CN101548785A - Method for processing maize milk beverage by using gold corn - Google Patents
Method for processing maize milk beverage by using gold corn Download PDFInfo
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- CN101548785A CN101548785A CNA2009100620751A CN200910062075A CN101548785A CN 101548785 A CN101548785 A CN 101548785A CN A2009100620751 A CNA2009100620751 A CN A2009100620751A CN 200910062075 A CN200910062075 A CN 200910062075A CN 101548785 A CN101548785 A CN 101548785A
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- corn
- steep liquor
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- temperature
- corn steep
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Abstract
The present invention provides a method for processing maize milk beverage by using gold corn. The method includes steps as follows: mixing corn plasmogen and sweetening agent, stabiliser, flavour regulating agent, colorant, miscible liquid of anti-oxidant and water by emulsive solubilization, then heating to 72-75 deg c for gelatinization process in a seal heat preserving tank, processing vacuum out gas desaeration to the prepared liquid under environment of negative 0.03-0.05MPa, designing savory, adding water and constant volume, homogeneous with 20-30MPa under temperature 75-80 deg c, then filling and sealing under temperature 65-80 deg c, finally, elevated temperature sterilizing for obtaining the maize milk beverage. The maize milk beverage prepared by the method has advantages of even product plasmogen, stabile structure, flavour and component from damage, and keeping delicate fragrance fully, and can avoid phenomenon of demixing, deposition, false gelatine.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, be specifically related to a kind of method that adopts super sweet green corn processing corn steep liquor beverage.
Background technology
The corn steep liquor beverage belongs to neutrality, starchiness beverage mostly now, is easy to occur phenomenons such as layering, precipitation, pseudo gel, and the shelf-life is short.This kind corn steep liquor processing method by our invention has thoroughly solved quality problems such as corn steep liquor beverage precipitation, layering, pseudo gel, and the shelf-life was reached more than 9 months, has improved corn steep liquor beverage quality stability.
Summary of the invention
Technical problem to be solved by this invention is to avoid problems such as corn steep liquor beverage precipitation, layering, pseudo gel, prolongs the shelf-life of corn steep liquor beverage, has improved corn steep liquor beverage quality stability.
The object of the present invention is achieved like this: a kind of method with corn processing corn steep liquor beverage, and in weight portion,
Get 100 parts of corn magma;
Mixed liquor preparation: sweetener 1-50 part, stabilizing agent 0.2--8 part, local flavor conditioning agent 0.05-1.2, colouring agent 0.1-0.45 and antioxidant 0-0.2 are mixed afterwards under 50 ℃-80 ℃ temperature emulsification dissolve 10-20min and obtain mixed liquor with 300 parts water;
Corn primary-pulp is mixed the back be heated to 72 ℃ of-75 ℃ of gelatinizations processing with mixed liquor at the insulation jar of sealing, again seasoning liquid is carried out vacuum outgas under the environment of the negative 0.05Mpa of negative 0.03-, after handling, the toning seasoning and seasoning adds the water constant volume, behind the pressure homogeneous with 20-30Mpa under 75 ℃ of-80 ℃ of temperature, filling and sealing under 65-80 ℃ of temperature, high-temperature sterilization obtains the corn steep liquor beverage afterwards.
Get 100 parts of corn magma, mix back emulsification dissolving 10-20min under 50 ℃-80 ℃ temperature with 300 parts water with sweetener 1-50 part, stabilizing agent 0.2--8 part, local flavor conditioning agent 0.05-1.2, colouring agent 0.1-0.45 and antioxidant 0-0.2; Mixed liquor is heated to 72 ℃ of-75 ℃ of gelatinizations processing at the insulation jar of sealing, again seasoning liquid is carried out vacuum outgas under the environment of the negative 0.05Mpa of negative 0.03-, after handling, the toning seasoning and seasoning adds the water constant volume, behind the pressure homogeneous with 20-30Mpa under 75 ℃ of-80 ℃ of temperature, filling and sealing under 65-80 ℃ of temperature, high-temperature sterilization obtains the corn steep liquor beverage afterwards.
Stabilizing agent is one or more the combination in glycerin monostearate, sodium carboxymethylcellulose, carragheen, sucrose fatty acid ester, xanthans or the pectin.
The local flavor conditioning agent is one or more the combination in vanillic aldehyde, ethyl maltol or the dextrin.
Dextrin is a cycloheptaamylose, the combination of a kind of in the maltodextrin or two kinds.
Sweetener is white granulated sugar, acesulfame potassium, Aspartame, Sucralose, xylitol, maltitol, a kind of or several combination wherein in fructose or the glucose.
