CN106261493A - A kind of corn powder and preparation method thereof - Google Patents
A kind of corn powder and preparation method thereof Download PDFInfo
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- CN106261493A CN106261493A CN201610629466.7A CN201610629466A CN106261493A CN 106261493 A CN106261493 A CN 106261493A CN 201610629466 A CN201610629466 A CN 201610629466A CN 106261493 A CN106261493 A CN 106261493A
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Abstract
The invention discloses a kind of corn powder and preparation method thereof.The step of the method includes: soaking sterilization after corn kernel cleaning, after soaking water suction, enters under low temperature, low humidity, non-illuminated conditions, carries out cultivation of sprouting, and after preparing coarse powder, regulates moisture, carries out gentle extrusion process, after finely divided, can obtain corn powder.The present invention limits to sprout to extrude with gentleness and combines, the corn powder the first limiting amino acids lysine content obtained is increased to 29.85mg/g protein by 21.33mg/g, water soluble dietary fiber/total dietary fiber is increased to 50.88% by 15.11%, fat content is reduced to 1.83% by 3.62%, nutrient health be worth be improved significantly.
Description
Technical field
The present invention relates to a kind of corn powder and preparation method thereof, specifically one and use sprout technology and extrusion technique phase
In conjunction with corn powder and the preparation method of preparation, belong to food processing field.
Background technology
Containing abundant nutrient substance in corn kernel.It is reported, containing protein in dry corn kernel: 5.8%～
9.0%, fat: 3.9%～4.6% (wherein the linoleic acid of needed by human accounts for 19%～71%), starch: 70.6%～
76.5%, possibly together with abundant dietary fiber, vitamin B, vitamin E, and trace element necessary to human body.Corn food
There is important defying age, antioxidation, reduction serum cholesterol content, promote the effects such as cardiovascular health, opening of corn food
Send out and utilize and receive more and more attention.
Healthy value of whole grain food has been obtained for being widely recognized as at present.U.S. FDA contains 51% with regard to clear stipulaties
The food of above full corn, can indicate following Health Claims: the meals containing abundant full corn have low fat, low saturated
Fatty acid and lower cholesterol content, can reduce and suffer from a heart complaint and the risk of particular cancers.Due to the nutritive value that Semen Maydis is abundant
With special health efficacy, utilize Semen Maydis to prepare full bread basket and have broad application prospects.
Corn makes moist after water suction, and various enzymes start activation, breathes and metabolism strengthens；Embryo starts storage in growth, seed
The nutrient substance deposited starts decomposition and consumption；Through the regular period, embryo is broken through seed coat, is exposed radicle, grow plumule.Corn is being sprouted
During Faing, its nutritional labeling and physicochemical property can occur great change, sprout the nutritive value being favorably improved corn,
Reduce and eliminate harmful substance and anti-nutrient substance.Cereal seed Germination Technique is applied to food processing, the most
Through forming study hotspot.
The main edible way of Semen Maydis is quarrel broken after decortication or pulverizing at present, but in constituting because of its protein, lysine etc. must
Needing amino acid starvation, therefore Semen Maydis is eaten by people mainly as complementary staple food grain, and this makes the nutrition of Semen Maydis, healthy value
Cannot be fully used.Utilization technology of sprouting promotes that dietary fiber is efficiently translated into water soluble dietary fiber in Semen Maydis, increases
Essential amino acids, vitamin B group content, promote that absorbing of the trace element such as zinc, ferrum promotes, by being, the effective means that Semen Maydis utilizes.
The method having had some preparation full corn of germination both at home and abroad, it is by after grain germination to a normal bud length, obtains
The goods being made up of the endosperm of plumelet and band cortex, are then dried powder process, and complete with the collocation preparation of other functional component
Bread basket.But it is relatively strong that germination food there is also the longer rear generally degrading enzymatic activity of certain defect, such as blastogenesis, starch
It is converted into reducing sugar (starch degradation rate > 20%) in a large number, is difficult to prepare the full bread basket of hypoglycemia patient (GI)；This
The outer problem excessively causing processing quality to deteriorate because of germination of also depositing, but also with certain raw blue or green abnormal flavour.
