Healthy beverage type corn paste and preparation method thereof
A corn and beverage technology, applied in the field of food processing, can solve the problems of precipitation and stratification, less corn content, and low nutritional value, and achieve the effects of easy digestion and absorption, prevention of oxidative browning, and high nutritional value.
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[0021] In order to facilitate the understanding of those skilled in the art, the present invention will be further described in detail through the following examples, but the present invention is not limited thereto.
[0022] A healthy beverage type corn puree, the specific processing steps of its preparation method are as follows:
[0023] (1) Selection of raw materials: choose sweet corn with a maturity of about 80%, plump and tender grains, light yellow or milky white, non-shrinking tissue, and no moth-eaten and mildew. Sweet corn has high nutritional value and is rich in water-soluble polysaccharides and vitamins. A. Vitamin C, fat and protein, less high polymers such as starch and insoluble crude fiber, good palatability;
[0024] (2) Pretreatment: remove impurities from corn, threshing, and blanching in hot water at 100°C for 3 minutes. After blanching raw materials, various enzymes in sweet corn will be inactivated to prevent browning of the product;
[0025] (3) Refin...
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