Colouring agent is a kind of or several combination wherein in bata-carotene, Gardenia Yellow, turmeric or the safflower yellow.
Antioxidant is a vitamin C.
The local flavor conditioning agent is a kind of or several combinations wherein in dextrin, vanillic aldehyde or the ethyl maltol.
Method with corn processing corn steep liquor beverage provided by the invention; because stabilizing agent contains emulsifying agent, thickener; by hybrid combining the various compositions of product are protected; uniform formation; rock-steady structure is preserved local flavor and composition and is not damaged, and can fully keep the delicate fragrance and the flavour of corn; avoid occurring phenomenons such as layering, precipitation, pseudo gel, improve the quality of corn steep liquor beverage.
The specific embodiment
Embodiment:
Corn steep liquor beverage ingredient table
A row white granulated sugar, acesulfame potassium, maltitol in the sweetener list of ingredients, add Aspartame, Sucralose, xylitol,, several combination a kind of or wherein in fructose or the glucose also is feasible.
The preparation method one: by the proportioning that list of ingredients provides, get 100 parts of corn primary-pulps,
Mixed liquor preparation: sweetener 1-50 part, stabilizing agent 0.2--8 part, local flavor conditioning agent 0.05-1.2, colouring agent 0.1-0.45 and antioxidant 0-0.2 are mixed afterwards under 50 ℃-80 ℃ temperature emulsification dissolve 10-20min and obtain mixed liquor with 300 parts water; Stabilizing agent is one or more the combination in glycerin monostearate, sodium carboxymethylcellulose, carragheen, sucrose fatty acid ester, xanthans or the pectin.
Corn primary-pulp is mixed the back be heated to 72 ℃ of-75 ℃ of gelatinizations processing with mixed liquor at the insulation jar of sealing, again seasoning liquid is carried out vacuum outgas under the environment of the negative 0.05Mpa of negative 0.03-, after handling, the toning seasoning and seasoning adds the water constant volume, behind the pressure homogeneous with 20-30Mpa under 75 ℃ of-80 ℃ of temperature, filling and sealing under 65-80 ℃ of temperature, high-temperature sterilization obtains the corn steep liquor beverage afterwards.
The preparation method two: the proportioning that provides by list of ingredients,
Get 100 parts of corn primary-pulps and sweetener 1-50 part, stabilizing agent 0.2--8 part, local flavor conditioning agent 0.05-1.2, colouring agent 0.1-0.45 and antioxidant 0-0.2 and mix back emulsification dissolving 10-20min under 50 ℃-80 ℃ temperature with 300 parts water; Mixed liquor is heated to 72 ℃ of-75 ℃ of gelatinizations processing at the insulation jar of sealing, again seasoning liquid is carried out vacuum outgas under the environment of the negative 0.05Mpa of negative 0.03-, after handling, the toning seasoning and seasoning adds the water constant volume, behind the pressure homogeneous with 20-30Mpa under 75 ℃ of-80 ℃ of temperature, filling and sealing under 65-80 ℃ of temperature, high-temperature sterilization obtains the corn steep liquor beverage afterwards.
Claims (9)
1, a kind of method with corn processing corn steep liquor beverage is characterized in that: in weight portion,
Get 100 parts of corn magma;
Mixed liquor preparation: sweetener 1-50 part, stabilizing agent 0.2--8 part, local flavor conditioning agent 0.05-1.2, colouring agent 0.1-0.45 and antioxidant 0-0.2 are mixed afterwards under 50 ℃-80 ℃ temperature emulsification dissolve 10-20min and obtain mixed liquor with 300 parts water;
Corn primary-pulp is mixed the back be heated to 72 ℃ of-75 ℃ of gelatinizations processing with mixed liquor at the insulation jar of sealing, again seasoning liquid is carried out vacuum outgas under the environment of the negative 0.05Mpa of negative 0.03-, after handling, the toning seasoning and seasoning adds the water constant volume, behind the pressure homogeneous with 20-30Mpa under 75 ℃ of-80 ℃ of temperature, filling and sealing under 65-80 ℃ of temperature, high-temperature sterilization obtains the corn steep liquor beverage afterwards.
2, a kind of method with corn processing corn steep liquor beverage, it is characterized in that: get 100 parts of corn magma, mix back emulsification dissolving 10-20min under 50 ℃-80 ℃ temperature with 300 parts water with sweetener 1-50 part, stabilizing agent 0.2--8 part, local flavor conditioning agent 0.05-1.2, colouring agent 0.1-0.45 and antioxidant 0-0.2; Mixed liquor is heated to 72 ℃ of-75 ℃ of gelatinizations processing at the insulation jar of sealing, again seasoning liquid is carried out vacuum outgas under the environment of the negative 0.05Mpa of negative 0.03-, after handling, the toning seasoning and seasoning adds the water constant volume, behind the pressure homogeneous with 20-30Mpa under 75 ℃ of-80 ℃ of temperature, filling and sealing under 65-80 ℃ of temperature, high-temperature sterilization obtains the corn steep liquor beverage afterwards.
