Buckwheat-corn milk beverage and its production process

A production method and technology for milk beverages, applied in dairy products, food science, food preservation, etc., to solve the problem of aging and regeneration, comprehensive and balanced nutrition, and reduce blood lipids and cholesterol.

Inactive Publication Date: 2003-08-20
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. At present, a variety of buckwheat-containing foods have been developed, but there is no product that uses buckwheat and corn as a raw material to develop milk beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031]Use dry corn as raw material, remove impurities, deterioration and unfulfilled particles, wash it with water, and then soak it in water. After the corn particles are fully soaked and swollen, perform grinding (beating), and the slurry is coarsely filtered to remove coarse slag. Place in a liquefier with stirring paddles, 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. After boiling for 1 to 2 hours in a boiling state, the starch in the slurry is hydrolyzed into dextrin and low-molecular sugars, and the viscosity drops and is liquefied. Then turn off the heat. After the temperature of the slurry is reduced to about 55°C, add citric acid to adjust the pH to 4.5, add starch glucoamylase of 0.5% by weight of the slurry, and stir. After stirring evenly, keep it at this temperature for 1 hour to make the slurry starch saccharification. The saccharified slurry is discharged for fin...

Embodiment 2

[0033] The tender sweet corn with a moisture content of about 70% in the milk ripening stage is used as the raw material to thresh first, and then the corn slurry is prepared by removing impurities, washing, soaking, beating, and filtering, and mixed with finely ground buckwheat flour. Put into a liquefier with stirring paddles, add starch liquefaction enzyme equivalent to 0.5% by weight of the slurry, heat the slurry to boiling under normal pressure and stir. After boiling 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 unliquefied crude fiber starch and filter residues with large particles. The filtrate is sent to the blending tank designed with stirring paddles, and seasoned by adding blending materials. Process procedures and process conditions such as quality and flavor blending, homogenization, canning and sterilization are all the same as in Example 1, and a...

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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 invention relates to the production technology of buckwheat corn milk beverage, more specifically relates to a production technology of buckwheat corn milk beverage by adding other auxiliary materials with buckwheat corn slurry as the base material. 2. Technical Background [0002] Corn is rich in nutrition. The starch, protein, fat, phosphorus, vitamin B2 and vitamin E in its ingredients are all in the first place 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 combine with various carcinogens in the human body to promote the excretion of these carcinogens, 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 with corn as raw material has a rough taste and poor taste, which greatly limits the production of ...

Claims

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Application Information

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