Corn germ pretreatment processing technology to eliminate mycotoxin in corn oil

A technology of mycotoxins and processing technology, which is applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc., can solve the problems of corn oil safety hazards, mycotoxins that have not been introduced, and corn oil mycotoxins exceed the standard, so as to reduce refining Loss, improvement of sanitation quality, and small investment in technical transformation

Active Publication Date: 2016-10-12
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although my country's GB 2716-2005 "Hygienic Standards for Edible Vegetable Oils" stipulates that aflatoxin B in corn oil 1 The content of mycotoxins in corn germ has been limited, but my country has not yet issued relevant standards on the limit of mycotoxins in corn germ
The excess of mold and mycotoxins in corn germ may directly lead to the excess of mycotoxins in corn oil, which brings great safety hazards to the processing and consumption of corn oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Airtight ozone fumigation is carried out in the storage bin before the corn germ leaves the warehouse. The ambient temperature is controlled at 25°C, and the water content of the corn germ is 12%. Under this condition, ozone gas is introduced for sterilization and mycotoxin pre-degradation treatment. ppm, processing time 0.5 h. The corn germ after being out of the warehouse is cleaned and removed, softened and prepared, and rolled, and then mixed with a sodium hydroxide solution with a concentration of 15% (w / w). For puffing treatment, the minimum amount of sodium hydroxide solution is determined by the mycotoxin content in corn germ, and the maximum amount of sodium hydroxide solution is calculated according to the acid value of corn oil in corn germ.

[0014] Compared with corn oil prepared from corn germ treated by the above process, the acid value and color of corn oil are significantly reduced, and aflatoxin B 1 The content can be reduced by 70% to 90%, the conten...

Embodiment 2

[0016] Before the corn germs leave the warehouse, carry out airtight ozone fumigation in the storage warehouse. The ambient temperature is controlled at 50°C, and the water content of the corn germs is 7%. ppm, processing time 24 h. The corn germ after being out of the warehouse is cleaned and removed from impurities, softened and prepared, rolled, and mixed with potassium hydroxide solution with a concentration of 5% (w / w). For puffing treatment, the minimum amount of potassium hydroxide solution added is determined by the mycotoxin content in corn germ, and the maximum amount of potassium hydroxide solution is calculated according to the acid value of corn oil in corn germ.

[0017] Compared with corn oil prepared from corn germ treated by the above process, the acid value and color of corn oil are significantly reduced, and aflatoxin B 1 The content can be reduced by 65% ​​to 85%, the content of zearalenone can be reduced by 75% to 90%, and the content of mycotoxin meets t...

Embodiment 3

[0019] Airtight ozone fumigation is carried out in the storage bin before the corn germ leaves the warehouse. The ambient temperature is controlled at 5°C, and the water content of the corn germ is 25%. ppm, the processing time is 48 h. After the corn germs out of the warehouse are cleaned and removed, softened and prepared, rolled and rolled, they are processed in the twin-screw extrusion extruder by alkali method, that is, the content of sodium hydroxide is 30% (w / w) alkali vapor, the minimum addition amount of alkali vapor is determined by the mycotoxin content in corn germ, and the maximum addition amount of alkali vapor is calculated according to the acid value of corn oil in corn germ.

[0020] Compared with corn oil prepared from corn germ treated by the above process, the acid value and color of corn oil are significantly reduced; the content of aflatoxin can be reduced by 70% to 90%. , the content of zearalenone can be reduced by 75% to 99%, and the content of mycot...

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Abstract

A corn germ pretreatment processing technology to eliminate mycotoxin in corn oil includes ozone fumigation of the corn germ, cleaning, impurity removal, modulation and softening, rolling, and alkali puffing. The ozone fumigation treatment is carried out in a closed chamber at a temperature of 5 DEG to 50 DEG C; ozone is introduced when the moisture content of corn germ is 7%-25% for ozone sterilization and mycotoxin pre-degradation for 0.5-48 h, wherein the ozone concentration is 5-50ppm. The alkali puffing is as below: adding alkali lye or steam with concentration of 5%-30% into the corn germ before corn puffing treatment or in the puffing process, wherein the addition amount is calculated by the content of mycotoxin in corn germ and the acid value of corn oil. The corn oil prepared from corn germ contains mycotoxins, such as aflatoxin B1 (AFB1) and zearalenone (ZEN), less than the national limit standard. The final product has the characteristics of low mycotoxin content, small acid value, light color, and little loss in refining.

Description

technical field [0001] The invention relates to a corn germ pretreatment process, in particular to a corn germ pretreatment process for eliminating mycotoxins in corn oil. Background technique [0002] Corn germ, also known as corn germ, is a by-product of corn deep processing, accounting for 10% to 15% of the mass of corn kernels, rich in fat, protein, minerals and other nutrients, of which crude fat accounts for 36% to 47%. It is an important oil resource. Corn oil, also known as corn germ oil, is the oil extracted from corn germ. Corn oil is rich in a variety of vitamins, minerals and a large amount of unsaturated fatty acids, mainly oleic acid and linoleic acid, which can lower serum cholesterol, prevent arteriosclerosis, and help prevent and treat "three highs" and complications effect. Because of its high nutritional value, good taste, and not easy to deteriorate, it is very popular among people. At the same time, my country is the main producer and consumer of cor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/12
CPCC11B1/04C11B1/06C11B3/001C11B3/003C11B3/12
Inventor 张振山纪俊敏刘玉兰汪学德
Owner HENAN UNIVERSITY OF TECHNOLOGY
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