Corn milk drink and preparation method thereof

Abstract

The invention discloses a corn milk drink and a preparation method thereof. The corn milk drink is made of raw materials in percentage by weight: 5-10 percent of sweet corn kernel, 1-3 percent of milk powder, 5-7 percent of sweetening agent, 0.3-0.6 percent of thickening agent, 0.005-0.006 percent of color fixative, 0.002-0.006 percent of acidity modifier, 0.003-0.006 percent of emulsifying agent, 0.001-0.003 percent of flavoring agent and 0.002-0.005 percent of amylase. The preparation method comprises the following concrete steps: defibrination, zymohydrolysis, mixing shear, grinding, homogenizing, canning, cap screwing and sterilizing. The corn milk drink keeps the original flavor and nutrient content of corn, has pure mouthfeel and complete function, and can retain raw juice, primary taste, original flavor and original color even under the condition of high temperature, high pressure and long-term storage.

Description

technical field [0001] The invention relates to the field of food, in particular to a corn milk beverage and a preparation method thereof. Background technique [0002] Sweet corn is a new food that can be used as both fruit and vegetable. It can be eaten raw as fruit. It tastes sweet and has no "fishy" smell, just like fruit. It tastes more delicious when cooked, tender and delicious, with less residue and sweet taste. The nutrition of sweet corn is very rich, and the sugar content of the fresh ear grain is more than 10%, which is rich in various vitamins, amino acids, and anti-aging enzymes. Sweet corn is a favorite vegetable in European and American countries. The production and processing volume of sweet corn in the United States ranks first in the world. Sweet corn generates more than $500 million in agricultural production and is second only to tomatoes among vegetable crops. Because sweet corn has many health care functions and is of great significance to the healt...

AI Technical Summary

Problems solved by technology

However, relevant data show that the current processing capacity of sweet corn in my country is only 2% of that of the United States. The lack of market development capacity is a key factor restricting the development of my country's sweet corn industry, and one of the reasons for the low market development capacity is the variety of sweet corn food Monotonous and poor taste

The corn milk currently available in the market has defects such as poor taste, unstable product quality and function, and starch precipitation and stratification to varying degrees.