CN100405916C - Nutritious high flour of germinant maize - Google Patents
Nutritious high flour of germinant maize Download PDFInfo
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- CN100405916C CN100405916C CNB2005100909922A CN200510090992A CN100405916C CN 100405916 C CN100405916 C CN 100405916C CN B2005100909922 A CNB2005100909922 A CN B2005100909922A CN 200510090992 A CN200510090992 A CN 200510090992A CN 100405916 C CN100405916 C CN 100405916C
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Abstract
The present invention relates to a nutritious high flour of germinant maizes, and the aim of the nutritious high flour of germinant maizes is to enhance the nutritional value of the product and solve the problem of maize peels and plumules being difficult to completely utilize as food. The actions of the self enzyme system resource of maize seeds in the process of catalyzing, hydrolyzing, synthesizing, and reacting obviously increases the content of nutrients and nutrient components of the product, weakens the abnormal flavor of the plumules and cleans the slate color. The nutritious high flour of germinant maizes causes partial protein and starch to denature through the heat treatment of raw materials under the condition of not using additive agents and causes the product to have the sticky and elastic ductility and the rib force. Simultaneously, the maize peels are embrittled and frangible, and the abnormal flavor of the plumules is further weakened. The product can be processed into ladle peels, dumpling peels, noodles, pastries, etc. The cooked food made of the nutritious high flour of germinant maizes has the rib force and the clean aroma of maizes and is yellow, and when the food is boiled, the food does not paste soup. The present invention has the advantages of short process flow, less equipment investment, low hydroelectric and gas energy consumption, no byproduct in the production process, and high product yield and has the characteristic of low cost.
Description
Technical field
The present invention relates to a kind of edible flour, particularly relate to a kind of nutritious high flour of germinant maize.
Background technology
" viscoelastic ductility " is the central characteristics that corn flour forms biceps.Around this central characteristics, many R﹠D institutions and scientific worker have paid painstaking efforts, and have obtained gratifying achievement for many years.Representative production unit is the refined maize powder of the two hurricane firewood corn deep processing Co., Ltds in Jilin.Its technology and product achievement be the evaluation by State Administration of Light Industry's tissue February 19 calendar year 2001; in July, 2002, this refined maize powder was united approval for the state key new product by national five ministries and commissions (Ministry of Science ﹠ Technique of PRC, the State Tax Administration, the Ministry of Foreign Trade and Economic Cooperation, national quality inspection and quarantine general bureau, State Environmental Protection Administration), had obtained the food science and technology progress prize that Chinese food association authorizes August in the same year.The biotechnology that is adopted with special pulverizing, separate, dry technology is domestic initiation, maintain the leading position.The process technology of this product issued and discloses by " refined maize powder production and processing technology " book in December, 2004 by Golden Shield publishing house.
In the time of in the face of breakthrough, also must see existing problem and shortage.The first, raw material availability and output capacity are low, and just to have used maize peel and plumule, output capacity be 50% to part, and the skin and the plumule of tool biological value can't be fully utilized as food, and can only be used as byproduct.The second, technological process is long, equipment is many, investment is big, energy consumption is high.Article one, the production line capital equipment is nearly 19 kinds, and only processing one ton of finished product just needs water consumption 5-8 ton.The 3rd, because employing is bio-fermentation process, the raw material soaking time is long, and leachable is many, causes the unnecessary loss of nutrition.The 4th, need outer doping auxiliary in the production.As lactic acid bacteria, particularly the micro-organism enzyme preparation consumption is more relatively, and the ton cost increases 200-300 unit.Cost strengthens must cause the production marketing selling at exorbitant prices, causes market to advance slowly.
In addition, also face some difficult problems.One is that maize peel is difficult for levigate and plumule peculiar smell and dull gray color and luster are difficult to eliminate and cause the mouthfeel pink colour poor.Another is that maize germ contains grease, with very easily oxidative rancidity is rotten during air contacts.These are to hinder the principal element that skin and plumule are utilized, and therefore its nutritive value of existing technical products still rests on the level of general traditional sense does not have obviously and improve.
Summary of the invention
It is short to the purpose of this invention is to provide a kind of technological process, low energy consumption, the production and processing method of the novel corn powder that cost is low, and break through prior art by the method Mi Pi and plumule are difficult to as food whole traditional prejudice of utilization in addition, product nutrient and nutritional labeling are obviously increased, promoted the edibility of product.In order to address the above problem, the present invention has taked following technical scheme.
