CN101617849A - Corn milk drink and preparation method thereof - Google Patents

Abstract

The invention discloses a corn milk drink and a preparation method thereof. The corn milk drink is made of raw materials in percentage by weight: 5-10 percent of sweet corn kernel, 1-3 percent of milk powder, 5-7 percent of sweetening agent, 0.3-0.6 percent of thickening agent, 0.005-0.006 percent of color fixative, 0.002-0.006 percent of acidity modifier, 0.003-0.006 percent of emulsifying agent, 0.001-0.003 percent of flavoring agent and 0.002-0.005 percent of amylase. The preparation method comprises the following concrete steps: defibrination, zymohydrolysis, mixing shear, grinding, homogenizing, canning, cap screwing and sterilizing. The corn milk drink keeps the original flavor and nutrient content of corn, has pure mouthfeel and complete function, and can retain raw juice, primary taste, original flavor and original color even under the condition of high temperature, high pressure and long-term storage.

Description

A kind of corn milk beverage and preparation method thereof

Technical field

The present invention relates to field of food, be specifically related to a kind of corn milk beverage and preparation method thereof.

Background technology

Corn is a kind of emerging food of fruits and vegetables dual-purpose, can eat something rare as fruit, and the sweet nothing of distinguishing the flavor of " raw meat " flavor is as good as with fruit.Ripe jealous more beautiful, tasty and delicious, slag is distinguished the flavor of sweet less.The nutrition of corn is very abundant, and bright tassel seed sugar content is rich in multivitamin and amino acid more than 10%, and anti-ageing enzyme.Corn is the vegetables that American-European countries is liked, the corn output and the processing capacity of the U.S. all occupy first place in the world.The agricultural production value that corn is created surpasses 500,000,000 dollars, is only second to tomato in vegetable crop.Because corn has many-sided health care, modern's health and longevity is had great significance, so also more and more be subjected to domestic consumer's favor.Domestic in recent years cultivated area constantly enlarges, and annual production also grows steadily, and the corn development of food is also raised the curtain.But relevant data shows, the working ability of the domestic present corn of China only is 2% of the U.S., market development scarce capacity is the key factor of restriction China corn industry development, is exactly that corn food kind dullness and taste are not good and cause one of low reason of market development ability.Now commercially available corn milk exists mouthfeel poor to some extent, defectives such as product quality, functional lability and starch sedimentation layering.

Summary of the invention

The corn milk beverage that the purpose of this invention is to provide a kind of reasonable, nutritious, excellent taste of filling a prescription, instant edible.

In order to realize above purpose, the technical solution adopted in the present invention is:

A kind of corn milk beverage, it is made by the raw material of following weight percentage: sweet corn kernel 5～10%, milk powder 1～3%, sweetener 5～7%, thickener 0.3～0.6%, color stabilizer 0.005～0.006%, acidity regulator 0.002～0.006%, emulsifying agent 0.003～0.006%, flavor enhancement 0.001～0.003%, amylase 0.002～0.005%, surplus are water.

The weight percentage of starch is 10～25% in the wherein selected sweet corn kernel; Sweetener is a granulated sugar; Thickener is xanthans and/or sodium alginate; Color stabilizer is phosphate and/or arabo-ascorbic acid; Acidity regulator is citric acid and natrium citricum; Emulsifying agent is a Sodium Caseinate; Flavor enhancement is stevioside and corn essence.

Below several raw materials are described further:

Corn: contain a large amount of trace elements in the corn, as iron, manganese, calcium, copper, the content that also contains seven seed amino acids, particularly trace elements of selenium such as alkaloid, VD1, calciferol, vitamin B6 and lysine, methionine, leucine is 8 times of conventional corn.The selenium element is one of trace element of needed by human; selenium is referred to as " anticancer king " in the body trace element by scientist; it can also strengthen body immunity; prevent the generation of diseases such as diabetes, cataract, cardiovascular and cerebrovascular disease, arthritis, also have detoxifcation, toxin expelling in addition, prevent and treat hepatopathy, liver-protective effect.

Color stabilizer: keep the corn primary colors, making corn suckle beverage can variable color in the long term storage process.

Acidity regulator: the stability that can extend the shelf life and improve corn milk beverage by adjusting pH value.

Amylase: be used for enzymolysis, enzymolysis can make the starch molecule amount reduce, and especially the molecular weight of amylopectin reduces, and solubility increases, and helps absorption of human body on the one hand, can avoid occurring lamination on the other hand.

