CN103750467A - Corn drink and preparation method thereof - Google Patents
Corn drink and preparation method thereof Download PDFInfo
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- CN103750467A CN103750467A CN201410043039.1A CN201410043039A CN103750467A CN 103750467 A CN103750467 A CN 103750467A CN 201410043039 A CN201410043039 A CN 201410043039A CN 103750467 A CN103750467 A CN 103750467A
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- 238000002360 preparation 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 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- -1 sucrose ester Chemical class 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 1
- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
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- 206010030113 Oedema Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
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- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 239000002285 corn oil Substances 0.000 description 1
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- 235000009566 rice Nutrition 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 235000010374 vitamin B1 Nutrition 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a corn drink and a preparation method thereof. The corn drink comprises the following raw materials: corn, white granulated sugar, citric acid, honey, carboxymethyl cellulose, sucrose ester, gelatin, agar and water. The preparation method comprises the steps of selecting raw materials, killing the activity of enzyme, scraping and taking grains, pulping, filtering, preparing, homogenizing, canning, sterilizing, cooling and packaging. The corn drink and the preparation method thereof have the characteristics that the corn drink is light yellow, has smooth taste, unique flavor, typical corn fragrance, uniform tissue without layers, no impurities and stable variety, and is easily digested and absorbed; the product has rich nutrition, has the health-care effect of strengthening brain and preventing senility, reducing blood pressure, reducing serum cholesterase, preventing and resisting cancer, and is suitable for both the young and the old; the corn drink maximally keeps the corn nutrition and flavor, and is a natural, green, healthy drink with high nutrition value; the preparation method is reasonable in procedure, simply, short in production period and suitable for industrial production.
Description
Technical field
The invention belongs to a kind of beverage processing field, be specifically related to a kind of corn beverage and preparation method thereof.
Background technology
In this year, become more meticulous and bring the worry of rich man's disease along with the raising of people's living standard with to diet, corn, and this has long edible traditional cereal coarse food grain in China, through modern technologies processing and commercial packing, becomes the favorite in market.Corn contains multiple human body essential amino acid, can promote people's brain cell eubolism, is conducive to get rid of the ammonia in brain tissue.In the plumule of corn and pollen, contain a large amount of vitamin Es and vitamin C, can strengthen people's muscle power and endurance, the elderly often eats corn product delaying sanility.The contained nutriment of maize point has the metabolism of the human body of enhancing, adjusts nervous function.Can play and make skin delicacy smooth, suppress, delay wrinkle generation effect.That according to medical college of Harvard University in 1994, does together with many research centers studies show that, lutern and the zeaxanthin of picked-up higher amount can reduce by 43% and suffer from the probability that old macula lutea venereal disease becomes.Corn contains lutern, zeaxanthin, and especially the latter's content is richer, and therefore corn can say the splendid supplements that anti-eyes are aging.Corn has the effect of appetizing and reducing blood lipid in tune, reduction serum cholesterol.It is relevant with their main edible corn that Central America American Indian is difficult for suffering from hypertension.During corn institute is fatty, more than 50% be linoleic acid, also contain sitosterol, lecithin, vitamin E and abundant vitamin B1, B2, B6 etc., therefore corn oil can reduce serum cholesterol, the generation of preventing hypertension and coronary heart disease.The traditional Chinese medical science thinks, the flat taste of corn is sweet, has the effects such as appetizing, invigorating the spleen, dehumidifying, diuresis, cures mainly diarrhoea, indigestion, oedema etc.According to trophic analysis, corn contains carbohydrate, protein, carrotene, lutern, zeaxanthin, phosphorus, magnesium, potassium, zinc etc.
Corn, as one of cereal of breed breeding most study, has the multiple kinds such as corn, waxy corn, Qarnet rice.Follow not enriching constantly of Types of Maize, the congee drink culture of integrated China, through the lifting of modern biotechnology and engineering, corn beverage not only can retain abundant dietary fiber, also having fresh and sweet corn characteristic remembers and the features such as instant edible, win liking of consumers in general, become a new highlight in corn processing eyes.In currently available technology, although corn beverage mouthfeel is popular, less stable.
