CN101822400A - Method for preparing energy drink with corn husk digestion liquor - Google Patents
Method for preparing energy drink with corn husk digestion liquor Download PDFInfo
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- CN101822400A CN101822400A CN200910255813A CN200910255813A CN101822400A CN 101822400 A CN101822400 A CN 101822400A CN 200910255813 A CN200910255813 A CN 200910255813A CN 200910255813 A CN200910255813 A CN 200910255813A CN 101822400 A CN101822400 A CN 101822400A
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- digestion liquor
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Abstract
The invention provides a method for preparing an energy drink with corn husk digestion liquor, which prepares the energy drink with corn husk as a raw material. The method comprises the following steps: 1. digestion liquor extraction: adding corn husk and purified water in a high-pressure steam boiler in certain proportion, digesting, cooling, and filtering to obtain the digestion liquor; 2. enzyme treatment: adding complex cellulases into the turbid digestion liquor for clarification; 3. decoloration: adding active vehiclebon in the digestion liquor by mass percent, preserving heat and decoloring; 4. seasoning: adding xylitol crystal, high-fructose corn syrup (HFCS) and citric acid in the digestion liquor to preserve and improve flavor; and 5. sterilization. The corn husk digestion liquor is used as the raw material in the invention, thereby saving cost, realizing reasonable resource utilization, and reducing environment pollution. The digestion liquor is rich in soluble cellulose, protein, vehicleotenoid and other nutrients, wherein the soluble cellulose has biological functions of expansion effect, moisture holding capacity, colloid formation, gastrointestinal microbial community improvement and low heat production.
Description
Technical field
The invention belongs to the food and drink technical field, relate to a kind of preparation method of drinks.
Background technology
Along with the raising day by day of people's quality of life, coarse food grain becomes current fashion crowd's pursuit.So-called coarse food grain is exactly a dietary fiber, is exactly that it can prevent cardiovascular and cerebrovascular disease, control diabetes, suppresses intestinal cancer, treat constipation, fat-reducing etc. with its main cause as a kind of important nutrient.At present, the various drinks on the beverage market have soda, milk beverage, tea beverage etc., also do not contain the beverage of dietary fiber.
Maize peel is the accessory substance of glucose industry, the patent No. is in the method for 200510082782 preparing crystalline xylose by hydrolysis of maize peel, disclose maize peel with the preliminary treatment of 0.5-1ml/kg fire resistant alpha-diastase, made starch stripping contained in the maize peel, obtained maize peel liquefaction slag.Do not propose how to dispose pretreatment fluid in the literary composition,, not only wasted resource, and serious environment pollution, have its waste liquid to be prepared into fodder yeast uses, but utilization rate is not high yet if liquid is directly drained.According to the study, contain a large amount of corn yellow OBs in the maize peel pretreatment fluid, it is a compounds of needed by human, is made up of multiple carotenoid, is a kind of in the antioxidant vitamins.Studies show that zeaxanthin can reduce the risk of cataract of old people by preventing the oxidation of albumen and lipid in the lens.How it is more reasonably developed, accomplish to kill two birds with one stone, become urgent problem.
Summary of the invention
The purpose of this invention is to provide a kind of method of utilizing the maize peel cooking liquor to prepare drinks, to solve the problem that prior art does not contain the beverage of dietary fiber.
The technical solution adopted for the present invention to solve the technical problems is to utilize maize peel to be the feedstock production drinks, and its method step is as follows:
1, cooking liquor extracts: maize peel and purified water were added in the high steam pot by solid-to-liquid ratio in 1: 5～1: 10, and temperature is controlled at 100～125 ℃, boiling 0.5～3 hour, and cooling is filtered, and gets its cooking liquor.
2, enzyme is handled: add complex cellulase in the cooking liquor that is muddy state, cooking liquor clarification, and the content of raising soluble solid.Enzyme dosage is 0.12～0.2g/100ml.
3. decolouring: 2-5% adds active carbon by the cooking liquor quality, and 70-80 ℃ is incubated half an hour, decolouring.
4, seasoning: add 0.2～1.0% xylitol crystal in the cooking liquor, add 0.3～2.5% HFCS; The citric acid of adding 0.05～0.2% is to keep and to improve the local flavor of beverage.
5, sterilization: adopt the mode of pasteurization, through 80-90 ℃, sterilization 30～50min can keep good local flavor and color and luster.
The present invention has following good effect:
1. be raw material with the maize peel cooking liquor, not only saved cost rationally to have utilized resource but also reduced environmental pollution.
2. contain nutriments such as rich soluble cellulose, protein, carotenoid in this cooking liquor.Soluble dietary fiber wherein has expansion, moisture holding capacity, colloid formation, improves gastrointestinal microorganisms bacterium colony and the low physiological function of heat production.Corn yellow OB wherein mainly is made up of carotenoid such as lutein, zeaxanthin and kryptoxanthin, is a compounds of needed by human.The material that carotenoid is rich in absorption can improve health, and reduces cancer stricken, cardiovascular, eye disease and cataractous risk.Studies show that the probability that the people of the corn yellow OB that daily absorption is more suffers from the eye macula lutea can reduce.
3. the whole application of pure natural materials of the present invention add functional Sugar Alcohol place of sucrose such as xylitol, HFCS, have not only avoided taking in the danger that sucrose causes that blood sugar raises, and have increased mouthfeel.Zeaxanthin wherein can suppress the fatization of alcohols again, has played good sorbefacient effect.
