CN110179054B - Corn soaking process method - Google Patents

Corn soaking process method Download PDF

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Publication number
CN110179054B
CN110179054B CN201910616016.8A CN201910616016A CN110179054B CN 110179054 B CN110179054 B CN 110179054B CN 201910616016 A CN201910616016 A CN 201910616016A CN 110179054 B CN110179054 B CN 110179054B
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corn
soaking
germ
soaked
fiber
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CN110179054A (en
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李荣杰
刘天友
宋家林
纪传侠
王宁
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Anhui BBCA Fermentation Technology Engineering Research Co Ltd
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Anhui BBCA Fermentation Technology Engineering Research Co Ltd
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    • 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 invention relates to a corn soaking process method, which comprises the steps of soaking corn by adopting an organic acid aqueous solution with the mass concentration of 0.01-5.0%, and then respectively processing the soaked corn and/or soaking liquid. The invention uses organic acid to replace SO in the traditional process2The corn is soaked to achieve the soaking effect equivalent to that of the traditional soaking process, and all obtained products have no SO2Remains without removing SO2The treatment process is saved, and the environment is protected. The soaked corn can be further processed into edible corn germ, corn fiber, corn starch and corn protein, and the corn soaking solution obtained by soaking is rich in nutrition and can be used as a food additive or feed.

Description

Corn soaking process method
Technical Field
The invention relates to the field of agricultural product processing, in particular to a corn soaking process method.
Background
China is the second largest corn producing country in the world and the second largest consuming country in the world, and corn once limited to food and feed as main consumption is now greatly changed, and besides steadily increasing feed consumption, the corn deep processing industry develops rapidly in these years. Corn is the most suitable variety as an industrial raw material among the three major food crops, and is also the food crop with the highest processing degree. The corn processing industry is characterized by large processing space, long industrial chain and extremely rich products, including eight series of starch, starch sugar, modified starch, alcohol, enzyme preparation, seasoning, medicine, chemical industry and the like, but mainly comprising starch and alcohol, other products are more deep processed products or produced byproducts of the two products, and the deep processed products or the byproducts have quite high value, namely have higher added value, and can bring high profit.
At present, corn deep processing generally comprises a dry method and a wet method, wherein the wet deep processing is the main method adopted in many countries and regions. However, in the wet deep processing process, sulfurous acid is added, and SO generated by decomposition of sulfurous acid is added2The pollution to the environment is great, and the health of people is seriously harmed. Not only that, because of the SO in the products obtained by their production2The residue is high, the international food standard requirements cannot be met, and the product cannot be directly eaten, so that the obtained product needs to be subjected to subsequent desulfurization treatment, the process is complicated and complex, and the production cost is increased.
Therefore, there is a need to develop a soaking method that can reduce the amount of sulfurous acid used in the soaking process or directly does not use sulfurous acid, so as to be used for the deep processing production of corn.
Disclosure of Invention
The invention provides a green and environment-friendly corn deep processing method, which utilizes organic acid to replace SO in the traditional process2The corn is soaked to achieve the soaking effect equivalent to that of the traditional soaking process, and all obtained products have no SO2Residue, process saving and environmental protection.
In order to achieve the purpose of the invention, the invention specifically provides a corn soaking process method, which comprises the steps of soaking corn by adopting an organic acid aqueous solution with the mass concentration of 0.01-5.0%, and then processing the soaked corn and/or soaking solution respectively.
The method provided by the invention realizes the damage to the corn protein net by using the organic acid with proper concentration, thereby achieving the purposes of releasing starch, separating protein and the like for soaking separation.
Specifically, the organic acid may be selected from malic acid, succinic acid, lactic acid, citric acid, acetic acid or fumaric acid, preferably malic acid or citric acid.
In order to improve the soaking effect on the premise of ensuring the corn quality, particularly improve the yield of the corn germ and other final products, the mass concentration of the organic acid aqueous solution is preferably 0.2-2.0%, more preferably 0.5-1.0%, and further preferably 0.8-1.0%.
In order to improve the soaking efficiency on the premise of ensuring the corn quality, the soaking is preferably carried out under the constant temperature condition of 30-75 ℃, more preferably under the constant temperature condition of 40-55 ℃, and further preferably under the constant temperature condition of 50 ℃. In the invention, the soaking is preferably carried out for 36-100 h in a closed environment, more preferably for 45-60 h in a closed environment, and further preferably for 48h in a closed environment.
As a preferred scheme of the present invention, the soaking specifically comprises: immersing the corn in a malic acid or citric acid aqueous solution with the mass concentration of 0.8-1.0%, and soaking for 45-55 h at the constant temperature of 45-55 ℃ in a closed environment.
In order to improve the quality of the final product, before said steeping, the corn may be subjected to a pre-treatment comprising the following steps: screening out the corns which do not go mouldy, removing impurities and then cleaning.
The corn obtained by soaking is processed into edible corn fiber, corn germ, corn starch and/or corn protein, and the soaking solution can also be processed into food additive and/or feed.
As a specific scheme of the invention, the corn soaking process method can comprise the following specific steps:
(1) screening out corns which do not go mouldy, removing impurities and then cleaning;
(2) immersing the cleaned corn in an organic acid aqueous solution with the mass concentration of 0.05-5.0%, soaking for 36-100 h at the constant temperature of 30-75 ℃ in a closed environment, and separating to obtain the corn and a soaking solution;
(3) processing the soaked corn into edible corn fiber, corn germ, corn starch and/or corn protein;
and/or processing the soaking liquid into food additives and/or feed.
As a specific scheme of the invention, the corn soaking process method can comprise the following specific steps:
(1) screening out corns which do not go mouldy, removing impurities and then cleaning;
(2) immersing the cleaned corn in a malic acid or citric acid aqueous solution with the mass concentration of 0.8-1.0%, and soaking for 45-55 h at the constant temperature of 45-55 ℃ in a sealed environment;
(3) processing the soaked corn into edible corn fiber, corn germ, corn starch and/or corn protein;
and/or processing the soaking liquid into food additives and/or feed.
As a specific scheme of the invention, the corn soaking process method can comprise the following specific steps:
(1) screening out corns which do not go mouldy, removing impurities and then cleaning;
(2) immersing the cleaned corns in a malic acid or citric acid aqueous solution with the mass concentration of 1.0%, and soaking for 48 hours at the constant temperature of 50 ℃ in a sealed environment;
(3) processing the soaked corn into edible corn fiber, corn germ, corn starch and/or corn protein;
and/or processing the soaking liquid into food additives and/or feed.
The method provided by the invention utilizes organic acid to replace SO in the traditional process2The corn is soaked to achieve the soaking effect equivalent to that of the traditional soaking process, and the obtained products have no SO2Residue is remainedThe soaked corn is reprocessed to obtain food-grade corn germ, corn fiber, corn starch and corn protein; the obtained soaking solution is rich in nutrition, and can be developed into food additive or feed.
Detailed Description
The examples are intended to illustrate the invention, but are not intended to limit the scope of the invention.
Example 1
The invention provides a corn soaking process method, which comprises the following specific steps:
(1) screening out corns which do not mildew, removing impurities, weighing 100g of corns, placing the corns in a beaker, adding 100mL of tap water, shaking for about 2min, removing washing water after washing is finished, and repeatedly washing for 3 times according to the same method;
(2) transferring the cleaned corn into a 500mL ground bottle, immersing the corn into a 1.0% citric acid aqueous solution, soaking the corn for 48 hours in a sealed environment at a constant temperature of 50 ℃, filtering the corn by using filter paper, and separating the corn and the soak solution;
(3) pouring the corns obtained in the step (2) into a wall breaking machine, adding about 225mL of tap water, and crushing to obtain corn slurry; and putting the corn slurry in a 500mL beaker, taking out the corn germ at the upper part of the beaker by using a strainer, stirring the corn slurry by using a glass rod until the germ is suspended, fishing out the germ by using the strainer, and repeating the operation until no germ exists in the slurry.
The germ taken out was screened into a clean glass ware and baked in an oven at 105 ℃ for 5 hours, and the yield of dried germ in this example was calculated to be 3.91%.
The corn germ obtained by the invention is rich in unsaturated fatty acid, and can be directly eaten or sold as a nutritional food. The corn germ can also be used for squeezing corn germ oil, producing low-fat food, processing and producing corn germ chewable tablets, or extracting albumin thereof to prepare bionic beef, or being used as food auxiliary additives such as cakes, bread, desserts and the like, or being ground into germ powder, being used for preparing a preparation, or producing corn germ milk fermentation juice and various cereal beverages, or being used for producing bioactive corn peptide and gamma-aminobutyric acid food, or being used for producing corn germ antioxidant titanium tortoise jelly, corn antioxidant titanium oral liquid and the like.
Example 2
Compared with example 1, the difference is only that: and replacing the citric acid aqueous solution with a malic acid aqueous solution with the mass concentration of 1.0%.
The yield of dried germ in this example was calculated to be 3.85%.
Example 3
Compared with example 1, the difference is only that: the citric acid aqueous solution was replaced with a lactic acid aqueous solution having a mass concentration of 1.0%.
The yield of dried germ in this example was calculated to be 3.77%.
Example 4
Compared with example 1, the difference is only that: the 1.0% citric acid aqueous solution was replaced with a 0.5% citric acid aqueous solution by mass.
The yield of dried germ in this example was calculated to be 3.28%.
Example 5
Compared with the embodiment 1, the method only comprises the following steps: and (3) subjecting the corn slurry without the germs to a fiber separation curved sieve to obtain crude fibers, further crushing, washing with water for multiple times, centrifugally separating, dehydrating and drying to obtain a corn fiber finished product.
The corn fiber yield obtained in this example was calculated to be 16.14%.
The corn fiber obtained by the invention can be used for extracting corn fiber oil, and can also be used for preparing high-dietary fiber corn germ meal, (instant) high-fiber corn flakes, dietary fiber milk beverages, functional health foods, food auxiliary additives, dietary fiber health-care yoghourt, dietary fiber cold drinks and the like.
Example 6
Compared with the embodiment 1, the method only comprises the following steps: filtering coarse fiber from the corn slurry without germ by a fiber separating curved sieve, and separating the corn slurry after fiber curved sieve by a disc centrifuge to obtain corn coarse starch and corn coarse protein slurry; and (3) carrying out multi-stage countercurrent washing on the corn crude starch by using tap water, removing residual insoluble protein, and drying to obtain a corn starch finished product.
The corn starch yield obtained in this example was calculated to be 58.42%.
The corn starch obtained by the invention can be used as a thickening agent and a stabilizing agent and is used for thickening foods, seasonings, baked foods, jellies and frozen foods; can be used as emulsifier for producing salad food and starch milk; can be used for preparing sugar from starch, and can be used as food sweetener; can be used for producing instant rice noodles; can be used for brewing beer; can also be used in the field of medicine as adjuvant for adjuvant treatment of drugs.
Example 7
Compared with the embodiment 1, the method only comprises the following steps: filtering coarse fiber of the corn slurry without the germ by a fiber separation curved sieve and separating by a disc centrifuge to obtain corn coarse protein slurry; liquefying and saccharifying crude corn protein to remove starch; and washing with ethanol to remove fat-soluble impurities and pigments to obtain high-purity edible zein.
The zein yield obtained in this example was calculated to be 60.8%.
The corn protein prepared by the method can be used for preparing bread, cakes and various desserts, can be used for preparing food nutrition additives, can be used for brewing soy sauce, can be used for preparing convenient food or convenient soup bases, can be used for preparing various health products and medicines, can be used for developing functional and hypoallergenic drinks, can be used for preparing edible antioxidant films, can be applied to the fresh keeping of foods such as meat, vegetables, candies and the like, and can be used for preparing tablet coating agents, medicine sustained-release agents and the like. The corn peptide extracted from the corn protein can also be applied to preparing related products for sobering up and protecting liver.
Comparative example
Compared with example 1, the difference is only that: with 0.2% SO2Instead of the aqueous citric acid solution.
The yield of dried germ in this comparative example was calculated to be 3.93%.
The results show that the corn germ product yield obtained by soaking in the example 1 and the comparative example is not obviously different, but the product obtained in the example 1 is directly obtained into food-grade corn germ and corn soaking liquid with rich nutrition without a subsequent desulfurization step, so that the process is saved, and the product is safe.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (4)

1. A corn soaking process method is characterized in that corn is soaked in citric acid aqueous solution with the mass concentration of 0.8% -1.0%, soaked for 45-55 hours at the constant temperature of 45-55 ℃ in a sealed environment, and then the corn and/or soaking liquid obtained through soaking is processed.
2. The corn steeping process as claimed in claim 1, wherein prior to steeping, the corn is subjected to a pretreatment comprising the steps of: screening out the corns which do not go mouldy, removing impurities and then cleaning.
3. The corn steeping process as claimed in claim 1, wherein the corn resulting from the steeping is processed into edible corn fiber, corn germ, corn starch and/or corn protein;
and/or processing the soaking solution into food additives and/or feed.
4. The corn steeping process as claimed in claim 1, comprising the steps of:
(1) screening out corns which do not go mouldy, removing impurities and then cleaning;
(2) immersing the cleaned corn in a citric acid aqueous solution with the mass concentration of 0.8-1.0%, soaking for 45-55 h at the constant temperature of 45-55 ℃ in a closed environment, and separating to obtain the corn and a soaking solution;
(3) processing the soaked corn into edible corn fiber, corn germ, corn starch and/or corn protein;
and/or processing the soaking liquid into food additives and/or feed.
CN201910616016.8A 2019-04-19 2019-07-09 Corn soaking process method Active CN110179054B (en)

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CN111631344A (en) * 2020-06-02 2020-09-08 南昌大学 Method for improving rice quality
CN114698822A (en) * 2022-03-07 2022-07-05 江苏海洋大学 Method for brewing soy sauce by using corn steep liquor

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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
WO2017015539A1 (en) * 2015-07-23 2017-01-26 Kraft Foods Group Brands Llc Methods of anthocyanin extraction from colored corn cultivars
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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