Technique for preparing beverage contg. lactic acid fermentation sweet waxy corn and product thereof

A technology of lactic acid bacteria fermentation and sweet waxy corn, applied in the direction of plant protein processing, food science, etc., to achieve the effect of helping digestion, pure color and improving immune function

Inactive Publication Date: 2006-06-14
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Corn is rich in nutrition, and there are no products and reports about using sweet waxy corn to produce lactic acid bacteria fermented corn beverage

Method used

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  • Technique for preparing beverage contg. lactic acid fermentation sweet waxy corn and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Take fresh sweet waxy corn as raw material, weigh 1000g after threshing and peeling off the seed coat, beat it, put it into a fermenter, then add 1500g of pure water, sterilize at 100°C for 30 minutes, then cool to 30°C; 125 grams of lactic acid bacteria starter, lactic acid bacteria starter is Lactobacillus L 041 with L 042 The starter compounded by 1:1, the inoculation amount is 5% of the fermentation broth, sealed, the fermentation temperature is controlled to be 28±2°C, the fermentation cycle is 72 hours, and the terminal pH value of the fermentation is 2.9-3.3; Add 250 grams of granulated sugar and 50 grams of honey to the fermented liquid, homogenize and fill to obtain an active corn lactic acid bacteria drink with lactic acid bacteria activity, or sterilize the homogenized fermented liquid for 5-6 minutes at 125°C, cool, and pack in cans , producing non-active corn lactic acid bacteria drinks with a shelf life of 6 months; about 2500 grams of corn lactic acid ba...

Embodiment 2

[0035] Take fresh sweet waxy corn as raw material, weigh 1000g after threshing and peeling off the seed coat, beat it, put it into a fermenter, then add 2000g of pure water, sterilize at 100°C for 35 minutes, then cool to 32°C; 180 grams of lactic acid bacteria starter, the lactic acid bacteria starter is Lactobacillus L 041 with L 042 The starter compounded by 1:1, the inoculation amount is 6% of the fermentation broth, sealed, the controlled fermentation temperature is 28°C, the fermentation cycle is 80 hours, and the terminal pH value of the fermentation is 2.9-3.3; after the fermentation is stopped, the fermentation broth Add 300 grams of granulated sugar and 60 grams of honey, homogenize and fill to obtain an active corn lactic acid bacteria beverage with lactic acid bacteria activity, or sterilize the homogenized fermented liquid for 5-6 minutes at 135 ° C, cool and can, and produce The inactive corn lactic acid bacteria drink with a shelf life of 6 months; about 3000 g...

Embodiment 3

[0037] Use fresh sweet waxy corn as raw material, weigh 1000g after threshing and peeling off the seed coat, beat it, put it into a fermenter, then add 1300g of pure water, sterilize at 100°C for 25 minutes, then cool to 28°C; 115 grams of lactic acid bacteria starter, lactic acid bacteria starter is Lactobacillus L 041 with L 042 The starter compounded by 1:1, the inoculation amount is 5% of the fermentation broth, sealed, the controlled fermentation temperature is 26°C, the fermentation cycle is 70 hours, and the fermentation terminal pH value is 2.9-3.3; after the fermentation is stopped, the fermentation broth Add 230 grams of granulated sugar and 46 grams of honey, homogenize and fill to obtain an active corn lactic acid bacteria beverage with lactic acid bacteria activity, or sterilize the homogenized fermented liquid for 5-6 minutes at 130 ° C, cool, and canned to produce The inactive corn lactic acid bacteria drink with a shelf life of 6 months; about 2300 grams of th...

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Abstract

A lactobacillus fermented sweet glutinous corn beverage with special nutritive value and taste and health-care function is prepared from sweet glutinous corn through sterilizing, inoculating composite lactobacillus zymophyte, slow fermenting at medium temp in non-oxygen condition, mixing with auxiliary, homogenizing and high-temp sterilizing.

Description

technical field [0001] The invention relates to a corn beverage, in particular to a preparation process and a product thereof of a corn lactic acid bacteria beverage prepared by using lactic acid bacteria fermented sweet waxy corn as a raw material. Background technique [0002] Lactic acid bacteria and their fermented products have good effects on human health. It has physiological effects such as helping digestion, improving intestinal micro-ecological environment, inhibiting the growth of spoilage bacteria, synthesizing nutrients, and improving immunity. [0003] At present, there is a single variety of lactic acid bacteria fermented beverages, mainly lactic acid milk beverages. Most of other lactic acid beverages are prepared from fruit juice, citric acid, and lactic acid. The acidity of the product depends on a large amount of external acid, and the flavor depends on the blend of essence. The nutrition, flavor and quality of the product cannot reach the effect of pure ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23L2/38
Inventor 张华姜福林张晓黎迟吉捷吴兴壮于淼石太渊李利峰张锐孙大为鲁明王建国朱华
Owner 辽宁省农业科学院食品与加工研究所
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