CN102389142A - Processing method of black waxy corn beverage - Google Patents
Processing method of black waxy corn beverage Download PDFInfo
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- CN102389142A CN102389142A CN2011103531371A CN201110353137A CN102389142A CN 102389142 A CN102389142 A CN 102389142A CN 2011103531371 A CN2011103531371 A CN 2011103531371A CN 201110353137 A CN201110353137 A CN 201110353137A CN 102389142 A CN102389142 A CN 102389142A
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- waxy corn
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Abstract
The invention belongs to the technical field of food and beverage processing, and particularly relates to a processing method of a black waxy corn beverage. The black waxy corn beverage is prepared by the processing method which comprises the following steps: taking black waxy corns as raw materials, sorting, baking, soaking, preparing spike-stalk liquid, pasting, and adding 1% of alpha-amylase for liquefaction, 0.1% of saccharifying enzyme, a sweetener, weak acid, a caramel colorant and 0.3% of a compound stabilizer. The processing method of the black waxy corn beverage maintains the specific color (appearing red under acid conditions) of melanin which is a main component of the black waxy corns, so that the black waxy corn beverage has the advantage of sensory attractiveness, maintains the color, fragrance and taste of the black waxy corns, and is rich in protein, amino acid, tartaric acid, pectin and various vitamins, thus having broad market prospect.
Description
[technical field]
The invention belongs to the food and drink processing technique field, be specifically related to a kind of processing method of black waxy corn beverage.
[background technology]
Black waxy corn belongs to grass family Zea (Gramineae Zea L.), originates in the mountain area, South America, and its size is identical with conventional corn; But all near black such as its seed and bract, in China, black waxy corn is a kind of cereal of a large amount of plantations in each department; It is like black rice, and Semen sesami nigrum etc. are equally originated very abundant.Contain melanin in the black waxy corn and have and in human body, have anti-oxidant, as to remove free radical effect, have functions such as the body immunity of increasing, anti-ageing, softening blood vessel, cancer-resisting.This pigment and nitrous acid ratio can suppress 99% the carcinogenic formation of nitrous acid at 1: 3 o'clock.Materials such as the lysine that contains in the black waxy corn simultaneously,, cellulose, glutathione, trace elements of selenium all have antitumaous effect.High-load gets materials such as linoleic acid, sitosterol, lecithin, VE in the black waxy corn, has protection heart, prophylaxis of hypertension and arteriosclerotic effect.Therefore the black waxy corn based food is recommended as health food by medical science.
[summary of the invention]
The object of the present invention is to provide a kind of is the processing method of the beverage of raw material with the black waxy corn.
The present invention solves the problems of the technologies described above through following technical scheme: a kind of processing method of black waxy corn beverage may further comprise the steps:
1. select materials: from black waxy corn, choose and be atropurpureus, full complete seed, remove remove diseases and pests, go mouldy, breakage and prematurity grain;
2. cure: the said black waxy corn grain that obtains of selecting materials in baking oven about 160 ℃ of baking 25min, to the most of explosion of seed but non-burnt, is produced till the strong fragrance;
3. soak: the black waxy corn water that said process is cured at room temperature soaks about 48h, to the obvious deliquescing of seed, expands fully, till the suction fully of center, and soak can just be advisable by the submergence seed when water consumption finished to soak;
4. cob liquid preparation: the black waxy corn cob behind the degranulation is ground into the fragment about 3cm, at room temperature soaks about 72h, heating and extracting 4h, the plain release of water-soluble black finishes to the cob, and filtering the back, to reclaim extract subsequent use.
5. gelatinization: the black waxy corn after the said lixiviate is added above-mentioned jet rice cob liquid by 1: 5～1: 8 solid-liquid ratio, making beating, and make it gelatinization;
6. liquefaction: the AMS of adding 1% in said black waxy corn dextrin is incubated 20 minutes down at 90-95 ℃;
7. saccharification: with said black waxy corn dextrin cooling back adjustment pH value through liquefaction is subacidity. the ratio in 0.1% adds carbohydrase, is incubated 55～60 ℃, makes it abundant saccharification, till not having Iod R;
8. filter: said black waxy corn saccharification liquid is used the diatomite filter coarse filtration while hot, again with the smart filter of cardboard filter machine;
9. allotment: in sweetener, weak acid, caramel colorant and the allotment of an amount of compound stabilizer of gained filtrating adding 3%～5%;
10. homogeneous, sterilization filling: the adjustment liquid that adaptation step is obtained changes in the high pressure homogenizer. homogeneous under 20 MPa pressure; Said adjustment liquid through homogeneous is kept sterilizing in 8 minutes under 100 ℃ of temperature, under 70～75 ℃ of temperature, bottle, cooling back passer is finished product.
