CN114223822B - Preparation method and application of corn juice - Google Patents
Preparation method and application of corn juice Download PDFInfo
- Publication number
- CN114223822B CN114223822B CN202111493242.5A CN202111493242A CN114223822B CN 114223822 B CN114223822 B CN 114223822B CN 202111493242 A CN202111493242 A CN 202111493242A CN 114223822 B CN114223822 B CN 114223822B
- Authority
- CN
- China
- Prior art keywords
- enzyme
- corn
- component
- treatment
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 218
- 240000008042 Zea mays Species 0.000 title claims abstract description 201
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 199
- 235000005822 corn Nutrition 0.000 title claims abstract description 199
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title abstract description 24
- 102000004190 Enzymes Human genes 0.000 claims abstract description 279
- 108090000790 Enzymes Proteins 0.000 claims abstract description 279
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 78
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 58
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 58
- 239000000047 product Substances 0.000 claims abstract description 43
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 13
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 11
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 11
- 150000002016 disaccharides Chemical class 0.000 claims abstract description 10
- 102000018389 Exopeptidases Human genes 0.000 claims abstract description 7
- 108010091443 Exopeptidases Proteins 0.000 claims abstract description 7
- 239000007795 chemical reaction product Substances 0.000 claims abstract description 3
- 229940088598 enzyme Drugs 0.000 claims description 271
- 238000000034 method Methods 0.000 claims description 61
- 238000000265 homogenisation Methods 0.000 claims description 40
- 230000001954 sterilising effect Effects 0.000 claims description 37
- 239000000203 mixture Substances 0.000 claims description 36
- 108090000637 alpha-Amylases Proteins 0.000 claims description 34
- 230000009849 deactivation Effects 0.000 claims description 28
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- 239000004365 Protease Substances 0.000 claims description 21
- 102000004139 alpha-Amylases Human genes 0.000 claims description 21
- 229940024171 alpha-amylase Drugs 0.000 claims description 21
- 102000035195 Peptidases Human genes 0.000 claims description 20
- 108091005804 Peptidases Proteins 0.000 claims description 20
- 239000002245 particle Substances 0.000 claims description 19
- 102000000340 Glucosyltransferases Human genes 0.000 claims description 15
- 108010055629 Glucosyltransferases Proteins 0.000 claims description 15
- 108010019077 beta-Amylase Proteins 0.000 claims description 15
- 102000004400 Aminopeptidases Human genes 0.000 claims description 14
- 108090000915 Aminopeptidases Proteins 0.000 claims description 14
- 108010006303 Carboxypeptidases Proteins 0.000 claims description 12
- 102000005367 Carboxypeptidases Human genes 0.000 claims description 12
- 102000051366 Glycosyltransferases Human genes 0.000 claims description 11
- 108700023372 Glycosyltransferases Proteins 0.000 claims description 11
- 102000009127 Glutaminase Human genes 0.000 claims description 8
- 108010073324 Glutaminase Proteins 0.000 claims description 8
- 239000007858 starting material Substances 0.000 claims description 8
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 108700014210 glycosyltransferase activity proteins Proteins 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 3
- 101001122938 Homo sapiens Lysosomal protective protein Proteins 0.000 claims description 3
- 108010042889 Inulosucrase Proteins 0.000 claims description 3
- 102100028524 Lysosomal protective protein Human genes 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 235000013376 functional food Nutrition 0.000 claims description 3
- 235000014633 carbohydrates Nutrition 0.000 description 70
- 235000018102 proteins Nutrition 0.000 description 54
- 239000002994 raw material Substances 0.000 description 48
- 238000000227 grinding Methods 0.000 description 45
- 230000000052 comparative effect Effects 0.000 description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 26
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 21
- 238000010438 heat treatment Methods 0.000 description 21
- 102000013142 Amylases Human genes 0.000 description 20
- 108010065511 Amylases Proteins 0.000 description 20
- 235000019418 amylase Nutrition 0.000 description 20
- 239000004382 Amylase Substances 0.000 description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 241000482268 Zea mays subsp. mays Species 0.000 description 17
- 230000008569 process Effects 0.000 description 16
- 235000019750 Crude protein Nutrition 0.000 description 15
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 15
- 238000001514 detection method Methods 0.000 description 15
- 230000000415 inactivating effect Effects 0.000 description 14
- 235000019419 proteases Nutrition 0.000 description 14
- 235000000346 sugar Nutrition 0.000 description 14
- 235000013339 cereals Nutrition 0.000 description 13
- 229920002472 Starch Polymers 0.000 description 12
- 238000006243 chemical reaction Methods 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 12
- 235000016709 nutrition Nutrition 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- 235000013361 beverage Nutrition 0.000 description 11
- 235000019658 bitter taste Nutrition 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 11
- 235000013325 dietary fiber Nutrition 0.000 description 10
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 10
- 230000001105 regulatory effect Effects 0.000 description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 235000021568 protein beverage Nutrition 0.000 description 7
- 239000003381 stabilizer Substances 0.000 description 7
- 239000000654 additive Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 108091005508 Acid proteases Proteins 0.000 description 5
- 240000006162 Chenopodium quinoa Species 0.000 description 5
- 235000011453 Vigna umbellata Nutrition 0.000 description 5
- 240000001417 Vigna umbellata Species 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000002641 glycemic effect Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 229910000027 potassium carbonate Inorganic materials 0.000 description 5
- 239000001509 sodium citrate Substances 0.000 description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 5
- 108090000145 Bacillolysin Proteins 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 102000035092 Neutral proteases Human genes 0.000 description 4
- 108091005507 Neutral proteases Proteins 0.000 description 4
- RWRDLPDLKQPQOW-UHFFFAOYSA-N Pyrrolidine Chemical compound C1CCNC1 RWRDLPDLKQPQOW-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 108091005658 Basic proteases Proteins 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 108090000526 Papain Proteins 0.000 description 3
- 108010064851 Plant Proteins Proteins 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 108010007119 flavourzyme Proteins 0.000 description 3
- 229940055729 papain Drugs 0.000 description 3
- 235000019834 papain Nutrition 0.000 description 3
- 235000021118 plant-derived protein Nutrition 0.000 description 3
- 230000035484 reaction time Effects 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 150000004043 trisaccharides Chemical class 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 102100031780 Endonuclease Human genes 0.000 description 2
- 108010042407 Endonucleases Proteins 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 238000007696 Kjeldahl method Methods 0.000 description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000015503 Sorghum bicolor subsp. drummondii Nutrition 0.000 description 2
- 244000064817 Sorghum halepense var. sudanense Species 0.000 description 2
- 102000004357 Transferases Human genes 0.000 description 2
- 108090000992 Transferases Proteins 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 229940025131 amylases Drugs 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 230000002538 fungal effect Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000019833 protease Nutrition 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 239000004460 silage Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 101710165037 Alpha-amylase 1 Proteins 0.000 description 1
- 102100033770 Alpha-amylase 1C Human genes 0.000 description 1
- 101710130006 Beta-glucanase Proteins 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 101710118538 Protease Proteins 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 238000006068 polycondensation reaction Methods 0.000 description 1
- 108060006613 prolamin Proteins 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method and application of corn juice, wherein the preparation method of the corn juice comprises the following steps: a step of a primary enzyme treatment, such that the comminuted corn fraction is reacted in the presence of a first enzyme fraction, the reaction product comprising a carbohydrate, wherein the carbohydrate comprises one or more of a monosaccharide or a disaccharide; a step of secondary enzyme treatment, wherein the product obtained in the step of primary enzyme treatment is reacted in the presence of a second enzyme component and a third enzyme component, wherein the second enzyme component converts at least part of monosaccharides and/or disaccharides into oligosaccharides, and the third enzyme component comprises one or more of protein deamidating enzyme and exoprotease.
Description
Technical Field
The invention belongs to the technical field of vegetable protein beverages, and particularly relates to a preparation method of a vegetable protein beverage, and more particularly relates to a preparation method and application of corn juice.
Background
The vegetable protein beverage is a liquid or pasty product prepared from edible plant roots, stems, leaves, flowers, fruits and seeds containing a certain amount of protein by the processing procedures of raw material treatment, soaking, material selection, pulping, pulp and residue separation and the like. Plants as raw materials contain a large amount of fat, protein, vitamins, minerals, etc., and are essential nutrients for life activities of human bodies. In the current market, the food is popular with consumers due to the advantages of nutrition, health care, nature, good taste and the like.
Corn and its products have been pets on consumer's dining tables and as one of vegetable protein beverages, the restaurant's corn juice supply has not been degraded throughout the year. In recent years, with the new rise of plant-based beverages, pre-packaged corn juice has also appeared on the market, with the fresh corn juice of the mountain, the corn juice of the Baien's, and the corn syrup of the coarse grain king, in front of sales on the line. However, formulation investigation of these products found that, in the first aspect, these corn juices not only used sweet corn, but also additionally added sugar, flavor, color, and higher glycemic index, such as Baien and Wolmart corn juices. In the second aspect, corn is a daily favorite food for consumers, but the corn juice needs to be cooked and eaten when the corn juice is hot, and although the convenience of drinking is well solved by the pre-packaged corn juice, other corn except sweet corn contains a large amount of starch, the starch is gelatinized in the processing process, and the starch is aged in the storage process, so that the problems of excessively high viscosity and retrogradation are brought to the product. In addition, the proteins in the corn comprise prolamine (68%), glutelin (22%), globulin (1.2%) and albumin, wherein the proteins account for relatively large prolamine and gluten, have low solubility, are not beneficial to emulsification of corn germ oil, and are easy to generate floating oil within the shelf life. Meanwhile, as the proteins in the corn are mainly prolamin and the like, the stability of the product is negatively affected, and the absorption and utilization rate of the human body is not high.
