CN101617848A - Sweet corn drink and preparation method thereof - Google Patents
Sweet corn drink and preparation method thereof Download PDFInfo
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- CN101617848A CN101617848A CN200910305023A CN200910305023A CN101617848A CN 101617848 A CN101617848 A CN 101617848A CN 200910305023 A CN200910305023 A CN 200910305023A CN 200910305023 A CN200910305023 A CN 200910305023A CN 101617848 A CN101617848 A CN 101617848A
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Abstract
The invention discloses a sweet corn drink and a preparation method thereof, wherein the sweet corn drink is made of raw materials in percentage by weight: 5-7 percent of sweet corn kernels, 8-9 percent of xylitol, 0.3-0.6 percent of thickening agent, 0.001-0.003 percent of ethyl maltol, 0.005-0.006 percent of color fixative, 0.002-0.006 percent of acidity modifier, 0.005-0.006 percent of sweet corn essence, 0.002-0.005 percent of amylase, 0.0011-0.0032 percent of edible pigment and the balance of water. The sweet corn drink contains stable colloid and cannot stratify or agglomerate; and the sweet corn drink has abundant nutrition, is beneficial to the absorption of the human body, has better mouthfeel and sensory quality as well as low sugar content, and is suitable for groups limited to intake excessive sugar content to drink.
Description
Technical field
The present invention relates to a kind of sweet-corn beverage, also relate to a kind of preparation method of this sweet-corn beverage simultaneously, belong to food processing technology field.
Background technology
Corn belongs to grass family Zea plant, suppresses the hereditary capacity that sugar is converted into starch because of it has, and the content of the glucose in its seed, sucrose, fructose is 2-8 times of conventional corn.Also contain many nutriments in the seed of corn, Protein content is about 13%, mainly based on water soluble protein; Crude fat content is 9.9%, for conventional corn exceeds more than 1 times; But also contain Cobastab
1, B
2, B
5, B
6, vitamin C and vitamin E, carrotene and 18 seed amino acids also contain multiple anatrophic in its seed, be calcium, glutathione, magnesium, selenium, plant cellulose and aliphatic acid wherein contain 300 milligrams calcium in the corn seed of per 100 grams, work as with the calcareous facies in the dairy products; Be converted into vitamin A after carrotene is absorbed by the body, have protective effect on cancer risk; Plant cellulose can acceleration bodies in the discharge of carcinogen and other poisonous substances; Vitamin E can promote cell division, delays senility, and reduces blood cholesterol levels.And corn has sweet, bright, crisp, tender characteristic when edible, favored by each consumer of stratum, is global trophic function food.
Nutritious in the corn, be processed to the goods of various ways, as corn-dodger, Maiz cake, corn can, corn extrusion, perhaps the seed of corn is joined in other food or the like, but inevitably there is following problem in the goods of these forms: the loss of nutriment or can not get good absorption, the holding time is short, mouthfeel is relatively poor, edible inconvenience etc.There was the people that the broken defibrination of sweet corn kernel is added sugar afterwards and made soft drink, and not only can keep the nutritional labeling in the sweet corn kernel, can also replenish necessary for human body moisture, kept the sweet corn kernel original flavor, and instant.But there is following problem in the beverage of making: contain a large amount of nutritional labelings in the sweet corn kernel: protein, amino acid, aliphatic acid, starch, carbohydrate and plant cellulose, if the simple method that adopts fragmentation, these nutritional labelings are difficult in the stable colloid of formation in the water, because it is a lot of to influence colloid-stabilised factor, as bacterium, starch in acid or alkali environment and the corn, cellulose or other composition all can influence the stable of colloid, therefore cause the cohesion that nutritional labeling produces layering or colloid in the beverage easily, this will certainly influence the absorption of human body to nutritional labeling in the beverage, but also can influence the aesthetic quality of beverage and drink taste, therefore is difficult to be accepted by market; And also added extra sugar at sweet-corn beverage, what be not suitable for that some should not the Excessive Intake sugar is drunk by people, and long-term drinking contains the generation that the too high beverage of sugar can cause carious tooth easily.
Summary of the invention
The purpose of this invention is to provide that a kind of composition is comparatively stable, mouthfeel sweet-corn beverage preferably.
Another object of the present invention provides a kind of preparation method of sweet-corn beverage.
In order to realize above purpose, the technical solution adopted in the present invention is: a kind of sweet-corn beverage, this beverage are to be made by following raw materials by weight percent: sweet corn kernel 5-7%, xylitol 8-9%, thickener 0.3-0.6%, ethyl maltol 0.001-0.003%, color stabilizer 0.005-0.006%, acidity regulator 0.002-0.006%, corn essence 0.005-0.006%, amylase 0.002-0.005%, food coloring 0.0011-0.0032%, surplus is a water.
