What kind of corn is used to make corn juice

Corn juice is usually made from sweet corn or glutinous corn. Sweet corn juice is abundant in water and high in sugar content, while glutinous corn has a dense texture and rich starch content. The corn used to make corn juice mainly includes yellow sweet corn, white sweet corn, black glutinous corn, fruit corn, flower glutinous corn and other varieties. Different varieties of corn can affect the color, sweetness and texture of the finished product.

1. Yellow Sweet Corn

Yellow sweet corn is the most commonly used raw material for corn juice, with plump grains and abundant juice. The squeezed corn juice presents a natural golden color. This type of corn contains high levels of beta carotene and zeaxanthin, which release a rich corn aroma during heating. It is recommended to retain some corn germ during production to increase nutrition, but rough seed coat residue needs to be filtered out.

2. White sweet corn

After juicing, white sweet corn has a lighter color but a prominent sweetness, making it suitable for making refreshing corn juice. Its starch content is lower than that of yellow corn, and the juice is clearer and less prone to sedimentation. Due to the fine and soft dietary fiber of white corn, it can achieve a smooth taste without excessive filtration after juicing, making it suitable for pairing with milk or coconut milk to make drinks.

3. Black glutinous corn

Black glutinous corn is rich in anthocyanins, and the juice extracted is purple black with a special grain aroma. After gelatinization, this corn starch can produce a unique silky texture and is often used to make hot drink corn juice. Before use, the seeds need to be fully soaked to soften them, and mixed with ordinary corn for juice extraction to balance color and taste.

4. Fruit Corn

Fruit corn can be eaten raw directly, and when juiced, it can maximize the retention of water-soluble nutrients such as vitamin C and folate. Its juice has a sweetness similar to fruit juice, making it suitable for making cold drinks or smoothies. Due to the high sugar content, diabetes patients should control their intake when drinking. It is recommended to balance sugar with celery and other vegetables.

5. Wavy corn

Wavy corn has purple and white grains that appear light purple and have a special fragrance after juicing. This type of corn has a high content of amylopectin, and the corn juice produced will form a delicate gelatinous texture after cooling. Suitable for adding a small amount of glutinous rice to boil together, which can enhance the satiety of the drink, but those with weak digestive function should drink in moderation.

When making corn juice, it is recommended to choose fresh and plump corn and drink it freshly to preserve more nutrients. Sweet corn is suitable for cold pressing to retain its sweet taste, while glutinous corn is recommended to release its starch aroma by breaking through the wall after heating. When drinking, a small amount of nuts or grains can be added to increase protein content. People with gastrointestinal sensitivity should drink warm to avoid irritation. Corn juice stored for more than 2 hours should be refrigerated and thoroughly heated to kill bacteria before drinking again. Special people, such as diabetes patients, can choose low sugar varieties, and control that a single drink does not exceed 200 ml.