CN104719746A - Preparation method of high-antioxidant-activity corns - Google Patents
Preparation method of high-antioxidant-activity corns Download PDFInfo
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- CN104719746A CN104719746A CN201510159436.XA CN201510159436A CN104719746A CN 104719746 A CN104719746 A CN 104719746A CN 201510159436 A CN201510159436 A CN 201510159436A CN 104719746 A CN104719746 A CN 104719746A
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Abstract
The invention discloses a preparation method of high-antioxidant-activity corn. A preparation process of the preparation method comprises the following steps: firstly, conveying mature corn into a fluidization chamber at a feeding speed of 1r/min-9r/min, and carrying out instant high temperature fluidization at a fluidization temperature of 120-180 DEG C for 20-140 seconds; and secondly, naturally cooling the fluidized corn on a cooling bed for 20-40 minutes, and bagging and sealing after the temperature is decreased to room temperature, so as to obtain the finished corn. According to the preparation method, by virtue of an instant high temperature fluidization method, the utilization rate of heat is increased, the integrity of the corn is remained, and the content of free phenol capable of being absorbed and utilized in the corn is increased, so that the antioxidant activity of the corn is improved.
Description
Technical field
Invention relates to food processing technology field, especially relates to one and discharges free phenol in corn, and make it have high anti-oxidation activity methods.
Background technology
Along with living standard improves, numerous chronic disease such as incidences of disease such as coronary heart disease, diabetes, cancer rise thereupon, and this is largely relevant with the diet that becomes more meticulous.For preventing these chronic diseases, RDA recommends the full cereal of 6-11 class of ingesting every day.Because full cereal is rich in plant compound, especially aldehydes matter, it has antioxidation activity, can help the oxidative pressure in control agent, balance free radical.
Corn is one of the mankind's three large cereal of depending on for existence, and it is the first that its output occupies three large cereal, is grain, feed, raw material of industry dual-purpose crop, and China is corn planting and consumes big country.Corn contains the nutrients such as abundant starch, albumen, vitamin E, aliphatic acid, polyphenol, has very high nutritive value and health-care effect.The health-care effect of corn largely has benefited from the Phytochemistry element contained by it, has strong antioxidation activity, especially aldehydes matter.These aldehydes matters are combined with polysaccharide mainly through ester bond, to be present in corn epidermis in conjunction with state form, digest and absorb rate low.
In three large cereal, corn phenols content is the highest, and wherein about 85% is exist in conjunction with the form of state.Free phenol absorption rate in alimentary canal is higher, therefore for making full use of the aldehydes matter in corn, must will be released to free phenol by processing process in conjunction with phenol.
At present, the processing method of corn mainly contains extrusion, frying, boiling etc.Extrusion can cooked corn rapidly, but destroys corn structure completely, adds the contact of active material and oxygen, thus a large amount of anti-oxidation active substance is lost activity; Frying can discharge free phenol, increase corn flavor, but length consuming time, capacity usage ratio are low; Boiling release is few in conjunction with phenol amount, and the cornstarch boiled easily is brought back to life.
Summary of the invention
For the problems referred to above that prior art exists, the invention provides the preparation method of the active corn of a kind of high anti-oxidation.The inventive method adopts the method for TRANSIENT HIGH TEMPERATURE fluidisation, improves heat utilization ratio, retains the integrality of corn, increases the content of the free phenol that can be absorbed and used in corn, thus improves the antioxidation activity of corn.
Technical scheme of the present invention is as follows:
A preparation method for the active corn of high anti-oxidation, production craft step is as follows: first, and one-tenth cooked maize is delivered into fluidising chamber according to the rate of feeding of 1-9r/min, is under the condition of 120-180 DEG C at stream temperature, TRANSIENT HIGH TEMPERATURE fluidization treatment 20-140s; Then, be placed on bamboo couch by the corn of fluidization treatment and naturally cool 20-40min, after temperature is down to room temperature, pack sealing, gets product.
Described one-tenth cooked maize containing water amount≤20%.Described one-tenth cooked maize have passed through pretreatment, and pretreated method is: the mode adopting shower, makes corn surface by water uniform wet.
The technique effect that the present invention is useful is:
1, the inventive method adopts TRANSIENT HIGH TEMPERATURE fluidization process processing corn, interrupts by heat energy the ester bond that in corn cortex, phenol is connected with polysaccharide, make a large amount of, not easily digested road absorb change the free phenol that can be absorbed and used in conjunction with state phenol.
2, the free phenol that the inventive method obtains is the anti-oxidation active substance that can be made full use of by body, significantly can strengthen the physiology antioxidation activity of corn.
