Preparation method of black waxy corn beverage

A technology of black waxy corn and black waxy corn flour, which is applied in the field of food processing, can solve the problems of long preparation time, etc., and achieve the effects of attractive color, shortened enzymatic hydrolysis time, and rich nutrition

Pending Publication Date: 2022-07-08
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese patent CN113951434A discloses a method for preparing corn steep liquor by puffing treatment combined with two-step enzymatic hydrolysis, wherein the puffing treatment process is used to carry out pressure difference puffing treatment on corn grits, and then the puffed corn grits are pulverized to obtain puffed corn flour. Experienced high temperature and high pressure in the black waxy corn, the active substance anthocyanin in the black waxy corn is very unstable under high temperature conditions, which will lead to the degradation of the anthocyanin; Chinese patent CN102389142A discloses a processing method of a black waxy corn beverage, wherein only Adjust the pH value to slightly acidic, the whole saccharification process takes 5 hours, and the preparation time is long

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  • Preparation method of black waxy corn beverage
  • Preparation method of black waxy corn beverage
  • Preparation method of black waxy corn beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of black glutinous corn beverage, comprising the following steps:

[0032] (1) Powder the black glutinous corn dry granules and pass through a 40 mesh sieve, weigh 10 g of black glutinous corn flour, add 150 mL of purified water and 0.030 g of α-amylase, adjust the pH to 5.75 and place it in a 85°C water bath to liquefy 80min;

[0033] (2) After the liquefaction is finished, place it in a boiling water bath to inactivate the enzyme for 5min;

[0034] (3) Add 0.020g, 0.025g, 0.030g of saccharification enzymes to the liquefied liquid respectively, adjust the pH value to 4.25, and place it in a 65°C water bath for saccharification for 120min;

[0035] (4) After the saccharification finishes, place it in a boiling water bath to inactivate the enzyme for 5min;

[0036] (5) centrifuge the saccharification solution for 15min at a rotating speed of 4000r / min, add 0.10% food-grade citric acid and 6% white granulated sugar in the supernatant to prepare the ...

Embodiment 2

[0043] Adopt the preparation method of embodiment 1, wherein step (3) saccharification condition is to add 0.025g of saccharification enzyme to the liquefied liquid, adjust pH to 4.25 and then place in 60 ℃ water bath for saccharification 90min, 120min, 150min respectively, other steps, Conditions remain unchanged.

[0044] Table 2 Effects of different saccharification time on DE value and anthocyanin content of enzymatic hydrolysate

[0045] saccharification time DE value (%) Anthocyanin content (mg / 100mL) 90min 48.94 17.29 120min 55.74 15.87 150min 56.70 14.70

[0046]The effect of different saccharification time on the DE value and anthocyanin content of the enzymatic hydrolyzate is shown in Table 2. With the extension of the saccharification time, the DE value of the enzymatic hydrolyzate shows an upward trend, which is because the saccharification enzyme is in the hydrolysis of starch or dextrin. When it starts from the α-1,4 glycosi...

Embodiment 3

[0048] The preparation method of Example 1 was adopted, wherein step (3) saccharification conditions were adding 0.025g of saccharification enzyme to the liquefied solution, adjusting the pH to 4.00, 4.25, and 4.50, respectively, and then placing it in a 60°C water bath for saccharification for 120 min, and the other steps, Conditions remain unchanged.

[0049] Table 3 Effects of different saccharification pH values ​​on DE value and anthocyanin content of enzymatic hydrolyzate

[0050] Saccharification pH DE value (%) Anthocyanin content (mg / 100mL) 4.00 52.64 15.59 4.25 53.22 15.69 4.50 50.90 15.36

[0051] The effects of different saccharification pH values ​​on the DE value and anthocyanin content of the enzymatic hydrolysate are shown in Table 3. With the increase of the saccharification pH value, the DE value in the enzymatic hydrolyzate first increased and then decreased. This is because the saccharification pH value increased. Enzyme...

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Abstract

The invention discloses a preparation method of a black waxy corn beverage, which comprises the following steps: (1) powdering and sieving dry black waxy corn granules, weighing black waxy corn flour, adding purified water and alpha-amylase, adjusting the pH value, and liquefying in a water bath kettle; (2) carrying out enzyme deactivation treatment after liquefaction is finished; (3) adding saccharifying enzyme into the enzymatic hydrolysate obtained in the step (2), adjusting the pH value, and saccharifying in a water bath kettle; (4) performing enzyme deactivation treatment after saccharification is finished; and (5) centrifuging, taking supernate, seasoning, filling and sterilizing to obtain the black waxy corn beverage. According to the preparation method, the dry black waxy corn granules are directly ground into powder to serve as a raw material, operation is simple, the specific fragrance of corn is reserved to the maximum extent, and the prepared black waxy corn beverage is rich in nutrition, attractive in color, uniform in tissue and good in taste; the black waxy corn seed coats are black purple and rich in anthocyanin bioactive components, so that the obtained black waxy corn beverage has the effects of resisting oxidation, reducing blood pressure, reducing blood fat and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of a black waxy corn beverage. Background technique [0002] Maize is an annual herbaceous plant of the genus Maize, an important food crop and feed crop, as well as the crop with the highest total yield in the world. Corn is one of the main crops in my country. It has high nutritional value and contains various nutrients such as starch, protein, fat, fiber, etc. In addition, it is also rich in calcium, iron, magnesium, selenium, vitamins, carotene, niacin, etc. As one of the most studied grains in variety breeding, maize has many types, such as sweet corn, waxy corn, purple corn, and black corn. Waxy maize, also known as waxy maize or sticky maize, is a maize variety derived from the invisible gene mutation of maize introduced into my country. Waxy corn has good health effects: the dietary fiber it contains has strong water absorption and permeabil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2200/30A23V2200/326A23V2200/3262Y02P60/87
Inventor 赵立艳项雅科孙海斓仲磊
Owner NANJING AGRICULTURAL UNIVERSITY
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