The nutritional value of the corn juice is obviously affected in the aspects, and the requirements of consumers on the nutritional health of the corn juice cannot be met. In order to solve the above problems, researchers have attempted to improve in various ways.
Reference 1 discloses a black corn beverage and a preparation method thereof, and mainly provides a preparation method of the black corn beverage, wherein a stabilizer and an emulsifier are added after amylase enzymolysis, so that aggregation and precipitation of particles are prevented in the long-term storage process of the black corn beverage, and the stability of the beverage is improved. However, the use of stabilizers, emulsifiers, while increasing the stability of the product, however, the use of additives destroys the full naturalness of the corn juice and the additives may have potential health effects, not in compliance with modern health concepts.
Reference 2 discloses a preparation method of a freshly squeezed corn juice beverage, which avoids the use of food additives, adopts alpha amylase enzymolysis and baking soda emulsification, and furthest maintains the nutrition and flavor of corn. However, the use of amylase produces a large amount of small-molecular dextrins, trisaccharides, disaccharides and monosaccharides, which rapidly increases the glycemic index of corn juice and is not beneficial to human health.
Meanwhile, some researchers have tried to process corn beverages using a double enzymolysis scheme. For example, reference 3 discloses a method for extracting a plant beverage from corn juice by a double enzyme method, which uses corn kernels as raw materials, and adopts measures such as double enzyme hydrolysis (amylase and neutral protease) and addition of hydrocolloid to improve the stability of the beverage in order to overcome the brown stain and precipitation easily occurring in corn juice during processing. For another example, reference 4 discloses a method for preparing corn juice by multi-stage cell wall breaking, which adopts a double-enzyme hydrolysis scheme, ultrasonic wall breaking is performed after pulping, alpha amylase and beta glucanase are added, flavor substances, sweetener and stabilizer are mixed to obtain mixed solution, and two homogenizing processes are performed to obtain corn juice with stable quality. However, as described above, the schemes of cited document 3 and 4, although solving the problem of improving the stability of the product after adding amylase, produce a large amount of small-molecular sugar, and the glycemic index of corn juice is rapidly improved, and the stabilizer is still used. In addition, the neutral protease used in cited document 3 can partially hydrolyze zein to increase protein solubility, but is liable to cause bitterness, and is disadvantageous in the taste of the product.
In addition, researchers have prepared corn juice by juicing and deslagging, but the filtration to remove sediment can also filter out a great amount of dietary fibers and nutrients in the corn, so that the effect of the corn on intestinal digestion and human excretion is greatly reduced. There have been other studies on attempts to carry out only a method of sterilizing and filling after fine grinding (as in reference 5), however, improvement of emulsion stability of corn protein by grinding fine particles alone is not obvious, and especially particles after sterilization also undergo repolymerization.
Therefore, vegetable protein beverage with high starch content and poor protein stability like corn juice in the market still has the problems of poor stability, unhealthy product ingredients, poor taste and the like. There is a need for a method for preparing a vegetable protein beverage, especially a method for preparing corn juice, by which the obtained vegetable protein beverage is ensured to be stable and simultaneously has good taste, nutrition and health.
Citation literature:
citation 1: CN110495543A
Citation 2: CN110973425A
Citation 3: CN111869805A
Citation 4: CN111955631A
Citation 5: CN110250370A
Disclosure of Invention
Problems to be solved by the invention
As described above, in the prior art, it seems natural to add additional ingredients such as sugar to corn juice and the like, which are added to the corn juice to degrade the composition, but these additional ingredients give improved taste, but increase the nutritional burden and mask the negative disadvantages of protease use.
Aiming at the problems of unhealthy product components, poor taste, poor product stability and the like in the existing preparation method of the plant protein beverage, the invention aims to provide the preparation method of the corn juice, which is nutritious and healthy, has few additives, good flavor and good stability, and does not need to be added with a stabilizer.
Solution for solving the problem
Through intensive researches of the inventor, the technical problems can be solved through the following scheme:
[1] the invention mainly provides a preparation method of corn juice, wherein the method comprises the following steps:
a step of a primary enzyme treatment, such that the comminuted corn fraction is reacted in the presence of a first enzyme fraction, the reaction product comprising a carbohydrate, wherein the carbohydrate comprises one or more of a monosaccharide or a disaccharide;
A step of secondary enzyme treatment, wherein the product obtained in the step of primary enzyme treatment is reacted in the presence of a second enzyme component and a third enzyme component,
Wherein the second enzyme component converts at least part of the mono-and/or disaccharides to oligosaccharides and the third enzyme component comprises one or more of protein deamidating enzymes, exoproteases.
[2] The method according to [1], wherein in the step of the one-time enzyme treatment, the amount of the first enzyme component is 0.1 to 5% by weight based on the carbohydrate mass of the pulverized corn component; in the step of the secondary enzyme treatment, the amount of the second enzyme component is 0.1 to 5wt% based on the carbohydrate mass of the crushed corn component, and the amount of the third enzyme component is 0.1 to 5wt% based on the protein mass of the crushed corn component;
Preferably, in the step of one enzyme treatment, the amount of the first enzyme component is 1 to 3wt% based on the carbohydrate mass of the crushed corn component; in the step of the secondary enzyme treatment, the amount of the second enzyme component is 1 to 3wt% based on the carbohydrate mass of the crushed corn component, and the amount of the third enzyme component is 1 to 3wt% based on the protein mass of the crushed corn component.
[3] The method of [1] or [2], wherein the step of one enzyme treatment is preceded by a pretreatment of the starting material to obtain the crushed corn fraction, wherein the pretreatment comprises a step of crushing, and optionally a step of cooking;
And/or the particle size D90 of the crushed corn fraction is below 400 μm.
[4] The method of any one of [1] to [3], wherein the starting material comprises one of raw corn, quick-frozen corn or dry corn or a mixture thereof.
[5] The method of any one of [1] to [4], wherein the first enzyme component comprises one or more of an alpha amylase, a beta amylase, a saccharifying enzyme, a pullulanase, a fungal amylase, a xylanase, a cellulase, a pectinase.
[6] The method according to any one of [1] to [5], wherein the step of the primary enzyme treatment further comprises using a fourth enzyme component selected from one or more proteases;
And/or the fourth enzyme component is used in an amount of 0.1 to 5wt% based on the protein amount of the crushed corn component;
and/or, the treatment temperature in the step of the primary enzyme treatment is below 90 ℃ and the treatment time is below 20 hours.
[7] The method according to any one of [1] to [6], wherein the step of the secondary enzyme treatment further comprises a step of subjecting the product of the primary enzyme treatment to primary enzyme deactivation.
[8] The method of any one of [1] to [7], wherein the second enzyme component comprises one or more glycosyltransferases; the protein deamidase in the third enzyme component comprises a protein glutaminase, and the exoprotease comprises an aminopeptidase, a carboxypeptidase, or a mixture thereof;
and/or the glycosyltransferase is selected from one or more of cyclodextrin glycosyltransferase, fructosyl transferase, and glucosyl transferase.
[9] The method according to any one of [1] to [8], wherein the treatment temperature in the step of the secondary enzyme treatment is 90 ℃ or lower and the treatment time is 20 hours or less;
And/or, the secondary enzyme treatment is further followed by a step of adjusting the pH value of the obtained product to 7.0-9.0 by adding an acidity regulator and then performing secondary enzyme deactivation;
And/or, the secondary enzyme treatment is followed by sterilization and subsequent homogenization.
[10] The invention further provides corn juice prepared by the method of any one of the above [1] to [9 ].
[11] Further, the present invention provides a corn juice beverage comprising the corn juice of [10 ].
[12] The invention further provides application of the corn juice of the step (10) or the corn juice beverage of the step (11) in the field of food or functional food.
ADVANTAGEOUS EFFECTS OF INVENTION
Through implementation of the technical scheme, the invention can obtain the following technical effects:
1) The preparation method of the corn juice provided by the invention has low requirements on corn raw material sources, and various stabilizers and sugar do not need to be additionally added.
2) According to the preparation method disclosed by the invention, the amylase is firstly hydrolyzed into small molecular sugar, and then the oligosaccharide is formed through glycosyltransferase polymerization, so that no additional sugar is needed, the proportion of the small molecular sugar is reduced through secondary glycosyltransferase reaction, the glycemic index of a product is reduced, meanwhile, the content of the oligosaccharide/dietary fiber is increased, and the quality degradation of the product caused by starch aging in the shelf life of the product is reduced.
3) The preparation method of the corn juice provided by the invention improves the solubility and the emulsibility of the plant protein through the protease, simultaneously inhibits the bitter taste of peptides, and avoids the flavor deterioration of the plant protein beverage (such as corn juice).
4) In the preferred preparation method, the organic acid is generated by the reaction of the strong alkaline acidity regulator and the reducing sugar, so that the color of the product is improved, and the content of the reducing sugar is reduced.
