Preparation method of corn germ compound functional factor tablet capable of realizing full-ingredient utilization

Abstract

The invention discloses a preparation method of a corn germ compound functional factor tablet capable of realizing full-ingredient utilization, and belongs to the technical field of deep processing of agricultural products and functional foods. According to the method, corn germs are taken as a raw material, and the steps of stabilization, low-temperature squeezing, ultrasonic-assisted ethanol extraction, enzymolysis, separation and drying, microencapsulation and the like are sequentially carried out, so that three major components including grease, protein and polysaccharide in the germs are systematically converted into substances including functional corn germ oil, corn germ peptide powder, corn germ polysaccharide fibers and the like. And finally, compounding and tabletting to obtain the corn germ compound functional factor tablet. Each component of the corn germs is directionally converted into a high-added-value product, full-component utilization is achieved, and a traditional single oil pressing mode is thoroughly changed; the prepared tablet product is rich in phytosterol, vitamin E, sugar dietary fiber and other substances, all functional factors have a synergistic effect, the obvious blood fat reducing and oxidation resisting functions are achieved, the technology integration degree is high, and the market prospect is wide.

Description

TECHNICAL FIELD

[0001] The present application relates to a preparation method of a corn germ composite functional factor tablet with full component utilization, and belongs to the technical field of agricultural product deep processing and functional food. BACKGROUND

[0002] Corn germ is the main by-product in the process of corn starch processing, accounting for about 10-15% of the weight of corn, and has the characteristics of resource abundance and high added value. It contains a variety of nutritional and functional components, among which the oil content is as high as 40-50%, rich in unsaturated fatty acids, natural vitamin E and phytosterol; the protein content is about 20-25%, and enzymolysis can obtain corn germ peptides with antioxidant and immune-enhancing activities; in addition, it also contains functional factors such as dietary fiber and ferulic acid. These components have been proven to have multiple physiological functions such as reducing cholesterol, antioxidant and enhancing immunity.

[0003] However, for a long time, corn germ has been mainly used for extracting corn germ oil, and the germ cake after oil extraction is usually used as feed, and the high-value protein and bioactive components are not fully utilized, causing resource waste. Moreover, the existing technology is mainly for separately extracting corn germ oil or protein, and lacks an integrated technology that can systematically separate, enrich and compound various functional components in the corn germ. The health care effect of single component is limited, and the synergistic effect of multiple components cannot be achieved. However, if oil, protein and polysaccharide are obtained separately, multiple independent extraction production lines need to be established, which requires large investment and long process flow, limiting its application in the field of high-value health care products.

[0004] Therefore, it is of great significance to develop an innovative production process that can realize the integrated utilization of all components of corn germ and fully exert the functional synergy, so as to improve the added value of corn processing industry. SUMMARY

[0005] In view of the shortcomings of the prior art, the purpose of the present application is to provide a preparation method of a corn germ composite functional factor tablet with full component utilization, which can convert each component of corn germ into high-value products and realize full component utilization.

[0006] To solve the above technical problems, the technical solution provided by the present application is: A preparation method of a corn germ composite functional factor tablet with full component utilization, comprising the following steps: (1) subjecting fresh corn germ to instant heat treatment to obtain stabilized corn germ; (2) subjecting the stabilized corn germ to low-temperature pressing to obtain primary pressed corn germ oil and pressed cake; (3) crushing the pressed cake, adding ethanol solution, and performing ultrasonic-assisted extraction, and then separating the solid and liquid to obtain an extraction liquid and a filter residue; (4) combine the crude corn germ oil with the extraction solution, and perform vacuum rotary evaporation to obtain the functional corn germ oil; (5) mix the residue with water to obtain a slurry, adjust the pH with sodium hydroxide, and then add alkaline protease for enzymatic hydrolysis, and after enzyme inactivation, obtain the corn germ peptide hydrolysate; (6) centrifuge the corn germ peptide hydrolysate to obtain supernatant and residue; the supernatant is concentrated by membrane filtration and spray dried to obtain corn germ peptide powder, and the residue is washed with water, dried, and crushed to obtain corn germ polysaccharide fiber; (7) mix the corn germ peptide powder and / or soluble dietary fiber with water to prepare a compounded solution, add the functional corn germ oil, and then add a composite emulsifier, and after preliminary emulsification by high-speed shearing, perform high-pressure homogenization treatment, and then spray dry to obtain microencapsulated powder oil; (8) mix the corn germ peptide powder, corn germ polysaccharide fiber, microencapsulated powder oil, and magnesium stearate uniformly, and then use the direct compression method or dry granulation to obtain corn germ composite functional factor tablets.

