CN1366849A - Fermented maize germ beverage and its production method - Google Patents
Fermented maize germ beverage and its production method Download PDFInfo
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- CN1366849A CN1366849A CN02109984.7A CN02109984A CN1366849A CN 1366849 A CN1366849 A CN 1366849A CN 02109984 A CN02109984 A CN 02109984A CN 1366849 A CN1366849 A CN 1366849A
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- maize germ
- zymotic fluid
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Abstract
The production method of maize germ beverage by using maize germ, maize germ fermented liquor, white sugar, compound stabilizing agent, emulsifier, pH regulator and clean water as raw material includes the following steps: (1). preboiling and softening maize germ; (2). pulverizing and grinding softened maize germ to make pulp; (3) sterilizing and fermenting to obtain maize germ fermented liquor; (4) mixing said maize germ fermented liquor with other raw material; (5) homogenizing; and (6) sterilizing.
Description
Technical field: the present invention relates to a kind of vegetable protein beverage, specifically is a kind of vegetable protein beverage that utilizes maize germ to produce for raw material, and this drink producing method.
Background technology: maize germ is nutritious; its protein is worth similar to new fresh hen egg, and lysine and tryptophan are abundanter, the essential amino acid Compositional balance; and contain abundant unrighted acid, vitamin E and glutathione, sitosterol, taurine etc., cancer cell is had inhibitory action.Existent method is that maize germ is directly made beverage through simple allotment behind the defibrination, and its weak point is that the nutrition of maize germ is difficult for being absorbed, and mouthfeel is also relatively poor.
Summary of the invention: purpose of the present invention is intended to overcome above-mentioned the deficiencies in the prior art, and a kind of nutritious, easy absorption is provided, and also fermented maize germ beverage preferably of mouthfeel, and this drink producing method.
Product of the present invention by the prescription of producing the required each component of 1000Kg product is:
Maize germ: 70-120Kg, maize germ zymotic fluid: 70-120Kg, white sugar: 50-100Kg, compound stabilizer: 0.8-1.5Kg, emulsifying agent: 1.5-3.5Kg, PH conditioning agent: 0.4-0.7Kg, all the other add the pure water ad pond om is 1000Kg.
Wherein, compound stabilizer adopts protein beverage specific complex stabilizing agent, and emulsifying agent adopts trimerization fatty acid glycerine fat, and the PH conditioning agent adopts soda ash.
The maize germ zymotic fluid is that maize germ makes after softening processing, pulverizing defibrination, sterilization fermentation.
The production method of fermented maize germ beverage of the present invention is: (1) precooks softening, and maize germ was soaked about 30 minutes with 80-90 ℃ of pure water, makes the maize germ crust softening; (2) pulverize defibrination; Make the maize germ slurries; (3) sterilization fermentation is made zymotic fluid, will be used to make the maize germ of maize germ zymotic fluid, makes the maize germ slurries according to abovementioned steps earlier, again behind 118 ℃, sterilization in 3 seconds; Add lactose, 40--45 ℃ of fermentation 2.5--4 hour, measure pH value be lower than 4.6 and acidity stop fermentation after reaching 80 ° of T, make the maize germ zymotic fluid; (4) batching is mixed the maize germ slurries with other raw material, and the maize germ zymotic fluid adds while stirring; (5) homogeneous, at temperature 75-85 ℃, pressure 50Mpa, double-stage homogenization; (6) sterilization, 120 ℃ of temperature, pressure 1Kg/cm
2, 30 minutes time.
The present invention is applicable to and utilizes maize germ to make vegetable protein beverage.Nutritious, the easy absorption of product of the present invention, and mouthfeel is also better.
The specific embodiment: by the prescription of producing the required each component of 1000Kg product be: maize germ: 100Kg, maize germ zymotic fluid: 100Kg, white sugar: 70Kg, compound stabilizer: 1Kg, emulsifying agent: 2Kg, PH conditioning agent: 0.5Kg, pure water 726.5Kg.General, can produce 100Kg maize germ zymotic fluid with the 10Kg maize germ.
Product of the present invention is even emulsion liquid; be creamy white; do not have suspension, do not have precipitation, do not have layering, the corn fragrant is arranged; sweet acid is good to eat; the contained main nutrients of every after testing 100ml product is: protein＞0.6 gram, fat＞3.1 grams (wherein unrighted acid 2.3 grams), taurine＞4.8 milligram, content of taurine is 7 times of egg yolk approximately.Product of the present invention contains abundant unrighted acid, and wherein the essential fatty acid linoleic acid accounts for more than 50%; Product of the present invention contains abundant natural taurine, and taurine is brain cell one of the requisite nutrient that grows.So product of the present invention mainly is suitable for the elderly and children drink.
