CN115299556A

CN115299556A - Production method of total-nutrient corn base material powder

Info

Publication number: CN115299556A
Application number: CN202210013246.7A
Authority: CN
Inventors: 任健; 程红; 陈佳鹏; 宋春丽; 郑喜群; 刘晓兰; 胡裔昌; 孙天颖; 王玉山
Original assignee: Heilongjiang Yimu Hetian Agricultural Technology Development Co ltd; Qiqihar University
Current assignee: Heilongjiang Yimu Hetian Agricultural Technology Development Co ltd; Qiqihar University
Priority date: 2022-01-07
Filing date: 2022-01-07
Publication date: 2022-11-08
Anticipated expiration: 2042-01-07
Also published as: CN115299556B

Abstract

The invention relates to the technical field of food processing, in particular to a production method of total nutrient corn base material powder. The full-nutrition corn base material powder is obtained by using whole corn seeds as raw materials, performing anaerobic fermentation, washing, pulping, homogenizing, dehydrating and drying after airflow puffing. The high-fiber corn whole flour is obtained by taking the corn whole grains which are not peeled and degermed as raw materials and combining an airflow puffing technology with an anaerobic fermentation and pulping process, so that the fiber content is completely reserved on the premise of ensuring the improvement of the taste and the balance of nutrition, and the high-fiber corn whole flour can be fully utilized.

Description

Production method of total-nutrient corn base material powder

Technical Field

The invention relates to the technical field of food processing, in particular to a production method of total nutrient corn base material powder.

Background

Corn is an annual gramineous plant, also called corn, maize, rods and the like, is an important food crop and an important feed source, is also the food crop with the highest total yield all over the world, and is rich in nutrition. The dry corn kernel contains protein, fat, starch, rich dietary fiber, vitamin B, vitamin E and trace elements necessary for human body. Corn is popular with consumers due to rich nutrient components and aromatic flavor, and has a large market, but the products of corn production enterprises are mainly primary processed products at present, and the added value of the products is not high.

The main processing mode of the existing corn flour is to dry peel and degerm mature corn grains and then dry crush the corn grains to obtain a primary grain processing product corn flour, or peel and degerm the corn grains, and only reserve starch and grind the corn flour into finer corn flour. However, because the methods all adopt pretreatment procedures such as peeling and degerming, the process is complicated, the raw materials are wasted, and the prepared product has the problems of low viscoelasticity, rough and hard taste, poor palatability and the like. Therefore, the processing method of corn flour needs to be improved.

Disclosure of Invention

In order to solve the problems of the corn flour prepared by the existing processing method, the invention provides a production method of total nutrient corn base material powder. The high-fiber whole corn flour is obtained by taking whole corn grains which are not peeled and degermed as raw materials and combining an airflow puffing technology with an anaerobic fermentation and pulping process, so that the fiber content is completely reserved on the premise of ensuring the improvement of the taste and balanced nutrition, and the high-fiber whole corn flour can be fully utilized.

One of the technical schemes of the invention is a production method of total nutrient corn base material powder, which comprises the following steps:

the full-nutrition corn base material powder is obtained by using whole corn seeds as raw materials, performing anaerobic fermentation, washing, pulping, homogenizing, dehydrating and drying after airflow puffing.

Furthermore, the air flow expansion temperature is 120-130 ℃, the air flow expansion time is 80-100 s, and the air flow expansion pressure is 0.1-0.2 MPa.

In the air flow puffing process, the whole corn seeds are cleaned, disinfected and softened in the transmission process by high-temperature steam, so that the palatability and the processability of the corn flour obtained by the subsequent fermentation treatment and pulping process of the whole corn seeds are ensured under the condition of not peeling, and the utilization rate of cellulose in the corn peel is improved because the corn peel is not peeled. Meanwhile, the airflow puffing only acts on the corn epidermis, so the effect on the corn starch is small. However, extrusion and microwave puffing can cause the starch of the corn to be modified. The temperature and time limits of the air puffing are set based on the consideration of the factor that the fiber in the corn bran is not lost, and the fiber is decomposed and lost in the puffing process when the air puffing temperature is too high or the air puffing time is too long, so that the utilization rate of the fiber in the corn flour is influenced; if the air puffing temperature is too low or the air puffing time is too short, the corn bran cannot be softened well, so that the palatability and the processability of the subsequently prepared corn flour are affected.

