Corn cob


Corn cob making products: Grinding and soaking: 100 kg […]

Corn cob making products:
Grinding and soaking: 100 kg of corn cob of the year is crushed into fine chips, the size of which is similar to the size of beans. It is immersed in the soaking tank for 1 to 2 hours, so that the corn cob chips absorb water and swell, and the water absorption is about 40%. After soaking, remove the blanks and place them in bamboo baskets and coriander baskets, rinse them with clear water, and drain them into the drawer for steaming.
Steaming: When steaming in the drawer, first spread the soaked corn core shavings and cover it with bran or bran, the amount of which accounts for about 10% of the blank. After steaming for 20 minutes, stir in 10% cold water, mix well and steam for another 40 minutes. Then mix in 10% cold water to soften the blank and steam through.
Malted milk: When the steamed material is allowed to stand at 65 to 75 ° C, it can be mixed with malted milk. The blanking temperature is set to the upper limit in winter and the lower limit in summer. Production of malt: firstly soak 15 kg of barley (preferably the two-rowed barley of the year) in water for 2 hours. If the water temperature is too low, the soaking time should be appropriately extended. The thickness is about 1 cm, and the wet cloth on the cover is kept at 25-30 ° C until barley germinates. When the malt grows to two and a half times the length of the dried wheat kernels, and the buds turn from white to green, it is ground into milk with water, and the amount of water added is about twice that of the malt.
Saccharification: After mixing the malt milk, the blank can be saccharified. The saccharification tank should be able to keep warm and keep the saccharification for 16 to 24 hours. The saccharification temperature should be maintained at about 55 ° C after feeding, and the temperature can be appropriately increased in the later stage. After the saccharification is completed, the sugar solution is released and concentrated to make mash.
Concentration system: The thick sugar solution at the bottom of the saccharification tank is released as much as possible, immediately filtered, and then boiled in the pot to concentrate the sugar. Distiller can be used as feed. When boiling sugar, the firepower should be fierce. As the sugar solution is concentrated, the firepower will gradually weaken, stirring constantly, to prevent the charring of the zoom, and finally boil it with a low fire until the required concentration. 100 kg of corn cob can make about 50 kg of caramel.