Waxy corn juice processing method

Abstract

A waxy corn juice processing method comprises the following concrete steps: a, removing impurity and crushing; b, carrying out atomizing spray; c, removing sulfur at high temperature; d, mixing dough to absorb water; e, puffing; f, modulating a paste; g, seasoning; h, taking a juice; i, diluting; j, carrying out a catalytic reaction; k, homogenizing; l, carrying out instant sterilization and killing enzyme; m, packaging; and n, sterilizing. As atomization and dough-mixing treatments are additionally added, moisture content of raw materials can be accurately controlled. The dough-mixing treatment can greatly reduce surface viscosity of the raw material; during the processes of puffing, colloid mill, stirring and homogenizing, a uniform liquid can be formed smoothly, and the product is not easy to adhere to a stator and a rotor. Failure rate of equipment is low. Phenomena such as adhesion, caking and the like will no longer happen. Selection range of the raw materials is wide. The raw materials have strong adaptability and are not limited by seasons. Stored corn grits or flour can be used for processing such that enterprises can carry out processing production normally throughout the year. In the meantime, carefully-chosen auxiliary materials are blended with the corn juice. The produced waxy corn juice has health-care effects of strengthening brains, refreshing, strengthening spleen and benefiting vital qi, heat clearing and detoxifying, expelling phlegm to arrest coughing and the like.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a processing method of waxy corn juice. Background technique [0002] Waxy corn originated in my country and is commonly known as waxy corn. It is a mutant controlled by a recessive gene, which controls the 1, 4 connection of glucose residues and promotes the 1, 6 connection, thereby preventing the synthesis of amylose. More than 98% of the amylopectin is formed in the corn, and the digestibility is more than 85%, which is 16% higher than the 69% of ordinary corn. It is rich in various nutrients needed by the human body. Among amino acid corns, the protein content is higher than 14.5%. The oil content of waxy corn germ is also high, which is generally 4.37% higher than the average content of ordinary corn. It has been loved by people for a long time for its unique sticky, soft, thin, soft and fragrant characteristics, and it is often used to control the ri...

AI Technical Summary

Problems solved by technology

Due to the concentration of fresh sticks on the market and the prominent seasonal supply and demand contradiction, many corn production and processing enterprises only start production for a few months throughout the year and stop production most of the time, which is not conducive to the development of enterprises

If the existing technology is used to further process waxy corn grits or flour, it is found that the waxy corn grits or flour has low water content and high viscosity, and often occurs sticking and agglomeration during processing, and the existing technology is hardly applicable