CN115624131A - Method for preparing anthocyanin dyed peeled corn kernels - Google Patents

Method for preparing anthocyanin dyed peeled corn kernels Download PDF

Info

Publication number
CN115624131A
CN115624131A CN202211318216.3A CN202211318216A CN115624131A CN 115624131 A CN115624131 A CN 115624131A CN 202211318216 A CN202211318216 A CN 202211318216A CN 115624131 A CN115624131 A CN 115624131A
Authority
CN
China
Prior art keywords
anthocyanin
corn
dyed
peeled
kernels
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202211318216.3A
Other languages
Chinese (zh)
Inventor
沈昳潇
李玲玉
董琦
孔一如
于梓洇
吴冬蕊
刘玲
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shenyang Agricultural University
Original Assignee
Shenyang Agricultural University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shenyang Agricultural University filed Critical Shenyang Agricultural University
Priority to CN202211318216.3A priority Critical patent/CN115624131A/en
Publication of CN115624131A publication Critical patent/CN115624131A/en
Pending legal-status Critical Current

Links

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/08—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/10—Freezing; Subsequent thawing; Cooling
    • 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
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The embodiment of the invention discloses a method for preparing anthocyanin dyed peeled corn kernels. A method for preparing anthocyanin-dyed peeled corn kernels comprises placing a mixture of peeled corn kernels and anthocyanin solution in a water bath at 58-62 deg.C, heating the mixture to 63-67 deg.C at a heating rate of 0.45-0.55 deg.C/min, and maintaining for 8-12min. The invention combines anthocyanin and peeled corn, endows the peeled corn with better nutrition, improves the stability of anthocyanin (difficult to be eluted in processing engineering), and has processing stability and fast food property.

