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Enzymolysis, phosphorylation and heat treatment method for corn flour

A heat treatment method and technology of corn flour, applied in the field of grain processing, to achieve the effect of fine and smooth taste, simple equipment, and beneficial to industrial production

Pending Publication Date: 2016-03-23
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the enzymatic hydrolysis methods of corn flour at home and abroad are mainly biological enzymatic hydrolysis, screw extrusion enzymatic hydrolysis and biological fermentation enzymatic hydrolysis, but the research on the enzymatic hydrolysis method combining biological enzymatic method and chemical method has not been reported yet.

Method used

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  • Enzymolysis, phosphorylation and heat treatment method for corn flour
  • Enzymolysis, phosphorylation and heat treatment method for corn flour
  • Enzymolysis, phosphorylation and heat treatment method for corn flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 A kind of enzymolysis phosphorylation heat treatment method of cornflour, comprises the following steps:

[0029] Select common commercially available corn flour with a particle size of 70 mesh, add water, the mass ratio of water to corn flour is 1.3:1, fully mix to form a paste-like viscous fluid, add 0.5% of the mass of corn flour to neutral protease, and the enzyme activity is 2.38× 10 4 U / g, enzymatic hydrolysis at 55°C for 3.5h, then heated to 75°C for 10 minutes to inactivate the enzyme, freeze-dried and pulverized the corn flour after enzyme inactivation to obtain enzymatic corn flour; The reagent is fully mixed with the enzymatic corn flour by spraying, sealed with plastic wrap, left at room temperature for 10 hours, and then placed in an oven at 60°C to reduce the moisture content of the enzymatic corn flour to 10%, and then placed in The heating reaction was carried out in a drying oven at 150° C. for 2 hours, wherein the amount of the phosphoryl...

Embodiment 2

[0031] Embodiment 2 A kind of enzymolysis phosphorylation heat treatment method of cornflour, comprises the following steps:

[0032] Select ordinary commercially available corn flour with a particle size of 75 mesh, add water, the mass ratio of water to corn flour is 1.2:1, mix well to form a paste-like viscous fluid, add 0.4% of the mass of corn flour to neutral protease, and the enzyme activity is 2.38× 10 4 U / g, enzymatic hydrolysis at 52°C for 3 hours, then heated to 70°C for 10 minutes to inactivate the enzyme, freeze-dried and pulverized the corn flour after enzyme inactivation to obtain enzymatic corn flour; Mix well with enzymatic corn flour by spraying, seal it with plastic wrap, let it stand at room temperature for 12 hours, then place it in an oven at 45°C to reduce the moisture content of corn flour to 9%, and then place it at 125°C The reaction was heated for 2.8 hours in an electric blast drying oven, wherein the amount of phosphorylation reagent added was 1.5%...

Embodiment 3

[0034] Embodiment 3 A kind of enzymolysis phosphorylation heat treatment method of corn flour, comprises the following steps:

[0035] Select ordinary corn flour with a particle size of 80 mesh, add water and mix thoroughly, the mass ratio of water to corn flour is 1.3:1, add 0.4% neutral protease of corn flour mass, and the enzyme activity is 2.38×10 4 U / g, enzymatic hydrolysis at 50°C for 3 hours, then heated to 75°C for 10 minutes to inactivate the enzyme, freeze-dried and pulverized the corn flour after enzyme inactivation to obtain enzymatic corn flour; Mix well with enzymatic corn flour by spraying, seal with plastic wrap, let it stand at room temperature for 12 hours, and then place it in an oven at 50°C to reduce the moisture content of corn flour to 10%, and then place it at 130 The reaction was heated in an electric blast drying oven at ℃ for 2 hours, and the amount of phosphorylation reagent added was 1.2% of the mass of enzymatically hydrolyzed corn flour.

[0036...

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Abstract

The present invention relates to an enzymolysis, phosphorylation and heat treatment method for corn flour. The selected corn flour is fully mixed with water to form a paste-like viscous fluid, neutral protease is added into the paste-like viscous fluid for enzymolysis, then the mixture is heated to inactivate the enzyme, and enzyme inactivated liquid mixture is frozen, dried and pulverized to obtain the enzymatic corn flour. Phosphate esterification reagents are fully and evenly mixed with the enzymatic corn flour, and the mixture is sealed, dried and then placed in a drying oven for heating reaction. The neutral protease and phosphate esterification reagents are used to conduct enzymolysis and chemical modification on the corn flour, lifting the binding of protein to starch granules for degrading the protein into small molecules and releasing organic nutrient substances (starch, polysaccharides, peptides, etc.); wherein the amino acid content remains unchanged to retain the nutritional value, shortcomings of the corn flour, such as poor viscoelasticity, flexibility, etc., are improved since the corn flour itself contains no mucedin. The finished products are exquisite and smooth in taste, relatively suitable for traditional corn food processing.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a corn flour enzymolysis phosphorylation heat treatment method. Background technique [0002] Zeatin has the reputation of longevity food, rich in protein, fat, vitamins, trace elements, cellulose and polysaccharides, etc., and has great potential to develop high nutrition and high biological function food. Corn is a good health product in coarse grains, which is quite beneficial to human health. Vitamin B in corn 6 , Niacin and other ingredients have the characteristics of stimulating gastrointestinal peristalsis and accelerating excretion of feces, which can prevent constipation, enteritis, and intestinal cancer. Corn is rich in vitamin C, isomaltooligosaccharides, etc., which have the effects of longevity and beauty. The nutrients contained in corn germ can enhance the metabolism of the human body, adjust the nervous system, make the skin tender and smooth, inhibit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
Inventor 刘洁刘亚伟谢军红卢二帅王瑞娟
Owner HENAN UNIVERSITY OF TECHNOLOGY
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