CN104983025A - Saccharose-free sweet corn soup solid beverage and preparation method thereof - Google Patents
Saccharose-free sweet corn soup solid beverage and preparation method thereof Download PDFInfo
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- CN104983025A CN104983025A CN201510475314.1A CN201510475314A CN104983025A CN 104983025 A CN104983025 A CN 104983025A CN 201510475314 A CN201510475314 A CN 201510475314A CN 104983025 A CN104983025 A CN 104983025A
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- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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Abstract
The invention discloses a saccharose-free sweet corn soup solid beverage. The saccharose-free sweet corn soup solid beverage is prepared by the following steps of corn pre-smashing, pre-cooking, thick liquid grinding, cellulose enzymolysis, starch enzymolysis, homogenizing, concentrating and spray drying. According to the saccharose-free sweet corn soup solid beverage and a preparation method thereof, corn is treated by treatment such as the smashing and the enzymolysis, special flavors of the corn are kept, the content of cellulose and starch is reduced through the enzymolysis, taste is obviously improved, micromolecular carbohydrate and dextrin produced by corn starch which is treated by the starch enzymolysis are sufficiently utilized, natural sweetness and mellow taste similar to fat of the corn are achieved, and no extra saccharose and other emulsifying agents need to be added. Meanwhile, the saccharose-free sweet corn soup solid beverage only needs to be brewed by hot water before being drunk and the effects that stewing is not needed and drinking is convenient are achieved.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of novel nourishing instant food---without sucrose sweet corn soup solid beverage and preparation method thereof.
Background technology
Corn is the kind most suitable as industrial processes raw material in Three major grain crops, is also the cereal crops that current processing stage is the highest.Although corn has obtained the generally accreditation of consumers in general as a kind of healthy food, but corn is eaten raw and directly as raw-food material time, products taste is not good, therefore meeting consumer to the nutrition of corn height, while high health care characteristics demand, the corn deep processing goods developing mouthfeel outstanding have very high researching value and wide market prospects.
At present, need time-consuming corn infusion congee to be not suitable for modern life rhythm, convenient and swift and nutritious sweet corn soup solid beverage is accepted by consumers in general, and demand is increasing.But corn class solid beverage kind is in the market single, main dependence is simply pulverized, too much crude fibre cannot be removed, coarse mouthfeel, and generally add a large amount of sucrose or HFCS to improve mouthfeel, this not only destroys the original local flavor of corn and mouthfeel, introduce the sugar of high heat simultaneously, cannot meet consumer to nutrition, healthy, the integration requirement of mouthfeel.
Summary of the invention
The present invention is directed to the above shortcoming of traditional corn goods, propose a kind of new sugar-free instant food---without sucrose sweet corn soup solid beverage and preparation method thereof.The sweet corn soup obtained by the method can improve eating mouth feel, does not need additionally to add sucrose simultaneously, promotes nutritive value, instant edible.
The concrete technical scheme of the present invention is as follows:
The invention provides one without sucrose sweet corn soup solid beverage, comprise the following steps and be prepared from: corn precomminution, slaking of precooking, defibrination, cellulase hydrolysis and amylorrhexis, concentrated, homogeneous, spraying dry.
The above-mentioned preparation method without sucrose sweet corn soup solid beverage, specifically comprises the following steps:
1) precomminution: corn is carried out precomminution;
2) precook: the corn after described precomminution is mixed with water and precooks, obtain the cornmeal mush of slaking;
3) defibrination: by described cornmeal mush defibrination together with water, and filtration obtains corn steep liquor;
4) enzymolysis: first use amylase to carry out enzymolysis at pH value 5.5-7,80-95 DEG C described corn steep liquor, reprocess fibre element enzyme carries out enzymolysis at pH value 4-6,40-60 DEG C, obtains enzymolysis liquid after filtration;
5) concentrated: by described enzymolysis liquid Vacuum Concentration;
6) homogeneous, spraying dry: after the sample solution after concentrated is carried out homogeneous process, spraying dry obtains without sucrose sweet corn soup solid beverage.
Wherein, described amylase is AMS and/or beta amylase in the present invention.Preferably, described amylase use amount is 10-30u/g, and enzymolysis time is 20-30min.
In the present invention, described cellulase is the combination of one or more arbitrary proportions in endoglucanase, 1,4-BETA-D-glucancellobio-hydrolase and beta-glucosidase.Preferably, the enzyme of described cellulase is lived and is not less than 5000u/ml, and use amount is 0.8-1.2%, and enzymolysis time is 1-3h.
