2. pretreatment of raw materials: peel off the corn husks and whiskers, and clean them with clean water.
3. Inactivation of enzyme: Put corn cob in boiling water for 5 minutes to destroy oxidase, which is beneficial to stabilize color and improve texture and flavor.
4. Scraping and taking granules: Scraping granules 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 to remove residues, then filter them with 12-mesh gauze, and inject the clarified liquid into a tank for later use.
6. ingredients: the formula is (%): corn juice 8, white sugar 1, citric acid .2, honey 1.2, carboxymethyl cellulose .1, sucrose ester .9, gelatin .8, agar .24 and water 8.18. Firstly, sugar, carboxymethyl cellulose, sucrose < P > 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 and evenly mixed ingredients into a high-pressure homogenizer for homogenization, so as to make its structure uniform and tender, and avoid layered precipitation.