Sweet corn drink and preparation method thereof

Abstract

The invention discloses a sweet corn drink and a preparation method thereof, wherein the sweet corn drink is made of raw materials in percentage by weight: 5-7 percent of sweet corn kernels, 8-9 percent of xylitol, 0.3-0.6 percent of thickening agent, 0.001-0.003 percent of ethyl maltol, 0.005-0.006 percent of color fixative, 0.002-0.006 percent of acidity modifier, 0.005-0.006 percent of sweet corn essence, 0.002-0.005 percent of amylase, 0.0011-0.0032 percent of edible pigment and the balance of water. The sweet corn drink contains stable colloid and cannot stratify or agglomerate; and the sweet corn drink has abundant nutrition, is beneficial to the absorption of the human body, has better mouthfeel and sensory quality as well as low sugar content, and is suitable for groups limited to intake excessive sugar content to drink.

Description

technical field [0001] The invention relates to a sweet corn beverage and a preparation method of the sweet corn beverage, belonging to the technical field of food processing. Background technique [0002] Sweet corn belongs to the Poaceae Maize plant, because of its genetic characteristics of inhibiting the conversion of sugar into starch, the content of glucose, sucrose and fructose in its grain is 2-8 times that of ordinary corn. The grains of sweet corn also contain many nutrients, the protein content is about 13%, mainly water-soluble protein; the crude fat content is 9.9%, which is more than twice that of ordinary corn; and it also contains vitamin B 1 , B 2 , B 5 , B 6 , vitamin C and vitamin E, carotene and 18 kinds of amino acids, and its seeds also contain a variety of anti-aging agents, namely calcium, glutathione, magnesium, selenium, plant cellulose and fatty acids, of which 100 grams of sweet Corn grains contain 300 mg of calcium, which is equivalent to the...

AI Technical Summary

Problems solved by technology

[0003] Sweet corn is rich in nutrients and processed into various forms of products, such as corn cakes, corn cakes, canned corn, puffed corn foods, or adding sweet corn grains to other foods, etc., but these forms of products are inevitable There are the following problems: loss of nutrients or poor absorption, short storage time, poor taste, inconvenient consumption, etc.

However, there are the following problems in the beverage made: sweet corn kernels contain a large amount of nutrients: protein, amino acid, fatty acid, starch, sugar and plant cellulose. If the broken method is simply adopted, these nutrients are difficult to form stable in water. Colloids, because there are many factors that affect the stability of the colloids, such as bacteria, acid-base environment, and starch, cellulose or other components in sweet corn will affect the stability of the colloids, so it is easy to cause stratification of the nutrients in the beverage or coagulation of the colloids. This will inevitably affect the absorption of nutrients in the beverage by the human body, and will also affect the sensory quality and drinking taste of the beverage, so it is difficult to be accepted by the market; Drinking by people who consume too much sugar, and long-term consumption of high-sugar beverages will easily lead to dental caries