CN102429014A - Preparation method of waxy corn milk beverage - Google Patents
Preparation method of waxy corn milk beverage Download PDFInfo
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- CN102429014A CN102429014A CN2011103534596A CN201110353459A CN102429014A CN 102429014 A CN102429014 A CN 102429014A CN 2011103534596 A CN2011103534596 A CN 2011103534596A CN 201110353459 A CN201110353459 A CN 201110353459A CN 102429014 A CN102429014 A CN 102429014A
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Abstract
The invention relates to a preparation method of a waxy corn milk beverage, belonging to the field of dairy engineering. The invention solves the problem that no waxy corn is used as a main raw material to prepare the milk beverage on the market at present. The preparation method comprises the following steps of: (1) blanching waxy corns, and pulping the waxy corns; (2) liquefying and saccharifying waxy corn syrup; (3) mixing the saccharified liquid with fresh cow milk, sterilizing and quickly cooling the mixture, inoculating a bifidobacterium fermenting agent to ferment, inoculating a streptococcus thermophilus fermenting agent and a lactobacillus bulgaricus fermenting agent to continue fermenting, taking out the fermented milk after fermentation, and cooling the milk; (4) propotionally mixing the fermented milk, white granulated sugar, a compound stabilizing agent and the balance of water, adjusting the pH value, preheating and homogenizing the mixture, and finally filling the mixture under aseptic conditions to obtain the waxy corn milk beverage. With the waxy corn milk beverage prepared by using the method, the nutrient complementation of animal foods and plant foods is realized, and the product is easier to be digested and absorbed by human bodies.
Description
Technical field
The invention belongs to dairy products engineering field, being specifically related to a kind of is that primary raw material prepares the milk beverage method with the waxy corn.
Background technology
Milk beverage is claimed milk-contained drink again, and it is to be primary raw material with sweet milk or dairy products, and is added with other local flavor auxiliary material, through mixed culture fermentation or the dairy products of processing after without fermentation processing.Take the course of its own in the soft drink industry by characteristics because of its special taste, nutrition be polynary etc. for milk beverage.At present, existing milk beverage mainly is included in auxiliary materials such as adding coffee, cocoa, fruit juice, red date, nut or fruit grain in the raw material and the milk beverage processed on the market.Waxy corn is claimed glutinous corn again, and the content of multiple nutritional components such as its starch, protein and vitamin all is higher than conventional corn.All contain the nutritional labeling useful in waxy corn and the sweet milk, and do not see as yet that in the market having with the waxy corn is the milk beverage of primary raw material preparation health.
Summary of the invention
To the objective of the invention is not see as yet in the market that in order solving having with the waxy corn is the problem that primary raw material prepares milk beverage, and a kind of preparation method of waxy corn milk drinks to be provided.
The preparation method's of waxy corn milk drinks of the present invention step is following:
(1) full seed, free from insect pests are not had the waxy corn that goes mouldy and clean blanching 15min in the hot water that is placed on 100 ℃,, obtain the waxy corn slurry putting into the making beating of high speed beater after waxy corn after the blanching and 1: 2 by ratio of weight and the number of copies the mixed of water;
(2) enzyme activity by 6 ~ 7U/g adds α-amylase in the waxy corn slurry; 45 ~ 60min liquefies under 65 ~ 70 ℃, the condition of pH6.0 ~ 6.4; Enzyme activity by 120 ~ 140U/g adds glucoamylase then; Under 55 ~ 60 ℃, the condition of pH4.5 ~ 5.0, carry out saccharification, when the DE of saccharification liquid value reaches 90%, stop saccharification, saccharification liquid filter and remove residue;
(3) saccharification liquid after will filtering and fresh cow milk be after 1.2: 1 mixed, 95 ℃ of sterilization 8min, be cooled fast to 43 ℃ after; Insert 2% bifidobacterium fermentation agent by weight percentage; 43 ℃ of fermentation 4h insert 1.5% streptococcus thermophilus fermentation agent and 1.5% bulgaria lactobacillus fermentation agent again, and 43 ℃ are continued fermentation; When the acidity of acidified milk reaches 90 ° of T, stop fermentation, take out acidified milk and be cooled to 20 ℃;
(4) by weight percentage the water of 35% acidified milk, 9.5% white granulated sugar, 0.35% compound stabilizer and surplus is mixed after; With lactic acid the pH value of mixed liquor is adjusted into 4.0; After mixing, be preheating to 55 ℃, under the pressure of 20MPa, carry out homogeneous; Under aseptic condition, carry out can at last, promptly obtain waxy corn milk drinks; Described compound stabilizer is 3: 3: 1 by ratio of weight and the number of copies mixed mixtures of carboxymethyl cellulose, xanthans, pectin.
