CN103535696A - High-fiber maize-flavored sauce and production method thereof - Google Patents

Abstract

The invention relates to a high-fiber corn-flavored seasoning sauce and a production method thereof, belonging to food processing technology. The mature corn kernels are subjected to winnowing, magnetic separation, and washing to remove impurities, then add a certain amount of drinking water for ultrasonic activation and softening treatment, water adjustment, continuous cultivation, and wet base crushing to obtain a certain particle size, which is rich in high-quality dietary fiber, vitamins, and amino acids. The wet-based corn flour with active ingredients such as soluble sugar, amylase, cellulase, etc. is extruded and degraded into small molecules, flavored and tissue homogenized, blended, filled, and sterilized. The product is suitable for various consumer groups, can be used for seasoning and cooking, and is convenient to eat and has excellent flavor. There is no pollution in the production process of the product, no harmful substances are produced; no chemical and synthetic additives are used, and it is safe to eat.

Description

High-fiber corn-flavored seasoning sauce and production method thereof

technical field

The invention belongs to the field of food processing, in particular to a high-fiber corn-flavored seasoning sauce and a production method thereof.

Background technique

Corn is an annual grass plant, also known as corn, maize, cob, six grains, etc. Research has determined that every 100 grams of corn contains 106 kcal of calories, 2.9 grams of cellulose, 4.0 grams of protein, 1.2 grams of fat, 22.8 grams of carbohydrates, and other mineral elements and vitamins. The crude fiber contained in corn is 4-10 times higher than that of polished rice and refined noodles. The magnesium and dietary fiber rich in corn can strengthen the peristalsis of the intestinal wall and promote the discharge of waste in the body. Chinese traditional medical research shows that corn is flat in nature and sweet in taste, which is beneficial to the lungs and heart, invigorating the spleen and appetizing, preventing cancer, lowering cholesterol, and strengthening the brain. Modern nutrition and medical research have shown that in addition to carbohydrates, protein, and fat, corn is also rich in dietary fiber, polyunsaturated fatty acids, glutathione, carotene, lutein, zeaxanthin, riboflavin, Maltooligosaccharides, vitamins, calcium, magnesium, selenium and other bioactive substances. The vitamin content in corn is 5-10 times that of rice and wheat. Every 100 grams of corn contains nearly 300 mg of calcium, which is almost close to the calcium content of dairy products. Calcium, glutathione, magnesium, selenium, vitamin E and fatty acids are recognized as anti-aging factors in the world, and dietary fiber is known as the seventh largest nutrient that is indispensable to human beings and prevents abnormal metabolism of the body. Zeaxanthin and zeaxanthin It can effectively prevent eye aging and maintain eye vision and health. Therefore, corn plays an important role in regulating the abnormal metabolism of the human body.

my country is located in the world's golden corn growth belt and is the second largest corn producer and consumer in the world. Corn is the dominant resource of crops in our country, and its utilization degree and the development level of deep processing industry greatly affect the development of local economy. However, due to the backward corn food processing technology, the single eating method of corn, and the poor taste of corn food, my country's corn deep-processing products mainly use mature corn grains as raw materials to produce corn starch and corn chemical products, engineering, industrialization, and large-scale corn food There are very few, and there is basically no trace of corn on the dining table of residents. The nutritional effect of corn is far from playing its due role in improving and maintaining people's health. In addition, the production process of corn chemical products not only brings great environmental problems, but also produces a large amount of corn gluten powder that can only be used as feed with low physiological value, resulting in waste of corn food resources, which does not conform to the national food security policy and environment. Friendly production mode requirements.

With the improvement of the economic level, the improvement of people's living standards and the improvement of material civilization, people consume food not only to satisfy their hunger and maintain basic survival needs, but also to satisfy the psychological enjoyment of delicious food and feel the beautiful artistic conception of life. . Condiments are indispensable food processing accessories to adjust or reconcile food taste in food processing or cooking. The correct application of condiments is necessary to obtain delicious food with excellent color, aroma, taste, shape and nutrition. From about the Zhou Dynasty in my country, people have realized the close relationship between dietary seasoning and health and the medicinal uses of seasonings. It can be said that without condiments, there will be no colorful and diverse cuisines; without condiments, all food will be eclipsed, bland, and tasteless; without condiments, there will be no bright food culture. At present, there are many kinds of seasoning sauces on the market, such as ketchup, mustard sauce, chili sauce, noodle sauce, soy sauce, etc. In the next few years, sauce seasonings will maintain a relatively high market growth rate. However, the vast majority of seasoning sauces not only have no clear pertinence in application, but also mainly have a salty taste, with a salt content of more than 10%. In addition, they not only lack special nutrients such as dietary fiber and vitamins, but also contain a large amount of guar gum and gelatin. , sodium edetate, cyclamate, titanium dioxide, sodium acetate, potassium sorbate, sodium benzoate and other thickeners, sweeteners, chelating agents and preservatives, etc., bring hidden dangers to food safety.

