CN109938258A - A kind of corn soaking new process - Google Patents
A kind of corn soaking new process Download PDFInfo
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- CN109938258A CN109938258A CN201910316618.1A CN201910316618A CN109938258A CN 109938258 A CN109938258 A CN 109938258A CN 201910316618 A CN201910316618 A CN 201910316618A CN 109938258 A CN109938258 A CN 109938258A
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- corn
- acid
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- 240000008042 Zea mays Species 0.000 title claims abstract description 99
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 99
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 82
- 235000005822 corn Nutrition 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 39
- 230000008569 process Effects 0.000 title claims abstract description 18
- 238000002791 soaking Methods 0.000 title claims abstract description 15
- 229920002494 Zein Polymers 0.000 claims abstract description 19
- 239000005019 zein Substances 0.000 claims abstract description 19
- 229940093612 zein Drugs 0.000 claims abstract description 19
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 17
- 235000009973 maize Nutrition 0.000 claims abstract description 17
- 239000000835 fiber Substances 0.000 claims abstract description 16
- 238000007654 immersion Methods 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 229940099112 cornstarch Drugs 0.000 claims abstract description 11
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
- 150000007524 organic acids Chemical class 0.000 claims abstract description 10
- 235000013373 food additive Nutrition 0.000 claims abstract description 8
- 239000002778 food additive Substances 0.000 claims abstract description 8
- 235000005985 organic acids Nutrition 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 10
- 239000001630 malic acid Substances 0.000 claims description 10
- 235000011090 malic acid Nutrition 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 1
- 229940050549 fiber Drugs 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 19
- 235000013305 food Nutrition 0.000 description 13
- 229920002472 Starch Polymers 0.000 description 10
- 239000002002 slurry Substances 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 229910052719 titanium Inorganic materials 0.000 description 2
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- 238000005406 washing Methods 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 206010042618 Surgical procedure repeated Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000011260 aqueous acid Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006477 desulfuration reaction Methods 0.000 description 1
- 230000023556 desulfurization Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
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- 238000000227 grinding Methods 0.000 description 1
- 230000000774 hypoallergenic effect Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
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- 229940100688 oral solution Drugs 0.000 description 1
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Physiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of corn soaking new process, this method uses mass concentration to impregnate for 0.01%~5.0% aqueous solutions of organic acids to corn, then processes respectively to the resulting corn of immersion and/or soak.The present invention replaces the SO in traditional handicraft using organic acid2Corn is impregnated, reach with traditional comparable immersion effect of soaking technology, and all products obtained are without SO2Residual, without carrying out except SO2Process is saved in processing, environmentally protective.Corn after immersion can be further processed into edible maize germ, zein fiber, cornstarch and zein, and the corn steep liquor for impregnating acquisition is full of nutrition, can be used as food additives or feed.
Description
Technical field
The present invention relates to field of agricultural products processing, and in particular to a kind of corn soaking new process.
Background technique
China is world's second largest maize production state, at the same be also world's second largest country of consumption, be once confined to food and
Feed is nowadays the corn of major consumers has great variety, and other than the feed consumption of steady-state growth, corn adds deeply these years
Industry rapid development.Corn is highest most suitable as the kind of the raw material of industry and processing stage in Three major grain crops
Cereal crops.The characteristics of corn producing industry, is that processing space is big, industry chain length, product are extremely abundant, including starch, starch sugar,
The big series of converted starch, alcohol, enzyme preparation, flavouring, medicinal, chemical industry etc. eight, but mainly starch and alcohol, other products are more
It is the byproduct of the deeper processed goods of the two products or production, its value phase of the processed goods or byproduct of these profound levels
When height i.e. added value with higher, high profit can be brought therewith.
Currently, corn deep processing generally has two methods of dry and wet, wherein wet process deep processing is many countries and ground
The main method that area uses.But sulfurous acid is added in wet process deep process, decompose the SO generated2Environmental pollution
Greatly, the health of people is seriously endangered.Moreover, since it produces SO in resulting product2Remain higher, Bu Nengman
Sufficient international food standards requirement, can not directly eat, so that products obtained therefrom also needs to carry out subsequent desulfurization process, lead to technique
It is cumbersome, complicated, increase production cost.
Therefore, it needs to develop a kind of dosage that can reduce soaking technology sulfite, or does not use the leaching of sulfurous acid directly
Bubble method, to be produced for the deep processing of corn.
Summary of the invention
The present invention provides a kind of corn deep processing methods of new green environment protection, are replaced in traditional handicraft using organic acid
SO2Soaking corn, reach with traditional comparable immersion effect of soaking technology, and all products obtained are without SO2Residual, section
About process, it is environmentally protective.