Black waxy corn beverage processing method of the present invention; Kept the melanic specific color of black waxy corn main component (it is red that acid condition shows down) to have the tempting characteristics of sense organ; Make this beverage keep the color of black waxy corn; And be rich in protein, amino acid, tartaric acid, pectin, multivitamin, have vast market prospect.
[specific embodiment]
Through following practical implementation example, can further understand the present invention, but following instance not to qualification of the present invention.
Embodiment one: following is that raw material is tabulated:
Procedure of processing is following:
From black waxy corn, choose and be atropurpureus, full complete seed, remove remove diseases and pests, go mouldy, breakage and prematurity grain, the black waxy corn grain in baking oven about 160 ℃ of baking 25min, to the most of explosion of seed but non-burnt, is produced till the strong fragrance.
Soak: the black waxy corn water at room temperature soaks about 48h, to the obvious deliquescing of seed, expands fully, till the suction fully of center.Soak can just be advisable by the submergence seed when water consumption finished to soak.
Cob liquid preparation: the black waxy corn cob behind the degranulation is ground into the fragment about 3cm, at room temperature soaks about 72h, heating and extracting 4h, the plain release of water-soluble black finishes to the cob, and filtering the back, to reclaim extract subsequent use.
Gelatinization: the black waxy corn after the said lixiviate is added above-mentioned jet rice cob liquid by 1: 5～1: 8 solid-liquid ratio, making beating, and make it gelatinization.The inventive method replaces the benefit of pure water preparation jet Rice & peanut milk to be with black waxy corn cob extract: realize the comprehensive utilization of raw material in the process, increase melanic content in the product, obviously improve the outward appearance and the quality of product.
Liquefaction, saccharification: the AMS with adding 1% in the dextrin is incubated 20 minutes down at 90-95 ℃.Cooling back adjustment pH value is a subacidity. the ratio in 0.1% adds carbohydrase, is incubated 55～60 ℃, makes it abundant saccharification, till not having Iod R.Whole process needs 5 hours.
Filter, allocate: saccharification liquid is used the diatomite filter coarse filtration while hot, again with the smart filter of cardboard filter machine.Add sweetener, acid, caramel colorant and the allotment of an amount of stabilizing agent.Acid is one or more mixtures of citric acid, malic acid, lactic acid.Sweetener is one or more mixtures of stevioside, sucrose, granulated sugar powder, albumen sugar.Stabilizing agent is one or more compounds of CMC-sodium salt, xanthans, sodium alginate, sucrose ester, pectin, agar.In the present embodiment, sweetener is the stevioside of 100g, and acid is the citric acid of 0.8g, and stabilizing agent is the mixture of 1.2g xanthans and 1.2g agar.
Homogeneous: will adjust liquid and change in the high pressure homogenizer. homogeneous under 20 MPa pressure.
Sterilization filling: under 100 ℃ of temperature, keep sterilizing in 8 minutes.Under 70～75 ℃ of temperature, bottle.Cooling back passer is finished product.
Work flow is following:
Embodiment two:
Below be the raw material tabulation:
In the present embodiment, sweetener is the sucrose of 300g, and acid is the lactic acid of 1.2g, and stabilizing agent is the mixture of 1.2g xanthans and 1.2g CMC-Na salt, and other production technologies are with embodiment one.
Although illustrated and described embodiments of the invention; For those of ordinary skill in the art; Be appreciated that under the situation that does not break away from principle of the present invention and spirit and can carry out multiple variation, modification, replacement and modification to these embodiment, scope of the present invention is limited accompanying claims and equivalent thereof.
Claims (4)
1. the method for processing of a black waxy corn beverage is characterized in that may further comprise the steps: may further comprise the steps:
1. select materials: from black waxy corn, choose and be atropurpureus, full complete seed, remove remove diseases and pests, go mouldy, breakage and prematurity grain;
2. cure: the said black waxy corn grain that obtains of selecting materials in baking oven about 160 ℃ of baking 25min, to the most of explosion of seed but non-burnt, is produced till the strong fragrance;
3. soak: the black waxy corn water that said process is cured at room temperature soaks about 48h, to the obvious deliquescing of seed, expands fully, till the suction fully of center, and soak can just be advisable by the submergence seed when water consumption finished to soak;
4. cob liquid preparation: the black waxy corn cob behind the degranulation is ground into the fragment about 3cm, at room temperature soaks about 72h, heating and extracting 4h, the plain release of water-soluble black finishes to the cob, and filtering the back, to reclaim extract subsequent use.