Contents of the invention

The invention provides a high-fiber corn-flavored seasoning sauce and its production method to solve the problems of current industrialization and large-scale corn food shortage, unclear consumption purpose of sauce condiments, too high salt content of seasoning sauce, nutritional deficiencies, etc. The nutritional function of corn ensures the natural flavor and nutritional quality of the product to the greatest extent, and provides people with a safe and delicious meal.

The technical scheme that the present invention takes is, comprises the following steps:

(1) Activation and softening treatment of corn kernels

The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove inedible impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and insects, and add 1 to 3 times, drinking water at a temperature of 23-26°C, and placed at 23-26°C for 2-3 days. During the heat preservation period, 20-25KHz ultrasonic activation and softening treatment were used. The ultrasonic treatment time was 30-60s, and the ultrasonic power was 200-500W. 30-90s, repeat the ultrasonic treatment for 20-40 times, drain the moisture that is not absorbed by the corn kernels, spray and wash with running water at 20-25°C, and dry the surface moisture by air shower at room temperature;

(2) Moisture adjustment, continuous cultivation and wet base crushing

Spread the corn grains treated in step (1) flat on a mesh belt with a pore size of 2-3mm, and place them in a dry and ventilated environment with a relative humidity of 40-50% and a temperature of 23-26°C for 4-8 hours to make them Surface shrinkage, dryness, natural adjustment and balance of moisture, the final moisture content is controlled at 40-50%, and at the same time, the corn kernels are given the last natural cultivation process to further produce and accumulate free amino acids, vitamins, soluble sugars, enzymes and other physiologically active substances. Then pulverize under the wet base state to obtain corn granular powder with a particle size of 2-4mm, a moisture content of 40-50%, and rich in high-quality dietary fiber, protein, vitamins and other active ingredients; 

(3) Physical degradation of small molecules, aroma enhancement and tissue homogenization

The corn flour treated in step (2) is extruded under high pressure at 110-130°C to degrade the corn flour into small molecules and enhance aroma. The extrusion distance is 250mm, the time is 8-15s, and the number of screws is 1. After extrusion, no Drying treatment, immediately cut and pulverize the wet material at a speed of 6000-9000r/min, and use the high-speed shearing, impact, grinding and cavitation of the cutter to break the insoluble dietary fiber in the corn seed coat into a wet state that can pass through completely Small fragments of 150μm aperture sieve, uniform and delicate texture, with strong corn aroma, soluble dietary fiber accounts for more than 20% of the total dietary fiber mass percentage;

(4) Deployment, filling, sterilization

Take the step (3) to prepare 100 parts of corn flour rich in soluble nutrients and dietary fiber. The dosage of other ingredients is as follows: 20-30 parts of drinking water, 15-24 parts of corn germ oil, 6-10 parts of light soy sauce, baked 1-5 parts of cooked red pepper powder, 1-3 parts of fresh red pepper powder, 2-4 parts of refined salt, 1-2 parts of fresh green onion powder, 0.1-0.2 parts of fresh ginger powder, 0.1-0.2 parts of pepper powder, and 0.05 parts of aniseed powder ～0.1 part, 0.03～0.05 part of nutmeg powder, 0.05～0.08 part of clove powder, 0.1～0.2 part of lactic acid, 0.5～1.0 part of disodium nucleotide, 0.5～1.0 part of monosodium glutamate;

The particle size of chili powder or pepper powder in the above ingredients is 80-100 mesh, and the particle size of other ingredients is required to pass 120 mesh. First, add all ingredients except corn flour into square emulsification and stir in an ultra-clean production environment with a purification level of 300,000 In the tank, the rotation speed is 2500-3000r/min, and the time is 8-12min. After mixing evenly, send it into the jacketed pot while heating and stirring while adding the treated corn flour. When the material temperature is 65-75°C, stop stirring and heating. Filling and sealing for a 100,000-class ultra-clean room. The packaging container is a high-temperature-resistant glass bottle, and then it is matured, sterilized and cooled to obtain a seasoning sauce with a strong corn aroma. The conditions are: spraying at 110-115°C, 25- Sterilize for 35 minutes, then keep pressure and cool to 35-40°C.

