变性淀粉对玉米饮料稳定性的影响  

Effect of modified starch on stability of maize beverage

作　　者：李少华[1] 龙娇妍[2] 司俊娜[1] 吴广辉 高愿军[4] 

机构地区：[1]河南职业技术学院烹饪食品系,河南郑州450046 [2]河南牧业经济学院,河南郑州450000 [3]漯河食品职业学院,河南漯河462300 [4]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2015年第1期208-211,共4页Food and Machinery

基　　金：漯河市创新型科技团队项目(编号:201302);河南省科技发展计划项目(编号:122102110098)

摘　　要：将变性淀粉作为稳定剂添加至玉米饮料中以提高玉米饮料的稳定性。采用单因素和正交试验研究3种变性淀粉对玉米饮料稳定性的影响。结果表明:向玉米饮料中添加0.8%羟丙基复合变性淀粉、0.8%乙酰化变性淀粉和0.6%羟丙基辛烯基琥珀酸酯化淀粉,可以提高玉米饮料的稳定性,降低其离心沉淀率。对玉米饮料混浊稳定性和离心沉淀率效果影响主次顺序为:羟丙基复合变性淀粉,羟丙基辛烯基琥珀酸酯化淀粉,乙酰化变性淀粉。In order to improve the stability of maize beverage,modified starch is added as the stabilizer.Investigations have been made to study the impact of three kinds of modified starches with one-factor and orthogonal experiment.Results showed that the maize beverage can be improved with 0.8% hydroxypropyl composite modified starch,0.8%cassava modified starch and 0.6% hydroxypropyl octenylsuccinate esterification starch,and lowered centrifugal sedimentation.The order of the impact of these three modified starches from high to low is：hydroxypropyl composite modified starch,hydroxypropyl octenylsuccinate esterification starch and cassava modified starch.

关 键 词：玉米饮料 变性淀粉 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]