CN112106911A - Corn juice with stably dispersed gel and preparation method thereof - Google Patents
Corn juice with stably dispersed gel and preparation method thereof Download PDFInfo
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- CN112106911A CN112106911A CN202010922282.6A CN202010922282A CN112106911A CN 112106911 A CN112106911 A CN 112106911A CN 202010922282 A CN202010922282 A CN 202010922282A CN 112106911 A CN112106911 A CN 112106911A
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- corn juice
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- diglyceride
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- 240000008042 Zea mays Species 0.000 title claims abstract description 81
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 81
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 81
- 235000005822 corn Nutrition 0.000 title claims abstract description 81
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 238000001879 gelation Methods 0.000 title description 2
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 14
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 9
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004945 emulsification Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- POLBLONFVZXVPI-UHFFFAOYSA-N N-methyl-sec-pseudobrucine Natural products O=C1CC2C3C(CC4=O)OCC=C2CN(C)CCC11C3N4C2=C1C=C(OC)C(OC)=C2 POLBLONFVZXVPI-UHFFFAOYSA-N 0.000 claims description 3
- FLBVMURVUYAZMG-UHFFFAOYSA-N Novacin Natural products CN1CCC23C4C5C(CC(=O)N4c6cc(C)c(C)cc26)OCC=C(C1)C5CC3=O FLBVMURVUYAZMG-UHFFFAOYSA-N 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 229930195734 saturated hydrocarbon Natural products 0.000 abstract description 3
- 239000000679 carrageenan Substances 0.000 abstract description 2
- 235000010418 carrageenan Nutrition 0.000 abstract description 2
- 229940113118 carrageenan Drugs 0.000 abstract description 2
- 229920001525 carrageenan Polymers 0.000 abstract description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract description 2
- 239000001993 wax Substances 0.000 description 15
- 239000007863 gel particle Substances 0.000 description 7
- 150000001338 aliphatic hydrocarbons Chemical class 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000005191 phase separation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000013517 stratification Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004204 candelilla wax Substances 0.000 description 1
- 235000013868 candelilla wax Nutrition 0.000 description 1
- 229940073532 candelilla wax Drugs 0.000 description 1
- 235000013869 carnauba wax Nutrition 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- IUJAMGNYPWYUPM-UHFFFAOYSA-N hentriacontane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC IUJAMGNYPWYUPM-UHFFFAOYSA-N 0.000 description 1
- 150000002430 hydrocarbons Chemical group 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a corn juice with gel stably dispersed and a preparation method thereof, wherein the corn juice comprises the following components in parts by mass: 10 to 20 portions of unfrozen corn; 0.1 to 2 parts of emulsifier; 5-20 parts of milk; 0.3 to 0.8 portion of soybean lecithin; 0.1 to 0.5 portion of carrageenan; 100 to 200 parts of water; the invention also discloses a preparation method of the corn juice; according to the invention, the long-chain wax is wrapped by saturated hydrocarbon to form gel, so that the gel has good taste and rich nutrition, and meanwhile, the stability is obviously improved.
Description
Technical Field
The invention relates to the technical field of corn juice, in particular to corn juice with gel stably dispersed and a preparation method thereof.
Background
Biological waxes are found in all living animals and plants in nature, such as beeswax, carnauba wax, flax wax, candelilla wax, corn wax, and the like, are long hydrocarbon chain fatty substances with certain functional properties, and commonly present in waxes as functional groups including alcohols, esters, ketones, and aldehydes.
The conventional corn juice is prepared by crushing and processing frozen corn mostly, the crushed corn contains a lot of wax, the corn wax has adverse effects on the taste and the storage time of the corn juice, but the corn wax dispersed in the corn juice is difficult to remove, the forced removal greatly improves the production and processing cost, and simultaneously reduces the nutrition of the corn.
Disclosure of Invention
The invention aims to provide the corn juice with the gel stably dispersed, and the corn juice provided by the invention wraps long-chain wax by saturated hydrocarbon to form the gel, so that the corn juice has good mouthfeel, is rich in nutrition and obviously improves the stability.
In order to solve the technical problem, the technical scheme of the invention is as follows: the corn juice with the gel stably dispersed comprises the following components in parts by weight:
preferably, the emulsifier comprises one or more of monoglyceride, diglyceride and diglyceride. The emulsifier is used singly or in a compounding manner to effectively and uniformly and stably disperse gel formed by fat and corn wax in corn juice, and simultaneously plays a role in defoaming and stabilizing.
Preferably, the emulsifier comprises monoglyceride and diglyceride, and when the total amount of the monoglyceride and the diglyceride is 100 parts, the mass part of the monoglyceride is 10 to 30 parts, and the mass part of the diglyceride is 70 to 90 parts. When the monoglyceride and the diglyceride are compounded and used according to the mass part ratio, the stability of the prepared corn juice is obviously improved, the monoglyceride and the diglyceride synergistically stabilize the dispersion of gel in a corn juice system, and the shelf life of the corn juice is effectively prolonged.
