CN115245193A - Method for producing corn whole meal by virtue of cooperation of bacteria and enzyme - Google Patents

Abstract

The invention discloses a method for producing whole corn flour by the cooperation of bacteria and enzyme, belonging to the technical field of food processing. The invention mainly aims at the problems that corn flour does not contain mucedin, the starch wraps protein too tightly, the prepared product has poor viscoelasticity, extensibility and water retention, and the like, realizes the texture reorganization of starch, protein and fiber in the corn by combining the implantation of an enzyme preparation and lactobacillus with an extrusion puffing technology and taking the corn whole grains which are not peeled and degermed as raw materials, maintains all nutrient components of the corn, and endows the corn flour with high-quality texture characteristics.

Description

A method for synergistic production of whole corn flour by bacteria and enzymes

technical field

The invention relates to the technical field of food processing, in particular to a method for synergistic production of whole corn flour by bacteria and enzymes.

Background technique

Corn is an annual gramineous plant, also known as bract, maize, cob, etc. It is an important food crop and an important source of feed, and it is also the food crop with the highest total output in the world, and it is rich in nutrition. Dried corn kernels contain protein, fat, starch, and are also rich in dietary fiber, vitamin B, vitamin E, and trace elements necessary for the human body. Corn is widely favored by consumers because of its rich nutritional ingredients and strong fragrance, and has a large market.

Although corn has many advantages as a coarse grain and is increasingly sought after, due to its own characteristics, it cannot endow corn flour dough with excellent processing characteristics: due to the lack of gluten protein in corn protein, the dough made directly from corn flour cannot form a network. shape structure, the plasticity of the obtained corn dough is poor; in addition, the starch and protein in the corn flour are too tightly wrapped, and the starch cannot get good water absorption, so the viscoelasticity of the corn dough is poor; this also caused The rough taste of corn flour limits the application of corn flour in staple food processing to a large extent.

Moreover, the main processing method of corn flour at present is the primary grain processing product corn flour obtained by dry crushing the mature corn kernels after dry dehulling and degerming, or the dehulling and degerming of corn to remove cutin, and only retaining the starch part for grinding Finer corn flour. However, due to the pretreatment procedures such as peeling and degerming, the processes are cumbersome and raw materials are wasted, and there are problems such as low viscoelasticity, rough mouthfeel, and poor palatability in the obtained products.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a method for synergistic production of whole corn flour by bacteria and enzymes, so as to solve the problems in the above-mentioned prior art. Viscoelasticity, ductility, poor water holding capacity, etc., through the implantation of enzyme preparations and lactic acid bacteria combined with extrusion technology, and the use of whole corn grains that have not been peeled and degermed as raw materials, the starch, protein, and fiber in corn have been realized. Texture restructuring maintains all the nutritional components of corn and endows corn flour with high-quality texture characteristics.

To achieve the above object, the present invention provides the following scheme:

The present invention provides a kind of method that bacterial enzyme synergistically produces whole corn powder, comprises the following steps:

Whole corn grains are used as raw materials, crushed after extrusion, anaerobic fermentation, washed, refined, homogenized, dehydrated and dried to obtain the whole corn flour.

Further, the extrusion expansion conditions are: water content 16-24wt%, temperature 100-180°C, screw speed 324-486r/min, material feeding speed 162-378r/min.

In the process of extrusion and puffing, the corn flour is extruded against the rollers, and the corn flour is expanded through the high temperature and high pressure environment inside the cavity, so that the corn flour becomes countless fine and porous sponges, the specific surface area increases, and the pore size of the corn flour increases. Larger, which increases the area of action of lactic acid bacteria and corn flour fermentation, accelerates the production of lactic acid bacteria, shortens the time to reach the pH requirement of fermentation, and the microporous structure formed on the surface of the powder during the puffing process is also conducive to the outflow of nutrients and promotes Lactic acid bacteria production rate. Due to the high proportion of corn starch content, about 60%, and starch is a macromolecule, it is difficult to release all the vitamins and minerals wrapped in starch, so that the taste of the prepared corn is poor, the nutrients cannot be released, and the nutritional value is very low. Low. The corn flour is pretreated by extrusion, so that the starch is separated from various substances wrapped around it. At the same time, the high temperature and high pressure environment also sterilizes the corn flour, which reduces the fermentation time for the next step and avoids The probability of the occurrence of miscellaneous bacteria provides a guarantee and improves the nutritional value of the whole corn flour.

