CN114586931A - Preparation method of nutritional easily-digestible corn grit porridge - Google Patents
Preparation method of nutritional easily-digestible corn grit porridge Download PDFInfo
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Classifications
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Polymers & Plastics (AREA)
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of nutrient easily-digestible corn grit porridge, and relates to a method for preparing nutrient easily-digestible corn grit porridge by using corn grit as a raw material. The invention solves the problems of difficult cooking, poor taste, low digestibility and easy aging and retrogradation of the traditional big slag porridge. The preparation method of the nutrient easily digestible corn grit porridge provided by the invention comprises the following steps: 1. pretreating corn residue raw materials; 2. heating and soaking the raw materials; 3. gelatinizing and cooking by constant temperature cooking; 4. carrying out biological enzymolysis on corn steep liquor. The invention relates to a nutrient easy-digestion corn ballast porridge, which has the advantages that: firstly, the nutrient solution is easy to digest and absorb and has high nutritive value; secondly, the storage performance of the big slag porridge is improved, and the aging and the retrogradation of the corn porridge are reduced; thirdly, the process is advanced, and the industrial production is easy to realize; fourthly, the instant noodles are convenient to eat and suitable for wide crowds. Is a preparation method of corn big slag porridge for improving digestibility and nutritive value of corn porridge by improving corn particle structure.
Description
The technical field is as follows: the invention relates to a preparation method of corn dreg porridge with nutrition and easy digestion.
The background art comprises the following steps:
corn is a healthy cereal food since ancient times, and the corn recorded in the compendium of materia medica has the functions of having mild nature and sweet taste, entering liver, kidney and bladder channels, promoting urination and detumescence, calming the liver and benefiting gallbladder, strengthening spleen and excreting dampness, regulating middle energizer and promoting appetite, benefiting lung and calming the heart, clearing damp and heat and the like. Modern medical research shows that the corn contains abundant nutrients, and contains a large amount of saccharides, proteins, fat, dietary fiber, trace elements such as calcium, phosphorus and iron, vitamins and the like.
The protein content of corn is slightly higher than that of polished rice flour, and the cellulose content is 10 times of that of the polished rice flour, so that the corn flour has important effects of stimulating intestinal peristalsis and preventing and treating constipation. Corn contains seven anti-aging agents: minerals of calcium, magnesium and selenium, vitamin A, E, glutathione and unsaturated fatty acid, wherein the glutathione and selenium have strong antioxidation effect and are called as bioactive longevity factors. Investigation finds that the frequent eating of corn has low probability of generating hypertension and cardiovascular and cerebrovascular diseases, and obviously reduces the risk of generating cancer, which is related to the anticancer factors selenium and magnesium. Corn also has various physiological functions of lowering blood pressure, losing weight, protecting vision and the like. Therefore, corn is increasingly popular as a health food in modern society.
The corn porridge is a staple food which is frequently eaten by people, has high nutritive value, particularly low calorie, is a very good healthy staple food, has a very good weight-losing effect, and also has the effects of promoting the metabolism of cholesterol and triglyceride, preventing cardiovascular diseases, improving gastrointestinal functions and the like. The corn big slag porridge is one of corn porridge, is a traditional staple food in northern China, contains main nutrient components in corn, is always well received due to unique flavor and mouthfeel, and is a healthy coarse grain food. However, the corn grit particles are large, the corn protein contained in the corn grit particles belongs to alcohol-soluble protein, the digestion is slow after the corn grit particles are combined with starch, the digestion and absorption of the stomach and intestine are influenced, and the corn grit particles are particularly not suitable for being eaten by special people with weak stomach and intestine functions, such as the old people who like the corn grit porridge and children in large quantities, so the consumption of the corn grit porridge is greatly limited. Therefore, how to develop a preparation method of corn grits porridge which can not only retain the sensory characteristics of the traditional grits porridge but also is beneficial to the digestion and absorption of human bodies is a development direction of the development of future corn porridge products.