Most preferably, the mass part of monoglyceride is 15 parts, and the mass part of diglyceride is 85 parts. When the monoglyceride and the diglyceride are compounded and used according to the proportion, the prepared corn juice has the best stability.
The second purpose of the invention is to provide a preparation method of corn juice with stably dispersed gel, and the invention combines the combined action of gel and enzymolysis to prepare the stable corn juice.
In order to solve the technical problem, the technical scheme of the invention is as follows: a preparation method of corn juice with stably dispersed gel comprises the following steps:
mixing and crushing unfrozen corn and water according to the mass part until the particle size is 5-80 microns;
step two, adding milk, soybean lecithin and an emulsifier into the material prepared in the step one in sequence, and uniformly mixing;
step three, adding the novacin 435 enzyme into the mixture prepared in the step two for enzymolysis;
step four, emulsification;
step five, homogenizing;
sterilizing to obtain the target product.
Preferably, the ultrasonic mixing process conditions in the second step are as follows:
power 180W to 360W; for a period of 5 to 25 minutes. In the invention, materials are mixed in an ultrasonic mode in the two steps, so that the uniform dispersion of oily fat substances in a water-based system is improved, the particle size of oil particles is reduced, the aliphatic hydrocarbon is used as saturated hydrocarbon and is contacted with the corn wax to form gel particles, and the gel particles are uniformly dispersed in a corn juice system under the action of an emulsifier.
Preferably, the technological parameters of the third enzymolysis step are as follows: the pH value of the mixed material is 6.8 to 7.2, the temperature is 15 to 55 ℃, and the enzyme activity is 5 to 8U/mg. According to the invention, the diglyceride is prepared through 435 enzyme esterification, the added diglyceride is used as a gel factor, the quantity and quality of formed corn juice gel are improved by enzymolysis, and the corn juice gel has certain biological adaptivity.
Preferably, the conditions of emulsification and stirring in the fourth step are as follows: 1000 to 3000 revolutions per minute. The invention has good emulsification effect, uniform dispersion of gel particles and good stability of corn juice in the preparation process.
Preferably, the process conditions of the step five homogenization are as follows: 10 to 45 MPa. According to the invention, the corn juice with uniformly dispersed and stable gel is obtained through the homogenization conditions.
By adopting the technical scheme, the invention has the beneficial effects that:
1. according to the invention, saturated aliphatic hydrocarbon in milk and soybean lecithin is contacted with biological wax of corn in water to form small particle gel, the small particle gel is dispersed in corn juice under the action of an emulsifier and carrageenan, and the corn wax is wrapped by the aliphatic hydrocarbon, so that on one hand, the influence of the corn wax on the taste of the corn juice is reduced, on the other hand, the milk and soybean lecithin serving as a flavoring agent and nutrient substances are combined with the corn wax uniformly dispersed in the corn juice to promote the stable dispersion of an oil phase in an aqueous phase mixture, and then the promotion of the emulsifier ensures that gel particles are uniformly and stably dispersed in the corn juice without oil-water phase separation, the stability of the corn juice is obviously improved, and the shelf life is prolonged;
2. the preparation method comprises the steps of crushing frozen corn particles into particles with the particle size of 5-80 microns, contacting the particles with added aliphatic hydrocarbon in milk and soybean lecithin, contacting the aliphatic hydrocarbon with biological wax in a mixed material system under the action of an emulsifier to form gel particles, and strengthening uniform dispersion of the gel particles in corn juice through enzymolysis, emulsification and homogenization, so that the instability of the corn juice caused by water-oil phase separation of the corn juice is avoided;
3. the corn juice is rich in nutrition and smooth in mouthfeel.
Thereby achieving the above object of the present invention.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Example 1
The embodiment discloses a preparation method of corn juice with gel stably dispersed, which comprises the following steps:
mixing and crushing unfrozen corn and water according to the mass part until the particle size is 5-80 microns;
step two, adding milk, soybean lecithin and an emulsifier into the material prepared in the step one in sequence, and uniformly mixing;
step three, adding the novacin 435 enzyme into the mixture prepared in the step two for enzymolysis;
step four, emulsification;
step five, homogenizing;
sterilizing to obtain the target product.
The amounts of the raw materials used in this example are detailed in table 1;
the process parameters of the above steps in this example are detailed in table 2.
The stability factor R, mouthfeel and stratification of the corn juice obtained in this example are shown in Table 3.
The method for testing the stability coefficient R of the corn juice in the embodiment comprises the following steps:
measurement of corn juice Absorbance A at 720nm Using a Spectrophotometer1；
Centrifuging corn juice at 3500 rpm for 15 min, diluting the supernatant by 50 times, and measuring absorbance A of corn juice at 720nm with spectrophotometer2；
Stability factor R ═ A1/A2*100％。
Example 2
The main differences between this example and the examples are shown in tables 1 and 2, and the properties of the corn juice obtained are shown in table 3.
