CN107509922A - Foodstuff base material based on corn - Google Patents
Foodstuff base material based on corn Download PDFInfo
- Publication number
- CN107509922A CN107509922A CN201610465197.5A CN201610465197A CN107509922A CN 107509922 A CN107509922 A CN 107509922A CN 201610465197 A CN201610465197 A CN 201610465197A CN 107509922 A CN107509922 A CN 107509922A
- Authority
- CN
- China
- Prior art keywords
- corn
- flour
- powder
- bitter buckwheat
- base material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 163
- 235000005822 corn Nutrition 0.000 title claims abstract description 163
- 239000000463 material Substances 0.000 title claims abstract description 50
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- 239000000843 powder Substances 0.000 claims abstract description 80
- 235000005493 rutin Nutrition 0.000 claims abstract description 66
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 75
- 238000000605 extraction Methods 0.000 claims description 44
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- 238000002386 leaching Methods 0.000 claims description 20
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- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 60
- 239000002585 base Substances 0.000 description 18
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 8
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- 240000007594 Oryza sativa Species 0.000 description 3
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- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
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- 229910052711 selenium Inorganic materials 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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Classifications
-
- 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
Landscapes
- Cereal-Derived Products (AREA)
Abstract
It is higher the invention discloses a kind of corn content and make cure Flour product when the processing characteristics preferably foodstuff base material based on corn.This is based on the foodstuff base material of corn by by corn extrusion powder, corn flour, mediation powder, flour mixes according to a certain percentage, the soft glutinous viscosity of corn flour is made up using the strong glutinous viscosity of corn extrusion powder, the weak ductility of corn extrusion powder is made up using the strong ductility of corn flour, the two makes up interaction mutually, the situation generation for individually adding that corn extrusion powder or independent addition corn flour cause original flour characteristic to be changed in flour can be overcome, and in the base-material corn total content it is higher, furthermore should be based on containing the higher rutin of content in the foodstuff base material of corn, considerably increase the nutritive value of Flour product, using this, based on the foodstuff base material of corn, the processing characteristics when making curing Flour product are close with the processing characteristics of flour simultaneously, processing characteristics are preferable.It is adapted in field of food popularization and application.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of foodstuff base material based on corn.
Background technology
Corn (Classification system：Zea mays L.) it is grass family Zea annual herb plant.Alias：Maize, rod
Son, maize, corn, corn, maize, maize, maize, luxuriant reed, big sorgo, Chaozhou-Shantou region words claim young meter Ren, and Guangdong language is referred to as maize, Fujian
Southern language is referred to as kind wheat.
Cultivation history about more than 470 year of the corn in China.China's sown area is only second at 300,000,000 mu or so at present
Paddy and wheat, the 3rd is occupied in cereal crops, is only second to the U.S. in the world.The whole world torrid zone and Temperate Region in China are planted extensively, are
One important cereal.
The metabolic energy of corn is 14.06MJ/kg, and high person is highest in cereals feed up to 15.06MJ/kg.According to grinding
Study carefully measure, every 106 kilocalories of 100 grams of corn heat content, 2.9 grams of cellulose, 4.0 grams of protein, 1.2 grams of fat, carbohydrate
22.8 grams, separately containing mineral matter element and vitamin etc..The crude fibre contained in corn is higher 4-10 times than polished rice, smart face.In corn
Also contain a large amount of magnesium, magnesium can strengthen intestinal wall wriggling, promote the excretion of body waste.Contain abundant unsaturated fat in corn
Acid, especially linoleic content are up to more than 60%, and it acts synergistically with the vitamin E in maize germ, can reduce blood
Cholesterol concentration simultaneously prevents it to be deposited on vascular wall.Therefore, corn is to coronary heart disease, atherosclerosis, hyperlipidemia and high blood
Pressure etc. has certain preventive and therapeutic action.Also contain a kind of longevity factor ----glutathione in corn, its ginseng in selenium
With under, GSH-POX is generated, has and renews one's youth, the function of anti-aging.The selenium and magnesium contained in corn has anti-cancer anti-
Cancer acts on, the decomposition of selenium energy acceleration bodies endoperoxide, malignant tumour is cannot get the supply of oxygen molecule and is suppressed.Magnesium one
Aspect can also suppress the development of cancer cell, on the other hand bodily waste can be promoted to excrete, and this is also significant to giving protection against cancer.