4. the present invention is light yellow, and clear has the local flavor of corn, adds a spot of xylitol, clean taste.
5. the invention provides a kind of method of rationally utilizing the maize peel pretreatment fluid, develop a kind of natural drinks, be particularly suitable for pursuing healthy crowd, especially hyperglycemia population, the elderly, bodily form overweight people.
The specific embodiment
Below with different maize peel consumptions, different solid than, different digestion time, step as stated above is exemplified below:
Embodiment 1
Get maize peel 700 grams, purified water 4200ml adds in the high steam pot, stir, and 115 ℃ of design temperatures, hot digestion 3 hours, cooling is filtered, and gets its cooking liquor.Add complex cellulase 0.12g/100ml in cooking liquor, add mass fraction 3% active carbon, 75 ℃ are incubated half an hour, filter.The adding mass percent is 0.1% citric acid in the cooking liquor after decolouring, through 80 ℃ of sterilization 30min, adds 0.8% xylitol crystal, and 1.5% HFCS promptly gets product.
Embodiment 2
Get maize peel 750 grams, purified water 6000ml adds in the high steam pot, stir, and 120 ℃ of design temperatures, hot digestion 2.5 hours, cooling is filtered, and gets its cooking liquor.Add complex cellulase 0.15g/100ml in cooking liquor, add mass fraction 3% active carbon, 75 ℃ are incubated half an hour, filter.The adding mass percent is 0.12% citric acid in the cooking liquor after decolouring, through 80 ℃ of sterilization 30min, adds 0.7% xylitol crystal, and 1.2% HFCS promptly gets product.
Embodiment 3
Get maize peel 800 grams, purified water 8000ml adds in the high steam pot, stir, and 123 ℃ of design temperatures, hot digestion 2 hours, cooling is filtered, and gets its cooking liquor.Add complex cellulase 0.15g/100ml in cooking liquor, add mass fraction 3% active carbon, 75 ℃ are incubated half an hour, filter.The adding mass percent is 0.2% citric acid in the cooking liquor after decolouring, through 80 ℃ of sterilization 30min, adds 0.6% xylitol crystal, and 2.5% HFCS promptly gets product.
Claims (1)
1. a method of utilizing the maize peel cooking liquor to prepare drinks is characterized in that utilizing maize peel to be the feedstock production drinks, and this method is made up of following processing step:
(1) cooking liquor extracts: maize peel and purified water were added in the high steam pot by solid-to-liquid ratio in 1: 5～1: 10, and temperature is controlled at 100～125 ℃, boiling 0.5～3 hour, and cooling is filtered, and gets its cooking liquor.
(2) enzyme is handled: add complex cellulase in the cooking liquor that is muddy state, cooking liquor clarification, and the content of raising soluble solid.Enzyme dosage is 0.12～0.2g/100ml.
(3) decolouring: 2-5% adds active carbon by the cooking liquor quality, and 70-80 ℃ is incubated half an hour, decolouring.
(4) seasoning: add 0.2～1.0% xylitol crystal in the cooking liquor, add 0.3～2.5% HFCS; Add 0.05～0.2% citric acid, to keep and to improve the local flavor of beverage.
(5) sterilization: adopt the mode of pasteurization, through 80-90 ℃, sterilization 30～50min can keep good local flavor and color and luster.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102558134A CN101822400B (en) | 2009-12-30 | 2009-12-30 | Method for preparing functional drink with corn husk digestion liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102558134A CN101822400B (en) | 2009-12-30 | 2009-12-30 | Method for preparing functional drink with corn husk digestion liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101822400A true CN101822400A (en) | 2010-09-08 |
| CN101822400B CN101822400B (en) | 2012-07-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2009102558134A Expired - Fee Related CN101822400B (en) | 2009-12-30 | 2009-12-30 | Method for preparing functional drink with corn husk digestion liquor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404929A (en) * | 2013-08-15 | 2013-11-27 | 哈尔滨伟平科技开发有限公司 | Method for preparing health-care beverage by mixing enzymolysis of corn bran |
| 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 |
| CN103549618A (en) * | 2013-11-15 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Making method of corn stigma solid drink |
| CN107751936A (en) * | 2017-11-27 | 2018-03-06 | 青岛大学 | A kind of preparation method of plant flavour fresh corn cooking liquor |
-
2009
- 2009-12-30 CN CN2009102558134A patent/CN101822400B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404929A (en) * | 2013-08-15 | 2013-11-27 | 哈尔滨伟平科技开发有限公司 | Method for preparing health-care beverage by mixing enzymolysis of corn bran |
| CN103404929B (en) * | 2013-08-15 | 2014-12-10 | 胡祥瑞 | Method for preparing health-care beverage by mixing enzymolysis of corn bran |
| 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 |
| CN103549618A (en) * | 2013-11-15 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Making method of corn stigma solid drink |
| CN107751936A (en) * | 2017-11-27 | 2018-03-06 | 青岛大学 | A kind of preparation method of plant flavour fresh corn cooking liquor |
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| Publication number | Publication date |
|---|---|
| CN101822400B (en) | 2012-07-25 |
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Granted publication date: 20120725 Termination date: 20121230 |