CN103622120B - A kind of manufacture method of maize stem beverage - Google Patents
A kind of manufacture method of maize stem beverage Download PDFInfo
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- CN103622120B CN103622120B CN201310536447.6A CN201310536447A CN103622120B CN 103622120 B CN103622120 B CN 103622120B CN 201310536447 A CN201310536447 A CN 201310536447A CN 103622120 B CN103622120 B CN 103622120B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
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- 235000009973 maize Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 11
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- 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 claims description 10
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- 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
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
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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
Abstract
The invention discloses the manufacture method of a kind of maize stem beverage, described maize stem beverage is to be prepared from by the raw material of following ratio by weight configuration: corn stalk natural juice 18-22%, Semen Maydis clear juice natural juice 3-5%, acidic flavoring agent 0.12-0.17%, sweeting agent 2.5-3.5%, food additive 0.01-0.04%, surplus is water.Checked and accepted by raw material, defoliation cleans, squeezing extracting juice, color fixative, coarse filtration, allotment, microfiltration of ceramic membrane, ultra high temperature short time sterilization, filling and sealing, be cooled to room temperature and obtain described maize stem beverage, described maize stem beverage is after filling and sealing, cooling, by carrying out being packaged into storehouse after air-dry, inspection, set mark, contracting mark, coding.The maize stem beverage light transmittance height that the present invention produces, storage-stable and organoleptic quality and good stability, fragrance retains complete.
Description
Technical field
The present invention relates to technical field of beverage processing, specifically refer to the manufacture method of a kind of maize stem beverage.
Background technology
Semen Maydis is annual gramineae herbaceous plant, is important cereal crops and important feed resource, is also the cereal crops that whole world total output is the highest.Semen Maydis is economized at the plantation Da Shiyu of China, such as Jilin, Henan, Shandong, Zhejiang, Fujian, Yunnan, Guangdong, Guangxi, Guizhou, Sichuan, Shaanxi, Gansu, Hebei, Anhui, Xinjiang etc..Gather in summer, autumn mature fruit.Semen Maydis gather after Semen Maydis rod volume very big, all the time, corn stalk is all without obtaining making full use of of people, and it is often taken as the feedstuff of animal, fertilizer and fuel and uses, and value is very low.For improving the value of corn stalk, corn stalk is used as raw-food material by studying by people, such as patent No. CN200610054545.6 corn stalk beverage and processing method thereof, after corn stalk is carried out, squeezes, filters, sterilizes, is compressed to the concentration of 5-50%, carry out blending being diluted to maize stem beverage further according to mouthfeel.
Summary of the invention
The invention reside in offer one and improve light transmittance, storage-stable is good, and organoleptic quality and stability are high, fragrance retains complete maize stem beverage and preparation method thereof.
The concrete technical scheme of the present invention is as follows:
A kind of manufacture method of maize stem beverage, described maize stem beverage is to be prepared from by the raw material of following ratio by weight configuration: corn stalk natural juice 20%, Semen Maydis clear juice natural juice 4%, 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 pest and disease damage, the corn stalk raw material that has no mechanical damage；
(2) defoliation cleans: by corn stalk raw material defoliation, soaks 30min, and repeatedly rinses, wash silt and the impurity on corn stalk surface in clear water；
(3) squeezing extracting juice: described squeezing extracting juice comprises twice squeezing, is undertaken cleaned corn stalk squeezing extracting juice for the first time, carries out twice pressing, improve corn stalk juice crushing juice rate after then carrying out high temperature spray with 100 DEG C of hot water,
(4) color fixative: corn stalk natural juice is added the ascorbic acid of 0.03% immediately and stirs and carry out color fixative after squeezing out, it is prevented that brown stain；
(5) coarse filtration: be centrifuged corn stalk natural juice centrifuge filtering, more than pad 80 orders nylon cloth in described centrifuge, remove the impurity in natural juice, flux when improving later stage membrane filtration also reduces fouling membrane；
(6) allotment: add the potassium sorbate of 0.02% toward corn stalk natural juice after, then be proportionally added into Semen Maydis clear juice, sucrose, citric acid and water and stir；
(7) microfiltration of ceramic membrane: adopt 0.20 μm of ceramic membrane to be filtered, to remove the macromolecular substances that the overwhelming majority causes the later stage to precipitate；
(8) ultra high temperature short time sterilization: adopt 135 DEG C of high temperature above sterilization 8s；
(9) filling and sealing: after container filling is cleaned with automatic bottle cleaning machine, the product 90 DEG C of filling and sealings while hot after sterilization the bottle that falls；
(10) cooling: the product after fill is cooled to room temperature and obtains described maize stem beverage.
