CN103222656A - Waxy corn juice processing method - Google Patents
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- CN103222656A CN103222656A CN2013101620971A CN201310162097A CN103222656A CN 103222656 A CN103222656 A CN 103222656A CN 2013101620971 A CN2013101620971 A CN 2013101620971A CN 201310162097 A CN201310162097 A CN 201310162097A CN 103222656 A CN103222656 A CN 103222656A
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Abstract
A waxy corn juice processing method comprises the following concrete steps: a, removing impurity and crushing; b, carrying out atomizing spray; c, removing sulfur at high temperature; d, mixing dough to absorb water; e, puffing; f, modulating a paste; g, seasoning; h, taking a juice; i, diluting; j, carrying out a catalytic reaction; k, homogenizing; l, carrying out instant sterilization and killing enzyme; m, packaging; and n, sterilizing. As atomization and dough-mixing treatments are additionally added, moisture content of raw materials can be accurately controlled. The dough-mixing treatment can greatly reduce surface viscosity of the raw material; during the processes of puffing, colloid mill, stirring and homogenizing, a uniform liquid can be formed smoothly, and the product is not easy to adhere to a stator and a rotor. Failure rate of equipment is low. Phenomena such as adhesion, caking and the like will no longer happen. Selection range of the raw materials is wide. The raw materials have strong adaptability and are not limited by seasons. Stored corn grits or flour can be used for processing such that enterprises can carry out processing production normally throughout the year. In the meantime, carefully-chosen auxiliary materials are blended with the corn juice. The produced waxy corn juice has health-care effects of strengthening brains, refreshing, strengthening spleen and benefiting vital qi, heat clearing and detoxifying, expelling phlegm to arrest coughing and the like.
Description
Technical field
The present invention relates to a kind of technical field of agricultural product process, particularly a kind of processing method of waxy corn juice.
Background technology
Waxy corn originates from China, is commonly called as waxy corn, and it is a mutant that controlled by recessive gene, this gene is controlled the glucose residue Isosorbide-5-Nitrae and is connected, and promotes 1,6 connect, thereby stop the synthetic of amylose, form amylopectin and reach more than 98% in endosperm, and digestibility reaches more than 85%, exceed 16% than 69% of conventional corn, it is rich in the multiple nutritional components of needed by human body, and amino acid content is between conventional corn and high-lysine corn, and protein content is higher than 14.5%.The oil content of waxy corn embryo is also high, general higher than 4.37% of conventional corn average content, it is with distinctive sticky, soft, thin, gentle, fragrant characteristics, very popular for a long time, often practicality has and controls the effect that cholesterol rises, and the disease of artery sclerosis, coronary heart disease, miocardial infarction and blood circulation disorder is had to peculiar curative effect.The research of waxy corn is abroad carried out relatively early, and the U.S. has introduced waxy maize germplasm in the thirties in 20th century from China, and nineteen thirty-seven has been carried out the research of crossbreeded glutiuous maize, and nineteen forty-two has been bred as first crossbreeded glutiuous maize.Utilize waxy corn to develop the series of products such as waxy corn crushed grain, waxy corn can, the fresh-keeping rod of waxy corn, waxy corn nutrient breakfast.China starts from the end of the seventies to the research of waxy corn, after the eighties, waxy corn research is really developed, successively be bred as a collection of suitable new varieties of eating processing raw, as Kennian No.1, glutinous No. 1, glutinous No. 1, too glutinous No. 1, Shandong, glutinous No. 1 of Shan, Xin glutinous No. 1, No. 2 of reviving, ten thousand sticky No. 1, yellow early sticky and the five colours are glutinous, gold and silver is glutinous, black glutinous etc.And utilize these kinds to carry out the industrialization working research, obtained significant effect.Gansu Province's weather cools, and waxy corn is long breeding time, and day and night temperature is large, and light and product accumulation are many, and the waxy corn quality of production is better than other areas.But Gansu Province's waxy corn process technology level falls behind, at present only in eating the primary stage of bright rod and processing waxy corn crushed grain, the waxy corn flour of 30% left and right that can produce in waxy corn crushed grain roughing process, the particle of waxy corn flour is tiny, density is large, and gas permeability is poor, easily heating, store very inconvenience, often cause the loss of going mouldy, not only waste grain, increase operation cost of enterprises, also affected the sound development of high quality agricultural products waxy corn industry.
Some waxy corn process technologies of current domestic appearance, be only applicable to bright rod processing, and in bright excellent seed, water content generally all is greater than 30%, by the bright rod process of squeezing the juice, not there will be the waxy corn phenomenon that bonds.Because the excellent Time To Market of aquatic foods is too concentrated, seasonal imbalance between supply and demand is outstanding, causes a lot of Maize Production processing enterprise production some months that only goes into operation in the whole year, and the most of the time stops production, and is unfavorable for enterprise development.If while using prior art to carry out deep processing to waxy corn crushed grain or flour, find the waxy corn crushed grain or the flour water content is low, viscosity is large, added and the phenomenons such as adhesion, caking often occurred man-hour, prior art almost can't be suitable for.For this reason, carry out the deep process technology research of waxy corn seed, to industry restructuring, increase economic efficiency, meet people's consumption demand, promote local economic development that the meaning of particular importance is arranged.
Summary of the invention
The object of the present invention is to provide a kind of safety and sanitation, unique flavor, comprehensive nutrition, production convenient, the waxy corn juice producing process that working (machining) efficiency is high.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of processing method of waxy corn juice is characterized in that concrete steps are as follows:
A, impurity elimination fragmentation
The impurity such as metallic pin and stone in ripe waxy corn seed are removed, then the polishing peeling, separating scrap leather and seed, screening after the seed after peeling is pulverized, be divided into thick slag and waxy corn flour;
B, atomizing spray
Waxy corn flour is processed through atomizing spray;
C, high temperature sulphur removal
Moisture waxy corn flour is toasted at 180-200 ℃ of baking oven;
D, the drinking water of treacle face are processed
Waxy corn flour after the high temperature sulphur removal is carried out to the drinking water of treacle face to be processed;
E, expanding treatment
The waxy corn flour that to process through the drinking water of treacle face is sent into bulking machine, expanding treatment 3 minutes, and the bulking machine outlet temperature is controlled at 180-190 ℃;
F, paste modulation
Waxy corn flour after expanded is crossed 300 mesh sieve screenings after sending in grinder and pulverizing, then mixes with the deionization pure water, and waxy corn flour and water are pressed the weight ratio furnishing pasty state of 1:3, soak and deposit in blend tank after 1-2 hour;
G, seasoning
In blend tank, add cheese, cider, walnut powder, succus liquiritiae mixing to mix well;
H, get juice
Pastel after seasoning is levigate through colloid mill, and sieve with 300 mesh sieves, centrifuging and taking juice in centrifuge, centrifugation rate 10kr/min;
I, dilution
Juice after centrifugal is added to pure water and be in harmonious proportion, the solids weight of controlling in mixing material is greater than 30%;
J, catalytic reaction
Deployed liquid is warmed to 98 ℃ in the high-temperature corrosion-resistance spigot, keeps 30-40 minute, add the a-amylase solution to carry out catalytic reaction;
K, homogeneous are processed
The liquid that cools to the 60-70 degree carries out the homogeneous processing under 40-45Mpa pressure with homogenizer;
L, the instantaneous sterilization enzyme that goes out
Liquid after homogeneous is sent in the ultra high temperature sterilization device, carried out the instantaneous sterilization enzyme that goes out and process, control 135 ℃ of sterilizer inlet temperatures, 88 ℃ of outlet temperatures, liquid stops 5 minutes in the superelevation sterilizer;
M, packing
Pop can, vial or plastic bottle filling for liquid after sterilising and enzyme inactivating
;
N, sterilization processing
Beverage after filling 10 seconds of sterilization in 121 ℃ of ultra high temperature sterilization devices
.
In described step b by waxy corn flour through atomizing spray, the moisture content of controlling waxy corn flour is 20%; The waxy corn flour that is 20% by moisture content in step c toasts 10-20 second at 180-200 ℃ of baking oven, impels the SO in waxy corn flour
2volatilization; In steps d by after the high temperature sulphur removal waxy corn flour moisture control in 15% left and right, waxy corn flour is carried out to treacle face drinking water and processes, treacle face time 30-40 minute.
Described step g adds cheese, cider, walnut powder, succus liquiritiae mixing to mix well in blend tank, and weight ratio is the pasty state corn flour: cheese: cider: walnut powder: succus liquiritiae=100:2:10:5:10.
In described step j, deployed liquid is warmed to 98 ℃ in the high-temperature corrosion-resistance spigot, keep 30-40 minute, the a-amylase solution that adds total liquid weight 0.3%-0.5%, a-amylase solution mass concentration is 0.3%-0.7%, reaction time is 20-50 minute, cools to 60-70 ℃ after reaction.
In described step a, the granular size of thick slag is 3mm-1mm, and thick slag is subdivided into three grades of large crushed grains, middle crushed grain, little crushed grain, and to be greater than 3mm and to be large crushed grain, 2-3mm be middle crushed grain, be less than 2mm is little crushed grain.
Waxy corn flour particle in described step a is by 120 mesh sieves.
characteristics of the present invention are:
1, the present invention has set up atomization and the processing of treacle face, can control accurately the water content of raw material, the treacle face is processed can reduce the raw material surface viscosity greatly, can form smoothly uniform liquid in expanded, colloid mill, stirring, homogenizing process, and be difficult for sticking on stator and rotor the low phenomenons such as adhesion, caking that no longer occur of equipment failure rate.The Application Range of raw material is extensive, strong adaptability, is not subject to the restriction of bright rod listing, can use hominy grits or the flour deposited to be processed, but make all normal process production enterprise's whole year.
2, include instantaneous sterilization, moment go out enzyme, filling rear sterilization processing in processing step of the present invention, no longer add any additive in drink, can preserve under normal temperature and never degenerate in 3-6 month, more safety and Health.Simultaneously, by instantaneous sterilization and moment the enzyme that goes out synchronize and carry out, reduce process flow and improved production efficiency, guaranteed again product quality.
3, select the auxiliary materials such as cheese, cider, walnut powder, succus liquiritiae and corn juice to be allocated, there is brain tonic, refresh oneself, invigorate the spleen and benefit qi, clearing heat and detoxicating, the health-care efficacies such as expelling phlegm and arresting coughing.Strong, the continuous sliding delicate fragrance of fruity, promoted the corn juice mouthfeel greatly; Nutrition is horn of plenty more, has kept the high characteristics of nutritive element content such as waxy corn vitamin, dietary fiber, calcium.In addition, by the diastatic catalytic action of a-, control the sugar content in drink, prevent human body Excessive Intake sugar, be applicable to most crowd's long-term drinking.
4, can carry out the classification processing to thick slag in step a of the present invention, thick slag is subdivided into to three grades of large crushed grains, middle crushed grain, little crushed grain, large crushed grain on a small quantity with rice mixing steamed rice, glittering and translucent, mouthfeel delicate fragrance, middle or small crushed grain can be used to cook gruel, also can by thick slag again refinement pulverize the processing for the waxy corn drink, product is more various, purposes is more extensive.
The specific embodiment
1, a kind of processing method of waxy corn juice is characterized in that concrete steps are as follows:
A, impurity elimination fragmentation
The impurity such as metallic pin and stone in ripe waxy corn seed are removed, then the polishing peeling, scrap leather and seed separated, screening after seed after peeling is pulverized, be divided into thick slag and waxy corn flour, the granular size of thick slag is 3mm-1mm, and the particle of waxy corn flour is by 120 mesh sieves;
B, atomizing spray
Waxy corn flour is processed through atomizing spray, and the moisture content of controlling waxy corn flour is 20%;
C, high temperature sulphur removal
The waxy corn flour that is 20% by moisture content toasts 10-20 second at 180-200 ℃ of baking oven, impels the SO in waxy corn flour
2volatilization;
D, the drinking water of treacle face are processed
By after the high temperature sulphur removal waxy corn flour moisture control in 15% left and right, waxy corn flour is carried out to treacle face drinking water and processes, treacle face time 30-40 minute;
E, expanding treatment
The waxy corn flour that to process through the drinking water of treacle face is sent into bulking machine, expanding treatment 3 minutes, and the bulking machine outlet temperature is controlled at 180-190 ℃;
F, paste modulation
Waxy corn flour after expanded is crossed 300 mesh sieve screenings after sending in grinder and pulverizing, then mixes with the deionization pure water, and waxy corn flour and water are pressed the weight ratio furnishing pasty state of 1:3, soak and deposit in blend tank after 1-2 hour;
G, seasoning
In blend tank, add cheese, cider, walnut powder, succus liquiritiae mixing to mix well, weight ratio is the pasty state corn flour: cheese: cider: walnut powder: succus liquiritiae=100:2:10:5:10;
H, get juice
Pastel after seasoning is levigate through colloid mill, and sieve with 300 mesh sieves, centrifuging and taking juice in centrifuge, centrifugation rate 10kr/min;
I, dilution
Juice after centrifugal is added to pure water and be in harmonious proportion, the solids weight of controlling in mixing material is greater than 30%;
J, catalytic reaction
Deployed liquid is warmed to 98 ℃ in the high-temperature corrosion-resistance spigot, keep 30-40 minute, add the a-amylase solution of total liquid weight 0.3%-0.5%, a-amylase solution mass concentration is 0.3%-0.7%, reaction time is 20-50 minute, cools to 60-70 ℃ after reaction.
K, homogeneous are processed
The liquid that cools to the 60-70 degree carries out the homogeneous processing under 40-45Mpa pressure with homogenizer;
L, the instantaneous sterilization enzyme that goes out
Liquid after homogeneous is sent in the ultra high temperature sterilization device, carried out the instantaneous sterilization enzyme that goes out and process, control 135 ℃ of sterilizer inlet temperatures, 88 ℃ of outlet temperatures, liquid stops 5 minutes in the superelevation sterilizer;
M, packing
Pop can, vial or plastic bottle filling for liquid after sterilising and enzyme inactivating
;
N, sterilization processing
Beverage after filling 10 seconds of sterilization in 121 ℃ of ultra high temperature sterilization devices
.
In addition, in step a, thick slag section is subdivided into three grades of large crushed grains, middle crushed grain, little crushed grain, and to be greater than 3mm and to be large crushed grain, 2-3mm be middle crushed grain, be less than 2mm is little crushed grain.Large crushed grain a small amount of with rice mixings steamed rice, glittering and translucent, mouthfeel delicate fragrance, middle or small crushed grain can be used to cook gruel, also can by thick slag again the refinement pulverizing be used for the processing of waxy corn drink, product is more various, purposes is more extensive.
The product process quality inspection of being processed into, protein content 4.15 grams in every 100 gram beverages, 86 milligrams of vitamin Cs, 101 milligrams of calcium, fatty 1.81 grams, belong to low-calorie beverages, and nutrient composition content is high, is easy to absorption of human body.
Claims (6)
1. the processing method of a waxy corn juice is characterized in that concrete steps are as follows:
A, impurity elimination fragmentation
The impurity such as metallic pin and stone in ripe waxy corn seed are removed, then the polishing peeling, separating scrap leather and seed, screening after the seed after peeling is pulverized, be divided into thick slag and waxy corn flour;
B, atomizing spray
Waxy corn flour is processed through atomizing spray;
C, high temperature sulphur removal
Moisture waxy corn flour is toasted at 180-200 ℃ of baking oven;
D, the drinking water of treacle face are processed
Waxy corn flour after the high temperature sulphur removal is carried out to the drinking water of treacle face to be processed;
E, expanding treatment
The waxy corn flour that to process through the drinking water of treacle face is sent into bulking machine, expanding treatment 3 minutes, and the bulking machine outlet temperature is controlled at 180-190 ℃;
F, paste modulation
Waxy corn flour after expanded is crossed 300 mesh sieve screenings after sending in grinder and pulverizing, then mixes with the deionization pure water, and waxy corn flour and water are pressed the weight ratio furnishing pasty state of 1:3, soak and deposit in blend tank after 1-2 hour;
G, seasoning
In blend tank, add cheese, cider, walnut powder, succus liquiritiae mixing to mix well;
H, get juice
Pastel after seasoning is levigate through colloid mill, and sieve with 300 mesh sieves, centrifuging and taking juice in centrifuge, centrifugation rate 10kr/min;
I, dilution
Juice after centrifugal is added to pure water and be in harmonious proportion, the solids weight of controlling in mixing material is greater than 30%;
J, catalytic reaction
Deployed liquid is warmed to 98 ℃ in the high-temperature corrosion-resistance spigot, keeps 30-40 minute, add the a-amylase solution to carry out catalytic reaction;
K, homogeneous are processed
The liquid that cools to the 60-70 degree carries out the homogeneous processing under 40-45Mpa pressure with homogenizer;
L, the instantaneous sterilization enzyme that goes out
Liquid after homogeneous is sent in the ultra high temperature sterilization device, carried out the instantaneous sterilization enzyme that goes out and process, control 135 ℃ of sterilizer inlet temperatures, 88 ℃ of outlet temperatures, liquid stops 5 minutes in the superelevation sterilizer;
M, packing
Pop can, vial or plastic bottle filling for liquid after sterilising and enzyme inactivating
;
N, sterilization processing
Beverage after filling 10 seconds of sterilization in 121 ℃ of ultra high temperature sterilization devices.
2. the processing method of a kind of waxy corn juice according to claim 1 is characterized in that: in described step b by waxy corn flour through atomizing spray, the moisture content of controlling waxy corn flour is 20%; The waxy corn flour that is 20% by moisture content in step c toasts 10-20 second at 180-200 ℃ of baking oven, impels the SO in waxy corn flour
2volatilization; In steps d by after the high temperature sulphur removal waxy corn flour moisture control in 15% left and right, waxy corn flour is carried out to treacle face drinking water and processes, treacle face time 30-40 minute.
3. the processing method of a kind of waxy corn juice according to claim 1 and 2, it is characterized in that: described step g adds cheese, cider, walnut powder, succus liquiritiae mixing to mix well in blend tank, and weight ratio is the pasty state corn flour: cheese: cider: walnut powder: succus liquiritiae=100:2:10:5:10.
4. the processing method of a kind of waxy corn juice according to claim 3, it is characterized in that: in described step j, deployed liquid is warmed to 98 ℃ in the high-temperature corrosion-resistance spigot, keep 30-40 minute, the a-amylase solution that adds total liquid weight 0.3%-0.5%, a-amylase solution mass concentration is 0.3%-0.7%, reaction time is 20-50 minute, cools to 60-70 ℃ after reaction.
5. the processing method of a kind of waxy corn juice according to claim 1, it is characterized in that: in described step a, the granular size of thick slag is 3mm-1mm, thick slag is subdivided into three grades of large crushed grains, middle crushed grain, little crushed grain, and to be greater than 3mm and to be large crushed grain, 2-3mm be middle crushed grain, be less than 2mm is little crushed grain.
6. the processing method of a kind of waxy corn juice according to claim 1 is characterized in that: the waxy corn flour particle in described step a is by 120 mesh sieves.
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|---|---|---|---|
| CN201310162097.1A CN103222656B (en) | 2013-05-06 | 2013-05-06 | Waxy corn juice processing method |
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| CN201310162097.1A CN103222656B (en) | 2013-05-06 | 2013-05-06 | Waxy corn juice processing method |
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| CN103222656B CN103222656B (en) | 2015-04-15 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60118294A (en) * | 1983-11-28 | 1985-06-25 | Showa Denko Kk | Treatment of corn-starch waste solution |
| JP2004242586A (en) * | 2003-02-14 | 2004-09-02 | Eifuji:Kk | Method for producing processed food, composite food thereof or juice |
| CN1860914A (en) * | 2006-06-19 | 2006-11-15 | 林长知 | Method for processing instant lender corn with fruit taste |
| CN1907145A (en) * | 2005-08-04 | 2007-02-07 | 温书太 | Manufacturing process for glutinous maize drink |
| CN1919018A (en) * | 2005-08-25 | 2007-02-28 | 温书太 | A method for preparing glutinous maize milk powder |
-
2013
- 2013-05-06 CN CN201310162097.1A patent/CN103222656B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60118294A (en) * | 1983-11-28 | 1985-06-25 | Showa Denko Kk | Treatment of corn-starch waste solution |
| JP2004242586A (en) * | 2003-02-14 | 2004-09-02 | Eifuji:Kk | Method for producing processed food, composite food thereof or juice |
| CN1907145A (en) * | 2005-08-04 | 2007-02-07 | 温书太 | Manufacturing process for glutinous maize drink |
| CN1919018A (en) * | 2005-08-25 | 2007-02-28 | 温书太 | A method for preparing glutinous maize milk powder |
| CN1860914A (en) * | 2006-06-19 | 2006-11-15 | 林长知 | Method for processing instant lender corn with fruit taste |
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