Its glutamic acid contained has certain brain-invigorating.
Corn is the health-care good product in coarse food grain, rather favourable to the health of human body：Vitamin B6, nicotinic acid in corn etc. into
Point, there is stimulating gastrointestinal to wriggle, accelerate the characteristic of excrement excretion, can prevent treating constipation, stomach trouble, enteritis, intestinal cancer etc..Corn is rich in dimension
Raw plain C, isomalto-oligosaccharide etc., there is long-lived, beautification function.Nutriment contained by maize point has enhancing human body new old generation
Thank, adjust nervous function.Can play makes skin delicacy smooth, suppresses, delays wrinkle to act.Corn, which has in tune, to whet the appetite
And the effect of reducing blood lipid, reduction serum cholesterol.Central America American Indian, which is not susceptible to suffer from hypertension and their main edible corns, to be had
Close.
Corn stigma is fatty oily 2.5%, volatile oil 0.12%, tree gelatinoid 3.8%, resin 2.7%, bitter taste glucoside
1.15%th, saponin 3.18%, alkaloid 0.05%.Also containing kryptoxanthin, vitamin C, pantothenic acid, inositol, vitamin K, sitosterol, beans
Sterol, malic acid, citric acid, tartaric acid, oxalic acid etc..In addition, also contain a large amount of potassium nitrate, a- fertility quinones.Therefore, corn has very
High nutritive value and medical value.
Corn extrusion powder is one kind in corn product, and corn extrusion powder has cured in process, because
This, corn extrusion powder has very strong glutinous viscosity, and still, its corresponding ductility is poor, by corn extrusion powder with
A kind of Flour product base-material is formed after flour mixing, if the content of corn extrusion powder is being made more than 25% in the base-material
Make to be difficult to maintain flour original processing characteristics during curing Flour product, for example, during noodles are made, dough is easy to glue
It is connected on pressure surface roller, it is difficult to which dough is rolled into noodles, the steamed bun bulkiness being fabricated to for another example using the base-material is poor, to steamed bun
The mouthfeel of head has a great impact.
The viscosity of corn flour is higher, and therefore, corn flour has good ductility, still, the glutinous viscosity of corresponding corn flour
It is poor, it is not easy a kind of agglomerating, Flour product base-material of formation after corn flour is mixed with flour, if corn flour contains in the base-material
When amount is more than 25%, it is difficult to maintain the original processing characteristics of flour when making and curing Flour product, for example, making the mistake of noodles
Cheng Zhong, dough are difficult to the musculus cutaneus for being pressed into monoblock, it is more difficult to cut, the noodles being eventually fabricated are frangible, utilize the base-material system for another example
During making steamed bun, steamed bun is difficult to be molded, it is difficult to process.
At present, have much on the foodstuff base material based on corn and the report of food, such as corn noodles, Corn bread,
The existing foodstuff base material based on corn is mostly directly directly individually to mix corn extrusion powder with flour, due to corn
The characteristic of extrusion powder, the corn extrusion powder content added in flour are no more than 25%；Or by corn flour with
Flour individually mixes, and due to the characteristic of corn flour, the corn powder content added in flour is no more than 25%：Thus, it is existing
The foodstuff base material based on corn in corn content it is not high, moreover, in the existing foodstuff base material based on corn, its corn
More and more higher, make cure Flour product when more be difficult to maintain the original processing characteristics of flour, its processing characteristics is poor, causes
Its production efficiency is relatively low, and product qualification rate is relatively low.
The content of the invention
Technical problem solved by the invention be to provide a kind of corn content it is higher and make cure Flour product when process
The characteristic preferably foodstuff base material based on corn.
Technical scheme is used by the present invention solves above-mentioned technical problem：The foodstuff base material based on corn, by corn
Extrusion powder, corn flour, mediation powder, flour mix, and the weight proportion of each component is as follows：Corn extrusion powder and jade
The total content of ground rice is 15%-95%, and the ratio of the corn extrusion powder and corn flour is 1: (0.8~9), reconciles powder
Content is 0-5%, and surplus is flour, and the powder that reconciles accounts for mediation powder for Gluten and the mixture of rutin powder, the rutin powder
The 0-100% of gross weight.
