CN115299556A - A kind of production method of full nutrition corn base powder - Google Patents

Abstract

The invention relates to the technical field of food processing, in particular to a production method of full-nutrition corn base powder. The whole nutritious corn base powder is obtained by using whole corn seeds as raw material, anaerobic fermentation, washing, pulping, homogenization, dehydration and drying after air puffing. Using the whole corn kernels without dehulling and degermination as raw materials, the air puffing technology is combined with anaerobic fermentation and pulping technology to obtain a high-fiber corn whole powder, which can ensure improved taste and balanced nutrition. The content is fully retained so that it can be fully utilized.

Description

A kind of production method of complete nutrition corn base powder

technical field

The invention relates to the technical field of food processing, in particular to a production method of complete nutritional corn base powder.

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 content and strong fragrance, and has a large market. However, the products of corn manufacturers are still mainly primary processed products, and the added value of the products is not high.

At present, the main processing method of corn flour is the primary grain processing product corn flour obtained by dry-milling mature corn kernels after dry dehulling and degerming, or dehulling and degerming corn to remove cutin, and only retaining the starch part for fine grinding corn flour. However, due to the pretreatment processes 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. Therefore, the processing method of corn flour needs to be improved urgently.

Contents of the invention

In order to solve the above-mentioned problems existing in the corn flour produced by the existing processing method, the invention provides a production method of the whole nutritional corn base powder. Using whole grains of corn that have not been peeled and degermed as raw materials, the air-flow puffing technology is combined with anaerobic fermentation and refining process to obtain a high-fiber whole corn flour, which can ensure improved taste and make fiber under the premise of balanced nutrition. The content is fully retained, so that it can be fully utilized.

One of the technical scheme of the present invention, a kind of production method of complete nutritional corn base powder, comprises the following steps:

The whole nutrient corn base powder is obtained by using whole corn seeds as a raw material, anaerobic fermentation, washing, refining, homogenization, dehydration and drying after air-flow puffing.

Further, the air expansion temperature is 120-130° C., the air expansion time is 80-100 s, and the air expansion pressure is 0.1-0.2 MPa.

During the air puffing process, the high-temperature steam makes the whole corn seeds be cleaned, sterilized and softened during the transmission process, so as to ensure the palatability of the corn flour obtained after the subsequent fermentation and refining process without peeling the whole corn seeds. and processability, and the utilization rate of cellulose in corn hulls is improved due to the fact that it is not dehulled. At the same time, since air puffing only acts on the corn skin, it has less effect on corn starch. However, extrusion puffing and microwave puffing can cause denaturation of cornstarch. The temperature and time limits of air puffing are set based on the consideration of keeping the fibers in corn husks from being lost. If the air puffing temperature is too high or the air puffing time is too long, the fibers will be decomposed and lost during the puffing process. This will affect the utilization rate of fiber in corn flour; if the temperature of air puffing is too low, or the time of air puffing is too short, it will not have a good softening effect on corn husks, thus affecting the palatability and processability of the subsequent prepared corn flour.

At the same time, the air-expanded corn produces a large number of fine and porous sponges in the internal tissue, which is helpful for the load of bacteria in the subsequent lactic acid bacteria fermentation process and improves the fermentation efficiency, so that the final product has excellent palatability and processability.

Further, the anaerobic fermentation specifically includes the following steps: inoculate the lactic acid bacteria according to the inoculum amount of 0.01-0.02%, and carry out anaerobic fermentation at 30-40° C. for 14-16 hours.

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 compact 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 is: after the solid-liquid separation of the anaerobic fermentation product, the solid material is washed with high-pressure spray water until the pH value reaches 6.8-7.2.

Further, the liquid obtained after the solid-liquid separation of the anaerobic fermentation product is returned to the anaerobic fermentation tank for reuse.

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

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, 3-5 minutes/time, 3-8 times of homogenization.

Further, the dehydration and drying adopts flash evaporation after filtration.

Further, the flashing temperature is 160-180°C, and the flashing time is 2-5s.

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

Further, the mass ratio of the added amount of the enzyme preparation to the solid fermentation powder is 1: (80-100).

Further, the adding time of the enzyme preparation is 110-130 minutes before the end of fermentation; 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 late stage of anaerobic fermentation of lactic acid bacteria. On the one hand, the enzyme preparation can further degrade starch and cellulose that lactic acid bacteria cannot fully decompose, 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. Thereby, the technical problem that the corn flour obtained by using a single lactic acid bacterium cannot be compared with wheat flour in the prior art is overcome. 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.

Further, when the anaerobic fermentation is terminated, the pH value of the fermentation environment is 4-5.

