CN112998071A

CN112998071A - Processing technology of dairy product added with black corn

Info

Publication number: CN112998071A
Application number: CN201911309330.8A
Authority: CN
Inventors: 王志国
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-12-20
Filing date: 2019-12-20
Publication date: 2021-06-22

Abstract

The invention relates to a dairy product process, in particular to a dairy product processing process added with black corn, which solves the production problem of cereal dairy products and comprises the steps of checking and storing the quality of milk, then storing, batching and sterilizing, adding the batching into the milk, heating to 95 ℃ for 300 seconds continuously, cooling and fermenting, cooling the semi-finished product of the previous step to 43 ℃, simultaneously inoculating and fermenting, secondarily batching, cleaning the black corn and making black corn kernels with water, adding the black corn kernels into the semi-finished product of the previous step, filling and checking, packaging the finished product of the previous step through a full-automatic filling machine, checking the outgoing quality, and producing the product with delicate taste, sweet and delicious taste, suitable for both the old and the young, and having the effects of improving the body immunity, reducing the blood pressure and blood fat, maintaining beauty and keeping young and fully utilizing the nutritional value of the black corn.

Description

Processing technology of dairy product added with black corn

Technical Field

The invention relates to a dairy product process, in particular to a processing process of a dairy product added with black corn.

Background

In recent years, along with the improvement of scientific research capability and the progress of production technology, the living standard of people is continuously improved, and people prefer grain dairy products more and more. Many people have higher and higher requirements on the nutrition naturalization and the health of grain products. The black corn has unique color, rich nutrients, delicious taste and high nutritive content. The sugar content of black corn is 3-4 times higher than that of common corn. The black corn and the milk have unique combined nutritive value, smooth flavor and mouthfeel, pleasant fragrance and high utilization value of nutritional ingredients required by a human body.

Disclosure of Invention

Aiming at the technical defects in the prior art, the invention provides a processing technology of a dairy product added with black corn.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a processing technology of dairy products added with black corn comprises the following steps:

inspecting and storing, namely detecting the quality of the milk and then storing;

sterilizing the ingredients, adding the ingredients into the milk, and heating to 95 ℃ for 300 s;

cooling and fermenting, namely cooling the semi-finished product obtained in the previous step to 43 ℃, and simultaneously inoculating and fermenting;

secondarily blending, namely cleaning the black corns and the black corn kernels with water, and adding the black corn kernels into the semi-finished product obtained in the previous step;

and (4) filling and inspecting, namely packaging the finished product obtained in the previous step by a full-automatic filling machine, and inspecting the outgoing quality.

The diameter of the black corn kernel is between 5mm and 8 mm.

The black corn is processed by a cooking method to reduce melanin and anthocyanin loss.

The inspection items of the filling inspection step at least comprise atomic absorption, melamine, Kjeldahl nitrogen, Gabeb centrifugation, milk fat analysis, acidity and alkalinity and sucrose content.

And in the cooling fermentation step, the mixture is placed into a refrigeration house for cooling fermentation.

The invention has the beneficial effects that: the product produced by the processing technology of the dairy product added with the black corn provided by the invention is fine and smooth in taste, sweet and delicious, is suitable for people of all ages, has the effects of improving body immunity, reducing blood pressure and blood fat, maintaining beauty and keeping young, and fully utilizes the nutritional value of the black corn.

Drawings

FIG. 1 is a schematic flow chart of the present invention.

Detailed Description

As shown in figure 1, the processing technology of the dairy product added with the black corn comprises the following steps:

and (4) checking and storing, detecting the quality of the milk, and then storing to ensure the reliability and the excellence of the quality of the milk.

Sterilizing the ingredients, adding the ingredients into milk, and heating to 95 deg.C for 300s, which is a necessary step of common dairy products, by heating for sterilization.

Cooling and fermenting, namely cooling the semi-finished product obtained in the previous step to 43 ℃, and simultaneously inoculating and fermenting; if other bacteria exist, the milk fermentation is affected, so that the fermentation is ensured to be smooth through inoculation fermentation.

1) The black sweet corn has high nutritive value, high content of trace elements which is 2-8 times of that of other grains, and high lysine content up to 0. 45 percent of the total weight is high-dependence crops. According to the analysis of experts, the protein belongs to a variety which changes the amino acid composition mode of corn endosperm protein, the content of lysine is obviously increased, and the nutritional quality of the protein is greatly improved. The black sweet corn contains more than 18 amino acids, and the composition proportion and the content of eight essential amino acids completely accord with an 'ideal protein' mode proposed by the food and agriculture organization and the world health organization of the United nations, so the nutritional value of the black sweet corn can be comparable with that of animal protein, and the black sweet corn is ideal food for vegetarians.

