CN105994638B - A kind of preparation method of the sour milk beverage of corn flavor - Google Patents
A kind of preparation method of the sour milk beverage of corn flavor Download PDFInfo
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- CN105994638B CN105994638B CN201610400633.0A CN201610400633A CN105994638B CN 105994638 B CN105994638 B CN 105994638B CN 201610400633 A CN201610400633 A CN 201610400633A CN 105994638 B CN105994638 B CN 105994638B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
Abstract
A kind of preparation method of the sour milk beverage of corn flavor, including the pre-treatment step to corn kernel, raw material A is made after pretreatment, raw material A is added in yogurt base material the step of sour milk beverage is made, the pretreatment to corn kernel, fruit, stabilizer, thickener and kind skin obtained are raw material A, then raw material A is added to the sour milk beverage reconciled in yogurt base material to get corn flavor.The preparation method of the sour milk beverage of corn flavor of the present invention handles corn, so that corn kernel is all utilized and increases the flavor of traditional sour milk beverage, the various additives that the product handled using corn replaces sour milk beverage to add during preparation, reduce the production cost of beverage, environment protection health, so that the flavor that sour milk beverage has corn also has the nutrition of corn, consumer is facilitated to carry and eat, suitable for promoting and applying in beverage industry.
Description
Technical field
The present invention relates to field of beverage preparation, specially a kind of preparation method of the sour milk beverage of corn flavor.
Background technique
Sour milk beverage is one kind using fresh milk or milk powder, plant protein powder, fruits and vegetables vegetable juice or carbohydrate as raw material, sterilized,
Cooling, inoculating lactic acid bacterium leavening agent cultivation and fermentation, then through dilution prepared by product, such beverage mouthfeel is salubrious, wherein institute
The active lactic acid bacteria contained can the growth of harmful bacteria always in enteron aisle again, adjust intestinal microecology balance, enhance exempting from for human body
Epidemic disease power, as people are to the healthcare function of food and the pay attention to day by day of more trophism, added into milk beverage some nutrition classes or
The functional raw material of person and producing novel milk beverage is becoming a kind of trend.
Corn is one of main farming of northern China, and taste is fragrant and sweet, can do various dish, such as corn irons, corn juice, it
It is also the primary raw material of industrial alcohol and liquor.Corn has nutritive value abundant, and metabolic energy may be up to 15.06MJ/kg,
It is highest in cereals.Contain a large amount of magnesium in corn, intestinal wall wriggling can be enhanced, promote the excretion of body waste.In corn
Also contain a large amount of linoleic acid, protein, minerals, vitamin, lutein and calcium, gsh proglumide, vitamin, magnesium, selenium, dimension
Raw element E etc., is the health-care good product in coarse food grain, rather advantageous to the health of human body.
At present China's corn resources using mostly also rest on it is simple as cereal crops and livestock feed come using,
There is not significant progress in terms of deep processing and raising added value for corn product, especially utilizes jade in field of beverage
The innovation and creation that rice changes beverage flavor are actually rare, and traditionally mostly is to add corn essence in the beverage, although increasing wind
Taste is still that human body, there is no the effects of health care and nutrition obtained by chemical synthesis due to essence, does not also meet Modern Green health
Consumption concept.
Therefore, it is badly in need of a kind of preparation method for changing sour milk beverage flavor using corn kernel.
Summary of the invention
Single in order to solve traditional sour milk beverage nutrition and mouthfeel, corn is asked as crops utilization ways are single
Topic, the purpose of the present invention is to propose to a kind of preparation method of the sour milk beverage of corn flavor, by corn be divided into kind of a skin, plumule and
It is processed after endosperm three parts, then is combined with traditional sour milk beverage respectively, improve the flavor of traditional sour milk beverage
And mouthfeel, new way is provided for the comprehensive utilization of corn resources, increases the added value of corn.
