CN105639380B

CN105639380B - Corn juice beverage and production method thereof

Info

Publication number: CN105639380B
Application number: CN201610004360.8A
Authority: CN
Inventors: 胡荣州
Original assignee: Kunming Pinshi Food Co ltd
Current assignee: Kunming Pinshi Food Co ltd
Priority date: 2016-01-06
Filing date: 2016-01-06
Publication date: 2020-08-11
Anticipated expiration: 2036-01-06
Also published as: CN105639380A

Abstract

The invention relates to a production method of a corn juice beverage, which comprises the following steps: s1: soaking the corns; s2: pulping to obtain corn pulp; s3: carrying out first enzymolysis on the corn slurry to obtain first enzymolysis liquid; then carrying out second enzymolysis to obtain second enzymolysis liquid; s4: adjusting the pH value of the second enzymolysis liquid, and then carrying out saccharification treatment to obtain a saccharification liquid; s5: filtering, compounding and homogenizing the saccharified liquid to obtain basic corn juice; s6: subjecting a base corn juice to UHT sterilization to obtain said corn juice beverage. The method can obtain the corn juice beverage with good palatability, taste and color by unique process steps and selection and cooperation of process parameters, has good storage stability, provides a brand new utilization method for high-added-value deep processing of corn, and has good practical application prospect and industrial production potential.

Description

Corn juice beverage and production method thereof

Technical Field

The invention relates to a food beverage, in particular to a corn juice beverage and a production method thereof, belonging to the technical field of health beverages.

Background

Among a plurality of food sources of human beings, corn is a very important food crop, has high yield and rich nutrition, and is rich in protein, corn oil, starch, a plurality of vitamins, unsaturated fatty acid, sugar and other nutrient substances necessary for the growth and development of human bodies; in addition, it contains trace substances such as sitosterol, calcium, glutathione, cellulose, magnesium, etc., and is called "gold grain".

The corn contains such many nutritional ingredients, so the corn has various beneficial effects, such as prevention of hypertension and coronary heart disease, delay of cell aging, prevention of brain function deterioration, supplement of minerals and trace elements and the like, and has important effects on normal functional operation and normal metabolism of a human body.

In people's daily life, corn is generally used as a general food, for example, to cook and cook corn dough, cake, corn porridge, etc. In addition, however, there has been much research on other forms of corn, such as corn juice, with the following efforts to develop corn juice beverages of various flavors:

CN1098271A discloses a super-sweet corn juice and its preparation process, wherein the super-sweet corn juice is prepared from super-sweet corn, milk powder, granulated sugar, etc. The corn grain milk is prepared by checking and accepting raw materials, freezing and storing, unfreezing, taking corn grains, coarsely grinding, finely grinding, separating pulp from residues, filtering, blending, homogenizing and the like. Is rich in amino acids, proteins, starch, vitamins, dietary fiber, etc. Has certain functions of enhancing nutrition, eliminating fatigue and improving learning and memory, and is a healthy beverage suitable for all ages.

CN1145205A discloses a preparation method of fresh and tender corn juice, which comprises the steps of adding water into fresh and tender corn, grinding, filtering, homogenizing and sterilizing, and the obtained corn juice has unique natural flavor, is green, tender, fresh and fragrant, is convenient to drink, is rich in various nutritional ingredients and is beneficial to absorption by human bodies.

CN1555734A discloses a corn juice beverage, which is composed of corn, mineral water, cane sugar and a stabilizer, wherein the stabilizer is composed of agar, seaweed gum and xanthan gum, and the corn juice is contained in the beverage by 1-20%. The corn juice beverage has the characteristics of uniform tissue, no layering, no water separation, no sediment, delicate, tender and fragrant taste, multiple health-care effects, oily taste, long shelf life and rich corn flavor.

CN1586321A discloses an aloe corn juice and a preparation method thereof, wherein the aloe corn juice comprises the following components in parts by weight: 10-15% of aloe fruit granules, 70-76% of purified water, 7.4-7.8% of 24-degree corn concentrated pulp, 3-3.5% of carrot raw pulp, 3-3.5% of fructo-oligosaccharide syrup, 0.09-0.12% of salt, 0.04-0.06% of VC and 0.04-0.06% of citric acid; the preparation method comprises the steps of heating purified water to 50-60 ℃ in a material pot, sequentially adding 24-DEG corn concentrated pulp, carrot raw pulp, fructo-oligosaccharide syrup, salt, VC and citric acid, stirring, injecting the mixed material into a homogenizer to be uniformly mixed when the temperature of the material reaches 100 ℃, then sending the mixed material into a filling production line, simultaneously mixing and filling aloe fruit granules into a bottle, and sterilizing and standing to obtain the aloe corn juice. The corn juice has the characteristics of corn fragrance and aloe refreshing taste, and can clear up human body toxins, eliminate constipation and enhance human body immunity.