5) The preparation method of the corn juice provided by the invention has the advantages that the nutrition components are fully hydrolyzed, and the product particles are smaller, so that the preservation stability and the taste are improved.
Detailed Description
The following describes the present invention in detail. The following description of the technical features is based on the representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:
In the present specification, the numerical range indicated by the term "numerical value a to numerical value B" means a range including the end point numerical value A, B.
In the present specification, the use of "substantially" or "substantially" means that the standard deviation from the theoretical model or theoretical data is within 5%, preferably 3%, more preferably 1%.
In the present specification, "%" means mass% unless otherwise specified.
In the present specification, the meaning of "can" includes both the meaning of performing a certain process and the meaning of not performing a certain process.
In this specification, "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not.
Reference throughout this specification to "some specific/preferred embodiments," "other specific/preferred embodiments," "an embodiment," and so forth, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the elements may be combined in any suitable manner in the various embodiments.
The invention provides a preparation method of corn juice, which is particularly suitable for preparing pre-packaged and heated instant corn juice.
The method mainly comprises the steps of carrying out enzyme treatment on the crushed corn component twice, wherein in the process of the enzyme treatment twice, the nutritional ingredients of the corn component are fully degraded, the oligosaccharide/dietary fiber ingredients in the final product are improved, the bitter taste caused by the use of the traditional protease is avoided, and meanwhile, the storage stability of corn juice is also improved.
The method of the present invention will be specifically described below.
(Initial raw materials)
The preparation method of the corn juice mainly uses corn as an initial raw material.
In some specific embodiments of the present invention, there is no particular limitation on the variety of corn, for example sweet corn, waxy corn or sweet waxy corn may be selected; yellow corn, white corn or black corn may be selected. Furthermore, in some embodiments of the invention, there are no particular restrictions on the form of preservation of the corn, for example raw corn, quick frozen corn, dry corn kernels or can kernels may be used. Preferably, the corn kernels obtained by threshing freshly harvested corn are selected and the method provided by the invention is performed within 4-6 hours to maximize the nutrient content of the corn. Quick frozen kernels may also be selected in other embodiments.
In other embodiments of the invention, other additional materials may be included in the feedstock in addition to corn, from the point of view of taste, nutritional ingredients, and the like. These additional materials may include plant edible parts with high starch content and poor protein stability. Such as, but not limited to, beans (e.g., red beans, green beans, black beans, soy beans, etc.), sweet potatoes (e.g., sweet potatoes, purple potatoes, etc.), peas, potatoes, quinoa, buckwheat, or any combination thereof. Preferably, these additional raw materials may be selected from one or more of red beans, peas, potatoes and quinoa.
The content of corn (dry weight basis) as the starting material of the present invention may be usually 80 mass% or more, preferably 85 mass% or more, and more preferably 90 mass% or more.
(Pretreatment of initial raw materials)
In the production method of the present invention, the raw materials described above may be first subjected to pretreatment to obtain the corn fraction mainly containing corn raw materials of the present invention, in view of the advantages of efficiency of treatment, convenience and the like.
The pretreatment comprises any one or combination of crushing, soaking softening, heating, grinding, homogenizing and the like. The pretreatment mode selected is different for different raw materials.
In some embodiments, for example, for raw materials with higher dry corn content, the pretreatment may be performed first by coarse crushing or water immersion softening, etc., to ensure the effect of the subsequent treatment. And for the raw materials with softer texture, the steps of crushing, soaking and softening can be omitted.
In some preferred embodiments of the invention, the initial feedstock may be heat treated, preferably by one or more of microwave, radio frequency or steam, cooking heating. In the present invention, a typical heat treatment may be cooking. For heating, the temperature may be 90 to 120 ℃, preferably 95 to 105 ℃. The heating time is not particularly limited, and may be usually not more than 60 minutes, preferably 5 to 30 minutes. In the invention, the heating can reduce the microorganism quantity in the raw materials, and the raw materials are deactivated, so that the raw material protein is denatured, and the subsequent enzymolysis is facilitated; on the other hand, the heated treatment may cause at least partial gelatinization and gelatinization of the starch component of the initial feedstock.
Further, in some preferred embodiments of the present invention, the starting materials may be subjected to a milling treatment to obtain a favorable particle size. The manner of grinding is not particularly limited in principle, and typically, for example, a shear-type grinder, a high-pressure homogenizer, and/or a jet mill can be employed. In some specific embodiments of the invention, the raw materials are milled at a mass ratio of raw materials to water (mill base water ratio) of 1:1 to 1:8; preferably, 1:1 to 1:7; more preferably, 1:1 to 1:6; further preferably 1:1 to 1:5, 1:1 to 1:4, 1:1 to 1:3, 1:1 to 1:2 or 1:1 to 1:1.5.
In addition, the number of grinding of the raw material may be 1,2 or more times. Grinding for one or more times to obtain a raw material with D90<400 μm, i.e. 90% of the raw material has a particle size smaller than 400 μm, to obtain a desired taste; preferably, D90<300 μm. In the range of D90<400 μm, the smaller the particle size, the finer the taste, and the feeling of the oral cavity is seen when the particle size is 400 μm. Thus, in some more preferred embodiments of the invention, the feedstock may be milled 2 to 3 times using a shear mill and homogenized 1 to 2 times at high pressure of 40-120MPa using a high pressure homogenizer to provide a D90<200 μm or a D90<100 μm or a D90<50 μm.
It is further advantageous in the present invention to use a combination of grinding and homogenization to pre-treat the starting material. The mass ratio of the raw materials to water is selected to be 1:1-1:5, the raw materials are ground for 2 times by a shearing grinder, then the raw materials are homogenized for 2 times under high pressure by a high-pressure homogenizer, and the homogenizing pressure is 60-80 MPa. Under the cooperation of the water ratio of the grinding material, the grinding mode and the homogenizing pressure, on the premise of ensuring the grinding efficiency, the obtained raw material has the grinding grain diameter D90 of less than 120 mu m, fine and smooth mouthfeel and no slag, and under the grain diameter condition, the subsequent two enzyme treatment efficiencies can be improved, so that the reaction is more sufficient, the nutrition of the corn juice prepared by the method is ensured to be reserved to the greatest extent, the use of additives is reduced, and particularly, a stabilizer is not used, and the corn juice has better taste and good stability.
After the initial raw materials are subjected to the above-described pretreatment, the pulverized corn fraction of the present invention can be obtained. After the crushed corn fraction is obtained, the carbohydrate content and protein content of the resulting ground mixture can be measured to determine the amount of each enzyme when treated with a subsequent enzyme. The method for detecting the carbohydrate content and the protein content in the method of the present invention is not particularly limited, and for example, a Kjeldahl method can be used for detecting the protein content; for the detection of carbohydrates, the detection can be based on the following documents: bi Jiwen, xuan Jingjing, jing Huan, wang Like, hu Zhongze, effect of silage on carbohydrate content of whole maize and sudan grass [ J ]. Academy of sciences of the Anhui, 2018, 32 (2): 26-31.
(Step of enzyme treatment)
The method mainly comprises the steps of carrying out enzyme treatment on the crushed corn component twice, wherein the nutritional ingredients of the corn component are fully degraded in the two enzyme treatment processes, and the oligosaccharide/dietary fiber ingredients in the final product are improved.
Primary enzyme treatment
In the primary enzyme treatment of the present invention, the crushed corn fraction is subjected to an enzymatic reaction in the presence of a first enzyme fraction.
In some embodiments of the invention, the first enzyme component comprises one or more amylases. The amylase is selected from alpha amylase, beta amylase, saccharifying enzyme, pullulanase, fungal amylase, xylanase, cellulase, pectase or any combination thereof. In some preferred embodiments of the invention, the amylase is selected from the group consisting of an alpha amylase, a beta amylase, a saccharifying enzyme, a pullulanase, or any combination thereof. For example, for sweet corn feedstock, the amylase is selected from an alpha amylase, a beta amylase, a saccharifying enzyme, or any combination thereof; for waxy corn material, the amylase is selected from the group consisting of alpha amylase, beta amylase, saccharifying enzyme, pullulanase, or any combination thereof.
In other specific embodiments, in addition to the first enzyme component described above, a fourth enzyme component may optionally be used in the step of the primary enzyme treatment. The fourth enzyme component comprises one or more proteases. The type of protease is not particularly limited, and may be selected from papain, alkaline protease, trypsin, pepsin, acid protease, neutral protease, endoprotease, or any combination thereof.
For the amounts of the first enzyme component described above, in some embodiments of the invention, the first enzyme component is added in an amount of 0.1 to 5wt% based on the carbohydrate content of the ground corn component. In some preferred embodiments, the first enzyme component is added at 0.1 to 4wt%, 0.1 to 3wt% of the carbohydrate content of the ground corn component, more preferably, the first enzyme component is added at 0.5 to 3wt%, 1 to 3wt%, or 2 to 3wt% of the carbohydrate content of the ground corn component. Under the addition amount of amylase, the starch enzymolysis in the crushed corn raw material in one enzyme treatment can be ensured to be proper, and meanwhile, the waste of the enzyme and the enzyme treatment in the subsequent step are not caused, or the components and the nutritional components of the corn juice obtained by final preparation are not influenced. In some embodiments of the invention, when the first enzyme component is used in combination with a plurality of amylases, each amylase is used in an amount of 0.1 to 1.5wt% based on the weight of carbohydrate in the comminuted corn component.
