CN115299556B - Production method of full-nutrition corn base material powder - Google Patents
Production method of full-nutrition corn base material powder Download PDFInfo
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- CN115299556B CN115299556B CN202210013246.7A CN202210013246A CN115299556B CN 115299556 B CN115299556 B CN 115299556B CN 202210013246 A CN202210013246 A CN 202210013246A CN 115299556 B CN115299556 B CN 115299556B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- 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
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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
-
- 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
Abstract
The invention relates to the technical field of food processing, in particular to a production method of full-nutrition corn base material powder. The whole corn is taken as a raw material, and the whole-nutrition corn base material powder is obtained through air flow puffing, anaerobic fermentation, washing, pulping, homogenization, dehydration and drying. The corn whole grain without peeling and degerming is used as a raw material, and the air flow puffing technology and the anaerobic fermentation and pulping technology are combined to obtain the high-fiber corn whole powder, so that the fiber content is fully reserved on the premise of ensuring the improvement of the taste and the balance of nutrition, and the high-fiber corn whole powder can be fully utilized.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production method of full-nutrition corn base material powder.
Background
Corn is a annual gramineous plant, also called corn, maize, lollipop and the like, is an important grain crop and an important feed source, is also the grain crop with the highest total yield worldwide, and is rich in nutrition. The dry corn kernel contains protein, fat, starch, and also contains rich dietary fiber, vitamin B, vitamin E, and microelements necessary for human body. Corn is popular with consumers because of rich nutrition and rich fragrance, and has a large market, but the products of corn production enterprises still mainly adopt primary processed products, and the added value of the products is not high.
The main processing mode of the existing corn flour is to dry-peel and degerming mature corn kernels and then dry-pulverize the grains to obtain the corn flour which is a primary processing product of grains, or to peel and degerming corn to remove cutin and only remain starch to grind finer corn flour. However, the pretreatment procedures such as peeling, degerming and the like are adopted in the methods, so that the process is complicated, raw materials are wasted, and the prepared product has the problems of low viscoelasticity, thick and hard taste, poor palatability and the like. Thus, there is a need for improved processing methods for corn flour.
Disclosure of Invention
In order to solve the problems of the corn flour manufactured by the existing processing method, the invention provides a production method of the full-nutrition corn base material powder. The corn whole grain without peeling and degerming is used as a raw material, and the air flow puffing technology and the anaerobic fermentation and pulping technology are combined to obtain the high-fiber corn whole powder, so that the fiber content is fully reserved on the premise of ensuring the improvement of the taste and the balance of nutrition, and the high-fiber corn whole powder can be fully utilized.
The invention relates to a production method of full-nutrition corn base material powder, which comprises the following steps:
the whole corn is taken as a raw material, and the whole-nutrition corn base material powder is obtained through air flow puffing, anaerobic fermentation, washing, pulping, homogenization, dehydration and drying.
Further, the air flow puffing temperature is 120-130 ℃, the air flow puffing time is 80-100 s, and the air flow puffing pressure is 0.1-0.2 MPa.
In the airflow puffing process, the high-temperature steam enables the whole corn seeds to be cleaned, disinfected and softened in the transmission process, so that the palatability and the processability of the corn powder obtained after the subsequent fermentation treatment and pulping process are ensured under the condition that the whole corn seeds are not peeled, and meanwhile, the cellulose utilization rate in the corn husks is improved due to the fact that the whole corn seeds are not peeled. Meanwhile, because the airflow puffing only acts on the corn epidermis, the airflow puffing has a small effect on corn starch. However, extrusion and microwave puffing can cause denaturation of corn starch. The temperature and time limit of the air flow puffing are set based on the consideration of the factors that the fiber in the corn husks is not lost, and the air flow puffing temperature is too high or the air flow puffing time is too long, so that the fiber is decomposed and lost in the puffing process, and the fiber utilization rate in corn flour is affected; the air flow puffing temperature is too low or the air flow puffing time is too short, so that a good softening effect can not be achieved on corn husks, and the palatability and the processability of corn meal prepared later are affected.
Meanwhile, the corn puffed by the air flow generates a large number of micro porous sponges in the internal tissues, which is helpful for the loading of strains in the subsequent lactobacillus fermentation process and improves the fermentation efficiency, so that 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 performing anaerobic fermentation for 14-16 h at the temperature of 30-40 ℃.
The palatability and processing characteristics of corn flour can be improved by microbial fermentation. The lactobacillus fermentation is to ferment corn flour by utilizing 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, protein and the like, change the structure of macromolecular substances such as starch, protein, cellulose and the like in corn flour, and change the composition of corn flour. The starch content in the corn flour after fermentation is improved, other relative contents are reduced (mainly coarse fibers and ash content), and the reduction of the protein content indicates that the microorganism damages protein molecules wrapped around the starch, so that the starch molecules are purified. And the amylose content in the fermented corn is increased, and the side chains of part of amylopectin are hydrolyzed by the fermentation action of lactic acid bacteria, so that the average molecular weight of a macromolecular starch area mainly containing amylopectin is reduced, the average molecular weight of a micromolecular starch area mainly containing 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 Zein tends to be stable, and the stability of the corn dough is also improved. Exogenous enzyme systems such as protease and cellulase can be added to improve the properties of corn flour more effectively. Finally, the fermented corn flour exhibits better toughness and viscosity, thereby improving its processing properties such as palatability, chewing resistance, and stretching properties.
Further, the washing is: and (3) after solid-liquid separation of anaerobic fermentation products, washing the solid materials by using high-pressure spray water until the pH value is 6.8-7.2.
Further, the liquid obtained after the anaerobic fermentation product is subjected to solid-liquid separation is returned to the anaerobic fermentation tank for reuse.
Further, the pulping specifically mixes the washed solid fermentation powder with water to obtain a pulping material, and the pulping material is simultaneously subjected to file grinding and tooth grinding until the particle size of the solid fermentation powder is 120-140 meshes, wherein 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 file grinding and tooth grinding mixed treatment, so that the file grinding time is long and the energy consumption is high; the combination of the two can reduce the pulping times and save energy.
Further, the homogenizing pressure is 15-20 mpa, 3-5 min/time, and 3-8 times of homogenizing.
Further, the dehydration and drying are carried out by adopting flash evaporation after filtration.
Further, 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 fermentation is terminated; the enzyme preparation is cellulase and/or hemicellulase.
Although the lactic acid bacteria fermentation can improve the corn flour structure, so that the processing performance and the palatability of the prepared corn flour are improved, the pure lactic acid bacteria fermentation can not fully degrade substances such as starch, cellulose and the like in corn, and the corn husks are not removed before fermentation, so that the effect of improving the processing performance and the palatability of the corn flour by the lactic acid bacteria fermentation is limited, and the corn flour after the pure lactic acid bacteria fermentation still cannot achieve elasticity, toughness, agglomeration and mastication comparable to wheat flour. Therefore, in the technical scheme of the invention, the enzyme preparation is added in the later period of anaerobic fermentation of the lactic acid bacteria, on one hand, the enzyme preparation can further degrade starch and cellulose which cannot be fully decomposed by the lactic acid bacteria, so that the performance of the fermented corn flour is improved, and on the other hand, the degradation of 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 in the later period of anaerobic fermentation is enhanced, the two are synergistic, and the anaerobic fermentation efficiency of the lactic acid bacteria is obviously improved, thereby overcoming the technical problem that the corn flour obtained by using single lactic acid bacteria in the prior art cannot be compared with wheat flour. The addition time of the enzyme preparation is also based on the consideration of promoting the maximum synergistic effect of the two, if the addition time of the enzyme preparation is too early, the enzyme preparation is too early to participate in the fermentation degradation process of corn, the acting force on substances which are difficult to degrade in the later period of fermentation is insufficient, meanwhile, the synergistic effect with lactobacillus is also obviously weakened, and if the addition time of the enzyme preparation is too late, the space for exerting the synergistic effect between the enzyme preparation and lactobacillus is smaller, 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 lactobacillus is longer and is difficult to control, at least 24 hours of fermentation is needed in the prior art, and how to control the fermentation process by adopting an effective means to shorten the fermentation time is a 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 two are in synergistic effect, the fermentation efficiency is improved, the fermentation time is shortened, the fermentation termination pH is improved, and the problem of poor flavor caused by too low pH is avoided.