CN101653285A discloses a method for producing corn juice beverage, which comprises the steps of carrying out ultra-high temperature instant sterilization on corn juice prepared according to the prior art, filling, and then carrying out high temperature and high pressure sterilization. The invention also discloses the corn juice beverage prepared by the method. According to the invention, the processing technology of the corn juice beverage is improved, and the UHT sterilization and the high-temperature and high-pressure sterilization are combined to kill all spores, so that the obtained corn juice beverage has high safety, good color and flavor and better mouthfeel.

CN101601489A discloses a high-fiber whole-grain corn juice and a preparation method thereof, wherein the corn juice is prepared from corn, a food suspending agent and water, and the raw materials comprise the following components in parts by weight: 10 of corn; 3-4 parts of food suspending agent; 90-100 parts of water; the preparation method comprises the following steps: (1) pretreatment of raw materials: screening and removing impurities from corn kernels; (2) curing: putting the corn kernels into clear water, curing for 40 minutes at 100 ℃, and removing water; (3) grinding: grinding the cured corn kernels into pulp by using a pulp grinder, wherein the fineness is more than or equal to 200 meshes; (4) enzymolysis: adding water into the corn steep liquor, wherein the water amount is 4-5 times of the weight of the corn, the temperature is controlled at 60-65 ℃, the pH value is adjusted to 5.5-6.5, and cellulase and xylanase are added, wherein the addition amount of the cellulase is 0.008-0.012% of the weight of the corn, the addition amount of the xylanase is 0.017-0.023% of the weight of the corn, and the enzymolysis time is 30-40 minutes; (5) inactivating enzymes: adjusting pH to 6.8-7, heating to 80-90 deg.C for gelatinizing, and inactivating enzyme; (6) homogenizing: homogenizing twice under 20-30 MPa; (7) and (3) post-treatment: adding water to make the total weight of the corn juice 9-10 times of the weight of the corn, adding food suspending agent with the amount of 3-4% of the total weight of the corn juice, sterilizing, and bottling.

CN102210473A discloses a formula of a corn juice beverage and a preparation method thereof, wherein the corn juice beverage is prepared from the following raw materials in parts by weight: 80-150 g of corn juice, 0.01-0.3 g of carboxymethyl cellulose, 10-20 g of white granulated sugar, 0.2-0.5 g of citric acid, 0.09-0.2 g of agar and 8.18-20 g of mineral water. The preparation method of the corn juice beverage comprises the following steps: A. pulverizing nine-ripe semen Maydis, and filtering to obtain semen Maydis juice. B. Pouring the corn juice into a pot, heating at 145 ℃ for 5-10 minutes, adding white sugar, and heating for 10-15 minutes. C. Boiling edible gelatin and agar with 2.5 times of water in another pot, mixing the above two liquids, adding carboxymethyl cellulose and citric acid, heating for 15-30 min, cooling, adding mineral water, stirring, and bottling.

CN102396766A discloses a compound multi-stage fermented corn juice and a preparation method thereof, which is prepared by fermenting 90-110 parts of corn juice, 4-6 parts of lactic acid bacteria, 1.8-2.2 parts of sugar and 18-22 parts of water according to parts by weight. The fermented corn juice has good taste, low content of harmful microorganisms, rich nutrient components, no preservative, and is beneficial to health and more suitable for diabetics.

CN102150909A discloses a selenium-enriched corn juice beverage composition and a preparation method thereof, wherein the composition comprises the following components in percentage by weight: 70-90% of corn juice; 10-30% of a pharmaceutically acceptable carrier; the selenium content of the beverage composition is between 100 and 200 mu g/kg, and the organic selenium content is more than or equal to 80 percent. The method comprises the following steps: (1) the corn with selenium content of 500-50000 mu g/kg and organic selenium proportion of more than 80 percent is gelatinized to form corn juice after enzyme deactivation and pulping; (2) the selenium-rich corn juice beverage composition is prepared by uniformly mixing the components of the selenium-rich corn juice beverage composition according to the proportion and then blending and homogenizing the mixture. The composition has stable and controllable selenium content, can realize large-scale standardized production, and the selenium mainly exists in the form of organic selenium, is more easily absorbed by human body, is safer, and can meet the selenium supplement requirement of people lacking selenium.

