The correct method for extracting juice from glutinous rice and corn

Glutinous rice and corn can be juiced by mixing steamed glutinous rice and corn kernels with an appropriate amount of warm water in a juicer. It is recommended to retain some corn germ to increase nutrition. The key steps for extracting glutinous rice and corn juice include material selection, steaming and softening, proportioning, equipment selection, and filtration for drinking.

1. Material selection

Select fresh and plump glutinous rice corn, peel off the outer skin and remove the corn cobs. Rinse the surface of corn kernels repeatedly with flowing water to ensure that there are no pesticide residues or impurities. Keep the light yellow embryo near the corn cob, which is rich in vitamin E and unsaturated fatty acids. When processing, you can use a knife to longitudinally cut open the corn cob, and then use your thumb to horizontally push down the corn kernels.

2. Steaming and Softening

Spread the corn kernels flat in a steamer, steam for 15 minutes until the particles are semi transparent after the water boils. Steaming can better preserve the sweetness and amylopectin of corn than boiling it in water. After steaming, immediately supercool it to prevent residual heat from causing nutrient loss. If using dry corn kernels, they need to be soaked for 6 hours in advance, while fresh corn does not need to be soaked and can be steamed directly.

3. Proportioning

Put corn and water in a 1:2 ratio into the blender, and add a small amount of brown rice or oats to increase viscosity. The water temperature should be controlled below 60 ℃ to avoid damaging the amylase, and patients with diabetes can add konjac flour to delay the absorption of sugar. In summer, some water can be replaced with sugar free coconut milk, and in winter, it is recommended to use warm almond milk instead of clean water.

4. Equipment selection

It is recommended to use a high-speed wall breaking machine with a speed of over 30000 revolutions per minute, which can fully break the corn cell wall and release nutrients. A regular juicer needs to be stirred at least 3 times, with a 2-minute interval between each stirring to prevent the motor from overheating. It is recommended to use glass material for the mixing container to prevent the plastic cup from adsorbing corn oil.

5. After the initial juice extraction, use an 80 mesh filter to remove crude fiber and retain soluble dietary fiber. After filtering, let the corn juice stand for 5 minutes to separate the starch layers, and shake well again before drinking. Freshly squeezed corn juice should be consumed within 2 hours, refrigerated for no more than 12 hours, and reheated to above 70 ℃ for sterilization before consumption.

Glutinous rice and corn juice is rich in amylopectin and zeaxanthin, making it suitable as a breakfast replacement or post workout supplement. People with weak gastrointestinal function should reduce their single consumption and consume kiwifruit rich in vitamin C to promote iron absorption. It is not recommended to add refined sugar for seasoning. Instead, the sweet taste of corn can be combined with pumpkin or red dates to enhance the flavor. Long term consumption should be accompanied by animal based foods to ensure balanced protein intake. Nicotinic acid in corn is a binding type and needs to be treated with alkali before it can be fully absorbed and utilized by the human body.