CN106387654B - A kind of preparation method of anti-aging modified corn powder - Google Patents
A kind of preparation method of anti-aging modified corn powder Download PDFInfo
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 9
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The present invention provides a kind of preparation method of anti-aging modified corn powder, belongs to starch conversion processing technique field.This method crushes after corn is peeled and obtains corn flour, and corn flour is mixed with water, obtains mixed liquor；Then mixed liquor is subjected to ultra high pressure treatment, the mixed liquor after obtaining ultra high pressure treatment；Composite alpha-amylase is added into the mixed liquor after ultra high pressure treatment again, then carries out ultrasonic wave added enzymolysis processing, obtains enzymolysis liquid；Then active polysaccharide and emulsifier are added into enzymolysis liquid, carries out microjet homogenization, the enzymolysis liquid after obtaining microjet homogeneous after mixing；Finally the enzymolysis liquid after microjet homogeneous is concentrated under reduced pressure, is dried in vacuo, the product after drying is carried out to pulverize to obtain dry powder, microwave combustion method is carried out to get anti-aging modified corn powder to dry powder.The corn flour gelatinization heat enthalpy value of this method simple process, acquisition is low, reduces starch recrystallization ordering degree, to delay the aging of starch in corn.
Description
Technical field
The invention belongs to starch conversion processing technique fields, and in particular to a kind of preparation side of anti-aging modified corn powder
Method.
Background technique
For corn food as starch food, quality will receive the influence of cornstarch aging characteristics.Starch passes through steaming
It boils, bake etc. after modes are gelatinized, the stickiness, gel strength, hardness, mouthfeel, transparency, the viscoelasticity that occur in storage
Equal functional characteristics variation is closely related with the dynamic process of age of starch.Therefore, effectively control cornstarch aging just at
To extend one of the important means of corn based food shelf life.
Superhigh pressure technique refers to that raw-food material is placed in closed high-pressure bottle (usually by oil or water through vacuum sealing
Medium of the equal fluids as equipment transmitting pressure), make food in high pressure and centainly at a temperature of handle certain time, cause food
In the gelatinization of the Basic knowledge of analytical reagents such as starch, enzyme and protein, inactivation, denaturation, to reach, sterilization, material is modified and generates
New institutional framework improves the purpose of food quality.The modified by ultra high pressure technology of starch belongs to physical modification, starch can be made to exist
Grain structure and physicochemical property under room temperature or lower temperature change, to reach change, improve the mesh such as starch quality characteristic
's.
Ultrasonic technology is widely used in food industry, occupies an important position in food processing.Ultrasonic wave is substance
One of medium elastic mechanical wave generates fuel factor, mechanical effect or cavitation effect when it is propagated in the medium.Ultrasonic energy
The reason of enough the improving aqueous chemical reaction speed and yield mainly cavitation of ultrasonic wave in liquid medium.Cavitation bubble collapses
Routed moment generates localized hyperthermia's high pressure around cavitation bubble, and with strong shock wave and impingement flow, to generate a system
Arrange (mechanical stirring, phase counterdiffusion, homogenization, cohesion, machine cut and mechanical crushing etc.) physical chemistry effect.
Microjet homogeneous is the new technology that developed recently gets up, and is a kind of conveying of collection, mixing, pulverizes, pressurization, extruding
Integrated emerging physical treatment means are operated in etc. a variety of units.In microjet homogenizing process, material is by intensive shear, high frequency
The mechanical forces such as concussion, hole explosion and the shock of molecule high speed convection, can be such that material mixes well, promote between molecule
Interaction causes molecular structure and functional characteristic that significant changes occur.
Existing related patents report improves jade in conjunction with ultrasonic treatment by cellulase degradation using corn stover as raw material
The ageing resistance (CN105315500A) of rice starch.But the prior art there are modified effects it is poor, modification efficiency is low the problems such as.
Summary of the invention
The purpose of the present invention is to solve the method modification efficiency of the existing ageing resistance for improving cornstarch is low
Problem, and a kind of preparation method of anti-aging modified corn powder is provided.
