多功能玉米黑芝麻糊生产工艺研究  

Studies on the Manufacturing Process of Multifunctional Corn Black Sesame Paste

作　　者：韦玉芳[1] 

机构地区：[1]南宁职业技术学院旅游学院,广西南宁530008

出　　处：《南宁职业技术学院学报》2009年第5期90-93,共4页Journal of Nanning College for Vocational Technology

摘　　要：以玉米为主要原料,控制发芽条件,使玉米适度发芽溶解,以提高玉米的营养价值,然后科学配以黑芝麻、白砂糖和其他辅料,制成营养丰富、保健功能强、适合男女老幼食用的玉米黑芝麻糊新产品。通过正交试验得出玉米最佳发芽温度为15℃,时间为6d,相对湿度为85%～90%。玉米黑芝麻糊最优配比是:玉米芽粉55kg,黑芝麻20kg,白砂糖16.5kg,食盐2.5kg。Multifunctional corn black sesame paste, made from corn, black sesame, granulated sugar, etc, with high nourishment and health care function, is particularly fit for men, women, the old and the young. The article gives an illustration of the manufacturing process of the new brand product： Corn germinates and dissolves properly in a suitable condition for germination so as to improve its nutrition value. Then, black sesame, granulated sugar and other accessories are added to produce the new brand product. The orthogonal test shows that the optimum temperature for corn germination is 12℃, with germination duration of 6 days, relative humidity 85%-90%.The optimum proportion for corn black sesame paste is as follows ：55kg of corn bud powder, 20kg of black sesame, kg of granulated sugar 16.Skg and 2.Skg of salt.

关 键 词：玉米 发芽 黑芝麻 即食糊 生产工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]