3, the inventive method adopts TRANSIENT HIGH TEMPERATURE fluidization process processing corn, has the advantages such as processing time short, technique simple, economize energy.
4, the inventive method is dry heat treatment method, to a certain degree improves the starch burn degree of corn, and reduces moisture, decreases the free migration of moisture, delays bringing back to life of starch.
5, the corn of the inventive method process, rice fragrance is stronger, and better, human body not only obtains sufficient carbohydrate after taking in for the corn group food be processed into or feed palatability, also taken in abundant phenols active material, the diseases such as pre-anti-cancer also delay senility; Add in feed and feed sucking pig, there is the advantage improving growth performance, reduce feedstuff-meat ratio.
Accompanying drawing explanation
Fig. 1 is the structural form of corn before and after TRANSIENT HIGH TEMPERATURE fluidization treatment in embodiment 1.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is specifically described.
Embodiment 1
Take ripe maize raw material (water content 15%) 5kg, feed hopper is entered by elevator, start the feeding motor of fluidisation machine, stream temperature 130 DEG C, fluidisation time 100s, rate of feeding 1r/min are set, natural air cooled but 40 minutes are carried out after fluidisation terminates, make corn temperature be down to room temperature, pack sealing, obtains finished product.
After TRANSIENT HIGH TEMPERATURE fluidization treatment, the antioxidation activity of gained corn is 7014 μm of ol trolox/100g, and be 1.5 times of raw material corn, starch burn degree is 15.54%.
As shown in Figure 1, as can be seen from the figure corn is after TRANSIENT HIGH TEMPERATURE fluidization treatment, in the middle part of embryo, occur crack for the morphosis of the corn before and after TRANSIENT HIGH TEMPERATURE fluidization treatment, and in addition, other forms have no significant change; The water content of gained corn have dropped about 40%, and this contributes to corn storage and transport.
Embodiment 2
Take ripe maize raw material (water content 13%) 10kg, feed hopper is entered by elevator, start the feeding motor of fluidisation machine, stream temperature 160 DEG C, fluidisation time 60s, rate of feeding 3r/min are set, natural air cooled but 30 minutes are carried out after fluidisation terminates, make corn temperature be down to room temperature, pack sealing, obtains finished product.
After TRANSIENT HIGH TEMPERATURE fluidization treatment, the antioxidation activity of gained corn is 8150 μm of ol trolox/100g, and be 1.7 times of raw material corn, starch burn degree is 11.52%.
Embodiment 3
Take ripe maize raw material (water content 17%) 2.5kg, feed hopper is entered by elevator, start the feeding motor of fluidisation machine, stream temperature 180 DEG C, fluidisation time 40s, rate of feeding 9r/min are set, natural air cooled but 40 minutes are carried out after fluidisation terminates, make corn temperature be down to room temperature, pack sealing, obtains finished product.
After TRANSIENT HIGH TEMPERATURE fluidization treatment, the antioxidation activity of gained corn is 7424 μm of ol trolox/100g, and be 1.5 times of raw material corn, starch burn degree is 10.39%.
Embodiment 4
Take ripe maize raw material (water content 20%) 5kg, feed hopper is entered by elevator, start the feeding motor of fluidisation machine, stream temperature 170 DEG C, fluidisation time 120s, rate of feeding 1r/min, moisture 20% are set, natural air cooled but 30 minutes are carried out after fluidisation terminates, make corn temperature be down to room temperature, pack sealing, obtains finished product.
After TRANSIENT HIGH TEMPERATURE fluidization treatment, the antioxidation activity of gained corn is 7998 μm of ol trolox/100g, and be 1.6 times of raw material corn, starch burn degree is 19.52%.
Embodiment 5
Take ripe maize raw material (water content 15%) 10kg, feed hopper is entered by elevator, start the feeding motor of fluidisation machine, stream temperature 180 DEG C, fluidisation time 20s, rate of feeding 9r/min are set, natural air cooled but 40 minutes are carried out after fluidisation terminates, make corn temperature be down to room temperature, pack sealing, obtains finished product.Maize raw material used have passed through pretreatment, and pretreated method is: the mode adopting shower, makes corn surface by water uniform wet.
After TRANSIENT HIGH TEMPERATURE fluidization treatment, the antioxidation activity of gained corn is 7528 μm of ol trolox/100g, and be 1.5 times of raw material corn, starch burn degree is 11.2%.
The detection method of antioxidation activity:
(1) sample preparation methods: free phenol sample liquid prepare the method for establishing with reference to the people (2002) such as Dewento, and do suitably to change.
