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Baked corn beverage and preparation method thereof

A corn and beverage technology, applied in food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problems of unstable corn beverage quality, general taste, poor drinking experience, etc., and achieve rich varieties and storage time. Long, long shelf life effect

Inactive Publication Date: 2019-01-18
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, corn beverages are made by directly beating dry corn grains with a beater, which makes the obtained corn beverages unstable in quality, average in taste, and poor in drinking experience

Method used

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preparation example Construction

[0046] The present invention also provides a method for preparing a roasted corn beverage, wherein the roasted corn beverage is the above-mentioned roasted corn beverage, and the preparation method comprises:

[0047] (1) Grinding roasted corn to obtain roasted corn flour.

[0048] Preferably, the roasted corn is prepared at a temperature of 120-170°C such as 120°C, 130°C, 140°C, 150°C, 160°C or 170°C after washing and drying selected high-quality dry corn kernels. It can be obtained by lower baking for 20-40 minutes, such as 20 minutes, 25 minutes, 30 minutes, 35 minutes or 40 minutes. Among them, the preferred corn is selected dry corn kernels without moths, mildew, deterioration, impurities, plumpness, and no cracks.

[0049] It should be noted that the present invention uses a superfine pulverizer to pulverize the roasted corn, preferably, the particle size of the pulverized roasted corn flour is 80-150 mesh, such as 80 mesh, 100 mesh, 120 mesh or 150 mesh, etc. .

[00...

Embodiment 1

[0062] (1) Screen out high-quality dry corn kernels that are free from insects, mildew, no deterioration, no impurities, plump, and no cracks.

[0063] (2) Wash the selected high-quality dry corn kernels, dry them naturally, put them into an oven, bake them at 120° C. for 40 minutes, and take them out to obtain roasted corn.

[0064] (3) Take 4 parts of roasted corn as the main raw material, and pulverize it with an ultrafine pulverizer to obtain roasted corn flour with a particle size of 80 mesh.

[0065] (4) Add the roasted corn flour prepared in step (3), 0.4 part of emulsification stabilizer, 2 parts of white granulated sugar, 0.01 part of sodium carbonate and 85 parts of pure water into the batching bucket, stir well, and then mix the obtained The mixed solution is injected into the SRH3-100 emulsification pump for emulsification to obtain a slurry; wherein, the emulsion stabilizer is gum arabic.

[0066] (5) Pour the slurry obtained in step (4) into a 150-mesh filter ba...

Embodiment 2

[0069] (1) Screen out high-quality dry corn kernels that are free from insects, mildew, no deterioration, no impurities, plump, and no cracks.

[0070] (2) Wash the selected high-quality dry corn kernels, dry them naturally, put them into an oven, bake them at 130° C. for 35 minutes, and take them out to obtain roasted corn.

[0071] (3) Take 4.5 parts of roasted corn as the main raw material, and pulverize it with an ultrafine pulverizer to obtain roasted corn flour with a particle size of 100 mesh.

[0072] (4) Add the roasted corn flour prepared in step (3), 0.5 parts of emulsification stabilizer, 2.5 parts of white granulated sugar, 0.012 parts of sodium carbonate and 86 parts of pure water into the batching bucket, stir well, and then mix the obtained The mixed liquid is injected into the SRH3-100 emulsification pump for emulsification to obtain a slurry; wherein, the emulsification stabilizer is mono-diglyceride fatty acid ester.

[0073] (5) Pour the slurry obtained in...

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Abstract

The invention discloses a baked corn beverage and a preparation method thereof. The baked corn beverage is prepared from the following raw materials in parts by mass: 4 to 6 parts of baked corn, 0.4 to 0.8 part of emulsion stabilizers, 2 to 4 parts of sweet agents, 0.01 to 0.02 part of alkaline regulators and 85 to 90 parts of water. The baked corn beverage prepared by using baked corn as main rawmaterials has the advantages that the taste is more pure; the coke burnt odor is intense; the mouthfeel is more fragrant and sweet; the lingering fragrance and the aftertaste are long after drinking;the quality, the mouthfeel and the like are much better than the quality and the mouthfeel and the likethose of a corn beverage prepared by directly crushing dry corn kernels; meanwhile, the nutrition value of the corn is remained; the effects of invigorating the spleen and reinforcing stomach, lowering blood glucose and blood lipid, relaxing the bowels, preventing and resisting cancer, resistingaging and nourishing and protecting the skin and the like are achieved; in addition, the baked corn is used as the main raw materials, so that easy material acquisition and easy storage can be realized; meanwhile, the quality of the prepared baked corn beverage is better and more stable; the shelf life is longer.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to a roasted corn drink and a preparation method thereof. Background technique [0002] Corn is an annual herbaceous plant belonging to the Poaceae Zea genus, also known as maize, cob, corn, corn, millet, corn, corn, and pearl rice. Corn is an important food crop and feed crop, and has always been known as a longevity food. Corn has great potential in the field of developing foods with high nutrition and high biological functions. The nutrients of corn are relatively comprehensive, generally containing 8.5% protein, 4.3% fat, 73.2% sugar, 0.022% calcium, 0.21% phosphorus, and 0.0016% iron. Corn also contains carotene, vitamin B1, vitamin B2, niacin, gluten Sterols, lecithin, vitamin E, lysine, cellulose and lignin, etc. The cellulose in corn is a kind of carbohydrate that cannot be absorbed by the human body, which can reduce the accumulation of toxin-secreting humus in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/52A23L33/00
CPCA23L2/38A23L2/52A23L2/60A23L33/00A23V2002/00A23V2200/30A23V2200/14A23V2200/32A23V2200/308A23V2200/302A23V2200/318A23V2200/328A23V2200/3262
Inventor 莫代任
Owner 莫代任
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