The technical solution that the present invention is taken to solve the above-mentioned problems are as follows:
A kind of preparation method of the sour milk beverage of corn flavor, including the pre-treatment step to corn kernel, pretreatment
Raw material A is made afterwards, raw material A is added in yogurt base material the step of sour milk beverage is made, the pre- place to corn kernel
Manage step are as follows:
Step 1: dry corn kernel is taken to be laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C,
30-35h is placed, it is spare to take out corn kernel；
Step 2: corn kernel is crushed to the particle that granularity is 2mm, using pneumatic separating by maize germ and remainder
Separation, it is 18% that maize germ and remainder, which are distinguished rapid draing to water content, spare；
It fries to rufous Step 3: the maize germ after drying is steamed and apparent corn fragrance can be smelt, take out cooling
After grind, cross 200 meshes, obtain plus sieve and minus sieve, wherein minus sieve and peach colloidal solution mix postposition according to the ratio of 1:10
5h is refrigerated at 2 DEG C and is frozen into g., jelly-like to mixed liquor, takes out and is cut into the block that granularity is 5mm, as fruit；Plus sieve is used as
Stabilizer in sour milk beverage；
Step 4: remainder described in step 2 is repeatedly ground, 200 meshes are crossed, obtained screenings is
Cornstarch, as the thickener in sour milk beverage；Oversize is the kind skin of corn, fruit obtained, stabilizer, thickening
Agent and kind skin are raw material A；
When crushing maize and grinding remove the remainder of maize germ, it is preferable to use Buddha's warrior attendant is sanded, Buddha's warrior attendant is sanded
With hardness height, it is not easy to wear and high in machining efficiency the features such as.
It is described that raw material A is added in yogurt base material the step of sour milk beverage is made are as follows:
(1), yogurt base material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, kind skin, fruit are taken respectively in proportion
Grain and pure water, it is spare, wherein according to weight ratio, the sour milk beverage by 35-55 parts of yogurt base material, 5-15 parts of white granulated sugar,
3-5 parts of light-coloured vinegar, 0.5-1.5 parts of stabilizer, 1-3 parts of thickener, 0.01-0.05 parts of acidity regulator, kind skin 0.5-1 parts, fruit
1-5 parts and pure water 60-80 parts；
(2), it takes dissolved in purified water white granulated sugar, is added stabilizer and thickener stirs evenly back and is slowly stirred side and is heated to
Boiling, constantly boiling 10min are added light-coloured vinegar and stir evenly, obtain mixture when being cooled to 20 DEG C, spare；
(3), yogurt base material and mixture are subjected to homogeneous grinding, add kind of a skin, fruit is slowly stirred uniformly, use acidity
PH value is adjusted to 4.0 by regulator, degassing, under low temperature sterile filling to get corn flavor sour milk beverage.
The preparation method of the yogurt base material is whole-fat milk powder to be added in 50 DEG C of drinking water, and Yoghourt is added and stablizes
Agent, white granulated sugar are uniformly mixed, and obtain restoring lotion, wherein according to weight ratio, 71 parts of drinking water, 20 parts of whole-fat milk powder, white granulated sugar 8
Part and 1 part of yoghourt stabilizer；Inoculating lactic acid bacterium leavening agent when reconstituted milk liquid is cooled to 32 DEG C is cultivated at 40 DEG C to Titrable acid
Degree is 90 ° of T, stops fermentation, gained is yogurt base material.The lactic acid bacteria fermenting agent includes lactobacillus bulgaricus, thermophilic chain
One of coccus, Bifidobacterium, damp and hot lactobacillus, Lactobacillus casei are a variety of.
The matrix is the coco bran soaked by 0.01% cellulase aqueous solution.Corn kernel is being carried out to handle preceding elder generation
It places it in the environment of warm moist, on the one hand dry corn kernel water swelling, then the seed after expansion is done
Dry and when peel, since kind of skin is once stretched excessively, decortication can drag cleaner, while the cellulase in coco bran
Part kind skin can be decomposed at 25 DEG C, by the cellulose decomposition saccharogenesis in kind of skin, after corn kernel water swelling, when seed contains
When water reaches 58% and proper temperature, maize germ starts to sprout, the amylase at the initial stage that maize germ is sprouted, in seed
The part endosperm that corn can be digested, is allowed to be converted to sugar and is supplied to plumule and sprouts and use, and entire transformation time is about 30-35h,
After drying corn kernel at this time and being handled, taste is better for maize germ and kind skin.
The preparation method of the peach colloidal solution is that dry peach gum is taken to send out and remove impurity in 20 DEG C of bubbly water, and be soaked peach gum
Whipping is mixed according to the ratio that mass ratio is 3:6 with drinking water, is beaten to mixture in gel state to get peach colloidal solution.It is described
Peach gum is the resin being secreted in the barks such as rosaceous plant peach or mountain peach also known as peach oil, peach rouge, peach blossom tear, peach gum, peach
It is solidifying.It is peach naturally secret, or generates wound under external force, and secretes peach gum and be conducive to wound self-healing.More sticky
Liquid is shone by the sun and is evaporated, and solid is generated.Dry peach gum is very hard in crystallization stone shape, looks at and is somewhat like amber.Peach gum has enough
Water solubility and viscosity appropriate, impregnate more than ten softenings that are as a child soaked afterwards with clear water.Natural gum main group become galactolipin,
Rhamnose, phlorose aldehydic acid etc..Contain carbon water chemistry object, fat, protein and plant collagen.