Basic step is as follows: cross 40 mesh sieves by after ripe corn kernel grinding, take 5g corn flour, add the frozen ethanol of 80%, ultrasonic 3min, the then centrifugal 1min of 2500g after concussion 20min, collect supernatant, and precipitation is extracted once again, merge supernatant, and be settled to 50mL, stored in-80 DEG C of preservations.
(2) assay method of free phenol antioxidation activity: ORAC method (oxygen radical absorbability mensuration and Oxgen Radical Absorbance Capacity assay);
Its basic step is: accurately measure 25 μ L sample liquids and 150 μ L fluorescein reagent, add in 96 orifice plates, 30min is cultivated in concussion, then add rapidly 25 μ L AAPH solution and mix, fluorescence intensity in 2h is measured at excitation wavelength 485nm and emission wavelength 538nm place, every 2min reads a secondary data, draws fluorescence decay curve, area below calculated curve; Mark is drawn bent with water-soluble tocopherol.
Claims (3)
1. the preparation method of the active corn of high anti-oxidation, it is characterized in that production craft step is as follows: first, one-tenth cooked maize is delivered into fluidising chamber according to the rate of feeding of 1-9r/min, is under the condition of 120-180 DEG C at stream temperature, TRANSIENT HIGH TEMPERATURE fluidization treatment 20-140s; Then, be placed on bamboo couch by the corn of fluidization treatment and naturally cool 20-40min, after temperature is down to room temperature, pack sealing, gets product.
2. the preparation method of the active corn of high anti-oxidation according to claim 1, what it is characterized in that described one-tenth cooked maize contains water amount≤20%.
3. the preparation method of the active corn of high anti-oxidation according to claim 1, it is characterized in that described one-tenth cooked maize have passed through pretreatment, pretreated method is: the mode adopting shower, makes corn surface by water uniform wet.
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| CN201510159436.XA CN104719746B (en) | 2015-04-03 | 2015-04-03 | A kind of preparation method of high anti-oxidation activity corn |
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| CN201510159436.XA CN104719746B (en) | 2015-04-03 | 2015-04-03 | A kind of preparation method of high anti-oxidation activity corn |
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| CN104719746A true CN104719746A (en) | 2015-06-24 |
| CN104719746B CN104719746B (en) | 2018-02-09 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60217865A (en) * | 1984-04-13 | 1985-10-31 | Q P Corp | Preparation of processed corn |
| JPH0690691A (en) * | 1992-07-02 | 1994-04-05 | Shinko Electric Co Ltd | Germicidal device for grains |
| CN1854281A (en) * | 2005-03-18 | 2006-11-01 | 三得利株式会社 | Method of producing processed corn product |
| CN103583994A (en) * | 2013-11-06 | 2014-02-19 | 河南科技学院 | Whole-grain corn flakes cured by adopting steam explosion and production method thereof |
| CN104382205A (en) * | 2014-12-01 | 2015-03-04 | 江南大学 | Directly-heated type full-automatic multifunctional roasting machine and roasting method implemented by same |
-
2015
- 2015-04-03 CN CN201510159436.XA patent/CN104719746B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60217865A (en) * | 1984-04-13 | 1985-10-31 | Q P Corp | Preparation of processed corn |
| JPH0690691A (en) * | 1992-07-02 | 1994-04-05 | Shinko Electric Co Ltd | Germicidal device for grains |
| CN1854281A (en) * | 2005-03-18 | 2006-11-01 | 三得利株式会社 | Method of producing processed corn product |
| CN103583994A (en) * | 2013-11-06 | 2014-02-19 | 河南科技学院 | Whole-grain corn flakes cured by adopting steam explosion and production method thereof |
| CN104382205A (en) * | 2014-12-01 | 2015-03-04 | 江南大学 | Directly-heated type full-automatic multifunctional roasting machine and roasting method implemented by same |
Non-Patent Citations (1)
| Title |
|---|
| 黄龙 等: "热处理对甜玉米酚类物质含量及抗氧化能力的影响", 《广东农业科学》 * |
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Inventor after: Li Yongfu Inventor after: Duan Rongjuan Inventor after: Shi Feng Inventor after: Wang Li Inventor after: Li Yongfu, Duan Rongjuan, Shi Feng, Wang Li, Chen Zhenghang Inventor before: Li Yongfu Inventor before: Duan Rongjuan Inventor before: Shi Feng Inventor before: Wang Li Inventor before: Li Yongfu, Duan Rongjuan, Shi Feng, Wang Li, Chen Zhenghang |
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