A kind of preparation method of corn-flavored lactic acid bacteria beverage

A lactic acid bacteria beverage and corn technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of single corn crop utilization, single nutrition and taste, etc., and achieve the goal of alleviating the aging of the human body mechanism, rich nutrition, and saving production costs Effect

Active Publication Date: 2019-10-15
HENAN ZHONGYUANHONG BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that traditional lactic acid bacteria drinks have single nutrition and mouthfeel, and corn is used as a single crop, the purpose of this invention is to propose a method for preparing a corn-flavored lactic acid bacteria drink. Processing, combined with traditional lactic acid bacteria beverages, improves the flavor and taste of traditional lactic acid bacteria beverages, provides a new way for the comprehensive utilization of corn resources, and increases the added value of corn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for preparing a corn-flavored lactic acid bacteria beverage, comprising a pretreatment step of corn grains, obtaining raw material A after pretreatment, adding raw material A to a yogurt base to prepare a lactic acid bacteria beverage, the corn grains The preprocessing steps are:

[0032] Step 1. Spread the dry corn kernels on the substrate, the moisture content of the substrate is 70%, the ambient temperature is 25°C, place for 30 hours, and take out the corn kernels for later use;

[0033] Step 2, crushing the corn kernels to particles with a particle size of 2 mm, separating the corn germ from the remaining part by wind sorting, and quickly drying the corn germ and the remaining part to a moisture content of 18%, respectively, for subsequent use;

[0034] Step 3. Steam and fry the dried corn germ until it is reddish-brown and you can smell the obvious aroma of corn. Take it out and cool it, grind it, and pass it through a 200-mesh sieve to obtain the sieved po...

Embodiment 2

[0045] A method for preparing a corn-flavored lactic acid bacteria beverage, comprising a pretreatment step of corn grains, obtaining raw material A after pretreatment, adding raw material A to a yogurt base to prepare a lactic acid bacteria beverage, the corn grains The preprocessing steps are:

[0046] Step 1. Take dry corn kernels and spread them on the substrate. The moisture content of the substrate is 70%, and the ambient temperature is 25°C. Place it for 32 hours, and take out the corn kernels for later use;

[0047] Step 2, crushing the corn kernels to particles with a particle size of 2 mm, separating the corn germ from the remaining part by wind sorting, and quickly drying the corn germ and the remaining part to a moisture content of 18%, respectively, for subsequent use;

[0048] Step 3. Steam and fry the dried corn germ until it is reddish-brown and you can smell the obvious aroma of corn. Take it out and cool it, grind it, and pass it through a 200-mesh sieve to o...

Embodiment 3

[0059] A method for preparing a corn-flavored lactic acid bacteria beverage, comprising a pretreatment step of corn grains, obtaining raw material A after pretreatment, adding raw material A to a yogurt base to prepare a lactic acid bacteria beverage, the corn grains The preprocessing steps are:

[0060] Step 1. Spread the dry corn kernels on the substrate, the water content of the substrate is 70%, the ambient temperature is 25°C, place for 33 hours, and take out the corn kernels for later use;

[0061] Step 2, crushing the corn kernels to particles with a particle size of 2 mm, separating the corn germ from the remaining part by wind sorting, and quickly drying the corn germ and the remaining part to a moisture content of 18%, respectively, for subsequent use;

[0062] Step 3. Steam and fry the dried corn germ until it is reddish-brown and you can smell the obvious aroma of corn. Take it out and cool it, grind it, and pass it through a 200-mesh sieve to obtain the sieved pow...

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PUM

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Abstract

The invention relates to a preparation method of a corn-flavored sour milk beverage. The preparation method comprises the following steps of pretreating corn kernels so as to obtain a raw material A, and adding the raw material A to a yoghourt base material for making a sour milk beverage; in the step of pretreating the corn kernels, fruit granules, a stabilizing agent, a thickening agent and seed coats form the raw material A, and the raw material A is added to the yoghourt base material for blending so as to obtain the corn-flavored sour milk beverage. According to the preparation method of the corn-flavored sour milk beverage disclosed by the invention, corn is treated, so that the corn kernels are completely used, and the flavor of the conventional sour milk beverage is improved; various additives added in the preparation process of the sour milk beverage are replaced with products of processed corn, so that the production cost of the beverage is reduced, and the sour milk beverage is environmentally-friendly and healthy; the sour milk beverage not only has the flavor of the corn but also has the nutrition of the corn, is convenient to carry and eat by consumers, and is suitable for being generalized and applied in beverage trades.

Description

technical field [0001] The invention relates to the field of beverage preparation, in particular to a method for preparing a corn-flavored lactic acid bacteria beverage. Background technique [0002] Lactic acid bacteria drink is a product made from fresh milk or milk powder, vegetable protein powder, fruit and vegetable juice or sugar, which is sterilized, cooled, inoculated with lactic acid bacteria starter, cultured and fermented, and then diluted. Refreshing, the active lactic acid bacteria contained in it can keep the growth of harmful bacteria in the intestinal tract, regulate the intestinal micro-ecological balance, and enhance the immunity of the human body. As people pay more and more attention to the health function and multi-nutrition of food, milk It is becoming a trend to add some nutritional or functional raw materials to beverages to produce new milk beverages. [0003] Corn is one of the main crops in northern my country. It tastes sweet and can be used in v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 刘乐乐
Owner HENAN ZHONGYUANHONG BEVERAGE CO LTD
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