Method for fabricating sweet corn juice other than thermal pretreatment

A sweet corn juice and pretreatment technology, which is applied in the field of sweet corn juice production, can solve the problems of loss of natural fresh and tender flavor of sweet corn, reduce the freshness of sweet corn juice, affect appearance and taste, etc., so as to avoid flavor loss and simplify processing. Steps to avoid the effect of raw taste

Active Publication Date: 2015-11-11
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the process of blanching to eliminate enzymes is accompanied by the gelatinization of starch, the gelatinized starch enters the corn juice, which will easily lead to water separation and stratification during storage, which will affect the appearance and taste.
In order to solve the impact of starch on corn juice, the method of amylase enzymatic hydrolysis is often used, which often needs to be kept at a higher temperature for a long time, such as 85 minutes at 70 ° C and 3 hours at 60 ° C (Deng Kaiye, Mai Weihao.

Method used

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  • Method for fabricating sweet corn juice other than thermal pretreatment
  • Method for fabricating sweet corn juice other than thermal pretreatment
  • Method for fabricating sweet corn juice other than thermal pretreatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 100.0g of fresh Jingtian No. 5 corn respectively, add 400mL pure water (A) or 0.1mol / L disodium hydrogen phosphate solution (B) to homogenize with a colloid mill, transfer to four 250mL centrifugal cups and centrifuge at 4,000×g , pour out the upper layer of corn juice as corn juice. 15 mL of each of the two samples was added to three extraction bottles, 5 mL in each bottle, and SPME-GC-MS was used to analyze the volatile components and perform sensory evaluation.

[0027] Table 1 Effect of adjusting pH pretreatment on volatile components and odor of fresh corn juice

[0028]

[0029] As shown in Table 1, there are many volatile aldols and ketones in raw jade fresh sweet corn juice, which are mostly described as green taste and related to fat oxidation. Adjusting the pH value to 9.0 can effectively reduce the production of these components , the number of aldols and ketones decreased from 9 to 4, and the four detected ethanol, hexanal, 3-hydroxy-2-butanone, an...

Embodiment 2

[0031] Weigh 100.0g of fresh Jingtian No. 5 corn, add 2L of boiling water for blanching for 4 minutes, remove and drain, then add 400mL of pure water, homogenize with a colloid mill and centrifuge at 4,000×g, pour out the upper layer of corn juice as corn juice . The corn juice was heated to boiling on the induction cooker, then the power was turned off, and cooled to 40° C. or 50° C., the same as in Example 1 for volatile component analysis and odor analysis.

[0032] Table 2 Effect of blanching pretreatment on volatile components and odor of corn juice

[0033]

[0034] As shown in Table 2, on the one hand, blanching pretreatment effectively reduced the progress of fat oxidation reaction, and only three aldols, ethanol, 3-methylbutanol and hexanal, were detected. On the other hand, due to heating, dimethyl sulfide, 3-methylbutanol, 2-pentylfuran, and 2-acetylthiazole were detected. Flavor Components of Corn. Corn juice is characterized by a typical sweet corn aroma.

Embodiment 3

[0036] The corn juice obtained as in Example 1 and Example 2 was put into a high-temperature steam sterilizer at 121° C., cooled to 40° C. and analyzed for volatile components and odor as in Example 1.

[0037] Table 3 Effect of high temperature sterilization treatment on volatile components and odor of corn juice

[0038]

[0039] As shown in Table 3, the sweet corn juice produced by the blanching pretreatment method, after high-temperature sterilization, compared with dimethyl sulfide, hexanal, 2-pentylfuran, 1-pentanol in Example 2 , acetic acid, and 2-acetylthiazole content increased, while the pH value of the pretreated sample, that is, the increase of each component of treatment B was lower than that of the blanching pretreated sample. Odor analysis also shows that its odor is closer to that of Example 2, and the blanching pretreated sample has a reduced fragrance and sweet flavor sensory intensity of sweet corn after sterilization, and is closer to the characteristic...

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Abstract

The invention provides a method for fabricating sweet corn juice other than thermal pretreatment. The method comprises the following steps: 1, immersing sweet corn kernels which are harvested freshly into 0.1 moL/L of Na<2>HPO<4>, so that a pH9.0 buffered solution is obtained, and adopting a colloid mill for conducting the homogenate; 2, centrifugally removing substances which are prone to sediment corn juice; 3, utilizing citric acid for adjusting the pH to 6.5-7.0; 4, conducting high-temperature steam sterilization for 20 minutes at the temperature of 121 DEG C. By mean of the method, the heat treatment intensity in the corn juice processing process is reduced, and compared with a sample which is subjected to blanching pretreatment, the fresh and tender flavor of a sweet corn can be better presented.

Description

1. Technical field [0001] The invention relates to a preparation method of sweet corn juice, which belongs to the field of agricultural product processing. 2. Background technology [0002] Sweet corn refers to the corn harvested in the milky stage and used for food. Sweet corn has higher nutrients such as amino acids, water-soluble proteins, vitamins and trace mineral elements than ordinary old corn. Because sweet corn is rich in water, free sugar and fresh Fresh and tender taste and sweet taste, is widely used to process corn juice. [0003] Although sweet corn is called fruit and vegetable corn, the enzymes in fresh sweet corn, especially some enzymes involved in fat oxidation, will cause bad flavors such as raw, oxidized, and stale to corn juice during the beating process. In addition, the aroma similar to grains possessed by corn requires a certain amount of heating to be produced through reactions such as Maillard. Under the requirements of ordinary cooking and ready...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/10A23L7/10
CPCA23L2/38
Inventor 牛丽影李大婧刘春泉吴建平马玉玲
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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