Extruding is the wide variety of technology of current food processing industry, and material is the most blended, stir and rub
And high shear realizes the restructuring of material matter structure.Extrusion technique many employings high temperature, high pressure, high moisture content promote that corn forms sediment
Powder gelatinizing so that partial starch is degraded, generates dextrin and soluble reducing sugars, when this is to prepare conventional extruded puffed food
Effective technique, but when being applied to prepare full grain dust, but because of starch excessive degradation (starch degradation rate > 20%) and and also
A large amount of generations of raw sugar, and lose the using value of the low GI of full grain dust, therefore selecting rational extrusion process is to prepare low GI
The important directions of the full powder of corn.
Summary of the invention
Instant invention overcomes above-mentioned the deficiencies in the prior art, it is provided that a kind of corn powder and preparation method thereof.The method
With Semen Maydis as raw material, use limit sprout+gentle extrusion technique prepares the corn powder product of a kind of low GI.The present invention's sprouts
The suitable temperature of technical controlling, damp condition, only promote that corn is sprouted, it is to avoid the problem of the quality variation that blastogenesis length is brought.This
Invention uses gentle extrusion technique, on the basis of sprouting, insoluble dietary fiber (IDF) is degraded to water soluble dietary fiber
(SDF), reducing fat content, the healthy component promoting Semen Maydis powder is constituted, and improves the edibility of corn powder, avoids simultaneously
Starch excessive degradation causes the problem that GI value is higher.The preparation method of the present invention is simple, it is easy to carry out industrialized production.
The technical scheme is that a kind of corn powder preparation method, it is characterized in that,
(1) by corn kernel concentration be 0.3～0.6% liquor natrii hypochloritis soak 30～60min, sterilize, so
Clean up with distilled water afterwards, it is to avoid sodium hypochlorite remains；Preferably, described sodium hypochlorite concentration is 0.5%, and soak time is
30min；
(2) water soaking 6～12h it is subsequently adding；Preferably, described soaking temperature is 24～30 DEG C (more preferably 25 DEG C), excellent
Selecting soak time is 8h；
(3) soaked corn kernel being put into bottom to be covered with in the germination dish of filter cloth, it is 15～20 that germination dish is placed in temperature
DEG C, humidity is in the constant temperature and humidity incubator of 70%-80%, carries out cultivating 28～36h, it is thus achieved that Semen Maydis of sprouting under non-illuminated conditions
Grain (having no that obvious maize bud grows)；In germination process, keep temperature, humidity constant, do not add water in germination dish；
(4) the niblet water content after sprouting is 14～16%, it is not necessary to being dried, directly carry out coarse pulverization, fineness is 40
～80 mesh；
(5) adding water, adjusting grits moisture is 12～18% (preferably 16%), stirs；
(6) above-mentioned material employing twin (double) screw extruder being carried out extrusion process, screw speed is 90～130rpm, extruding temperature
Spending≤120 DEG C, during concrete operations, first paragraph temperature is 70～80 DEG C；Second segment temperature is 90～110 DEG C；3rd section of temperature is
100～120 DEG C；
Screw speed is preferably 100rpm；Preferably first paragraph temperature is 70 DEG C, and second segment temperature is 95 DEG C, the 3rd section of temperature
It it is 110 DEG C.
(7) extruding gained material is carried out finely divided after, cross 80 mesh sieves, gained is corn powder.
Corn powder prepared by said method, its water soluble dietary fiber/total dietary fiber >=50.0%, fat contains
Amount≤2.0%, content of reducing sugar≤8%.Comparing the corn powder without extrusion process of sprouting, lysine content increases > 60%,
Water soluble dietary fiber/total dietary fiber improves > 200%, fat content declines > 45%, nutrient health value obtains bright
Aobvious improvement.
Niblet used by the present invention is the corn kernel of common results, removes seed mouldy, broken, removes in corn kernel
Use after impurity.
The present invention uses low temperature and suitable humidity to be the growths in order to control bud, sprouts and differring primarily in that of germination is sprouted
Move and simply start catabolism, and be controlled by, it is to avoid catabolism is the most vigorous, consumes substrate in a large number, causes product quality
Decline.Incubation does not adds water, is to control to sprout state, it is to avoid plumule growth breaks through seed coat, simultaneously by controlling rationally
Humidity environment, the moisture making niblet in immersion process absorb gradually is lost in surrounding, at knot of sprouting with sprouting
Shu Shi, niblet moisture reaches directly to enter the degree of mill, it is not necessary to increase drying process.
Wherein twin-screw extruder is primarily to dietary fiber of degrading further is water soluble dietary fiber, reduces fat simultaneously
Fat content, enables corn powder safe storage.Extrusion process of the present invention is gentle extruding, uses relatively low material moisture to contain
Amount, the slow-speed of revolution, low temperature, protect the essential amino acids produced of sprouting to exempt from destruction；Reduce starch gelatinization degree, it is to avoid too much also
Raw sugar generates.
The invention has the beneficial effects as follows:
1. the corn powder preparation method of the present invention, combines with extrusion technique with the technology of sprouting, and uses technology of sprouting to fit
Degree degraded dietary fiber, strengthens limiting amino acid, degrade further in conjunction with extrusion technique dietary fiber and fat content, changes
Simple dependence germination enriched nutritive composition and deteriorate the drawback of product quality or simple rely on extruding to cause essential amino acids
The problem declined；
Budding method before corn powder the most of the present invention extruding, uses restriction to sprout technique, takes low temperature, low humidity conditions,
Without measures such as moisture, control to cross high activity because of amylase so that starch is converted into reducing sugar in a large number, and causes the later stage to eat
During glycemic index too high, and lose the hypoglycemic activity of corn powder；By controlling lipoxygenase, peroxidase
, there is raw blue or green taste in activity, it is to avoid germinate excessively；
Budding method before corn powder the most of the present invention extruding, gradually reduces moisture, to sprouting during sprouting
When completing, moisture is reduced to 14～16%, can be directly entered pulverizing operation, it is not necessary to being dried needed for using current germination technology
Operation, it is achieved that technique simplifies, and reduces energy resource consumption；
Corn powder the most of the present invention sprout after pressing method, continued because limit sprout and cause dietary fiber degraded journey
Spend low, and the most unconverted defect of fat content, promote part insoluble dietary fiber by extruding and be degraded to solvable
Property dietary fiber；Fat content is reduced simultaneously, is beneficial to corn powder safe storage；
Corn powder the most of the present invention is sprouted pressing method, have employed gentle extrusion process, and moisture content of material is low,
Screw speed is low, and extrusion temperature is less than 120 DEG C, for essential amino acids substantially without destruction, reduces starch gelatinization journey
Degree, amylose content is the most unchanged, it is ensured that the hypoglycemia patient of corn powder；
6. the corn powder preparation method of the present invention, the corn powder the first limiting amino acids lysine content obtained
Being increased to 29.85mg/g protein by 21.33mg/g, water soluble dietary fiber/total dietary fiber is increased to by 15.11%
50.88%, fat content is reduced to 1.83% by 3.62%, nutrient health be worth be improved significantly.
Accompanying drawing explanation
Fig. 1 is that the present invention uses the schematic diagram sprouted with extruding combination preparation high nutritive value corn powder；
Fig. 2 is (difference is sprouted the time) water soluble dietary fiber/total dietary fiber during corn kernel of the present invention is sprouted
(SDF/TDF) variation diagram；
Fig. 3 is (difference is sprouted the time) protein content variation diagram during corn kernel of the present invention is sprouted；
Fig. 4 is (difference is sprouted the time) lysine content variation diagram during corn kernel of the present invention is sprouted.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.Following example are used for illustrating the present invention, but
It is not limited to the scope of the present invention.If not specializing, in embodiment, technological means used is ripe by those skilled in the art
The conventional means known, raw materials used is commercial goods.
In following embodiment, water soluble dietary fiber, insoluble dietary fiber, total dietary fiber measure and use GB/T
5009.88-2008 enzyme mass method；Protein content determination uses Kjeldahl's method；Lysine content measures and uses ninhydrin method；
Determined amino acid uses GB/T 5009.124-2003 method；The determination of fat uses GB/T 5009.6-2003 method；Form sediment
Powder content measures and uses GB/T 5009.9-2008 method；Content of reducing sugar measures and uses GB/T 5009.7-2008 method.
Embodiment 1
(1) 5000g corn kernel is weighed, selected, remove seed mouldy, broken, remove impurity in corn kernel, use
0.4% liquor natrii hypochloritis soaks 40min, sterilizes, and then cleans 3 times with distilled water, it is to avoid sodium hypochlorite remains；
(2) add pure water, under the conditions of 25 DEG C, soak 8h；
(3) by soaking corn uniform spreading sterilizing, bottom is covered with in the germination dish of filter cloth, being placed in temperature is 16 DEG C, wet
In the constant temperature and humidity incubator that degree is 70%-80%, cultivate under non-illuminated conditions, in germination process, keep temperature, wet
Spending constant, do not add water in germination dish, incubation time is 0～48h, it is thus achieved that niblet of sprouting, and has no that obvious maize bud grows.
