CN105029371A - Preparation method of flavored corn paste - Google Patents

Preparation method of flavored corn paste Download PDF

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Publication number
CN105029371A
CN105029371A CN201510525816.0A CN201510525816A CN105029371A CN 105029371 A CN105029371 A CN 105029371A CN 201510525816 A CN201510525816 A CN 201510525816A CN 105029371 A CN105029371 A CN 105029371A
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corn
enzymolysis liquid
enzymolysis
concentrated
preparation
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CN201510525816.0A
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CN105029371B (en
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方莉
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SHANGHAI HIROAD FOOD INDUSTRY Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a preparation method of flavored corn paste. The method comprises the following steps: carrying out enzymolysis on raw materials by different enzymes, mixing and concentrating; and adding syrup and wort, decocting into paste and filling, so as to prepare the flavored corn paste. According to the preparation method of the corn paste disclosed by the invention, corn stigma is added as a raw material, so that the nutrient elements and the functional health components of the corn paste are improved; and the corn paste has the effects of preventing gallstones, hypertension and diabetes. According to the preparation method of the corn paste disclosed by the invention, moringa oleifera enzymatic hydrolysate is added; and high fructose corn syrup, wort and the like are subjected to the decocting process so that the choppy taste of the corn stigma is removed; the obtained corn paste has a unique flavor of sweet corn, and cannot be compared with common sweet corn paste; and in addition, horseradish tree leaves with the efficacies of lowering blood sugar, lowering blood lipid and blood pressure and resisting tumors are added and supplemented with the corn stigma, so that the efficacies of the corn paste are further improved.

Description

A kind of preparation method of local flavor corn sauce
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of local flavor corn sauce.
Background technology
Corn is the important cereal crops of China, and resource is very abundant.Corn is mainly used to be processed to the product such as popcorn and corn flour.Patent CN103652813A discloses a kind of method corn processing being become corn sweet paste, corn sauce is a kind of deep working method of corn, the shelf life of corn can be extended, this invention also adds the extract of the Chinese medicines such as peppermint, Poria cocos, cassia twig, radix ampelopsis, improve the functional of corn sauce, but whether the use of Chinese medicine needs the health considering user to be suitable for, and therefore market is subject to certain restrictions.
Corn stigma is style and the column cap of corn, and it contains the multiple bioactive ingredients such as flavones, inositol, sterol, possesses effect that is hypoglycemic, anticancer and enhancing immunologic function, and importantly corn stigma is a kind of new food resource.But corn stigma has certain jerky taste when edible, cause mouthfeel not good, be badly in need of solving.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of local flavor corn sauce is provided.
For achieving the above object, the preparation method of the local flavor corn sauce that the present invention relates to, comprises the following steps:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 30-45 DEG C of enzymolysis 0.5-1.5h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 2-4 times of distilled water mixing, is heated to 60-90 DEG C of lixiviate 1-2h, then adds 0.1wt% protease hydrolyzed, in 30-45 DEG C of enzymolysis 1-3h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate is concentrated into dry matter content and reaches 55-65wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.2-0.5;
(4) endure sauce: concentrated enzymolysis liquid adds HFCS, concentrated wort, be then heated to 85-95 DEG C under stirring condition, and condensing reflux insulation 6-12h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are: 1:0.3-0.6; Described concentrated enzymolysis liquid and concentrated wort are 1:0.1-0.3 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.
Wherein, be describedly concentratedly that cryogenic vacuum concentrates, constant-pressure and high-temperature concentrate in one;
Described HFCS is F42 or F55;
Described concentrated wort dry matter content is 70-75wt%.
The preparation method of corn sauce provided by the invention, adds corn stigma as raw material, promotes nutrient and the functional health composition of corn sauce, makes it the effect possessing prevention gall stone, hypertension and diabetes.
In the preparation method of corn sauce provided by the invention, add Moringa enzymolysis liquid, and HFCS and brewer's wort etc. are through enduring sauce technique, not removing only the jerky taste of corn stigma, and obtain corn sauce and possess unique corn local flavor, be that general corn sweet paste is incomparable.In addition, possess the adding of leaf of Moringa of hypoglycemic, lipopenicillinase, step-down, antitumor efficacy, complement each other with corn stigma, promote effect of corn sauce further.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is described further.
Embodiment 1:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 30 DEG C of enzymolysis 1.5h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 2 times of distilled water mixing, is heated to 60 DEG C of lixiviate 2h, then adds 0.1wt% protease hydrolyzed, in 30 DEG C of enzymolysis 3h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate cryogenic vacuum is concentrated into dry matter content and reaches 55wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.2;
(4) sauce is endured: concentrated enzymolysis liquid adds HFCS (F42), concentrated wort (dry matter content 70wt%), is then heated to 85 DEG C under stirring condition, and condensing reflux insulation 12h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are 1:0.3; Described concentrated enzymolysis liquid and concentrated wort are 1:0.3 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.
Embodiment 2:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 45 DEG C of enzymolysis 0.5h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 4 times of distilled water mixing, is heated to 90 DEG C of lixiviate 1h, then adds 0.1wt% protease hydrolyzed, in 45 DEG C of enzymolysis h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate constant-pressure and high-temperature is concentrated into dry matter content and reaches 65wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.5;
(4) sauce is endured: concentrated enzymolysis liquid adds HFCS (F55), concentrated wort (dry matter content 75wt%), is then heated to 95 DEG C under stirring condition, and condensing reflux insulation 6h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are 1:0.6; Described concentrated enzymolysis liquid and concentrated wort are 1:0.1 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.
Embodiment 3:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 40 DEG C of enzymolysis 1h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 3 times of distilled water mixing, is heated to 80 DEG C of lixiviate 1.5h, then adds 0.1wt% protease hydrolyzed, in 40 DEG C of enzymolysis 2h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate cryogenic vacuum is concentrated into dry matter content and reaches 60wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.4;
(4) sauce is endured: concentrated enzymolysis liquid adds HFCS (F42), concentrated wort (dry matter content 72wt%), is then heated to 90 DEG C under stirring condition, and condensing reflux insulation 10h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are 1:0.4; Described concentrated enzymolysis liquid and concentrated wort are 1:0.2 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.