Summary of the invention
The object of the present invention is to provide a kind of corn beverage and preparation method thereof, delicate mouthfeel, unique flavor, have good health-care effect, is the cereal coarse food grain beverage that a new generation is natural, green, healthy, be of high nutritive value.
The technical scheme of corn beverage of the present invention is achieved in that a kind of corn beverage, in weight portion, its component is: 730～850 parts of corns, 85～115 parts of white granulated sugars, 1～3 part of citric acid, 8～14 parts of honey, 0.02～1.5 part of carboxymethyl cellulose, 0.5～1.5 part of sucrose ester, 0.4～1.2 part, gelatin, 2.0～3.0 parts, agar.
And the weight portion of described corn beverage is preferably: 790～810 parts of corns, 90～105 parts of white granulated sugars, 1.5～2.5 parts of citric acids, 10～12 parts of honey, 0.05～0.2 part of carboxymethyl cellulose, 0.8～1.2 part of sucrose ester, 0.6～1.0 part, gelatin, 2.2～2.8 parts, agar.
Optimum weight part of described corn beverage is: 800 parts of corns, 100 parts of white granulated sugars, 2 parts of citric acids, 12 parts of honey, 0.1 part of carboxymethyl cellulose, 0.9 part of sucrose ester, 0.8 part, gelatin, 2.4 parts, agar.
Above-mentioned corn beverage is realized by following steps:
(1) raw material is selected: select fresh and tender full, be golden yellow, without disease and pest, without the fresh corn rotting, then by corn husk coat, must stripping clean, and clean with clear water;
(2) enzyme that goes out: corn ear is put into boiling water boiling 5～10min;
(3) scrape grain and get grain: scrape grain with automatic scraping grain machine;
(4) making beating is filtered: the iblet weighing up is added to water, with beater making beating, then use colloidal grinding, feed liquid separates with centrifuge, removes residue, then uses 120 order filtered through gauze, and it is standby that the juice of clarification injects tank;
(5) allotment: first white granulated sugar, carboxymethyl cellulose, sucrose ester, gelatin, agar thermosol are filtered, cooling after, together add material-compound tank with citric acid, honey, stir;
(6) homogeneous: the batching for preparing, mixes is joined in high pressure homogenizer to homogeneous twice;
(7) tinning sterilization: the juice after homogeneous adopts automatic filling machine to carry out filling and sealing, then, adopts high temperature instantaneous sterilization, and sterilization temperature is 121 ℃, time 30sec;
(8) cooling packing: the beverage segmentation after sterilization is cooled to below 40 ℃, deposits check product after a week in 37 ℃ of heat rooms, then packing is sold;
Homogenization pressure in step (6) is 20～35MPa, homogenizing time 10～15min.
Compared with prior art, the present invention has the following advantages: this product is light yellow, delicate mouthfeel, and unique flavor, and with certain corn fragrant, even tissue is without layering, free from admixture, stable variety, absorption easy to digest; Nutritious, have brain tonic anti-aging, hypotensive, reduce serum cholesterol, cancer-prevent and anticancer effect, all-ages; Having retained to greatest extent nutritional labeling and the local flavor of corn, is drink natural, green, healthy, that be of high nutritive value; Preparation method's operation is reasonable, makes simply, with short production cycle, is applicable to suitability for industrialized production.
The specific embodiment
Embodiment 1
A kind of corn beverage, in weight portion, its component is: 730 parts of corns, 85 parts of white granulated sugars, 1 part of citric acid, 8 parts of honey, 0.02 part of carboxymethyl cellulose, 0.5 part of sucrose ester, 0.4 part, gelatin, 2.0 parts, agar.
