Mexican tacos is a snack to do so. Tortillas, vegetable oils, salt and water are used with cornmeal whetstone Massa systems that will first consider wedge-like re-frying or baking. Although tortillas were first mass-produced in Los Angeles at the end of April, they are still widely regarded as Mexican food. Corn cakes are usually yellow corn (pictured), but corn can also be white, blue or red corn maize.

Rebecca Webbera Carranza (Rebecca Weberca Lansa) and her husband, a food and hot drink corn chip factory in Los Angeles, Southwest Mexico (http://.com/uniontrib/20060224/news_1m24carranza. Html) corn chip production machine will cut the deformed corn caused by triangles and fried slices, she found that corn flakes are very popular, they began to sell a bag of corn flakes factory corner 1 corn flakes, corn flakes, because promotion Karan Sa. In 1994, Carranza issued the Mexican Government's "Golden Tortilla Award" in recognition of her contribution to the food industry in Mexico. On January 19, 2006, she died in Phoenix, at the age of 98.

Mexican corn chips in Mexico in the United States and other regions, usually classic restaurant appetizers. 70 corn flakes in California outside the end of this decade, the popularity of sustained and steady growth, so began to compete with corn chips soaked in soy sauce. Corn flakes, usually attached to a plate of chili Celsa (salad), cheese, chilli sauce (chili energy queso) or guacamole, but do not value corn flakes often experienced spices. Although Mexican nachos can be seen all over the world, one of the United States or major markets, such as some brands such as Doritos (Didotos) and many tostitos.

Nachos is a more labor-intensive corn flakes restaurant. Corn chips sprinkled with melted cheese or cut into pieces, or purchased and there are other alternatives, such as meat, salsa hot sauce (eg En: feng sang carlo), fried bean paste, guacamole, cottage cheese , small onions, olives and pickled peppers Harabeen New Mexico. Workers are more expensive to roast nachos and tend to melt the cheese above. Ignacio?? Satisfy Anaya (Ignacio "Nacho" Annan) in about 1943, for the first time created this dish, and then became a symbol of cooking nachos.

Third, breakfast cereal and corn chips processing technology

As early as the 19th century, the American Medical Doctor Vail? Case Kellogg (Keith Kellogg) of Michigan City invented the corn film in the United States, the production of corn for the film, to determine the basic process, in fact, one hundred In the year, the production of corn flakes is the most mature basic process.

Neville? Case? Kellogg's (Keith Kellogg) corn chip invention process:

→ cooking → add corn salt full system such as kneading granulation → compression molding → → → baking corn flakes

One hundred years after production and practice, continuous improvement of production equipment, more and more high degree of automation, although there is no change, flow, but there are tremendous changes in the production process. The raw materials began to be changed into corn corn flour, tablet, cooking and use methods, continuous twin-Screw Extruder, and the extrusion granulation molding machine took time, after drying, through pre-compression molding, so that our product taste better and more uniform . High-temperature baking makes our products more prominent flavor. Advanced industrial equipment and lines form the following modern corn production technology:

Corn flour, sugar, salt and other raw materials mixed nutrition → → → aging twin-screw extrusion cutting → molding → drying → → compressed corn flakes high-temperature baking

Process Description:

1) Raw materials: Corn kernels are very important raw materials, seasonings, to ensure a good taste, especially the demand for corn raw materials, directly related to the ability to make high-quality corn chip products, is also a proportion of various nutrients, content.

2) Extrusion Maturity: The formation process of aged corn extrusion film to produce high quality key corn flakes. The United States Virgin? Case? Kellogg (Keith Kellogg) In the process of the invention of maize must be fully mature film corn, there should not be any expansion, the only way to make dense, hard and crisp, corn flake outstanding flavor.

3) Cutting: After the Twin Screw Extruder extrude the mature size, the same material is cut into granular material, translucent material and so on.

4) Pre-drying: Reduce the tension of the material's pre-dryer and the dryness of the dried surface. No more co-adhesion will also facilitate smooth compression.

5) Compression: The key to pressure corn chip technology is the pressure of production. The machine must have a high surface finish and the roller must be heated.

6) High-temperature baking: corn chip products, with a hard and crisp, dense structure, highlighting the unique flavor of corn, drying process is essential, in the United States Virgin? Case? Kellogg (Ki Rogge) invented the process of heating the air in film corn open flame heating until now, this technology has not changed in the slightest, modern technology must be used in this process, direct open flame heating air transported to 260 °C, roasted.

7) The post-baking corn chip corn chip products after cooling, there are also a lot of post-processing technology corn chips, coated with sugar or chocolate most fundamental determination to show the market demand.

4 , cereal breakfast corn flakes production equipment

Cereal breakfast corn flakes production process conditions are demanding, which requires large-scale industrialization in production, stable and reliable production equipment to ensure that each aspect of the production and technical conditions. In the past, because domestically produced corn chips did not quite understand the depth and perspectives of relevant parameters in all aspects of their production process during the process, even if the manufacturer had already achieved a big “Corn Breakfast Corn Flakes Production Line” label, the fact was that It is true to make corn flakes, but rarely, as far as we know, so far, all producers of corn flakes that can produce corn flakes have relied on imported equipment.

Jinan Tianxin Expanded Mechanical Equipment Factory has a large amount of research on the production technology and equipment of breakfast cereals for many years, breakfast cereals to meet the needs of domestic food production, the difficulties of real import equipment, high investment, development and production of twin-screw extrusion Machines, dryers, and tablet presses, such as roasters, are cereal production equipment. There are several well-known applications in the domestic food industry that have been very good.