At the same time, extrusion puffing also ensures the palatability and processability of the whole corn flour obtained after the subsequent fermentation treatment and refining process without peeling, germination and horniness of the whole corn kernels. Embryo exfoliation treatment improves cellulose utilization. The water content of the extruded material, the sleeve temperature, the screw speed, and the material feeding speed affect the pasting degree of corn flour, water absorption index, water solubility index, texture properties, rheological properties, and fiber retention in corn flakes without loss, etc. If the puffing temperature is too high or the water content is too low, the fiber will be decomposed and lost during the puffing process, thereby affecting the fiber utilization rate in corn flour. Softening effect, which affects the subsequent steps, thereby affecting the palatability and processability of corn flour.

Further, the crushing is crushing the extruded and expanded corn flour to 60-100 mesh;

The anaerobic fermentation includes the following steps: the crushed material is inoculated with lactic acid bacteria according to the inoculation amount of 0.01-0.02%, and then anaerobic fermentation is carried out, the fermentation temperature is 36-38° C., and the fermentation time is 14-16 hours. Preferably, when the fermentation ends, the pH value of the fermentation broth is 4-5.

The palatability and processing characteristics of corn flour can be improved by microbial fermentation. Lactic acid bacteria fermentation is the use of bacteria to ferment corn flour. These microorganisms are rich in enzymes. The joint action of these enzymes can destroy the tight structure of macromolecules such as starch, cellulose and protein, and change the starch, protein, and protein in corn flour. The structure of macromolecular substances such as cellulose changes the composition of corn flour. After fermentation, the starch content in corn flour has increased, and other relative contents have decreased (mainly crude fiber and ash), and the decrease in protein content indicates that the microorganisms have destroyed the protein molecules wrapped around the starch and purified the starch molecules. . And the content of amylose in fermented corn increases, and the fermentation of lactic acid bacteria makes the side chains of part of amylopectin hydrolyzed, so the average molecular weight of the macromolecular starch region dominated by amylopectin becomes smaller, while the small amylose-based amylose The average molecular weight of the molecular starch region becomes larger, and the relative content of amylopectin decreases. In addition, fermenting modified corn flour stabilizes the structure of Zein, which also increases the stability of corn dough. Adding exogenous enzymes, such as protease and cellulase, can improve the properties of corn flour more effectively. Finally, fermented corn flour exhibited better toughness and viscosity, which improved its processing properties, such as palatability, chewing resistance, and tensile properties.

Further, the washing includes: after the anaerobic fermentation product is separated from solid and liquid, the solid material is washed with high-pressure spray water until the pH value reaches 6.8-7.2.

Further, the refining includes: mixing the washed solid fermentation powder and water to obtain a refining material, and the refining material is simultaneously filed and tooth-milled until the particle size of the solid fermentation powder is 120-140 mesh, water and The mass ratio of solid fermentation powder is (2-4):1.

The solid fermentation powder fermented by lactic acid bacteria is mixed with file grinding and tooth grinding, which takes a long time and consumes a lot of energy. The combination of the two can reduce the frequency of grinding and save energy.

Further, the homogenization pressure is 15-20Mpa, 3-5min/time, 3-8 times of homogenization; the dehydration and drying adopt flash evaporation after filtration.

Further, enzyme preparations are added during the anaerobic fermentation process.

Further, the adding time of the enzyme preparation is 110-130 minutes before the fermentation is terminated; the enzyme preparation is cellulase and/or hemicellulase.

