Corn composite powder as well as preparation method and application thereof

Abstract

The invention discloses corn composite powder as well as a preparation method and application thereof, and relates to the technical field of health food preparation. The invention aims to provide a food which can meet the taste requirement and does not cause blood sugar rise for diabetics. The feed specifically comprises corn kernels, corncobs and corn stigmas, and the corn kernels, the corncobs and the corn stigmas account for 75%-98.5% of the corn kernels, 1%-20% of the corncobs and 0.5%-5% of the corn stigmas in percentage by mass. According to the present invention, the diabetes mellitus patient digestion burden can be alleviated, the blood sugar can be reduced, the metabolic balance of the diabetes mellitus patient body can be easily maintained, the corn kernel powder, the corn cob powder and the corn stigma powder are mixed so as to provide rich and fine taste, and the consumer's pursuit of delicious food can be met; the corn cob and the corn stigma can be effectively utilized, the grain utilization rate is increased, and the economic benefit and the medicinal value of corn planting are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of health food preparation, in particular to a corn composite powder and a preparation method and application thereof. Background Art

[0002] Corn, a common grain crop, plays an important role in people's daily diet. Corn kernels are typically the main part of corn consumed. They are rich in carbohydrates, protein, fat, vitamins, and minerals, providing energy and essential nutrients. However, other parts of corn, such as the cob and silk, are often overlooked or discarded.

[0003] Corncobs contain a variety of nutrients, including approximately 54.5% carbohydrates, 2.2% crude protein, 0.4% crude fat, 29.7% crude fiber, and 1.2% minerals. These ingredients contribute to their nutritional value and potential health benefits. For example, dietary fiber helps promote intestinal motility and maintain intestinal health. Corn silk, known as "dragon's beard," is traditionally believed to soothe the liver and gallbladder, reduce swelling, and promote urination. Modern research has also revealed that corn silk contains a variety of bioactive components beneficial to human health.

[0004] Most corn products currently on the market utilize only the kernels, while failing to fully exploit the value of corn cobs and silk. Furthermore, for special populations like diabetics, finding a food that satisfies their taste needs while minimizing blood sugar spikes is crucial. Existing foods often struggle to meet both of these requirements: either they taste good but are detrimental to blood sugar control, or they help control blood sugar but have a poor taste. Therefore, a corn flour composite that combines a pleasant taste with the ability to help control blood sugar is needed. Summary of the Invention

[0005] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a corn composite flour and a preparation method and application thereof.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A corn composite powder comprises corn kernels, corn cobs and corn silk. Calculated by mass percentage, the proportions of the corn kernels, corn cobs and corn silk are: corn kernels 75%-98.5%, corn cobs 1%-20%, and corn silk 0.5%-5%.

[0008] Preferably, the corn kernels, corn cobs and corn silks are included, and the proportions of the corn kernels, corn cobs and corn silks are as follows: 90% corn kernels, 9% corn cobs and 1% corn silks, calculated by mass percentage.

[0009] Further: including corn kernels, corn cobs and corn silk, calculated by mass percentage, the proportions of corn kernels, corn cobs and corn silk are: corn kernels 75%, corn cobs 20%, and corn silk 5%.

[0010] A method for preparing corn composite flour comprises the following steps:

[0011] S1: First, the corn kernels are peeled off the corn cobs, and then the mold-free and full kernels are selected;

[0012] S2: Then, the corn silks on the corn cobs after the corn kernels are peeled off are collected, and the corn silks with intact structures are selected;

[0013] S3: removing impurities from the outer wall of the corn cob after removing the corn silk, and retaining the corn cob;

[0014] S4: Rinse the corn kernels, corn cobs, and corn silk obtained in the above steps with clean water, and then dry them separately;

[0015] S5: The dried corn kernels, corn cobs and corn silks are respectively put into a grinder in proportion and crushed, and the obtained corn kernel powder, corn cob powder and corn silk powder are fully mixed. After the three powders are mixed evenly, corn composite powder is prepared.

[0016] As a preferred embodiment of the present invention: in S4, the corn kernels, corn cobs and corn silk are dried at 40-50°C.

[0017] As a further preferred embodiment of the present invention: in said S4, after drying, the moisture content of the corn kernels, corn cobs and corn silks is less than or equal to 10%.

[0018] As a further solution of the present invention: in S5, the crushed corn kernel powder, corn cob powder and corn silk powder are respectively passed through an 80-100 mesh sieve.

[0019] A method for applying corn composite flour comprises the following steps:

[0020] S1: Take an appropriate amount of corn compound flour and eat it raw;

[0021] S2: Pour an appropriate amount of corn composite powder into a container, then pour in 3-5 times the weight of hot water to take it;

[0022] S3: Take an appropriate amount of corn compound flour, knead it into flour, and make it into steamed buns, noodles, etc. to be eaten as staple food.