The shelf life of the product is 12 months when stored at room temperature.

The corn grain of the present invention is the mature corn grain of all varieties such as common corn, sticky corn or sweet corn.

Advantages of the present invention: the present invention uses corn as raw material, supplemented with natural spices, and adopts unique technology to produce a semi-solid non-fermented compound seasoning sauce. No artificial essence, pigment, preservative, or thickener is added during the production of the product. Additives such as sweeteners and sweeteners and exogenous food nutrition enhancers, the products are safe to eat, highly targeted, and have distinctive consumption characteristics, which are convenient for related food processing, cooking, and consumers' purchase. The product has a strong corn aroma, good spreadability, rich in high-quality dietary fiber, protein, vitamins and other nutrients.

The invention adopts ultrasonic heat preservation activation and softening technology to increase the content of soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, nicotinic acid, soluble sugar, amylase and other active ingredients in corn grains, soluble dietary fiber, vitamin E, etc. , vitamin C, lysine, tryptophan and soluble sugar content increased to at least 2 times that of raw corn kernels, niacin in a free state that is easy to digest and absorb, amylase and cellulase activity increased to 2 times that of raw corn kernels above.

The present invention uses physical methods to degrade small molecules, increase flavor and tissue homogenization to degrade the insoluble dietary fiber moderately and form a uniform and meticulous dispersion system with soluble dietary fiber, amino acids, vitamins, soluble sugars and other soluble components, so that the product has both The obvious velvet-like fiber meets people's sensory requirements of "seeing is believing" for dietary fiber, and at the same time endows the product with a smooth and delicate taste. The material has no raw meal smell, has a strong corn aroma, and the content of soluble components is 2% before extrusion degradation. ~5 times, the soluble dietary fiber accounts for more than 20% of the total dietary fiber mass percentage, while the soluble dietary fiber content in untreated corn only accounts for 2.4% of the total dietary fiber.

In addition, the present invention uses pure natural spices to adjust the flavor of the product without adding any artificial essence, which is safe to eat; it adopts square emulsification and mixing to enhance the uniformity of stirring, spraying, curing and sterilizing, endowing the product with a soft and delicate taste, and at the same time ensures that the product has a stable storage property and does not require Reheat and serve.

The invention greatly improves the nutritional status of corn, greatly increases the content of biologically active substances and nutrients in corn, provides people with safe and convenient nutritious products, improves the economic benefits of corn processing enterprises, and enables the healthy development of my country's corn industry.

Detailed ways

Example 1:

(1) Activation and softening treatment of corn kernels

The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove impurities such as sand, stone, metal, and dust, so as to obtain clean, mildew-free, and insect-free corn kernels. Drinking water at 23°C, and keep it at 23°C for 3 days, use 20KHz ultrasonic activation and softening treatment during the heat preservation period, ultrasonic treatment time 30s, ultrasonic power 500W, interval 30s, repeat ultrasonic treatment 20 times, detect soluble dietary fiber and vitamins in corn kernels E. Changes of active ingredients such as vitamin C, lysine, tryptophan, niacin, soluble sugar, and amylase, when the content of soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, and soluble sugar is the least Increased to twice that of raw corn kernels, niacin is in a free state that is easy to digest and absorb, amylase and cellulase activities are increased to more than twice that of raw corn kernels, when the corn kernels are soft and elastic, the activation and softening treatment is completed, drained For the moisture not absorbed by the corn kernels, spray and wash with running water at 20°C, and dry the surface moisture with air at room temperature;

(2) Moisture adjustment, continuous cultivation and wet base crushing

Spread the corn kernels treated in step (1) on a mesh belt with a hole diameter of 2-3 mm, and place them in a dry and ventilated environment with a relative humidity of 40% and a temperature of 23°C for 8 hours to make the surface shrink, dry, and remove moisture. Natural adjustment and balance, the final moisture content is controlled at 40%, and at the same time, the corn kernels are given the last natural cultivation process to further produce and accumulate free amino acids, vitamins, soluble sugars, enzymes and other physiologically active substances, and then crush them in a wet state. Obtain the corn granular powder that particle size is 2mm,, moisture content is 40%, is rich in high-quality dietary fiber, protein, vitamin and other active ingredients; 

(3) Physical degradation of small molecules, aroma enhancement and tissue homogenization