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 second technical solution of the present invention is the complete nutritional corn base powder produced by the above-mentioned production method of the complete nutritional corn base powder.

The third technical solution of the present invention is a food prepared from the above-mentioned complete nutritional corn base powder as a raw material. The food can be used to control 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 cannot be digested and absorbed in the small intestine, but 2 hours after eating, it can reach the colon and be fermented by the microbial flora in the colon, and then play a beneficial physiological role. Starch 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%. Both the content of amylopectin and resistant starch have been significantly improved, which can effectively control body weight, prevent constipation, heart disease, colon cancer incidence, and control diabetes and other physiological effects.

Compared with prior art, the beneficial effect of the present invention:

In order to solve the above-mentioned problems of corn flour produced by existing processing methods, the present invention effectively controls the fermentation process based on the combination of air-flow puffing technology of whole corn grains and a new filing and grinding process, thereby providing a corn cellulose with high utilization rate The advanced production process of whole corn flour can ensure that the taste is improved, and the fiber content is fully retained under the premise of balanced nutrition.

In the present invention, air-expanded whole corn grains are used to soften the corn husks while improving the granular structure of the corn, and then the air-expanded corn grains are directly used as raw materials for anaerobic fermentation, inoculated with lactic acid bacteria for anaerobic fermentation, and the effects of lactic acid bacteria on corn are improved. While improving the anaerobic fermentation efficiency, the machinability and palatability of corn flour can be improved. Combined with the technical means of adding enzyme preparations in the later stage of anaerobic fermentation, the efficiency of anaerobic fermentation of lactic acid bacteria in the later stage can be further improved, so that the obtained corn flour has better performance. good.

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

(1) Grain cleaning: remove impurities, stones and wash the corn;

(2) Airflow puffing: The corn passes through the steam spray probe sensor and the steam gun is activated, so that the corn is cleaned, washed, sterilized and softened during the transmission process of high-temperature steam, and puffed at 120°C for 80 seconds. The pressure in the cavity is kept at 0.1MPa. The speed of the conveyor belt is 80 seconds/distance, and the travel distance of the cavity is set at 140 cm.

(3) Anaerobic fermentation: After mixing the soaked corn dry material and water at a mass ratio of 1:2 (1:2-4 is acceptable), inoculate lactic acid bacteria (Lactobacillus plantarum) at 37 Carry out sealed anaerobic fermentation at ±1°C for 15 hours. At this time, the pH value is 4.5. Filter for solid-liquid separation to obtain solid fermentation products and liquid fermentation products. The liquid fermentation products are returned to the fermenter and used as fermented yeast liquid for anaerobic fermentation. Repeat use.

(4) Washing: Wash the solid fermentation product obtained in step (3) with high-pressure spray cold water until the pH value is 6.8 and then dry.

(5) Refining: According to the ratio of solid mass and water mass ratio of 2:1, the fermented product and water processed in step (4) are mixed and then mixed pulp machine (file mill and toothed refiner) All-in-one machine) was subjected to refining treatment for 1 hour, and the corn particle size was 120 mesh at this time.

(6) High-pressure homogenization: the high-pressure product processed in step (5) is subjected to high-pressure homogenization, the high-pressure homogenization condition is 15 MPa, the number of high-pressure homogenization is 3 times, and the high-pressure homogenization time is 3 minutes each time.

(7) Dehydration and drying: the slurry homogenized under high pressure in step (6) is removed by a plate and frame filter, and then flashed at 170° C. for 5 s to obtain the complete nutritional corn base powder.

Example 2

Same as Example 1, the difference is that in step (3) during the anaerobic fermentation, cellulase was added 110 minutes before the end of fermentation (the mass ratio of cellulase to solid fermentation powder was 1:100).

Example 3

Same as Example 1, the difference is that the mixed pulp machine in step (5) is replaced by a rasp mill.

Example 4

Same as Example 1, the difference is that the hybrid pulper in step (5) is replaced with a toothed refiner.

Example 5

The same as in Example 1, the difference is that the mixed slurry process in step (5) is replaced by a rasp mill for 0.5h, and then a toothed refiner until the corn particle size is 120 mesh.

Example 6

Same as Example 2, the difference is that cellulase is added when step (3) starts anaerobic fermentation.

Example 7

Same as Example 2, the difference is that during the anaerobic fermentation, cellulase is added 60 minutes before the fermentation is terminated.

Example 8

Same as Example 2, the difference is that the cellulase is replaced by cellulase and pepsin with a mass ratio of 1:1.

