CN101336739B - Corn lactobacillus beverage and preparation method thereof - Google Patents
Corn lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN101336739B CN101336739B CN2008101505972A CN200810150597A CN101336739B CN 101336739 B CN101336739 B CN 101336739B CN 2008101505972 A CN2008101505972 A CN 2008101505972A CN 200810150597 A CN200810150597 A CN 200810150597A CN 101336739 B CN101336739 B CN 101336739B
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Abstract
The present invention relates to a corn lactobacillus beverage and a preparation method thereof, wherein the corn is fermented, according to biotechnology, to produce corn lactobacillus beverage containing many kinds of nutrient contents. The preparation method comprises the steps that the corn is grinded with water into slurry after being dipped; the obtained slurry is preheated to gelatinize after being filtrated by a sieve of 40-100 mesh; the gelatinized slurry is added with alpha-amylase and is heated for 15-25 minutes at the temperature of 60-85 DEG C so that the starch is degraded into dextrin, hemicellulose, glucose and the like; and then the slurry is heated to 85-105 DEG C to make enzymes deactivated; after that, the slurry is cooled to 39-41 DEG C and is added with white granulated sugar and tamed lactobacillus for fermenting for 2-7 hours; the fermented semisolid material is blended, is milled in a colloid mill, and then is homogenized for 1-4 times in a homogenizer; finally, the obtained product is sterilized and packaged.
Description
Technical field
The present invention relates to food and drink, particularly a kind of corn lactobacillus beverage and preparation method thereof is that the utilization biotechnology is produced the corn lactobacillus beverage that contains multiple nutritional components with corn through biofermentation.
Background technology
Corn is one of China three generalized grains, and its output accounts for 1/4th of national total output of grain, also is one of most important cereal crops in the world.Corn not only output is high; And it is nutritious; Contain protein 8.5 grams, fat 4.3 grams, carbohydrate 72.2,120 milligrams in phosphorus, 22 milligrams of calcium, 1.6 milligrams of iron in per 100 gram corns; Also contain vitamin E, B1, B2, B6 and carrotene, nicotinic acid etc., the fat in the corn oil has palmitic acid, stearic acid, oleic acid, linoleic acid etc., is body and respectively organizes necessary nutriment.Corn contains more trace elements of selenium and magnesium, also contains abundant lysine, lignin and paddy cystine, and these materials all have antitumaous effect; Can be converted into vitamin A after the carrotene that is contained in the corn in addition is absorbed by the body, it has protective effect on cancer risk; Plant cellulose can quicken the discharge of carcinogen and other poisonous substances; Natural VE then has and promotes cell division, delays senility, reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline; Compositions such as the vitamin B6 in the corn, nicotinic acid have the characteristic of stimulating gastrointestinal wriggling, acceleration drainage, can prevent constipation, enteritis, intestinal cancer etc.; The corn kind is rich in vitamin C etc., and longevity, beautification function are arranged.The contained nutriment of maize point has enhances human body metabolism, adjustment nervous function.Can play make the skin delicacy smooth, suppress, delay wrinkle generation effect.In sum; The nutritional labeling of corn is very abundant; But because corn problem of coarse mouthfeel in food processing field never is well solved; At present main as extracting starch, making alcohol or, also be a kind of waste, so one of difficult problem that corn processing is grain and oil processes for resource as feed.The problem that the present invention mainly solves: a fermentation difficult problem that, solves corn lactobacillus beverage; Two, solve because the cornstarch too high levels is prone to make layering, the deposition difficult problem of corn lactobacillus beverage; Three, overcome the difficult problem of corn food coarse mouthfeel.
Summary of the invention
It is the corn lactobacillus beverage and preparation method thereof of raw material with the corn that problem to be solved by this invention provides a kind of.
Use corn to make corn lactobacillus beverage and need solve a following difficult problem: one, the fermentation of corn lactobacillus beverage as raw material; Two, cornstarch too high levels is prone to make corn lactobacillus beverage layering, deposition, therefore must solve; Three, overcome the problem of corn food coarse mouthfeel.