It is further that the rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1: (5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
It is further that in step s 2, the bitter buckwheat seed cleaned up is put into clear water, it is small that 24 is soaked at 37 DEG C
When.
It is further that in step s 2, the bitter buckwheat seed to drain away the water is dried in the environment that temperature is 105 DEG C
Processing.
It is further that in step s3, the alkaline solution is limewash.
It is further that in step s3, the weight ratio of the bitter buckwheat seed and alkaline solution is 1: 10.
It is further that in step s3, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.
It is further that in step s3, the time of the ultrasonic constant-temperature extraction is 20min.
It is further that in step s3, the frequency of the ultrasonic wave is 100Hz.
Beneficial effects of the present invention：It is of the present invention based on the foodstuff base material of corn by by corn extrusion powder,
Corn flour, mediation powder, flour are mixed according to a certain percentage, and corn flour is made up using the viscosity glutinous by force of corn extrusion powder
Soft glutinous viscosity, the weak ductility of corn extrusion powder is made up using the strong ductility of corn flour, the two makes up mutually mutually
Effect, can overcome individually to add corn extrusion powder in flour or individually add corn flour causes original flour characteristic
Situation about being changed occurs, and in the base-material corn total content it is minimum can reach 15%, reach as high as 95%, it is remote high
Corn content in existing corn base-material, furthermore should based in the foodstuff base material of corn containing the higher rutin of content, greatly
The big nutritive value for adding Flour product, while based on the foodstuff base material of corn, the processing when making curing Flour product is special using this
Property is close with the processing characteristics of flour, and processing characteristics are preferable, are very easy to be processed into various Flour product, can greatly improve face system
The production efficiency of product, while the qualification rate of product is also higher.
Embodiment
The foodstuff base material based on corn, mixed by corn extrusion powder, corn flour, mediation powder, flour, each group
The weight proportion divided is as follows：The total content of corn extrusion powder and corn flour is 15%-95%, the corn extrusion powder
It is 1 with the ratio of corn flour: (0.8~9), the content of powder of reconciling be 0-5%, and surplus is flour, and the powder that reconciles is Gluten
With the mixture of rutin powder, the rutin powder accounts for the 0-100% of mediation powder gross weight.Food of the present invention based on corn
Base-material is extruded by the way that corn extrusion powder, corn flour, mediation powder, flour are mixed according to a certain percentage using corn
The strong glutinous viscosity of swelling powder makes up the soft glutinous viscosity of corn flour, and corn extrusion powder is made up using the strong ductility of corn flour
Weak ductility, the two makes up mutually interaction, can overcome and corn extrusion powder is individually added in flour or is individually added
Add corn flour to cause the situation that original flour characteristic is changed to occur, and in the base-material corn total content it is minimum can
Reach 15%, reach as high as 95%, far above the corn content in existing corn base-material, furthermore should the food base based on corn
Containing the rutin that content is higher in material, the nutritive value of Flour product is considerably increased, while utilizes the food base based on corn
Material processing characteristics when making curing Flour product are close with the processing characteristics of flour, and processing characteristics are preferable, are very easy to be processed into
Various Flour product, the production efficiency of Flour product can be greatly improved, while the qualification rate of product is also higher.
Embodiment
The content of corn extrusion powder, corn flour, Gluten, rutin powder, flour is mixed according to the ratio described in table 1 below
Obtained after conjunction to make processing characteristics situation when curing Flour product based on the foodstuff base material of corn, table 2 is individually in flour
The corn extrusion powder of middle addition 25% and the control group experiment knot that 25% corn extrusion powder is individually added in flour
Fruit：
Table 1
Table 2
From table 2 it is known that individually the corn extrusion powder of addition 25% or individually being added in flour in flour
The situation that 25% corn flour can all cause original flour characteristic to be changed occurs, and can not be given birth to according to food conventional processing equipment
The original product of output, when making curing Flour product, processing characteristics are also deteriorated.When the corn extruding of addition 15% in flour is swollen
Change powder when can in flakes, into bar, unbroken noodles, but with conventional flour and face pressure bar compared with toughness become by force, ductility dies down；During with face
Yeast is added to ferment, compared with conventional flour and face ferment, stomata is on the low side, and stomata diminishes, and whole dough density becomes big.Individually in face
In powder during the corn flour of addition 15%, can in flakes, into bar, unbroken noodles, toughness dies down compared with conventional flour and face pressure bar, breaks
Bar rate is increased slightly；Yeast is added to ferment during with face, compared with conventional flour and face ferment, stomata is on the low side, and stomata diminishes, entire surface
Group's density becomes big.Only when in flour addition 10% corn extrusion powder or individually in flour addition 10% corn flour
When, when making curing Flour product, its processing characteristics is just close to the original processing characteristics of flour.
