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Method for preparing food grade corn protein by new technology for soaking corn

A corn protein and corn soaking technology, which is applied in food ingredients, plant protein processing, food science, etc., can solve problems such as harm to health, inability to eat directly, cumbersome process, etc., and achieve the effect of saving procedures

Active Publication Date: 2019-08-27
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 corn 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 zein by a new process of soaking corn, and 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 use a colander to ...

Embodiment 2

[0039] 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%.

[0040] After calculation, the yield of dried germ in the present embodiment is 3.85%.

Embodiment 3

[0042] 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%.

[0043] 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 food grade corn protein by a new technology for soaking corn. The method is characterized in that an organic acid water solution with the mass concentration of 0.01%-5.0% is adopted to soak the corn, and then the soaked corn is processed into the corn protein. According to the method, organic acid is utilized to replace SO2 in a traditional technology for soaking the corn, and the soaking effect equivalent to that of the traditional soaking technology is achieved; in addition, all obtained products have no SO2 residues; SO2 removal treatment doesnot need to be carried out; working procedures are reduced; an environment-friendly effect is achieved. The soaked corn can be directly processed into the edible corn protein. The corn protein prepared by the method involved in the invention can be used for preparing various food and food nutritional additives, can also be used for preparing various health care products and drugs, and can be usedfor the development of functional and hypoallergenic drinks. Corn peptide extracted from the corn protein can also be used for preparing related products for dispelling the effects of alcohol and protecting the liver.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for preparing food-grade corn protein 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. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/14
CPCA23J1/12A23J3/14A23V2002/00A23V2250/5482
Inventor 李荣杰刘天友宋家林纪传侠王宁
Owner ANHUI BBCA FERMENTATION TECH ENG RES
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