Description

Method for preparing anthocyanin dyed peeled corn kernels
Technical Field
The embodiment of the invention relates to the technical field of food processing, and particularly relates to a method for preparing anthocyanin-dyed peeled corn kernels.
Background
Anthocyanin is a bioactive component widely existing in nature, is also a natural dye, has strong functionality and bioactivity, and is often used as an additive to be added into food. However, anthocyanin is separated from the carrier after being extracted from the plant, and the stability of anthocyanin is reduced. The existing anthocyanin-fortified food is mostly presented as a mixture of anthocyanin and starch powder or a liquid beverage (such as anthocyanin-fortified fruit juice beverage and the like), and the method changes the digestion characteristic of starch, but has limited application conditions; anthocyanin is prepared into a solid buccal tablet form and a microcapsule form to achieve the aim of delivering anthocyanin, and the problems of high cost and complex embedding materials exist in the microcapsule and other anthocyanin containing delivery materials.
Corn is one of the cereals and is also the major source of asian carbohydrates. Common corn does not contain anthocyanin, while purple corn is rich in anthocyanin, but is mainly concentrated in corn kernel husk tissue. Because of the high content of the corn kernel husk fiber, the corn kernel husk fiber is not suitable for people with weak stomach and intestine (such as the old and the young). Although dehulled corn solves the problem of digestibility, it loses most of its bioactive components and reduces its nutritional value. The prior art does not report the preparation method of the conjugate of anthocyanin and peeled corn kernels.
Disclosure of Invention
Therefore, the embodiment of the invention provides a method for dyeing peeled corn kernels by anthocyanin, the method combines the anthocyanin and the peeled corn, endows the peeled corn with better nutrition, simultaneously improves the stability of the anthocyanin (difficult to elute in the processing engineering), and the product has the processing stability and instant property.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:
according to a first aspect of embodiments of the present invention, there is provided a method for preparing anthocyanin-dyed peeled corn kernels, comprising placing a mixture of the peeled corn kernels and an anthocyanin solution in a 58-62 ℃ water bath, wherein the water bath is heated to 63-67 ℃ at a heating rate of 0.45-0.55 ℃/min, and then maintained for 8-12min.
Through a large number of experiments, the invention discovers that the mixture of the peeled corn kernels and the anthocyanin solution has excellent binding degree of anthocyanin and starch and protein in the peeled corn under the treatment conditions, and the anthocyanin dyed peeled corn product has the following advantages: 1. the product has relatively stable, safe and pleasant purple-red color; 2. as a natural antioxidant ingredient, the stability of anthocyanin is improved; 3. the addition of the biological activity (oxidation resistance and easy digestibility) of the peeled corn kernels is richer.
In some preferred embodiments, the mixture of the dehulled corn kernels and the anthocyanin solution is placed in a 60 ℃ water bath that is warmed to 65 ℃ at a warm-up rate of 0.5 ℃/min and then held for 10min.
In some preferred embodiments, the mass to volume ratio of the peeled corn kernels to the anthocyanin solution is 15-25g:100mL. Under the condition of the dosage proportion, the anthocyanin solution can dye the corn kernels as much as possible, and the anthocyanin solution is not wasted.
In some preferred embodiments, the shelled corn is obtained by subjecting corn to a shelling treatment using a dry corn kernel sheller, wherein the moisture content of the shelled corn is less than 30% and the starch content of the shelled corn is greater than 70%. The moisture content and starch content of various corn varieties common in the art meet the above conditions, but fruit corn is excluded.
In some preferred embodiments, the anthocyanin solution is prepared by dissolving an anthocyanin extract in water; wherein the anthocyanin extract is derived from grape skin, purple corn ear or black rice bran, and the concentration of anthocyanin in the anthocyanin solution is 0.01-0.10g/mL. The source of the anthocyanin extract is not limited, and the anthocyanin extract can be purchased as a commodity, and can also be extracted from food processing byproducts such as grape skin, purple corn cob, black rice bran and the like.
In some preferred embodiments, the method further comprises: filtering the heated mixture to obtain an anthocyanin-peeled corn conjugate, and then cooling the anthocyanin-peeled corn conjugate.
In some preferred embodiments, the food is filtered by a food filter screen with a pore size of 60-200 meshes.
In some preferred embodiments, the cooling process comprises: placing the anthocyanin-peeled corn combination in cold air at 25-28 deg.C until its surface is dried, rapidly cooling in-40 deg.C ultra-low temperature freezer, and freezing and preserving at no more than-18 deg.C.
Specifically, the method for preparing anthocyanin-dyed peeled corn kernels comprises the following steps:
(1) Dissolving the anthocyanin extract in water to obtain an anthocyanin solution with the concentration of 0.01-0.10 g/mL;
(2) Mixing the peeled corn kernels with the anthocyanin solution, then placing the mixture in a water bath kettle with the temperature controlled at 58-62 ℃, simultaneously heating the water bath kettle to 63-67 ℃ at the heating rate of 0.45-0.55 ℃/min, and then keeping the temperature for 8-12min;
(3) Filtering the obtained mixture with food filter screen with pore diameter of 60-200 mesh to obtain anthocyanin-peeled corn conjugate;
