CN103829303A - 一种甜玉米浓浆及其制备工艺 - Google Patents
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Abstract
本发明提供了一种甜玉米浓浆及其制备工艺，它包括以下重量百分比的组分：甜玉米粒4～8%、白砂糖3～5%、复合稳定剂0.1～0.3%、麦芽糊精0.5-3%、甜玉米香精0.005-0.006%、余量为水；其中，复合稳定剂由黄原胶、乙二胺四乙酸二钠、三聚磷酸钠和蔗糖酯组成。其制备工艺是先将甜玉米粒煮熟、打浆，再与其它配料混合调配，经预热、研磨、均质、脱气、灭菌，即为甜玉米浓浆。本发明以黄原胶、乙二胺四乙酸二钠、三聚磷酸钠和蔗糖酯为复合稳定剂，复配效果好，制得的甜玉米浓浆稳定性好，长期贮存也不会发生分层或凝聚。
Description
技术领域
本发明属于食品加工技术领域，主要涉及一种甜玉米浓浆及其制备工艺。
背景技术
甜玉米是玉米属中的甜质型，原产于美洲，在欧美称之为水果玉米或蔬菜玉米，是一种果菜两用型的作物品种。甜玉米的果穗不仅营养丰富，而且具有甜、黏、嫩、香的口感和风味，在国内外市场上具有很大的发展潜力。甜玉米含有丰富的蛋白质、不饱和脂肪酸、钙、胡萝卜素、植物纤维素、矿物质、VB1、VB2、VB5、VB6、VC、VE和18种氨基酸等各种人体需要营养素。不饱和脂肪酸有降低血液中胆固醇、软化血管、调节肠道功能、调节血糖水平和防治冠心病的作用，充足的钙可以起到防治骨质疏松和降血压的作用，胡萝卜素被人体吸收后转化为具有防癌作用的VA，天然VE则可以延缓衰老、防止皮肤病变、减轻动脉硬化和脑功能衰退，植物纤维素可以与人体内的胆汁酸结合而排出体外，减少胆固醇的合成，黄体素、甜玉米黄质则有利于延缓眼睛老化。
甜玉米虽然营养价值很高，但变化快，货架期短，不易贮藏，因此用甜玉米制成饮料有很好的应用价值和市场前景。由于甜玉米粒中大量的营养成分如蛋白质、氨基酸、脂肪酸、淀粉、糖类及植物纤维素很难在水中形成稳定的胶体，容易产生分层或凝聚，这势必会影响人体对饮料中营养成分的吸收，而且还会影响饮料的感官质量和饮用口味，难以被市场接受。
发明内容
本发明要解决的技术问题是克服现有甜玉米饮料货架期短，容易出现淀粉老化返生的问题，提供一种有效延缓淀粉老化现象，延长货架期的甜玉米浓浆及其制备工艺。
本发明提供的技术方案是一种甜玉米浓浆，它包括以下重量百分比的组分：甜玉米粒4～8%、白砂糖3～5%、复合稳定剂0.1～0.3%、麦芽糊精0.5～3%、甜玉米香精0.005～0.006%、余量为水；
所述的复合稳定剂的组分及重量份为：黄原胶7～10份、乙二胺四乙酸二钠4～6份、三聚磷酸钠3～5份、蔗糖酯20～40份。
本发明所述的复合稳定剂中，黄原胶是一种多功能稳定剂，可以分散甜玉米浓浆中的淀粉和蛋白质等大分子物质，使大分子也能稳定地悬浮在饮料中，使产品在货架期内不会发生凝胶结块和沉淀分层现象。乙二胺四乙酸二钠是螯合剂，可与金属离子螯合，起到抗氧化增效和护色的作用。三聚磷酸钠能与多价金属离子螯合后形成胶粒，防止这些离子与甜玉米浓浆中的其它成分作用产生絮凝和分层，并使蛋白胶束表面电荷增加，水化层增厚，起到很好的乳化和保水作用，提高了产品的体系稳定性。蔗糖酯具有一定的表面活性，可提高产品的黏度，对油的乳化作用好，能起到稳定乳蛋白的凝聚沉降等作用，从而防止产品凝聚和分层。
上述甜玉米粒的淀粉含量为10～25wt%。