Tradition preparation colloid fruit uses carragheen or agar as coagulator, but not due to carragheen and agar
It can be absorbed by the human body, so only simple play the role of solidification, proposition of the present invention uses peach gum as coagulator
Corn plumule powder is solidified, on the one hand makes corn plumule powder be in granular form presence in sour milk beverage, increases lactic acid bacteria
It the effect of mouthfeel of beverage, another aspect peach gum has cleaning blood and reducing fat, relieves stress with crease-resistant tender skin, is added in sour milk beverage
Enrich its nutrition system.
The sour milk beverage is the sterile filling under 5 DEG C, the pressure of 50MP, obtains the sour milk beverage of corn flavor.
Beneficial effects of the present invention:
A kind of preparation method of the sour milk beverage of corn flavor of the present invention, it is preliminary by being carried out to corn kernel
Processing, isolates corn peel, maize germ and cornstarch, is added in beverage in the preparation process of sour milk beverage,
Replace the portions additive in beverage preparation, and increase flavor, mouthfeel and the trophic component of beverage, improves lactic acid bacteria
The added value of beverage and the economic benefit of corn.
Wherein, corn peel can release the fragrance of corn, while fiber after the decomposition of cellulase and crushing
Plain enzyme will generate glucose after the kind skin enzymatic hydrolysis of part, so that hydrolysate is with sweet, in the seasoning step in beverage preparation later period
In reduce the addition of carbohydrate, save production cost, sour milk beverage, which has, to be adjusted gastrointestinal bacterial flora and human body is helped to carry out
The effect of nutrient absorption belongs to crude fibre food without the zymolytic corn peel of cellulose, can help improve human body intestinal canal
Interior water content assists the lactic acid bacteria in beverage to improve human body constipation or the case where diarrhea, remove human body stool, meet consumer
The requirement for selecting beverage environmentally protective.
Maize germ nutrient needed by human rich in, protein and fat content are higher, B race also rich in
Vitamin, vitamin E, crude fibre, a variety of amino acid and microelement, it is full of nutrition, because in its ingredient do not contain cholesterol and
Containing unsaturated fatty acids such as oleic acid, linoleic acid plus linolenic acids, long-term consumption has atherosclerosis lesion and anti-ageing
Old effect can improve human brain cell function, enhancing memory, alleviate the aging of human body mechanism and the formation of senile plaque, prevention
Muscular atrophy, vigor of building up health etc. a little, use corn essence when replacing tradition addition flavor, simultaneously because in maize germ
Containing a large amount of protein and grease, and traditional sour milk beverage is easy the shortcomings that layering cannot stablize placement, usually used
Stabilizer is addition soybean protein, and the protein and grease in maize germ can then replace soybean protein as sour milk beverage
Stabilizer so that the mouthfeel of sour milk beverage is more preferably mellow and smooth, and has the fragrance of natural corn.
Cornstarch, by hydrolysis gelatinization, on the one hand provides sugar for sour milk beverage, on the other hand takes as thickener
Thickener for agar as sour milk beverage uses, safety and environmental protection and the fragrance for having corn.
Preparation method of the present invention handles corn, so that corn kernel is all utilized and increases tradition
The flavor of sour milk beverage, it is various that the product handled using corn replaces sour milk beverage to add during preparation
Additive reduces the production cost of beverage, environment protection health, so that the flavor that sour milk beverage has corn also has corn
Nutrition, facilitate consumer to carry and edible, suitable for promoting and applying in beverage industry.
Specific embodiment
In conjunction with following specific embodiments, the present invention is described in further detail, and protection scope of the present invention is not limited to
In following embodiment.Implement process of the invention, condition, reagent, experimental method etc., in addition to what is specifically mentioned below,
It is among the general principles and common general knowledge in the art, there are no special restrictions to content by the present invention.
