Corn juice with stably dispersed gel and preparation method of corn juice
A corn juice and dispersing technology, applied in the direction of the function of food ingredients, food ingredients, food ingredients as emulsifiers, etc., can solve the problems of increasing production and processing costs, difficult to remove corn wax, and reducing corn nutrition, etc., to achieve shelf life extension, Enhanced stability and nutrient-enriched effect
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Embodiment 1
[0031] The present embodiment discloses a method for preparing corn juice stably dispersed with gel comprising the following steps:
[0032] Step 1, mixing and pulverizing the thawed corn and water according to the mass fraction to a particle size of 5 to 80 microns;
[0033] Step 2, sequentially adding milk, soybean lecithin, and emulsifier to the material prepared in step 1 and mixing evenly;
[0034] Step 3, adding Novozymes 435 enzymatic hydrolysis to the mixture prepared in step 2;
[0035] Step 4, emulsification;
[0036] Step five, homogeneous;
[0037] The target product is obtained after sterilization.
[0038] The consumption of each raw material is shown in Table 1 in detail in the present embodiment;
[0039] The process parameters of the above-mentioned steps in this embodiment are shown in Table 2 for details.
[0040] The specific data and descriptions of the corn juice stability coefficient R, mouthfeel and layering situation prepared in this embodiment ar...
Embodiment 2
[0046] The main differences between this example and the examples are shown in Table 1 and Table 2, and the properties of the prepared corn juice are shown in Table 3.
Embodiment 3
[0048] The main differences between this example and the examples are shown in Table 1 and Table 2, and the properties of the prepared corn juice are shown in Table 3.
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