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Method for preparing corn juice by multistage cell disruption

A corn juice and cell technology, which is applied in the field of corn juice, can solve the problems such as difficulty in obtaining corn juice, and achieve the effects of being easy for human body to absorb, stable in color and luster, and preventing precipitation

Pending Publication Date: 2020-11-20
ZHEJIANG LIZIYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The corn juice produced by the existing technology is mostly aimed at the flavor and taste. The stability of the beverage in the process of processing and storage is one of the key qualities of the beverage, and it is also a very important indicator to measure the beverage. Grains contain more macromolecules such as starch. Substances, incomplete enzymatic hydrolysis is easy to produce precipitation, and it is difficult to make stable corn juice

Method used

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  • Method for preparing corn juice by multistage cell disruption
  • Method for preparing corn juice by multistage cell disruption
  • Method for preparing corn juice by multistage cell disruption

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The invention discloses a method for preparing corn juice by multistage cell wall breaking, which comprises the following steps:

[0047] Step one, beating;

[0048] Low-temperature ultrafine grinding of thawed and cleaned corn kernels;

[0049] Step 2. Ultrasonic wall breaking;

[0050] After mixing the crushed corn in step 1 according to the material-water ratio of 1:1-1:5 (g / mL), ultrasonic crushing for a certain period of time;

[0051] Step 3, enzymatic hydrolysis;

[0052] Firstly, α-amylase is added to the mixed solution in step 2 for enzymolysis, and α-amylase is enzymatically hydrolyzed alone for a period of time;

[0053] The β-glucanase is added to the mixed liquid hydrolyzed by the α-amylase, and the α-amylase and the β-glucanase cooperate to enzymatically hydrolyze for a period of time.

[0054] Step 4, mixing flavoring substances, sweeteners and stabilizers to obtain a mixed solution;

[0055]Step five, mixing and homogenizing;

[0056] Mix the mater...

Embodiment 2

[0068] The main difference between this embodiment and embodiment 1 is shown in table 1 and table 2;

[0069] The performance test parameters of the corn juice prepared in this embodiment are shown in Table 3.

Embodiment 3

[0071] The main difference between this embodiment and embodiment 1 is shown in table 1 and table 2;

[0072] The performance test parameters of the corn juice prepared in this embodiment are shown in Table 3.

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Abstract

The invention discloses a method for preparing corn juice by multistage cell disruption. The method comprises the following steps: step 1, pulping: carrying out low-temperature superfine grinding on the unfrozen and cleaned corn kernels until the particle size is 50-80 microns; step 2, ultrasonic wall breaking: mixing the crushed corn in the step 1 with water according to a material-water ratio of1:1 to 1:5 (g / mL), and carrying out ultrasonic crushing for 5-25min; step 3, enzymolysis: adding alpha-amylase and beta-glucanase into the material obtained in the step 2, and carrying out enzymolysis; step 4, mixing flavor substances, a sweetening agent and a stabilizing agent to obtain a mixed solution; step 5, mixing and homogenizing: mixing the materials prepared in the step 3 and the step 4,performing stirring for 10-20 minutes at a speed of 1000-3000 revolutions per minute, and performing homogenizing for two times after uniform mixing; and step 6, sterilizing the homogenized material,deactivating enzyme, and performing filling to obtain target corn juice. Through cooperation of multiple crushing and synergistic enzymolysis of the alpha-amylase and the beta-glucanase, the preparation process is simple and convenient, and the corn juice with stable quality is prepared.

Description

technical field [0001] The invention relates to the technical field of corn juice enzymatic hydrolysis processing, in particular to a method for preparing corn juice by multi-stage cell wall breaking and corn juice with good stability and rich nutrition obtained by the method. Background technique [0002] Corn is rich in nutrition, so it is also called jade wheat and pearl rice. It was introduced to my country by foreigners as gifts in the 16th century. Corn has a good health care effect and is a good food for the elderly, weak patients and infants. Modern studies have confirmed that corn has certain therapeutic and preventive effects on atherosclerosis, coronary heart disease, improving memory and hyperlipidemia. In addition, the lutein and zeaxanthin contained in corn are good for vision health. More importantly, corn, as a coarse grain product, is rich in dietary fiber, which is not available in other refined staple food products. There are many types of corn. With th...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/70A23L2/84
CPCA23L2/38A23L2/84A23L2/70A23L2/52A23L2/60
Inventor 付成丽王顺余何建新郑宋友王卫军朱文秀苏忠军李国平
Owner ZHEJIANG LIZIYUAN FOOD CO LTD
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