The corn flour treated in step (2) is extruded under high pressure at 110°C to degrade the corn flour into small molecules and increase flavor. The extrusion distance is 250mm, the time is 15s, and the number of screws is 1. Due to the short action time, the The heat-sensitive nutrients are retained, and no drying treatment is required after extrusion. The wet material is immediately cut and pulverized at a high speed at a speed of 6000r/min. The insoluble dietary fiber in the skin is broken into fine fragments that can all pass through a 150 μm aperture sieve in a wet state. The texture is uniform and delicate, with a strong corn aroma. The soluble dietary fiber accounts for more than 20% of the total dietary fiber mass percentage;

(4) Deployment, filling, sterilization

According to step (3), 100 parts of corn flour rich in soluble nutrients and dietary fiber are obtained, and the dosage of other ingredients is as follows: 20 parts of drinking water, 15 parts of corn germ oil, 6 parts of light soy sauce, and 1 part of roasted red pepper powder , 1 part of fresh red chili powder, 2 parts of refined salt, 1 part of fresh diced green onion, 0.1 part of fresh ginger powder, 0.1 part of pepper powder, 0.05 part of aniseed powder, 0.03 part of nutmeg powder, 0.05 part of clove powder, and 0.1 part of lactic acid. 0.5 parts of flavored nucleotide disodium, 0.5 parts of monosodium glutamate;

The particle size of chili powder or chili powder in the above ingredients is 80 mesh, and the particle size of other ingredients is required to pass 120 mesh. First, add all ingredients except corn flour into a square emulsification mixing tank in an ultra-clean production environment with a purification level of 300,000 , rotating speed 2500r/min, time 12min, after mixing evenly, send it into the jacketed pot while heating and stirring while adding the treated corn flour, stop stirring and heating when the material temperature is 65°C, and carry out in a clean room with a purification level of 100,000 Filling and sealing, high temperature resistant glass bottles are selected as packaging containers. Then it is ripened, sterilized and cooled to obtain a seasoning sauce with strong corn aroma. The process conditions are: spray at 110°C, sterilize for 35 minutes, and then keep pressure and cool to 35°C. The shelf life of the product is 12 months when stored at room temperature.

The corn grain of the present invention is the mature corn grain of all varieties such as common corn, sticky corn or sweet corn.

Example 2:

(1) Activation and softening treatment of corn kernels

The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove inedible impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and insects, and add 3 times, Drinking water with a temperature of 26°C was placed at 26°C for 2 days. During the heat preservation period, 25KHz ultrasonic activation and softening treatment was used. The ultrasonic treatment time was 60s, the ultrasonic power was 200W, and the interval was 90s. The ultrasonic treatment was repeated 40 times to detect the soluble dietary fiber in corn kernels. , vitamin E, vitamin C, lysine, tryptophan, niacin and soluble sugar, amylase and other active ingredients changes, when soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and soluble sugar The content is at least twice that of the raw corn kernels, the niacin is in a free state that is easy to digest and absorb, the activity of amylase and cellulase is increased to more than twice that of the raw corn kernels, and the activation and softening treatment is completed when the corn kernels are soft and elastic. Drain off the water that is not absorbed by the corn kernels, spray and wash with running water at 25°C, and dry the surface water with air at room temperature;

(2) Moisture adjustment, continuous cultivation and wet base crushing

Spread the corn kernels treated in step (1) on a mesh belt with a pore size of 2-3mm, and place them in a dry and ventilated environment with a relative humidity of 50% and a temperature of 26°C for 4 hours to make the surface shrink, dry, and remove moisture. Natural adjustment and balance, the final moisture content is controlled at 50%, and at the same time, the corn kernels are given the last natural cultivation process to further produce and accumulate free amino acids, vitamins, soluble sugars, enzymes and other physiologically active substances. Then pulverize under the wet state to obtain corn granule powder with a particle size of 4 mm, a moisture content of 50%, and rich in high-quality dietary fiber, protein, vitamins and other active ingredients;

(3) Physical degradation of small molecules, aroma enhancement and tissue homogenization

The corn flour treated in step (2) is extruded under high pressure at 130°C to degrade the corn flour into small molecules and enhance the aroma. The extrusion distance is 250mm, the time is 8s, and the number of screws is 1. Due to the short action time, the maximum The heat-sensitive nutrients are retained, and there is no need for drying after extrusion. The wet material is immediately cut and crushed at a high speed at a speed of 9000r/min, and the corn seed is made by using the comprehensive functions of high-speed shearing, impact, grinding and cavitation The insoluble dietary fiber in the skin is broken into small fragments that can pass through a 150μm aperture sieve in a wet state. The tissue state is uniform and delicate, and it has a strong corn aroma;

