Production technology of corn lactic acid fermentation drink

A production process and a technology of lactic acid fermentation, applied in the field of production technology of corn lactic acid fermented beverage, can solve the problems such as no literature report and practical application of the production technology of corn lactic acid fermented beverage, lack of lactic acid fermentation flavor, unfavorable for digestion and absorption, and the like, Achieve the effect of improving nutritional value and palatability, scientific and reasonable production process, and easy absorption

Inactive Publication Date: 2013-07-17
JILIN AGRI SCI & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are mainly the following disadvantages: 1. Most of them use fresh and tender corn as raw materials, and the selection time of raw materials is seasonal, and the production has limitations; 2. The product does not undergo enzymatic hydrolysis and lactic acid bacteria fermentation, which is not conducive to dig...

Method used

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  • Production technology of corn lactic acid fermentation drink

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: in the production technology of the corn lactic acid fermented beverage of embodiment 1:

[0025] 1) Soaking and gelatinization

[0026] Take 10 kg of dry corn, wash and add 50 kg of water to soak for 8 hours, so that the dry corn kernels absorb water and swell, and the tissue is fully softened; change;

[0027] 2) beating

[0028] Add 20kg of water to the gelatinized corn in step 1, beat for 5 minutes, and then finely grind the obtained slurry in a colloid mill for 3 minutes to make a corn slurry with 50um particles;

[0029] 3) Liquefaction

[0030] Adjust the pH of the finely ground corn steep liquor in step 2) to 6.2-6.4, first add calcium chloride according to 0.2% of the weight of the corn kernels, then add 8 units / g of medium-temperature α-amylase at 83°C to liquefy, and keep warm 15 minutes, when no color is detected with iodine solution, the liquefaction is over, then the temperature is raised to boiling and kept for 5 minutes to inactivate th...

Embodiment 2

[0039] Embodiment 2: in the production technology of the corn lactic acid fermented beverage of embodiment 2:

[0040] 1) Soaking and gelatinization

[0041] Take 10kg of dry corn, wash and add 75 kg of water to soak for 10 hours, so that the dry corn kernels absorb water and swell, and the tissue is fully softened; then fish out, then add 150kg of water to boil the removed expanded corn kernels, and keep for 20 minutes to gelatinize the expanded corn kernels ;

[0042] 2) beating

[0043] Add 35kg of water to the gelatinized corn in step 1, beat for 5 minutes, and then finely grind the obtained slurry in a colloid mill for 4 minutes to make a corn slurry with 75um particles;

[0044] 3) Liquefaction

[0045] Adjust the pH of the corn steep liquor after step 2) to 6.2-6.4, first add calcium chloride according to 0.3% of the weight of the corn kernels, then add 10 units / g of medium-temperature α-amylase at 85°C to liquefy, and keep warm After 18 minutes, check with iodine s...

Embodiment 3

[0054] Embodiment 3: in the production technology of the corn lactic acid fermented beverage of embodiment 3:

[0055] 1) Soaking and gelatinization

[0056] Take 10 kg of dry corn, wash and add 100 kg of water to soak for 12 hours, so that the dry corn kernels absorb water and swell, and the tissue is fully softened; change;

[0057] 2) beating

[0058] Add 50kg of water to the gelatinized corn in step 1, beat for 5 minutes, and then finely grind the obtained slurry in a colloid mill for 5 minutes to make a corn slurry with 100um particles;

[0059] 3) Liquefaction

[0060] Adjust the pH of the corn steep liquor after step 2) to 6.2-6.4, first add calcium chloride according to 0.4% of the weight of the corn kernels, and then add 12 units / g of medium-temperature α-amylase at 87°C to liquefy and keep it warm After 20 minutes, check with iodine solution until there is no color, the liquefaction is over, then raise the temperature to boiling and keep it for 5 minutes to inact...

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Abstract

The invention relates to a production technology of corn lactic acid fermentation drink; and the production technology is characterized by comprising the following steps of: soaking, pasting, pulping, liquefying, saccharifying, fermenting, blending, homogenizing, canning, sterilizing and the like. The production technology takes dry corns as a raw material, thus solving the problems that the fresh and tender corns are seasonal in selection time, so that the production is limited, and the like; and the advanced processing technologies such as enzymolysis, fermentation and the like are adopted, so that the nutritional ingredients which are beneficial to the human health in the corns are reserved, the consumer can conveniently drink the drink which is better in mouthfeel and easier to absorb, and the nutritive value and the palatability of the raw material corns are improved. The production technology is scientific and reasonable, high in production efficiency and good in quality.

Description

technical field [0001] The invention belongs to beverage production technology, in particular to a production process of corn lactic acid fermented beverage. Background technique [0002] Jilin Province is a key commodity grain base in my country, and the indicators such as corn commodity volume and per capita share rank first in the country, and the advantages of corn resources are very obvious. Corn processing products in Jilin Province have few types and low grades, 75% of which are primary processed products - starch; and only a small part of them are used for processing in the province, and most of them are still sold outside the province in the form of raw grain, with low added value of products. In recent years, with the continuous change of people's consumption concepts, cereal beverages are becoming one of the fields coveted by more and more beverage companies because of their concept of "nutrition and health". At present, the existing technical scheme of corn beve...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84
Inventor 李凤林康瑶张敬哲刘有良宋建王雅楠刘宝石
Owner JILIN AGRI SCI & TECH COLLEGE
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