The content of starch of described sweet corn kernel is 10-25wt%.
Described thickener is a kind of or its any proportioning combination in xanthans, the sodium alginate.
Described color stabilizer is phosphate or arabo-ascorbic acid.
Described acidity regulator is citric acid and natrium citricum, and the percentage by weight that described citric acid accounts for raw material is 0.001-0.003%, and the percentage by weight that described natrium citricum accounts for raw material is 0.001-0.003%.
Described food coloring is yellow food coloring and red food coloring, and the percentage by weight that described yellow food coloring accounts for raw material is 0.001-0.003%, and the percentage by weight that described red food coloring accounts for raw material is 0.0001-0.0002%.
Described yellow food coloring is lemon yellow, sunset yellow, curcumin or carthamin yellow.
Described red food coloring is strawberry, tomato red, famille rose, beet red or beta carotene etc.
The raw material that adopts of the present invention is commercially available product.
The preparation method of sweet-corn beverage of the present invention comprises the steps:
(1) gets sweet corn kernel and carry out defibrination, obtain slurries through 100-150 order isolated by filtration then;
(2) in slurries, add amylase, in 60-90 ℃ of enzymolysis 20-35 minute;
(3) add xylitol, thickener, ethyl maltol, color stabilizer, acidity regulator, corn essence, food coloring and excess water and stir in the slurries behind enzymolysis;
(4) carry out colloid mill after the batching, filter through the 200-250 order then;
(5) slurries after step (4) is handled carry out high-pressure homogeneously, and pressure is 10-35MPa;
(6) carry out can after high-pressure homogeneous;
(7) sterilized 10-25 minute in 100-144 ℃ after the can.
The amylase that adds in the sweet-corn beverage of the present invention can be micromolecular starch or carbohydrate with macromolecular amylorrhexis, be beneficial to absorption by human body on the one hand, the molecular weight or the content of starch have been reduced on the other hand, make starch, cellulose and other nutritional labeling in the corn under the effect of thickener, keep stable, and form stable colloid in high-pressure homogeneous back, be beneficial to the absorption of human body, and in the long term storage process, keep colloid not stratified or do not condense its nutritional labeling.
Ethyl maltol that adds in the sweet-corn beverage of the present invention and corn essence are mainly used in the taste and the mouthfeel of regulating beverage; The acidity that acidity regulator is regulated beverage is near neutral, and its effect is in order to guarantee the stable of colloid, taste and the mouthfeel that can also regulate beverage simultaneously.Also added the bigger xylitol of content in the sweet-corn beverage of the present invention, the sugar content in the beverage is less, and what be fit to that some should not the Excessive Intake sugar is drunk by people, and long-term drinking can prevent the generation of carious tooth.
Acidity regulator of the present invention is citric acid and natrium citricum, it has played the effect of acidity buffering in sweet-corn beverage, the pH value that can guarantee sweet-corn beverage remains on a less domain of walker, avoided sweet-corn beverage in long-term storage process, in some extraneous factors (as illumination, refrigeration etc.) cause pH that layering or cohesion that bigger variation causes colloid take place under thereby the influence, improved the stability of beverage.Among the preparation method of sweet-corn beverage of the present invention, also adopted the high-temperature sterilization measure, made the compound standard of bacterial content in the beverage colloid, thereby avoided the influence of bacterium colloidal stability.
The food coloring that has added two kinds of colors in the sweet-corn beverage of the present invention, be mainly used in the color of regulating sweet-corn beverage, improved the aesthetic quality of sweet-corn beverage, and also added color stabilizer in the sweet-corn beverage, guaranteed that the color that guarantees sweet-corn beverage in high-temperature sterilization and long-term preservation process bigger variation can not take place.