Although lactic acid bacteria fermentation can improve the structure of corn flour and improve the processing performance and palatability of the prepared corn flour, simple lactic acid bacteria fermentation cannot fully degrade materials such as starch and cellulose in corn. The removal of corn husks leads to limited improvement of the processing performance and palatability of corn flour by lactic acid bacteria fermentation. Corn flour after simple lactic acid bacteria fermentation still cannot achieve the elasticity, toughness, agglomeration and chewiness comparable to wheat flour. Therefore, in the technical solution of the present invention, an enzyme preparation is added in the later stage of anaerobic fermentation of lactic acid bacteria. On the one hand, the enzyme preparation can further degrade starch and cellulose that cannot be fully decomposed by lactic acid bacteria, and improve the performance of fermented corn flour. On the one hand, the degradation of cellulose by enzyme preparations provides new fermentation substrates for lactic acid bacteria, which enhances the fermentation activity of lactic acid bacteria in the late stage of anaerobic fermentation. The two have a synergistic effect, which significantly improves the anaerobic fermentation efficiency of lactic acid bacteria , thereby overcoming the technical problem in the prior art that the corn flour obtained by using a single lactic acid bacterium cannot match wheat flour. The time of adding the enzyme preparation is also based on the consideration of promoting the maximum synergistic effect of the two. If the time of adding the enzyme preparation is too early, it will participate in the fermentation and degradation process of corn too early, and the effect on the refractory substances in the later stage of fermentation is insufficient. At the same time, the synergistic effect with lactic acid bacteria is also significantly weakened. If the enzyme preparation is added too late, there will be less room for the synergistic effect between the enzyme preparation and lactic acid bacteria, which is not conducive to the improvement of fermentation efficiency.

At the same time, the fermentation time of lactic acid bacteria is long and difficult to control. At present, at least 24 hours of fermentation is required in the prior art. How to use effective means to control the fermentation process and shorten the fermentation time is the key to realize the industrial scale production of corn flour. In the invention, enzyme preparation is added in the fermentation process to make the two produce synergistic effect, improve the fermentation efficiency, shorten the fermentation time, increase the fermentation termination pH, and avoid the problem of bad flavor caused by too low pH.

The present invention also provides whole corn flour produced by the above-mentioned method for synergistically producing whole corn flour with bacteria and enzymes.

The present invention also provides a processed product of the above-mentioned whole corn flour, which is used for controlling diabetes or obesity.

Corn starch is composed of two glucose polymers—amylose and amylopectin, of which the content of amylose is about 25%. The ratio of amylose to amylopectin has a decisive influence on the health benefits and final quality of corn starch. High amylose contains more resistant starch. Resistant starch is a starch that cannot be digested and absorbed in the small intestine, but can reach the colon 2 hours after eating and be fermented by the microbial flora in the colon, and then exert beneficial physiological effects. It is regarded as one of the components of dietary fiber. Resistant starch plays an important role in promoting intestinal health and preventing diseases such as colorectal cancer, type 2 diabetes, obesity, heart disease and osteoporosis, and resistant starch can increase satiety and reduce food intake. Obese populations play an important role. Most processed starch-containing foods contain a small amount of resistant starch, but generally the content of resistant starch in foods using conventional wheat flour or corn flour, such as bread, is less than 1%. The content of amylopectin can reach about 48-73%, and the content of resistant starch can reach about 33-65%, which can effectively control body weight, prevent constipation, heart disease, colon cancer incidence, control diabetes and other physiological effects.

The invention discloses the following technical effects:

The production method of the present invention improves the processing characteristics and palatability of corn flour by implanting enzyme preparations and lactic acid bacteria, and applies extrusion and puffing technology to pretreat corn flour, which greatly shortens the time for microbial fermentation and reduces the fermentation process. The probability of miscellaneous bacteria is improved, and the efficiency of industrial production is improved; all the nutrients in the whole corn flour can be retained through the combination of extrusion and microbial fermentation, and the flour has good processing performance and rich nutrition.

Description of drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the accompanying drawings required in the embodiments. Obviously, the accompanying drawings in the following description are only some of the present invention. Embodiments, for those of ordinary skill in the art, other drawings can also be obtained based on these drawings without any creative effort.

Figure 1 is a comparison chart of pH changes during the fermentation process.