Embodiment 1
A kind of preparation method of the sour milk beverage of corn flavor, including the pre-treatment step to corn kernel, pretreatment
Raw material A is made afterwards, raw material A is added in yogurt base material the step of sour milk beverage is made, the pre- place to corn kernel
Manage step are as follows:
Step 1: dry corn kernel is taken to be laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C,
30h is placed, it is spare to take out corn kernel；
Step 2: corn kernel is crushed to the particle that granularity is 2mm, using pneumatic separating by maize germ and remainder
Separation, it is 18% that maize germ and remainder, which are distinguished rapid draing to water content, spare；
It fries to rufous Step 3: the maize germ after drying is steamed and apparent corn fragrance can be smelt, take out cooling
After grind, cross 200 meshes, obtain plus sieve and minus sieve, wherein minus sieve and peach colloidal solution mix postposition according to the ratio of 1:10
5h is refrigerated at 2 DEG C and is frozen into g., jelly-like to mixed liquor, takes out and is cut into the block that granularity is 5mm, as fruit；Plus sieve is used as
Stabilizer in sour milk beverage；
Step 4: remainder described in step 2 is repeatedly ground, 200 meshes are crossed, obtained screenings is
Cornstarch, as the thickener in sour milk beverage；Oversize is the kind skin of corn, fruit obtained, stabilizer, thickening
Agent and kind skin are raw material A；
It is described that raw material A is added in yogurt base material the step of sour milk beverage is made are as follows:
(1), yogurt base material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, kind skin, fruit are taken respectively in proportion
Grain and pure water, it is spare, wherein according to weight ratio, the sour milk beverage is by 35 parts of yogurt base material, 5 parts of white granulated sugar, light-coloured vinegar 3
Part, 0.5- parts of stabilizer, 1 part of thickener, 0.01 part of acidity regulator, 0.5 part of skin of kind, 1 part of fruit and 60 parts of pure water；
(2), it takes dissolved in purified water white granulated sugar, is added stabilizer and thickener stirs evenly back and is slowly stirred side and is heated to
Boiling, constantly boiling 10min are added light-coloured vinegar and stir evenly, obtain mixture when being cooled to 20 DEG C, spare；
(3), yogurt base material and mixture are subjected to homogeneous grinding, add kind of a skin, fruit is slowly stirred uniformly, use acidity
PH value is adjusted to 4.0 by regulator, degassing, under low temperature sterile filling to get corn flavor sour milk beverage.
The preparation method of the yogurt base material is whole-fat milk powder to be added in 50 DEG C of drinking water, and Yoghourt is added and stablizes
Agent, white granulated sugar are uniformly mixed, and obtain restoring lotion, wherein according to weight ratio, 71 parts of drinking water, 20 parts of whole-fat milk powder, white granulated sugar 8
Part and 1 part of yoghourt stabilizer；Inoculating lactic acid bacterium leavening agent when reconstituted milk liquid is cooled to 32 DEG C is cultivated at 40 DEG C to Titrable acid
Degree is 90 ° of T, stops fermentation, gained is yogurt base material.
The matrix is the coco bran soaked by 0.01% cellulase aqueous solution.
The preparation method of the peach colloidal solution is that dry peach gum is taken to send out and remove impurity in 20 DEG C of bubbly water, and be soaked peach gum
Whipping is mixed according to the ratio that mass ratio is 3:6 with drinking water, is beaten to mixture in gel state to get peach colloidal solution.
The sour milk beverage is the sterile filling under 5 DEG C, the pressure of 50MP, obtains the sour milk beverage of corn flavor.
Embodiment 2
A kind of preparation method of the sour milk beverage of corn flavor, including the pre-treatment step to corn kernel, pretreatment
Raw material A is made afterwards, raw material A is added in yogurt base material the step of sour milk beverage is made, the pre- place to corn kernel
Manage step are as follows:
Step 1: dry corn kernel is taken to be laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C,
32h is placed, it is spare to take out corn kernel；
Step 2: corn kernel is crushed to the particle that granularity is 2mm, using pneumatic separating by maize germ and remainder
Separation, it is 18% that maize germ and remainder, which are distinguished rapid draing to water content, spare；
It fries to rufous Step 3: the maize germ after drying is steamed and apparent corn fragrance can be smelt, take out cooling
After grind, cross 200 meshes, obtain plus sieve and minus sieve, wherein minus sieve and peach colloidal solution mix postposition according to the ratio of 1:10
5h is refrigerated at 2 DEG C and is frozen into g., jelly-like to mixed liquor, takes out and is cut into the block that granularity is 5mm, as fruit；Plus sieve is used as
Stabilizer in sour milk beverage；
Step 4: remainder described in step 2 is repeatedly ground, 200 meshes are crossed, obtained screenings is
Cornstarch, as the thickener in sour milk beverage；Oversize is the kind skin of corn, fruit obtained, stabilizer, thickening
Agent and kind skin are raw material A；
It is described that raw material A is added in yogurt base material the step of sour milk beverage is made are as follows:
(1), yogurt base material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, kind skin, fruit are taken respectively in proportion
Grain and pure water, it is spare, wherein according to weight ratio, the sour milk beverage is by 40 parts of yogurt base material, 6 parts of white granulated sugar, light-coloured vinegar
3.5 parts, 0.6 part of stabilizer, 1.5 parts of thickener, 0.02 part of acidity regulator, 0.6 part of skin of kind, 2 parts of fruit and 65 parts of pure water；
(2), it takes dissolved in purified water white granulated sugar, is added stabilizer and thickener stirs evenly back and is slowly stirred side and is heated to
Boiling, constantly boiling 10min are added light-coloured vinegar and stir evenly, obtain mixture when being cooled to 20 DEG C, spare；
(3), yogurt base material and mixture are subjected to homogeneous grinding, add kind of a skin, fruit is slowly stirred uniformly, use acidity
PH value is adjusted to 4.0 by regulator, degassing, under low temperature sterile filling to get corn flavor sour milk beverage.