[0023] The beneficial effects of the present invention are:

[0024] 1. This corn composite powder makes full use of the nutritional components of various parts of corn, combining the rich carbohydrates, protein and other nutrients contained in corn kernels with the dietary fiber and minerals rich in corn cobs and the various bioactive ingredients rich in corn silk. It can provide the human body with comprehensive and balanced nutrients, effectively enhance the human body's immunity, and promote the health of the consumer.

[0025] 2. After diabetic patients consume this corn composite flour, since corn cobs are rich in dietary fiber, this corn composite flour has a good effect of delaying the digestion and absorption of carbohydrates, thereby avoiding the problem of rapid rise in blood sugar in diabetic patients after consuming this corn composite flour.

[0026] 3. The bioactive ingredients contained in corn silk can also play a good auxiliary role in blood sugar regulation. At the same time, after fine grinding, this corn composite powder can effectively save the digestive enzymes required for diabetic patients to digest, thereby reducing the digestive burden of diabetic patients, lowering blood sugar, and helping to maintain the metabolic balance of diabetic patients.

[0027] 4. The corn composite powder is made by evenly mixing corn kernel powder, corn cob powder and corn silk powder in corresponding proportions. The corn composite powder retains the original sweet taste of corn kernels while adding the unique taste brought by corn cob powder and corn silk powder. At the same time, the taste of the mixture of corn kernel powder, corn cob powder and corn silk powder is richer and more delicate, which satisfies consumers' pursuit of delicious food while effectively utilizing corn cobs and corn silk, thereby improving food utilization rate and improving the economic benefits and medicinal value of corn planting. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a schematic diagram of the composition structure of a corn composite flour proposed in the present invention;

[0029] Figure 2 This is a schematic flow chart of a method for preparing corn composite flour proposed in the present invention;

[0030] Figure 3 The present invention provides a schematic flow chart of the application of a corn composite powder. DETAILED DESCRIPTION

[0031] The technical solution of the present invention will be further described in detail below in conjunction with specific implementation methods.

[0032] Example 1:

[0033] A corn composite flour, such as Figure 1-2As shown, it includes corn kernels, corn cobs and corn silk. Calculated by mass percentage, the proportions of corn kernels, corn cobs and corn silk are: corn kernels 75%-98.5%, corn cobs 1%-20%, and corn silk 0.5%-5%.

[0034] A method for preparing corn composite flour comprises the following steps:

[0035] S1: First, the corn kernels are peeled off the corn cobs, and then the mold-free and full kernels are selected;

[0036] S2: Then, the corn silks on the corn cobs after the corn kernels are peeled off are collected, and the corn silks with intact structures are selected;

[0037] S3: removing impurities from the outer wall of the corn cob after removing the corn silk, and retaining the corn cob;

[0038] S4: Rinse the corn kernels, corn cobs, and corn silk obtained in the above steps with clean water, and then dry them separately;

[0039] S5: The dried corn kernels, corn cobs and corn silks are respectively put into a grinder in proportion and crushed, and the obtained corn kernel powder, corn cob powder and corn silk powder are fully mixed. After the three powders are mixed evenly, corn composite powder is prepared.

[0040] In said S4, the corn kernels, corn cobs and corn silk are dried at 40-50°C;

[0041] In said S4, after drying, the moisture content of the corn kernels, corn cobs and corn silks is less than or equal to 10%;

[0042] In S5, the crushed corn kernel powder, corn cob powder and corn silk powder are respectively passed through an 80-100 mesh sieve.

[0043] The corn composite powder is prepared by mixing corn kernel powder, corn cob powder and corn silk powder uniformly in corresponding proportions. The corn composite powder retains the original sweet taste of the corn kernels while adding the unique taste brought by the corn cob powder and corn silk powder. At the same time, the taste of the corn kernel powder, corn cob powder and corn silk powder after mixing is richer and more delicate, which satisfies consumers' pursuit of delicious food while being able to effectively utilize corn cobs and corn silk, thereby improving food utilization rate and increasing the economic benefits and medicinal value of corn planting.

[0044] When diabetic patients consume the corn composite flour, since corn cobs are rich in dietary fiber, the corn composite flour has a good effect of delaying the digestion and absorption of carbohydrates, thereby avoiding the problem of rapid increase in blood sugar in diabetic patients after consuming the corn composite flour;

[0045] At the same time, the bioactive ingredients contained in corn silk can also play a good auxiliary role in blood sugar regulation. At the same time, after fine grinding, this corn composite powder can effectively save the digestive enzymes required for diabetic patients to digest, thereby reducing the digestive burden of diabetic patients, lowering blood sugar, and helping to maintain the metabolic balance of diabetic patients.

