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

[0031] Example 1

[0032] Select plump, moth-free purple corn, clean it, pre-cook and thresh it, weigh 80g for later use; select fresh wheat germ for microwave drying, with a thickness of 1cm during processing, a microwave power of 400W, and a processing time of 5min; Take the above-mentioned microwave-treated 100g wheat germ and soak it in 500ml quality purified water for 3 hours at a temperature of 30°C; mix the purple corn kernels and wheat germ, put them in a tissue masher, 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℃, gelatinization time: 30min, add 3600U vigorous medium temperature α- to the gelatinized slurry Enzymatic hydrolysis with amylase, enzymatic hydrolysis time is 120min, enzymatic hydrolysis temperature is 55℃; the mixed slurry after enzymolysis is subjected to ultra-high pressure treatment, ultra-high pressure is 100MPa, ultra-high pressure time: 10min, ultra-high pressure temperature: 30℃, Prepare the enzyme-inactivating mixed slurry; then centrifuge the mixed slurry after the ultra-high pressure treatment at a speed of 3500r/min for 20 minutes, and collect the upper layer slurry; add 30g sugar and 0.4g citric acid to the upper layer slurry collected after centrifugation , 2g of linseed oil is blended and concentrated to 1L with a rotary evaporator to obtain a purple corn wheat germ beverage. The blended beverage is homogenized. The homogenization pressure is 30MPa and the homogenization time is 8min. Bottle filled beverages; then use ultra-high pressure for sterilization, the pressure is 400MPa, ultra-high pressure time: 15min, ultra-high pressure temperature: 37 ℃, made into aseptic beverage, wipe the can and keep it warm for 7 days, and then it can be packaged Become a beverage product.

[0033] Example 2

[0034] Select plump, moth-free purple corn, clean it, pre-cook, thresh, and weigh 100g for use; select fresh wheat germ for microwave drying, with a thickness of 2cm, microwave power of 500W, and processing time of 8min; Take the above-mentioned microwave-treated 120g wheat germ and soak it in 600ml quality purified water for 4 hours at a temperature of 40℃; mix the purple corn kernels and wheat germ, put them in a tissue masher, 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℃, gelatinization time: 25min, add 4000U vigorous medium temperature to the gelatinized slurry α-Amylase is enzymatically hydrolyzed, the enzymolysis time is 160min, the enzymolysis temperature is 60℃; the mixed slurry after enzymolysis is subjected to ultra-high pressure treatment, the ultra-high pressure pressure is 150MPa, the ultra-high pressure time: 12min, the ultra-high pressure temperature: 37 ℃, make the enzyme-inactivated mixed slurry; then centrifuge the mixed slurry after the ultra-high pressure treatment, centrifuge at 3500r/min for 20min, collect the upper slurry; add 40g fructose syrup to the upper slurry collected after centrifugation , 0.5g of malic acid and 4g of linseed oil were mixed, and concentrated to 1L with a rotary evaporator to obtain a purple corn wheat germ beverage. The prepared beverage was homogenized, the homogenization pressure was 35MPa, and the homogenization time was 5min, bottle filling the prepared beverage; then use ultra-high pressure for sterilization, pressure is 450MPa, ultra-high pressure time: 10min, ultra-high pressure temperature: 40℃, make aseptic beverage, cool to room temperature, wipe the can After passing the heat preservation for 7 days, it can be packaged into beverage products.

[0035] Example 3

[0036] Select plump, moth-free purple corn, clean it, pre-cook and thresh it, weigh 120g for use; select fresh wheat germ for microwave drying with a thickness of 2cm, microwave power of 600W, and processing time of 3min; Take the above-mentioned microwave-treated 130g wheat germ and soak it in 650ml quality purified water for 5 hours at a temperature of 55°C; mix the purple corn kernels and wheat germ, put them in a tissue masher, 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℃, gelatinization time: 20min, add 4500U vigorous medium temperature to the gelatinized slurry α-Amylase is enzymatically hydrolyzed, the enzymolysis time is 180min, the enzymolysis temperature is 60℃; the mixed slurry after enzymolysis is subjected to ultra-high pressure treatment, the ultra-high pressure is 200MPa, the ultra-high pressure time: 15min, the ultra-high pressure temperature: 37 ℃, make the enzyme-inactivated mixed slurry; then centrifuge the mixed slurry after the ultra-high pressure treatment, centrifuge at 3500r/min for 20min, collect the upper slurry; add 45g sugar and 0.5 lactic acid to the upper slurry collected after centrifugation g. Prepare 5g of konjac gum, use a rotary evaporator to concentrate it to 1L to obtain a purple corn wheat germ beverage, homogenize the prepared beverage with a homogenization pressure of 35MPa and a homogenization time of 5min. The beverage is filled in bottles; then sterilized by ultra-high pressure, the pressure is 500MPa, the ultra-high pressure time: 10min, the ultra-high pressure temperature: 60 ℃, make aseptic beverage, cool to room temperature, and keep it warm for 7 days after wiping the can. , Can be packaged into beverage products.