In order to achieve the object of the present invention, the present invention specifically provides a kind of corn soaking new process, and the method is adopted
Corn is impregnated with the aqueous solutions of organic acids that mass concentration is 0.01%~5.0%, then to impregnate resulting corn and/or
Soak is processed respectively.
Method provided by the invention realizes the destruction to corn protein net using the organic acid of debita spissitudo, to reach
It discharges the immersions such as starch, protein isolate matter and separates purpose.
Specifically, the organic acid can be selected from malic acid, succinic acid, lactic acid, citric acid, acetic acid or fumaric acid, preferably
For malic acid or citric acid.
Effect is impregnated in order to improve under the premise of ensuring corn quality, especially the production of the finished products such as raising maize germ
Rate, the mass concentration of the preferably described aqueous solutions of organic acids of the present invention are 0.2%~2.0%, more preferably 0.5%~1.0%, into
One step is preferably 0.8%~1.0%.
Efficiency is impregnated in order to improve under the premise of ensuring corn quality, the present invention is preferably described to be immersed in 30 DEG C~75 DEG C
Constant temperature under carry out, more preferably carried out under 40 DEG C~55 DEG C of constant temperature, further preferably in 50 DEG C of constant temperature item
It is carried out under part.The present invention is preferably described to be immersed in progress 36h~100h under closed environment, more preferably carries out under closed environment
45h~60h further preferably carries out 48h under closed environment.
As a preferred solution of the present invention, the immersion specifically: by corn be immersed in mass concentration be 0.8%~
In 1.0% malic acid or aqueous citric acid solution, 45~55h is impregnated under 45 DEG C~55 DEG C of constant temperature, closed environment.
It, can be to the pretreatment that corn is included the following steps before the immersion in order to improve the quality of finished product: sieve
The corn not gone mouldy is selected, is cleaned after removing impurity.
To impregnate resulting corn processing be edible zein fiber, maize germ, cornstarch and/or zein,
The soak can also be processed as food additives and/or feed.
As a kind of concrete scheme of the invention, the corn soaking new process may include following specific steps:
(1) corn not gone mouldy is filtered out, is cleaned after removing impurity；
(2) corn after cleaning is immersed in the aqueous solutions of organic acids that mass concentration is 0.05%~5.0%, at 30 DEG C
36h~100h, isolated corn and soak are impregnated under~75 DEG C of constant temperature, closed environment；
(3) will impregnate resulting corn processing is edible zein fiber, maize germ, cornstarch and/or corn egg
It is white；
And/or the soak is processed as food additives and/or feed.
As a kind of concrete scheme of the invention, the corn soaking new process may include following specific steps:
(1) corn not gone mouldy is filtered out, is cleaned after removing impurity；
(2) corn after cleaning is immersed in the malic acid or aqueous citric acid solution that mass concentration is 0.8%~1.0%
In, 45~55h is impregnated under 45 DEG C~55 DEG C of constant temperature, closed environment；
(3) will impregnate resulting corn processing is edible zein fiber, maize germ, cornstarch and/or corn egg
It is white；
And/or the soak is processed as food additives and/or feed.
As a kind of concrete scheme of the invention, the corn soaking new process may include following specific steps:
(1) corn not gone mouldy is filtered out, is cleaned after removing impurity；
(2) corn after cleaning is immersed in the malic acid or aqueous citric acid solution that mass concentration is 1.0%, at 50 DEG C
Constant temperature, impregnate 48h under closed environment；
(3) will impregnate resulting corn processing is edible zein fiber, maize germ, cornstarch and/or corn egg
It is white；
And/or the soak is processed as food additives and/or feed.
Method provided by the invention replaces the SO in traditional handicraft using organic acid2Soaking corn reaches and impregnates with tradition
The comparable immersion effect of technique, and the product obtained is without SO2Residual, the corn after immersion obtain the jade of food-grade through reprocessing
Rice plumule, zein fiber, cornstarch and zein；It is full of nutrition in the soak of acquisition, it can be developed into food additives
Or feed etc..
Specific embodiment
Embodiment is not intended to limit the scope of the invention for illustrating the present invention.