Claims (4)

1. a preparation method for local flavor corn sauce, is characterized in that comprising the following steps:
(1) enzymolysis corn: fresh corn rod, peels off shell, collects iblet and corn stigma, cleans and dries rear mixing making beating, add 0.1wt% cellulase and 0.1wt% pectinase enzymatic hydrolysis, in 30-45 DEG C of enzymolysis 0.5-1.5h, obtains corn enzymolysis liquid after the enzyme that goes out;
(2) enzymolysis Moringa: leaf of Moringa is cleaned and dried rear pulverizing, adds 2-4 times of distilled water mixing, is heated to 60-90 DEG C of lixiviate 1-2h, then adds 0.1wt% protease hydrolyzed, in 30-45 DEG C of enzymolysis 1-3h, obtain Moringa enzymolysis liquid after the enzyme that goes out;
(3) concentrated: by corn enzymolysis liquid and the mixing of Moringa enzymolysis liquid, to leave standstill 1h after stirring 30min, then with 200 mesh filter screens filtrations, filtrate is concentrated into dry matter content and reaches 55-65wt% and must concentrate enzymolysis liquid; The mass ratio of described corn enzymolysis liquid and Moringa enzymolysis liquid is 1:0.2-0.5;
(4) endure sauce: concentrated enzymolysis liquid adds HFCS, concentrated wort, be then heated to 85-95 DEG C under stirring condition, and condensing reflux insulation 6-12h; Described concentrated enzymolysis liquid and the mass ratio of HFCS are: 1:0.3-0.6; Described concentrated enzymolysis liquid and concentrated wort are 1:0.1-0.3 in mass ratio;
(5) filling: to endure after sauce terminates and cross colloid mill while hot, then filling local flavor corn sauce.
2. the preparation method of local flavor corn sauce according to claim 1, it is characterized in that described being concentratedly that cryogenic vacuum concentrates, constant-pressure and high-temperature concentrate in one.
3. the preparation method of local flavor corn sauce according to claim 1, is characterized in that described HFCS is F42 or F55.
4. the preparation method of local flavor corn sauce according to claim 1, is characterized in that described concentrated wort dry matter content is 70-75wt%.
CN201510525816.0A 2015-08-25 2015-08-25 A kind of preparation method of local flavor corn sauce Active CN105029371B (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262621A (en) * 2016-08-25 2017-01-04 方莉 A kind of Carnis caprae seu ovis goes to have a strong smell and uses impregnation liquid
CN106418447A (en) * 2016-09-21 2017-02-22 徐州工程学院 Ginkgo seed seasoning flour paste and making method thereof
CN107334026A (en) * 2017-08-26 2017-11-10 安徽阜南常晖食品有限公司 A kind of clearing away summerheat gumbo corn juice beverage
CN113142542A (en) * 2021-02-25 2021-07-23 仇俊鹏 Fermented seasoning sauce using grains as raw materials, preparation method and application

