CN101040685B - Method for preparing corn food by using enzyme and the application thereof - Google Patents
Method for preparing corn food by using enzyme and the application thereof Download PDFInfo
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- CN101040685B CN101040685B CN200710055583A CN200710055583A CN101040685B CN 101040685 B CN101040685 B CN 101040685B CN 200710055583 A CN200710055583 A CN 200710055583A CN 200710055583 A CN200710055583 A CN 200710055583A CN 101040685 B CN101040685 B CN 101040685B
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Abstract
The invention relates to a method for using enzyme to prepare corn food, used on crisp corn, crisp corn sheet, corn tea and instant corn. The invention uses biological enzyme to transfer the amidon of corn, to avoid amidon regeneration, improve corn taste, and improve smell and crisp. And the preparation comprises that cleaning corn, removing skin, selecting the skin-removed corn, immerging in enzyme solution, boiling in water, steaming, drying via hot air, frying in pot, packing and outputting final product. The invention uses modern biological technique, to realize easy functional food.
Description
Technical field:
The present invention belongs to field of deep processing of grains, is specifically related to a kind of method and application thereof for preparing corn food with enzyme.
Background technology:
Chinese patent CN03103225.7 makes things convenient for corn meal and preparation method thereof for one kind, the invention discloses and adopt corn, broken peeling, crushing and screening, adds that water stirs, stifling slaking, compressing tablet granulation make.The production method of a Chinese patent CN91110951.X corn crust the invention discloses by following operation and finishes: selected → as to peel → as to soak → as to separate → as to cook → expanded → compressing tablet → section → fried → baking → cooling packing.The processing method of a Chinese patent CN95105518.6 corn food the invention discloses this method and comprises following step, and pretreatment of raw material → pulverizing grinds → pyrolysis gelatinization → mediation batching → compression moulding.Chinese patent CN97105269.7 corn tea and preparation technology thereof, the invention discloses and select corn to make main raw material, through baking or fry out fragrance, be aided with corn stigma, leaves of Hawthorn and sweet tea, boil, extract, boil again, merge extract, add sweetener, acid, anticorrisive agent and fragrant plain, mixing, filtration, sterilization, can, check finished product.Chinese patent CN01103169.7 nutritive corn flour and processing method thereof, the invention discloses with corn and soya bean is raw material, the corn that took off skin is soaked in water → drains → high-temperature maturing → cooling → oven dry → abrasive dust → weighing → packing.The processing method of Chinese patent CN02156486.8 special corn powder, the invention discloses and adopted biotechnology, make cornstarch, protein denaturation makes the protein molecule depolymerization, adopt the micropowders process technology simultaneously, the big molecule fragmentation of corn is made the corn sex change.Chinese patent CN03142011.7 enzyme corn flour and processing method thereof, the invention discloses with the enzyme corn flour is major ingredient, raw material is formed: refining corn flour 60～70%, expanded corn powder is a surplus, food-grade enzyme preparation is effectively micro-, and its processing method is that mix evenly gets product.Chinese patent CN200510090992.2 nutritious high flour of germinant maize the invention discloses a kind of nutritious high flour of germinant maize, is intended to improve the product nutritive value and solves maize peel and plumule is difficult to the problem that all is used as food.The preparation method of a Chinese patent CN200510044463.9 glutinous maize milk powder, the invention discloses and mainly comprise following operation, waxy corn dry granular → pulverizing → high temperature sulphur removal → soak → grind is got juice → enzymolysis → mixing → sterilization → concentrate → homogeneous → spray-drying and is made.The present invention does not appear in the newspapers with the method for high temperature resistant AMS maize transformation starch and the aspect that is applied in the crisp corn of preparation, crisp cornflakes, corn tea and fast food corn thereof.
Corn (corn) has another name called maize, big chinese sorghum, ear of maize, maize, maize, beautiful water chestnut, maize, maize, reed broomcorn millet and maize etc., belongs to the grass family Zea.Important food and forage crop.Originate in Mexico or Central America.Cultivation history 4500-5000.Existing more than the 400 year history of Chinese maize cultivation.Import in the 15th century according to legend, be distributed in 58 ° of north latitude to temperate zone, subtropical zone and torrid areas between 40 ° in the south latitude.In all kinds of crops in the world, the corn planting gross area and total output are only second to wheat, paddy rice and occupy the 3rd, and the corn essentialspecies is implanted in the nonirrigated farmland, and is barren-resistant, and yield per unit area occupies first of the world cereal crops.
The national standard of China's corn quality is divided into four classes according to the grain look and the grain matter of corn: yellow maize: plant skin and be yellow corn; White maize: planting skin is the corn of white; Waxy corn: the corn that is rich in viscosity; Mixed corn: be mixed with this class corn in addition in the above three class corns.
The nutritive value of corn: measure according to the study, 196 kilocalories of per 100 gram corn heat content, crude fibre 1.2 grams, protein 3.8 grams, fat 2.3 grams about carbohydrate 65 grams, also contain mineral matter element and vitamin etc.
The medical value of corn: " detailed outline ": the sweet property of distinguishing the flavor of is flat.Have in the accent and whet the appetite, the peaceful heart of beneficial lung, clearing away damp-heat, sharp liver and gall, function such as delay senility.Corn is a life prolonging food.In five famous long-lived areas, the world, having the resident in three areas at least is main food with corn.Modern study confirms that in current the most effective confirmed 50 multiple nutrients health substances, corn contains seven kinds---calcium, magnesium, selenium, glutathione, cellulose, vitamin E and aliphatic acid.After measured, per 100 gram corns can provide nearly 300 milligrams calcium, almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect; Also contain a large amount of magnesium ions in the corn, magnesium can be strengthened intestines wall wriggling, promotes the drainage of body refuse; Contain abundant unrighted acid in the corn, especially linoleic content height; Natural VE then has and promotes cell division, delays senility, reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; Contained carrotene in the corn can be converted into vitamin A after being absorbed by the body, and it has protective effect on cancer risk; Cellulose can quicken the discharge of carcinogen and other poisonous substances.It is aging that the lutern that corn contains etc. can be resisted eyes; In addition, eat corn more and can also suppress the side effect of cancer therapy drug, stimulate brain cell, strengthen people's mentality and memory human body.
Some areas and western developed country in China, corn once once was excluded on dining table, owing to find that corn has good preventive and therapeutic effect to hypertension, coronary heart disease, artery sclerosis etc., enjoy favor again at many American-European countries corn at present, and become a kind of health food of hot topic.The Chinese people tradition is eaten the method for corn, is corn is pulverized and abrasive dust, endures the corn congee that is cut and eats or steam big pancake and eat.
In a word, corn is a kind of good food nutrition source, be to medicable food of multiple disease and health food, but corn taste is poor than polished rice, fine flour, for corn research, utilizes the new knowledge of modern life science, nutrition and Food Science, adopt the modern biotechnology means, develop novel, instant, functional food, widen the frontier of corn food, it will produce better economic benefit and social benefit.
Summary of the invention:
One of purpose of the present invention provides the preparation method who adopts high temperature resistant AMS maize transformation starch, prevent that cornstarch is aging, improve the mouthfeel of corn food, increase the crisp degree of corn, reach that edible corn can bring high blood pressure down greatly, norcholesterol, gut purge stomach, improve the purpose of people's memory; The product that two of the object of the invention provides behind the high temperature resistant AMS maize transformation starch is used, as crisp corn, crisp cornflakes, corn tea and fast food corn.
Realize that the high temperature resistant AMS of usefulness of the present invention prepares the method and the application thereof of corn food, its step and condition are as follows:
1, ingredient requirement
The preparation of corn: comprise the raw grain cleaning, go the stone removal of impurities.
2, AMS converted starch
(a) AMS characteristic: AMS is a kind of biocatalyst, and enzyme has the selectivity of height to the catalyzing hydrolysis of starch.AMS is a kind of restriction endonuclease, makes that starch molecule diminishes, starch chain shortens.When the incomplete maize transformation starch of this enzyme, the product major part is the dextrin of low-molecular-weight starch and fraction, shows as viscosity and reduces, and the starch retrogradation phenomenon reduces.
Alpha Amylase preparation belongs to food additives, and the standard of execution is GB GB 8275-87.
(b) high temperature resistant AMS is to the influence of corn: according to diastatic response characteristic, get enzyme dosage, reaction temperature, Ca
2+Consumption is a controlled condition, evaluates by mouthfeel, and the maize transformation starch condition of high temperature resistant AMS is explored, and high temperature resistant AMS is 40-60 minute, and temperature is 90-105 ℃.Temperature is high more, and the enzyme use amount is big more, and the starch viscosity decrease speed is fast more, and it is few more to show as the starch retrogradation phenomenon, and the starch softening degree is good more, and the time that meets the requirements of the starch transforming degree is short more.
(c) calcium ion concentration: add calcium chloride, calcium ion is the activator of AMS, is again the heat stabilizer of enzyme.The calcium ion concentration that high-temperature requires is 70-90mg calcium ion/kg water.
(d) enzyme addition: enzyme concentration will determine according to factors such as raw material type, different industries, process characteristic, final purpose, concentration of substrate.The maize transformation starch high temperature resistant AMS solution of 0.2%-0.5%.
3, the technology of high temperature resistant AMS maize transformation starch
Technological process: corn chooses → peels → filtered out hulled corn grain → 0.2%-0.5% enzyme solutions dipping 24-48 hour, add calcium chloride 70-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divided the back decatize 40-60 minute, and optimum temperature is 90-105 ℃, and corn reaches sixty percent ripe getting final product → hot-air seasoning or fries and do → expanded → packing → finished product.
4, the assay method of reduced sugar adopts the Fehling titration, and content of reducing sugar is in the glucose percentage composition.Starch is through starch, dextrin and the reduced sugar of high temperature resistant α-Dian Fenmeishuixie conversion small-molecular weight, and reduced sugar mainly contains glucose, maltose, and the two all has certain sugariness.
Table 1: corn uses the proterties before and after the high temperature resistant AMS to compare
| Processing | Before the processing | After the processing |
| Sugar content | ≤0.5％ | 1％-5.0％ |
| Color | Original color | Coke yellow slightly |
| Local flavor | Corn perfume (or spice) is light, sweetless, rice matter is hard | Denseer stir-fry corn perfume (or spice), sweet to little sweet, iblet is crisp |
| Starch transforms | Ative starch | Starch partly changes into starch, dextrin and the soluble sugar of short chain |
| The starch retrogradation phenomenon | Have | Do not have |
| Easy digestibility | More easily digestion | Easily digestion |
The specific embodiment
High temperature resistant AMS Wuxi bioengineering Co., Ltd of outstanding energy section, enzyme activity is 20000wu/ml (enzyme activity definition: 70 ℃, under the pH6.0 condition, in the 1min 1mg soluble starch is liquefied as the amount of dextrin).
Embodiment 1:
High temperature resistant AMS prepares crisp corn
Technological process:
Corn chooses → peels → filtered out hulled corn grain → 0.2%-0.5% enzyme solutions dipping 24-48 hour, add calcium chloride 70-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divided the back decatize 40-60 minute, temperature is 90-105 ℃, corn reach sixty percent ripe get final product → hot-air seasoning or fry do → the roasting stir-bake to cracking spend or expanded to snuff → packing → finished product be crisp corn.
Crisp corn operation requires: require a rice iblet to bloom, be out of shape bigger, short at digestion time, to fry evenly during the stir-fry iblet, no hard-core.Generally intact in water evaporates, roasting fry to snuff or expanded get final product finished product.Appropriateness is wanted in boiling, roasting stir-bake to cracking flower or expanded to snuff, and look yellow is and not burnt, good luster; Iblet matter is crisp and crisp, and special stir-fry corn fragrance is arranged.
Embodiment 2:
High temperature resistant AMS prepares crisp cornflakes
Technological process:
Corn chooses → peels → filtered out hulled corn grain → 0.2%-0.5% enzyme solutions dipping 24-48 hour, add calcium chloride 70-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divided the back decatize 40-60 minute, and optimum temperature is 90-105 ℃, and corn reaches sixty percent ripe getting final product → dry by the fire and remove some moisture → pelletizings → crisp cornflakes of compressing tablet → drying → packing → finished product
Products characteristics: kept original characteristics of corn and local flavor, improved nutritive value, no starch retrogradation phenomenon makes crisp cornflakes have good water-solubility and easy ripe property, has the effect to disease treatments such as high fat of blood, hypertension and diabetes and prevention again.
Embodiment 3:
High temperature resistant AMS prepares corn tea
Technological process:
Corn selection → 0.2%-0.5% enzyme solutions dipping 24-48 hour, interpolation calcium chloride 70-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divided the back decatize 40-60 minute, and optimum temperature is 90-105 ℃, and corn reaches the dried → packing → finished product corn tea of sixty percent ripe get final product → fry
Corn tea keeps original meter fragrance, and after handling by enzyme, nutritional labeling is more conducive to absorption of human body, and taste is better, and corn fragrance is denseer.
