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Method for reducing viscosity of corn flour in gelatinization process by means of irradiation technology

A technology of treatment process and irradiation technology, applied in the field of corn deep processing sugar industry, can solve problems such as the effect of reducing gelatinization viscosity, and achieve the effect of high product value, simple production technology route, and promotion of comprehensive utilization and industrial development.

Inactive Publication Date: 2014-07-02
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after reviewing related literature at home and abroad, it is found that there is no report on the effect of using electron accelerator irradiation technology to treat corn flour to reduce its gelatinization viscosity, so this patent application is the first time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: select the corn raw material powder of water content 3% as raw material for production, after installing suitable die head and cutting knife at the outlet of twin-screw extruder, the first, second, second of the twin-screw main engine The temperatures in the three working areas are respectively controlled at 140°C, 80°C, and 30°C; then turn on the power, start the twin-screw extrusion extruder, adjust the speed of the main engine to 25Hz, and adjust the feeding speed to 200g / min. Quickly add corn raw material powder with a water content of 3%; collect the corn flour puffed product at the outlet of the twin-screw extrusion extruder, and place it in the microwave drying bin. The thickness of the material is required to be 3.5 cm. Adjust the power of the microwave transmitter to 4.05kW, adjust its vacuum degree to 25kPa, dry the temperature to 30°C, and control the drying time to 10 minutes to obtain a corn puffed dry material with a water content of 3% for use;...

Embodiment 2

[0027] Embodiment 2: select the corn raw material powder of water content 8% as raw material for production, install suitable die head and cutter after the outlet of twin-screw extruder extruder, the first, second, second of twin-screw extruder The temperatures in the three working areas are controlled at 180°C, 120°C, and 80°C respectively; then turn on the power, start the twin-screw extruder, adjust the speed of the host to 30Hz, and adjust the feed rate to 300g / min. Quickly add corn raw material powder with a water content of 8%; collect the corn flour puffed product at the discharge port of the twin-screw extrusion extruder, and place it in the microwave drying bin. Adjust the power of the microwave transmitter to 1.35kW, adjust its vacuum degree to 5kPa, dry the temperature to 50°C, and control the drying time to 15 minutes to obtain a corn puffed dry material with a moisture content of 2% for use; The corn puffed dry material is superfinely pulverized to obtain the corn...

Embodiment 3

[0028] Embodiment 3: select the corn raw material powder of water content 10% as production raw material, install suitable die head and cutter after the outlet of twin-screw extruder extruder, the first, second, second of twin-screw extruder The temperatures in the three working areas are controlled at 190°C, 110°C, and 60°C respectively; then turn on the power, start the twin-screw extrusion extruder, adjust the speed of the main machine to 40Hz, and adjust the feeding speed to 400g / min. Quickly add corn raw material powder with a water content of 10%; collect the corn flour puffed product at the discharge port of the twin-screw extrusion extruder, and place it in the microwave drying bin. The power of the microwave transmitter is 2.70kW, the vacuum degree is adjusted to 10kPa, the drying temperature is 80°C, and the drying time is controlled at 5min, and the puffed dry material with a moisture content of 1% is prepared for use; The puffed dry material is subjected to superfi...

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Abstract

The invention belongs to the technical field of deep-processing of corns and discloses a method for reducing viscosity of corn flour in a gelatinization process by means of an irradiation technology. According to the method, the corn flour serves as a raw material, the viscosity serves as a measurement index of a technical effect, and due to the single factor and response surface design, the heating area temperature, main engine rotating speed and feeding speed during double-screw extrusion expanding, the microwave strength, vacuum degree, drying temperature and drying time during microwave vacuum drying and the material moisture content, irradiation dose and irradiation time controlled in electron accelerator irradiation serve as critical control points. A processing technical route of 'double-screw extrusion expanding, microwave drying, superfine grinding and accelerator irradiation' is designed, and the viscosity value is reduced from 1078.57Pa.s to 5.89Pa.s when the size mixing mass concentration of the corn flour subjected to irradiation treatment is 10 percent. The production technical route is simple, and the comprehensive utilization of corn resources to develop a series of high-end starch sugar products and the industrialized demonstration research are promoted.

Description

technical field [0001] The invention belongs to the technical field of corn fine and deep processing sugar industry, and relates to a method for reducing the viscosity of corn flour in the gelatinization process by means of irradiation technology, and realizes that the mass concentration of corn irradiated flour after irradiation treatment is adjusted to At 10%, the viscosity value decreased from 1078.57Pa·s to 5.89Pa·s. Background technique [0002] Corn flour is the product of corn milling, which is rich in nutrients. Corn flour contains more than 69% starch, mainly composed of corn starch, including corn amylose and corn amylopectin. Contains a large amount of protein, fiber and crude fat, and a small amount of lecithin, linoleic acid, grain alcohol, vitamin E. There are many processed cornmeal foods. In the era when coarse grains were the mainstay, this was the staple food of people, and it is still one of the foods that people improve their taste. In some countries w...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/025A23L7/10A23L5/30
CPCA23L5/30A23L7/161A23P10/40A23V2002/00A23V2300/10
Inventor 林松毅杨帅伶刘明源刘静波
Owner JILIN UNIV
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