Zero-additive pure corn-based beverage and preparation method thereof
By combining microwave pretreatment, ultrafine grinding, enzymatic hydrolysis, and fermentation, the problem of exogenous additives in corn juice beverages has been solved, and the product stability and flavor have been improved, resulting in the preparation of a pure corn-based beverage with zero additives.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 江苏锦鸿兴汉生物科技有限公司
- Filing Date
- 2026-01-19
- Publication Date
- 2026-04-10
AI Technical Summary
Current corn juice beverage production relies excessively on exogenous stabilizers, sweeteners, and preservatives, making it difficult to balance clean labeling, product stability, and the preservation of the natural flavor of corn.
Waxy corn flour was prepared by microwave pretreatment combined with ultra-fine grinding technology. Frozen sweet corn kernels were thawed by microwave, and then enzymatically hydrolyzed with specific amylase, saccharifying enzyme and cellulase. Subsequently, brewing was carried out with brewer's yeast and Lactobacillus plantarum. Finally, ultra-high pressure homogenization and HPP/UHT combined sterilization were performed to prepare a pure corn-based beverage with zero additives.
Without adding any exogenous stabilizers, it significantly improves product stability, retains the natural nutrients and flavor of corn to the maximum extent, conforms to the trend of healthy eating, and provides a rich and natural corn flavor.
Smart Images
Figure CN121817409A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a pure corn-based beverage with zero additives and its preparation method. Background Technology
[0002] With the increasing health awareness of the public and the transformation and upgrading of dietary structure, corn, as a nutritionally balanced and healthy food ingredient, is attracting increasing market attention for its deep-processed products, which have significant application prospects. However, in my country's current dietary structure, the proportion of direct corn consumption is still relatively low, and there is an urgent need to expand its form and space in the mainstream consumer market through product innovation.
[0003] In the current industrial production of corn juice beverages, to ensure good stability, palatability, and sensory quality during the product's shelf life, the industry commonly adopts a process that involves adding stabilizers such as sodium carboxymethyl cellulose, xanthan gum, and pectin to the product formula, along with various food additives such as exogenous sweeteners and preservatives. While this process can meet the processing requirements of large-scale corn juice beverage production and the application needs of shelf-life preservation, it contradicts the current trend of clean labeling in the food industry and fails to meet market demand for healthy beverages with natural ingredients, zero additives, and no added sugar.
[0004] Specifically, in the traditional production process of corn juice products, sweetness adjustment often relies on exogenous white sugar. This not only introduces exogenous components from non-corn sources, compromising the purity of the product formula and reducing the clean label attributes of the product, but also easily interferes with or even masks the inherent natural flavor profile of corn itself. On the other hand, in order to maintain the stability of the corn juice beverage system and avoid quality problems such as layering and sedimentation, existing processes usually require the addition of various exogenous stabilizers. This practice further introduces unnecessary additives, and the use of some stabilizers may also have a negative impact on the flavor harmony and smoothness of the corn juice beverage.
[0005] Therefore, in view of the technical problems of existing corn juice beverages that rely too much on exogenous additives, make it difficult to keep clean labels and ensure product stability, there is an urgent need in this field to develop a corn juice beverage and its preparation method that can achieve product shelf-life stability and retain the natural nutrients and inherent flavor of corn without relying on exogenous stabilizers, sweeteners and preservatives. Summary of the Invention
[0006] To address the aforementioned technical problems, this invention provides a pure, additive-free corn-based beverage and its preparation method. The invention employs microwave pretreatment combined with ultrafine grinding technology to prepare glutinous corn flour; microwave rapid thawing of frozen sweet corn kernels; mixing the thawed frozen sweet corn kernels with the glutinous corn flour and grinding them into a slurry to obtain corn juice liquid; firstly, the corn juice liquid undergoes a synergistic enzymatic hydrolysis process using specific amylase, saccharifying enzyme, and cellulase to obtain corn enzymatic hydrolysate; then, the corn enzymatic hydrolysate undergoes a combined fermentation process using specific brewing yeast and Lactobacillus plantarum to obtain corn fermentation broth; finally, the corn fermentation broth is subjected to ultra-high pressure homogenization, HPP and UHT combined sterilization, and bottling to obtain the finished corn juice beverage. This method improves the stability of the final product without adding any stabilizers, avoids flavor interference that may result from added stabilizers, and maximizes the preservation of the natural nutrients and inherent flavor of corn, resulting in a rich and natural corn flavor.
[0007] This invention is achieved through the following technical solution:
[0008] The purpose of this invention is to provide a method for preparing a pure corn-based beverage with zero additives, comprising the following steps:
[0009] (1) The glutinous corn kernels were microwaved and ultra-finely pulverized to obtain glutinous corn flour; at the same time, frozen sweet corn kernels were thawed by microwave to obtain thawed sweet corn kernels.
