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Sweet corn and ginkgo beverage, and preparation method thereof

A technology of sweet corn and sweet corn kernels, which is applied in the field of food deep processing, can solve the problems of few high-end products, low-level repetition, and insufficient depth of research and development, etc., and achieve the effects of high health care value, disease prevention, and beneficial absorption by the human body

Inactive Publication Date: 2014-08-13
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's ginkgo planting industry is developing rapidly, but the depth of research and development is not enough, the low-level duplication of production is serious, and there are very few high-end products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Choose plump, moth-free sweet corn, wash it and pre-cook it for 5 minutes, then thresh it, and keep the water for cooking the corn for later use. Select fresh, plump and mildew-free ginkgo fruit, soak it in hot water at 70°C that is 5 times its weight for 30 minutes, and remove the outer shell and inner testa by machine or by hand to obtain ginkgo kernels. Take 60g each of sweet corn kernels and ginkgo kernels, mix them and mash them in a tissue grinder, then add 2160ml of water (add the reserved water after cooking the corn) and grind them with a colloid mill, and then use a homogenizer for homogenization . The homogeneous sweet corn ginkgo pulp was gelatinized at 85°C, and the gelatinization time was 30 minutes. After the gelatinization is completed, high-temperature α-amylase is added to the mixed slurry for enzymolysis. The amount of high-temperature α-amylase added is 1800 U, the enzymolysis time is 60 minutes, and the enzymolysis temperature is 93°C. After the h...

Embodiment 2

[0030] Choose plump, moth-free sweet corn, wash it and pre-cook it for 5 minutes, then thresh it, and keep the water for cooking the corn for later use. Select fresh, plump and mildew-free ginkgo fruits, soak them in 8 times 99-100°C hot water for 20 minutes, and remove the outer shell and inner testa by machine or by hand to obtain ginkgo kernels. Take 120g of sweet corn kernels and 60g of ginkgo kernels, mix them and mash them in a tissue grinder, then add 3600ml (add the reserved water after cooking the corn) to grind with a colloid mill, and then use a homogenizer for homogenization. The homogeneous sweet corn ginkgo pulp was gelatinized at 90°C, and the gelatinization time was 25 minutes. After the gelatinization is completed, high-temperature α-amylase is added to the mixed slurry for enzymolysis. The amount of high-temperature α-amylase added is 2700U, the enzymolysis time is 70min, and the enzymolysis temperature is 90°C. After the high-temperature α-amylase treatment...

Embodiment 3

[0032]Choose plump, moth-free sweet corn, wash it and pre-cook it for 5 minutes, then thresh it, and keep the water for cooking the corn for later use. Select fresh, plump and mildew-free ginkgo nuts, soak them in 6 times 85°C hot water for 50 minutes, and remove the shell and inner testa by machine or by hand to obtain ginkgo kernels. Take 90g of sweet corn kernels and 60g of ginkgo kernels, mix them and mash them in a tissue grinder, then add 2250ml (add the reserved water after cooking the corn) to grind with a colloid mill, and then use a homogenizer for homogenization. The homogeneous sweet corn ginkgo pulp was gelatinized at 80°C, and the gelatinization time was 15 minutes. After the gelatinization is completed, high-temperature α-amylase is added to the mixed slurry for enzymolysis. The amount of high-temperature α-amylase added is 1800 U, the enzymolysis time is 90 minutes, and the enzymolysis temperature is 96°C. After the high-temperature α-amylase treatment, when t...

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PUM

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Abstract

The invention belongs to the technical field of food deep processing, and in particular relates to a sweet corn ginkgo drink and a preparation method thereof. The special feature of the sweet corn ginkgo drink is that it mainly includes ginkgo kernels and sweet corn kernels, and the sweet corn ginkgo drink contains 30-50 g of ginkgo kernels and 30-100 g of sweet corn kernels per 1000 ml. Beneficial effects: the prepared sweet corn ginkgo clarified drink is light yellow in color, clear and beautiful, and has a good taste. In addition to having the thirst-quenching function of ordinary drinks, it can also provide nutrients such as vitamins and minerals for the human body, and satisfy people's need for energy. It can supplement the human body's demand for trace substances, prevent certain diseases caused by people's lack of trace substances, and is beneficial to the body's absorption. It is suitable for all ages.

Description

(1) Technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a sweet corn ginkgo drink and a preparation method thereof. (2) Background technology [0002] Sweet corn is rich in nutrients and has high health value. During the filling stage, sweet corn has high protein content, balanced proportion of essential amino acids for human body, 3%-4% higher total sugar content than ordinary corn, high oligosaccharide and reducing sugar content, and low macromolecular starch content. Sweet corn is also rich in B vitamins, vitamin E, β-carotene, vitamin C, folic acid, niacin and trace elements. In addition to being rich in starch, protein, fat, and sugar, ginkgo fruit also contains mineral elements such as vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, and magnesium, as well as ginkgolic acid, ginkgophenol, Polysaccharides and Ginkgo Alcohol and other ingredients. [0003] Ginkgo is one of the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38
Inventor 桑学玉杨婧曦洪静
Owner QILU UNIV OF TECH