The technical problem to be solved by the present invention is to what is be achieved through the following technical solutions:
A kind of preparation method of anti-aging modified corn powder, method includes the following steps:
Step 1: it is crushed after corn is peeled and obtains corn flour, corn flour is mixed with water, obtains mixed liquor；
Step 2: the mixed liquor that step 1 is obtained carries out ultra high pressure treatment, the mixed liquor after obtaining ultra high pressure treatment；
Step 3: composite alpha-amylase is added into the mixed liquor after the ultra high pressure treatment that step 2 obtains, is then surpassed
The processing of sound assistance enzymolysis, obtains enzymolysis liquid；
Step 4: active polysaccharide and emulsifier being added into the enzymolysis liquid of step 3, and it is equal to carry out microjet after mixing
Matter processing, the enzymolysis liquid after obtaining microjet homogeneous；
Step 5: the enzymolysis liquid after microjet homogeneous being concentrated under reduced pressure, is dried in vacuo, and the product after drying is carried out
Dry powder is pulverized to obtain, microwave combustion method is carried out to get anti-aging modified corn powder to dry powder.
Preferably, the pressure of the step 2 ultra high pressure treatment is 200-600MPa, and the processing time is 2-60min.
Preferably, the composite alpha-amylase of the step 3 includes alpha-amylase and maltogenic amylase.
Preferably, in the composite alpha-amylase, the mass ratio of alpha-amylase and maltogenic amylase is (1-5): (1-
5)。
Preferably, the additional amount of the composite alpha-amylase is the 0.5-5% of the mixed liquor quality after ultra high pressure treatment.
Preferably, in the ultrasonic wave added enzymolysis processing of the step 3, ultrasonic power 100-500W.
Preferably, the treatment temperature of the step 3 is 20-60 DEG C, and the processing time is 5-40min.
Preferably, the step 4 active polysaccharide is beta glucan, and emulsifier is soybean lecithin.
Preferably, the step 4 microjet homogenization pressure is 40-120MPa, and microjet homogenizing time is 1-5min.
Preferably, the step 5 microwave power is 200-400W, and the microwave time is 5-10min.
Beneficial effects of the present invention
This method provides a kind of preparation method of anti-aging modified corn powder, and this method first surpasses corn mixed liquor
HIGH PRESSURE TREATMENT changes the pattern of growth of the ratio and crystal of amylose and amylopectin in corn, and then combining ultrasonic is auxiliary
It helps enzymolysis processing to carry out restricted hydrolysis to cornstarch, reduces amylopectin side chains length, inhibit amylopectin recrystallization；So
Add active polysaccharide and emulsifier in backward enzymolysis liquid, carry out microjet homogenization, mix well material, promote molecule it
Between interaction；Microwave combustion method is carried out after drying, can effectively reduce the seepage discharge of amylose, and starch recrystallization is caused to have
Sequence degree reduces, to delay the aging of starch in corn.This method simple process, safe operation, preparation time it is short and at
This is low, the features such as, the corn flour gelatinization heat enthalpy value of acquisition is low, reduces starch recrystallization ordering degree, to delay corn
The aging of middle starch can be applied in steamed bun, dumpling and noodles, improve the nutritive peculiarity and quality of product, while delay product
Aging.
Detailed description of the invention
Fig. 1 is a kind of process route chart of the preparation method of anti-aging modified corn powder of the present invention.