CN102551147A discloses a preparation method of a low-sugar sweet corn juice beverage, which adopts fresh and tender sweet corn as a main raw material, SR healthy sugar and xylo-oligosaccharide as auxiliary materials, MCC, xanthan gum and carrageenan as stabilizers, and sucrose ester and mono-dry ester as emulsion stabilizers to prepare the low-sugar sweet corn beverage. The process comprises the following steps: raw materials-removing bract filaments-cleaning-threshing-selecting-precooking-pulping (juicing) -finely grinding-mixing-heating (pasteurization) -homogenizing-cooling-filling-sealing-secondary sterilizing, cooling-finished product.

CN102038262A discloses a corn juice beverage with beauty function and a preparation method thereof, wherein the method comprises the steps of boiling 15-25 parts of sweet corn kernels in boiling water for 3-6min, draining, and grinding according to the proportion of 1:1-2 to obtain sweet corn pulp; adding 5-25 parts of dissolved and filtered sweetener; adding 0.001-0.003 part of glutathione, 1-3 parts of collagen, 0.004-0.008 part of sodium erythorbate and 0.01-0.08 part of stabilizer while stirring, and continuously stirring for 10-20min after the addition is finished to prepare a mixed solution; adding water to 100 parts, and finely grinding by using a colloid mill; feeding into a homogenizer, and homogenizing under 15-40 MPa; filling and sterilizing to obtain the corn juice beverage. The prepared corn juice beverage not only has the function of beautifying, but also has good taste and stable structure, and can not generate the phenomena of layering, precipitation and the like.

CN105029626A discloses aA method for preparing sweet corn juice by thermal pretreatment. The method comprises the following specific steps: 1) soaking freshly harvested sweet corn kernels in 0.1mol/L Na₂HPO₄And a buffer solution with the pH value of 9.0, and adopting a colloid mill to homogenize; 2) centrifuging to remove easily-precipitated substances in the corn juice; 3) adjusting pH to 6.5-7.0 with citric acid; 4) sterilizing with high temperature steam at 121 deg.C for 20 min. The method reduces the heat treatment intensity in the processing of the corn juice, and can reflect the fresh and tender flavor of the sweet corn compared with a sample subjected to blanching pretreatment.

CN104473254A discloses a corn juice and a preparation method thereof, wherein the corn juice is prepared from the following raw materials in parts by weight: 30-50 parts of sweet corn kernels, 4-16 parts of alpha-lactalbumin, 4-16 parts of lily, 2-6 parts of semen cuscutae, 2-8 parts of wolfberry fruit, 2-6 parts of chrysanthemum, 0.02-0.1 part of beta-carotene, 10-20 parts of xylitol, 0.02-0.1 part of pectin and 200 parts of water, and the sweet corn kernels are prepared by the steps of boiling, stirring, filtering, sterilizing and the like. The prepared corn juice beverage is rich in retinol and anthocyanin, has the function of protecting eyesight, is rich in lily, has the effect of improving sleep, and has good taste, stable structure, no phenomena of layering, precipitation and the like.

As mentioned above, the prior art discloses corn juice beverages with various flavors and various production methods, but there is still a need for continued research on novel corn juice beverages and production methods thereof, which is the focus and focus of research in the field of corn juice beverages at present and is the basis for the completion of the present invention.

Disclosure of Invention

In view of the above, the present inventors have made intensive studies to develop a novel corn juice beverage and a method for producing the same, and as a result, have made extensive creative efforts, the present invention has been completed.

In summary, the present invention is primarily directed to the following aspects.

In a first aspect, the present invention relates to a method for producing a corn juice beverage, said method comprising the steps of:

s1: soaking the corns;

s2: pulping to obtain corn pulp;

s3: carrying out first enzymolysis on the corn slurry to obtain first enzymolysis liquid; then carrying out second enzymolysis to obtain second enzymolysis liquid;

s4: adjusting the pH value of the second enzymolysis liquid, and then carrying out saccharification treatment to obtain a saccharification liquid;

s5: filtering, compounding and homogenizing the saccharified liquid to obtain basic corn juice;

s6: subjecting a base corn juice to UHT sterilization to obtain said corn juice beverage.

In the method for producing the corn juice beverage of the present invention, the step S1 specifically includes: fully soaking clean corn kernels or corn grit in a sodium bicarbonate aqueous solution with the mass percentage concentration of 5% for 10-12 hours, and then carrying out treatment in the subsequent steps.

The corn kernels may be dried corn kernels or fresh corn kernels, and the corn grit is ground particles of the dried corn kernels, which are common forms of corn in the art, and a suitable choice is made by those skilled in the art, and will not be described in detail herein.

Preferably, it is desirable to select corn kernels or corn grit of sweet corn. The sweet corn has orange color and sweet taste, and is very suitable for preparing corn juice.

