CN104770815B - Thick corn slurry grain beverage containing suspending sweet corn kernals, and production method thereof - Google Patents
Thick corn slurry grain beverage containing suspending sweet corn kernals, and production method thereof Download PDFInfo
- Publication number
- CN104770815B CN104770815B CN201510137966.4A CN201510137966A CN104770815B CN 104770815 B CN104770815 B CN 104770815B CN 201510137966 A CN201510137966 A CN 201510137966A CN 104770815 B CN104770815 B CN 104770815B
- Authority
- CN
- China
- Prior art keywords
- corn
- thick
- sweet corn
- paste
- sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a thick corn slurry grain beverage containing suspending sweet corn kernals, and a production method thereof. The beverage comprises, by weight, 30-60% of a thick corn slurry, 3-8% of sweet corn kernels, 1-3% of condensed milk, 1-3% of non-dairy creamer, 5-10% of white granulated sugar, 1-3% of a suspending stabilizer, 0.1-0.3% of an emulsifier, 0.1-0.3% of edible essence, 0.01-0.06% of edible natural pigment, 0.05-0.2% of a salt, and the balance of RO water. According to the present invention, the thick corn slurry with the particle size of 0.2-0.8 mm is selected, such that the corn flavor is mellow, the nutritional value is high, and the rustle taste is increased; the sweet corn kernels are introduced so as to improve the product taste and increase the product interest and preference; and the hydroxypropyl distarch phosphate is selected as the suspending stabilizer, such that the rational, efficient and stable system is formed during the beverage preparation process so as to substantially improve the mellow taste of the thick corn slurry grain beverage and easily and effectively control the suspending state of the sweet corn kernels.
Description
Technical field
The present invention relates to corn grain beverage and preparation method thereof technical field, concrete to provide a kind of sweet corn kernel containing suspension
Thick corn paste cereal beverage and preparation method thereof.
Background technology
With social high speed development, requirement of the people to beverage also more and more higher, drink variety also makes rapid progress.At present with
Demand of the people to health diet increasingly to pay attention to, cereal beverage is also increasingly subject to by made by corn and soybean, black rice etc.
Wide consumer's likes.
Corn grain beverage in the market, is broadly divided into corn flour and reconstitutes type and iblet defibrination type, but existing
Corn grain beverage is not enough below generally existing but because its composition of raw materials, process for sterilizing are required and the restriction of manufacture craft：
(1) it is easily aging because the main component of corn grain beverage is starch, therefore product in the market is all addition corn fine powder
Or after corn defibrination, Jing filters the corn juice for obtaining particle diameter≤0.2mm, so results in beverage mouthfeel relatively thin；(2)
Corn grain beverage in the market, it is common to use substantial amounts of edible colloid is dense after causing beverage mouthfeel to be gelatinized with corn
Strongly fragrant sensory difference is larger；(3) existing corn grain beverage is mostly neat liquid form, and mouthfeel is more single, it is impossible to which depth is sling
Consumer's drinks interest.
The content of the invention
In order to overcome drawbacks described above, the invention provides a kind of thick corn paste cereal beverage containing suspension sweet corn kernel and its
Preparation method, the preparation method is simple, safe operation, and thick corn paste cereal beverage mouthfeel obtained in the Jing preparation methods
Good, good stability, is of high nutritive value.
The technical scheme that adopted to solve its technical problem of the present invention is：A kind of corn containing suspension sweet corn kernel is dense
Slurry cereal beverage, the beverage is made according to the raw material of following weight percentage：Thick corn paste 30%～60%, sweet corn kernel
3%～8%, condensed milk 1%～3%, vegetable fat powder 1%～3%, white granulated sugar 5%～10%, suspension stabilizer 1%～3%, emulsification
Agent 0.1～0.3%, flavoring essence 0.1～0.3%, edible natural pigment 0.01～0.06%, salt 0.05～0.2% and
The RO water of surplus.
As a further improvement on the present invention, the thick corn paste by the cleaned defrosting of quick-freezing corn grain, boiling, mill,
It is prepared from after filtration, and the particle diameter of the thick corn paste is 0～0.8mm；
The sweet corn kernel from soluble sugar content be 1～3%, crushing juice rate ＞ 35%, soluble solid >=3 it is sweet
Maize raw material.
As a further improvement on the present invention, it is full fat concentrated milk that the condensed milk is selected；It is hydroxyl that the suspension stabilizer is selected
Propyl group PASELLI EASYGEL.
