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Method for preparing food-grade corn germ by using corn soaking new technology

A corn germ, corn soaking technology, applied in food science and other directions, can solve problems such as harm to health, environmental pollution, and insufficiency, and achieve the effect of saving processes

Inactive Publication Date: 2019-06-21
ANHUI BBCA FERMENTATION TECH ENG RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sulfurous acid is added in the wet deep processing process, and the SO 2 Great environmental pollution, serious harm to people's health
Not only that, due to the SO in the products produced by it 2 The residue is high, which cannot meet the requirements of international food standards and cannot be eaten directly, so that the obtained product needs subsequent desulfurization treatment, resulting in cumbersome and complicated processes and increased production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The invention provides a method for preparing food-grade corn germ by a new corn soaking process, the specific steps are as follows:

[0031] (1) Screen the corn without mildew, weigh 100g of corn after removing impurities, put it in a beaker, add 100mL of tap water, shake for about 2min, after washing, remove the washing water, and repeat washing 3 times in the same way;

[0032] (2) Transfer the cleaned corn to a 500mL ground-mouth bottle, immerse in a citric acid aqueous solution with a mass concentration of 1.0%, soak for 48 hours at a constant temperature of 50°C in a closed environment, filter with filter paper, and separate corn and steeping liquid;

[0033] (3) Pour the corn obtained in step (2) into a wall breaker, add about 225mL of tap water, and crush to obtain corn slurry; put the corn slurry in a 500mL beaker, take out the upper corn germ with a colander, and then Stir the corn slurry with a glass rod until the germ is suspended, then take out the germ wi...

Embodiment 2

[0036] Compared with Example 1, the only difference is that the citric acid aqueous solution is replaced by an aqueous malic acid solution with a mass concentration of 1.0%.

[0037] After calculation, the yield of dried germ in the present embodiment is 3.85%.

Embodiment 3

[0039] Compared with Example 1, the only difference is that the citric acid aqueous solution is replaced by an aqueous lactic acid solution with a mass concentration of 1.0%.

[0040] After calculation, the yield of dried germ in the present embodiment is 3.77%.

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PUM

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Abstract

The invention relates to a method for preparing a food-grade corn germ by using a corn soaking new technology. The method comprises the following steps: soaking corn by using 0.01%-5.0% of organic acid aqueous solution by mass concentration, and enabling the soaked corn to be processed as the corn germ. The method is capable of soaking the corn by using organic acid instead of SO2 in a traditionaltechnology, achieving the soaking effect equivalent to the traditional soaking technology, wherein all obtained products have not a SO2 residue, and do not need to perform SO2 removal treatment, procedure-saving, green and environmental. The soaked corn can be directly processed as the edible corn germ. The obtained corn germ is rich in unsaturated fatty acid, can be directly eaten or sold as nutritious food. The corn germ can also be used for squeezing corn germ oil or further processed as various types of functional food.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for preparing food-grade corn germ by a new corn soaking process. Background technique [0002] China is the world's second largest corn producer and also the world's second largest consumer. Corn, which was once limited to food and feed as the main consumption, has undergone tremendous changes. In addition to the steady growth of feed consumption, the corn deep processing industry has grown rapidly in recent years. develop. Corn is the most suitable variety of industrial raw materials among the three major food crops, and it is also the most processed food crop. The corn processing industry is characterized by large processing space, long industrial chain, and extremely rich products, including eight series of starch, starch sugar, modified starch, alcohol, enzyme preparation, condiment, medicine, and chemical industry, but mainly starch and alcohol. Mos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/152
CPCA23L7/152
Inventor 李荣杰纪传侠穆晓玲李文
Owner ANHUI BBCA FERMENTATION TECH ENG RES
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