CN102551147A - Method for preparing low-sugar sweet corn juice beverage - Google Patents
Method for preparing low-sugar sweet corn juice beverage Download PDFInfo
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- CN102551147A CN102551147A CN2010105921512A CN201010592151A CN102551147A CN 102551147 A CN102551147 A CN 102551147A CN 2010105921512 A CN2010105921512 A CN 2010105921512A CN 201010592151 A CN201010592151 A CN 201010592151A CN 102551147 A CN102551147 A CN 102551147A
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- corn
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- juice beverage
- sugar
- sugar sweet
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Abstract
The invention provides a method for preparing low-sugar sweet corn juice beverage, wherein the low-sugar sweet corn juice beverage is prepared through adopting fresh and tender sweet corns as a main raw material, taking SR healthy sugar and xylo-oligosaccharide as auxiliary materials, selecting microcrystalline cellulose (MCC), xanthan gum and carrageenan as stabilizing agents and taking sucrose ester and monoglyceride as emulsion stabilizers. The process comprises the steps of preparing the raw materials, removing bracts and filaments, washing, threshing, selecting, precooking, pulping (juicing), finely grinding, mixing, heating (pasteurizing), homogenizing, cooling, filling, sealing, performing secondary sterilization and cooling to obtain finished product.
Description
Technical field
The present invention relates to a kind of preparation method of low sugar sweet corn juice beverage.
Background technology
The health care grain that corn is re-recognized by the world, it has abundant nutritive value and health-care efficacy.But lamination can appear not having in the corn juice beverage at present.
Summary of the invention
The objective of the invention is to overcome the deficiency that prior art exists, a kind of preparation method of low sugar sweet corn juice beverage is provided.
The object of the invention is realized through following technical scheme:
The preparation method of low sugar sweet corn juice beverage; It is characterized in that: with fresh and tender corn is primary raw material; With the healthy sugar of SR, xylo-oligosaccharide is auxiliary material, selects for use MCC, xanthans, carragheen as stabilizing agent, with sucrose ester, to go alone ester be emulsion stabilizer; Preparation low sugar sweet-corn beverage may further comprise the steps:
1. corn is selected the milk stage results, removes bract, filigree, and made from bracteal leaf of corn is peelled off in manual work, and the sassafras silk of deflorating cuts out variegated grain and damages by worms grain;
2. cleaning, threshing are cleaned corn with clear water, take off iblet with manual work or maize sheller;
3. precook, iblet is put into boiling water or steam carries out the heating of short time, destroy the activity of enzyme in the corn, kill the part microorganism, the temperature of blanching is 93～100 ℃, and the time is 12 minutes, and blanching is being carried out in precooker or the jacketed pan continuously;
4. making beating, the iblet after the blanching is put into beater and is pulled an oar, and makes the tissue of corn attenuate broken;
5. fine grinding, the corn after the making beating is used the colloid mill fine grinding;
6. water, the healthy sugar of SR, stabilizing agent are mixed with corn steep liquor adding blending vat and allocate;
7. the heating, homogeneous, the pressure of homogeneous is 30 MPas, temperature is about 80 ℃; The corn tissue of process homogeneous is littler by emulsification; Under the effect of pectin and the thickener of these fine particles in corn and water closely combine, form stable corn beverage;
8. spices, pigment are added in cooling; Canned, sealing, two-stage sterilization.
Further, the preparation method of above-mentioned low sugar sweet corn juice beverage, said SR is healthy, and sugared composition comprises oligoisomaltose, xylitol and Sucralose.
Substantive distinguishing features and obvious improvement that technical scheme of the present invention is outstanding are mainly reflected in:
1. organoleptic indicator: color is milk yellow, has corn delicate fragrance, delicate mouthfeel, and even tissue is consistent, no lamination;
2. physical and chemical index: pol 6.5～7%, plumbous (in Pb)≤1.0 mg/kg, arsenic≤0.5 mg/kg, copper≤5.0 mg/kg;
3. sanitary index: total number of bacteria≤100/milliliter, coli-group≤3/100 milliliters, pathogenic bacteria must not detect.
The specific embodiment
The present invention is a primary raw material with fresh and tender corn, is auxiliary material with the healthy sugar of SR, xylo-oligosaccharide, selects for use MCC, xanthans, carragheen etc. as stabilizing agent, with sucrose ester, to go alone ester be emulsion stabilizer, the new method of development of new low sugar sweet-corn beverage.
Its technology: raw material-go bract filigree-cleaning-threshing-select-precook-pull an oar (squeezing the juice)-fine grinding-mixing-heating (pasteurization)-homogeneous-cooling-can-sealing-two-stage sterilization, cooling-finished product.
Embodiment
Suggested formula:
125 kilograms of sweet corn kernels
1.4 kilograms of SR-03-50
Xylo-oligosaccharide 3-5 kilogram
The corn beverage emulsion stabilizer (MCC10-20%, xanthans 10-20%, carragheen 10-20%, etc. as stabilizing agent, with sucrose ester 30-40%, to go alone ester be emulsion stabilizer 30-40%) 4.5 kilograms
Ethyl maltol 50 grams
0.8 kilogram in sodium bicarbonate
Raw material: corn will be selected the milk stage results, and the active ingredient of the final products of gathering too early is few; Fiber content in the finished product of gathering late is high, and layering easily.Corn is processed from gathering to and can not be surpassed 6 hours, if having little time processing, must temporarily leave in the fresh-keeping warehouse about 0 ℃.
Remove bract, filigree: made from bracteal leaf of corn is peelled off in manual work, and the sassafras silk of deflorating cuts out variegated grain and damages by worms grain.
Cleaning, threshing: with clear water corn is cleaned, the most handy fountain cleaning machine must be taken seriously this procedure, otherwise the microorganism on the corn can be brought in the beverage.Take off iblet with manual work or maize sheller then.
Precook: iblet is put into boiling water or steam carries out the heating of short time, and purpose is in order to destroy the activity of enzyme in the corn, and kills the part microorganism.The temperature of blanching is 93～100 ℃, and the time is about 12 minutes.Blanching is being carried out in precooker or the jacketed pan continuously.
Making beating: the iblet after the blanching is put into beater and is pulled an oar, and makes the tissue of corn attenuate broken.
Fine grinding: become fine and smooth more in order to make corn tissue, the corn after the making beating also will be used the colloid mill fine grinding, to help later allotment and homogeneous operation.
Water, sugar, stabilizing agent and corn steep liquor are added blending vat to be mixed and allocates.Allotment is certain for the demineralized water that meets sanitary standard.
Heating, homogeneous: the pressure of general homogeneous is 30 MPas, and temperature is about 80 ℃.Through littler by emulsification of the corn tissue of homogeneous, under the effect of pectin and the thickener of these fine particles in corn and water closely combine, form stable corn beverage.
Cooling-interpolation spices, pigment, canned, sealing, two-stage sterilization, cooling, finished product.
The healthy sugared composition of SR: oligoisomaltose, xylitol, Sucralose; Sugariness: be 50 times of sweetness of cane sugar; Function: the mouthfeel as the sugar-free, 0 calorie, safety and Health, sucrose.
Sweet-corn beverage is that the corn with milk stage is a raw material, and technologies such as water, sugaring, homogeneous, perfuming, sealing, sterilization process through squeezing the juice, adding.This is a kind of emulsus beverage with pulp, and outward appearance is opaque, and corn tissue stably is distributed in the juice.It contains the nearly all nutritional labeling of corn, and like vitamin, amino acid and mineral matter etc., especially containing abundant is dietary fiber.This beverage appearance is milk yellow, has the corn special delicate fragrance, delicate mouthfeel, and even tissue is consistent, does not have lamination, is a kind of desirable new type natural beverage.
What need understand is: the above only is a preferred implementation of the present invention; For those skilled in the art; Under the prerequisite that does not break away from the principle of the invention, can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (2)
1. the preparation method of low sugar sweet corn juice beverage; It is characterized in that: with fresh and tender corn is primary raw material; With the healthy sugar of SR, xylo-oligosaccharide is auxiliary material, selects for use MCC, xanthans, carragheen as stabilizing agent, with sucrose ester, to go alone ester be emulsion stabilizer; Preparation low sugar sweet-corn beverage may further comprise the steps:
1. corn is selected the milk stage results, removes bract, filigree, and made from bracteal leaf of corn is peelled off in manual work, and the sassafras silk of deflorating cuts out variegated grain and damages by worms grain;
2. cleaning, threshing are cleaned corn with clear water, take off iblet with manual work or maize sheller;
3. precook, iblet is put into boiling water or steam carries out the heating of short time, destroy the activity of enzyme in the corn, kill the part microorganism, the temperature of blanching is 93～100 ℃, and the time is 12 minutes, and blanching is being carried out in precooker or the jacketed pan continuously;
4. making beating, the iblet after the blanching is put into beater and is pulled an oar, and makes the tissue of corn attenuate broken;
5. fine grinding, the corn after the making beating is used the colloid mill fine grinding;
6. water, the healthy sugar of SR, stabilizing agent are mixed with corn steep liquor adding blending vat and allocate;
7. the heating, homogeneous, the pressure of homogeneous is 30 MPas, temperature is about 80 ℃; The corn tissue of process homogeneous is littler by emulsification; Under the effect of pectin and the thickener of these fine particles in corn and water closely combine, form stable corn beverage;
8. spices, pigment are added in cooling; Canned, sealing, two-stage sterilization.
2. the preparation method of low sugar sweet corn juice beverage according to claim 1 is characterized in that: said SR is healthy, and sugared composition comprises oligoisomaltose, xylitol and Sucralose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105921512A CN102551147A (en) | 2010-12-16 | 2010-12-16 | Method for preparing low-sugar sweet corn juice beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105921512A CN102551147A (en) | 2010-12-16 | 2010-12-16 | Method for preparing low-sugar sweet corn juice beverage |
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| CN102551147A true CN102551147A (en) | 2012-07-11 |
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| CN2010105921512A Pending CN102551147A (en) | 2010-12-16 | 2010-12-16 | Method for preparing low-sugar sweet corn juice beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932332A (en) * | 2014-04-30 | 2014-07-23 | 西双版纳雨林傣香农业科技有限公司 | Corn beverage as well as preparation method thereof |
| CN104886692A (en) * | 2015-06-21 | 2015-09-09 | 俞华 | Corn healthcare beverage and method for making same |
| CN105011314A (en) * | 2015-08-12 | 2015-11-04 | 武杰 | Compound beverage with sweet corn and processing method of compound beverage |
| CN110250370A (en) * | 2019-06-12 | 2019-09-20 | 郭学军 | A kind of full nutrient natural type corn juice beverage and preparation method thereof and its process units |
| CN110250370B (en) * | 2019-06-12 | 2024-04-26 | 郭学军 | Full-nutrition natural corn juice beverage and preparation method and production device thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080494A (en) * | 1992-09-27 | 1994-01-12 | 湖南省石门县罐头厂 | Producing method for sweet corn juice beverage |
| CN1296778A (en) * | 1999-11-22 | 2001-05-30 | 向文杰 | Se-enriched sweet corn juice beverage |
| CN101791105A (en) * | 2010-03-22 | 2010-08-04 | 苏州工业园区尚融科技有限公司 | Fluffy granule-shaped sugar-free sweetener compounded with xylooligosaccharide and preparation method thereof |
-
2010
- 2010-12-16 CN CN2010105921512A patent/CN102551147A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080494A (en) * | 1992-09-27 | 1994-01-12 | 湖南省石门县罐头厂 | Producing method for sweet corn juice beverage |
| CN1296778A (en) * | 1999-11-22 | 2001-05-30 | 向文杰 | Se-enriched sweet corn juice beverage |
| CN101791105A (en) * | 2010-03-22 | 2010-08-04 | 苏州工业园区尚融科技有限公司 | Fluffy granule-shaped sugar-free sweetener compounded with xylooligosaccharide and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 杨洋等: "玉米爽饮料加工技术", 《食品工业》, no. 02, 30 December 1998 (1998-12-30) * |
| 董文明: "甜玉米饮料加工技术", 《农村新技术》, no. 08, 23 May 2008 (2008-05-23) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932332A (en) * | 2014-04-30 | 2014-07-23 | 西双版纳雨林傣香农业科技有限公司 | Corn beverage as well as preparation method thereof |
| CN103932332B (en) * | 2014-04-30 | 2016-01-20 | 西双版纳雨林傣香农业科技有限公司 | A kind of corn drink and preparation method thereof |
| CN104886692A (en) * | 2015-06-21 | 2015-09-09 | 俞华 | Corn healthcare beverage and method for making same |
| CN105011314A (en) * | 2015-08-12 | 2015-11-04 | 武杰 | Compound beverage with sweet corn and processing method of compound beverage |
| CN110250370A (en) * | 2019-06-12 | 2019-09-20 | 郭学军 | A kind of full nutrient natural type corn juice beverage and preparation method thereof and its process units |
| CN110250370B (en) * | 2019-06-12 | 2024-04-26 | 郭学军 | Full-nutrition natural corn juice beverage and preparation method and production device thereof |
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Application publication date: 20120711 |