Specific embodiment
The present invention provides a kind of preparation method of anti-aging modified corn powder, method includes the following steps:
Step 1: it is crushed after corn is peeled and obtains corn flour, corn flour is mixed with water, obtains mixed liquor；
Step 2: the mixed liquor that step 1 is obtained carries out ultra high pressure treatment, the mixed liquor after obtaining ultra high pressure treatment；
Step 3: composite alpha-amylase is added into the mixed liquor after the ultra high pressure treatment that step 2 obtains, is then surpassed
The processing of sound assistance enzymolysis, obtains enzymolysis liquid；
Step 4: active polysaccharide and emulsifier being added into the enzymolysis liquid of step 3, and it is equal to carry out microjet after mixing
Matter processing, the enzymolysis liquid after obtaining microjet homogeneous；
Step 5: the enzymolysis liquid after microjet homogeneous being concentrated under reduced pressure, is dried in vacuo, and the product after drying is carried out
Dry powder is pulverized to obtain, microwave combustion method is carried out to get anti-aging modified corn powder to dry powder.
According to the present invention, corn flour is pulverized and sieved to obtain after first corn is peeled, 40-160 mesh is preferably crossed, then by corn
Powder mixes to obtain mixed liquor with water, and the mass ratio of the corn flour and water is preferably (1-10): 10.
According to the present invention, mixed liquor obtained above is put into ultra-high pressure apparatus and carries out ultra high pressure treatment, obtains superelevation
Pressure treated mixed liquor；The present invention is to change amylose and amylopectin in corn using the effect of ultra high pressure treatment
Ratio and crystal pattern of growth, while improve starch Avrami nucleation index, reduce recrystallization rate constant, favorably
In delaying rate of ageing of the corn flour in storage, achieve the purpose that corn flour is anti-aging；The ultra high pressure treatment pressure
Power is preferably 200-600MPa, more preferably 500MPa；Handling the time is preferably 2-60min, more preferably 30min.
According to the present invention, composite alpha-amylase is added into the mixed liquor after ultra high pressure treatment, is subsequently placed in ultrasonication
Ultrasonic wave added enzymolysis processing is carried out in device, obtains enzymolysis liquid after enzymatic hydrolysis；The present invention is handled using combining ultrasonic assistance enzymolysis to corn
Starch carries out restricted hydrolysis, reduces amylopectin side chains length, inhibits amylopectin recrystallization；The composite alpha-amylase is excellent
Choosing includes alpha-amylase and maltogenic amylase, and α -1.4 glycosidic bond in alpha-amylase energy hydrolysed corn starch molecule is arbitrarily cut
Be broken into short chain dextrin different in size and a small amount of low molecule carbohydrate, amylose and amylopectin in the form of random into
Row decomposes, and complicated arrangement mode can effectively interfere the crystallization of starch, so as to improve starch ageing resistance；Meanwhile wheat
Bud saccharogenic amylase has fresh-keeping anti ageing property, reduces it by starch by degrading maize starch and a possibility that back reaction occurs,
The sugar and dextrin for generating low molecular weight, delay the ageing time of starch, and compared with single amylase, the present invention uses composite starch
Enzyme (alpha-amylase and maltogenic amylase) has the function of synergy.The matter of the alpha-amylase and maltogenic amylase
Amount is than being preferably (1-5): (1-5)；Ultrasonic power is preferably 100-500W, more preferably 200W；Composite alpha-amylase additive amount is excellent
It is selected as the 0.5-5% of mixed liquor quality, more preferably 2%, treatment temperature is preferably 20-60 DEG C, and more preferably 45 DEG C, when processing
Between preferably 5-40min, more preferably 30min, reaction pH be 5-7, more preferably 6.