As a further improvement on the present invention, the emulsifying agent is selected as list, diglycerine fatty acid ester and sucrose-fatty
At least one in ester；
It is beta carotene that the natural colouring matter is selected；
The salt is selected as at least one in calgon, sodium isoascorbate, sodium acid carbonate.
Present invention also offers a kind of preparation method of the thick corn paste cereal beverage containing suspension sweet corn kernel, including it is following
Making step：
Step 1)：Taking quick-freezing corn grain is carried out after cleaning defrosting, is 1 according to material-water ratio by iblet and water:1.3～1.7
Boiling is carried out, boiling temperature is 100～120 DEG C, and digestion time is 20～40min；Iblet and water after boiling is noted together
Enter and milled in colloid mill, Jing screen filtrations after milling obtain the thick corn paste that particle diameter is 0～0.8mm, standby；
Step 2)：The white granulated sugar of formula ratio is put in the appropriate RO water that temperature is 50～60 DEG C, stirring and dissolving is uniform；
Then Jing filtrations are processed and obtain liquid glucose, standby；
Step 3)：The emulsifying agent of formula ratio is put in the appropriate RO water that temperature is 50～60 DEG C, stirring and dissolving is uniform；
Then the condensed milk and vegetable fat powder of formula ratio are sequentially added in above-mentioned emulsifier solution again, after being again stirring for being uniformly dissolved breast is obtained
Liquid, it is standby；
Step 4)：From hydroxypropyl PASELLI EASYGEL as suspension stabilizer, by the starch phosphorus of hydroxypropyl two of formula ratio
Acid esters is put in the appropriate RO water that temperature is 10～30 DEG C, and stirring and dissolving is uniform；Suspended Jing after intensification gelatinization process again
Stabiliser solution, it is standby；
Step 5)：The flavoring essence of formula ratio, edible natural pigment and salt are put into into together temperature for 50～60 DEG C
Appropriate RO water in, stirring and dissolving is uniform, standby；
Step 6)：By above-mentioned steps 1)～step 5) make each solution mixed, stir, obtain the beverage
Seasoning liquid, it is standby；
Step 7)：First, the sweet corn kernel of formula ratio is filled into in container for drink using grain packing machine；Then, will
Above-mentioned steps 6) in obtained seasoning liquid Jing after sterilized and high warm filling treatment, in being fills up to container for drink, that is, institute is obtained
The thick corn paste cereal beverage containing suspension sweet corn kernel stated.
As a further improvement on the present invention, step 8 is also included)：By above-mentioned steps 7) obtained by containing the sweet jade of suspending
The thick corn paste cereal beverage of the grain of rice is fitted in sterilization kettle carries out secondary high-temperature sterilizing, and the sterilising temp of secondary high-temperature sterilizing is
115～130 DEG C, sterilization time is 20～40min；By the thick corn paste containing suspension sweet corn kernel after secondary high-temperature sterilization treatment
Cereal beverage is cooled to 30～50 DEG C, packaging and storage.
As a further improvement on the present invention, the step 4) in gelatinization treatment conditions be：Gelatinization point is 60～70
℃；And the viscosity of the suspending stabilized agent solution obtained Jing after gelatinization is processed is 200～1000cp.
As a further improvement on the present invention, in the step 6) in, the control of the pH value of the seasoning liquid of the beverage 6.0～
8.5。
As a further improvement on the present invention, in the step 7) in, sterilization processing is from being that UHT is sterilized, and it is sterilized warm
Spend for 110～130 DEG C, sterilizing time is 10～45s；Another to warm in filling treatment high, heat filling temperature is 85～95 DEG C.
As a further improvement on the present invention, the physicochemical requirements of the thick corn paste cereal beverage containing suspension sweet corn kernel
For：Soluble solid >=5.0g/100g.
