东北黏玉米汁饮料工艺研究  

Technology of Northeast Sticky Corn Juice Beverage

作　　者：刘金玉 刘晓强[2] 张运运 刘建[2] 

机构地区：[1]长春市农业学校,吉林长春130504 [2]长春职业技术学院,吉林长春130504

出　　处：《农产品加工（下）》2014年第5期29-31,共3页Farm Products Processing

摘　　要：利用东北地产黏玉米作为主要生产原材料,确定东北黏玉米汁饮料的工艺条件为料水比1∶6,液化酶(α-淀粉酶)、糖化酶用量及各自的酶解时间和酶解温度分别是0.25%,90 min,78℃和0.2%,3 h,50℃。确定玉米汁饮料调配时各组分的添加量,玉米糖化汁为75%,柠檬酸为0.3%,白砂糖为5%,氯化钠为0.2%,此时的玉米汁饮料风味最佳。成品的灭菌温度和时间分别是95℃,5 min。As the main raw material using the Northeast estate sticky corn, to determine the conditions of northeast sticky corn juice beverage and water is 1∶6, liquefied enzyme （α-amylase） , saccharifying enzyme dosage, hydrolysis time and hydrolysis temperature, respectively is 0.25%and 0.2%, 78℃and 50℃, 90 min and 3 h. And to determine the amount of corn juice beverage formulation components, corn saccharification is 75%, citric acid is 0.3%, sugar is 5%, sodium chloride is 0.2%, the best drink senses. The temperature and time of sterilization is 95℃, 5 min.

关 键 词：黏玉米 饮料 工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]