As it can be seen from table 1 ought be based on the total content of corn extrusion powder and corn flour in the foodstuff base material of corn
15%-95%, when the content of Gluten is 0.6%, the content of rutin powder is 4.4%, surplus is flour, existed using the base-material
When making Flour product, its processing characteristics can be in flakes into bar.
From embodiment 1 to embodiment 90 it is known that the feelings determined in the total content of corn extrusion powder and corn flour
Under condition, its processing characteristics illustrates to obtain and flour processing characteristic by the ratio of adjusting corn extrusion powder and corn flour
Similar base-material, so as to go to process the product of high content corn according to conventional wheaten food production technology.
The content of the Gluten is added according to actual conditions, can add 0.1%, 0.2%, 0.3%, 0.4%,
0.5%th, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%,
3.5%th, 4%, 4.5%, 5%, the purpose for adding Gluten is to strengthen based on the foodstuff base material of corn in the curing face of making
Toughness during product, so that the food finally produced has preferable chewy, lift the mouthfeel of food.Utilizing the present invention
The described foodstuff base material based on corn can not add Gluten when making shaping rice or pasta, make other food
When, the content of Gluten is preferably 0.6%.
Rutin powder is added primarily to improving the nutritive value of base-material, rutin category vitamin drug, there is reduction blood capillary
Pipe permeability and brittle effect, keep and recover the normal elasticity of capillary.For preventing and treating hypertensive cerebral hemorrhage；Diabetes
Retinal hemorrhage and purpura haemorrhagica etc., also serve as food antioxidant and pigment.Rutin still synthesizes the main original of Troxerutin
Material, Troxerutin is cardiovascular and cerebrovascular medication, can effectively suppress hematoblastic aggregation, prevent thrombotic effect.Rutin powder
Addition can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%,
1.1%th, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, the content of rutin powder is higher
It is better, but in order to control base-material cost, the addition of the rutin powder is preferably 4.4%, can not also add rutin
Powder.
The corn extrusion powder obtains with the following method：Reach the water content of corn flour corn flour addition clear water
To 15%-25%, the corn flour that water content is 15%-25% is then obtained into corn extrusion by way of extrusion
Powder, the above method is simple to operate, and processing cost is low.
The rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1: (5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
The rutin powder, preparation method thereof, as raw material, clear water is first put into after bitter buckwheat seed is cleaned up using the bitter buckwheat seed of whole grain
In at 10-50 DEG C soak 2-24 hours, immersion terminate after bitter buckwheat seed is drained away the water, then the bitter buckwheat seed to drain away the water is existed
Temperature is to carry out drying and processing in 105-110 DEG C of environment, then is put into the container for be loaded with alkaline solution by bitter buckwheat seed
Row ultrasonic constant-temperature extracts the rutin diffusion for making to contain in the kind skin of bitter buckwheat seed, the rutin contained in bitter buckwheat seed kind skin and meanwhile to
It is interior, to extend out calculate, spread outward in alkaline solution, inwardly diffuse in corncob, then carry out suction filtration and handle to obtain bitter buckwheat
Leaching liquor and the bitter buckwheat seed after extracted, finally stand bitter buckwheat leaching liquor to obtain rutin sediment, and enter rutin sediment
Row is dried to obtain rutin powder, and due to being wrapped up by kind of skin and shuck, corn can be avoided when being extracted using corn whole grain alkali lye
Starch in core enters and starch gelatinization is caused in leaching liquor, meanwhile, first it is put into clear water in 10- after bitter buckwheat seed is cleaned up
Soaked at 50 DEG C 2-24 hours, immersion drains away the water bitter buckwheat seed after terminating, and is then in temperature by the bitter buckwheat seed to drain away the water
Drying and processing is carried out in 105-110 DEG C of environment, can so make corncob outer layer or whole gelatinization, so as to further avoid jade
Starch in meter Xin enters and starch gelatinization is caused in leaching liquor, after so only bitter buckwheat leaching liquor need to being stood to one end time
Easily to separate corn rutin, cost is very low, meanwhile, this method is the extraction corn reed from corn peel
Fourth, and the rutin content contained in corn peel is highest, can so extract more corn rutins, improves efficiency
With yield.