Detailed ways

Various exemplary embodiments of the present invention will now be described in detail. The detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features and embodiments of the present invention.

It should be understood that the terminology described in the present invention is only used to describe specific embodiments, and is not used to limit the present invention. In addition, regarding the numerical ranges in the present invention, it should be understood that each intermediate value between the upper limit and the lower limit of the range is also specifically disclosed. Each smaller range between any stated value or intervening value in a stated range and any other stated value or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded from the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only the preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and/or materials in connection with which the documents are described. In case of conflict with any incorporated document, the contents of this specification control.

It will be apparent to those skilled in the art that various modifications and changes can be made in the specific embodiments of the present invention described herein without departing from the scope or spirit of the present invention. Other embodiments will be apparent to the skilled person from the description of the present invention. The description and examples of the invention are illustrative only.

As used herein, "comprising", "comprising", "having", "comprising" and so on are all open terms, meaning including but not limited to.

Example 1

A kind of method that bacterium enzyme cooperates to produce whole corn powder, comprises the following steps:

(1) Grain cleaning: Using commercially available corn kernels as raw materials, the corn is removed from impurities, stones, and cleaned.

(2) Extrusion and expansion: After the corn is cleared, it is dried in the air, and the moisture content of the corn is controlled to 20wt%. The twin-screw extrusion extruder (Tianjin Tester) is used to extrude and expand the whole corn kernels, and the extrusion temperature is controlled to 140°C. , the screw speed is 486r/min, and the material feeding speed is 270r/min.

(3) Crushing: The extruded and expanded corn flour is transported to the crusher, and the crushing degree is 80 mesh.

(4) Fermentation: The crushed corn flour is added to a constant temperature closed fermentation tank, and the mass ratio of corn flour dry matter to water is controlled to be 1:2; then anaerobic fermentation is carried out, and the inoculation amount is 0.01% in the fermenter. Lactic acid bacteria (Lactobacillus plantarum, obtained through commercial channels) were fermented, the fermentation temperature was controlled at 36°C, airtight and anaerobic for 14 hours, and plant cellulase (a mixture of cellulase and hemicellulase in equal proportions) was added 110 minutes before the end of fermentation , the amount of addition is 1% of the dry matter of corn flour; the fermentation is terminated, and the pH value is maintained at 4.5 at this time; after the fermented product is filtered, the solid-liquid separation is obtained to obtain a solid fermentation product and a liquid fermentation product, and the liquid fermentation product is returned to the fermenter , continue anaerobic fermentation as fermented yeast liquid, and reuse.

(5) Washing: wash the solid fermentation product obtained in step (4) with high-pressure sprayed cold water until the pH value is 6.8, and then dry it.

(6) Refining: According to the mass ratio of solid mass and water as 1:2, after mixing the fermented product and water processed through step (5), use a mixed pulper (file grinder and toothed refiner) All-in-one machine) was subjected to refining treatment for 1 hour, and the particle size of corn flour was 120 mesh at this time.

(7) High-pressure homogenization: the product processed in step (6) is subjected to high-pressure homogenization, the high-pressure homogenization condition is 15Mpa, the number of high-pressure homogenization is 3 times, and the high-pressure homogenization time is 3 minutes each time.

(8) Dehydration and drying: the slurry subjected to the high-pressure homogeneous treatment in step (7) is subjected to a plate-and-frame filter to remove water, and then flashed at 170° C. for 5 seconds to obtain the product corn flour.

Example 2

The only difference from Example 1 is that no plant cellulase is added during the anaerobic fermentation in step (4).

Example 3

The only difference from Example 1 is that the mixed pulp machine in step (6) is replaced by a rasp mill.

Example 4

The only difference from Example 1 is that the mixed pulper in step (6) is replaced with a toothed refiner.

Example 5

The only difference from Example 1 is that the mixed refining process in step (6) is replaced by a rasp refiner for 0.5 h, and then a toothed refiner until the corn particle size is 120 mesh.

Example 6

The only difference from Example 1 is that in step (4), the timing of adding plant cellulase is when the anaerobic fermentation starts.