上述水为反渗透纯水、蒸馏水或纯净水。
本发明还提供了上述甜玉米浓浆的制备工艺，包括以下步骤：
1）取甜玉米粒置于热水中煮熟，加水打浆，过100～150目筛，得到甜玉米浓料；
2）将白砂糖、复合稳定剂、麦芽糊精、甜玉米香精混合均匀后加水溶解，搅拌均匀，得到辅料浓料；
3）将甜玉米浓料和辅料浓料混和均匀，加余量的水定容，得到调配液；
4）将调配液预热，经胶体磨研磨后，于25～35MPa下均质2～3次，得到均质液；
5）将均质液真空脱气、杀菌，即为甜玉米浓浆。
上述制备工艺的步骤1）中，甜玉米浓料的含水率为50～80wt%。
上述制备工艺的步骤4）中，将调配液预热至65～75℃。
上述制备工艺的步骤5）中，真空脱气是将均质液置于真空度为0.07～0.09MPa条件下脱气。
上述制备工艺的步骤5）中，所述灭菌的温度为138～142℃、灭菌时间为15～30s。
本发明以黄原胶、乙二胺四乙酸二钠、三聚磷酸钠和蔗糖酯为复合稳定剂，其复配效果好，能有效改善产品的胶体稳定性，延缓货架期内淀粉老化现象，即货架期内不会发生分层或凝聚现象，使产品的保质期延长至6个月以上。制成的甜玉米浓浆营养丰富，利于人体吸收，同时口感和感官质量较好，具有较好的市场前景。
具体实施方式
以下具体实施例对本发明作进一步阐述，但不作为对本发明的限定。
实施例1
1）取4kg甜玉米粒置于热水中煮熟，加4kg水打浆，过100～150目筛，得到含水率为50wt%的甜玉米浓料；
2）将白砂糖3kg、复合稳定剂(黄原胶：乙二胺四乙酸二钠：三聚磷酸钠：蔗糖酯=7：4：3：20)0.1kg、麦芽糊精0.5kg、甜玉米香精0.005kg混合均匀后加10kg水溶解，搅拌均匀，得到辅料浓料；
3）将甜玉米浓料和辅料浓料混和均匀，加78.95kg的水定容，得到调配液；
4）将调配液预热至65℃，经胶体磨研磨后，于25MPa下均质2次，得到均质液；
5）将均质液置于真空度为0.07MPa条件下脱气、于138℃下灭菌15s，即为甜玉米浓浆。
实施例2
1）取甜玉米粒8kg置于热水中煮熟，加32kg水打浆，过150目筛，得到含水率为80wt%的甜玉米浓料；
2）将白砂糖5kg、复合稳定剂（黄原胶:乙二胺四乙酸二钠:三聚磷酸钠:蔗糖酯=10:6:5:40）0.3kg、麦芽糊精3kg、甜玉米香精0.006kg混合均匀后加20kg水溶解，搅拌均匀，得到辅料浓料；
3）将甜玉米浓料和辅料浓料混和均匀，加31.694kg水定容，得到调配液；
4）将调配液预热至75℃，经胶体磨研磨后，于35MPa下均质3次，得到均质液；
5）将均质液置于真空度为0.09MPa条件下脱气，于142℃下灭菌30s，即为甜玉米浓浆。
实施例3
1）取甜玉米粒6kg置于热水中煮熟，加9kg水打浆，过120目筛，得到含水率为60wt%的甜玉米浓料；
2）将白砂糖4kg、复合稳定剂(黄原胶:乙二胺四乙酸二钠:三聚磷酸钠:蔗糖酯=8:5:4:30)0.2kg、麦芽糊精1.5kg、甜玉米香精0.0055kg混合均匀后加15kg水溶解，搅拌均匀，得到辅料浓料；
3）将甜玉米浓料和辅料浓料混和均匀，加64.2945kg水定容，得到调配液；
4）将调配液预热至70℃，经胶体磨研磨后，于30MPa下均质2次，得到均质液；
5）将均质液置于真空度为0.08MPa条件下脱气，于140℃下灭菌25s，即为甜玉米浓浆。
实施例4