The present invention has following beneficial effect:
The preparation method of this waxy corn milk drinks is primary raw material with the waxy corn; Behind enzymolysis, mix with fresh cow milk; After Bifidobacterium, streptococcus thermophilus and lactobacillus bulgaricus mixed culture fermentation, finally be deployed into meet modern popular nutritional need, have a very leben of high nutritive value.The waxy corn that adds in this waxy corn milk drinks, its protein, VA, VB
1, VB
2All many than rice, fat and VB
2Content the highest, wherein contained starch all is amylopectin almost, this amylopectin is easy to digest and assimilate, digestibility can be up to 85%, and is higher more than 20% than conventional corn.The waxy corn milk drinks that adopts method of the present invention to prepare has waxy corn and two kinds of nutritional labelings of fresh cow milk, has realized the complementation nutritionally of animal food and plant food, has dual nutritive effect, and product is easier to the human consumption absorption.The Bifidobacterium that is contained in this waxy corn milk drinks is the extremely strong probio of a kind of health care; It can safeguard enteron aisle normal bacteria colony balance; Synthetic vitamin, amino acid and raising body reduce cholesterol levels in the blood to the absorption of calcium ion in enteron aisle, prevent and treat hypertension; The enhances human body immunity function, anti-ageing and antineoplastic effect.Simultaneously, adopt waxy corn not only can reduce the production cost of milk beverage, also solved the seasonal problem of the blue or green food of waxy corn simultaneously, the added value that improves waxy corn is had significant meaning as primary raw material.
The specific embodiment
The specific embodiment one: the preparation method's of the waxy corn milk drinks of this embodiment step is following:
(1) full seed, free from insect pests are not had the waxy corn that goes mouldy and clean blanching 15min in the hot water that is placed on 100 ℃,, obtain the waxy corn slurry putting into the making beating of high speed beater after waxy corn after the blanching and 1: 2 by ratio of weight and the number of copies the mixed of water;
(2) enzyme activity by 6 ~ 7U/g adds α-amylase in the waxy corn slurry; Add promptly that the α-diastatic enzyme activity in every gram slurries is 6 ~ 7U behind α-amylase; 45 ~ 60min liquefies under 65 ~ 70 ℃, the condition of pH6.0 ~ 6.4; Add glucoamylase by the enzyme activity of 120 ~ 140U/g then, the enzyme activity that promptly adds the glucoamylase in every gram slurries behind the glucoamylase is 6 ~ 7U, under 55 ~ 60 ℃, the condition of pH4.5 ~ 5.0, carries out saccharification;, the DE of saccharification liquid value stops saccharification when reaching 90%, with saccharification liquid filter and remove residue;
(3) saccharification liquid after will filtering and fresh cow milk be after 1.2: 1 mixed, 95 ℃ of sterilization 8min, be cooled fast to 43 ℃ after; Insert 2% bifidobacterium fermentation agent by weight percentage; 43 ℃ of fermentation 4h insert 1.5% streptococcus thermophilus fermentation agent and 1.5% bulgaria lactobacillus fermentation agent again, and 43 ℃ are continued fermentation; When the acidity of acidified milk reaches 90 ° of T, stop fermentation, take out acidified milk and be cooled to 20 ℃; Wherein, in 1.2: 1 mixed liquors of the preparation method of bifidobacterium fermentation agent for saccharification liquid that being inoculated in after the Bifidobacterium activation prepared in the step (two) after the sterilization and fresh cow milk, 43 ℃ of 2 ~ 3h that ferment; The preparation method of streptococcus thermophilus fermentation agent and bulgaria lactobacillus fermentation agent is the same.
(4) by weight percentage the water of 35% acidified milk, 9.5% white granulated sugar, 0.35% compound stabilizer and surplus is mixed after; With lactic acid the pH value of mixed liquor is adjusted into 4.0; After mixing, be preheating to 55 ℃, under the pressure of 20MPa, carry out homogeneous; Under aseptic condition, carry out can at last, promptly obtain waxy corn milk drinks; Described compound stabilizer is 3: 3: 1 by ratio of weight and the number of copies mixed mixtures of carboxymethyl cellulose, xanthans, pectin.
The preparation method of the waxy corn milk drinks of this embodiment is primary raw material with the waxy corn; Behind enzymolysis, mix with fresh cow milk; After Bifidobacterium, streptococcus thermophilus and lactobacillus bulgaricus mixed culture fermentation, finally be deployed into meet modern popular nutritional need, have a very leben of high nutritive value.The waxy corn that adds in this waxy corn milk drinks, its protein, VA, VB
1, VB
2All many than rice, fat and VB
2Content the highest, wherein contained starch all is amylopectin almost, this amylopectin is easy to digest and assimilate, digestibility can be up to 85%, and is higher more than 20% than conventional corn.The waxy corn milk drinks that adopts the method for this embodiment to prepare has waxy corn and two kinds of nutritional labelings of fresh cow milk; Realized the complementation nutritionally of animal food and plant food; Have dual nutritive effect, and product is easier to the human consumption absorption.The Bifidobacterium that is contained in this waxy corn milk drinks is the extremely strong probio of a kind of health care; It can safeguard enteron aisle normal bacteria colony balance; Synthetic vitamin, amino acid and raising body reduce cholesterol levels in the blood to the absorption of calcium ion in enteron aisle, prevent and treat hypertension; The enhances human body immunity function, anti-ageing and antineoplastic effect.
The specific embodiment two: what the preparation method of the waxy corn milk drinks of this embodiment and the specific embodiment one were different is enzyme activity adding α-amylase of in the waxy corn slurry, press 6U/g in the step (two); 47min liquefies under 66 ℃, the condition of pH6.1; And then the enzyme activity of pressing 125U/g adds glucoamylase; Under 56 ℃, the condition of pH4.6, carry out saccharification, when the DE of saccharification liquid value reaches 90%, stop saccharification, saccharification liquid filter and remove residue.Other is identical with the specific embodiment one.
The specific embodiment three: what the preparation method of the waxy corn milk drinks of this embodiment and the specific embodiment one were different is enzyme activity adding α-amylase of in the waxy corn slurry, press 6U/g in the step (two); 58min liquefies under 69 ℃, the condition of pH6.3; And then the enzyme activity of pressing 135U/g adds glucoamylase; Under 59 ℃, the condition of pH4.9, carry out saccharification, when the DE of saccharification liquid value reaches 90%, stop saccharification, saccharification liquid filter and remove residue.Other is identical with the specific embodiment one.
The specific embodiment four: what the preparation method of the waxy corn milk drinks of this embodiment and the specific embodiment one were different is enzyme activity adding α-amylase of in the waxy corn slurry, press 6U/g in the step (two); 50min liquefies under 68 ℃, the condition of pH6.2; And then the enzyme activity of pressing 130U/g adds glucoamylase; Under 58 ℃, the condition of pH4.7, carry out saccharification, when the DE of saccharification liquid value reaches 90%, stop saccharification, saccharification liquid filter and remove residue.
Claims (3)
1. the preparation method of a waxy corn milk drinks, it is characterized in that: this preparation method's step is following:
(1) full seed, free from insect pests are not had the waxy corn that goes mouldy and clean blanching 15min in the hot water that is placed on 100 ℃,, obtain the waxy corn slurry putting into the making beating of high speed beater after waxy corn after the blanching and 1: 2 by ratio of weight and the number of copies the mixed of water;
(2) enzyme activity by 6 ~ 7U/g adds α-amylase in the waxy corn slurry; 45 ~ 60min liquefies under 65 ~ 70 ℃, the condition of pH6.0 ~ 6.4; Enzyme activity by 120 ~ 140U/g adds glucoamylase then; Under 55 ~ 60 ℃, the condition of pH4.5 ~ 5.0, carry out saccharification, when the DE of saccharification liquid value reaches 90%, stop saccharification, saccharification liquid filter and remove residue;
(3) saccharification liquid after will filtering and fresh cow milk be after 1.2: 1 mixed, 95 ℃ of sterilization 8min, be cooled fast to 43 ℃ after; Insert 2% bifidobacterium fermentation agent by weight percentage; 43 ℃ of fermentation 4h insert 1.5% streptococcus thermophilus fermentation agent and 1.5% bulgaria lactobacillus fermentation agent again, and 43 ℃ are continued fermentation; When the acidity of acidified milk reaches 90 ° of T, stop fermentation, take out acidified milk and be cooled to 20 ℃;
(4) by weight percentage the water of 35% acidified milk, 9.5% white granulated sugar, 0.35% compound stabilizer and surplus is mixed after; With lactic acid the pH value of mixed liquor is adjusted into 4.0; After mixing, be preheating to 55 ℃, under the pressure of 20MPa, carry out homogeneous; Under aseptic condition, carry out can at last, promptly obtain waxy corn milk drinks; Described compound stabilizer is 3: 3: 1 by ratio of weight and the number of copies mixed mixtures of carboxymethyl cellulose, xanthans, pectin.
