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Frozen sweet corn drink and preparation method thereof

A technology of sweet corn and sweet corn kernels, applied in the direction of food science, etc., can solve the problem of excessive use of food additives, achieve the effects of attractive senses, shortening speed, and reducing production costs

Inactive Publication Date: 2017-03-22
DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that many food additives are used in existing corn beverages, the object of the present invention is to provide a frozen sweet corn beverage and its preparation method. There is no chemical food additive in the product formula, which improves the health care effect of corn beverages and has broad market prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In this example, the frozen sweet corn beverage is prepared from frozen sweet corn kernels, cellulase, high temperature resistant amylase, glucoamylase, protease, corn oil and water, wherein: the amount of cellulase added is 4% of the mass, the addition of high temperature resistant amylase is 3% of the mass of frozen sweet corn kernels, the addition of glucoamylase is 3% of the mass of frozen sweet corn kernels, and the addition of protease is 0.4% of the mass of frozen sweet corn kernels , the amount of corn oil added is 1% of the mass of frozen sweet corn kernels, and the mass ratio of frozen sweet corn kernels to water is 1:5.

[0020] The preparation method of the above-mentioned frozen sweet corn beverage includes the following processes: frozen corn kernels → grinding → enzymatic hydrolysis with cellulase → enzymatic hydrolysis with amylase → enzymatic hydrolysis with glucoamylase and protease → filtration → blending → homogenization → sterilization → filling, Th...

Embodiment 2

[0028] The difference between this embodiment and Example 1 is that the addition of cellulase is 3% of the quality of frozen sweet corn kernels, the addition of amylase is 2% of the quality of frozen sweet corn kernels, and the addition of glucoamylase is 3% of the frozen sweet corn kernels. 2% of the mass of corn kernels, the amount of protease added is 0.3% of the mass of frozen sweet corn kernels, the amount of corn oil added is 1.5% of the mass of frozen sweet corn kernels, and the mass ratio of frozen sweet corn kernels to water is 1:6.

Embodiment 3

[0030] The difference between this embodiment and Example 1 is that the addition of cellulase is 5% of the quality of frozen sweet corn kernels, the addition of amylase is 4% of the quality of frozen sweet corn kernels, and the addition of glucoamylase is 5% of the quality of frozen sweet corn kernels. 4% of the mass of corn kernels, the amount of protease added is 0.5% of the mass of frozen sweet corn kernels, the amount of corn oil added is 2% of the mass of frozen sweet corn kernels, and the mass ratio of frozen sweet corn kernels to water is 1:4.

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Abstract

The invention discloses frozen sweet corn drink and a preparation method thereof. The frozen sweet corn drink is prepared from the following materials of frozen sweet corn kernels, cellulase, amylase, glucoamylase, protease, corn oil and water. The preparation method comprises the following steps of corn kernel freezing, grinding, cellulose enzymolysis, amylase enzymolysis glucoamylase enzymolysis and protease enzymolysis, filtering, allocating, homogenizing, sterilizing and filling. According to the frozen sweet corn drink and the preparation method thereof, the bioengineering high and new technology is adopted, part improvement is conducted in the cellulase engineering technique, the process that millet is changed into liquid from solid can be completed in a few hours, the liquidation speed is shortened, energy consumption is reduced, and production cost is reduced; obtained products kept nutrients of corn, and small molecular nutrient substance is more suitable for human bodies to absorb; and the flavor of sweet corn is remarkable, the appearance is attractive, nutrient elements of the sweet corn are utilized maximally, meanwhile, unsaturated fatty acid of the corn is supplemented, seed coats of the corn are decomposed, and the raw material utilization ratio is increased.

Description

technical field [0001] The invention belongs to the technical field of frozen corn beverage processing, and relates to a frozen sweet corn beverage and a preparation method thereof. Background technique [0002] With the improvement of living standards, people's requirements for food are getting higher and higher, and they are especially fond of plant products that are rich in nutrition, convenient and affordable, and unique in flavor. Sweet corn is a fruit and vegetable food that meets this requirement. Sweet corn is a kind of unique corn. It is rich in protein, multivitamins, dietary fiber, carotene, linoleic acid and other nutrients. It concentrates the high-quality characteristics of fruits and grains. It is sweet, crisp and tender. It is a new food with both fruits and vegetables. . Frozen sweet corn grains have thick skins, sugar content of 14-20%, starch content of 18-20%, and protein content of more than 13%. Existing corn drink is in order to improve its mouthfee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/72A23L2/52
CPCA23L2/02A23L2/04A23L2/52A23L2/72
Inventor 董艳田媛张正海杨庆丽姬妍茹魏连会高媛刘淑霞
Owner DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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