Will I use a soymilk maker to make corn juice, is corn to be raw, or sun dried corn, or something el

Yes, it's raw, and that pulp is the juice you want.

To make corn juice, you can use cooked sun-dried corn. The following is a list of the steps and ingredients for the soy milk maker version of corn juice:

First, the production steps.

1.Select a few young corns, remove the leaves and whiskers, and wash them.

2.Cut the corn into small pieces and add enough water, at least twice as much as the corn.

3.Put the cut corn and water together in the soymilk maker, select the whole soymilk mode, and let it cook.

4.Once cooked, strain off the corn residue with a strainer.

5.Add the right amount of sugar or honey to taste.

Second, the list of ingredients.

1.3 young corns.

2.Water. 3.Sugar or honey (added according to personal taste).

Please note that using a soymilk maker to make corn juice may make the texture thicker, as the way the soymilk maker heats up will make the corn kernels softer and release more juice. At the same time, the use of sun-dried corn can also increase the taste and nutritional value.

Both raw and cooked corn are fine.

Corn (Zea Mays L.).) is an annual herbaceous plant of the Poaceae family. It is also known as bud valley and bud rice.

Sticks, maize.

pearl rice, etc. Native to Central and South America.

It is an important food crop in the world and is widely distributed in the United States, China, Brazil and other countries.

Compared with traditional rice, wheat and other food crops, corn has strong drought tolerance, cold tolerance, barrenness tolerance and excellent environmental adaptability.

Corn has a high nutritional value and is an excellent food crop. As a high-yield grain crop in China, corn is an important feed for animal husbandry, aquaculture, aquaculture, etc., as well as food, medical and health care, and light industry.

It is one of the indispensable raw materials for the chemical industry.

Physical characteristics: The physical traits of maize are composed of grain color, grain shape, seed coat luster, grain length, grain width, 100-grain weight, grain size, grain uniformity and hardness rate. The color of corn kernels consists of three parts: seed coat, aleurone layer (rich in protein, also known as protein layer), and endosperm.

In most cases, the color of the endosperm of mature corn grains is yellow or white, and the seed coat and aleurone layer are colorless and transparent.

Raw or cooked! Many of today's wall breakers have the function of cooking.

If you feel that it is too much trouble to squeeze, you can also buy ready-made.

It is corn juice that is squeezed from cooked corn.

Preparation materials: 400g of sweet corn, 1000ml of water, 100g of milk, 50g1 of condensed milk, pour the corn kernels into the pot, add water and boil over high heat, skim off the foam, and then turn to medium-low heat and cook for about 10 minutes, the corn kernels must be cooked thoroughly, otherwise the corn juice will be separated from the slag water.

2. Pour the boiled corn kernels and the boiled soup into a blender, usually three spoons of corn kernels with four spoons of water.

3. After whipping into a fluffy shape, sieve out the corn juice with a slotter.

4. Add milk to the strained corn juice.

5. Add condensed milk.

6. Stir well.

Cooked corn, it is better to use cooked corn to juice, it will be more fragrant to squeeze the juice of cooked corn, and it is also easier to make.

If it is cooked corn, first peel off the corn kernels and clean them, add an appropriate amount of water, cook them over high heat, and use cold water. The ratio of corn kernels and water should be: 1, boil over high heat and then continue to cook until cooked, and try to add enough water at one time, otherwise there will be uneven heating and the taste will deteriorate.

Pour the boiled corn and the water in which the corn is boiled into the juicer, add some sugar to squeeze it into corn juice, then filter it through a strainer, add some milk and drink.

Precautions for drinking corn juice.

There are many changes in the physiology of women after pregnancy, and constipation during pregnancy is a very common symptom. Corn juice can help relieve constipation because corn contains a lot of crude fiber, which can speed up intestinal motility when it enters the intestines, which can soften stool and accelerate the excretion of stool.

Infants and young children should drink with caution: infants and young children who drink corn juice are prone to indigestion. If you want to feed corn juice to infants and young children, it is best to filter the residue when feeding it for the first time, and feed only corn juice and a small amount.

At the same time, observe the condition of the infant and young child, and if the infant and young child are not adapted, stop feeding immediately.

Do you also have to cook soybeans in soy milk, raw corn is naturally cooked when it is squeezed, you won't use a juicer to make it.

Generally, it is better to be raw, whether it is with a soymilk machine or an ordinary blender, the corn is broken first and then boiled, the corn juice will be very fragrant, there is a small experience to share: 1. I think the corn juice you make is very fragrant, you can use half of the milk instead of water, or add condensed milk (evaporated milk). 2. If you want the kind of viscosity you buy outside, you can add one or two spoonfuls of rice or glutinous rice or millet, which can have that thick taste.