Described enzymolysis process comprises amylase enzymolysis and cellulase degradation two step, and the former energy starch-splitting forms the small molecular sugar of certain content, comprises maltose, glucose, dextrin etc., thus gives the certain sugariness of product and the adipose mellow soapy feeling of class; The latter can form a certain amount of oligosaccharides by decomposition of cellulose, reduces the rough mouthfeel of product further.
In the present invention, in described step 4) also comprise local flavor set-up procedure after enzymolysis step, be specially: in described enzymolysis liquid, add auxiliary and condiment carry out seasoning.Preferably, described auxiliary and condiment is the mixing of one or more arbitrary proportions in xylitol, Fruit powder and Vegetable powder.
In the present invention, preferred described step 4) in, use citric acid to regulate the pH value of described enzymolysis corn steep liquor.Preferred described step 6) in, the vegetable fat powder of the sample after homogeneous and described corn quality 0.5-3%, the maltodextrin of 10-40%, after the soybean lecithin of 0.1-1% and the cycloheptaamylose of 1-6% mix, then carries out spraying dry.
Beneficial effect of the present invention is: the present invention by corn through process such as pulverizing, enzymolysis, not only remain the peculiar taste of corn, the content of cellulose and starch is reduced by enzymolysis, significantly improve mouthfeel, also make full use of small molecular sugar that amylase enzymolysis cornstarch produces and dextrin achieves natural sugariness and the adipose mellow and full mouthfeel of class of corn, and without the need to additionally adding sucrose and other emulsifying agents.Product of the present invention only needs, by brewed in hot water, to reach the effect without the need to boiling, instant edible before eating simultaneously.
Detailed description of the invention
Below in conjunction with the embodiment in the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
The invention provides a kind of without sucrose sweet corn soup solid beverage, comprise the following steps and be prepared from:
First iblet is carried out precomminution.The present invention does not have special restriction to the kind of iblet and source, commercially available iblet.In order to increase the mouthfeel of product, using after iblet being peeled in the present invention, avoiding the coarse composition contained in the sweet corn soup solid beverage of preparation.In the present invention, the equipment of crush maize is not particularly limited, preferably uses boulder crusher to pulverize.The present invention does not have special restriction to the size that iblet is pulverized, and within the scope that art technology can reach, iblet is pulverized more thin better.Iblet is ground into similar small rice grain size in embodiments of the present invention, its average diameter is not more than 3mm.
Iblet adds water after pulverizing and carries out precooking slaking, the cornmeal mush obtained.Do not have special restriction to the water added in crushing maize grain in the present invention, those skilled in the art can add according to actual conditions.In the present invention, the iblet after preferably pulverizing and the volume ratio of water are 1: 2-5, are more preferably 1: 3-4.The present invention does not have special restriction to the time of precooking, and those skilled in the art can arrange the time of determining to precook according to amount of water and temperature.In the present invention, temperature of precooking is preferably 70-100 DEG C, is more preferably 80-90 DEG C.Preferably the time of precooking is 10-30min, is 15-25min further, is further 20min.
By the cornmeal mush defibrination together with water obtained after precooking, and filter and obtain corn steep liquor.The equipment of the present invention to defibrination does not have special restriction, can realize the refining equipment of refining effect all within protection scope of the present invention.Fiberizer is preferably used to carry out defibrination in the present invention.Those skilled in the art can according to the situation determination material-water ratio of defibrination.The mass ratio of the cornmeal mush of preferably precooking in the present invention and defibrination water is 1: 6-10, is more preferably 1: 7-9, more preferably 1: 8.The number of times of the present invention to defibrination does not have special restriction.In order to increase refining effect, defibrination number of times should be no less than three times.Undissolved residue is filtered out after defibrination.Preferably use filter screen filtration residue in the present invention, the fineness of screen pack is below 200 orders, is preferably below 150 orders.
The corn steep liquor priority amylase that defibrination obtains and cellulase carry out enzymolysis, and the pH value of amylorrhexis is between 5.5-7, and preferred pH is 6, and the pH value of cellulase hydrolysis is between 4-6, and preferred pH is 5.The acid that the present invention exchanges pH does not have special restriction, as long as can play the effect regulating pH, and to meeting the raw material of food security all within protection scope of the present invention.Use the pH of citric acid adjusting corn slurry enzymolysis in embodiments of the present invention.