According to a second technical scheme of the invention, the full-nutrition corn base material powder is produced by the production method of the full-nutrition corn base material powder.
The third technical scheme of the invention is that the food is prepared by taking the total nutrient corn base stock powder as a raw material. The food 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 cornstarch. The resistant starch content is higher in high amylose starches. Resistant starch is not digested and absorbed in the small intestine but reaches the colon after 2 hours of feeding and is fermented by the microbial flora in the colon, and starch which in turn exerts beneficial physiological effects is considered as one of the components of dietary fibers. Resistant starch plays an important role in promoting intestinal health and preventing colorectal cancer, type ii diabetes, obesity, heart disease, osteoporosis and other diseases, and can increase satiety and reduce food intake, thus playing an important role in obese people. Most processed starch-containing foods contain a small amount of resistant starch, but the content of resistant starch in foods such as bread which generally use conventional wheat flour or corn flour is less than 1%, and after the treatment of the invention, the content of amylose and resistant starch in the whole corn flour is obviously improved, so that the invention 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 manufactured by the existing processing method, the invention effectively controls the fermentation process according to the means of combining the air flow puffing technology and the novel filing technology of the whole corn grain, thereby providing the whole corn flour production technology with high utilization rate of cellulose in corn, ensuring the improvement of taste and the full retention of fiber content on the premise of balanced nutrition.
According to the invention, the whole corn kernels are subjected to air flow puffing, the corn husks are softened, the corn granular structure is improved, then the air flow puffed corn kernels are directly used as anaerobic fermentation raw materials, lactobacillus is inoculated for anaerobic fermentation, the anaerobic fermentation efficiency of the lactobacillus on corn is improved, the processability and palatability of the corn flour are improved, and the later anaerobic fermentation efficiency of the lactobacillus is further improved by combining the technical means of adding an enzyme preparation in the later anaerobic fermentation stage, so that the obtained corn flour has better performance.
Detailed Description
Various exemplary embodiments of the invention will now be described in detail, which should not be considered as limiting the invention, but rather as more detailed descriptions 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. In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless otherwise defined, 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 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 invention described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from consideration of the specification of the present invention. The specification and examples of the present invention are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are intended to be inclusive and mean an inclusion, but not limited to.
Example 1
(1) And (3) cleaning grains: removing impurities and stones from corn, and cleaning;
(2) Puffing by air flow: the corn is cleaned, washed, disinfected and softened in the process of being transported by high-temperature steam by a steam spray probe sensor, and the steam gun is started, so that the corn is puffed for 80 seconds at the temperature of 120 ℃. The intra-cavity pressure was maintained at a pressure of 0.1 MPa. The conveyor speed was 80 seconds/distance and the cavity travel distance was set to 140 cm.
(3) Anaerobic fermentation: the mass ratio of the soaked corn dry material to the water is 1:2 (1:2-4) and inoculating lactobacillus (lactobacillus plantarum) according to an inoculum size of 0.01%, performing sealed anaerobic fermentation for 15h at 37+/-1 ℃, 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 recycling.
(4) Washing: washing the solid fermentation product obtained in the step (3) by using high-pressure spray cold water until the pH value is 6.8, and drying.
