CN105595185A - Method for preparing corn syrup - Google Patents
Method for preparing corn syrup Download PDFInfo
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- CN105595185A CN105595185A CN201510944575.3A CN201510944575A CN105595185A CN 105595185 A CN105595185 A CN 105595185A CN 201510944575 A CN201510944575 A CN 201510944575A CN 105595185 A CN105595185 A CN 105595185A
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- steep liquor
- preparation
- corn steep
- corn
- enzymolysis
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- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000006188 syrup Substances 0.000 title abstract 5
- 235000020357 syrup Nutrition 0.000 title abstract 5
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- 238000010438 heat treatment Methods 0.000 claims abstract description 8
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- 238000002360 preparation method Methods 0.000 claims description 19
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- 108010024636 Glutathione Proteins 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
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- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 101100449517 Arabidopsis thaliana GRH1 gene Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 101100434479 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) AFB1 gene Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000006035 Tryptophane Substances 0.000 description 1
- HLXRWTJXGMHOFN-UHFFFAOYSA-N Verbenalin Natural products C12C(C)CC(=O)C2C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O HLXRWTJXGMHOFN-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 1
- 241000209149 Zea Species 0.000 description 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 1
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- 229930020125 aflatoxin-B1 Natural products 0.000 description 1
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 1
- FPQFYIAXQDXNOR-QDKLYSGJSA-N alpha-Zearalenol Chemical compound O=C1O[C@@H](C)CCC[C@H](O)CCC\C=C\C2=CC(O)=CC(O)=C21 FPQFYIAXQDXNOR-QDKLYSGJSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
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- LINOMUASTDIRTM-QGRHZQQGSA-N deoxynivalenol Chemical compound C([C@@]12[C@@]3(C[C@@H](O)[C@H]1O[C@@H]1C=C(C([C@@H](O)[C@@]13CO)=O)C)C)O2 LINOMUASTDIRTM-QGRHZQQGSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 229960004232 linoleic acid Drugs 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- LINOMUASTDIRTM-UHFFFAOYSA-N vomitoxin hydrate Natural products OCC12C(O)C(=O)C(C)=CC1OC1C(O)CC2(C)C11CO1 LINOMUASTDIRTM-UHFFFAOYSA-N 0.000 description 1
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- 235000010930 zeaxanthin Nutrition 0.000 description 1
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- 229940043269 zeaxanthin Drugs 0.000 description 1
- 229960002300 zeranol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention belongs to the technical field of processing of agricultural products, and in particular relates to a method for preparing corn syrup, and concrete steps are as follows: corn raw material pretreatment-cold breaking-heating gelatinization-enzymolysis-beating-homogenizing sterilization. According to the method for preparing the corn syrup, corn is in advance treated by combination of germination and enzymolysis, the prepared corn syrup is fully nutritious, soluble protein content is increased by 2-3 times, digestion and absorption rate is high, taste is delicate, shelf life is long, stability is good, and the corn syrup is easy to store and transport.
Description
Technical field
The invention belongs to technical field of agricultural product process, be specifically related to a kind of preparation method of corn steep liquor.
Background technology
Corn is grass family Zea annual herb plant; Fresh corn contains abundant nutriment, such as protein,Calcium, glutathione, cellulose, magnesium, selenium etc. Lecithin, linoleic acid and vitamin E contained in corn are collaborative, can prevent coronary diseaseThe old sufferers such as disease, cell ageing, vascular sclerosis and cerebral functional deterioration; Contained lutern, that zeaxanthin can resist eyes is oldChange, prevent old ARM, energy Stimulation of The Brain cell, strengthens memory simultaneously; Contained glutathione and selenium are collaborative, generate paddyThe sweet peptide oxidizing ferment of light, has the function of renewing one's youth, delaying senility; The contained nutriment of maize point has the human body of enhancing newly oldMetabolism, adjustment nervous function, and make skin delicacy smooth, suppress, delay wrinkle and produce. So corn is desirable dietotherapyHealth products. But the storage period of fresh corn is shorter, in order to extend storage life majority, corn is dried to storage, its nutritional labeling is beaten greatlyDiscount. In existing corn steep liquor preparation process, will after corn peeling, directly pull an oar, absorption rate is lower, and maize peelIn contain high fiber, starch and protein, caused the waste of resource.
