A black corn milk drink
The black corn milk beverage retains the color, aroma, and taste of the black corn. It is pale gray and black, clear and transparent, has a strong corn aroma and is sweet and sour. It is suitable for drinking in the four seasons.
1 Process flow
Black corn → pulverization → gelatinization → liquefaction (amylase) → cooling → saccharification → coarse filtration, adjustment → homogenization → degassing → sterilization → bottling → finished products.
2 operating points
(1) Pretreatment of raw materials
The color black, no impurities, fresh ripe ears of sixty-seven ripe black corn, after washing, centrifugal dehydration, crushed, fineness of not less than 80 mesh, or soaked in warm water for 2 to 3 hours, refining with a refiner.
(2) Pasting
According to the material ratio of 1:10 mixing, heating and boiling for 20 minutes.
(3) Liquefaction
Add 1% amylases to the black corn syrup and incubate at 90-95°C for 2 minutes.
(4) Saccharification
After cooling, the ph value was adjusted to be slightly acidic, and glucoamylase was added at a ratio of 0.1%, and the temperature was kept at 55-60° C. to fully saccharify until there was no iodine reaction. The entire process takes about 4 to 5 hours.
(5) Filter
The saccharification solution was filtered while hot using a diatomaceous earth filter and then finely filtered with a cardboard filter.
(6) Adjustment
Add 8% to 10% of sugar, a small amount of acid and an appropriate amount of Xanthan Gum + cmc and other compound stabilizers.
(7) Homogenization
The conditioning solution was transferred to a high pressure homogenizer and homogenized at a pressure of 20 mPa.
(8) Sterilization filling
Sterilize at 100°C for 6-8 minutes and bake at 70-75°C. After cooling, the finished product is tested.
Second, black corn embryo beverage
The black corn germ beverage is a kind of nutritious health drink made by using the germ of a by-product of black corn processing as a raw material, through a series of technological processes.
1 Process flow
Raw Material (Black Maize Embryo) Beating → Blending → Homogenization → Degassing → Filling → Sterilization → Inspection → Finished Product
2 operating points
(1) Selection of impurities: The black corn embryos with full particles, no insects, and no mildew are selected and filtered and mixed. Soak in hot water at 70°C for 2 hours to soften the water.
(2) Beating and fine grinding: After softening, the black corn embryo plus 10 times of water is beaten with a beater with a mesh diameter of 0.5 mm, and then the colloid slurry is further refined with the colloid slurry.
(3) Preparation formula: black corn embryo 7%, white sugar 10%, lemon acid 0.08%, Ascorbic Acid 0.01%, xanthan gum 0.02%, ethyl maltol 0.01%, complex emulsifier 0.25%, hot water 82% .
During the blending process, the granulated sugar is dissolved in hot water and then filtered into a batching tank. Stabilizing agent is mixed in. The emulsifier and germ slurry are dissolved and dissolved, then added to the syrup, and other auxiliary materials are added. After adding water, the Citric Acid is used to adjust the acidity. The ph value is 3.8 to 4.2.
Homogenization: The mixture was preheated to 70° C. and homogenized twice with a high-pressure homogenizer. The first pressure is 25-30 mpa; the second pressure is 15-20 mpa.
(4) Degassing: The homogenized slurry was degassed in a vacuum degasser with a vacuum of 0.06-0.09 mPa and a temperature of 60-70C.
(5) Filling and Sterilization: Quantitative filling and sealing with filling and capping unit are sent to a retort for heat sterilization. The sterilization formula is 15 to 20 minutes at 95°C. After sterilization, it is quickly cooled to below 35°C. After inspection, the qualified person is labeled as a finished product.
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