CN105192834A - Method for preparing sweet corn beverage by fermenting sweet corns with mixed bacteria - Google Patents
Method for preparing sweet corn beverage by fermenting sweet corns with mixed bacteria Download PDFInfo
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- CN105192834A CN105192834A CN201510773004.8A CN201510773004A CN105192834A CN 105192834 A CN105192834 A CN 105192834A CN 201510773004 A CN201510773004 A CN 201510773004A CN 105192834 A CN105192834 A CN 105192834A
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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
- A23L2/38—Other non-alcoholic beverages
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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 method for preparing sweet corn beverage by fermenting sweet corns with mixed bacteria, and belongs to the technical field of agricultural product processing. The method comprises the following steps: pulping and sterilizing sweet corns serving as a raw material, performing fermentation by taking lactobacillus acidophilus, lactobacillus plantarum and brewer's yeast which serve as leavening agents under a certain condition, centrifuging fermentation liquor after fermentation to obtain centrifuged fermentation liquor and fermentation residues, blending the fermentation liquor, and preparing the sweet corn lactic acid bacteria beverage with the activity of the lactic acid bacteria. The sweet corn lactic acid bacteria beverage retains the fixed nutritional components of the sweet corns, and the lactic acid bacteria fermented sweet corns are endowed with the specific nutrition and the specific flavor of the sweet corns, so that the sourness is mild, and the fragrance is pure; the sweet corn beverage does not contain essence, pigments and a chemical preservative which are chemically synthesized, and is novel high-quality sweet corn juice pure natural beverage with a health effect.
Description
Technical field
The present invention relates to a kind of fermenting plant beverage, particularly the method for sweet-corn beverage prepared by a kind of mixed fungus fermentation corn, belongs to processing of farm products field.
Background technology
Corn (Sweetcorn) is a kind of corn, also known as vegetable corn, and grass family, Zea.Corn is one of vegetables of the developed countries such as America and Europe, Korea S and Japan.Because it has abundant nutrition, sweet, fresh, crisp, tender characteristic and dark in each stratum consumers.Super-sweet corn is extensively planted because sugar content is high, suitable collection period long.China is the centre of origin, the world of waxy corn, and cultivation history is long.Waxy corn is nutritious, and edibility is high, is widely used as nutriment by the world today.
The research of nutrition and health care association of Germany shows, in all staple foods, nutritive value and the health-care effect of corn are the highest.Corn contains 7 kinds " anatrophics " i.e. calcium, glutathione, vitamin, magnesium, selenium, vitamin E and aliphatic acid.After measured, every 100 grams of corns can provide the calcium of nearly 300 milligrams, almost similar with contained calcium in dairy products.Abundant calcium can play hypotensive effect.Be converted into vitamin A after carrotene contained in corn is absorbed by the body, there is protective effect on cancer risk.Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances.Natural VE then has promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline.It is aging that the lutern that corn contains, zeaxanthin are conducive to delaying eyes." biological element " selenium is famous is " anticancer king ", and in super-sweet corn, the content of selenium than conventional corn height 8-10 doubly.Selenium also has develop immunitypty, prevents diabetes, cardiovascular and cerebrovascular disease, prevent and treat the effect such as hepatopathy, protection liver.Corn also has medical care effect, because making it have the feature of fruits and vegetables containing multivitamin and mineral matter; Containing unrighted acid, there are the cholesterol reduced in blood, softening blood vessel and prevent and treat the effect of coronary heart disease.
Lactic acid bacteria and yeast raised product have good action to health.Have and help digest, improve the micro-ecological environment of enteron aisle, suppress spoilage organisms growth, synthesis nutrient, improves the physiological functions such as immunity.
Fermentation fruits and vegetables are current study hotspots, there are nearly 1,300,000,000 populations in China, but the level of consumption of beverage is very low, consumption figure is less than 1Kg year per capita, and the consumption figure of year per capita of developed country's beverage is: the U.S. is 45Kg, Germany is 46Kg, Japan and Singapore 16-19Kg, the world per capita year consumption figure reach 7Kg, illustrate that China's beverage market has huge development space.
For this present situation, Chinese invention patent CN201310141357.7 discloses a kind of preparation method of novel vegetables and fruits fermented beverage.This patent with fresh vegetables and fruits for raw material, first adopt cellulase degradation, rear sugaring and maize oligopeptide are as after fermentation substrate sterilizing, mixed lactic leavening is adopted to ferment, prepare containing abundant oligopeptide, organic acid, reduced sugar, sugar alcohol and soluble dietary fiber, integrated the novel vegetables and fruits fermented beverage of nutrition and health care.
But at present patent not yet has and carries out with corn the beverage that ferments, and above proprietary program is complicated, and application cost certainly will be caused to increase, and therefore it is promoted the use of, and receives the restriction of economic aspect.Therefore, select novel fermentation raw material at present, and simply controlled fermentation technique is current emphasis.
Summary of the invention
The present invention is directed to prior art Problems existing, provide a kind of comprehensive nutrition, lactobacillus-fermented sweet-corn beverage preparation technology of technique simple possible and products thereof, can fully meet the need of market, and improves the added value of corn to greatest extent.
In order to solve the problem, the technical solution adopted in the present invention is:
A method for sweet-corn beverage prepared by mixed fungus fermentation corn, comprises the following steps: the pretreatment of (1) raw material: add distilled water and pull an oar to corn, after making beating terminates, sterilizing 20min under 121 degrees celsius, cools for subsequent use; (2) ferment: inoculate a certain proportion of lactobacillus acidophilus, Lactobacillus plantarum and saccharomyces cerevisiae, ferment under certain condition, after fermentation ends, centrifuging and taking supernatant; (3) allocate: above-mentioned supernatant adds a certain amount of HFCS and honey carries out the adjustment of mouthfeel to it; (4) filling: to carry out filling to the fermentation sweet-corn beverage adjusting mouthfeel.
The addition of the distilled water described in step (1) is 1-1.5 times of corn weight.
The addition of the Lactobacillus plantarum described in step (2), lactobacillus acidophilus and saccharomyces cerevisiae is respectively 4-6%, 4-7%, 2-4% of corn weight, and fermentation condition is: temperature 30-37 DEG C, pH6-8, fermentation time be 20-35h.
The addition of the HFCS described in step (3) and honey is respectively 1-3% and 2-4% of corn weight.
The invention has the beneficial effects as follows:
(1) corn in composition of raw materials of the present invention contains abundant nutriment, there is raising immunity, prevent diabetes, cardiovascular and cerebrovascular disease, prevent and treat hepatopathy, protect the effects such as liver, because of containing unrighted acid, also have the cholesterol reduced in blood, softening blood vessel and prevent and treat the effect of coronary heart disease;
(2) present invention process is simple, with low cost, is applicable to large-scale promotion;
(3) containing rich and varied probio in the sweet-corn beverage prepared by the present invention, drink for a long time and be conducive to enteric microorganism health, be conducive to improving immunity of organisms.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
The method of sweet-corn beverage prepared by a kind of mixed fungus fermentation corn, comprise the following steps: the pretreatment of (1) raw material: add 1000mL distilled water and corn (1000g) is pulled an oar, after making beating terminates, sterilizing 20min under 121 degrees celsius, cools for subsequent use.(2) ferment: the lactobacillus plantarum ferment of inoculation 50g, the lactobacillus acidophilus leavening of 50g, the fermentation by saccharomyces cerevisiae agent of 30g, at temperature 35 DEG C, pH7, condition bottom fermentation 25h.After fermentation ends, centrifuging and taking supernatant.(3) allocate: above-mentioned supernatant adds the HFCS of 20g and the honey of 30g carries out the adjustment of mouthfeel to it.(4) filling: to carry out filling to the fermentation sweet-corn beverage adjusting mouthfeel.
embodiment 2
The method of sweet-corn beverage prepared by a kind of mixed fungus fermentation corn, comprise the following steps: the pretreatment of (1) raw material: add 1300mL distilled water and corn (1000g) is pulled an oar, after making beating terminates, sterilizing 20min under 121 degrees celsius, cools for subsequent use.(2) ferment: inoculate the lactobacillus plantarum ferment of certain 40g, the lactobacillus acidophilus leavening of 60g, the fermentation by saccharomyces cerevisiae agent of 25g, at temperature 33 DEG C, pH6.8, condition bottom fermentation 30h.After fermentation ends, centrifuging and taking supernatant.(3) allocate: above-mentioned supernatant adds the HFCS of 30g and the honey of 40g carries out the adjustment of mouthfeel to it.(4) filling: to carry out filling to the fermentation sweet-corn beverage adjusting mouthfeel.
embodiment 3
The method of sweet-corn beverage prepared by a kind of mixed fungus fermentation corn, comprise the following steps: the pretreatment of (1) raw material: add 1500mL distilled water and corn (1000g) is pulled an oar, after making beating terminates, sterilizing 20min under 121 degrees celsius, cools for subsequent use.(2) ferment: inoculate the lactobacillus plantarum ferment of certain 60g, the lactobacillus acidophilus leavening of 70g, the fermentation by saccharomyces cerevisiae agent of 20g, at temperature 30 DEG C, pH8, condition bottom fermentation 35h.After fermentation ends, centrifuging and taking supernatant.(3) allocate: above-mentioned supernatant adds the HFCS of 10g and the honey of 35g carries out the adjustment of mouthfeel to it.(4) filling: to carry out filling to the fermentation sweet-corn beverage adjusting mouthfeel.
Claims (4)
1. the method for sweet-corn beverage prepared by a mixed fungus fermentation corn, it is characterized in that: comprise the following steps: the pretreatment of (1) raw material: add distilled water and corn is pulled an oar, after making beating terminates, sterilizing 20min under 121 degrees celsius, cools for subsequent use; (2) ferment: inoculate a certain proportion of lactobacillus acidophilus, Lactobacillus plantarum and saccharomyces cerevisiae, ferment under certain condition, after fermentation ends, centrifuging and taking supernatant; (3) allocate: above-mentioned supernatant adds a certain amount of HFCS and honey carries out the adjustment of mouthfeel to it; (4) filling: to carry out filling to the fermentation sweet-corn beverage adjusting mouthfeel.
2. the method for sweet-corn beverage prepared by a kind of mixed fungus fermentation corn according to claim 1, it is characterized in that: the addition of the distilled water described in step (1) is 1-1.5 times of corn weight.
3. the method for sweet-corn beverage prepared by a kind of mixed fungus fermentation corn according to claim 1, it is characterized in that: the addition of the Lactobacillus plantarum described in step (2), lactobacillus acidophilus and saccharomyces cerevisiae is respectively 4-6%, 4-7%, 2-4% of corn weight, and fermentation condition is: temperature 30-37 DEG C, pH6-8, fermentation time be 20-35h.
4. the method for sweet-corn beverage prepared by a kind of mixed fungus fermentation corn according to claim 1, it is characterized in that: the addition of the HFCS described in step (3) and honey is respectively 1-3% and 2-4% of corn weight.
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| CN201510773004.8A CN105192834A (en) | 2015-11-13 | 2015-11-13 | Method for preparing sweet corn beverage by fermenting sweet corns with mixed bacteria |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041379A (en) * | 2017-12-08 | 2018-05-18 | 滁州尹氏油脂有限公司 | A kind of probiotics corn Lu |
| CN108740277A (en) * | 2018-04-30 | 2018-11-06 | 天津农学院 | A kind of corn probiotics ice cream and preparation method thereof |
| CN114098058A (en) * | 2021-11-04 | 2022-03-01 | 广东恒懋生物农业科技有限公司 | Corn-containing fermented composition and preparation method thereof |
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| RU2120762C1 (en) * | 1998-02-19 | 1998-10-27 | Анисимова Таисия Ивановна | Method of preparing a liquid or dry bacterial ferment for fermented-milk foodstuffs production |
| CN101564187A (en) * | 2009-06-01 | 2009-10-28 | 浙江大学 | Preparation method of Se-enriched nutrient corn beverage |
| CN102356899A (en) * | 2011-09-07 | 2012-02-22 | 中国食品发酵工业研究院 | Natural fruit and vegetable ferment beverage, and preparation method thereof |
| CN103462155A (en) * | 2013-08-16 | 2013-12-25 | 山东中酿食品有限公司 | Preparation method for fermented beverage |
| CN103976423A (en) * | 2014-04-18 | 2014-08-13 | 苏兴 | Method for preparing pineapple fruit juice by composite bacteria |
| WO2015092468A1 (en) * | 2013-12-20 | 2015-06-25 | Compagnie Gervais Danone | Method to lighten the texture of a fermented dairy product |
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2015
- 2015-11-13 CN CN201510773004.8A patent/CN105192834A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2120762C1 (en) * | 1998-02-19 | 1998-10-27 | Анисимова Таисия Ивановна | Method of preparing a liquid or dry bacterial ferment for fermented-milk foodstuffs production |
| CN101564187A (en) * | 2009-06-01 | 2009-10-28 | 浙江大学 | Preparation method of Se-enriched nutrient corn beverage |
| CN102356899A (en) * | 2011-09-07 | 2012-02-22 | 中国食品发酵工业研究院 | Natural fruit and vegetable ferment beverage, and preparation method thereof |
| CN103462155A (en) * | 2013-08-16 | 2013-12-25 | 山东中酿食品有限公司 | Preparation method for fermented beverage |
| WO2015092468A1 (en) * | 2013-12-20 | 2015-06-25 | Compagnie Gervais Danone | Method to lighten the texture of a fermented dairy product |
| CN103976423A (en) * | 2014-04-18 | 2014-08-13 | 苏兴 | Method for preparing pineapple fruit juice by composite bacteria |
Non-Patent Citations (1)
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| 张陈云等: "嫩玉米乳酸发酵营养粥的开发研究", 《食品科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041379A (en) * | 2017-12-08 | 2018-05-18 | 滁州尹氏油脂有限公司 | A kind of probiotics corn Lu |
| CN108740277A (en) * | 2018-04-30 | 2018-11-06 | 天津农学院 | A kind of corn probiotics ice cream and preparation method thereof |
| CN114098058A (en) * | 2021-11-04 | 2022-03-01 | 广东恒懋生物农业科技有限公司 | Corn-containing fermented composition and preparation method thereof |
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Application publication date: 20151230 |