Study On Enzyme-modified Corn Flour Technology Optimization And Application Properties

Corn flour has a special flavor and superior nutritional value while rough texture and poor processing quality largely restricted its application in corn food processing industry. Therefore, it is necessary to improve its quality.However, the existing corn flour improvement technology has many shortcomings with high production cost, sophisticated skills and long prodution period. The content of corn flour in staples at a rather low level. It is of great significance to deliver a kind of high quality corn flour with simple technology and lower cost for corn food industrial moderntiy.To improve corn dough formation,processing quality and the content of corn flour in staples, corn flour were tailored by enzymes in this study. The mechanism were also initially revealed. The tailored corn flour was strengthened by adding glutine, sa-son seed gum,xanthan gum and carrageenan. The effect of wheat flour addition on the quality of tailored corn flour dumplings was studied to develop a kind of good performance tailored corn dumpling flour.The expertiment results show that:1. The quality of corn flour has been significantly improved with enzymes(alpha amylase and alkaline proteinase) treatment. The orthogonal experimental results showed that:partly gelatinize time 7min, alpha amylase treatment time 19min, alkaline proteinase treatment time 60min, alpha amylase addition llu/g, alkaline proteinase addition 350u/g. Under these conditions, the quality of corn flour is placed better level to develop corn staple food.2. The structure of corn flour protein and starch were influenced by enzymes treatment. The modification had greater influence on the structure of the gluten than gliadin. The combined treatment of a-amylase and alkaline protease had a synergistic effect on the hydrolysis of corn gluten.Meanwhile,it made the structure more steadily with the highest percentage of a-helix. Corn starch structure has been changed, with higher amylose content and lower amylase content, but still keep the original crystal types under the modification. Corn flour particles collapsed with holes and cracks. The number of small corn starch particles increased obviously.3. The mechanical strength of the corn dumpling wrapper was strengthened by adding glutine, sa-son seed gum, xanthan gum and carrageenan. The regression equation of the power of dumpling wrapper worn was build by Response Surface Method as follows: Y=2.21+0.12A-0.21B+0.079C+0.30D+0.088AB+0.1AC+0.11AD+0.14BC-0.18BD-0.075CD-0.12A2-0.082B2-0.18C2-0.31D2, The best flour improving agent formulation were obtained as follows:glutine addtition 3.5%, sa-son seed gum addition 0.8%, xanthan gum addition 0.5% and carrageenan addition 0.6%. Flour improving agents improved the mechannical properties of corn flour dough with the connection type differ with wheat dough.4. Wheat flour can greatly improve the edible quality of corn dumplings. The loss rate of dry matter and the damage rate of corn dumplings showed downward trends with the increasing of the amout of wheat flour, meanwhile, the optimal cooking time was reduced, but when the amount of wheat flour was more than 10%, the changing trends of above indicators became slow. The results of texture texts and sensory evaluations also showed that the quality of corn dumplings was good under 10% wheat flour and corn dumplings had no grainy. Under these conditions, the optimal cooking time was 210s, the loss rate of dry matter was 4.3% and the damage rate was 10%.