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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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.
Application Domain
Ultra high pressure food processesFood ingredient functions +1
Technology Topic
AcidulantWheat germ +12
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