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Preparation of sweet corn juice
Preparation of Sweet Corn juice
It is best not to exceed 8 hours from the processing of picking corn in milk maturity to ensure product flavor. After peeling, cleaning and threshing, Fresh Corn Kernels and water were placed in a pulper at a ratio of 1:1. The ground slurry was filtered through a 120 mesh gauze. The obtained filtrate was heat-treated as soon as possible, and the amylose therein was denatured, gelatinized, cooled, and precipitated. After the precipitation was removed, sweet corn juice was obtained. The heat treatment temperature is 80-85°C and the time is preferably 7-8 minutes. The amylopectin of sweet corn juice forms a stable colloidal solution with a certain consistency in the beverage, so no stabilizer can be added in the formulation.
It is best not to exceed 8 hours from the processing of picking corn in milk maturity to ensure product flavor. After peeling, cleaning and threshing, Fresh Corn Kernels and water were placed in a pulper at a ratio of 1:1. The ground slurry was filtered through a 120 mesh gauze. The obtained filtrate was heat-treated as soon as possible, and the amylose therein was denatured, gelatinized, cooled, and precipitated. After the precipitation was removed, sweet corn juice was obtained. The heat treatment temperature is 80-85°C and the time is preferably 7-8 minutes. The amylopectin of sweet corn juice forms a stable colloidal solution with a certain consistency in the beverage, so no stabilizer can be added in the formulation.
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