(4) Deployment, filling, sterilization

According to step (3), 100 parts of corn flour rich in soluble nutrients and dietary fiber are obtained, and the dosage of other ingredients is as follows: 30 parts of drinking water, 24 parts of corn germ oil, 10 parts of light soy sauce, 5 parts of roasted red pepper powder , 3 parts of fresh red pepper powder, 4 parts of refined salt, 2 parts of fresh diced green onion, 0.2 part of fresh ginger powder, 0.2 part of pepper powder, 0.1 part of aniseed powder, 0.05 part of nutmeg powder, 0.08 part of clove powder, 0.2 part of lactic acid, showing Flavor nucleotide disodium 1.0 parts, monosodium glutamate 1.0 parts;

The particle size of chili powder or chili powder in the above ingredients is 100 mesh, and the particle size of other ingredients is required to pass 120 mesh. First, add all ingredients except corn flour into a square emulsification mixing tank in an ultra-clean production environment with a purification level of 300,000 , rotation speed 3000r/min, time 8min, after mixing evenly, send it into the jacketed pot while heating and stirring while adding the treated corn flour, stop stirring and heating when the material temperature is 75°C, and carry out in a clean room with a purification level of 100,000 Filling and sealing, high temperature resistant glass bottles are selected as packaging containers. Then it is ripened, sterilized and cooled to obtain a seasoning sauce with a strong corn aroma. The process conditions are: spray at 115°C, sterilize for 25 minutes, and then keep pressure and cool to 40°C.

The shelf life of the product is 12 months when stored at room temperature.

The corn grain of the present invention is the mature corn grain of all varieties such as common corn, sticky corn or sweet corn.

Example 3:

(1) Activation and softening treatment of corn kernels

The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and moths. Drinking water at 25°C, and kept at 25°C for 2.5 days. During the heat preservation period, 22KHz ultrasonic activation and softening treatment was used. The ultrasonic treatment time was 45s, the ultrasonic power was 350W, and the interval was 60s. The ultrasonic treatment was repeated 30 times to detect the soluble dietary fiber, Changes of active ingredients such as vitamin E, vitamin C, lysine, tryptophan, niacin, soluble sugar, amylase, etc., when the content of soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and soluble sugar Increase at least twice that of raw corn kernels, niacin is in a free state that is easy to digest and absorb, the activity of amylase and cellulase is increased to more than twice that of raw corn kernels, and the activation and softening treatment is completed when the corn kernels are soft and elastic. Remove the moisture that is not absorbed by the corn kernels, spray and wash with running water at 22°C, and dry the surface moisture with air shower at room temperature;

(2) Moisture adjustment, continuous cultivation and wet base crushing

Spread the corn kernels treated in step (1) on a mesh belt with a hole diameter of 2-3 mm, and place them in a dry and ventilated environment with a relative humidity of 45% and a temperature of 25°C for 6 hours to make the surface shrink, dry, and remove moisture. Natural adjustment and balance, the final moisture content is controlled at 45%, and at the same time, the corn kernels are given the last natural cultivation process to further produce and accumulate free amino acids, vitamins, soluble sugars, enzymes and other physiologically active substances, and then crushed in a wet state. Obtained the corn granular powder that particle size is 3mm, moisture content is 45%, is rich in high-quality dietary fiber, protein, vitamin and other active ingredients; 

(3) Physical degradation of small molecules, aroma enhancement and tissue homogenization

The corn flour treated in step (2) is extruded under high pressure at 120°C to degrade the corn flour into small molecules and enhance the aroma. The extrusion distance is 250mm, the time is 12s, and the number of screws is 1. Due to the short action time, the maximum Heat-sensitive nutrients are preserved. After extrusion, there is no need for drying treatment, and the wet material is immediately cut and crushed at a high speed at a speed of 7500r/min, and the insoluble dietary fiber in the corn seed coat is moistened by using the combined functions of high-speed shearing, impact, grinding and cavitation of the cutter In the state, it is broken into small fragments that can all pass through a 150μm aperture sieve, and the tissue state is uniform and delicate, with a strong corn aroma;

