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Method for processing maize milk beverage by using gold corn

A technology of sweet corn and corn steep liquor, which is applied in the field of processing corn steep liquor beverages with ultra-sweet and tender corn, which can solve the problems of short shelf life, false gel, precipitation, etc., and achieve the effects of avoiding stratification, maintaining fragrance and taste, and improving quality

Inactive Publication Date: 2009-10-07
HUBEI DAOHUAXIANG GREEN FOOD
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nowadays, most corn syrup beverages are neutral and starchy beverages, which are prone to stratification, precipitation, false gelation, etc., and have a short shelf life

Method used

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  • Method for processing maize milk beverage by using gold corn

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Experimental program
Comparison scheme
Effect test

Embodiment

[0018] Corn syrup beverage ingredient list

[0019]

[0020] The list of sweetener ingredients only lists white sugar, acesulfame potassium, and maltitol, and it is also feasible to add one or a combination of aspartame, sucralose, xylitol, fructose, or glucose.

[0021] Preparation method 1: According to the ratio provided in the ingredient list, take 100 parts of corn puree,

[0022] Preparation of mixed solution: mix 1-50 parts of sweetener, 0.2--8 parts of stabilizer, 0.05-1.2 parts of flavor regulator, 0.1-0.45 parts of coloring agent and 0-0.2 parts of antioxidant Emulsify and dissolve for 10-20 minutes at a temperature of 80°C to obtain a mixed solution; the stabilizer is one or a combination of glyceryl monostearate, sodium carboxymethylcellulose, carrageenan, sucrose fatty acid ester, xanthan gum or pectin more than one combination.

[0023] After mixing the corn puree and the mixed liquid, heat it in a sealed insulation tank to 72°C-75°C for gelatinization treat...

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Abstract

The present invention provides a method for processing maize milk beverage by using gold corn. The method includes steps as follows: mixing corn plasmogen and sweetening agent, stabiliser, flavour regulating agent, colorant, miscible liquid of anti-oxidant and water by emulsive solubilization, then heating to 72-75 deg c for gelatinization process in a seal heat preserving tank, processing vacuum out gas desaeration to the prepared liquid under environment of negative 0.03-0.05MPa, designing savory, adding water and constant volume, homogeneous with 20-30MPa under temperature 75-80 deg c, then filling and sealing under temperature 65-80 deg c, finally, elevated temperature sterilizing for obtaining the maize milk beverage. The maize milk beverage prepared by the method has advantages of even product plasmogen, stabile structure, flavour and component from damage, and keeping delicate fragrance fully, and can avoid phenomenon of demixing, deposition, false gelatine.

Description

technical field [0001] The invention relates to a method for preparing a beverage, in particular to a method for processing a corn syrup beverage by using super-sweet tender corn. Background technique [0002] Today's corn syrup beverages are mostly neutral and starchy beverages, which are prone to stratification, precipitation, false gelation, etc., and have a short shelf life. Through the corn steep liquor processing method invented by us, the quality problems such as sedimentation, delamination, and false gelation of the corn steep liquor beverage are completely solved, and the shelf life reaches more than 9 months, which improves the quality stability of the corn steep liquor beverage. Contents of the invention [0003] The technical problem to be solved by the invention is to avoid problems such as precipitation, delamination and false gelation of the corn steep liquor beverage, prolong the shelf life of the corn steep liquor beverage, and improve the quality stabilit...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/10A23L1/29A23L2/62A23L7/10A23L33/00
Inventor 王祖文李国恩
Owner HUBEI DAOHUAXIANG GREEN FOOD
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