Study on Preparation of Transparent Type Beverage with Corn Juice By Fermentation

Abstract

Abstract: In this experiment, we comminute corn to pulpiness with water at the ratio 1:1. boiling it for 10 minutes, then adding 0.08% of enzyme liquefaction and constant temperature at 90℃ for 10 minutes; adding 0.02% the diastatic enzyme and constant temperature at 60℃ for 3 hours; fermenting at 15℃ constant for 5 days, all these conditions are optimums. A kind of new corn juice with low alcohol froth beverage is obtained. The beverage not only has the flavor and nourishments of the corn value, but also has the flavor of the beer.

Key words: , corn juice； fermentation； transparent type； beverage；

ZHANG Ling, Han-Zhen-Qiong. Study on Preparation of Transparent Type Beverage with Corn Juice By Fermentation[J]. FOOD SCIENCE, 2006, 27(10): 652-655.

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Study on Preparation of Transparent Type Beverage with Corn Juice By Fermentation

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