CN113951434A - Method for preparing corn steep liquor by combining puffing treatment with two-step enzymolysis method - Google Patents
Method for preparing corn steep liquor by combining puffing treatment with two-step enzymolysis method Download PDFInfo
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- CN113951434A CN113951434A CN202111264803.4A CN202111264803A CN113951434A CN 113951434 A CN113951434 A CN 113951434A CN 202111264803 A CN202111264803 A CN 202111264803A CN 113951434 A CN113951434 A CN 113951434A
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Images
Classifications
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
Abstract
The invention relates to the technical field of grain beverages, and discloses a method for preparing corn steep liquor by combining puffing treatment with a two-step enzymolysis method, which comprises the following steps: carrying out differential pressure puffing treatment on the corn grits by adopting a differential pressure puffing process to obtain puffed corn flour; the equipment adopted by the differential pressure puffing process comprises a puffing cavity and a vacuum pumping cavity, and the conditions of the differential pressure puffing process are as follows: the heating temperature is controlled to be 145-155 ℃, the pressure of the puffing cavity is controlled to be 0.30MPa, and the vacuumizing cavity is vacuumized; mixing the puffed corn flour and water at a solid-to-liquid ratio of 1: 4-6, controlling the pH value to be 6, and adding medium-temperature amylase; the addition amount of the medium temperature amylase accounts for 0.2-0.6% of the weight of the puffed corn flour; inactivating enzyme, adjusting pH of the solution to 4, and adding glucoamylase; the addition amount of the glucoamylase accounts for 0.2% of the weight of the puffed corn flour; after enzyme deactivation, cooling and centrifuging, and taking supernatant fluid to obtain the corn steep liquor. Solves the problems of serious aging phenomenon, low raw material utilization rate and the like of the existing cereal beverage after the enzymolysis process.
Description
Technical Field
The invention relates to the technical field of grain beverages, in particular to a method for preparing corn steep liquor by combining puffing treatment with a two-step enzymolysis method.
Background
With the continuous increase of the number of animal-derived foods such as meat, poultry, eggs, milk and the like ingested by people in dietary structures, the incidence of chronic diseases such as hypertension, obesity, heart disease, coronary heart disease and the like is continuously increased. The main raw materials from plant base do not contain saturated fatty acid, cholesterol and other substances which have promotion effects on the diseases, and the main raw materials can provide carbohydrate, protein, dietary fiber, mineral substances, partial vitamins, and multiple nutritional ingredients such as polyphenol, flavone and the like with antioxidant activity, so the main raw materials become an important choice for people with health willingness to adjust the dietary structure. The vegetarian population is more and more in the global scope, the vegetarian population is gradually developed into a diet mode with more epoch characteristics and healthy diet trend, and the population tends to be younger.
Corn contains carbohydrates, fats, proteins, minerals, vitamins, essential amino acids, polyphenols, phytic acid, and the like. In addition, the longevity factor glutathione contained in the corn generates glutathione oxidase under the participation of selenium, and has the functions of rejuvenating and delaying senility. The lutein and zeaxanthin in corn have the function of slowing down the aging of eyes. The traditional Chinese medicine researches believe that the corn has the efficacies of quenching thirst, promoting urination and detoxifying. Therefore, corn, which is called "gold roughage" by people, can be used as various forms of health beverages.
In the preparation process of the cereal beverage, processing means such as matching, pretreatment, homogenization and the like of cereal raw materials are key factors influencing the sensory quality and stability of the beverage product. In particular, the cereal raw material contains a large amount of cereal raw starch, and the cereal raw starch in a liquid state is easy to age. The aging of the corn steep liquor raw starch is mainly characterized by hardening, gelling, roughness, retrogradation and the like of particles, so that the nutrition absorption, the taste, the flavor and the like of the corn steep liquor raw starch are greatly influenced. These aging problems also severely affect the shelf life of the product and are bottlenecks that limit the industrialization of liquid cereal beverages.