The invention has the beneficial effects as follows：Optimal improvements by carrying out to composition of raw materials and preparation method of the invention, very well
The mouthfeel and stability that improve product, be embodied in：1. the thick corn paste used by the present invention is clear by quick-freezing corn grain Jing
Wash defrosting, by material-water ratio 1:1.3～1.7 boilings, mill, filter after be prepared from, and the particle diameter of thick corn paste be 0.2～
0.8mm, compared to corn fine powder and corn juice selected in traditional corn cereal beverage, the particle diameter is 0.2～0.8mm's
Not only corn taste is strong for thick corn paste, also add the mouthfeel for rustling；Additionally, the method for operating of the thick corn paste remove only jade
The slag crust of the grain of rice 10%, remains the material of the iblet overwhelming majority, and the taste for making corn steep liquor is very strong, be of high nutritive value；
2. invention introduces sweet corn kernel, had both improved the mouthfeel of product, and increased interest, preference etc. for product and added
Value；3. the suspension stabilizer in the present invention selects hydroxypropyl PASELLI EASYGEL, beverage of the present invention is formed in preparation process
One reasonable, efficient stabilising system, had both greatly improved the full-bodied mouth feel of thick corn paste cereal beverage, and beneficial to effectively control
The suspended state of sweet corn kernel processed.4. liquid glucose in the present invention, emulsion, suspending stabilized agent solution and flavoring essence, edible day
So pigment and mixed liquor made by salt are first passed through after independent making, remix the seasoning liquid for making the beverage together,
Some denaturation projections so can be effectively avoided, the stabilising system of product is preferably maintained.In a word, the present invention obtained by containing suspension
The thick corn paste cereal beverage mouthfeel of sweet corn kernel is good, good stability, is of high nutritive value, with wide market efficiency.
Specific embodiment
The present invention is described in further details with reference to specific embodiment, but the invention is not restricted to these enforcements
Example.
First, the thick corn paste cereal beverage containing suspension sweet corn kernel is prepared
Weight portion shared by raw material of the embodiment 1～9 according to the Tables 1 and 2, prepares containing suspending according to following steps
The thick corn paste cereal beverage of sweet corn kernel：
Step 1)：Taking quick-freezing corn grain is carried out after cleaning defrosting, is 1 according to material-water ratio by iblet and water:1.3～1.7
Boiling is carried out, boiling temperature is 100～120 DEG C, and digestion time is 20～40min；Iblet and water after boiling is noted together
Enter and milled in colloid mill, the mesh sieve net filtrations of Jing 20 after milling obtain the thick corn paste that particle diameter is 0～0.8mm, standby；
Step 2)：The white granulated sugar of formula ratio is put in the appropriate RO water that temperature is 50～60 DEG C, using high-speed stirred
Machine stirring and dissolving is uniform；Then the mesh filtration treatments of Jing 200 obtain liquid glucose, standby；
Step 3)：The emulsifying agent of formula ratio is put in the appropriate RO water that temperature is 50～60 DEG C, using high-speed stirred
Machine stirring and dissolving is uniform；Then the condensed milk and vegetable fat powder of formula ratio are sequentially added in above-mentioned emulsifier solution again, is reused
Emulsion is obtained after homogenizer stirring and dissolving is uniform, it is standby；
Step 4)：From maize modified starch-hydroxypropyl PASELLI EASYGEL as suspension stabilizer, formula ratio is measured
Maize modified starch-hydroxypropyl PASELLI EASYGEL, and put in the appropriate RO water that temperature is 10～30 DEG C, using high-speed stirring
Mix machine stirring and dissolving uniform；Again the suspending stabilized agent solution that viscosity is 200～1000cp is obtained Jing after intensification gelatinization process, it is standby
With；
Step 5)：The flavoring essence of formula ratio, edible natural pigment and salt are put into into together temperature for 50～60 DEG C
Appropriate RO water in, it is uniform using homogenizer stirring and dissolving, it is standby；
Step 6)：By above-mentioned steps 1)～step 5) make each solution be well mixed, obtain the allotment of the beverage
Liquid, it is standby；
Step 7)：First, (all selected as can in the embodiment of the present invention) to container for drink using grain packing machine
In be filled into the sweet corn kernel of formula ratio；Then, by above-mentioned steps 6) in the sterilized and high warm filling of obtained seasoning liquid Jing
After process, in being fills up to container for drink；The described thick corn paste cereal beverage containing suspension sweet corn kernel is obtained.
In the present invention, the sweet corn kernel is 1～3%, crushing juice rate ＞ 35% from soluble sugar content, and solubility is solid
The corn raw material of shape thing >=3；The condensed milk is full fat concentrated milk；The suspension stabilizer is hydroxypropyl PASELLI EASYGEL, should
Hydroxypropyl PASELLI EASYGEL is the converted starch for preparing with cornstarch as raw material；The emulsifying agent is single, diglycerol
At least one in fatty acid ester and sucrose fatty ester；The natural colouring matter is beta carotene；The salt is hexa metaphosphoric acid
At least one in sodium, sodium isoascorbate, sodium acid carbonate.
