玉米花粉保健饮料的工艺优化  

TECHNICAL OPTIMIZATION OF CORN POLLEN HEALTHY BEVERAGE

作　　者：何余堂[1] 杜金艳[1] 赵丽红[1] 

机构地区：[1]渤海大学生物与食品科学学院,辽宁省食品质量安全与功能食品研究重点实验室,辽宁锦州121000

出　　处：《食品研究与开发》2008年第1期112-114,共3页Food Research and Development

基　　金：本研究由辽宁省教育厅攻关计划项目(2005047);渤大科研基金(BJ2004001)资助

摘　　要：玉米花粉经过筛选并配成10%浓度的花粉溶液。利用混合法对花粉进行破壁处理。选取花粉、白砂糖、柠檬酸、稳定剂4个因素,采用L(9 34)正交设计进行工艺优化。玉米花粉保健饮料的最佳配方为:花粉添加量为4%,白砂糖10%,柠檬酸0.1%,稳定剂添加量为0.15%。对饮料成品在常温和冷藏条件下的菌落总数进行测定。结果表明,花粉饮料具有一定的抑菌作用,可延长饮料的保质期。Corn pollen was screened and made into pollen solution of 10%.Corn pollen was carried out wall-breaking treatments by the synthesis method.Four factors such as corn pollen、sugar、citric acid and stabilizers were chosen for the experiment.The orthogonal experiment design L9（3^4） was applied to optimize the formula.The optimum formula was 4 % of corn pollen,10 % of sugar,0.1% of citric acid and 0.15 % of stabilizer.The total bacteria colony in pollen beverage was observed under the condition of 0～4℃ and room temperature.The results showed that the pollen beverage was resistant to bacteria to some degree.This advantage could prolong the storage period of pollen health care beverage.

关 键 词：玉米花粉 保健饮料 抑菌作用 工艺优化 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]