Corn lactobacillus beverage and preparation method thereof

A lactic acid bacteria beverage and lactic acid bacteria technology, applied in the field of food and beverage, can solve the problems of high corn starch content, precipitation, rough taste of corn food, etc., and achieve the effect of pleasant fragrance and fine taste

Active Publication Date: 2009-01-07
陕西天宝大豆食品技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Using corn as raw material to make corn lactic acid bacteria beverages needs to solve the following problems: 1. Fermentation of corn lactic acid bacteria beverages; 2. The corn starch content is too high, which will easily cause corn lactic acid bacteria beverages to stratify and precipitate, so it must be solved; 3. To overcome the taste of corn food rough question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Select 100 kg of corn, wash it 2-3 times and soak it for 6 hours, so that the cell tissue can absorb water and soften, so that the nutrients of corn can be better extracted;

[0020] 2) Add the above-mentioned soaked corn into water according to the ratio of 1:7 to water, grind it into a slurry, and filter it through a 100-mesh filter screen for use;

[0021] 3) Preheat the slurry for gelatinization, add 10μ / g high temperature resistant α-amylase during the preheating process, and keep it warm at 60°C for 25 minutes, so that the amylase can degrade starch into dextrin, hemicellulose, glucose and other nutrients Element;

[0022] 4) heating the above slurry to 105°C to inactivate the high temperature resistant α-amylase, and then stop starch degradation;

[0023] 5) Cool the enzyme-inactivated slurry to 39-41°C through a plate heat exchanger, add 4% white sugar and 1% domesticated lactic acid bacteria, stir evenly, and keep it warm for 7 hours to ferment;

[0024] 6...

Embodiment 2

[0031] Select 100 kg of corn, wash and soak for 8 hours, add 5 times of water to grind into a slurry, pass through a 40-mesh filter, and then preheat the filtered slurry to gelatinize, add 50μ / g high temperature resistant α-amylase to the preheating , and kept at 80°C for 15 minutes to degrade the starch, then heated the slurry to 85°C to kill the enzyme, added 8% of the domesticated lactic acid bacteria to the slurry after the enzyme was killed, and fermented at 41°C for 2 hours; then press the implementation Step 6) to step 11) of Example 1 are carried out, wherein the pressure of high-pressure homogenization is 90 MPa.

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PUM

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Abstract

The present invention relates to a corn lactobacillus beverage and a preparation method thereof, wherein the corn is fermented, according to biotechnology, to produce corn lactobacillus beverage containing many kinds of nutrient contents. The preparation method comprises the steps that the corn is grinded with water into slurry after being dipped; the obtained slurry is preheated to gelatinize after being filtrated by a sieve of 40-100 mesh; the gelatinized slurry is added with alpha-amylase and is heated for 15-25 minutes at the temperature of 60-85 DEG C so that the starch is degraded into dextrin, hemicellulose, glucose and the like; and then the slurry is heated to 85-105 DEG C to make enzymes deactivated; after that, the slurry is cooled to 39-41 DEG C and is added with white granulated sugar and tamed lactobacillus for fermenting for 2-7 hours; the fermented semisolid material is blended, is milled in a colloid mill, and then is homogenized for 1-4 times in a homogenizer; finally, the obtained product is sterilized and packaged.

Description

technical field [0001] The invention relates to food and drink, in particular to a corn lactic acid bacteria drink and a preparation method thereof. The corn lactic acid bacteria drink containing various nutritional components is produced by using bioengineering technology through biological fermentation of corn. Background technique [0002] Corn is one of the three major grains in my country, and its output accounts for about a quarter of the country's total grain output. It is also one of the most important food crops in the world. Corn is not only high in yield, but also rich in nutrition. Every 100 grams of corn contains 8.5 grams of protein, 4.3 grams of fat, 72.2 grams of carbohydrates, 120 mg of phosphorus, 22 mg of calcium, and 1.6 mg of iron. It also contains vitamins E, B1, B2, B6 and Carotene, niacin, etc., and the fats in corn oil include palmitic acid, stearic acid, oleic acid, linoleic acid, etc., all of which are essential nutrients for various tissues of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L1/105A23L7/104A23L33/00
Inventor 郭凯惠小毅郭鹏抟许翔周赵礼铮王艳
Owner 陕西天宝大豆食品技术研究所
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