Table 1-2：The embodiment component of the thick corn paste cereal beverage containing suspension sweet corn kernel
Table 1：Unit：Weight percentage (%)
Table 2：Unit：Weight percentage (%)
Explanation：In embodiment 1～5, the preparation method of thick corn paste is：Taking quick-freezing corn grain is carried out after cleaning defrosting, will
Iblet and water are 1 according to material-water ratio:1.5 carry out boiling, and boiling temperature is 110 DEG C, and digestion time is 40min；After boiling
Iblet and water be injected in colloid mill milled together, the mesh sieve net filtrations of Jing 20 after milling, obtain particle diameter for 0.4～
The thick corn paste of 0.6mm.Embodiment 6～9 is made the following changes based on above-mentioned preparation method：By corn in embodiment 6～7
Grain and water are 1 according to material-water ratio:1.4 carry out boiling, mill, filter after be obtained particle diameter be 0.2～0.4mm thick corn paste *, its
Remaining condition is constant；By iblet and water according to material-water ratio it is 1 in embodiment 8～9:1.6 carry out boiling, mill, filter after be obtained
Particle diameter is the thick corn paste * * of 0.6～0.8mm, and remaining condition is constant.
2nd, traditional corn grain beverage is prepared
Corn grain beverage in the market is broadly divided into two kinds, and the first is, with corn fine powder as major ingredient, and to be equipped with
Make after the multiple auxiliary materials such as adding carbohydrate, emulsifying agent, stabilizer；Second is expected based on corn defibrination, and is equipped with addition sugar
Make after the multiple auxiliary materials such as class, emulsifying agent, stabilizer.It is exemplified below：
Comparative example 1：
By weight, by 5 parts of corn fine powder, 7 parts of white granulated sugar, 5 parts of colloid, 0.06 part of food coloring, 0.1
The sodium acid carbonate, 0.1 part of list of part, diglycerine fatty acid ester and 0.1 part of flavoring essence are put into successively to 82.64 parts of water
In, stirring and dissolving carries out filling sterilization after being well mixed, that is, the first traditional corn grain beverage is obtained.
In comparative example 1, the fineness of corn fine powder is 200 mesh～400 mesh；Colloid is fine by guar gum, xanthans and carboxymethyl
Dimension element compounding is formed.
Comparative example 2：
First, the corn juice for being obtained that particle diameter is 0～0.2mm after cleaned iblet, boiling, beating, filtration is taken；So
Afterwards, by weight, by 7 parts of white granulated sugar, 5 parts of colloid, 0.06 part of food coloring, 0.1 part of sodium acid carbonate, 0.1 part
List, diglycerine fatty acid ester and 0.1 part of flavoring essence put into successively into 87.64 parts of corn juice, stirring and dissolving,
Filling sterilization is carried out after being well mixed, that is, second traditional corn grain beverage is obtained.
In comparative example 2, colloid is formed by guar gum, xanthans and carboxymethylcellulose calcium compounding.
3rd, product sensory evaluation
Respectively sensory evaluation is carried out to the commercially available corn grain beverage obtained by embodiment 1～9 and comparative example 1～2,
Evaluation result is as follows：Table 3 is the sensory evaluation standard (including mouthfeel and ocular estimate) of corn grain beverage；Table 4 is the present invention
The obtained thick corn paste cereal beverage containing suspension sweet corn kernel and the commercially available corn grain beverage obtained by comparative example 1～2
Mouthfeel evaluation contrast；Thick corn paste cereal beverage containing suspension sweet corn kernel and comparative example 1 of the table 5 obtained by the present invention～
The ocular estimate contrast of the commercially available corn grain beverage obtained by 2.