Corn lactobacillus beverage raw material provided by the present invention is made up of the corn, lactic acid bacteria, auxiliary material and the water that grind after the refinement, and wherein the weight proportion of corn and water is 1: 5-7.
Said auxiliary material can be white granulated sugar, citric acid, corn essence, stabilizing agent etc.
Corn lactobacillus preparation method step provided by the invention is following:
1) selected, cleaning corn soaked 4-8 hour, made the cell tissue suction softening, was convenient to the nutritional labeling of corn is better extracted;
2) above-mentioned soaked corn is added water mill and process slurries, the weight ratio of corn and water is 1: 5-7, and for use through 40-100 purpose strainer filtering;
3), in warm, add the high temperature resistant AMS of 10-50 μ/g (microgram/gram), and, make amylase starch degradation become to comprise the nutritional labeling of dextrin, hemicellulose, glucose etc. 60-85 ℃ of insulation 15-25 minute with slurries preheating gelatinization;
4) above-mentioned slurries are heated to 85-105 ℃, high temperature resistant AMS is lost activity, the enzyme that promptly goes out stops starch degradation then;
The slurries that 5) will go out behind the enzyme are cooled to 39-41 ℃, add the white granulated sugar that accounts for slurry weight 4-7% and through the lactic acid bacteria culturers 1-8% of domestication, stir, and are incubated 2-7 hour; Said lactic acid bacteria culturers through domestication is to obtain like this: insert lactic acid bacteria culturers after at first in milk, adding aforesaid corn slurries; Corn slurries addition should make the lactic acid bacteria culturers can activation, obtains the bacterial classification of domestication for the first time, reduces the amount of milk when taming for the second time; Increase the amount of aforementioned corn slurries; Insert the bacterial classification of domestication for the first time, make its activation once more, obtain the bacterial classification of standardization for the second time; So successive reduces the milk ratio, when the milk amount is zero, obtains the lactic acid bacteria culturers of required domestication;
6) the semisolid material after will fermenting is allocated: the design proportion according to material and water adds water, adds the emulsifying agent of 0.15%-0.6%, citric acid and an amount of corn essence and the stabilizing agent of 0.1%-0.4% again, stirs, and allotment evenly;
7) preliminary breast closes: will allocate good slurries is grinding 1-3 time in 2200-3000 rev/min the colloid mill at revolution, makes various materials fully to mix, and then reaches breast and close purpose;
8) high-pressure homogeneous: as after the slurries after preliminary breast closed are warming up to 40-70 ℃, to be homogeneous 1-4 time in the homogenizer of 60-90MPa, the further breast of material is closed at pressure;
9) sterilization, can.
Corn lactobacillus beverage delicate mouthfeel of the present invention, not stratified, sour-sweet tasty and refreshing, fragrance is pleasant.
The specific embodiment
Embodiment 1
1) selected corn is 100 kilograms, cleans 2-3 and soaks 6 hours all over the back, makes the cell tissue suction softening, is convenient to the nutritional labeling of corn is better extracted;
2) with above-mentioned soaked corn according to adding entry with 1: 7 ratio of water, grind into slurries, and filter for use through 100 purpose screen packs;
3), in warm, add the high temperature resistant AMS of 10 μ/g, and, make amylase starch degradation become nutritional labelings such as dextrin, hemicellulose, glucose 60 ℃ of insulations 25 minutes with slurries preheating gelatinization;
4) above-mentioned slurries are heated to 105 ℃, make high temperature resistant AMS inactivation, stop starch degradation then;
The slurries that 5) will go out behind the enzyme are cooled to 39-41 ℃ through plate type heat exchanger, add 4% white granulated sugar and through the good lactic acid bacteria culturers 1% of domestication, stir, and are incubated fermentation in 7 hours;
6) semisolid material after will fermenting and the water ratio that is 1: 0.5 adds the water that purified, add again 0.6% emulsifying agent, 0.4% citric acid, an amount of corn essence etc. fully stir allocate even;
7) preliminary breast closes: will allocate good slurries is grinding 3 times in 3000 rev/mins the colloid mill at revolution, makes various materials can fully mix and then reach breast and closes purpose;
8) high-pressure homogeneous: as after the slurries after preliminary breast closed are warming up to 70 ℃, to be homogeneous 3 times in the homogenizer of 60MPa, the further breast of material to be closed reach uniformity not stratified at pressure;
9) sterilization: the material after high-pressure homogeneous is 130-139 ℃ ultra high temperature short time sterilization machine sterilization 2-5 second through excess temperature;
10) aseptic subpackaged: the can under germ-free condition of the material after will sterilizing;
11) check warehouse-in.
