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Corn beverage

A technology of corn and beverages, applied in dairy products, milk preparations, applications, etc., can solve problems such as single taste, achieve the effects of improving nutritional content, preventing high blood pressure, and increasing taste

Inactive Publication Date: 2019-01-01
马琨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, corn products are an important part of a balanced diet. However, most of the existing corn products on the market currently have a single taste, and there are few types to choose from. We urgently need the emergence of corn products with diversified ingredients and novel tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of corn drink:

[0018] Raw materials are taken by weight according to raw materials: 30 parts of corn, 12 parts of corn silk, 30 parts of skimmed milk, 3 parts of chrysanthemum root, 3 parts of chrysanthemum, 12 parts of mung bean, 10 parts of wolfberry, 3 parts of syrup, and 3 parts of food additives;

[0019] Wherein, the food additives are preservatives and antioxidants, wherein the preservatives are sorbic acid, and the antioxidants are tea polyphenols;

[0020] (1) After the corn is boiled, stir it into a puree in a blender, wash and dry the chrysanthemum root, grind it, add 3 times of pure water to mix, heat to 60°C for 2 hours, and then add 0.2wt% protease for enzymatic hydrolysis. Enzymolysis at 20°C for 4 hours, after the enzyme is inactivated, the Chine root enzymatic hydrolysis solution is obtained, then the corn puree and the Chine root enzymatic hydrolysis solution are mixed evenly and stirred for 30 minutes, then allowed to stand for ...

Embodiment 2

[0027] A preparation method of corn drink:

[0028] Raw materials are taken by weight according to raw materials: 32 parts of corn, 13 parts of corn silk, 32 parts of skimmed milk, 4 parts of chrysanthemum root, 4 parts of chrysanthemum, 13 parts of mung bean, 11 parts of wolfberry, 4 parts of syrup, and 4 parts of food additives;

[0029] Wherein, the food additives are preservatives and antioxidants, wherein the preservatives are potassium sorbate, and the antioxidants are tocopherols;

[0030] (1) After the corn is boiled, stir it into a puree in a blender, wash and dry the chrysanthemum root, grind it, add 3 times of pure water to mix, heat to 60°C for 2 hours, and then add 0.2wt% protease for enzymatic hydrolysis. Enzymolysis at 30°C for 3 hours, after deactivating the enzyme, the chrysanthemum root enzymatic solution was obtained, then the corn mud and the chrysanthemum root enzymatic solution were mixed evenly and stirred for 30 minutes, then stood for 1 hour, then filt...

Embodiment 3

[0037] A preparation method of corn drink:

[0038] Raw materials are taken by weight according to raw materials: 35 parts of corn, 15 parts of corn silk, 35 parts of skimmed milk, 5 parts of chrysanthemum root, 5 parts of chrysanthemum, 15 parts of mung bean, 12 parts of wolfberry, 5 parts of syrup, and 5 parts of food additives;

[0039] Wherein, the food additive is a preservative, an antioxidant, wherein the preservative is one of calcium sorbate, and the antioxidant is one of dibutyl hydroxytoluene;

[0040] (1) After the corn is boiled, stir it into a puree in a blender, wash and dry the chrysanthemum root, grind it, add 3 times of pure water to mix, heat to 60°C for 2 hours, and then add 0.2wt% protease for enzymatic hydrolysis. Enzymolyze at 40°C for 2 hours, inactivate the enzyme to obtain the chrysanthemum root enzymatic hydrolyzate, then mix the corn puree and the chrysanthemum root enzymolyzate evenly and stir for 30 minutes, then let it stand for 1 hour, then filt...

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PUM

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Abstract

The invention discloses a corn beverage. The corn beverage is formed by the following raw materials in parts by weight: 30-35 parts of corn, 12-15 parts of corn stigma, 30-35 parts of skim milk, 3-5 parts of couch grass root, 3-5 parts of flos chrysanthemi, 12-15 parts of mung beans, 10-12 parts of fructus lycii, 3-5 parts of syrup, and 3-5 parts of a food additive. The corn beverage is capable ofreserving original flavor and nutritive value of the corn, adding other accessories, increasing mouthfeel of the corn beverage, and improving nutritional ingredients. In addition, the beverage further has a certain effect of health-care and health maintenance, and is capable of preventing hypertension and hyperlipidemia after drunk frequently.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a corn drink. Background technique [0002] The nutritional content of corn is relatively comprehensive, generally containing 8.5% protein, 4.3% fat, 73.2% sugar, 0.022% calcium, 21% phosphorus, 0.0016% iron, and also contains carotene, vitamin B1, B2, niacin and gluten alcohol, lecithin, vitamin E, lysine, etc. The latest research points out that corn contains a kind of anti-cancer factor-glutathione. Home and abroad bitter experts give corn a high evaluation, think: glutathione contained in corn has anti-cancer effect, it can combine with various carcinogens in the human body, and can make these substances lose their carcinogenicity; The cellulose contained is a kind of carbohydrate that cannot be absorbed by the human body, which can reduce the concentration of carcinogens in the human intestinal tract, and reduce the accumulation of toxin-secreting putre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156
CPCA23C9/152A23C9/154A23C9/156
Inventor 马琨
Owner 马琨