α-淀粉酶在甜玉米饮料生产中的应用研究  

Application Study of α-amylase in the Production of Sweet Corn Beverage

作　　者：陶兴无[1] 

机构地区：[1]武汉工业学院生物与制药工程系,湖北武汉430022

出　　处：《湖北工业大学学报》2006年第2期17-20,共4页Journal of Hubei University of Technology

摘　　要：研究了甜玉米加水磨浆、酶解、冷却去沉淀等技术对饮料中玉米可溶性固形物含量、产品稳定性、风味和口感的影响.优化出的酶解条件是:α-淀粉酶用量为16 u/g湿玉米粒、温度70℃、自然pH、酶解60 min.利用本工艺生产的甜玉米饮料,玉米固形物含量高、粘度合适、风味突出、口感好、久置无沉淀,保质期可达12个月.The soluble solids of corn in the sweet corn beverage and stability and flavor and taste of the product were studied concerning the technology of milling to add the water and enzymolysis and cooling off to precipitate. The optimum enzymolysis conditions were that a-amylase dosage was 16u/g sweet corn and temperature 70℃ and pH value nutural and enzymolysis time 60 rain. Making use of the craft,the soluble solid content of corn in the sweet corn beverage was increased, viscidity was proper, flavor and taste were good, and precipitate was not found within 12 months.

关 键 词：饮料 甜玉米 Α-淀粉酶 稳定性 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]