In the case of using the fourth enzyme component, the fourth enzyme component may be added in an amount of 0.1 to 5% by weight based on the protein content in the crushed corn component. In some preferred embodiments of the invention, the fourth enzyme component is added at 0.1 to 4wt%, 0.1 to 3wt% of the protein content of the ground corn component, more preferably, at 0.5 to 3wt%, 1 to 3wt%, or 2 to 3wt% of the protein content of the ground corn component. In some embodiments of the invention, when the fourth enzyme component is a combination of multiple proteases, each protease is used in an amount of 0.5 to 3wt% based on the amount of protein in the comminuted corn component.
The conditions of the primary enzyme treatment in the present invention may be such that the pH value of the mixture to be ground is adjusted and the temperature and time of the enzymatic hydrolysis reaction are determined according to the optimum pH and the optimum temperature of the respective enzyme components to be used. In some specific embodiments, the pH may be adjusted to 4.5-8.5 in one enzymatic treatment at a temperature below 90℃for a reaction time of 20 hours or less. Further, the pH value is preferably 5 to 8, 5 to 7; more preferably 5 to 6. The temperature is preferably 40-90 ℃, 50-80 ℃ and 50-70 ℃; more preferably 50-60 ℃, the raw materials are easy to deteriorate in the enzymolysis process, and the enzyme deactivation requirement is severe when the temperature is too high, so that the requirement on enzyme deactivation equipment is high. The enzymolysis reaction time is preferably 0.5-18 h, 1-16 h and 1.5-14 h; more preferably 2 to 14 hours.
In addition, in some embodiments of the present invention, the manner of adding each enzyme in one enzyme treatment is not particularly limited, and the enzymes may be added at the beginning of the enzymatic hydrolysis reaction or may be added in portions so that each enzyme is compatible with the system temperature and pH. In addition, the above enzymes may be added in any suitable step of the pretreatment described above, if necessary.
In some embodiments of the invention, the enzyme deactivation is preferably performed after the enzymatic hydrolysis of the primary enzyme treatment is completed. The mode of enzyme deactivation is not particularly limited, and the enzyme deactivation can be performed by adjusting the temperature. Usually at a temperature of 90-145 ℃ for 0.5 s-20 min; preferably at a temperature of 95 to 100℃for 5 to 20 minutes.
As a result of the one-time enzyme treatment, the starch component of the corn can be degraded into components that are primarily mono-and disaccharides, and other components can also include small amounts of trisaccharides as well as dextrin ingredients. The content of the monosaccharide component is 60 mass% or more, preferably 70 mass% or more, based on the total amount of the enzymatic hydrolysate obtained by the enzymatic hydrolysis reaction, and the upper limit is not limited, but may be generally 90 mass% or less.
Secondary enzyme treatment
After primary enzyme treatment and enzyme deactivation, the reaction system is cooled, and then secondary enzyme treatment reaction is carried out. The secondary enzyme treatment is performed in the presence of a second enzyme component and a third enzyme component.
For the second enzyme component, in some embodiments of the invention, an enzyme component is included that can convert monosaccharides, disaccharides, and the like to oligosaccharides. The oligosaccharide of the present invention refers to a polymeric sugar having three or more glycosidic bonds.
In some preferred embodiments, the second enzyme component may include one or more glycosyltransferases, which may be selected from cyclodextrin glycosyltransferases, fructosyltransferases, glucosyltransferases, or any combination thereof. In some preferred embodiments of the invention, the glycosyltransferase is selected from the group consisting of a glucosyltransferase, a cyclodextrin glycosyltransferase, or a combination thereof.
In some preferred embodiments of the invention, the second enzyme component may be added in an amount of 0.1 to 5wt%, 0.1 to 4wt%, 0.1 to 3wt% based on the carbohydrate amount of the ground corn component, more preferably in an amount of 0.5 to 3wt%, 1 to 3wt%, or 2 to 3wt% based on the carbohydrate amount of the ground corn component. In some embodiments of the invention, when the second enzyme component uses a combination of multiple glycosyltransferases, each glycosyltransferase is used in an amount of 0.1 to 1.5wt% based on the carbohydrate mass of the comminuted corn component.
For the third enzyme component, one or more of protein deamidating enzyme, exoprotease may be included. In some embodiments of the invention, the protein-deamidating enzyme may be selected from the group consisting of protein glutaminase. The exoprotease is selected from flavourzyme, aminopeptidase, carboxypeptidase or any combination thereof.
In some preferred embodiments of the invention, the third enzyme component protease is selected from the group consisting of aminopeptidases, carboxypeptidases, protein glutaminase, or any combination thereof. For the amount of the third enzyme component, in some preferred embodiments of the invention, the third enzyme component may be added in an amount of 0.1 to 5wt%, 0.1 to 4wt%, 0.1 to 3wt% based on the protein content of the crushed corn component, more preferably, the third enzyme component may be added in an amount of 0.5 to 3wt%, 1 to 3wt%, or 2 to 3wt% based on the protein content of the crushed corn component. In some embodiments of the invention, when the third enzyme component uses a combination of enzymes, each enzyme is used in an amount of 0.1 to 3wt% based on the protein amount of the comminuted corn component.
For the conditions of the secondary enzyme treatment, the pH and temperature conditions may be selected to match the enzyme used. In some specific embodiments, the secondary enzyme treatment is performed at a pH of 4.5 to 8.5 at a temperature of 90℃or less, and the treatment time may be 20 hours or less. Wherein the pH value is preferably 5-8 and 5-7; more preferably 5 to 6. The temperature is preferably 40-90 ℃, 50-80 ℃ and 50-70 ℃; more preferably 50-60 ℃, the raw materials are easy to deteriorate in the enzymolysis process, and the enzyme deactivation requirement is severe when the temperature is too high, so that the requirement on enzyme deactivation equipment is high. The enzymolysis reaction time is preferably 0.5-18 h, 1-16 h and 1.5-14 h; more preferably 2 to 14 hours.
The manner of adding the second enzyme component and the third enzyme component in the secondary enzyme treatment is not particularly limited, and they may be added to the reaction system at the same time or in separate batches.
As a result of the reaction of the secondary enzyme treatment, on the one hand, the monosaccharides, disaccharides and small amounts of trisaccharides, dextrins and the like in the primary enzyme treatment product can be converted into oligosaccharides with higher polymerization degree under the action of the second enzyme component, and such conversion can occur in self-polycondensation of the above components or in copolycondensation between the above components; on the other hand, by modifying the protein component with the third enzyme component, it is possible to reduce the content of alcohol-soluble protein, improve the water solubility of the protein, and avoid the generation of bitter taste.
In the invention, the secondary enzyme treatment reaction and the primary enzyme treatment are used together, so that the small molecular sugar obtained by the primary enzyme treatment is converted into oligosaccharide (or dietary fiber) with higher molecular weight again. Therefore, the proportion of small molecular sugar can be reduced, the glycemic index of the product is reduced, and the dietary fiber content of the product is increased. In addition, the use of the third enzyme component in the secondary enzyme treatment can further reduce the problem of product quality degradation caused by starch aging during the shelf life of the product, and can increase the solubility and the emulsifying property of the protein in the secondary enzyme treatment product on the premise of not generating bitter taste, so that the additional addition of the conventional sweet (sugar) additive can be reduced.
After the secondary enzyme treatment reaction of the present invention, the pH of the resulting product may be adjusted to 7.0 to 9.0, preferably 7.0 to 8.5 by adding an acidity regulator to reduce the enzyme activity. In some specific embodiments of the present invention, the acidity regulator is selected from food-grade sodium bicarbonate, sodium citrate, sodium carbonate, potassium carbonate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, potassium hydroxide, sodium hydroxide, or any combination thereof. Preferably, the acidity regulator is selected from sodium carbonate, potassium hydroxide, sodium hydroxide or any combination thereof, and the acidity regulator with stronger alkalinity can carry out color development reaction with reducing sugar in the product after the secondary enzyme treatment reaction, thereby increasing the color of corn juice and simultaneously reducing the content of reducing sugar.
Further, in some embodiments of the present invention, after adjusting the pH of the resulting product, the temperature may be raised to a temperature of 90 to 145℃for 0.5s to 20min for enzyme deactivation, preferably at a temperature of 90 to 100℃for 5 to 15 min.
(Post-treatment)
For the product after the enzyme-inactivating treatment after the above secondary enzyme treatment, an appropriate post-treatment may be performed to finally obtain the corn juice of the present invention.
The mode of the post-treatment is not particularly limited. In some specific embodiments, such post-treatment may include homogenization, sterilization, and the like.
In some preferred embodiments of the present invention, the sterilization treatment may be performed at a temperature of 120-145 ℃ for 2s-30min, preferably at 135-142 ℃ for 4s-30s.
In other embodiments of the invention, the sterilization process may be followed by or preceded by a homogenization process. The secondary homogenization is carried out by a high-pressure homogenizer at a homogenizing pressure of 16 to 60MPa, preferably 25 to 40MPa. Preferably, the homogenization may be performed after the sterilization process, whereby the aggregated particles during sterilization may be broken up and further refined, increasing the suspension stability of the product particles. After sterilization and homogenization, aseptic cold filling can be performed.
