The Studies On Anti-aging Process Of Corn Porridge

Corn is one of the world’s three major grain crops; corn has a great yield potential, low production costs and high economic efficiency, with food, feed, and a variety of industrial uses. Corn is the world’s most promising grain. China is the second largest corn producer of the worlds, its production accounts for about one-third of China’s grain production; corn is also our most important food crops. Corn in the regulation of food supply and demand balance and to promote industrial development, to ensure food safety, maintenance social stability has an important role; it has an extremely important economic status and strategic position.Corn has a great of nutritional value and eating quality. Because corn is a kind of a high starch content of the crops, specific to the aging phenomenon, it directly lead to the rough texture of corn food, digestion and absorption’s low rate, directly effect the eating quality of corn products, it greatly limiting the scope of application and development of the corn food ingredients in food has also become a real problem facing China’s staple food industrialization. Corn starch products anti-aging scientists face a major challenge; therefore, carrying out the study of aging of corn products it is particularly important and meaningful.The corn is not only rich in nutritional value and food value, it’s a high-value food ingredient, but corn is the crop of a high starch content, product made of starch products particularly important and meaningful.This experiment was conducted to study the aging process of the instant corn porridge. First instant corn porridge cooking process parameters and optimization:corn ballast of the soaking time, the cooking process of water and cooking time to determine the best cooking instant corn porridge process parameters, and on this basis, further study on the additives, sugar and enzyme agents anti-aging effects of instant corn porridge in order to obtain the optimal for instant corn porridge aging.1. Determine the parameters of the best instant corn porridge cooking process. Water absorption of corn grains after soaking of the corn ballast corn porridge gelatinization as a standard to study the immersion time of the corn ballast corn porridge cooking time and corn porridge cooking add water optimum conditions of parameters. The results showed that:Six times corn ballast weight soaking in water about4h, cooking40min.2. On the basis of the best cooking process, the test study further of additives and carbohydrates on the corn porridge of screening and optimization:monoglyceride1%, sucrose9%, carrageenan1%, guar gum0.08%.3. The best formula on the basis of the additives, sugar, and a variety of enzyme preparations the corn porridge agings were optimized to determine the optimal formula of the aging of the enzyme preparation:0.12%of the amount of alpha-amylase, beta-amylase dosage of0.12%, and0.08%maltose amylase dosage.This experiment showed that the best formula for corn porridge anti-aging additives, sugar and enzymes is:monoglyceride1%, sucrose9%, carrageenan1%, guar gum,0.08%,0.12%of the amount of alpha-amylase, beta-amylase dosage of0.12%, and0.08%maltose amylase dosage.4. Determine the instant polenta evaluation system.Final results showed that, using the best technology of this experiment showed that the production of corn porridge, stored for a long time, although the taste is still not as fresh corn porridge, but significantly better than pure corn porridge with the conditions of storage equality; it can be seen in this test program is feasible.