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High-xylooligosaccharide-content corn shoot beverage and preparation method thereof

A technology for xylo-oligosaccharides and corn shoots, which is applied in food science and other directions, can solve the problems of unprominent corn aroma, poor stability, and many residues, and achieve the effects of less residue, reducing the use of additives, and improving nutritional value.

Inactive Publication Date: 2020-04-10
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing baby corn beverage prepared by the beating-filtration process has a lighter color, less prominent corn aroma, poor stability, and is prone to precipitation, and produces many residues during preparation.

Method used

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  • High-xylooligosaccharide-content corn shoot beverage and preparation method thereof
  • High-xylooligosaccharide-content corn shoot beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A high-content xylo-oligosaccharide baby corn beverage, which is prepared by the following steps:

[0023] Step 1, breaking the baby corn into small pieces of 5-10mm, adding acid to the broken baby corn by spraying, the mass ratio of the baby corn to the acid solution is 2:1, and adjusting the pH of the baby corn value to 5.5, infiltrated at 60°C for 2 hours, wherein the acid is food-grade citric acid;

[0024] Step 2, steam-explode the infiltrated baby corn, the steam-explosion pressure is 1.2Mpa, and the pressure maintenance time is 130s;

[0025] Step 3: Add water 3 times the mass of the steam-exploded baby corn to the steam-exploded baby corn, colloidal grinding, adjust the pH value of the slurry to 6.5, stir evenly, add the 0.5% amylase, 0.2% glucoamylase and 0.25% xylanase of the mass of the slurry were enzymatically hydrolyzed for 6 hours at 40°C under the condition of ultrasonic power 150w, and after the enzymolysis was completed, the enzymes were inactivated b...

Embodiment 2

[0030] A high-content xylo-oligosaccharide baby corn beverage, which is prepared by the following steps:

[0031] Step 1, breaking the baby corn into small pieces of 5-10mm, adding acid to the broken baby corn by spraying, the mass ratio of the baby corn to the acid solution is 3:1, and adjusting the pH of the baby corn value to 3.5, infiltrate at 90°C for 0.5h, wherein the acid is food-grade acetic acid;

[0032] Step 2, steam-explode the infiltrated baby corn, the steam-explosion pressure is 1.8Mpa, and the pressure maintenance time is 90s;

[0033] Step 3: Add water 5 times the mass of the steam-exploded baby corn to the steam-exploded baby corn, colloidally grind the slurry, adjust the pH value of the slurry to 5.5, stir evenly, and add the 1.5% amylase, 2% glucoamylase, and 1% xylanase of the mass of the slurry were enzymatically hydrolyzed at 80°C for 2 hours under the condition of ultrasonic power of 500w, and after the enzymolysis was completed, the enzyme was inactiv...

Embodiment 3

[0038] A high-content xylo-oligosaccharide baby corn beverage, which is prepared by the following steps:

[0039] Step 1, breaking the baby corn into small pieces of 5-10mm, adding acid to the broken baby corn by spraying, the mass ratio of the baby corn to the acid solution is 2.5:1, and adjusting the pH of the baby corn value to 4.5, infiltrate at 75°C for 1.2h, wherein the acid is prepared by mixing food-grade lactic acid and acetic acid at a mass ratio of 1:1;

[0040] Step 2, steam-explode the infiltrated baby corn, the steam-explosion pressure is 1.5Mpa, and the pressure maintenance time is 110s;

[0041] Step 3: Add water 4 times the mass of the steam-exploded baby corn to the steam-exploded baby corn, colloidally grind the pulp, adjust the pH value of the slurry to 6.0, stir evenly, and add the 1% amylase, 1% glucoamylase and 0.6% xylanase of the mass of the slurry were enzymatically hydrolyzed for 4 hours at 60°C with an ultrasonic power of 350w. After the enzymolysi...

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Abstract

The invention discloses a preparation method of a high-xylooligosaccharide-content corn shoot beverage. The method comprises the following steps: step 1, crushing corn shoots, and adding acid and carrying out infiltrating; step 2, carrying out steam explosion on the infiltrated corn bamboo shoots; step 3, adding water into the corn shoots subjected to steam explosion, grinding the corn shoots intothick liquid, and performing enzymolysis treatment; step 4, separating the enzymatic hydrolysate after enzyme deactivation to obtain a clear solution and a precipitate; step 5, pyrolyzing the precipitate, collecting a gas-phase distillate, and carrying out secondary distillation to obtain a distillate; and step 6, adding water, auxiliary materials and the distillate into the clear liquid, uniformly performing mixing, performing homogenizing, sterilizing and filling to obtain the product. The invention also discloses the high-xylooligosaccharide-content shoot beverage prepared by the preparation method. According to the preparation method, no redundant waste liquid is generated in the preparation process, residues are few; and the prepared high-xylooligosaccharide-content shoot beverage that is golden and bright in color has the unique fragrance of corn and is high in xylooligosaccharide and soluble dietary fiber content.

Description

technical field [0001] The invention relates to the field of preparation of baby corn beverage. More specifically, the present invention relates to a high-content xylo-oligosaccharide baby corn beverage and a preparation method thereof. Background technique [0002] Baby corn is a low-calorie, high-fiber healthy fruit and vegetable. It is mainly used to make canned food, and a small amount of baby corn beverage is prepared by beating-filtering process. However, the existing baby corn beverage prepared by the beating-filtration process has a lighter color, less prominent corn aroma, poor stability, easy precipitation, and many residues produced during preparation. [0003] Xylo-oligosaccharide is a good prebiotic component, which can make bifidobacteria proliferate in large quantities, and has high nutritional and health value. Xylo-oligosaccharide has been widely used in beverages as a new food raw material, but the existing xylo-oligosaccharide beverages are prepared by d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/84A23L33/00
CPCA23L2/04A23L2/84A23L33/00
Inventor 顾丰颖王锋王博伦许润琦丁雅楠张帆杨婷婷刘昊
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI