Cuisine and efficacy: fashionable drinks
Making material of corn juice: main ingredient: corn.
Seasoning: the formula is (%): corn juice 80, white sugar 10, citric acid 0.2, honey10.2, carboxymethyl cellulose 0.01,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 husks and whiskers-→ cleaning-→ deactivating enzymes-→ cooling-→ scraping and taking 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 should be selected.
2. Pretreatment of raw materials: the corn husks are peeled off and cleaned with clear 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, remove the residue, then filter them with 120 mesh gauze, and inject the clarified liquid into the tank for later use.
6. Ingredients: the formula is (%): corn juice 80, white sugar 10, citric acid 0.2, honey10.2, carboxymethyl cellulose 0.01,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 and evenly mixed ingredients into a high-pressure homogenizer to homogenize, so as to make its structure uniform and tender and avoid layered precipitation.
8. Canning and sterilization: put the homogenized juice into a cleaned and disinfected glass bottle and cover it. Then, instant sterilization was carried out at high temperature, with the sterilization temperature of 12 1℃ for 30s (seconds).
9. Cooling and packaging: the sterilized beverage is cooled to below 40℃ in sections, stored in a 37℃ heat preservation warehouse for one week, and then packaged and sold.
It is suggested that corn juice beverage is a kind of nutritious and health-care beverage with simple production technology, low cost and delicious flavor, which is suitable for men, women and children to drink and has great market potential.