[0046] This corn composite powder makes full use of the nutritional components of various parts of corn, combining the rich carbohydrates, protein and other nutrients contained in corn kernels with the dietary fiber and minerals rich in corn cobs and the various bioactive ingredients rich in corn silk. It can provide the human body with comprehensive and balanced nutrients, effectively enhance the human body's immunity, and promote the health of the consumer.

[0047] Example 2:

[0048] A corn composite flour, such as Figure 1-2 As shown, including corn kernels, corn cobs and corn silk, calculated by mass percentage, the proportions of corn kernels, corn cobs and corn silk are: corn kernels 89%, corn cobs 10%, and corn silk 1%.

[0049] A method for preparing corn composite flour comprises the following steps:

[0050] S1: First, the corn kernels were peeled off the corn cobs, and then 89 kg of mold-free and full-bodied corn kernels were selected;

[0051] S2: After the corn kernels are removed, the corn silks on the corn cobs are collected and 1 kg of intact corn silks are selected;

[0052] S3: removing impurities from the outer wall of the corn cobs after removing the silk, to obtain 10 kg of corn cobs;

[0053] S4: Rinse the corn kernels, corn cobs, and corn silk obtained in the above steps with clean water, and then dry them at 40° C.

[0054] S5: The dried corn kernels, corn cobs and corn silks are respectively put into a grinder for grinding. After passing through an 80-mesh sieve, the obtained corn kernel powder, corn cob powder and corn silk powder are fully mixed. After the three powders are mixed evenly, 100 kg of corn composite powder is obtained.

[0055] Example 3:

[0056] A corn composite flour, such as Figure 1-2 As shown, including corn kernels, corn cobs and corn silk, calculated by mass percentage, the proportions of corn kernels, corn cobs and corn silk are: corn kernels 90%, corn cobs 9%, and corn silk 1%.

[0057] A method for preparing corn composite flour comprises the following steps:

[0058] S1: First, the corn kernels were peeled off the corn cobs, and then 90 kg of corn kernels with no mold and full grains were selected;

[0059] S2: After the corn kernels are removed, the corn silks on the corn cobs are collected and 1 kg of intact corn silks are selected;

[0060] S3: Remove the outer wall impurities from the corn cobs after removing the corn silk to obtain 9 kg of corn cobs;

[0061] S4: Rinse the corn kernels, corn cobs, and corn silk obtained in the above steps with clean water, and then dry them at 40° C.

[0062] S5: The dried corn kernels, corn cobs and corn silks are respectively put into a grinder for grinding. After passing through a 100-mesh sieve, the obtained corn kernel powder, corn cob powder and corn silk powder are fully mixed. After the three powders are mixed evenly, 100 kg of corn composite powder is obtained.

[0063] Example 4:

[0064] A corn composite flour, such as Figure 1-2 As shown, including corn kernels, corn cobs and corn silk, calculated by mass percentage, the proportions of corn kernels, corn cobs and corn silk are: corn kernels 75%, corn cobs 20%, and corn silk 5%.

[0065] A method for preparing corn composite flour comprises the following steps:

[0066] S1: First, the corn kernels were peeled off the corn cobs, and then 75 kg of mold-free and full-bodied corn kernels were selected;

[0067] S2: After the corn kernels are removed, the corn silks on the corn cobs are collected, and 5 kg of the intact corn silks are selected;

[0068] S3: Remove the outer wall impurities from the corn cobs after removing the silk to obtain 20 kg of corn cobs;

[0069] S4: Rinse the corn kernels, corn cobs, and corn silk obtained in the above steps with clean water, and then dry them at 50° C.

[0070] S5: The dried corn kernels, corn cobs and corn silks are respectively put into a grinder for grinding. After passing through a 100-mesh sieve, the obtained corn kernel powder, corn cob powder and corn silk powder are fully mixed. After the three powders are mixed evenly, 100 kg of corn composite powder is obtained.

[0071] Application Example 1:

[0072] A method for applying corn composite powder, such as Figure 3 As shown, the following steps are included:

[0073] S1: Take an appropriate amount of corn compound flour and eat it raw;

[0074] S2: Pour an appropriate amount of corn composite powder into a container, then pour in 3-5 times the weight of hot water to take it;

[0075] S3: Take an appropriate amount of corn compound flour, knead it into flour, and make it into steamed buns, noodles, etc. to be eaten as staple food.

