CN1849939A - Formula of maize milk and production method - Google Patents
Formula of maize milk and production method Download PDFInfo
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- CN1849939A CN1849939A CNA2006100202653A CN200610020265A CN1849939A CN 1849939 A CN1849939 A CN 1849939A CN A2006100202653 A CNA2006100202653 A CN A2006100202653A CN 200610020265 A CN200610020265 A CN 200610020265A CN 1849939 A CN1849939 A CN 1849939A
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Abstract
The present invention discloses a formula of corn milk and its production method. Its formula includes glutinous corn, water, white sugar and stabilizing agent, and its production method includes the following steps: removing impurity, soaking the glutinous corn, grinding to make milk, separating milk from residue, steaming and gelatinizing, cooling and ageing, heating, secondary cooling, filtering, homogenizing, bottling, sterilizing so as to obtain finished product.
Description
The present invention relates to a kind of is the formula of corn milk and the production method thereof of primary raw material with corn and glutinous rice.
Corn has very high nutritive value.This often knows for people.Therefore, how to make full use of corn and produce Food ﹠ Drink that various people like etc. as raw material, people have carried out all effort. and wherein the corn breast is exactly a kind of of its product, and still, edible at present corn breast mainly is to adopt traditional family's processing.Corn breast, congee are boiled in water distribution, only suitable eating raw, and should not deposit.
Purpose of the present invention, it is exactly deficiency at traditional corn breast, on traditional corn breast, congee basis, provide a kind of new prescription and modern new production method to produce the abundant instant corn breast of battalion to people, to satisfy the growing needs of people to food and drink.
The present invention takes following technical scheme to realize, corn is handled the back through science add a certain proportion of glutinous rice, liquid syrup, stabilizing agent etc., production technology through immersion, defibrination, filtration, homogeneous, heating, can becomes preservable bottled, the box-packed corn breast that makes things convenient for.This production method is simple, and its raw material sources are abundant, and the product matter that remains unchanged for a long time is a kind of desirable beverage with natural flavor.
Below in conjunction with production technology prescription and production method are elaborated.
The raw material of producing the corn breast is corn, glutinous rice, white sugar, water, stabilizing agent (as KD-9), flavoring, as coffee, cocoa, fruit juice etc.Concrete prescription is as follows:
1, corn: glutinous rice: water=0.9: 0.1: 20 (weight ratio of constituents) weight ratio is unit in the kilogram, and the slurries of wearing into by this percentage by weight claim the corn sticky rice syrup.
2, corn sticky rice syrup: white sugar=93.5: 6.5 (percentage by weight) is to add 7 kilograms of white sugar in each hundred kilograms of corn sticky rice syrup. this mixed liquor claims liquid syrup.
3, liquid syrup: stabilizing agent=99.97-99.94: 0.03-0.06 (percentage by weight) is that stabilizing agent is 3/10000ths to 6/10000ths.In order to satisfy the needs of people's different taste, in the finished product slurries that prepare, also can add coffee, cocoa, fruit juice etc. in right amount.How many these raw materials add, and decide by drinking person is required.
Description of drawings: accompanying drawing is a process chart of realizing producing the corn breast.Corn glutinous rice removal of impurities → immersion → defibrination → screenings separation → steam gelatinization → cool aging → heating → cooling → filtration again → homogeneous → bottling → sterilization → finished product.
The specific embodiment: with contained foreign material in the corn glutinous rice, remove by manually picking up, after handling totally, soak with water purification, the product quality quality, immersion is an important step, in order to improve nutritive value, soak time will be according to corn glutinous rice kind, granular size, produce season, water temperature just comes to determine, uses 40 ℃ of-50 ℃ of emerge in worm water in general, 3-5 hour summer, 5-10 hour winter, soak good after, water: corn: after the weight of glutinous rice=20: 1 prepares, carry out defibrination with fiberizer immediately, fiberizer is selected emery wheel mill or colloid mill for use, corn glutinous rice internal cause is starch-containing higher, and the too high easy gelatinization of temperature during defibrination is low excessively that slurry is few, through experiment, suitable temperature is spent between 60 degree 50, and the slurry that at this moment grinds also is beneficial to screenings to be separated, after the corn sticky rice syrup grinds, with slurry slag separator screenings is separated, slurries after screenings separates carry out the steam gelatinization 100 ℃ of temperature, make starch swelling in water, form uniform gelatinization solution, make in the amylum body in order and the hydrogen bond between the starch molecule of disordered state disconnects, be dispersed in to become colloidal solution in the water.At this moment, add white sugar, make sugared corn sticky rice syrup by the prescription requirement.Be to add 7 kilograms of white sugar in each corn glutinous rice slurries of hundred kilograms, make sugared corn sticky rice syrup, after preparing, immediately sugared corn glutinous rice slurries are put into cooling device, cool off and burin-in process, because of its side chain and all gelatinization of amylose at high temperature, it is aging to meet cold amylose, 2 ℃-4 ℃ of cool aging temperature, in order to guarantee to make things convenient for the steady quality of corn glutinous rice breast, need be to liquid syrup cooling processing again after heating again under 105 ℃ the temperature, because heating again, the amylose after aging do not dissolve, cooling is separated out from solution later, so just, available filter filters, the starch that this part is easily aging is removed, after filtering well, add stabilizing agent with 3/10000ths to 6/10000ths ratio again, as KD-9, carrying out homogeneous with homogenizer then handles, can make protein and starch split into littler particle by homogeneous, the corn glutinous rice milk emulsifiability of producing is good, and delicate mouthfeel more is applicable to and drinks, pack into behind the homogeneous in the white vase, carry out high-temperature sterilization with the autoclaving jar, just become for what people drank and make things convenient for the corn breast, in order to increase mouthfeel and to satisfy the people of different taste making things convenient for the needs of corn breast, also can in emulsion, add an amount of flavoring, as coffee, cocoa, fruit juice etc. are made the corn breast of different taste, form multi-flavor type series of products.
