Black corn is a new breed in the corn family, both for food and vegetables. Because of its rich nutrition and unique function, it is a good raw material for processing delicious foods, nutritious foods and functional foods. 1. Black corn milk beverage The black corn milk beverage retains the color, aroma, and taste of black corn. It is light gray and black in color. It is clear and transparent. It has rich corn aromas and is sweet and sour. It is suitable for drinking in four seasons. 1 Process black corn → comminution → gelatinization → liquefaction (amylase) → cooling → saccharification → coarse filtration, adjustment → homogenization → degassing → sterilization → bottling → finished products. 2 Operation points (1) The raw material pretreatment is selected from the black and black, no impurities, fresh ears of sixty-seven ripe black corn, after washing, centrifugal dehydration, crushing, fineness of not less than 80 mesh, or soaking in warm water for 2 to 3 hours, with Refiner refining. (2) The gelatinization was mixed in a ratio of 1:10 of the feed water and heated and boiled for 20 minutes. (3) Liquefaction Add 1% of amylases to the black corn slurry and incubate at 90-95°C for 2 minutes. (4) After saccharification and cooling, adjust pH to slightly acidic, add glucoamylase at a ratio of 0.1%, heat at 55-60°C, and fully saccharify until no iodine reaction occurs. The whole process takes about 4 to 5 hours. (5) Filtration The saccharification solution was filtered while hot using a diatomaceous earth filter and then finely filtered with a cardboard filter. (6) Adjust and add 8% to 10% of sugar, a small amount of acid and an appropriate amount of xanthan gum + cmc and other compound stabilizers. (7) Homogenize The adjustment fluid is transferred to a high pressure homogenizer and homogenized under 20mpa pressure. (8) Sterilization Filling is carried out at 100°C for 6-8 minutes, and at 70-75°C. After cooling, the finished product is tested. Second, the black corn embryo beverage Black corn embryo beverage is the use of black corn after processing by-product embryo as a raw material, after a series of process and made of a nutritional health drink. 1 Technological process material (black corn embryo) beating, blending, homogenization, degassing, filling, sterilizing, inspection, finished product 2 Operation points (1) Selection of impurities: Use full-grained, non-worm-eaten, black without mildew Maize embryos were screened for impurities. Soak in hot water at 70°C for 2 hours to soften the water. (2) Beating and fine grinding: After softening, the black corn embryo plus 10 times of water is beaten with a beater with a mesh diameter of 0.5 mm, and then the colloid slurry is further refined with the colloid slurry. (3) Preparation formula: black corn embryo 7%, white sugar 10%, lemon acid 0.08%, ascorbic acid 0.01%, xanthan gum 0.02%, ethyl maltol 0.01%, complex emulsifier 0.25%, hot water 82% . During the blending process, the granulated sugar is dissolved in hot water and then filtered into a batching tank. Stabilizing agent is mixed in. The emulsifier and germ slurry are dissolved and dissolved, then added to the syrup, and other auxiliary materials are added. After adding water, the citric acid is used to adjust the acidity. The ph value is 3.8 to 4.2. Homogenization: The mixture was preheated to 70° C. and homogenized twice with a high-pressure homogenizer. The first pressure is 25-30 mpa; the second pressure is 15-20 mpa. (4) Degassing: The homogenized slurry was degassed in a vacuum degasser with a vacuum of 0.06-0.09 mPa and a temperature of 60-70C. (5) Filling and Sterilization: Quantitative filling and sealing with filling and capping unit are sent to a retort for heat sterilization. The sterilization formula is 15 to 20 minutes at 95°C. After sterilization, it is quickly cooled to below 35°C. After inspection, the qualified person is labeled as a finished product.