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Method for producing corn juice beverage

A production method and technology of corn juice, which is applied in the field of beverage processing, can solve the problems of rare beverage products, affect the market scope of corn juice beverage products, reduce the absorption and utilization effect of corn juice beverages, etc., and achieve the effect of preventing constipation and regulating the intestinal tract

Inactive Publication Date: 2006-02-08
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned method and process have also obtained corn juice beverage products, because the corn juice after beating contains substances such as starch with a large molecular weight, the corn juice beverage products obtained through operations such as allotment and sterilization still contain a large amount of starch components, which greatly reduces The absorption and utilization effect of corn juice beverage has been affected, and the market scope of corn juice beverage products has been affected
[0004] Beverage products developed from corn are still rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The concrete operation requirement of the inventive method is as follows:

[0026] (1) buy 100 kilograms of commercially available corn dregs;

[0027] (2) Water-soluble homogeneity: corn dregs are added in the stainless steel cylinder, and 5 parts by weight of production water are added, soaked for 10 hours, then the corn flour mixture is passed through the colloid mill, and the operating conditions of the colloid mill are: adjust the colloid mill stator and rotor The gap is 0.5 micron, and the shearing force is used for processing, and the flow rate of the colloid mill is 0.4 tons / hour.

[0028] (3) Heating: transfer the cornflour mixture treated by the colloid mill to a stainless steel enzymolysis tank and heat up to 98° C., and turn on the agitator during the heating process.

[0029] (4) Enzymatic hydrolysis: adjust the pH to about 5.5, add 500 g of α-amylase (Liquozyme, purchased from Novozymes Enzyme Preparation Company), keep it warm for 50 minutes, and keep st...

Embodiment 2

[0037] The concrete operation requirement of the inventive method is as follows:

[0038] (1) buy 100 kilograms of commercially available corn dregs;

[0039] (2) Water-soluble homogeneity: corn slag is added in the stainless steel cylinder, and 6 parts of weight of production water are added, soaked for 10 hours, and then the corn flour mixture is passed through the colloid mill, and the operating conditions of the colloid mill are: adjust the colloid mill stator and rotor The gap is 1 micron, and the shear force is used for processing, and the flow rate of the colloid mill is 0.1 to 1 ton / hour.

[0040] (3) Heating: transfer the cornflour mixture treated by the colloid mill to a stainless steel enzymolysis tank and heat up to 98° C., and turn on the agitator during the heating process.

[0041] (4) Enzymolysis: raise the temperature to 98° C., adjust the pH to about 5.5, add 600 g of α-amylase (Liquozyme, purchased from Novozymes Enzyme Preparation Company) and keep warm fo...

Embodiment 3

[0049] The concrete operation requirement of the inventive method is as follows:

[0050](1) buy 100 kilograms of commercially available corn dregs;

[0051] (2) Water-soluble homogeneity: corn slag is added in the stainless steel cylinder, and 6 parts of weight of production water are added, soaked for 10 hours, and then the corn flour mixture is passed through the colloid mill, and the operating conditions of the colloid mill are: adjust the colloid mill stator and rotor The gap is 0.5 micron, and the shearing force is used for processing, and the flow rate of the colloid mill is 0.4 tons / hour.

[0052] (3) Heating: transfer the cornflour mixture treated by the colloid mill to a stainless steel enzymolysis tank and heat up to 65° C., and turn on the agitator during the heating process.

[0053] (4) Enzymatic hydrolysis: raise the temperature to 65°C, adjust the pH to about 6, add 300g of Xiangyu brand BF-7658α-amylase, keep it warm for 80 minutes, and keep stirring during t...

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PUM

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Abstract

The invention provides a process for preparing corn juice beverage, which comprises charging 4-8 times of water into maize slag or maize flour, steeping and processing with a colloid grinder, elevating the temperature of the water solution of maize to 65-98 deg C, charging diastatic enzyme, hydrolyzing at this temperature, filtering to obtain maize clean extract, charging food additives and passing through a homogenizer, finally loading and sterilizing.

Description

technical field [0001] The invention belongs to the field of beverage processing, in particular to a production method of a corn juice beverage product. technical background [0002] The nutritional content of corn is relatively comprehensive, containing about 72% of carbohydrates, about 8.5% of protein, about 4.3% of fat, and contains a variety of vitamins, as well as carotene, niacin, sitosterol, lecithin, lysine and A lot of calcium, phosphorus, iron and other mineral elements and dietary fiber. At the same time, corn has the effects of anti-cardiovascular sclerosis, lowering blood pressure, strengthening the brain and delaying human aging, and also has anti-cancer effects. [0003] The patent application numbers are 941154750, 961101652, and 2003101051905 patent specifications for inventions respectively disclosing the processing technology of three kinds of corn beverages. Article, Fu Hong et al. published the article "Development of Corn Juice Beverage" in the first ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/10A23L2/84A23L7/10
Inventor 蔡永峰岳国海张贵林李绩程池黄宇彤
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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