One, vernalization
By corn kernel is soaked vernalization, making self enzyme is that catalysis, hydrolysis, synthetic effect are brought into play, thereby change endosperm structure, link button in the depolymerization protein, the insoluble macromolecular substances of storage is converted into the solubility simple material, to be unfavorable for the protein that absorption of human body is utilized, be converted into the nutrients such as amino acid that help the absorption of human body utilization; Remove the gloomy color and luster of plumule and weaken terpenes, aldehyde ketone volatile matter peculiar smell in the idiosome; Reduce mechanical strength.
Its technical measures are: with solids type cutin corn is preferred raw materials, is horse flute profile, half horse flute profile and opaque type secondly.
1, will be immersed in 50-55 ℃ the water 5 minutes through the good corn kernel of germinating energy of screening, and be blended into normal-temperature water then and soaked 5-6 hour, this moment, plumule reached sprouting humidity fully.
2, lucifuge vernalization 48-72 hour, germination temperature was controlled at 25-28 ℃, and indoor air relative humidity remains between the 60-90%.Leading portion 20 hours every 2 hours atomizing profit water once; Stage casing 20 hours every 3 hours atomizing profit water once; Back segment every 5 hours atomizing profit water once.Each profit water 20-30 minute.Use plant electric field generation systems during this time, with the sprouting of promotion bud and the conversion of nutriment, and the airborne bacterium of deactivation, prevent the infringement of pathogenic microorganism to the germination corn kernel.Germination end of a period plumule has grown up to sprout, has eliminated the dull gray color and luster of plumule, and peculiar smell weakens.This moment, the corn kernel water content was between 35-40%.Lipolysis becomes carbohydrate in germination process, thereby the fat content minimizing, and is rotten very favourable to preventing the product oxidative rancidity.Starch reduces 10-30%, and it is sticking excessively to prevent effectively that thermal denaturation processing back product figuration from adding man-hour.
3, the contained corn yellow OB of angle fat endosperm and skin plays a decisive role to flour and cooked color and luster, so will note moistening the water yield and germinating time, avoids the excessive stripping of pigment to run off.
4, germination ends, although also have part seed radicle not show money or valuables one carries unintentionally as yet, also should follow the time, stops germinateing.Reason is low yield and the undue increment of cellulose that prevents product.
Nutrient and nutritional labeling through the back corn flour that germinates have had new increase.Find to germinate 3 days the time by the contrast experiment: riboflavin increases more than 10 times, and ascorbic acid never detects and is increased to 24.25%, 8 kind of essential amino acid summation and increased by 11%, and wherein lysine has increased by 26%, and tryptophan has increased by 106%.Its nutrition variation sees Table 1,2,3.
The nutrition of table 1 corn germination process changes (dry weight %)
| Gross protein | Soluble protein | Total reducing sugar | Starch | Soluble sugar | Fat | Ash content | Calcium mg/100g | Aflatoxins mg/100g | Phosphorus mg/100g | |
| Contrast | 10.40 | 1.08 | 77.00 | 74.37 | 2.63 | 3.88 | 1.30 | 17.76 | Do not detect | 243.66 |
| 72h | 10.27 | 3.27 | 71.25 | 52.88 | 18.38 | 3.84 | 1.61 | 37.05 | Do not detect | 258.80 |
Table 2 vitamin content changes (mg/100g)
| Vitamin A | Riboflavin | Thiamine | Ascorbic acid | Nicotinic acid | |
| Contrast | 0.017 | 0.13 | 0.21 | Do not detect | 2.10 |
| 72h | 0.018 | 1.46 | 0.27 | 24.25 | 3.45 |
Table 3 essential amino acid quantitative changeization (mg/g albumen)
| Threonine | Valine | Methionine | Isoleucine | Leucine | Phenylalanine | Lysine | Tryptophan | Meter | |
| Contrast | 30.23 | 50.35 | 17.53 | 36.23 | 115.4 | 47.88 | 30.12 | 9.18 | 336.92 |
| 72h | 36.83 | 66.96 | 20.10 | 36.83 | 100.4 | 55.8 | 37.94 | 18.97 | 373.83 |
Annotate: this experimental data is checked white work " nutrition before and after the corn germination changes " literary composition that waits of the Xue Yun of institute from Henan Province's Food Hygiene Surveillance, publishes in " Henan medical research " March calendar year 2001 the 10th volume, the 1st phase.
