行业动态

<正> 世界玉米深加工现状 玉米过去更多的是用作饲料,现在除作为酒精和非酒精饮料的主要原料外,在工业上的用途越来越 广。 玉米包括软玉米(另称面粉玉米)、蜡玉米、爆玉米、凹玉米、甜玉米和豆玉米。最具经济价值的是凹玉米,凹玉米的最外层呈凹形,凹玉米又分成黄玉米和白玉米。在美国,最广泛用于制作淀粉的是黄玉米,而用于干碾加工并且创造高价值副产品的是白玉米。在南美洲和中美洲,人们喜欢用白玉米制作食品。在南非,人们普遍用白玉米而不是黄玉米煮粥,因为人们习惯于将黄玉米用于动物饲料。黄玉米含有色素玉米黄质,每100g含有200～900mg     

玉米发酵食品研究现状

对玉米的营养价值及其功能进行简单介绍,阐述玉米发酵酒、玉米酱油、玉米发酵饮料、玉米面包、玉米馒头和玉米面条等中国玉米发酵食品研究现状,以期对玉米发酵食品研究提供参考。     

通过种植技术使玉米高效化的研究

随着社会的进步,应用玉米的产业也不断兴起,对玉米的需求也日益增长。而同时玉米也是我国的主要粮食作物,通过种植技术使玉米高效化已经成为人们广泛关注的话题。我们可以通过对玉米的种类、玉米的管理、玉米的收获等玉米种植主要技术和等行距种植玉米、宽窄行种植玉米、数字化技术种植玉米等玉米种植主要方式来提高玉米的产量。     

玉米蛋白加工利用研究进展

在湿法玉米淀粉加工中,玉米蛋白存在于副产物玉米黄粉、玉米胚芽饼和玉米浆中。文章在分析玉米蛋白氨基酸组成等特性的基础上,综合分析玉米蛋白加工利用现状和玉米蛋白水解物的功能特性,指出玉米蛋白水解物在食品工业上应用的潜力。     

食品国家“十一五”科技支撑计划项目系列报道一 调节异常代谢功能食品的研究与产业化

我国的玉米深加工如玉米淀粉、淀粉糖、赖氨酸、多元醇及燃料酒精等的生产只是利用了玉米的淀粉部分,玉米的非淀粉组分如玉米皮、玉米蛋白及玉米胚等只作为饲料利用或废弃,附加值极低。由于玉米深加工业的快速发展,玉米非淀粉组分的产出量     

中国玉米出口政策将促动国内市场提前回暖

20 0 4年国内玉米大幅增产 ,玉米市场呈现供大于求的局面 ,加上农民普遍惜售 ,粮企玉米收购滞后 ,养殖业玉米消费短期内难以明显增长 ,致使国内农民玉米后期销售压力增大。但由于近期国际玉米市场有利于中国 ,玉米出口竞争力增强 ,加上国家政策支持鼓励国内玉米出口 ,以致今年以来国内玉米出口量连续增长 ,并已突破预期出口数量 ,拉动了大连玉米期货市场 ,出现连续大幅上涨 ,使得玉米期价已进入现货获利销售区间 ,并将促动国内玉米市场相对提前回暖 ,具体情况JCI分析如下 :一、去年玉米大丰收 ,但收购及入库玉米量却大幅下降据JCI最新预…     

玉米和特用玉米的营养保健作用及加工利用途径

本文概述了玉米和特用玉米的营养价值和保健作用,简述了科学的食用方法,探讨了玉米及特用玉米的加工利用方法,为推动我国玉米及特用玉米产业化发展发挥作用。     

降低玉米水分是我省农民增加收入的主要途径

玉米是我省主要粮食作物之一,在玉米主产区又是农民收入的主要来源之一。但由于我省玉米水分大,不仅影响了玉米质量,也影响了农民收入。为提高玉米质量,提高我省玉米市场竞争力,增加农民收入,适应加入WTO的需要,笔者仅就我省玉米水分现状、玉米质量、价格的影响及降低玉米水分的方法谈点意见。愿与同行商榷。     

绥化:玉米领“鲜”从“论斤卖”到“按穗卖”

<正>正值鲜食玉米收获季节,黑龙江绥化肇东市尚家镇尚品鲜食玉米种植专业合作社生产车间里一片繁忙,不时有装满鲜食玉米的大斗车进院。尚家村村民郝良忠和其他10多位村民坐在一堆玉米前,正在剥玉米叶子。和普通玉米相比,鲜食玉米具有甜、糯、嫩、香等特点,今年尚家镇尚品村种了8000多亩鲜食玉米。村党支部书记孙焕文说,同样种玉米,普通玉米"论     