The purpose that adds thickener and emulsifying agent is to improve the stability of corn milk beverage, extends the shelf life, and makes it phenomenons such as layering, precipitation can not occur in storage process.

The adding flavor enhancement can improve the mouthfeel of corn milk beverage, makes corn milk beverage more welcome.

Used raw material all can be buied in market among the present invention.

Used food additives all meet state food additive use sanitary standard among the present invention.

The present invention also provides a kind of preparation method of this corn milk beverage, comprises the following steps:

(1) sweet corn kernel defibrination filters with 100～150 mesh sieves, gets sweet corn juice;

(2) enzymolysis, 60～90 ℃ of control temperature, 20～35 minutes time;

(3) add all the other raw materials, mix and sheared 15～30 minutes;

(4) the colloid mill correct grinding filters with 200 mesh sieves;

(5) high-pressure homogeneous, homogenization pressure control 10～35MPa, 60～80 ℃ of homogenizing temperature controls;

(6) tinning, spiral cover;

(7) sterilization, temperature is 100～144 ℃, 10～25 minutes time.

Enzymolysis specifically refers to the biological enzymolysis of starch, and it is one of key technology in the corn milk drinking production, because the local flavor of beverage depends on the height of starch and contents of saccharide in the beverage to a great extent.When amylase adds when excessive, the starch molecule major part is hydrolyzed, and the flavor loss of corn fruit is very big, if but the amylase addition very little, starch molecule has only fraction to be hydrolyzed, content of starch is too high, just is easy to generate precipitation in storage process.The diastatic weight percentage that adds among the present invention is 0.002～0.005%, and prepared corn milk beverage mouthfeel is good, and is difficult for producing precipitation.

High-pressure homogeneous, the selection of processing condition is decided according to the fat content of material, and the high homogenization pressure of fat content is low, the low then homogenization pressure height of fat content.Fat content is not high in the corn, selects for use high-pressure homogeneously, by high-pressure homogeneous, can make grain graininess as far as possible little, helps improving the stability of corn milk beverage.

Advantage of the present invention: kept original local flavor of corn and nutritional labeling, mouthfeel just, function is complete; Adopt technology such as biological enzymolysis, homogeneous, under HTHP and long term storage, can both keep Normal juice, original flavor, former perfume (or spice), the primary colors of product.

The quality inspection standard and the result of corn milk beverage of the present invention are as shown in table 1:

The quality inspection standard and the result of table 1 corn milk beverage

Sequence number	Interventions Requested	Standard-required	Assay	The individual event conclusion
					??1	The observation of use senses	Color and luster is pale yellow, be even liquid state, have corn fragrance, free from extraneous odour, fragrant and sweet pure and honest, inlet is fine 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	Soluble solid	??≥5.0(％)	??8.5	Qualified
??4	PH value (25 ℃)	??5.5-7.2	??6.2	Qualified
					??5	Total arsenic	??≤0.2(mg/L)	Do not detect	Qualified
??6	Plumbous	??≤0.3(mg/L)	Do not detect	Qualified
					??7	Copper	??≤5.0(mg/L)	Do not detect	Qualified
??8	Total reducing sugar (in sucrose)	??≥5.0(g/100ml)	??5.6	Qualified
					??9	Total plate count	??≤100(cfu/ml)	??＜20	Qualified
??10	Escherichia coli	??≤3(mpn/100ml)	??＜3	Qualified
					??11	Mould	??≤20(cfu/ml)	??＜10	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

Below in conjunction with embodiment the present invention is specified, all calculate needed raw material among the embodiment to make the 1000g product at last.

Embodiment 1

Take by weighing sweet corn kernel 50g, milk powder 10g, granulated sugar 50g, xanthans 3g, phosphate 0.05g, citric acid 0.01g, natrium citricum 0.01g, Sodium Caseinate 0.03g, stevioside 0.01g, amylase 0.02g, corn essence 0.02g.

The preparation process of corn milk beverage is as follows:

(1) add 150g water in sweet corn kernel, defibrination filters with 100 mesh sieves, gets sweet corn juice;

(2) add amylase and carry out enzymolysis, 60 ℃ of control temperature, 35 minutes time;

(3) add all the other raw materials, and add water to 1000g, mix and sheared 15 minutes;

(4) the colloid mill correct grinding filters with 200 mesh sieves;

(5) high-pressure homogeneous, homogenization pressure control 10MPa, 80 ℃ of homogenizing temperature controls;

(6) tinning, spiral cover;

(7) sterilization, temperature is 100 ℃, keeps 25 minutes, gets product.