According to the present invention, active polysaccharide and emulsifier are added in Xiang Shangshu enzymolysis liquid, the active polysaccharide is poly- for β-Portugal
Sugar, emulsifier are soybean lecithin, and material is put into progress microjet homogenization in Microfluidizer after mixing, obtains micro- penetrate
Enzymolysis liquid after flowing homogeneous；The active polysaccharide is preferably beta glucan, and emulsifier is preferably soybean lecithin, active polysaccharide
Hydroxyl can form a large amount of hydrogen bond with the moisture of hydroxyl and surrounding on starch chain, play the role of preventing starch retrogradation.Emulsification
With the fatty acid long-chain of line style in agent molecule, can be formed by connecting with amylose as helical form compound, to reduce starch
The crystallization degree of molecule, and enter inside amylose, the cohesion of amylopectin is prevented, so that the aging of starch-based product be prevented to return
It is raw.The additive amount of the active polysaccharide is preferably the 5% of enzymolysis liquid quality；The additive amount of emulsifier is preferably enzymolysis liquid quality
3%；Material is exactly put into Microfluidizer and is handled by concrete operations.The microjet homogenization pressure is excellent
It is selected as 40-120MPa, more preferably 100MPa, microjet homogenizing time is preferably 1-5min, more preferably 3min.；
According to the present invention, the enzymolysis liquid after microjet homogeneous is concentrated under reduced pressure, is dried in vacuo, moisture content of material is made
Lower than 10%, product is carried out after vacuum drying to pulverize to obtain dry powder, microwave combustion method is carried out to dry powder and is changed to get anti-aging
Property corn flour；The purpose of microwave treatment is to can effectively reduce the seepage discharge of amylose, and starch is caused to recrystallize ordering degree
It reduces, to delay the aging of starch in corn；The microwave power is preferably 200-400W, more preferably 300W, microwave
Time is preferably 5-10min, more preferably 8min.
Further detailed description is done to the present invention combined with specific embodiments below.
Embodiment 1
It is crushed after corn is peeled and sieves with 100 mesh sieve to obtain corn flour, with the solid-liquid ratio of 1:10 corn flour is mixed mixed with water
Liquid is closed, under the conditions of processing pressure is 500MPa, ultra high pressure treatment 30min is carried out to mixed liquor；To mixing after ultra high pressure treatment
The composite alpha-amylase (mass ratio of alpha-amylase and maltogenic amylase is 1:1) for closing addition 2% in liquid, is subsequently placed in ultrasonic wave
In processor, ultrasonic wave added enzymolysis processing is carried out under the conditions of ultrasonic power is 200W, reaction temperature is 45 DEG C, reaction pH is 6
30min, after enzymatic hydrolysis enzymolysis liquid；The beta glucan and 3% soybean lecithin of addition 5% into enzymolysis liquid, in microjet after mixing
Homogenization pressure carries out microjet homogenization 3min under the conditions of being 100MPa；Enzymolysis liquid after microjet homogeneous depressurize dense
Contracting, vacuum drying, make moisture content of material lower than 10%, carry out pulverizing to obtain dry powder after vacuum drying, be in microwave power
Under the conditions of 300W, microwave combustion method 8min is carried out to dry powder, up to anti-aging corn flour after microwave combustion method.
The results showed that the corn flour gelatinization heat enthalpy value that 1 preparation method of embodiment obtains is low, reach 8.96J/g, than not
Corn flour (corn flour after decortication smashes) before modified reduces 8.57%, and the food using corn flour preparation has very
Good anti-aging property.
Embodiment 2
It is crushed after corn is peeled and sieves with 100 mesh sieve to obtain corn flour, with the solid-liquid ratio of 1:10 corn flour is mixed mixed with water
Liquid is closed, under the conditions of processing pressure is 450MPa, ultra high pressure treatment 40min is carried out to mixed liquor；To mixing after ultra high pressure treatment
The composite alpha-amylase (mass ratio of alpha-amylase and maltogenic amylase is 1:1) for closing addition 1% in liquid, is subsequently placed in ultrasonic wave
In processor, carried out at ultrasonic wave added enzymatic hydrolysis under the conditions of ultrasonic power is 250W, reaction temperature is 45 DEG C, reaction pH is 5.5
25min is managed, obtains enzymolysis liquid after enzymatic hydrolysis；Into enzymolysis liquid, the beta glucan and 3% soybean lecithin of addition 5%, are penetrated after mixing micro-
It flows under the conditions of homogenization pressure is 110MPa and carries out microjet homogenization 2min；Enzymolysis liquid after microjet homogeneous is depressurized
Concentration, vacuum drying, make moisture content of material lower than 10%, carry out pulverizing to obtain dry powder after vacuum drying, in microwave power
Under the conditions of 250W, microwave combustion method 10min is carried out to dry powder, up to anti-aging corn flour after microwave combustion method.