不同来源和不同方法提取玉米胚的品质对比研究

从不同玉米深加工企业采集不同提胚工艺生产的玉米胚样品,同时在实验室以优质玉米为原料采用不同工艺提取玉米胚,对玉米胚的主要组分含量、真菌毒素含量、挥发性风味成分及其中油脂品质进行检测分析,对比研究不同来源和不同方法提取玉米胚的品质。结果显示：从玉米淀粉厂所采集玉米胚的纯胚率(60.29%~88.92%)高于从玉米酒精厂所采集玉米胚(42.29%~57.25%),通过风选和筛分可将玉米胚的纯胚率提高至84.11%~97.85%。半干法玉米胚水分含量(9.09%~14.48%)高于湿法玉米胚(3.51%~5.51%),粗脂肪含量(23.63%-26.94%)明显低于湿法玉米胚(53.42%-54.77%),粗蛋白含量(13.75%-18.46%)高于湿法玉米胚(10.10%-12.35%),总氨基酸含量和必须氨基酸含量均高于湿法玉米胚。不同玉米胚毛油的脂肪酸组成和甾醇含量无明显差别,但干法玉米胚毛油中维生素E含量更高。半干法玉米胚中挥发性风味成分(38~46种)明显多于湿法玉米胚(11~36种),感官呈青草味和甜香味,颜色浅且有色泽,湿法玉米胚有哈喇味和刺激味,色泽偏黄且较为暗淡,但湿法玉米胚中玉米赤霉烯酮和呕吐毒素含量更低。以优质玉米为原料采用半干法提取的玉米胚适合做为食用玉米胚的产品开发。     

Endosperm Structure and Physicochemical Properties of Starches from Normal,Waxy, and Super-Sweet Maize

Maize is a main botanical source used for extraction of starch in the world market. New maize cultivars with different amylose contents and special starch metabolism characteristics have been generated. Three types of maize cultivars, namely, normal maize, waxy maize (wxwx homozygous mutant), and super-sweet maize (sh2sh2 homozygous mutant), were investigated to determine differences in endosperm structures, morphologies, and physicochemical properties of starches. Maize kernels exhibited significantly different contents of total starch, soluble sugar, and amylose. Normal maize kernels contained the largest proportion of floury endosperm, followed by waxy maize and then super-sweet maize. Normal maize starch and waxy maize starch were larger in size than super-sweet maize starch. Normal maize starch and waxy maize starch were spherical and polygonal in floury and vitreous endosperms, respectively. Super-sweet maize starch was spherical both in floury and vitreous endosperms. Waxy maize starch showed the strongest birefringence patterns, the highest crystallinity and the largest proportion of ordered structure in external region of granules, and the largest proportion of double helix components, followed by normal maize starch and then super-sweet maize starch. Waxy maize starch showed the highest peak viscosity, trough viscosity, breakdown viscosity, gelatinization temperatures (i.e., gelatinization conclusion temperature, gelatinization onset temperature, gelatinization peak temperature, and gelatinization enthalpy). By contrast, super-sweet maize starch showed the lowest corresponding values for these parameters.     

不同玉米籽粒中烟酸和玉米黄质含量的测定

从3 200 份玉米自交系中选取123 份作为研究材料,采用微生物法和分光光度法分别测定玉米籽粒中烟酸和玉米黄质含量,分析玉米类型、籽粒色泽、籽粒类型对籽粒中烟酸和玉米黄质含量的影响及烟酸和玉米黄质含量的相关性。结果表明,玉米籽粒中烟酸含量为0.57～4.80 mg/100 g,糯玉米远高于普通玉米,白玉米高于黄玉米,紫玉米介于白玉米和黄玉米之间。不同粒型间、同一粒色不同粒型间的烟酸含量则差异不显著。玉米籽粒中玉米黄质含量为0.35～4.03 mg/kg,糯玉米远低于普通玉米,白玉米低于黄玉米,紫玉米介于白玉米和黄玉米之间。不同粒型间、同一粒色不同粒型间的玉米黄质含量则差异不显著。由此说明,玉米类型、籽粒色泽对烟酸含量和玉米黄质含量有极显著影响,而籽粒类型的主效应、籽粒类型与籽粒色泽的交互效应均不显著。相关分析表明,籽粒中烟酸含量与玉米黄质含量存在极显著的中度负相关关系（r=－0.361,P＜0.01）,即籽粒中烟酸含量越高,玉米黄质含量越低。     

黑玉米的营养优势及开发应用

黑玉米为玉米的变种,籽粒呈黑紫色,营养价值丰富。该文主要介绍黑玉米的起源,将其营养成分及功能性成分与其他作物对比,并对目前我国黑玉米开发应用现状进行概述,对未来开发前景进行展望。     

The yield and quality of fresh and ensiled plant material from intercropped maize (Zea mays) and beans (Phaseolus vulgaris)

