摘要
玉米花粉经过筛选并配成10%浓度的花粉溶液。利用混合法对花粉进行破壁处理。选取花粉、白砂糖、柠檬酸、稳定剂4个因素,采用L(9 34)正交设计进行工艺优化。玉米花粉保健饮料的最佳配方为:花粉添加量为4%,白砂糖10%,柠檬酸0.1%,稳定剂添加量为0.15%。对饮料成品在常温和冷藏条件下的菌落总数进行测定。结果表明,花粉饮料具有一定的抑菌作用,可延长饮料的保质期。
Corn pollen was screened and made into pollen solution of 10%.Corn pollen was carried out wall-breaking treatments by the synthesis method.Four factors such as corn pollen、sugar、citric acid and stabilizers were chosen for the experiment.The orthogonal experiment design L9（3^4） was applied to optimize the formula.The optimum formula was 4 % of corn pollen,10 % of sugar,0.1% of citric acid and 0.15 % of stabilizer.The total bacteria colony in pollen beverage was observed under the condition of 0～4℃ and room temperature.The results showed that the pollen beverage was resistant to bacteria to some degree.This advantage could prolong the storage period of pollen health care beverage.
出处
《食品研究与开发》
CAS
北大核心
2008年第1期112-114,共3页
Food Research and Development
基金
本研究由辽宁省教育厅攻关计划项目(2005047)
渤大科研基金(BJ2004001)资助