At present, aiming at the difficulties, the development of corn steep liquor mainly improves the digestibility and nutrition of the steep liquor by cooking and adding ingredients with digestion aiding and stabilizing agents and the like, for example, Chinese patent CN1284288A discloses a kidney bean corn porridge and a preparation method thereof. However, in order to loosen hard tissues in corn grit particles and improve stability, dietary alkali, a stabilizer and a preservative are respectively added, nutritional ingredients such as vitamins are destroyed, and the nutritional value and the safety of the corn porridge are reduced. For another example, Chinese patent CN1284288A discloses a digestion-promoting stomach-strengthening goose intestine-flavored corn porridge, which is prepared by adding castanea seguinii leaves into the corn porridge to improve the gastrointestinal digestibility, adding ash bark to improve the functions of clearing liver and improving vision, and simultaneously adding auxiliary materials such as goose intestines, purple rice, lean beef, clove, mint and the like which are rich in nutrition, unique in taste and fragrant, so that the corn porridge has a better taste and is suitable for people of all ages. However, the digestibility of corn particles in the corn porridge is not changed, and the addition of clove, mint and the like changes the characteristic flavor and nutrition of the original corn porridge. For another example, chinese patent CN101147542A discloses a method for making corn gruel with waxy corn grits, which solves the problems of long time consumption, high energy consumption and high cost of waxy corn gruel. The porridge made of quick-frozen waxy corn grit is mainly prepared by steaming and sterilizing the quick-frozen waxy corn grit, water, white sugar and VC.
The invention content is as follows:
according to the current research and development situation of corn porridge and the technical background, at present, corn porridge is developed by using corn flour and corn flour, the traditional corn porridge products are developed by using large-particle corn grits as raw materials due to the problems of mouthfeel and digestibility, the existing technical method for improving the corn grits has many defects, the problem of low indigestibility of the corn particles and protein is not solved, and the easily digestible corn grits product beneficial to human health is not really developed at present.
Therefore, the invention aims to provide a preparation method of corn ballast porridge which is easy to digest and has high nutritive value. The method has the advantages of advanced technology, simple process, high nutrient digestibility of the product, and large-scale production.
The preparation method of the nutrient easily digestible corn grit porridge comprises the following specific steps:
(1) pretreatment of corn grit material
Respectively placing corn grit and red kidney beans in an oven, and baking for 10-30 min at the temperature of 120-150 ℃. Taking 1 part of dried barley malt, crushing, sieving with a 100-mesh sieve, mixing with 0.5 part of hawthorn powder, adding 40-60 times of water by volume, extracting for 10-20 min under the condition of 60-100 w of ultrasonic power, and performing centrifugal separation to obtain an extracting solution containing barley malt enzyme (the activity of malt amylase enzyme is 2-5U/mL).
(2) Heating and soaking of raw materials
Uniformly mixing 1 part of red kidney bean and 5-10 parts of corn grit, adding a barley malt extract with the volume of 4-6 times, adding an emulsifier with the volume of 0.1-0.3% of that of water, uniformly mixing, and heating and soaking at 40-60 ℃ for 2.0-3.0 h to fully swell and loosen corn grit particles and red kidney bean particles.
(3) Gelatinization cooking by constant temperature steaming and boiling method
And (3) placing the pretreated corn residue solid-liquid mixture into a jacketed kettle for heating, and intermittently cooking for 4.0-6.0 h at the temperature of 60-95 ℃.
(4) Biological enzymolysis of corn dregs gruel
Adding protease with the volume fraction of 0.2-0.5% (the enzyme activity is more than 100000u/g) into the cooked corn steep liquor, carrying out enzymolysis for 1.0-2.0 h at the temperature of 50-65 ℃, placing the mixture into an autoclave for sterilization for 30min at the temperature of 121 ℃, and carrying out aseptic packaging to obtain the nutritional easily-digestible corn steep liquor.
Compared with the prior art, the invention has the following advantages:
the nutrient wine is easy to digest and absorb and has high nutritive value.
