Microwave processing of corn flakes and nutrition enhancement

Corn flake is a kind of cereal breakfast food with low heat and high dietary fiber. It contains thiamine, riboflavin, carotene and other vitamins as well as trace element selenium with high content. The content of essential amino acids in total protein is higher than that in rice and flour.
However, maize protein lacks lysine and tryptophan, and its physiological value is low. In areas where maize is the main food, nicotinic acid deficiency is very common, so it is necessary to strengthen the nutrition of maize flakes in order to improve their nutritional value.
Microwave processing of corn flakes and nutrition enhancement
In this paper, a large number of experiments were carried out for processing corn flakes and nutrient strengthening technology by microwave drying machine. With hawthorn as raw material, the technological conditions of nutrition strengthening, microwave cooking, rolling, microwave drying and cooling and their continuous production were studied, which provided scientific data for the industrialized production of microwave processing of corn flakes.

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