3, the method with corn processing corn steep liquor beverage according to claim 1 and 2 is characterized in that: stabilizing agent is one or more the combination in glycerin monostearate, sodium carboxymethylcellulose, carragheen, sucrose fatty acid ester, xanthans or the pectin.
4, the method with corn processing corn steep liquor beverage according to claim 1 and 2 is characterized in that: the local flavor conditioning agent is one or more the combination in vanillic aldehyde, ethyl maltol or the dextrin.
5,4 described methods with corn processing corn steep liquor beverage as requested, it is characterized in that: dextrin is a cycloheptaamylose, the combination of a kind of in the maltodextrin or two kinds.
6, the method with corn processing corn steep liquor beverage according to claim 1 and 2, it is characterized in that: sweetener is white granulated sugar, acesulfame potassium, Aspartame, Sucralose, xylitol, maltitol, a kind of or several combination wherein in fructose or the glucose.
7, the method with corn processing corn steep liquor beverage according to claim 1 and 2, it is characterized in that: colouring agent is a kind of or several combination wherein in bata-carotene, Gardenia Yellow, turmeric or the safflower yellow.
8, the method with corn processing corn steep liquor beverage according to claim 1 and 2, it is characterized in that: antioxidant is a vitamin C.
9, the method with corn processing corn steep liquor beverage according to claim 1 and 2, it is characterized in that: the local flavor conditioning agent is a kind of or several combinations wherein in dextrin, vanillic aldehyde or the ethyl maltol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100620751A CN101548785A (en) | 2009-05-15 | 2009-05-15 | Method for processing maize milk beverage by using gold corn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100620751A CN101548785A (en) | 2009-05-15 | 2009-05-15 | Method for processing maize milk beverage by using gold corn |
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| Publication Number | Publication Date |
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| CN101548785A true CN101548785A (en) | 2009-10-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2009100620751A Pending CN101548785A (en) | 2009-05-15 | 2009-05-15 | Method for processing maize milk beverage by using gold corn |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828746A (en) * | 2010-05-19 | 2010-09-15 | 厦门欧凯科技有限公司 | Food additives for grain beverage |
| CN102697127A (en) * | 2012-07-10 | 2012-10-03 | 中绿食品集团有限公司 | Sweet corn beverage and preparation method thereof |
| CN107865281A (en) * | 2017-11-29 | 2018-04-03 | 赫萍 | A kind of production technology of corn flower beverage |
| CN109601797A (en) * | 2019-01-23 | 2019-04-12 | 湖北康乐滋食品饮料有限公司 | A kind of corn steep liquor beverage and preparation method thereof |
| CN112106911A (en) * | 2020-09-04 | 2020-12-22 | 浙江李子园食品股份有限公司 | Corn juice with stably dispersed gel and preparation method thereof |
| CN112675279A (en) * | 2021-01-13 | 2021-04-20 | 漳州绿优品食品科技有限公司 | Beverage with cell activation function and preparation method and application thereof |
-
2009
- 2009-05-15 CN CNA2009100620751A patent/CN101548785A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828746A (en) * | 2010-05-19 | 2010-09-15 | 厦门欧凯科技有限公司 | Food additives for grain beverage |
| CN102697127A (en) * | 2012-07-10 | 2012-10-03 | 中绿食品集团有限公司 | Sweet corn beverage and preparation method thereof |
| CN102697127B (en) * | 2012-07-10 | 2015-07-29 | 厦门粗粮王饮品科技有限公司 | The preparation method of sweet-corn beverage |
| CN107865281A (en) * | 2017-11-29 | 2018-04-03 | 赫萍 | A kind of production technology of corn flower beverage |
| CN109601797A (en) * | 2019-01-23 | 2019-04-12 | 湖北康乐滋食品饮料有限公司 | A kind of corn steep liquor beverage and preparation method thereof |
| CN112106911A (en) * | 2020-09-04 | 2020-12-22 | 浙江李子园食品股份有限公司 | Corn juice with stably dispersed gel and preparation method thereof |
| CN112675279A (en) * | 2021-01-13 | 2021-04-20 | 漳州绿优品食品科技有限公司 | Beverage with cell activation function and preparation method and application thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20091007 |