Method for production of Buckwheat-corn milk beverage

A production method and technology for milk beverages, applied in the fields of application, food preparation, food science, etc., can solve the problem of no retrieval, and achieve the effect of easy handling, solving the problem of aging and regeneration, and improving the protein content

Inactive Publication Date: 2006-02-22
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People are deepening the development of buckwheat food, and a variety of buckwheat-containing foods have been developed at present, but until now the inventor has not found a technology that is superior to the present invention and uses buckwheat and corn as raw materials to prepare milk beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]Using dry corn as raw material, after removing impurities, deteriorated and underfilled particles, rinse with water, and then soak in water. After the corn particles are fully soaked and swollen, they are refined (beating), and the slurry is subjected to coarse filtration to remove coarse slag to obtain a slurry. Put it into a liquefier with a stirring paddle, add buckwheat flour and 1.0% starch liquefaction enzyme by weight of the slurry, and heat the slurry to boiling under normal pressure and stir. Boil for 1 to 2 hours in a boiling state, the starch in the slurry is hydrolyzed into dextrin and low-molecular-weight saccharides, and the viscosity decreases and is liquefied. Then stop heating. When the temperature of the slurry is lowered to about 55°C, add citric acid to adjust the pH to 4.5, add 0.5% starch saccharification enzyme by weight of the slurry, and stir, and after stirring evenly, let it stand at this temperature for 1 hour to keep the slurry starch in sac...

Embodiment 2

[0032] The tender sweet corn with a moisture content of about 70% in the milk-maturing stage is used as the raw material to be threshed first, and then the corn slurry is prepared by removing impurities, cleaning, soaking, beating, filtering, and mixing into the refined buckwheat flour. Put it into a liquefier with a stirring paddle, add starch liquefaction enzyme equivalent to 0.5% of the weight of the slurry, and heat the slurry to boiling under normal pressure and stir. Boil for 1 hour in a boiling state, the starch in the slurry is hydrolyzed, that is, liquefied. After the liquefied slurry is cooled, it is finely filtered to remove the unliquefied crude fiber starch and filter residue with large particles. The filtrate is sent to a mixing tank designed with a stirring paddle, and seasoning is performed by adding mixing ingredients. The technical procedures and process conditions such as quality and flavor allocation, homogenization, canning and sterilization are the same ...

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PUM

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Abstract

Technologically, the present invention utilizes biological enzyme to liquefy and saccharify starch in buckwheat and corn material and homogenizes in a ultrahigh pressure nano level homogenizer so as to reserve the diet fiber, flavone, protein and other nutrient components in buckwheat and corn while avoiding starch aging, deposition, layering and other problems. By means of adding milk material, bifidobacterium proliferating factor, fruit acid and other fixings, the buckwheat-corn milk beverage has rich nutrients and certain disease preventing health functions. It has the fragrance of buckwheat, corn and milk, good source and sweet taste and may be drunk by all people all the year round.

Description

1. Technical field [0001] The present invention relates to the production technology of buckwheat corn milk beverage, and more particularly relates to a production technology of producing buckwheat corn milk beverage by adding other auxiliary materials with buckwheat corn slurry as base material. 2. Technical background [0002] Corn is rich in nutrients, and its ingredients include starch, protein, fat, phosphorus, and vitamin B. 2 And vitamin E ranks first in the whole grains. The vitamin E and linoleic acid contained in it can reduce the cholesterol of the human body and reduce the occurrence of arteriosclerosis. Its rich glutathione and cellulose can interact with various carcinogens in the human body. Combined, these carcinogens are excreted out of the body, so corn has certain anti-cancer and anti-cancer functions. However, for a long time, due to improper processing methods of corn food, the food made from corn has rough taste and poor taste, which greatly limits the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/10A23L2/04A23L7/10
Inventor 刘学文冉旭贾利蓉刘晓虎
Owner SICHUAN UNIV
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