Summary of the invention
The problem existing for prior art, the invention provides the preparation of the corn steep liquor of a kind of corn after germination treatmentMethod, the method has farthest been preserved corn nourishment value, extends storage life.
The technical scheme that the present invention adopted is to achieve these goals:
The preparation method who the invention provides a kind of corn steep liquor, comprises the steps:
(1) pretreatment of raw material: choosing fresh corn grain, add corydalis tuber extract, soak 2h, is 25-28 in temperature after pulling outDEG C, humidity is to germinate under 80-85% condition, in the time that bud length is 0.5-1mm, clear water rinses;
(2) cold fragmentation: germination iblet is added to the water fragmentation of 20 DEG C of temperature <, obtain thick corn steep liquor;
(3) heating gelatinization: thick corn steep liquor is heated to 80-90 DEG C, and is delivered to slaking tank insulation storage 30-60min and makes pasteChange;
(4) enzymolysis: after gelatinization, thick corn steep liquor is cooled to 50-55 DEG C, adds 10-80ppm beta amylase, insulation enzymolysis;
(5) making beating: by thick corn steep liquor making beating after enzymolysis, cross 1.5mm sieve, then pull an oar for the second time, cross 0.8mm sieve, obtain carefullyCorn steep liquor;
(6) homogeneous sterilizing: thin corn steep liquor is used to homogenizer homogeneous, filling and get final product after sterilizing.
Further, described corydalis tuber extract adopts following methods to be prepared from:
(1) 8 parts of corydalis tubers are added to 50 parts of water, 25min is boiled in heating, is cooled to 38 DEG C after filtration, obtains filtrate;
(2) 0.8 part of ascorbyl palmitate is dissolved in ethanol, then adds in above-mentioned filtrate, stir.
Further, described ethanol is 4.5mL/g with the liquid ratio of ascorbyl palmitate.
Further, in corn steep liquor preparation process (2), the addition of described water is 1-2 times of germination iblet weight.
Further, the time of described enzymolysis is 30-60min.
Further, the pressure of described homogenizer homogeneous is 45MPa.
Further, described sterilizing for to be incubated 30-120s at temperature 110-120 DEG C.
The present invention is first creationary carries out germination treatment by iblet while preparing corn steep liquor, although corn nutritive valueHeight, but protein quality is not good enough, human body is low to its digestibility, and amino acid imbalance in corn, and lysine, tryptophan containAmount is obviously not enough, and after germination treatment, its lysine and tryptophane can obviously improve, protein digestibility, water-solubleProperty cellulose and calcium content are improved, after germination treatment, and corn epidermis expansion attenuation, corn steep liquor viscosity prepared by the later stage is fallenLow, improve its energy density. Corn soaks through corydalis tuber extract in advance, the collaborative ascorbic acid of fumaric acid wherein containingPalmitate, can suppress the generation of mould in corn germination process, thereby improve the quality of products.
Advantage of the present invention is:
(1) the present invention is germinateed corn and enzymolysis Combined Treatment in advance, the corn steep liquor comprehensive nutrition of preparation, soluble proteinContent has improved 2-3 doubly, and digestibility is high, delicate mouthfeel;
(2) storage life limit for length, good stability, is easy to store and transport.
Detailed description of the invention
Below by embodiment, the present invention will be further elaborated, should be understood that, following explanation be only forExplain the present invention, its content is not limited.
