Breakfast cereal, Corn Flakes production line

Corn chip production process: Raw materials → batch → pressure cooking → cooling → drying and blending → tableting → baking → cooling → packaging

Corn Chips Process Description:

Operation points

(1) The corn raw material can be yellow or white corn, preferably hard grain corn, the glass quality should reach 57% or more, the fat content is 4.8%-5.0% (dry basis), the germination rate is not less than 85%, the moisture is not More than 14%. The prepared corn contains no more than 1% fat and has a particle size of 4 to 6 mm.

(2) Ingredients Corn cha is fed into a drum-shaped cooking pot. Water, salt, sugar, malted milk, and other ingredients are added to the batcher in a proportioned manner and mixed evenly and placed in a cooking pot.

(3) Pressure cooking After filling, the material door of the boiler is closed, the machine is turned on, the drum-shaped pan is rotated, and steam is directly heated to heat. Each batch of material was cooked for 3 hours and the pot pressure was 1.5 kg/cm2. After cooking, the material is blown out of the material outlet cover with cold air. At this time, the material is dark purple, moisture is 35%, and the material is bonded into blocks.

(4) The drying and blending materials are first crushed, the bonded materials are opened, and the material is sent by the screw conveyor to the conveyor belt used for evaporation in the dryer. During the operation of the conveyor belt, it is dried by hot air. About 1.5 hours, the moisture dropped to 16%. They are then sifted using a circular sieve and the large pieces are sieved out and the material suitable for making corn flakes is selected. The material was then sent to the conditioning zone for material conditioning and allowed to walk for about 1.5 hours to obtain a cornflakes material with uniform moisture content.

(5) Tableting The material is sent to a countertop press by a vibrating feeder. The tablet press has a roll length of 80 mm, a roll diameter of 500 mm and a total pressure of 40 tons. The material was compressed into corn flakes having a thickness of 0.15 mm.

(6) Baking The corn chips are baked in a drum-shaped pot, and the pot body is rotated. The corn chips are dried in a rotating state and heated by infrared rays at a temperature of 300°C. After drying, the moisture content is 3% to 5%. At this time, the corn flakes are brown, crisp and have a certain degree of puffing.