Maize Mill Processing Plays Important Role In Industrial ...

Current Status of Deep Processing of maize in China

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maize mill machine processing products up to kinds, the maize processing machine plays a decisive role.

maize in China's production area is just after the rice, wheat, although the nutritional value is lower than other grains, but its scope of application is very wide, not only fresh for eat, but also can be processed into starch, alcohol and other food, medicine, industry and other fields .At the same time, maize deep processing of infinite possibilities and good market, but also to the relevant food machinery including maize mill machine opportunities and challenges.

maize processing application is very wide

maize is not only people's rations and "feed king", is also an important industrial raw materials, can be processed into more than 3,000 kinds of industrial products. maize processing industry is characterized by large processing space, industrial chain is long, the product is extremely rich, including starch, starch sugar, modified starch, alcohol, enzyme preparations, condiments, medicinal, chemical and other eight series, but mainly starch and alcohol, Other products are the deeper products of these two products or the production of by-products, these deep processing of products or by-products of its value is very high that has a high value-added, then can bring high profits.

maize as raw material to produce starch, can get the best chemical composition, the lowest cost of the product, the value of more than a few hundred times the original value of maize, widely used in paper, food, textile, pharmaceutical and other industries. Alcohol produced from maize starch as a raw material is a green "clean fuel" that is likely to be used in the 21st century to replace traditional fuels.

maize is also the main raw material for industrial alcohol and shochu. There are many kinds of grain processing methods: wet grinding method is the seeds in the dilute sulfite solution soak 40 to 60 hours; dry grinding method is to use spray or steam to shorten the grain wet; fermentation is the starch into sugar, plus Yeast converts sugar to alcohol.

Deep processing of maize is an important measure to solve the problem of agriculture, rural areas and farmers. For example, you can extract bio-alcohol, do alcohol with maize to solve energy problems. Another example: maize germ meal, alcohol germ meal feed, maize paper spray, maize kernels, maize gluten meal, bran and so on. Maize mill machine can produce maize flour for maize meal, maize grits for snack, maize bran for animal feed, etc.

Using high-tech bio-engineering technology, maize starch deep processing, extract the nutrients of maize ----- high-energy oligosaccharides. Isomaltooligosaccharide is the most excellent variety of high-energy oligosaccharides, it is the deep processing of starch sugar products, in high temperature and pressure by decolorization, ion exchange, concentrated from. One is to provide the necessary nutrients to the human body; the second is to help the body of bacteria rapid propagation, enhance resistance, especially for intestinal flora health help.

Processing equipment has a far-reaching impact on maize quality

maize deep processing industry involves a wide range of categories and areas, the demand for related equipment can be imagined. With the scientific and technological progress, the development of food industry, maize industry chain continues to lengthen, resource utilization efficiency continues to increase, the proportion of maize processing equipment has also been expanding. At the same time, maize mill machine corn processing equipment business development scale also increases, manufacturing products are also increasingly demanding.

It is understood that the basic processes of maize processing equipment are physical processes, in the process of equipment and the type of maize to meet the different processing technology on the quality of maize and moisture content requirements are also different. Below the parameters will lead to maize flour powder rate is low, resulting in maize waste, higher than the equipment requirements will affect the equipment and accessories life. maize in the variety, moisture content and quality, etc. are very different, these differences on the maize processing technology and product quality is also a great impact.

In order to make maize more suitable for processing, to meet the requirements of the quality of maize processing products, so that the rate of flour and processing quality as a whole to enhance the use of scientific methods must be pre-processing of these raw materials, processing equipment and maize processing equipment and processing technology and processing technology Must be done in place, such as moisture regulation, steam conditioning, drying and so on.

It can be seen that the maize processing technology, raw materials on the quality of the finished product a great impact, but also affect the relevant processing equipment life and effectiveness. In addition, it is noteworthy that, despite the recent years, China's maize mill machine and maize processing equipment, structural adjustment of the initial results, but the maize processing industry product structure is still in an unreasonable state. Domestic deep processing industry in the control of maize as raw material fuel ethanol effect is more significant, more promising product support is still not enough.

