CN115736171A - Processing technology for increasing digestibility of corn flour - Google Patents
Processing technology for increasing digestibility of corn flour Download PDFInfo
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Abstract
The invention discloses a processing technology for increasing digestion resistance of corn flour, and belongs to the technical field of food processing. The invention can keep the protein in the corn grain as much as possible in the extraction process of the corn flour, remove the cellulose which influences the mouthfeel, prepare the corn flour with the tighter combination of starch and protein, and reduce the digestibility of the starch in the product by combining the ultrasonic-heat treatment method, so that the total content of the slowly digestible starch and the anti-digestible starch can be more than 50 percent. The invention overcomes the defects of preparing resistant starch by a chemical method and an enzyme modification method, and the whole preparation process has simple process, greenness, high efficiency and low cost. In addition, the method meets the application under different processing scenes by controlling the preparation processes of different heat treatments of the sample. The processing method is green and safe, can reduce blood sugar while providing satiety when being added into food, has good application prospect in the aspect of food production and processing, and has continuous production potential.
Description
Technical Field
The invention relates to a processing technology for increasing digestion resistance of corn flour, and belongs to the technical field of food processing.
Background
Starch can be classified into Rapidly Digestible Starch (RDS), slowly Digestible Starch (SDS), and Resistant Starch (RS) according to the release and absorption rate of glucose in the gastrointestinal tract. RDS is a starch part which causes sudden rise of blood sugar after being ingested, and can cause the rise of blood sugar of a human body, and cause obesity, diabetes mellitus, complications, cardiovascular diseases and other chronic diseases. SDS and RS have the advantages of preventing colon cancer, reducing blood sugar, being a substrate for the growth of probiotics, reducing gallstone formation, reducing cholesterol, inhibiting fat accumulation, increasing mineral absorption and the like.
At present, the preparation method of the slowly digestible starch mainly adopts a chemical modification method (octenyl succinic anhydride starch), an enzyme modification method (composite debranching treatment by adding a commercial amylase preparation pullulanase and alpha-amylase), an acid method (organic acid pressure hot acidolysis) and the like, so that solvent residue is easy to cause, the price is high, and the production efficiency is low.
Corn is one of three major food crops in the world and is also one of the main food crops in China, and has an agricultural advantage. So far, corn starch is the main raw material for producing slowly digestible starch, and the corn starch has much nutrition loss compared with corn.
The corn flour is flour which is ground by using corn as a main raw material, the components of the corn flour are almost the same as the components of corn seeds, the digestibility of the corn flour can be increased by the conventional heat treatment after the extraction of the corn flour, the corn starch is quickly digested after gelatinization and accounts for more than 90 percent, the control of blood sugar of a diabetic is not facilitated, and measures are necessary to reduce the digestibility so as to meet the pursuit of people for health.
Mature corn kernel is mainly composed of four parts, including 0.8% of the crown, 5.3% of the seed coat, 11.9% of the germ and 82% of the endosperm. The edible corn meal is primarily corn endosperm, and the mature endosperm is composed of a large number of endosperm cells, each of which contains starch granules and embedded protein matrix, and the pressure generated by the protein matrix during drying and shrinking causes a dense structure to be formed in the endosperm, so that the protein and the starch are tightly combined.
The physical modification of starch at present is usually wet heat treatment, toughening treatment and dry heat treatment, which can improve the content of resistant starch in the starch.
However, the corn flour and the corn starch have great difference in structure, the content of resistant starch in the corn flour cannot be effectively improved by using a physical modification mode of applicable corn starch, and the properties of the corn flour are changed by other modification modes such as gelatinization.
Therefore, in order to control blood sugar, prevent diet-related diseases, and satisfy nutritional needs of different people, it is urgently required to provide corn flour with a certain digestibility, and the compound has a wide market potential and a high economic benefit.
