玉米饮料的研究现状与发展前景  

Research status and development prospect of corn beverage

作　　者：唐荣 秦涛 刘兴艳[1] TANG Rong;QIN Tao;LIU Xing-yan(College of Food Science,Sichuan Agricultural University,Ya＇ an 625014,China)

机构地区：[1]四川农业大学食品学院,雅安625014

出　　处：《食品安全质量检测学报》2018年第16期4349-4355,共7页Journal of Food Safety and Quality

基　　金：内江市科技孵化和成果转化专项~~

摘　　要：玉米被称为"黄金食品",具有多种营养成分及生理功能。将玉米加工成饮料,使吃玉米变成"喝玉米",不但保留了玉米中的营养成分,而且饮用方便,口感清新自然,风味独特,更易于人体吸收。近年来,将玉米与水果、蔬菜等复合而成的复合型的玉米饮料,因其营养价值高,符合目前消费者和市场的需求,成为玉米饮料发展的新机遇。本文综合分析了相关文献的研究现状,对玉米饮料从加工工艺、分类、稳定性研究等方面进行了综述,旨在为以后玉米饮料的研究与发展提供较为全面的参考。Corn is called ＂golden food＂, with a variety of nutrients and physiological functions. The processing of corn into a beverage makes eating corn into ＂drinking corn＂, which not only retains the nutrients in the corn, but also is convenient to drink, fresh and natural taste, unique flavor, and easy to be absorbed by the human body. In recent years, corn, fruit, vegetable and other complex types of corn drinks, because of their high nutritional value meet the current needs of consumers and the market, have become a new opportunity for the development of corn drinks. This paper comprehensively analyzed the research status of relevant literatures and summarized the processing technology, classification and stability of corn beverages, aiming to provide a comprehensive reference for the future research and development of corn beverages.

关 键 词：玉米饮料 营养 加工工艺 分类 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]