The quality inspection standard and the result of sweet-corn beverage of the present invention are as shown in table 1:
The quality inspection standard of table 1 sweet-corn beverage and result
| Sequence number | Interventions Requested | Standard-required | Assay | The individual event conclusion |
| ??1 | Sense organ | Become yellow turbid liquid uniformly | Meet standard-required | Qualified |
| Sense organ | Have the strong and pure and mild corn fragrance of typical case, free from extraneous odour, fragrant and sweet and mellow, fine and smooth and smooth | Meet standard-required | Qualified | |
| ??2 | Structural state | Be even liquid state, for a long time put allow small amount of precipitate, still can uniformity after shaking up | Meet standard-required | Qualified |
| ??3 | Impurity | The visible exogenous impurity of no naked eyes | Meet standard-required | Qualified |
| ??4 | Total reducing sugar (in sucrose) | ??≥5.0(g/100ml) | ??5.6 | Qualified |
| ??5 | Soluble solid | ??≥5.0(％) | ??7.1 | Qualified |
| ??6 | The pH value | ??5.5-7.2(25℃) | ??6.4 | Qualified |
| ??7 | Total arsenic | ??≤0.2(mg/L) | Do not detect | Qualified |
| ??8 | Plumbous | ??≤0.3(mg/L) | Do not detect | Qualified |
| ??9 | Copper | ??≤5.0(mg/L) | Do not detect | Qualified |
| ??10 | Total plate count | ??≤100(cfu/ml) | ??＜10 | Qualified |
| ??11 | Escherichia coli | ??≤3(mpn/100ml) | ??＜3 | Qualified |
| ??12 | Salmonella | Must not detect | Do not detect | Qualified |
| ??13 | Shigella | Must not detect | Do not detect | Qualified |
| ??14 | Staphylococcus aureus | Must not detect | Do not detect | Qualified |
The specific embodiment
Embodiment 1
The sweet-corn beverage of present embodiment is to be made by following raw materials by weight percent: sweet corn kernel 7%, xylitol 8%, xanthans 0.45%, ethyl maltol 0.002%, arabo-ascorbic acid 0.006%, citric acid 0.003%, natrium citricum 0.003%, corn essence 0.005%, amylase 0.005%, lemon yellow 0.003%, strawberry 0.0002%, surplus is a water.All raw materials of present embodiment are commercially available product, and wherein the content of starch in the sweet corn kernel meets 10-25wt%.
The preparation method of the sweet-corn beverage of present embodiment is as follows:
(1) sweet corn kernel of getting formula ratio carries out defibrination, and isolated by filtration continues defibrination with filter cake then, carries out altogether three times, and filter the screen adopted and be followed successively by 100 orders, 120 orders, 150 orders obtain slurries with what filter for three times filtrate merging;
(2) in slurries, add the amylase of formula ratio, in 60 ℃ of enzymolysis 35 minutes;
(3) add xylitol, xanthans, ethyl maltol, arabo-ascorbic acid, citric acid, natrium citricum, corn essence, lemon yellow, the strawberry and the excess water of formula ratio and stirring in the slurries behind enzymolysis;
(4) carry out colloid mill after the batching, filter through 200 orders then;
(5) slurries after step (4) is handled carry out high-pressure homogeneously, and pressure is 10MPa;
(6) carry out can after high-pressure homogeneous;
(7) sterilized 15 minutes in 130 ℃ after the can.
Embodiment 2
The sweet-corn beverage of present embodiment is to be made by following raw materials by weight percent: sweet corn kernel 6%, xylitol 8.5%, sodium alginate 0.3%, ethyl maltol 0.003%, arabo-ascorbic acid 0.005%, citric acid 0.002%, natrium citricum 0.002%, corn essence 0.0055%, amylase 0.002%, sunset yellow 0.001%, tomato red 0.0001%, surplus is a water.All raw materials of present embodiment are commercially available product, and wherein the content of starch in the sweet corn kernel meets 10-25wt%.
The preparation method of the sweet-corn beverage of present embodiment is as follows:
(1) sweet corn kernel of getting formula ratio carries out defibrination, and isolated by filtration continues defibrination with filter cake then, carries out altogether three times, and filter the screen adopted and be followed successively by 100 orders, 120 orders, 150 orders obtain slurries with what filter for three times filtrate merging;
(2) in slurries, add the amylase of formula ratio, in 75 ℃ of enzymolysis 25 minutes;
(3) add xylitol, sodium alginate, ethyl maltol, arabo-ascorbic acid, citric acid, natrium citricum, corn essence, sunset yellow, the tomato red and the excess water of formula ratio and stirring in the slurries behind enzymolysis;
(4) carry out colloid mill after the batching, filter through 250 orders then;
(5) slurries after step (4) is handled carry out high-pressure homogeneously, and pressure is 20MPa;
(6) carry out can after high-pressure homogeneous;
(7) sterilized 10 minutes in 144 ℃ after the can.
Embodiment 3
The sweet-corn beverage of present embodiment is to be made by following raw materials by weight percent: sweet corn kernel 5%, xylitol 9%, xanthans and sodium alginate 0.6%, wherein the weight ratio of xanthans and sodium alginate is 1: 1, ethyl maltol 0.001%, phosphate 0.0055%, citric acid 0.001%, natrium citricum 0.001%, corn essence 0.006%, amylase 0.0035%, curcumin 0.002%, famille rose 0.00015%, surplus is a water.All raw materials of present embodiment are commercially available product, and wherein the content of starch in the sweet corn kernel meets 10-25wt%.