Meanwhile, the internal tissues of the corn subjected to airflow puffing generate a large amount of fine porous sponges, so that the strain loading in the subsequent lactobacillus fermentation process is facilitated, the fermentation efficiency is improved, and the final product has excellent palatability and processability.

Further, the anaerobic fermentation specifically comprises the following steps: inoculating lactobacillus according to the inoculation amount of 0.01-0.02%, and then performing anaerobic fermentation for 14-16 h at the temperature of 30-40 ℃.

The palatability and the processing property of the corn flour can be improved by utilizing a microbial fermentation method. The lactobacillus fermentation is to ferment corn flour by using strains, the microorganisms contain rich enzyme systems, and the combined action of the enzymes can destroy the compact structure of macromolecular substances such as starch, cellulose and protein, change the structure of the macromolecular substances such as starch, protein and cellulose in the corn flour, and change the composition of the corn flour. The starch content of the fermented corn flour is improved, other relative contents are reduced (mainly crude fiber and ash), and the reduction of the protein content indicates that the protein molecules wrapped around the starch are damaged by microorganisms and the starch molecules are purified. And the amylose content in the fermented corn is increased, and the side chains of partial amylopectin are hydrolyzed by the fermentation action of lactic acid bacteria, so that the average molecular weight of a macromolecular starch area mainly containing the amylopectin is reduced, while the average molecular weight of a micromolecular starch area mainly containing the amylose is increased, and the relative content of the amylopectin is reduced. In addition, the modified corn flour is fermented, so that the structure of the corn protein Zein tends to be stable, and the stability of the corn dough is also increased. Exogenous enzyme systems such as protease, cellulase and the like can be added to more effectively improve the properties of the corn flour. Finally, the fermented corn flour exhibits better toughness and viscosity, thereby improving its processing properties, such as palatability, chewing resistance, and tensile properties.

Further, the washing is: after the anaerobic fermentation product is subjected to solid-liquid separation, the solid material is washed by using high-pressure spray water until the pH value is 6.8-7.2.

Further, liquid obtained after the anaerobic fermentation product is subjected to solid-liquid separation returns to the anaerobic fermentation tank for reuse.

Further, the grinding specifically comprises the step of mixing the washed solid fermentation powder with water to obtain ground pulp, wherein the ground pulp is subjected to file grinding and tooth grinding simultaneously until the particle size of the solid fermentation powder is 120-140 meshes, and the mass ratio of the solid fermentation powder to the water is 1: (2-4).

The solid fermentation powder after lactobacillus fermentation is subjected to filing and tooth grinding mixed treatment, so that the filing time is long and the energy consumption is high; the combination of the two can reduce the grinding times and save energy.

Further, the homogenizing pressure is 15-20Mpa, 3-5 minutes per time, and the homogenizing time is 3-8 times.

Further, the dehydration drying adopts flash evaporation after filtration.

Furthermore, the flash evaporation temperature is 160-180 ℃, and the flash evaporation time is 2-5 s.

Further, an enzyme preparation is added in the anaerobic fermentation process.

Further, the mass ratio of the addition amount of the enzyme preparation to the solid fermentation powder is 1: (80-100).

Further, the adding time of the enzyme preparation is 110-130 min before the fermentation is ended; the enzyme preparation is cellulase and/or hemicellulase.

