CN103815486A - Processing technology of roasting-type corn beverage - Google Patents
Processing technology of roasting-type corn beverage Download PDFInfo
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- CN103815486A CN103815486A CN201410071899.6A CN201410071899A CN103815486A CN 103815486 A CN103815486 A CN 103815486A CN 201410071899 A CN201410071899 A CN 201410071899A CN 103815486 A CN103815486 A CN 103815486A
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 91
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 90
- 235000005822 corn Nutrition 0.000 title claims abstract description 90
- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 238000001914 filtration Methods 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims description 15
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 7
- 229920002581 Glucomannan Polymers 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 7
- 229940046240 glucomannan Drugs 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
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- 238000009413 insulation Methods 0.000 claims description 7
- 239000000252 konjac Substances 0.000 claims description 7
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- 239000002994 raw material Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 208000003643 Callosities Diseases 0.000 abstract 2
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 2
- 230000008021 deposition Effects 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- 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)
Abstract
The invention discloses a processing technology of a roasting-type corn beverage. A preparation method of the roasting-type corn beverage includes roasting corns; mixing and dipping; pulping; filtering; gelatinizing; blending; homogenizing and sterilizing. The processing technology is characterized in that: the product of the processing technology has a specific corn yellow color, and is fragrant, sweet and tasty; the product is uniform in tissue state and is emulsible; the product is free of deposition and layered phenomena, has a long shelf life; the product has a flavor special for roasted corn and has a high juicing rate; the product reserves original nutrition value and healthcare effects of corns; and the processing technology is simple and is suitable for industrial production.
Description
Technical field
The invention belongs to a kind of beverage processing field, be specifically related to a kind of processing technology of roasting-type corn beverage.
Background technology
Corn is that a kind of output is higher, the more rich grain of nutrition, is called as gold crop in the world, is one of good health and a long life food.At every 100g corn, contain protein 8.4g, vitamin 1.5g, and be rich in and can reduce cholesterol in blood of human body, can the arterial vascular linoleic acid of softening, and the anticancer trace element such as selenium, magnesium, iron.Traditional Chinese medicine and Chinese traditional herbs are learned and are thought: corn also have quench one's thirst, effect of diuresis, removing toxic substances, often edible, very useful to human body.
In prior art, corn is made beverage the difficulty of a lot of technology, and because corn particle is large, epidermis is hard, and content of starch is high, by the conventional method hot water extracting of directly pulling an oar, the corn juice taste bad will of making.And corn is baked to rear immersion, and the method for making beating lixiviate, filtration is processed, and not only crushing juice rate is high, and has unique roasted corn fragrance.
Summary of the invention
The object of the present invention is to provide a kind of processing technology of roasting-type corn beverage, fresh corn is processed after overbaking again, the corn beverage processing has unique roasted corn taste, and crushing juice rate is high, preserves original variations of chemical constituents in maize and effect.
The technical scheme of the processing technology of a kind of roasting-type corn beverage of the present invention is achieved in that
(1) corn bakes: the corn after removal of impurities is put into far-infrared oven, toasts 18～25min at 155～165 ℃, to remove raw corn taste;
(2) mix soak: the corn through baking and without the corn baking by quality 5～6:4～5 mix, add 4 times to the water of raw material, in 50～60 ℃ of water-baths, soak 140～160min;
(3) defibrination: add defibrination after 15 times of water toward soaked corn, then grind the particle of further broken starch with colloid mill;
(4) filter: the slurries after defibrination are first filtered with 40 mesh sieves, then with 120 mesh sieves filtrations;
(5) gelatinization: the slurries after filtering are heated to 80 ℃ of insulation 20min, make the abundant gelatinization of starch;
(6) allotment: add after mixing up in advance the mixed liquor filtration of the white granulated sugar that dissolved, compound stabilizer;
(7) homogeneous: mixed liquor is cooled to 65 ℃, utilizes homogenizer to carry out high-pressure homogeneous, homogenization pressure is 25MPa;
(8) sterilization: the corn beverage after homogeneous packs (250mL/ bottle) in glass beverage bottle into, adds a cover rear sterilization (90 ℃, 30min), then naturally cooling.