An investigation was carried out in the UK to determine whether intercropping with Phaseolus vulgaris beans increases the yield and nutritional quality of maize forage. Fresh and dry yields arising from different sowing dates and different densities of the two species were evaluated, with total nitrogen concentration (TNC) of the plants, and crude protein concentration (CPC), dry matter, metabolizable energy (ME), pH and starch, lactic acid and ash contents of ensiled material. Highest biomass yields of intercrops were obtained when the two species were planted simultaneously. There was a higher TNC in intercropped maize plants than in maize plants grown without beans (P < 0.05). Biomass yields were not significantly higher with a higher density of maize in the intercrop than with a lower density, nor were they higher with monocrop maize than with intercropping. However, the biomass had higher CPC at 75 000 maize plus 50 000 beans ha^?1 and 50 000 maize plus 50 000 beans ha^?1 than monocrop maize. Other nutritional characteristics of the silage made from the intercrop treatments were not significantly different from those of the silage made from monocrop maize. As the silage from intercrops of 75 000 maize plus 50 000 beans ha^?1 and 50 000 maize plus 50 000 beans ha^?1 gave more CP per land area than monocrop silage, and gave biomass yields that were not significantly different from monocrop maize, it was concluded that such intercropping is suitable for producing high‐quality silage under similar agro‐climatic conditions. Copyright © 2007 Society of Chemical Industry     

Sub-Saharan African Maize-Based Foods - Processing Practices,Challenges and Opportunities

ABSTRACT

In vast swathes of Sub-Saharan Africa, maize is the staple food with consumption of up to 450 g/person/day. Additionally, maize is used as a weaning food for infants as well as for special ceremonies, caring for the sick, aged and pregnant women. Malnutrition persists in regions with heavy maize consumption, partly due to compositional maize characteristics, nutrient loss during processing and consumer preferences. This paper reviews the traditional uses and processing of maize, opportunities and necessary improvements to ensure (micro)nutrient security. Better use of maize can enhance its contribution to meeting the dietary needs and livelihood of Africa’s growing populace.     

鲜食玉米贮藏期关键酶活性变化及淀粉含量关系研究概况

鲜食玉米因其营养丰富、口味独特而深受消费者喜爱,而由于贮藏方法的不当会导致其失去应有的口感。本文综述了鲜食玉米在贮藏期间淀粉合成关键酶活性及与淀粉含量的关系,为鲜食玉米采后的贮藏加工和保鲜技术的研究提供参考。     

镉对玉米的毒害机理及积累和转运机制

由于工矿业的不合理发展,玉米(Zea mays L.)农业生产受到了土壤镉(Cd)污染的威胁。由于在Cd胁迫下玉米产量与品质降低,故外源Cd对玉米的毒害作用及其机理受到广泛关注。同时,玉米对Cd的吸收与积累导致Cd可能通过玉米产品进入食物链,威胁人类健康,因此对玉米Cd转运和积累机制的研究已经成为分子生物学与植物生理学研究的热点之一。文章通过介绍Cd胁迫对玉米内源性植物激素系统、光合作用、水分及矿质元素吸收的影响,分析Cd毒害机理,探讨了Cd在玉米中短距离运输和长距离运输的途径及镉移动过程中的积累机制,并提出了降低玉米Cd积累的农艺防控措施,以期为后续的研究提供新的思路与方向。     

糯玉米粉对软质面包面团及面包品质的影响

研究了糯玉米粉对面团及软质面包品质的影响,试验结果表明:添加糯玉米粉后,面团的形成时间和面团的稳定性降低,而面团的弱化度升高;糯玉米粉添加量为12%时,既可以改善面包的色泽与风味,又同时提高了软质面包的内部品质;与普通软质面包相比,短期贮存(<72h),糯玉米软质面包老化作用缓慢;且添加糯玉米粉对面包在低温下贮存快速老化有延缓作用。     

Endosperm Properties and Extrusion Cooking Behavior of Maize Cultivars

Understanding the association between industrial quality and biochemical and biophysical properties of commercial maize cultivars may help breeders develop cultivars best adapted to diversified processing requirements, and processors choose cultivars best for specific requirements. The suitability of cultivars for extrusion cooking is important in this regard. To supply information useful to maize breeders and processors, biophysical (endosperm texture and hardness) and biochemical (protein and starch composition) properties of kernels, grits and extruded curls of several commercial maize cultivars were determined and related to extrusion performance. Results show that extrusion alters protein hydrophobicity and degree of aggregation, though differently between cultivars. Under conditions of this study, grits from harder maize expand more, consume less energy upon extrusion, and cook more rapidly than do grits from softer maize. These behaviors appear related to differing protein compositions and endosperm textures of cultivars. Results also suggest that reversed-phase high-performance liquid chromatography of zeins (the storage prolamin proteins of maize) may be valuable for predicting end-use properties of extruded maize products, and as a quality estimator during maize breeding.