Amylase of the present invention is AMS and/or beta amylase, and wherein AMS is preferably Thermostable α-Amylase.Use Thermostable α-Amylase in embodiments of the present invention, its use amount is 10-30u/g corn, operative temperature 80-95 DEG C, time 20-30min.
Cellulase of the present invention is the combination of one or more arbitrary proportions in endoglucanase, 1,4-BETA-D-glucancellobio-hydrolase and beta-glucosidase.The enzyme of described cellulase is lived and is not less than 5000u/ml, and use amount is 0.8-1.2%, operative temperature 40-60 DEG C, enzymolysis time 1-3h.
Feed liquid after enzymolysis is carried out filtration and is obtained enzymolysis liquid.In order to increase the mouthfeel of preparation without sucrose sweet corn soup solid beverage, suitable auxiliary and condiment can be added to improve local flavor or to form specific mouthfeel in the enzymolysis liquid after enzymolysis.Described auxiliary and condiment includes but not limited to the mixing of one or more arbitrary proportions in xylitol, Fruit powder and Vegetable powder.The addition of auxiliary and condiment is preferably 0.2-1%, is more preferably 0.3-0.5%.
Enzymolysis liquid after enzymolysis liquid or adjustment local flavor is carried out Vacuum Concentration, is preferably concentrated into solid content more than 20%, is more preferably more than 30%.The equipment of the present invention to Vacuum Concentration does not have special restriction, can realize the equipment of Vacuum Concentration function all within protection scope of the present invention.
Sample solution after concentrated is carried out homogeneous process to reduce granular size, improves mouthfeel.The present invention preferably uses homogenizer to carry out homogeneous, and the operating pressure of homogenizer is not less than 20MPa, is not less than 25MPa further.In order to improve homogenizing effect, can repeat homogeneous to sample solution, preferred cycle homogenization cycles is not less than 3 times, further for being not less than 4 times.
Sample concentration liquid after homogeneous carries out spraying dry and is prepared into without sucrose sweet corn soup solid beverage.Preferably, before carrying out spraying dry, the vegetable fat powder of the sample concentration liquid after homogeneous and raw material corn quality 0.5-3%, the maltodextrin of 10-40%, the soybean lecithin of 0.1-1% and the cycloheptaamylose mixing of 1-6%, then carry out spraying dry.The present invention does not have special restriction to spray-dired equipment, can realize the equipment of its effect all within protection scope of the present invention.Preferably use pressure spray dryer or centrifugal spray dryer drying to obtain powdered samples in embodiments of the present invention and be sweet corn soup sample.Wherein spraying dry charging air temperature is preferably 220 ~ 240 DEG C, is more preferably 225 ~ 235 DEG C.
The sweet corn soup solid beverage mouthfeel prepared is mellow and full, and without the need to additionally adding sucrose and other emulsifying agents, only needs, by brewed in hot water, to reach the effect without the need to boiling, instant edible before edible.
Embodiment 1
A kind of without sucrose sweet corn soup solid beverage, comprise the following steps and be prepared from:
Precomminution: use common boulder crusher to carry out precomminution the iblet after decortication, make corn particle average diameter be not more than 3mm.
Precook: precook the water that the corn after pulverizing adds 3 times of volumes slaking 10min.
Defibrination: with fiberizer by the corn after precooking and water according to defibrination together with material-water ratio 1: 7 (W/W), repeatedly use 200 order filter screen filtration after defibrination three times, remove undissolved residue.
Enzymolysis: use citric acid adjustment defibrination slurry pH value, and with Thermostable α-Amylase and cellulase priority enzymolysis sample.Wherein Thermostable α-Amylase use amount is 20u/g corn, and action pH is 6, operative temperature 90 DEG C, time 30min; The enzyme of cellulase is lived and is not less than 5000u/ml, and use amount is 0.8%, and action pH is 5, operative temperature 55 DEG C, enzymolysis time 2h.
Local flavor adjust: after enzymolysis, feed liquid is after plate-frame filtering, add 3% xylitol and 5% dehydrated fruits powder to improve local flavor.
Concentrated: to adopt vacuum concentration equipment that solid content is concentrated into more than 20%.
Homogeneous: use homogenizer process to reduce granular size the sample solution after seasoning, improve mouthfeel, its operating pressure is 20MPa, and circulation homogenization cycles is 3 times.