(4) Placing the anthocyanin-peeled corn combination in a cold air of 25-28 deg.C until the surface is dried, rapidly cooling in a freezer at-40 deg.C and ultra-low temperature, and freezing and preserving at no more than-18 deg.C.
According to a second aspect of embodiments of the present invention, there is provided a anthocyanin-dyed dehulled corn kernel made by the method of any one of the above.
The embodiment of the invention has the following advantages:
the method utilizes anthocyanin to dye the peeled corn kernels, has good binding capacity, improves the bioavailability of the anthocyanin, and improves the functionality of the peeled corn.
The method fully utilizes the food processing byproducts rich in anthocyanin, such as purple corn cobs, grape skins, black rice bran and the like, to extract anthocyanin, can effectively reduce the waste of anthocyanin, and improves the economic value of agricultural products.
The invention does not adopt any organic solvent, thus reducing the production cost and improving the food safety.
The dyed corn is suitable for most people, especially people with weak intestines and stomach and needing nutrition supplement.
Detailed Description
The present invention is described in terms of specific embodiments, and other advantages and benefits of the present invention will become apparent to those skilled in the art from the following disclosure. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the following, the corn variety of the peeled corn kernels is danyu 405, which is obtained by peeling fresh corn through a dry corn kernel peeling machine.
Example 1
The preparation method of the anthocyanin extract taking grape peel as a source comprises the following steps:
200g of grape peel and 600mL of extracting solution (1% formic acid, 60% methanol aqueous solution) are accurately weighed and put into an ultrasonic device for extraction, and the ultrasonic power is 300W and 20min. After extraction, placing the extract in a centrifuge for centrifugation for 15min at 5 000r/min, collecting supernatant, extracting the obtained residue for 2 times, combining the obtained filtrates, filtering with cellulose acetate membrane (0.45 mm), freeze-drying, and storing in a refrigerator at 4 deg.C in dark place. The purity of anthocyanin in the obtained anthocyanin extract is 40% by HPLC detection.
The method for preparing anthocyanin-dyed peeled corn kernels provided in this example comprises:
(1) Dissolving 2.5g of anthocyanin extract in 100mL of water to prepare an anthocyanin solution with the concentration of 0.01 g/mL; controlling the temperature of the water bath kettle at 60 ℃;
(2) Adding 20g of peeled corn kernels and 100mL of anthocyanin solution into a 250mL beaker, slightly stirring, directly placing the mixture into a 60 ℃ water bath kettle, heating the water bath kettle to 65 ℃ at a heating rate of 0.5 ℃/min, and keeping the temperature for 10min when the temperature reaches 65 ℃ for semi-gelatinization;
(3) Filtering the obtained mixture by adopting a food filter screen with the aperture of 100 meshes, and collecting a solid phase;
(4) Drying the solid phase with cold air, rapidly cooling in a freezer at-40 deg.C and ultra-low temperature, and freezing at no higher than-18 deg.C.
Example 2
The method for preparing anthocyanin-dyed peeled corn kernels of this example differs from example 1 only in that the concentration of the anthocyanin solution prepared in step (1) is 0.04g/mL.
Example 3
The method for preparing anthocyanin-dyed peeled corn kernels of this example differs from example 1 only in that the concentration of the anthocyanin solution prepared in step (1) is 0.10g/mL.
Example 4
The preparation method of the anthocyanin extract taking purple corn ears as sources comprises the following steps:
500g of purple corn cobs are accurately weighed, crushed by a crusher and placed into ultrasonic equipment for extraction with 600mL of extracting solution (1% formic acid, 60% methanol aqueous solution) at the ultrasonic power of 300W,20min. After extraction, the extract is centrifuged at 5 000r/min for 15min in a centrifuge, the supernatant is collected, the residue is extracted for 2 times by repeating the above operation, the obtained filtrates are combined, and then filtered by a cellulose acetate membrane (0.45 mm), and the filtrate is frozen and dried and stored in a refrigerator at 4 ℃ in a dark place for later use. The anthocyanin purity in the obtained anthocyanin extract is 30% by HPLC detection.
The method for preparing anthocyanin-dyed peeled corn kernels provided in this example comprises:
(1) Dissolving 3.3g of anthocyanin extract in 100mL of water to prepare an anthocyanin solution with the concentration of 0.01 g/mL; controlling the temperature of the water bath kettle at 60 ℃;
(2) Adding 20g of peeled corn kernels and 100mL of anthocyanin solution into a 250mL beaker, slightly stirring, directly placing the mixture into a 60 ℃ water bath kettle, heating the water bath kettle to 65 ℃ at a heating rate of 0.5 ℃/min, and keeping the temperature for 10min when the temperature reaches 65 ℃ for semi-gelatinization;
(3) Filtering the obtained mixture by adopting a food filter screen with the aperture of 100 meshes, and collecting a solid phase;
(4) Drying the solid phase with cold air, rapidly cooling in a freezer at-40 deg.C and ultra-low temperature, and freezing at no higher than-18 deg.C.
Example 5
The method for preparing anthocyanin-dyed peeled corn kernels of this example differs from example 4 only in that the concentration of the anthocyanin solution prepared in step (1) is 0.04g/mL.
Example 6
The method for preparing anthocyanin-dyed peeled corn kernels of this example differs from example 4 only in that the concentration of the anthocyanin solution prepared in step (1) is 0.10g/mL.