In step (1), be to toast 20min at 160 ℃.
Corn through baking in step (2) and be 6:4 without the mass ratio of the corn baking.
In step (2), be to soak 150min in 55 ℃ of water-baths.
In step (6) mixed stabilizer refer to xanthans .1%, konjac glucomannan 0.015%, guar gum 0.15%, emulsification salt 0.04%.
In step (7), homogenizing time is 20～30min.
A kind of processing technology of roasting-type corn beverage realizes by following steps:
Compared with prior art, the present invention has the following advantages: the product that the present invention produces is the peculiar yellow of corn, fragrant and sweet good to eat, and structural state homogeneous is milkiness shape, not precipitation and lamination, long shelf-life; There is the distinctive local flavor of roasted corn and crushing juice rate high; Preserve the former nutritious and health-care effect of corn, processing technology is simple, can carry out suitability for industrialized production.
The specific embodiment
Embodiment 1
A kind of processing technology of roasting-type corn beverage realizes by following steps:
(1) corn bakes: the corn after removal of impurities is put into far-infrared oven, toasts 20min at 160 ℃, to remove raw corn taste;
(2) mix soak: the corn through baking and without the corn baking by quality 6:4 mix, add 4 times to the water of raw material, in 55 ℃ of water-baths, soak 150min;
(3) defibrination: add defibrination after 15 times of water toward soaked corn, then grind the particle of further broken starch with colloid mill;
(4) filter: the slurries after defibrination are first filtered with 40 mesh sieves, then with 120 mesh sieves filtrations;
(5) gelatinization: the slurries after filtering are heated to 80 ℃ of insulation 20min, make the abundant gelatinization of starch;
(6) allotment: add after mixing up in advance the mixed liquor filtration of the white granulated sugar 5% that dissolved, xanthans .1%, konjac glucomannan 0.015%, guar gum 0.15%, emulsification salt 0.04%;
(7) homogeneous: mixed liquor is cooled to 65 ℃, utilizes homogenizer to carry out high-pressure homogeneous, homogenization pressure is 25MPa, and homogenizing time is 20min;
(8) sterilization: the corn beverage after homogeneous packs (250mL/ bottle) in glass beverage bottle into, adds a cover rear sterilization (90 ℃, 30min), then naturally cooling.
Embodiment 2
A kind of processing technology of roasting-type corn beverage realizes by following steps:
(1) corn bakes: the corn after removal of impurities is put into far-infrared oven, toasts 20min at 160 ℃, to remove raw corn taste;
(2) mix soak: the corn through baking and without the corn baking by quality 6:4 mix, add 4 times to the water of raw material, in 55 ℃ of water-baths, soak 150min;
(3) defibrination: add defibrination after 15 times of water toward soaked corn, then grind the particle of further broken starch with colloid mill;
(4) filter: the slurries after defibrination are first filtered with 40 mesh sieves, then with 120 mesh sieves filtrations;
(5) gelatinization: the slurries after filtering are heated to 80 ℃ of insulation 20min, make the abundant gelatinization of starch;
(6) allotment: add after mixing up in advance the mixed liquor filtration of the white granulated sugar 5% that dissolved, xanthans .1%, konjac glucomannan 0.015%, guar gum 0.15%, emulsification salt 0.04%;
(7) homogeneous: mixed liquor is cooled to 65 ℃, utilizes homogenizer to carry out high-pressure homogeneous, homogenization pressure is 25MPa, and homogenizing time is 25min;
(8) sterilization: the corn beverage after homogeneous packs (250mL/ bottle) in glass beverage bottle into, adds a cover rear sterilization (90 ℃, 30min), then naturally cooling.