2) The content of trace elements is high. The daily intake of sodium and potassium of human body should be 2-5%, 1, 9-5, 6%, and the human body is generally lack of potassium, especially women. The contents of several trace elements of the black sweet corn are far higher than those of other cereal crops, particularly the potassium content is as high as 6310-9050 mg/kg and is 3-8 times of that of other cereals, the black sweet corn beverage can regulate body fluid balance and resist fatigue, and has the effects of preventing and treating hypertension and cerebral thrombosis, maintaining cardiac function, regulating emotion, relaxing emotion and stabilizing psychology. The black sweet corn is a rare alkaline grain and has the function of losing weight.

3) The black sweet corn has high iron content and is a blood-enriching food. Iron is one of the important elements of the human body, is involved in the synthesis of hemoglobin, cytochrome and certain enzymes, is also related to energy metabolism, and insufficient intake causes the disturbance of physiological functions and metabolic processes, causing iron-deficiency anemia.

4) The content of zinc in the black sweet corn is 3 times of that in other grains, and the black sweet corn is a good zinc supplement food. Zinc participates in nucleic acid and protein synthesis and carbohydrate and vitamin a metabolism in human body, and can maintain normal physiological functions of pancreas, gonad, pituitary gland, digestive system and skin. Especially, the zinc deficiency of children affects a series of changes such as development in spring stage, anemia, diarrhea, low immune function and the like.

5) The black sweet corn contains rich calcium and phosphorus, which is 8-10 times of other grains. The main physiological functions of calcium and phosphorus constitute the bones and teeth of the human body. Calcium can maintain the normal excitability of nerves and muscles, is the basis for promoting blood coagulation, muscle contraction and relaxation and normal nerve conduction, and can cause rickets, osteomalacia, osteoporosis and other diseases if the human body is lack of calcium.

6) The black sweet corn has high melanin content. Most of other black crops are black cortex and solid white, while black sweet corn is transparent, solid black and bright. The melanin has the functions of activating human body cell activity and reducing serum cholesterol, has positive effects of preventing and treating cardiovascular diseases such as arteriosclerosis, hypertension and the like, can improve human body immunity, tonify kidney and maintain beauty, and has good health care efficacy.

7) The black sweet corn has high Vc content. Most cereal crops do not contain VC, while hectogram of black sweet corn contains 4 and 831 milligrams of Vc, which plays an important role in metabolism of sugar, protein and the like of human bodies. Can promote formation of intercellular substance and collagen fiber, and has effects of atrophy of many tissues and scurvy in severe cases if intake of Vc is insufficient. In addition, Vc is helpful for iron absorption, has the function of improving the function of a hematopoietic system, and has a curative effect on iron-deficiency anemia.

The diameter of the black corn kernel is between 5mm and 8 mm.

The main equipment is as follows: boiler room (filtration, water treatment and supplementary electric power facility 200kw), chemical examination facility (hyperstatic workbench, acid-base formula titrator, cane sugar appearance, balance, incubator and supplementary chemical examination equipment), receive milk room (refrigeration jar, CIP cleaning system, storage milk jar, batching jar, high-speed shearing jar, isotropic symmetry, sterilization machine, fermentation cylinder, intermediate layer pot, full-automatic filling machine), fermentation room (freezer, a plurality of equipment for packing).

The function is as follows: 1. the black corn has high amino acid content, is an essential component for normal metabolism of human bodies, has the most excellent lysine content, can improve the absorption and utilization of proteins when entering human bodies, and has obvious effect of improving the body immunity.

2. The blood pressure and the blood fat are reduced, a plurality of trace elements exist in the black corn, and the potassium requirement of a body can be met by taking 100G of black corn every day. The edible black corn can also inhibit the absorption of sodium by human bodies, and the edible black corn can reduce the occurrence of hypertension and hyperlipidemia and has great benefits on heart diseases and blood bodies.

3. The black pigment (anthocyanidin) in the black corn can effectively improve the functions of human viscera to cause virtuous cycle, can effectively remove free radicals in human bodies, reduce fat accumulation, balance the weight of the human bodies, keep the optimal body types of the human bodies, effectively prevent the radiation of visible light and ultraviolet rays and prevent undesirable pigmentation.

In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience in describing and simplifying the description, but do not indicate or imply that the devices or elements referred to must have a specific orientation, be constructed in a specific orientation, and be operated, and therefore, are not to be considered as limiting the present invention, and that the fundamental principles, the main features, and the advantages of the present invention are shown and described above, as would be understood by those skilled in the art.

Claims

1. A processing technology of dairy products added with black corn is characterized by comprising the following steps:

2. The process of claim 1, wherein the diameter of the black corn kernel is between 5mm and 8 mm.

3. The process for processing the dairy product added with the black corn according to claim 1 or 2, wherein the black corn is processed by a cooking method to reduce the loss of melanin and anthocyanin.

4. The processing technology of the dairy product added with the black corn as claimed in claim 3, wherein the inspection items of the filling inspection step at least comprise atomic absorption, melamine, Kjeldahl nitrogen, Bob centrifugation, milk fat analysis, acidity and alkalinity, and sucrose content.

5. The processing technology of the dairy product added with the black corn according to claim 1, wherein in the step of cooling and fermenting, the dairy product is placed into a refrigeration house for cooling and fermenting.