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Milk product beverage with corn flavor and making method of beverage

A technology for dairy products and corn, applied in the direction of bacteria used in dairy products, other dairy products, food preparation, etc., can solve the problems of waste, not being able to achieve the desired dietary fiber well, and not being able to break corn seed coats, etc. Achieve good taste, inhibit the reproduction of harmful bacteria, and achieve good homogenization effect

Pending Publication Date: 2019-11-22
河南芮山乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In these methods, since the corn is beating by wet method, the corn seed coat (corn kernel skin) has toughness, and the beating operation cannot completely break the corn seed coat, and most of the seed coat and some embryo fragments are used in the filtering step. The slag is filtered out, and the seed coats and embryo crumbs that are filtered out contain a large amount of corn dietary fiber (about 40%), pectin and some protein and other nutrients in the corn, resulting in a certain amount of waste. The prepared corn milk beverage or corn milk cannot well achieve the desired purpose of supplementing the nutritional deficiency of dietary fiber in simple liquid milk by adding corn components

Method used

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  • Milk product beverage with corn flavor and making method of beverage

Examples

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Embodiment 1

[0029] A method for preparing a corn-flavored dairy product, comprising the following steps:

[0030] (1) Preparation of corn serum: take 10 parts of fresh corn according to the weight components, and the corn is roasted before being crushed. The roasting temperature is 150° C., and the roasting time is 10 minutes. Soak for 1 hour, the water temperature is 30°C, and the baked corn is burnt yellow. After crushing the fresh corn into a slurry, add 1 part of calcium chloride and stir, and then add 6 parts of α-amylase with a concentration of 0.3%. Ensure that the temperature of the prepared corn milk is 87°C, and after stirring for 20 minutes, filter the corn milk with gauze to ensure that the temperature is 65°C, then add 8 parts of 0.12% glucoamylase, and stir for 1.5 hours to obtain corn milk ;

[0031] (2) Prepare milk: take 30 parts of pure milk and 18 parts of white sugar according to the weight components, add 0.1 part of Bacillus bulgaricus and place it in a thermostat. ...

Embodiment 2

[0037] A method for preparing a corn-flavored dairy product, comprising the following steps:

[0038] (1) Preparation of corn milk slurry: take 15 parts of fresh corn according to the weight components, and the corn is roasted before being crushed. The roasting temperature is 200 ° C, and the roasting time is 12 minutes. Soak for 1.5h, the water temperature is 30°C, and the baked corn is burnt yellow. After crushing the fresh corn into a slurry, add 1.5 parts of calcium chloride and stir, and then add 10 parts of α-amylase with a concentration of 0.3%. , ensure that the temperature of the prepared corn milk slurry is 87°C, and after stirring for 20 minutes, filter the corn milk slurry with gauze to ensure that the temperature is 65°C, then add 10 parts of 0.12% glucoamylase, and stir for 1.5 hours to obtain corn milk pulp;

[0039] (2) Prepare milk: take 35 parts of pure milk and 20 parts of white sugar according to the weight components, add 0.1 part of Bacillus bulgaricus a...

Embodiment 3

[0045] A method for preparing a corn-flavored dairy product, comprising the following steps:

[0046] (1) Preparation of corn serum: take 20 parts of fresh corn according to the weight components, and the corn is roasted before breaking, the roasting temperature is 260°C, the roasting time is 15min, and the roasted corn is water Soak for 2 hours, the water temperature is 30°C, and the baked corn is burnt yellow. After crushing the fresh corn into a slurry, add 2 parts of calcium chloride and stir, and then add 12 parts of α-amylase with a concentration of 0.3%. Ensure that the temperature of the prepared corn milk slurry is 87°C, and after stirring for 20 minutes, filter the corn milk slurry with gauze to ensure that the temperature is 65°C, then add 16 parts of 0.12% glucoamylase, and stir for 1.5 hours to obtain the corn milk slurry ;

[0047] (2) Prepare milk: take 40 parts of pure milk and 24 parts of white sugar according to the weight components, add 0.2 parts of lactic...

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Abstract

The invention discloses a milk product beverage with a corn flavor and a making method of the beverage, relates to the field of beverages, and provides the corn-flavor milk product beverage with balanced nutrition and stable quality. The milk product beverage with the corn flavor is prepared from 30-40 parts of pure milk, 10-20 parts of fresh corn, 18-24 parts of white granulated sugar, 8-16 partsof a saccharifying enzyme, 6-12 parts of alpha-amylase, 60-120 parts of water, 1-2 parts of calcium chloride, 0.1-0.2 part of stevioside and 0.1-0.2 part of a lactic acid bacterium fermentation agent. The making method is simple and easy to implement, and the made milk product beverage with the corn flavor not only is rich in taste, but also has the advantages of inhibiting proliferation of harmful bacteria of gastrointestinal tracts and adjusting the functions of the gastrointestinal tracts.

Description

technical field [0001] The invention relates to the field of beverages, and in particular to a corn-flavored dairy beverage and a preparation method thereof. Background technique [0002] Liquid dairy products, such as milk drinks, flavored milk, nutritionally fortified milk, etc., have become an important part of people's daily diet due to the comprehensive rich nutrition and variety of milk (mainly cow's milk). [0003] Maize belongs to the genus Maize in the Gramineae family. Its scientific name is maize, and it is commonly known as cob, maize, corn, etc. The main edible part is corn kernels. It is one of the most important food crops around the world. Corn is an important traditional food, rich in carbohydrates. The calorie content of corn is higher than that of flour, rice and sorghum, the protein content is higher than that of rice, and the fat content is higher than that of flour, rice and millet; corn contains more crude fiber, which is 4 to 10 times higher than pol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/1307A23C2240/15A23V2400/123
Inventor 吴国权班曼曼
Owner 河南芮山乳业有限公司
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