At present, the conventional production process of cereal beverage has an enzymolysis process flow, but the aging phenomenon is still serious, and the utilization rate of raw materials is low.
Disclosure of Invention
The invention aims to provide a method for preparing corn steep liquor by combining puffing treatment with a two-step enzymolysis method, and solves the problems of serious aging phenomenon after the enzymolysis process of the conventional cereal beverage, low raw material utilization rate and the like.
The invention is realized by the following technical scheme:
a method for preparing corn steep liquor by combining puffing treatment with a two-step enzymolysis method comprises the following steps:
(1) carrying out differential pressure puffing treatment on the corn grits by adopting a differential pressure puffing process to obtain puffed corn grits, and crushing the puffed corn grits to obtain puffed corn flour; wherein, the equipment that pressure differential bulking technology adopted includes popped chamber and evacuation chamber, and the condition of pressure differential bulking technology is: the heating temperature of the puffing cavity is controlled to be 145-155 ℃, the pressure of the puffing cavity is controlled to be 0.30MPa, and a vacuum pumping cavity is adopted for vacuum pumping;
(2) mixing the puffed corn flour and water at a solid-to-liquid ratio of 1: 4-6, controlling the pH value to be 6, adding medium-temperature amylase, and reacting at 60-80 ℃ for 60-80 min; the addition amount of the medium temperature amylase accounts for 0.2-0.6% of the weight of the puffed corn flour;
(3) inactivating enzyme, adjusting pH of the solution to 4, adding glucoamylase in an amount of 0.2% of the weight of the puffed corn flour;
(4) after enzyme deactivation, cooling and centrifuging, and taking supernatant fluid to obtain the corn steep liquor.
Further, Ban480 is used as the medium temperature amylase.
Further, glucoamylase was used AMG 300L.
Further, in the step (2), the puffed corn flour and water are mixed according to the solid-to-liquid ratio of 1:5, the pH value is controlled to be 6, medium-temperature amylase is added, and the mixture reacts for 80min at the enzymolysis temperature of 70 ℃; the addition amount of the medium temperature amylase accounts for 0.45 percent of the weight of the puffed corn flour.
Further, in the step (3), the enzymolysis conditions of the glucoamylase are as follows: the reaction is carried out for 60min at the enzymolysis temperature of 70 ℃.
Further, in the step (4), the rotation speed of the centrifugation is 4000 rpm.
Further, in the step (1), the puffed corn grits are crushed and sieved by a 80-mesh sieve.
Further, in the step (4), natural cooling is adopted for cooling.
Further, in the step (1), the vacuum degree reaches-0.093 MPa.
Compared with the prior art, the invention has the following beneficial technical effects:
the invention discloses a method for preparing corn steep liquor by combining puffing treatment with a two-step enzymolysis method, which is used for carrying out puffing process pretreatment on a corn grits raw material, and can ensure that the enzyme of grains passivates endogenous enzyme and enhances fragrance and aroma; secondly, the cooked grains are more beneficial to the enzymolysis. The puffed grain is subjected to high temperature and high pressure in the processing process, and the internal moisture is rapidly vaporized to form a loose and crisp porous structure, so that the characteristics of the raw materials are changed; starch is the most main component in corn, and hydrogen bonds and glycosidic bonds between starch molecules are broken in the puffing process, so that the gelatinization of the starch is promoted. The high temperature and high pressure in the puffing process enable the starch in the grains to have higher gelatinization degree, and the higher gelatinization degree can provide more chances for amylase to contact the starch, so that the starch is more favorably hydrolyzed; meanwhile, the puffing can also disintegrate starch grains, reduce the starch content, increase the content of dextrin and reducing sugar such as glucose and maltose, enhance the reducing capability, increase the iodine value and increase the degree of alpha formation. Bulking also denatures proteins and tends to degrade, leading to an increase in amino acids. These changes occur so that the dissolution of the water-soluble components in the material is also enhanced. In addition, the corn milk can have special thick feeling and moderate sweetness by adopting the enzymolysis technology of the double-enzyme method, wherein the alpha-amylase can hydrolyze alpha-1, 4 glycosidic bonds in the grain starch, and can provide thick taste after proper hydrolysis; meanwhile, glucoamylase is used to control the content of monosaccharide hydrolysate and the sweetness of the hydrolysate. By hydrolyzing starch into micromolecular dextrin and proper monosaccharide, the stability of the product can be improved, and the aging of the starch is prevented and reduced; in addition to liquefaction, the alpha-amylase used to produce small molecular weight dextrins may also provide some sweetness. The content of monosaccharide in the solution can be obviously improved by adopting the glucoamylase. Therefore, the method of double-enzyme hydrolysis can reduce the adding amount of the sweetener in the formula, and even does not need to add other sweetener.