Embodiment 2
100 kilograms of selected corns, cleaning and dipping 8 hours, the water mill that adds 5 times becomes slurries; Cross 40 mesh filter screens, the slurries preheating gelatinization after will filtering again adds the high temperature resistant AMS of 50 μ/g in preheating; And 80 ℃ of insulations 15 minutes; Make starch degradation, then slurries are heated to 85 ℃ of enzymes that go out, add 8% in the slurries behind the enzyme that goes out through taming good lactic acid bacteria culturers in 41 ℃ of fermentations 2 hours; Undertaken by step 6)～step 11) of embodiment 1 subsequently, wherein high-pressure homogeneous pressure is 90MPa.
Claims (2)
1. a corn lactobacillus beverage is characterized in that being made up of corn, lactic acid bacteria, auxiliary material and water after the grinding refinement, and wherein the weight proportion of corn and water is 1: 5-7, and described corn lactobacillus beverage is processed according to the following steps:
1) selected, cleaning corn soaked 4-8 hour, made the cell tissue suction softening;
2) above-mentioned soaked corn is added water mill and process slurries, the weight ratio of corn and water is 1: 5-7, and for use through 40-100 purpose strainer filtering;
3), in warm, add the high temperature resistant AMS of 10-50 μ/g, and, make amylase starch degradation become to comprise the nutritional labeling of dextrin, hemicellulose, glucose 60-85 ℃ of insulation 15-25 minute with slurries preheating gelatinization;
4) above-mentioned slurries are heated to 85-105 ℃, high temperature resistant AMS is lost activity, the enzyme that promptly goes out stops starch degradation then;
The slurries that 5) will go out behind the enzyme are cooled to 39-41 ℃, add the white granulated sugar that accounts for slurry weight 4-7% and through the lactic acid bacteria culturers 1-8% of domestication, stir, and are incubated 2-7 hour; Said lactic acid bacteria culturers through domestication is to obtain like this: insert lactic acid bacteria culturers after at first in milk, adding aforesaid corn slurries; Corn slurries addition should make the lactic acid bacteria culturers can activation, obtains the bacterial classification of domestication for the first time, reduces the amount of milk when taming for the second time; Increase the amount of aforementioned corn slurries; Insert the bacterial classification of domestication for the first time, make its activation once more, obtain the bacterial classification of standardization for the second time; So successive reduces the milk ratio, when the milk amount is zero, obtains the lactic acid bacteria culturers of required domestication;
6) the semisolid material after will fermenting is allocated: the design proportion according to material and water adds water, adds the emulsifying agent of 0.15%-0.6%, citric acid and an amount of corn essence of 0.1%-0.4% again, stirs, and allotment evenly;
7) preliminary breast closes: will allocate good slurries is grinding 1-3 time in 2200-3000 rev/min the colloid mill at revolution;
8) high-pressure homogeneous: as after the slurries after preliminary breast closed are warming up to 40-70 ℃, to be homogeneous 1-4 time in the homogenizer of 60-90MPa at pressure;
9) sterilization, can.