Disclosure of Invention
In order to increase the anti-digestibility of the corn flour, the invention provides a method for increasing the anti-digestibility of the corn flour, which is characterized in that protein is kept as much as possible in the process of extracting the corn flour, fiber components influencing the mouthfeel are removed, and the corn flour with certain anti-digestibility is prepared by combining an ultrasonic technology and respectively controlling different moisture content, temperature and time.
The invention provides a preparation method for increasing the digestibility of corn flour, which comprises the steps of defibering corn seeds to prepare corn flour, carrying out ultrasonic treatment to obtain ultrasonic-treated corn flour, and carrying out modification treatment on the ultrasonic-treated corn flour; the ultrasonic treatment is ultrasonic treatment for 0.5-2h, and the frequency is 20-100KHz; the modification comprises wet heat of defibering, defibering and toughening and dry heat of defibering.
In one embodiment of the invention, the corn flour preparation method comprises the steps of soaking corn grains in water for 24-48h, wherein the temperature of the soaking liquid is 40-55 ℃, grinding the corn grains in a tissue crusher at a low speed, screening coarse-ground corn emulsion through a 6-10 mesh sample sieve, sorting oversize products, taking plumules, placing the plumules on the 6-10 mesh sample sieve, cleaning the plumules with water, grinding the degerminated corn emulsion in the tissue crusher at a high speed, screening fine-ground corn emulsion through a 40-80 mesh sample sieve, wherein the oversize products are crude fibers, centrifuging the suspension emulsion after fiber separation, and drying precipitates in an oven at 40 ℃ for 24-48h to obtain the dried corn flour.
In one embodiment of the invention, the corn kernels are soaked in water for 24-48h at a temperature of 40-55 ℃.
In one embodiment of the invention, the coarsely ground corn emulsion is screened through a 6-10 mesh screen to remove germ.
In one embodiment of the invention, the finely ground emulsion is passed through a 40-80 mesh sizing screen to remove fibers.
In one embodiment of the invention, the modification comprises a wet heat treatment, a toughening treatment and a dry heat treatment.
In one embodiment of the present invention, the wet heat treatment comprises: balancing the corn flour after ultrasonic treatment at room temperature for 12-24h, and reacting at 110-140 ℃ for 0.5-2h. Drying in an oven at 40 deg.C for 24 hr, pulverizing, and sieving with 40 mesh sieve.
In one embodiment of the present invention, the toughening process includes: balancing the corn flour subjected to ultrasonic treatment at room temperature for 12-24h, wherein the toughening treatment temperature is 55-65 ℃, and treating for 12 h. Drying in an oven at 40 deg.C for 24 hr, pulverizing, and sieving with 40 mesh sieve.
In one embodiment of the present invention, the dry heat treatment comprises: reacting the corn flour after ultrasonic treatment at 130-170 ℃ for 1 hour. Pulverizing, and sieving with 40 mesh sieve.
In one embodiment of the invention, the ultrasonic treatment is ultrasonic treatment for 0.5-2h, the frequency is 20-100KHz, the reaction is carried out for 12-24h at room temperature, and the reaction is carried out for 0.5-2h at 110-140 ℃.
The invention relates to a digestible corn flour prepared by the method.
The second purpose of the present invention is to apply the above-mentioned corn flour to the fields of food, medicine and health food.
Has the advantages that:
the protein in the corn grains is kept as much as possible in the extraction process of the corn flour, the cellulose which influences the mouthfeel is removed, the corn flour with the more tightly combined starch and protein is prepared, and the digestibility of the starch in the product is reduced by the combined ultrasonic-heat treatment method, so that the total content of the slowly digestible starch and the anti-digestible starch can be more than 50 percent.
The invention overcomes the defects of preparing the resistant starch by a chemical method and an enzyme modification method, and the whole preparation process has simple process, greenness, high efficiency and low cost.