Example 7

The only difference from Example 1 is that in the anaerobic fermentation process, the timing of adding plant cellulase is 60 minutes before the end of fermentation.

Example 8

The only difference from Example 1 is that the cellulase is replaced by cellulase and pepsin with a mass ratio of 1:1.

The pH changes during the fermentation process of Example 2 and Example 8 were recorded, and the results are shown in Figure 1. It can be seen from the figure that with the increase of time within 24 hours, the fermentation pH presents a downward trend. The pH decline trend of lactic acid bacteria fermentation alone is relatively slow. The combination of cellulase and protease can shorten the acidity decline time and shorten the fermentation time. Time, improve the palatability and processability of corn flour.

Example 9

The only difference from Example 1 is that the Lactobacillus plantarum used in anaerobic fermentation is domesticated before adding, and the specific steps are as follows:

(1) preparing MRS solid medium and MRS liquid medium respectively;

(2) Different amounts of lactic acid were added to 100 mL MRS medium to obtain acidic MRS medium with lactic acid concentrations of 5 g/L, 10 g/L, and 15 g/L, respectively.

(3) Take Lactobacillus plantarum out of the refrigerator, separate it by streaking in solid MRS medium after activation, pick a single bacterial colony and inoculate it in 100mL MRS liquid medium, and after 24 hours of constant-temperature anaerobic culture at 37°C, follow 2% The amount of bacterial liquid was inoculated in the acidic MRS medium with a concentration of 5g/L, anaerobic culture at a constant temperature of 37°C until the growth was stable, and then inoculated into the acidic MRS medium with a concentration of 10g/L according to the amount of 2% bacterial liquid, 37 After anaerobic culture at constant temperature at ℃ until the growth is stable, inoculate in acidic MRS medium with a concentration of 15g/L according to the amount of 2% bacterial solution, and culture at anaerobic constant temperature at 37℃ until the growth is stable, and then transfer to 2% bacterial solution Quantity inoculates in the MRS liquid culture medium (the mixing volume ratio of liquid fermentation product and MRS liquid culture medium is 2:2) that is added with liquid fermentation product (the liquid fermentation product mentioned in embodiment 1 step (4), 37 ℃ constant temperature anaerobic culture until the growth is stable to obtain domesticated Lactobacillus plantarum.

In the process of using lactic acid bacteria to ferment corn flour, the process of anaerobic acid production by lactic acid bacteria makes the fermentation environment continuously acidified, so that the fermentation environment gradually deviates from the optimum fermentation environment of lactic acid bacteria. When lactic acid bacteria are under acid stress, It will affect the process of lactic acid bacteria absorbing nutrients and protein synthesis. At the same time, it will also produce some stress reactions, which will have adverse effects on the taste and processability of corn. This is another important reason why lactic acid bacteria alone are not ideal for corn fermentation. In order to solve this technical problem, before carrying out anaerobic fermentation of lactic acid bacteria, they are domesticated to improve the acid resistance of lactic acid bacteria, promote the maintenance of high fermentation activity of lactic acid bacteria, and improve the efficiency of anaerobic fermentation and the performance of corn flour.

Example 10

A kind of method that bacterium enzyme cooperates to produce whole corn powder, comprises the following steps:

(1) Grain cleaning: Using commercially available corn kernels as raw materials, the corn is removed from impurities, stones, and cleaned.

(2) Extrusion and expansion: After the corn is cleared, it is dried in the air, and the moisture content of the corn is controlled to 22wt%. The twin-screw extrusion extruder (Tianjin Tester) is used to extrude and expand the whole corn kernels, and the extrusion temperature is controlled at 150°C. , the screw speed is 486r/min, and the material feeding speed is 270r/min.

(3) Crushing: The extruded and expanded corn flour is transported to the crusher, and the crushing degree is 70 mesh.

