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Method for preparing corn juice beverage with common maizes

A technology for old corn and corn juice, applied in the field of beverages, can solve the problems of short shelf life of corn juice, insufficient corn flavor, and no reports on corn juice beverages.

Inactive Publication Date: 2012-09-12
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Regarding the direct steam heating technology, some scholars at home and abroad have conducted research on it. Domestically, the direct steam heating technology has mature applications in the field of starch sugar, but there is no report on the production of corn juice beverages.
And fresh, frozen corn juice prepared by the existing method in the market has shortcomings such as short shelf life, poor stability, easy precipitation, bad mouthfeel and insufficient fragrance peculiar to corn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 100kg of ordinary old corn, add 600kg of water, soak in water at room temperature for 12 hours, cook for 30 minutes, use a colloid mill to refine the pulp, filter with 100-150 mesh to obtain the filter pulp. After the filter slurry is directly heat-treated by steam at 115°C with a flow rate of 1L / min, 0.01% of the mass of corn is added to the color-protecting agent and 0.05% of the stabilizer, and the volume is adjusted to 1000L, and degassed under a negative pressure of 50-500mmHg. Quality, filling, sterilization, cooling. Obtain the described corn juice drink. The stabilizer used is a mixture of K-carrageenan, CMC (sodium carboxymethylcellulose), and gellan gum in a mass ratio of 1:2:2.

Embodiment 2

[0023] Take 100kg of ordinary old corn, add 0.4%Na 2 CO 3 Take 300kg of the solution, soak at 70°C for 35min, cook for 30min, add 600kg of water, refine the pulp with a colloid mill, and filter with 100-150 mesh to obtain the filter pulp. After the filter slurry is directly heat-treated by steam at 115°C with a flow rate of 1L / min, 0.01% of the mass of corn is added to the color-protecting agent and 0.05% of the stabilizer, and the volume is adjusted to 1000L, and degassed under a negative pressure of 50-500mmHg. Quality, filling, sterilization, cooling. Obtain the described corn juice drink. The stabilizer used is a mixture of K-carrageenan, CMC (sodium carboxymethylcellulose), and gellan gum in a mass ratio of 1:2:2.

Embodiment 3

[0025] Take 100 kg of ordinary old corn, crush it, cook for 30 minutes, add 600 kg of water, use a colloid mill to refine the pulp, and filter with 100-150 mesh to obtain the filter pulp. After the filter slurry is directly heat-treated by steam at 115°C with a flow rate of 1L / min, 0.01% of the mass of corn is added to the color-protecting agent and 0.05% of the stabilizer, and the volume is adjusted to 1000L, and degassed under a negative pressure of 50-500mmHg. Quality, filling, sterilization, cooling. Obtain the described corn juice drink. The stabilizer used is a mixture of K-carrageenan, CMC (sodium carboxymethylcellulose), and gellan gum in a mass ratio of 1:2:2.

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PUM

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Abstract

The invention provides a method for preparing a corn juice beverage, which comprises that: 100kg of maize is weighed, added with 600kg of water, soaked for 12 hours, then cooked for 30 minutes, grinded by a colloid grinder into liquor and filtered, so the filter liquor is obtained. The filter liquor is subject to direct heat treatment of steam with flow rate of 1L / min and temperature of 115 DEG C, then added with color fixative with the mass of 0.01% of the maize mass and 0.05% of stabilizer, mixed, kept to a constant volume of 1000L, degassed under the negative pressure of 50-500mmHg, homogenized, filled, sterilized and cooled, so the corn juice beverage is obtained. The corn juice beverage which is produced by the direct hot steam treatment adopted in the method has not only natural cream color, aromatic taste, pure flavor and smoothness but also good stability, no sediment, no layering phenomenon and long quality guarantee period, the physical characteristics of the corn steep liquor are improved after the direct hot treatment of steam of 115 DEG C, so the stability and suspension property of the corn steep liquor are increased, and the size of the corn particle is reduced, thus being beneficial for being absorbed by a human body.

Description

technical field [0001] The invention relates to a method for preparing a corn juice drink using ordinary old corn as a raw material, and belongs to the technical field of beverages. Background technique [0002] Corn is one of the main food crops in my country. It has high nutritional value, contains essential unsaturated fatty acids, and contains sitosterol, which has the effect of preventing high blood pressure, coronary heart disease and cell aging. Among the more than 50 kinds of most effective nutraceuticals and health-care substances proven today, corn also has 7 kinds of "anti-aging agents"-calcium, glutathione, cellulose, magnesium, selenium, vitamin E and fatty acids. It has been determined that the rich calcium contained in corn is nearly 300mg of calcium per 100g of corn, which is almost equivalent to dairy products. In addition, the rich fatty acids in corn contain more than 50% of nutrients such as linoleic acid, lecithin and vitamin E. These substances all hav...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L1/10A23L7/10A23L33/00
Inventor 胡守江李保国于晓博王慧卿彭群英赵龙
Owner UNIV OF SHANGHAI FOR SCI & TECH
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