糯玉米饮料工艺及配方研究  

Study on processing and formulation of waxy maize beverage

作　　者：贾巍[1] 邓雨艳[1] 曾凡坤[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《饮料工业》2007年第5期18-20,共3页Beverage Industry

摘　　要：对糯玉米饮料的生产工艺及调配方法进行了研究。结果表明,糯玉米的最优酶解条件为液化温度为65℃、液化时间为60min、α-淀粉酶添加量为0.8%。最佳配方为蔗糖5%、盐0.05%、乳酸0.03%、CMC-Na0.05%、蔗糖酯0.03%,三聚磷酸钠0.025%、异VC钠0.03%。此配方使玉米饮料风味突出,清爽润滑,口感柔和。Studies have been undertaken on the processing and formulation of waxy maize beverage. The results indicate that the optimal enzymolysis conditions are： liquefaction temperature 65℃, liquefaction time 60 min and 0.8% α-amylase; and that the optimum formula is： 5% sucrose, 0.05% salt, 0.03% lactic acid, 0.05% CMC-Na, 0.03% sucrose esters, 0.025% sodiumtripolyphosphate and 0.03% sodiumascorbate. The beverage obtained has a comparatively good taste and flavour of maize with excellent stability.

关 键 词：糯玉米 Α-淀粉酶 酶解 调配 饮料 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]