CN114468216A - Method for preparing instant corn flour - Google Patents
Method for preparing instant corn flour Download PDFInfo
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- CN114468216A CN114468216A CN202010828430.8A CN202010828430A CN114468216A CN 114468216 A CN114468216 A CN 114468216A CN 202010828430 A CN202010828430 A CN 202010828430A CN 114468216 A CN114468216 A CN 114468216A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
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- Cereal-Derived Products (AREA)
Abstract
A preparation method of instant corn flour belongs to the technical field of food processing, and comprises the following steps: (1) cleaning, impurity removing, drying, crushing and peeling high-quality corn kernels, and then carrying out puffing treatment; (2) soaking in weak alkaline water, and wet grinding; (3) performing sweep frequency ultrasonic-enzymolysis synergistic treatment on corn slurry; (4) adjusting the pH value and then homogenizing; (5) inactivating enzyme at high temperature, and concentrating; (6) spray drying to obtain instant corn powder, and measuring and analyzing physicochemical and sensory indexes of the instant corn powder. The method combines enzymolysis treatment and frequency sweep ultrasonic treatment to be applied to the production of the instant corn flour, prepares the corn flour with good gelatinization property, good solubility and good reconstitution property, improves the edible quality of the corn flour and provides a new way for the development and utilization of main corn food.
Description
Technical Field
The invention belongs to the technical field of food processing, and mainly relates to a preparation method of instant corn flour.
Background
With the improvement of living standard and the acceleration of life rhythm, people pursue more scientific and reasonable dietary structure. The aim of balancing nutrition is achieved by taking various nutrients by matching coarse and fine grains. When reasonable diet and balanced nutrition are pursued, due to the improvement of working efficiency and the acceleration of life rhythm, the convenience and rapidness of diet become the development direction of food industry, so that the instant nutritious breakfast porridge is more and more favored by people. The instant porridge of the brewing type is another kind of instant food developed after instant noodles and instant rice, has the advantages of small volume, light weight, convenient carrying and eating, safety, sanitation, storage resistance, instant eating in the field environment and the like, and is popular with more and more consumers.
Corn is one of three world grain crops, contains rich nutrient components, and mainly comprises various proteins, fat, saccharides, cellulose, calcium, magnesium, phosphorus, ferrum, vitamins and the like. At present, in the food industry, corn is mainly applied to bread, porridge, cakes, beverages and the like, but has the problems of small addition amount, difficult digestion and absorption by human bodies, single product form and the like. The corn is characterized in that starch and protein are combined closely in corn, a corn protein matrix is large and complex protein molecules combined by different protein subunits in gluten through disulfide bonds, prolamin exists in spheroids in the gluten matrix, starch granules are embedded in the gluten matrix, the exposure and release of starch are hindered, certain inhibition effect on swelling of the starch granules during gelatinization is realized, and the formation of a gel system is not facilitated, so that the solubility of corn flour is poor, which is a main reason for causing poor mouthfeel of corn food, the application of corn in the food industry and the development of traditional corn food are greatly limited, and the development and the utilization of corn flour as a food raw material are not facilitated. Corn paste is a high-quality and low-price breakfast food, is popular among northern people, and in recent years, with the emergence of extrusion puffing technology, a convenient and quick-to-eat corn instant porridge is produced. Currently, the commercially available corn gruel is mainly made of flake products, and the powdery products are few. In the investigation of powdery products, almost all the products have the problems of serious caking, easy delamination, difficult dissolution and the like, and the uniformity of the mouthfeel can not be ensured.
The hydrolysis of protease can partially modify the molecular structure of corn flour, and partially change the structure of protein and starch in corn flour, thereby improving the processing properties of corn flour, such as water retention, gel-effect, viscosity and gelatinization. Zein accounts for about 40-50% of total protein in corn, is difficult to be absorbed by organisms, is difficult to dissolve in water, and is suspended in aqueous solution to contact with protease, so that the problems of low product conversion rate, long enzymolysis time, low protease utilization rate, low product activity and the like of the traditional enzymolysis method are caused. The physical field is adopted to act on the corn protein, so that the improvement of the enzymolysis efficiency of the protein and the improvement of the processing characteristics of the corn become necessary technical means for developing novel corn food.