(4) niblet of sprouting carries out coarse pulverization, and fineness is 40～80 mesh；Measure the dietary fiber of hominy grits, albumen
Matter, lysine content.Result is as shown in Figure 2, Figure 3 and Figure 4.As can be seen from the figure: with sprouting, the time increases, soluble dietary
Fiber (SDF)/total dietary fiber, lysine content are gradually increased, and protein content is then declined slightly.Wherein soluble dietary is fine
Dimension/total dietary fiber reaches maximum when 28-32h, is 30.97 ± 0.99%, the most then begins to decline, and lysine content also reaches
To higher 0.676 ± 0.041%, therefore selection 28～36h is the most suitable.
Embodiment 2
(1) 5000g corn kernel is weighed, selected, remove seed mouldy, broken, remove impurity in corn kernel, use
0.4% liquor natrii hypochloritis soaks 40min, sterilizes, and then cleans 3 times with distilled water, it is to avoid sodium hypochlorite remains；
(2) add pure water, under the conditions of 25 DEG C, soak 8h；
(3) by soaking corn uniform spreading sterilizing, bottom is covered with in the germination dish of filter cloth, being placed in temperature is 16 DEG C, wet
In the constant temperature and humidity incubator that degree is 70%-80%, cultivate under non-illuminated conditions, in incubation, keep temperature, wet
Spending constant, do not add water in germination dish, incubation time is 32h, it is thus achieved that niblet of sprouting, and has no that obvious maize bud grows, does not has
Raw blue or green taste；
(4) niblet of sprouting carries out coarse pulverization, and fineness is 40～80 mesh；
(5) grits add pure water by weight adjusting water content is 18%, stirs；
(6) above-mentioned material employing twin (double) screw extruder being carried out extrusion process, screw speed is 100rpm, first paragraph temperature
It it is 70 DEG C；Second segment temperature is 100 DEG C；3rd section of temperature is 110 DEG C；
(7) after extruding gained material being dried, pulverized, crossing 80 mesh sieves, gained is corn powder；Mensuration Semen Maydis is complete
The dietary fiber of powder, protein, lysine content, result is as shown in table 1.The corn powder taking gained measures Amino acid profile,
The results are shown in Table 2.Measure the fat content of corn powder, reducing sugar and content of starch, the results are shown in Table 3.
Table 1 is sprouted the-extrusion process impact on corn powder water soluble dietary fiber, lysine and protein content
| Process | SDF/TDF (%) | Lysine (mg/g protein) | Protein content (%) |
| Corn powder | 15.11±1.09 | 21.33±2.36 | 9.96±0.13 |
| Sprout corn powder | 30.97±0.99 | 30.85±1.17 | 9.88±0.09 |
| Sprout-extrude corn powder | 50.88±2.74 | 29.85±1.26 | 9.65±0.17 |
As can be seen from Table 1: after extrusion process, SDF/TDF content dramatically increases, the 3 of unprocessed corn powder are reached
More than Bei, lysine content is also significantly greater than without-extrusion process corn powder of sprouting, and protein content then changes not quite, aobvious
Show sprout-extrusion process do not significantly reduces corn powder protein content, maintains the preferable trophic component of corn powder.With
Time as can be seen from Table 1: extruding after sprouting, SDF/TDF content dramatically increases about 65% again.
Table 2 sprouts-and extrusion process is on corn powder aminoacid composition impact (unit: mg/g protein)
Come as can be seen from Table 2: sprout-extrusion process change zein aminoacid composition, in 8 kinds of essential amino acids
Leucine, isoleucine, threonine have declined, but remain above FAO/WHO recommend essential amino acid pattern, sulfur-containing amino acid and
Aromatic amino acid change is little, recommends essential amino acid pattern, limiting amino acid lysine, color ammonia also above FAO/WHO
Acid content then improves a lot, show to sprout-extrusion technique improves the nutrition balance of protein.
Table 3 is sprouted the-extrusion process impact on corn powder fat content, reducing sugar and content of starch
| Process | Fat content (%) | Content of reducing sugar (%) | Content of starch (%) |
| Corn powder | 3.62±0.08 | 4.12±0.09 | 68.91±2.78 |
| Sprout corn powder | 3.36±0.08 | 4.95±0.11 | 66.24±2.82 |
| Sprout-extrude corn powder | 1.83±0.05 | 7.73±0.15 | 62.16±2.53 |
As can be seen from Table 3: after extrusion process, fat content is remarkably decreased, it is reduced to 1.83% by 3.62%.Through sprouting
After dynamic process, content of starch the most significantly changes；Again after extrusion process, starch is declined slightly, fall < 10%,
Its products obtained therefrom is the full bread basket of low GI.
