糯玉米饮料稳定条件的优化  

Optimization of stabilization conditions for a glutinous corn beverage

作　　者：张钟[1] 李琴[2] 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000 [2]安徽科技学院食品与药学院,安徽凤阳233100

出　　处：《饮料工业》2013年第9期9-13,共5页Beverage Industry

基　　金：广东省高等学校人才引进项目(201192);广东石油化工学院人才引进项目(2010r2)

摘　　要：以新鲜糯玉米籽粒为原料,经打浆、糊化、调配、均质、杀菌等工艺制作出糯玉米饮料,主要对影响糯玉米饮料稳定性的条件进行了优化。从均质压力、稳定剂种类、浓度和pH等几个方面进行试验,找出糯玉米饮料的最佳稳定条件为均质压力40MPa、均质温度65℃、pH5.5左右、杀菌温度90℃、杀菌时间30min、稳定剂添加质量分数为0.15%海藻酸钠+0.1%魔芋胶。该最佳稳定条件生产的糯玉米饮料的稳定性可以达到商业生产要求。Fresh glutinous corn kernels were used as the raw material to make a beverage, through the processes of beat- ing, gelatinization, formulation, homogenization, sterilization and so on. Major factors affecting the stability of the bev- erage were optimized, including homogenization pressure, stabilizer type, concentration and pH. The results showed the optimal stabilization conditions for the beverage as follows： homogenization pressure 40MPa, homogenization temperature 65℃, pHS.5, sterilization temperature 90℃, sterilization time 30min, and a stabilizer of （1.15% sodium alginate ＋ 0.1% konjac gum（m/m）. The glutinous corn beverage obtained under these stabilization conditions can meet commercial produc- tion requirements.

关 键 词：糯玉米饮料 稳定剂 均质 PH 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]