1）取甜玉米粒4kg置于热水中煮熟，加4kg水打浆，过150目筛，得到含水率为50wt%的甜玉米浓料；
2）将白砂糖5kg、复合稳定剂(黄原胶:乙二胺四乙酸二钠:三聚磷酸钠:蔗糖酯=7:6:3:40)0.1kg、麦芽糊精3kg、甜玉米香精0.005kg混合均匀后加20kg水溶解，搅拌均匀，得到辅料浓料；
3）将甜玉米浓料和辅料浓料混和均匀，加63.895kg水定容，得到调配液；
4）将调配液预热至65℃，经胶体磨研磨后，于35MPa下均质2次，得到均质液；
5）将均质液置于真空度为0.09MPa条件下脱气，于138℃下灭菌30s，即为甜玉米浓浆。
Claims (8)
1.一种甜玉米浓浆，其特征在于：它包括以下重量百分比的组分：甜玉米粒4～8%、白砂糖3～5%、复合稳定剂0.1～0.3%、麦芽糊精0.5～3%、甜玉米香精0.005～0.006%、余量为水；
所述的复合稳定剂的组分及重量份为：黄原胶7～10份、乙二胺四乙酸二钠4～6份、三聚磷酸钠3～5份、蔗糖酯20～40份。
2.根据权利要求1所述的甜玉米浓浆，其特征在于：所述甜玉米粒的淀粉含量为10～25wt%。
3.根据权利要求1所述的甜玉米浓浆，其特征在于：所述水为反渗透纯水、蒸馏水或纯净水。
4.权利要求1所述的甜玉米浓浆的制备工艺，其特征在于：包括以下步骤：
1）取甜玉米粒置于热水中煮熟，加水打浆，过100～150目筛，得到甜玉米浓料；
2）将白砂糖、复合稳定剂、麦芽糊精、甜玉米香精混合均匀后加水溶解，搅拌均匀，得到辅料浓料；
3）将甜玉米浓料和辅料浓料混和均匀，加余量的水定容，得到调配液；
4）将调配液预热，经胶体磨研磨后，于25～35MPa下均质2～3次，得到均质液；
5）将均质液真空脱气、杀菌，即为甜玉米浓浆。
5.根据权利要求4所述的甜玉米浓浆的制备工艺，其特征在于：步骤1）中，甜玉米浓料的含水率为50～80wt%。
6.根据权利要求4所述的甜玉米浓浆的制备工艺，其特征在于：步骤4）中，将调配液预热至65～75℃。
7.根据权利要求4所述的甜玉米浓浆的制备工艺，其特征在于：步骤5）中，真空脱气是将均质液置于真空度为0.07～0.09MPa条件下脱气。
8.根据权利要求4所述的甜玉米浓浆的制备工艺，其特征在于：步骤5）中，所述灭菌的温度为138～142℃、灭菌时间为15～30s。
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| CN104886692A (zh) * | 2015-06-21 | 2015-09-09 | 俞华 | 一种玉米保健饮料及其制备方法 |
| CN106360225A (zh) * | 2016-10-10 | 2017-02-01 | 华南理工大学 | 两种提升甜玉米饮品营养品质的加工方法 |
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| CN110250370A (zh) * | 2019-06-12 | 2019-09-20 | 郭学军 | 一种全营养天然型玉米汁饮料及其制备方法及其生产装置 |
| CN110250370B (zh) * | 2019-06-12 | 2024-04-26 | 郭学军 | 一种全营养天然型玉米汁饮料及其制备方法及其生产装置 |
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