The corn juice is freshly juicy and sweet, and I used the corn juice function of the soymilk machine, which will automatically heat up, and only need to filter it after cooking. If you use an ordinary juicer to make it, then you need to choose 2 tablespoons of cooked rice, add the shaved corn kernels, add water to beat finely, filter out the corn residue, and then add sugar to cook.

Fragrant corn juice.

Ingredients: Fresh sweet corn root, 1 small handful of rice (not too much) sugar to taste.

Method: 1. Peel off the kernels of fresh corn and wash the rice.

2. Put the corn kernels into the soymilk machine, add the rice, and then add 2-3 times the amount of water that has not been covered by the corn.

3. Start the corn juice function and automatically heat and cook.

4. Use a fine sieve to remove the corn residue and add sugar to taste.

Method 1: Corn rib soup.

Prepare the ingredients as follows: 500 grams of pork ribs, 2 corn, 1 carrot, 1 Huaishan, appropriate amount of salt, 1 piece of ginger.

The specific method is as follows: put the cleaned pork ribs into the pot, add ginger slices, add water, blanch the ribs, blanch the cold water and rinse them in the cold water, then transfer them to the soup pot, add corn cubes, carrot cubes, add Huaishan pieces, add ginger slices, add water that is not more than 2 times the ingredients, and then boil over high heat, turn to low heat and boil for 40 minutes after boiling, add salt to taste before eating!

Method 2: Corn searing.

Prepare the ingredients as follows: 100 grams of corn kernels, appropriate amount of starch, appropriate amount of sugar, appropriate amount of dececrated coconut.

The specific method is as follows: add a lot of water to the pot, blanch the corn kernels in the pot after the water boils, then take out the corn kernels and put them in the basket, then sprinkle in the appropriate amount of starch, scoop well, let the corn kernels be coated with starch, and then add oil to the pan, it is best to put the starched corn kernels into the pot and spread them flat, fry them on low heat until the bottom is set, and then add an appropriate amount of cooking oil to fry the corn, so that the whole corn kernels will become a corn tortilla, and then put out the corn after frying, and then sprinkle with sugar and desiccated coconut!

It's so cooked, it's raw, it's diarrhea.

Either raw or cooked corn is fine. After breaking the corn kernels, you can squeeze the juice first, and then pour it into the pot to cook, or cook the corn kernels first, and then squeeze the juice of the cooked corn, in fact, there is little difference in the taste of the corn juice made by the two methods.

The squeezed corn juice can be strained again with a strainer, which makes the corn juice smoother and tastier.

In addition, corn juice can be added with some evaporated milk or plain milk in moderation to increase the flavor.

Freshly squeezed corn juice can not be placed for more than one day, and freshly squeezed corn juice is best to drink immediately, at this time the nutrients will not be consumed, and will not be oxidized, the taste is the best, if we can not drink it can be put in the refrigerator for freshness, but should not exceed 2 days. Freshly squeezed corn juice is made from fresh corn, and we can drink one or two glasses of corn juice in normal times to promote the peristalsis of the stomach and intestines.

Freshly squeezed corn juice is sealed and placed in a cool and ventilated place, which can be stored for about 1-2 days, if it is put in the refrigerator, it can be maintained for about 3-5 days without spoiling, the longer the time, the more nutrients are lost in corn juice, and it can be drunk as soon as possible.

Method:

1. A pound of sweet corn kernels, wash it and add water to boil, just like boiling corn syrup, this step is very important, because directly using raw corn to juice will have a green and astringent taste, even if the taste is boiled after boiling, it still can't be removed, which is also the disadvantage of using raw corn juice to make corn juice.

2. Corn kernels must be cooked thoroughly, and do not shorten the time because corn can be eaten raw and ripe quickly. If the cooking time is not enough, the corn juice will be separated from the residue, and it will not have that thick taste when drunk.

3. After the boiled corn is cooled, it can be squeezed, and the water should be controlled. Not too much and not too little. I was three spoonfuls of corn and four spoonfuls of water.

4. After squeezing, you can drink it directly.

Freshly squeezed corn juice can not be placed for more than a day, and the raw corn juice is best to eat immediately, at the moment the nutrients are not easy to be consumed, and not easy to be oxidized, the taste is the best, if we can not drink it can be put in the refrigerator to carry out refrigeration, but it is not suitable for more than 2 days. Freshly squeezed corn juice is made with fresh corn, and we can eat one or two cups of corn juice in normal moderation to promote gastrointestinal peristalsis.

Raw corn juice can be stored for 1-2 days if it is put in a cool and naturally ventilated area, if it is put in the refrigerator for about 3-5 days, it is not easy to mildew, the longer the time, the greater the outflow of corn juice nutrients, drink it as soon as possible.

How long can freshly squeezed corn juice sit.

Method 1, a pound of canned sweet corn, boiled after washing, just like boiling corn syrup, this step is very important, because immediately with raw bud rice to beat the juice will appear a tender taste, even if the taste is boiled or can not be removed, this is also the deficiency of corn juice with fresh squeezing.