(5) Pulping: 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 pulping for 1h by using a mixed pulp machine (a rasping machine and tooth-shaped pulping machine integrated machine), wherein the grain size of the corn is 120 meshes.
(6) Homogenizing under high pressure: and (3) carrying out high-pressure homogenization on the high-pressure product treated in the step (5), wherein the high-pressure homogenization condition is 15MPa, the times of high-pressure homogenization are 3 times, and the time of each high-pressure homogenization is 3min.
(7) Dehydrating and drying: and (3) adopting a plate-and-frame filter to remove water from the high-pressure homogenized slurry obtained in the step (6), and then carrying out flash evaporation for 5s at 170 ℃ to obtain the full-nutrition corn base material powder.
Example 2
The difference from example 1 is that in the anaerobic fermentation in step (3), cellulase is added 110min before the fermentation is terminated (the mass ratio of cellulase to solid fermentation powder is 1:100).
Example 3
The difference from example 1 is that the mixer from step (5) is replaced with a rasping machine.
Example 4
The difference from example 1 is that the mixer-refiner of step (5) is replaced with a tooth refiner.
Example 5
The difference with example 1 is that the mixed pulp process of step (5) is replaced by rasping and pulping for 0.5h, and then tooth refiner is used for corn grain size of 120 mesh.
Example 6
The difference from example 2 is that cellulase is added at the beginning of anaerobic fermentation in step (3).
Example 7
The difference is that in the anaerobic fermentation process, cellulase is added 60min before the fermentation is terminated, as in example 2.
Example 8
The difference from example 2 is that the cellulase is replaced with a mass ratio of 1:1 of cellulase and pepsin.
Example 9
The difference from example 2 is that the lactobacillus plantarum used for anaerobic fermentation was acclimatized prior to addition, specifically as follows:
a. preparing MRS solid culture medium and MRS liquid culture medium respectively;
b. different amounts of lactic acid were added to 100mL of MRS medium to give acidic MRS medium with lactic acid concentrations of 5g/L, 10g/L, 15g/L, respectively.
c. Taking lactobacillus plantarum out of a refrigerator, marking and separating the lactobacillus plantarum from a solid MRS culture medium, picking single bacterial colonies, inoculating the single bacterial colonies into a 100mLMRS liquid culture medium, performing constant temperature anaerobic culture at 37 ℃ for 24 hours, inoculating the single bacterial colonies into an acidic MRS culture medium with the concentration of 5g/L according to the bacterial amount, performing constant temperature anaerobic culture at 37 ℃ until the single bacterial colonies grow stably, inoculating the single bacterial colonies into an acidic MRS culture medium with the concentration of 10g/L according to the bacterial amount after the single bacterial colony at 37 ℃, inoculating the single bacterial colony into an acidic MRS culture medium with the concentration of 15g/L according to the bacterial amount after the single bacterial colony at 37 ℃, and performing constant temperature anaerobic culture at 37 ℃ until the single bacterial colony grows stably according to the bacterial colony at 2% (the mixed volume ratio of the liquid fermentation product and the MRS liquid culture medium is 2:2 ℃) after the single bacterial colony is subjected to the constant temperature anaerobic culture until the single bacterial colony grows stably.
In the process of fermenting corn flour by using lactobacillus, the fermentation environment is continuously acidified along with the anaerobic acidogenesis process of the lactobacillus, so that the fermentation environment gradually deviates from the optimal fermentation environment of the lactobacillus, when the lactobacillus is in an acid stress environment, the lactobacillus can influence the absorption of nutrients and the synthesis process of protein, and meanwhile, certain stress reactions can be generated, so that the adverse effects of influencing the taste and the processability of corn are generated, and the method is also another important reason that the fermentation of corn by using the lactobacillus alone is not ideal. In order to solve the technical problem, the lactic acid bacteria are subjected to domestication treatment before anaerobic fermentation, 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 corn flour performance are improved.