2. the preparation method of a corn lactobacillus beverage, its step is following:
1) selected, cleaning corn soaked 4-8 hour, made the cell tissue suction softening;
2) above-mentioned soaked corn is added water mill and process slurries, the weight ratio of corn and water is 1: 5-7, and for use through 40-100 purpose strainer filtering;
3), in warm, add the high temperature resistant AMS of 10-50 μ/g, and, make amylase starch degradation become to comprise the nutritional labeling of dextrin, hemicellulose, glucose 60-85 ℃ of insulation 15-25 minute with slurries preheating gelatinization;
4) above-mentioned slurries are heated to 85-105 ℃, high temperature resistant AMS is lost activity, the enzyme that promptly goes out stops starch degradation then;
The slurries that 5) will go out behind the enzyme are cooled to 39-41 ℃, add the white granulated sugar that accounts for slurry weight 4-7% and through the lactic acid bacteria culturers 1-8% of domestication, stir, and are incubated 2-7 hour; Said lactic acid bacteria culturers through domestication is to obtain like this: insert lactic acid bacteria culturers after at first in milk, adding aforesaid corn slurries; Corn slurries addition should make the lactic acid bacteria culturers can activation, obtains the bacterial classification of domestication for the first time, reduces the amount of milk when taming for the second time; Increase the amount of aforementioned corn slurries; Insert the bacterial classification of domestication for the first time, make its activation once more, obtain the bacterial classification of standardization for the second time; So successive reduces the milk ratio, when the milk amount is zero, obtains the lactic acid bacteria culturers of required domestication;
6) the semisolid material after will fermenting is allocated: the design proportion according to material and water adds water, adds the emulsifying agent of 0.15%-0.6%, citric acid and an amount of corn essence of 0.1%-0.4% again, stirs, and allotment evenly;
7) preliminary breast closes: will allocate good slurries is grinding 1-3 time in 2200-3000 rev/min the colloid mill at revolution;
8) high-pressure homogeneous: as after the slurries after preliminary breast closed are warming up to 40-70 ℃, to be homogeneous 1-4 time in the homogenizer of 60-90MPa at pressure;
9) sterilization, can.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101954098A (en) * | 2010-09-17 | 2011-01-26 | 北京东方诚益通工业自动化技术有限公司 | New continuous sterilization process for biological fermentation basic materials |
| CN102429014A (en) * | 2011-11-10 | 2012-05-02 | 黑龙江东方学院 | Preparation method of waxy corn milk beverage |
| CN103202510A (en) * | 2013-04-15 | 2013-07-17 | 吉林农业科技学院 | Production technology of corn lactic acid fermentation drink |
| CN103404930B (en) * | 2013-08-15 | 2014-10-08 | 王燕佺 | Preparation method of low-alcohol corn fermented beverage |
| CN104287025B (en) * | 2014-09-24 | 2016-03-09 | 吉林沃达食品有限公司 | A kind of fermented type purple perilla Cucumber Composite Beverage and preparation method thereof |
| CN105249170A (en) * | 2015-10-30 | 2016-01-20 | 江南大学 | Dry-process and raw-material-full-utilization minor cereal mixing powder production method |
| CN109287901A (en) * | 2018-08-14 | 2019-02-01 | 华南理工大学 | A kind of homofolic acid corn lactic acid fermentation beverage and preparation method thereof |
| CN112075560B (en) * | 2020-09-07 | 2023-08-01 | 忻州师范学院 | Preparation method of black corn core lactic acid fermentation beverage |
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| CN1871947A (en) * | 2005-05-30 | 2006-12-06 | 上海中懋新生物科技工程有限公司 | Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut |
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| CN1871947A (en) * | 2005-05-30 | 2006-12-06 | 上海中懋新生物科技工程有限公司 | Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut |
| CN101116458A (en) * | 2007-09-03 | 2008-02-06 | 贵州健尔佳乳业有限责任公司 | Selenium-rich corn lactobacillus milk beverage and the production process thereof |
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