In terms of flavor, because the activation of endogenous enzymes in the processing adversely affects the flavor of corn products, the endogenous enzymes of corn are inactivated by pretreatment techniques while the material is matured to facilitate subsequent hydrolysis.
The scheme can be applied to the production process of different corn beverages, and can be used for directly producing the beverages and also can be used for producing raw materials of the corn beverages. Firstly, puffing treatment is carried out, and then, dextrin, monosaccharide and the like which are easy to digest and absorb by a human body are generated through moderate hydrolysis by adopting an enzymolysis technology, so that the nutritional factors are enhanced. The determination of the experimental result shows that the content of the soluble solid is improved obviously, which also indicates that the soluble solid is generated by the hydrolysis of the macromolecular starch substance. Reduction of macromolecules certainly reduces retrogradation (retrogradation is mainly due to starch); another parameter, the higher DE value, is also an increase in the content of reducing sugars (monosaccharides) and a higher degree of hydrolysis of the starch molecules, which also reduces retrogradation.
Drawings
FIG. 1 shows the influence of feed-water ratio on the enzymolysis effect;
FIG. 2 shows the effect of enzyme addition on the enzymolysis effect;
FIG. 3 is the effect of enzymolysis time on the enzymolysis effect;
FIG. 4 shows the effect of the enzymolysis temperature on the enzymolysis effect;
FIG. 5 is a graph of response surface and contour plot of the effect of interaction of factors on DE value; FIG. 5a is a graph showing the response of hydrolysis temperature versus hydrolysis time; FIG. 5b is a line contour plot of hydrolysis temperature versus hydrolysis time; FIG. 5c is a graph showing the response of enzyme addition and hydrolysis temperature; FIG. 5d is a contour plot of enzyme addition versus hydrolysis temperature; FIG. 5e is a graph showing the response of enzyme addition to hydrolysis time; FIG. 5f is a line contour diagram showing the amount of enzyme added and the hydrolysis time.
Detailed Description
The present invention will now be described in further detail with reference to specific examples, which are intended to be illustrative, but not limiting, of the invention.
The materials and instruments used in the invention:
corn grits, provided by open source selenium-rich scientific and technological development limited company in the Shangyang county; feilin reagent, available from Shanghai-sourced leaf Biotech, Inc.; enzyme preparations (medium temperature amylase Ban480, glucoamylase AMG300L) were purchased from novicent (china) investment limited; water bath constant temperature oscillator (SHZ-A), shanghai medical devices limited; high speed centrifuge (L500-A), Hunan instruments, Inc.; pH meter (pHS-3E type), Shanghai apparatus, electric science apparatus, Inc.