(4) Deployment, filling, sterilization

According to step (3), 100 parts of corn flour rich in soluble nutrients and dietary fiber are obtained, and the dosage of other ingredients is as follows: 25 parts of drinking water, 20 parts of corn germ oil, 8 parts of light soy sauce, 3 parts of roasted red pepper powder , 2 parts of fresh red pepper powder, 3 parts of refined salt, 1.5 parts of fresh diced green onion, 0.15 part of fresh ginger powder, 0.15 part of pepper powder, 0.08 part of aniseed powder, 0.04 part of nutmeg powder, 0.06 part of clove powder, 0.15 part of lactic acid. 0.8 parts of flavored nucleotide disodium, 0.8 parts of monosodium glutamate;

The particle size of chili powder or chili powder in the above ingredients is 100 mesh, and the particle size of other ingredients is required to pass 120 mesh. First, add all ingredients except corn flour into a square emulsification mixing tank in an ultra-clean production environment with a purification level of 300,000 , rotation speed 2800r/min, time 10min, after mixing evenly, send it into the jacketed pot while heating and stirring while adding the treated corn flour, stop stirring and heating when the material temperature is 70°C, and carry out in a clean room with a purification level of 100,000 Filling and sealing, high temperature resistant glass bottles are selected as packaging containers. Then it is ripened, sterilized and cooled to obtain a seasoning sauce with strong corn aroma. The process conditions are: spraying at 112°C, sterilizing for 30 minutes, and then cooling to 37°C under pressure.

The shelf life of the product is 12 months when stored at room temperature.

The corn grain of the present invention is the mature corn grain of all varieties such as common corn, sticky corn or sweet corn.

Example 4:

(1) Activation and softening treatment of corn kernels

The mature corn kernels are cleaned by winnowing, magnetic separation and spraying to remove impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and moths. Drinking water at 23°C and kept at 26°C for 3 days. During the heat preservation period, 23KHz ultrasonic activation and softening treatment was used. The ultrasonic treatment time was 30s, the ultrasonic power was 500W, and the interval was 90s. Repeat the ultrasonic treatment 20 times to detect the soluble dietary fiber and vitamins of corn kernels. E. Changes of active ingredients such as vitamin C, lysine, tryptophan, niacin, soluble sugar, and amylase, when the content of soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, and soluble sugar is the least Increased to twice that of raw corn kernels, niacin is in a free state that is easy to digest and absorb, amylase and cellulase activities are increased to more than twice that of raw corn kernels, when the corn kernels are soft and elastic, the activation and softening treatment is completed, drained For the moisture not absorbed by the corn kernels, spray and wash with running water at 26°C, and dry the surface moisture with air at room temperature;

(2) Moisture adjustment, continuous cultivation and wet base crushing

The corn kernels treated in (1) are spread flat on a mesh belt with a hole diameter of 2-3mm, and placed in a dry and ventilated environment with a relative humidity of 50% and a temperature of 26°C for 8 hours to make the surface shrink, dry, and adjust the moisture naturally And balance, the final moisture content is controlled at 40%, and at the same time, the corn kernels are given the last natural cultivation process to further produce and accumulate free amino acids, vitamins, soluble sugars, enzymes and other physiologically active substances, and then crushed in a wet state to obtain particle size In order to obtain corn grain powder with a particle size of 3mm, a moisture content of 40%, and rich in high-quality dietary fiber, protein, vitamins and other active ingredients;

(3) Physical degradation of small molecules, aroma enhancement and tissue homogenization

The corn flour treated in step (2) is extruded under high pressure at 130°C to degrade the corn flour into small molecules and enhance the aroma. The extrusion distance is 250mm, the time is 15s, and the number of screws is 1. Due to the short action time, the maximum Heat-sensitive nutrients are preserved. After extrusion, there is no need for drying treatment, and the wet material is immediately cut and crushed at a high speed at a speed of 9000r/min, and the insoluble dietary fiber in the corn seed coat is moistened by using the combined effects of high-speed shearing, impact, grinding and cavitation of the cutter In the state, it is broken into small fragments that can all pass through a 150μm aperture sieve, and the tissue state is uniform and delicate, with a strong corn aroma;

(4) Deployment, filling, sterilization

According to step (3), 100 parts of corn flour rich in soluble nutrients and dietary fiber were obtained. The dosage of other ingredients is as follows: 20 parts of drinking water, 24 parts of corn germ oil, 6 parts of light soy sauce, 5 parts of roasted red pepper powder , 1 part of fresh red pepper powder, 4 parts of refined salt, 1 part of fresh diced green onion, 0.1 part of fresh ginger powder, 0.2 part of pepper powder, 0.05 part of aniseed powder, 0.05 part of nutmeg powder, 0.05 part of clove powder, and 0.2 part of lactic acid. Flavor nucleotide disodium 0.5 part, monosodium glutamate 1.0 part;