(11) described maize stem beverage is after filling and sealing, cooling, by carrying out being packaged into storehouse after air-dry, inspection, set mark, contracting mark, coding.
Advantages of the present invention:
Semen Maydis is the cereal crops that whole world total output is the highest, the data that national food information centre provides show, China's Chinese maize yield in 2012 is estimated to reach 2.01 hundred million tons, and produced by its plant development, the quantity of corn straw is extremely huge, but people were all without being made full use of in recent years.And modern scientific research report, the main sugar xylose in corn straw, due to the chemical property of its uniqueness and physiological function, has the health care of the affluenza such as prevention diabetes, hypertension, obesity.Corn straw is used as to produce the raw material of beverage through a series of corn stalk natural juice of being processed into, not only there is certain health care and can also largely improve the utilization rate of corn straw.
Corn stalk natural juice, Semen Maydis clear juice natural juice are primary raw material by the present invention, are made by adding citric acid and sucrose allotment, by repeatedly allocating, it is determined that the optimum formula of maize stem beverage beverage；Corn stalk natural juice is first centrifuged filtering by the present invention, remove the impurity in natural juice, then adopt 0.05 μm of-0.5 μm of ceramic membrane that the corn stalk beverage after allotment is filtered again, to remove the macromolecular substances that the overwhelming majority causes the later stage to precipitate, so, the corn stalk natural juice prepared does not have any muddiness and deposited phenomenon, thus ensureing that corn stalk natural juice clear stable well retains with fragrance, improve the light transmittance of maize stem beverage, storage-stable, organoleptic quality and stability.
Accompanying drawing explanation
Fig. 1 is the comparison diagram of microfiltration of ceramic membrane and the light transmittance of tradition enzymolysis clarification.
Detailed description of the invention
By the following examples the present invention is described in further detail for the ease of it will be appreciated by those skilled in the art that, but the present invention is not limited only to this.
A kind of manufacture method of maize stem beverage, described maize stem beverage is to be prepared from by the raw material of following ratio by weight configuration: corn stalk natural juice 20%, Semen Maydis clear juice natural juice 4%, 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 pest and disease damage, the corn stalk raw material that has no mechanical damage；
(2) defoliation cleans: by corn stalk raw material defoliation, soaks 30min, and repeatedly rinses, wash silt and the impurity on corn stalk surface in clear water；
(3) squeezing extracting juice: described squeezing extracting juice comprises twice squeezing, is undertaken cleaned corn stalk squeezing extracting juice for the first time, carries out twice pressing, improve corn stalk juice crushing juice rate after then carrying out high temperature spray with 100 DEG C of hot water.
(4) color fixative: corn stalk natural juice is added the ascorbic acid of 0.03% immediately and stirs and carry out color fixative after squeezing out, it is prevented that brown stain；
(5) coarse filtration: be centrifuged corn stalk natural juice centrifuge filtering, more than pad 80 orders nylon cloth in described centrifuge, remove the impurity in natural juice, flux when improving later stage membrane filtration also reduces fouling membrane；
(6) allotment: add the potassium sorbate of 0.02% toward corn stalk natural juice after, then be proportionally added into Semen Maydis clear juice, sucrose, citric acid and water and stir；
(7) microfiltration of ceramic membrane: adopt 0.20 μm of ceramic membrane to be filtered, to remove the macromolecular substances that the overwhelming majority causes the later stage to precipitate；
The determination in ceramic membrane aperture:
Following table is shown in corn stalk natural juice light transmittance after the clarification of 0.05 μm, 0.20 μm, 0.50 μm three kinds of pore size ceramic membrane, clear juice yield and fragrance loss change.
The impact on indexs such as corn stalk juice physics and chemistry of the 13 kinds of aperture inorganic ceramic films of table
| Index | Natural 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: "+" for the grading system of corn stalk juice fragrance ,+more many expressions fragrance is more good, best result is " 5+ "
Can be seen that by test data the ceramic membrane in three kinds of apertures relatively effective can retain the macromolecular substances being easily caused turbidity sediment in corn stalk juice.But fragrance reservation aspect, the clear juice fragrance loss of 0.05 μm of membrane filtration is relatively big, and after 0.20 μm of membrane microfiltration, corn stalk juice fragrance is slightly lost but lost less, and clear juice fragrance 0.5 μm prepared does not almost have loss compared with natural juice.In bin stability, after storage at normal temperatures 10 months, there is precipitation in the subsider juice that 0.50 μm of film prepares, and 0.05 μm, and any muddiness and deposited phenomenon does not all occur in the subsider juice that 0.20 μm of film prepares, and clear stable is good.By Integrated comparative, in storage-stable, 0.05 μm, 0.20 μm is attained by satisfied effect, but considers that 0.05 μm of membrane filtration fragrance loss is big and clear juice yield is on the low side.It is thus determined that the optimal pore diameter that 0.20 μm is clarification corn stalk juice.
(8) ultra high temperature short time sterilization: adopt 135 DEG C of high temperature above sterilization 8s；
(9) filling and sealing: after container filling is cleaned with automatic bottle cleaning machine, the product 90 DEG C of filling and sealings while hot after sterilization the bottle that falls；
(10) cooling: the product after fill is cooled to room temperature and obtains described maize stem beverage；
Described maize stem beverage is after filling and sealing, cooling, by carrying out being packaged into storehouse after air-dry, inspection, set mark, contracting mark, coding.
The present invention is made by the allotment of corn stalk natural juice, Semen Maydis clear juice natural juice, citric acid and sucrose, by repeatedly allocating, to determine the optimum formula of maize stem beverage beverage；
The formulation selection experiment of corn stalk juice beverage
Carry out with corn stalk natural juice (A), Semen Maydis clear juice natural juice (B), citric acid (C) and 4 factors of sucrose (D), L9(34) 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 (see table 4) to the product of different formulations according to color and luster, abnormal smells from the patient, mouthfeel, mark, determine the optimization formula of corn juice beverage according to appraisal result.
Table 4 sensory evaluation scores standard
| Reference standard (100 points) | Color and luster (30 points) | Fragrance (30 points) | Mouthfeel (40 points) |
| Excellent | Faint yellow, non-variegation, uniform color (26 ~ 30) | 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 deep or slightly shallow (20 ~ 25) | Fragrance is thin, slightly taste (22 ~ 26) | Sour-sweet degree is better, and mouthfeel is slightly coarse, tasty and refreshing not (30 ~ 35) |
| Difference | Color is too shallow or too deep, has variegated (0 ~ 19) | Without fragrance, there are denseer steaming and decocting taste or abnormal flavour (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 A2B1C2D1, i.e. corn stalk natural juice 20%, Semen Maydis clear juice natural juice 4%, citric acid 1.5g/L (0.15%), sucrose 3%.
Corn stalk natural juice is first passed through centrifugal filtration by the present invention, remove the impurity in natural juice, then adopt 0.05 μm of-0.5 μm of ceramic membrane that the corn stalk beverage after allotment is filtered again, to remove the macromolecular substances that the overwhelming majority causes the later stage to precipitate, so, the corn stalk natural juice prepared does not have any muddiness and deposited phenomenon.