Embodiment 1
The present invention provides a kind of corn soaking new process, the specific steps are as follows:
(1) corn not gone mouldy is filtered out, corn 100g is weighed after removing impurity, is placed in a beaker, 100mL is added
Tap water, shake about 2min, cleaning terminates, and wash water is removed, by same procedure repeated washing 3 times；
(2) corn after cleaning is transferred in 500mL port grinding bottle, is immersed in the citric acid water that mass concentration is 1.0%
In solution, temperature be 50 DEG C constant temperature, impregnate 48h under closed environment, be filtered with filter paper, isolated corn and immersion
Liquid；
(3) step (2) resulting corn is poured into wall-breaking machine, about 225mL tap water is added, is crushed, obtains corn
Slurries；By the corn slurries in the beaker of 500mL, the maize germ on top is taken out with strainer, is then stirred with glass bar
The corn slurries to plumule suspends, then fishes for plumule with strainer, until the operation is into slurries without plumule repeatedly.
The plumule of taking-up is screened into clean glassware, 5h is baked in 105 DEG C of baking oven, is computed, this reality
The yield for applying dry plumule in example is 3.91%.
Gained maize germ of the invention is rich in unsaturated fatty acid, direct-edible or sell as nutraceutical.It is described
Maize germ can also be used to squeeze maize germ oil, or production low fat food, or processing maize germ chewable tablets, or extract
Its albumin assists addition product for making artificial beef, or as food such as cake, bread, dessert, or is ground into germ flour,
For reconstituting agent, or production maize germ milk fermentation fruit juice and various cereal beverages, or it is used for bioactivity corn peptide and γ-ammonia
The production of base butyric acid food, or for producing the purposes such as the anti-oxidant titanium Guiling Jelly of maize germ and corn antioxidant titanium oral solution.
Embodiment 2
Compared with Example 1, difference is only that: replacing the lemon by 1.0% aqueous solution of malic acid with mass concentration
Aqueous acid.
It is computed, the yield of dry plumule is 3.85% in the present embodiment.
Embodiment 3
Compared with Example 1, difference is only that: replacing the citric acid by 1.0% lactic acid aqueous solution with mass concentration
Aqueous solution.
It is computed, the yield of dry plumule is 3.77% in the present embodiment.
Embodiment 4
Compared with Example 1, difference is only that: replacing the concentration by 0.5% aqueous citric acid solution with mass concentration
For 1.0% aqueous citric acid solution.
It is computed, the yield of dry plumule is 3.28% in the present embodiment.
Embodiment 5
Compared with Example 1, difference is only that, further includes following steps: by the corn slurries after removing plumule by fine
The bent sieve of dimension separation obtains crude fibre, is repeatedly washed, is centrifugated with water after further crushing, dewatered drying obtains zein fiber
Finished product.
It is computed, zein fiber yield obtained by the present embodiment is 16.14%.
Gained zein fiber of the invention can extract zein fiber oil, it may also be used for prepare high dietary-fiber corn plumule powder,
(instant) high microsteping cornflakes, dietary fiber milk beverage, functional health-care food, food auxiliary addition product, dietary fiber are protected
Strong Yoghourt and dietary fiber cold drink etc..
Embodiment 6
Compared with Example 1, difference is only that, further includes following steps: by the corn slurries after removing plumule by fine
Dimension separation is bent to be sieved through filter crude fibre, and the corn slurries after fiber song sieve are separated with disk plate centrifuge, obtain corn
Crude starch and The Corn Protein slurries；By corn Crude starch, multi-stage countercurrent is carried out with tap water and is washed, is removed remaining insoluble
Cornstarch finished product is made in albumen, drying.
It is computed, cornstarch yield obtained by the present embodiment is 58.42%.
Gained cornstarch of the invention can be used as thickener and stabilizer, be used for food thickening soup, condiment, bakery product, fruit
Jelly and frozen food；It can be used as emulsifier, produce salad food and starch milk；It can be applied to starch sugaring, be used for food sweet taste
Agent；It can be used for rice noodles convenient for production；It can be used for beer brewing；It can also be used in field of medicaments, treated as auxiliary material ancillary drug.
Embodiment 7
Compared with Example 1, difference is only that, further includes following steps: by the corn slurries after removing plumule by fine
The bent sieved filter crude fibre of dimension separation and disk plate centrifuge are separated, and The Corn Protein slurries are obtained；The Corn Protein is liquefied,
Saccharification removal starch；Ethanol washing is recycled, oil-soluble impurities and pigment is removed, obtains the edible corn egg of high-purity
It is white.
It is computed, zein yield obtained by the present embodiment is 60.8%.
