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
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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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