Example 7
The preparation method of the anthocyanin extract with the black rice bran as the source comprises the following steps:
accurately weighing 300g black rice bran, mixing with 600mL (1% formic acid, 60% methanol water solution) of the extractive solution, and extracting in ultrasonic equipment with ultrasonic power of 300W,20min. After extraction, the extract is centrifuged at 5 000r/min for 15min in a centrifuge, the supernatant is collected, the residue is extracted for 2 times by repeating the above operation, the obtained filtrates are combined, and then filtered by a cellulose acetate membrane (0.45 mm), and the filtrate is frozen and dried and stored in a refrigerator at 4 ℃ in a dark place for later use. The anthocyanin purity in the obtained anthocyanin extract is 20% by HPLC detection.
The method for preparing anthocyanin-dyed peeled corn kernels provided in this example comprises:
(1) Dissolving 5.0g of anthocyanin extract in 100mL of water to prepare an anthocyanin solution with the concentration of 0.01 g/mL; controlling the temperature of the water bath kettle at 60 ℃;
(2) Adding 20g of peeled corn kernels and 100mL of anthocyanin solution into a 250mL beaker, slightly stirring, directly placing the mixture into a 60 ℃ water bath kettle, heating the water bath kettle to 65 ℃ at a heating rate of 0.5 ℃/min, and keeping the temperature for 10min when the temperature reaches 65 ℃ for semi-gelatinization;
(3) Filtering the obtained mixture by adopting a food filter screen with the aperture of 100 meshes, and collecting a solid phase;
(4) Drying the solid phase with cold air, rapidly cooling in a freezer at-40 deg.C, and freezing at no higher than-18 deg.C.
Example 8
The method for preparing anthocyanin-dyed peeled corn kernels of this example differs from example 7 only in that the concentration of the anthocyanin solution prepared in step (1) is 0.04g/mL.
Example 9
The method for preparing anthocyanin-dyed peeled corn kernels of this example differs from example 7 only in that the concentration of the anthocyanin solution prepared in step (1) is 0.10g/mL.
Comparative example 1
The method for producing anthocyanin-dyed peeled corn kernels of this comparative example differs from example 5 only in that, in step (2), 20g of peeled corn kernels and 100mL of an anthocyanin solution were added to a 250mL beaker, and the mixture was directly placed in a 70 ℃ water bath with slight stirring and held for 20 minutes.
Comparative example 2
The method for producing anthocyanin-dyed peeled corn kernels of this comparative example differs from example 5 only in that, in step (2), 20g of peeled corn kernels and 100mL of anthocyanin solution are added to a 250mL beaker, and the mixture is directly placed in a 55 ℃ water bath with slight stirring, and then the water bath is heated up to 60 ℃ at a heating rate of 0.5 ℃/min and held for 15min when the temperature reaches 60 ℃.
Comparative example 3
The method for producing anthocyanin-dyed peeled corn kernels of this comparative example differs from example 5 only in that, in step (2), 20g of peeled corn kernels and 100mL of anthocyanin solution are added to a 250mL beaker, and the mixture is directly placed in a 60 ℃ water bath with slight stirring, and then the water bath is heated up to 65 ℃ at a heating rate of 1.0 ℃/min and held for 10min when the temperature reaches 65 ℃.
Test example 1
The staining rate was determined according to the following formula:
dyeing rate = (concentration of anthocyanin in solution before undyed-concentration of anthocyanin in solution after dyed)/concentration of anthocyanin in solution before undyed × 100%. The detection method of the anthocyanin concentration comprises the following steps: using HPLC method, chromatographic conditions: an Aglient 1260C column (150 mm. Times.4.6 mm,2.6 μm); the mobile phase A is 1% formic acid aqueous solution in volume fraction, and the mobile phase B is 1% formic acid solution in acetonitrile. Elution procedure: 0-5min,5% -15% of mobile phase B, keeping for 5min; 5-15min, 15-70% of mobile phase B, and keeping for 5min; the flow rate is 0.8mL/min; the column temperature is 25 ℃; the sample volume is 25 mu L; the detection wavelength was 520nm.
The migration distance was measured according to the following formula:
migration distance = distance of anthocyanin migration/(length of corn kernel × 0.5). Wherein the migration distance of the anthocyanin is the migration distance of the anthocyanin in the peeled corn kernels, and is measured by a vernier caliper.
And (5) measuring the chromaticity by using a color difference meter.
The results of measuring the dyeing degree, migration distance and chroma of the anthocyanin-dyed peeled corn kernels prepared in examples 1 to 9 and comparative examples 1 to 3 are shown in Table 1.
TABLE 1
Figure BDA0003910275740000071
Figure BDA0003910275740000081
The results show that: the dyeing rate, migration distance and chromaticity are in a certain relation with the sources of anthocyanin, wherein the dyeing rate of the anthocyanin extract of grape pericarp and purple corn ear is obviously improved compared with that of black rice bran. However, anthocyanin concentration is inversely proportional to staining rate. Under the condition of anthocyanin of the same source, the higher the concentration of anthocyanin, the longer the migration distance and the more biased and deep red chroma. The results show that the anthocyanin sources with higher dyeing rate, such as grape pericarp, purple corn cob and proper anthocyanin concentration of 0.04g/mL can keep higher dyeing rate, migration distance and pleasant appearance color.
