CN103622120A - Corn stalk beverage and preparation method thereof - Google Patents
Corn stalk beverage and preparation method thereof Download PDFInfo
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- CN103622120A CN103622120A CN201310536447.6A CN201310536447A CN103622120A CN 103622120 A CN103622120 A CN 103622120A CN 201310536447 A CN201310536447 A CN 201310536447A CN 103622120 A CN103622120 A CN 103622120A
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 56
- 235000013361 beverage Nutrition 0.000 title claims abstract description 41
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 23
- 235000005822 corn Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 88
- 239000012528 membrane Substances 0.000 claims abstract description 23
- 239000000919 ceramic Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 33
- 235000009973 maize Nutrition 0.000 claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000011049 filling Methods 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000001471 micro-filtration Methods 0.000 claims description 9
- 238000001556 precipitation Methods 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 230000035613 defoliation Effects 0.000 claims description 6
- 229920002521 macromolecule Polymers 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005374 membrane filtration Methods 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
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- 229920001778 nylon Polymers 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 125000000185 sucrose group Chemical group 0.000 claims description 2
- 238000002834 transmittance Methods 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 6
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
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- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 15
- 238000005352 clarification Methods 0.000 description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N 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 description 6
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- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 239000003337 fertilizer Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
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- 230000002265 prevention Effects 0.000 description 1
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- 239000013049 sediment Substances 0.000 description 1
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The invention discloses a corn stalk beverage and a preparation method thereof. The corn stalk beverage is prepared from the following raw materials in percentage by weight: 18%-22% of raw corn stalk juice, 3%-5% of raw clear corn juice, 0.12%-0.17% of a sour agent, 2.5%-3.5% of a sweetening agent, 0.01%-0.04% of food additives and the balance being water. The preparation method comprises the following steps: checking and accepting the raw materials, removing leaves and washing, squeezing to obtain juice, protecting the color, coarsely filtering, blending, carrying out micro-filtering through a ceramic membrane, instantly sterilizing at ultrahigh temperature, canning and sealing, cooling to room temperature to obtain the corn stalk beverage, airing, inspecting, performing label trapping, label shrinking and code spraying, and packaging and storing the sealed and cooled corn stalk beverage. The corn stalk beverage produced by using the method is high in light transmittance and good in storage stability, sensory quality and stability, and completely retains the aroma.
Description
Technical field
The present invention relates to technical field of beverage processing, specifically refer to a kind of maize stem beverage and preparation method thereof.
Background technology
Corn is annual gramineae herbaceous plant, is important cereal crops and important feed resource, is also the highest cereal crops of whole world total output.Corn is economized in the plantation of China Da Shiyu, as Jilin, Henan, Shandong, Zhejiang, Fujian, Yunnan, Guangdong, Guangxi, Guizhou, Sichuan, Shaanxi, Gansu, Hebei, Anhui, Xinjiang and other places.The ripening fruits of gathering in summer, autumn.Cornstalk amount after corn is gathered is very large, and all the time, cornstalk does not all obtain making full use of of people, and its feed, fertilizer and fuel that is often used as animal is used, and value is very low.For improving the value of cornstalk, people are used as raw-food material by research by cornstalk, as patent No. CN200610054545.6 cornstalk beverage and processing method thereof, by cornstalk being cleaned, squeezes, filtration, sterilization, be compressed to after the concentration of 5-50%, then blend and be diluted to maize stem beverage according to mouthfeel.
Summary of the invention
The invention reside in a kind of raising light transmittance is provided, storage-stable is good, and organoleptic quality and stability are high, fragrance retains complete maize stem beverage and processing method thereof.