[0007] Further, in step (1), the temperature of the instant heat treatment is 120-140℃, and the time is 2-5 min; the instant heat treatment is performed by infrared radiation or steam treatment. Fresh corn germ contains endogenous enzymes such as lipase and peroxidase, which can cause oil rancidity and degradation of nutritional components. Instant heat treatment by infrared radiation or steam can quickly inactivate endogenous enzymes and kill microorganisms, and because the treatment time is short, it avoids the destruction of heat-sensitive components such as vitamin E and phytosterols, and realizes the stable storage of the germ.

[0008] Further, in step (2), the low-temperature pressing is to send the stabilized corn germ into a low-temperature screw press, and under the conditions of a temperature ≤60℃ and a pressure of 50-80 MPa, the pressing separation is performed. Low-temperature pressing takes advantage of the characteristics that oil has reduced flowability at low temperature but can still be mechanically extruded and separated, avoiding the oxidation of unsaturated fatty acids and the decomposition of vitamin E caused by high temperature, thereby retaining the natural active ingredients of the crude germ oil.

[0009] Further, in step (3), the volume fraction of ethanol in the ethanol solution is 60%-70%; the mass ratio of the pressed cake to the ethanol solution is 1:(8-12); the ultrasonic power is 300-500 W, the temperature is 50-60℃, and the time is 30-60 min. The ethanol solution can selectively dissolve the oil, abietic acid and other fat-soluble and polar components remaining in the pressed cake; ultrasonic waves generate micro-jets through cavitation effect, destroy cell structure, accelerate solvent penetration and target component dissolution, improve extraction efficiency, and reduce solvent consumption and extraction time.

[0010] Furthermore, in step (4), the temperature of the vacuum rotary evaporation is 45°C.

[0011] Furthermore, in step (5), the concentration of filter residue in the slurry is 15-20 wt.%; the pH is 8.0-9.0; the amount of alkaline protease added is 3000-5000 U / g protein; the enzymatic hydrolysis temperature is 50-55℃; and the enzymatic hydrolysis time is 2-4 h. Adjusting the pH to 8.0-9.0 matches the optimal action environment of alkaline protease, making the enzyme molecular structure stable and efficiently cleaving the peptide bonds of the pressed cake protein, degrading the large molecular protein into small molecular corn germ peptides; controlling the enzymatic hydrolysis conditions can avoid excessive enzymatic hydrolysis leading to loss of peptide activity, while ensuring the degree of protein hydrolysis.

[0012] Furthermore, in step (6), the protein content of the corn germ peptide powder is ≥85%; the dietary fiber content of the corn germ polysaccharide fiber is ≥80%.

[0013] Furthermore, in step (7), the solid content in the compound solution is 25-35%; when the compound solution contains both corn germ peptide powder and soluble dietary fiber, the mass ratio of the two is (2-4):1, preferably 3:1; the mass ratio of the functional corn germ oil to the compound solution is (1-2):1; the compound emulsifier is composed of sucrose fatty acid ester, mono- and diglyceride fatty acid ester and soybean lecithin in a weight ratio of 2:1:1; the amount of compound emulsifier added is 1.0-1.5% of the total weight of the functional corn germ oil and the extract.

[0014] Furthermore, in step (7), the high-speed shear emulsification temperature is 55℃; the high-pressure homogenization is a two-step high-pressure homogenization, with the first step high-pressure homogenization pressure being 25 MPa and the second step high-pressure homogenization pressure being 45 MPa; the inlet air temperature of the spray drying is 160-180℃, and the outlet air temperature is 75-85℃. The microencapsulation technology solves the problems of liquid oils being difficult to mix with dry powder and being easily oxidized. Using the functional corn germ oil obtained in step (4) as the core material and the compound solution obtained in step (7) as the composite wall material, and utilizing its own protein peptides and fibers as wall materials, the recycling of raw materials is realized.