Embodiment 3
(1) 8000g corn kernel is weighed, selected, remove seed mouldy, broken, remove impurity in corn kernel, use
0.5% liquor natrii hypochloritis soaks 30min, sterilizes, and then cleans 3 times with distilled water, it is to avoid sodium hypochlorite remains；
(2) add pure water, under the conditions of 28 DEG C, soak 7h；
(3) by soaking corn uniform spreading sterilizing, bottom is covered with in the germination dish of filter cloth, being placed in temperature is 18 DEG C, wet
In the constant temperature and humidity incubator that degree is 70%-80%, cultivate under non-illuminated conditions, in germination process, keep temperature, wet
Spending constant, do not add water in germination dish, incubation time is 28h, it is thus achieved that niblet of sprouting, not raw blue or green taste；
(4) niblet of sprouting carries out coarse pulverization, and fineness is 40～80 mesh；
(5) grits add pure water adjusting water content is 16%, stirs；
(6) above-mentioned material employing twin (double) screw extruder being carried out extrusion process, screw speed is 90rpm, first paragraph temperature
It it is 80 DEG C；Second segment temperature is 100 DEG C；3rd section of temperature is 120 DEG C；
(7) after extruding gained material being dried, pulverized, crossing 80 mesh sieves, gained is corn powder.
After testing, gained corn powder water soluble dietary fiber/total dietary fiber >=50.0%, fat content≤
2.0%, content of reducing sugar≤8%.
Although, the present invention is described in detail the most with a general description of the specific embodiments, but
On the basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (10)
1. a corn powder preparation method, is characterized in that,
(1) corn kernel is sterilized, then clean up with water；
(2) water soaking 6～12h it is subsequently adding；
(3) soaked corn kernel being put into bottom to be covered with in the germination dish of filter cloth, it is 15～20 DEG C that germination dish is placed in temperature, wet
In the degree constant temperature and humidity incubator for 70%-80%, carry out cultivating 28～36h under non-illuminated conditions, it is thus achieved that niblet of sprouting；Send out
During bud, keep temperature, humidity constant, do not add water in germination dish；
(4) niblet of sprouting need not be dried, and directly carries out coarse pulverization, and fineness is 40～80 mesh, it is thus achieved that grits；
(5) adding water, adjusting grits moisture is 12～18%, stirs；
(6) above-mentioned material employing twin (double) screw extruder being carried out extrusion process, screw speed is 90～130rpm, extrusion temperature≤
120℃；
(7) extruding gained material is carried out finely divided after, gained is corn powder.
2. a kind of corn powder preparation method as claimed in claim 1, is characterized in that, described twin (double) screw extruder, first paragraph
Temperature is 70～80 DEG C；Second segment temperature is 90～110 DEG C；3rd section of temperature is 100～120 DEG C.
3. a kind of corn powder preparation method as claimed in claim 2, is characterized in that, described twin (double) screw extruder, first paragraph
Temperature is 70 DEG C, and second segment temperature is 95 DEG C, and the 3rd section of temperature is 110 DEG C.
4. a kind of corn powder preparation method as claimed in claim 1, is characterized in that, described screw speed is 100rpm.
5. a kind of corn powder preparation method as claimed in claim 1, is characterized in that, the sterilization of described step (1) is for dense
Degree be 0.3～0.6% liquor natrii hypochloritis soak 30～60min.
6. a kind of corn powder preparation method as claimed in claim 1, is characterized in that, described step (2) soaking temperature is 24
～30 DEG C.
7. a kind of corn powder preparation method as claimed in claim 1, is characterized in that, described step (3) cultivation temperature is 16
DEG C, incubation time is 32h.
8. a kind of corn powder preparation method as claimed in claim 1, is characterized in that the corn kernel of described step (1) removes
Remove seed mouldy, broken, remove in corn kernel and use after impurity.
9. the corn powder that in claim 1-8 prepared by method described in any one.
10. corn powder as claimed in claim 9, is characterized in that, water soluble dietary fiber/total dietary fiber >=
50.0%, fat content≤2.0%, content of reducing sugar≤8%.
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