5. gelatinization: the black waxy corn after the said lixiviate is added above-mentioned jet rice cob liquid by 1: 5～1: 8 solid-liquid ratio, making beating, and make it gelatinization;
6. liquefaction: the AMS of adding 1% in said black waxy corn dextrin is incubated 20 minutes down at 90-95 ℃;
7. saccharification: with said black waxy corn dextrin cooling back adjustment pH value through liquefaction is subacidity. the ratio in 0.1% adds carbohydrase, is incubated 55～60 ℃, makes it abundant saccharification, till not having Iod R;
8. filter: said black waxy corn saccharification liquid is used the diatomite filter coarse filtration while hot, again with the smart filter of cardboard filter machine;
9. allotment: in sweetener, weak acid, caramel colorant and the allotment of an amount of compound stabilizer of gained filtrating adding 3%～5%;
10. homogeneous, sterilization filling: the adjustment liquid that adaptation step is obtained changes in the high pressure homogenizer. homogeneous under 20 MPa pressure; Said adjustment liquid through homogeneous is kept sterilizing in 8 minutes under 100 ℃ of temperature, under 70～75 ℃ of temperature, bottle, cooling back passer is finished product.
2. according to the processing method of the said a kind of black waxy corn beverage of claim 1, it is characterized in that the weak acid in the saccharification was wherein one or more sour mixtures of citric acid, malic acid, lactic acid during said step 9..
3. according to the processing method of the said a kind of black waxy corn beverage of claim 1, it is characterized in that sweetener during said step 9. is one or more sugared compositions wherein in stevioside, sucrose, granulated sugar powder, the albumen sugar.
4. according to the processing method of the said a kind of black waxy corn beverage of claim 1, it is characterized in that the 9. middle stabilizing agent of said step is wherein one or more mixtures of CMC-sodium salt, xanthans, sodium alginate, sucrose ester, pectin, agar.
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| CN2011103531371A CN102389142A (en) | 2011-11-09 | 2011-11-09 | Processing method of black waxy corn beverage |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715607A (en) * | 2012-07-17 | 2012-10-10 | 安徽燕之坊食品有限公司 | Composite corn juice and processing method thereof |
| CN103229874A (en) * | 2013-03-29 | 2013-08-07 | 薛朝贵 | Shrimp shell meal-containing tea beverage and preparation method thereof |
| CN104946481A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato, highland barley and rice wine beverage |
| CN104946482A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato rice wine beverage |
| CN105533711A (en) * | 2015-12-30 | 2016-05-04 | 重庆骄王天然产物股份有限公司 | Production technology of black rice complex nutrient solution |
| CN106923122A (en) * | 2017-03-21 | 2017-07-07 | 淮北师范大学 | A kind of beverage with antioxidation function and preparation method |
| CN112136995A (en) * | 2020-10-17 | 2020-12-29 | 赫晋 | Production process of anthocyanin sweet corn whole juice ice particles |
| CN113966768A (en) * | 2021-10-22 | 2022-01-25 | 广东药科大学 | Non-fermented rice milk beverage and preparation method thereof, and fermented rice milk beverage and preparation method thereof |
| CN114711358A (en) * | 2022-05-23 | 2022-07-08 | 南京农业大学 | Preparation method of black waxy corn beverage |
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| CN1210696A (en) * | 1997-09-10 | 1999-03-17 | 内邱县伊乐黑玉米食品有限公司 | Drink made from black maize cob and its processing technology |
| CN101720957A (en) * | 2008-10-21 | 2010-06-09 | 北京市农林科学院 | Purple corn beverage and preparation method thereof |
| CN101984861A (en) * | 2009-07-28 | 2011-03-16 | 马艳 | Method for processing black corn drinks |
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| CN101720957A (en) * | 2008-10-21 | 2010-06-09 | 北京市农林科学院 | Purple corn beverage and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715607A (en) * | 2012-07-17 | 2012-10-10 | 安徽燕之坊食品有限公司 | Composite corn juice and processing method thereof |
| CN103229874A (en) * | 2013-03-29 | 2013-08-07 | 薛朝贵 | Shrimp shell meal-containing tea beverage and preparation method thereof |
| CN104946481A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato, highland barley and rice wine beverage |
| CN104946482A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato rice wine beverage |
| CN105533711A (en) * | 2015-12-30 | 2016-05-04 | 重庆骄王天然产物股份有限公司 | Production technology of black rice complex nutrient solution |
| CN105533711B (en) * | 2015-12-30 | 2019-02-15 | 重庆骄王天然产物股份有限公司 | A kind of black rice composite nutrient-fluid production technology |
| CN106923122A (en) * | 2017-03-21 | 2017-07-07 | 淮北师范大学 | A kind of beverage with antioxidation function and preparation method |
| CN112136995A (en) * | 2020-10-17 | 2020-12-29 | 赫晋 | Production process of anthocyanin sweet corn whole juice ice particles |
| CN113966768A (en) * | 2021-10-22 | 2022-01-25 | 广东药科大学 | Non-fermented rice milk beverage and preparation method thereof, and fermented rice milk beverage and preparation method thereof |
| CN114711358A (en) * | 2022-05-23 | 2022-07-08 | 南京农业大学 | Preparation method of black waxy corn beverage |
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Application publication date: 20120328 |