玉米饮料稳定剂的研究  

Study on Corn Beverage Stabilizers

作　　者：朱建宇 罗云 王宪青[1] 崔浩 陈妹杨 张燕 ZHU Jianyu;LUO Yun;WANG Xianqing;CUI Hao;CHEN Meiyang;ZHANG Yan(College of Food,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工》2024年第7期20-23,共4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项目(XZR2014-11)。

摘　　要：为了研究海藻酸钠、魔芋胶、三聚磷酸钠3种稳定剂对玉米饮料的影响。通过离心沉淀率和悬浮稳定性作为试验的参考指标,将甜玉米粒与水按1∶4的配比混合,经加热预煮、打浆、过滤、糊化、调配、分瓶、加胶等工艺制备玉米饮料,得出最佳的添加量。结果表明,当添加0.05%海藻酸钠,0.025%魔芋胶,0.12%三聚磷酸钠时,玉米饮料的稳定性最好。In order to study the effect of sodium alginate,konjac gum,sodium tripolyphosphate three stabilizer on corn drinks.By centrifugation precipitation rate and suspension stability as the reference indicators of the experiment,the thawed corn kernels and water were mixed in a ratio of 1∶4 by heating,boiling,grouting,filtration,gelatinization,blending,bottling,gluing and other processes,so that the best compound concentration was obtained.The results were when adding 0.05%sodium alginate,0.025%konjac glue,0.12%sodium tripolyphosphate,corn drinks had the best stability.

关 键 词：玉米饮料 稳定性 复配 

分 类 号：TS202.3[轻工技术与工程—食品科学]