2. Corn must be cooked thoroughly, and the time does not have to be reduced because the bud rice can be eaten raw directly and quickly. If the cooking time is insufficient, the squeezed corn juice will separate the residue water, and it will not have that sticky taste when drunk.

How long can freshly squeezed corn juice sit.

3. After the boiled bud rice is cooled, it can be pressed, and the water should be measured. It doesn't have to be too much, it doesn't have to be too little. I squeezed three spoonfuls of bud rice and four spoonfuls of water.

4. After squeezing, you can eat it immediately.

Therefore, the best corn juice is made by the ripe pressing method, that is, the buds are cooked first and then squeezed, rather than squeezed and then cooked, so let's try it quickly! I'm sure you've drunk it and want to drink it!

Nowadays, everyone understands the importance of health preservation, and the daily intake of some coarse grains can be healthy and strong, and the beauty can be maintained. Among the coarse grains, maize is more popular and common. Corn is rich in beauty value, and drinking a glass of freshly squeezed corn juice every day is even more convenient and nutritious.

Freshly squeezed corn juice has a rich taste and is definitely not inferior to soy milk milk. Hot corn juice can be drunk in the winter, while chilled corn juice can be drunk in the summer. Let's talk about freshly squeezed corn juice specifically, especially the shelf life and preservation of freshly squeezed corn juice.

Fruit and vegetable encyclopedia freshly squeezed corn juice shelf life.

Freshly squeezed corn juice shelf life.

1. Shelf life of freshly squeezed corn juice.

Freshly squeezed corn juice is best drunk immediately, not stored for too long before drinking, ideally within half an hour. The shelf life of freshly squeezed corn juice should not exceed two hours, of course, this is at room temperature. Because freshly squeezed corn juice at room temperature is more susceptible to microbial nuisance.

If you drink corn juice with excessive microbial quality beyond the time limit, it can lead to intestinal problems. If you have a refrigerator, the shelf life of freshly squeezed corn juice can be extended to six to eight hours, but the refrigerator is not always worry-free and cannot be stored for more than a day.

2. What should I pay attention to when freshly squeezed corn juice.

The first corn to choose must be fresh enough, otherwise it will destroy the nutrition and the nutrition of the corn juice. Be sure to wash the corn before squeezing the corn juice without any residue that will spoil the health of the freshly squeezed corn juice. Corn juice is best drunk in the morning to replenish nutrients throughout the day.

Nutrition and health care beverages with corn as the main raw material have simple production process, low cost, fragrant and delicious flavor, suitable for men, women and children to drink, and have great market potential.

The Chinese name is corn juice.

Foreign name is corn juice

Main raw materials. Whether the corn contains preservatives.

No, major nutrients.

A variety of minerals, glutathione, glucose, amino acids.

Quick navigation. Recipe nutritional value food culture.

Menu features. Delicious and rich.

Procedure process.

Material selection-- debracting, whisker removal -- cleaning -- enzyme inactivation -- cooling -- scraping and granulation -- pulping -- filtration -- corn juice -- mixing -- homogenization -- filtration -- filling -- sealing -- sterilization -- cooling -- finished product.

Operational points. 1. Raw material selection: fresh corn should be selected that is tender and full, golden yellow, free of diseases and pests, and free of rot.

2. Raw material pretreatment: peel off the corn bud coat and whisker, and wash it with water.

3. Enzyme inactivation: Boil the corn cob in boiling water for 5 minutes to destroy the oxidase enzyme, which is conducive to stabilizing the color, improving the tissue and flavor.

4. Scraping and granulating: Scraping is carried out with an automatic scraping machine.

5. Pulping and filtration: add an appropriate amount of water to the weighed corn kernels, beat them with a beater, separate the material liquid with a centrifuge, remove the residue, and then filter them with 120 mesh gauze, and inject the clarified juice into the tank for later use.

6 Ingredients: The formula is (%) corn juice 80, white sugar 10, citric acid 0 2, honey 1 2, carboxymethyl cellulose 0 01, sucrose ester 0 09, gelatin 0 08, agar 0 24, water 8 18.

First, sugar, carboxymethyl cellulose, sucrose ester, gelatin, agar hot melt filtration, cooling, and other ingredients are added to the ingredient tank and stirred evenly.

A total of 10 photos. Atlas of all kinds of corn juice.

7. Homogenization: Add the prepared and mixed ingredients to the high-pressure homogenizer to homogenize the tissue to achieve uniformity.

1. Delicate, to avoid layered precipitation.

8 Canning sterilization: Homogenize the liquid into a washed and sterilized glass bottle and cap. Then, the high temperature is used for instant sterilization, the sterilization temperature is 121, and the time is 30s (seconds).

9. Cooling packaging: Cool the sterilized beverage to below 40 in sections, store it in the 37 holding warehouse for one week and then inspect the product, and then pack it**.