[0010] (2) Mix the thawed sweet corn kernels, glutinous corn flour and water and grind them into a paste to obtain a mixed corn juice liquid;
[0011] (3) Add amylase to the obtained mixed corn juice liquid for liquefaction reaction, and after cooling, add saccharifying enzyme and cellulase for synergistic saccharification reaction to obtain corn enzymatic hydrolysate;
[0012] (4) The obtained corn enzymatic hydrolysate is mixed with brewer's yeast and Lactobacillus plantarum for fermentation to obtain corn fermentation broth;
[0013] (5) The obtained corn fermentation liquid was subjected to ultra-high pressure homogenization, ultra-high pressure sterilization and ultra-high temperature instantaneous sterilization in sequence to obtain a pure corn-based beverage with zero additives.
[0014] In one embodiment of the present invention, in step (1), the glutinous corn kernels are black glutinous corn kernels and white glutinous corn kernels; the mass ratio of the black glutinous corn kernels to the white glutinous corn kernels is 1:0.5-1:2, preferably 1:1;
[0015] And / or, the microwave power of the microwave treatment is 200-800W, and the time is 2-8min;
[0016] And / or, the particle size of the glutinous corn flour is 100-500 mesh;
[0017] And / or, the microwave thawing process uses a microwave power of 200-800W and a time of 1-5 minutes.
[0018] In one embodiment of the present invention, in step (2), the raw material composition of the mixed corn juice liquid by weight includes: 330-350 parts of thawed sweet corn kernels, 50-120 parts of glutinous corn flour, and 530-620 parts of water.
[0019] And / or, the slurry is finely ground using a colloid mill for 5 minutes.
[0020] In one embodiment of the present invention, in step (3), the temperature of the liquefaction reaction is 90-95°C and the time is 10-180 min;
[0021] And / or, the amount of amylase added is 0.01-0.06% of the dry basis weight of the material; the dry basis weight of the material is the total dry matter weight of the thawed sweet corn kernels and glutinous corn flour in the mixed corn juice liquid.
[0022] In one embodiment of the present invention, in step (3), the temperature of the saccharification reaction is 55-60°C and the time is 2-16h;
[0023] And / or, the amount of the saccharifying enzyme added is 0.2-1.0% of the dry basis weight of the material;
[0024] And / or, the amount of cellulase added is 0.2-1.0% of the dry basis weight of the material; the dry basis weight of the material is the total dry matter weight of the thawed sweet corn kernels and glutinous corn flour in the mixed corn juice liquid.
[0025] In one embodiment of the present invention, in step (4), the brewing yeast is added in the form of brewing yeast seed liquid, wherein the brewing yeast seed liquid (concentration 10) 9 The volumetric addition amount (CFU / mL) is 1-4%;
[0026] And / or, the *Lactobacillus plantarum* is added in the form of *Lactobacillus plantarum* seed solution, *Lactobacillus plantarum* seed solution (concentration 10). 9 The volumetric addition amount (CFU / mL) is 4-8%.
[0027] In one embodiment of the present invention, in step (4), the fermentation conditions are: temperature 30-37°C, time 18-30h, and pH value 4.5-5.5.
[0028] 8. The preparation method according to claim 1, wherein in step (5), the temperature of the ultra-high pressure homogenization is 60℃-75℃;
[0029] And / or, the ultra-high pressure homogenization includes a primary homogenization and a secondary homogenization; the pressure of the primary homogenization is 10MPa-20MPa; the pressure of the secondary homogenization is 50-100MPa.
[0030] In one embodiment of the present invention, in step (5), the conditions for ultra-high pressure sterilization are: pressure 350-450MPa, temperature 25-30℃, and time 3-8min;
[0031] And / or, the conditions for ultra-high temperature instantaneous sterilization are: temperature 121-130℃, time 5-10s.
[0032] A second objective of this invention is to provide a pure, additive-free corn-based beverage obtained by the aforementioned preparation method.
[0033] Compared with the prior art, the above-described technical solution of the present invention has the following advantages:
[0034] (1) This invention provides a pure corn-based beverage with zero additives and its preparation method. All components of the pure corn-based beverage of this invention are derived from corn, without any added exogenous sugars or food additives. The preparation method effectively improves the stability of the product without introducing exogenous stabilizers, thereby avoiding flavor interference that may be caused by added stabilizers, fully preserving the natural nutrients and inherent flavor substances of corn, and giving the final product a rich and natural corn flavor.
[0035] (2) This invention employs an integrated technology of microwave pretreatment, ultrafine grinding, and ultra-high pressure homogenization. This technology significantly improves the stability of the final product without the need for any exogenous stabilizers, while maximizing the retention of the natural nutrients and inherent flavor compounds of corn, resulting in a rich and natural corn flavor. Furthermore, the combined HPP and UHT process achieves thorough sterilization while better preserving the product's flavor and nutrition. Based on this, precise biotransformation of sugar components imparts a suitable sweetness to the product, aligning with the trend towards healthy eating and further optimizing the overall flavor of the product.