Embodiment 2

Take by weighing sweet corn kernel 70g, milk powder 20g, granulated sugar 60g, sodium alginate 5g, arabo-ascorbic acid 0.05g, citric acid 0.02g, natrium citricum 0.02g, Sodium Caseinate 0.05g, stevioside 0.005g, amylase 0.03g, corn essence 0.01g.

The preparation process of corn milk beverage is as follows:

(1) add 210g water in sweet corn kernel, defibrination filters with 120 mesh sieves, gets sweet corn juice;

(2) add amylase and carry out enzymolysis, 80 ℃ of control temperature, 30 minutes time;

(3) add all the other raw materials, and add water to 1000g, mix and sheared 25 minutes;

(4) the colloid mill correct grinding filters with 200 mesh sieves;

(5) high-pressure homogeneous, homogenization pressure control 25MPa, 70 ℃ of homogenizing temperature controls;

(6) tinning, spiral cover;

(7) sterilization, temperature is 120 ℃, keeps 15 minutes, gets product.

Embodiment 3

Take by weighing sweet corn kernel 100g, milk powder 30g, granulated sugar 70g, xanthans 3g, sodium alginate 3g, phosphate 0.06g, citric acid 0.03g, natrium citricum 0.03g, Sodium Caseinate 0.06g, stevioside 0.005g, amylase 0.05g, corn essence 0.005g.

The preparation process of corn milk beverage is as follows:

(1) add 300g water in sweet corn kernel, defibrination filters with 150 mesh sieves, gets sweet corn juice;

(2) add amylase and carry out enzymolysis, 90 ℃ of control temperature, 20 minutes time;

(3) add all the other raw materials, and add water to 1000g, mix and sheared 30 minutes;

(4) the colloid mill correct grinding filters with 200 mesh sieves;

(5) high-pressure homogeneous, homogenization pressure control 35MPa, 60 ℃ of homogenizing temperature controls;

(6) tinning, spiral cover;

(7) sterilization, temperature is 144 ℃, keeps 10 minutes, gets product.

The embodiment products obtained therefrom all meets national food hygienic standard after testing, can relievedly drink.

Claims (9)

1. corn milk beverage, it is characterized in that, it is to be made by the raw material of following weight percentage: sweet corn kernel 5～10%, milk powder 1～3%, sweetener 5～7%, thickener 0.3～0.6%, color stabilizer 0.005～0.006%, acidity regulator 0.002～0.006%, emulsifying agent 0.003～0.006%, flavor enhancement 0.001～0.003%, amylase 0.002～0.005%, surplus are water.

2. corn milk beverage according to claim 1 is characterized in that the weight percentage of starch is 10～25% in the selected sweet corn kernel.

3. corn milk beverage according to claim 1 is characterized in that wherein sweetener is a granulated sugar.

4. corn milk beverage according to claim 1 is characterized in that wherein thickener is xanthans and/or sodium alginate.

5. corn milk beverage according to claim 1 is characterized in that wherein color stabilizer is phosphate and/or arabo-ascorbic acid.

6. corn milk beverage according to claim 1 is characterized in that wherein acidity regulator is citric acid and natrium citricum.

7. corn milk beverage according to claim 1 is characterized in that wherein emulsifying agent is a Sodium Caseinate.

8. corn milk beverage according to claim 1 is characterized in that wherein flavor enhancement is stevioside and corn essence.

9. the preparation method of the described corn milk of claim 1 beverage is characterized in that, comprises the following steps:

(1) sweet corn kernel defibrination filters with 100～150 mesh sieves, gets sweet corn juice;

(2) enzymolysis, 60～90 ℃ of control temperature, 20～35 minutes time;

(3) add all the other raw materials, mix and sheared 15～30 minutes;

(4) the colloid mill correct grinding filters with 200 mesh sieves;

(5) high-pressure homogeneous, homogenization pressure control 10～35MPa, 60～80 ℃ of homogenizing temperature controls;

(6) tinning, spiral cover;

(7) sterilization, temperature is 100～144 ℃, 10～25 minutes time.