The sensory evaluation standard of the corn grain beverage of table 3
The thick corn paste cereal beverage containing suspension sweet corn kernel obtained by the present invention of table 4 and commercially available corn grain beverage
Mouthfeel evaluates comparing result
The thick corn paste cereal beverage containing suspension sweet corn kernel obtained by the present invention of table 5 and commercially available corn grain beverage
Ocular estimate comparing result
Understand with reference to table 3 and 4：Compared to the commercially available corn grain beverage obtained by comparative example 1～2, the present invention is obtained
The thick corn paste cereal beverage containing suspension sweet corn kernel corn taste is strong, mouthfeel is full, can compare favourably with fresh squeezing corn juice；
And sweet corn kernel is also added in composition of raw materials of the present invention, beverage mouthfeel can be optimized, increase interest, the preference of product
Etc. added value；Even if in the case of thick corn paste mouthfeel not good enough (i.e. particle diameter is less), the addition of sweet corn kernel can also be fine
Make up, lift beverage mouthfeel.Additionally, very important point is can also be seen that from table 4, i.e., in thick corn paste cereal beverage Jing
After crossing the Storage period of nine months, the mouthfeel decline of the commercially available corn grain beverage obtained by comparative example 1～2 is serious, and of the invention
The mouthfeel of the obtained thick corn paste cereal beverage containing suspension sweet corn kernel is then difficult decline, remains in that good mouthfeel,
Even can be better than commercially available corn grain beverage store the initial stage when have mouthfeel (see embodiment 3 mouthfeel evaluation tie
Really).
And combine knowable to table 3 and 5：In commercially available corn grain beverage obtained by comparative example 1～2, because raw material is selected respectively
The corn fine powder that fineness is 200 mesh～400 mesh and the corn juice that particle diameter is 0～0.2mm are taken as, but also are provided without suspending
Stabilizer, thus made beverage in whole shelf life all almost without suspended particulate, staticly settle rate >=90%；And this
Then containing the sweet corn kernel that suspended state is good in bright obtained thick corn paste cereal beverage, outer perception is strong.Particularly important
It is, in addition to embodiment 1, storage of the thick corn paste cereal beverage containing suspension sweet corn kernel obtained by remaining embodiment at nine months
Deposit in the phase：Suspend in order, staticly settle rate≤1%, fully show that the product obtained by the present invention has splendid stablizing
Property.
The thick corn paste cereal beverage containing suspension sweet corn kernel obtained by the present invention why have splendid mouthfeel and
Stability, has benefited from its Optimal improvements carried out to composition of raw materials and preparation method：1) present invention is carried out to products material formula
Optimum organization, improves well the mouthfeel of product；It is embodied in：1. the particle diameter of the thick corn paste used by the present invention is 0.2
～0.8mm, compared to corn fine powder and corn juice selected in traditional corn cereal beverage, the particle diameter is 0.2～0.8mm
Thick corn paste not only corn taste is strong, also add the mouthfeel for rustling；2. invention introduces sweet corn kernel, and sweet corn kernel
Soluble sugar content be 1～3%, crushing juice rate ＞ 35%, soluble solid >=3 had both improved the mouthfeel of product, and to produce
Product increased the added values such as interest, preference；3. the suspension stabilizer in the present invention selects hydroxypropyl PASELLI EASYGEL, its
Prepare by raw material of cornstarch, with the characteristic similar to native starch, so that beverage of the present invention is in preparation process
In define a reasonable, efficient stabilising system, so both greatly improved the full-bodied mouth feel of thick corn paste cereal beverage, and
Beneficial to the suspended state of effective control sweet corn kernel.
2) present invention is optimized innovation to production method, and the mouthfeel of product is improve well；It is embodied in：
1. the thick corn paste used by the present invention is by the cleaned defrosting of quick-freezing corn grain, by material-water ratio 1:1.3～1.7 boilings, mill, filter
After be prepared from, the method for operating remove only the slag crust of iblet 10%, remain iblet the overwhelming majority material, so as to
The taste that makes corn steep liquor is very strong, be of high nutritive value；2. the present invention in liquid glucose, emulsion, suspending stabilized agent solution and food
With mixed liquor made by essence, edible natural pigment and salt first passed through after independent making, remix and make together this
The seasoning liquid of beverage, so can effectively avoid some denaturation reflections, preferably maintain the stabilising system of product.
In sum, compared to commercially available corn grain beverage, the corn containing suspension sweet corn kernel obtained by the present invention is dense
Slurry cereal beverage mouthfeel is good, good stability, is of high nutritive value, with wide market efficiency.