[0015] Furthermore, in step (8), the components of the corn germ composite functional factor tablet are as follows: by weight percentage, 40-60% corn germ peptide powder, 20-30% corn germ polysaccharide fiber, 15-25% microencapsulated powder oil, and 0.5-1% magnesium stearate. Corn germ peptide powder is the main active ingredient, polysaccharide fiber serves as a filler and disintegrant, microencapsulated powder oil is a functional ingredient and lubricant, and magnesium stearate is a flow aid. Considering both the content of active ingredients and the tablet's formability, hardness, and dissolution performance, direct tableting or dry granulation tableting can avoid the damage to active ingredients caused by wet granulation.

[0016] Furthermore, in step (8), the dry granulation is as follows: the mixed powder is compacted by a dry roller press, then crushed and granulated to obtain uniform particles with good flowability, and then tableted.

[0017] Compared with the prior art, the beneficial effects of the present invention are: (1) This invention uses corn germ as the only raw material and adopts a three-stage tandem process of low-temperature pressing for oil extraction, ultrasonic solvent extraction of residual oil and polar components, and alkaline protease hydrolysis for peptide and dietary fiber extraction. No additional raw materials are needed. This process can simultaneously enrich functional factors such as oil, active peptides, and dietary fiber, simplifying the process flow and reducing production costs. Furthermore, this invention can directionally convert each component in corn germ into high-value-added products, truly realizing the utilization of all components and eliminating waste emissions. This aligns with the trend of green and environmentally friendly industrial development and solves the problem that traditional corn germ processing often focuses on extracting oil or protein as a single objective, and by-products are often treated as feed at low prices, resulting in serious resource waste.

[0018] (2) The present invention directly compresses and tablets the obtained components, avoiding the loss of different functional components during separate preparation, transportation and storage. At the same time, it utilizes the filling / disintegration characteristics of polysaccharide fiber and the lubricating characteristics of oil to achieve synergistic optimization of formulation formability and functionality. The finished product has multiple physiological functions such as regulating blood lipids, anti-oxidation and enhancing immunity, thus expanding the application scenarios of corn germ.

[0019] (3) The present invention uses ethanol-water ultrasonic-assisted extraction, without the use of toxic solvents, which is safe and environmentally friendly, and can simultaneously enrich lipid-soluble active substances; then the filter residue is enzymatically hydrolyzed to prepare active peptides, realizing the high-value conversion of proteins. The whole process is compact, efficient and operable, solving the problems of traditional processes using toxic solvents and low extraction efficiency. Detailed Implementation

[0020] Example 1 A method for preparing a corn germ complex functional factor tablet with full component utilization includes the following steps: (1) Take 1 kg of fresh corn germ and steam it at 130℃ for 3 min for instantaneous heat treatment to obtain stabilized corn germ. (2) The stabilized corn germ was fed into a low-temperature oil press and 380 g of virgin corn germ oil and 620 g of pressed cake were obtained under the conditions of temperature ≤60℃ and pressure 65MPa. (3) After crushing the pressed cake, add 6.2 L of 65% (v / v) ethanol solution and perform ultrasonic-assisted extraction for 45 min at a power of 400W and a temperature of 55℃. After solid-liquid separation, extract and filter residue are obtained. (4) Combine the virgin corn germ oil with the extract and perform vacuum rotary evaporation at 45°C to recover ethanol, thereby obtaining 450 g of functional corn germ oil. (5) Mix the filter residue with water to obtain a slurry with a concentration of 18wt.%, adjust the pH to 8.5, add alkaline protease, the amount of alkaline protease added is 4000 U / g protein, enzymatically hydrolyze at 53℃ for 3h, and inactivate the enzyme in a boiling water bath for 10min to obtain corn germ peptide hydrolysate. (6) The corn germ peptide hydrolysate was centrifuged to obtain supernatant and residue; the supernatant was concentrated by membrane filtration and spray dried to obtain 210 g of corn germ peptide powder (protein content ≥85%); the residue was washed, dried and crushed to obtain 185 g of corn germ polysaccharide fiber (dietary fiber content ≥80%). (7) A compound solution with a solid content of 30% was prepared by mixing corn germ peptide powder and soluble dietary fiber with water. The mass ratio of corn germ peptide powder to soluble dietary fiber was 3:1. 200 g of functional corn germ oil was added to the compound solution at a mass ratio of 1:1.5. A compound emulsifier composed of sucrose fatty acid ester, mono- and diglyceride fatty acid ester and soybean phospholipid in a weight ratio of 2:1:1 was added. The total amount added was 1.0% of the weight of the oil phase. The mixture was initially emulsified by high-speed shearing at 55°C. Then, it was homogenized under two high pressures: 25 MPa in the first step and 45 MPa in the second step to form a stable emulsion. Subsequently, it was spray-dried with an air inlet temperature of 170°C and an air outlet temperature of 80°C to obtain 250 g of microencapsulated powder oil. (8) Mix 500 g of corn germ peptide powder, 250 g of corn germ polysaccharide fiber, 145 g of microencapsulated powder oil and 5 g of magnesium stearate and compress directly into tablets to obtain corn germ compound functional factor tablets with each tablet weighing 0.85 g.