In addition, the method meets the application under different processing scenes by controlling the preparation processes of different heat treatments of the sample. The processing method is green and safe, the blood sugar can be reduced while satiety is provided when the food is added into the food, the food has good application prospect in the aspect of food production and processing, and the potential of continuous production is realized.
Drawings
FIG. 1 is an RVA diagram of different processing methods
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
The method for measuring and calculating the in-vitro digestibility of the corn flour comprises the following steps: the sample (200 mg) was weighed, distilled water (6 mL) was added, and mixed in a 50mL centrifuge tube using a magnetic stirrer. The sample was heated in a boiling water bath for 30min, then cooled to 37 ℃ and pepsin solution (4 mL,5 mg/mL) was added and shaken at 160rpm for 30min. 6 glass beads and 2ml of sodium acetate buffer (pH 5.2, 0.5M) were added to each sample, and reacted for 30min. 2ml of amyloglucosidase solution was added. Reacting at 37 deg.C, taking 50 μ L reaction solution at 0, 20, 120min, adding 950 μ L absolute ethanol to terminate reaction, centrifuging at 10000rpm for 5min, and determining with GOPOD kit. The absorbance of the test solution was measured at 520 nm. The RDS, SDS and RS content calculation formula is as follows:
G＝(A t －A 0 )×c×V×D×100/(A s －A w )×m
RDS＝(G 20 －G 0 )×0.9
SDS＝(G 120 －G 20 )×0.9
RS＝100－RDS－SDS
wherein G is the content of glucose; a. The t Testing the absorbance of the solution; a. The 0 Absorbance of the blank solution; c is the concentration of the standard solution; v is the total volume of the test solution, mL; d is the dilution factor; a. The s Is the glucose standard solution absorbance; a. The w Is the absorbance of deionized water; m is the weight of the starch on a dry basis; RDS is the content of fast digestible starch,%, in the sample; g 0 Test the glucose content,%, in the solution at 0 min; g 20 Test the glucose content,%, in the solution at 20 min; g 120 The content of glucose in the solution was measured at 120min,%.
Rapid Viscosity Analysis (RVA): during gelatinization, the degree of gelatinization of the samples was determined using a rapid viscoanalyser (RVA StarchMaster2, perten instruments, australia). The samples were mixed with water at a total concentration of 8% (w/w) in a container and then analyzed according to the STD 2 procedure.
Example 1:
corn flour
Firstly, soaking corn kernels in water for 32 hours, wherein the temperature of the soaking liquid is 53 ℃; grinding at a low speed in a tissue crusher, sieving the corn emulsion subjected to coarse grinding by a 10-mesh sample sieve, picking oversize products, taking embryo buds to be placed on the 10-mesh sample sieve, cleaning with water, grinding the corn emulsion subjected to embryo bud removal at a high speed in the tissue crusher, sieving the emulsion subjected to fine grinding by a 40-mesh sample sieve, wherein the oversize products are coarse fibers, centrifuging the suspension emulsion subjected to fiber separation at 4000r/min for 10min, drying in an oven at 40 ℃ for 24h, and crushing and sieving by the 40-mesh sieve.
The fast, slow and resistant starch contents of the corn meal are shown in table 1.
TABLE 1 in vitro digestibility determination of corn flour
Example 2:
preparing corn flour by a wet-heat method:
firstly, soaking corn kernels in water for 32 hours, wherein the temperature of the soaking liquid is 53 ℃; grinding at a low speed in a tissue crusher, sieving the corn emulsion after coarse grinding by a 10-mesh sample sieve, sorting oversize products, taking embryos, placing the embryos on the 10-mesh sample sieve, cleaning with water, grinding the corn emulsion after embryo removal at a high speed in the tissue crusher, sieving the emulsion after fine grinding by a 40-mesh sample sieve, wherein the oversize products are coarse fibers, centrifuging the suspension emulsion after fiber separation at 4000r/min for 10min, and drying in a 40-DEG oven for 24h. Adjusting the water content of the corn flour to 20%, balancing for 12h at room temperature, and reacting for 30min at 120 ℃. Drying in an oven at 40 deg.C for 24 hr, pulverizing, and sieving with 40 mesh sieve.
