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Maize germ instant powder containing xylooligosaccharide

A technology of corn germ and xylooligosaccharides, which is applied in the forming of food, the function of food ingredients, and food ingredients as solubility improvers, etc., can solve the problems of reducing the nutrition and preparation quality of corn germ powder, the loss of corn germ nutritional value, The problem of low absorption rate of plant protein is to achieve the effect of multiplying beneficial bacteria in the intestine, improving the taste of brewing, and making up for the low absorption rate of plant protein

Active Publication Date: 2014-04-16
SHANDONG LONGLIVE BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Corn germ protein belongs to plant protein. Compared with animal protein, the absorption rate of plant protein is lower, and the insoluble protein contained in corn germ also prevents the human body from absorbing the protein, so the nutritional value of corn germ is lost.
At the same time, the starch content in corn germ is high. The corn germ powder prepared by traditional technology is easy to agglomerate when dissolved in water, and corn germ contains more insoluble sugar and crude fiber. Therefore, the preparation and taste are poor.
These problems have reduced the nutrition and brewing quality of corn germ meal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Preparation of corn germ instant powder containing xylooligosaccharide

[0021] Proceed as follows:

[0022] (1) Take corn germ meal, remove impurities, wash 3 times with water, add 3 times the weight of water after washing, and cook at normal pressure for 15 minutes to inactivate the enzyme of corn germ itself;

[0023] (2) add 4 times the weight of water to the above-mentioned inactivated corn germ meal, and pulverize it twice with a beater to obtain a corn germ meal suspension;

[0024] (3) Adjust the pH of the corn germ meal suspension to 6.5 with a 0.5mol / L solution of food-grade citric acid, add 300U / g medium-temperature α-amylase and 260U / g cellulase, and hydrolyze at a constant temperature of 60°C 60min, then inactivate the enzyme at 100°C for 10min; then use a 0.05mol / L solution of food grade sodium hydroxide to adjust the pH of the corn germ meal suspension to 7.0, add 3000U / g papain, and hydrolyze at a constant temperature of 60°C for 60min , and ...

Embodiment 2

[0029] Example 2 Preparation of corn germ instant powder containing xylooligosaccharide

[0030] Proceed as follows:

[0031] (1) Take corn germ meal, remove impurities, wash 3 times with water, add 2 times the weight of water after washing, and cook for 10 minutes under normal pressure to inactivate the enzyme of corn germ itself;

[0032] (2) Add 5 times the weight of water to the above-mentioned inactivated corn germ meal, and pulverize it twice with a beater to obtain a corn germ meal suspension;

[0033] (3) Adjust the pH of the corn germ meal suspension to 6.5 with a 0.5mol / L solution of food-grade citric acid, add 280U / g medium-temperature α-amylase and 280U / g cellulase, and hydrolyze at a constant temperature of 55°C 60min, then inactivate the enzyme at 100°C for 8min; then use 0.05mol / L solution of food grade sodium hydroxide to adjust the pH of the corn germ meal suspension to 7.0, add 2500U / g papain, and hydrolyze at a constant temperature of 55°C for 60min , and ...

Embodiment 3

[0038] Example 3 Preparation of corn germ instant powder containing xylooligosaccharide

[0039] Proceed as follows:

[0040] (1) Take corn germ meal, remove impurities, wash with water 3 times, add 4 times the weight of water after washing, and cook at normal pressure for 20 minutes to inactivate the enzyme of corn germ itself;

[0041] (2) add 3 times the weight of water to the above-mentioned inactivated corn germ meal, and pulverize it twice with a beater to obtain a corn germ meal suspension;

[0042](3) Adjust the pH of the corn germ meal suspension to 6.5 with a 0.5mol / L solution of food-grade citric acid, add 320U / g medium-temperature α-amylase and 240U / g cellulase, and hydrolyze at a constant temperature of 65°C 50min, then inactivate the enzyme at 100°C for 12min; then use a 0.05mol / L solution of food grade sodium hydroxide to adjust the pH of the corn germ meal suspension to 7.0, add 3500U / g papain, and hydrolyze at a constant temperature of 65°C for 50min , and t...

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PUM

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Abstract

The invention discloses maize germ instant powder containing xylooligosaccharide. The maize germ instant powder is prepared by the following method: uniformly mixing 60-80% of maize germ meal with 2-4% of xylooligosaccharide, 6-12% of xylitol and 12-25% of skim milk powder, and sterilizing to obtain the maize germ instant powder containing xylooligosaccharide. According to the maize germ instant powder containing xylooligosaccharide, which is disclosed by the invention, the maize germ meal is compounded with the xylooligosaccharide to greatly increase the absorption rate of protein in the maize germ and remedy the defect of low absorption rate of plant protein, and meanwhile, the xylooligosaccharide also has the functions of promoting gastrointestinal peristalsis, proliferating beneficial intestinal bacteria and relaxing bowels. The maize germ instant powder is hydrolyzed by papain to increase the content of soluble protein and enable the xylooligosaccharide to well play the function of prompting protein absorption; the maize germ instant powder is hydrolyzed by alpha-amylase and cellulose to improve the absorption of soluble sugar, improve the solubility of the corn germ meal, reduce the agglomeration rate of the corn germ meal and perfect the cooking taste of the maize germ meal.

Description

technical field [0001] The invention relates to a corn germ instant powder containing xylooligosaccharide, which belongs to the field of food processing. Background technique [0002] Corn germ is a by-product of corn processing. It is rich in essential nutrients for the human body. Corn germ accounts for 8-10% of the weight of corn. Every 100g of corn germ contains 20.5g of protein, 28.6g of fat, 40.8g of carbohydrate and rich V E , V B , crude fiber and a variety of amino acids and minerals. The common corn germ is processed into corn germ oil. The corn germ after oil extraction is called corn germ meal. The crude protein content in corn germ meal is 23-25%. Most of the protein is albumin and globulin, which are rich in human body. The amino acids needed, among which lysine and tryptophan are high in content, and the amino acid composition is similar to that of egg protein, so it is a better nutritional enhancer. [0003] Xylo-oligosaccharides can promote protein digest...

Claims

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Application Information

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IPC IPC(8): A23L1/172A23L1/29A23L7/152A23L33/00
CPCA23L7/152A23L29/06A23L29/30A23P10/40A23V2002/00A23V2200/14A23V2200/238A23V2200/32A23V2200/30A23V2250/6422A23V2250/638A23V2300/28
Inventor 钤莉妍程少博孙忠伟田哲王明星覃树林肖林
Owner SHANDONG LONGLIVE BIO TECH CO LTD
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