Claims (2)
1, a kind of fermented maize germ beverage, it is characterized in that being: maize germ: 70-120Kg by the prescription of producing the required each component of 1000Kg product, maize germ zymotic fluid: 70-120Kg, white sugar: 50-100Kg, compound stabilizer: 0.8-1.5Kg, emulsifying agent: 1.5-3.5Kg, PH conditioning agent: 0.4-0.7Kg, all the other add the pure water ad pond om is 1000Kg;
The maize germ zymotic fluid is that maize germ makes after softening processing, pulverizing defibrination, sterilization fermentation.
2, the production method of fermented maize germ beverage as claimed in claim 1 is characterized in that: (1) precooks softening, and maize germ was soaked about 30 minutes with 80-90 ℃ of pure water, makes the maize germ crust softening; (2) pulverize defibrination; Make the maize germ slurries; (3) sterilization fermentation is made zymotic fluid, will be used to make the maize germ of maize germ zymotic fluid, makes the maize germ slurries according to abovementioned steps earlier, again behind 118 ℃, sterilization in 3 seconds; Add lactose, 40--45 ℃ of fermentation 2.5--4 hour, measure pH value be lower than 4.6 and acidity stop fermentation after reaching 80 ° of T, make the maize germ zymotic fluid; (4) batching is mixed the maize germ slurries with other raw material, and the maize germ zymotic fluid adds while stirring; (5) homogeneous, at temperature 75-85 ℃, pressure 50Mpa, double-stage homogenization; (6) sterilization, 120 ℃ of temperature, pressure 1Kg/cm
2, 30 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109984.7A CN1244295C (en) | 2002-01-18 | 2002-01-18 | Fermented maize germ beverage and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109984.7A CN1244295C (en) | 2002-01-18 | 2002-01-18 | Fermented maize germ beverage and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1366849A true CN1366849A (en) | 2002-09-04 |
| CN1244295C CN1244295C (en) | 2006-03-08 |
Family
ID=4740880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02109984.7A Expired - Fee Related CN1244295C (en) | 2002-01-18 | 2002-01-18 | Fermented maize germ beverage and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1244295C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169001A (en) * | 2013-03-13 | 2013-06-26 | 山西振东五和健康食品股份有限公司 | Preparation method of corn steep liquor |
| CN103462141A (en) * | 2013-09-25 | 2013-12-25 | 四川梨梨生物工程有限公司 | Corn germ protein peptide beverage and production method thereof |
| CN103535433A (en) * | 2013-09-25 | 2014-01-29 | 四川梨梨生物工程有限公司 | High-activity multi-lactic acid bacteria corn germ fermentation set-style yogurt and production method thereof |
| CN104522803A (en) * | 2014-12-23 | 2015-04-22 | 上海应用技术学院 | Tartary buckwheat germ and oat germ composite fermented beverage and preparation method thereof |
| CN105981813A (en) * | 2015-12-28 | 2016-10-05 | 芜湖润蓝生物科技有限公司 | Anthocyanin-containing lactic acid beverage |
| CN106721782A (en) * | 2016-11-24 | 2017-05-31 | 山东博奥克生物科技有限公司 | A kind of method of comprehensive utilization of plant embryos class fermentate |
| CN107494739A (en) * | 2017-08-21 | 2017-12-22 | 开原川顺食品加工有限公司 | A kind of corn thick soup |
-
2002
- 2002-01-18 CN CN02109984.7A patent/CN1244295C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169001A (en) * | 2013-03-13 | 2013-06-26 | 山西振东五和健康食品股份有限公司 | Preparation method of corn steep liquor |
| CN103169001B (en) * | 2013-03-13 | 2014-08-13 | 山西振东五和健康食品股份有限公司 | Preparation method of corn steep liquor |
| CN103462141A (en) * | 2013-09-25 | 2013-12-25 | 四川梨梨生物工程有限公司 | Corn germ protein peptide beverage and production method thereof |
| CN103535433A (en) * | 2013-09-25 | 2014-01-29 | 四川梨梨生物工程有限公司 | High-activity multi-lactic acid bacteria corn germ fermentation set-style yogurt and production method thereof |
| CN104522803A (en) * | 2014-12-23 | 2015-04-22 | 上海应用技术学院 | Tartary buckwheat germ and oat germ composite fermented beverage and preparation method thereof |
| CN104522803B (en) * | 2014-12-23 | 2016-06-08 | 上海应用技术学院 | A kind of bitter-buckwheat embryo, oat germ composite fermented beverage and preparation method thereof |
| CN105981813A (en) * | 2015-12-28 | 2016-10-05 | 芜湖润蓝生物科技有限公司 | Anthocyanin-containing lactic acid beverage |
| CN106721782A (en) * | 2016-11-24 | 2017-05-31 | 山东博奥克生物科技有限公司 | A kind of method of comprehensive utilization of plant embryos class fermentate |
| CN107494739A (en) * | 2017-08-21 | 2017-12-22 | 开原川顺食品加工有限公司 | A kind of corn thick soup |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1244295C (en) | 2006-03-08 |
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Granted publication date: 20060308 Termination date: 20130118 |
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