Concrete technical scheme of the present invention is as follows:
A kind of maize stem beverage and preparation method thereof, described maize stem beverage is that the raw material being configured by following ratio is by weight prepared from:
Cornstalk Normal juice 18-22%, the clear juice Normal juice of corn 3-5%, acid 0.12-0.17%, sweetener 2.5-3.5%, food additives 0.01-0.04%, surplus is water;
The manufacturing process of described maize stem beverage is as follows:
(1) raw material is checked and accepted: select fresh, complete, without disease and pest, the cornstalk raw material that has no mechanical damage;
(2) defoliation cleans: by cornstalk raw material defoliation, soak 28-35min in clear water, and repeatedly rinse, wash silt and the impurity on cornstalk surface;
(3) press extracting juice: the cornstalk cleaning is pressed to extracting juice;
(4) protect look: after cornstalk Normal juice squeezes out, add immediately the ascorbic acid of 0.02-0.04% and stir and protect look, prevent brown stain;
(5) coarse filtration: cornstalk Normal juice is carried out to centrifugal filtration with centrifuge, and the nylon cloth in described centrifuge more than pad 80 orders, removes the impurity in Normal juice, flux during raising later stage membrane filtration also reduces film pollution;
(6) allotment: add after food additives toward cornstalk Normal juice, then add in proportion the clear juice of corn, sweetener, acid and water and stir;
(7) microfiltration of ceramic membrane: adopt 0.05 μ m-0.5 μ m ceramic membrane to filter, cause the macromolecular substances of later stage precipitation to remove the overwhelming majority;
(8) ultra high temperature short time sterilization: adopt 135 ℃ of above high temperature sterilization 7-9s;
(9) filling and sealing: after container filling is cleaned with automatic bottle cleaning machine, the product after sterilization filling and sealing the bottle that falls 85 ℃-95 ℃ time;
(10) cooling: the product after filling is cooled to room temperature and obtains described maize stem beverage;
Described maize stem beverage filling and sealing, cooling after, by being packaged into storehouse after air-dry, check, cover mark, contracting mark, coding.
Described pressure extracting juice comprises twice squeezing, and the cornstalk cleaning is pressed to extracting juice for the first time, then with 100 ℃ of hot water, carries out carrying out twice pressing after high temperature spray, improves cornstalk juice crushing juice rate.
Described sweetener is sucrose.
Described acid is citric acid.
Described food additives are potassium sorbate.
Advantage of the present invention:
Corn is the highest cereal crops of whole world total output, the data that national food information centre provides show, China's Chinese maize output in 2012 is estimated to reach 2.01 hundred million tons, and the quantity of the maize straw that its plant development produces is extremely huge, but people did not have to be made full use of in recent years.And modern scientific research report, the main carbohydrate-wood sugar in maize straw, due to its unique chemical property and physiological function, has the health care of the rich man's diseases such as prevention diabetes, hypertension, obesity.The a series of cornstalk Normal juice of being processed into of maize straw process, as the raw material of preparation of drinks, is not only had to the utilization rate that certain health care can also largely improve maize straw.
The present invention is primary raw material by cornstalk Normal juice, the clear juice Normal juice of corn, by interpolation citric acid and sucrose allotment, is made, and by repeatedly allocating, has determined the optimum formula of maize stem beverage beverage; The present invention first carries out centrifugal filtration to cornstalk Normal juice, remove the impurity in Normal juice, and then the cornstalk beverage after adopting 0.05 μ m-0.5 μ m ceramic membrane to allotment filters, to remove the overwhelming majority, cause the macromolecular substances of later stage precipitation, so, the cornstalk Normal juice making there will not be any muddiness and deposited phenomenon, thereby guarantees that the clarification of cornstalk Normal juice has good stability and fragrance retains, improve light transmittance, storage-stable, organoleptic quality and the stability of maize stem beverage.
Accompanying drawing explanation
Fig. 1 is the comparison diagram of the light transmittance of microfiltration of ceramic membrane and the clarification of traditional enzymolysis.
The specific embodiment
For the ease of it will be appreciated by those skilled in the art that by the following examples, the present invention is described in further detail, but the present invention is not limited only to this.
A kind of maize stem beverage and preparation method thereof, described maize stem beverage is that the raw material being configured by following ratio is by weight prepared from: cornstalk Normal juice 20%, the clear juice Normal juice 4% of corn, citric acid 0.15%, sucrose 3%, potassium sorbate 0.02%, water 72.83%,
The manufacturing process of described maize stem beverage is as follows:
(1) raw material is checked and accepted: select fresh, complete, without disease and pest, the cornstalk raw material that has no mechanical damage;
(2) defoliation cleans: by cornstalk raw material defoliation, soak 30min in clear water, and repeatedly rinse, wash silt and the impurity on cornstalk surface;
(3) press extracting juice: described pressure extracting juice comprises twice squeezing, and the cornstalk cleaning is pressed to extracting juice for the first time, then with 100 ℃ of hot water, carry out carrying out twice pressing after high temperature spray, improve cornstalk juice crushing juice rate.
(4) protect look: after cornstalk Normal juice squeezes out, add immediately 0.03% ascorbic acid and stir and protect look, prevent brown stain;
(5) coarse filtration: cornstalk Normal juice is carried out to centrifugal filtration with centrifuge, and the nylon cloth in described centrifuge more than pad 80 orders, removes the impurity in Normal juice, flux during raising later stage membrane filtration also reduces film pollution;
(6) allotment: add toward cornstalk Normal juice after 0.02% potassium sorbate, then add in proportion the clear juice of corn, sucrose, citric acid and water and stir;
(7) microfiltration of ceramic membrane: adopt 0.20 μ m ceramic membrane to filter, cause the macromolecular substances of later stage precipitation to remove the overwhelming majority;
Determining of ceramic membrane aperture:
Light transmittance, clear juice yield and the fragrance loss variation of cornstalk Normal juice after 0.05 μ m, 0.20 μ m, tri-kinds of aperture ceramic membrane clarifications of 0.50 μ m sees the following form.
The impact of 3 kinds of aperture inorganic ceramic membranes of table 1 on indexs such as cornstalk juice physics and chemistry
| Index | Normal juice | 0.05μm | 0.20μm | 0.50μm |
| Light transmittance (%) | 70.5 | 98.7 | 97.2 | 91.3 |
| Clear juice yield (%) | 100 | 65.3 | 80.1 | 87.5 |
| Fragrance | ?＋＋＋＋＋ | ＋＋＋ | ＋＋＋＋ | ＋＋＋＋＋ |
| Stability (10 months) | Precipitate | Without precipitation | Without precipitation | Precipitate |
Note: "+" is the grading system of cornstalk juice fragrance ,+more multilist shows that fragrance is better, best result is " 5+ "
By test data, can be found out that the ceramic membrane in three kinds of apertures can more effectively hold back the macromolecular substances that easily causes turbidity sediment in cornstalk juice.But fragrance reservation aspect, the clear juice fragrance loss of 0.05 μ m membrane filtration is larger, and after 0.20 μ m membrane microfiltration, cornstalk juice fragrance is slightly lost but loses littlely, and the clear juice fragrance that 0.5 μ m makes is compared and is not almost had loss with Normal juice.Aspect bin stability, preserve at normal temperatures after 10 months, there is precipitation in the subsider juice that 0.50 μ m film makes, and 0.05 μ m, all there is not any muddiness and deposited phenomenon in the subsider juice that 0.20 μ m film makes, clarification has good stability.By comprehensive comparison, aspect storage-stable, 0.05 μ m, 0.20 μ m can reach satisfied effect, but consider that 0.05 μ m membrane filtration fragrance loss is large and clear juice yield is on the low side.Therefore determine that 0.20 μ m is for the best film aperture of clarification cornstalk juice.
(8) ultra high temperature short time sterilization: adopt 135 ℃ of above high temperature sterilization 8s;
(9) filling and sealing: after container filling is cleaned with automatic bottle cleaning machine, the product after sterilization 90 ℃ of filling and sealings the bottle that falls while hot;
(10) cooling: the product after filling is cooled to room temperature and obtains described maize stem beverage;
Described maize stem beverage filling and sealing, cooling after, by being packaged into storehouse after air-dry, check, cover mark, contracting mark, coding.
The present invention is made by cornstalk Normal juice, the clear juice Normal juice of corn, citric acid and sucrose allotment, by repeatedly allocating, to determine the optimum formula of maize stem beverage beverage;
the formulation selection experiment of cornstalk juice beverage
With cornstalk Normal juice (A), the clear juice Normal juice of corn (B), citric acid (C) and 4 factors of sucrose (D), carry out L
9(3
4) orthogonal test (table 3), to determine the optimum formula of maize stem beverage beverage.
Table 3 maize stem beverage formula factors water-glass
Organoleptic indicator's scoring and standard:
Invite 10 and be engaged in Majors of Food personnel, according to product standards of grading (in Table 4) to the product of different formulations according to color and luster, smell, mouthfeel, mark, according to appraisal result, determine the optimization formula of corn juice beverage.
Table 4 sensory evaluation scores standard
| Normative reference (100 minutes) | Color and luster (30 minutes) | Fragrance (30 minutes) | Mouthfeel (40 minutes) |
| Excellent | Faint yellow, non-variegation, color and luster is (26 ~ 30) evenly | Fragrance is pure and fresh, free from extraneous odour (27 ~ 30) | Sour-sweet moderate flavor coordination tasty and refreshing lubricious (36 ~ 40) |
| Good | Color and luster slightly dark or slightly shallow (20 ~ 25) | Fragrance is lighter, slightly taste (22 ~ 26) | Sour-sweet degree is better, and mouthfeel is slightly coarse, tasty and refreshing not (30 ~ 35) |
| Poor | Color is too shallow or too dark, has variegated (0 ~ 19) | Without fragrance, there are denseer boiling taste or peculiar smell (0 ~ 21) | Peracid is excessively sweet, and sour-sweet taste is excessively light, or has other strange taste (0 ~ 29) |
Table 5 orthogonal experiments table
As can be seen from Table 5, optimum formula technique is A
2b
1c
2d
1, cornstalk Normal juice 20%, the clear juice Normal juice 4% of corn, citric acid 1.5g/L (0.15%), sucrose 3%.
The present invention first to cornstalk Normal juice by centrifugal filtration, remove the impurity in Normal juice, and then the cornstalk beverage after adopting 0.05 μ m-0.5 μ m ceramic membrane to allotment filters, to remove the overwhelming majority, cause the macromolecular substances of later stage precipitation, so the cornstalk Normal juice, making there will not be any muddiness and deposited phenomenon.
the Contrast on effect experiment of microfiltration of ceramic membrane and the clarification of traditional enzymolysis
In order to inquire into the superiority of membrane filter method, itself and traditional enzymatic isolation method are contrasted, relatively light transmittance, sense organ and the stability after the two clarification.
1. microfiltration of ceramic membrane clarification: Normal juice → 200 order filtration → microfiltration of ceramic membrane → clear juice → sterilizing bottling
2. traditional enzymolysis clarification: the Normal juice → enzymolysis → enzyme → centrifugal filtration of going out → sterilizing bottling
(ceramic membrane is selected 0.20 μ m film, and operating pressure is 0.2MPa, and temperature is 30 ℃, and flow velocity is 2m/s; Enzymolysis process: pectase 1500U/100g; Protease 5000U/100g; PH=4.5; T=50 ℃; Time 2h.）
The contrast of the light transmittance of microfiltration of ceramic membrane and the clarification of traditional enzymolysis as shown in Figure 1.
The contrast of table 2 organoleptic quality and stability
| Sample | Outward appearance | Local flavor | Stability |
| Cornstalk Normal juice | Yellow, muddy, opaque | Local flavor is obvious, free from extraneous odour | After 10 months, precipitate |
| Enzyme process subsider juice | Faint yellow, clarification, transparent | Local flavor is slightly light, and micro-have a peculiar smell | After 10 months, precipitate |
| Ceramic membrane subsider juice | Faint yellow, limpid, bright | Local flavor is obvious, free from extraneous odour | After 10 months, have no precipitation |
From above analysis, can find out, with ceramic membrane, clarify cornstalk juice beverage and in light transmittance, sense organ or storage stability, be all obviously better than traditional enzymatic isolation method.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. maize stem beverage and preparation method thereof, is characterized in that: described maize stem beverage is that the raw material by the following configuration of ratio is by weight prepared from:
Cornstalk Normal juice 18-22%, the clear juice Normal juice of corn 3-5%, acid 0.12-0.17%, sweetener 2.5-3.5%, food additives 0.01-0.04%, surplus is water;
The manufacturing process of described maize stem beverage is as follows:
(1) raw material is checked and accepted: select fresh, complete, without disease and pest, the cornstalk raw material that has no mechanical damage;
(2) defoliation cleans: by cornstalk raw material defoliation, soak 28-35min in clear water, and repeatedly rinse, wash silt and the impurity on cornstalk surface;
(3) press extracting juice: the cornstalk cleaning is pressed to extracting juice;
(4) protect look: after cornstalk Normal juice squeezes out, add immediately the ascorbic acid of 0.02-0.04% and stir and protect look, prevent brown stain;
(5) coarse filtration: cornstalk Normal juice is carried out to centrifugal filtration with centrifuge, and the nylon cloth in described centrifuge more than pad 80 orders, removes the impurity in Normal juice, flux during raising later stage membrane filtration also reduces film pollution;
(6) allotment: add after food additives toward cornstalk Normal juice, then add in proportion the clear juice of corn, sweetener, acid and water and stir;
(7) microfiltration of ceramic membrane: adopt 0.05 μ m-0.5 μ m ceramic membrane to filter, cause the macromolecular substances of later stage precipitation to remove the overwhelming majority;
(8) ultra high temperature short time sterilization: adopt 135 ℃ of above high temperature sterilization 7-9s;
(9) filling and sealing: after container filling is cleaned with automatic bottle cleaning machine, the product after sterilization filling and sealing the bottle that falls 85 ℃-95 ℃ time;
(10) cooling: the product after filling is cooled to room temperature and obtains described maize stem beverage;
Described maize stem beverage filling and sealing, cooling after, by being packaged into storehouse after air-dry, check, cover mark, contracting mark, coding.
2. a kind of maize stem beverage according to claim 1 and preparation method thereof, it is characterized in that: described pressure extracting juice comprises twice squeezing, the cornstalk cleaning is pressed to extracting juice for the first time, then with 100 ℃ of hot water, carry out carrying out twice pressing after high temperature spray, improve cornstalk juice crushing juice rate.
3. a kind of maize stem beverage according to claim 1 and preparation method thereof, is characterized in that: described sweetener is sucrose.
4. a kind of maize stem beverage according to claim 1 and preparation method thereof, is characterized in that: described acid is citric acid.
5. a kind of maize stem beverage according to claim 1 and preparation method thereof, is characterized in that: described food additives are potassium sorbate.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549565A (en) * | 2017-10-19 | 2018-01-09 | 陈春安 | A kind of agricultural crop straw beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078615A (en) * | 1993-04-15 | 1993-11-24 | 刘绍之 | Drink made from corn juice |
| CN1943446A (en) * | 2006-10-30 | 2007-04-11 | 李来凤 | Corn stalk drink and its processing method |
| CN102771850A (en) * | 2012-08-13 | 2012-11-14 | 安徽农业大学 | Method for preparing cooling drink by use of chrysanthemum straw |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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