Corn-germ beverage and its production

A corn germ and beverage technology, applied in the field of corn germ beverage and its preparation, can solve the problems of large waste of germ nutrition and low utilization rate, and achieve the effects of easy operation, simple process and low investment cost

Inactive Publication Date: 2007-11-21
贾巍
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, corn germ is mostly used to extract oil, but the utiliza

Method used

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Embodiment Construction

[0031] The present invention will be further described below in conjunction with the detection parameters of the embodiment and the inventive product.

[0032] A kind of corn germ beverage, is made up of following raw material by weight percentage:

[0033] Corn Germ 4%

[0034] Xylitol Sweetener 3.5%

[0035] Composite emulsion stabilizer 0.3%

[0036] Sodium bicarbonate amount

[0037] water balance

[0038] Wherein sodium bicarbonate is used for adjusting beverage pH value to 7.0-7.5.

[0039] A kind of preparation method of preparing corn germ beverage, the raw material of above-mentioned proportion is prepared according to the following steps:

[0040] 1. Dry germ extraction: use a complete set of corn germ extraction equipment for dry germ extraction. After sorting and removing impurities, the germ used is clean and free of impurities, mildew, and insects.

[0041] 2. Drying: There are various enzymes in the separated germ, which can easily cause the oxidative ran...

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Abstract

The invention is concerned with the maize germ beverage and the preparation method, the compounding is: maize germ is 3.5% - 8%, sweeting agent is 3% - 4%, compound emulsifying stabilizer is 0.2% - 0.4%, bicarbonates is fit quantity, surplus is water. The preparation method is: dries and grinds maize germ, adds water to make liquid, adds sweeting agent and emulsifying agent that is melted by hot water, adjusts pH value to be neutrality by bicarbonates, boils and fills into pop can. The invention is participante of protein vitamin and amino acid that human can not combine.

Description

technical field [0001] The invention relates to the field of beverage technology, more specifically the invention relates to a corn germ beverage and a preparation method thereof. Background technique [0002] Corn is one of the main crops in northern my country. Corn germ accounts for 8-10% of corn, and its main nutrients indeed account for more than 70% of the whole corn. According to the results of nutritional analysis of corn germ submitted to Beijing Institute of Nutrient Sources for inspection: every 100g of corn germ contains 20.5g of protein, 28.6g of fat and 40.8g of carbohydrate. Contains 5.9mg of trace elements calcium, 8.5mg of iron, 9.0mg of zinc, 11.48mg of VB, 20.42mg of VB, and 9.86mg of VE. Corn germ and other grain germs are known as "natural VE nutrition sources" abroad. The VE content in the germ is much higher than that in meat and other grains. VE can reduce the pigment particles in the pigment in the cells during aging, improve skin elasticity, and re...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/172A23L1/305A23L2/60A23L2/62A23L7/152A23L33/00
Inventor 苏刚贾巍
Owner 贾巍
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