[0021] Example 2 A method for preparing a corn germ complex functional factor tablet with full component utilization includes the following steps: (1) Take 1 kg of fresh corn germ and steam it at 130℃ for 3 min for instantaneous heat treatment to obtain stabilized corn germ. (2) The stabilized corn germ was fed into a low-temperature oil press and 380 g of virgin corn germ oil and 620 g of pressed cake were obtained under the conditions of temperature ≤60℃ and pressure 50MPa. (3) After crushing the pressed cake, add 6.2 L of 70% (v / v) ethanol solution and perform ultrasonic-assisted extraction for 45 min at a power of 400W and a temperature of 55℃. After solid-liquid separation, extract and filter residue are obtained. (4) Combine the virgin corn germ oil with the extract and perform vacuum rotary evaporation at 45°C to recover ethanol, thereby obtaining 450 g of functional corn germ oil. (5) Mix the filter residue with water to obtain a slurry with a concentration of 18wt.%, adjust the pH to 8.5, add alkaline protease, the amount of alkaline protease added is 4000 U / g protein, enzymatically hydrolyze at 53℃ for 3h, and inactivate the enzyme in a boiling water bath for 10min to obtain corn germ peptide hydrolysate. (6) The corn germ peptide hydrolysate was centrifuged to obtain supernatant and residue; the supernatant was concentrated by membrane filtration and spray dried to obtain 210 g of corn germ peptide powder (protein content ≥85%); the residue was washed, dried and crushed to obtain 185 g of corn germ polysaccharide fiber (dietary fiber content ≥80%). (7) A compound solution with a solid content of 25% was prepared by mixing corn germ peptide powder with water. 200 g of functional corn germ oil was added to the compound solution at a mass ratio of 1:1. A compound emulsifier composed of sucrose fatty acid ester, mono- and diglyceride fatty acid ester and soybean phospholipid in a weight ratio of 2:1:1 was added. The total amount added was 1.5% of the weight of the oil phase. The mixture was initially emulsified by high-speed shearing at 55°C. Then, it was homogenized under two high pressures: 25 MPa in the first step and 45 MPa in the second step to form a stable emulsion. Subsequently, it was spray-dried with an air inlet temperature of 180°C and an air outlet temperature of 85°C to obtain 250 g of microencapsulated powder oil. (8) Mix 450 g of corn germ peptide powder, 270 g of corn germ polysaccharide fiber, 175 g of microencapsulated powder oil and 5 g of magnesium stearate and then dry granulate to obtain corn germ compound functional factor tablets with each tablet weighing 0.85 g.

