The Optimization of Corn Juice Beverage Processing Technology

Abstract

Corn residue is used as raw material, and through the study of corn juice processing, we can optimize the machining process, reduce processing costs, increase economic efficiency. It is found through the test that the optimum corn processing time for the precooking is 1h, liquefaction enzyme dosage is 30 activity unit every gram, reaction time is 1.5h, glucoamylase ratio is 120 activity unit every gram, saccharification time is 1.5h, 40MPa homogeneous for two times, sterilization at 135 °C ultra high temperature for 10s. Under these conditions, the production of maize corn residue has high sugar content with a small amount of enzyme dosage, the production cost is reduced, the product stability is greatly enhanced, and the shelf life is effectively extended.

A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types

“…Owing to its high bioactive components including dietary fibre and proteins, corn-based milk is thought to prevent cardiovascular illnesses, obesity and diabetes (Xiong et al, 2020). The process of making corn milk normally involves preheating, milling, blending, enzymatic hydrolysis (saccharification), homogenizing, then pasteurizing the corn milk, which is frequently done using sweet corn [ 50 ]. Because of its pleasant flavour or nutritional content, corn milk offers a good choice to lactose-intolerant people and to those who are concerned about the presence of saturated fats in cow milk.…”

Alimentos funcionais à base de cereais como uma alternativa de alimentação saudável: uma revisão

“…Além dos produtos de panificação, os leites à base de cereais ou não lácteos estão ganhando cada vez mais espaço como um produto funcional em todo o mundo, haja vista a grande parcela da população com intolerância à lactose, alergia as proteínas do leite da vaca, somado também, daqueles adeptos a dietas veganas (Fernandes et al, 2018). Entre os leites de cereais produzidos, tem-se leite de milho (Yang et al, 2012), leite de espelta, leite de arroz (Sethi et al, 2016) e o leite do pseudo-cereal quinoa com a aveia (Huang et al, 2021). Xiong et al (2020), também enaltecem uma série de bebidas fermentadas não alcóolicas consideradas funcionais em todo o mundo, como o Mahewu, que consiste em uma bebida africana preparada a partir de farinha de milho (Pswarayi & Ganzle, 2019).…”