(Other optional steps)
The other steps of the preparation method of the corn juice of the present invention are not particularly limited, and may be adjusted according to actual equipment or selected according to actual needs.
Examples include screening, classification or washing of the starting materials; the desired food grade additives or nutritional ingredients, etc. are added at any step.
(Corn juice and corn juice beverage)
In the invention, the corn juice or the corn juice beverage mainly composed of corn can be obtained by the preparation method. Further, the present invention may also provide a flavored, mouthfeel beverage that includes the corn juice provided by the present invention, may also include other fruit, vegetable, etc., ingredients, and such ingredients may be used in liquid, solid, or semi-solid form. In addition, the corn juice or the corn juice beverage provided by the invention is applied to the field of food or functional food.
Examples
The present invention will be illustrated by the following specific examples.
The enzyme preparations used in the following examples of the present invention are all derived from commercial enzymes, and can be obtained by purchasing from domestic and foreign enzyme preparation manufacturers such as NoveXin, dissman, tianye, germany AB, IFF, and Ublue organisms. Is easy to realize industrialization. Specifically, in the following examples and comparative examples of the present invention, the enzyme used was purchased from a blue organism. In the following examples and comparative examples, the Kjeldahl method was used for the protein content measurement; carbohydrate detection references: bi Jiwen, xuan Jingjing, jing Huan, wang Like, hu Zhongze, conception length. Influence of silage on carbohydrate content of whole maize and sudan grass [ J ]. Academy of technology, 2018, 32 (2): 26-31.
Example 1
In the embodiment, fresh black waxy corn is used as a raw material, different amylase is added step by step for enzymolysis in one enzyme treatment, and protease is not added in one enzyme treatment. The method specifically comprises the following steps:
Step one, pretreatment. Threshing fresh black waxy corn, taking 1000g of corn grains, and heating by microwaves for 25min at 90 ℃; using a shear grinder, the ratio of millbase to water is 1:3, grinding for 2 times; homogenizing at 60MPa for one time by adopting a high-pressure homogenizer; the resulting ground mixture was tested for a crude protein content of 1% and a carbohydrate content of 8%.
And step two, enzyme treatment is carried out once. Adjusting the temperature of the grinding mixture obtained in the first step to 70 ℃, adding alpha amylase and pullulanase according to the mass fraction of the carbohydrate measured in the first step, carrying out enzymolysis for 0.5h, cooling to 60 ℃, adding beta amylase and saccharifying enzyme according to the mass fraction of the carbohydrate measured in the first step, wherein protease is not added, and carrying out enzymolysis for 1h.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. The glucosyltransferase was added at 1% of the carbohydrate mass fraction measured in step one, the protein glutaminase was added at 2% of the protein mass fraction measured in step one, and the enzymatic hydrolysis was carried out at 60℃for 2 hours.
And step five, inactivating enzyme. And (3) regulating the pH value of the product obtained in the step four to 7.0 by adopting sodium carbonate, and keeping the pH value at 95 ℃ for 10min to inactivate enzymes.
And step six, sterilizing. Maintained at 138℃for 15s for sterilization.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 30MPa, and obtaining the corn juice.
Example 2
In the embodiment, fresh sweet corn is used as a raw material, and amylase and protease are added step by step in one enzyme treatment for enzymolysis. The method specifically comprises the following steps:
Step one, pretreatment. Threshing fresh sweet corn, taking 1000g of corn grains, and heating for 15min by adopting direct steam injection at 90 ℃; using a shear grinder, the ratio of millbase to water is 1:1.5. grinding for 2 times, and homogenizing for 2 times under high pressure of 60MPa by adopting a high-pressure homogenizer. The ground mixture was tested for a crude protein content of 1.2% and a carbohydrate content of 9%.
Step two, primary enzyme treatment, namely adjusting the temperature of the grinding mixture in the step one to 70 ℃, adding alpha amylase according to 1% of the mass fraction of the carbohydrate in the grinding mixture measured in the step one, carrying out enzymolysis for 0.5h, cooling to 60 ℃, adding saccharifying enzyme according to 1% of the mass fraction of the carbohydrate measured in the step one, adding acid protease according to 1% of the mass fraction of the protein measured in the step one, and carrying out enzymolysis for 2h.
And step three, enzyme deactivation. And (5) maintaining at 95 ℃ for 10min to inactivate enzyme.
And step four, secondary enzyme treatment. Regulating the pH value of the product obtained after enzyme deactivation in the step III to 5.5 by lactic acid, adding glucosyltransferase according to 1% of the mass fraction of the carbohydrate measured in the step I, adding flavourzyme according to 0.5% of the mass fraction of the protein measured in the step I, adding aminopeptidase according to 0.5% of the mass fraction of the protein measured in the step I, and carrying out enzymolysis for 2 hours at the temperature of 60 ℃.
And step five, inactivating enzyme. And (3) regulating the pH value of the product obtained in the step (IV) to 7.5 by adopting potassium carbonate, and keeping the product at 95 ℃ for 10min to inactivate enzymes.
And step six, sterilizing. At a temperature of 142 ℃, for 8s to sterilize.
Step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 40MPa, and obtaining the corn juice.
Example 3
In the embodiment, quick-frozen sweet corn is adopted as a raw material, amylase and protease are added step by step in one enzyme treatment, and enzymolysis is carried out at the same temperature. The method specifically comprises the following steps:
Step one, pretreatment. Quick-frozen sweet corn kernels are adopted as raw materials, 1000g of corn kernels are taken after thawing, and microwave heating is carried out for 5min at 90 ℃; using a shear grinder, the ratio of millbase to water is 1:2, grinding for 2 times; homogenizing 1 time under 60MPa high pressure and 1 time under 100MPa high pressure with a high pressure homogenizer. The detection shows that the crude protein content in the ground mixture is 0.9% and the carbohydrate content is 5%.
And step two, enzyme treatment is carried out once. Adjusting the temperature of the grinding mixture to 60 ℃, adding alpha amylase 1% and saccharifying enzyme 1% of the mass fraction of the carbohydrate in the grinding mixture measured in the step one, and carrying out enzymolysis for 2 hours; then, citric acid is adopted to adjust the pH value to 4.5, and acid protease is added according to 1% of the mass fraction of the protein measured in the first step, and enzymolysis is carried out for 2 hours.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. Adjusting the pH value to 5.5 by adopting sodium citrate, adding glucosyltransferase according to 1% of the mass fraction of the carbohydrate measured in the step one, adding carboxypeptidase according to 0.4% of the mass fraction of the protein measured in the step one, adding aminopeptidase according to 0.6%, and carrying out enzymolysis for 2 hours at the temperature of 60 ℃.
And step five, inactivating enzyme. And (3) regulating the pH value of the product obtained in the step (IV) to 7.5 by adopting potassium hydroxide, and keeping the product at the temperature of 90 ℃ for 10min to inactivate enzymes.
And step six, sterilizing. Maintained at 142℃for 6s to sterilize.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 35MPa, so that the corn juice can be obtained.
Example 4
In the embodiment, dry corn kernels are used as raw materials, amylase and protease are added in one enzyme treatment to carry out enzymolysis together, and then another protease is used to carry out enzymolysis after the pH value is regulated.
Step one, pretreatment. Taking 1000g of dry corn kernels as a raw material, adding 4000g of water, and heating at 120 ℃ for 10min; using a shear grinder, the ratio of millbase to water is 1:4, grinding for 2 times; and homogenizing twice under 60MPa by adopting a high-pressure homogenizer. The detection shows that the crude protein content in the ground mixture is 0.8% and the carbohydrate content is 6%.
And step two, enzyme treatment is carried out once. Adjusting the temperature to 60 ℃, adding alpha amylase according to 0.8 percent of the mass fraction of the carbohydrate in the grinding mixture measured in the step one, adding beta amylase according to 0.6 percent, adding pullulanase according to 0.6 percent, adding proline endonuclease according to 2 percent of the mass fraction of the protein measured in the step one, and carrying out enzymolysis for 3 hours; then adjusting the pH to 8.5 by using food-grade sodium hydroxide, adding alkaline protease according to 2% of the mass fraction of the protein measured in the first step, and continuing enzymolysis for 2 hours.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. Adjusting pH to 6.0 with citric acid, adding glucosyltransferase 1% of the carbohydrate mass fraction measured in step one, adding protein deamidating enzyme 1% of the protein mass fraction measured in step one, adding aminopeptidase 0.5% and carboxypeptidase 0.5%, and performing enzymolysis at 60deg.C for 2 hr.
And step five, inactivating enzyme. And (3) regulating the pH value of the product obtained in the step (IV) to 7.5 by adopting sodium hydroxide, and maintaining the pH value at the temperature of 95 ℃ for 20min to inactivate enzymes.
And step six, sterilizing. Maintained at 142℃for 10s for sterilization.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 40MPa, and obtaining the corn juice.
Example 5
In the embodiment, soft can waxy corn is used as a raw material, and the method specifically comprises the following steps:
Step one, pretreatment. Taking soft can waxy corn as a raw material, taking 1000g of corn grains, and heating the corn grains by microwaves for 5min at the temperature of 90 ℃; using a shear grinder, the ratio of millbase to water is 1:2, grinding for 2 times; homogenizing 1 time under 60MPa and 1 time under 120MPa with a high pressure homogenizer. The detection shows that the crude protein content in the grinding mixture is 0.8% and the carbohydrate content is 6%.