The performance characterization of the corn flour prepared by the wet-heat method comprises the following steps:
in order to examine the in-vitro digestibility of the corn flour prepared by the wet and heat method, the content of the fast-digestible starch, the content of the slow-digestible starch and the content of the anti-digestible starch of the corn flour prepared by the wet and heat method are measured, and the results are shown in table 2. As can be seen in Table 2, the wet heat process produced corn flour with a resistant starch content of about 18% and a combined content of slowly digestible and resistant starch of about 26%.
TABLE 2 in vitro digestibility determination of corn flour prepared by wet and hot method
Example 3:
preparing corn flour through toughening treatment:
firstly, soaking corn kernels in water for 32 hours, wherein the temperature of the soaking liquid is 53 ℃; grinding at low speed in a tissue crusher, sieving the corn emulsion after coarse grinding by a 10-mesh sample sieve, sorting oversize products, taking embryo buds to be placed on the 10-mesh sample sieve, cleaning with water, grinding the corn emulsion after embryo bud removal at high speed in the tissue crusher, sieving the emulsion after fine grinding by a 40-mesh sample sieve, wherein the oversize products are coarse fibers, centrifuging the suspension emulsion after fiber separation at 4000r/min for 10min, and drying in an oven at 40 ℃ for 24h. The moisture content of the corn flour is adjusted to 50 percent and balanced for 12 hours at room temperature, the toughening treatment temperature is 65 ℃, and the corn flour is treated for 12 hours. Drying in an oven at 40 deg.C for 24 hr, pulverizing, and sieving with 40 mesh sieve.
Characterization of the properties of the corn flour prepared by toughening treatment:
in order to examine the in vitro digestibility of the toughening treated corn flour, the fast digestible starch content, the slow digestible starch content and the anti-digestible starch content of the toughening treated corn flour were determined in this example, and the results are shown in table 3. As can be seen in Table 3, the wet heat process produced corn meal having a resistant starch content of about 18% and a combined slowly digestible and resistant starch content of about 43%.
TABLE 3 determination of in vitro digestibility of corn flour prepared by toughening
Example 4:
preparing corn flour by dry heat treatment:
firstly, soaking corn kernels in water for 32 hours, wherein the temperature of the soaking liquid is 53 ℃; grinding at a low speed in a tissue crusher, sieving the corn emulsion after coarse grinding by a 10-mesh sample sieve, sorting oversize products, taking embryos, placing the embryos on the 10-mesh sample sieve, cleaning with water, grinding the corn emulsion after embryo removal at a high speed in the tissue crusher, sieving the emulsion after fine grinding by a 40-mesh sample sieve, wherein the oversize products are coarse fibers, centrifuging the suspension emulsion after fiber separation at 4000r/min for 10min, and drying in a 40-DEG oven for 24h. Drying corn flour to water content below 10%, and reacting at 150 deg.C for 1 hr. Pulverizing, and sieving with 40 mesh sieve.
The performance characterization of the corn flour prepared by dry heat treatment comprises the following steps:
to examine the in vitro digestibility of the corn meal prepared by the dry heat treatment, the comparative example determined the fast, slow and resistant starch content of the corn meal prepared by the dry heat treatment, and the results are shown in table 4. As can be seen in Table 4, the dry heat treated corn meal has a resistant starch content of about 17% and a combined slow and resistant starch content of about 24%.