Above-mentioned detection statistics has illustrated to germinate maize nutriment and nutritional labeling are increased, but also so more than, particularly contain nutrient composition contents such as abundant linoleic acid, lecithin, vitamin E and the anticancer factor glutathione specialized department that still needs in the maize germ fat and detect and assert.
When pursuing product nutrition maximization, look kind, storage time difference and the germinating time difference.Principle is should grow the solids type cutin corn germination time, and other kind should be lacked; Kind should be lacked then.
Germination technology corn germination than bud seedling dish is just more simple, only needs hardware such as growing floor, germinating box, profit drainage facility, exhaust ventilation machine, temperature control device, ultraviolet sterilizing lamp, atomizing profit wetting system and veggetable electricity field generator to put into production.
Two, thermal denaturation is handled
Thermal denaturation is handled and is finished synchronously when the ultra micro drying and crushing, makes the sex change of partially protein and starch appropriateness, thereby has water conservation, thickening, shear-stable viscoelastic ductility and biceps; Further eliminate the plumule peculiar smell; Maize peel is become fragile and be easy to and pulverize; Killing ova suppresses growth of microorganism; Reach the water content of the desired particle size and the 5-10% of 150-75 micron.
Make corn flour have the viscoelastic ductility and the biceps of appropriateness, must make partially protein and starch denaturalization, heat treatment is undoubtedly the ideal technology technology.It is to realize by at present domestic the most advanced ultra micro drying and crushing equipment.The advantage of this equipment maximum is the pulverizing to high moisture material, and union drying and crushing, classification be in one, has advantages such as efficient, energy-conservation, simple to operate, excellent product quality.Its production and processing step is:
1, the live body germination corn kernel of water content at 35-40% is transported in the machine.Material is impacted by the reducing mechanism of rotation at a high speed on the one hand in machine and is pulverized, and 300 ℃ ± 20 ℃ hot-airs that enter below material and the reducing mechanism contact and are dried on the other hand.Meanwhile, owing to particle constantly reduces, and surface area sharply increases, thereby has strengthened dry run.
2, under the hot blast effect of setting up, the material that reaches the standard fineness enters material-gathering device by the grading wheel that rotates at a high speed, and thicker material then falls back to pulverizing chamber and continues drying and crushing, till meeting the requirements.
Whole ultra micro drying and crushing process is to finish in extremely short moment, and the time that material is detained in machine is very of short duration, and reasonably regulation and control are finished the thermal denaturation processing synchronously in addition.Simultaneously also further removed the plumule peculiar smell, and made the maize peel embrittlement and make pulverizing no longer become a difficult problem.
Product: granularity 150-75 micron, it is moderate to add behind water and the face viscoelastic ductility and biceps, and excipient is plastic, cooks and does not stick with paste soup, can process dumpling wrapper, steamed stuffed bun skin, cake etc., and the mouthfeel chewiness is noisy soft, and its look Huang has the delicate fragrance of bright corn, is easy to after the food digest and assimilate.
Compared with prior art, the invention has the beneficial effects as follows:
The first, cost advantage.The one, technological process is short, the equipment less investment, maintenance cost is low, electric power coal gas energy consumption is low, equipment input with Isoquant only is 5% of an import equipment, as the grain dust class Equipment for Heating Processing of Italian Vomm Impianti E. Processi S. P. A., 50% of home equipment is as the equipment of the two hurricane firewood corn deep processing Co., Ltds in Jilin; The 2nd, production process is not left over byproduct, and the product output capacity can reach 75-85%, and cost of material reduces relatively; The 3rd, production process is not used additive, and per ton cost can reduce 200-300 yuan; The 4th, germination process has adopted the atomizing profit wetting system 60-70% that can economize on water, and has reduced discharge of wastewater, and water-saving result is obvious.
The second, the nutritive value of corn flour promotes.By to corn kernel vernalization to make self enzyme be that catalysis, hydrolysis, the synthesis of resource brought into play, make that corn flour nutritive is plain significantly to be increased with nutrient composition content.
The 3rd, to germinate and end, the fat content in the corn kernel reduces preventing the product oxidative rancidity rotten very favourable, has reduced the starch of 10-30% simultaneously, handles through thermal denaturation again, and the viscosity of product reduces, and biceps is moderate.