And step two, enzyme treatment is carried out once. Adjusting the temperature to 60 ℃, adding alpha amylase according to 1% of the mass fraction of the carbohydrate in the grinding mixture measured in the step one, adding beta amylase according to 0.3%, adding saccharifying enzyme according to 0.3%, adding pullulanase according to 0.4%, performing enzymolysis for 2 hours, adjusting the pH value to 7.5 by using disodium hydrogen phosphate, adding papain according to 2% of the mass fraction of the protein measured in the step one, and performing enzymolysis for 2 hours.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. The pH value is adjusted to 6.0 by malic acid, glucosyltransferase is added according to 0.5 percent of the mass fraction of carbohydrate measured in the step one, cyclodextrin transferase is added according to 0.5 percent of the mass fraction of protein measured in the step one, protein deaminase is added according to 0.6 percent of the mass fraction of protein measured in the step one, aminopeptidase is added according to 0.4 percent of the mass fraction of protein measured in the step one, carboxypeptidase is added according to 0.5 percent of the mass fraction of carbohydrate measured in the step one, and enzymolysis is carried out for 2 hours at 60 ℃.
And step five, inactivating enzyme. Potassium carbonate is adopted to adjust the pH value to 7.0, and the enzyme is inactivated at the temperature of 95 ℃ for 10min.
And step six, sterilizing. Maintained at 140℃for 10s for sterilization.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 45MPa, so that the corn juice can be obtained.
Example 6
In the embodiment, fresh sweet corn is adopted as a raw material, and the method specifically comprises the following steps:
Step one, pretreatment. Threshing fresh sweet corn, taking 1000g corn grains, and directly spraying steam at 90 ℃ for heating for 25min; using a shear grinder, the ratio of millbase to water is 1:1.5, grinding for 2 times; and homogenizing at 60MPa for 2 times. The detection shows that the crude protein content in the ground mixture is 1.2% and the carbohydrate content is 9%.
And step two, enzyme treatment is carried out once. Adjusting the temperature to 70 ℃, adding alpha amylase according to 1% of the mass fraction of the carbohydrate in the grinding mixture measured in the step one, carrying out enzymolysis for 0.5h, cooling to 60 ℃, adding beta amylase according to 0.5% of the mass fraction of the carbohydrate, adding saccharifying enzyme according to 0.5%, adding acid protease according to 1% of the mass fraction of the protein measured in the step one, and carrying out enzymolysis for 2h.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. Adjusting pH to 6 with lactic acid, adding glucosyltransferase 1% of the mass fraction of carbohydrate measured in step one, adding flavourzyme 0.4% of the mass fraction of protein measured in step one, adding aminopeptidase 0.6%, and performing enzymolysis at 60deg.C for 2 hr.
And step five, inactivating enzyme. Potassium carbonate is adopted to adjust the pH value to 7.0, and the enzyme is inactivated at the temperature of 95 ℃ for 10 min.
And step six, sterilizing. Maintained at 140℃for 12s for sterilization.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 40MPa, and obtaining the corn juice.
Example 7
In the embodiment, quick-frozen sweet corn kernels and red beans are used as raw materials, and the method specifically comprises the following steps:
Step one, pretreatment. Quick-frozen sweet corn kernels are adopted as raw materials, 1000g of corn kernels are taken after thawing, and microwave heating is carried out for 5min at 90 ℃;50g of red beans are soaked and softened in hot water at 80 ℃; adopting a shearing grinder, adding corn kernels and red beans, and the water ratio of the grinding materials is 1:5, grinding for 2 times, homogenizing under high pressure at 60MPa for 1 time by using a high-pressure homogenizer, and homogenizing under high pressure at 100MPa for 1 time. The detection shows that the crude protein content in the ground mixture is 2% and the carbohydrate content is 5%.
And step two, enzyme treatment is carried out once. Adjusting the temperature to 60 ℃, adding alpha amylase and saccharifying enzyme according to 1% of the mass fraction of the carbohydrate in the grinding mixture measured in the step one, carrying out enzymolysis for 2 hours, adjusting the pH to 4.5 by using citric acid, adding acid protease according to 1.5% of the mass fraction of the protein measured in the step one, and carrying out enzymolysis for 2 hours.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. Adjusting pH to 6 with sodium citrate, adding cyclodextrin glucosyltransferase 1% of the carbohydrate mass fraction measured in step one, adding carboxypeptidase 0.4% of the protein mass fraction measured in step one, adding aminopeptidase 0.6%, and performing enzymolysis at 60deg.C for 2 hr.
And step five, inactivating enzyme. Potassium hydroxide is adopted to adjust the pH value to 7.0, and the enzyme is inactivated after the temperature is kept at 90 ℃ for 10min.
And step six, sterilizing. Maintained at 142℃for 8s for sterilization.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 40MPa, and obtaining the corn juice.
Example 8
In the embodiment, quick-frozen sweet corn kernels and quinoa are used as raw materials, and the method specifically comprises the following steps:
Step one, pretreatment. Quick-frozen sweet corn kernels are adopted as raw materials, 1000g of corn kernels are taken after thawing, and microwave heating is carried out for 5min at 90 ℃;50g of quinoa is soaked and softened in hot water at 90 ℃; adding corn kernels and quinoa by adopting a shearing grinder, wherein the water ratio of the grinding materials is 1:5, grinding for 2 times; homogenizing 1 time under 60MPa high pressure and 1 time under 100MPa high pressure with a high pressure homogenizer. The detection shows that the crude protein content in the ground mixture is 1.5% and the carbohydrate content is 5%.
And step two, enzyme treatment is carried out once. Adjusting the temperature to 60 ℃, adding alpha amylase, pullulanase, beta amylase and saccharifying enzyme according to the mass percent of 0.8%, 0.3% and 0.6% of the carbohydrate in the grinding mixture measured in the step one, performing enzymolysis for 2 hours, adjusting the pH to 4.5 by using citric acid, adding acid proteinase according to the mass percent of 1% of the protein measured in the step one, and performing enzymolysis for 2 hours.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. Adjusting pH to 5.5 with sodium citrate, adding glucosyltransferase 1% of the carbohydrate mass fraction measured in step one, adding carboxypeptidase 0.5% of the protein mass fraction measured in step one, adding aminopeptidase 0.5%, and performing enzymolysis at 60deg.C for 2 hr.
And step five, inactivating enzyme. Potassium hydroxide is adopted to adjust the pH value to 7.0, and the enzyme is inactivated after the temperature is kept at 90 ℃ for 10min.
And step six, sterilizing. Maintained at 142℃for 10s for sterilization.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 40MPa, and obtaining the corn juice.
Example 9
Example 9 compared with example 3, the steps of sterilization after the secondary homogenization specifically include the following steps:
Step one, pretreatment. Quick-frozen sweet corn kernels are adopted as raw materials, 1000g of corn kernels are taken after thawing, and microwave heating is carried out for 5min at 90 ℃; using a shear grinder, the ratio of millbase to water is 1:2, grinding for 2 times; homogenizing 1 time under 60MPa high pressure and 1 time under 100MPa high pressure by adopting a high pressure homogenizer; the detection shows that the crude protein content is 0.9% and the carbohydrate content is 5%.
Step two, enzyme treatment is carried out once, the temperature is regulated to 60 ℃, alpha amylase and saccharifying enzyme are added according to 1 percent of the mass fraction of the carbohydrate in the grinding mixture measured in the step one, enzymolysis is carried out for 2 hours, pH is regulated to 4.5 by citric acid, acid proteinase is added according to 1 percent of the mass fraction of the protein measured in the step one, and enzymolysis is carried out for 2 hours.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. Adjusting pH to 5.5 with sodium citrate, adding glucosyltransferase 1% of the carbohydrate content measured in step one, adding carboxypeptidase 0.4% of the protein mass fraction measured in step one, adding aminopeptidase 0.6%, and performing enzymolysis at 60deg.C for 2 hr.
And step five, inactivating enzyme. Adjusting pH to 7.5 with sodium hydroxide, and inactivating enzyme at 90deg.C for 10min.
And step six, homogenizing. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 35MPa.
And step seven, sterilizing. The corn juice of the invention can be obtained by keeping the temperature of 142 ℃ for 6s to sterilize.
Example 10
In this embodiment, soft can waxy corn is used as a raw material, and compared with example 5, the difference in example 10 is that the pH is adjusted after enzyme deactivation after the second enzymolysis, and the method specifically comprises the following steps:
Step one, pretreatment. Taking soft can waxy corn as a raw material, taking 1000g of corn grains, and heating the corn grains by microwaves for 5min at the temperature of 90 ℃; using a shear grinder, the ratio of millbase to water is 1:2, grinding for 2 times; homogenizing 1 time under 60MPa and 1 time under 120MPa with a high pressure homogenizer. The detection shows that the crude protein content in the grinding mixture is 0.8% and the carbohydrate content is 6%.