TABLE 4 determination of in vitro digestibility of corn flour prepared by dry heat treatment
Example 5:
the ultrasonic-defibering wet-heat method for preparing the corn flour is characterized in that:
firstly, soaking corn kernels in water for 32 hours, wherein the temperature of the soaking liquid is 53 ℃; grinding at a low speed in a tissue crusher, sieving the corn emulsion after coarse grinding by a 10-mesh sample sieve, sorting oversize products, taking embryos, placing the embryos on the 10-mesh sample sieve, cleaning with water, grinding the corn emulsion after embryo removal at a high speed in the tissue crusher, sieving the emulsion after fine grinding by a 40-mesh sample sieve, wherein the oversize products are coarse fibers, centrifuging the suspension emulsion after fiber separation at 4000r/min for 10min, and drying in a 40-DEG oven for 24h. Adjusting the water content of the corn flour to 20%, putting the corn flour into ultrasonic processing for 1h, keeping the balance for 12h at room temperature under the frequency of 40KHz, and reacting for 30min at 120 ℃. Drying in an oven at 40 deg.C for 24 hr, pulverizing, and sieving with 40 mesh sieve.
The performance of the ultrasonic-defibering wet-heat method corn flour is characterized in that:
compared to corn flour and starch (fig. 1), the peak viscosity, hold-up viscosity, breakdown viscosity, and rebound viscosity of ultrasound-defibered wet-heat process produced corn flour decreased, while the gelatinization temperature increased. During the ultrasound-defibration wet heat process for the production of corn flour, the amylose-amylose and amylose-amylopectin interactions may contribute to the formation of stronger starch structures. In order to examine the in-vitro digestibility of the corn flour prepared by the ultrasonic-defibering wet-heat method, the content of the fast-digestible starch, the content of the slow-digestible starch and the content of the anti-digestible starch of the corn flour prepared by the ultrasonic-defibering wet-heat method are measured in the embodiment, and the results are shown in table 5. As can be seen from Table 5, the ultrasound-defibering wet-heat process produces corn meal having a resistant starch content of about 28% and a combined content of slowly digestible starch and resistant starch of about 37%, and thus, the present invention preserves the presence of protein in the corn meal and improves the resistance of starch to digestibility to some extent by the corn meal under the ultrasound-defibering wet-heat process conditions.
TABLE 5 determination of in vitro digestion performance of corn flour prepared by ultrasonic-defibering wet-heat method
Example 6:
the corn flour is prepared by ultrasonic-defibering toughening treatment, which is characterized in that:
firstly, soaking corn kernels in water for 32 hours, wherein the temperature of the soaking liquid is 53 ℃; grinding at a low speed in a tissue crusher, sieving the corn emulsion after coarse grinding by a 10-mesh sample sieve, sorting oversize products, taking embryos, placing the embryos on the 10-mesh sample sieve, cleaning with water, grinding the corn emulsion after embryo removal at a high speed in the tissue crusher, sieving the emulsion after fine grinding by a 40-mesh sample sieve, wherein the oversize products are coarse fibers, centrifuging the suspension emulsion after fiber separation at 4000r/min for 10min, and drying in a 40-DEG oven for 24h. Adjusting the water content of the corn flour to 50%, carrying out ultrasonic treatment for 1h at the frequency of 40KHz for 12h at room temperature, and carrying out toughening treatment at the temperature of 65 ℃ for 12 h. Drying in an oven at 40 deg.C for 24 hr, pulverizing, and sieving with 40 mesh sieve.
The performance characterization of the corn flour prepared by ultrasonic-defibering toughening treatment comprises the following steps:
the final viscosity and backset values of the ultrasound-defibration-toughened corn flour were significantly lower compared to corn flour and starch (fig. 1), the decrease in final viscosity and backset values indicating an increase in the stability of the cold starch paste with increasing aging and gel hardness, the peak viscosity, holding viscosity, breakdown viscosity and rebound viscosity of the ultrasound-defibration-toughened corn flour, and the gelatinization temperature increased. In order to examine the in vitro digestion performance of the corn flour prepared by the ultrasonic-defibering and toughening treatment, the content of the fast-digestible starch, the content of the slow-digestible starch and the content of the anti-digestible starch of the corn flour prepared by the ultrasonic-defibering and toughening treatment were measured, and the results are shown in table 6. As can be seen from table 6, the ultrasonic-defibering toughening treatment produced corn meal having a resistant starch content of about 27% and a combined slowly digestible and resistant starch content of about 51%, it can be seen that the present invention retains the presence of protein in the corn meal and improves the resistance of the starch to digestion to some extent by the corn meal under the ultrasonic-defibering toughening conditions.