Although the lactobacillus fermentation can improve the structure of the corn flour, so that the processing performance and the palatability of the prepared corn flour are improved, the pure lactobacillus fermentation cannot fully degrade substances such as starch, cellulose and the like in the corn, and in addition, the corn bran is not removed before the fermentation, so that the processing performance and the palatability improving effect of the lactobacillus fermentation on the corn flour are limited, and the corn flour after the pure lactobacillus fermentation cannot achieve the elasticity, the toughness, the agglomeration property and the chewiness which are comparable to those of wheat flour. Therefore, in the technical scheme of the invention, the enzyme preparation is added at the later stage of the anaerobic fermentation of the lactic acid bacteria, on one hand, the enzyme preparation can further degrade starch and cellulose which cannot be sufficiently decomposed by the lactic acid bacteria, so that the performance of the fermented corn flour is improved, on the other hand, the degradation of the cellulose and the like by the enzyme preparation provides a new fermentation substrate for the lactic acid bacteria, so that the fermentation activity of the lactic acid bacteria at the later stage of the anaerobic fermentation is enhanced, the two generate a synergistic effect, the anaerobic fermentation efficiency of the lactic acid bacteria is remarkably improved, and the technical problem that the corn flour obtained by using single lactic acid bacteria in the prior art cannot be comparable to wheat flour is solved. The adding time of the enzyme preparation is considered based on the fact that the enzyme preparation and the lactobacillus are promoted to exert the maximum synergistic effect, if the adding time of the enzyme preparation is too early, the enzyme preparation participates in the fermentation degradation process of the corn too early, the acting force of the difficultly-degraded substances in the later fermentation period is insufficient, meanwhile, the synergistic effect of the enzyme preparation and the lactobacillus is obviously weakened, and if the adding time of the enzyme preparation is too late, the exerting space of the synergistic effect between the enzyme preparation and the lactobacillus is small, so that the improvement of the fermentation efficiency is not facilitated.

Further, when the anaerobic fermentation is terminated, the pH value of the fermentation environment is 4-5.

Meanwhile, the fermentation time of the lactic acid bacteria is long and difficult to control, at least 24 hours of fermentation is needed in the prior art, and how to adopt an effective means to control the fermentation process to shorten the fermentation time is the key for realizing the industrial scale production of the whole corn flour. According to the invention, the enzyme preparation is added in the fermentation process, so that the enzyme preparation and the enzyme preparation generate a synergistic effect, the fermentation efficiency is improved, the fermentation time is shortened, the pH value of the fermentation is increased, and the problem of poor flavor caused by too low pH value is avoided.

According to the second technical scheme, the total nutrient corn base material powder is produced by the production method of the total nutrient corn base material powder.

According to the third technical scheme, the food is prepared by taking the total nutrient corn base material powder as a raw material. The food product can be used for controlling diabetes or obesity.

Corn starch consists of two glucose polymers, amylose and amylopectin, with an amylose content of about 25%. The ratio of amylose to amylopectin has a decisive influence on the health benefits and the final quality of the corn starch. The resistant starch content in high amylose starch is higher. Resistant starch, which is not digested and absorbed in the small intestine but reaches the colon after 2 hours of eating and is fermented by the microbial flora in the colon, and then exerts a beneficial physiological effect, is considered as one of the constituents of dietary fiber. The resistant starch has important effects in promoting intestinal health and preventing colorectal cancer, type II diabetes, obesity, heart disease, osteoporosis and other diseases, and the resistant starch can increase satiety and reduce food intake, and has important effects on obese people. Most of processed starch-containing foods contain a small amount of resistant starch, but the content of the resistant starch in foods using conventional wheat flour or corn flour such as bread is less than 1%, and after the treatment of the invention, the amylose and the resistant starch in the whole corn flour are remarkably increased, so that the corn flour has the physiological effects of effectively controlling weight, preventing constipation, heart disease and colon cancer incidence, controlling diabetes and the like.

Compared with the prior art, the invention has the beneficial effects that:

in order to solve the problems of the corn flour prepared by the existing processing method, the invention effectively controls the fermentation process according to the means of combining the airflow puffing technology and the novel filing process of the whole corn grains, thereby providing a production process of the whole corn flour with high utilization rate of cellulose in the corn, and ensuring that the taste is improved and the fiber content is completely reserved on the premise of balanced nutrition.

