Method for preparing low-sugar sweet corn juice beverage

A technology for sweet corn juice and sweet corn, which is applied in the field of preparation of low-sugar sweet corn juice beverages, and can solve the problems of no layering and the like

Inactive Publication Date: 2012-07-11
苏州工业园区尚融科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the corn juice drink will have no stratification phenomenon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] Suggested recipe:

[0023] Sweet corn kernels 125kg

[0024] SR-03-50 1.4kg

[0025] Xylo-oligosaccharide 3-5kg

[0026] Corn beverage emulsion stabilizer (MCC10-20%, xanthan gum 10-20%, carrageenan 10-20%, etc. as stabilizer, sucrose ester 30-40%, monodry ester as emulsion stabilizer 30-40%) 4.5kg

[0027] Ethyl maltol 50g

[0028] Baking soda 0.8kg

[0029] Raw materials: Sweet corn should be harvested at the milk ripening stage. If harvested too early, the final product has less active ingredients; if harvested too late, the finished product has high fiber content and is easy to stratify. Sweet corn should not exceed 6 hours from harvesting to processing. If it is too late to process, it must be temporarily stored in a fresh-keeping warehouse at about 0°C.

[0030] Removal of husks and filaments: manually peel off corn husks, sassafras to remove filaments, and dig out variegated grains and insect-eaten grains.

[0031] Cleaning and threshing: Clean the corn wi...

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PUM

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Abstract

The invention provides a method for preparing low-sugar sweet corn juice beverage, wherein the low-sugar sweet corn juice beverage is prepared through adopting fresh and tender sweet corns as a main raw material, taking SR healthy sugar and xylo-oligosaccharide as auxiliary materials, selecting microcrystalline cellulose (MCC), xanthan gum and carrageenan as stabilizing agents and taking sucrose ester and monoglyceride as emulsion stabilizers. The process comprises the steps of preparing the raw materials, removing bracts and filaments, washing, threshing, selecting, precooking, pulping (juicing), finely grinding, mixing, heating (pasteurizing), homogenizing, cooling, filling, sealing, performing secondary sterilization and cooling to obtain finished product.

Description

technical field [0001] The invention relates to a preparation method of a low-sugar sweet corn juice beverage. Background technique [0002] Sweet corn is a health food that has been re-recognized by the world. It has rich nutritional value and health benefits. But at present, corn juice beverages will have no layering phenomenon. SUMMARY OF THE INVENTION [0003] The object of the present invention is to overcome the deficiencies existing in the prior art, and provide a preparation method of a low-sugar sweet corn juice beverage. [0004] The object of the present invention is achieved through the following technical solutions: [0005] The preparation method of low-sugar sweet corn juice beverage is characterized in that: taking fresh sweet corn as main raw material, using SR healthy sugar and xylo-oligosaccharide as auxiliary materials, selecting MCC, xanthan gum and carrageenan as stabilizer, using sucrose ester, The mono-dry ester is an emulsion stabilizer, and the...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/09
Inventor 历冠廷徐金矿
Owner 苏州工业园区尚融科技有限公司
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