Method for preparing corn beverage

Abstract

The invention relates to the preparation method of corn beverage, which is characterized in that: beta-cyclodextrin is added into corn serosity to mix and blend for 5 to 25 min at the temperature of 50 to 70 DEG C, then mixing blending solution is homogenized for twice at the temperature of 55 to 65 DEG C, finally the solution is vacuum degassed and sterilized at high temperature so as to prepare the corn beverage. Since the beta-cyclodextrin is a molecule embedding medium, embedding treatment is carried out to the flavor, coloring matter and essence of the product by the beta-cyclodextrin embedding medium, which can fully maintain the original fragrance, flavor and color and luster of the corn. The beta-cyclodextrin has the effect of having a stabilizer, which facilitates the system of the product to be stable.

Description

technical field

[0001] The invention relates to a method for preparing corn beverage. Background technique

[0002] The existing corn beverage preparation methods are difficult to fully maintain the original fragrance, flavor and color of corn, because molecular embedding technology is not used in the process of processing, such as Chinese patents with application numbers 03119543.1, 200310105190.5, and 200510044205.0. Contents of the invention

[0003] For the above problems, the purpose of this invention is to provide a kind of corn beverage preparation method that can fully keep the original fragrance flavor and color of corn.

[0004] A preparation method of corn beverage, characterized in that: adding β-cyclodextrin to corn slurry, mixing and preparing at a temperature of 50-70°C for 5-25 minutes, and then mixing the mixed preparation solution at a temperature of 55-65°C Quality twice, and finally made by vacuum degassing and high temperature sterilization.

[0005] ...

Examples

Embodiment 1

[0008] Grind the fresh corn into corn syrup by adding water, and use the obtained corn syrup for later use (or adjust the concentrated corn syrup to the required concentration for later use); add the sweetener and stabilizer into water, emulsify and dissolve at 90°C for 15 minutes, and then Add β-cyclodextrin to emulsify and dissolve for 5 minutes, and then add it together with the color-protecting agent and flavor regulator to the corn syrup and mix for 10 minutes at a temperature of 50°C. Finally, the prepared solution is homogenized twice by a 20MPa homogenizer at 60°C, and then processed by vacuum degassing, high-temperature sterilization, canning, secondary sterilization, cooling and drying, and coding and packaging.

Embodiment 2

[0010] Grind the fresh corn into corn syrup by adding water, and use the obtained corn syrup for later use (or use the concentrated corn syrup to adjust to the required concentration for later use); add the sweetener and stabilizer together to emulsify and dissolve in water at 80°C for 10 minutes, and then add β- The cyclodextrin was emulsified and dissolved for 10 minutes, and then it was added to the corn syrup together with the color-protecting agent and the flavor regulator and mixed for 15 minutes at a temperature of 60°C. Finally, the prepared solution is homogenized twice by a 20MPa homogenizer at 60°C, and then processed by vacuum degassing, high-temperature sterilization, canning, secondary sterilization, cooling and drying, and coding and packaging.

Embodiment 3

[0012] Grind the fresh corn into corn syrup by adding water, and use the obtained corn syrup for later use (or use the concentrated corn syrup to adjust to the required concentration for later use), add the sweetener and stabilizer to the water, emulsify and dissolve at 70°C for 5 minutes, and then Add β-cyclodextrin to emulsify and dissolve for 15 minutes, and then add it together with the color-protecting agent and flavor regulator to the corn syrup and mix and prepare at a temperature of 70°C for 20 minutes. Finally, the prepared solution is homogenized twice by a 20MPa homogenizer at 60°C, and then processed by vacuum degassing, high-temperature sterilization, canning, secondary sterilization, cooling and drying, and coding and packaging.

[0013] To sum up, in order to make the prepared corn beverage more palatable and stable, and to prevent the corn juice from sedimentation or flocculation, the sweetener and stabilizer can be added together to emulsify and dissolve in wat...

technical field

[0001] The invention relates to a method for preparing corn beverage. Background technique

[0002] The existing corn beverage preparation methods are difficult to fully maintain the original fragrance, flavor and color of corn, because molecular embedding technology is not used in the process of processing, such as Chinese patents with application numbers 03119543.1, 200310105190.5, and 200510044205.0. Contents of the invention

[0003] For the above problems, the purpose of this invention is to provide a kind of corn beverage preparation method that can fully keep the original fragrance flavor and color of corn.

[0004] A preparation method of corn beverage, characterized in that: adding β-cyclodextrin to corn slurry, mixing and preparing at a temperature of 50-70°C for 5-25 minutes, and then mixing the mixed preparation solution at a temperature of 55-65°C Quality twice, and finally made by vacuum degassing and high temperature sterilization.

[0005] ...

Examples

Embodiment 1

[0008] Grind the fresh corn into corn syrup by adding water, and use the obtained corn syrup for later use (or adjust the concentrated corn syrup to the required concentration for later use); add the sweetener and stabilizer into water, emulsify and dissolve at 90°C for 15 minutes, and then Add β-cyclodextrin to emulsify and dissolve for 5 minutes, and then add it together with the color-protecting agent and flavor regulator to the corn syrup and mix for 10 minutes at a temperature of 50°C. Finally, the prepared solution is homogenized twice by a 20MPa homogenizer at 60°C, and then processed by vacuum degassing, high-temperature sterilization, canning, secondary sterilization, cooling and drying, and coding and packaging.

Embodiment 2

[0010] Grind the fresh corn into corn syrup by adding water, and use the obtained corn syrup for later use (or use the concentrated corn syrup to adjust to the required concentration for later use); add the sweetener and stabilizer together to emulsify and dissolve in water at 80°C for 10 minutes, and then add β- The cyclodextrin was emulsified and dissolved for 10 minutes, and then it was added to the corn syrup together with the color-protecting agent and the flavor regulator and mixed for 15 minutes at a temperature of 60°C. Finally, the prepared solution is homogenized twice by a 20MPa homogenizer at 60°C, and then processed by vacuum degassing, high-temperature sterilization, canning, secondary sterilization, cooling and drying, and coding and packaging.

Embodiment 3

[0012] Grind the fresh corn into corn syrup by adding water, and use the obtained corn syrup for later use (or use the concentrated corn syrup to adjust to the required concentration for later use), add the sweetener and stabilizer to the water, emulsify and dissolve at 70°C for 5 minutes, and then Add β-cyclodextrin to emulsify and dissolve for 15 minutes, and then add it together with the color-protecting agent and flavor regulator to the corn syrup and mix and prepare at a temperature of 70°C for 20 minutes. Finally, the prepared solution is homogenized twice by a 20MPa homogenizer at 60°C, and then processed by vacuum degassing, high-temperature sterilization, canning, secondary sterilization, cooling and drying, and coding and packaging.

[0013] To sum up, in order to make the prepared corn beverage more palatable and stable, and to prevent the corn juice from sedimentation or flocculation, the sweetener and stabilizer can be added together to emulsify and dissolve in wat...

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