调和玉米汁饮料配制工艺

The Study of Productive Process of Compounding Mixed Corn Juice

研究以甜玉米和广西特产黄玉米制备玉米汁饮料的生产工艺。进行黄玉米原料的粉碎粒度影响玉米糊品质的试验、玉米糊高压法加工的正交试验以及玉米糊加甜玉米汁配制调和玉米汁饮料的试验。结果表明,玉米原料的粉碎粒度对玉米糊品质影响较小;在玉米糊加工制作各因素中,玉米粉浓度和高压保持时间具有极显著的影响,蔗糖加入量无明显影响。确定玉米糊优化工艺参数为:原料质量浓度:5%,蔗糖质量为1%,高压保持时间10min;玉米糊加甜玉米汁配制调和玉米汁饮料的体积比为1∶1。

The productive process of compounding mixed corn juice with Guangxi yellow cornmeal and sweet corn is studied in this article. Experiments include how the size of yellow cornmeal effects the quality of corn gruel, orthogonal experiment of processing corn gruel on high pressure and making maxed corn juice with corn gruel and sweet corn juice. Results show that the size of corn has a tiny effect on corn gruel; The optimum condition of cooking corn gruel is： the quality ratio of yellow cornmeal 5 % ,cane sugar 1 %,high pressure keeping time 10 min; the optimum compounding volume ratio of corn gruel to sweet corn juice is 1∶1.