(4) Fermentation: The crushed corn flour is added to a constant temperature closed fermenter, and the mass ratio of corn flour dry matter to water is controlled to be 1:3; then anaerobic fermentation is carried out, and the inoculation amount is 0.015% in the fermenter. Lactic acid bacteria (Lactobacillus plantarum) were fermented, the fermentation temperature was controlled at 37°C, and the airtight anaerobic 15h was added. The isolated plant cellulase (a mixture of cellulase and hemicellulase in equal proportions) was added 120 minutes before the end of fermentation, and the amount added was corn 1% of the dry matter of the powder; stop the fermentation, and keep the pH value at 4.6 at this time; after the fermented product is filtered, the solid and liquid are separated to obtain solid fermentation products and liquid fermentation products, and the liquid fermentation products are returned to the fermenter as fermented yeast liquid Continue to carry out anaerobic fermentation and reuse.

(5) Washing: Wash the solid fermentation product obtained in step (4) with high-pressure sprayed cold water until the pH value is 7.2, and then dry it.

(6) Refining: According to the mass ratio of solid mass and water as 1:3, after mixing the fermented product and water processed through step (5), use a mixed pulper (file grinder and toothed refiner) All-in-one machine) was subjected to refining treatment for 1 hour, and the particle size of corn flour was 130 mesh at this time.

(7) High-pressure homogenization: the product after step (6) is subjected to high-pressure homogenization, the high-pressure homogenization condition is 17Mpa, the number of high-pressure homogenization is 4 times, and the high-pressure homogenization time is 4 minutes each time.

(8) Dehydration and drying: the slurry subjected to the high-pressure homogeneous treatment in step (7) is subjected to a plate-and-frame filter to remove water, and then flashed at 170° C. for 5 seconds to obtain the product corn flour.

Example 11

A kind of method that bacterium enzyme cooperates to produce whole corn powder, comprises the following steps:

(1) Grain cleaning: Using commercially available corn kernels as raw materials, the corn is removed from impurities, stones, and cleaned.

(2) Extrusion and expansion: After the corn is cleared, it is dried in the air, and the moisture content of the corn is controlled to 24wt%. The twin-screw extrusion extruder (Tianjin Tester) is used to extrude and expand the whole corn kernels, and the extrusion temperature is controlled to 160°C. , the screw speed is 486r/min, and the material feeding speed is 270r/min.

(3) Crushing: The extruded and expanded corn flour is transported to the crusher, and the crushing degree is 80 mesh.

(4) Fermentation: Add the crushed corn flour into a constant temperature closed fermenter, and control the mass ratio of corn flour dry matter to water to be 1:4; then carry out anaerobic fermentation, and inoculate in the fermenter according to the inoculum size of 0.02%. Lactic acid bacteria (Lactobacillus plantarum) were fermented, the fermentation temperature was controlled at 38°C, and the airtight anaerobic 16h was added. The isolated plant cellulase (a mixture of cellulase and hemicellulase in equal proportions) was added 130 minutes before the end of fermentation, and the amount added was corn 1% of the dry matter of the powder; the fermentation was terminated, and the pH value was kept at 4.7 at this time; after the fermented product was filtered, the solid and liquid were separated to obtain solid fermentation products and liquid fermentation products, and the liquid fermentation products were returned to the fermenter as fermented yeast liquid Continue to carry out anaerobic fermentation and reuse.

(5) Washing: Wash the solid fermentation product obtained in step (4) with high-pressure sprayed cold water until the pH value is 7.2, and then dry it.

(6) Refining: According to the mass ratio of solid mass and water as 1:4, after mixing the fermented product and water processed through step (5), use a mixed pulper (file grinder and toothed refiner) All-in-one machine) was subjected to refining treatment for 1 hour, and the particle size of corn flour was 140 mesh at this time.

(7) High-pressure homogenization: the product after step (6) is subjected to high-pressure homogenization, the high-pressure homogenization condition is 20Mpa, the number of high-pressure homogenization is 5 times, and the high-pressure homogenization time is 5 minutes each time.

(8) Dehydration and drying: the slurry subjected to the high-pressure homogeneous treatment in step (7) is subjected to a plate-and-frame filter to remove water, and then flashed at 170° C. for 5 seconds to obtain the product corn flour.