The results showed that the corn flour gelatinization heat enthalpy value that 2 preparation method of embodiment obtains is low, reach 9.12J/g, than not
Corn flour before modified reduces 6.94%, and the food using corn flour preparation has good anti-aging property.
Embodiment 3
It is crushed after corn is peeled and sieves with 100 mesh sieve to obtain corn flour, with the solid-liquid ratio of 1:10 corn flour is mixed mixed with water
Liquid is closed, under the conditions of processing pressure is 550MPa, ultra high pressure treatment 20min is carried out to mixed liquor；To mixing after ultra high pressure treatment
The composite alpha-amylase (mass ratio of alpha-amylase and maltogenic amylase is 1:1) for closing addition 3% in liquid, is subsequently placed in ultrasonic wave
In processor, ultrasonic wave added enzymolysis processing is carried out under the conditions of ultrasonic power is 150W, reaction temperature is 50 DEG C, reaction pH is 6
35min, after enzymatic hydrolysis enzymolysis liquid；The beta glucan and 3% soybean lecithin of addition 5% into enzymolysis liquid, in microjet after mixing
Homogenization pressure carries out microjet homogenization 4min under the conditions of being 90MPa；Enzymolysis liquid after microjet homogeneous depressurize dense
Contracting, vacuum drying, make moisture content of material lower than 10%, carry out pulverizing to obtain dry powder after vacuum drying, be in microwave power
Under the conditions of 350W, microwave combustion method 6min is carried out to dry powder, up to anti-aging corn flour after microwave combustion method.
The results showed that the corn flour gelatinization heat enthalpy value that 3 preparation method of embodiment obtains is low, reach 9.04J/g, than not
Corn flour before modified reduces 7.76%, and the food using corn flour preparation has good anti-aging property.
Embodiment 4
It is crushed after corn is peeled and sieves with 100 mesh sieve to obtain corn flour, with the solid-liquid ratio of 1:10 corn flour is mixed mixed with water
Liquid is closed, under the conditions of processing pressure is 200MPa, ultra high pressure treatment 60min is carried out to mixed liquor；To mixing after ultra high pressure treatment
The composite alpha-amylase (mass ratio of alpha-amylase and maltogenic amylase is 1:1) for closing addition 0.5% in liquid, is subsequently placed in ultrasound
In wave processor, carried out at ultrasonic wave added enzymatic hydrolysis under the conditions of ultrasonic power is 100W, reaction temperature is 20 DEG C, reaction pH is 6
40min is managed, obtains enzymolysis liquid after enzymatic hydrolysis；Into enzymolysis liquid, the beta glucan and 3% soybean lecithin of addition 5%, are penetrated after mixing micro-
It flows under the conditions of homogenization pressure is 40MPa and carries out microjet homogenization 5min；Enzymolysis liquid after microjet homogeneous is depressurized
Concentration, vacuum drying, make moisture content of material lower than 10%, carry out pulverizing to obtain dry powder after vacuum drying, in microwave power
Under the conditions of 200W, microwave combustion method 10min is carried out to dry powder, up to anti-aging corn flour after microwave combustion method.
The results showed that the corn flour gelatinization heat enthalpy value that 4 preparation method of embodiment obtains is low, reach 9.24J/g, than not
Corn flour before modified reduces 5.71%, and the food using corn flour preparation has good anti-aging property.
