CN102461963A - Processing method of waxy corn health drink - Google Patents
Processing method of waxy corn health drink Download PDFInfo
- Publication number
- CN102461963A CN102461963A CN2010105550211A CN201010555021A CN102461963A CN 102461963 A CN102461963 A CN 102461963A CN 2010105550211 A CN2010105550211 A CN 2010105550211A CN 201010555021 A CN201010555021 A CN 201010555021A CN 102461963 A CN102461963 A CN 102461963A
- Authority
- CN
- China
- Prior art keywords
- waxy corn
- processing method
- health drink
- corn
- grams
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 31
- 235000005822 corn Nutrition 0.000 title claims abstract description 31
- 235000005824 corn Nutrition 0.000 title claims abstract description 31
- 241000209149 Zea Species 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010009 beating Methods 0.000 claims abstract description 4
- 150000001875 compounds Chemical class 0.000 claims abstract description 4
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 4
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 4
- 239000011734 sodium Substances 0.000 claims abstract description 4
- 230000001954 sterilising Effects 0.000 claims abstract description 4
- 101700000038 mpas Proteins 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 240000002268 Citrus limon Species 0.000 claims description 3
- 241000143392 Oar Species 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 230000006308 pollination Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 239000010903 husk Substances 0.000 abstract description 2
- 210000004911 Serous fluid Anatomy 0.000 abstract 2
- 238000003306 harvesting Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- 239000002002 slurry Substances 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003491 Skin Anatomy 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 230000000844 anti-bacterial Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
Abstract
The invention discloses a processing method of waxy corn health drink. The technical scheme of the processing method comprises the following steps of: harvesting waxy corn which is fertilized after 22-56 days; removing corn husk and tassel; washing by high-pressure water; cutting seeds; scarping serous fluid; adding water of which weight is 5 times as heavy as the weight of the serous fluid, and pulping by a beating machine; mixing according to the proportion with 10kg of corn steep liquor, 1.5kg of white granulated sugar, 12g of citric acid, 40g of compound emulsifier, 1g of iso-Vc sodium and 1.5g of ethyl maltol; preheating the proportioned mixed liquor to be 70 DEG C; homogenizing by a high-pressure homogenizer at twice; and exhausting, filling, sterilizing, and cooling, so that the waxy corn health drink can be obtained.
Description
Technical field:
The present invention relates to a kind of is the technical method of main material production health drink with the waxy corn.
Background technology:
Corn generally all uses as grain or feed, and in recent years, Along with people's is doted on coarse cereals, a kind of food that waxy corn has also become to enjoy people to like, but be main to eat raw all generally, added value is also lower.
Summary of the invention:
The object of the present invention is to provide a kind of nutritious health drink and processing method thereof.
Raw material is 22～26 days the waxy corn in pollination back.
Prescription is 10 kilograms of corn steep liquors, 1.5 kilograms of white granulated sugars, citric acid 12 grams, compound emulsifying agent 40 grams, different Vc sodium 1 gram, ethyl maltol 1.5 grams.
The production stage of above-mentioned waxy corn health drink is:
The corn seed adds the water making beating of 5 times of weights, and sieve diameter is 0.5 millimeter.
The allotment of other auxiliary materials such as corn steep liquor and syrup, ethyl maltol is used the lemon acid for adjusting pH value after adding the water constant volume, and making it is 3.8.
The mixed liquor that allotment is good is preheated to 70 ℃, with high pressure homogenizer homogeneous 2 times.
The specific embodiment:
The raw material of gathering.22～26 days the waxy corn skin in pollination back is thin, delicious, is used to make the beverage optimum.Collecting time is to carry out during low temperature morning, must put in order immediately after gathering or send the freezer quick refrigeration storage, in order to avoid summer and autumn temperature higher cause rotten.
Arrangement.Adopt manual work or use corn husk coat to divest machine and remove luxuriant clothing, fringe palpus, wash with water under high pressure.
The shovel seed.Downcut seed with reciprocating type corn shovel seed machine, and scrape off slurries residual on the corncob.
Making beating.The corn seed that downcuts and scrape the slurries of getting and pull an oar with beater through the water that adds 5 times of weights, sieve diameter is 0.5 millimeter, removes corncob fragment and other foreign material.And then carry out fine grinding with colloid mill and change in a mixing bowl for use.
Batching.10 kilograms of corn steep liquors, 1.5 kilograms of white granulated sugars, citric acid 12 grams, compound emulsifying agent 40 grams, different Vc sodium 1 gram, ethyl maltol 1.5 grams.Concocting method: the powdered stabilizing agent is admixed water-soluble the separating of heating in the granulated sugar and is processed syrup, and then with other auxiliary materials allotments such as corn steep liquor and syrup, ethyl maltol, uses the lemon acid for adjusting pH value after adding the water constant volume, and making it is 3.8.
Homogeneous.The mixed liquor that allotment is good is preheated to 70 ℃, with high pressure homogenizer homogeneous 2 times (homogenizer starts back pressure and is adjusted to 25 MPas gradually, and pressure is 15～20 MPas for the second time, and temperature is 65～70 ℃).
Exhaust, can, sterilization, cooling.Slurries are carried out vacuum outgas, and vacuum is 0.06～0.08 MPa, and temperature is 60～70 ℃.With filling-in and closing bottle by applying cap unit quantitative filling and seal, to send into then and carry out pasteurization in the retorts, bactericidal formula is 15 '～25 '/95 ℃.Sterilization finishes and drops into cooling or spray cooling in the flowing water rapidly, and temperature is reduced to below 40 ℃ as early as possible.
Claims (6)
1. the processing method of a waxy corn health drink is characterized in that the raw materials used waxy corn that is, forms through making beating, batching, allotment, homogeneous, exhaust, can, sterilization, cooling.
2. according to the processing method of the said a kind of waxy corn health drink of claim 1, it is characterized in that waxy corn is 22～26 days the waxy corn in pollination back.
3. according to the processing method of the said a kind of waxy corn health drink of claim 1, the water that will add 5 times of weights that it is characterized in that pulling an oar is pulled an oar, and sieve diameter is 0.5 millimeter.
4. according to the processing method of the said a kind of waxy corn health drink of claim 1, it is characterized in that the batching prescription is 10 kilograms of corn steep liquors, 1.5 kilograms of white granulated sugars, citric acid 12 grams, compound emulsifying agent 40 grams, different Vc sodium 1 gram, ethyl maltol 1.5 grams.
5. according to the processing method of the said a kind of waxy corn health drink of claim 1, it is characterized in that allotment is that use lemon acid for adjusting pH value is 3.8.
6. according to the processing method of the said a kind of waxy corn health drink of claim 1, it is characterized in that homogeneous is that the mixed liquor that allotment is good is preheated to 70 ℃, with high pressure homogenizer homogeneous 2 times, pressure is 25 MPas for the first time, the second time, pressure was 15～20 MPas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105550211A CN102461963A (en) | 2010-11-12 | 2010-11-12 | Processing method of waxy corn health drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105550211A CN102461963A (en) | 2010-11-12 | 2010-11-12 | Processing method of waxy corn health drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461963A true CN102461963A (en) | 2012-05-23 |
Family
ID=46066308
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105550211A Pending CN102461963A (en) | 2010-11-12 | 2010-11-12 | Processing method of waxy corn health drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102461963A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584237A (en) * | 2012-08-16 | 2014-02-19 | 王忠方 | Sweet sticky green corn steep liquor-flour food |
| CN105962034A (en) * | 2016-05-06 | 2016-09-28 | 大庆老街基农副产品有限公司 | Processing technology of carrot dice and fresh glutinous corn pulp |
| CN106889438A (en) * | 2017-02-28 | 2017-06-27 | 安徽省农业科学院烟草研究所 | It is a kind of to be suitable to corn product steaming mixed with other cereal and preparation method thereof |
-
2010
- 2010-11-12 CN CN2010105550211A patent/CN102461963A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584237A (en) * | 2012-08-16 | 2014-02-19 | 王忠方 | Sweet sticky green corn steep liquor-flour food |
| CN105962034A (en) * | 2016-05-06 | 2016-09-28 | 大庆老街基农副产品有限公司 | Processing technology of carrot dice and fresh glutinous corn pulp |
| CN106889438A (en) * | 2017-02-28 | 2017-06-27 | 安徽省农业科学院烟草研究所 | It is a kind of to be suitable to corn product steaming mixed with other cereal and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120523 |