Spraying dry: concentrate adds vegetable fat powder 1.5%, maltodextrin 20%, soybean lecithin 0.5%, cycloheptaamylose 3%, obtain powdered samples through centrifugal spray dryer drying again and be sweet corn soup sample, wherein spraying dry charging air temperature is 220 DEG C.
Embodiment 2
A kind of without sucrose sweet corn soup solid beverage, comprise the following steps and be prepared from:
Precomminution: use common boulder crusher to carry out precomminution the iblet after decortication, make corn particle average diameter be not more than 3mm.
Precook: precook the water that the corn after pulverizing adds 4 times of volumes slaking 20min.
Defibrination: with fiberizer by the corn after precooking and water according to defibrination together with material-water ratio 1: 10 (W/W), repeatedly use 150 order filter screen filtration after defibrination three times, remove undissolved residue.
Enzymolysis: use citric acid adjustment defibrination slurry pH value, and with Thermostable α-Amylase and cellulase priority enzymolysis sample.Wherein Thermostable α-Amylase use amount is 10u/g corn, and action pH is 6.5, operative temperature 85 DEG C, time 30min; The enzyme of cellulase is lived and is not less than 5000u/ml, and action pH is 4.5, and use amount is 1%, operative temperature 40 DEG C, enzymolysis time 3h.
Local flavor adjusts: after enzymolysis, feed liquid is after plate-frame filtering, adds 3% xylitol to improve local flavor.
Concentrated: to adopt vacuum concentration equipment that solid content is concentrated into more than 25%.
Homogeneous: use homogenizer process to reduce granular size the sample solution after seasoning, improve mouthfeel, its operating pressure is 25MPa, circulation homogeneous 4 times.
Spraying dry: concentrate adds vegetable fat powder 2%, maltodextrin 40%, soybean lecithin 1%, cycloheptaamylose 2%, then obtains powdered samples through pressure spray dryer drying and be sweet corn soup sample, and wherein spraying dry charging air temperature is 240 DEG C.
Embodiment 3
A kind of without sucrose sweet corn soup solid beverage, comprise the following steps and be prepared from:
Precomminution: use common boulder crusher to carry out precomminution the iblet after decortication, make corn particle average diameter be not more than 3mm.
Precook: precook the water that the corn after pulverizing adds 5 times of volumes slaking 30min.
Defibrination: with fiberizer by the corn after precooking and water according to defibrination together with material-water ratio 1: 8 (W/W), repeatedly use 180 order filter screen filtration after defibrination three times, remove undissolved residue.
Enzymolysis: use citric acid adjustment defibrination slurries pH be 5, and with Thermostable α-Amylase and cellulase priority enzymolysis sample.Wherein Thermostable α-Amylase use amount is 30u/g corn, operative temperature 95 DEG C, time 20min; The enzyme of cellulase is lived and is not less than 5000u/ml, and use amount is 1.2%, operative temperature 60 DEG C, enzymolysis time 1.5h.
Local flavor adjust: after enzymolysis, feed liquid is after plate-frame filtering, add 3% xylitol and 5% Vegetable powder to improve local flavor.
Concentrated: to adopt vacuum concentration equipment that solid content is concentrated into more than 20%.
Homogeneous: use homogenizer process to reduce granular size the sample solution after seasoning, improve mouthfeel, its operating pressure is 27MPa, circulation homogeneous 5 times.
Spraying dry: concentrate adds vegetable fat powder 3%, maltodextrin 10%, soybean lecithin 0.3%, cycloheptaamylose 6%, then obtains powdered samples through pressure spray dryer drying and be sweet corn soup sample, and wherein spraying dry charging air temperature is 230 DEG C.
Above-mentioned embodiment is intended to illustrate that the present invention can be professional and technical personnel in the field and realizes or use; modifying to above-mentioned embodiment will be apparent for those skilled in the art; therefore the present invention includes but be not limited to above-mentioned embodiment; any these claims or description of meeting describes; meet and principle disclosed herein and novelty, the method for inventive features, technique, product, all fall within protection scope of the present invention.
Claims (10)
1. without a sucrose sweet corn soup solid beverage, it is characterized in that, comprise the following steps and be prepared from: corn precomminution, slaking of precooking, defibrination, cellulase hydrolysis and amylorrhexis, concentrated, homogeneous, spraying dry.
