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Whole corn powder and preparation method thereof

A technology of whole corn flour and corn, applied in the field of food processing, can solve the problems of losing whole grain flour, low GI application value, etc., and achieve the effects of reducing fat content, improving the composition of healthy components, and avoiding high GI value.

Pending Publication Date: 2017-01-04
CROP RES INST SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Extrusion technology mostly uses high temperature, high pressure, and high moisture content to promote the gelatinization of corn starch, which degrades part of the starch and generates dextrin and soluble reducing sugar. This is an effective process for preparing traditional extrusion puffed foods, but it is applied to When preparing whole grain flour, due to excessive starch degradation (starch degradation rate > 20%) and a large amount of reducing sugar, the application value of whole grain flour with low GI is lost. Therefore, choosing a reasonable extrusion process is the key to preparing whole grain with low GI The important direction of powder

Method used

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  • Whole corn powder and preparation method thereof
  • Whole corn powder and preparation method thereof
  • Whole corn powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Take 5000g corn kernels, select, remove moldy and broken kernels, remove impurities in the corn kernels, soak in 0.4% sodium hypochlorite solution for 40min, sterilize, then wash 3 times with distilled water to avoid sodium hypochlorite residues;

[0037] (2) Add pure water and soak for 8 hours at 25°C;

[0038] (3) Spread the soaked corn evenly in a germination tray that has been sterilized and covered with a filter cloth at the bottom, and place it in a constant temperature and humidity incubator with a temperature of 16°C and a humidity of 70%-80%, and carry out under the condition of no light. During the cultivation and germination process, the temperature and humidity were kept constant, no water was added to the germination tray, and the cultivation time was 0-48 hours to obtain germinated corn kernels, and no obvious corn sprouts were seen.

[0039] (4) Coarsely pulverize the germinated corn kernels with a fineness of 40-80 meshes; determine the dietary fiber...

Embodiment 2

[0041] (1) Take 5000g corn kernels, select, remove moldy and broken kernels, remove impurities in the corn kernels, soak in 0.4% sodium hypochlorite solution for 40min, sterilize, then wash 3 times with distilled water to avoid sodium hypochlorite residues;

[0042] (2) Add pure water and soak for 8 hours at 25°C;

[0043] (3) Spread the soaked corn evenly in a germination tray that has been sterilized and covered with a filter cloth at the bottom, and place it in a constant temperature and humidity incubator with a temperature of 16°C and a humidity of 70%-80%, and carry out under the condition of no light. Cultivate, during the cultivation process, keep the temperature and humidity constant, do not add water to the germination tray, and cultivate for 32 hours to obtain germinated corn kernels, no obvious corn sprouts grow, and there is no raw green smell;

[0044] (4) Coarsely pulverizing the germinated corn kernels with a fineness of 40-80 mesh;

[0045] (5) adding the coa...

Embodiment 3

[0059] (1) Take 8000g corn kernels, select, remove moldy and broken kernels, remove impurities in the corn kernels, soak in 0.5% sodium hypochlorite solution for 30 minutes, sterilize, then wash 3 times with distilled water to avoid sodium hypochlorite residues;

[0060] (2) Add pure water and soak for 7 hours at 28°C;

[0061] (3) Spread the soaked corn evenly in a germination tray that has been sterilized and covered with a filter cloth at the bottom, and place it in a constant temperature and humidity incubator with a temperature of 18°C ​​and a humidity of 70%-80%, and carry out under the condition of no light. Cultivate, during the germination process, keep the temperature and humidity constant, do not add water to the germination tray, and cultivate for 28 hours to obtain germinated corn kernels without green taste;

[0062] (4) Coarsely pulverizing the germinated corn kernels with a fineness of 40-80 mesh;

[0063] (5) adding coarse corn flour to purified water to adju...

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Abstract

The invention discloses whole corn powder and a preparation method thereof. The method comprises the following steps of after the corn seed cleaning, soaking and sterilization are performed; after the soaking and water absorption, the corn enters a low-temperature low-humidity and illumination-free condition to be subjected to germination culture; after the crude powder preparation, the moisture is regulated; wild extrusion treatment is performed; after fine crushing, the whole corn powder can be obtained. The limited germination and the wild extrusion are combined; the content of first limiting amino acid lysine of the obtained whole corn powder is increased from 21.33 mg / g to 29.85mg / g protein; the ratio of the soluble dietary fiber to the total dietary fiber is increased from 15.11 percent to 50.88 percent; the fat content is decreased from 3.62 percent to 1.83 percent; the nutrition and health valve is obviously improved.

Description

technical field [0001] The invention relates to a whole corn flour and a preparation method thereof, in particular to a whole corn flour prepared by combining germination technology and extrusion technology and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Corn kernels are rich in nutrients. According to reports, dry corn grains contain protein: 5.8% to 9.0%, fat: 3.9% to 4.6% (of which essential linoleic acid accounts for 19% to 71%), starch: 70.6% to 76.5%, and are also rich in Dietary fiber, vitamin B, vitamin E, and trace elements necessary for the human body. Corn food has important functions of anti-aging, anti-oxidation, lowering serum cholesterol level, and promoting cardiovascular health. The development and utilization of corn food are attracting more and more attention. [0003] The health value of whole grain foods has been widely recognized. The FDA of the United States clearly stipulates that foods con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23P30/20
Inventor 龚魁杰陈利容刘开昌李青
Owner CROP RES INST SHANDONG ACAD OF AGRI SCI
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