In the comparative example, purple corn cob extract was selected for the test. In comparative example 1, anthocyanin and peeled corn kernel were incubated at 70 ℃ for 20min by direct constant temperature heating. Under the condition, the dyeing rate and the migration distance of the dye have no obvious change compared with those of example 5 with the same source and concentration. However, due to the high temperature, the starch in the peeled corn endosperm is completely gelatinized, so that the anthocyanin is unevenly distributed, is soft and glutinous in texture, and is obviously deformed in particle shape, and the appearance and the taste of the anthocyanin are affected. In comparative example 2, the anthocyanin and the peeled corn kernels were heated to 60 ℃ at 55 ℃ and the same heating rate as in example 5 for 10min by temperature programmed heating. Under the conditions, the dyeing rate, migration distance and chromaticity of anthocyanin are far lower than those of the example 5 with the same source and concentration, which shows that even if the same temperature raising procedure is adopted, the initial temperature is lower, so that the starch in the endosperm of the peeled corn does not reach the half gelatinization temperature, and the combination and the coloring of anthocyanin and the peeled corn are influenced. In comparative example 3, the temperature of anthocyanin and peeled corn grains was raised to 65 ℃ at 1 ℃/min under the condition of 60 ℃ and maintained for 10min by adopting a temperature programming heating mode. Under these conditions, the dyeing degree, migration distance and chromaticity of anthocyanin were much lower than those of example 5 having the same source and concentration, which indicates that the attached and bound state of anthocyanin was affected even if the temperature rising rate was changed. The reason for this is that the heating rate is too fast, which accelerates the rate of starch gelatinization in corn endosperm, whereas the binding of anthocyanin to starch in corn endosperm is a relatively slow process. Thus, under the conditions of this comparative example, anthocyanin could not be co-gelatinized with starch due to too rapid gelatinization of starch, affecting migration distance and chroma.
Test example 2
To illustrate the stability of anthocyanin-stained peeled corn kernels, the solid phase (20 g) collected in step (3) of examples 2, 5, and 8, respectively, was treated as follows:
rinsing: soaking in 100mL pure water at 40 ℃ for 10min;
ultrasonic rinsing: soaking in 100mL pure water at 40 deg.C for 10min, and simultaneously performing ultrasonic treatment for 10min;
acid treatment: soaking in 0.01% HCl 100mL at 40 deg.C for 10min;
alkali treatment: 0.01 percent NaOH 100mL, and soaking for 10min at 40 ℃;
alpha-amylase treatment: 13u/mg,100mg/mL,100mL, and soaking at 40 ℃ for 10min.
And (3) detecting the colorimetric degree and the color retention rate of the anthocyanin and peeled corn kernel conjugate before and after treatment. Wherein, the colorimetric degree is 520nm absorbance (measured by an ultraviolet spectrophotometer). Color retention = (colorimetric after treatment/colorimetric before treatment) × 100%
The results are shown in tables 2, 3 and 4.
Table 2 results of the measurement of elution resistance of the solid phase collected in step (3) of example 2
Figure BDA0003910275740000101
Table 3 results of the measurement of elution resistance of the solid phase collected in step (3) of example 5
Figure BDA0003910275740000102
Table 4 results of the measurement of elution resistance of the solid phase collected in step (3) of example 8
Figure BDA0003910275740000103
Figure BDA0003910275740000111
The results show that: after binding of anthocyanin to the peeled corn kernels in examples 2, 5 and 8 (solid phase (20 g) collected in step (3)), the color of the acid-treated group was significantly darker than that of the control group (i.e., before treatment), and accordingly, the chromaticities were found to be 114. + -. 4.5% (example 2), 121. + -. 5.7% (example 5) and 125. + -. 4.3% (example 8) of the control group, respectively, by a colorimetric method, mainly because anthocyanin molecules were stabilized under acidic conditions to enhance the color. After binding of the anthocyanins from examples 2, 5 and 8 to the peeled kernels (solid phase (20 g) collected in step (3)), the color of the alkali treated sample was not significantly different from that of the control group, and the chromaticities were 92. + -. 3.6% (example 2), 87. + -. 2.1% (example 5) and 91. + -. 2.5% (example 8) of the control group, respectively. After binding of the anthocyanins from examples 2, 5 and 8 to the peeled kernels (solid phase (20 g) collected in step (3)), the water treated samples showed no significant difference in color from the control group, and the chromaticities were 91 + -1.2% (example 2), 98 + -3.3% (example 5) and 96 + -3.1% (example 8) of the control group, respectively. After binding of the anthocyanins from examples 2, 5 and 8 to the peeled kernels (solid phase (20 g) collected in step (3)), the samples from the rinse sonicated group were slightly lighter in color than the control group, 83. + -. 2.6% (example 2), 79. + -. 1.6% (example 5) and 81. + -. 2.8% (example 8), respectively. After binding of the anthocyanins from examples 2, 5 and 8 to the husked kernels (solid phase (20 g) collected in step (3)), the samples from the amylase treated group were slightly lighter in color than the control group, 72. + -. 1.3% (example 2), 70. + -. 1.2% (example 5) and 68. + -. 1.7% (example 8), respectively. This indicates that the structure of starch in the corn endosperm is damaged to some extent by the ultrasonic wave and the amylase, so that a small part of anthocyanin is eluted, but the dyeing rate is still kept above 68%. Therefore, the anthocyanin has stronger binding force with the peeled corn.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (10)

