Raw Material Formula: Corn flour and amylases.
The process flow is as follows:
Raw materials → ingredients → porridge → leaching → filtration → juice → finished products.
Production Method:
(1) Porridge Preparation. For every 100 kilograms of ground corn flour, add 200 grams of amylase and mix thoroughly to avoid the formation of a sticky maltose paste. Next, place the black Corn Noodles into the pot and add 210 kg of cold water per 100 kg of flour. Stir back and forth until the mixture becomes dry and well-cooked.
(2) Pulping. Transfer the cooked porridge into a large vat. For every 100 kg of dark cornmeal porridge, add 90 kg of cold water. When the temperature of the porridge drops to 70°C, add another 200 grams of amylase. Use a stirring rod to mix it thoroughly by moving it back and forth in the cylinder. After about half an hour, the mixture will become smooth and ready for pulping. If amylase is not available, malt can be used as a substitute. For every 100 kg of black corn porridge, add 15 kg of barley sprouts (with buds approximately the width of a leek leaf). This alternative method yields excellent results, although it increases the cost. It produces 95 kg of starch per 100 kg of black corn, which is 15 kg more than what amylase typically provides.
(3) Filtration. The leached black cornmeal porridge is placed into a sieve and repeatedly squeezed to extract the juice. The resulting liquid is then transferred to a pot using a cylinder.
(4) Wolfberry Juice Processing. Pour the filtered porridge into a cauldron and start with high heat. After more than two hours, the porridge will thicken. When the texture becomes similar to squid-like consistency, reduce the heat to low. Once the concentration reaches 32 degrees (or 35 to 5 Brix in September), stop the fire. Then, pour the porridge juice into a barrel. After several hours of drying, the final product becomes transparent and pale red in color.
Wheat Noodles,Whole Wheat Noodles,Whole Wheat Lasagne Noodles,Whole Wheat Ramen
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