According to the invention, the whole corn kernels are subjected to airflow puffing, the corn bran is softened while the corn kernel-shaped structure is improved, then the airflow puffed corn kernels are directly used as an anaerobic fermentation raw material, lactobacillus is inoculated for anaerobic fermentation, the anaerobic fermentation efficiency of the lactobacillus on the corn is improved, the processability and palatability of the corn flour are improved, and the later-stage anaerobic fermentation efficiency of the lactobacillus is further improved by combining with the technical means of adding an enzyme preparation in the later stage of the anaerobic fermentation, so that the performance of the obtained corn flour is better.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.

Example 1

(1) Grain cleaning: removing impurities from corn, removing stones, and cleaning;

(2) Airflow puffing: the corn passes through the steam spray probe sensor and the steam gun is started, so that the corn is cleaned, washed, sterilized and softened in the transmission process of high-temperature steam, and is puffed for 80 seconds at the temperature of 120 ℃. The pressure in the chamber was maintained at a pressure of 0.1 MPa. The conveyor speed was 80 seconds/distance and the cavity travel distance was set at 140 cm.

(3) Anaerobic fermentation: the soaked corn dry material and water are mixed according to the mass ratio of 1:2 (1:2-4 can all), inoculating lactobacillus (lactobacillus plantarum) according to the inoculation amount of 0.01%, performing sealed anaerobic fermentation at 37 +/-1 ℃ for 15 hours, wherein the pH value is 4.5, filtering, performing solid-liquid separation to obtain a solid fermentation product and a liquid fermentation product, and returning the liquid fermentation product to a fermentation tank to be used as fermentation mother liquor for anaerobic fermentation and recycling.

(4) Washing: washing the solid fermentation product obtained in the step (3) by using high-pressure spraying cold water until the pH value is 6.8, and drying.

(5) Grinding: and (3) mixing the fermentation product treated in the step (4) with water according to the mass ratio of the solid to the water of 2:1, and then carrying out pulping treatment for 1h by using a mixed pulp grinder (a file grinder and a toothed pulp grinder integrated machine), wherein the grain diameter of the corn is 120 meshes.

(6) High-pressure homogenization: and (5) carrying out high-pressure homogenization on the high-pressure product treated in the step (5), wherein the high-pressure homogenization condition is 15MPa, the high-pressure homogenization frequency is 3 times, and the high-pressure homogenization time is 3min each time.

(7) And (3) dehydrating and drying: and (4) removing water from the high-pressure homogenized slurry obtained in the step (6) by adopting a plate-and-frame filter, and then carrying out flash evaporation for 5s at the temperature of 170 ℃ to obtain the total-nutrient corn base meal.

Example 2

The difference from example 1 is that, in the anaerobic fermentation process in step (3), cellulase is added 110min before the fermentation is terminated (the mass ratio of cellulase to solid fermentation powder is 1.

Example 3

The difference from example 1 is that the mixture slurry of step (5) was replaced with a rasper.

Example 4

The difference from example 1 is that the mixture refiner of step (5) was replaced with a toothed refiner.

Example 5

The difference from example 1 is that the slurry process of the mixture in step (5) is changed to a first file mill for 0.5h, and then a tooth-shaped refiner is used to make the grain size of corn 120 mesh.

Example 6

The difference from example 2 is that cellulase is added at the start of anaerobic fermentation in step (3).

Example 7

The difference from example 2 is that cellulase was added 60min before the end of the fermentation during the anaerobic fermentation.

Example 8

The difference from example 2 was that cellulase was replaced with cellulase and pepsin at a mass ratio of 1:1.