1. A method for preparing anthocyanin-dyed peeled corn kernels is characterized in that a mixture of the peeled corn kernels and an anthocyanin solution is placed in a water bath kettle at the temperature of 58-62 ℃, the temperature of the water bath kettle is increased to 63-67 ℃ at the temperature increasing rate of 0.45-0.55 ℃/min, and then the water bath kettle is kept for 8-12min.
2. The method of producing anthocyanin-dyed peeled corn kernels of claim 1, wherein the mixture of peeled corn kernels and anthocyanin solution is placed in a 60 ℃ water bath, and the water bath is heated to 65 ℃ at a heating rate of 0.5 ℃/min and then held for 10min.
3. The method of producing anthocyanin-dyed dehulled kernels of claim 1, wherein the mass to volume ratio of dehulled kernels to anthocyanin solution is from 15 to 25g:100mL.
4. The method of producing anthocyanin-dyed dehulled corn kernels of claim 1, wherein the dehulled corn kernels are obtained by dry processing using a corn kernel dehuller and have a moisture content of less than 30% and a starch content of greater than 70%.
5. The method of producing anthocyanin-dyed peeled corn kernels of claim 1, wherein the anthocyanin solution is produced by dissolving an anthocyanin extract in water; wherein the anthocyanin extract is derived from grape skin, purple corn ear or black rice bran, and the concentration of anthocyanin in the anthocyanin solution is 0.01-0.10g/mL.
6. The method of producing anthocyanin-dyed dehulled kernels of claim 1, further comprising: filtering the heated mixture to obtain an anthocyanin-dehulled corn conjugate, and then cooling the anthocyanin-dehulled corn conjugate.
7. The method of producing anthocyanin-dyed peeled corn kernels of claim 6, wherein the filtering is performed using a food strainer having a mesh size of 60 to 200 mesh.
8. The method of producing anthocyanin-dyed dehulled corn kernels of claim 6, wherein the cooling treatment comprises: placing the anthocyanin-peeled corn conjugate in cold air at 25-28 deg.C until its surface is dried, rapidly cooling in a freezer at-40 deg.C and freezing at no higher than-18 deg.C.
9. The method of producing anthocyanin-dyed dehulled corn kernels of claim 1, wherein the method includes the steps of:
(1) Dissolving the anthocyanin extract in water to obtain an anthocyanin solution with the concentration of 0.01-0.10 g/mL;
(2) Mixing the peeled corn kernels with the anthocyanin solution, then placing the mixture in a water bath kettle with the temperature controlled at 58-62 ℃, simultaneously heating the water bath kettle to 63-67 ℃ at the heating rate of 0.45-0.55 ℃/min, and then keeping the temperature for 8-12min;
(3) Filtering the obtained mixture with food filter screen with pore diameter of 60-200 mesh to obtain anthocyanin-peeled corn conjugate;
(4) Placing the anthocyanin-peeled corn conjugate in cold air at 25-28 deg.C until the surface is dried, rapidly cooling in a freezer at-40 deg.C and preserving at no higher than-18 deg.C.
10. A anthocyanin-dyed dehulled corn kernel produced by the method of any one of claims 1 to 9.
CN202211318216.3A 2022-10-26 2022-10-26 Method for preparing anthocyanin dyed peeled corn kernels Pending CN115624131A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202211318216.3A CN115624131A (en) 2022-10-26 2022-10-26 Method for preparing anthocyanin dyed peeled corn kernels

