Preparation technology of fermented corn thick soup filled beverage

Abstract

The invention provides a preparation technology of a fermented corn thick soup filled beverage. The preparation technology comprises the following steps of S10, crushing corn; S11, adding alkali, and performing boiling with water; S12, adding water, and performing grinding to obtain pulp; S13, performing enzymolysis twice; S14, performing saccharification treatment; S15, performing fermentation treatment; S16, performing homogenizing and canning; and S17, performing warehousing and storage. According to the preparation technology disclosed by the invention, a modern biological fermentation technique is adopted, the defects existing in the prior art are overcome, and the corn fermented filled beverage which has improved eating mouth feel and increased nutrient values, and is convenient to eat, unique in flavor, excellent in quality and nutrient and health-care is provided. The modern biological fermentation technique is adopted, so that the production technology of a corn beverage of new varieties is developed, the produced corn fermented beverage has the advantages of being mellow in fragrance, refreshing in mouth feel, pleasant in fragrance and refreshing in taste, development prospects are developed for the application of biotechnology in deep processing of agriculture products, and a new way is developed for the transformation of the corn as food grains for value increase.

Description

technical field [0001] The invention relates to a preparation process of a beverage, in particular to a preparation process of a beverage filled with fermented corn soup. Background technique [0002] Maize is an annual monoecious cross-pollinated plant with tall plants and strong stems. It is an important food crop and feed crop. It is also the crop with the highest total output in the world. Its planting area and total output are second only to rice and wheat. Corn has always been known as a longevity food, rich in protein, fat, vitamins, trace elements, cellulose, etc., and has great potential for developing high-nutrition, high-biological function foods. Although corn has been widely recognized by consumers as a healthy food, the taste of the product is not good when corn is eaten fresh or directly as a food raw material. Corn deep-processing products with excellent taste have high research value and broad market prospects. [0003] At present, there are only a few typ...

AI Technical Summary

Problems solved by technology

Although corn has been widely recognized by consumers as a healthy food, the taste of the product is not good when corn is eaten fresh or directly used as food raw materials. Corn deep-processing products with excellent taste have high research value and broad market prospects

[0003] At present, there are only a few types of corn beverages on the market, mainly relying on simple crushing, too much crude fiber cannot be removed, the taste is rough, and a large amount of sucrose or fructose syrup is generally added to improve the taste, which not only destroys the original flavor and taste of corn, At the same time, the introduction of high-calorie sugar cannot meet the comprehensive needs of consumers for nutrition, health and taste.