Adopting germination thermal denaturation treatment process technology that corn needn't be peeled, take off embryo and all utilized, make the nutritive value of product that tangible lifting be arranged, is the once useful trial that the present invention breaks through tradition and existing process technology.
List the following specific embodiment below in conjunction with technological process:
The specific embodiment
Embodiment 1:
With 1000 kilograms when producing in the hot water that solids cutin corn is dipped in 50-55 ℃ in advance 5 minutes per year, be blended into normal-temperature water then and soaked 5 hours, dry, lucifuge vernalization is 60 hours under room temperature 25-28 ℃ condition.Every 2 hours atomizing profit water once every 3 hours atomizing profit water once back segment every 5 hours atomizing profit water once moistened water 20 minutes in 20 hours to leading portion at every turn in 20 hours in the stage casing in 20 hours during this time.Germination end of a period raw material water content is between 35-40%.At last the germination corn kernel is heat-treated under 300 ℃ ± 20 ℃ high temperature by ultra micro drying and crushing machine, make the sex change of partially protein and starch appropriateness give product viscoelastic ductility and biceps.Grinding particle size is the 150-75 micron.Moisture 5-10%.
Embodiment 2:
With 1000 kilograms when producing in the hot water that horse flute profile, half horse flute profile and opaque type corn kernel be dipped in 50-55 ℃ in advance 5 minutes per year, be blended into normal-temperature water then and soaked 5 hours, dry, lucifuge vernalization is 48 hours under room temperature 25-28 ℃ condition.Every 2 hours atomizing profit water once every 3 hours atomizing profit water once atomizing profit water once moistened water 20 minutes to leading portion at every turn in the middle of the back segment in 20 hours in the stage casing in 20 hours during this time.Germination end of a period raw material water content is between 35-40%.At last the germination corn kernel is heat-treated under 300 ℃ ± 20 ℃ high temperature by ultra micro drying and crushing machine, make the sex change of partially protein and starch appropriateness give product viscoelastic ductility and biceps.Grinding particle size is the 150-75 micron.Moisture 5-10%.
Claims (1)
1. method for preparing nutritious high flour of germinant maize is characterized in that:
(1) being raw material with solids type cutin corn, dent corn, half dent corn or opaque type corn, is 25-28 ℃ in temperature, lucifuge vernalization under the condition of relative air humidity 60-90%, and germination time was controlled between 48-72 hour;
(2) product is pulverized, is drying to obtain to the germination corn kernel that will be in active growth conditions water content 35-40% with ultra micro drying and crushing equipment under 300 ℃ ± 20 ℃ conditions, and product granularity is the 150-75 micron, and water content is 5-10%.
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| CNB2005100909922A CN100405916C (en) | 2005-08-24 | 2005-08-24 | Nutritious high flour of germinant maize |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101040685B (en) * | 2007-04-28 | 2010-05-19 | 魏春华 | Method for preparing corn food by using enzyme and the application thereof |
| CN104286705A (en) * | 2014-10-13 | 2015-01-21 | 新疆农垦科学院 | Convenient corn porridge and preparation method thereof |
| CN105595185A (en) * | 2015-12-17 | 2016-05-25 | 安徽砀山海升果业有限责任公司 | Method for preparing corn syrup |
| CN105580867B (en) * | 2016-03-08 | 2019-08-30 | 上海应用技术学院 | One kind bread frozen dough containing corn plumule powder and preparation method thereof |
| CN106578922A (en) * | 2016-12-29 | 2017-04-26 | 淮阴工学院 | Processing method of non-additive germinated quinoa and brown rice noodles |
| CN112515093B (en) * | 2020-12-02 | 2023-02-21 | 哈尔滨拓百世生物科技有限责任公司 | Processing method of full-nutrition whole-grain multi-vitamin dietary powder |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10150909A (en) * | 1996-11-19 | 1998-06-09 | Akihiro Matsui | Bread |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH10150909A (en) * | 1996-11-19 | 1998-06-09 | Akihiro Matsui | Bread |
Non-Patent Citations (2)
| Title |
|---|
| 加工(发芽或发酵)对高梁和玉米的影响. Asiedu，M等.国外农学》-杂粮作物，第1995年第5期. 1995 |
| 加工(发芽或发酵)对高梁和玉米的影响. Asiedu，M等.国外农学》-杂粮作物，第1995年第5期. 1995 * |
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