CN110183539B - Method for preparing food-grade corn starch by novel corn soaking process - Google Patents
Method for preparing food-grade corn starch by novel corn soaking process Download PDFInfo
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- CN110183539B CN110183539B CN201910616030.8A CN201910616030A CN110183539B CN 110183539 B CN110183539 B CN 110183539B CN 201910616030 A CN201910616030 A CN 201910616030A CN 110183539 B CN110183539 B CN 110183539B
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- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
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- C08B30/044—Extraction or purification from cereals or grains from corn or maize
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Abstract
The invention relates to a novel corn soaking process for preparing food-grade cornThe method of the starch comprises the steps of soaking the corn by adopting an organic acid aqueous solution with the mass concentration of 0.01-5.0%, and processing the corn obtained by soaking into the corn starch. 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 directly processed into edible corn starch. The corn starch prepared by the method 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.
Description
Technical Field
The invention relates to the field of agricultural product processing, in particular to a method for preparing food-grade corn starch by a novel corn soaking process.
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.
Currently, there are two methods for extracting starch from corn, dry method and wet method, wherein the wet method is the main method for obtaining corn starch in many countries and regions. However, the wet extraction process of corn starch all adds sulfurous acid, and SO generated by decomposition of sulfurous acid2The 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 novel 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 realize the purpose of the invention, the invention particularly provides a method for preparing food-grade corn starch by a novel corn soaking process, which adopts an organic acid aqueous solution with the mass concentration of 0.01-5.0% to soak corn, and then processes the corn obtained by soaking into the corn starch.
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 under the premise of ensuring the corn quality, particularly improve the yield of end products such as corn germ, food-grade corn starch and the like, the mass concentration of the organic acid aqueous solution is preferably 0.2-2.0%, more preferably 0.5-1.0%, and even more preferably 0.8-1.0%.
In order to improve the soaking efficiency while ensuring the quality of the corn, the soaking is preferably performed under a constant temperature condition of 30 to 75 ℃, more preferably under a constant temperature condition of 40 to 55 ℃, and even more preferably under a constant temperature condition of 50 ℃. In the present invention, the soaking is preferably performed in a closed environment for 36 to 100 hours, more preferably 45 to 60 hours, and still more preferably 48 hours.
As a preferred scheme of the present invention, the soaking specifically comprises: soaking the corn in 0.8-1.0 wt% malic acid or citric acid water solution at 45-55 deg.c in sealed environment for 45-55 hr.
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 is crushed, degermed and separated after soaking, and the steps or means for preparing the corn starch can adopt the means which are conventionally used in the field. The invention can adopt the following specific implementation modes: pouring the soaked corns into a wall breaking machine, adding about 225mL of water, and crushing to obtain corn slurry; placing in a 500mL beaker, taking out the upper corn germ with a strainer, stirring the corn slurry until the germ is suspended, fishing out the germ with the strainer, and repeating the operation until no germ exists in the slurry. Filtering coarse fiber from the degermed corn slurry through a fiber separating curved sieve, and separating the corn slurry subjected to the fiber curved sieve by using 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 prepared by the method 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.
As a specific scheme of the invention, the method for preparing the food-grade corn starch by the novel corn soaking process comprises 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) mixing the soaked corn with water, breaking the wall to obtain corn slurry, and removing corn germ from the corn slurry; separating the corn slurry from which the corn germs are removed, and removing crude fiber to obtain crude corn starch slurry; and washing, filtering and drying the corn coarse starch slurry to obtain a corn starch finished product.
As a specific scheme of the invention, the method for preparing the food-grade corn starch by the novel corn soaking process comprises 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 0.8-1.0%, and soaking for 45-55 h at the constant temperature of 45-55 ℃ in a sealed environment;
(3) mixing the soaked corn with water, breaking the wall to obtain corn slurry, and removing corn germ from the corn slurry; separating the corn slurry from which the corn germs are removed, and removing crude fiber to obtain crude corn starch slurry; and washing, filtering and drying the corn coarse starch slurry to obtain a corn starch finished product.
As a specific scheme of the invention, the method for preparing the food-grade corn starch by the novel corn soaking process comprises 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) mixing the soaked corn with water, breaking the wall to obtain corn slurry, and removing corn germ from the corn slurry; separating the corn slurry from which the corn germs are removed, and removing crude fiber to obtain crude corn starch slurry; and washing, filtering and drying the corn coarse starch slurry to obtain a corn starch finished product.
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 SO2And residual corn, and the soaked corn can be directly processed to obtain food-grade corn starch. The corn starch prepared by the method 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.
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 method for preparing food-grade corn starch by a novel corn soaking process, 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; putting the corn slurry into a 500mL beaker, taking out corn germs on the upper part of the corn slurry by using a strainer, then stirring the corn slurry by using a glass rod until the germs are suspended, fishing out the germs by using the strainer, and repeating the operation until no germs exist in the slurry; 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 germ taken out in the step (3) is screened into a clean glass ware and baked in an oven at 105 ℃ for 5 hours, and the yield of the dried germ in the embodiment is 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.
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 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%.
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 used for obtaining the food-grade corn starch 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 (1)
1. A method for preparing food-grade corn starch by a corn soaking process is characterized by comprising the following 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%, soaking for 45-55 h at the constant temperature of 45-55 ℃ in a sealed environment, and separating to obtain the corn and a soaking solution;
(3) mixing the soaked corn with water, breaking the wall to obtain corn slurry, and removing corn germ from the corn slurry; separating the corn slurry from which the corn germs are removed, and removing crude fiber to obtain crude corn starch slurry; and washing, filtering and drying the corn coarse starch slurry to obtain a corn starch finished product.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910316682.XA CN110003346A (en) | 2019-04-19 | 2019-04-19 | A kind of method of corn soaking new process preparation food-grade corn starch |
| CN201910316682X | 2019-04-19 |
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| CN110183539A CN110183539A (en) | 2019-08-30 |
| CN110183539B true CN110183539B (en) | 2021-12-03 |
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| CN201910316682.XA Pending CN110003346A (en) | 2019-04-19 | 2019-04-19 | A kind of method of corn soaking new process preparation food-grade corn starch |
| CN201910616030.8A Active CN110183539B (en) | 2019-04-19 | 2019-07-09 | Method for preparing food-grade corn starch by novel corn soaking process |
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| CN110981978A (en) * | 2019-12-03 | 2020-04-10 | 呼伦贝尔东北阜丰生物科技有限公司 | Method for improving corn starch yield |
| CN110981979A (en) * | 2019-12-18 | 2020-04-10 | 内蒙古阜丰生物科技有限公司 | Method for improving corn starch yield |
| CN112159829B (en) * | 2020-10-29 | 2022-03-29 | 秦皇岛骊骅淀粉股份有限公司 | Glucose production process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4106487A (en) * | 1977-07-20 | 1978-08-15 | Archer Daniels Midland Company | Continuous steeping of corn for wet processing to starches, syrups and feeds |
| CN1671303A (en) * | 2002-07-23 | 2005-09-21 | 嘉吉有限公司 | Process for producing fermentation feedstock from extruded cereal material |
| CN109929042A (en) * | 2017-12-18 | 2019-06-25 | 东明小井农业科学技术研究所 | A kind of production method of cornstarch |
-
2019
- 2019-04-19 CN CN201910316682.XA patent/CN110003346A/en active Pending
- 2019-07-09 CN CN201910616030.8A patent/CN110183539B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4106487A (en) * | 1977-07-20 | 1978-08-15 | Archer Daniels Midland Company | Continuous steeping of corn for wet processing to starches, syrups and feeds |
| CN1671303A (en) * | 2002-07-23 | 2005-09-21 | 嘉吉有限公司 | Process for producing fermentation feedstock from extruded cereal material |
| CN109929042A (en) * | 2017-12-18 | 2019-06-25 | 东明小井农业科学技术研究所 | A kind of production method of cornstarch |
Non-Patent Citations (1)
| Title |
|---|
| 玉米浸泡工艺研究进展;李艳等;《粮食与饲料工业》;20060915(第9期);第25-26页 * |
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| CN110183539A (en) | 2019-08-30 |
| CN110003346A (en) | 2019-07-12 |
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