Whole-grain corn flakes cured by adopting steam explosion and production method thereof

A production method and technology for corn flakes, which are applied in the field of grain processing, can solve the problems of poor taste of corn flakes, low utilization rate of corn nutrients and the like, and achieve the effect of improving utilization rate

Inactive Publication Date: 2014-02-19
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The produced corn flakes have poor taste and t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Steam explosion aging: Soak the corn granules cleaned of impurities such as stones, soil and metals with clear water to make the moisture content reach 50% to 55%. Put the soaked corn grains into the steam explosion cylinder, close the cover, and pass high-temperature saturated steam into the steam explosion cylinder to make the temperature of the saturated steam in the cylinder reach 180°C (pressure 0.9MPa) and maintain it for 80s. The valve (the opening time of the valve is 0.00875s), the explosion of the material is completed at the same time as the pressure is released instantaneously, and the material ejected from the collection chamber is the corn after steam explosion.

[0014] (2) Aging treatment: Slowly cool the product obtained in step (1) to room temperature, put it in a high-temperature refrigerator, and age it at 4°C for 12 hours.

[0015] (3) Tablet pressing: send the product obtained in step (2) into a tablet press machine and press it into thin slice...

Embodiment 2

[0017] Determination of resistant starch content:

[0018] Weigh 10 mg of starch, add buffer, adjust pH to 1.5, add 1 mL of pepsin solution, keep temperature at 40°C for 60 minutes, cool to room temperature, adjust pH to 6.0-7.0, add 2 mL of porcine pancreatic α-amylase solution, keep temperature at 37°C for 30 minutes , cooled, adjusted to pH 4.75, added 2 mL of glucoamylase solution, kept at 60°C for 60 min, cooled, centrifuged, and discarded the supernatant. Completely dissolve the precipitate in 4M KOH solution, neutralize it with HCl solution, add 2 mL of glucoamylase solution, keep the temperature at 60°C for 60 min, cool, centrifuge, collect the supernatant, dilute to 100 mL with distilled water, and use 3,5-bis The reducing sugar was measured by the nitrosalicylic acid method, and multiplied by 0.9, it was the content of resistant starch.

Embodiment 3

[0020] Determination of total phenol content:

[0021] It was determined by Folin's reagent reduction spectrophotometry. Preparation of standard curve: Accurately draw 0, 0.05, 0.10, 0.20, 0.30, 0.40, and 0.50 mL of 100 μg / mL gallic acid standard solution into 25 mL colorimetric tubes, add water to dilute to 6.0 mL, and add Folin reagent within 0.5-8 minutes 0.5 mL and 20% Na 2 CO 3 Dilute 1.5mL of aqueous solution to 10mL with water, heat the test tube on a water bath at 4°C for 30min, cool it rapidly (ice bath), and use a 1cm cuvette as a blank to measure the absorbance at a wavelength of 765nm. Draw a standard curve with absorbance as the ordinate and concentration as the abscissa. Sample determination: Accurately absorb 0.1mL of digestion solution into a 10mL stoppered colorimetric tube, measure the total acid content of the sample according to the above method, and calculate the total phenol content according to the gallic acid standard curve, and the result is express...

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PUM

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Abstract

The invention discloses a production method of whole-grain corn flakes, and belongs to the technical field of grain processing. The whole-grain corn flakes are produced by adopting the steam explosion technology and the starch ageing technology. The method comprises the following steps: (1) cleaned corn particles are dipped by clear water, and are added into a steam explosion cylinder for curing through steam explosion; (2) the corn particles are put into a high-temperature refrigeration house for ageing; (3) the corn particles are passed in a tablet press for tabletting, drying, cooling and packaging to obtain the whole-grain corn flakes. The method has the following advantages: the steam explosion technology is adopted to cure the corn raw materials; the ageing technology is adopted to improve the content of digestion resisting starch; the product has the digestion resisting starch with higher level; the utilization rate of nutritional health substances such as phenols and flavones is largely improved; the whole-grain corn flakes are particularly suitable for patients suffering from diabetes mellitus and cardiovascular diseases.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a whole-grain cornflake cooked by steam explosion and a production method thereof. Background technique [0002] Corn has become a popular food crop. It is rich in protein, fat, carbohydrates, minerals, vitamins and other nutrients needed by the human body. It also contains a large number of nutritional and health substances, such as carotene, riboflavin, Anticancer factors such as glutathione and high F oligopeptides are of great benefit to the prevention of heart disease, cancer and other diseases. [0003] Epidemiological surveys have found that too fine a diet and insufficient intake of dietary fiber are the direct or indirect causes of diabetes, cardiovascular disease, obesity and other diseases. Whole grain foods are rich in antioxidants, minerals and dietary fiber. Long-term consumption of whole grain foods can help prevent diabetes, heart disease, gastrointestin...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/139
CPCA23L33/00A23L7/139A23V2002/00A23V2200/326A23V2200/328
Inventor 李光磊郭延成李一卓曾洁高海燕
Owner HENAN INST OF SCI & TECH
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