Black corn is a new breed in the corn family, both for food and vegetables. Because of its rich nutrition and unique features, it is a good raw material for processing delicious foods, nutritious foods and functional foods. A black corn milk drink The black corn milk beverage retains the color, aroma, and taste of the black corn. It is light gray and black in color. It is clear and transparent. It has a strong cornish scent and is sweet and sour. It is suitable for drinking in the four seasons. 1 process flow Black corn crushed gelatinization liquefaction (amylase) cooling saccharification coarse filter, adjust the homogeneous exhaust sterilization bottled products. 2 operating points (1) Pre-resolved raw materials The color black, no impurities, fresh ripe ears of sixty-seven ripe black corn, washed and dehydrated after centrifugal, crushed, fineness of not less than 80 mesh, or soaked in warm water for 2-3 hours, refining with a refiner. (2) Pasting According to the material ratio of 1:10 mixed, heat boiled for 20 minutes. (3) Liquefaction Add 1% of amylases to the black corn slurry and incubate at 90-95°C for 2 minutes. (4) Saccharification After cooling, the ph value was adjusted to be slightly acidic, glucoamylase was added at a ratio of 0.1%, and the temperature was 55-60° C., so that it was fully saccharified until no iodine reaction took place, and the entire process took 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% -10% of sugar, a small amount of acid and the amount of xanthan gum + cmc and other compound consolidators to deploy. (7) Homogenization The conditioning solution was transferred to a high pressure homogenizer and homogenized at a pressure of 20 mPa. (8) Sterilization filling Take 100 °C for 6-8 minutes to sterilize and bottle at 70-75 °C. After cooling, the finished product is tested. Second, black corn embryo beverage Black corn germ beverage is a kind of nutritious health drink made by using the germ of the by-products of black corn processing as a raw material and solving it through a series of processes. Raw material (black corn embryo) beating preparation homogeneous degassing filling sterilization test product (1) Selection and removal of impurities: The black corn embryos with full-grained, non-worm-eaten and mildew-free were selected and screened for impurities. 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, and the mesh diameter is 0.5 mm, and thereafter the colloid slurry is further refined by the colloid slurry slurry. (3) Blending formulation: black corn embryo 7%, white granulated sugar 10%, lemon acid 0.08%, ascorbic acid 0.01%, xanthan gum 0. 02%, ethyl maltol 0. 01%, compound emulsification Agent 0.25%, hot water 82%. During the blending process, the sugar is dissolved in hot water and then filtered into a batching tank. Stirring 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- 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 0.66-0.09 mPa and a temperature of 60-70°C. (5) Filling and sterilizing: Quantitative filling and sealing with a filling and capping unit and feeding it into a sterilizing pot for heat sterilization. The sterilizing 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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