The preparation method of the sweet-corn beverage of present embodiment is as follows:
(1) sweet corn kernel of getting formula ratio carries out defibrination, and isolated by filtration continues defibrination with filter cake then, carries out altogether three times, and filter the screen adopted and be followed successively by 100 orders, 120 orders, 150 orders obtain slurries with what filter for three times filtrate merging;
(2) in slurries, add the amylase of formula ratio, in 90 ℃ of enzymolysis 20 minutes;
(3) add xylitol, sodium alginate, ethyl maltol, phosphate, citric acid, natrium citricum, corn essence, curcumin, the famille rose and the excess water of formula ratio and stirring in the slurries behind enzymolysis;
(4) carry out colloid mill after the batching, filter through 225 orders then;
(5) slurries after step (4) is handled carry out high-pressure homogeneously, and pressure is 35MPa;
(6) carry out can after high-pressure homogeneous;
(7) sterilized 25 minutes in 100 ℃ after the can.
Embodiments of the invention are the non-limiting technical scheme of the present invention in order to explanation only; wherein yellow food coloring can also adopt carthamin yellow; red food coloring can also adopt beet red or beta carotene; this is conspicuous replacement for those skilled in the art, therefore should fall into protection scope of the present invention.
Claims (9)
1. sweet-corn beverage, it is characterized in that: this beverage is to be made by following raw materials by weight percent: sweet corn kernel 5-7%, xylitol 8-9%, thickener 0.3-0.6%, ethyl maltol 0.001-0.003%, color stabilizer 0.005-0.006%, acidity regulator 0.002-0.006%, corn essence 0.005-0.006%, amylase 0.002-0.005%, food coloring 0.0011-0.0032%, surplus is a water.
2. sweet-corn beverage according to claim 1 is characterized in that: the content of starch of described sweet corn kernel is 10-25wt%.
3. sweet-corn beverage according to claim 1 is characterized in that: described thickener is a kind of or its any proportioning combination in xanthans, the sodium alginate.
4. sweet-corn beverage according to claim 1 is characterized in that: described color stabilizer is phosphate or arabo-ascorbic acid.
5. sweet-corn beverage according to claim 1, it is characterized in that: described acidity regulator is citric acid and natrium citricum, the percentage by weight that described citric acid accounts for raw material is 0.001-0.003%, and the percentage by weight that described natrium citricum accounts for raw material is 0.001-0.003%.
6. sweet-corn beverage according to claim 1, it is characterized in that: described food coloring is yellow food coloring and red food coloring, the percentage by weight that described yellow food coloring accounts for raw material is 0.001-0.003%, and the percentage by weight that described red food coloring accounts for raw material is 0.0001-0.0002%.
7. sweet-corn beverage according to claim 6 is characterized in that: described yellow food coloring is lemon yellow, sunset yellow, curcumin or carthamin yellow.
8. sweet-corn beverage according to claim 6 is characterized in that: described red food coloring is strawberry, tomato red, famille rose, beet red or beta carotene etc.
9. preparation method of sweet-corn beverage according to claim 1 is characterized in that: may further comprise the steps:
(1) gets sweet corn kernel and carry out defibrination, obtain slurries through 100-150 order isolated by filtration then;
(2) in slurries, add amylase, in 60-90 ℃ of enzymolysis 20-35 minute;
(3) add xylitol, thickener, ethyl maltol, color stabilizer, acidity regulator, corn essence, food coloring and excess water and stir in the slurries behind enzymolysis;
(4) carry out colloid mill after the batching, filter through the 200-250 order then;
(5) slurries after step (4) is handled carry out high-pressure homogeneously, and pressure is 10-35MPa;
(6) carry out can after high-pressure homogeneous;
(7) sterilized 10-25 minute in 100-144 ℃ after the can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910305023A CN101617848A (en) | 2009-07-30 | 2009-07-30 | Sweet corn drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910305023A CN101617848A (en) | 2009-07-30 | 2009-07-30 | Sweet corn drink and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN101617848A true CN101617848A (en) | 2010-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200910305023A Pending CN101617848A (en) | 2009-07-30 | 2009-07-30 | Sweet corn drink and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519305A (en) * | 2013-10-17 | 2014-01-22 | 浏阳河农业产业集团有限公司 | Sweet corn low-sugar composite type beverage and preparation method thereof |
| CN106387644A (en) * | 2016-09-08 | 2017-02-15 | 广东佳隆食品股份有限公司 | Canned strong-fragrance round-grained nonglutinous sweet corn and making method thereof |
-
2009
- 2009-07-30 CN CN200910305023A patent/CN101617848A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519305A (en) * | 2013-10-17 | 2014-01-22 | 浏阳河农业产业集团有限公司 | Sweet corn low-sugar composite type beverage and preparation method thereof |
| CN106387644A (en) * | 2016-09-08 | 2017-02-15 | 广东佳隆食品股份有限公司 | Canned strong-fragrance round-grained nonglutinous sweet corn and making method thereof |
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Application publication date: 20100106 |