Example 3
The main differences between this example and the examples are shown in tables 1 and 2, and the properties of the corn juice obtained are shown in table 3.
Example 4
The main differences between this example and the examples are shown in tables 1 and 2, and the properties of the corn juice obtained are shown in table 3.
Example 5
The main differences between this example and the examples are shown in tables 1 and 2, and the properties of the corn juice obtained are shown in table 3.
Comparative example
The preparation procedure of this example is as follows:
mixing and crushing unfrozen corn and water according to the mass part until the particle size is 5-80 microns;
step two, adding milk and soybean lecithin into the material prepared in the step one in sequence and uniformly mixing;
step four, emulsification; 3000 revolutions per minute;
step five, homogenizing; 45 Mpa;
sterilizing to obtain the target product.
The dosage of each raw material is shown in table 1;
the process parameters of the above preparation steps are detailed in table 2.
The stability factor R, taste and stratification of the corn juice obtained in this example are shown in Table 3.
Table 1 examples 1 to 5 amounts (parts by mass) of raw materials
Table 2 list of process parameters for each step of the preparation process of examples 1 to 5
TABLE 3 corn juice Performance index over time for examples 1 to 5 and comparative examples
The data in tables 1 to 3 show that the stability of the corn juice prepared in examples 2, 3 and 5 is significantly better than that of examples 1 and 4, and is even better than that of the comparative example, the invention is shown that the stability of gel particles in the corn juice is significantly improved by adding cow milk and soybean lecithin into the corn juice, matching an emulsifier, especially compounding monoglyceride and diglyceride, and combining enzymolysis, the stability coefficient of the corn juice is improved, and the stability of the obtained corn juice is maintained and is not layered with the time, and meanwhile, the corn juice has smooth and refreshing mouthfeel.
Claims (9)
1. A corn juice having a gel stably dispersed therein, comprising:
the composite material comprises the following components in parts by mass:
2. the corn juice having gel stably dispersed therein of claim 1, wherein: the emulsifier comprises one or more of monoglyceride, diglyceride and diglyceride.
3. The corn juice having gel stably dispersed therein of claim 2, wherein: the emulsifier comprises monoglyceride and diglyceride, wherein when the total amount of the monoglyceride and the diglyceride is 100 parts, the mass part of the monoglyceride is 10-30 parts, and the mass part of the diglyceride is 70-90 parts.
4. The corn juice having gel stably dispersed therein of claim 3, wherein: 15 parts of monoglyceride and 85 parts of diglyceride.
5. A method for preparing corn juice according to any one of claims 1 to 4, characterized in that:
the method comprises the following steps:
mixing and crushing unfrozen corn and water according to the mass part until the particle size is 5-80 microns;
step two, adding milk, soybean lecithin and an emulsifier into the material prepared in the step one in sequence, and uniformly mixing;
step three, adding the novacin 435 enzyme into the mixture prepared in the step two for enzymolysis;
step four, emulsification;
step five, homogenizing;
sterilizing to obtain the target product.
6. The method of preparing corn juice according to claim 5, wherein: the ultrasonic mixing process conditions in the second step are as follows:
power 180W to 360W; for a period of 5 to 25 minutes.
7. The method of preparing corn juice according to claim 5, wherein: the technological parameters of the third step of enzymolysis are as follows: the pH value of the mixed material is 6.8 to 7.2, the temperature is 15 to 55 ℃, and the enzyme activity is 5 to 8U/mg.
8. The method of preparing corn juice according to claim 5, wherein: the condition of emulsification and stirring in the fourth step is as follows: 1000 to 3000 revolutions per minute.
9. The method of preparing corn juice according to claim 5, wherein: the process conditions of the step five homogenization are as follows: 10 to 45 MPa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010922282.6A CN112106911A (en) | 2020-09-04 | 2020-09-04 | Corn juice with stably dispersed gel and preparation method thereof |
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| CN202010922282.6A CN112106911A (en) | 2020-09-04 | 2020-09-04 | Corn juice with stably dispersed gel and preparation method thereof |
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|---|---|---|---|---|
| CN1465293A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Corn milk beverage and preparation method thereof |
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| CN101548785A (en) * | 2009-05-15 | 2009-10-07 | 湖北稻花香绿色食品股份有限公司 | Method for processing maize milk beverage by using gold corn |
| CN103155989A (en) * | 2012-09-25 | 2013-06-19 | 江苏沿江地区农业科学研究所 | Production method of corn milk beverage with abundant nutrition |
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2020
- 2020-09-04 CN CN202010922282.6A patent/CN112106911A/en active Pending
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|---|---|---|---|---|
| CN1465293A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Corn milk beverage and preparation method thereof |
| CN101209123A (en) * | 2007-12-25 | 2008-07-02 | 浙江工业大学 | Method for preparing corn juice beverage |
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