Embodiment 5
It is crushed after corn is peeled and sieves with 100 mesh sieve to obtain corn flour, with the solid-liquid ratio of 1:10 corn flour is mixed mixed with water
Liquid is closed, under the conditions of processing pressure is 600MPa, ultra high pressure treatment 2min is carried out to mixed liquor；To the mixing after ultra high pressure treatment
The composite alpha-amylase (mass ratio of alpha-amylase and maltogenic amylase is 1:1) of addition 5% in liquid, is subsequently placed at ultrasonic wave
It manages in device, carries out ultrasonic wave added enzymolysis processing under the conditions of ultrasonic power is 500W, reaction temperature is 60 DEG C, reaction pH is 6
5min, after enzymatic hydrolysis enzymolysis liquid；Into enzymolysis liquid, the beta glucan and 3% soybean lecithin of addition 5%, equal in microjet after mixing
Matter pressure carries out microjet homogenization 1min under the conditions of being 120MPa；Enzymolysis liquid after microjet homogeneous depressurize dense
Contracting, vacuum drying, make moisture content of material lower than 10%, carry out pulverizing to obtain dry powder after vacuum drying, be in microwave power
Under the conditions of 400W, microwave combustion method 5min is carried out to dry powder, up to anti-aging corn flour after microwave combustion method.
The results showed that the corn flour gelatinization heat enthalpy value that 5 preparation method of embodiment obtains is low, reach 9.21J/g, than not
Corn flour before modified reduces 6.02%, and the food using corn flour preparation has good anti-aging property.
Claims (9)
1. a kind of preparation method of anti-aging modified corn powder, which is characterized in that method includes the following steps:
Step 1: it is crushed after corn is peeled and obtains corn flour, corn flour is mixed with water, obtains mixed liquor；
Step 2: the mixed liquor that step 1 is obtained carries out ultra high pressure treatment, the mixed liquor after obtaining ultra high pressure treatment；
Step 3: composite alpha-amylase being added into the mixed liquor after the ultra high pressure treatment that step 2 obtains, and it is auxiliary then to carry out ultrasound
Enzymolysis processing is helped, enzymolysis liquid is obtained；The composite alpha-amylase includes alpha-amylase and maltogenic amylase；
Step 4: active polysaccharide and emulsifier being added into the enzymolysis liquid of step 3, carry out at microjet homogeneous after mixing
Reason, the enzymolysis liquid after obtaining microjet homogeneous；The active polysaccharide is beta glucan；
Step 5: the enzymolysis liquid after microjet homogeneous being concentrated under reduced pressure, is dried in vacuo, and the product after drying is carried out ultra micro
Dry powder is crushed to obtain, microwave combustion method is carried out to get anti-aging modified corn powder to dry powder.
2. a kind of preparation method of anti-aging modified corn powder according to claim 1, which is characterized in that the step 2
The pressure of ultra high pressure treatment is 200-600MPa, and the processing time is 2-60min.
3. a kind of preparation method of anti-aging modified corn powder according to claim 1, which is characterized in that described is compound
In amylase, the mass ratio of alpha-amylase and maltogenic amylase is (1-5): (1-5).
4. a kind of preparation method of anti-aging modified corn powder according to claim 1, which is characterized in that described is compound
The additional amount of amylase is the 0.5-5% of the mixed liquor quality after ultra high pressure treatment.
5. a kind of preparation method of anti-aging modified corn powder according to claim 1, which is characterized in that the step 3
Ultrasonic wave added enzymolysis processing in, ultrasonic power 100-500W.
6. a kind of preparation method of anti-aging modified corn powder according to claim 1, which is characterized in that the step 3
Treatment temperature be 20-60 DEG C, the processing time be 5-40min.
7. a kind of preparation method of anti-aging modified corn powder according to claim 1, which is characterized in that the step 4
Emulsifier is soybean lecithin.
8. a kind of preparation method of anti-aging modified corn powder according to claim 1, which is characterized in that the step 4
Microjet homogenization pressure is 40-120MPa, and microjet homogenizing time is 1-5min.
9. a kind of preparation method of anti-aging modified corn powder according to claim 1, which is characterized in that the step 5
Microwave power is 200-400W, and the microwave time is 5-10min.
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| CN108936294A (en) * | 2018-09-29 | 2018-12-07 | 湖北双竹生态食品开发股份有限公司 | A kind of processing method of konjac oligosaccharides vermicelli |
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