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Purple corn beverage and preparation method thereof

A technology of purple corn and beverages, which is applied in the field of food and beverages, can solve the problems of easy fading and poor stability of anthocyanins, etc., and achieve the effect of increasing nutrients, enriching flavor, and improving taste and taste

Active Publication Date: 2010-06-09
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similar to other natural pigments, anthocyanins are less stable and tend to fade during processing and storage

Method used

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  • Purple corn beverage and preparation method thereof
  • Purple corn beverage and preparation method thereof
  • Purple corn beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Raw material formula:

[0075] Purple corn kernels 200g

[0076] Purple corn by-product 200g

[0077] Compound fruit 200g

[0078] 10g compound spices

[0079] Brown sugar 80g

[0080] Stabilizer 10g

[0081] Acidulant 1.5g

[0082] 2000g water for soft drinks

[0083] Enzyme preparation 4 grams

[0084] Acylating agent 3 grams

[0085] Production process of liquid purple corn compound beverage:

[0086] 1. Purple corn grains: choose 200 grams of dry grains with good maturity, no pests and mildew, and it is better if they can be soaked for 3-4 hours before processing;

[0087] 2. By-products of purple corn (bracts, leaf sheaths, cobs, filaments, taken at random): 200 grams of dry raw materials without mildew and disease are selected and crushed into 5cm 2 About size;

[0088] 3. Cleaning: Clean the purple corn grains and purple corn by-products to remove dust and impurities and mix them;

[0089] 4. Enzyme treatment and acylation: add about 1000 grams of sof...

Embodiment 2

[0099] Raw material formula:

[0100] Purple corn kernels 200g

[0101] Purple corn by-product 200g

[0102] 100g vegetable juice

[0103] Spices 7g

[0104] Brown sugar 100g

[0105] Stabilizer 10g

[0106] Acidulant 3 grams

[0107] 2000g water for soft drinks

[0108] Enzyme preparation 4 grams

[0109] Acylating agent 3 grams

[0110] The production process of solid purple corn compound beverage:

[0111] 1. Purple corn grains: choose 200 grams of dry grains with good maturity, no pests and mildew, and it is better if they can be soaked for 3-4 hours before processing;

[0112] 2. Purple corn by-products (bracts, leaf sheaths, cobs, filaments, etc., selected at random): 200 grams of raw materials without mildew and disease are selected and crushed into 5cm 2 About size;

[0113] 3. Cleaning: Clean the purple corn grains and purple corn by-products to remove dust and impurities and mix them;

[0114] 4. Enzyme treatment and acylation: Add about 1000 grams of sof...

Embodiment 3

[0125] Raw material formula:

[0126] Purple corn kernels 200g

[0127] Purple corn by-product 400g

[0128] Goji berry juice 200g

[0129] 18g compound spices

[0130] Stabilizer 12g

[0131] Acidifier 5 grams

[0132] 120g brown sugar

[0133] 3000 grams of water

[0134] Enzyme preparation 6 grams

[0135] Acylating agent 5 grams

[0136] Production process of liquid purple corn compound beverage:

[0137] 1. Extraction of active ingredients of purple corn by-products:

[0138]The by-products of purple corn (bracts, leaf sheaths, cobs, filaments, etc., taken at random) are selected from 400 grams of raw materials without mildew and disease, and crushed into 5cm 2 Size or so. Soak the crushed raw materials in about 1000ml of water, heat to 50-55°C, add 4 grams of compound enzyme preparation (cellulase and hemicellulase, the mass ratio of the two is 1:1), and add 3 grams of acetic acid at the same time carry out acylation. After heating for 30 minutes, heat up to...

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PUM

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Abstract

The invention provides a purple corn beverage and a preparation method thereof. The major raw materials of the beverage are purple corn seeds and purple corn byproducts, fruit and vegetable pulp and flavorings are added to the beverage, and the beverage is treated by enzymolysis and acylation, so that cyanidin in the raw material purple corn is effectively extracted and stably stored in the beverage, thereby obtaining a purple corn beverage with rich cyanidin and unique taste.The scheme of the invention realizes the overall utilization of the purple corn plants; the cyanidin provides the function of health care, and the fruits, vegetables and flavorings not only feature the unique mouthfeel, but also boast various nutrient contents; and thus, the purple corn beverage is a novel health care beverage.

Description

technical field [0001] The invention provides a purple corn drink with health care effect and unique flavor and a preparation method thereof, belonging to the field of food and drink. Background technique [0002] Corn is one of the three major crops. Purple corn (Zea Mays L.) is a variety of corn cultivars. Flavor, rich nutrition, good palatability and other characteristics. Due to the higher content of anthocyanins, purple corn kernels also present a unique purple-black color, and their nutritional value is also higher than that of ordinary corn. According to the measurement, the protein, fat, crude fiber and mineral elements iron, potassium, manganese, copper and zinc contained in purple corn are higher than those of ordinary yellow corn, 14 of the 17 amino acids contained are higher than ordinary corn, and the trace element selenium The content of purple corn is 3-8.5 times that of ordinary corn. In addition, purple corn also contains vitamins B1, B2, B6 and niacin, pa...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 马越赵晓燕张超
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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