[0036] (3) This invention uses a sequential biotransformation pathway that combines precise pre-preparation of substrates through enzymatic hydrolysis with deep transformation of fermentation flavor. This achieves a stable system without additives and precise control of sugar content, while making flavor development more controllable and richer. It also gives the product greater flexibility in functional expansion and provides an effective new way to produce high-end additive-free grain beverages. Attached Figure Description
[0037] To make the content of this invention easier to understand, the invention will be further described in detail below with reference to specific embodiments and accompanying drawings.
[0038] Figure 1 This is a comparison chart of the centrifugation sedimentation rates of Examples 1-3 and Comparative Examples 1-4 of the present invention. Detailed Implementation
[0039] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, so that those skilled in the art can better understand and implement the present invention. However, the embodiments described are not intended to limit the present invention.
[0040] This invention provides a pure corn-based beverage with zero additives and its preparation method. The invention constructs a synergistic process system integrating physical pretreatment, biotransformation, and efficient stabilization, specifically including "microwave pretreatment—ultrafine grinding—multi-enzyme synergistic hydrolysis—microbial fermentation—ultra-high pressure homogenization—HPP and UHT combined sterilization." Through the complementary and sequential effects of the mechanisms at each stage, this system achieves overall optimization of the product's storage stability, nutrient retention, and flavor profile without the addition of any exogenous stabilizers.
[0041] First, black and white waxy corn were pretreated using microwaves. This step utilizes a high-frequency electromagnetic field to rapidly vibrate and heat the internal moisture of the material, generating vapor pressure that efficiently breaks down cell walls and promotes starch pregelatinization. Simultaneously, it deactivates endogenous enzymes and reduces the initial microbial load. After pretreatment, the material is ultra-finely pulverized to the micro-nano scale, significantly increasing its specific surface area and creating favorable conditions for subsequent biotransformation. Next, microwave gradient heating technology is used to rapidly thaw frozen sweet corn kernels to maximize the preservation of their flavor and nutrients. After thawing, the kernels are mixed with the aforementioned waxy corn flour and ground into a homogeneous corn juice base.
[0042] Secondly, the corn juice base liquid undergoes multi-enzyme synergistic hydrolysis. Amylase, saccharifying enzyme, and cellulase are precisely formulated: amylase hydrolyzes starch into short-chain dextrins; cellulase further degrades residual cell wall structures; and saccharifying enzymes controllably convert dextrins into low-molecular-weight sugars such as glucose. This step aims to precisely control the sugar composition and soluble solids content of the system in advance, providing optimized substrates in terms of composition and concentration for subsequent microbial fermentation, laying the foundation for the product's sweetness and flavor harmony.
[0043] Next, the enzymatic hydrolysate is fermented using a multi-strain co-fermentation process involving *Saccharomyces cerevisiae* and *Lactobacillus plantarum*. Through the synergistic metabolism of the microorganisms and utilizing the optimized substrates produced by enzymatic hydrolysis, the deep generation of flavor compounds (such as alcohols, esters, and acids), the regulation of the system's microecology, and the conversion of potentially beneficial metabolites (such as organic acids and bioactive peptides) are simultaneously achieved. This step is the core link in forming the product's characteristic flavor and functionality.
[0044] Then, the fermentation broth is subjected to ultra-high pressure homogenization. Under extremely high pressure, the particles and colloidal substances in the system are dispersed at the nanoscale, thereby significantly inhibiting sedimentation and Ostwald ripening during storage and forming an internally stable colloidal dispersion system.
[0045] Finally, a combination of HPP (high pressure) and UHT (ultra-high temperature) sterilization is employed. This combined strategy aims to synergistically ensure microbial safety, maximize the retention of nutrients and sensory quality, and achieve sufficient shelf life, thereby effectively solving the industry challenge of single sterilization technologies failing to simultaneously address safety, quality, and commercial viability.
[0046] The above steps are logically interconnected, with each step having a unique mechanism: physical modification (pretreatment and pulverization) greatly improves enzymatic hydrolysis efficiency; enzymatic hydrolysis, as a key "pretreatment," creates efficient and targeted metabolic transformation conditions for subsequent fermentation through precise substrate preparation; the fermentation process endows the product with unique flavor and functional dimensions; the biotransformation process jointly changes the material composition and structure, creating a uniform and stable precursor for subsequent ultra-high pressure homogenization; the fine dispersion system established by homogenization and the mild and efficient characteristics of combined sterilization work synergistically to ensure the long-term storage stability of the product and excellent sensory quality of the final product.