Example 9

Same as Example 2, the difference is that the Lactobacillus plantarum used in anaerobic fermentation is domesticated before adding, and the specific steps are as follows:

a. Prepare MRS solid medium and MRS liquid medium respectively;

b. Add different amounts of lactic acid to 100 mL of MRS medium to obtain acidic MRS medium with lactic acid concentrations of 5 g/L, 10 g/L, and 15 g/L, respectively.

c. Take out Lactobacillus plantarum from the refrigerator and separate it by streaking in solid MRS medium, 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, use 2% bacterial solution The amount of bacteria was inoculated in 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 an acidic MRS medium with a concentration of 10g/L according to the amount of 2% bacterial liquid, and anaerobic culture was performed at a constant temperature of 37°C. After aerobic culture until the growth is stable, inoculate the acid MRS medium with a concentration of 15g/L according to the amount of 2% of the bacterial solution, and inoculate the anaerobic culture at a constant temperature of 37°C until the growth is stable, and then inoculate according to the 2% of the bacterial solution with the addition of liquid In the MRS liquid medium of the fermentation product (the liquid fermentation product mentioned in step (3) of Example 1) (the mixing volume ratio of the liquid fermentation product and the MRS liquid medium is 2:2) 37 ℃ constant temperature anaerobic culture until growth The domesticated Lactobacillus plantarum was stably obtained.

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

Same as Example 9, the difference is that after step (4) is washed to a pH value of 6.8, α-glucanotransferase is added to the solid fermentation product in an amount of 1%, incubated at 32°C for 20min, and then 1% maltose amylase is added , 50 ° C for 35 minutes, and then dried.

α-glucanotransferase has transferase activity and can cleave α-1,4-glucan linear donors (amylose and amylopectin linear regions) and pass α-1,6 glycosidic bonds The formation of the cleaved short chain is 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. The starch branching enzyme can hydrolyze the connection of the fragments between the amylose clusters in the starch, thereby producing amylose clusters, and at the same time, the branching enzyme connects the branched side chains to the amylose to produce branched amylose; After treatment with α-glucanotransferase, continue to use maltose amylase to treat the product, which can cut long side chains into short side chains and transfer glucose to the side chains, thereby improving the branching of amylose in starch The degree of branching can make the hydrolysis of starch more slowly, and avoid the sharp rise of blood sugar in a short time after eating, so that the hydrolysis will be slowed down, energy can be continuously supplied, and blood sugar will be more stable.

Example 11

Same as in Example 1, the difference is that 1% pullulanase-producing bacteria are also inoculated while inoculating Lactobacillus plantarum.

Example 12

Same as Example 10, the difference is that 1% pullulanase-producing bacteria are also inoculated while inoculating Lactobacillus plantarum.

Pullulanase is an important industrial enzyme. The synergistic effect of pullulanase and the complex enzyme produced by Lactobacillus plantarum fermentation can greatly improve the utilization rate and production efficiency of starch. It can specifically hydrolyze branch α-1,6-glycosidic linkages in the branch points of the amylopectin, forming amylose and increasing the resistant starch content.

Effect verification example

Embodiment 1-12 (marked as sample 1-12) and the non-fermented peeled corn flour (marked as sample 13) purchased in the market are carried out performance verification experiment, comparative technical effect; Concrete process is as follows:

(1) The protein content of corn flour (determination by GB/T5009.5-2016 Kjeldahl method), fat (determination by GB/T14772-2008 Soxhlet extraction method), starch content (GB/T5009.9-2016 Determination by acid hydrolysis method), cellulose content (determination by GB/T5009.88-2014 enzyme gravimetric method), ash content (determination by GB/T5009.4-2016 burning method), amylose content (by dual-wavelength method), resistance Starch content (using Megazyme resistant starch kit method) was measured, and the results are shown in Table 1.

(2) Prepare whole corn cake from samples 1-13, 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.

(3) Sensory evaluation: Invite 20 volunteers (10 men and 10 each) to rate the whole corn cake made of corn flour from the four angles of smell, color, taste and texture. The full score is 10 points, and the four indicators are weighted. , calculated with 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.

(4) Glycemic index of whole corn cake: The glycemic index (GI) of the cake sample is measured in vitro. , the relative ability of sugar-containing foods to make blood sugar levels rise relatively; it means that food containing 50g of valuable carbohydrates compared with an equivalent amount of glucose can cause blood sugar response levels in the body within a certain period of time (usually 2 hours after a meal) A percentage value, expressed as a formula:

GI = (2-hour blood glucose response to a food containing 50 g carbohydrate/2-hour blood glucose response to 50 g glucose) x 100%.

The blood glucose meter was used for detection, and the relevant detection method is the prior art, so it will not be repeated here, and the results are shown in Table 4.

