Method for producing simulatives of maize proteolipin

A technology of corn protein and production methods, applied in plant protein processing, food preparation, metabolic diseases, etc., can solve the problems of increasing product energy, product odor, product texture deterioration, etc., to achieve improved production efficiency, fresh flavor, and easy operation convenient effect

Inactive Publication Date: 2007-07-18
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive use will deteriorate the texture of the product, bring peculiar smell to the product, and increase the energy of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Corn germ is the by-product of corn starch factory or corn alcohol factory.

[0019] 1. Pretreatment of corn germ:

[0020] Gently rinse the corn germ with running water at 15°C to 20°C to remove residual starch, small particle endosperm and other components, and the wet corn germ is obtained at a speed of 3000r·min -1 Carry out centrifugation and dehydration under certain conditions to make the water content less than 26%, and then dry at a low temperature below 60°C to make the water content less than 8%. The drying time depends on the production capacity of the drying equipment; the dried corn germ is crushed Processing to produce corn germ powder with particle size less than 1mm.

[0021] 2. Degreasing and deodorizing treatment

[0022] Put the pretreated corn germ flour into the extraction tank for supercritical CO 2 Extraction, extraction pressure 10MPa, temperature 45°C, time 3h, CO 2 Flow 16L·h -1 , to obtain milky white or slightly yellow degreasing, de-im...

Embodiment 2

[0029] Corn germ is the by-product of corn starch factory or corn alcohol factory.

[0030] 1. Pretreatment of corn germ

[0031] With embodiment 1.

[0032] 2. Degreasing and deodorizing treatment

[0033] Put the pretreated corn germ flour into the extraction tank for supercritical CO 2 Extraction, extraction pressure 15MPa, temperature 35°C, time 2.5h, CO 2 Flow 23L·h -1 . The degreased, de-impurified and purified high-protein corn germ meal powder with milky white or slightly yellow color is obtained, which has a delicate fragrance and flavor, no foreign miscellaneous taste, and the lipid content is less than 1%.

[0034] 3. Extrusion processing

[0035] in supercritical CO 2 Add an appropriate amount of drinking water at 25°C to the high-protein corn germ meal purified by fluid extraction technology, stir evenly, and let it stand for 10 minutes to make the corn germ meal fully absorb water and keep the water content at 30%.

[0036] Preheat the screw extruder, the...

Embodiment 3

[0040] Corn germ is the by-product of corn starch factory or corn alcohol factory.

[0041] 1. Pretreatment of corn germ

[0042] With embodiment 1.

[0043] 2. Degreasing and deodorizing treatment

[0044] Put the pretreated corn germ flour into the extraction tank for supercritical CO 2 Extraction, extraction pressure 20MPa, temperature 40°C, time 1.5h, CO 2 Flow 26L·h -1 . The obtained high-protein corn germ meal powder is milky white or slightly yellow in color, has a delicate fragrance and flavor, has no foreign miscellaneous taste, and has a lipid content of less than 1%.

[0045] 3. Extrusion processing

[0046] in supercritical CO 2Add an appropriate amount of drinking water at 25°C to the extracted high-protein corn germ meal, stir evenly, and let it stand for 10 minutes to make the corn germ meal fully absorb water and keep the water content at 30%.

[0047] Preheat the screw extruder, the extrusion temperature is 130°C, and the feed rate is 25kg·h -1 , extr...

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PUM

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Abstract

A process for preparing the simulative corn proteolipin used to prepare low-fat food includes such steps as removing impurities from the embryo buds of corn, drying, pulverizing, supercritical CO2 fluid extracting, extruding, drying, pulverizing, removing carbohydrates or not, adding drinking water, xanthan gum and monoglyceride, micro-granulating, and emulsifying.

Description

technical field [0001] The invention belongs to the technical field of health food processing. Background technique [0002] As one of the six major nutrients in food, fat plays an important role in food processing. It not only provides energy for human metabolism, but also gives food a good texture, smooth and delicate taste and special aromatic flavor. However, modern medical and nutritional studies have proved that excessive intake of oil is the main cause of various diseases such as cardiovascular disease, obesity, diabetes, and high blood pressure. And reducing the amount of fat will make the palatability and processing performance of fat-containing foods worse. Low-calorie fat analogues are used in the production of fat-containing foods, which can not only reduce the calories of the products, but also ensure that the products have excellent taste and corresponding processing performance, and are favored by food processing enterprises and consumers. [0003] Oil simul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/307A23L1/10A23J1/12A23J3/14A23J3/22A61P3/02A61P3/04A23L33/20A23L7/10
Inventor 王大为张艳荣胡耀辉刘婷婷
Owner JILIN AGRICULTURAL UNIV
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