玉米汁饮料稳定剂的研究现状及进展  

Research Status and Development of Corn Juice Beverage Stabilizer

作　　者：朱建宇 崔皓 张燕[1] 钟源 王宪青[1] ZHU Jianyu;CUI Hao;ZHANG Yan;ZHONG Yuan;WANG Xianqing(School of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品科学学院,黑龙江大庆163319

出　　处：《农产品加工》2023年第24期90-94,共5页Farm Products Processing

基　　金：玉米乳饮料系列产品开发及工业化生产关键技术研究(XZR2014-11)。

摘　　要：玉米汁饮料是玉米类食品加工中的一个主要产品。玉米汁中含有大量的淀粉和蛋白质,易形成悬浮液水溶胶,是一种典型的热不稳定现象,产品在贮存过程中稳定体系容易遭到破坏,出现凝结成块、沉淀等现象,影响产品口感与品质,添加一定比例的稳定剂可以有效地解决此类问题。综合查阅到的相关文献,对玉米汁饮料稳定剂的研究现状进行了详细的归纳和阐述。展望稳定剂的发展,以期为提高玉米汁的品质提供参考。Corn juice beverage is one of the main products in corn food processing.Corn juice contains a lot of starch and protein,which is easy to form suspension hydrosol,which is a typical thermal instability phenomenon,during storage,the stable system of products is easy to be destroyed,and the phenomena such as condensation and precipitation appear,which affect the taste and quality of products.Adding a certain proportion of stabilizers can effectively solve such problems.In this study,the research status of corn juice beverage stabilizers was summarized and expounded in detail by synthesizing the relevant literatures consulted on the Internet.Finally,the development of stabilizers was prospected in order to provide some reference for improving the quality of corn juice.

关 键 词：玉米汁饮料 稳定剂 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]