Drink proof, with the corn breast that this invention is produced, potability is strong, do not add any chemicals, nutritious, natural flavor is good, constant product quality, deposit and never degenerated in six months, do not lump free from admixture, production technology is simple, be easy to product development and popularization, the birth of corn breast is that beverage market has been opened up new prospect, will be for improving people life, promoting that people are healthy to make useful contribution.
Claims (8)
1, to relate to a kind of be the main material production formula of corn milk with the corn in the present invention.It is characterized in that this prescription is:
(1) corn: glutinous rice: water=0.9: 0.1: 20 (weight ratio of constituents) weight ratio is unit in the kilogram, and the slurries of wearing into by this percentage by weight claim the corn sticky rice syrup.
(2) corn sticky rice syrup: white sugar=93.5: 6.5 (percentage by weight) is to add 7 kilograms of white sugar in each hundred kilograms of corn sticky rice syrup.This mixed liquor claims liquid syrup.
(3) liquid syrup: stabilizing agent=99.97-99.94: 0.03-0.06 (percentage by weight) is that stabilizing agent is 3/10000ths to 6/10000ths.
2. corn breast according to claim 1 is characterized in that the corn Ruzhong can add flavoring coffee.Cocoa, fruit juice form different taste type series corn breast.
3. the production method that realizes formula of corn milk according to claim 1 and 2 is characterized in that: corn removal of impurities-immersion-defibrination-screenings separation-steam gelatinization-cool aging-heating-cooling-filtration again-homogeneous-bottling-sterilization-finished product, specifically be earlier by manually carrying out after the corn removal of impurities, water soaks, and soaked corn is with corn: glutinous rice: water=0.9: 0.1: 20 (weight ratio of constituents) mixes.Carry out defibrination with fiberizer, with slurry slag separator screenings is separated again, the slurries of separator well carry out the steam gelatinization, afterwards, add 7 kilograms of white sugar of people in each corn glutinous rice slurries of hundred kilograms and make sugared corn sticky rice syrup, and put into cooling device immediately, cool off and burin-in process, afterwards, heating again, cooling again.With filter cooled slurries are filtered, and add stabilizing agent by ratio requirement.After adding stabilizing agent, carry out homogeneous with homogenizer and handle.Carry out high-temperature sterilization with the autoclaving jar in the dress people white vase behind the homogeneous.Become drinkable corn breast.
4. the production method of corn breast according to claim 3 is characterized in that described steam gelatinization point is 100 degree.
5. the production method of corn breast according to claim 3 is characterized in that said cool aging temperature is 2 ℃-4 ℃.
6. the production method of corn breast according to claim 3, the time that it is characterized in that said soaking corn is 3-5 hour summer, in 5-I0 hour winter, its temperature is 40 ℃-50 ℃.
7. the production method of corn breast according to claim 3, temperature is 50 ℃-60 ℃ when it is characterized in that described defibrination.
8. the production method of corn breast according to claim 3 is characterized in that said heating-up temperature again is 105 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100202653A CN100518547C (en) | 2006-02-13 | 2006-02-13 | Formula of maize milk and production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100202653A CN100518547C (en) | 2006-02-13 | 2006-02-13 | Formula of maize milk and production method |
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| CN1849939A true CN1849939A (en) | 2006-10-25 |
| CN100518547C CN100518547C (en) | 2009-07-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100202653A Expired - Fee Related CN100518547C (en) | 2006-02-13 | 2006-02-13 | Formula of maize milk and production method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726538A (en) * | 2012-05-25 | 2012-10-17 | 董志平 | Panicum miliaceum nutrition milk and preparation method thereof |
| WO2013174009A1 (en) * | 2012-05-25 | 2013-11-28 | Dong Zhiping | Glutinous millet nutritious milk and preparation method thereof |
| CN103815486A (en) * | 2014-02-28 | 2014-05-28 | 王金玉 | Processing technology of roasting-type corn beverage |
| CN104855799A (en) * | 2015-05-29 | 2015-08-26 | 吉林农业大学 | Product of corn starch fiber subjected to dry-method green advanced degradation, and method for advanced degradation of corn starch fiber in dry-method green manner |
-
2006
- 2006-02-13 CN CNB2006100202653A patent/CN100518547C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726538A (en) * | 2012-05-25 | 2012-10-17 | 董志平 | Panicum miliaceum nutrition milk and preparation method thereof |
| CN102726538B (en) * | 2012-05-25 | 2013-06-12 | 董志平 | Panicum miliaceum nutrition milk and preparation method thereof |
| WO2013174009A1 (en) * | 2012-05-25 | 2013-11-28 | Dong Zhiping | Glutinous millet nutritious milk and preparation method thereof |
| CN103815486A (en) * | 2014-02-28 | 2014-05-28 | 王金玉 | Processing technology of roasting-type corn beverage |
| CN104855799A (en) * | 2015-05-29 | 2015-08-26 | 吉林农业大学 | Product of corn starch fiber subjected to dry-method green advanced degradation, and method for advanced degradation of corn starch fiber in dry-method green manner |
| CN104855799B (en) * | 2015-05-29 | 2017-10-17 | 吉林农业大学 | Starch fiber dry method green deep catabolite and method in a kind of corn |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100518547C (en) | 2009-07-29 |
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Granted publication date: 20090729 Termination date: 20100213 |