The invention adopts the method of combining constant temperature cooking with enzymolysis, can effectively improve the compact structure of the corn grit porridge, and partially degrades starch and protein into nutrient substances which are easy to be digested and absorbed by intestinal tracts, thereby not only improving the tenderness and taste of corn particles and being easy to be digested and absorbed, but also leading the corn grit porridge to contain more micromolecule polysaccharide and corn peptide, increasing the content of soluble protein to more than 300 mug/mL, being easy to be digested and absorbed by human bodies and having high nutritive value.
And secondly, the storage performance of the large-slag porridge is improved, and the aging and retrogradation of the corn porridge are reduced.
By adding the emulsifier and the double action of enzyme hydrolysis, the aging degree of starch in the corn particles is obviously reduced, the aging resistance can reach more than 70 percent, the aging and retrogradation of the corn porridge are effectively prevented, the original sense and eating quality of the corn porridge can be ensured, and the storage performance of the corn porridge is improved.
And thirdly, the process is advanced, and the industrial production is easy to realize.
The invention adopts the method of constant temperature cooking and processing and biological enzyme technology to process the big slag porridge, effectively changes the structure of protein in corn particles, leads the big grain corn porridge to be easy to cook, digest and decompose, has advanced technology and lower cost, effectively improves the digestion, absorption and nutritive value of the corn porridge, has simple equipment and technology, is easy to operate and is suitable for large-scale production.
Fourthly, the instant noodles are convenient to eat and suitable for wide crowds.
The nutritional easily-digestible corn grit porridge prepared by the invention has high tenderness, good taste, high nutritional value and easy digestion and absorption after the action of digestive enzymes, solves the problems of difficult digestion, aging and retrogradation of the corn grit porridge, is convenient and sanitary to eat, can be used as a substitute product of convenient food, is suitable for various consumer groups such as children, middle-aged and elderly people and has wide market prospect.
Detailed Description
The first embodiment is as follows: the preparation method of the nutritional easily digestible corn grit porridge is realized by the following steps:
(1) pretreatment of corn grit material
Respectively placing the corn grit raw material particles and the red kidney beans in an oven, and baking for 10-30 min at the temperature of 120-150 ℃. Taking 1 part of dried barley malt, crushing, sieving with a 100-mesh sieve, mixing with 0.5 part of hawthorn powder, adding water with the volume of 40-60 times of that of the mixture, extracting for 10-20 min under the condition of the ultrasonic power of 60-100 w, and performing centrifugal separation to obtain an extracting solution containing barley malt enzyme (the activity of malt amylase enzyme is 2-5U/mL).
(2) Heating and soaking of raw materials
Uniformly mixing 1 part of red kidney bean and 5-10 parts of corn grit, adding a barley malt extract with the volume of 4-6 times, adding an emulsifier with the water volume of 0.1-0.3%, uniformly mixing, and heating and soaking for 2.0-3.0 hours at 40-60 ℃ to fully swell and loosen the structure of the corn grit particles and the red kidney bean particles.
(3) Gelatinization cooking by constant temperature steaming and boiling method
And (3) placing the pretreated corn residue solid-liquid mixture into a jacketed kettle for heating, and intermittently cooking for 4.0-6.0 h at the temperature of 60-95 ℃.
(4) Biological enzymolysis of corn dregs gruel
Adding protease with the volume fraction of 0.2-0.5% into the cooked corn grit porridge, carrying out enzymolysis for 1.0-2.0 h at the temperature of 50-65 ℃, then placing the mixture into an autoclave for sterilization for 30min at the temperature of 121 ℃, and carrying out aseptic packaging to obtain the nutritional easily digestible corn grit porridge.
The second embodiment is as follows: the difference between the embodiment and the first embodiment is that in the step (1), corn grit and red kidney beans are baked for 15-20 min at the temperature of 120-140 ℃, then 1 part of dried barley malt and 0.5 part of hawthorn powder are mixed, 50-60 times of water in volume is added, extraction is carried out for 15-20 min under the condition of 80-100 w of ultrasonic power, and centrifugal separation is carried out to obtain the extracting solution containing the barley malt enzyme. Other steps are the same as in the first embodiment.