[0047] This invention relates to a method for preparing a pure corn-based beverage with zero additives, specifically comprising: preparing glutinous corn flour using microwave pretreatment combined with ultrafine grinding technology; rapidly thawing frozen sweet corn kernels using microwave; mixing the thawed frozen sweet corn kernels with the glutinous corn flour and grinding them into a slurry to obtain a corn juice liquid; the corn juice liquid, based on a total weight of 1000 parts, comprises: 330-350 parts by weight of frozen sweet corn kernels, 50-120 parts by weight of glutinous corn flour (the mass ratio of black glutinous corn flour to white glutinous corn flour is 1:1), and the remainder being water; heating the corn juice liquid to 90-95°C, and then adding 0.01-0.06% high-temperature starch based on the dry weight of the materials. The enzymes undergo a liquefaction reaction for 10-180 minutes. After the liquefied liquid is cooled to 55-60℃, 0.2-1.0% saccharifying enzyme and 0.2-1.0% cellulase (based on the dry weight of the material) are added for a saccharification reaction for 2-16 hours to obtain corn enzymatic hydrolysate. The corn enzymatic hydrolysate is cooled to room temperature, and the pH is adjusted to 4.5-5.5. Then, 1-4% (v / v) of brewer's yeast seed liquid and 4-8% (v / v) of Lactobacillus plantarum seed liquid are added, and fermentation is carried out at 30-37℃ for 18-30 hours to obtain corn fermentation broth. The fermentation broth is then subjected to ultra-high pressure homogenization, HPP and UHT combined sterilization, and bottling to obtain a pure corn-based beverage with zero additives.
[0048] The finished beverage contains more than 33% sweet corn kernels, and the product ingredients are entirely derived from corn without any other additives. At the same time, it effectively retains the nutrients in corn, which meets the claim of zero additives and pure corn source.
[0049] Optionally, the microwave pretreatment combined with ultrafine grinding technology is used to prepare glutinous corn flour, including microwave power of 200-800W, microwave time of 2-8min, and ultrafine grinding fineness of 100-500 mesh; microwave rapid thawing of frozen sweet corn kernels, microwave power of 200-800W, and microwave time of 1-5min.
[0050] Optionally, the thawed frozen sweet corn kernels are compounded with the glutinous corn flour, and the remaining water is added to prepare a corn juice liquid (total amount 1000 parts by weight). The liquid is then finely ground in a colloid mill for 5 minutes. Its raw material composition includes: 330-350 parts by weight of frozen sweet corn kernels, 50-120 parts by weight of glutinous corn flour (the ratio of black glutinous corn flour to white glutinous corn flour is 1:1), and the remainder is water.
[0051] Optionally, the synergistic enzymatic hydrolysis process of the amylase, saccharifying enzyme, and cellulase is as follows: the corn juice liquid is heated to 90-95℃, and then 0.01-0.06% of high-temperature amylase based on the dry weight of the material is added for liquefaction reaction, and the reaction is carried out for 10-180 min; after the liquefied liquid is cooled to 55-60℃, 0.2-1.0% of saccharifying enzyme and 0.2-1.0% of cellulase based on the dry weight of the material are added for saccharification reaction, and the reaction is carried out for 2-16 h to obtain corn enzymatic hydrolysate.
[0052] Optionally, the co-fermentation process using *Saccharomyces cerevisiae* and *Lactobacillus plantarum* is as follows: The corn hydrolysate is cooled to room temperature, the pH is adjusted to 4.5-5.5, and then *Saccharomyces cerevisiae* seed culture (concentration 10) is added. 9 CFU / mL) 1-4% (v / v) and Lactobacillus plantarum seed solution (concentration 10) 9 Fermenting at 4-8% (v / v) CFU / mL at 30-37℃ for 18-30 hours yields corn fermentation broth.
[0053] Optionally, the temperature of the enzymatic hydrolysate or fermentation broth can be adjusted to 60℃-75℃ for two ultra-high pressure homogenization processes, with the first homogenization pressure at 10MPa-20MPa and the second homogenization pressure at 50-100MPa.
[0054] Optionally, the process of sterilization and filling using HPP and UHT includes: first subjecting the homogenized corn juice beverage to HPP (350~450 MPa, 3~8 min, 25~30℃), then subjecting it to UHT (121~130℃, 5~10 s), and finally aseptically filling it into sterile bottles.
[0055] Unless otherwise specified, the experimental methods used in the following examples are conventional methods, and the materials and reagents used are commercially available.
[0056] High-temperature amylase (Amylex 5T, IFF), glucoamylase (FoodPro CGL, IFF), cellulase (food grade, enzyme activity 3500 U / g, Beijing Xiasheng Biotechnology Development Co., Ltd.)
[0057] Saccharomyces cerevisiae (CICC32368, China Industrial Microbial Culture Collection Center) and Lactobacillus plantarum (CICC20265, China Industrial Microbial Culture Collection Center)
[0058] Example 1
[0059] This embodiment provides a method for preparing a pure corn-based beverage with zero additives. The specific steps are as follows:
[0060] (1) Mix black glutinous corn kernels and white glutinous corn kernels in a 1:1 weight ratio, place them flat in a microwave oven and microwave at 200W for 3 minutes. After processing, remove the mixture and allow it to cool naturally to room temperature. Put the microwave-pretreated glutinous corn kernels into a grinder for primary grinding to obtain coarse corn flour. Send the coarse corn flour into an ultrafine grinding equipment for ultrafine grinding to obtain glutinous corn flour with a particle size of 300 mesh.
[0061] Frozen sweet corn kernels were placed in a microwave device to thaw, and microwaved at 300W for 2.5 minutes to obtain thawed sweet corn kernels.
[0062] (2) Mix 340 parts by weight of thawed sweet corn kernels with 100 parts by weight of glutinous corn flour, add the remaining water and mix well to obtain a total of 1000 parts by weight of liquid. Grind the mixture in a colloid mill for 5 minutes to obtain a mixed corn juice liquid.
[0063] (3) Heat the obtained mixed corn juice liquid to 95°C, add 0.02% high-temperature amylase based on the dry weight of the material for liquefaction reaction, react for 60 min, and then cool down to 60°C; then add 0.2% saccharifying enzyme and 0.2% cellulase based on the dry weight of the material for saccharification reaction, react for 2 h, and obtain corn enzymatic hydrolysate.
[0064] (4) Inoculate *Saccharomyces cerevisiae* and *Lactobacillus plantarum* at a 4% (v / v) inoculum into 5 mL of autoclaved and cooled YEPD medium (for *Saccharomyces cerevisiae*) and MRS broth medium (for *Lactobacillus plantarum*), respectively. *Saccharomyces cerevisiae* was cultured at 30°C, and *Lactobacillus plantarum* was cultured at 37°C, completing two generations of activation, each generation lasting 12 h. The bacterial culture was transferred to centrifuge tubes and centrifuged (3360×g, 10 min, 4°C). The cells were washed twice with sterile PBS solution and resuspended to achieve a concentration of 10⁻⁶. 9CFU / mL was used to obtain the seed culture of Saccharomyces cerevisiae and Lactobacillus plantarum, which were set aside for later use. The resulting corn enzymatic hydrolysate was cooled to room temperature, the pH was adjusted to 5.5, and then 3% (v / v) of Saccharomyces cerevisiae seed culture and 5% (v / v) of Lactobacillus plantarum seed culture were added. Fermentation was carried out at 30-37℃ for 22 hours to obtain the corn fermentation broth.
[0065] (5) Adjust the temperature of the obtained corn fermentation liquid to about 60℃, and perform two ultra-high pressure homogenizations in sequence, with the homogenization treatment performed under the conditions of first-stage homogenization pressure of 10MPa and second-stage homogenization pressure of 50MPa respectively.
[0066] (6) The homogenized corn fermentation liquid is subjected to high pressure sterilization (HPP, 350 MPa, 5 min, 30℃) and ultra-high temperature instantaneous sterilization (UHT, 130℃, 7 s) in sequence, and then aseptically filled into sterile bottles to obtain pure corn-based beverage with zero additives.
[0067] Example 2
[0068] This embodiment provides a method for preparing a pure corn-based beverage with zero additives. The specific steps are as follows:
[0069] (1) Mix black glutinous corn kernels and white glutinous corn kernels in a 1:1 weight ratio, place them flat in a microwave oven and microwave at 200W for 3 minutes. After processing, remove the mixture and allow it to cool naturally to room temperature. Put the microwave-pretreated glutinous corn kernels into a grinder for primary grinding to obtain coarse corn flour. Send the coarse corn flour into an ultrafine grinding equipment for ultrafine grinding to obtain glutinous corn flour with a particle size of 300 mesh.
[0070] Frozen sweet corn kernels were placed in a microwave device to thaw, and microwaved at 300W for 2.5 minutes to obtain thawed sweet corn kernels.
[0071] (2) Mix 340 parts by weight of thawed sweet corn kernels with 100 parts by weight of glutinous corn flour, add the remaining water and mix well to obtain a total of 1000 parts by weight of liquid. Grind the mixture in a colloid mill for 5 minutes to obtain a mixed corn juice liquid.
[0072] (3) Heat the obtained mixed corn juice liquid to 95°C, add 0.04% high-temperature amylase based on the dry weight of the material for liquefaction reaction, react for 60 min, and then cool down to 60°C; then add 0.5% saccharifying enzyme and 0.2% cellulase based on the dry weight of the material for saccharification reaction, react for 4 h, and obtain corn enzymatic hydrolysate.
[0073] (4) Cool the obtained corn enzymatic hydrolysate to room temperature, adjust the pH to 5.0, and then add 3% (v / v) of brewer's yeast seed liquid and 5% (v / v) of Lactobacillus plantarum seed liquid. Ferment at 35℃ for 18 hours to obtain corn fermentation liquid.