It can be used for preparing bread, cake and various dessert using the zein that the method for the invention is prepared, it can
It is used to prepare nutrient additive for food, can be used for making soy sauce, can be used for preparing instant food or convenient soup blend, can be used for preparing
Various health care products and drug can be used for functional, hypoallergenic drink exploitation, can be used for preparing edibility oxidation-resistant film, answer
For the food such as meat, vegetables, candy it is fresh-keeping in, can be used for preparing tablet coating agent, medicinal slow release agent etc..By the corn
The corn peptide of protein extraction applies also for the Related product for preparing Soboring-up liver-protecting.
Comparative example
Compared with Example 1, difference is only that: being 0.2%SO with concentration2Aqueous solution replace the citric acid it is water-soluble
Liquid.
It is computed, the yield of dry plumule is 3.93% in this comparative example.
The above results show that embodiment 1 and comparative example, which are impregnated, has no conspicuousness between resulting maize germ product yield
Difference, but 1 resulting product of embodiment directly obtains food-grade corn plumule and nutrition is rich without carrying out subsequent desulfurized step
Rich corn steep liquor saves process, and product safety.
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (10)
1. a kind of corn soaking new process, which is characterized in that use mass concentration for 0.01%~5.0% organic sour water
Solution impregnates corn, then processes to the resulting corn of immersion and/or soak.
2. the method according to claim 1, wherein the organic acid is selected from malic acid, succinic acid, lactic acid, lemon
Lemon acid, acetic acid or fumaric acid, preferably malic acid or citric acid.
3. method according to claim 1 or 2, which is characterized in that the mass concentration of the aqueous solutions of organic acids is 0.2%
~2.0%, preferably 0.5%~1.0%.
4. method according to any one of claims 1 to 3, which is characterized in that the immersion is adopted at 30 DEG C~75 DEG C
It carries out under constant temperature, is preferably carried out under 40 DEG C~55 DEG C of constant temperature.
5. method according to any one of claims 1 to 4, which is characterized in that described be immersed under closed environment carries out 36h
~100h carries out 45h~60h preferably under closed environment.
6. the method according to claim 1, wherein the immersion specifically: corn is immersed in mass concentration
For in 0.8%~1.0% malic acid or aqueous citric acid solution, impregnate 45 under 45 DEG C~55 DEG C of constant temperature, closed environment~
55h。
7. method described in any one according to claim 1~6, which is characterized in that before the immersion, include to corn
The pretreatment of following steps: filtering out the corn not gone mouldy, cleans after removing impurity.
8. described in any item methods according to claim 1~7, which is characterized in that resulting corn processing will be impregnated at edible
With zein fiber, maize germ, cornstarch and/or zein；
And/or the soak is processed into food additives and/or feed.
9. the method according to claim 1, wherein including the following steps:
(1) corn not gone mouldy is filtered out, is cleaned after removing impurity；
(2) corn after cleaning is immersed in the aqueous solutions of organic acids that mass concentration is 0.05%~5.0%, 30 DEG C~75
DEG C constant temperature, 36h~100h, isolated corn and soak are impregnated under closed environment；
(3) will impregnate resulting corn processing is edible zein fiber, maize germ, cornstarch and/or zein；
And/or the soak is processed as food additives and/or feed.
10. according to the method described in claim 9, it is characterized in that, the step (2) specifically: soak the corn after cleaning
Not in the malic acid or aqueous citric acid solution that mass concentration is 0.8%~1.0%, constant temperature, closed loop at 45 DEG C~55 DEG C
45~55h is impregnated under border.
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| JP4190846B2 (en) * | 2002-10-01 | 2008-12-03 | 王子コーンスターチ株式会社 | Corn steep liquor free of precipitates and method for producing the same |
| CN1831013A (en) * | 2006-04-18 | 2006-09-13 | 吉林大学 | Corn starch soaking prodn. process of adding vegetable protease |
| CN102942632B (en) * | 2012-11-29 | 2014-08-27 | 黄龙食品工业有限公司 | Lactobacillus inoculation method for improving corn steeping effect |
| CN103936870B (en) * | 2014-04-25 | 2017-01-25 | 吉林农业大学 | Method for shortening soaking time of corns by combining pressurization and compound enzymatic method |
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| CN106519045B (en) * | 2016-11-11 | 2018-09-04 | 山东省科学院生物研究所 | A kind of method that lactic acid cooperates with soak extraction cornstarch with hydrogen peroxide |
| CN107997005A (en) * | 2017-11-24 | 2018-05-08 | 安徽丰原发酵技术工程研究有限公司 | A kind of method that corn soaking new process prepares maize germ |
| CN108094666A (en) * | 2017-11-24 | 2018-06-01 | 安徽丰原发酵技术工程研究有限公司 | A kind of method that corn soaking new process prepares zein |
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