CN110973425A - Preparation method of fresh corn juice beverage - Google Patents
Preparation method of fresh corn juice beverage Download PDFInfo
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- CN110973425A CN110973425A CN201911275766.XA CN201911275766A CN110973425A CN 110973425 A CN110973425 A CN 110973425A CN 201911275766 A CN201911275766 A CN 201911275766A CN 110973425 A CN110973425 A CN 110973425A
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- 240000008042 Zea mays Species 0.000 title claims abstract description 84
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 84
- 235000005822 corn Nutrition 0.000 title claims abstract description 84
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 20
- 241000482268 Zea mays subsp. mays Species 0.000 claims abstract description 33
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- 238000004945 emulsification Methods 0.000 claims abstract description 16
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 3
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- 230000007480 spreading Effects 0.000 claims abstract description 3
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- 238000010793 Steam injection (oil industry) Methods 0.000 claims abstract 2
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 239000008223 sterile water Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 4
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- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
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- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000012371 Aseptic Filling Methods 0.000 claims 1
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- 235000016709 nutrition Nutrition 0.000 abstract description 14
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 241001248531 Euchloe <genus> Species 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
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- 238000012859 sterile filling Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
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- 238000003466 welding Methods 0.000 description 1
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Classifications
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- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
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- Wood Science & Technology (AREA)
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Abstract
The invention discloses a preparation method of a fresh-pressed corn juice beverage, which comprises the following steps of peeling corn husks, cutting into sections, threshing, winnowing and rinsing, uniformly spreading corn grains, conveying the corn grains into a steam room through a conveyor belt for steam injection for enzyme deactivation, rinsing with normal-temperature water for cooling after the enzyme deactivation, conveying the corn grains into a quick-freezing device for bagging, storing the corn grains into a cold room for storage, unfreezing, grinding, putting the unfrozen corn grains into purified water for grinding to obtain sweet corn primary pulp, performing enzymolysis and emulsification, slowly heating the obtained corn primary pulp to 45-80 ℃, adding α amylase of 5-10U/g of corn and baking soda of 2-20U/g, taking the sweet corn as a raw material without adding any food additive in the preparation process, taking the sweet corn as the raw material, taking a little white granulated sugar as an ingredient, having strong palatability, being suitable for people of all ages and having high nutritional and health-care values.
Description
Technical Field
The invention relates to the technical field of corn beverages, in particular to a preparation method of a fresh corn juice beverage.
Background
The sweet corn is one of crop varieties with the largest planting area in the world, has the advantages of three crops of grains, fruits and vegetables, is rich in nutrition, high in sugar content and good in palatability, is particularly rich in high-quality dietary fibers, water-soluble proteins and phenolic substances, also contains various trace mineral elements such as copper, iron, calcium, manganese, zinc, magnesium and selenium and vitamins B, BZ, C and E, and is an excellent raw material for being taken as a deeply-processed drink for being eaten together with rice or bread.
However, the sweet corn has strong growth seasonality, is planted in the area north of the Yangtze river, is planted in one season every year, can be planted in the area south of the Yangtze river for two seasons every year, is harvested, and has the advantages that the fresh buds of the sweet corn can breathe vigorously, the preservation period is very short, the economic value of the sweet corn is seriously influenced, the freshness and the nutrition of the sweet corn are kept, the raw materials can be stored and transported at low cost by colleagues, and the method is a key technical link for deeply processing the sweet corn beverage.
In the beverage market, the healthy beverage develops rapidly, and meanwhile, the nutrition and health care functions of the beverage are more and more valued by people. Corn is one of the important raw materials for preparing health drinks due to the abundant nutrition and the wide source of the raw materials. However, in the preparation process of the current corn juice beverage, the used packaging materials are five packaging modes, namely High Density Polyethylene (HDPE), iron can, glass bottle, PET environment-friendly bottle and tetra Pak. The corn juice beverage prepared by the method has the advantages that the filling mode of high-density polyethylene (HDPE), iron filling and glass bottle filling is a mode of filling firstly and then sterilizing at high pressure and high temperature, the application range is the widest with low cost, and the loss of taste and nutrition is serious due to the Maillard reaction. The filling of PET environment-friendly bottles and tetra Pak adopt the UHT instantaneous high-temperature sterilization and sterile cold filling technology, and the taste and nutrition are kept to the maximum extent.