The particle size of chili powder or pepper powder in the above ingredients is 80-100 mesh, and the particle size of other ingredients is required to pass 120 mesh. First, add all ingredients except corn flour into square emulsification and stir in an ultra-clean production environment with a purification level of 300,000 In the tank, the speed is 3000r/min, and the time is 12min. After mixing evenly, send it into the jacketed pot while heating and stirring while adding the treated corn flour. When the material temperature is 65°C, stop stirring and heating. The purification level is 100,000 ultra-clean Filling and sealing are carried out during the period, and the packaging container is a high-temperature-resistant glass bottle. Then it is ripened, sterilized and cooled to obtain a seasoning sauce with a strong corn aroma. The process conditions are: spraying at 115°C, sterilizing for 35 minutes, and then cooling to 35°C under pressure. The shelf life of the product is 12 months when stored at room temperature.

The corn grain of the present invention is the mature corn grain of all varieties such as common corn, sticky corn or sweet corn.

Claims (4)

1. a high-fiber corn flavor sauce is characterized in that it is obtained by the following steps: (1) Activation and softening treatment of corn kernels The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove inedible impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and insects, and add 1 to 3 times, drinking water at a temperature of 23-26°C, and placed at 23-26°C for 2-3 days. During the heat preservation period, 20-25KHz ultrasonic activation and softening treatment were used. The ultrasonic treatment time was 30-60s, and the ultrasonic power was 200-500W. 30-90s, repeat the ultrasonic treatment for 20-40 times, drain the moisture that is not absorbed by the corn kernels, spray and wash with running water at 20-25°C, and dry the surface moisture by air shower at room temperature; (2) Moisture adjustment, continuous cultivation and wet base crushing Spread the corn grains treated in step (1) flat on a mesh belt with a pore size of 2-3mm, and place them in a dry and ventilated environment with a relative humidity of 40-50% and a temperature of 23-26°C for 4-8 hours to make them Surface shrinkage, dryness, natural adjustment and balance of moisture, the final moisture content is controlled at 40-50%, and the last natural cultivation process of corn kernels is given to further produce and accumulate free amino acids, vitamins, soluble sugars, enzymes and other physiologically active substances, and then Grinding in a wet state to obtain corn granule powder with a particle size of 2-4mm, a moisture content of 40-50%, and rich in high-quality dietary fiber, protein, vitamins and other active ingredients;  (3) Physical degradation of small molecules, aroma enhancement and tissue homogenization The corn flour treated in step (2) is extruded under high pressure at 110-130°C to degrade the corn flour into small molecules and enhance aroma. The extrusion distance is 250mm, the time is 8-15s, and the number of screws is 1. After extrusion, no Drying treatment, immediately cut and pulverize the wet material at a speed of 6000-9000r/min, and use the high-speed shearing, impact, grinding and cavitation of the cutter to break the insoluble dietary fiber in the corn seed coat into a wet state that can pass through completely Small fragments of 150μm aperture sieve, uniform and delicate texture, with strong corn aroma, soluble dietary fiber accounts for more than 20% of the total dietary fiber mass percentage; (4) Deployment, filling, sterilization Take the step (3) to prepare 100 parts of corn flour rich in soluble nutrients and dietary fiber. The dosage of other ingredients is as follows: 20-30 parts of drinking water, 15-24 parts of corn germ oil, 6-10 parts of light soy sauce, baked 1-5 parts of cooked red pepper powder, 1-3 parts of fresh red pepper powder, 2-4 parts of refined salt, 1-2 parts of fresh green onion powder, 0.1-0.2 parts of fresh ginger powder, 0.1-0.2 parts of pepper powder, and 0.05 parts of aniseed powder ～0.1 part, 0.03～0.05 part of nutmeg powder, 0.05～0.08 part of clove powder, 0.1～0.2 part of lactic acid, 0.5～1.0 part of disodium nucleotide, 0.5～1.0 part of monosodium glutamate; The particle size of chili powder or pepper powder in the above ingredients is 80-100 mesh, and the particle size of other ingredients is required to pass 120 mesh. First, add all ingredients except corn flour into square emulsification and stir in an ultra-clean production environment with a purification level of 300,000 In the tank, the rotation speed is 2500-3000r/min, and the time is 8-12min. After mixing evenly, send it into the jacketed pot while heating and stirring while adding the treated corn flour. When the material temperature is 65-75°C, stop