The preparation method of the yogurt base material is whole-fat milk powder to be added in 50 DEG C of drinking water, and Yoghourt is added and stablizes
Agent, white granulated sugar are uniformly mixed, and obtain restoring lotion, wherein according to weight ratio, 71 parts of drinking water, 20 parts of whole-fat milk powder, white granulated sugar 8
Part and 1 part of yoghourt stabilizer；Inoculating lactic acid bacterium leavening agent when reconstituted milk liquid is cooled to 32 DEG C is cultivated at 40 DEG C to Titrable acid
Degree is 90 ° of T, stops fermentation, gained is yogurt base material.
The matrix is the coco bran soaked by 0.01% cellulase aqueous solution.
The preparation method of the peach colloidal solution is that dry peach gum is taken to send out and remove impurity in 20 DEG C of bubbly water, and be soaked peach gum
Whipping is mixed according to the ratio that mass ratio is 3:6 with drinking water, is beaten to mixture in gel state to get peach colloidal solution.
The sour milk beverage is the sterile filling under 5 DEG C, the pressure of 50MP, obtains the sour milk beverage of corn flavor.
Embodiment 3
A kind of preparation method of the sour milk beverage of corn flavor, including the pre-treatment step to corn kernel, pretreatment
Raw material A is made afterwards, raw material A is added in yogurt base material the step of sour milk beverage is made, the pre- place to corn kernel
Manage step are as follows:
Step 1: dry corn kernel is taken to be laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C,
33h is placed, it is spare to take out corn kernel；
Step 2: corn kernel is crushed to the particle that granularity is 2mm, using pneumatic separating by maize germ and remainder
Separation, it is 18% that maize germ and remainder, which are distinguished rapid draing to water content, spare；
It fries to rufous Step 3: the maize germ after drying is steamed and apparent corn fragrance can be smelt, take out cooling
After grind, cross 200 meshes, obtain plus sieve and minus sieve, wherein minus sieve and peach colloidal solution mix postposition according to the ratio of 1:10
5h is refrigerated at 2 DEG C and is frozen into g., jelly-like to mixed liquor, takes out and is cut into the block that granularity is 5mm, as fruit；Plus sieve is used as
Stabilizer in sour milk beverage；
Step 4: remainder described in step 2 is repeatedly ground, 200 meshes are crossed, obtained screenings is
Cornstarch, as the thickener in sour milk beverage；Oversize is the kind skin of corn, fruit obtained, stabilizer, thickening
Agent and kind skin are raw material A；
It is described that raw material A is added in yogurt base material the step of sour milk beverage is made are as follows:
(1), yogurt base material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, kind skin, fruit are taken respectively in proportion
Grain and pure water, it is spare, wherein according to weight ratio, the sour milk beverage is by 45 parts of yogurt base material, 10 parts of white granulated sugar, light-coloured vinegar 4
Part, 1 part of stabilizer, 2 parts of thickener, 0.025 part of acidity regulator, 0.75 part of skin of kind, 2.5 parts of fruit and 70 parts of pure water；
(2), it takes dissolved in purified water white granulated sugar, is added stabilizer and thickener stirs evenly back and is slowly stirred side and is heated to
Boiling, constantly boiling 10min are added light-coloured vinegar and stir evenly, obtain mixture when being cooled to 20 DEG C, spare；
(3), yogurt base material and mixture are subjected to homogeneous grinding, add kind of a skin, fruit is slowly stirred uniformly, use acidity
PH value is adjusted to 4.0 by regulator, degassing, under low temperature sterile filling to get corn flavor sour milk beverage.
