I like to eat corn juice, but I usually cook by myself because I am lazy. Hee hee ~ ~ I suddenly want to have a gourmet DIY today, so let's make corn juice ~ ~ Get online to learn about the making method of corn juice. There are so many recipes that people are dizzy that I have to "audition" in a popular way! Hmm ~ ~ Here's a simple way to make corn juice. Even so, it's delicious ~ ~ In short, delicious is right ~ ~ Hehe, of course, how to make corn juice delicious needs to be improved according to personal taste. Come on!

Food and efficacy: fashionable drinks

Making material of corn juice: main ingredient: corn.

Seasoning: the formula is (%): corn juice 80, sugar 10, citric acid 0.2, honey10.2, carboxymethyl cellulose 0.0 1, sucrose ester 0.09, gelatin 0.08, agar 0.24 and water 8.1. Firstly, sugar, carboxymethyl cellulose, sucrose ester, gelatin and agar are hot-dissolved, filtered, cooled, added to the batching tank together with other ingredients, and stirred evenly.

Teach you how to make corn juice, how to make corn juice.

I. Process flow

Selecting materials-removing shells and whiskers-cleaning-deactivating enzymes-cooling-scraping grains-beating-filtering-corn juice-mixing and blending-homogenizing-filtering-filling-sealing cans.

Second, the main points of operation

1. Selection of raw materials: fresh, tender, full, golden yellow, free from pests and diseases and rot.

2. Pretreatment of raw materials: peel corn husks and wash them with clear water.

3. Enzyme inactivation: Put corncob in boiling water for 5 minutes to destroy oxidase, which is beneficial to stabilize color and improve texture and flavor.

4. Scraping particles: Scrape particles with an automatic scraper.

5. Beating and filtering: add a proper amount of water to the weighed corn kernels, beat them with a beater, separate the feed liquid with a centrifuge, remove the residue, then filter them with 120 mesh gauze, and inject the clear liquid into the tank for later use.

6. Ingredients: the formula is (%): corn juice 80, sugar 10, citric acid 0.2, honey10.2, carboxymethyl cellulose 0.0 1, sucrose ester 0.09, gelatin 0.08, agar 0.24 and water 8./kloc-. Firstly, sugar, carboxymethyl cellulose, sucrose ester, gelatin and agar are hot-dissolved, filtered, cooled, added to the batching tank together with other ingredients, and stirred evenly.

7. Blending and homogenizing: Add the prepared evenly mixed ingredients into a high-pressure homogenizer to homogenize, so that the structure is even and fresh, and layered precipitation is avoided.

8. Canning and sterilization: put the homogenized juice into a cleaned and disinfected glass bottle and cover it. Then it was instantly sterilized at the high temperature of 12 1℃ for 30s (seconds).

9. Cooling and packaging: the sterilized beverage is cooled to below 40℃ in sections, stored in a heat preservation warehouse at 37℃ for one week, and then packaged and sold.

It is suggested that corn juice beverage is a nutritious and healthy beverage with simple production process, low cost and delicious taste, which is suitable for men, women and children to drink and has great market potential.