Sweep-frequency ultrasonic is an efficient ultrasonic processing technology developed in recent years, and the frequency of ultrasonic waves fluctuates up and down in a set range around a central frequency with a certain sweep frequency period. Compared with fixed-frequency ultrasonic treatment, the sweep frequency ultrasonic wave can excite the protein solution to generate resonance frequency matched with the inherent frequency of the protein solution, and a better protein pretreatment effect is achieved. Swept-frequency ultrasonic treatment has been proven to be useful for promoting the development of proteins in a direction favorable to enzymatic hydrolysis reaction, particularly for increasing hydrophobicity, promoting the exposure of hydrophobic amino acids in proteins, and facilitating the contact of hydrophobic groups in proteins with enzymes. Therefore, the sweep frequency ultrasonic treatment can obviously improve the water solubility and the hydrophobicity of the zein, promote the peptide chain to stretch, change the transition temperature of the peptide chain, promote the hydrolysis of the zein, further release starch surrounded by protein, and improve the quality characteristic of the corn flour.
The deep development and utilization of corn focuses on extracting corn peptide and corn starch, but the method has complex processing technology, high cost and precise equipment and can cause waste of other nutrient substances in the corn. Therefore, the corn is directly developed and utilized, so that the processing links can be reduced, the production cost can be reduced, and the utilization rate of active substances in the corn can be improved. The method combines enzymolysis treatment and frequency sweeping ultrasonic waves, is applied to the production of the instant corn flour, prepares the instant corn flour with good gelatinization property, good solubility and good reconstitution property, improves the edible quality of the corn flour, and provides a new way for the development and utilization of main corn food.
Disclosure of Invention
The invention aims to provide a method for preparing instant corn flour aiming at the defects in the prior art.
The technical problem to be solved by the invention is realized by the following technical scheme: a preparation method of instant corn flour comprises the following steps:
(1) cleaning, impurity removing, drying, crushing and peeling high-quality corn kernels, adjusting the water content to 10-25%, adding the corn kernels into a swelling machine, swelling at the pressure of 0.5-1.5MPa and the temperature of 150-;
(2) soaking the puffed corn flour in a sodium bicarbonate solution with the pH value of 7.8-8.2 at 50-60 ℃ for 12h, adding purified water with the weight of 5-8 times and the temperature of 50-60 ℃, and performing wet pulping treatment by adopting a JMS-50 colloid mill under the conditions that the motor rotating speed is 2000-3500r/min and the single circulation to obtain pretreated corn slurry;
(3) treating the pretreated corn slurry for 8min at 90-100 ℃, placing the pretreated corn slurry in a water bath kettle at 50-60 ℃ for cooling and maintaining the temperature constant, adjusting the pH to 8.0-9.5 by adopting 1mol/L sodium hydroxide solution, then adding one of trypsin, papain, alkaline protease and neutral protease which accounts for 1.0-3.5% of the mass of the corn slurry, and carrying out enzymolysis for 30-90min under the sweep frequency ultrasonic treatment conditions of (35 +/-2)/(40 +/-2) kHz, (35 +/-2)/(60 +/-2) kHz, (40 +/-2)/(40 +/-2) kHz, (40 +/-2)/(60 +/-2) kHz and a sweep frequency period of 350-650ms to obtain sweep frequency ultrasonic-enzymolysis corn slurry;
(4) regulating the pH of the sweep frequency ultrasonic-enzymolysis corn slurry to 7.0 by adopting 1mol/L sodium hydroxide solution, and homogenizing for 3-7min under 15-30MPa by using a high-pressure homogenizer to obtain homogenized corn slurry;
(5) inactivating enzyme of the homogenized corn slurry at 95 deg.C for 10min, vacuum concentrating, and concentrating to 20-35% to obtain concentrated corn slurry;
(6) and (3) carrying out spray drying on the concentrated corn juice at the air inlet temperature of 160-220 ℃, the fan temperature of 50-60Hz and the outlet temperature of 55-70 ℃ to obtain the instant corn flour.
Benefits of the invention
The hydrolysis of the protease can partially modify the molecular structure of the corn flour, partially change the structures of protein and starch in the corn flour, but the enzymolysis effect is poor due to the high content of the alcohol soluble protein in the corn protein. The sweep frequency ultrasonic treatment can obviously improve the water solubility and the hydrophobicity of the zein, promote the peptide chain to stretch and change the transition temperature of the zein, and greatly promote the enzymolysis of the zein, thereby improving the processing characteristics of the gel-effect, the viscosity, the gelatinization characteristic and the like of the corn flour and realizing the instant dissolution of the corn flour. The method combines enzymolysis treatment and frequency sweeping ultrasonic waves, is applied to the production of the instant corn flour, prepares the instant corn flour with good gelatinization property, good solubility and good reconstitution property, improves the edible quality of the corn flour, and improves the utilization and development of main corn food.
Drawings
FIG. 1 is a process flow diagram of an instant corn flour
Detailed Description
Control group:
(1) cleaning, removing impurities, drying, crushing and peeling high-quality corn kernels, adjusting the water content to 10%, adding the corn kernels into a bulking machine, bulking under the pressure of 0.5MPa and the temperature of 150 ℃, immediately crushing and sieving by a 80-mesh sieve after the temperature of bulked substances is reduced to room temperature to obtain bulked corn flour;
(2) soaking the puffed corn flour in 50 ℃ sodium bicarbonate solution with pH of 7.8 for 12h, adding purified water with the weight of 5 times and the temperature of 50 ℃, and performing wet pulping treatment by adopting a JMS-50 colloid mill under the conditions that the rotating speed of a motor is 2000r/min and the single cycle is adopted to obtain pretreated corn pulp;
(3) adjusting the pH of the pretreated corn slurry to 7.0 by adopting 1mol/L sodium hydroxide solution, and homogenizing for 3min under 15MPa by using a high-pressure homogenizer to obtain homogenized corn slurry;
(4) inactivating enzyme of the homogenized corn pulp at 95 deg.C for 10min, vacuum concentrating, and concentrating to 20% to obtain concentrated corn pulp;
(5) and (3) carrying out spray drying on the concentrated corn juice at the air inlet temperature of 160 ℃, the fan temperature of 50Hz and the outlet temperature of 55 ℃ to obtain the instant corn flour.
Example 1:
a method for preparing instant corn flour comprises the following steps:
(1) cleaning, removing impurities, drying, crushing and peeling high-quality corn kernels, adjusting the water content to 10%, adding the corn kernels into a bulking machine, bulking under the pressure of 0.5MPa and the temperature of 150 ℃, immediately crushing and sieving by a 80-mesh sieve after the temperature of bulked substances is reduced to room temperature to obtain bulked corn flour;
(2) soaking the puffed corn flour in 50 ℃ sodium bicarbonate solution with pH of 7.8 for 12h, adding purified water with the weight of 5 times and the temperature of 50 ℃, and performing wet pulping treatment by adopting a JMS-50 colloid mill under the conditions that the rotating speed of a motor is 2000r/min and the single cycle is adopted to obtain pretreated corn pulp;
(3) treating the pretreated corn slurry for 8min at 90 ℃, placing the pretreated corn slurry in a water bath kettle at 50 ℃ for cooling and maintaining the temperature constant, adjusting the pH to 8.0 by adopting 1mol/L sodium hydroxide solution, then adding 1.0% trypsin of the corn slurry mass, and carrying out enzymolysis for 30min under the sweep frequency ultrasonic treatment condition that the sweep frequency ultrasonic mode is (40 +/-2)/(40 +/-2) kHz and the sweep frequency period is 350ms to obtain sweep frequency ultrasonic-enzymolysis corn slurry;
(4) regulating the pH of the sweep frequency ultrasonic-enzymolysis corn slurry to 7.0 by adopting 1mol/L sodium hydroxide solution, and homogenizing for 3min under 15MPa by using a high-pressure homogenizer to obtain homogenized corn slurry;
(5) inactivating enzyme of the homogenized corn pulp at 95 deg.C for 10min, vacuum concentrating, and concentrating to 20% to obtain concentrated corn pulp;
(6) and (3) carrying out spray drying on the concentrated corn juice at the air inlet temperature of 160 ℃, the fan temperature of 50Hz and the outlet temperature of 55 ℃ to obtain the instant corn flour.
Example 2:
(1) cleaning, removing impurities, drying, crushing and peeling high-quality corn kernels, adjusting the water content to 25%, adding the corn kernels into a bulking machine, bulking under the pressure of 1.5MPa and the temperature of 250 ℃, immediately crushing the puffed corn kernels after the temperature of the puffed corn kernels is reduced to room temperature, and sieving the puffed corn kernels with a 80-mesh sieve to obtain puffed corn flour;
(2) soaking the puffed corn flour in a sodium bicarbonate solution with the pH of 8.2 at 60 ℃ for 12h, adding purified water with the weight of 8 times and the temperature of 60 ℃, and performing wet pulping treatment by using a JMS-50 colloid mill under the conditions that the rotating speed of a motor is 3500r/min and the single cycle is adopted to obtain pretreated corn pulp;
(3) treating the pretreated corn slurry for 8min at 100 ℃, placing the pretreated corn slurry in a water bath kettle at 60 ℃ for cooling and maintaining the temperature constant, adjusting the pH to 9.5 by adopting 1mol/L sodium hydroxide solution, then adding alkaline protease accounting for 3.5% of the mass of the corn slurry, and carrying out enzymolysis for 60min under the sweep frequency ultrasonic treatment condition that the sweep frequency ultrasonic mode is (40 +/-2)/(40 +/-2) kHz and the sweep frequency period is 650ms to obtain sweep frequency ultrasonic-enzymolysis corn slurry;
(4) regulating the pH of the sweep frequency ultrasonic-enzymolysis corn slurry to 7.0 by adopting 1mol/L sodium hydroxide solution, and homogenizing for 7min under 15-30MPa by using a high-pressure homogenizer to obtain homogenized corn slurry;
(5) inactivating enzyme of the homogenized corn pulp at 95 deg.C for 10min, vacuum concentrating, and concentrating to 20-35% to obtain concentrated corn pulp;
(6) and (3) carrying out spray drying on the concentrated corn juice at the conditions of air inlet temperature of 220 ℃, fan frequency of 60Hz and outlet temperature of 70 ℃ to obtain the instant corn flour.
Example 3:
(1) cleaning, removing impurities, drying, crushing and peeling high-quality corn kernels, adjusting the water content to 10%, adding the corn kernels into a bulking machine, bulking under the pressure of 1.0MPa and the temperature of 200 ℃, immediately crushing the bulked corn kernels after the temperature of the bulked corn kernels is reduced to room temperature, and sieving the bulked corn kernels with a 80-mesh sieve to obtain bulked corn flour;
(2) soaking the puffed corn flour in sodium bicarbonate solution with pH of 7.8 at 60 ℃ for 12h, adding purified water with weight of 7 times and temperature of 55 ℃, and performing wet pulping treatment by adopting a JMS-50 colloid mill under the conditions of motor rotation speed of 3000r/min and single cycle to obtain pretreated corn pulp;
(3) treating the pretreated corn slurry for 8min at 95 ℃, placing the pretreated corn slurry in a water bath kettle at 55 ℃ for cooling and maintaining the temperature constant, adjusting the pH to 9.5 by adopting 1mol/L sodium hydroxide solution, then adding neutral protease accounting for 3.5% of the mass of the corn slurry, and carrying out enzymolysis for 45min under the sweep frequency ultrasonic treatment condition that the sweep frequency ultrasonic mode is (40 +/-2)/(60 +/-2) kHz and the sweep frequency period is 550ms to obtain sweep frequency ultrasonic-enzymolysis corn slurry;
(4) adjusting the pH of the sweep frequency ultrasonic-enzymolysis corn slurry to 7.0 by adopting 1mol/L sodium hydroxide solution, and homogenizing for 6min under 20MPa by using a high-pressure homogenizer to obtain homogenized corn slurry;
(5) inactivating enzyme of the homogenized corn pulp at 95 deg.C for 10min, vacuum concentrating, and concentrating to 29% to obtain concentrated corn pulp;
(6) and (3) carrying out spray drying on the concentrated corn juice at the conditions of air inlet temperature of 200 ℃, blower temperature of 60Hz and outlet temperature of 60 ℃ to obtain the instant corn flour.
Example 4:
(1) cleaning, removing impurities, drying, crushing and peeling high-quality corn kernels, adjusting the water content to 20%, adding the corn kernels into a bulking machine, bulking the corn kernels at the pressure of 0.5MPa and the temperature of 250 ℃, immediately crushing the corn kernels after the temperature of bulked corn kernels is reduced to room temperature, and sieving the corn kernels with a 80-mesh sieve to obtain bulked corn flour;
(2) soaking the puffed corn flour in a sodium bicarbonate solution with the pH of 8.0 at 60 ℃ for 12h, adding purified water with the weight 5 times that of the puffed corn flour and the temperature of 50 ℃, and performing wet pulping treatment by adopting a JMS-50 colloid mill under the conditions that the rotating speed of a motor is 3000r/min and the single cycle to obtain pretreated corn pulp;
(3) treating the pretreated corn slurry for 8min at 95 ℃, placing the pretreated corn slurry in a water bath kettle at 50-60 ℃ for cooling and maintaining the temperature constant, adjusting the pH to 9.0 by adopting 1mol/L sodium hydroxide solution, then adding papain with the mass of 1.5% of that of the corn slurry, and carrying out enzymolysis for 40min under the sweep frequency ultrasonic treatment conditions that the sweep frequency ultrasonic mode is (60 +/-2)/(60 +/-2) kHz and the sweep frequency period is 400ms to obtain sweep frequency ultrasonic-enzymolysis corn slurry;
(4) regulating the pH of the sweep frequency ultrasonic-enzymolysis corn slurry to 7.0 by adopting 1mol/L sodium hydroxide solution, and homogenizing for 5min under 30MPa by using a high-pressure homogenizer to obtain homogenized corn slurry;
(5) inactivating enzyme of the homogenized corn slurry at 95 deg.C for 10min, vacuum concentrating, and concentrating to 25% to obtain concentrated corn slurry;
(6) and (3) carrying out spray drying on the concentrated corn juice at the conditions of air inlet temperature of 200 ℃, blower 45Hz and outlet temperature of 70 ℃ to obtain the instant corn flour.