Example 1
The invention discloses a method for preparing corn steep liquor by combining puffing treatment with a two-step enzymolysis method, which comprises the following steps:
(1) weighing 20g of corn grits, carrying out differential pressure puffing treatment on the corn grits by adopting a differential pressure puffing process to obtain puffed corn grits, and crushing and sieving the puffed corn grits by using a 80-mesh sieve to obtain puffed corn flour; wherein the heating temperature of the material is controlled at 155 ℃, the pressure of the puffing cavity is controlled at 0.30MPa, and the other vacuum pumping cavity connected with the puffing cavity performs vacuum pumping to ensure that the vacuum degree reaches-0.093 MPa.
(2) Mixing the puffed corn flour and water at a solid-to-liquid ratio of 1:4, controlling the pH value to be 6, adding Ban480 medium temperature amylase, and reacting at an enzymolysis temperature of 70 ℃ for 60 min; the addition amount of the medium temperature amylase accounts for 0.2 percent of the weight of the puffed corn flour;
(3) inactivating enzyme, adjusting pH to 4, adding AMG300L glucoamylase, and reacting at 70 deg.C for 60 min; the addition amount of the glucoamylase accounts for 0.2% of the weight of the puffed corn flour;
(4) after enzyme deactivation, centrifuging, and taking supernatant fluid to obtain the corn steep liquor.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 14.9 percent, and the utilization rate of the raw materials is 37.5 percent.
Example 2
The invention discloses a method for preparing corn steep liquor by combining puffing treatment with a two-step enzymolysis method, which comprises the following steps:
(1) weighing 20g of corn grits, selecting to remove impurities, baking, placing the corn grits in an oven, treating at 180 deg.C for 30min, cooling, packaging, and placing in a dry place to obtain baked corn for use. Turning over at regular time during baking process to prevent uneven heating, and baking to dim light, bright yellow and with special fragrance. After baking, crushing and sieving with a 80-mesh sieve.
(2) Mixing the baked corn flour and water at a solid-to-liquid ratio of 1:4, controlling the pH value to be 6, adding Ban480 medium temperature amylase, and reacting for 60min at an enzymolysis temperature of 70 ℃ and an enzyme addition amount of 0.2%;
(3) inactivating enzyme, adjusting pH to 4, adding AMG300L glucoamylase, and reacting at 70 deg.C for 60min with enzyme amount of 0.2%;
(4) after enzyme deactivation, centrifuging, and taking supernatant fluid to obtain the corn steep liquor.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 13.2 percent, and the utilization rate of the raw materials is 35 percent.
Example 3
Unlike example 1, the solid to liquid ratio of expanded corn flour to water was 1: 5.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 13 percent, and the utilization rate of the raw materials is 42.17 percent.
Example 4
Unlike example 2, the roasted corn to water solid to liquid ratio was 1: 5.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 10.2 percent, and the utilization rate of the raw materials is 35.7 percent.
Example 5
Unlike example 1, the solid to liquid ratio of expanded corn flour to water was 1: 6.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 10.8 percent, and the utilization rate of the raw materials is 40.2 percent.
Example 6
Unlike example 2, the roasted corn to water solid to liquid ratio was 1: 6.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 9.1 percent, and the utilization rate of the raw materials is 36.2 percent.
As can be seen from examples 1 to 6 and fig. 1, the puffing treatment group is higher than the drying treatment group in terms of soluble solid content and raw material utilization rate. The soluble solid content of the two pretreated raw materials is gradually reduced along with the increase of the material-water ratio. This is primarily due to the rate at which soluble solids are dissolved being much slower than the rate of increase in feed-water to water. When the ratio of the materials to the water is 1:5, the utilization rate of the raw materials reaches the highest and reaches 42.17 percent. This is mainly because at lower substrate concentrations the enzyme molecules are not able to bind sufficiently to the substrate, with increasing substrate concentration the more enzyme is bound until saturation. If the substrate concentration is further increased, the rate of reaction is decreased because the substrate concentration is too high to decrease the probability of binding of the enzyme to the substrate, resulting in a decrease in the utilization rate of the raw material. Comprehensively considering, the ratio of material to water is preferably 1: 5.
Example 7
Compared with example 3, except that the amount of the medium temperature amylase added is 0.4%.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 13.1 percent, and the utilization rate of the raw materials is 42.56 percent.
Example 8
Compared with example 3, except that the amount of the medium temperature amylase added is 0.6%.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 13.4 percent, and the utilization rate of the raw materials is 43.79 percent.
Example 9
In contrast to example 7, the pretreatment used a baking process.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 11.4 percent, and the utilization rate of the raw materials is 36.91 percent.
Example 10
In contrast to example 8, the pretreatment used a baking process.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 12.6 percent, and the utilization rate of the raw materials is 37.6 percent.
From examples 1-10, it can be seen that the bulking treatment group is higher than the drying treatment group in terms of soluble solids content and raw material utilization.
Compared with examples 3, 7 and 8 and FIG. 2, under the condition of a certain substrate concentration, when the enzyme adding amount is increased from 0.2% to 0.6%, the soluble solid content and the raw material utilization rate are slowly increased, and the puffing treatment group is higher than the baking group. As the enzyme is increased, the substrate per unit enzyme action is gradually reduced, and the degree of starch hydrolysis is reduced. In view of the cost of the enzyme, the amount of the enzyme to be added is preferably 0.4%.
Example 11
Compared with example 7, except that the enzymolysis time of the moderate temperature amylase is 70 min.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 12.7 percent, and the utilization rate of the raw materials is 42 percent.
Example 12
In contrast to example 11, the pretreatment used a baking process.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 11.8 percent, and the utilization rate of the raw materials is 37.20 percent.
Example 13
Compared with example 7, except that the enzymolysis time of the moderate temperature amylase is 80 min.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 13 percent, and the utilization rate of the raw materials is 42.35 percent.
Example 14
In contrast to example 13, the pretreatment used a baking process.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 11.6 percent, and the utilization rate of the raw materials is 36.88 percent.
As can be seen from examples 7, 11, 13 and fig. 3, the soluble solid content increased and then decreased with the time of enzymolysis, and the utilization rate of the raw material was not increased but slightly decreased. Therefore, the enzymolysis time is preferably 60 min.
Example 15
Compared with example 7, the medium temperature amylase has an enzymolysis temperature of 60 ℃.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 13 percent, and the utilization rate of the raw materials is 37.16 percent.
Example 16
In contrast to example 15, the pretreatment used a baking process.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 9 percent, and the utilization rate of the raw materials is 25.6 percent.
Example 17
Compared with example 7, the medium temperature amylase has an enzymolysis temperature of 80 ℃.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 12.7 percent, and the utilization rate of the raw materials is 39.56 percent.
Example 18
In contrast to example 17, the pretreatment used a baking process.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 12.1 percent, and the utilization rate of the raw materials is 36 percent.
The enzymolysis temperature affects the activity of enzyme and has important influence on enzymolysis. As can be seen from examples 7, 15, and 17 and fig. 4, the soluble solid content and the raw material utilization rate both tend to increase and then gradually decrease with increasing enzymolysis temperature. The content of soluble solid and the utilization rate of raw materials are gradually increased from 60 ℃ to 70 ℃ and reach the maximum at 70 ℃; from 70 ℃ to 80 ℃, the soluble solids content and the raw material utilization rate start to decrease again. This is mainly due to the fact that the alpha-amylase used has an optimum temperature of around 70 ℃ and the starch is hydrolyzed to a greater extent. The catalytic activity of the enzyme is reduced at lower temperature, and the activity of the enzyme is inhibited at high temperature. Therefore, the enzymolysis temperature is preferably 70 ℃.
Example 19
Compared with the embodiment 7, the puffing process parameters in the step (1) are different, the heating temperature of the material is controlled at 145 ℃, the pressure of the puffing cavity is controlled at 0.30MPa, and the other vacuum pumping cavity connected with the puffing cavity performs vacuum pumping to ensure that the vacuum degree reaches-0.093 MPa.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 12.71 percent, and the utilization rate of the raw materials is 41.76 percent.