2. the preparation method of a kind of waxy corn milk drinks according to claim 1; It is characterized in that: the enzyme activity of in the waxy corn slurry, pressing 6U/g in the step (two) adds α-amylase; 47 ~ the 58min that under 66 ~ 69 ℃, the condition of pH6.1 ~ 6.3, liquefies, and then add glucoamylase by the enzyme activity of 125 ~ 135U/g carries out saccharification under 56 ~ 59 ℃, the condition of pH4.6 ~ 4.9;, the DE of saccharification liquid value stops saccharification when reaching 90%, with saccharification liquid filter and remove residue.
3. the preparation method of a kind of waxy corn milk drinks according to claim 2; It is characterized in that: the enzyme activity of in the waxy corn slurry, pressing 6U/g in the step (two) adds α-amylase; The 50min that under 68 ℃, the condition of pH6.2, liquefies, and then the enzyme activity of pressing 130U/g adds glucoamylase carries out saccharification under 58 ℃, the condition of pH4.7;, the DE of saccharification liquid value stops saccharification when reaching 90%, with saccharification liquid filter and remove residue.
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Cited By (7)
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| CN102972681A (en) * | 2012-12-11 | 2013-03-20 | 江苏沿江地区农业科学研究所 | Purely natural corn milk and preparation method thereof |
| CN103202510A (en) * | 2013-04-15 | 2013-07-17 | 吉林农业科技学院 | Production technology of corn lactic acid fermentation drink |
| CN105076421A (en) * | 2015-09-11 | 2015-11-25 | 安徽丰原马鞍山生物化学有限公司 | Corn juice |
| CN105349467A (en) * | 2015-12-02 | 2016-02-24 | 济南微生慧生物技术有限公司 | Time-sharing fermentation culture method of plant extract compound probiotics |
| CN105613765A (en) * | 2016-03-10 | 2016-06-01 | 东北农业大学 | Method for producing sleep-aiding composite rice milk beverage |
| CN109077117A (en) * | 2018-10-16 | 2018-12-25 | 陕西科技大学 | A kind of sour milk beverage and preparation method thereof adding bacteria cellulose |
| 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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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972681A (en) * | 2012-12-11 | 2013-03-20 | 江苏沿江地区农业科学研究所 | Purely natural corn milk and preparation method thereof |
| CN103202510A (en) * | 2013-04-15 | 2013-07-17 | 吉林农业科技学院 | Production technology of corn lactic acid fermentation drink |
| CN105076421A (en) * | 2015-09-11 | 2015-11-25 | 安徽丰原马鞍山生物化学有限公司 | Corn juice |
| CN105349467A (en) * | 2015-12-02 | 2016-02-24 | 济南微生慧生物技术有限公司 | Time-sharing fermentation culture method of plant extract compound probiotics |
| CN105349467B (en) * | 2015-12-02 | 2019-03-15 | 济南微生慧生物技术有限公司 | A kind of plant extract compound probiotic timesharing fermentation culture method |
| CN105613765A (en) * | 2016-03-10 | 2016-06-01 | 东北农业大学 | Method for producing sleep-aiding composite rice milk beverage |
| CN109077117A (en) * | 2018-10-16 | 2018-12-25 | 陕西科技大学 | A kind of sour milk beverage and preparation method thereof adding bacteria cellulose |
| 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: 20120502 |