And step two, enzyme treatment is carried out once. Adjusting the temperature to 60 ℃, adding alpha amylase according to 1% of the mass fraction of the carbohydrate in the grinding mixture measured in the step one, adding beta amylase according to 0.3%, adding saccharifying enzyme according to 0.3%, adding pullulanase according to 0.4%, performing enzymolysis for 2 hours, adjusting the pH value to 7.5 by using disodium hydrogen phosphate, adding papain according to 2% of the mass fraction of the protein measured in the step one, and performing enzymolysis for 2 hours.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. The pH value is adjusted to 6.0 by malic acid, glucosyltransferase is added according to 0.5 percent of the mass fraction of carbohydrate measured in the step one, cyclodextrin transferase is added according to 0.5 percent of the mass fraction of protein measured in the step one, protein deaminase is added according to 0.6 percent of the mass fraction of protein measured in the step one, aminopeptidase is added according to 0.4 percent of the mass fraction of protein measured in the step one, carboxypeptidase is added according to 0.5 percent of the mass fraction of carbohydrate measured in the step one, and enzymolysis is carried out for 2 hours at 60 ℃.
And step five, inactivating enzyme. The enzyme was inactivated at 95℃for 10min, and then the pH was adjusted to 7.0 with potassium carbonate.
And step six, sterilizing. Maintained at 140℃for 10s for sterilization.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 45MPa, so that the corn juice can be obtained.
Comparative example 1
In this comparative example 1, compared with example 1, no secondary enzyme treatment was performed, specifically comprising the steps of:
Step one, pretreatment. Threshing fresh black waxy corn, taking 1000g of corn grains, and heating by microwaves for 25min at 90 ℃; using a shear grinder, the ratio of millbase to water is 1:3, grinding for 2 times; and homogenizing at 60MPa for one time by adopting a high-pressure homogenizer. The ground mixture was tested for 1% crude protein and 8% carbohydrate.
And step two, enzyme treatment is carried out once. Adjusting the temperature of the grinding mixture obtained in the first step to 70 ℃, adding alpha amylase and pullulanase according to the mass fraction of the carbohydrate measured in the first step, carrying out enzymolysis for 0.5h, cooling to 60 ℃, adding beta amylase and saccharifying enzyme according to the mass fraction of the carbohydrate measured in the first step, adding 0.3% and saccharifying enzyme according to the mass fraction of the carbohydrate measured in the first step, and carrying out enzymolysis for 1h without adding protease.
And step three, enzyme deactivation and sterilization. At a temperature of 138℃for 15s.
And fourthly, homogenizing after aseptic. And (3) adopting secondary homogenization, wherein the homogenization pressure is 30MPa, and obtaining the corn juice.
Comparative example 2
Comparative example 2, compared with example 2, was not subjected to enzyme treatment, and specifically comprises the following steps:
Firstly, pre-treating, namely threshing fresh sweet corn serving as a raw material, taking 1000g of corn kernels, and heating for 15min at 90 ℃ by adopting steam direct injection; using a shear grinder, the ratio of millbase to water is 1:1.5, grinding for 2 times; and homogenizing for 2 times under 60MPa by using a high-pressure homogenizer. The content of the detected crude protein is 1.2%, and the content of carbohydrate is 9%.
And step two, sterilizing. Kept at 142℃for 8s for sterilization.
And step three, homogenizing after sterile. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 40MPa, and obtaining the corn juice.
Comparative example 3
In comparison with example 4, the present comparative example 3, in which no protein deaminase, carboxypeptidase or aminopeptidase was added during the secondary enzyme treatment, specifically comprises the steps of:
Step one, pretreatment. Taking 1000g of dry corn kernels as a raw material, adding 4000g of water, and heating at 120 ℃ for 10min; using a shear grinder, the ratio of millbase to water is 1:4. grinding for 2 times, and homogenizing at 60MPa for two times by adopting a high-pressure homogenizer. The detection shows that the crude protein content in the ground mixture is 0.8% and the carbohydrate content is 6%.
And step two, enzyme treatment is carried out once. Adjusting the temperature to 60 ℃, adding alpha amylase according to 0.8 percent of the mass fraction of the carbohydrate in the grinding mixture measured in the step one, adding beta amylase according to 0.6 percent, adding pullulanase according to 0.6 percent, adding proline endonuclease according to 2 percent of the mass fraction of the protein measured in the step one, and carrying out enzymolysis for 3 hours; then adjusting the pH to 8.5 by using food-grade sodium hydroxide, adding alkaline protease according to 2% of the mass fraction of the protein measured in the first step, and continuing enzymolysis for 2 hours.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. The pH was adjusted to 6.0 with citric acid, and the glycosyltransferase was added at 1% of the carbohydrate content measured in step one, and the enzymatic hydrolysis was carried out at 60℃for 2h.
And step five, inactivating enzyme. Adjusting pH to 7.5 with sodium hydroxide, and inactivating enzyme at 95deg.C for 20min.
And step six, sterilizing. Maintained at 142℃for 10s for sterilization.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 40MPa, and obtaining the corn juice.
Comparative example 4
Step one, pretreatment. Threshing fresh sweet corn, taking 1000g corn grains, and directly spraying steam at 120 ℃ for heating for 3min; using a shear grinder, the ratio of millbase to water is 1:3, grinding for 2 times. Homogenizing for 2 times under 60MPa with a high pressure homogenizer until the particle diameter D90 is less than 90 μm; the detection shows that the crude protein content in the ground mixture is 1.2% and the carbohydrate content is 9%.
And step two, performing primary enzyme treatment, regulating the temperature to 60 ℃, adding alpha amylase according to 1% of the carbohydrate content measured in the step one, performing enzymolysis for 1h, and then adding neutral protease according to 1% of the protein mass fraction measured in the step one, and performing enzymolysis for 1h.
And step three, sterilizing. Maintained at 142℃for 8s to kill.
And fourthly, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 40MPa, and obtaining the corn juice.
Comparative example 5
Fresh black waxy corn is used as a raw material, different amylase is added step by step in one enzyme treatment for enzymolysis, and protease is not added in one enzyme treatment. In contrast to example 1, the protein glutaminase was added in one enzyme treatment. The method specifically comprises the following steps:
Step one, pretreatment. Threshing fresh black waxy corn, taking 1000g of corn grains, and heating by microwaves for 25min at 90 ℃; using a shear grinder, the ratio of millbase to water is 1:3, grinding for 2 times; homogenizing at 60MPa for one time by adopting a high-pressure homogenizer; the resulting ground mixture was tested for a crude protein content of 1% and a carbohydrate content of 8%.
And step two, enzyme treatment is carried out once. Adjusting the temperature of the grinding mixture obtained in the first step to 70 ℃, adding alpha amylase according to 0.5% of the mass fraction of the carbohydrate measured in the first step, adding pullulanase according to 0.5% of the mass fraction of the carbohydrate measured in the first step, carrying out enzymolysis for 0.5h, cooling to 60 ℃, adding beta amylase according to 0.5% of the mass fraction of the carbohydrate measured in the first step, adding saccharifying enzyme according to 0.5% of the mass fraction of the carbohydrate measured in the first step, adding protein glutaminase according to 2% of the mass fraction of the protein measured in the first step, and carrying out enzymolysis for 1h.
And step three, enzyme deactivation. The enzyme was inactivated at 95℃for 10 min.
And step four, secondary enzyme treatment. Adding glucosyltransferase 1% of the carbohydrate mass fraction measured in the first step, and performing enzymolysis for 2h at 60 ℃.
And step five, inactivating enzyme. And (3) regulating the pH value of the product obtained in the step four to 7.0 by adopting sodium carbonate, and keeping the pH value at 95 ℃ for 10min to inactivate enzymes.
And step six, sterilizing. Maintained at 138℃for 15s for sterilization.
And step seven, homogenizing after aseptic. And (3) carrying out secondary homogenization by adopting a high-pressure homogenizer, wherein the homogenization pressure is 30MPa. The corn juice can be obtained.
Test case
The particle size distribution and bitterness of examples 1 to 10 and comparative examples 1 to 5 above were measured; the above examples and comparative examples were adjusted to 6% total solids and filtered through 200 mesh, and the filtrate soluble solids content, monosaccharide and soluble dietary fiber ratio in the product was measured. The particle size distribution detection adopts a laser particle size detector; the bitterness was evaluated by the method described in the publication (Zhan Xue Mei, liu Ping, qi Xingpu, etc.. Different methods of debitterizing for the bitterness-removing effect of corn active peptides [ J ]. Food research and development 2020, 41 (13): 161-166), from 1 to 6 no bitterness to very heavy bitterness; the glucose and dietary fiber content adopts a national standard detection method, and the concentration of soluble solids adopts a handheld refractometer. The stability of example 1 and example 5 were compared with those of comparative example 5, respectively, and the stability was observed after standing in a 37℃incubator for 7 days.
Specific test results of examples 1 to 10 and comparative examples 1 to 5 are shown in Table 1 below.
Table 1:
Comparative example 1 the difference compared to example 1 is that comparative example 1 only hydrolyzes starch, the rest of the process and parameters are the same. The soluble dietary fiber content of example 1 was 400% of comparative example 1, and the monosaccharide content was reduced by 31%.
Comparative example 2 the difference compared to example 2 is that comparative example 2 is not hydrolysed at all, the rest of the process and parameters are the same. The soluble dietary fiber content of example 2 was 267% of comparative example 2, with a 42% higher soluble solids content than comparative example 2.
Example 9 is different from example 3 in that example 9 is homogenized and then sterilized, and the particle size of the final product is detected, and d90=59 μm in example 3 and 73 μm in example 9, so that homogenization is performed before sterilization, is a more preferable embodiment of the present invention.