Example 10
The difference from example 9 is that after washing to pH 6.8 in step (4), alpha glucanotransferase was added to the solid fermentation product in an amount of 1%, incubated at 32℃for 20 minutes, then 1% maltogenic amylase was added, treated at 50℃for 35 minutes, and then dried.
Alpha glucanotransferases have transferase activity and are capable of cleaving an alpha-1, 4-glucan linear donor (amylose and amylopectin linear region) and linking the cleaved short chain to the acceptor chain (pro-or other chain) by formation of an alpha-1, 6 glycosidic bond. The enzymatic reaction not only produces branching, but also the non-reducing end allows for further extension of the alpha-1, 4-glucan chain. The linkage of fragments between amylose clusters in starch can be hydrolyzed by a starch branching enzyme, thereby producing amylose clusters, while the branching enzyme links the branched side chains to amylose to produce branched amylose; after alpha glucan transferase treatment, the product is treated by the maltogenic amylase continuously, long side chains can be cut into short side chains, and glucose is transferred to the side chains, so that the branching degree of amylose in starch is improved, the starch is slowly hydrolyzed due to the increase of branching degree, and the rapid rise of blood sugar in a short time after ingestion is avoided, so that the hydrolysis is slow, energy can be continuously supplied, and the blood sugar is more stable.
Example 11
The same procedure as in example 1 was followed except that 1% of pullulanase-producing strain was inoculated in addition to lactobacillus plantarum.
Example 12
The same procedure as in example 10 was followed except that 1% of pullulanase-producing strain was inoculated in addition to lactobacillus plantarum.
The pullulanase is an important industrial enzyme, and the pullulanase and the complex enzyme generated by lactobacillus plantarum fermentation produce synergistic action, so that the utilization rate and the production efficiency of starch can be greatly improved, alpha-1, 6-glycosidic bond in branched point of amylopectin can be specifically hydrolyzed to form amylose, and the content of resistant starch is improved.
Effect verification example
Performance verification experiments were performed on examples 1-12 (labeled as samples 1-12) and on the market purchased, unfermented, peeled corn flour (labeled as sample 13), comparing technical effects; the specific process is as follows:
(1) The protein content (GB/T5009.5-2016 Kjeldahl nitrogen determination 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 (dual wavelength method) and resistant starch content (Megazyme resistant starch kit method) of corn flour were measured, and the results are shown in Table 1.
(2) Samples 1-13 were prepared into whole corn cake, the specific preparation process:
taking 200g of corn flour, 90mL of baking oil, 100g of eggs and 90g of white granulated sugar;
b, stirring and mixing the baking oil and the egg yolk uniformly, and beating until the mixture is milky white and fine-grained;
c, beating egg white and white granulated sugar together;
d, adding corn flour into the step b, uniformly mixing, and blending into paste;
e, adding the material in the step c into the step d for 3 times, uniformly mixing, and blending into paste;
f, brushing base oil in advance for preventing adhesion of the cake cup, and adding the product e into the cake cup;
g, preheating the oven for 5 minutes at 180 ℃, heating to 150 ℃, and heating to 160 ℃ for 17 minutes.
The hardness, elasticity, resilience and chewiness of the whole corn cake made of the corn flour are respectively compared by a texture analyzer, and the detection parameters of the texture analyzer are as follows: 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: inviting 20 volunteers (10 men and women each) to score a whole corn cake made of corn flour from 4 angles of smell, color, taste and mouth feel, scoring 10 points fully, weighting 4 indexes, and calculating the score by the following formula:
total = odor x 0.1+ color x 0.2+ taste x 0.3+ mouthfeel x 0.4.
The statistical results are recorded in table 3.
