双酶法玉米汁饮料的研制  

Preparation of Corn Beverage by Double Enzyme Method

作　　者：李长见 LI Changjian(College of Food Science and Engineering Shandong Agricultural University,Taian,Shandong 271000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271000

出　　处：《农产品加工》2018年第4期16-19,22,共5页Farm Products Processing

摘　　要：以新鲜玉米为原料,经过粉碎、糊化等工艺处理后,对酶解的工艺进行研究,分别测定玉米汁饮料在高温α-淀粉酶和糖化酶的不同酶解条件下的DE值,以确定2种酶最佳的工艺参数。通过感官评价的方法,进一步确定蔗糖和稳定剂的添加量,保证玉米汁饮料的最佳口感以及合适的稳定效果。结果表明,高温α-淀粉酶酶解玉米汁的工艺参数为加酶量20 U/g,酶解时间60 min,酶解温度80℃;糖化酶的酶解工艺参数为加酶量200 U/g,糖化时间5 h,糖化温度60℃。选择蔗糖添加量1.0 g/100 mL时,玉米汁饮料甜度适宜、口感清爽;选择黄原胶和CMC作为稳定剂,其中黄原胶添加量0.2%,CMC添加量0.1%达到较好的稳定效果。In this paper,after the fresh corn was crushed and gelatinized,the enzymatic hydrolysis process was studied.The effects of high temperature琢-amylase and glucoamylase DE under different conditions of enzymatic hydrolysis,in order to determine the optimum process parameters of the two enzymes.Through the method of sensory evaluation,further determine the amount of sucrose and stabilizer added to ensure the best taste of corn juice drinks and the appropriate stability.Experiments showed that high temperatureα-amylase enzymatic hydrolysis of corn juice process parameters:amount of enzyme 20 U/g,liquefaction time 60 min,liquefaction temperature 80℃.Enzymatic enzymolysis parameters of saccharifying enzyme were 200 U/g,saccharification time 5 h,saccharification temperature 60℃.The optimum amount of sucrose was 1.0 g/100 mL,the sweetness of rice juice was appropriate and the taste was refreshing.Stabilizer,xanthan gum added 0.2%,CMC added 0.1%to achieve better stability.

关 键 词：玉米汁饮料 酶解工艺 液化 糖化 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]