The Contrast on effect experiment that microfiltration of ceramic membrane and tradition enzymolysis are clarified
In order to inquire into the superiority of membrane filter method, it is contrasted with tradition enzymatic isolation method, compare the light transmittance after the two clarification, sense organ and stability.
1. microfiltration of ceramic membrane clarification: natural juice → 200 order filtration → microfiltration of ceramic membrane → clear juice → sterilizing bottling
2. tradition enzymolysis clarification: natural juice → enzymolysis → enzyme denaturing → centrifugal filtration → sterilizing bottling
(ceramic membrane selects 0.20 μm of film, and operation pressure is 0.2MPa, and temperature is 30 DEG C, 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 that microfiltration of ceramic membrane is clarified with tradition enzymolysis is as shown in Figure 1.
The contrast of table 2 organoleptic quality and stability
| Sample | Outward appearance | Local flavor | Stability |
| Corn stalk natural juice | Yellow, muddiness, opaque | Local flavor is obvious, free from extraneous odour | Precipitate after 10 months |
| Enzyme process subsider juice | Faint yellow, clarification, transparent | Local flavor is slightly weaker, and micro-have abnormal flavour | Precipitate after 10 months |
| Ceramic membrane subsider juice | Faint yellow, limpid, bright | Local flavor is obvious, free from extraneous odour | Precipitation is had no after 10 months |
From above analysis it can be seen that clarify corn stalk juice beverage with ceramic membrane be all substantially better than tradition enzymatic isolation method light transmittance, sense organ or storage stability.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention.
Claims (1)
1. the manufacture method of a maize stem beverage, it is characterised in that: described maize stem beverage is to be prepared from by the raw material of following ratio by weight configuration: corn stalk natural juice 20%, Semen Maydis clear juice natural juice 4%, 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 pest and disease damage, the corn stalk raw material that has no mechanical damage；
(2) defoliation cleans: by corn stalk raw material defoliation, soaks 30min, and repeatedly rinses, wash silt and the impurity on corn stalk surface in clear water；
(3) squeezing extracting juice: described squeezing extracting juice comprises twice squeezing, is undertaken cleaned corn stalk squeezing extracting juice for the first time, carries out twice pressing, improve corn stalk juice crushing juice rate after then carrying out high temperature spray with 100 DEG C of hot water,
(4) color fixative: corn stalk natural juice is added the ascorbic acid of 0.03% immediately and stirs and carry out color fixative after squeezing out, it is prevented that brown stain；
(5) coarse filtration: be centrifuged corn stalk natural juice centrifuge filtering, more than pad 80 orders nylon cloth in described centrifuge, remove the impurity in natural juice, flux when improving later stage membrane filtration also reduces fouling membrane；
(6) allotment: add the potassium sorbate of 0.02% toward corn stalk natural juice after, then be proportionally added into Semen Maydis clear juice, sucrose, citric acid and water and stir；
(7) microfiltration of ceramic membrane: adopt 0.20 μm of ceramic membrane to be filtered, to remove the macromolecular substances that the overwhelming majority causes the later stage to precipitate；
(8) ultra high temperature short time sterilization: adopt 135 DEG C of high temperature above sterilization 8s；
(9) filling and sealing: after container filling is cleaned with automatic bottle cleaning machine, the product 90 DEG C of filling and sealings while hot after sterilization the bottle that falls；
(10) cooling: the product after fill is cooled to room temperature and obtains described maize stem beverage；
(11) described maize stem beverage is after filling and sealing, cooling, by carrying out being packaged into storehouse after air-dry, inspection, set mark, contracting mark, coding.
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| 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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2013
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Patent 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 |
Non-Patent Citations (2)
| Title |
|---|
| 玉米秸秆汁营养效价及其原生态秸秆汁饮料生产新工艺研发;范娟等;《2010全国农作物秸秆综合利用研讨会暨新技术新产品交流会》;20110620;第77页第1.2.2.1、1.2.2.2小节，第84页第3.2小节 * |
| 玉米秸秆饮料营养成分与生产工艺流程研究;范娟等;《江苏农业科学》(第01期);第1.3小节 * |
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