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Sweet corn syrup lactic acid bacteria beverage and preparation method thereof

A lactic acid bacteria beverage, sweet corn technology, applied to bacteria, lactobacilli, food ingredients and other directions used in food preparation, can solve problems such as increased enzyme cost, loss of nutrients, reduced corn flavor, etc., and reduce the content of residual starch. , to promote degradation and utilization, the effect of fine texture

Active Publication Date: 2017-12-22
CROP RES INST SHANDONG ACAD OF AGRI SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This enzymatic hydrolysis process not only consumes a lot of time, but also increases the cost of using enzymes. At the same time, enzymatic hydrolysis will also lead to a decrease in the flavor of the corn product obtained, and a serious loss of nutrients such as vitamin A, C, and folic acid.

Method used

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  • Sweet corn syrup lactic acid bacteria beverage and preparation method thereof
  • Sweet corn syrup lactic acid bacteria beverage and preparation method thereof
  • Sweet corn syrup lactic acid bacteria beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A sweet corn whole milk lactic acid bacteria beverage is prepared through the following steps:

[0033] (1) Washing the fresh sweet corn, threshing, and discarding the corn cob to obtain fresh corn kernels;

[0034] (2) Add fresh corn kernels and purified water into a colloid mill at a mass ratio of 1:1, and crush and homogenize to obtain fresh corn steep liquor;

[0035] (3) Add an appropriate amount of water into the fermenter, and mix fresh corn steep liquor, brown sugar, glucose, whey powder, and K 2 HPO 4 、KH 2 PO 4 , MgSO 4 Add it into the tank, stir to dissolve and then constant volume to obtain the fermentation medium, in which the final mass-volume ratio of each component is: fresh corn steep liquor 10%, brown sugar 6%, glucose 5%, whey powder 0.02%, K 2 HPO 4 0.03%, KH 2 PO 4 0.02%, MgSO 4 0.03%; the initial pH value of the medium is 5.5-6.5; use high-temperature steam to control the pressure in the fermenter to 0.09-0.10MPa, keep the temperature at 1...

Embodiment 2

[0039] A sweet corn whole milk lactic acid bacteria beverage is prepared through the following steps:

[0040] (1) Washing the fresh sweet corn, threshing, and discarding the corn cob to obtain fresh corn kernels;

[0041] (2) Add fresh corn kernels and purified water into a colloid mill at a mass ratio of 1:1, and crush and homogenize to obtain fresh corn steep liquor;

[0042] (3) Add an appropriate amount of water into the fermenter, and mix fresh corn steep liquor, brown sugar, glucose, whey powder, and K 2 HPO 4 、KH 2 PO 4 , MgSO 4 Add it into the tank, stir to dissolve and then constant volume to obtain a fermentation medium, in which the final mass-volume ratio of each component is: fresh corn steep liquor 50%, brown sugar 2%, glucose 3%, whey powder 0.05%, K 2 HPO 4 0.01%, KH 2 PO 4 0.04%, MgSO 4 0.05%; the initial pH value of the medium is 5.5-6.5; use high-temperature steam to control the pressure in the fermenter to 0.09-0.10MPa, keep the temperature at 1...

Embodiment 3

[0046] A sweet corn whole milk lactic acid bacteria beverage is prepared through the following steps:

[0047] (1) Washing the fresh sweet corn, threshing, and discarding the corn cob to obtain fresh corn kernels;

[0048] (2) Add fresh corn kernels and purified water into a colloid mill at a mass ratio of 1:1, and crush and homogenize to obtain fresh corn steep liquor;

[0049] (3) Add an appropriate amount of water into the fermenter, and mix fresh corn steep liquor, brown sugar, glucose, whey powder, and K 2 HPO 4 、KH 2 PO 4 , MgSO 4 Add it into the tank, stir to dissolve and then constant volume to obtain a fermentation medium, in which the final mass-volume ratio of each component is: fresh corn steep liquor 25%, brown sugar 4%, glucose 2.5%, whey powder 0.05%, K 2 HPO 4 0.01%, KH 2 PO 4 0.04%, MgSO 4 0.03%; the initial pH value of the medium is 5.5-6.5; use high-temperature steam to control the pressure in the fermenter to 0.09-0.10MPa, keep the temperature at...

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Abstract

The invention relates to the technical field of agricultural byproducts processing, and particularly provides sweet corn syrup lactic acid bacteria beverage and a preparation method thereof. The lactic acid bacteria beverage is prepared by taking fresh sweet corn syrup lactic acid bacteria, brown sugar, glucose, whey powder and the like as raw materials, and mixing the raw materials with lactic acid bacteria. The lactic acid bacteria beverage has rich corn flavor and proper sourness and sweetness, is fine in texture, contains abundant dietary fibers as no peeling and filtering procedures exist, and is uniform without layering. In the beverage, the viable bacteria of lactic acid bacteria exceed 6 billion CFU / mL, so that the beverage is beneficial to regulating the intestinal health of a human body and improving the immunity of the organism, and is a pure natural beverage needed by modern people.

Description

technical field [0001] The invention relates to the technical field of agricultural by-product processing, in particular to a lactic acid bacteria drink made of sweet corn whole pulp and a preparation method thereof. Background technique [0002] Corn is one of the three major grains in my country, and its output accounts for about a quarter of the country's total grain output. It is also one of the most important food crops in the world. Corn is not only high yield, but also rich in nutrition. Corn contains 7 kinds of "anti-aging agents", namely calcium, glutathione, vitamins, magnesium, selenium, vitamin E and fatty acids. It has been determined that every 100 grams of corn can provide nearly 300 mg of calcium, which is almost the same as that contained in dairy products. Rich in calcium can play a role in lowering blood pressure. The carotene contained in corn is absorbed by the human body and converted into vitamin A, which has anti-cancer effects. Plant cellulose ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L5/20
CPCA23L2/382A23L2/52A23L5/28A23V2002/00A23V2400/125A23V2400/113A23V2400/169A23V2200/30A23V2200/32
Inventor 刘开昌尤升波龚魁杰陈利容尤瀚华木白刘孔新锐孙煜尧王谦尧杨舜轲
Owner CROP RES INST SHANDONG ACAD OF AGRI SCI
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