Example 5:
(1) cleaning, removing impurities, drying, crushing and peeling high-quality corn kernels, adjusting the water content to 10%, adding the corn kernels into a bulking machine, bulking under the pressure of 1.5MPa and the temperature of 200 ℃, immediately crushing and sieving by a 80-mesh sieve after the temperature of bulked substances is reduced to room temperature to obtain bulked corn flour;
(2) soaking the puffed corn flour in 55 ℃ sodium bicarbonate solution with the pH value of 8.0 for 12h, adding purified water with the weight of 7 times and the temperature of 55 ℃, and performing wet pulping treatment by adopting a JMS-50 colloid mill under the conditions that the rotating speed of a motor is 2500r/min and the single cycle is adopted to obtain pretreated corn pulp;
(3) treating the pretreated corn slurry for 8min at 95 ℃, placing the pretreated corn slurry in a water bath kettle at 55 ℃ for cooling and maintaining the temperature constant, adjusting the pH to 9.5 by adopting 1mol/L sodium hydroxide solution, then adding alkaline protease accounting for 3.5% of the mass of the corn slurry, and carrying out enzymolysis for 55min under the sweep frequency ultrasonic treatment condition of a sweep frequency ultrasonic mode of 60 +/-2)/(60 +/-2) kHz and a sweep frequency period of 500ms to obtain sweep frequency ultrasonic-enzymolysis corn slurry;
(4) adjusting the pH of the sweep frequency ultrasonic-enzymolysis corn slurry to 7.0 by adopting 1mol/L sodium hydroxide solution, and homogenizing for 6min at 20MPa by using a high-pressure homogenizer to obtain homogenized corn slurry;
(5) inactivating enzyme of the homogenized corn pulp at 95 deg.C for 10min, vacuum concentrating, and concentrating to 25% to obtain concentrated corn pulp;
(6) and (3) carrying out spray drying on the concentrated corn juice at the conditions of air inlet temperature of 200 ℃, fan temperature of 55Hz and outlet temperature of 65 ℃ to obtain the instant corn flour.
The following are some of the experimental results:
TABLE 1 physicochemical indices of the examples
The method combines the corn wet processing with the enzymolysis treatment and combines the enzymolysis treatment with the sweep frequency ultrasonic wave, is applied to the production of the instant corn flour, prepares the corn flour with good gelatinization property, good solubility and good reconstitution property, improves the edible quality of the corn flour and improves the utilization and development of the main corn food. The coverage area of the frequency range of the sweep-frequency ultrasonic wave is large, the ultrasonic treatment frequency is easy to approach the self resonance frequency, and most of cavitation nuclei can achieve the optimal cavitation effect in a short time. From table 1, it can be found that, under the synergistic treatment effect of enzymolysis-frequency sweep ultrasonic wave, the zein hydrolysis degree and the solubility both show different degree changes. The zein hydrolysis and solubility of the 5 group examples were significantly improved over the control group. According to the cavitation effect theory, the frequency sweeping ultrasonic wave can increase the number of ultrasonic cavitation bubbles and the size of the cavitation bubbles, so that the molecular force among proteins is easier to destroy, more small protein aggregates are generated, and the solubility of the zein is improved, so that the contact chance of alkaline protease and the zein is increased, the enzymolysis is easier, and the hydrolysis degree of the ultrasonic wave after the frequency sweeping ultrasonic treatment is obviously increased. In addition, in example 1, the solubility of zein is the highest when the frequency sweep mode is (40 ± 2)/(40 ± 2) kHz and the frequency sweep period is 550ms, which indicates that the inherent frequency of zein may be around 40kHz, and protein molecules increase in amplitude under the action of external acoustic resonance, are prone to form non-covalent-bond molecules with moisture, and increase the interaction force with an aqueous solvent, so that the solubility is increased.
Hydrophobic forces, also known as hydrophobic bonds, are the main forces for maintaining the higher structure of proteins, play an important role in the formation and stabilization of the tertiary and quaternary structure of proteins, and also influence the conformational and functional properties of proteins. One of the commonly used methods for detecting the hydrophobicity of the surface of the protein is a 1-phenyl-8-naphthalenesulfonic Acid (ANS) fluorescence probe method. After the zein is subjected to enzymolysis-frequency sweeping ultrasonic wave synergistic treatment, the zein surface hydrophobicity strength is improved, wherein the hydrophobicity index of the zein in the example 1 is the highest. This is because for the dual-plate swept-frequency ultrasonic treatment mode, amplitude superposition or amplitude reduction occurs between the vibrating plates which are placed opposite to each other, which may make the amplitude favorable for merging the microbubble cores to make the volumes thereof larger, and then through extrusion and rupture, strong shearing force and instantaneous high pressure are generated to be favorable for stretching the zein structure, and the internal hydrophobic groups are exposed, so that the protein surface hydrophobicity is increased, which indicates that the zein structure becomes loose, corresponding to the results of solubility and hydrolysis of the zein. In addition, compared with the control group, the viscosity of the 5 examples is increased, which shows that under the synergistic treatment effect of enzymolysis and sweep frequency ultrasound, the starch wrapped between protein particles is fully released, so that the gel property and the gelatinization property of the corn flour are improved, and the viscosity of the corn flour after reconstitution is increased.