Disclosure of Invention
The invention aims to provide a preparation method of a freshly squeezed corn juice beverage, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of a fresh corn juice beverage comprises the following steps:
preparing raw materials: peeling corn bracts, cutting into sections, threshing, winnowing and rinsing, uniformly spreading corn grains, conveying the corn bracts into a steam room through a conveyor belt, carrying out steam jet de-enzyming, carrying out shower rinsing with normal-temperature water after de-enzyming, cooling, conveying the corn bracts into quick-freezing equipment, bagging, and storing in a cold storage to finish raw material storage;
unfreezing: unfreezing the corn kernels stored in the refrigeration house;
grinding: putting the unfrozen corn seeds into purified water, and polishing to obtain sweet corn primary pulp;
performing enzymolysis and emulsification, namely slowly heating the obtained corn primary pulp to 45-80 ℃, adding α amylase of 5-10U/g corn and baking soda of 2-20U/g, and performing enzymolysis and emulsification preservation in a blending tank for 15-40 minutes;
blending: then, in a constant volume cylinder, adding white granulated sugar into the corn primary pulp subjected to enzymolysis and emulsification, and adding sterile water for constant volume;
homogenizing: homogenizing in corn steep liquor containing white sugar at 25-55 deg.C under 25-40 MPa.
As a further scheme of the invention: the steam spraying fixation delivered into the steam room through the conveyor belt specifically comprises the following steps:
the mixture is conveyed by a conveyor belt to a steam room and is sprayed with steam of 100-120 ℃ for enzyme deactivation for 10-15 minutes.
As a further scheme of the invention: the bagging after the quick-freezing equipment is specifically as follows:
quick-freezing at-40 deg.C to-45 deg.C, and bagging;
the quick-freezing equipment is quick-frozen by liquid nitrogen, and is quickly frozen to minus 40 ℃ within 10-30 seconds.
As a further scheme of the invention: the specific temperature for storing the raw materials in the refrigeration house to finish the storage is 18 ℃ below zero.
As a further scheme of the invention: carrying out UHT (ultra high temperature) instantaneous sterilization and sterile filling on the homogenized corn steep liquor to finish the preparation of a product;
the sterilization temperature of the UHT instantaneous sterilization is 121-139 ℃, and the sterilization time is 10-20 seconds.
As a further scheme of the invention: the specific steps for unfreezing the corn kernels stored in the refrigeration house are as follows:
the corn kernels stored in the refrigeration house are placed in a temperature range of 10-20 ℃ to be unfrozen for 30 minutes.
As a further scheme of the invention: the method is characterized in that the thawed corn grains are put into purified water, and the raw sweet corn pulp obtained after polishing is specifically as follows:
1, unfrozen corn kernels and purified water in percentage by weight; 4, blending, crushing and grinding for 1-2 times by using a colloid mill to obtain the sweet corn puree.
Compared with the prior art, the invention has the beneficial effects that:
1. the sweet corn beverage provided by the invention comprises a preparation process of sweet corn beverage raw materials, the preparation process is simple, the nutrition of corn is retained to the maximum extent by steam jet de-enzyming, and meanwhile, the industrial preparation cost of the raw materials is low and the efficiency is high by matching with a liquid nitrogen 10-30 seconds ultra-freezing preservation technology, so that the sweet corn beverage has a higher market economic value.
2. The sweet corn beverage provided by the invention adopts α amylase for enzymolysis and sodium bicarbonate for emulsification in the preparation process, so that the nutrition and flavor of corn are retained to the maximum extent.
3. The sweet corn beverage provided by the invention is not added with any food additive in the preparation process, the sweet corn is used as the raw material, a little white granulated sugar is used as an ingredient, the palatability is strong, the beverage is suitable for both the old and the young, and the beverage has higher nutritional and health-care values.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Step one, a raw material preparation link: fresh corn is purchased in the market, and is peeled, cut into sections, threshed, winnowed and rinsed, grains are uniformly spread, and the grains are sent into a steam room to be subjected to water removing for 10 minutes by using steam at 100 ℃. After deactivation of enzymes, the mixture is rinsed by normal temperature water, cooled, sent into a quick-freezing device to finish quick freezing at minus 40 ℃, packaged and stored in a freezer at minus 18 ℃ to finish raw material storage.
And step two, unfreezing: naturally unfreezing the quick-frozen sweet corn kernels obtained in the first step for 30 minutes at normal temperature.
Step three, grinding: and (3) mixing the corn kernels unfrozen in the second step with purified water according to the ratio of 1: 4, crushing and grinding for 1 time by using a colloid mill to obtain the sweet corn puree.
And step four, enzymolysis and emulsification, namely slowly heating the obtained sweet corn steep liquor to about 50 ℃ in a jacketed kettle, adding α amylase of 5U/g corn and baking soda of 10U/g, and carrying out enzymolysis and emulsification in a preparation tank for 30 minutes.
Step five, blending: and adding white granulated sugar with the weight ratio of 2 percent of the corn kernels into the constant volume cylinder, and adding sterile water according to the ratio to achieve constant volume.
Sixthly, homogenizing: homogenizing at about 30 deg.C under 25 MPa.
Seventhly, deactivating enzymes and filling: UHT instantaneous high temperature sterilization is carried out at the temperature of 121 ℃ for 10 seconds, and then the sterilized materials are filled by adopting an aseptic cold filling technology and using a PET environment-friendly bottle. The obtained commercial sterile fresh corn juice beverage has bright yellow color, mellow and normal taste and rich nutrition, and the quality guarantee period can reach 12 months at normal temperature.
Example 2
Step one, a raw material preparation link: fresh corn is purchased in the market, and is peeled, cut into sections, threshed, winnowed and rinsed, the seeds are uniformly spread, and the fresh corn is sent into a steam room to be sprayed with 120 ℃ steam for deactivation of enzymes for 10 minutes. After deactivation of enzymes, the mixture is rinsed by normal temperature water, cooled, sent into a quick-freezing device to finish quick freezing at minus 40 ℃, packaged and stored in a freezer at minus 18 ℃ to finish raw material storage.
And step two, unfreezing: naturally unfreezing the quick-frozen sweet corn kernels obtained in the first step for 30 minutes at normal temperature.
Step three, grinding: and (3) mixing the corn kernels unfrozen in the second step with purified water according to the ratio of 1: 5, crushing and grinding for 2 times by using a colloid mill to obtain the sweet corn puree.
And step four, enzymolysis and emulsification, namely slowly heating the obtained sweet corn steep liquor to about 60 ℃ in a jacketed kettle, adding α amylase of 10U/g corn and baking soda of 10U/g, and carrying out enzymolysis and emulsification in a preparation tank for 30 minutes.
Step five, blending: and adding white granulated sugar in a proportion of 3% of the weight of the corn kernels into the constant volume cylinder, and adding sterile water in a proportion to achieve constant volume.
Sixthly, homogenizing: the homogenization temperature is about 30 ℃, the first pressure is 40MPa, and the first pressure is 25 MPa.
Seventhly, deactivating enzymes and filling: UHT instantaneous high temperature sterilization is carried out at the temperature of 121 ℃ for 15 seconds, and then the sterilized materials are filled by adopting an aseptic cold filling technology and using a PET environment-friendly bottle. The obtained commercial sterile fresh corn juice beverage has bright yellow color, mellow and normal taste and rich nutrition, and the quality guarantee period can reach 12 months at normal temperature.
Compared with the embodiment 1, the embodiment 2 has higher sweetness and stronger mouthfeel and flavor.
Example 3
Step one, a raw material preparation link: fresh corn is purchased in the market, and is peeled, cut into sections, threshed, winnowed and rinsed, the seeds are uniformly spread, and the fresh corn is sent into a steam room to be sprayed with 120 ℃ steam for deactivation of enzymes for 15 minutes. After deactivation of enzymes, the mixture is rinsed by normal temperature water, cooled, sent into a quick-freezing device to finish quick freezing at minus 40 ℃, packaged and stored in a freezer at minus 18 ℃ to finish raw material storage.
And step two, unfreezing: naturally unfreezing the quick-frozen sweet corn kernels obtained in the first step for 30 minutes at normal temperature.
Step three, grinding: and (3) mixing the corn kernels unfrozen in the second step with purified water according to the ratio of 1: 4, crushing and grinding for 2 times by using a colloid mill to obtain the sweet corn puree.
And step four, enzymolysis and emulsification, namely slowly heating the obtained sweet corn steep liquor to about 60 ℃ in a jacketed kettle, adding α amylase of 10U/g corn and baking soda of 5U/g, and carrying out enzymolysis and emulsification in a preparation tank for 30 minutes.
Step five, blending: and adding white granulated sugar with the weight proportion of 3.5 percent of the corn kernels into the constant volume cylinder, and adding sterile water according to the proportion to achieve constant volume.
Sixthly, homogenizing: the homogenization temperature is about 40 ℃, the first pressure is 40MPa, and the first pressure is 25 MPa.
Seventhly, deactivating enzymes and filling: UHT instantaneous high temperature sterilization is carried out at 139 ℃, the sterilization time is 15 seconds, then an aseptic cold filling technology is adopted, and PET environment-friendly bottles are used for filling. The obtained commercial sterile fresh corn juice beverage has bright yellow color, mellow and normal taste and rich nutrition, and the quality guarantee period can reach 12 months at normal temperature.
Compared with the embodiment 2, the embodiment 3 has smoother taste and stronger corn flavor.
Example 4
Step one, a raw material preparation link: fresh corn is purchased in the market, and is peeled, cut into sections, threshed, winnowed and rinsed, the seeds are uniformly spread, and the fresh corn is sent into a steam room to be sprayed with 120 ℃ steam for deactivation of enzymes for 15 minutes. After deactivation of enzymes, the mixture is rinsed by normal temperature water, cooled, sent into a quick-freezing device to finish quick freezing at minus 40 ℃, packaged and stored in a freezer at minus 18 ℃ to finish raw material storage.
And step two, unfreezing: naturally unfreezing the quick-frozen sweet corn kernels obtained in the first step for 30 minutes at normal temperature.
Step three, grinding: and (3) mixing the corn kernels unfrozen in the second step with purified water according to the ratio of 1: 3.3, crushing and grinding for 2 times by using a colloid mill to obtain the sweet corn puree.
And step four, enzymolysis and emulsification, namely slowly heating the obtained sweet corn steep liquor to about 70 ℃ in a jacketed kettle, adding α amylase of 5U/g corn and baking soda of 10U/g, and carrying out enzymolysis and emulsification in a preparation tank for 30 minutes.
Step five, blending: and adding white granulated sugar with the weight proportion of 3.5 percent of the corn kernels into the constant volume cylinder, and adding sterile water according to the proportion to achieve constant volume.
Sixthly, homogenizing: the homogenization temperature is about 40 ℃, the first pressure is 40MPa, and the first pressure is 25 MPa.
Seventhly, deactivating enzymes and filling: UHT instantaneous high temperature sterilization is carried out at 139 ℃, the sterilization time is 15 seconds, and then aseptic cold filling technology is adopted, and tetra Pak is used for filling. The obtained commercial sterile fresh corn juice beverage has bright yellow color, mellow and normal taste and rich nutrition, and the quality guarantee period can reach 12 months at normal temperature.
Compared with the embodiment 3, the embodiment 4 has smoother taste, stronger corn flavor, lower cost and best economic benefit.
"fixedly connected" as described in the present invention means that two parts connected to each other are fixed together, typically by welding, screwing or gluing; "rotationally coupled" means that two components are coupled together and capable of relative motion.
Although the present description is described in terms of embodiments, not every embodiment includes only a single embodiment, and such description is for clarity only, and those skilled in the art should be able to integrate the description as a whole, and the embodiments can be appropriately combined to form other embodiments as will be understood by those skilled in the art.
Therefore, the above description is only a preferred embodiment of the present application, and is not intended to limit the scope of the present application; all changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
Claims (7)
1. The preparation method of the fresh corn juice beverage is characterized by comprising the following steps:
preparing raw materials: peeling corn bracts, cutting into sections, threshing, winnowing and rinsing, uniformly spreading corn grains, conveying the corn bracts into a steam room through a conveyor belt, carrying out steam jet de-enzyming, carrying out shower rinsing with normal-temperature water after de-enzyming, cooling, conveying the corn bracts into quick-freezing equipment, bagging, and storing in a cold storage to finish raw material storage;
unfreezing: unfreezing the corn kernels stored in the refrigeration house;
grinding: putting the unfrozen corn seeds into purified water, and polishing to obtain sweet corn primary pulp;
performing enzymolysis and emulsification, namely slowly heating the obtained corn primary pulp to 45-80 ℃, adding α amylase of 5-10U/g corn and baking soda of 2-20U/g, and performing enzymolysis and emulsification preservation in a blending tank for 15-40 minutes;
blending: then, in a constant volume cylinder, adding white granulated sugar into the corn primary pulp subjected to enzymolysis and emulsification, and adding sterile water for constant volume;
homogenizing: homogenizing in corn steep liquor containing white sugar at 25-55 deg.C under 25-40 MPa.
2. The method for preparing freshly squeezed corn juice beverage as claimed in claim 1, wherein the steam injection de-enzyming carried into the steam room by the conveyor is specifically as follows:
the mixture is conveyed by a conveyor belt to a steam room and is sprayed with steam of 100-120 ℃ for enzyme deactivation for 10-15 minutes.
3. The method for preparing the fresh corn juice beverage as claimed in claim 1, wherein the bagging after the fresh corn juice beverage is sent into quick-freezing equipment comprises the following steps:
quick-freezing at-40 deg.C to-45 deg.C, and bagging;
the quick-freezing equipment is quick-frozen by liquid nitrogen, and is quickly frozen to minus 40 ℃ within 10-30 seconds.
4. The method for preparing fresh-pressed corn juice beverage as claimed in claim 1, wherein the specific temperature for storing raw material in a refrigerator is-18 ℃.
5. The method for preparing fresh corn juice beverage as claimed in claim 1, wherein the homogenized corn steep liquor is subjected to UHT flash sterilization and aseptic filling to complete product preparation;
the sterilization temperature of the UHT instantaneous sterilization is 121-139 ℃, and the sterilization time is 10-20 seconds.
6. The method for preparing fresh corn juice beverage as claimed in claim 1, wherein the thawing of the corn kernels stored in the refrigerator is carried out by:
the corn kernels stored in the refrigeration house are placed in a temperature range of 10-20 ℃ to be unfrozen for 30 minutes.
7. The method for preparing the fresh corn juice beverage as claimed in claim 1, wherein the step of putting the unfrozen corn kernels into purified water and grinding the unfrozen corn kernels to obtain the sweet corn puree specifically comprises the following steps:
1, unfrozen corn kernels and purified water in percentage by weight; 4, blending, crushing and grinding for 1-2 times by using a colloid mill to obtain the sweet corn puree.
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