Above-mentioned corn beverage is realized by following steps:
(1) raw material is selected: select fresh and tender full, be golden yellow, without disease and pest, without 730 parts of the fresh corns rotting, then by corn husk coat, must stripping clean, and clean with clear water;
(2) enzyme that goes out: corn ear is put into boiling water boiling 5min;
(3) scrape grain and get grain: scrape grain with automatic scraping grain machine;
(4) making beating is filtered: the iblet weighing up is added to 500 parts, water, with beater making beating, then use colloidal grinding, feed liquid separates with centrifuge, removes residue, then uses 120 order filtered through gauze, and it is standby that the juice of clarification injects tank;
(5) allotment: first 2.0 parts of thermosols of 85 parts of white granulated sugars, 0.02 part of carboxymethyl cellulose, 0.5 part of sucrose ester, 0.4 part, gelatin, agar are filtered, cooling after, together add material-compound tank with 8 parts of 1 part of citric acids, honey, stir;
(6) homogeneous: the batching for preparing, mixes is joined to homogeneous twice in high pressure homogenizer, and homogenization pressure is 20MPa, homogenizing time 15min;
(7) tinning sterilization: the juice after homogeneous adopts automatic filling machine to carry out filling and sealing, then, adopts high temperature instantaneous sterilization, and sterilization temperature is 121 ℃, time 30sec;
(8) cooling packing: the beverage segmentation after sterilization is cooled to below 40 ℃, deposits check product after a week in 37 ℃ of heat rooms, then packing is sold;
Embodiment 2
A kind of corn beverage, in weight portion, its component is: 850 parts of corns, 115 parts of white granulated sugars, 3 parts of citric acids, 14 parts of honey, 1.5 parts of carboxymethyl celluloses, 1.5 parts of sucrose esters, 1.2 parts, gelatin, 3.0 parts, agar.
Above-mentioned corn beverage is realized by following steps:
(1) raw material is selected: select fresh and tender full, be golden yellow, without disease and pest, without 850 parts of the fresh corns rotting, then by corn husk coat, must stripping clean, and clean with clear water;
(2) enzyme that goes out: corn ear is put into boiling water boiling 10min;
(3) scrape grain and get grain: scrape grain with automatic scraping grain machine;
(4) making beating is filtered: the iblet weighing up is added to 650 parts, water, with beater making beating, then use colloidal grinding, feed liquid separates with centrifuge, removes residue, then uses 120 order filtered through gauze, and it is standby that the juice of clarification injects tank;
(5) allotment: first 3.0 parts of thermosols of 115 parts of white granulated sugars, 1.5 parts of carboxymethyl celluloses, 1.5 parts of sucrose esters, 1.2 parts, gelatin, agar are filtered, cooling after, together add material-compound tank with 14 parts of 3 parts of citric acids, honey, stir;
(6) homogeneous: the batching for preparing, mixes is joined to homogeneous twice in high pressure homogenizer, and homogenization pressure is 35MPa, homogenizing time 10min;
(7) tinning sterilization: the juice after homogeneous adopts automatic filling machine to carry out filling and sealing, then, adopts high temperature instantaneous sterilization, and sterilization temperature is 121 ℃, time 30sec;
(8) cooling packing: the beverage segmentation after sterilization is cooled to below 40 ℃, deposits check product after a week in 37 ℃ of heat rooms, then packing is sold;
Embodiment 3
A kind of corn beverage, in weight portion, its component is:: 790 parts of corns, 90 parts of white granulated sugars, 1.5 parts of citric acids, 10 parts of honey, 0.05 part of carboxymethyl cellulose, 0.8 part of sucrose ester, 0.6 part, gelatin, 2.2 parts, agar.