[0022] Example 3 A method for preparing a corn germ complex functional factor tablet with full component utilization includes the following steps: (1) Take 1 kg of fresh corn germ and steam it at 120℃ for 5 min for instantaneous heat treatment to obtain stabilized corn germ. (2) The stabilized corn germ was fed into a low-temperature oil press and 380 g of virgin corn germ oil and 620 g of pressed cake were obtained under the conditions of temperature ≤60℃ and pressure 80MPa. (3) After crushing the pressed cake, add 6.2 L of 60% (v / v) ethanol solution and perform ultrasonic-assisted extraction for 60 min at a power of 500W and a temperature of 50℃. After solid-liquid separation, extract and filter residue are obtained. (4) Combine the virgin corn germ oil with the extract and perform vacuum rotary evaporation at 45°C to recover ethanol, thereby obtaining 450 g of functional corn germ oil. (5) Mix the filter residue with water to obtain a slurry with a concentration of 18wt.%, adjust the pH to 8.0, add alkaline protease, the amount of alkaline protease added is 3000 U / g protein, enzymatically hydrolyze at 55℃ for 4h, and inactivate the enzyme in a boiling water bath for 10min to obtain corn germ peptide hydrolysate. (6) The corn germ peptide hydrolysate was centrifuged to obtain supernatant and residue; the supernatant was concentrated by membrane filtration and spray dried to obtain 210 g of corn germ peptide powder (protein content ≥85%); the residue was washed, dried and crushed to obtain 185 g of corn germ polysaccharide fiber (dietary fiber content ≥80%). (7) Soluble dietary fiber was mixed with water to prepare a compound solution with a solid content of 35%. 200 g of functional corn germ oil was added to the compound solution at a mass ratio of 1:2. A compound emulsifier composed of sucrose fatty acid ester, mono- and diglyceride fatty acid ester and soybean phospholipid in a weight ratio of 2:1:1 was added. The total amount added was 1.2% of the weight of the oil phase. The mixture was initially emulsified by high-speed shearing at 55°C. Then, it was homogenized under two high pressures: 25 MPa in the first step and 45 MPa in the second step to form a stable emulsion. Subsequently, it was spray-dried with an inlet air temperature of 160°C and an outlet air temperature of 75°C to obtain 250 g of microencapsulated powdered oil. (8) Mix 500 g of corn germ peptide powder, 250 g of corn germ polysaccharide fiber, 145 g of microencapsulated powder oil and 5 g of magnesium stearate and compress directly into tablets to obtain corn germ compound functional factor tablets with each tablet weighing 0.85 g.

[0023] Example 4 A method for preparing a corn germ complex functional factor tablet with full component utilization includes the following steps: (1) Take 1 kg of fresh corn germ and steam it at 140℃ for 2 min for instantaneous heat treatment to obtain stabilized corn germ. (2) The stabilized corn germ was fed into a low-temperature oil press and 380 g of virgin corn germ oil and 620 g of pressed cake were obtained under the conditions of temperature ≤60℃ and pressure 70MPa. (3) After crushing the pressed cake, add 6.2 L of 65% (v / v) ethanol solution and perform ultrasonic-assisted extraction for 30 min at a power of 300W and a temperature of 60℃. After solid-liquid separation, extract and filter residue are obtained. (4) Combine the virgin corn germ oil with the extract and perform vacuum rotary evaporation at 45°C to recover ethanol, thereby obtaining 450 g of functional corn germ oil. (5) Mix the filter residue with water to obtain a slurry with a concentration of 18wt.%, adjust the pH to 9.0, add alkaline protease, the amount of alkaline protease added is 5000 U / g protein, enzymatically hydrolyze at 50℃ for 2h, and inactivate the enzyme in a boiling water bath for 10min to obtain corn germ peptide hydrolysate. (6) The corn germ peptide hydrolysate was centrifuged to obtain supernatant and residue; the supernatant was concentrated by membrane filtration and spray dried to obtain 210 g of corn germ peptide powder (protein content ≥85%); the residue was washed, dried and crushed to obtain 185 g of corn germ polysaccharide fiber (dietary fiber content ≥80%). (7) A compound solution with a solid content of 30% was prepared by mixing corn germ peptide powder and soluble dietary fiber with water. The mass ratio of corn germ peptide powder to soluble dietary fiber was 2:1. 200 g of functional corn germ oil was added to the compound solution at a mass ratio of 1:1.5. A compound emulsifier composed of sucrose fatty acid ester, mono- and diglyceride fatty acid ester and soybean phospholipid in a weight ratio of 2:1:1 was added. The total amount added was 1.2% of the weight of the oil phase. The mixture was initially emulsified by high-speed shearing at 55°C. Then, it was homogenized under two high pressures: 25 MPa in the first step and 45 MPa in the second step to form a stable emulsion. Subsequently, it was spray-dried with an air inlet temperature of 170°C and an air outlet temperature of 80°C to obtain 250 g of microencapsulated powder oil. (8) Mix 500 g of corn germ peptide powder, 250 g of corn germ polysaccharide fiber, 145 g of microencapsulated powder oil and 5 g of magnesium stearate and compress directly into tablets to obtain corn germ compound functional factor tablets with each tablet weighing 0.85 g.

[0024] Comparative Example 1 uses a traditional oil extraction process followed by direct utilization of wheat germ meal. Using the same raw materials as in Example 1, after stabilization in step (1) and low-temperature pressing in step (2), the virgin corn germ oil and the pressed cake were collected. The pressed cake was directly dried and pulverized as a tablet filler. The mass ratio of virgin corn germ oil to pressed cake was 1:5, and tablets were made.

[0025] Comparative Example 2 The steps are the same as in Example 1, but step (3) does not involve ultrasonic-assisted extraction; only conventional stirring extraction is performed, specifically: (3) After crushing the pressed cake, add 6.2 L of 65% (v / v) ethanol solution, stir and extract for 45 min, and then separate the solid and liquid to obtain the extract and filter residue.

[0026] Experimental Example 1 The contents of fatty acids, vitamin E, phytosterols, corn germ peptides, dietary fiber, ferulic acid, and other substances in the corn germ complex functional factor tablets of Examples 1-4 were determined. The results are listed in Table 1.

[0027] Table 1. Component content of corn germ complex functional factor tablets As shown in Table 1, the corn germ composite functional factor tablets in Examples 1-4 are rich in active ingredients such as fatty acids, vitamin E, phytosterols, corn germ peptides, dietary fiber, and ferulic acid. These ingredients are the core material basis for corn germ to exert physiological activities such as regulating blood lipids and anti-oxidation. This proves that the process of the present invention can effectively retain and enrich the active ingredients in corn germ. The resulting corn germ composite functional factor tablets can synergistically regulate blood lipids, provide anti-oxidation, and improve intestinal health and other comprehensive physiological functions.

[0028] Experiment Example 2 (1) Selection of experimental animals and grouping SPF-grade male SD rats (weighing 180-220g) were randomly divided into 4 groups of 10 rats each after one week of acclimatization feeding: Normal control group: fed with basal feed; Model control group: fed a high-fat diet and administered physiological saline by gavage; Example group: fed with high-fat diet, and administered by gavage the corn germ compound functional factor tablet suspension prepared in Example 1; Comparative control group: fed with a high-fat diet and administered the compound functional factor tablet suspension prepared in Comparative Control 1 by gavage; Note: Tablet suspensions need to be prepared with physiological saline. The dosage should be converted according to the rat's body weight (usually set at 100-500 mg / kg·d).

[0029] (2) Construction of hyperlipidemia model Except for the normal control group, all other groups were fed a high-fat diet (formula reference: 78.8% basal diet + 1% cholesterol + 0.2% sodium cholate + 20% lard) for 4 consecutive weeks. After the last feeding, the animals were fasted for 12 hours, and blood was collected from the tail vein to measure serum TC, TG, and LDL-C levels to confirm the successful construction of the model (the indicators of the model group were significantly higher than those of the normal control group).

[0030] (3) Drug intervention After the hyperlipidemia model was successfully established, the example group and the control group were administered the set dose by gavage once a day, while the normal control group and the model control group were administered the same volume of physiological saline by gavage for 4 weeks. During this period, each group had free access to food and water, and the changes in the body weight of the rats were recorded weekly.

[0031] (4) Serum lipid index measurement After the intervention, the rats were fasted for 12 hours, blood was collected from the orbital cavity, placed in a centrifuge tube and allowed to stand for 30 minutes, then centrifuged at 3000 r / min for 15 minutes to separate the serum; The levels of total cholesterol (TC), triglycerides (TG), and low-density lipoprotein cholesterol (LDL-C) in the serum of rats in each group were determined using a fully automated biochemical analyzer. The measurement data are listed in Table 2.

[0032] Table 2. Lipid levels in rat serum As shown in Table 2, the TC, TG, and LDL-C levels in the Example group were significantly lower than those in the model control group. This indicates that the corn germ compound functional factor tablets prepared in Example 1 have a significant lipid-lowering effect, significantly reducing serum TC, TG, and LDL-C levels in hyperlipidemic model rats. Their effect is significantly better than that of the tablets in Comparative Example 1. This demonstrates that the process of this invention fully extracts the active ingredients from corn germ and utilizes microencapsulation technology to improve the stability and bioavailability of the oil, thus more effectively preserving and utilizing the active ingredients in corn germ, thereby exerting a significant lipid-lowering effect. In contrast, the tablets prepared using the traditional process in Comparative Example 1 have limited lipid-lowering effects due to loss of active ingredients and low bioavailability.

[0033] Experimental Example 3 The phytosterol content in corn germ oil from Example 1 and Comparative Example 2 (step (4)) was determined. The results are listed in Table 3.

