Preparation method of corn germ protein beverage modified by Maillard reaction

A technology of Maillard reaction and corn germ, which is applied in plant protein processing, application, and sugar-containing food ingredients, etc., can solve the problems of waste of corn germ protein resources and lack of plant protein resources, etc., to enhance the body's immunity and use less , nutritious effect

Pending Publication Date: 2020-09-18
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the shortage of plant protein resources in my country and the waste of resources caused by corn germ protein being only used as feed, the embodiment of the present invention provides a method for preparing a Maillard reaction-modified corn germ protein beverage, that is, using chemical modification to prepare corn germ protein beverages. Maillard modified product of germ protein, supplemented with concentrated fruit juice and various food additives to prepare corn germ with good taste, unique flavor, rich nutrition, anti-aging, anti-oxidation, enhancing body immunity and other physiological functions protein drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of the corn germ protein beverage of Maillard reaction modification, the step of described preparation method is:

[0022] (1) taking the corn germ meal, a by-product after oil extraction, as raw material, after pretreatments such as crushing and sieving, it is used for subsequent use;

[0023] (2) Add 0.08mol / L sodium hydroxide solution to the pretreated corn germ meal according to the material-to-liquid ratio of 1:30, place it in a constant temperature water bath oscillator within the range of 50°C for 3 hours, and then use a centrifuge to Centrifuge under the condition of 4000r / min for 30min, take the supernatant, add dropwise 1mol / L hydrochloric acid solution while shaking, adjust the pH value of the solution to the isoelectric point (4.2), take it out, let it stand at room temperature for 1h, and use a centrifuge to Centrifuge under the condition of 4000r / min for 30min, discard the supernatant, wash the precipitated corn germ protein to...

Embodiment 2

[0027]A kind of preparation method of the corn germ protein beverage of Maillard reaction modification, the step of described preparation method is:

[0028] (1) with embodiment 1;

[0029] (2) Add 0.08mol / L sodium hydroxide solution to the pretreated corn germ meal according to the material-to-liquid ratio of 1:30, place it in a constant temperature water bath oscillator within the range of 55°C for 2 hours, and then use a centrifuge to Centrifuge under the condition of 4000r / min for 30min, take the supernatant, add dropwise 1mol / L hydrochloric acid solution while shaking, adjust the pH value of the solution to the isoelectric point (4.2), take it out, let it stand at room temperature for 1h, and use a centrifuge to Centrifuge under the condition of 4000r / min for 30min, discard the supernatant, wash the precipitated corn germ protein to neutrality, and then freeze-dry to obtain the corn germ protein freeze-dried powder;

[0030] (3) Prepare the corn germ protein lyophilized ...

Embodiment 3

[0033] A kind of preparation method of the corn germ protein beverage of Maillard reaction modification, the step of described preparation method is:

[0034] (1) with embodiment 1;

[0035] (2) Add 0.08mol / L sodium hydroxide solution to the pretreated corn germ meal according to the material-to-liquid ratio of 1:30, place it in a constant temperature water bath oscillator within the range of 50°C for 3 hours, and then use a centrifuge to Centrifuge under the condition of 4000r / min for 30min, take the supernatant, add dropwise 1mol / L hydrochloric acid solution while shaking, adjust the pH value of the solution to the isoelectric point (4.2), take it out, let it stand at room temperature for 1h, and use a centrifuge to Centrifuge under the condition of 4000r / min for 30min, discard the supernatant, wash the precipitated corn germ protein to neutrality, and then freeze-dry to obtain the corn germ protein freeze-dried powder;

[0036] (3) Prepare corn germ protein lyophilized pow...

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PUM

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Abstract

The invention discloses a preparation method of a corn germ protein beverage modified by Maillard reaction, and belongs to the technical field of vegetable protein. The method comprises the followingsteps: taking corn germ meal, a byproduct after oil extraction, as a raw material, extracting corn germ protein by an alkali-dissolving and acid precipitation method, preparing a Maillard reaction product of corn germ protein by reacting with reducing sugar, and mixing the reaction product with concentrated juice, various food additives, drinking water to obtain the corn germ protein beverage modified by the Maillard reaction. This beverage comprises, in parts by mass, 5-10 parts of a Maillard reaction modified product of corn germ protein, 5-10 parts of concentrated juice, 3.5-5 parts of white sugar, 0.5-1 part of an acidulant, and 0.1-0.3 part of a compound stabilizer, 0.05-0.1 part of an emulsifier and the balance drinking water. The preparation process of the Maillard modified proteinbeverage is simple, no other chemical reagents are added, the safety is high, the yield of the Maillard modified product is high, and method is high in operability and suitable for large-scale food industrial production.

Description

technical field [0001] The invention relates to a functional beverage, in particular to a preparation method of a Maillard reaction modified corn germ protein beverage. It specifically relates to a method for producing a novel corn germ protein beverage by using Maillard reaction with reducing sugar, and belongs to the field of food. Background technique [0002] Corn germ protein has good nutritional properties, and its Maillard reaction product has good functional properties such as solubility, emulsification and antioxidant activity. The corn germ protein is used as a raw material, and the maillard reaction is carried out with reducing sugar to prepare the corn germ protein powder modified by the Maillard reaction. In recent years, many scholars have studied the preparation, functionality and stability of various compound protein drinks, and believe that compound protein drinks can better meet the balance of amino acid composition required by people, have more comprehens...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/66A23L33/185A23J1/12A23J3/14
CPCA23L2/02A23L2/52A23L2/66A23L33/185A23J1/12A23J3/14A23V2002/00A23V2200/30A23V2200/302A23V2200/324A23V2250/1614A23V2300/10A23V2300/20A23V2250/1618A23V2250/61A23V2200/222A23V2250/032A23V2250/056A23V2250/044A23V2250/51082A23V2250/5026A23V2250/192A23V2250/18
Inventor 许英一王宇林巍
Owner QIQIHAR UNIVERSITY
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