CN104207259A - 玉米汁的制作工艺 - Google Patents
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Abstract
本发明公开了一种玉米汁的制作工艺，属于属于食品加工领域。玉米汁的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工。其工艺过程主要有干玉米颗粒膨化、磨浆、加辅料、均质、高温杀菌、灌装封口。玉米汁的制作工艺的效果，玉米通过膨化后释放出玉米原来没有的香味，能明显改善玉米汁的风味，同时提升营养品质。成品色泽亮丽、米黄色，风味独特。不限季节、生产环节简化而效益高、成本低、不产生废物。
Description
技术领域：本发明属于食品加工领域，尤其是一种饮品“玉米汁”加工方法。
背景技术：玉米汁富含人体必须的、而自身又不易合成的30余种营养物质。如铁、钙、硒、锌、钾、镁、锰、磷、谷胱甘肽、葡萄糖、氨基酸等。其主要特点是：不需胃酸分解，可直接被肠道吸收，具有提高大脑细胞活力、提高记忆力、促进生长发育、增强有益菌、防止细胞老化、防癌抗癌等特殊保健作用。玉米汁常用的家庭做法就是鲜玉米取粒、洗净、打汁、过滤，然后加水煮开，加糖、加奶就可以饮用。正规的生产其工艺过程是：玉米清洗、水煮灭酶、取粒打浆、过滤玉米汁、混合调配、均质、灌装、杀菌、冷却、成品包装。其中一个原料配方为(重量％)：玉米汁80，白砂糖10，柠檬酸0.2，蜂蜜1.2，羧甲基纤维素0.01，蔗糖酯0.09，明胶0.08，琼脂0.24，水8.18。
现有玉米汁的生产和饮用季节性比较强、原料需保鲜处理、给常年生产带来困难，同时生产效率低，成本高、自身的香、色难以控制，造成品质的不稳定。
发明内容：本发明的目的是提供一种玉米汁的制作工艺，在加工过程中原料可常年提供，常年加工生产。本发明的目的通过以下生方法来实现：玉米汁的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工，
(1)、主料的处理，按重量比取料，
①、将干玉米颗粒100份、白糖3份拌均，通过膨化机进行膨化，再粉碎成膨化粉。
②、将膨化粉和食盐0.2份放入200份净化水中拌均浸泡30分钟成玉米脑备用。
③、将已浸泡好的玉米脑通过磨浆机磨浆，再通过120目过滤得膨化浆备用。
(2)、辅料的处理
1)、取黄原胶0.5份放入20份纯净水中浸泡1小时后，再通过磨浆机磨浆120目过滤成黄原胶浆备用。
2)、秤取麦芽糖30份、白糖12份、蜂蜜2份、食盐0.3份备用。
(3)、主料辅料的配合加工
①、将膨化浆泵入调配罐中加热至60度后，再加入麦芽糖30份、蜂蜜2份、白糖12份、食盐0.3份搅拌加热，各原料溶化后，通过180目过滤机循环过滤，再通过均质机均质后泵入罐中。
②、将黄原胶浆加入已均质好的料中，并充分搅拌后，再通过180目过滤、高温杀菌和无菌灌装、封口、包装。
玉米汁饮品的主料、辅料的配料重量比如下：
主料：干玉米颗粒100份；辅料：纯净水200份、麦芽糖30份、白砂糖15份、蜂蜜2份、食盐0.5份、黄原胶0.5份。
玉米汁的制作工艺的效果，玉米通过膨化后释放出玉米原来没有的香味，能明显改善玉米汁的风味，同时提升营养品质。玉米通过膨化后，玉米的分子结构被彻底改变，淀粉充分糊化促使脂肪含量下降，蛋白质含量增加，同时蛋白质发生降解转化为氨基酸，提高了人体对蛋白质的消化和吸收能力。成品色泽亮丽、米黄色，入口后玉米香味浓郁、微甜、风味独特。不限季节、生产环节简化而效益高、成本低、不产生废物、营养品质得到提升。
具体实施方案：下面结合实施例作进一步的说明。
玉米汁的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工，具体的工艺程序是：
(1)、主料的处理，按重量比取料，
①、将干玉米颗粒100公斤、白糖3公斤拌均，通过膨化机进行膨化，再粉碎成膨化粉备用；
②、取膨化粉和食盐0.2公斤放入200公斤净化水中拌均浸泡30分钟为玉米脑备用；
③、将已浸泡好的玉米脑通过磨浆机磨浆，再通过120目过滤得膨化浆备用；
(2)、辅料的处理
①、取黄原胶0.5公斤放入20公斤纯净水中浸泡1小时后，再通过磨浆机磨浆120目过滤成黄原胶浆备用；
②、秤取麦芽糖30公斤、白糖12公斤、蜂蜜2公斤、食盐0.3公斤备用；
(3)、主料辅料的配合加工
①、将膨化浆泵入调配罐中加热至60度后，再加入麦芽糖30公斤、蜂蜜2公斤、白糖12公斤、食盐0.3公斤搅拌加热，各原料溶化后，通过180目过滤机循环过滤后，再通过均质机均质后泵入罐中；
②、将已均质好的料中加入20.5公斤黄原胶浆，并充分搅拌后，再通过180目过滤后，高温杀菌和无菌灌装、封口、包装。
2、如权利要求1所述的玉米汁的制作工艺，其特征是：玉米汁的主料、辅料的配料重量比如下：
主料：玉米颗粒100公斤；辅料：纯净水200公斤、麦芽糖30公斤、白砂糖15公斤、蜂蜜2公斤、食盐0.5公斤、黄原胶0.5公斤。
Claims (2)
1.玉米汁的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工，
(1)、主料的处理，按重量比取料，
①、将干玉米颗粒100份、白糖3份拌均，通过膨化机进行膨化，再粉碎成膨化粉备用；
②、取膨化粉和食盐0.2份放入200份净化水中拌均浸泡30分钟为玉米脑备用；
③、将已浸泡好的玉米脑通过磨浆机磨浆，再通过120目过滤得膨化浆备用；
(2)、辅料的处理
①、取黄原胶0.5份放入20份纯净水中浸泡1小时后，再通过磨浆机磨浆120目过滤成黄原胶浆备用；
②、秤取麦芽糖30份、白糖12份、蜂蜜2份、食盐0.3份备用；
(3)、主料辅料的配合加工
①、将膨化浆泵入调配罐中加热至60度后，再加入麦芽糖30份、蜂蜜2份、白糖12份、食盐0.3份搅拌加热，各原料溶化后，通过180目过滤机循环过滤后，再通过均质机均质后泵入罐中；
②、将已均质好的料中加入20.5份黄原胶浆，并充分搅拌后，再通过180目过滤后，高温杀菌和无菌灌装、封口、包装。
2.如权利要求1所述的玉米汁的制作工艺，其特征是：玉米汁的主料、辅料的配料重量比如下：
主料：玉米颗粒100份；辅料：纯净水200份、麦芽糖30份、白砂糖15份、蜂蜜2份、食盐0.5份、黄原胶0.5份。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
| CN108634145A (zh) * | 2018-05-18 | 2018-10-12 | 南昌大学 | 一种荞麦饮品的加工方法 |
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| CN103564596A (zh) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | 即冲型固体玉米饮料的制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103564596A (zh) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | 即冲型固体玉米饮料的制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886692A (zh) * | 2015-06-21 | 2015-09-09 | 俞华 | 一种玉米保健饮料及其制备方法 |
| CN108634145A (zh) * | 2018-05-18 | 2018-10-12 | 南昌大学 | 一种荞麦饮品的加工方法 |
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Application publication date: 20141217 |