Healthy beverage type corn paste and preparation method thereof

Abstract

The invention discloses a preparation method for healthy beverage type corn paste. By taking sweet corn as a raw material, the beverage type corn paste is prepared by refining after cleaning, threshing and blanching, gelatinizing, passivating, carrying out enzymolysis, mixing, adding a compound stabilizer, homogenizing and carrying out vacuum packaging after sterilizing. In the mixing step, the materials are as follows in percentage by weight: 80-90% of corn, 8-10% of saccharose, 0.15-0.35% of citric acid and 0.3-0.5% of table salt. The compound stabilizer is prepared from the following components in percentage by concentration: 0.25-0.45% of CMC-Na, 0.04-0.06% of monoglyceride and 0.07-0.09% of xanthan gum. By taking the sweet corn as the raw material and adding saccharose, citric acid and salt, the healthy beverage type corn paste is moderate in sweetness and sourness and has obvious special flavor and aroma of corn. The corn paste which is continuously processed is free of sediments and good in solubleness and flowability. The corn paste is good in stability if being mixed to a corn juice beverage.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a healthy beverage-type corn puree and a preparation method thereof. Background technique [0002] Corn, formerly known as maize, also known as cob and corn, is planted all over China, especially in the northeast, north and southwestern provinces. Corn is a good health product among coarse grains, and it has the highest nutritional value and health care function among all staple foods. In addition to carbohydrates, proteins, fats, and carotene, corn also contains nutrients such as isomaltooligosaccharides, riboflavin, and vitamins. These substances are of great benefit in preventing diseases such as heart disease and cancer. Vitamin B6, niacin and other ingredients in corn have the characteristics of stimulating gastrointestinal peristalsis and accelerating excretion of feces, which can prevent and treat constipation, stomach disease, enteritis, and intestinal cancer. Among them,...

AI Technical Summary

Problems solved by technology

However, due to the characteristics of corn itself, it is easy to cause precipitation and stratification after corn is ground into juice, resulting in poor taste when drinking, and the production process is complicated and cumbersome, and the production cost is high, which cannot meet the fast-paced life.

For the rare corn juice beverages on the market, the corn content is small, and the aroma and color of the corn juice beverage are mainly increased by adding flavor and pigment, but they lack the taste and mellowness of corn, and have low nutritional value.

Images