Example 20
Compared with the embodiment 7, the puffing process parameters in the step (1) are different, the heating temperature of the material is controlled at 150 ℃, the pressure of the puffing cavity is controlled at 0.30MPa, and the other vacuum pumping cavity connected with the puffing cavity performs vacuum pumping to ensure that the vacuum degree reaches-0.093 MPa.
Effect verification: and (3) measuring the content of soluble solids and the utilization rate of raw materials in the supernatant, wherein the content of the soluble solids is 12.86 percent, and the utilization rate of the raw materials is 42 percent.
Compared with a baked sample group, the sample group subjected to the puffing treatment has higher soluble solid content and utilization rate of raw materials through a two-step hydrolysis method, and is more beneficial to hydrolysis of corn steep liquor. On the basis, the DE value is used as an evaluation index, a sample group subjected to bulking treatment is selected to further optimize the response surface, and the factor level of the response surface test is shown in Table 1.
TABLE 1 response surface factor horizon
Response surface result analysis of the corn steep liquor enzymolysis process before puffing:
the experimental scheme and the results of the response surface optimization are shown in table 2 and fig. 5, and fig. 5a is a response surface graph of hydrolysis temperature and hydrolysis time; FIG. 5b is a line contour plot of hydrolysis temperature versus hydrolysis time; FIG. 5c is a graph showing the response of enzyme addition and hydrolysis temperature; FIG. 5d is a contour plot of enzyme addition versus hydrolysis temperature; FIG. 5e is a graph showing the response of enzyme addition to hydrolysis time; FIG. 5f is a line contour diagram showing the amount of enzyme added and the hydrolysis time. Performing data analysis through response surface Design-Expert software, and establishing a secondary response surface regression model:
Y＝58.57+0.66A-2.14B+0.43C+0.18AB-0.12AC-0.28BC-0.98A2-7.04B2-0.039C2
regression and analysis of variance are shown in table 3. As can be seen from the table, the regression model p<0.0001, which indicates that the regression model reaches a very significant level; mismatching term p>0.05, indicating that the model is suitable. Coefficient of correlation R20.9927, which shows that the quadratic equation fits well to the relationship between each factor and the DE value, the regression equation can be used to determine the optimal process for two-step enzymolysis of corn steep liquor. The F values are tested to show that the hydrolysis temperature is extremely obvious, the addition amount of the enzyme is obvious, and the hydrolysis time is notIs remarkable. The contribution rate of the three factors is temperature in sequence>The amount of enzyme added>And (4) hydrolyzing for a time. Optimal conditions predicted by regression models: the enzyme addition amount is 0.45 percent, the hydrolysis temperature is 68.31 ℃, the hydrolysis time is 80min, and the DE value is predicted to be 59.24. According to the experimental result, the enzyme addition amount is 0.45%, the hydrolysis temperature is 70 ℃, the hydrolysis time is 80min, the DE value is 58.73 after three verification experiments, and the difference between the actual value and the predicted value is small, so that the model is feasible to predict.
TABLE 2 response surface test design and results
Table 2 The scheme and result of response surface optimization experiment
TABLE 3 regression model ANOVA
Table 3 Results of regression and variance analysis
The corn grits are pretreated by baking and puffing, so that the corn grits are cured, endogenous enzymes are deactivated, and fragrance and aroma are enhanced. The optimal enzymolysis conditions are screened out by optimizing the hydrolysis conditions of the medium-temperature amylase and the glucoamylase as follows: the pretreatment condition of the selenium-enriched corn is puffing treatment, firstly, the corn is liquefied by using Ban480 medium-temperature amylase, the pH value is controlled to be 6, the dosage of the enzyme is 0.4%, the corn is subjected to enzymolysis for 60min at 70 ℃, and then the enzyme is inactivated at 85 ℃. Then adjusting pH to 4 again, at 70 deg.C, adding 0.2% AMG300L glucoamylase for enzymolysis for 60min, where the soluble solids content of the corn hydrolysate can reach above 13 Ag/100 ml, and the raw material utilization rate is higher than 40%.
