Preparation method of Se-enriched nutrient corn beverage

A production method and corn technology, which are applied in food preparation, application, food science and other directions, can solve the problem of high toxicity of inorganic selenium, and achieve the effects of improving water solubility and fluidity, maintaining content, and removing bitterness and astringency.

Inactive Publication Date: 2009-10-28
ZHEJIANG UNIV
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  • Summary
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Problems solved by technology

At the same time, selenium deficiency is the main cause of Keshan disease and Kaschin-Beck disease. The selenium content in natural foods generally cannot meet the human body's demand for selenium. Inorganic selenium such as sodium selenite is usually not suitable for direct addition to food due to its high toxicity.
The production of...

Method used

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Examples

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Embodiment Construction

[0018] Soak 1 kg of fresh sweet corn in 1.5 L of hot water containing 0.3% lactic acid, soak it for 2 hours at a temperature of 50° C., remove it and add clear water to make a slurry, so that the weight ratio between the fresh corn in the corn steep liquor and the added water is 1: 6. Pass through a 60-mesh sieve, and repeatedly wash the residue with sieved corn juice to obtain corn steep liquor, then boil the corn steep liquor for 10 minutes to completely gelatinize the starch, then cool the gelatinized mash to 90°C, and adjust the pH to 5.5 with lactic acid , then add 1g of α-amylase, enzymatically hydrolyze and liquefy for 30min, carry out controlled hydrolysis of corn steep liquor starch, then lower the temperature to 60°C, adjust the acidity to pH4.0, add 1g of glucoamylase, keep warm for 3h, and carry out Appropriately saccharify to form a corn enzymatic hydrolysis solution, heat up to 100°C, and keep warm for 15 minutes to inactivate the enzyme.

[0019] Lactobacillus a...

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Abstract

The invention discloses a preparation method of Se-enriched nutrient corn beverage, which is characterized by comprising the following steps of: using fresh sweet corn as raw material, conducting controlled hydrolyzing on fresh sweet corn steep liquor starch liquid by using amylase and maltogenic amylase, then using Lactobacillus acidophilus and Se-enriched beer yeast to carry two-stage fermentation on corn liquid, and obtaining a novel Se-enriched natural corn beverage product with rich health care functional factors and good taste.

Description

technical field [0001] The invention relates to a production process of a corn beverage, in particular to a method for preparing a selenium-rich compound nutritional corn beverage, which belongs to the technical field of corn beverage production. Background technique [0002] Fresh sweet corn is rich in sugars, vitamins, minerals and amino acids. It is rich in linoleic acid, glutathione and trace elements such as magnesium, potassium, phosphorus and iron, which can reduce blood cholesterol and soften arteries , enhance heart function. Because the germ tip of fresh corn is rich in vitamin E, lecithin, glutamic acid and other nutrients, fresh corn can strengthen the nervous system, adjust anti-aging function, and have a good effect on the human brain and inhibit wrinkles. The main component of corn is low Polysaccharide has a refreshing taste than sucrose, but its calories are 50% lower than that of sucrose. It is the food of choice for patients with heart disease, high blood...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/28A23L2/84A23L1/105A23L1/304A23L31/10A23L33/14A23L33/16
Inventor 李卫旗
Owner ZHEJIANG UNIV
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