The production process of baking corn chips
(1)Pressure cooking.Put the corn grit which
without germ and its size is about 1/3 of corn grain into the rotary drum-type
high-pressure cooking pot, while adding sugar ,salt and other seasonings, as
well as water so that the moisture
content of corn grit is about 35% to 45%. Then steam for 1 to 2 hours in 174Kpa
condition, until the corn grit completely gelatinized.To judge gelatinization
degree with eyes,when the corn grit is translucent,then it is ok. (2)Drying.After cooking, reduce the
pressure of the steamer, clear corn grit out from the reticular outlet by
centrifugation of pot.The corn grit grope made during the cooking process was
broken up.Then send corn grit through the conveyor into the dryer, so that the
water down to about 20%. (3)Rolled sheet.The corn grit is cooled to
30 ° C ~ 40 ° C and then sent to a sheet rolling machine. The sheet rolling
machine is composed of a pair of stainless steel light rolls with roll rotation
speed of 180~200 revolutions per minute, rolling the corn grit into 0.7~1 mm
thickness of chips.
(4)Baking.The rolled corn chips are baked
in an oven at 302 ° C for 50 seconds or 288 ° C for
2 to 3 minutes to reduce the moisture to less than 3%. After cooling and
seasoning, the golden color and crisp baked bread are obtained corn flake
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E-mail:carol@cnsunward.com
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0086-531-67877802
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