甜玉米饮料的工艺配方优化  

Optimization of Processing Technology and Formula of Sweet Corn Juice

作　　者：罗映英 宋小锋[2] 王凤仙 高晗[4] 王珺一 石玉欣 黄超峰[4] 

机构地区：[1]新乡市粮油饲料产品质量监督检验所,河南新乡453000 [2]新乡医学院三全学院,河南新乡453000 [3]安阳市中等职业技术学校,河南安阳455000 [4]河南科技学院食品学院,河南新乡453003

出　　处：《粮油加工（电子版）》2015年第7期55-57,共3页Machinery for Cereals Oil and Food Processing Main Contents

摘　　要：以甜玉米为原料,采用现代生物技术生产甜玉米饮料,通过正交试验筛选出甜玉米汁最佳酶解条件为:淀粉酶用量0.05%,在70℃液化60min,再进行糖化,在60℃温度下糖化酶用量0.10%,糖化3h,制取甜玉米原汁进行调配。最佳配方为柠檬酸为0.1%、白砂糖为4.5%和氯化钠为0.05%时,生产出的饮料具有浓郁的玉米香味,色泽、口感俱佳。Beverage was made from sweet corn through processes that include enzymolysis by amylase and glucoamylase, to hydrolyze starch in the sweet corn. Following date demonstrated that optimum formula of product was composed of O. 1% citric acid, 4.5% sugar and0.05% sodium chloride.

关 键 词：甜玉米 酶解 糖化 调配 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]