TABLE 6 determination of in vitro digestion Performance of corn flour prepared by ultrasonic-defibering toughening treatment
Example 7:
the corn flour is prepared by ultrasonic-defibering dry heat treatment, and is characterized in that:
firstly, soaking corn kernels in water for 32 hours, wherein the temperature of the soaking liquid is 53 ℃; grinding at a low speed in a tissue crusher, sieving the corn emulsion after coarse grinding by a 10-mesh sample sieve, sorting oversize products, taking embryos, placing the embryos on the 10-mesh sample sieve, cleaning with water, grinding the corn emulsion after embryo removal at a high speed in the tissue crusher, sieving the emulsion after fine grinding by a 40-mesh sample sieve, wherein the oversize products are coarse fibers, centrifuging the suspension emulsion after fiber separation at 4000r/min for 10min, and drying in a 40-DEG oven for 24h. Drying corn flour to water content below 10%, subjecting to ultrasonic treatment for 1 hr at 40KHz, and reacting at 150 deg.C for 1 hr. Pulverizing, and sieving with 40 mesh sieve.
The performance of the corn flour prepared by ultrasonic-defibering dry heat treatment is characterized in that:
the final viscosity and backset values of the ultrasound-defibered dry heat-treated corn meal were significantly lower compared to corn meal and starch (fig. 1), the peak viscosity, hold-in viscosity, puncture viscosity and rebound viscosity of the corn meal decreased, and the gelatinization temperature increased. To examine the in vitro digestibility of the corn meal prepared by the ultrasonic-defibering dry heat treatment, the corn meal prepared by the ultrasonic-defibering dry heat treatment was measured for its fast-digestible, slow-digestible and anti-digestible starch content, and the results are shown in table 7. As can be seen in Table 7, the ultrasound-defibered dry heat-treated corn meal has a resistant starch content of about 19% and a combined slowly digestible and resistant starch content of about 28%, thus indicating that the present invention retains the presence of protein in the corn meal and increases the resistance of starch to digestion to some extent by the corn meal under the ultrasound-defibered dry heat-treatment conditions.
TABLE 7 determination of in vitro digestibility of corn flour prepared by ultrasonic-defibration dry heat treatment
Comparative example 1:
corn starch
The fast-digestible, slow-digestible and anti-digestible starch contents of corn starch are shown in table 8.
The corn starch has low content of digestion-resistant starch and cannot meet the application in hypoglycemic foods. Therefore, the corn flour improves the anti-digestion performance of the starch to a certain extent under the ultrasonic-heat treatment condition, and is favorable for regulating and controlling the nutritional characteristics of the final product in the food processing process.
TABLE 8 in vitro digestibility determination of corn starch
Comparative example 2:
microwave-toughening corn flour:
firstly, soaking corn kernels in water for 32 hours, wherein the temperature of the soaking liquid is 53 ℃; grinding at low speed in a tissue crusher, sieving the corn emulsion after coarse grinding by a 10-mesh sample sieve, sorting oversize products, taking embryo buds to be placed on the 10-mesh sample sieve, cleaning with water, grinding the corn emulsion after embryo bud removal at high speed in the tissue crusher, sieving the emulsion after fine grinding by a 40-mesh sample sieve, wherein the oversize products are coarse fibers, centrifuging the suspension emulsion after fiber separation at 4000r/min for 10min, and drying in an oven at 40 ℃ for 24h. Adjusting the water content of the corn flour to 50%, carrying out microwave treatment for 2min at 900W for 12h at room temperature, and carrying out toughening treatment at 65 ℃ for 12 h. Drying in an oven at 40 deg.C for 24 hr, pulverizing, and sieving with 40 mesh sieve.