The third concrete implementation mode: the difference between the first embodiment and the first embodiment is that 1 part of red kidney beans and 8-10 parts of corn grits are uniformly mixed in step (2), 5-6 times of barley malt extract is added, 0.2-0.3% of glycerin monostearate emulsifier is added and uniformly mixed, and the mixture is heated and soaked for 2.0-3.0 hours at 50-60 ℃ to enable corn grits and red kidney beans to be fully swelled and loose in structure. Other steps are the same as in the first embodiment.
The fourth concrete implementation mode: the difference between the embodiment and the first embodiment is that in the step (3), flavourzyme with volume fraction of 0.3-0.5% is added into the cooked big slag porridge, and enzymolysis is carried out for 1.0-2.0 h at 50-60 ℃. Other steps are the same as in the first embodiment.
Claims (5)
1. A preparation method of nutritional easily digestible corn grit porridge is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of corn grit material
Respectively placing corn grit and red kidney beans in an oven, baking for 10-30 min at the temperature of 120-150 ℃, taking 1 part of dried barley malt, crushing, sieving by a 100-mesh sieve, mixing with 0.5 part of hawthorn powder, adding water with the volume of 40-60 times, extracting for 10-20 min under the condition of ultrasonic power of 60-100 w, and performing centrifugal separation to obtain an extracting solution containing barley malt enzyme;
(2) heating and soaking of raw materials
Uniformly mixing 1 part of red kidney bean and 5-10 parts of corn grit, adding a barley malt extract with the volume 4-6 times that of the mixture, adding an emulsifier with the water volume of 0.1-0.3%, uniformly mixing, and heating and soaking at 40-60 ℃ for 2.0-3.0 hours to fully swell and loosen corn grit particles and red kidney bean particles;
(3) gelatinization cooking by constant temperature steaming and boiling method
Placing the pretreated corn residue solid-liquid mixture into a jacketed kettle for heating, and intermittently steaming for 4.0-6.0 h at the temperature of 60-95 ℃;
(4) biological enzymolysis of corn dregs gruel
Adding protease with the volume fraction of 0.2-0.5% into the cooked corn grit porridge, carrying out enzymolysis for 1.0-2.0 h at the temperature of 50-65 ℃, then placing the mixture into an autoclave for sterilization for 30min at the temperature of 121 ℃, and carrying out aseptic packaging to obtain the nutritional easily digestible corn grit porridge.
2. The method for preparing the corn steep liquor porridge with easy digestion and nutrition as claimed in claim 1, wherein the method comprises the following steps: in the step of pretreating corn grit raw materials, the corn grit and the red kidney beans are respectively placed in an oven, baked for 15-20 min at the temperature of 120-140 ℃, extracted for 10-15 min under the condition of 80-100 w of ultrasonic power, and centrifuged to obtain an extracting solution containing the maltase with the amylase activity of 2-5U/mL.
3. The method for preparing the corn steep liquor porridge with easy digestion and nutrition as claimed in claim 1, wherein the method comprises the following steps: in the step of heating and soaking the raw materials, 1 part of red kidney beans and 6-8 parts of corn grits are uniformly mixed, 5-6 times of barley malt extract is added, then 0.2-0.3% of glycerin monostearate emulsifier by volume is added and uniformly mixed, and the mixture is heated and soaked for 2.0-3.0 hours at the temperature of 40-50 ℃.
4. The method for preparing the corn steep liquor porridge with easy digestion and nutrition as claimed in claim 1, wherein the method comprises the following steps: in the gelatinization cooking step by a constant-temperature cooking method, the indirect heating mode is to cook for 1.0-2.0 h at the temperature of 60-85 ℃ and then cook for 3.0-4.0 h at the temperature of 85-95 ℃.
5. The method for preparing the corn steep liquor porridge with easy digestion and nutrition as claimed in claim 1, wherein the method comprises the following steps: in the biological enzymolysis step of the corn ballast porridge, the steamed ballast porridge is added with flavourzyme with the volume fraction of 0.3-0.4% and the enzyme activity of more than 100000u/g, and the enzymolysis is carried out for 1.0-2.0 h at the temperature of 50-55 ℃.
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