甜玉米浓浆饮料的研制  

Research on the Thick Beverage of Sweet Corn

作　　者：秦令祥 唐艳红 赵森 孙学思 王志凯 高愿军 

机构地区：[1]河南帮太食品有限公司技术中心,河南鹤壁458030 [2]漯河食品职业学院,河南漯河452303

出　　处：《农产品加工（下）》2012年第7期151-152,共2页Farm Products Processing

基　　金：漯河市创新型团队项目(2010)

摘　　要：研究了以甜玉米为原料加工浓浆饮料的生产工艺及加工方法,得出了影响甜玉米浓浆饮料品质和稳定性的因素及关键控制点。结果表明,保持甜玉米浓浆饮料稳定的最佳工艺条件为：选用原料在授粉后20 d左右采收的甜玉米,调配使饮料pH值在6.2~6.8,在70℃,高压均质机均质2次,均质压力为25~35 MPa,杀菌温度121℃,杀菌时间20 min。Taking sweet corn as raw material to produce thick beverage, the production process and process are studied, and influence factors on the quality and stability of sweet corn beverage and the control points are drawn, The experimental result shows that the optimal conditions of maintaining the stability of the drinks are sweet corn of about 20 d after pollination as raw materials, adjust the pH value to 6.2 to 6.8, at 70℃, working pressure 25-35 MPa and 2 times homogenization, at 121 ℃, killed time is 20 min.

关 键 词：甜玉米 饮料 工艺 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]