(4) Glycemic index of whole corn cake: in vitro measurements of the Glycemic Index (GI), also referred to as glycemic index, of cake samples, refer to the relative ability of a confectionery-containing product to provide a relatively elevated blood glucose level 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 representing the level of glycemic response in the body over a period of time (typically 2 hours after a meal) of a diet containing 50g of valuable carbohydrate compared to a comparable amount of glucose is expressed as:
gi= (2 hour glycemic response of a food containing 50g carbohydrate/2 hour glycemic response of 50g glucose) ×100%.
The blood glucose meter is used for detection, the related detection method is the prior art, and details are omitted herein, and the results are shown in table 4.
Table 1 corn meal nutrient content
Table 2 texture results for whole corn cake
| Hardness/g | Elasticity/mm | Recovery/g | masticatory/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 4 | 466.72±34.83 | 13.66±0.59 | 0.20±0.05 | 38.40±0.11 |
| Sample 5 | 453.47±31.71 | 13.94±0.28 | 0.21±0.03 | 40.11±0.21 |
| Sample 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
By analyzing the data in tables 1-3, it can be seen that the whole corn flour obtained by the method of the present invention has no obvious difference in nutrient content from the corn flour without corn fermentation, but has a significantly increased amylose content, and the increased amylose content has a good effect of improving the eating quality of the corn flour, so that the whole corn flour prepared by the method of the present invention has better texture characteristics and taste when being used for preparing cakes.
TABLE 4 glycemic index
| Glycemic index% | |
| Sample 1 | 75 |
| Sample 2 | 82 |
| Sample 3 | 83 |
| Sample 4 | 79 |
| Sample 5 | 81 |
| Sample 6 | 78 |
| Sample 7 | 78 |
| Sample 8 | 72 |
| Sample 9 | 70 |
| Sample 10 | 69 |
| Sample 11 | 67 |
| Sample 12 | 65 |
| Sample 13 | 95 |
The mice were fed with the corn meal produced in examples 1-12 and commercially available amylopectin, and the insulin resistance of the mice was observed, and experiments showed that from 12-16 weeks onwards, the mice fed with amylopectin began to develop irreversible insulin resistance, whereas the mice fed with the corn meal of the invention did not develop insulin resistance.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the particular embodiments disclosed, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.
Claims (5)
1. The production method of the full-nutrition corn base material powder is characterized by comprising the following steps: taking whole corn seeds as a raw material, performing anaerobic fermentation after airflow puffing, washing, pulping, homogenizing, dehydrating and drying to obtain the whole-nutrition corn base material powder;
adding an enzyme preparation in the anaerobic fermentation process; the adding time of the enzyme preparation is 110-130 min before fermentation is terminated; the enzyme preparation is cellulase and/or hemicellulase;
the pulping method specifically comprises the steps of mixing washed solid fermentation powder with water to obtain a pulping material, and simultaneously performing file grinding and tooth grinding on the pulping material until the particle size of the solid fermentation powder is 120-140 meshes, wherein the mass ratio of the solid fermentation powder to the water is 1: (2-4);
the anaerobic fermentation specifically comprises the following steps: inoculating lactobacillus according to the inoculum size of 0.01-0.02%, and performing anaerobic fermentation at 30-40 ℃ for 14-16 h;
the air flow puffing temperature is 120-130 ℃, the air flow puffing time is 80-100 s, and the air flow puffing pressure is 0.1-0.2 MPa.
2. The method of producing a full nutritional corn base meal of claim 1, wherein the washing is: and (3) after solid-liquid separation of anaerobic fermentation products, washing the solid materials by using high-pressure spray water until the pH value is 6.8-7.2.
3. The method for producing a full-nutrient corn base meal according to claim 1, characterized in that the homogenizing pressure is 15-20 mpa, 3-5 minutes/time, 3-8 times of homogenization; the dehydration and drying are carried out by adopting flash evaporation after filtration.
4. A full-nutrient corn base meal produced by the method of producing a full-nutrient corn base meal of any one of claims 1-3.
5. A food product prepared from the full-nutrient corn base meal of claim 4.
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