玉米豌豆全谷物复合汁悬浮稳定性的研究  

Suspension stability of the compound juice prepared with whole corn and pea

作　　者：李素芬[1,2] 刘建福[1,2] 

机构地区：[1]天津商业大学生物技术与食品科学学院 [2]天津市食品生物技术重点实验室,天津300134

出　　处：《食品工业科技》2014年第17期241-243,共3页Science and Technology of Food Industry

基　　金：天津市科技计划星火专项(10ZHXHNC08200);国家十二五科技支撑计划(2012BAD34B05-07)

摘　　要：以鲜嫩黄玉米、黄豌豆为原料,开发出玉米、豌豆营养健康全谷物复合汁。研究了玉米、豌豆淀粉的有限酶法水解、高压均质等工艺条件对全谷物复合汁悬浮稳定性的影响。结果表明:α-淀粉酶有限水解玉米、豌豆淀粉可降低全谷物复合汁的沉淀系数,增加悬浮稳定性。随着均质压力和均质时间的增加,复合汁的上浮系数和沉淀系数均减小。经过酶解(α-淀粉酶用量4U/g汁,时间50min)、均质(压力40MPa,时间20min)等工艺制备的全谷物复合汁具有良好的悬浮稳定性,25℃贮存60d后上浮系数和沉淀系数分别为3.15%和2.3%。A compound juice was developed with whole corn and pea as raw material.The effect of limited hydrolysis of corn and pea starch, high pressure homogenization conditions on the improvement of the suspension stability of whole corn and pea juice was investigated.The results showed that the limited hydrolysis of amylase led to lower value of the sediment coefficients.The coefficient of suspension and sediment for the compound juice was reduced with the increasing homogenization pressure and time, exhibiting the improvement of suspension stability of the compound juice.The coefficients of suspension and sediment of whole corn and pea juice prepared by hydrolysis （ α-amylase 4U/g juice,50min）and homogenization（ pressure 40MPa,2Omin） were 3.15% and 2.3% ,respectively, showing excellent stability over a period of 60d.

关 键 词：鲜嫩黄玉米 鲜嫩黄豌豆 高压均质 淀粉有限水解 悬浮稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]