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Black corn sour milk and preparation method thereof

A technology of yogurt and corn, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of rich nutrition, smooth taste and simple process

Inactive Publication Date: 2012-08-01
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In the market, black corn with rich nutritional components has not been used as raw material to produce black corn milk. The purpose of the present invention is to provide a kind of black corn milk and its preparation method

Method used

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  • Black corn sour milk and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Black corn pulping: take black corn kernels, boil and blanch them for ripening, deenzyme treatment, add water to the black corn kernels after deenzyme, black corn: water ratio 1:3-4, use α-amylase after beating Carry out liquefaction for 40-50min, liquefaction conditions: pH=6.0-6.5, temperature adjustment 55-65°C, enzyme amount: 12-16μg / g corn; then adjust pH=4.5-5.0, temperature 60-65°C, add glucose starch Enzyme (200-240μg / g) for saccharification, the saccharification time is about 2 hours; finally 95-100 ℃ for 5 minutes to inactivate the enzyme, the DE value of black corn steep liquor is preferably 95-98%.

[0041] Milk product preparation: Pre-pasteurize the raw milk (goat milk) that has passed the quality inspection. The pre-pasteurization is sterilized at 80-85°C for 15 seconds. The control of raw milk is very important to product quality. The degree and safety factors directly affect the quality of finished milk. It is required that the milk temperature should n...

Embodiment 2

[0049] Black corn pulping: take black corn kernels, boil and blanch them for ripening, deenzyme treatment, add water to the black corn kernels after deenzyme, black corn: water ratio 1:3-4, use α-amylase after beating Carry out liquefaction for 40-50min, liquefaction conditions: pH=6.0-6.5, temperature adjustment 55-65°C, enzyme amount: 12-16μg / g corn; readjust and adjust pH=4.5-5.0, temperature 60-65°C, add Glucoamylase (200-240μg / g) is used for saccharification, and the saccharification time is about 3 hours; finally, the enzyme is inactivated at 95-100°C for 5 minutes, and the DE value of black corn steep liquor is preferably 95-98%.

[0050] Milk product preparation: Pre-pasteurize the raw milk (goat milk) that has passed the quality inspection. The pre-pasteurization is sterilized at 80-85°C for 15 seconds. The control of raw milk is very important to product quality. The degree and safety factors directly affect the quality of finished milk. It is required that the milk ...

Embodiment 3

[0057] Embodiment 3 comparative process embodiment

[0058] Black corn pulping: take black corn kernels, soak them in warm water at 35-40°C until they absorb water and swell completely, beat them with warm water below 50°C, the ratio of material to water is 1:5, and then filter them with a 200-mesh filter cloth. Add liquefaction enzyme, adjust the pH value to 6 with citric acid, heat to 95° C., and keep it warm for 1 hour to obtain black corn puree.

[0059] Milk product preparation: Pre-pasteurize the raw milk (goat milk) that has passed the quality inspection. The pre-pasteurization is sterilized at 80-85°C for 15 seconds. The control of raw milk is very important to product quality. The degree and safety factors directly affect the quality of finished milk. It is required that the milk temperature should not be higher than 6°C in summer and not higher than 4°C in winter. Combined with alcohol test, titrated acidity, pH, protein, fat and other physical and chemical indicator...

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Abstract

The invention discloses a black corn sour milk drink. The sour milk drink is prepared by fermenting raw materials comprising a black corn puree, high quality goat milk, a stabilizing agent and a fermenting agent. The sour milk drink obtained in the invention has the advantages of good solidification state, no whey precipitation, slip and fine mouthfeel, large amounts of nutrients of dietary fibers, flavonoids, trace elements, VE and the like, and possessing of health and eating nutrition functions.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to a black corn yogurt and a preparation method thereof, belonging to the field of dairy products. Background technique [0002] The nutritional value of yogurt is close to the ideal nutritional dietary standard. It can regulate the function of the gastrointestinal tract and the immune system. It is generally loved by consumers. It is beneficial to human digestion and absorption. The effect of disease and longevity is regarded as the second cup of milk in daily life. At present, yogurt products on the market are mostly coagulating type, stirring type, and adding various juice jams, dietary fiber, etc. Yogurt not only retains all the advantages of dairy raw milk, but also can enhance strengths and avoid weaknesses in some aspects after fermentation, making it more suitable for It is a kind of dairy product that people of all ages like to eat. [0003] Currently, the util...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 葛武鹏张正茂刘学波秦立虎陈瑛严心彬
Owner NORTHWEST A & F UNIV
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