Comparative example 3 was different from example 4 in that the bitter taste was tasted without adding the third enzyme component at the time of the secondary enzyme treatment of comparative example.
Comparative example 4 is a prior art double enzyme enzymatic regimen that tasted bitter taste.
In addition, example 10 was different from example 5 in that the pH was adjusted after the enzyme was inactivated after the second enzymatic hydrolysis, the particle size was not changed much, and the content of the soluble solids was slightly decreased. Stability observations found that the upper layer of the sample of example 10 was slightly water-separating, while example 5 was not significantly water-separating.
Comparative example 5 the difference compared to example 1 is that the protein glutaminase is added at the first enzymatic hydrolysis, the particle size is increased and the soluble solids content is reduced. Stability observations revealed that the water of chromatography on comparative example 5 was more severe than that of example 1 and had a particle agglomeration phenomenon.
The description of the exemplary embodiments presented above is merely illustrative of the technical solution of the present invention and is not intended to be exhaustive or to limit the invention to the precise form described. Obviously, many modifications and variations are possible in light of the above teaching to those of ordinary skill in the art. The exemplary embodiments were chosen and described in order to explain the specific principles of the invention and its practical application to thereby enable others skilled in the art to understand, make and utilize the invention in various exemplary embodiments and with various alternatives and modifications. It is intended that the scope of the invention be defined by the following claims and their equivalents.
Industrial applicability
The preparation method of the corn juice provided by the invention is suitable for producing and processing the corn juice with high starch content and poor protein stability.
Claims (11)
1. A method of preparing corn juice, the method comprising:
a step of a primary enzyme treatment, such that the comminuted corn fraction is reacted in the presence of a first enzyme fraction, the reaction product comprising a carbohydrate, wherein the carbohydrate comprises one or more of a monosaccharide or a disaccharide;
A step of secondary enzyme treatment, wherein the product obtained in the step of primary enzyme treatment is reacted in the presence of a second enzyme component and a third enzyme component,
Wherein the second enzyme component converts at least part of the mono-and/or disaccharides to oligosaccharides and the third enzyme component comprises one or more of protein deamidases, exoproteases;
the second enzyme component comprises one or more glycosyltransferases;
the protein deamidase in the third enzyme component comprises a protein glutaminase, and the exoprotease comprises an aminopeptidase, a carboxypeptidase, or a mixture thereof;
the first enzyme component comprises one or more of alpha amylase, beta amylase, saccharifying enzyme, pullulanase, xylanase, cellulase and pectase;
the step of primary enzyme treatment further comprises the use of a fourth enzyme component selected from one or more proteases;
The glycosyltransferase is one or more selected from cyclodextrin glycosyltransferase, fructosyl transferase and glucosyl transferase;
The secondary enzyme treatment is further followed by the step of adjusting the pH value of the obtained product to 7.0-9.0 by adding an acidity regulator and then performing secondary enzyme deactivation;
the secondary enzyme treatment is followed by sterilization and subsequent homogenization.
2. The method of claim 1, wherein in the step of one enzyme treatment, the amount of the first enzyme component is 0.1 to 5wt% based on the carbohydrate mass of the ground corn component; in the step of the secondary enzyme treatment, the second enzyme component is used in an amount of 0.1 to 5wt% based on the carbohydrate mass of the pulverized corn component, and the third enzyme component is used in an amount of 0.1 to 5wt% based on the protein mass of the pulverized corn component.
3. The method of claim 1, wherein in the step of one enzyme treatment, the amount of the first enzyme component is 1 to 3wt% based on the carbohydrate mass of the crushed corn component; in the step of the secondary enzyme treatment, the amount of the second enzyme component is 1 to 3wt% based on the carbohydrate mass of the crushed corn component, and the amount of the third enzyme component is 1 to 3wt% based on the protein mass of the crushed corn component.
4. A method according to any one of claims 1 to 3, wherein the step of one enzyme treatment is preceded by a pretreatment of the starting material to obtain the comminuted corn fraction, wherein the pretreatment comprises a step of comminuting and optionally a step of cooking;
And/or the particle size D90 of the crushed corn fraction is below 400 μm.
5. The method of claim 4, wherein the starting material comprises one or a mixture of raw corn, quick frozen corn, or dry corn.
6. A method according to any one of claims 1 to 3, wherein the fourth enzyme component is used in an amount of 0.1 to 5wt% based on the protein amount of the crushed corn component;
and/or, the treatment temperature in the step of the primary enzyme treatment is below 90 ℃ and the treatment time is below 20 hours.
7. A method according to any one of claims 1 to 3, wherein the step of secondary enzyme treatment is preceded by the step of primary enzyme deactivation of the primary enzyme treated product.
8. The method according to any one of claims 1 to 3, wherein the treatment temperature in the step of the secondary enzyme treatment is 90 ℃ or lower and the treatment time is 20 hours or lower.
9. A corn juice characterized in that it is a corn juice prepared according to the method of any one of claims 1 to 8.
10. A corn juice beverage comprising the corn juice of claim 9.
11. Use of the corn juice of claim 9 or the corn juice beverage of claim 10 in the field of functional foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111493242.5A CN114223822B (en) | 2021-12-08 | 2021-12-08 | Preparation method and application of corn juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111493242.5A CN114223822B (en) | 2021-12-08 | 2021-12-08 | Preparation method and application of corn juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114223822A CN114223822A (en) | 2022-03-25 |
| CN114223822B true CN114223822B (en) | 2024-04-26 |
Family
ID=80754000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111493242.5A Active CN114223822B (en) | 2021-12-08 | 2021-12-08 | Preparation method and application of corn juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114223822B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115413711A (en) * | 2022-09-15 | 2022-12-02 | 草根知本集团有限公司 | Oat milk containing low-molecular-weight beta-glucan and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478556A (en) * | 2013-09-07 | 2014-01-01 | 黑龙江省轻工科学研究院 | Production method of health-care instant oat flour |
| KR20210098570A (en) * | 2020-01-31 | 2021-08-11 | 부경대학교 산학협력단 | Manufacturing method of isomalto-oligosaccharide using rice powder |
-
2021
- 2021-12-08 CN CN202111493242.5A patent/CN114223822B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478556A (en) * | 2013-09-07 | 2014-01-01 | 黑龙江省轻工科学研究院 | Production method of health-care instant oat flour |
| KR20210098570A (en) * | 2020-01-31 | 2021-08-11 | 부경대학교 산학협력단 | Manufacturing method of isomalto-oligosaccharide using rice powder |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114223822A (en) | 2022-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102603351B1 (en) | Fermented, hydrolyzed plant-derived substances | |
| CN103844185B (en) | Soluble oat or pearling cone meal and utilize the preparation method of enzyme | |
| CN114027362B (en) | Normal-temperature high-calcium oat-based beverage and preparation method thereof | |
| CN113080351B (en) | Preparation method of oat base material with high dietary fiber content | |
| CN102726801B (en) | Brown rice juice stock solution and preparation method thereof, brown rice juice beverage and preparation method thereof | |
| CN104983025A (en) | Saccharose-free sweet corn soup solid beverage and preparation method thereof | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN101803774A (en) | Method for producing bacillus natto comprehensive enzyme low-molecular beverage | |
| CN103989213B (en) | The preparation method of asparagus pachyrhizus slurry | |
| CN110226636A (en) | Formula and process for improving taste and nutrition of oat soymilk | |
| CN100417336C (en) | A method for preparing glutinous maize fermented flour and application thereof | |
| CN114223822B (en) | Preparation method and application of corn juice | |
| CN108185250A (en) | A kind of production method of the full liquid fermented beverage of coarse cereals | |
| CN102038249B (en) | Processing method of digestible Chinese chestnut-lotus root composite beverage | |
| CN108968073A (en) | Using the Chinese chestnut health care beverage and preparation method thereof of chestnut kernel processing | |
| KR101281839B1 (en) | Manufacturing method of yokurt drink using rice | |
| KR100375629B1 (en) | Fire pepper powder and process for making the same | |
| CN103749797B (en) | Preparation method for health-care husked rice and black tea drink | |
| KR101771432B1 (en) | Soy milk with increased dietary fiber and low sugar, and its fabrication method | |
| KR20040102621A (en) | Concentration undiluted solution abstraction method of rassica rapa and manufacture method of food to use it | |
| CN110250370B (en) | Full-nutrition natural corn juice beverage and preparation method and production device thereof | |
| JP4995051B2 (en) | Lactic acid fermented food of rice and method for producing the same | |
| KR101638108B1 (en) | Method of manufacturing barley gamju and barley gamju made by the method | |
| CN114304279A (en) | Cereal fermented yoghourt rich in protein and preparation method thereof | |
| CN117296930B (en) | Whole-grain enzymolysis highland barley milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20230721 Address after: 164800 No.1 Qingxiang street, Kedong Town, Kedong County, Qiqihar City, Heilongjiang Province Applicant after: HEILONGJIANG FEIHE DAIRY Co.,Ltd. Applicant after: Heilongjiang North Latitude 47 Plant Protein Co.,Ltd. Applicant after: Heilongjiang Beiwei 477 Green Organic Food Co.,Ltd. Address before: 164899 No. 1, Qingxiang street, Kedong Town, Kedong County, Qiqihar City, Heilongjiang Province Applicant before: HEILONGJIANG FEIHE DAIRY Co.,Ltd. |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |