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Beverage prepared from purple corn and wheat germ and processed by ultrahigh pressure and preparation method of beverage

A technology for purple corn wheat germ and corn wheat germ is applied in the field of purple corn wheat germ beverage and its preparation, which can solve the problems of waste of wheat germ resources, no use of purple corn wheat germ beverage, and difficulty in preservation, etc., so as to improve resource utilization. rate, scavenging free radicals, anti-aging effect

Inactive Publication Date: 2014-09-10
黄勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because wheat germ is rich in a variety of fatty acids, enzymes and pigments, it is difficult to preserve, and most companies mix it into bran and sell it as feed, resulting in a serious waste of wheat germ resources.
[0006] At present, there is no report on the purple corn wheat germ beverage processed by ultra-high pressure

Method used

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  • Beverage prepared from purple corn and wheat germ and processed by ultrahigh pressure and preparation method of beverage
  • Beverage prepared from purple corn and wheat germ and processed by ultrahigh pressure and preparation method of beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Select plump, insect-free purple corn, precook and thresh it after cleaning, weigh 80g for later use; select fresh wheat germ for microwave drying, the thickness of the treatment is 1cm, the microwave power is 400W, and the treatment time is 5min; Take 100g of the above-mentioned microwave-treated wheat germ, soak it in 500ml of pure water for 3 hours, and the soaking temperature is 30°C; mix the purple corn kernels with the wheat germ, put them into a tissue grinder, and then add 900ml of water to the colloid Refining in the mill to obtain purple corn wheat germ slurry, then gelatinize the purple corn wheat germ slurry, gelatinization temperature: 80°C, gelatinization time: 30min, add 3600U active medium temperature α- Amylase is used for enzymatic hydrolysis, the enzymatic hydrolysis time is 120min, and the enzymatic hydrolysis temperature is 55°C; the mixed slurry after enzymolysis is subjected to ultrahigh pressure treatment, the ultrahigh pressure is 100MPa, ultrahi...

Embodiment 2

[0034]Select plump, moth-free purple corn, precook and thresh it after cleaning, weigh 100g for later use; select fresh wheat germ for microwave drying, the thickness of the treatment is 2cm, the microwave power is 500W, and the treatment time is 8min; Take 120g of the above-mentioned microwave-treated wheat germ, soak it in 600ml of pure water for 4 hours, and the soaking temperature is 40°C; mix the purple corn kernels with the wheat germ, put them into a tissue grinder, and then add 1200ml of water Refining in a colloid mill to obtain purple corn wheat germ slurry, then gelatinize the purple corn wheat germ slurry, gelatinization temperature: 85°C, gelatinization time: 25min, add 4000U active medium temperature to the gelatinized slurry α-amylase is used for enzymolysis, the enzymolysis time is 160min, and the enzymolysis temperature is 60°C; the mixed slurry after enzymolysis is subjected to ultrahigh pressure treatment, the ultrahigh pressure is 150MPa, the ultrahigh press...

Embodiment 3

[0036] Select plump, moth-free purple corn, precook and thresh it after cleaning, weigh 120g for later use; select fresh wheat germ for microwave drying, the thickness of the treatment is 2cm, the microwave power is 600W, and the treatment time is 3min; Take 130g of the above-mentioned microwave-treated wheat germ, soak it in 650ml of pure water for 5 hours, and the soaking temperature is 55°C; mix the purple corn kernels with the wheat germ, put them into a tissue grinder, and then add 1500ml of water Refining in a colloid mill to obtain purple corn wheat germ slurry, then gelatinize the purple corn wheat germ slurry, gelatinization temperature: 90°C, gelatinization time: 20min, add 4500U active medium temperature to the gelatinized slurry α-amylase is used for enzymolysis, the enzymolysis time is 180min, and the enzymolysis temperature is 60°C; the mixed slurry after enzymolysis is subjected to ultrahigh pressure treatment, the ultrahigh pressure is 200MPa, the ultrahigh pres...

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Abstract

The invention discloses a beverage prepared from purple corn and wheat germ and processed by ultrahigh pressure and a preparation method of the beverage and belongs to the technical field of food processing. The preparation method of the beverage prepared from purple corn and wheat germ and processed by ultrahigh pressure takes purple corn kernels and wheat germ as main raw materials and comprises the following steps: sorting raw materials, preprocessing the raw materials, carrying out pulping, gelatinization and enzymolysis, processing under ultrahigh pressure for the first time, centrifuging, adding sugar, an acidulant and a stabilizer and mixing, homogenizing and filling, and then processing under the ultrahigh pressure for the second time. The prepared beverage is abundant in nutriments including protein, amino acids, vitamins, microelements and dietary fibers necessary for a human body; the beverage is especially high in contents of anthocyanin and vitamin E and extremely high in health nutritive value and has the health functions of delaying senescence and scavenging free radicals; the ultrahigh pressure processing technology is adopted in preparation of the beverage prepared from purple corn and wheat germ, so that the activities of the anthocyanin and vitamin E in the beverage are retained to a great extent; meanwhile, the high protein of the wheat germ is fully used, thus improving the resource utilization rate.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a purple corn wheat germ beverage treated with ultra-high pressure and a preparation method thereof. Background technique [0002] Purple corn refers to the general term for corn whose grains are blue, black, and purple. It is also called black corn. It has the characteristics of unique color, rich nutrition, and delicious taste. Purple corn contains a large amount of anthocyanins, and the content of lysine, manganese, zinc, and copper is 2-8 times higher than that of ordinary corn. The peel of purple corn is rich in water-soluble anthocyanins, and its content is about 2.5 times higher than that of purple rice, purple wheat and black sesame. Studies have confirmed that when the ratio of this purple pigment to nitrous acid is 1:3, it can inhibit 99% of the carcinogenic rate of nitrous acid carcinogens. In addition, purple corn contains lysine, cellulose, gluten, trace el...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/70A23L1/29A23L33/00
CPCA23L2/38A23L2/56A23L2/62A23L2/70A23L33/00A23V2002/00A23V2200/302A23V2300/46
Inventor 李上
Owner 黄勇
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