The preparation method of the yogurt base material is whole-fat milk powder to be added in 50 DEG C of drinking water, and Yoghourt is added and stablizes
Agent, white granulated sugar are uniformly mixed, and obtain restoring lotion, wherein according to weight ratio, 71 parts of drinking water, 20 parts of whole-fat milk powder, white granulated sugar 8
Part and 1 part of yoghourt stabilizer；Inoculating lactic acid bacterium leavening agent when reconstituted milk liquid is cooled to 32 DEG C is cultivated at 40 DEG C to Titrable acid
Degree is 90 ° of T, stops fermentation, gained is yogurt base material.
The matrix is the coco bran soaked by 0.01% cellulase aqueous solution.
The preparation method of the peach colloidal solution is that dry peach gum is taken to send out and remove impurity in 20 DEG C of bubbly water, and be soaked peach gum
Whipping is mixed according to the ratio that mass ratio is 3:6 with drinking water, is beaten to mixture in gel state to get peach colloidal solution.
The sour milk beverage is the sterile filling under 5 DEG C, the pressure of 50MP, obtains the sour milk beverage of corn flavor.
Embodiment 4
A kind of preparation method of the sour milk beverage of corn flavor, including the pre-treatment step to corn kernel, pretreatment
Raw material A is made afterwards, raw material A is added in yogurt base material the step of sour milk beverage is made, the pre- place to corn kernel
Manage step are as follows:
Step 1: dry corn kernel is taken to be laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C,
34h is placed, it is spare to take out corn kernel；
Step 2: corn kernel is crushed to the particle that granularity is 2mm, using pneumatic separating by maize germ and remainder
Separation, it is 18% that maize germ and remainder, which are distinguished rapid draing to water content, spare；
It fries to rufous Step 3: the maize germ after drying is steamed and apparent corn fragrance can be smelt, take out cooling
After grind, cross 200 meshes, obtain plus sieve and minus sieve, wherein minus sieve and peach colloidal solution mix postposition according to the ratio of 1:10
5h is refrigerated at 2 DEG C and is frozen into g., jelly-like to mixed liquor, takes out and is cut into the block that granularity is 5mm, as fruit；Plus sieve is used as
Stabilizer in sour milk beverage；
Step 4: remainder described in step 2 is repeatedly ground, 200 meshes are crossed, obtained screenings is
Cornstarch, as the thickener in sour milk beverage；Oversize is the kind skin of corn, fruit obtained, stabilizer, thickening
Agent and kind skin are raw material A；
It is described that raw material A is added in yogurt base material the step of sour milk beverage is made are as follows:
(1), yogurt base material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, kind skin, fruit are taken respectively in proportion
Grain and pure water, it is spare, wherein according to weight ratio, the sour milk beverage is by 40 parts of yogurt base material, 12 parts of white granulated sugar, light-coloured vinegar
4.5 parts, 1.2 parts of stabilizer, 2.5 parts of thickener, 0.04 part of acidity regulator, 0.9 part of skin of kind, 4 parts of fruit and 75 parts of pure water；
(2), it takes dissolved in purified water white granulated sugar, is added stabilizer and thickener stirs evenly back and is slowly stirred side and is heated to
Boiling, constantly boiling 10min are added light-coloured vinegar and stir evenly, obtain mixture when being cooled to 20 DEG C, spare；
(3), yogurt base material and mixture are subjected to homogeneous grinding, add kind of a skin, fruit is slowly stirred uniformly, use acidity
PH value is adjusted to 4.0 by regulator, degassing, under low temperature sterile filling to get corn flavor sour milk beverage.
The preparation method of the yogurt base material is whole-fat milk powder to be added in 50 DEG C of drinking water, and Yoghourt is added and stablizes
Agent, white granulated sugar are uniformly mixed, and obtain restoring lotion, wherein according to weight ratio, 71 parts of drinking water, 20 parts of whole-fat milk powder, white granulated sugar 8
Part and 1 part of yoghourt stabilizer；Inoculating lactic acid bacterium leavening agent when reconstituted milk liquid is cooled to 32 DEG C is cultivated at 40 DEG C to Titrable acid
Degree is 90 ° of T, stops fermentation, gained is yogurt base material.
The matrix is the coco bran soaked by 0.01% cellulase aqueous solution.
