The Research Of Black Corn Proanthocyanidin Extraction And Product Processing And Utilization

Black corn contains large amounts of nutritional ingredients and has a very high digestibility and nutritive value. In recent years, as the black corn popularly increase gradually, its yield is also increased rapidly. But, up to the moment, the black corn of our country is mainly used for fresh food. The research about the black corn deep-processing and application is very rare. This thesis with black corn as raw material, on the black corn deep-processing and the extraction and application of black corn procyanidins has carried on the tentative exploration, aims to provide a reference for the comprehensive utilization of black corn. The main research results of this thesis are the following:1.Determination of optimum process for obtaining black corn procyanidins extract by the orthogonal experiment method,with material granularity, solid-liquid ratio, ultrasonic time, ethanol concentration as test factors, and with the black corn procyanidins yield as evaluation indexes, it was performed the four factors three levels orthogonal experiment.The results showed that: at this time the ultrasonic extraction time is 20 min,concentration of ethanol is 60%, ratio of solid and liquid is 1:25,material particle is 100 mesh,black corn procyanidins yield is the highest,is 1.95%.2. With black corn procyanidins preserving rate as evaluation index, study the influence of temperature, light, p H on the stability of the black corn procyanidins.The results showed that temperature, light, acid and alkalinity influence the stability of the black corn procyanidins in different degree. In addition, the results show that black corn procyanidins is relatively stable in acidic environment but it is sensitive to light and heat.3. On the basis of single factor, with the sensory score of the products as the evaluation indices of stability, and with the orthogonal experiment method to determine the best formula for black corn procyanidins milk beverage. The results showed that when black corn procyanidins additive amount is 0.05%, monostearin additive content is 0.15%, xanthan gum additive amount is 0.08%, soft sugar additive amount is 6%, milk powder additive amount is 4%, CMC additive amount is 0.05%, citric acid additive amount is 0.15%, the sensory score is 95.77 points and the stability is 93.06%, with good flavor and good quality.4. Determination of optimum process is single screw extruder black corn gelatinization throughthe response surface analysis method. For this analysis the response factor were extrusion temperature, moisture content and particle size. The response values were gelatinization degree, according to the center combination and the Box- Behnken experiment design principle, get three factors three levels of black corn gelatinization process, get the best process conditions is: Material particle size is 180 mesh, extrusion temperature is 165℃, water content is 30%,the gelatinization degree is 95.58%.5. Determination of optimum process for preparation the black corn gelatinization through the response surface analysis. For this analysis the response factor were material granularity, soft sugar additive amount and sodium chloride additive amount, with sensory score as response value. According to the center combination and the Box- Behnken experiment design principle, get preparation process of three factors three levels of black corn gelatinization,get the best technological conditions is material particle size is 80 mesh, soft sugar additive amount is 12%, sodium chloride additive amount is 1.5%,the sensory score is 88.9 points.