摘要
选用东北优质甜玉米,采用超声波破碎技术对普通玉米浆生产工艺进行改良。通过单因素和正交试验的方法,初步确定超声波破碎生产玉米浆饮料的工艺条件为破碎功率600W、破碎时间7s/次(共30次)、料水比1:3(m/m)。比较采用超声波破碎工艺与普通破碎工艺得到的玉米浆产品,最终确定采用超声波破碎法生产玉米浆饮料的工艺,最优条件为玉米浆质量分数100%、超声波破碎料水比1:3(g/mL)、糊化温度90℃、糊化时间4min、稳定剂用量0.05%。制得的玉米浆饮料口感滑润、气味芳香、色泽微黄、营养丰富。
The high-quality sweet corn from Northeast China was used as the raw material to prepare corn syrup beverage through ultrasonic technology. The optimal preparation processing parameters were crushing power of 600 W,crushing time of 7 s,crushing repeat time of 30,material-liquid ratio of 1：3,gelatinization temperature of 90 ℃,gelatinization time of 4 min and stabilizer amount of 0.05%. Compared with traditional processing,ultrasonic technology exhibited a better effect on tasteful,fragrant,and slightly yellowish and nutritious corn syrup beverage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期504-508,共5页
Food Science
基金
黑龙江省自然科学基金项目(C200945)
关键词
超声波
玉米浆
饮料
应用
ultrasonic wave
corn syrup
beverage
application