The preparation method of the peach colloidal solution is that dry peach gum is taken to send out and remove impurity in 20 DEG C of bubbly water, and be soaked peach gum
Whipping is mixed according to the ratio that mass ratio is 3:6 with drinking water, is beaten to mixture in gel state to get peach colloidal solution.
The sour milk beverage is the sterile filling under 5 DEG C, the pressure of 50MP, obtains the sour milk beverage of corn flavor.
Embodiment 5
A kind of preparation method of the sour milk beverage of corn flavor, including the pre-treatment step to corn kernel, pretreatment
Raw material A is made afterwards, raw material A is added in yogurt base material the step of sour milk beverage is made, the pre- place to corn kernel
Manage step are as follows:
Step 1: dry corn kernel is taken to be laid in matrix, the water content of matrix is 70%, and environment temperature is 25 DEG C,
35h is placed, it is spare to take out corn kernel；
Step 2: corn kernel is crushed to the particle that granularity is 2mm, using pneumatic separating by maize germ and remainder
Separation, it is 18% that maize germ and remainder, which are distinguished rapid draing to water content, spare；
It fries to rufous Step 3: the maize germ after drying is steamed and apparent corn fragrance can be smelt, take out cooling
After grind, cross 200 meshes, obtain plus sieve and minus sieve, wherein minus sieve and peach colloidal solution mix postposition according to the ratio of 1:10
5h is refrigerated at 2 DEG C and is frozen into g., jelly-like to mixed liquor, takes out and is cut into the block that granularity is 5mm, as fruit；Plus sieve is used as
Stabilizer in sour milk beverage；
Step 4: remainder described in step 2 is repeatedly ground, 200 meshes are crossed, obtained screenings is
Cornstarch, as the thickener in sour milk beverage；Oversize is the kind skin of corn, fruit obtained, stabilizer, thickening
Agent and kind skin are raw material A；
It is described that raw material A is added in yogurt base material the step of sour milk beverage is made are as follows:
(1), yogurt base material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, kind skin, fruit are taken respectively in proportion
Grain and pure water, it is spare, wherein according to weight ratio, the sour milk beverage is by 55 parts of yogurt base material, 15 parts of white granulated sugar, light-coloured vinegar 5
Part, 1.5 parts of stabilizer, 3 parts of thickener, 0.05 part of acidity regulator, 1 part of skin of kind, 5 parts of fruit and 80 parts of pure water；
(2), it takes dissolved in purified water white granulated sugar, is added stabilizer and thickener stirs evenly back and is slowly stirred side and is heated to
Boiling, constantly boiling 10min are added light-coloured vinegar and stir evenly, obtain mixture when being cooled to 20 DEG C, spare；
(3), yogurt base material and mixture are subjected to homogeneous grinding, add kind of a skin, fruit is slowly stirred uniformly, use acidity
PH value is adjusted to 4.0 by regulator, degassing, under low temperature sterile filling to get corn flavor sour milk beverage.
The preparation method of the yogurt base material is whole-fat milk powder to be added in 50 DEG C of drinking water, and Yoghourt is added and stablizes
Agent, white granulated sugar are uniformly mixed, and obtain restoring lotion, wherein according to weight ratio, 71 parts of drinking water, 20 parts of whole-fat milk powder, white granulated sugar 8
Part and 1 part of yoghourt stabilizer；Inoculating lactic acid bacterium leavening agent when reconstituted milk liquid is cooled to 32 DEG C is cultivated at 40 DEG C to Titrable acid
Degree is 90 ° of T, stops fermentation, gained is yogurt base material.
The matrix is the coco bran soaked by 0.01% cellulase aqueous solution.
The preparation method of the peach colloidal solution is that dry peach gum is taken to send out and remove impurity in 20 DEG C of bubbly water, and be soaked peach gum
Whipping is mixed according to the ratio that mass ratio is 3:6 with drinking water, is beaten to mixture in gel state to get peach colloidal solution.
The sour milk beverage is the sterile filling under 5 DEG C, the pressure of 50MP, obtains the sour milk beverage of corn flavor.
