CN114982901A - Preparation method of high-protein purple corn flour raw material - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of a high-protein purple corn flour raw material, which comprises the following steps: s1, crushing: crushing the raw materials by a crusher; s2, size mixing and liquefying: preparing feed liquid by mixing corn flour and water according to the weight ratio of 1:4, heating to about 60 ℃, adding 0.2-0.4% of liquefying enzyme, continuously heating to 95 ℃, keeping the temperature for 20-40 min, and cooling; s3, saccharification: cooling the liquid to 50-65 ℃, adding 0.2-0.4% g of saccharifying enzyme, keeping for 2-3 hours, boiling and inactivating the enzyme for 15 min; s4, separation and elution: performing solid-liquid separation by using a plate-and-frame type gas membrane filter press and a high-speed centrifuge, and cleaning the solid part for 2-3 times by using flowing purified water; s5 drying: and finally, drying the solid part, and grinding to obtain the high-protein purple corn powder raw material. The carbohydrates of the purple corn whole-pulp powder are consumed by means of liquefaction, saccharification, elution and the like, the rest after the starch is decomposed is mainly protein and insoluble dietary fiber, meanwhile, the protein structure is changed, the amino acid composition is also changed, and the defect of low lysine content in the corn nutritional ingredients is overcome.
Description
Technical Field
The invention relates to the technical field of corn flour preparation, in particular to a preparation method of a high-protein purple corn flour raw material.
Background
Corn flour is produced by grinding corn bran-free flour, also called corn flour, which contains all the ingredients except corn bran: such as protein, starch, fat, vitamins, minerals and the like, similar to wheat flour, the corn flour has the functions of strengthening spleen and promoting diuresis, regulating the middle warmer and harmonizing stomach and inducing diuresis, and is very suitable for people with spleen deficiency. Modern nutrition also considers that the nutrient components of the corn flour contain a large amount of nutrient substances. The content of cellulose in fresh corn is 6-8 times of that of refined rice and refined flour, and can reduce the concentration of cholesterol in blood, so as to prevent cardiovascular and cerebrovascular diseases.
However, the existing corn flour has the condition of obviously low protein and lysine content, can not be taken alone as a health-care food, needs other nutritional foods when being eaten, and can not meet the requirements of normal diet.
Disclosure of Invention
Aiming at the problems that the prior corn flour has the condition of obviously lower content of protein and lysine, can not be taken alone as a health-care food, needs other nutrient foods when being eaten and can not meet the requirement of normal diet, the invention provides a preparation method of a high-protein purple corn flour raw material,
in order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of a high-protein purple corn flour raw material comprises the following steps:
s1, crushing: pulverizing the raw materials by a pulverizer, and sieving with a 30-60 mesh sieve to obtain corn flour;
s2, size mixing and liquefying: preparing feed liquid from corn flour and water according to the weight ratio of 1:4, heating to about 60 ℃, adding 0.2-0.4% of liquefying enzyme based on dry matter, continuously heating to 95 ℃, keeping the temperature, and cooling;
s3, saccharification: cooling the liquid to 50-65 deg.C, adding 0.2-0.4% g saccharifying enzyme based on dry matter, holding for 2-3 hr, boiling, and inactivating enzyme for 15 min;
s4, separation and elution: performing solid-liquid separation by adopting a plate-and-frame gas membrane filter press and a high-speed centrifuge, and cleaning a solid part by using flowing purified water;
s5 drying: and finally, drying the solid part, and grinding to obtain the high-protein purple corn powder raw material.
As a further embodiment of the present invention, in S2, the temperature of the liquefying enzyme is continuously raised to 95 ℃ for a holding time of 20min to 40 min.
As a further aspect of the present invention, in S4, the solid portion is washed 2 to 3 times with flowing purified water.
As a further aspect of the invention, in S5, the solid portion is dried using an electrically heated constant temperature forced air drying oven and the corn meal is dried to a moisture content of 0.3-0.4 wt%.
In a further embodiment of the present invention, in S5, the grinding is performed by using a ball mill, and the grinding is performed to a fine powder of 300 mesh.
The invention has the beneficial effects that: the carbohydrates of the purple corn whole milk powder are consumed by means of liquefaction, saccharification, elution and the like, most dietary fibers are remained after the starch is decomposed, and meanwhile, the protein structure and the amino acid composition are changed. The protein content is improved from 11.4% to 61.8%, the increase ratio of lysine content is obviously 6.41, the defect of low lysine content in the corn nutrient is overcome, and the residual after starch sugar decomposition is mainly insoluble dietary fiber. The liquid part after saccharification and centrifugation is rich in reducing sugar and anthocyanin components beneficial to the body, and the purple corn sake prepared by distiller's yeast fermentation provides a new way for deep processing of the purple corn, and makes full use of the purple corn raw material. The obtained high-protein purple corn raw material powder can be used for developing health-care food due to the characteristics of nutritional ingredients, such as nutritional meal replacement, flaky pastry and the like, and is particularly suitable for patients with diabetes and cardiovascular diseases.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
Example 1
A preparation method of a high-protein purple corn flour raw material comprises the following steps:
s1, crushing: pulverizing the raw materials by a pulverizer, and sieving by a 30-60 mesh sieve;
s2, size mixing and liquefying: preparing feed liquid by mixing corn flour and water according to a weight ratio of 1:4, heating to about 60 ℃, adding 0.2% g of liquefying enzyme based on dry matter, continuously heating to 95 ℃, keeping for 20-40 min, and cooling;
s3, saccharification: cooling the liquid to 50-65 deg.C, adding 0.2% g saccharifying enzyme based on dry matter, holding for 2-3 hr, boiling to inactivate enzyme for 15 min;
s4, separation and elution: performing solid-liquid separation by using a plate-and-frame type gas membrane filter press and a high-speed centrifuge, and cleaning the solid part for 2-3 times by using flowing purified water;
s5 drying: and finally, drying the solid part by adopting an electric heating constant-temperature air blast drying oven, drying the corn flour until the water content is 0.3-0.4 wt%, grinding to obtain the high-protein purple corn flour raw material, grinding by using a ball mill, and grinding into fine powder of 300 meshes.
Example 2
A preparation method of a high-protein purple corn flour raw material comprises the following steps:
s1, crushing: crushing the raw materials by a crusher, and sieving the crushed raw materials by a sieve with 30-60 meshes;
s2, size mixing and liquefying: preparing feed liquid from corn flour and water at a weight ratio of 1:4, heating to about 60 deg.C, adding 0.3% g of liquefying enzyme based on dry matter, continuously heating to 95 deg.C, maintaining for 20-40 min, and cooling;
s3, saccharification: cooling the liquid to 50-65 deg.C, adding 0.3% g saccharifying enzyme based on dry matter, holding for 2-3 hr, boiling to inactivate enzyme for 15 min;
s4, separation and elution: performing solid-liquid separation by using a plate-and-frame type gas membrane filter press and a high-speed centrifuge, and cleaning the solid part for 2-3 times by using flowing purified water;
s5 drying: and finally, drying the solid part by adopting an electric heating constant-temperature air blast drying oven, drying the corn flour until the water content is 0.3-0.4 wt%, grinding to obtain the high-protein purple corn flour raw material, grinding by using a ball mill, and grinding into fine powder of 300 meshes.
Example 3
A preparation method of a high-protein purple corn flour raw material comprises the following steps:
s1, crushing: pulverizing the raw materials by a pulverizer, and sieving by a 30-60 mesh sieve;
s2, size mixing and liquefying: preparing feed liquid from corn flour and water at a weight ratio of 1:4, heating to about 60 deg.C, adding 0.4% g of liquefying enzyme based on dry matter, continuously heating to 95 deg.C, maintaining for 20-40 min, and cooling;
s3, saccharification: cooling the liquid to 50-65 deg.C, adding 0.4% g saccharifying enzyme based on dry matter, holding for 2-3 hr, boiling to inactivate enzyme for 15 min;
s4, separation and elution: performing solid-liquid separation by using a plate-and-frame type gas membrane filter press and a high-speed centrifuge, and cleaning the solid part for 2-3 times by using flowing purified water;
s5 drying: and finally, drying the solid part by adopting an electric heating constant-temperature air blast drying oven, drying the corn flour until the water content is 0.3-0.4 wt%, grinding to obtain the high-protein purple corn flour raw material, grinding by using a ball mill, and grinding into fine powder of 300 meshes.
The difference between example 1 and examples 2 and 3 is that the content of the added liquefying enzyme is different in steps S2 and S3, and the rest is the same.
Experimental example:
the amino acid component contents before and after the treatment were compared as follows (the contents after the treatment were averaged in examples 1 to 3):
| amino acid% | Before treatment | After treatment |
| Aspartic acid | 0.93 | 4.68 |
| Threonine | 0.35 | 1.78 |
| Methionine | 0.14 | 0.73 |
| Glutamic acid | 1.86 | 9.35 |
| Proline | 0.74 | 3.82 |
| Isoleucine | 0.35 | 1.82 |
| Valine | 0.51 | 2.64 |
| Phenylalanine | 0.42 | 2.21 |
| Leucine | 0.87 | 4.35 |
| Histidine | 0.37 | 1.92 |
| Lysine | 0.39 | 2.50 |
The content of amino acid components of the purple corn raw material treated by the method is increased, wherein the growth ratio of lysine is the largest.
The comparison of the nutrient content before and after the treatment was as follows (the content after the treatment was an average of examples 1 to 3):
| item | Before treatment | After treatment |
| Carbohydrate% | 38.4 | 12.9 |
| Fat% | 5.9 | 3.7 |
| Protein% | 11.4 | 61.8 |
The contents of the nutrient components of the treated purple corn protein powder, the isolated soybean protein powder and the chicken protein are compared as follows (the treated contents are the average values of the examples 1 to 3):
the processed purple corn material has nutritional ingredients similar to those of soybean protein isolate, wherein the soybean protein isolate can replace animal protein and can be widely used in common food and health food. The purple corn protein powder obtained by the method is a byproduct obtained in the production of fermented purple corn wine, is much higher in value than common corn, can be used for development of various foods and health foods, and contains a small amount of anthocyanin which is not possessed by other protein powder. From the aspect of dietary fiber, most of the purple corn protein powder is insoluble dietary fiber and protein except a small amount of residual sugar, the purple corn protein powder is used as a food raw material and has a good effect of improving the digestion by the peristalsis of intestines and stomach, and most of the dietary fiber in other proteins is soluble dietary fiber.
The carbohydrate of the purple corn whole pulp powder is consumed by means of liquefaction, saccharification, elution and the like, the rest after the starch is decomposed is mainly protein and insoluble dietary fiber, and meanwhile, the protein structure and the amino acid composition are changed. The protein content is improved from 11.4% to 61.8%, the increase ratio of lysine content is obviously 6.41, the defect of low lysine content in the corn nutrient is overcome, and the residual after starch sugar decomposition is mainly insoluble dietary fiber. The liquid part after saccharification and centrifugation is rich in reducing sugar and anthocyanin components beneficial to the body, and the purple corn sake prepared by distiller's yeast fermentation provides a new way for deep processing of the purple corn, and makes full use of the purple corn raw material. The obtained high-protein purple corn raw material powder can be used for developing health-care food due to the characteristics of nutritional ingredients, such as nutritional meal replacement, flaky pastry and the like, and is particularly suitable for patients with diabetes and cardiovascular diseases.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (5)
1. A preparation method of a high-protein purple corn flour raw material is characterized by comprising the following steps:
s1, crushing: pulverizing the raw materials by a pulverizer, and sieving with a 30-60 mesh sieve to obtain corn flour;
s2, size mixing and liquefying: preparing feed liquid from corn flour and water according to the weight ratio of 1:4, heating to about 60 ℃, adding 0.2-0.4% of liquefying enzyme based on dry matter, continuously heating to 95 ℃, keeping the temperature, and cooling;
s3, saccharification: cooling the liquid to 50-65 deg.C, adding 0.2-0.4% g saccharifying enzyme based on dry matter, holding for 2-3 hr, boiling, and inactivating enzyme for 15 min;
s4, separation and elution: performing solid-liquid separation by using a plate-and-frame type gas membrane filter press and a high-speed centrifuge, and cleaning a solid part by using flowing purified water;
s5 drying: and finally, drying the solid part, and grinding to obtain the high-protein purple corn powder raw material.
2. The method for preparing a high-protein purple corn flour material as claimed in claim 1, wherein in S2, the temperature of the liquefied enzyme is continuously raised to 95 ℃ for 20min to 40 min.
3. The method for preparing a high-protein purple corn flour material according to claim 1, wherein the solid portion is washed 2-3 times with flowing purified water at S4.
4. The method of claim 1, wherein the step of drying the solids portion in S5 comprises drying the corn meal to a moisture content of 0.3 wt% to 0.4 wt% using an electrically heated constant temperature forced air drying oven.
5. The method for preparing a high-protein purple corn flour material as claimed in claim 1, wherein in S5, the milling is performed by using a ball mill to grind into a fine powder of 300 mesh.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210681033.1A CN114982901A (en) | 2022-06-15 | 2022-06-15 | Preparation method of high-protein purple corn flour raw material |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210681033.1A CN114982901A (en) | 2022-06-15 | 2022-06-15 | Preparation method of high-protein purple corn flour raw material |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656919A (en) * | 2005-02-06 | 2005-08-24 | 大连轻工业学院 | High-quality protein nutritive maize flour |
| CN104323386A (en) * | 2014-11-11 | 2015-02-04 | 南京工业大学 | Preparation method of purple corn clear juice beverage |
| CN104996714A (en) * | 2015-06-26 | 2015-10-28 | 肇庆焕发生物科技有限公司 | Method for extracting food-grade protein powder from corn |
| CN107897501A (en) * | 2017-12-13 | 2018-04-13 | 安徽虹光企业投资集团有限公司 | A kind of production technology of high-purity corn protein powder |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656919A (en) * | 2005-02-06 | 2005-08-24 | 大连轻工业学院 | High-quality protein nutritive maize flour |
| CN104323386A (en) * | 2014-11-11 | 2015-02-04 | 南京工业大学 | Preparation method of purple corn clear juice beverage |
| CN104996714A (en) * | 2015-06-26 | 2015-10-28 | 肇庆焕发生物科技有限公司 | Method for extracting food-grade protein powder from corn |
| CN107897501A (en) * | 2017-12-13 | 2018-04-13 | 安徽虹光企业投资集团有限公司 | A kind of production technology of high-purity corn protein powder |
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