Above-mentioned corn beverage is realized by following steps:
(1) raw material is selected: select fresh and tender full, be golden yellow, without disease and pest, without 790 parts of the fresh corns rotting, then by corn husk coat, must stripping clean, and clean with clear water;
(2) enzyme that goes out: corn ear is put into boiling water boiling 7min;
(3) scrape grain and get grain: scrape grain with automatic scraping grain machine;
(4) making beating is filtered: the iblet weighing up is added to 530 parts, water, with beater making beating, then use colloidal grinding, feed liquid separates with centrifuge, removes residue, then uses 120 order filtered through gauze, and it is standby that the juice of clarification injects tank;
(5) allotment: first 2.2 parts of thermosols of 90 parts of white granulated sugars, 0.05 part of carboxymethyl cellulose, 0.8 part of sucrose ester, 0.6 part, gelatin, agar are filtered, cooling after, together add material-compound tank with 10 parts of 1.5 parts of citric acids, honey, stir;
(6) homogeneous: the batching for preparing, mixes is joined to homogeneous twice in high pressure homogenizer, and homogenization pressure is 25MPa, homogenizing time 13min;
(7) tinning sterilization: the juice after homogeneous adopts automatic filling machine to carry out filling and sealing, then, adopts high temperature instantaneous sterilization, and sterilization temperature is 121 ℃, time 30sec;
(8) cooling packing: the beverage segmentation after sterilization is cooled to below 40 ℃, deposits check product after a week in 37 ℃ of heat rooms, then packing is sold;
Embodiment 4
A kind of corn beverage, in weight portion, its component is:: 810 parts of corns, 105 parts of white granulated sugars, 2.5 parts of citric acids, 12 parts of honey, 0.2 part of carboxymethyl cellulose, 1.2 parts of sucrose esters, 1.0 parts, gelatin, 2.8 parts, agar.
Above-mentioned corn beverage is realized by following steps:
(1) raw material is selected: select fresh and tender full, be golden yellow, without disease and pest, without 810 parts of the fresh corns rotting, then by corn husk coat, must stripping clean, and clean with clear water;
(2) enzyme that goes out: corn ear is put into boiling water boiling 9min;
(3) scrape grain and get grain: scrape grain with automatic scraping grain machine;
(4) making beating is filtered: the iblet weighing up is added to 600 parts, water, with beater making beating, then use colloidal grinding, feed liquid separates with centrifuge, removes residue, then uses 120 order filtered through gauze, and it is standby that the juice of clarification injects tank;
(5) allotment: first 2.8 parts of thermosols of 105 parts of white granulated sugars, 0.2 part of carboxymethyl cellulose, 1.2 parts of sucrose esters, 1.0 parts, gelatin, agar are filtered, cooling after, together add material-compound tank with 12 parts of 2.5 parts of citric acids, honey, stir;
(6) homogeneous: the batching for preparing, mixes is joined to homogeneous twice in high pressure homogenizer, and homogenization pressure is 31MPa, homogenizing time 11min;
(7) tinning sterilization: the juice after homogeneous adopts automatic filling machine to carry out filling and sealing, then, adopts high temperature instantaneous sterilization, and sterilization temperature is 121 ℃, time 30sec;
(8) cooling packing: the beverage segmentation after sterilization is cooled to below 40 ℃, deposits check product after a week in 37 ℃ of heat rooms, then packing is sold;
Embodiment 5
A kind of corn beverage, in weight portion, its component is: 800 parts of corns, 100 parts of white granulated sugars, 2 parts of citric acids, 12 parts of honey, 0.1 part of carboxymethyl cellulose, 0.9 part of sucrose ester, 0.8 part, gelatin, 2.4 parts, agar.
Above-mentioned corn beverage is realized by following steps:
(1) raw material is selected: select fresh and tender full, be golden yellow, without disease and pest, without 800 parts of the fresh corns rotting, then by corn husk coat, must stripping clean, and clean with clear water;
(2) enzyme that goes out: corn ear is put into boiling water boiling 8min;
(3) scrape grain and get grain: scrape grain with automatic scraping grain machine;
(4) making beating is filtered: the iblet weighing up is added to 580 parts, water, with beater making beating, then use colloidal grinding, feed liquid separates with centrifuge, removes residue, then uses 120 order filtered through gauze, and it is standby that the juice of clarification injects tank;
(5) allotment: first 2.4 parts of thermosols of 100 parts of white granulated sugars, 0.1 part of carboxymethyl cellulose, 0.9 part of sucrose ester, 0.8 part, gelatin, agar are filtered, cooling after, together add material-compound tank with 12 parts of 2 parts of citric acids, honey, stir;
(6) homogeneous: the batching for preparing, mixes is joined to homogeneous twice in high pressure homogenizer, and homogenization pressure is 27MPa, homogenizing time 12min;
(7) tinning sterilization: the juice after homogeneous adopts automatic filling machine to carry out filling and sealing, then, adopts high temperature instantaneous sterilization, and sterilization temperature is 121 ℃, time 30sec;
(8) cooling packing: the beverage segmentation after sterilization is cooled to below 40 ℃, deposits check product after a week in 37 ℃ of heat rooms, then packing is sold;
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a corn beverage, it is characterized in that, in weight portion, its component is: 730～850 parts of corns, 85～115 parts of white granulated sugars, 1～3 part of citric acid, 8～14 parts of honey, 0.02～1.5 part of carboxymethyl cellulose, 0.5～1.5 part of sucrose ester, 0.4～1.2 part, gelatin, 2.0～3.0 parts, agar.