[0074] (5) Adjust the temperature of the obtained corn fermentation liquid to about 60℃, and perform two ultra-high pressure homogenizations in sequence, with the homogenization treatment performed under the conditions of first-stage homogenization pressure of 10MPa and second-stage homogenization pressure of 50MPa respectively.
[0075] (6) The homogenized corn fermentation liquid is subjected to a combination of ultra-high pressure sterilization (HPP, 350 MPa, 5 min, 30℃) and ultra-high temperature instantaneous sterilization (UHT, 130℃, 7 s) in sequence, and then aseptically filled into sterile bottles to obtain pure corn-based beverage with zero additives.
[0076] Example 3
[0077] This embodiment provides a method for preparing a pure corn-based beverage with zero additives. The specific steps are as follows:
[0078] (1) Mix black glutinous corn kernels and white glutinous corn kernels in a 1:1 weight ratio, place them flat in a microwave oven and microwave at 200W for 3 minutes. After processing, remove the mixture and allow it to cool naturally to room temperature. Put the microwave-pretreated glutinous corn kernels into a grinder for primary grinding to obtain coarse corn flour. Send the coarse corn flour into an ultrafine grinding equipment for ultrafine grinding to obtain glutinous corn flour with a particle size of 300 mesh.
[0079] Frozen sweet corn kernels were placed in a microwave device to thaw, and microwaved at 300W for 2.5 minutes to obtain thawed sweet corn kernels.
[0080] (2) Mix 340 parts by weight of thawed sweet corn kernels with 100 parts by weight of glutinous corn flour, add the remaining water and mix well to obtain a total of 1000 parts by weight of liquid. Grind the mixture in a colloid mill for 5 minutes to obtain a mixed corn juice liquid.
[0081] (3) Heat the obtained mixed corn juice liquid to 95°C, add 0.04% high-temperature amylase based on the dry weight of the material for liquefaction reaction, react for 60 min, and then cool down to 60°C; then add 0.5% saccharifying enzyme and 0.2% cellulase based on the dry weight of the material for saccharification reaction, react for 4 h, and obtain corn enzymatic hydrolysate.
[0082] (4) Cool the obtained corn enzymatic hydrolysate to room temperature, adjust the pH to 5.0, and then add 3% (v / v) of brewer's yeast seed liquid and 5% (v / v) of Lactobacillus plantarum seed liquid. Ferment at 35℃ for 18 hours to obtain corn fermentation liquid.
[0083] (5) Adjust the temperature of the obtained corn fermentation liquid to about 60℃, and perform two ultra-high pressure homogenizations in sequence, with the homogenization treatment performed under the conditions of first-stage homogenization pressure of 10MPa and second-stage homogenization pressure of 50MPa respectively.
[0084] (6) The homogenized corn fermentation liquid is subjected to a combination of ultra-high pressure sterilization (HPP, 350 MPa, 5 min, 30℃) and ultra-high temperature instantaneous sterilization (UHT, 121℃, 10 s) in sequence, and then aseptically filled into sterile bottles to obtain pure corn-based beverage with zero additives.
[0085] Comparative Example 1
[0086] This comparative example provides a method for preparing a corn-based beverage, which is similar to Example 1, except that in step (1), the step of microwaving glutinous corn kernels is omitted, and glutinous corn powder is prepared only by ultra-micro pulverization technology; the remaining steps are consistent with Example 1.
[0087] Comparative Example 2
[0088] This comparative example provides a method for preparing a corn-based beverage, which is similar to Example 1, except that in step (1), the step of microwaving frozen sweet corn kernels is omitted, and the frozen sweet corn kernels are thawed at room temperature; the remaining steps are consistent with Example 1.
[0089] Comparative Example 3
[0090] This comparative example provides a method for preparing a corn-based beverage, which is similar to Example 1, except that in step (3), the obtained mixed corn juice liquid is heated to 95°C, and 0.02% high-temperature amylase based on the dry base of the material is added for liquefaction reaction, and the reaction is carried out for 60 min; after the liquefied liquid is cooled to 60°C, 0.2% saccharifying enzyme based on the dry base of the material is added for saccharification reaction, and the reaction is carried out for 2 h; the remaining steps are consistent with Example 1.
[0091] Comparative Example 4
[0092] This comparative example provides a method for preparing a corn-based beverage, which is similar to Example 1, except that: in step (6), ultra-high pressure sterilization is not performed; the remaining steps are consistent with Example 1.
[0093] Comparative Example 5
[0094] This comparative example provides a method for preparing a corn-based beverage, which is similar to Example 1, except that in step (2), 340 parts by weight of thawed sweet corn kernels are combined with 0 parts by weight of glutinous corn flour; the remaining steps are consistent with Example 1.
[0095] Performance testing
[0096] (1) Microbial testing: The microbial indicators of the corn-based beverage samples prepared in Examples 1-3 and Comparative Examples 1-4 were tested; the total number of colonies was tested according to GB 4789.2-2022; Escherichia coli was tested according to GB 4789.38-2012; Salmonella was tested according to GB 4789.4-2016; Staphylococcus aureus was tested according to GB 4789.10-2016; the test results are shown in Table 1 below.
[0097] Table 1. Microbiological test results of corn beverages
[0098]
[0099] As shown in Table 1, no obvious pathogenic bacteria were detected in the corn beverage prepared by this invention, which has excellent safety and meets food safety standards. UHT sterilization can meet commercial sterility requirements. The differences between the samples are mainly reflected in stability and flavor.
[0100] (2) Centrifugation sedimentation rate test: Take a certain volume of corn juice, centrifuge at a fixed speed (5000 r / min) and time (15 min), discard the supernatant, weigh the mass of the bottom sediment, and calculate the sedimentation rate. The results are as follows: Figure 1 As shown.
[0101] Depend on Figure 1 The results show that the corn-based beverage prepared in Example 1 of this invention has good stability. Comparative Example 1 lacked a microwave pretreatment process for waxy corn, only using simple ultrafine grinding, resulting in insufficient cell wall rupture of the corn raw material, ineffective starch pregelatinization, limited increase in material specific surface area, and compromised colloidal stability. Comparative Example 2 only used microwave pretreatment of waxy corn, preserving the key colloidal network foundation and reducing unstable components from waxy corn. However, the room temperature thawing of sweet corn resulted in a large amount of insoluble fibers (such as cellulose and hemicellulose) being encapsulated within intact cells; and the starch was almost not pregelatinized, impairing the stabilization effect. Comparative Example 3 did not employ a multi-enzyme synergistic enzymatic hydrolysis process, lacking the addition of cellulase, resulting in the ineffective degradation of residual fiber structures in the corn cell walls. These insoluble fiber components became unstable cores in the system, not only failing to form a uniform colloidal dispersion system but also adsorbing surrounding small molecules and causing them to aggregate and settle. Comparative Example 4 used a single UHT sterilization process, lacking the HPP ultra-high pressure sterilization step, failing to utilize the physical extrusion effect of ultra-high pressure to further refine the tiny particles in the system, and also failing to enhance the dispersion stability of colloidal particles. Comparative Example 5 lacked the addition of glutinous corn flour, and the base liquid was prepared only from frozen sweet corn kernels. As a result, the system lacked the pregelatinized starch colloidal components brought by glutinous corn flour, and a stable starch-water colloidal network could not be formed.
[0102] In summary, the process system of this invention achieves synergistic effects of physical modification, biological regulation, and homogenization stability through complementary mechanisms at each stage: microwave pretreatment and ultrafine pulverization lay the foundation for a stable system, multi-enzyme synergistic enzymatic hydrolysis eliminates insoluble and unstable components, ultra-high pressure homogenization refines particles and constructs stable colloids, and combined sterilization further consolidates stability, ultimately achieving a comprehensive improvement in product stability and effectively breaking through the technical bottleneck of easy sedimentation in traditional corn beverages.
[0103] (3) Flavor test: 25 volunteers were selected and randomly divided into 5 groups of 5 people each. The corn beverages prepared in Example 1 and Comparative Examples 1-4 were tasted by each group. Each person scored the corn beverages prepared in Example 1 and Comparative Examples 1-4 from three aspects: aroma (30%), appearance (30%), and taste (40%). The scores ranged from 1 to 10, with 10 being the best. The results are shown in Table 2 below.
[0104] Table 2. Flavor test results of corn juice compound beverage
[0105]
[0106] As shown in Table 2, the corn beverage prepared in Example 1 of this invention has excellent flavor, appearance, and taste. Comparative Example 1 lacked a microwave pretreatment process for waxy corn, using only simple ultra-fine grinding, resulting in insufficient cell wall rupture and inadequate starch pregelatinization. The final product only had the grain aroma of corn itself, lacking the complex aroma of black and white waxy corn, and the flavor was thin due to the ineffective inactivation of endogenous enzymes. Comparative Example 2 used room temperature thawing, where water diffused only through slow permeation, resulting in low cell wall rupture (relying solely on physical expansion during natural thawing). A large amount of flavor substances were trapped within undamaged cells and could not be effectively dissolved. Comparative Example 3 did not employ a multi-enzyme synergistic enzymatic hydrolysis process, lacking the addition of cellulase, resulting in the ineffective degradation of the remaining corn cell wall structure. This not only made it difficult to release the flavor substances within the cells but also reduced the substrate-enzyme binding efficiency during subsequent enzymatic hydrolysis. Furthermore, the undegraded cell wall components may affect the system's homogeneity, leading to a decrease in the uniformity of the product's appearance. Comparative Example 4 used a single UHT sterilization process, lacking the HPP ultra-high pressure sterilization step. While achieving commercial sterility, it failed to further inactivate residual enzymes, allowing some residual enzymes to continue acting on the substrate. Furthermore, single UHT sterilization did not contribute to improving the colloidal stability of the system, increasing the risk of product appearance sedimentation. Comparative Example 5 lacked the addition of glutinous corn flour, using only frozen sweet corn kernels as the base liquid, resulting in a deficiency of active ingredients such as anthocyanins from black and white glutinous corn. This not only reduced color stability and resulted in a less intense corn color, but also, due to the absence of starch pregelatinization components in the glutinous corn flour, led to insufficient colloidal stability and a decreased smoothness in the mouthfeel. Simultaneously, the absence of glutinous corn flour resulted in a single flavor profile, only showcasing the sweetness of sweet corn and lacking the complex aroma of grains. In summary, the process system of this invention, through synergistic mechanisms at each stage and optimization of the entire process from raw material pretreatment to final sterilization, effectively solves the problems of thin flavor, rough texture, and unstable color in traditional corn beverages, achieving a comprehensive improvement in product flavor, appearance, and mouthfeel.
[0107] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.
Claims
1. A method for preparing a pure corn-based beverage with zero additives, characterized in that, Includes the following steps: (1) The glutinous corn kernels were microwaved and ultra-finely pulverized to obtain glutinous corn flour; at the same time, frozen sweet corn kernels were thawed by microwave to obtain thawed sweet corn kernels. (2) Mix the thawed sweet corn kernels, glutinous corn flour and water and grind them into a paste to obtain a mixed corn juice liquid; (3) Add amylase to the obtained mixed corn juice liquid for liquefaction reaction, and after cooling, add saccharifying enzyme and cellulase for synergistic saccharification reaction to obtain corn enzymatic hydrolysate; (4) The obtained corn enzymatic hydrolysate is mixed with brewer's yeast and Lactobacillus plantarum for fermentation to obtain corn fermentation broth; (5) The obtained corn fermentation liquid was subjected to ultra-high pressure homogenization, ultra-high pressure sterilization and ultra-high temperature instantaneous sterilization in sequence to obtain a pure corn-based beverage with zero additives.
2. The preparation method according to claim 1, characterized in that, In step (1), the glutinous corn kernels are black glutinous corn kernels and white glutinous corn kernels; the mass ratio of the black glutinous corn kernels to the white glutinous corn kernels is 1:0.5-1:2; And / or, the microwave power of the microwave treatment is 200-800W, and the time is 2-8min; And / or, the particle size of the glutinous corn flour is 100-500 mesh; And / or, the microwave thawing process uses a microwave power of 200-800W and a time of 1-5 minutes.
3. The preparation method according to claim 1, characterized in that, In step (2), the raw material composition of the mixed corn juice liquid by weight includes: 330-350 parts of thawed sweet corn kernels, 50-120 parts of glutinous corn flour, and 530-620 parts of water.
4. The preparation method according to claim 1, characterized in that, In step (3), the temperature of the liquefaction reaction is 90-95℃ and the time is 10-180min; And / or, the amount of amylase added is 0.01-0.06% of the dry basis weight of the material; the dry basis weight of the material is the total dry matter weight of the thawed sweet corn kernels and glutinous corn flour in the mixed corn juice liquid.
5. The preparation method according to claim 1, characterized in that, In step (3), the saccharification reaction is carried out at a temperature of 55-60°C for 2-16 hours. And / or, the amount of the saccharifying enzyme added is 0.2-1.0% of the dry basis weight of the material; And / or, the amount of cellulase added is 0.2-1.0% of the dry basis weight of the material; the dry basis weight of the material is the total dry matter weight of the thawed sweet corn kernels and glutinous corn flour in the mixed corn juice liquid.
6. The preparation method according to claim 1, characterized in that, In step (4), the brewing yeast is added in the form of brewing yeast seed liquid, and the volume of the brewing yeast seed liquid added is 1-4%; And / or, the *Lactobacillus plantarum* is added in the form of *Lactobacillus plantarum* seed liquid, with the volume of *Lactobacillus plantarum* seed liquid added being 4-8%.
7. The preparation method according to claim 1, characterized in that, In step (4), the fermentation conditions are: temperature 30-37℃, time 18-30h, and pH value 4.5-5.
5.
8. The preparation method according to claim 1, characterized in that, In step (5), the temperature of the ultra-high pressure homogenization is 60℃-75℃; And / or, the ultra-high pressure homogenization includes a primary homogenization and a secondary homogenization; the pressure of the primary homogenization is 10MPa-20MPa; the pressure of the secondary homogenization is 50-100MPa.
9. The preparation method according to claim 1, characterized in that, In step (5), the conditions for ultra-high pressure sterilization are: pressure 350-450MPa, temperature 25-30℃, and time 3-8min; And / or, the conditions for ultra-high temperature instantaneous sterilization are: temperature 121-130℃, time 5-10s.
10. The additive-free, pure corn-based beverage obtained by the preparation method according to any one of claims 1-9.