Functional purple corn compound beverage and production method thereof

A purple corn and functional technology, which is applied in the field of functional purple corn compound beverage and its production, can solve the problems of difficult storage and unstable quality, and achieve the effects of increasing GABA content, improving nutritional components and increasing protein content.

Active Publication Date: 2014-04-09
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a functional purple corn compound beverage and its production method, which can enrich GABA, improve its edible quality and processing performance, replace fresh corn application, and process raw materials through low-oxygen stress germination-low temperature stress treatment of purple corn. Juice making and compounding into beverages can not only overcome the short-term harvesting, difficult storage and unstable quality o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Select purple corn with full particles and no pests and diseases, disinfect it with sodium hypochlorite aqueous solution according to known disinfection methods, then place it in 3 times the amount (V / W) of pure water, soak it at 20°C for 20 hours, and soak the purple corn They were then placed in 15 times the volume (V / W) of pure water, germinated at 35°C for 3 days in a ventilated and protected from light, and then the purple corn was frozen at -5°C for 24 hours, and then thawed at 25°C for 4 hours.

[0033] (2) Take the above-mentioned purple corn, mix it with purified water at a ratio of 1:5 (w / v), homogenize it, boil the pulp at 85°C for 30 minutes, and pass it through a colloid mill twice to obtain purple corn juice; select the granules Plump black soybeans free from diseases and insect pests are soaked according to known processing methods, refined and boiled with a solid-liquid ratio of 1:8, and passed through a colloid mill twice to obtain black soybean juic...

Embodiment 2

[0038] (1) The selection and disinfection method of purple corn is the same as in Example 1. Put purple corn in 5 times the amount (V / W) of purified water after disinfection, soak it at 32°C for 12 hours, and place purple corn in 20 times the amount (V / W) after soaking. V / W) in purified water, germinated at 30°C for 3 days with aeration and protection from light, and then the purple corn was frozen at -18°C for 6 hours, and then thawed at 15°C for 6 hours.

[0039] (2) Take the above-mentioned purple corn, mix it with purified water at a ratio of 1:8, and homogenate it, then boil the pulp at 90°C for 30 minutes, and pass it through a colloid mill twice to obtain purple corn juice; select the ones with full grains and no pests and diseases Black soybeans are soaked according to a known processing method, the ratio of material to liquid is 1:10, the pulp is refined and boiled, and the black soybean juice is obtained through a colloid mill for 2 times.

[0040] (3) Select fresh, ...

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PUM

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Abstract

The invention relates to a functional purple corn compound beverage and a production method thereof and belongs to the field of a beverage machining technology. The production method is characterized by comprising the following steps of: respectively preparing juices from purple corns subjected to low-oxygen stress sprouting-low-temperature stress treatment as a main raw material with black soybeans, mulberries, blackberries and apples; compounding the juices and adding sugar, acid, a stabilizing agent and an emulsifying agent in the compounded juices; and homogenizing, degassing, sterilizing, cooling and sterilely filling to obtain the functional purple corn compound beverage. In the production method disclosed by the invention, the corns and black soybean seeds can be completely utilized and an application range of the mulberries and the blackberries is expanded. The functional purple corn compound beverage prepared by using the production method disclosed by the invention is unique in flavor, smooth in mouth feel and balanced in nutrition, and is enriched with beneficial components including gamma-aminobutyric acid, anthocyanin, soybean protein, glutathione, dietary fibers and the like, so that the functional purple corn compound beverage has the effects of improving brain functions, calming nerves, improving sleep, resisting oxidization, delaying senescence, improving organism immunity and the like, and is an ideal health-care beverage; and the content of the g gamma-aminobutyric acid in the functional purple corn compound beverage is 12-18mg/100mL.

Description

1. Technical field [0001] The invention relates to a functional purple corn compound beverage and a production method thereof, belonging to the technical field of beverage processing. 2. Technical Background [0002] Purple corn kernels are rich in nutrients, containing starch, vitamins, minerals and anthocyanins, V E However, due to the unreasonable structure of corn protein, the human body's digestion and absorption and utilization rate of it are low, so the utilization rate of corn in the food industry is only 6%. Adversity stress germination treatment of corn kernels can not only improve the nutritional quality of corn, reduce the level of anti-nutritional factors, improve the taste, optimize the edible and processing performance, but also enrich the γ-aminobutyric acid (γ-aminobutyric acid) which has health effects on the human body. acid, GABA) and other functional ingredients. Low temperature stress combined with warming treatment can significantly increase the GABA...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/68A01C1/00
Inventor 顾振新吴进贤尹永祺杨润强刘春泉李大婧
Owner NANJING AGRICULTURAL UNIVERSITY
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