Preparation method of flavor type compound sweet corn beverage

A technology of sweet corn and sweet corn juice, which is applied in the field of food processing, can solve the problems of low juice yield and precipitation, and achieve the effects of unique flavor, attractive color and promoting growth and development

Active Publication Date: 2010-01-13
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In domestic literature, only Zhou Canyu (2008) reported a corn-carrot compound beverage, which has a unique taste a

Method used

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  • Preparation method of flavor type compound sweet corn beverage
  • Preparation method of flavor type compound sweet corn beverage
  • Preparation method of flavor type compound sweet corn beverage

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1

[0020] Select 50 kilograms of Jingtian No. 5 sweet corn, remove bracts, filaments, and thresh; soak in 70℃ hot water for 20 minutes, and the ratio of material to water should be controlled at 1:4. Add the materials to the beater for crushing and beating. The resulting corn steep liquor is boiled for 10 minutes, the gelatinized mash is cooled to 65°C, the pH is adjusted to 5.5 with citric acid, and then 0.2% α-amylase is added (Novozymes) Liquefaction was carried out for 60 minutes, and the enzymatic hydrolysis process parameters were optimized through single-factor experiments (see Table 1); the obtained corn steep liquor was boiled for 15 minutes to completely inactivate the enzyme, the temperature was reduced to 55°C, and the pH was adjusted to 4.5 with citric acid Add 0.05% chitosan to make the corn juice clear and transparent, and filter it through 200 mesh nylon cloth to obtain 68.3 kg of sweet corn juice.

[0021] Choose 50 kilograms of red core No. 6 high...

Example Embodiment

[0045] Example 2

[0046] Select 50 kilograms of Jingtian No. 3 sweet corn, remove bracts, filaments, and thresh; soak in 70℃ hot water for 20 minutes, and the ratio of material to water should be controlled at 1:5. The materials were added to the beater for crushing and beating, the resulting corn steep liquor was boiled for 10 minutes, the gelatinized mash was cooled to 65°C, the pH was adjusted to 5.5 with citric acid, and then 0.25% α-amylase was added for liquefaction for 60 minutes; The obtained corn steep liquor was boiled for 15 minutes to completely inactivate the enzymes, the temperature was reduced to 55°C, the pH was adjusted to 4.5 with citric acid, 0.05% chitosan was added to make the corn juice clear and transparent, and the corn juice was filtered through 200 mesh nylon cloth to obtain sweet corn 85.2 kg of juice.

[0047] Choose 50 kilograms of red core No. 6 high-quality carrots. After selecting, remove the unsuitable head and tail, wash the remaining part, peel ...

Example Embodiment

[0050] Example 3

[0051] Select 50 kilograms of Jingtian No. 5 sweet corn, remove bracts, filaments, and thresh; soak in 70℃ hot water for 20 minutes, and the ratio of material to water should be controlled at 1:3. Add the materials to the beater for crushing and beating. The resulting corn steep liquor is boiled for 10 minutes, the gelatinized mash is cooled to 65°C, the pH is adjusted to 5.5 with citric acid, and then 0.2% α-amylase is added for liquefaction for 60 minutes; The obtained corn steep liquor was boiled for 15 minutes to completely inactivate the enzymes, the temperature was reduced to 55°C, the pH was adjusted to 4.5 with citric acid, 0.05% chitosan was added to make the corn juice clear and transparent, and the corn juice was filtered through 200 mesh nylon cloth to obtain sweet corn 48.2 kg of juice.

[0052] Choose 25 kilograms of red core No. 6 high-quality carrots. After selecting, remove the unsuitable head and tail, wash the remaining part, peel it, and cut ...

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Abstract

The invention relates to a preparation method of a flavor type compound sweet corn beverage, belonging to the field of food processing technology and comprising the following steps: selecting sweet corn material with the soluble sugar mass ratio of 20 percent, the juice yield more than 85 percent and soluble solids more than 10 percent and carrot material with the carotenoid content more than 16mg/100g to obtain sweet corn juice and carrot juice; and preparing the flavor type compound sweet corn beverage by mixed blending, homogenization, desaeration, encapsulation and sterilization. The flavor type compound sweet corn beverage has unique flavor and attractive color and luster, is good for both children and adults, rich in carotene part matters and full of nutriments, not only has efficacies on invigorating the stomach to promote digestion and improving eyesight, but also has health-protection efficacies on antioxidation and cancer prevention.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a flavor type sweet corn compound beverage and a preparation method thereof. Background technique [0002] Sweet corn, also known as fruit corn and vegetable corn, is favored by consumers at home and abroad. The reason why sweet corn wins people's favor is due to its own nutritional value. Sweet corn in the milk ripening stage contains higher water-soluble polysaccharides. Usually sweet corn contains about 10-15% sugar, and is rich in amino acids, vitamins, minerals and corn oil. Therefore, edible sweet corn tastes sweet, fragrant and sticky, and is easily digested and absorbed by the human body, which has a unique health care effect. The processing and utilization of sweet corn has been widely carried out in the world, and the United States, Canada, Japan, Thailand, Taiwan Province of China, etc. are the main production and consumption places. In recent years, the prod...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/212A23L1/29A23L1/30A23L2/84A23L2/52A23L2/62A23L1/105A23L7/104A23L19/00A23L33/00
Inventor 刘春泉宋江峰刘玉花李大婧李志强刘春菊吴海虹朱丹宇江宁
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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