甜玉米粒粒羹的研制

Study on the Corn of Granular Thick Soup

研究以新鲜甜玉米和干玉米粒为主要原料进行甜玉米粒粒羹的加工工艺和技术。探讨了复合稳定剂黄原胶、魔芋胶、β-环状糊精等在羹加工中的最佳配比。结果表明:黄原胶+魔芋胶+β-环状糊精的配比为0.04%+0.02%+0.02%时粒粒羹的外观及稳定悬浮性较好。

The paper introduces the processing and technology of the corn granular beverage by use fresh sweet corn and corns as major materials. Further research the use of compound stabilizer, optimum use was obtained which is 0.04% xanthan-gum and 0.02% β-cydodextrin and 0.02% Conjac gum compound stabilizer.