A kind of non-heat pretreatment method for making sweet corn juice

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, and affect appearance and taste, so as to avoid flavor loss and simplify processing. Steps to avoid the effect of raw taste

Active Publication Date: 2018-05-08
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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. Sweet corn Research on the processing technology of beverages. Guangxi Light Industry, No. 2, 2009, 1-2), long-term exposure to high temperature can cause the loss of sweet corn as a natural fresh and tender flavor
In addition, some data show that when making sweet corn juice, the method of beating first and then boiling is used to kill enzymes, but in fact the process of beating leads to full contact between enzymes and substrates, resulting in undesirable flavors such as oxidation, which reduces the freshness of sweet corn juice

Method used

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  • A kind of non-heat pretreatment method for making sweet corn juice
  • A kind of non-heat pretreatment method for making sweet corn juice
  • A kind of non-heat pretreatment method for making sweet corn juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0027] Table 1 Effects of pH adjustment 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 the fresh sweet corn juice of raw jade, which are mostly described as green and related to fat oxidation. Adjusting the pH value to 9.0 means that treatment B effectively reduces the production of these components. , the number of aldols and ketones was reduced from 9 to 4, and the detected four ethanol, he...

Embodiment 2

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

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

[0033]

[0034] As shown in Table 2, on the one hand, the blanching pretreatment effectively reduced the progress of the fat oxidation reaction, and only three aldol substances, ethanol, 3-methyl butanol, and hexanal, were detected. On the other hand, due to heating, dimethyl sulfide, 3-methyl butanol, 2-pentyl furan, 2-acetyl thiazole were detected. These components were derived f...

Embodiment 3

[0036] The corn juice obtained 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 odors as in Example 1.

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

[0038]

[0039] As shown in Table 3, the sweet corn juice prepared by the blanching pretreatment method was sterilized at high temperature compared with dimethyl sulfide, hexanal, 2-pentyl furan, 1-pentanol in Example 2 The content of acetic acid and 2-acetylthiazole increased, and the increase of each component of the sample pretreated by adjusting the pH value, that is, treatment B, was lower than that of the sample pretreated by blanching. The odor analysis also showed that its odor was closer to that of Example 2, and the sterilized samples of the blanched pretreated sweet corn had a reduced sensory intensity of fresh and sweet flavor, which was closer to the ch...

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Abstract

The invention provides a method for preparing sweet corn juice through non-heat pretreatment. The specific steps are: 1) immerse the freshly harvested sweet corn kernels into 0.1moL / L Na2HPO4 i.e. the buffer solution of pH 9.0, and use a colloid mill to homogenate; 2) centrifuge to remove easily precipitated substances in the corn juice; 3) utilize Adjust the pH to 6.5-7.0 with citric acid; 4) Sterilize with high-temperature steam at 121°C for 20 minutes. This method reduces the intensity of heat treatment in the processing of corn juice, and it can better reflect the fresh and tender flavor of sweet corn than the blanched pretreated samples.

Description

1. Technical field [0001] The invention relates to a preparation method of sweet corn juice, belonging to the field of agricultural product processing. 2. Background technology [0002] Sweet corn refers to corn that is harvested and used for food at the milk maturity stage. Sweet corn is higher than ordinary old corn in terms of amino acids, water-soluble protein, vitamins and trace mineral elements. Fresh 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 the corn juice to have unpleasant flavors such as raw, oxidized, and stale flavors during the beating process. In addition, the corn-like aroma of corn requires a certain amount of heating to be generated by Maillard and other reactions. Under ordinary cooking and ready-to-eat requirements, sweet corn can be deactivated by simple cooking, and corn juice with ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L7/10
CPCA23L2/38
Inventor 牛丽影李大婧刘春泉吴建平马玉玲
Owner JIANGSU ACAD OF AGRI SCI
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