In the above-described embodiment, in order that corncob is entirely gelatinized to form an entirety, whole corn must just be caused
Core is soaked by clear water, in order to achieve the above object, in step s 2, the bitter buckwheat seed cleaned up is put into clear water, at 37 DEG C
Lower immersion 24 hours.Further, in order that corncob is entirely by rapid gelatinisation, in step s 2, the bitter buckwheat that will be drained away the water
Seed carries out drying and processing in the environment that temperature is 105 DEG C.The alkali lye can be existing various alkaline solutions, in order to reduce
Cost, in step s3, the alkaline solution are preferably limewash, cheap because lime stone obtains easily, are thus made
Limewash cost it is very low, can further reduce the cost of corn Extraction of rutin.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, ultrasonic under conditions of 80 DEG C
Filtered after ripple extracting at constant temperature different time, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 3 below：
Table 3
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours will soak terminate after bitter buckwheat seed is drained away the water, then by the bitter buckwheat seed to drain away the water temperature be 105 DEG C
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, under different temperature conditionss
Filtered after ultrasonic constant-temperature extraction 20min, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 4 below：
Table 4
From table 3 it can be seen that when extraction temperature is 80 DEG C, with the increase of extraction alkaline solution addition, rutin leaching
The rate of raising is continuously increased, and when alkaline solution is 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin leaching
The rate increase of raising slows down；From table 4, it can be seen that when the ultrasonic-leaching time is 20 minutes, with extraction alkali lye addition
Increase, rutin extraction yield is continuously increased, and during 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin extraction
Yield increase slows down；Therefore, it is cost-effective in order to improve efficiency, while the extracting efficiency of corn rutin is improved to greatest extent,
In step s3, the weight ratio preferably 1: 10 of the bitter buckwheat seed and alkaline solution.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that 1000g is separately added into in every group is 8~9 limewash, under the conditions of different extraction temperatures
Filtered after carrying out the ultrasonic constant-temperature extraction of different time, measure rutin extraction yield, the rutin extraction yield refers to extract
Rutin content in liquid accounts for the percentage of the total rutin content of bitter buckwheat seed, reaction condition and the measurement result such as table 5 below institute of each group
Show：
Table 5
| Extraction temperature | The ultrasonic-leaching time | Rutin extraction yield (%) | |
| Experimental group 1 | 60℃ | 10min | 6.3 |
| Experimental group 2 | 60℃ | 20min | 8.1 |
| Experimental group 3 | 60℃ | 30min | 8.7 |
| Experimental group 4 | 60℃ | 40min | 8.8 |
| Experimental group 5 | 70℃ | 10min | 20.6 |
| Experimental group 6 | 70℃ | 20min | 21.9 |
| Experimental group 7 | 70℃ | 30min | 21.9 |
| Experimental group 8 | 70℃ | 40min | 22.3 |
| Experimental group 9 | 80℃ | 10min | 33.8 |
| Experimental group 10 | 80℃ | 20min | 35.7 |
| Experimental group 11 | 80℃ | 30min | 37.3 |
| Experimental group 12 | 80℃ | 40min | 37.5 |
| Experimental group 13 | 90℃ | 10min | 34.7 |
| Experimental group 14 | 90℃ | 20min | 36.1 |
| Experimental group 15 | 90℃ | 30min | 38.3 |
| Experimental group 16 | 90℃ | 40min | 38.5 |
As can be seen from Table 5, when the weight of bitter buckwheat seed and alkaline solution ratio is 1: 10, with the rise of extraction temperature,
Rutin extraction yield is continuously increased, and at 60-80 DEG C, rutin extraction yield increase is obvious, more than 80 DEG C, without obvious increase；With
The extension of ultrasonic-leaching time, rutin extraction yield is constantly slowly increased, therefore, cost-effective in order to improve efficiency, simultaneously
The extracting efficiency of corn rutin is improved to greatest extent, and in step s3, the temperature of the ultrasonic constant-temperature extraction is preferably 80
℃；Meanwhile as can be seen from Table 5, after extraction time was more than 20 minutes, rutin extracts yield almost without increase, therefore, is
Raising efficiency, the cost-effective and time, while the extracting efficiency of corn rutin, in step s3, institute are improved to greatest extent
The time for stating ultrasonic constant-temperature extraction is preferably 20min.
