CN102488272A - Corn stalk juice fermented beverage and preparation method thereof - Google Patents
Corn stalk juice fermented beverage and preparation method thereof Download PDFInfo
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- CN102488272A CN102488272A CN2011104545329A CN201110454532A CN102488272A CN 102488272 A CN102488272 A CN 102488272A CN 2011104545329 A CN2011104545329 A CN 2011104545329A CN 201110454532 A CN201110454532 A CN 201110454532A CN 102488272 A CN102488272 A CN 102488272A
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- corn stalk
- fermented beverage
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Abstract
The invention discloses a corn stalk juice fermented beverage and a preparation method thereof. Raw materials for the beverage comprise corn stalk juice, Chinese yam juice, xylitol, citric acid and purified water. The preparation method comprises the following steps: subjecting squeezed juice of fresh corn stalks to natural fermentation, mixing the fermented corn stalk juice with Chinese yam juice, xylitol, citric acid and purified water, heating an obtained mixture and carrying out uniform stirring so as to prepare the corn stalk juice fermented beverage. The beverage has the advantages of easily available raw materials, a simple production process, low production cost, abundant nutrients and a remarkable health care effect.
Description
Technical field
The present invention relates to a kind of corn stalk juice fermented beverage and preparation method thereof.
Background technology
Maize planting is very extensive, and along with the development of society and the change of cropping pattern, maize straw is burned, pulverizes the back mostly as fertilizer, and few part is as animal feed.Contain rich nutrient contents and various trace elements in the corn stalk juice; After maize straw is burned, is pulverized; Nutritional labeling that it contains and various trace elements are wasted, and therefore, are necessary to utilize corn stalk juice to invent a kind of product; To make full use of crop genetic resource, the present invention just is being based on this purpose and is making.
Summary of the invention
An object of the present invention is to provide a kind of corn stalk juice fermented beverage.
In order to realize the foregoing invention purpose, corn stalk juice fermented beverage provided by the present invention, its raw material are formed 600 parts of the corn stalk juices that comprise by weight after the fermentation; Succus Rhizoma Dioscoreae 120-180 part; Xylitol 10-30 part, citric acid 5-10 part, pure water 200-400 part.
Another object of the present invention provides the preparation method of corn stalk juice fermented beverage.
The step of taking in order to realize said method is following:
(1) stalk of fresh corn makes aquatic foods and squeezes the juice after cleaning, pulverizing, squeezing, scum juice separate;
(2) aquatic foods that step (1) made are squeezed the juice and are heated to 35-40 ℃, and under this temperature conditions spontaneous fermentation 3-5 days, make zymotic fluid after the filtration;
(3) squeeze the juice after Chinese yam is cleaned, pulverizes, scum juice makes Succus Rhizoma Dioscoreae after separating;
(4) press formula ratio, zymotic fluid, Succus Rhizoma Dioscoreae, xylitol and citric acid are mixed, be heated to 95-120 ℃ and stir then, just make the corn stalk juice fermented beverage after the cooling.
Contain the multiple nutritional components of multiple human body needs such as carbohydrate 15.27mg/mL, amino acid 6.5133mmol/L, vitamin C 39.904ug/g, calcium 256mg/L, iron 1.79mg/L, potassium 552mg/L, magnesium 372mg/L, zinc 1.18mg/L, phosphorus 28.1mg/L, sodium 6.31mg/L and protein in the corn stalk juice, can build up health.
Contain lot of starch and protein, B family vitamin, vitamin C, vitamin E, glucose, crude protein amino acid, bile alkaline, allantoin etc. in the Chinese yam.Wherein important nutritional labeling Chinese yam soap is the precursor materials of synthetic estrogen, nourishment for vitality is arranged, strengthen metabolic effect; And mucilaginous substance of the GL-PP composition that contains in the fresh stem tuber, zymigen etc., but the Prevention of Cardiovascular fat deposition helps digesting and assimilating of stomach and intestine.Chinese yam contains materials such as amylase, polyphenol oxidase, helps the taste digestion and absorption function, is the article of putting down the medicine-food two-purpose of tonifying spleen and stomach simply.No matter the spleen sun loses or stomach-Yin deficiency, all edible.Use always clinically and control illnesss such as weakness of the spleen and the stomach, that the few body of food is tired, have loose bowels; Chinese yam contains various nutrients, and strong body is arranged, the effect of nourishing kidney and replenishing pneuma.Generally deficiency of the kidney seminal emission, diseases such as the women leukorrhea is many, frequent urination all can be obeyed it; Chinese yam contains saponin, lymphatic temperament, have lubricated, the effect of moistening, thus can beneficial lung qi, support lung yin, treat the deficiency syndrome of the lung phlegm disease of chronic cough of coughing; Chinese yam contains mucus protein, and the effect that reduces blood sugar is arranged, and can be used for treating diabetes, is diabetes patient's dietotherapy good merchantable brand; Chinese yam contains a large amount of mucus albumen, vitamin and trace element, can effectively stop the deposition of blood fat at vascular wall, and angiocardiopathy preventing obtains that beneficial will is calmed the nerves, effect of prolonging life.
Xylitol is the intermediate of human body carbohydate metabolism, and lacking insulin in vivo influences under the glycometabolism situation, need not promote by insulin; Xylitol also can permeate through cell membranes, by the tissue absorption utilization, promotes liver glycogen synthetic; Supply cell with nutrition and energy, and can not cause that blood glucose value raises, and has the liver function of improvement and lipotropic effect; Can reduce the consumption of protein in fat and the hepatic tissue, liver is protected and repairs, reduce the generation that is harmful to ketoboidies in the human body; Xylitol can not be produced the bacterial fermentation utilization of carious tooth in the oral cavity, can suppress the generation of streptococcus growth and acid, thereby reduce the acid etching of tooth, prevents carious tooth and the generation that reduces dental plaque; Xylitol has the low advantage of heat, can not be the worry of getting fat because of eating.
Citric acid can strengthen eubolism in the body, in the present invention, and as flavor enhancement, to improve the mouthfeel of beverage.
Corn stalk juice is after fermentation, and its color and luster proterties is more stable, and is not perishable, can keep the stay in grade of beverage.Corn stalk juice after the fermentation, element such as its calcium that contains, magnesium, iron, zinc and other nutritional labeling are more conducive to absorption of human body and utilization.Spontaneous fermentation of the present invention is meant and utilizes himself bacterial classification to ferment, and promptly is warmed to suitable temperature to juice, utilizes the fermented bacterium of self microorganisms of straw juice, ferments, and need not introduce external fermented bacterium, thereby environmental protection more.
Preparation method provided by the present invention, technology is simple, and easy operating can effectively reduce the cost of product.
In sum, the invention has the advantages that: (1) raw material is easy to get, and technology is simple, and production cost is low; (2) nutritious, contain the multiple nutritional components of human body needs, can build up health; (3) health-care effect is remarkable, and liver function and AFL, flat tonifying spleen and stomach take place, improve angiocardiopathy and aspect such as enhance metabolism has positive effect reducing.
The specific embodiment
Below come implementation of the present invention is elaborated through embodiment, these embodiment only are used for implementation of the present invention is described, are not the restriction to protection domain of the present invention.
Stalk of fresh corn of the present invention, be meant harvest corn after, also be rich in the stalk of moisture.
Embodiment 1
Stalk of fresh corn just makes aquatic foods and squeezes the juice behind cleaning, pulverizing, squeezing, scum juice separation circuit; Aquatic foods are squeezed the juice is heated to 35-40 ℃, and under this temperature conditions, carries out spontaneous fermentation 3 days, after fermentation is accomplished, filters and makes zymotic fluid; Squeeze the juice after Chinese yam cleaned, pulverizes, scum juice makes Succus Rhizoma Dioscoreae after separating; Corn stalk juice 600kg after zymotic fluid promptly fermented, Succus Rhizoma Dioscoreae 120kg, xylitol 10 kg, citric acid 5kg and pure water 200 kg mix; Be heated to 95 ℃ then; The smart filter in back stirs; The branch of will the filtrating bottle of packing into again through high-temperature short-time sterilization, just makes bottled corn stalk juice fermented beverage after the cooling.
Embodiment 2
Stalk of fresh corn just makes aquatic foods and squeezes the juice behind cleaning, pulverizing, squeezing, scum juice separation circuit; Aquatic foods are squeezed the juice is heated to 35-40 ℃, and under this temperature conditions, carries out spontaneous fermentation 4 days, after fermentation is accomplished, filters and makes zymotic fluid; Squeeze the juice after Chinese yam cleaned, pulverizes, scum juice makes Succus Rhizoma Dioscoreae after separating; Corn stalk juice 600kg after zymotic fluid promptly fermented, Succus Rhizoma Dioscoreae 150kg, xylitol 20 kg, citric acid 7kg and pure water 300 kg mix; Be heated to 105 ℃ then; The smart filter in back stirs; The branch of will the filtrating bottle of packing into again through high-temperature short-time sterilization, just makes bottled corn stalk juice fermented beverage after the cooling.
Embodiment 3
Stalk of fresh corn just makes aquatic foods and squeezes the juice behind cleaning, pulverizing, squeezing, scum juice separation circuit; Aquatic foods are squeezed the juice is heated to 35-40 ℃, and under this temperature conditions, carries out spontaneous fermentation 5 days, after fermentation is accomplished, filters and makes zymotic fluid; Squeeze the juice after Chinese yam cleaned, pulverizes, scum juice makes Succus Rhizoma Dioscoreae after separating; Corn stalk juice 600kg after zymotic fluid promptly fermented, Succus Rhizoma Dioscoreae 180kg, xylitol 30 kg, citric acid 10kg and pure water 400 kg mix; Be heated to 120 ℃ then; The smart filter in back stirs; The branch of will the filtrating bottle of packing into again through high-temperature short-time sterilization, just makes bottled corn stalk juice fermented beverage after the cooling.
In the foregoing description, scum juice separates, and can be realized by the mode of filtering; Described pulverizing, squeezing are all common process, and high-temperature short-time sterilization can realize through high-temperature steam pressure jar.
Claims (2)
1. corn stalk juice fermented beverage is characterized in that its raw material forms 600 parts of the corn stalk juices that comprise by weight after the fermentation, Succus Rhizoma Dioscoreae 120-180 part, xylitol 10-30 part, citric acid 5-10 part, pure water 200-400 part.
2. the method for preparing the corn stalk juice fermented beverage is characterized in that may further comprise the steps:
(1) stalk of fresh corn makes aquatic foods and squeezes the juice after cleaning, pulverizing, squeezing, scum juice separate;
(2) aquatic foods that step (1) made are squeezed the juice and are heated to 35-40 ℃, and under this temperature conditions spontaneous fermentation 3-5 days, make zymotic fluid after the filtration;
(3) squeeze the juice after Chinese yam is cleaned, pulverizes, scum juice makes Succus Rhizoma Dioscoreae after separating;
(4) press formula ratio, zymotic fluid, Succus Rhizoma Dioscoreae, xylitol, citric acid and pure water are mixed, be heated to 95-120 ℃ then, just make the corn stalk juice fermented beverage after stirring.
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CN2011104545329A CN102488272A (en) | 2011-12-30 | 2011-12-30 | Corn stalk juice fermented beverage and preparation method thereof |
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CN2011104545329A CN102488272A (en) | 2011-12-30 | 2011-12-30 | Corn stalk juice fermented beverage and preparation method thereof |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104997017A (en) * | 2015-09-02 | 2015-10-28 | 曾维尔 | Banana plant enzyme and preparing method thereof |
CN105211730A (en) * | 2015-11-13 | 2016-01-06 | 陈启芬 | A kind of maize straw food and preparation method thereof |
CN113826883A (en) * | 2021-04-08 | 2021-12-24 | 海南三圣堂生物科技有限公司 | Noni fruit sugar-free enzyme fermentation preparation process |
Citations (1)
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CN101496623A (en) * | 2008-01-31 | 2009-08-05 | 海城市起发食品厂 | Yam beverage and production method thereof |
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2011
- 2011-12-30 CN CN2011104545329A patent/CN102488272A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101496623A (en) * | 2008-01-31 | 2009-08-05 | 海城市起发食品厂 | Yam beverage and production method thereof |
Non-Patent Citations (2)
Title |
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范娟等: "玉米秸秆饮料营养成分与生产工艺流程研究", 《江苏农业科学》, no. 1, 15 February 2011 (2011-02-15), pages 322 - 324 * |
高丽娟等: "玉米、小麦、水稻秸秆自然发酵的生化变化", 《草地学报》, vol. 13, no. 1, 30 March 2005 (2005-03-30), pages 47 - 52 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104997017A (en) * | 2015-09-02 | 2015-10-28 | 曾维尔 | Banana plant enzyme and preparing method thereof |
CN105211730A (en) * | 2015-11-13 | 2016-01-06 | 陈启芬 | A kind of maize straw food and preparation method thereof |
CN113826883A (en) * | 2021-04-08 | 2021-12-24 | 海南三圣堂生物科技有限公司 | Noni fruit sugar-free enzyme fermentation preparation process |
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Application publication date: 20120613 |