Total-nutrient natural corn juice beverage and production method and device thereof
A production device and technology of corn juice, applied in the direction of juice extraction, food ingredients as pH value modifier, grain treatment, etc., can solve the problems of corn juice stratification and precipitation, etc., to achieve improved stability, good stability, simplified The effect of the process
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Embodiment 1
[0034] Each group of experiments weighed 4 kg of soybeans, and the different types of corn were as follows: 40 kg of fresh corn, 15 kg of dry corn flour, and 15 kg of dry corn kernels (the wet weight of dry corn was about 40 kg after soaking).
[0035] Soak soybeans and dry corn overnight. After stirring evenly, pour it into the cooking and beating system, cook at 80-100°C for 30-45 minutes, and then beat for 30 minutes.
[0036]The slurry is input into the wet colloid mill with a shear pump, and ground to 30-60 mesh;
[0037] The slurry after the wet colloid mill is fed into the wet cutting pulverizer by a centrifugal pump for pulverization, coarsely pulverized to 120 mesh at 4500-5000 rpm, and then finely pulverized to 150 mesh.
[0038] The feed liquid after multi-stage crushing is input into the batching tank with a centrifugal pump, 200 kg of pure water is added, 16 kg of first-grade sugar is added, and the pH is adjusted to 7.3-7.5 by baking soda.
[0039] After prepar...
Embodiment 2
[0051] For each group of experiments, 40 kg of ordinary corn was weighed and poured into a blender. Different soybeans with dose gradients were taken as follows: 8 kg, 6 kg, 4 kg, 2 kg, 1 kg, and 0.5 kg were soaked overnight. At the same time, a control experiment without adding soybeans was set up. Subsequent corn juice preparation process, including multi-stage wet grinding (cooking beating + wet colloid mill + wet cutting grinder), baking soda (or soda) adjustment and batching, high pressure homogenization, sterilization and filling process same
[0052] Example 1.
[0053] 10 cans were sampled in each group, and after being placed at room temperature for 1, 3, 6, 9, and 12 months, the cans were opened to detect the stability of corn milk (scoring on a scale of 1-5), the overall taste and taste (scoring on a scale of 1-5) score), microbiological indicators (if 1 can fails to meet the standard, it will be 0; if 5 cans reach the standard, it will be marked as 1), and compre...
Embodiment 3
[0058] For each group of experiments, 40 kg of ordinary corn was weighed and poured into the blender. The following 7 groups of experiments were carried out in different ways of adding beans: 4 kg of soybeans, 4 kg of mung beans, 4 kg of red beans, 4 kg of black beans, 2 kg of soybeans + 2 kg of mung beans, 2 kg 1 kg of red beans + 2 kg of black beans, 1 kg of soybeans + 1 kg of mung beans + 1 kg of red beans + 1 kg of black beans, soak overnight. Subsequent corn juice preparation process, including multi-stage wet grinding (cooking beating + wet colloid mill + wet cutting grinder), baking soda (or soda) adjustment and batching, high pressure homogenization, sterilization and filling process With embodiment 1.
[0059] As shown in Table 3, the implementation shows that under all bean combinations, the emulsion of fresh corn after multi-stage wet grinding, baking soda (or soda) adjustment and batching, high-pressure homogenization, sterilization and filling has good colloidal p...
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