In addition, in order to improve the efficiency of ultrasonic constant-temperature extraction, the frequency of the ultrasonic wave is preferably 100Hz.
Claims (10)
1. the foodstuff base material based on corn, it is characterised in that：By corn extrusion powder, corn flour, reconcile powder, flour mixing and
Into the weight proportion of each component is as follows：The total content of corn extrusion powder and corn flour is 15%-95%, and the corn squeezes
The ratio for pressing swelling powder and corn flour is 1: (0.8~9), the content of powder of reconciling is 0-5%, and surplus is flour, the mediation powder
For Gluten and the mixture of rutin powder, the rutin powder accounts for the 0-100% of mediation powder gross weight.
2. the foodstuff base material according to claim 1 based on corn, it is characterised in that：The corn extrusion powder uses
Following method obtains：The water content of corn flour is reached 15%-25% in corn flour addition clear water, be then by water content
15%-25% corn flour obtains corn extrusion powder by way of extrusion.
3. the foodstuff base material according to claim 1 based on corn, it is characterised in that：The rutin powder is with the following method
Obtain, specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion terminate after by bitter buckwheat
Seed is drained away the water, and the bitter buckwheat seed to drain away the water then carried out into drying and processing in temperature is 105-110 DEG C of environment, during drying
Between be 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the weight of the bitter buckwheat seed and alkaline solution
Than for 1: (5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasonic wave ring
Ultrasonic constant-temperature extraction is carried out in border, the time of the ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature extraction
Temperature be 60-90 DEG C, extraction terminate after the container of sealing is taken out and cooled down；
S4, suction filtration processing is carried out to the liquid in container, obtain the bitter buckwheat seed after bitter buckwheat leaching liquor and extracted, and by extracted
Processing is dried in bitter buckwheat seed afterwards；
S5, the pH value of acid solution regulation mixing liquid is added to 3.5-4, Ran Houjing in the bitter buckwheat leaching liquor that step S4 is obtained
Put to obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
4. the foodstuff base material based on corn as claimed in claim 3, it is characterised in that：In step s 2, will clean up
Bitter buckwheat seed is put into clear water, is soaked 24 hours at 37 DEG C.
5. the foodstuff base material based on corn as claimed in claim 3, it is characterised in that：In step s 2, will drain away the water
Bitter buckwheat seed carries out drying and processing in the environment that temperature is 105 DEG C.
6. the foodstuff base material based on corn as claimed in claim 3, it is characterised in that：In step s3, the alkaline solution
For limewash.
7. the foodstuff base material based on corn as claimed in claim 3, it is characterised in that：In step s3, the bitter buckwheat seed with
The weight ratio of alkaline solution is 1: 10.
8. the foodstuff base material based on corn as claimed in claim 3, it is characterised in that：In step s3, the ultrasonic wave is permanent
The temperature of temperature extraction is 80 DEG C.
9. the foodstuff base material based on corn as claimed in claim 3, it is characterised in that：In step s3, the ultrasonic wave is permanent
The time of temperature extraction is 20min.
10. the foodstuff base material based on corn as claimed in claim 3, it is characterised in that：In step s3, the ultrasonic wave
Frequency is 100Hz.
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| CN109511881A (en) * | 2019-01-15 | 2019-03-26 | 河南工业大学 | A kind of production method of novel corn noodles |
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Application publication date: 20171226 |