2. without a preparation method for sucrose sweet corn soup solid beverage, it is characterized in that, comprise the following steps:
1) precomminution: corn is carried out precomminution;
2) precook: the corn after described precomminution is mixed with water and precooks, obtain the cornmeal mush of slaking;
3) defibrination: by described cornmeal mush defibrination together with water, and filtration obtains corn steep liquor;
4) enzymolysis: first use amylase to carry out enzymolysis at pH value 5.5-7,80-95 DEG C described corn steep liquor, reprocess fibre element enzyme carries out enzymolysis at pH value 4-6,40-60 DEG C, obtains enzymolysis liquid after filtration;
5) concentrated: by described enzymolysis liquid Vacuum Concentration;
6) homogeneous, spraying dry: after the sample solution after concentrated is carried out homogeneous process, spraying dry obtains without sucrose sweet corn soup solid beverage.
3. the preparation method without sucrose sweet corn soup solid beverage according to claim 2, is characterized in that, described amylase is AMS and/or beta amylase.
4. the preparation method without sucrose sweet corn soup solid beverage according to Claims 2 or 3, is characterized in that, described amylase use amount is 10-30u/g corn, and enzymolysis time is 20-30min;
5. the preparation method without sucrose sweet corn soup solid beverage according to claim 2, is characterized in that, described cellulase is the combination of one or more arbitrary proportions in endoglucanase, 1,4-BETA-D-glucancellobio-hydrolase and beta-glucosidase.
6. the preparation method without sucrose sweet corn soup solid beverage according to claim 2 or 5, is characterized in that, the enzyme of described cellulase is lived and is not less than 5000u/ml, and use amount is 0.8-1.2%, and enzymolysis time is 1-3h.
7. the preparation method without sucrose sweet corn soup solid beverage according to claim 2, is characterized in that, in described step 4) also comprise local flavor set-up procedure after enzymolysis step, be specially:
In described enzymolysis liquid, add auxiliary and condiment carry out seasoning.
8. the preparation method without sucrose sweet corn soup solid beverage according to claim 7, is characterized in that, described auxiliary and condiment is the mixing of one or more arbitrary proportions in xylitol, Fruit powder and Vegetable powder.
9. the preparation method without sucrose sweet corn soup solid beverage according to claim 2, is characterized in that, described step 4) in, use citric acid to regulate the pH value of described corn steep liquor enzymolysis.
10. the preparation method without sucrose sweet corn soup solid beverage according to claim 2, it is characterized in that, described step 6) in, the vegetable fat powder of the sample after homogeneous and described corn quality 0.5-3%, the maltodextrin of 10-40%, after the soybean lecithin of 0.1-1% and the cycloheptaamylose of 1-6% mix, then carry out spraying dry.
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Cited By (11)
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| CN105639380A (en) * | 2016-01-06 | 2016-06-08 | 昆明品世食品有限公司 | Corn juice beverage and production method thereof |
| CN106616185A (en) * | 2017-01-04 | 2017-05-10 | 云南农业大学 | Processing process of health type coix seed solid beverage |
| CN106722065A (en) * | 2016-11-28 | 2017-05-31 | 南昌泰康食品科技有限公司 | A kind of preparation method of corn flour |
| CN107149083A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of corn meal and preparation method thereof |
| CN107410804A (en) * | 2017-08-17 | 2017-12-01 | 陈红庆 | A kind of preparation technology of fermented maize custard filled drink |
| CN107410811A (en) * | 2017-04-21 | 2017-12-01 | 西北农林科技大学 | The preparation method and Xanthophyll micro-capsule instant beverage of a kind of Xanthophyll micro-capsule |
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| CN108552464A (en) * | 2018-03-24 | 2018-09-21 | 厦门市诚安毅科技有限公司 | A kind of compound cereal reconstitutes the formula and preparation method of rice flour |
| CN108935853A (en) * | 2018-08-20 | 2018-12-07 | 宁夏宝丰生态牧场有限公司 | A kind of fructus lycii leaf bud smears tea solid beverage and preparation method thereof |
| CN109699864A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage |
| CN111955631A (en) * | 2020-07-31 | 2020-11-20 | 浙江李子园食品股份有限公司 | Method for preparing corn juice by multistage cell wall breaking |
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Inventor after: Wang Lufeng Inventor after: Liu Chengling Inventor after: Xu Shaohua Inventor after: Xu Xiaoyun Inventor after: Pan Sidie Inventor before: Wang Lufeng Inventor before: Pan Sidie Inventor before: Xu Shaohua |
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Application publication date: 20151021 |