Wherein the mass ratio of the clean corn kernels or corn grit to the 5% sodium bicarbonate aqueous solution is 1:2.3-2.7, for example 1:2.3, 1:2.5 or 1: 2.7.

Wherein the sodium bicarbonate in the aqueous sodium bicarbonate solution is food grade sodium bicarbonate, which is available from various commercial sources and will not be described in detail herein.

In the method for producing the corn juice beverage of the present invention, the step S2 specifically includes: all the materials of step S1 (i.e., the steeped corn kernels or corn grit, and the aqueous sodium bicarbonate solution used for the steeping, i.e., the entire material system of step S1) are thoroughly beaten using a colloid mill or attritor to obtain a corn slurry.

In the method for producing the corn juice beverage of the present invention, the step S3 includes the steps of:

s3-1: adding a bi-component complex enzyme into the corn slurry, and stirring and performing enzymolysis for 40-50 minutes at 55-60 ℃ to obtain a first enzymolysis liquid;

s3-2: continuously heating the first enzymolysis liquid to 70-72 ℃, then adding beta-amylase, and continuously stirring and carrying out enzymolysis for 20-30 minutes at the temperature; and finally, heating to 95 ℃, stirring and preserving heat for 8-12 minutes, stopping enzymolysis, and naturally cooling to room temperature to obtain the second enzymolysis liquid.

Wherein, in the step S3-1, the bi-component complex enzyme is a mixture of cellulase and alpha-amylase, provided that the mass ratio of the cellulase to the alpha-amylase is 1:1.3-1.7, for example, 1:1.3, 1:1.5 or 1:1.7, and most preferably 1: 1.5.

The present inventors have found that good results, especially the best results are obtained at a mass ratio of cellulase to alpha-amylase of 1:1.3 to 1.7, and that a range exceeding 1:1.3 to 1.7 results in a reduced performance index of the finally obtained corn juice beverage.

In step S3-1, the total mass of the bi-component complex enzyme is 0.04-0.08% of the mass of the corn steep liquor, for example, 0.04%, 0.06% or 0.08%.

Wherein, in the step S3-2, the beta-amylase accounts for 0.06-0.12% of the mass of the corn slurry in the step S3-1, such as 0.06%, 0.08%, 0.1% or 0.12%.

In the method for producing the corn juice beverage of the present invention, the step S4 specifically includes: adjusting the pH value of the second enzymolysis liquid to 6-6.5, then adding saccharifying enzyme, stirring and carrying out enzymolysis for 80-100 minutes at 70 ℃, and naturally cooling to room temperature after enzymolysis is finished to obtain the saccharifying liquid.

The means for adjusting the pH of the second enzymolysis solution may be acid or alkaline substances commonly used in the food field, such as food grade citric acid, food grade sodium carbonate, food grade disodium hydrogen phosphate, etc., which are conventional in the art and will not be described in detail herein.

Wherein the mass of the saccharifying enzyme is 0.015-0.025% of the mass of the second enzymolysis liquid, and may be 0.015%, 0.02% or 0.025%, for example.

In the method for producing the corn juice beverage of the present invention, the step S5 is specifically as follows: filtering the saccharified liquid to obtain a filtrate; adding a compound agent into the filtrate to obtain a compound solution; and (3) homogenizing the compound liquid at 45 ℃ and 20-25MPa for 20-30 minutes to obtain the basic corn juice.

Wherein the filtration is a conventional technique in the art, so long as the solids in the saccharification liquid can be sufficiently removed, and those skilled in the art can select a suitable means to perform the filtration, and the detailed description thereof is omitted.

Wherein the compound agent comprises the following components in parts by mass based on 100 parts by mass of the filtrate:

the specific operation of the homogenization process is also conventional in the art and will not be described in detail here.

Of course, those skilled in the art can add other food additives to enrich the nutrient content and/or flavor of the corn juice according to actual needs, which is routine for those skilled in the art and will not be described in detail herein.

In the method for producing the corn juice beverage of the present invention, the sterilization temperature of the UHT sterilization treatment in the step S6 is 130 ℃, and the sterilization time is 4 to 6 seconds.

In a second aspect, the present invention also relates to a corn juice beverage produced by the above production method.

The corn juice beverage has good palatability, taste and color, and has excellent storage stability.

As described above, the invention provides a production method of corn juice beverage and corn juice beverage obtained by the method, the method can obtain corn juice beverage with good palatability, taste and color by unique process steps and selection and cooperation of process parameters, has good storage stability (particularly see the data of the following examples), provides a brand new utilization method for high value-added deep processing of corn, and has good practical application prospect and industrial production potential.

Detailed Description

The present invention is described in detail below with reference to specific examples, but the use and purpose of these exemplary embodiments are merely to exemplify the present invention, and do not set forth any limitation on the actual scope of the present invention in any form, and the scope of the present invention is not limited thereto.

Example 1

S1: steeping treatment of corn

Fully soaking clean sweet corn kernels in a sodium bicarbonate aqueous solution with the mass percentage concentration of 5% for 11 hours (the mass ratio of the sweet corn kernels to the sodium bicarbonate aqueous solution is 1: 2.5);

s2: pulping to obtain corn slurry

Fully pulping the whole material system obtained in the step S1 by using a colloid mill to obtain corn pulp;

s3: carrying out first enzymolysis on the corn slurry to obtain first enzymolysis liquid; then carrying out second enzymolysis to obtain second enzymolysis liquid. The method specifically comprises the following steps:

s3-1: adding a bi-component complex enzyme (a mixture of cellulase and alpha-amylase in a mass ratio of 1: 1.5) into the corn slurry, and stirring and performing enzymolysis for 45 minutes at 57 ℃ to obtain a first enzymolysis liquid;

wherein the total mass of the bi-component complex enzyme is 0.06 percent of the mass of the corn slurry;

s3-2: continuously heating the first enzymolysis liquid to 71 ℃, then adding beta-amylase (the beta-amylase is 0.09 percent of the mass of the corn slurry in the step S3-1), and continuously stirring and carrying out enzymolysis for 25 minutes at the temperature; finally, heating to 95 ℃, stirring and preserving heat for 10 minutes, stopping enzymolysis, and finally naturally cooling to room temperature to obtain a second enzymolysis liquid;

s4: adjusting the pH value of the second enzymolysis liquid, and performing saccharification treatment to obtain saccharified liquid

Adjusting the pH value of the second enzymolysis liquid to be 6-6.5, then adding saccharifying enzyme (accounting for 0.02% of the mass of the second enzymolysis liquid), stirring and carrying out enzymolysis for 90 minutes at 70 ℃, and naturally cooling to room temperature after enzymolysis is finished to obtain the saccharifying liquid.

S5: filtering, compounding and homogenizing the saccharified liquid to obtain basic corn juice

Filtering the saccharified liquid to obtain a filtrate; adding a compound agent into the filtrate to obtain a compound solution; homogenizing the compound liquid at 45 ℃ and 23MPa for 25 minutes to obtain basic corn juice;

s6: subjecting the base corn juice to UHT sterilization treatment (sterilization temperature of 130 deg.C, sterilization time of 4-6 s) to obtain corn juice beverage, which is named as YMZ 1.

Example 2

S1: steeping treatment of corn

Fully soaking clean sweet corn kernels in a sodium bicarbonate aqueous solution with the mass percentage concentration of 5% for 10 hours (the mass ratio of the sweet corn kernels to the sodium bicarbonate aqueous solution is 1: 2.3);

s2: pulping to obtain corn slurry

s3-1: adding a bi-component complex enzyme (a mixture of cellulase and alpha-amylase in a mass ratio of 1: 1.5) into the corn slurry, and stirring and performing enzymolysis for 50 minutes at 55 ℃ to obtain a first enzymolysis liquid;

wherein the total mass of the bi-component complex enzyme is 0.04% of the mass of the corn slurry;

s3-2: continuously heating the first enzymolysis liquid to 71 ℃, then adding beta-amylase (the beta-amylase is 0.06 percent of the mass of the corn slurry in the step S3-1), and continuously stirring and carrying out enzymolysis for 20 minutes at the temperature; finally, heating to 95 ℃, stirring and preserving heat for 8 minutes, stopping enzymolysis, and finally naturally cooling to room temperature to obtain a second enzymolysis liquid;

Adjusting the pH value of the second enzymolysis liquid to be 6-6.5, then adding saccharifying enzyme (accounting for 0.015 percent of the mass of the second enzymolysis liquid), stirring and carrying out enzymolysis for 80 minutes at 70 ℃, and naturally cooling to room temperature after enzymolysis is finished to obtain the saccharifying liquid.

Filtering the saccharified liquid to obtain a filtrate; adding a compound agent into the filtrate to obtain a compound solution; homogenizing the compound liquid at 45 ℃ and 20MPa for 20 minutes to obtain basic corn juice;

wherein, the components and the dosage of the compound agent are the same as those of the embodiment 1;

s6: subjecting the base corn juice to UHT sterilization treatment (sterilization temperature of 130 deg.C, sterilization time of 4-6 s) to obtain corn juice beverage, which is named as YMZ 2.

Example 3

S1: steeping treatment of corn

Fully soaking clean sweet corn kernels in a sodium bicarbonate aqueous solution with the mass percentage concentration of 5% for 12 hours (the mass ratio of the sweet corn kernels to the sodium bicarbonate aqueous solution is 1: 2.7);

s2: pulping to obtain corn slurry

s3-1: adding a bi-component complex enzyme (a mixture of cellulase and alpha-amylase in a mass ratio of 1: 1.5) into the corn slurry, and stirring for enzymolysis for 40 minutes at 60 ℃ to obtain a first enzymolysis liquid;

wherein the total mass of the bi-component complex enzyme is 0.08 percent of the mass of the corn slurry;

s3-2: continuously heating the first enzymolysis liquid to 72 ℃, then adding beta-amylase (the beta-amylase is 0.12 percent of the mass of the corn slurry in the step S3-1), and continuously stirring and carrying out enzymolysis for 30 minutes at the temperature; finally, heating to 95 ℃, stirring and preserving heat for 12 minutes, stopping enzymolysis, and finally naturally cooling to room temperature to obtain a second enzymolysis liquid;

Adjusting the pH value of the second enzymolysis liquid to 6-6.5, adding saccharifying enzyme (accounting for 0.025 percent of the mass of the second enzymolysis liquid), stirring and performing enzymolysis for 100 minutes at 70 ℃, and naturally cooling to room temperature after enzymolysis is finished to obtain the saccharifying liquid.

Filtering the saccharified liquid to obtain a filtrate; adding a compound agent into the filtrate to obtain a compound solution; homogenizing the compound liquid at 45 ℃ and 25MPa for 30 minutes to obtain basic corn juice;

s6: subjecting the base corn juice to UHT sterilization treatment (sterilization temperature of 130 deg.C, sterilization time of 4-6 s) to obtain corn juice beverage, which is named as YMZ 3.

Comparative examples 1 to 3

Examples 1 to 3 were repeated except that the "aqueous sodium bicarbonate solution having a concentration of 5% by mass" in step S1 of examples 1 to 3 was replaced with water of the same mass, respectively, to thereby obtain comparative examples 1 to 3, and the finally obtained corn juice beverages were named D1, D2 and D3, respectively.

Comparative examples 4 to 9

Comparative examples 4 to 6: except that the double-component compound enzyme in the step S3-1 of the step S3 is replaced by a single variety of enzyme cellulase with the same mass and dosage (namely the mass of the cellulase is the total mass of the original brush double-component compound enzyme), other operations are not changed, so that the examples 1-3 are repeated, the comparative examples 4-6 are sequentially obtained, and finally obtained corn juice beverages are respectively named as D4, D5 and D6.

Comparative examples 7 to 9: except that the double-component compound enzyme in the step S3-1 of the step S3 is replaced by the single-variety enzyme alpha-amylase with the same mass and dosage (namely the mass of the alpha-amylase is the total mass of the original brush double-component compound enzyme), other operations are not changed, so that the examples 1-3 are repeated, the comparative examples 7-9 are sequentially obtained, and finally obtained corn juice beverages are named as D7, D8 and D9 respectively.

Comparative examples 10 to 12

Comparative examples 10 to 12: the procedures of examples 1-3 were repeated except that only the second enzymatic hydrolysis step of step S3, step S3-2, was omitted and the raw material of step S4 was modified accordingly, to obtain comparative examples 10-12, and the final corn juice beverages were named D10, D11 and D12, respectively.

Taking comparative example 10 as an example (which corresponds to example 1), step S3 specifically includes the following steps:

s3-1: same as step S3-1 of example 1;

s3-2: heating the obtained first enzymolysis liquid to 95 ℃, stirring and preserving heat for 10 minutes, stopping enzymolysis, and finally naturally cooling to room temperature to obtain enzymolysis liquid;

and step S4 is accordingly modified as follows:

s4: adjusting the pH value of the enzymolysis liquid, and then carrying out saccharification treatment to obtain saccharification liquid

Adjusting the pH value of the enzymolysis liquid to 6-6.5, then adding saccharifying enzyme (accounting for 0.02% of the mass of the enzymolysis liquid), stirring and carrying out enzymolysis for 90 minutes at 70 ℃, and naturally cooling to room temperature after enzymolysis is finished to obtain the saccharifying liquid.

Similarly, comparative examples 11-12 are also modified based on their respective examples 2 and 3, and are not listed here.

In short, the operations related to the second enzymolysis in step S3-2 are omitted, and the first enzymolysis solution in step S3-1 is directly subjected to the same operations as step S4 and the subsequent steps after the enzymolysis is terminated and naturally cooled to room temperature in step S3-2.

Comparative examples 13 to 15

Comparative examples 13 to 15: the procedures were not changed except that only step S3-1 of step S3 was omitted, thereby repeating examples 1-3 to obtain comparative examples 13-15 in sequence, and finally obtaining corn juice beverages designated D13, D14 and D15, respectively.

Taking comparative example 13 as an example (which corresponds to example 1), step S3 specifically includes the following steps:

s3-1: omitting;

s3-2: heating the corn slurry obtained in the step S2 to 71 ℃, adding beta-amylase (the beta-amylase is 0.09% of the corn slurry in the step S3-1) and continuously stirring and carrying out enzymolysis for 25 minutes at the temperature; and finally, heating to 95 ℃, stirring and preserving heat for 10 minutes, stopping enzymolysis, and finally naturally cooling to room temperature to obtain a second enzymolysis liquid.

Similarly, comparative examples 14 to 15 are also modified based on their respective examples 2 and 3, and are not listed here.

In short, the operations related to step S3-1 are omitted, and the corn slurry obtained in step S2 is directly subjected to step S3-2 and the subsequent operations.

Palatability, taste and color testing

Various tests were conducted on different corn juices with regard to color (whether pure, pleasing to the eye), palatability, and taste.

Palatability refers to taste bud sensation when the first bite is consumed, and good palatability should be good mouthfeel.

Taste refers to the overall sensation and aftertaste of the mouth after continued drinking.

The above tests of these performance indexes are evaluated by professional tasters in the field of beverages, and they have a great experience in evaluating the taste, texture, color and the like of the tasted materials. These professional tasters were divided into 3 groups of 15 people, each of which was done independently of the other, and then averaged as the final evaluation result (e.g., for YMZ1-YMZ3, the average of YMZ1, the average of YMZ2, and the average of YMZ3 were obtained first, and finally the average of these three averages was taken as the final value of YMZ1-YMZ3, other similar). Of these, 100 points is regarded as a nearly perfect full point.

The results are shown in Table 1 below.

TABLE 1

It can be seen from this that:

1. when the aqueous sodium bicarbonate solution is not used in step S1, the palatability is reduced without much change in taste and color;

2. when the double-component complex enzyme used in the first enzymolysis is respectively replaced by single-component cellulase (D4-D6) or alpha-amylase (D7-D9), the three performance indexes are obviously reduced, but the influence is different, for example, the palatability of D4-D6 is inferior to that of D7-D9, but the taste is superior to that of D7-D9, and the color and luster of the two are slightly different.

3. When the first enzymolysis (D13-D15) or the second enzymolysis (D10-D12) is omitted, the three indexes are remarkably reduced, particularly the palatability and the taste of D13-D15 are greatly reduced, and the fact that the best technical index can be obtained only by simultaneously carrying out the first enzymolysis and the second enzymolysis is proved.

In conclusion, it can be seen from the above table that when any one of the technical characteristics is changed, a significant reduction in the overall performance is obtained, thus demonstrating that only by using all the technical characteristics of the production method of the present invention, a combined synergistic effect can be achieved with respect to each other, obtaining the best palatability, taste and product colour.

Stability testing

After storing different corn juice beverages at 30 ℃ in the dark for 6 months, the appearance and shape changes of the different corn juice beverages, including whether layering occurs or not, color changes, whether floccules appear or not, and the like, are observed.

The specific results are shown in Table 2 below.

TABLE 2

In the above table, "slightly faded", "distinctly darkened" and "dimmed" for "color" means that the degree of dimming of the color is sequentially increased; in the case of "floc", the "extremely small amount", "small amount" and "large amount" mean that the amount of floc increases in order.

As can be seen, the external traits of D1-D15 are all reduced by one or more indexes, especially the changes of D10-D12 and D13-D15 are most obvious, which proves the importance and non-obvious performance of carrying out two times of enzymolysis.

It can also be seen that when the first enzymatic hydrolysis is carried out using only cellulase or alpha-amylase, floc is caused, which may be the case when the enzymatic hydrolysis is carried out using a single component, the complete enzymatic hydrolysis is not carried out and flocculation is caused with time, and the inventors will carry out subsequent intensive studies.

In conclusion, it can be seen from the above table that the corn juice beverage obtained by the production method of the present invention has excellent storage stability, and thus can have good shelf life and quality guarantee period.