TABLE 2 organoleptic properties score of the examples
As can be seen from Table 2, the sensory evaluation results substantially match the changes of the physicochemical indices in Table 1. All sensory indexes of the control group are lowest in score, the color and luster of the dry powder of the corn flour subjected to enzymolysis-sweep frequency ultrasonic synergistic treatment, and the palatability, the dissolving state, the reconstitution property and the overall acceptability after reconstitution are obviously improved, and the problems of poor gel property, poor gelatinization property, poor taste and the like of the corn flour are solved. The invention provides a new way for the utilization and development of the corn and realizes the feasibility of preparing the instant corn flour.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (4)
1. A preparation method of instant corn flour is characterized by comprising the following steps:
(1) cleaning, impurity removing, drying, crushing and peeling high-quality corn kernels, adjusting the water content to 10-25%, adding the corn kernels into a swelling machine, swelling at the pressure of 0.5-1.5MPa and the temperature of 150-;
(2) soaking the puffed corn flour in a sodium bicarbonate solution with the pH value of 7.8-8.2 at 50-60 ℃ for 12h, adding purified water with the weight of 5-8 times and the temperature of 50-60 ℃, and performing wet pulping treatment by adopting a JMS-50 colloid mill under the conditions that the motor rotating speed is 2000-3500r/min and the single circulation to obtain pretreated corn slurry;
(3) treating the pretreated corn slurry for 8min at 90-100 ℃, placing the pretreated corn slurry in a water bath kettle at 50-60 ℃ for cooling and maintaining the temperature constant, adjusting the pH to 8.0-9.5 by adopting 1mol/L sodium hydroxide solution, then adding one of trypsin, papain, alkaline protease and neutral protease which account for 1.0-3.5% of the mass of the corn slurry, and carrying out enzymolysis for 30-90min under the sweep frequency ultrasonic treatment conditions of (35 +/-2)/(40 +/-2) kHz, (35 +/-2)/(60 +/-2) kHz, (40 +/-2)/(40 +/-2) kHz, (40 +/-2)/(60 +/-2) kHz and sweep frequency period of 350-;
(4) regulating the pH of the sweep frequency ultrasonic-enzymolysis corn slurry to 7.0 by adopting 1mol/L sodium hydroxide solution, and homogenizing for 3-7min under 15-30MPa by using a high-pressure homogenizer to obtain homogenized corn slurry;
(5) inactivating enzyme of the homogenized corn slurry at 95 deg.C for 10min, vacuum concentrating, and concentrating to 20-35% to obtain concentrated corn slurry;
(6) and (3) carrying out spray drying on the concentrated corn juice at the air inlet temperature of 160-220 ℃, the fan temperature of 50-60Hz and the outlet temperature of 55-70 ℃ to obtain the instant corn flour.
2. The method of making instant corn meal of claim 1, wherein the method comprises: the protease enzymolysis parameters in the step (2) are as follows: the addition amount is 1.5-3.0%, the enzymolysis temperature is 53-56 deg.C, and the enzymolysis time is 40-60 min.
3. The method of making instant corn meal of claim 1, wherein the method comprises: the frequency sweep period is 400-550 ms.
4. The method of making instant corn meal of claim 1, wherein the method comprises: the homogenizing pressure is 20-25 MPa.
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| CN115226842A (en) * | 2022-07-25 | 2022-10-25 | 四川轻化工大学 | Health-care corn flour convenient to brew and preparation process thereof |
| CN115708561A (en) * | 2022-11-16 | 2023-02-24 | 吉林农业大学 | Functional corn flour and efficient preparation method and application thereof |
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