Retort Process-Processing of Glutinous Corn Beverage

### Green Glutinous Corn Beverage Production Process

**1. Harvesting**:

- Harvest glutinous corn 22–26 days after pollination when the husk is thin and flavorful.

- Harvest in the early morning to preserve freshness and quickly freeze or store in cold conditions to prevent spoilage.

**2. Sorting**:

- Remove husks and silks manually or with a corn husk stripper.

- Rinse with high-pressure water to clean the corn.

**3. Grading**:

- Remove unsuitable ears to ensure quality.

**4. Seed Shoveling**:

- Use a reciprocating corn shovel to remove kernels and scrape pulp from the cobs.

**5. Beating and Fine Grinding**:

- Beat corn kernels and pulp with 5 times their weight in water using a pulper.

- Pass through a 0.5 mm mesh to remove debris.

- Use a colloid mill for fine grinding and transfer the mixture to a storage tank.

**6. Ingredients**:

- Corn syrup: 10 kg

- White sugar: 1.5 kg

- Citric acid: 12 g

- Composite emulsifier: 40 g

- Sodium iso-Vc: 1 g

- Ethyl maltol: 1.5 g

**Mixing Method**:

- Dissolve powdered stabilizer and sugar in warm water to make syrup.

- Combine corn syrup, syrup, and other ingredients, adjusting the pH to 3.8 with citric acid.

**7. Homogenization**:

- Heat the mixture to 70°C and homogenize twice:

- First pass: 25 MPa

- Second pass: 15–20 MPa at 65–70°C.

**8. Degassing, Filling, and Sterilization**:

- Degas under vacuum (0.06–0.08 MPa) at 60–70°C.

- Quantitatively fill and seal using a filling machine.

- Sterilize in a retort at 95°C, following the sterilization formula.

- Quickly cool to below 40°C using running water or spray cooling.

**9. Inspection, Labeling, and Packing**:

- Dry and inspect containers.

- Label and pack approved products as finished goods.

This process ensures the preservation of the corn's flavor and nutritional value while extending its shelf life.