Claims (3)
1. a kind of preparation method of the sour milk beverage of corn flavor, including the pre-treatment step to corn kernel, after pretreatment
Raw material A is made, raw material A is added in yogurt base material the step of sour milk beverage is made, it is characterised in that: described to Corn Seeds
The pre-treatment step of grain are as follows:
Step 1: dry corn kernel is taken to be laid in matrix, the matrix is to be soaked by 0.01% cellulase aqueous solution
Coco bran, the water content of matrix is 70%, and environment temperature is 25 DEG C, places 30-35h, and it is spare to take out corn kernel；
Step 2: corn kernel is crushed to the particle that granularity is 2mm, maize germ and remainder are divided using pneumatic separating
From it is 18% that maize germ and remainder, which are distinguished rapid draing to water content, spare；
It fries to rufous Step 3: the maize germ after drying is steamed and apparent corn fragrance can be smelt, ground after taking out cooling
Mill crosses 200 meshes, obtains plus sieve and minus sieve, wherein minus sieve and peach colloidal solution mix according to the ratio of 1:10 and be placed on 2
5h is refrigerated at DEG C and is frozen into g., jelly-like to mixed liquor, takes out and is cut into the block that granularity is 5mm, as fruit；Plus sieve is used as cream
Stabilizer in acid bacteria beverage；
Step 4: remainder described in step 2 is repeatedly ground, 200 meshes are crossed, obtained screenings is corn
Starch, as the thickener in sour milk beverage；Oversize is the kind skin of corn, fruit obtained, stabilizer, thickener with
And kind skin is raw material A；
It is described that raw material A is added in yogurt base material the step of sour milk beverage is made are as follows:
(1), take respectively in proportion yogurt base material, white granulated sugar, light-coloured vinegar, stabilizer, thickener, acidity regulator, kind skin, fruit and
Pure water, it is spare, wherein according to weight ratio, the sour milk beverage is by 35-55 parts of yogurt base material, 5-15 parts of white granulated sugar, light-coloured vinegar
3-5 parts, 0.5-1.5 parts of stabilizer, 1-3 parts of thickener, 0.01-0.05 parts of acidity regulator, skin 0.5-1 parts, 1-5 parts of fruit of kind
With 60-80 parts of pure water；
(2), it takes dissolved in purified water white granulated sugar, is added stabilizer and thickener stirs evenly back and is slowly stirred side and is heated to boiling
It rises, constantly boiling 10min, light-coloured vinegar is added when being cooled to 20 DEG C and stirs evenly, obtains mixture, it is spare；
(3), yogurt base material and mixture are subjected to homogeneous grinding, add kind of a skin, fruit is slowly stirred uniformly, use acidity adjustment
PH value is adjusted to 4.0 by agent, degassing, under 5 DEG C, the pressure of 50MP sterile filling to get corn flavor sour milk beverage.
2. a kind of preparation method of the sour milk beverage of corn flavor as described in claim 1, it is characterised in that: the Yoghourt
The preparation method of base-material be whole-fat milk powder is added in 50 DEG C of drinking water, and be added yoghourt stabilizer, white granulated sugar be uniformly mixed,
It obtains restoring lotion, wherein according to weight ratio, 71 parts of drinking water, 20 parts of whole-fat milk powder, 8 parts of white granulated sugar and 1 part of yoghourt stabilizer；
Inoculating lactic acid bacterium leavening agent when reconstituted milk liquid is cooled to 32 DEG C, culture to titratable acidity is 90 ° of T at 40 DEG C, stops fermentation,
Gained is yogurt base material.
3. a kind of preparation method of the sour milk beverage of corn flavor as described in claim 1, it is characterised in that: the peach gum
The preparation method of liquid is that dry peach gum is taken to send out and remove impurity in 20 DEG C of bubbly water, and be soaked peach gum and drinking water are according to quality
It mixes and beats than the ratio for 3:6, beat to mixture in gel state to get peach colloidal solution.
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| CN107744018A (en) * | 2017-10-09 | 2018-03-02 | 浙江海洋大学 | A kind of preparation method of peach gum Yoghourt |
| CN109349483A (en) * | 2018-11-21 | 2019-02-19 | 湖北澳利龙食品股份有限公司 | A kind of plant energy functional beverage production method |
| CN109221862A (en) * | 2018-11-21 | 2019-01-18 | 湖北澳利龙食品股份有限公司 | A kind of fermented corn juice preparation of beverage |
| CN110613070A (en) * | 2019-10-18 | 2019-12-27 | 汕尾市维明生物科技股份有限公司 | Collagen beverage and preparation method thereof |
| CN112914002A (en) * | 2021-03-29 | 2021-06-08 | 吉林农业大学 | Method for separating and preparing beverage and jelly from fresh corn |
| CN113207962A (en) * | 2021-04-30 | 2021-08-06 | 宁波益富乐生物科技有限公司 | Fruity lactobacillus beverage and production process thereof |
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