Claims (5)
1. a kind of thick corn paste cereal beverage containing suspension sweet corn kernel, it is characterised in that：The beverage is according to following weight percent
The raw material of content is made：Thick corn paste 30%～60%, sweet corn kernel 3%～8%, condensed milk 1%～3%, vegetable fat powder 1%～
3%th, white granulated sugar 5%～10%, suspension stabilizer 1%～3%, emulsifying agent 0.1～0.3%, flavoring essence 0.1～0.3%, food
With the RO water of natural colouring matter 0.01～0.06%, salt 0.05～0.2% and surplus；Wherein, the sweet corn kernel selection can
Dissolubility sugared content is 1～3%, crushing juice rate ＞ 35%, the corn raw material of soluble solid >=3；It is complete that the condensed milk is selected
Fat condensed milk, it is hydroxypropyl PASELLI EASYGEL that the suspension stabilizer is selected；
The preparation method of the described thick corn paste cereal beverage containing suspension sweet corn kernel, comprises the following steps that：
Step 1)：Taking quick-freezing corn grain is carried out after cleaning defrosting, is 1 according to material-water ratio by iblet and water:1.3～1.7 are carried out
Boiling, boiling temperature is 100～120 DEG C, and digestion time is 20～40min；Iblet and water after boiling is injected into together
Milled in colloid mill, the mesh sieve net filtrations of Jing 20 after milling obtain the thick corn paste that particle diameter is 0.2～0.8mm, standby；
Step 2)：The white granulated sugar of formula ratio is put in the appropriate RO water that temperature is 50～60 DEG C, stirring and dissolving is uniform；Then
Jing filtrations are processed and obtain liquid glucose, standby；
Step 3)：The emulsifying agent of formula ratio is put in the appropriate RO water that temperature is 50～60 DEG C, stirring and dissolving is uniform；Then
Sequentially add the condensed milk and vegetable fat powder of formula ratio in above-mentioned emulsifier solution again, after being again stirring for being uniformly dissolved emulsion obtained,
It is standby；
Step 4)：From hydroxypropyl PASELLI EASYGEL as suspension stabilizer, by the hydroxypropyl PASELLI EASYGEL of formula ratio
In putting into the appropriate RO water that temperature is 10～30 DEG C, stirring and dissolving is uniform；Obtain suspending stabilized Jing after intensification gelatinization process again
Agent solution, it is standby；Wherein, gelatinization point is 60～70 DEG C, and the viscosity of the suspending stabilized agent solution obtained Jing after gelatinization is processed
For 200～1000cp；
Step 5)：It is 50～60 DEG C suitable that the flavoring essence of formula ratio, edible natural pigment and salt are put into together into temperature
In amount RO water, stirring and dissolving is uniform, standby；
Step 6)：By above-mentioned steps 1)～step 5) make each solution mixed, stir, obtain the allotment of the beverage
Liquid, and the pH value control of the seasoning liquid of the beverage is 6.0～8.5, it is standby；
Step 7)：First, the sweet corn kernel of formula ratio is filled into in container for drink using grain packing machine；Then, will be above-mentioned
Step 6) in obtained seasoning liquid Jing after sterilized and high warm filling treatment, in being fills up to container for drink, that is, be obtained described
Thick corn paste cereal beverage containing suspension sweet corn kernel.
2. the thick corn paste cereal beverage containing suspension sweet corn kernel according to claim 1, it is characterised in that：The emulsification
Agent is selected as single, at least one in diglycerine fatty acid ester and sucrose fatty ester；
It is beta carotene that the natural colouring matter is selected；
The salt is selected as at least one in calgon, sodium isoascorbate, sodium acid carbonate.
3. the thick corn paste cereal beverage containing suspension sweet corn kernel according to claim 1, it is characterised in that：Also include
Step 8)：By above-mentioned steps 7) obtained by the thick corn paste cereal beverage containing suspension sweet corn kernel be fitted in sterilization kettle and carry out two
Secondary high-temperature sterilization, the sterilising temp of secondary high-temperature sterilizing is 115～130 DEG C, and sterilization time is 20～40min；Secondary high-temperature goes out
The thick corn paste cereal beverage containing suspension sweet corn kernel is cooled to 30～50 DEG C by bacterium after processing, packaging and storage.
4. the thick corn paste cereal beverage containing suspension sweet corn kernel according to claim 1, it is characterised in that：In the step
It is rapid 7) in, sterilization processing from for UHT it is sterilized, its sterilization temperature be 110～130 DEG C, sterilizing time be 10～45s；Separately in height
In warm filling treatment, heat filling temperature is 85～95 DEG C.