Example 9

The difference from example 2 is that the lactobacillus plantarum used for anaerobic fermentation is acclimatized before being added, and the specific steps are as follows:

a. respectively preparing an MRS solid culture medium and an MRS liquid culture medium;

b. different amounts of lactic acid were added to 100mL of MRS medium to obtain acidic MRS media with lactic acid concentrations of 5g/L, 10g/L, and 15g/L, respectively.

c. The lactobacillus plantarum is taken out of a refrigerator, activated, streaked and separated in a solid MRS culture medium, single bacterium colonies are selected and inoculated in a 100mLMRS liquid culture medium, after anaerobic culture at 37 ℃ for 24 hours, the single bacterium colonies are inoculated in an acidic MRS culture medium with the concentration of 5g/L according to the amount of 2% of the bacterium liquid, after the growth is stable, the single bacterium colonies are inoculated in an acidic MRS culture medium with the concentration of 10g/L according to the amount of 2% of the bacterium liquid, after the growth is stable, the single bacterium colonies are inoculated in an acidic MRS culture medium with the concentration of 15g/L according to the amount of 2% of the bacterium liquid, the growth is stable through anaerobic culture at 37 ℃, and then the single bacterium colonies are inoculated in an MRS liquid culture medium added with a liquid fermentation product (the liquid fermentation product mentioned in the step (3) in the example 1) (the mixing volume ratio of the liquid fermentation product to the MRS liquid culture medium is 2:2) according to the amount of 2% of the bacterium liquid fermentation product), and the single bacterium colonies are subjected to anaerobic culture at 37 ℃ until the growth is stable, so that the lactobacillus plantarum subjected to be domesticated.

In the process of fermenting corn flour by using lactic acid bacteria, the fermentation environment is constantly acidified along with the process of anaerobic acid production by the lactic acid bacteria, so that the fermentation environment gradually deviates from the optimal fermentation environment of the lactic acid bacteria, when the lactic acid bacteria are in an acid stress environment, the lactic acid bacteria can influence the process of absorbing nutrient substances and synthesizing protein, and can generate certain stress reaction, so that the adverse effects of influencing the taste and the processability of the corn are generated, and the method is another important reason why the single use of the lactic acid bacteria for fermenting the corn is not ideal. In order to solve the technical problem, before the anaerobic fermentation of the lactic acid bacteria, the lactic acid bacteria are domesticated, so that the acid resistance of the lactic acid bacteria is improved, the lactic acid bacteria are promoted to keep higher fermentation activity, and the anaerobic fermentation efficiency and the performance of the corn flour are improved.

Example 10

The same as example 9, except that after washing to pH 6.8 in step (4), alpha-glucanotransferase was added to the solid fermentation product in an amount of 1%, and incubated at 32 ℃ for 20min, then 1% maltogenic amylase was added, and treated at 50 ℃ for 35min, and then dried.

Alpha glucanotransferase has transferase activity and is capable of cleaving the alpha-1,4-glucan amylose donor (the amylose and amylopectin region of amylose) and attaching the cleaved short chain to the acceptor chain (the original or other chain) through the formation of the alpha-1,6 glycosidic bond. The enzyme reaction not only produces branching, but also the non-reducing end can be used for further extending alpha-1,4-glucan chain. The linkages of the fragments between the amylose clusters in starch can be hydrolyzed by a starch branching enzyme, thereby producing amylose clusters, while the branching enzyme links branched side chains to amylose to produce branched amylose; after the alpha-glucanotransferase is used for treating the product, the maltogenic amylase is continuously used for treating the product, the long side chain can be cut into the short side chain, and the glucose is transferred to the side chain, so that the branching degree of amylose in the starch is improved, the starch can be hydrolyzed more slowly by increasing the branching degree, the blood sugar is prevented from being increased rapidly in a short time after the starch is ingested, the hydrolysis is slowed, the energy can be continuously supplied, and the blood sugar is more stable.

Example 11

The difference from example 1 is that 1% pullulanase-producing bacteria were inoculated simultaneously with lactobacillus plantarum.

Example 12

The difference from example 10 is that 1% pullulanase-producing bacteria were inoculated simultaneously with lactobacillus plantarum.

Pullulanase is an important industrial enzyme, and the pullulanase and a complex enzyme generated by lactobacillus plantarum fermentation are subjected to synergistic action, so that the utilization rate and the production efficiency of starch can be greatly improved, alpha-1,6-glycosidic bonds in branched starch branch points can be specifically hydrolyzed to form amylose, and the content of resistant starch is improved.

Example of Effect verification

Performance validation experiments were conducted on examples 1-12 (labeled samples 1-12) and commercially available, unfermented, peeled corn meal (labeled sample 13) to compare the technical effects; the specific process is as follows:

(1) The protein content (GB/T5009.5-2016 Kjeldahl method), fat (GB/T14772-2008 Soxhlet extraction method), starch content (GB/T5009.9-2016 acidolysis method), cellulose content (GB/T5009.88-2014 enzyme weight method), ash content (GB/T5009.4-2016 burning method), amylose content (GB/T5009.4-2016 burning method) and resistant starch content (Megazyme resistant starch kit method) of corn flour are measured, and the results are shown in Table 1.

(2) The samples 1-13 are prepared into whole corn cakes, and the specific preparation process comprises the following steps:

a, taking 200g of corn flour, 90mL of baking oil, 100g of eggs and 90g of white granulated sugar;

b, stirring and uniformly mixing the baking oil and the egg yolk until the mixture is milk white and fine;

c, beating the egg white and the white granulated sugar together;

d, adding corn flour into the step b, uniformly mixing, and blending into paste;

e, adding the materials in the step c into the step d for 3 times, uniformly mixing, and blending into paste;

f, brushing bottom oil in advance on the cake cup to prevent adhesion, and adding the product e into the cake cup;

g, preheating the oven at 180 ℃ for 5 minutes, heating the oven at 150 ℃ and heating the oven at 160 ℃ for 17 minutes.

Comparing the hardness, elasticity, resilience and chewiness of the whole corn cake made of the corn flour by using a texture analyzer, wherein the texture analyzer is used for detecting parameters: the test distance is 10mm, the test speed is 0.5mm/s, the trigger point load is 7g, the probe type is P/20, the test times are 2 times, and the results are shown in Table 2.

(3) Sensory evaluation: 20 volunteers (10 men and women) were invited to score a whole corn cake made of corn flour for 4 points of smell, color, taste and mouthfeel, 10 points full, and 4 indexes were weighted and scored as follows:

total score = odor x 0.1+ color x 0.2+ taste x 0.3+ mouthfeel x 0.4.

The statistical results are reported in table 3.

(4) Glycemic index of whole corn cake: in vitro measurement of the Glycemic Index (GI) of a cake sample, also known as the glycemic index, refers to the relative ability of a sugar-containing product to produce a relative increase in blood glucose levels as compared to the degree of change in blood glucose concentration following ingestion of a food such as glucose or white bread; the percentage value that represents the level of glycemic response in vivo that a food containing 50g of valuable carbohydrate elicits over a certain period of time (typically 2 hours after a meal) compared to an equivalent amount of glucose is formulated as:

GI = (2 hour blood glucose response for a food containing 50g carbohydrates/2 hour blood glucose response for 50g glucose) × 100%.

The blood glucose meter is used for detection, the related detection method is the prior art, and the detailed description is omitted, and the results are shown in table 4.