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202211318216.3A CN115624131A (en) 2022-10-26 2022-10-26 Method for preparing anthocyanin dyed peeled corn kernels

Publications (1)

Publication Number Publication Date
CN115624131A true CN115624131A (en) 2023-01-20

Family

ID=84906017

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202211318216.3A Pending CN115624131A (en) 2022-10-26 2022-10-26 Method for preparing anthocyanin dyed peeled corn kernels

Country Status (1)

Country Link
CN (1) CN115624131A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4115595A (en) * 1977-11-14 1978-09-19 Beatrice Foods Co. Process for coloring maraschino cherries with natural colors
CN104286686A (en) * 2014-09-14 2015-01-21 周宝龙 Production method of black rice vermicelli
CN105076964A (en) * 2015-08-05 2015-11-25 于荣 Production method of ready-to-eat corn food
CN110447818A (en) * 2019-08-29 2019-11-15 中国农业大学 A method of anthocyanin stability is improved using age of starch process

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4115595A (en) * 1977-11-14 1978-09-19 Beatrice Foods Co. Process for coloring maraschino cherries with natural colors
CN104286686A (en) * 2014-09-14 2015-01-21 周宝龙 Production method of black rice vermicelli
CN105076964A (en) * 2015-08-05 2015-11-25 于荣 Production method of ready-to-eat corn food
CN110447818A (en) * 2019-08-29 2019-11-15 中国农业大学 A method of anthocyanin stability is improved using age of starch process

Similar Documents

Publication Publication Date Title
Schieber et al. By-products of plant food processing as a source of functional compounds—recent developments
CN105581246A (en) Processing process of jade-colored noodles
CN108391692A (en) A kind of production method of high microsteping beans short paste work goods
CN104323342A (en) Nostoc sphaeroides nutrition powder as well as preparation method and application thereof
CN109439477A (en) A kind of numb beer of fire and preparation method thereof
Song et al. Effect of Cooking Methods on Total Phenolic and Carotenoid Amounts and DPPH Radical Scavenging Activity of Fresh and Frozen Sweet Corn (Zea mays) Kernels.
KR20180052182A (en) A Manufacturing Method of Concentrate having antioxidant activity
CN109123686A (en) Numb seed powder high protein element meat of one kind fire with health care function and preparation method thereof
KR102404589B1 (en) Manufacturing method of Nurungi using liquerfied Opuntia humifusa
CN113994993A (en) Low-GI edible composition containing mulberry leaf extract
CN103519038A (en) Aarbutus jam and preparation method of arbutus jam
CN105146324A (en) Special low-protein potato full flour noodle for patients with diabetic nephropathy and preparation method thereof
CN115624131A (en) Method for preparing anthocyanin dyed peeled corn kernels
KR20200064395A (en) Glutinous Rice Cake Containing Flax seed and Manufacturing Method Thereof
WO2011047537A1 (en) Method of preparing buckwheat rutin food
Anal Food processing by‐products
CN107811276A (en) A kind of matrimony vine starch-based product
KR20190078148A (en) Sweet Rice Puffs Manufacturing Method Using Rice Syrup including Omija Extract And Omija Seed
CN111990589A (en) Rose quinoa nutritional meal replacement powder and preparation method thereof
KR102320471B1 (en) Potato ongsimi and manufacturing method thereof
Brou et al. Impacts of Boiling Times on Physicochemical and Nutritive Composition from Heart of Oil Palm Tree (Elaeis guineensis Jacq.) Consumed as Vegetable in Côte d’Ivoire
KR20140043188A (en) Method for processing pop-rice using black sticky rice with giant embryo and product thereof
CN110613069A (en) Method for preparing apple composite cloudy juice beverage by using sweet potato powder
CN107594488A (en) A kind of matrimony vine bean vermicelli
CN109329752A (en) A kind of rice and preparation method thereof with effect of lowering blood sugar

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination