PURPLE CORN NECTAR CONTAINING ANTHOCYANINS METHODS FOR MAKING AND APPLICATIONS THEREOF

摘要

The present invention relates among other things to an enzymatically produced purple corn nectar having a composition comprising saccharides and anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar. The current invention also relates to consumable compositions made from the said purple corn nectar.

主权项

1. A process for making purple corn nectar containing native anthocyanins, said process comprising the acts of:
a. grinding purple corn kernels to form purple corn grits; b. adding sufficient water to cover the above purple corn grits and stirring to mix the grits and water; c. reducing the pH of the water and grits suspension with an acid to a value between 4 and 5; d. holding the acidified water and grits suspension at 60° C. for about 20 hours; e. removing the suspension from the 60° C. temperature; f. adding a first saccharification enzyme; g. cooling the acidified grits and water after the first saccharification enzyme to 35° C.; h. filtering the mixture from step (g) in a colander lined with cheese cloth or a fine mesh fabric; i. adding a second saccharification enzyme and stirring well; j. bringing the mixture to 60° C. and holding it at this temperature for 30 minutes; k. bringing the mixture to a boil and holding for 1 minute l. simmering the mixture for 15 minutes; m. fine filtering the mixture n. concentrating the said mixture to form a nectar by evaporation.