Production process of germ and corn composite nutritional powder and product of production process

A technology of compound nutritional powder and production process, applied in the field of food processing, can solve problems such as poor edible properties and unbalanced nutritional components of corn, and achieve the effects of fully retaining the nutritional components of raw materials, expanding edible routes, and improving edible taste.

Active Publication Date: 2012-10-31
JIANGSU HENGHUI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a production process of germ corn compound nutrition powder and its products, which can solve technical problems such as unbalanced nutritional components of corn and poor edible properties. At the same time, stress treatment of corn germination and compound wheat germ can balance the proportion of amino acids and improve product nutrition. Value and edible quality, and rich in health ingredients such as γ-aminobutyric acid, wheat germ agglutinin, glutathione and dietary fiber

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select corn with full grains and no pests and diseases, disinfect it with sodium hypochlorite aqueous solution according to the known disinfection method, put it in 10 times (V / W) pure water, soak it at 20°C for 20 hours; ) in purified water at 25°C for 3 days with aeration and avoiding light, with an aeration rate of 1.5 L / min; the germinated corn is dried to a water content of about 13% by a known heating or freeze-drying method. The wheat germ is inactivated by the known microwave enzyme deactivation process to inactivate the lipase and stabilize the wheat germ. After mixing the stabilized wheat germ and dried germinated corn according to the mass ratio of 1:5, they are processed according to the known extrusion puffing and superfine grinding procedures, and passed through a 180-220 mesh sieve to obtain germ corn flour; Put 45% of germ corn flour, 15% of carrot powder, 5% of spirulina powder, 10% of white sugar, 10% of maltodextrin and 15% of non-dairy creamer into a...

Embodiment 2

[0028] The selection and disinfection method of corn are the same as in Example 1. After the corn is sterilized, put it in 15 times the volume (V / W) of pure water, soak it at 32°C for 10 hours; put it in 14 times the amount (V / W) of pure water, and germinate it at 30°C for 4 days in the dark, with the ventilation volume of 1.2 L / min. The methods of drying germinated corn and inactivating enzymes of wheat germ are the same as in Example 1. After mixing the stabilized wheat germ and dried germinated corn at a mass ratio of 1:6, the germ corn flour was obtained by extruding and ultrafine grinding as described in Example 1. Put 54% of germ corn powder, 13% of carrot powder, 4% of spirulina powder, 7% of white granulated sugar, 9% of maltodextrin and 13% of non-dairy creamer in a mixer and mix evenly according to mass percentage. Carry out sterilization and packing by the method described in embodiment 1, make. The content of γ-aminobutyric acid in the product is 30mg / 100g.

Embodiment 3

[0030] The selection and disinfection method of corn are the same as in Example 1. After the corn is sterilized, put it in 12 times the amount (V / W) of pure water, soak it at 30°C for 12 hours; put it in 25 times the amount (V / W) of pure water, and germinate it at 25°C for 5 days in a ventilated and dark place, with an air flow of 1.0 L / min; germinated corn drying, wheat germ inactivation method is the same as embodiment 1. After mixing the stabilized wheat germ and dried germinated corn at a mass ratio of 1:7, the germ corn flour was obtained by extruding and superfine grinding as described in Example 1; %, 10% of carrot powder, 4% of spirulina powder, 6% of white sugar, 7% of maltodextrin and 10% of non-dairy creamer, put in a mixer and mix evenly. Carry out sterilization and packing by the method described in embodiment 1, make. The content of γ-aminobutyric acid in the product is 40mg / 100g.

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PUM

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Abstract

The invention relates to a production process of germ and corn composite nutritional powder and the product of the production process, and belongs to the technical field of food processing. The production process is characterized in that mixing corn which sprouts in stress with wheat germ which is subjected to microwave enzyme inactivation; performing extrusion and superfine grinding to prepare germ and corn meal; adding carrot meal, spirulina meal, white granulated sugar, maltodextrin and vegetable fat powder into the germ and corn meal; and sterilizing and packaging to prepare the germ and corn composite nutritional powder. The production process is simple and high in industrial degree, so that the germ resource can be further utilized, corn can be completely utilized, and the additional value of agricultural products can be increased. The germ and corn composite nutritional powder produced by the production process is good in dissolubility, fine in taste and high in nutritional value, is rich in gamma-aminobutyric acid, glutathione, octacosanol, dietary fiber and other components, has the functions of improving brain functions, calming nerves, improving sleeping, resisting oxidation, delaying senescence, improving body immunity and the like, and is an ideal health-care nutritional food, wherein the content of gamma-aminobutyric acid in the product is between 20 and 60mg/100g.

Description

1. Technical field [0001] The invention relates to a production process of germ corn compound nutritional powder and a product thereof, belonging to the technical field of food processing. 2. Technical background [0002] Corn is rich in nutrients such as unsaturated fatty acids, vitamins, trace elements and amino acids. Studies have confirmed that the content of linoleic acid in its unsaturated fatty acids is as high as 60%, and it has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Corn also contains many health ingredients such as zeaxanthin, VE, glutathione, dietary fiber and selenium. [0003] Germination treatment can improve the nutritional and edible quality of corn. During the germination process of corn, a large number of zymogens are activated and released, and new enzymes are formed at the same time, which degrades macromolecular substances such as starch and protein in the seeds, and gener...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/10A23L7/10
Inventor 顾振新吴进贤尹永祺刘春泉李大婧
Owner JIANGSU HENGHUI FOOD CO LTD
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