Embodiment 3
A kind of processing technology of roasting-type corn beverage realizes by following steps:
(1) corn bakes: the corn after removal of impurities is put into far-infrared oven, toasts 20min at 160 ℃, to remove raw corn taste;
(2) mix soak: the corn through baking and without the corn baking by quality 6:4 mix, add 4 times to the water of raw material, in 55 ℃ of water-baths, soak 150min;
(3) defibrination: add defibrination after 15 times of water toward soaked corn, then grind the particle of further broken starch with colloid mill;
(4) filter: the slurries after defibrination are first filtered with 40 mesh sieves, then with 120 mesh sieves filtrations;
(5) gelatinization: the slurries after filtering are heated to 80 ℃ of insulation 20min, make the abundant gelatinization of starch;
(6) allotment: add after mixing up in advance the mixed liquor filtration of the white granulated sugar 5% that dissolved, xanthans .1%, konjac glucomannan 0.015%, guar gum 0.15%, emulsification salt 0.04%;
(7) homogeneous: mixed liquor is cooled to 65 ℃, utilizes homogenizer to carry out high-pressure homogeneous, homogenization pressure is 25MPa, and homogenizing time is 30min;
(8) sterilization: the corn beverage after homogeneous packs (250mL/ bottle) in glass beverage bottle into, adds a cover rear sterilization (90 ℃, 30min), then naturally cooling.
Embodiment 4
A kind of processing technology of roasting-type corn beverage realizes by following steps:
(1) corn bakes: the corn after removal of impurities is put into far-infrared oven, toasts 25min at 155 ℃, to remove raw corn taste;
(2) mix soak: the corn through baking and without the corn baking by quality 6:5 mix, add 4 times to the water of raw material, in 50 ℃ of water-baths, soak 160min;
(3) defibrination: add defibrination after 15 times of water toward soaked corn, then grind the particle of further broken starch with colloid mill;
(4) filter: the slurries after defibrination are first filtered with 40 mesh sieves, then with 120 mesh sieves filtrations;
(5) gelatinization: the slurries after filtering are heated to 80 ℃ of insulation 20min, make the abundant gelatinization of starch;
(6) allotment: add after mixing up in advance the mixed liquor filtration of the white granulated sugar 5% that dissolved, xanthans .1%, konjac glucomannan 0.015%, guar gum 0.15%, emulsification salt 0.04%;
(7) homogeneous: mixed liquor is cooled to 65 ℃, utilizes homogenizer to carry out high-pressure homogeneous, homogenization pressure is 25MPa, and homogenizing time is 25min;
(8) sterilization: the corn beverage after homogeneous packs (250mL/ bottle) in glass beverage bottle into, adds a cover rear sterilization (90 ℃, 30min), then naturally cooling.
Embodiment 5
A kind of processing technology of roasting-type corn beverage realizes by following steps:
(1) corn bakes: the corn after removal of impurities is put into far-infrared oven, toasts 18min at 165 ℃, to remove raw corn taste;
(2) mix soak: the corn through baking and without the corn baking by quality 5:4 mix, add 4 times to the water of raw material, in 60 ℃ of water-baths, soak 140min;
(3) defibrination: add defibrination after 15 times of water toward soaked corn, then grind the particle of further broken starch with colloid mill;
(4) filter: the slurries after defibrination are first filtered with 40 mesh sieves, then with 120 mesh sieves filtrations;
(5) gelatinization: the slurries after filtering are heated to 80 ℃ of insulation 20min, make the abundant gelatinization of starch;
(6) allotment: add after mixing up in advance the mixed liquor filtration of the white granulated sugar 5% that dissolved, xanthans .1%, konjac glucomannan 0.015%, guar gum 0.15%, emulsification salt 0.04%;
(7) homogeneous: mixed liquor is cooled to 65 ℃, utilizes homogenizer to carry out high-pressure homogeneous, homogenization pressure is 25MPa, and homogenizing time is 25min;
(8) sterilization: the corn beverage after homogeneous packs (250mL/ bottle) in glass beverage bottle into, adds a cover rear sterilization (90 ℃, 30min), then naturally cooling.