The secondary response surface regression model can be used for optimizing the optimal hydrolysis condition of the medium temperature amylase, when the material-water ratio of the puffed corn grit powder is 1:5, the optimal enzymolysis condition is that the enzymolysis temperature is 70 ℃, the addition amount of the enzyme is 0.45 percent, the enzymolysis time is 80min, and then the enzyme is inactivated at 85 ℃ for 30 min. Then adjusting pH to 4 at 70 deg.C, adding 0.2% AMG300L glucoamylase for enzymolysis for 60min, and the DE value of corn hydrolysate is higher than 58%. The invention can provide guidance for developing products of corn steep liquor.
Claims (9)
1. A method for preparing corn steep liquor by combining puffing treatment with a two-step enzymolysis method is characterized by comprising the following steps:
(1) carrying out differential pressure puffing treatment on the corn grits by adopting a differential pressure puffing process to obtain puffed corn grits, and crushing the puffed corn grits to obtain puffed corn flour; wherein, the equipment that pressure differential bulking technology adopted includes popped chamber and evacuation chamber, and the condition of pressure differential bulking technology is: the heating temperature of the puffing cavity is controlled to be 145-155 ℃, the pressure of the puffing cavity is controlled to be 0.30MPa, and a vacuum pumping cavity is adopted for vacuum pumping;
(2) mixing the puffed corn flour and water at a solid-to-liquid ratio of 1: 4-6, controlling the pH value to be 6, adding medium-temperature amylase, and reacting at 60-80 ℃ for 60-80 min; the addition amount of the medium temperature amylase accounts for 0.2-0.6% of the weight of the puffed corn flour;
(3) inactivating enzyme, adjusting pH of the solution to 4, adding glucoamylase in an amount of 0.2% of the weight of the puffed corn flour;
(4) after enzyme deactivation, cooling and centrifuging, and taking supernatant fluid to obtain the corn steep liquor.
2. The method for preparing corn steep liquor by combining puffing treatment with two-step enzymolysis, according to claim 1, wherein the mesophilic amylase is Ban 480.
3. The process of claim 1, wherein the glucoamylase is AMG 300L.
4. The method for preparing corn steep liquor by combining puffing treatment with two-step enzymolysis, according to claim 1, characterized in that in step (2), the puffed corn meal and water are mixed at a solid-to-liquid ratio of 1:5, the pH value is controlled to be 6, medium-temperature amylase is added, and the mixture is reacted for 80min at an enzymolysis temperature of 70 ℃; the addition amount of the medium temperature amylase accounts for 0.45 percent of the weight of the puffed corn flour.
5. The method for preparing corn steep liquor by combining puffing treatment with two-step enzymolysis, according to claim 1, wherein in the step (3), the enzymolysis conditions of glucoamylase are as follows: the reaction is carried out for 60min at the enzymolysis temperature of 70 ℃.
6. The method for preparing corn steep liquor by combining puffing treatment with two-step enzymolysis, as claimed in claim 1, wherein in step (4), the rotation speed of the centrifuge is 4000 rpm.
7. A process for the preparation of corn steep liquor by a combination of an expansion process and a two-step enzymatic hydrolysis process as claimed in claim 1 wherein in step (1) the expanded corn grits are crushed and passed through an 80 mesh screen.
8. The method for preparing corn steep liquor by using puffing treatment and two-step enzymolysis method according to claim 1, wherein in the step (4), natural cooling is adopted for cooling.
9. The method for preparing corn steep liquor by using puffing treatment and two-step enzymolysis method according to claim 1, wherein in the step (1), the vacuum degree reaches-0.093 MPa.
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