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1132693A (en) * 1997-07-23 1999-02-09 Sanei Toka Kk Enzymolytic product of corn protein and its production
CN102845789A (en) * 2011-07-02 2013-01-02 徐州工程学院 Ginkgo jam and its preparation method
CN102919813A (en) * 2012-10-31 2013-02-13 吉林农业大学 Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof
CN103393084A (en) * 2013-07-22 2013-11-20 赵青娇 Preparation method of fresh sweet corn chili sauce
CN103535696A (en) * 2013-10-23 2014-01-29 吉林农业大学 High-fiber maize-flavored sauce and production method thereof
CN103564393A (en) * 2013-09-26 2014-02-12 鲁杨 Lobster-flavored chaffy dish dipping sauce and preparation method thereof
CN103652813A (en) * 2013-11-21 2014-03-26 阜阳九珍食品有限公司 Corn sweet paste
CN103932163A (en) * 2014-04-14 2014-07-23 合肥市金乡味工贸有限责任公司 Corn and tomato sauce
CN104824499A (en) * 2015-05-16 2015-08-12 张俊辉 Preparation method of jam containing wax apples
CN104824625A (en) * 2015-04-16 2015-08-12 陈小洁 Corn and tomato sauce

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1132693A (en) * 1997-07-23 1999-02-09 Sanei Toka Kk Enzymolytic product of corn protein and its production
CN102845789A (en) * 2011-07-02 2013-01-02 徐州工程学院 Ginkgo jam and its preparation method
CN102919813A (en) * 2012-10-31 2013-02-13 吉林农业大学 Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof
CN103393084A (en) * 2013-07-22 2013-11-20 赵青娇 Preparation method of fresh sweet corn chili sauce
CN103564393A (en) * 2013-09-26 2014-02-12 鲁杨 Lobster-flavored chaffy dish dipping sauce and preparation method thereof
CN103535696A (en) * 2013-10-23 2014-01-29 吉林农业大学 High-fiber maize-flavored sauce and production method thereof
CN103652813A (en) * 2013-11-21 2014-03-26 阜阳九珍食品有限公司 Corn sweet paste
CN103932163A (en) * 2014-04-14 2014-07-23 合肥市金乡味工贸有限责任公司 Corn and tomato sauce
CN104824625A (en) * 2015-04-16 2015-08-12 陈小洁 Corn and tomato sauce
CN104824499A (en) * 2015-05-16 2015-08-12 张俊辉 Preparation method of jam containing wax apples

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262621A (en) * 2016-08-25 2017-01-04 方莉 A kind of Carnis caprae seu ovis goes to have a strong smell and uses impregnation liquid
CN106418447A (en) * 2016-09-21 2017-02-22 徐州工程学院 Ginkgo seed seasoning flour paste and making method thereof
CN107334026A (en) * 2017-08-26 2017-11-10 安徽阜南常晖食品有限公司 A kind of clearing away summerheat gumbo corn juice beverage
CN113142542A (en) * 2021-02-25 2021-07-23 仇俊鹏 Fermented seasoning sauce using grains as raw materials, preparation method and application

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Address after: Fengxian District Jinhui town Shanghai city 201404 Doo Road No. 666

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Address before: Shen Dian Cun 246000 Anhui city of Anqing Province, Yixiu District eight Ju Group No. 3

Applicant before: Fang Li

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