Table 1 Nutrient content of corn flour

Table 2 Whole Corn Cake Texture Results

Hardness/g Elasticity/mm Recovery/g Chewiness/mJ sample 1 438.22±34.81 14.91±0.88 0.22±0.05 42.33±0.15 sample 2 413.64±36.18 15.62±0.47 0.25±0.07 46.51±0.21 sample 3 461.14±33.40 13.46±0.74 0.20±0.03 38.91±0.16 Sample 4 466.72±34.83 13.66±0.59 0.20±0.05 38.40±0.11 Sample 5 453.47±31.71 13.94±0.28 0.21±0.03 40.11±0.21 Sample 6 426.55±31.72 15.24±0.34 0.24±0.06 44.28±0.14 Sample 7 429.31±36.19 15.33±0.27 0.23±0.03 43.75±0.13 Sample 8 407.57±32.95 15.75±0.31 0.26±0.01 48.94±0.22 Sample 9 401.49±33.46 15.91±0.44 0.28±0.02 50.41±0.18 sample 10 395.51±31.48 16.11±0.38 0.31±0.01 52.32±0.21 Sample 11 398.15±29.48 16.04±0.25 0.29±0.02 51.18±0.15 sample 12 390.67±30.91 16.28±0.32 0.32±0.01 53.45±0.23 Sample 13 592.15±30.32 12.35±0.91 0.18±0.05 11.59±0.19

Table 3 Sensory evaluation results of whole corn cake

Analysis table 1-3 data can draw, and the whole corn flour that obtains through the process of the present invention process is compared with the corn flour that does not pass through corn fermentation on nutrient substance content, difference is not obvious, but the amylose content is Obviously, the increase of amylose content has a good effect on improving the edible quality of corn flour, so that the whole corn flour prepared by the present invention has better texture properties and Taste.

Table 4 Glycemic Index

Glycemic index, % sample 1 75 sample 2 82 sample 3 83 Sample 4 79 Sample 5 81 Sample 6 78 Sample 7 78 Sample 8 72 Sample 9 70 sample 10 69 Sample 11 67 sample 12 65 Sample 13 95

Feed the mice with the corn flour and commercially available amylopectin produced in Examples 1-12, and observe the insulin resistance of the mice. The test shows that from 12-16 weeks, the mice fed with amylopectin begin to produce irreversible Insulin resistance, while the mice fed corn flour of the present invention do not develop insulin resistance.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention within.

Claims (10)

1. A production method of total nutrient corn base material powder is characterized by comprising the following steps:

the full-nutrition corn base material powder is obtained by using whole corn seeds as raw materials, performing anaerobic fermentation, washing, pulping, homogenizing, dehydrating and drying after airflow puffing.

2. The method for producing a nutritionally complete corn base meal according to claim 1, wherein said air puffing temperature is 120 to 130 ℃, the air puffing time is 80 to 100s, and the air puffing pressure is 0.1 to 0.2MPa.

3. A method of producing a nutritionally complete corn base meal as claimed in claim 1, wherein said anaerobic fermentation comprises in particular the steps of: inoculating lactobacillus according to the inoculation amount of 0.01-0.02%, and then performing anaerobic fermentation for 14-16 h at the temperature of 30-40 ℃.

4. A process for producing a nutritionally complete corn base meal as claimed in claim 1, wherein said washing is: after solid-liquid separation is carried out on the anaerobic fermentation product, the solid material is washed by high-pressure spray water until the pH value is 6.8-7.2.

5. The method for producing the total nutrient corn base material powder as claimed in claim 1, wherein the grinding is carried out by mixing the washed solid fermentation powder with water to obtain ground slurry, the ground slurry is simultaneously rasped and tooth-milled until the particle size of the solid fermentation powder is 120-140 meshes, and the mass ratio of the solid fermentation powder to the water is 1: (2-4).

6. A method for producing a complete nutrient corn base meal as claimed in claim 1, wherein the homogenizing pressure is 15-20mpa, 3-5 minutes/time, 3-8 times; and the dehydration drying adopts flash evaporation after filtration.

7. A process for producing a nutritionally complete corn base meal as claimed in claim 1, wherein an enzyme preparation is added during said anaerobic fermentation.

8. A process for producing a nutritionally complete corn base meal as claimed in claim 7, wherein said enzyme preparation is added for a period of 110 to 130min before the termination of fermentation; the enzyme preparation is cellulase and/or hemicellulase.

9. A nutritionally complete corn based meal produced by the method of any one of claims 1 to 8.

10. A food prepared from the whole-nutrient corn base meal of claim 9 as a starting material.