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Method for preparing corn juice beverage

A technology of corn juice and corn, which is applied in the field of preparation of corn juice drinks, can solve the problems of easy precipitation of flavor, poor stability, and short shelf life, and achieve the effect of natural color, good stability, and long shelf life

Inactive Publication Date: 2011-07-27
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing corn-based beverages have shortcomings such as short shelf life, poor stability, easy precipitation, and inherent flavors that are not strong or altered.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 180kg of frozen corn and 120kg of water were added to the sandwich pot respectively, steamed in water for 30 minutes, and 600kg of water were firstly refined by a grinding wheel, then finely ground by a colloid mill, filtered by a centrifugal sieve, and the temperature of the slurry was adjusted to 65°C for enzymatic modification and Flavor modification, that is, mixing 20mL high-temperature α-amylase (derived from Bacillus licheniformis, liquid, 20000u / mL) and 2.7g lipase (derived from Rhizopus oryzae, freeze-dried powder, 2000000u / g) into the slurry to keep warm enzyme Decompose for 30 minutes, add 50kg fructose syrup and 1650g stabilizer (K-carrageenan 600g + hydroxypropyl starch 800g + xanthan gum 250g), add water to make it 1000L, degas under negative pressure 350mmHg, 200kg / cm 2 Homogenized, pasteurized at 138°C for 4 seconds, aseptically filled into Tetra Pak corn juice drink; or canned or bottled cans or bottled after high-temperature sterilization at 120°C, it i...

Embodiment 2

[0026] 300kg of frozen corn is steamed directly with steam at 135°C for 1min, and firstly refined with 600kg of water by a grinding wheel mill, then finely ground by a colloid mill, and the temperature of the slurry is adjusted to 75°C for enzymatic modification and flavor modification, that is, mixing in the slurry 33.3mL high-temperature α-amylase (derived from Bacillus licheniformis, solution 20,000u / mL) and 4.5g lipase (derived from Rhizopus oryzae, freeze-dried powder, 2,000,000u / g) were incubated for 30 minutes, and 50kg of fructose syrup was added And 1650g stabilizer (K-carrageenan 600g+ hydroxypropyl starch 800g+ xanthan gum 250g), add water to make up to 1000L, degas under negative pressure 50mmHg, 200kg / cm 2 Homogenized, pasteurized at 138°C for 4 seconds, aseptically filled into Tetra Pak corn juice drink; or canned or bottled, sterilized at 120°C to become a commercial aseptic product. This product has thicker texture and flavor than the product of Example 1.

Embodiment 3

[0028] 80kg of frozen corn and 400kg of water were added to the sandwich pot respectively, steamed in water for 30 minutes, and 500kg of water were first pulverized by a crusher, then refined by a colloid mill for a second time, filtered by a centrifugal sieve, and the temperature of the slurry was adjusted to 70°C. Enzymatic modification and flavor modification, that is, mix 8.9mL of high-temperature α-amylase (derived from Bacillus licheniformis, liquid 20000u / mL) and 1.2g lipase (derived from Rhizopus oryzae, freeze-dried powder, 2000000u) into the slurry / g) heat preservation enzymatic hydrolysis for 30min, add 50kg fructose syrup and 1650g stabilizer (K-carrageenan 600g+ hydroxypropyl starch 800g+ xanthan gum 250g), add water to make up to 1000L, degas under negative pressure 250mmHg, 200kg / g) cm 2 Homogenized, pasteurized at 138°C for 4 seconds, aseptically filled into Tetra Pak corn juice drink; or canned or bottled cans or bottled after high-temperature sterilization a...

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PUM

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Abstract

The invention provides a preparation method of a corn juice beverage, the method includes that: fresh or frozen corn is taken to be processed by water vapor for 1 to 30min, then water 1 to 10 times the weight of the corn is added to carry out crushing processing and filtration, 2 to 20U / g of Alpha-amylase of the corn and 2 to 30U / g of lipase of the corn are added in the obtained serous fluid at 45 to 75 DEG C, so as to carry out the thermal insulation enzymatic hydrolysis for 20 to 60min, high fructose syrup of 10 percent to 80 percent of the weight of the corn and stabilizer of 0.05 to 0.7 percent of the weight of the corn are added after the completion of the enzymatic hydrolysis reaction, and the corn juice beverage is obtained by volume fixing, degassing, homogenization and sterilization. The prepared corn juice beverage not only has beige and natural color and luster, strong flavor, pure taste and rounded texture, but also has good stability, no precipitation, no layer separationphenomenon and long guarantee period by using the method of the invention, in particular to the dual-enzyme (amylase and lipase), to carry out the enzymatic modification and the flavor processing of the corn juice.

Description

(1) Technical field [0001] The invention relates to a preparation method of corn juice drink. (2) Background technology [0002] Corn, also known as corn, cob, corn. Corn is a good product among coarse grains. A study by the German Nutrition and Health Association shows that among all staple foods, corn has the highest nutritional value and the best health care effect. [0003] In addition to being rich in carbohydrates, proteins, fats, and carotene, corn also contains functional nutrients such as riboflavin, crude fiber, and phytosterols, which are of great benefit to the prevention of cardiovascular diseases. In addition, relevant experts have compared the nutritional value and health care indicators of various staple foods such as corn and rice, and found that the vitamin content in corn is 5-10 times that of rice and flour, and the nutritional value of special corn is even higher than that of rice. The content of protein, vegetable oil and vitamins in common corn, suc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/105A23L7/104
Inventor 丁玉庭
Owner ZHEJIANG UNIV OF TECH
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