[0076] The corn composite flour prepared in Example 2 was distributed to a group of diabetic patients. The patients in this group directly consumed 200 g of the corn composite flour with each meal. After one month, the blood glucose levels of the patients in this group were tested. The number of patients in this group was 60, and this group of patients was numbered as Group A.

[0077] The corn composite flour prepared in Example 3 was distributed to a group of diabetic patients. The patients in this group took 200 g of the flour with hot water at each meal. After one month, the blood glucose levels of the patients after meals were tested. The group consisted of 60 patients, and the patients were designated as Group B.

[0078] The corn composite flour prepared in Example 4 was distributed to a group of diabetic patients. The patients in this group made staple foods such as steamed buns and noodles with the corn composite flour and consumed them. After one month, the blood sugar levels of the patients after meals were tested. There were 60 patients in this group, and the patients were numbered as Group C.

[0079] Subsequently, patients in Groups A, B, and C were surveyed, and all three groups of patients said that the corn composite flour had a delicate taste and was easy to use. At the same time, the postprandial blood glucose levels of the three groups of patients were tested. Among the patients in Group A, 54 patients had postprandial blood glucose levels within the normal range after eating the corn composite flour raw for one month, and the blood glucose levels of the remaining six patients also decreased. This proves that the corn composite flour of the present invention has a good effect of lowering blood glucose and saving digestive enzymes when eaten raw.

[0080] Among the patients in group B, 55 patients had blood sugar levels within the normal range after taking the corn composite powder with boiled water for one month, and the blood sugar levels of the remaining five patients also decreased, indicating that the corn composite powder of the present invention has a good effect of lowering blood sugar and saving digestive enzymes when taken with boiled water;

[0081] Among the patients in Group C, 58 patients had postprandial blood sugar levels within the normal range after consuming the corn composite flour as a staple food for one month, and the blood sugar levels of the remaining two patients also decreased, demonstrating that the corn composite flour of the present invention has a good effect of lowering blood sugar and saving digestive enzymes when consumed as a staple food.

[0082] Through the above application test detection structure, it can be proved that the corn composite flour disclosed in the present invention has good effects of lowering blood sugar and saving digestive enzymes, and is suitable for long-term consumption by ordinary people and diabetics.

[0083] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A corn composite flour, characterized in that: Including corn kernels, corn cobs and corn silk, calculated by mass percentage, the proportions of corn kernels, corn cobs and corn silk are: corn kernels 75%-98.5%, corn cobs 1%-20%, and corn silk 0.5%-5%.

2. A corn composite flour according to claim 1, characterized in that, Including corn kernels, corn cobs and corn silk. Calculated by mass percentage, the proportions of corn kernels, corn cobs and corn silk are: corn kernels 90%, corn cobs 9%, and corn silk 1%.

3. A corn composite flour according to claim 2, characterized in that, Including corn kernels, corn cobs and corn silk. Calculated by mass percentage, the proportions of corn kernels, corn cobs and corn silk are: corn kernels 75%, corn cobs 20%, and corn silk 5%.

4. A method for preparing corn composite flour, characterized in that: The steps include: S1: First, the corn kernels are peeled off the corn cobs, and then the mold-free and full kernels are selected; S2: Then, the corn silks on the corn cobs after the corn kernels are peeled off are collected, and the corn silks with intact structures are selected; S3: removing impurities from the outer wall of the corn cob after removing the corn silk, and retaining the corn cob; S4: Rinse the corn kernels, corn cobs, and corn silk obtained in the above steps with clean water, and then dry them separately; S5: The dried corn kernels, corn cobs and corn silks are respectively put into a grinder in proportion and crushed, and the obtained corn kernel powder, corn cob powder and corn silk powder are fully mixed. After the three powders are mixed evenly, corn composite powder is prepared.

5. The corn composite flour and its preparation method and application according to claim 4, characterized in that: In S4, the corn kernels, corn cobs and corn silk are dried at 40-50°C.

6. The corn composite flour and its preparation method and application according to claim 5, characterized in that: In said S4, after drying, the moisture content of the corn kernels, corn cobs and corn silks is less than or equal to 10%.

7. The corn composite flour and its preparation method and application according to claim 4, characterized in that: In S5, the crushed corn kernel powder, corn cob powder and corn silk powder are respectively passed through an 80-100 mesh sieve.

8. An application method of corn composite flour, characterized in that: The steps include: S1: Take an appropriate amount of corn compound flour and eat it raw; S2: Pour an appropriate amount of corn composite powder into a container, then pour in 3-5 times the weight of hot water to take it; S3: Take an appropriate amount of corn compound flour, knead it into flour, and make it into steamed buns, noodles, etc. to be eaten as staple food.

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