5. the thick corn paste cereal beverage containing suspension sweet corn kernel according to claim 1, it is characterised in that：It is described containing outstanding
The physicochemical requirements of the thick corn paste cereal beverage of floating sweet corn kernel are：Soluble solid >=5.0g/100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510137966.4A CN104770815B (en) | 2015-03-27 | 2015-03-27 | Thick corn slurry grain beverage containing suspending sweet corn kernals, and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510137966.4A CN104770815B (en) | 2015-03-27 | 2015-03-27 | Thick corn slurry grain beverage containing suspending sweet corn kernals, and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104770815A CN104770815A (en) | 2015-07-15 |
| CN104770815B true CN104770815B (en) | 2017-04-26 |
Family
ID=53612835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510137966.4A Active CN104770815B (en) | 2015-03-27 | 2015-03-27 | Thick corn slurry grain beverage containing suspending sweet corn kernals, and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104770815B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135959A (en) * | 2016-06-29 | 2016-11-23 | 统企业(中国)投资有限公司昆山研究开发中心 | Paddy former times protein beverage and preparation method thereof |
| CN109601797A (en) * | 2019-01-23 | 2019-04-12 | 湖北康乐滋食品饮料有限公司 | A kind of corn steep liquor beverage and preparation method thereof |
| CN110250370B (en) * | 2019-06-12 | 2024-04-26 | 郭学军 | Full-nutrition natural corn juice beverage and preparation method and production device thereof |
| CN110269185A (en) * | 2019-08-07 | 2019-09-24 | 海南绿川种苗有限公司 | A kind of production technology of fresh-keeping Waxy Maize congee |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097284A (en) * | 1994-03-17 | 1995-01-18 | 朱柏华 | Emulsive drink with sweet corn and preparation technology thereof |
| US20100178400A1 (en) * | 2009-01-13 | 2010-07-15 | Pepsico, Inc. | Method of Preparing a Whole Grain Beverage |
-
2015
- 2015-03-27 CN CN201510137966.4A patent/CN104770815B/en active Active
Non-Patent Citations (1)
| Title |
|---|
| 食用羟丙基二淀粉磷酸酯的制备及应用;张燕萍等;《粮食与饲料工业》;19981231(第12期);第40－42页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104770815A (en) | 2015-07-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102307480B (en) | Low protein and protein-free extended shelf life (esl) and shelf-stable aseptic liquid creamers and process of making thereof | |
| CN102370113B (en) | Agent for cooked rice | |
| CN101889673B (en) | Method for preparing instant purple sweet potato microcapsule full powder | |
| CN101258880B (en) | Method for producing milk product | |
| CN104770815B (en) | Thick corn slurry grain beverage containing suspending sweet corn kernals, and production method thereof | |
| CN102742663B (en) | Annexing-agent-free grain coarse cereal composite drink and preparation method thereof | |
| CN1290438C (en) | Method for preparing nutritious buck wheat milk tea beverage | |
| CN106071519B (en) | Add the nutrient drinks and preparation method thereof of gel particle | |
| CN106722825A (en) | A kind of quick-fried pearl cereal sauce of edible plural gel and preparation method thereof | |
| CN107751390A (en) | A kind of low sugar chick-pea soymilk preparation method | |
| CN109907189A (en) | A kind of brown coconut juice beverage and preparation method thereof | |
| CN104738190A (en) | Processing method of composite vegetable protein drink | |
| CN104544433A (en) | Preparation method for highland barley fiber and cereal drink | |
| CN102067980A (en) | Sea shrimp powder and preparation method thereof | |
| CN104814369A (en) | Oat slurry, and powder and application thereof | |
| CN104719493B (en) | A kind of processing method of hazel nut juice beverage | |
| CN103582430B (en) | Container fills aqueous or paste food compositions and manufacture method thereof | |
| CN102475254A (en) | Instant preparing soybean milk noodle seasoning powder | |
| CN102550896B (en) | Resistant starch-based emulsifier and application thereof | |
| JP2007159571A (en) | Sesame-containing seasoning | |
| CN102488276B (en) | Wheat bran beverage and its preparation method | |
| CN105104658A (en) | Soybean coffee and production technology | |
| CN105454954B (en) | A kind of compound highland barley milk beverage and preparation method thereof | |
| CN101715831B (en) | Liquid dairy product containing corn steep liquor and making method thereof | |
| JP5202453B2 (en) | Manufacturing method of processed egg products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |