Preparation method of waxy corn milk beverage

A waxy corn and milk beverage technology, applied in the field of dairy engineering, to achieve the effects of preventing and treating high blood pressure, increasing added value, and being easy for human body to digest and absorb

Inactive Publication Date: 2012-05-02
EAST UNIV OF HEILONGJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both waxy corn and fresh milk contain nutrients that are beneficial to human health,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0011] Specific embodiment one: the steps of the preparation method of the waxy corn milk beverage of the present embodiment are as follows:

[0012] (1) Wash the waxy corn with full grains, no moth and mildew, and then put it in hot water at 100°C for 15 minutes, and mix the blanched waxy corn with water at a ratio of 1:2 by weight After mixing, put it into a high-speed beater for beating to obtain waxy corn syrup;

[0013] (2) Add α-amylase to waxy corn syrup at an enzyme activity of 6~7U / g, that is, after adding α-amylase, the enzyme activity of α-amylase in each gram of slurry is 6~7U, at 65~ Liquefy at 70°C and pH6.0~6.4 for 45~60min, then add glucoamylase at an enzyme activity of 120~140U / g, that is, after adding glucoamylase, the enzyme activity of glucoamylase in each gram of slurry is 6 ~7U, carry out saccharification at 55~60℃, pH4.5~5.0, stop saccharification when the DE value of the saccharification solution reaches 90%, and filter the saccharification solution t...

specific Embodiment approach 2

[0017] Specific embodiment 2: The preparation method of the waxy corn milk drink in this embodiment differs from the specific embodiment 1 in that in step (2) α-amylase is added to the waxy corn syrup at an enzyme activity of 6 U / g, and the mixture is heated at 66°C , pH 6.1, liquefied for 47 minutes, then added glucoamylase at an enzyme activity of 125U / g, saccharified at 56°C, pH 4.6, and stopped saccharification when the DE value of the saccharification liquid reached 90%. Filter the saccharification solution to remove residue. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0018] Specific embodiment 3: The preparation method of the waxy corn milk drink in this embodiment differs from the specific embodiment 1 in that in step (2), α-amylase is added to the waxy corn syrup at an enzyme activity of 6 U / g, and the mixture is heated at 69°C , pH 6.3 for 58 minutes, then add glucoamylase according to the enzyme activity of 135U / g, carry out saccharification at 59°C and pH 4.9, and stop saccharification when the DE value of the saccharification liquid reaches 90%. Filter the saccharification solution to remove residue. Others are the same as in the first embodiment.

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Abstract

The invention relates to a preparation method of a waxy corn milk beverage, belonging to the field of dairy engineering. The invention solves the problem that no waxy corn is used as a main raw material to prepare the milk beverage on the market at present. The preparation method comprises the following steps of: (1) blanching waxy corns, and pulping the waxy corns; (2) liquefying and saccharifying waxy corn syrup; (3) mixing the saccharified liquid with fresh cow milk, sterilizing and quickly cooling the mixture, inoculating a bifidobacterium fermenting agent to ferment, inoculating a streptococcus thermophilus fermenting agent and a lactobacillus bulgaricus fermenting agent to continue fermenting, taking out the fermented milk after fermentation, and cooling the milk; (4) propotionally mixing the fermented milk, white granulated sugar, a compound stabilizing agent and the balance of water, adjusting the pH value, preheating and homogenizing the mixture, and finally filling the mixture under aseptic conditions to obtain the waxy corn milk beverage. With the waxy corn milk beverage prepared by using the method, the nutrient complementation of animal foods and plant foods is realized, and the product is easier to be digested and absorbed by human bodies.

Description

technical field [0001] The invention belongs to the field of dairy engineering, and in particular relates to a method for preparing milk beverage with waxy corn as the main raw material. Background technique [0002] Milk beverages, also known as milk-containing beverages, are dairy products made from fresh milk or dairy products as the main raw material and added with other flavor accessories, after mixed fermentation or non-fermentation processing. Milk drinks are unique in the soft drink industry because of their unique taste and diverse nutrition. At present, the existing milk drinks on the market mainly include milk drinks made by adding auxiliary materials such as coffee, cocoa, fruit juice, red dates, nuts or fruit pieces to the raw materials. Waxy corn, also known as sticky corn, has higher content of starch, protein, vitamins and other nutrients than ordinary corn. Both waxy corn and fresh milk contain nutrients that are beneficial to human health, but there is no...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 那治国蔡柏岩郑伟
Owner EAST UNIV OF HEILONGJIANG
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