Example 12

The only difference from Example 9 is that after step (5) is washed to a pH value of 7.2, starch branching enzyme is added to the solid fermentation product in an amount of 1%, incubated at 30°C for 30min, and then 1% maltose starch is added Enzyme, treated at 50°C for 40 minutes, and then dried.

Starch branching enzyme, one of the glycosyltransferases, has transferase activity, which cuts the α-1,4-glucan linear donor (the linear region of amylose and amylopectin) and passes through α-1 , The formation of 6 glycosidic bonds makes the cut short chain connected to the acceptor chain (original chain or other chain). This enzymatic reaction not only produces branching, but also the non-reducing end can be used for further extension of the α-1,4-glucan chain. Starch branching enzymes are able to hydrolyze the linking of fragments between amylose clusters in starch to produce amylose clusters, while branching enzymes link branched side chains to amylose to produce branched linear chains starch, and then continue to use maltogenic amylase to treat the product, cut long side chains into short side chains, and transfer glucose to the side chains, improve the degree of branching of amylose in starch, and the increase in the degree of branching can make The hydrolysis of starch is slower, avoiding the rapid rise of blood sugar in a short period of time after eating by diabetics, and the slower hydrolysis can enable it to continuously supply energy and make blood sugar more stable.

Example 13

The difference from Example 1 is that while inoculating Lactobacillus plantarum, 1% pullulanase-producing bacteria were also inoculated, and the fermentation temperature was raised to 39°C.

Example 14

The difference from Example 12 is that while inoculating Lactobacillus plantarum, 1% pullulanase-producing bacteria were also inoculated, and the fermentation temperature was increased to 39°C.

Pullulanase is an important industrial enzyme. The synergistic effect of pullulanase and other enzymes can improve the utilization rate and production efficiency of starch on a large scale. It can specifically hydrolyze the α in the branch point of amylopectin. -1,6-glucosidic bond, forming amylose and increasing resistant starch content.

Test Example 1

Embodiment 1-14 (marked as sample 1-14) and the non-fermented peeled corn flour (marked as sample 15) purchased in the market are carried out performance verification experiments, and the technical effect is compared; the specific process is as follows:

1.1 Determination of basic nutritional components of corn flour

Using commercially available corn kernels as raw materials, removing stones and bad kernels, grinding and sieving, the protein content (determination by GB/T5009.5-2016 Kjeldahl method), fat (GB/T 14772-2008) of corn flour Soxhlet extraction method), starch content (determination by GB/T5009.9-2016 acid hydrolysis method), cellulose content (determination by GB/T5009.88-2014 enzymatic gravimetric method), ash content (GB/T5009.4-2016 Calcination method), amylose content (dual-wavelength method), and resistant starch content (Megazyme resistant starch kit method) were measured, and the results are shown in Table 1.

1.2 Production of whole corn cake

Samples 1-15 were prepared into whole corn cakes, the specific preparation process:

a Take 200g of corn flour, 90mL of baking oil, 100g of eggs, and 90g of white sugar;

b Stir and mix the baking oil and egg yolk until milky white fine bubbles are formed;

c Egg whites and white sugar are sent together;

d Add corn flour to step b and mix well to make a paste;

e Add the materials in step c to step d in 3 times and mix well to make a paste;

f The cake cup is pre-painted with primer to prevent sticking, and the e product is added to the cake cup;

g Preheat the oven at 180°C for 5 minutes, turn on the heat at 150°C, and then bake at 160°C for 17 minutes.

Use a texture analyzer to compare the hardness, elasticity, resilience and chewiness of the whole corn cake made of corn flour. The texture analyzer test parameters: test distance 10mm, test speed 0.5mm/s, trigger point load 7g, probe Type P/20, the number of tests is 2 times, the results are shown in Table 2.

1.3 Sensory evaluation

Invite 20 volunteers (10 men and 10 men each) to rate the whole corn cake made of corn flour from the four perspectives of smell, color, taste and texture. The full score is 10 points. The weighted score of the four indicators is calculated using the following formula:

Total score = odor × 0.1 + color × 0.2 + taste × 0.3 + taste × 0.4.

The statistical results are recorded in Table 3.

Table 1 Nutrient content of corn flour

Note: Percentages of protein, fat, starch, fiber and ash are based on corn flour, and percentages of amylose and resistant starch are based on starch.

Table 2 Whole Corn Cake Texture Results

Table 3 Sensory evaluation results of whole corn cake

1.4 Glycemic Index of Whole Corn Cakes

The glycemic index, also known as the glycemic index, refers to the relative ability of sugary foods to raise blood sugar levels relative to the degree of change in blood sugar levels after ingestion of foods such as glucose or white bread.

The calculation formula is as follows: GI=(2-hour blood glucose response of a certain food containing 50 g carbohydrate/2-hour blood glucose response of 50 g glucose)×100%.

The glycemic index (GI) of the cake samples was measured in vitro, and the results are shown in Table 4.

Table 4 Glycemic Index

Glycemic index, % sample 1 78 sample 2 83 sample 3 85 Sample 4 81 Sample 5 83 Sample 6 80 Sample 7 82 Sample 8 75 Sample 9 73 sample 10 79 Sample 11 77 Sample 12 70 Sample 13 69 Sample 14 66 Sample 15 95

Feed the mice with the corn flour and commercially available amylopectin produced by the embodiments of the present invention 1-15, observe the insulin resistance of the mice, and the test shows that from 12-16 weeks, the mice fed the amylopectin begin to Produce irreversible insulin resistance, while the mice fed the corn meal of the present invention do not produce insulin resistance.

The above-mentioned embodiments are only to describe the preferred mode of the present invention, not to limit the scope of the present invention. Without departing from the design spirit of the present invention, those skilled in the art may make various Variations and improvements should fall within the scope of protection defined by the claims of the present invention.

Claims (10)

1. The method for producing the whole corn flour by the aid of the enzymes is characterized by comprising the following steps:

the whole corn grain is used as a raw material, and the whole corn flour is obtained by crushing, anaerobic fermentation, washing, pulping, homogenizing, dehydrating and drying after extrusion and puffing.

2. The method for producing corn flour by using fungal and enzyme synergism of claim 1, wherein the conditions of the extrusion puffing are as follows: the water content is 16-24wt%, the temperature is 100-180 ℃, the screw rotation speed is 324-486r/min, and the material feeding speed is 162-378r/min.

3. The method for producing corn flour by using the fungus enzymes to synergize according to claim 1, wherein the crushing is to crush the extruded and puffed corn flour to 60-100 meshes;

the anaerobic fermentation comprises the following steps: inoculating lactobacillus to the crushed material in an amount of 0.01-0.02% for anaerobic fermentation at 36-38 deg.C for 14-16h.

4. The method for the bacterial-enzyme synergistic production of corn whole meal according to claim 1, wherein the washing comprises: after the anaerobic fermentation product is subjected to solid-liquid separation, the solid material is washed by using high-pressure spray water until the pH value is 6.8-7.2.

5. The method for producing corn flour by the synergy of fungal and enzyme according to claim 1, wherein the refining comprises: mixing the washed solid fermentation powder with water to obtain ground slurry, simultaneously performing file grinding and tooth grinding on the ground slurry until the particle size of the solid fermentation powder is 120-140 meshes, wherein the mass ratio of the water to the solid fermentation powder is (2-4): 1.

6. the method for producing corn flour by using the enzyme-microbe co-production technology as claimed in claim 1, wherein the homogenizing pressure is 15-20mpa, 3-5 min/time, and 3-8 time; and the dehydration drying adopts flash evaporation after filtration.

7. The method for producing corn flour by using bacterial enzymes in a synergistic manner according to claim 1, wherein an enzyme preparation is added during the anaerobic fermentation process.

8. The method for producing corn flour by using the enzyme-bacterium synergy of claim 7, wherein the adding time of the enzyme preparation is 110-130min before the fermentation is terminated; the enzyme preparation is cellulase and/or hemicellulase.

9. Corn whole meal produced by the method for producing corn whole meal by the fungal enzyme synergy of any one of claims 1 to 8.

10. A corn whole meal processed product of claim 9 for use in the management of diabetes or obesity.

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