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 (6)
1. a processing technology for roasting-type corn beverage, is characterized in that, comprises the following steps:
(1) corn bakes: the corn after removal of impurities is put into far-infrared oven, toasts 18～25min at 155～165 ℃, to remove raw corn taste;
(2) mix soak: the corn through baking and without the corn baking by quality 5～6:4～5 mix, add 4 times to the water of raw material, in 50～60 ℃ of water-baths, soak 140～160min;
(3) defibrination: add defibrination after 15 times of water toward soaked corn, then grind the particle of further broken starch with colloid mill;
(4) filter: the slurries after defibrination are first filtered with 40 mesh sieves, then with 120 mesh sieves filtrations;
(5) gelatinization: the slurries after filtering are heated to 80 ℃ of insulation 20min, make the abundant gelatinization of starch;
(6) allotment: add after mixing up in advance the mixed liquor filtration of the white granulated sugar that dissolved, compound stabilizer;
(7) homogeneous: mixed liquor is cooled to 65 ℃, utilizes homogenizer to carry out high-pressure homogeneous, homogenization pressure is 25MPa;
(8) sterilization: the corn beverage after homogeneous packs (250mL/ bottle) in glass beverage bottle into, adds a cover rear sterilization (90 ℃, 30min), then naturally cooling.
2. the processing technology of a kind of roasting-type corn beverage as claimed in claim 1, is characterized in that, in step (1), is to toast 20min at 160 ℃.
3. the processing technology of a kind of roasting-type corn beverage as claimed in claim 1, is characterized in that, the corn through baking in step (2) and the mass ratio without the corn baking are 6:4.
4. the processing technology of a kind of roasting-type corn beverage as claimed in claim 1, is characterized in that, is to soak 150min in 55 ℃ of water-baths in step (2).
5. the processing technology of a kind of roasting-type corn beverage as claimed in claim 1, is characterized in that, in step (6) mixed stabilizer refer to xanthans .1%, konjac glucomannan 0.015%, guar gum 0.15%, emulsification salt 0.04%.
6. the processing technology of a kind of roasting-type corn beverage as claimed in claim 1, is characterized in that, in step (7), homogenizing time is 20～30min.
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| CN201410071899.6A CN103815486A (en) | 2014-02-28 | 2014-02-28 | Processing technology of roasting-type corn beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410071899.6A CN103815486A (en) | 2014-02-28 | 2014-02-28 | Processing technology of roasting-type corn beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106167740A (en) * | 2016-08-15 | 2016-11-30 | 河南中烟工业有限责任公司 | A kind of roasted corn essence, its preparation method and the application in Medicated cigarette |
| CN106819746A (en) * | 2017-02-22 | 2017-06-13 | 新疆农业大学 | A kind of preparation method of the miscellaneous beverage of corn ripple |
| CN109221828A (en) * | 2018-07-18 | 2019-01-18 | 莫祎 | A kind of baking corn coconut milk and preparation method thereof |
| CN109221854A (en) * | 2018-10-30 | 2019-01-18 | 莫代任 | A kind of baking corn beverage and preparation method thereof |
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| CN1849939A (en) * | 2006-02-13 | 2006-10-25 | 兰林 | Formula of maize milk and production method |
| WO2007052153A2 (en) * | 2005-09-09 | 2007-05-10 | Agri-Food Pursuits, Inc. | Food grade antioxidant and flavorant from roasted wheat malt |
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2014
- 2014-02-28 CN CN201410071899.6A patent/CN103815486A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2007052153A2 (en) * | 2005-09-09 | 2007-05-10 | Agri-Food Pursuits, Inc. | Food grade antioxidant and flavorant from roasted wheat malt |
| CN1849939A (en) * | 2006-02-13 | 2006-10-25 | 兰林 | Formula of maize milk and production method |
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| 岳春，等: "焙烤型玉米汁饮料的研究", 《饮料工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106167740A (en) * | 2016-08-15 | 2016-11-30 | 河南中烟工业有限责任公司 | A kind of roasted corn essence, its preparation method and the application in Medicated cigarette |
| CN106167740B (en) * | 2016-08-15 | 2019-10-29 | 河南中烟工业有限责任公司 | A kind of roasted corn essence, preparation method and the application in cigarette |
| CN106819746A (en) * | 2017-02-22 | 2017-06-13 | 新疆农业大学 | A kind of preparation method of the miscellaneous beverage of corn ripple |
| CN109221828A (en) * | 2018-07-18 | 2019-01-18 | 莫祎 | A kind of baking corn coconut milk and preparation method thereof |
| CN109221854A (en) * | 2018-10-30 | 2019-01-18 | 莫代任 | A kind of baking corn beverage and preparation method thereof |
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Application publication date: 20140528 |