The future, still need to take some measures to promote the healthy development of the domestic deep processing industry. First of all, the government needs to guide the policy to speed up the maize processing equipment industry product structure adjustment; Secondly, vigorously promote the low input, pollution of small maize monkey germination of maize flour technology and equipment; again, the development of maize starch depth development and comprehensive utilization Technology and equipment; Finally, the active use of maize embryo technology, the development of maize oil products.

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For centuries, people across Mexico and Central America have been using a traditional method, known as nixtamalization, to process their maize.

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Now carried out both at household and industrial levels, this technique offers a range of nutritional and processing benefits. It could easily be adopted by farmers and consumers in other parts of the world.

What is nixtamalization?

Nixtamalization is a traditional maize preparation process in which dried kernels are cooked and steeped in an alkaline solution, usually water and food-grade lime (calcium hydroxide).

After that, the maize is drained and rinsed to remove the outer kernel cover (pericarp) and milled to produce dough that forms the base of numerous food products, including tortillas and tamales.

How does it work?

What happens when maize kernels are nixtamalized?

The cooking (heat treatment) and steeping in the alkaline solution induce changes in the kernel structure, chemical composition, functional properties and nutritional value.

For example, the removal of the pericarp leads to a reduction in soluble fiber, while the lime cooking process leads to an increase in calcium content. The process also leads to partial starch gelatinization, partial protein denaturation &#; in which proteins present in the kernel become insoluble &#; and a partial decrease in phytic acid.

What are the benefits of processing maize in this way?

In addition to altering the smell, flavor and color of maize products, nixtamalization provides several nutritional benefits including:

• Increased bioavailability of vitamin B3 niacin, which reduces the risk of pellagra disease
• Increased calcium intake, due to its absorption by the kernels during the steeping process
• Increased resistant starch content in food products, which serves as a source of dietary fiber
• Significantly reduced presence of mycotoxins such as fumonisins and aflatoxins
• Increased bioavailability of iron, which decreases the risk of anemia

These nutritional and health benefits are especially important in areas where maize is the dietary staple and the risk of aflatoxins is high, as removal of the pericarp is thought to help reduce aflatoxin contamination levels in maize kernels by up to 60% when a load is not highly contaminated.

Additionally, nixtamalization helps to control microbiological activity and thus increases the shelf life of processed maize food products, which generates income and market opportunities for agricultural communities in non-industrialized areas.

Where did the practice originate?

The word itself comes from the Aztec language Nahuatl, in which the word nextli means ashes and tamali means unformed maize dough.

Populations in Mexico and Central America have used this traditional maize processing method for centuries. Although heat treatments and soaking periods may vary between communities, the overall process remains largely unchanged.

Today nixtamalized flour is also produced industrially and it is estimated that more than 300 food products commonly consumed in Mexico alone are derived from nixtamalized maize.

Can farmers and consumers in other regions benefit from nixtamalization?

Nixtamalization can certainly be adapted and adopted by all consumers of maize, bringing nutritional benefits particularly to those living in areas with low dietary diversity.

Additionally, the partial removal of the pericarp can contribute to reduced intake of mycotoxins. Aflatoxin contamination is a problem in maize producing regions across the world, with countries as diverse as China, Guatemala and Kenya all suffering heavy maize production losses as a result. While training farmers in grain drying and storage techniques has a significant impact on reducing post-harvest losses, nixtamalization technology could also have the potential to prevent toxin contamination and significantly increase food safety when used appropriately.

If adapted, modern nixtamalization technology could also help increase the diversity of uses for maize in food products that combine other food sources like vegetables.

Cover photo: Guatemalan corn tortillas. (Photo: Marco Verch, CC BY 2.0 DE)

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