Example 4: investigation of dosage ratio of bi-component complex enzyme

The inventors found that the mass ratio of cellulase to α -amylase in the two-component complex enzyme in step S3-1 had a significant effect on the index of the final corn juice, and examined the mass ratio of cellulase to α -amylase by using, as a reference, example 1 in which each process parameter was set to a median value or a median value, and by performing the same operation as in example 1 except that the mass ratio of cellulase to α -amylase constituting the two-component complex enzyme in step S3-1 was different.

Wherein the mass ratio of the cellulase to the alpha-amylase, the nomenclature of the resulting final corn juice is shown in table 3 below.

Example 1 is listed for comparison purposes.

TABLE 3

The above corn juices were tested for palatability, taste and color according to the same test and calculation as described above, and the results are shown in Table 4 below, along with the results of YMZ1-YMZ3 for comparison.

TABLE 4

Therefore, the mass ratio of the cellulase to the alpha-amylase has a remarkable effect on the final index of the corn juice, wherein the mass ratio of the cellulase to the alpha-amylase can obtain good effect in the range of 1:1.3-1.7, and the effect is most excellent at 1: 1.5; it can also be seen that the more the deviation is 1:1.5, the worse the effect.

The results of the stability tests performed on the above-described corn juice according to the same test method as described above are shown in Table 5 below, and the results of YMZ1-YMZ3 are shown together for the sake of comparison.

TABLE 5

It can be seen that the best stability can be achieved when the mass ratio of cellulase to alpha-amylase is 1:1.5, while a very small amount of floc is produced when it is 1:1.4 or 1: 1.6; when the ratio is not 1:1.3 or 1:1.7, the color is slightly lightened and a little amount of floccules exists; and when the ratio is 1:1.2 or 1:1.8, the color is obviously darkened and a small amount of floccules exist; further deviations, such as 1:1.1, 1:1, 1:1.9 or 1:2, produce delamination and further darkening or increase in color or floe. This demonstrates that the mass ratio of cellulase to alpha-amylase also significantly affects the stability of corn juice, with the most excellent effect being 1: 1.5.

As described above, the invention provides a production method of corn juice beverage and corn juice beverage obtained by the method, the method can obtain corn juice beverage with good palatability, taste and color by unique process steps and selection and cooperation of process parameters, has good storage stability, provides a brand new utilization method for high value-added deep processing of corn, and has good practical application prospect and industrial production potential.

It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should also be understood that various alterations, modifications and/or variations can be made to the present invention by those skilled in the art after reading the technical content of the present invention, and all such equivalents fall within the protective scope defined by the claims of the present application.

Claims

1. A production method of a corn juice beverage comprises the following steps:

s1: soaking the corns;

s2: pulping to obtain corn pulp;

s6: subjecting a base corn juice to UHT sterilization to obtain said corn juice beverage;

the step S1 specifically includes: fully soaking clean corn kernels or corn grit in a sodium bicarbonate aqueous solution with the mass percentage concentration of 5% for 10-12 hours;

the step S3 includes the following steps:

s3-2: continuously heating the first enzymolysis liquid to 70-72 ℃, then adding beta-amylase, and continuously stirring and carrying out enzymolysis for 20-30 minutes at the temperature; finally, heating to 95 ℃, stirring and preserving heat for 8-12 minutes, stopping enzymolysis, and finally naturally cooling to room temperature to obtain the second enzymolysis liquid;

in the step S3-1, the bi-component compound enzyme is a mixture of cellulase and alpha-amylase, provided that the mass ratio of the cellulase to the alpha-amylase is 1: 1.3-1.7;

the step S4 specifically includes: adjusting the pH value of the second enzymolysis liquid to 6-6.5, then adding saccharifying enzyme, stirring and carrying out enzymolysis for 80-100 minutes at 70 ℃, and naturally cooling to room temperature after enzymolysis is finished to obtain the saccharifying liquid.

2. The production method according to claim 1, wherein: in the step S3-1, the mass ratio of the cellulase to the alpha-amylase is 1: 1.5.

3. The production method according to claim 1, wherein: in the step S3-1, the total mass of the bi-component compound enzyme is 0.04-0.08% of the mass of the corn steep liquor.

4. The production method according to claim 1, wherein: in the step S3-2, the beta-amylase accounts for 0.06-0.12% of the mass of the corn steep liquor in the step S3-1.

5. The production method according to claim 1, wherein: the step S5 is specifically as follows: filtering the saccharified liquid to obtain a filtrate; adding a compound agent into the filtrate to obtain a compound solution; and (3) homogenizing the compound liquid at 45 ℃ and 20-25MPa for 20-30 minutes to obtain the basic corn juice.

6. The production method according to any one of claims 1 to 5, characterized in that: the UHT sterilization treatment in step S6 has a sterilization temperature of 130 ℃ and a sterilization time of 4 to 6 seconds.