Embodiment 4:
High temperature resistant AMS prepares the fast food corn flour
Technological process:
Corn chooses → peels → filtered out hulled corn grain → 0.2%-0.5% enzyme solutions dipping 24-48 hour, add calcium chloride 70-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divided the back decatize 40-60 minute, and temperature is 90-105 ℃, and corn reaches sixty percent ripe getting final product → hot-air seasoning or stir-fry do → is pulverized → sieved → pack → finished product fast food corn flour.
Products characteristics: kept the original characteristics of corn flour and local flavor, improved nutritive value, it is good water-soluble that corn flour is had, and has certain step-down, effect for reducing fat, and cardiovascular and cerebrovascular disease is had certain curative effect. Can make the flour-made food of high nutrition, bakery product: such as raw-food materials such as bread, biscuit and cake etc. with this corn flour.
Claims (1)
1. one kind prepares the method for corn food with high temperature resistant AMS, and its feature is as follows in its step and condition:
Technological process: corn chooses → peels → filter out hulled corn grain → enzyme solutions dipping, add calcium chloride, the dipping temperature room temperature, pH value nature → poach or control solid carbon dioxide divide the back decatize, and temperature is 90-105 ℃ → hot-air seasoning or fries and do → expanded → packing → finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710055583A CN101040685B (en) | 2007-04-28 | 2007-04-28 | Method for preparing corn food by using enzyme and the application thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710055583A CN101040685B (en) | 2007-04-28 | 2007-04-28 | Method for preparing corn food by using enzyme and the application thereof |
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| Publication Number | Publication Date |
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| CN101040685A CN101040685A (en) | 2007-09-26 |
| CN101040685B true CN101040685B (en) | 2010-05-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200710055583A Expired - Fee Related CN101040685B (en) | 2007-04-28 | 2007-04-28 | Method for preparing corn food by using enzyme and the application thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351679A (en) * | 2014-11-14 | 2015-02-18 | 安徽科技学院 | Processing method of instant type carrot slices rich in zinc, calcium and magnesium |
| CN105410818A (en) * | 2015-10-28 | 2016-03-23 | 李明华 | Preparation method of corn seed cooked food |
| CN106561913A (en) * | 2016-10-31 | 2017-04-19 | 金陵科技学院 | Corn tea and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138421A (en) * | 1995-06-20 | 1996-12-25 | 毕俊英 | Corn foodstuff processing method |
| CN1171911A (en) * | 1997-07-18 | 1998-02-04 | 广西壮族自治区南宁颐之时健康食品有限责任公司 | Corn tea and its preparation technology |
| CN1369218A (en) * | 2001-02-15 | 2002-09-18 | 徐兴知 | Nutritive corn flour and its processing technology |
| CN1507797A (en) * | 2002-12-18 | 2004-06-30 | 孙树侠 | Method for processing special maize flour |
| CN1656919A (en) * | 2005-02-06 | 2005-08-24 | 大连轻工业学院 | High-quality protein nutritive maize flour |
| CN1736208A (en) * | 2005-08-24 | 2006-02-22 | 杜成杰 | Nutritious high flour of germinant maize |
-
2007
- 2007-04-28 CN CN200710055583A patent/CN101040685B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138421A (en) * | 1995-06-20 | 1996-12-25 | 毕俊英 | Corn foodstuff processing method |
| CN1171911A (en) * | 1997-07-18 | 1998-02-04 | 广西壮族自治区南宁颐之时健康食品有限责任公司 | Corn tea and its preparation technology |
| CN1369218A (en) * | 2001-02-15 | 2002-09-18 | 徐兴知 | Nutritive corn flour and its processing technology |
| CN1507797A (en) * | 2002-12-18 | 2004-06-30 | 孙树侠 | Method for processing special maize flour |
| CN1656919A (en) * | 2005-02-06 | 2005-08-24 | 大连轻工业学院 | High-quality protein nutritive maize flour |
| CN1736208A (en) * | 2005-08-24 | 2006-02-22 | 杜成杰 | Nutritious high flour of germinant maize |
Non-Patent Citations (7)
| Title |
|---|
| .地衣芽孢杆菌WB-11菌株耐高温α-淀粉酶的酶学特性.南京农业大学学报27 1.2004,27(1),63-66. |
| 任随周 |
| 贾新成 |
| 陈红歌 |
| 陈红歌;顾溯海;任随周;马向东;贾新成;.地衣芽孢杆菌WB-11菌株耐高温α-淀粉酶的酶学特性.南京农业大学学报27 1.2004,27(1),63-66. * |
| 顾溯海 |
| 马向东 |
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