2. corn beverage as claimed in claim 1, it is characterized in that, the weight portion of described component is: 790～810 parts of corns, 90～105 parts of white granulated sugars, 1.5～2.5 parts of citric acids, 10～12 parts of honey, 0.05～0.2 part of carboxymethyl cellulose, 0.8～1.2 part of sucrose ester, 0.6～1.0 part, gelatin, 2.2～2.8 parts, agar.
3. corn beverage as claimed in claim 2, is characterized in that, the weight portion of described component is: 800 parts of corns, 100 parts of white granulated sugars, 2 parts of citric acids, 12 parts of honey, 0.1 part of carboxymethyl cellulose, 0.9 part of sucrose ester, 0.8 part, gelatin, 2.4 parts, agar.
4. claim 1～3 preparation method of described corn beverage arbitrarily, is characterized in that, comprises the following steps:
(1) raw material is selected: select fresh and tender full, be golden yellow, without disease and pest, without the fresh corn rotting, then by corn husk coat, must stripping clean, and clean with clear water;
(2) enzyme that goes out: corn ear is put into boiling water boiling 5～10min;
(3) scrape grain and get grain: scrape grain with automatic scraping grain machine;
(4) making beating is filtered: the iblet weighing up is added to water, with beater making beating, then use colloidal grinding, feed liquid separates with centrifuge, removes residue, then uses 120 order filtered through gauze, and it is standby that the juice of clarification injects tank;
(5) allotment: first white granulated sugar, carboxymethyl cellulose, sucrose ester, gelatin, agar thermosol are filtered, cooling after, together add material-compound tank with citric acid, honey, stir;
(6) homogeneous: the batching for preparing, mixes is joined in high pressure homogenizer to homogeneous twice;
(7) tinning sterilization: the juice after homogeneous adopts automatic filling machine to carry out filling and sealing, then, adopts high temperature instantaneous sterilization, and sterilization temperature is 121 ℃, time 30sec;
(8) cooling packing: the beverage segmentation after sterilization is cooled to below 40 ℃, deposits check product after a week in 37 ℃ of heat rooms, then packing is sold.
5. the preparation method of corn beverage as claimed in claim 4, is characterized in that, the homogenization pressure in step (6) is 20～35MPa, homogenizing time 10～15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410043039.1A CN103750467A (en) | 2014-01-29 | 2014-01-29 | Corn drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410043039.1A CN103750467A (en) | 2014-01-29 | 2014-01-29 | Corn drink and preparation method thereof |
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| CN103750467A true CN103750467A (en) | 2014-04-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403126A (en) * | 2019-07-05 | 2019-11-05 | 孙博琳 | A kind of fresh corn congee and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048216A (en) * | 2009-10-31 | 2011-05-11 | 张俭永 | Method for processing healthy corn beverage |
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2014
- 2014-01-29 CN CN201410043039.1A patent/CN103750467A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048216A (en) * | 2009-10-31 | 2011-05-11 | 张俭永 | Method for processing healthy corn beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403126A (en) * | 2019-07-05 | 2019-11-05 | 孙博琳 | A kind of fresh corn congee and preparation method thereof |
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Application publication date: 20140430 |