Embodiment 1
A preparation method for corn steep liquor, comprises the steps:
(1) pretreatment of raw material: choose fresh corn grain, add corydalis tuber extract, extract did not have iblet, soaks2h, is 25-28 DEG C in temperature after pulling out, and humidity is to germinate under 80-85% condition, in the time that bud length is 0.5-1mm, and clear water punchingWash;
Described corydalis tuber extract adopts following methods to be prepared from: 8 parts of corydalis tubers are added to 50 parts of water, and 25min is boiled in heating,After filtration, be cooled to 38 DEG C, obtain filtrate; 0.8 part of ascorbyl palmitate is dissolved in ethanol according to solid-liquid ratio 1g:4.5mL,Then add in above-mentioned filtrate, stir;
(2) cold fragmentation: germination iblet is added to account for its temperature of heavy 1 times be the water fragmentation of 15 DEG C, obtain thick corn steep liquor;
(3) heating gelatinization: thick corn steep liquor is heated to 90 DEG C, and is delivered to slaking tank insulation storage 45min and makes paste;
(4) enzymolysis: after gelatinization, thick corn steep liquor is cooled to 52 DEG C, adds 80ppm beta amylase, insulation enzymolysis 60min;
(5) making beating: by thick corn steep liquor making beating after enzymolysis, cross 1.5mm sieve, then pull an oar for the second time, cross 0.8mm sieve, obtain carefullyCorn steep liquor;
(6) homogeneous sterilizing: it is homogeneous 8min under 45MPa at pressure that thin corn steep liquor is used to homogenizer, is then 110 DEG C in temperatureLower insulated sterilizing 120s, filling and get final product.
Embodiment 2
A preparation method for corn steep liquor, comprises the steps:
(1) pretreatment of raw material: choose fresh corn grain, add corydalis tuber extract (preparation method is with embodiment 1), soak 2h,After pulling out, be 25-28 DEG C in temperature, humidity is to germinate under 80-85% condition, and in the time that bud length is 0.5-1mm, clear water rinses;
(2) cold fragmentation: germination iblet is added to account for its temperature of heavy 2 times be the water fragmentation of 5 DEG C, obtain thick corn steep liquor;
(3) heating gelatinization: thick corn steep liquor is heated to 85 DEG C, and is delivered to slaking tank insulation storage 60min and makes paste;
(4) enzymolysis: after gelatinization, thick corn steep liquor is cooled to 55 DEG C, adds 55ppm beta amylase, insulation enzymolysis 50min;
(5) making beating: by thick corn steep liquor making beating after enzymolysis, cross 1.5mm sieve, then pull an oar for the second time, cross 0.8mm sieve, obtain carefullyCorn steep liquor;
(6) homogeneous sterilizing: it is homogeneous 8min under 45MPa at pressure that thin corn steep liquor is used to homogenizer, is then 120 DEG C in temperatureLower insulated sterilizing 30s, filling and get final product.
Comparative example 1
A preparation method for corn steep liquor, the method is basic identical with embodiment 1, and difference is, in step (1), cornIn germination process, soak without corydalis tuber extract, directly germinate, subsequent step (2)-(6) are with embodiment 1.
Comparative example 2
A preparation method for corn steep liquor, corn, without germination, is directly pulled an oar, and other steps are with embodiment 1.
Effect test
1. the corn steep liquor of being prepared by embodiment 1-2 and comparative example 2 to nicotinic acid, corn riboflavin, lysine, soluble protein,Ascorbic acid, mould carry out composition detection, and concrete outcome is in table 1.
Table 1
2. AFB1, zeranol and vomitoxin in the corn steep liquor of being prepared by embodiment 1 and comparative example 1 are at 1dAnd 20d detects, under room temperature, to preserve, concrete outcome is in table 2.
Table 2
3. the corn steep liquor of being prepared by embodiment 1-2 and comparative example 2 carries out sensory evaluation, evaluation field mainly comprise mouthfeel, smell,Color and luster, outward appearance, evaluated by 10 sensory evaluation persons through professional training.
Evaluation criterion is as follows:
Mouthfeel: 30 points; Delicate mouthfeel, modest viscosity, 25-30 divides; Generally, 18-24.9 divides; Coarse mouthfeel, the excessive or mistake of viscosityLittle, below 17.9 points;
Smell: 30 points; Smell is fragrant and sweet, and corn taste is dense, and 25-30 divides; Generally, 18-24.9 divides; Light or the British plain spirits of smell, 17.9 pointsBelow;
Color and luster: 20 points; Naturally orange-yellow, glossy, 15-20 divides; Generally, 8-14.9 divides; Color and luster is dark, below 7.9 points;
Outward appearance: 20 points; Corn steep liquor is even, exquisiteness, and 15-20 divides; Generally, 8-14.9 divides; Slurry flocculation, precipitation, below 7.9 points;
Concrete evaluation result is in table 3.
Table 3
Above-described embodiment is preferably embodiment of the present invention, but embodiments of the present invention are not subject to the restriction of embodiment, itsIt is any does not deviate from change, modification, the combination made under Spirit Essence of the present invention and principle, substitute, simplify and all should be equivalenceSubstitute mode, within being included in protection scope of the present invention.
Claims (7)
1. a preparation method for corn steep liquor, is characterized in that, comprises the steps:
(1) pretreatment of raw material: choosing fresh corn grain, add corydalis tuber extract, soak 2h, is 25-28 in temperature after pulling outDEG C, humidity is to germinate under 80-85% condition, in the time that bud length is 0.5-1mm, clear water rinses;
(2) cold fragmentation: germination iblet is added to the water fragmentation of 20 DEG C of temperature <, obtain thick corn steep liquor;
(3) heating gelatinization: thick corn steep liquor is heated to 80-90 DEG C, and is delivered to slaking tank insulation storage 30-60min and makes pasteChange;
(4) enzymolysis: after gelatinization, thick corn steep liquor is cooled to 50-55 DEG C, adds 10-80ppm beta amylase, insulation enzymolysis;
(5) making beating: by thick corn steep liquor making beating after enzymolysis, cross 1.5mm sieve, then pull an oar for the second time, cross 0.8mm sieve, obtain carefullyCorn steep liquor;
(6) homogeneous sterilizing: thin corn steep liquor is used to homogenizer homogeneous, filling and get final product after sterilizing.
2. preparation method according to claim 1, is characterized in that, described corydalis tuber extract adopts following methods preparationForm:
(1) 8 parts of corydalis tubers are added to 50 parts of water, 25min is boiled in heating, is cooled to 38 DEG C after filtration, obtains filtrate;
(2) 0.8 part of ascorbyl palmitate is dissolved in ethanol, then adds in above-mentioned filtrate, stir.
3. preparation method according to claim 2, is characterized in that, described ethanol is with the liquid material of ascorbyl palmitateThan being 4.5mL/g.
4. preparation method according to claim 1, is characterized in that, in step (2), the addition of described water is beautiful for germinateingThe 1-2 of grain of rice weight doubly.
5. preparation method according to claim 1, is characterized in that, the time of described enzymolysis is 30-60min.
6. preparation method according to claim 1, is characterized in that, the pressure of described homogenizer homogeneous is 45MPa.
7. preparation method according to claim 1, is characterized in that, described sterilizing is insulation at temperature 110-120 DEG C30-120s。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736208A (en) * | 2005-08-24 | 2006-02-22 | 杜成杰 | Nutritious high flour of germinant maize |
| CN103202510A (en) * | 2013-04-15 | 2013-07-17 | 吉林农业科技学院 | Production technology of corn lactic acid fermentation drink |
| CN104921213A (en) * | 2015-02-27 | 2015-09-23 | 福建碧山食品有限公司 | Healthy beverage type corn paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736208A (en) * | 2005-08-24 | 2006-02-22 | 杜成杰 | Nutritious high flour of germinant maize |
| CN103202510A (en) * | 2013-04-15 | 2013-07-17 | 吉林农业科技学院 | Production technology of corn lactic acid fermentation drink |
| CN104921213A (en) * | 2015-02-27 | 2015-09-23 | 福建碧山食品有限公司 | Healthy beverage type corn paste and preparation method thereof |
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Application publication date: 20160525 |