stirring and heating. Filling and sealing for a 100,000-class ultra-clean room. The packaging container is a high-temperature-resistant glass bottle, and then it is matured, sterilized and cooled to obtain a seasoning sauce with a strong corn aroma. The conditions are: spraying at 110-115°C, 25- Sterilize for 35 minutes, then keep pressure and cool to 35-40°C. 2. The high-fiber corn flavor seasoning sauce according to claim 1, characterized in that the corn grains are mature grains of all kinds of corn such as common corn, sticky corn or sweet corn. 3. A production method of high-fiber corn flavor seasoning sauce, characterized in that it comprises the following steps: (1) Activation and softening treatment of corn kernels The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove inedible impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and insects, and add 1 to 3 times, drinking water at a temperature of 23-26°C, and placed at 23-26°C for 2-3 days. During the heat preservation period, 20-25KHz ultrasonic activation and softening treatment were used. The ultrasonic treatment time was 30-60s, and the ultrasonic power was 200-500W. 30-90s, repeat the ultrasonic treatment for 20-40 times, drain the moisture that is not absorbed by the corn kernels, spray and wash with running water at 20-25°C, and dry the surface moisture by air shower at room temperature; (2) Moisture adjustment, continuous cultivation and wet base crushing Spread the corn grains treated in step (1) flat on a mesh belt with a pore size of 2-3mm, and place them in a dry and ventilated environment with a relative humidity of 40-50% and a temperature of 23-26°C for 4-8 hours to make them Surface shrinkage, dryness, natural adjustment and balance of moisture, the final moisture content is controlled at 40-50%, and the last natural cultivation process of corn kernels is given to further produce and accumulate free amino acids, vitamins, soluble sugars, enzymes and other physiologically active substances, and then Grinding in a wet state to obtain corn granule powder with a particle size of 2-4mm, a moisture content of 40-50%, and rich in high-quality dietary fiber, protein, vitamins and other active ingredients;  (3) Physical degradation of small molecules, aroma enhancement and tissue homogenization The corn flour treated in step (2) is extruded under high pressure at 110-130°C to degrade the corn flour into small molecules and enhance aroma. The extrusion distance is 250mm, the time is 8-15s, and the number of screws is 1. After extrusion, no Drying treatment, immediately cut and pulverize the wet material at a speed of 6000-9000r/min, and use the high-speed shearing, impact, grinding and cavitation of the cutter to break the insoluble dietary fiber in the corn seed coat into a wet state that can pass through completely Small fragments of 150μm aperture sieve, uniform and delicate texture, with strong corn aroma, soluble dietary fiber accounts for more than 20% of the total dietary fiber mass percentage; (4) Deployment, filling, sterilization Take the step (3) to prepare 100 parts of corn flour rich in soluble nutrients and dietary fiber. The dosage of other ingredients is as follows: 20-30 parts of drinking water, 15-24 parts of corn germ oil, 6-10 parts of light soy sauce, baked 1-5 parts of cooked red pepper powder, 1-3 parts of fresh red pepper powder, 2-4 parts of refined salt, 1-2 parts of fresh green onion powder, 0.1-0.2 parts of fresh ginger powder, 0.1-0.2 parts of pepper powder, and 0.05 parts of aniseed powder ～0.1 part, 0.03～0.05 part of nutmeg powder, 0.05～0.08 part of clove powder, 0.1～0.2 part of lactic acid, 0.5～1.0 part of disodium nucleotide, 0.5～1.0 part of monosodium glutamate; The particle size of chili powder or pepper powder in the above ingredients is 80-100 mesh, and the particle size of other ingredients is required to pass 120 mesh. First, add all ingredients except corn flour into square emulsification and stir in an ultra-clean production environment with a purification level of 300,000 In the tank, the rotation speed is 2500-3000r/min, and the time is 8-12min. After mixing evenly, send it into the jacketed pot while heating and stirring while adding the treated corn flour. When the material temperature is 65-75°C, stop stirring and heating. Filling and sealing for a 100,000-class ultra-clean room. The packaging container is a high-temperature-resistant glass bottle, and then it is matured, sterilized and cooled to obtain a seasoning sauce with a strong corn aroma. The conditions are: spraying at 110-115°C, 25- Sterilize for 35 minutes, then keep pressure and cool to 35-40°C. 4. the production method of high-fiber corn flavor seasoning sauce according to claim 3, is characterized in that described corn grain is the ripe grain of all varieties corns such as common corn, glutinous corn or sweet corn.