TABLE 1 corn flour nutrient content

TABLE 2 texture results of whole corn cakes

	Hardness per gram	Elasticity/mm	Recovery/g	chewiness/mJ
					Sample 1	438.22±34.81	14.91±0.88	0.22±0.05	42.33±0.15
Sample 2	413.64±36.18	15.62±0.47	0.25±0.07	46.51±0.21
					Sample 3	461.14±33.40	13.46±0.74	0.20±0.03	38.91±0.16
Sample No. 4	466.72±34.83	13.66±0.59	0.20±0.05	38.40±0.11
					Sample No. 5	453.47±31.71	13.94±0.28	0.21±0.03	40.11±0.21
Sample No. 6	426.55±31.72	15.24±0.34	0.24±0.06	44.28±0.14
					Sample 7	429.31±36.19	15.33±0.27	0.23±0.03	43.75±0.13
Sample 8	407.57±32.95	15.75±0.31	0.26±0.01	48.94±0.22
					Sample 9	401.49±33.46	15.91±0.44	0.28±0.02	50.41±0.18
Sample 10	395.51±31.48	16.11±0.38	0.31±0.01	52.32±0.21
					Sample 11	398.15±29.48	16.04±0.25	0.29±0.02	51.18±0.15
Sample 12	390.67±30.91	16.28±0.32	0.32±0.01	53.45±0.23
					Sample 13	592.15±30.32	12.35±0.91	0.18±0.05	11.59±0.19

TABLE 3 sensory evaluation results of whole corn cake

Analysis of the data in tables 1-3 shows that the whole corn flour processed by the method of the present invention has no obvious difference in the content of nutrients compared with the corn flour without corn fermentation, but the amylose content is obviously increased, and the increase of the amylose content has a good effect of improving the edible quality of the corn flour, so that the whole corn flour prepared by the present invention has better texture and mouthfeel when used for preparing cakes.

TABLE 4 glycemic index

	Blood glucose index%
		Sample No. 1	75
Sample 2	82
		Sample 3	83
Sample 4	79
		Sample No. 5	81
Sample No. 6	78
		Sample 7	78
Sample 8	72
		Sample 9	70
Sample 10	69
		Sample 11	67
Sample 12	65
		Sample 13	95

Mice fed with corn meal produced in examples 1-12 and commercially available amylopectin were observed for insulin resistance and the experiment showed that from 12-16 weeks onwards mice fed with amylopectin began to develop irreversible insulin resistance, whereas mice fed with corn meal according to the invention developed no insulin resistance.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included therein.

Claims

1. A production method of total nutrient corn base material powder is characterized by comprising the following steps:

2. The method for producing a nutritionally complete corn base meal according to claim 1, wherein said air puffing temperature is 120 to 130 ℃, the air puffing time is 80 to 100s, and the air puffing pressure is 0.1 to 0.2MPa.

3. A method of producing a nutritionally complete corn base meal as claimed in claim 1, wherein said anaerobic fermentation comprises in particular the steps of: inoculating lactobacillus according to the inoculation amount of 0.01-0.02%, and then performing anaerobic fermentation for 14-16 h at the temperature of 30-40 ℃.

4. A process for producing a nutritionally complete corn base meal as claimed in claim 1, wherein said washing is: after solid-liquid separation is carried out on the anaerobic fermentation product, the solid material is washed by high-pressure spray water until the pH value is 6.8-7.2.

5. The method for producing the total nutrient corn base material powder as claimed in claim 1, wherein the grinding is carried out by mixing the washed solid fermentation powder with water to obtain ground slurry, the ground slurry is simultaneously rasped and tooth-milled until the particle size of the solid fermentation powder is 120-140 meshes, and the mass ratio of the solid fermentation powder to the water is 1: (2-4).

6. A method for producing a complete nutrient corn base meal as claimed in claim 1, wherein the homogenizing pressure is 15-20mpa, 3-5 minutes/time, 3-8 times; and the dehydration drying adopts flash evaporation after filtration.

7. A process for producing a nutritionally complete corn base meal as claimed in claim 1, wherein an enzyme preparation is added during said anaerobic fermentation.

8. A process for producing a nutritionally complete corn base meal as claimed in claim 7, wherein said enzyme preparation is added for a period of 110 to 130min before the termination of fermentation; the enzyme preparation is cellulase and/or hemicellulase.

9. A nutritionally complete corn based meal produced by the method of any one of claims 1 to 8.

10. A food prepared from the whole-nutrient corn base meal of claim 9 as a starting material.