The heat effect of the microwave treatment makes the starch gelatinized and the corn flour loses the original property, which is completely not beneficial to the subsequent use.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A preparation method for increasing the digestibility of corn flour is characterized by comprising the steps of defibering corn seeds to prepare corn flour, carrying out ultrasonic treatment to obtain ultrasonic-treated corn flour, and carrying out modification treatment on the ultrasonic-treated corn flour; the ultrasonic treatment is ultrasonic treatment for 0.5-2h, and the frequency is 20-100KHz; the modification comprises wet heat treatment, toughening treatment and dry heat treatment.
2. The method of claim 1, wherein the corn meal is prepared by soaking corn kernels in water for 24-48 hours at a temperature of 40-55 ℃, grinding the kernels in a tissue crusher at a low speed, sieving the coarsely ground corn emulsion through a 6-10 mesh sieve, sorting oversize products, placing the germ on a 6-10 mesh sieve, washing the germ with water, grinding the degerminated corn emulsion in a tissue crusher at a high speed, sieving the finely ground corn emulsion through a 40-80 mesh sieve, wherein the oversize products are crude fibers, centrifuging the defibrated emulsion, drying the precipitate in an oven at 40 ℃ for 24-48 hours, and drying to obtain the corn meal.
3. The method of claim 1, wherein the wet heat treatment comprises: balancing the corn flour subjected to ultrasonic treatment at room temperature for 12-24h, and reacting at 110-140 ℃ for 0.5-2h; drying in an oven at 40 deg.C for 24 hr, pulverizing, and sieving with 40 mesh sieve.
4. The method of claim 1, wherein the toughening process comprises: balancing the corn flour subjected to ultrasonic treatment at room temperature for 12-24h, wherein the toughening treatment temperature is 55-65 ℃, and treating for 12 h; drying in an oven at 40 deg.C for 24 hr, pulverizing, and sieving with 40 mesh sieve.
5. The method of claim 1, wherein the dry heat treatment comprises: reacting the corn flour subjected to ultrasonic treatment at 130-170 ℃ for 1 hour; pulverizing, and sieving with 40 mesh sieve.
6. The method according to claim 3, wherein the moisture content of the corn meal is adjusted to 15-25%.
7. The method according to claim 4, wherein the moisture content of the corn meal is adjusted to 40-60%.
8. The method of claim 5 wherein the corn meal is dried to less than 10% moisture.
9. A digestible corn flour produced by the process of any one of claims 1 to 8.
10. Use of the corn flour of claim 9 in the fields of food, pharmaceutical and health food and the preparation thereof.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008248082A (en) * | 2007-03-30 | 2008-10-16 | Futamura Chemical Co Ltd | Sparingly digestible treatment starch |
| CN107686524A (en) * | 2017-10-19 | 2018-02-13 | 齐鲁工业大学 | The preparation method of V6 type crystalline texture farina fatty acid complexes |
| CN112956694A (en) * | 2021-03-18 | 2021-06-15 | 江南大学 | Method for increasing content of slowly digestible starch and anti-digestible starch in starch |
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| JP2008248082A (en) * | 2007-03-30 | 2008-10-16 | Futamura Chemical Co Ltd | Sparingly digestible treatment starch |
| CN107686524A (en) * | 2017-10-19 | 2018-02-13 | 齐鲁工业大学 | The preparation method of V6 type crystalline texture farina fatty acid complexes |
| CN112956694A (en) * | 2021-03-18 | 2021-06-15 | 江南大学 | Method for increasing content of slowly digestible starch and anti-digestible starch in starch |
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| 谢承孟等: "抗性淀粉制备工艺的研究进展", 轻工科技, vol. 38, no. 4, pages 14 * |
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