Black corn is a new breed in the corn family that can be both grain and vegetable. Because of its rich nutrition and unique functions, it is a good raw material for processing delicious food, nutritious food and functional food.

First, black corn milk drink

The black corn milk drink retains the color, aroma and taste of black corn. It is light gray and black, clear and transparent, rich in corn aroma, sweet and sour, suitable for drinking in all seasons.

1 process

Black corn → crushing → gelatinization → liquefaction (amylase) → cooling → saccharification → coarse filtration, adjustment → homogenization → exhaust → sterilization → bottling → finished product.

2 operation points

(1) Raw material pretreatment Select black ear, no impurities, fresh black corn ears of CVII, after washing, centrifugal dehydration, pulverization, fineness not less than 80 mesh, or soaked in warm water for 2 to 3 hours, refining with a refiner.

(2) gelatinization Mix according to the ratio of material to water 1:10, heat and boil for 20 minutes.

(3) Liquefaction 1% amylase was added to the black corn syrup and incubated at 90-95 ° C for 2 minutes.

(4) Saccharification After cooling, the pH is adjusted to be slightly acidic, and the saccharification enzyme is added in a ratio of 0.1%, and the temperature is maintained at 55 to 60 ° C to fully saccharify until there is no iodine reaction, and the whole process takes about 4 to 5 hours.

(5) Filtering The saccharification solution is coarsely filtered with a diatomaceous earth filter and finely filtered with a cardboard filter.

(6) Adjustment Add 8% to 10% sugar, a small amount of acid and a proper amount of xanthan gum + CMC and other complex stabilizers.

(7) Homogenization The conditioning solution was transferred to a high pressure homogenizer and homogenized at a pressure of 20 MPa.

(8) Sterilization and filling Sterilize at 100 ° C for 6-8 minutes and bottle at 70-75 ° C. After cooling, it is the finished product after inspection.

Second, black corn embryo drink

The black corn embryo beverage is a nutritious health drink made by using a series of processes to treat the by-product germ of black corn as raw material. 1 process Raw material (black corn embryo) beating → blending → homogenization → degassing → filling → sterilization → inspection → finished product

2 operation points

(1) Selection and impurity removal: Black corn embryos with full granules, no mites and no molds are selected, and sieved to remove impurities. Soaked in hot water at 70 ° C for 2 hours to soften water.

(2) Beating and fine grinding: the softened black corn embryo is added with 10 times of water and beaten with a beater. The mesh diameter is 0.5 mm, and then further refined by colloidal grinding of the germ slurry.

(3) Formulation formula: black corn embryo 7%, white sugar 10%, citrine acid 0.08%, ascorbic acid 0.01%, xanthan gum 0.02%, ethyl maltol 0.01%, composite emulsifier 0.25%, hot water 82% . When mixing, first dissolve the sugar in hot water, filter it into the ingredient tank, mix in the stabilizer, stir the emulsifier and the germ slurry to dissolve it, add it to the syrup, add other auxiliary materials, add water to volume, and adjust the acidity with Citric Acid. The pH 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 to 30 MPa; the second pressure is 15 to 20 MPa.

(4) Degassing: The homogenized slurry is degassed in a vacuum degasser with a vacuum of 0.06 to 0.09 MPa and a temperature of 60 to 70 °C.

(5) Filling and sterilizing: quantitative filling and sealing with filling gland unit, feeding into the sterilizing pot for heat sterilization, the sterilization formula is 15-20 minutes, 95 °C. After sterilization, it is quickly cooled to below 35 °C. After inspection, the qualified person is labeled as the finished product.

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