[0034] Table 3. Phytosterol content in corn germ oil Table 3 shows that the phytosterol content in corn germ oil of Comparative Example 2 was 25% lower than that of Example 1. This indicates that the extraction efficiency without ultrasound-assisted extraction is low, highlighting the significant advantage of ultrasound-assisted extraction technology in enriching lipid-soluble active substances, which is one of the key factors in the high efficiency of this process. Phytosterols have functions such as lowering blood lipids and anti-oxidation, and their content directly determines the physiological functional value of oils. This demonstrates that the ultrasound-assisted extraction process of this invention can effectively increase the phytosterol content in corn germ oil, thereby enhancing the functional activity and quality value of corn germ oil and its derivatives.

Claims

1. A method for preparing a corn germ complex functional factor tablet with full component utilization, characterized in that: Includes the following steps: (1) Fresh corn germ is subjected to instantaneous heat treatment to obtain stabilized corn germ; (2) The stabilized corn germ is pressed at low temperature to obtain virgin corn germ oil and press cake; (3) After crushing the pressed cake, add ethanol solution and perform ultrasonic-assisted extraction. After solid-liquid separation, obtain extract and filter residue. (4) Combine the virgin corn germ oil with the extract and perform vacuum rotary evaporation to obtain functional corn germ oil; (5) The filter residue is mixed with water to obtain a slurry. The pH is adjusted with sodium hydroxide, and then alkaline protease is added for enzymatic hydrolysis. After enzyme inactivation, corn germ peptide hydrolysate is obtained. (6) The corn germ peptide hydrolysate is centrifuged to obtain supernatant and residue; the supernatant is concentrated by membrane filtration and spray dried to obtain corn germ peptide powder; the residue is washed with water, dried and crushed to obtain corn germ polysaccharide fiber. (7) Mix corn germ peptide powder and / or soluble dietary fiber with water to prepare a compound solution, add functional corn germ oil, add a compound emulsifier, perform high-speed shearing for preliminary emulsification, perform high-pressure homogenization, and then spray dry to obtain microencapsulated powder oil. (8) After mixing corn germ peptide powder, corn germ polysaccharide fiber, microencapsulated powder oil and magnesium stearate evenly, corn germ compound functional factor tablets are obtained by direct compression or dry granulation.

2. The method for preparing the corn germ complex functional factor tablet with full component utilization according to claim 1, characterized in that: In step (1), the instantaneous heat treatment temperature is 120-140℃ and the time is 2-5min.

3. The method for preparing the corn germ complex functional factor tablet with full component utilization according to claim 2, characterized in that: In step (3), the volume fraction of ethanol in the ethanol solution is 60-70%; the mass ratio of the pressed cake to the ethanol solution is 1:(8-12); the ultrasonic power is 300-500W, the temperature is 50-60℃, and the time is 30-60min.

4. The method for preparing the corn germ complex functional factor tablet with full component utilization according to claim 3, characterized in that: In step (4), the temperature of the vacuum rotary evaporation is 45°C.

5. The method for preparing the corn germ complex functional factor tablet with full component utilization according to claim 4, characterized in that: In step (5), the concentration of filter residue in the slurry is 15-20 wt.%; the pH is 8.0-9.0; the amount of alkaline protease added is 3000-5000 U / g protein; the enzymatic hydrolysis temperature is 50-55℃; and the enzymatic hydrolysis time is 2-4 h.

6. The method for preparing the corn germ complex functional factor tablet with full component utilization according to claim 5, characterized in that: In step (7), the solid content in the compound solution is 25-35%; when the compound solution contains both corn germ peptide powder and soluble dietary fiber, the mass ratio of the two is (2-4):1; the mass ratio of the functional corn germ oil to the compound solution is (1-2):1; the compound emulsifier is composed of sucrose fatty acid ester, mono- and diglyceride fatty acid ester and soybean lecithin in a weight ratio of 2:1:1; the amount of compound emulsifier added is 1.0-1.5% of the total weight of the functional corn germ oil and the extract.

7. The method for preparing the corn germ complex functional factor tablet with full component utilization according to claim 6, characterized in that: In step (8), the components of the corn germ composite functional factor tablet are: by weight percentage, 40-60% corn germ peptide powder, 20-30% corn germ polysaccharide fiber, 15-25% microencapsulated powder oil, and 0.5-1% magnesium stearate.

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