Corn noodle processing technology

Have we ever eaten corn noodles? They are very delicious. Today I will tell you how to make them:

Corn noodles basic information

Corn noodles (corn noodles) are pure natural green food, made from high-quality corn, with good taste and rich nutrition.

Corn noodles are a type of whole grain noodles. However, the nutritional value of corn noodles can be said to be the highest, and corn noodles are known as golden noodles. At the same time, according to the book "Health and Disease Prevention of Whole Grains" written by scientist Wang Zeng, it is confirmed that: corn food provides rich nutrition for human health and plays an irreplaceable role in anti-cancer and anti-aging.

"Reference News" published the latest scientific research results: "Yellow foods, especially yellow corn, can help cultivate a cheerful mood, increase sense of humor, strengthen the digestive system, remove toxins from the blood, make the skin tender, and at the same time help people concentrate."

Corn noodle processing technology

1. Raw materials preparation

Remove moldy and rotten corn kernels and impurities from the corn to ensure the color of the finished corn noodles. Soak the selected corn kernels in clean water, with the amount of water just enough to cover the corn. Let the corn kernel skin absorb enough water to reduce the adhesion between the cortex and the endosperm, and soften the endosperm to facilitate the next operation process.

2. Peel and clean embryo

Place the cleaned corn kernels in a corn peeling and grits making machine, and make corn grits after beating, rubbing, and sieving. Place the corn grits in a special soaking tank, add clean water and soak for 1 to 4 hours, during which the water should be changed 1 to 2 times. The soaking time is longer in winter and shorter in summer, and the soaking time is determined by the corn grits absorbing enough water and expanding fully.

3. Grinding

Drain the soaked corn grits and grind them with a claw mill. The grinding particle size should be uniform and pass through a 60-mesh sieve. The freshly ground corn flour may be uneven in size and may contain impurities such as corn bran, which can be removed by sieving with an 80-mesh sieve.

4. Mixing

After sifting, the cornmeal needs to be supplemented with an appropriate amount of water and fully stirred to meet the processing requirements of the corn noodle machine. Adjust the water content in a special flour mixer, add appropriate ingredients, and continue stirring for 2 to 5 minutes. Feed the mixed cornmeal into the hopper of the corn noodle machine and extrude it into threads. The extruded noodles should be cooled immediately. Qualified noodles should be uniform in thickness, smooth in surface, elastic, free of rawness and bubbles.

5. Arrangement and maturation

Cut the corn silk into appropriate lengths with a cutter, that is, hang it on a 1.5-meter hanging rod. The corn silk strips that have just been hung on the hanging rod are messy and need to be sorted before they can be matured. Dry the sorted corn silk strips, preferably non-sticky, loose and soft and elastic. Put the corn silk strips into a special steaming cabinet for maturation, and the maturation time is generally controlled within 2-6 minutes. Drying Put the matured noodles into a high-efficiency low-temperature drying room for 5-8 hours, the temperature is 28-36℃, the humidity is 70%-90%, and the moisture content of the finished product is controlled within 13%.

6. Packaging

The dried corn noodles are cut into 20 cm long segments using a special cutting machine and sealed in food-specific plastic bags to obtain the finished product.